Chicken Wrapped with Bacon

Ingredients

2 packages Dried Beef
4-6 boneless, skinless chicken breasts
4-6 slices bacon
1/4 c. flour
1/4 c. sour cream
1 can Cream of Mushroom Soup (10 oz.)
Egg noodles

Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.

Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.

Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!

Shrimp Po' Boys

Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!

Ingredients

• Vegetable or peanut oil, for frying
• 1 large egg
• 1 cup milk, eyeball it
• 1 1/2 pounds large shrimp, deveined
• Salt
• 1/2 cup flour
• 1 cup cornmeal or bread crumbs
• 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
• 4 soft club rolls or sub rolls, split
• 1 beefsteak tomato, thinly sliced
• 8 pieces Bibb or butter lettuce *I used shredded romaine
  
• 1 lemon cut into wedges
• 1/4 cup sweet pickle relish *if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!
  
• 1/2 cup spicy, grainy mustard
• Few drops hot sauce

Directions

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Ultimate Turtle Brownies

Ultimate Turtle Brownies

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

36

caramels, unwrapped (from 14 oz bag)

3

tablespoons whipping cream

1 1/3

cups semisweet chocolate chunks (from 11.5 oz bag)

2/3

cup coarsely chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). LINE PAN WITH FOIL AND SPRAY WITH COOKING SPRAY - IT IS SO MUCH EASIER TO GET THEM OUT OF THE PAN THAT WAY!! Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Makes 24 brownies

Ultimate Reeses Cheesecake Brownie Bars

I found these while surfing the web for...I really don't know what I was surfing for...anyway...I had to try them because I LOVE chocolate and peanut butter!

I found the recipe here

Ultimate Reese's Cheesecake Brownie Bars

1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese (I used Neufchatel)
2 tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk (I used evaporated milk with some added sugar)
1 tbsp. cornstarch
1 egg
1 tsp. vanilla
Reese's candy bars (I used about 6 of the individual Reese's PB Cups)

Preheat oven to 350. Mix brownies according to package. Spread in greased 9x13 pan. Chop up as many Reese's candy bars as you think best for your taste. Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Refrigerate after cooling.




I didn't put the Reese's pieces on top, because I didn't have any and also because I thought it would be way too much.  I just put some chocolate and peanut butter chips and nuts on the top.  It turned out really good.

Parmesan Potato Wedges

This is a great side dish!!

6 medium baking potatoes (skin on)
1/3 c butter, melted
1 clove of garlic, minced
1/4 grated parmesan cheese
1/2 tsp italian seasoning blend

Line a cookie sheet (15"x10"x1") with foil or parchment paper. Cut each potato into 8 wedges. In a large bowl stir together the last 4 ingredients and coat the potato wedges thoroughly. (I did this in a bowl with a cover, so I shook it to coat)

Bake uncovered in 425 deg oven for about 30-40 minutes until tender.

Makes 6 servings (figure about one potato per person, so you can shrink the recipe easily)

Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 2 Tbsp. flour
• 1  each green and red pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

Variations: 

• I like to add black beans and pinto beans.  
• I also like to serve it with lettuce and sour cream.

Lasagna Roll Ravioli

This recipe took a part of one recipe from Giada de Laurentiis called Lasagna Rolls. I used the filling from this recipe, instead of smearing the filling on lasagna noodles, used it inside fresh homemade ravioli! I had never made fresh pasta before but fortunately my hubby had so he was in charge of rolling out the dough. And kneading when I could not move my arm any more. It took some time to make it but it was a fun way to spend some time in the kitchen with him and it was done faster than if I had been by myself.

I used the recipe from Allrecipes.com for Fresh Semolina and Eggs Pasta:
2 c. all-purpose flour
2 c. semolina flour
6 large eggs
2 Tbs. olive oil
1 pinch salt
Yield: 2 lb. dough

Sift the flours and salt together, make a mountain out of the flour and create a well for the eggs. I did mine inside a bowl but some prefer right on the counter. Put the eggs and oil in the well, break the eggs and gently beat with a fork and start incorporating the flour from the sides of the well. When it gets too thick to mix the dough with the fork, use your hands and start kneading. I did the kneading by hand but I will try my KitchenAid mixer dough hook next time!

Knead the dough for 8-12 minutes until it becomes "smooth and supple". You may need to add a tsp. or two of water to moisten it if it looks dry. Some reviewers said they had to add a whole egg and some additonal oil or water to get the right consistency. Add more semolina if it becomes too sticky. Wrap the dough tightly in plastic wrap and let it rest for 30 min at room temperature.




Roll out the dough (pasta machine works great!) to your desired thickness. We rolled it to #4 out of 7 but I would suggest to make it even thinner for ravioli.








Filling: Mix together thoroughly:
1 15-oz container of ricotta cheese
1 10-oz box of frozen spinach, thawed and drained very thoroughly of water (I chop it up too just so it'll disperse through the mixture better)
1/2 c. grated Parmesan cheese
8 slices of proscuitto chopped
1 egg
salt and pepper

















Lay out the sheets of dough onto a flat surface; using a tablespoon or an ice cream scoop that size, dollop the filling onto the sheets spread 1 1/2"-2" apart. Take a pastry brush and brush water around the filling to act as your glue for the other sheet of dough.









Place another sheet on top of the filling, and mold the dough around the filling balls to remove any air bubbles. I used a scalloped cookie cutter about 2 1/2" in diameter to cut the dough. Lay on a cookie sheet, sprayed with Pam, until ready to cook.







Bring a large pot of water up to a boil and salt it. Add the raviolis, about 5 at a time so as to not drop the temperature of the water down. Cook for about 7 minutes and remove them with a mesh spider or slotted spoon. Continue boiling in batches until complete. Add your favorite tomato sauce on top with a sprinkle of additional parmesan cheese and serve, or put in a casserole, add tomato sauce and lots of mozzarella and parmesan and bake until bubbly and cheese is golden brown!

This recipe yielded about 36 raviolis. I cooked half and froze half on a cookie sheet then put in plastic bag for another meal. 4 raviolis per person was our serving size.