Crispy Buffalo Chicken Roll-ups
4 boneless skinless chicken breast halves (6 oz. each)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce
2 tablespoons mayonnaise
1 cup crushed cornflakes
Flatten chicken breast to 1/4 inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11×7 inch baking dish. Bake uncovered at 400º for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 4 servings
Chive and Onion Hash Brown Potatoes
1 1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
Preheat oven to 375º. Combine first five ingredients in a Dutch oven; cook and stir over medium until blended. Stir in potatoes.
Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese sprinkle with 1 tablespoons chives. Repeat layers. Top with remaining hash brown mixture cheese; dot with butter.
Bake, covered, 35 minutes. Bake, uncovered 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives. 12 servings (3/4 cup each)
Coconut – Pecan Brownies
1 cup butter, cubed
4 oz. bittersweet chocolate, chopped
4 eggs
2 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoons salt
2 cups chopped pecans
Frosting:
3/4 cup white baking chips
2 packages (3 oz. each) cream cheese, softened
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
3 tablespoons brown sugar
3/4 cup vanilla extract
1/8 teaspoon salt
3/4 cup each flaked coconut and chopped pecans
Microwave butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Fold in pecans.
Place in a greased 13×9 inch baking pan. Bake at 350º for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a microwave, melt baking chips; stir until smooth. Cool slightly. In a large bowl, beat cream cheese and butter until fluffy. Add the melted chips, sugars, vanilla and salt; beat until smooth. Stir in coconut and pecans. Spread over brownies. Store in the refrigerator. Yield: 2 dozen.
