Cheddar Broccoli-Stuffed Chicken
6 ounces cream cheese softened
1 cup frozen chopped broccoli, thawed well drained
1/2 cup shredded sharp cheddar cheese 1/4 cup plus 1 tablespoons olive oil vinaigrettes-Italian, divided 6 small skinless chicken breasts pounded to 1/4 inch thickness
l cup Stove Top everyday stuffing mix for chicken, finely
crushed
1 tablespoon butter, melted
Heat oven to 400º. Mix cream cheese, broccoli, cheddar cheese and 1 tablespoon vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden tooth picks, if desired.
Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, one at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place seam sides down, on baking sheet; drizzle with butter. Bake 35 minutes or until chicken is done. Remove and discard toothpicks before serving chicken. Makes 6 servings.
Lemon Cheesecake Pie
1 can (12 ounces) evaporated milk
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 cup sugar
4 graham cracker crusts (9 inches)
Topping:
1/4 cup butter, melted
2 tablespoons sugar
Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. Combine topping ingredients; sprinkle over pies.
Refrigerate for 4 hours or until set.
Makes 4 pies (8 slices each).
Sour Cream Coffee Cake
Topping: 2/3 cup chopped pecans, 2 tablespoons brown sugar and 1-1/2 teaspoons ground cinnamon. Mix together and set aside.
Batter:
1 cup butter
2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
Confectioners’ sugar
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at at time beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Pour half of batter in a greased and floured 10-inch tube pan. Sprinkle with half of the pecan mixture. Gently top with the remaining batter and pecan mixture.
Bake 45-50 minutes. Cool 10 minutes before removing from to a wire rack to cool completely. Sprinkle with confectioner’s sugar.
Possibly could be baked 13×9 inch pan or made into muffins with the topping placed on top. 16 servings.
