September 25, 2016

Green Chile Jalapeño Cheese Bread


It rained a lot the past few days and I have been loving it.  Do you like the rain?  I think it's so cozy being home with the rain pounding against the windows and all I've been feeling like doing is baking something comforting.  Most of the time that would be something sweet, but I was feeling like something warm and savory. . . so I made bread.  

This bread is so cheesy and delicious.  The crisp french bread topped with a creamy and slightly spicy topping is out of this world.  I served this alongside some spaghetti, but I could eat this for dinner and be completely satisfied.  This bread is so comforting and should totally be eaten on rainy days (or any time you are feeling like something cheesy and amazing)

You might also like:

Green Chile Jalapeño Cheese Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

6 Tbl. unsalted butter, room temperature
1/2 c. Mayonnaise
1/4 c. chopped jarred jalapeños
1 (4 oz.) can diced green chiles, undrained
2 c. shredded Pepper Jack Cheese
2 green onions, chopped
1/4 tsp. cumin
1/4 tsp. garlic powder
1 loaf french bread, sliced in half lengthwise

Preheat oven to 325 degrees.  In a medium bowl, combine butter, Mayonnaise, jalapeños, green chiles, shredded cheese, green onions, cumin and garlic powder and stir together until well combined.  Place bread on a large cookie sheet and spread cheese mixture over both halves.  Bake for 20 minutes, then broil for a few minutes to brown the cheese.  Slice and serve.

slightly adapted from: The Pioneer Woman

September 18, 2016

Chicken Cordon Bleu Rice Casserole {No Canned Soup}


I am loving this casserole.  I have made it several times in the last few months.  Not only is it so easy to make, but the flavor is AMAZING.  It's extra cheesy and you get great stretchy cheese pulls as you take spoonfuls!!!  

I always seem to have a little of everything leftover in my fridge, especially chicken, ham and Swiss cheese and this casserole helps me use up some of those ingredients.  I wanted an extra-creamy sauce, but didn't want to use canned soup.  Not that I'm against that, because I use canned soups all the time, but I wanted something different for this casserole.  The sauce is a piece of cake to make and only takes a few minutes, it's well worth it.  The buttery cracker topping is the perfect finishing touch.       
You might also like:

Chicken Cordon Bleu Rice Casserole
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. cooked rice
2 c. cooked diced chicken
1 c. chopped deli ham
1 1/2 c. shredded Swiss cheese
1 sleeve Ritz crackers, crushed
1 Tbl. unsalted butter, melted

Sauce:
1 1/2 c. milk (I use 1%)
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1 Tbl. unsalted butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper, to taste
3/4 tsp. chicken bouillon powder

Preheat oven to 350 degrees.  For the Sauce: Heat a large skillet over medium heat.  Meanwhile, add the milk, cream cheese, flour and kosher salt to a blender and blend until smooth.  When skillet is hot, melt one Tablespoon of butter and add the minced garlic, stirring constantly for 20 seconds or until fragrant.  Pour blended milk mixture into the hot skillet and stir.  Stir in the Italian seasoning, onion powder, pepper and chicken bouillon powder.  Continue stirring until sauce it thickened and creamy, about 5 minutes.  

Stir in the cooked rice, cooked chicken and chopped ham.  Pour half of the mixture into a greased 8X8-inch baking pan (or you can use a 9x13) and top with half of the shredded cheese.  Pour remaining chicken mixture over the top and cover with the remaining cheese.  In a small ziplock, combine crushed crackers and melted butter and toss together until evenly coated.  Pour cracker mixture over top of the casserole.  Bake in preheated oven, un-covered, for 20 minutes or until hot and bubbly.  Remove from oven and serve.  Serves: 4-6.  





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September 16, 2016

Menu Plan Saturday #85


SUNDAY

MONDAY
Weeknight Corn Chowder
Use leftover ham from Monday's sandwiches

THURSDAY
You can always use leftover beef from Sunday instead of Chicken in this recipe

FRIDAY
SATURDAY
Menu Plan Day and Take Out Night

FOR DESSERT
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September 11, 2016

Pumpkin Cream Cheese Thumbprint Cookies


Have you started any Fall baking yet?  This is my first pumpkin recipe of the season and it's a really really good one!  These cookies are fantastic and are sure to be a huge hit.  They are a unique and super pretty cookie.
The cookie is a soft and chewy, lightly spiced, cinnamon pumpkin cookie with a tangy cream cheese filling and a sweet chocolate drizzle.  The flavor combo and textures are like a party in your mouth.  Chewy cookie, creamy filling and then you've gotta love that "snap" when you bite into hardened chocolate.

The cookie only has a light pumpkin flavor, but with the help of the cinnamon and nutmeg, they still make you think of Fall when you sink your teeth into them. They are great at room temperature, but I love eating them chilled, right out of the fridge.  
This recipe calls for chilling the dough before baking.  I did try baking this dough when un-chilled and chilled and as far as taste and texture, they turned out the same.  BUT, they do look a lot prettier when the dough has been chilled.  That way, you can roll the dough into balls and they bake into pretty round cookies.  If you decide to bake these without chilling the dough, you will have to spoon the dough onto the cookie sheets and they don't end up perfectly round once baked.

Either way, these are delicious and they taste fresh for days and days.  

You might also like:

Pumpkin Cream Cheese Thumbprint Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 c. (8 Tbl.) unsalted butter, room temperature
1/2 c. shortening (I use butter-flavored)
1 c. sugar
1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
3/4 c. pumpkin puree

Cream Cheese Filling
4 oz. cream cheese, room temperature
3 Tbl. unsalted butter, room temperature
1 c. powdered sugar
1 tsp. vanilla
pinch of salt

For Garnish
1/3 c. milk or semi-sweet chocolate chips
1/3 c. white chocolate chips
1 tsp. shortening, divided

In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and shortening and mix until combined.  Add the sugar and brown sugar and beat until combined and creamy.  Beat in the egg and vanilla.  Mix in the pumpkin puree.  Gradually add the dry ingredients and mix until just combined, scraping down the bowl as you go.  Cover bowl tightly with plastic wrap and refrigerate for several hours or overnight.  Dough should be firm enough to roll into balls.

After dough has been chilled, preheat oven to 350 degrees.  Scoop about 2 Tablespoons of dough per cookie and roll into balls.  Place on a lightly greased baking sheet, spacing two inches apart.  Bake for about 12 minutes.  Cookie will be puffed and lightly golden on the bottom.  Remove from oven and using a 1/2 Tablespoon measuring spoon, press down in the center of the cookie, making an indentation.  Cool on cookie sheet for 5 minutes, then remove to a wire rack and cool completely.  When cookies are cool, fill indentation with cream cheese filling and drizzle with melted chocolate.  Allow chocolate to set.  Serve.  Store leftover cookies in the refrigerator.  Makes about 42 cookies.

Cream Cheese Filling: In a medium bowl, combine cream cheese and butter and mix until creamy.  Add the powdered sugar, vanilla and salt and mix until well combined.

For Garnish: Place chocolate chips in a small bowl and the white chocolate chips in a separate small bowl.  Add 1/2 teaspoon of shortening to each bowl.  Microwave until chocolate is melted, stirring every 30 seconds until completely smooth.  Using a fork, drizzle over cookies.  

Base cookie recipe adapted slightly from: Annie's Eats


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