Maple-Pecan-Cream Cheese Stuffed Chicken Breasts

I used to make these for dinner (pre-kids) and completely forgot about them until today. As soon as the thought popped in my head, I knew I HAD to make them tonight. So here is the recipe for tonight's dinner. I'm sure it's been done before, but this is the way I make it. The flavour combo is soooo good. Yum! Enjoy!

Maple-Pecan-Cream Cheese Stuffed Chicken Breasts

• 3-4 chicken breasts, boneless/skinless
• 1/2 brick plain cream cheese
• 3 tbsp pure maple syrup
• 1/4 cup chopped pecans
• sprinkle of salt

1. Preheat oven to 375 degrees. Lightly grease baking dish. Butterfly chicken breasts.
2. In a small bowl, mix together cream cheese, maple syrup and pecans. Evenly spread mixture between the chicken breasts. Fold them over, so the filling is all in the middle. Place in baking dish and sprinkle with a little salt.
3. Bake in preheated oven for 30 minutes, or until chicken is no longer pink. Serve immediately and ENJOY!

Ham & Cheese Breakfast Muffins

This recipe comes from the 2009 Milk Calendar. It is one of my favourites to make when serving brunch, throwing together a quick lunch for company, or even for dinner during a busy week. They are super easy to make, and VERY tasty. Plus, they are pretty healthy, by my standards. Enjoy!

Ham & Cheese Breakfast Muffins

• 4 eggs
• 3/4 cup (175 mL) Milk
• 1 tbsp (15 mL) honey mustard
• 1/4 tsp (1 mL) each, salt and pepper
• 5 cups (1.25 L) cubed whole grain bread (about 5 slices)
• 1 cup (250 mL) shredded Canadian Cheddar, Swiss or Colby cheese
• 1/2 cup (125 mL) diced (deli) ham
• 12 cherry or grape tomatoes, cut in half lengthwise

Instructions

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.
2. In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.
3. Bake for about 25 min or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.

Oatmeal Coconut Chocolate Chip Cookies

Yummy cookie recipe (modified from allrecipes.com) that we baked this week. Enjoy!

Oatmeal Coconut Chocolate Chip Cookies

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tbsp milk
• 1 tsp vanilla
• 7/8 cups all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 cups rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1/2 cup shredded coconut

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg, then stir in the milk and vanilla. Combine the flour and baking soda; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes in the preheated oven or until lightly browned.
4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

One-Pot Cabbage Roll Casserole

Here's the recipe for tonight's dinner. It was a hit! And was pretty easy to make. Enjoy!

Cabbage Roll Casserole

• 1.5 lbs ground beef
• 1/2 cooking onion, diced
• 1 1/2 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic salt
• 1/2 tsp fresh cracked pepper
• 1 24-oz jar (or can) of fresh mashed (strained) tomatoes
• 2 cups beef broth
• 5 cups rough chopped cabbage
• 1 cup instant rice

1. Brown beef and onions in large pot over med-high heat. Sprinkle meat with parsley, oregano, basil, garlic salt and pepper before meat is done browning. Onced fully browned, drain off excess fat.
2. Add tomatoes, broth and cabbage to the pot. Stir well and bring to a boil. Reduce heat a bit, then let simmer for 5 minutes. After 5 min, stir in instant rice, and bring mixture back to a boil. Once boiling, place a lid on the pot and immediately turn off the heat.
3. Let sit, covered, for 15 minutes. Remove lid, serve and ENJOY!

*Great served w/ a little shredded cheese and sour cream!*

Buffalo Wing Sauce

BEST wing sauce I've ever made. It was inspired by a recipe trying to replicate Pizza Hut's wing sauce. Soooooooo good. Enjoy!

Buffalo Wing Sauce

• 1/4 cup butter
• 1/4 cup Frank's RedHot Sauce
• 1/2 tbsp apple cider vinegar
• 1/8 tsp coarse ground black pepper
• 1/8 tsp ground cayenne pepper (*more or less, depending how spicy you like it!)
• 2 tbsp honey
• 1/8 teaspoon ground cumin
• 1/8 tsp ground mustard powder

1. Melt butter in a small saucepan over med-high heat. Stir in remaining ingredients and reduce heat to med-low. Let simmer a few minutes before pouring over cooked chicken wings and tossing to evenly coat. ENJOY!

Honey Garlic Wing Sauce

This is the favourite wing sauce for my boys. It is so sticky and yummy! Enjoy!

Honey Garlic Wing Sauce

• 1/4 cup packed brown sugar
• 2 cloves garlic, minced
• 1/8 teaspoon ground ginger
• 3/4 cup water
• 3 tablespoons honey
• 1 1/2 tbsp soy sauce
• 1 tablespoons cornstarch
• 2 tbsp water

1. Mix together the brown sugar, garlic, ginger, 3/4 cup water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 2 tbsp water in a small bowl; stir into the sauce mixture over med-heat and heat until thickened. Pour over cooked chicken wings to coat. ENJOY!

Waldorf Salad Dressing

Here's a delicious dressing to serve over any salad, but it's especially good served over a waldorf salad (greens, blue cheese, apple or pear, walnuts or pecans, cranberries, etc). Enjoy!

Waldorf Salad Dressing

• 2 tbsp maple syrup
• 2 1/2 tbsp apple cider vinegar
• 1/4 cup mayonnaise
• 1/2 tbsp packed brown sugar
• 1/4 cup EVOO
• s&p to taste

1. Measure out all ingredients into a mason jar and shake, shake, shake until well combined. Season with s&p as desired. Serve over greens. ENJOY!