Chicken Cordon Bleu in a Blanket

This is a recipe that my SIL Aubrey came across. It is simple and tasty. I tweaked it just a bit.

1 tube Grands! Flaky Layers Buttermilk Biscuits

8 chicken tenders

8 pieces hearty sliced, deli ham

8 slices swiss cheese

In a skillet add 1-2 Tab. oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear.

Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.

Serve with dipping sauce:

1/4 c. mayo or miracle whip

1 Tab. honey

1/4 c. Apricot Spread

1 Tab. mustard

1 Tab. sour cream

1/4 tsp. poppy seeds

Apple & Sage Pork Chops

I go this recipe from my friend, Erin. It is a recipe from McCormick. You can find a pack of spices at the store with this recipe. I have changed a few things, however. I used cayenne pepper instead of paprika, and garlic powder instead of minced garlic.

1 1/2 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. salt
1/2 tsp. garlic powder

1/2 tsp. ground allspice

1/4 tsp. cayenne pepper

1 Tab. flour

4 boneless pork chops 1 to 1 1/2 inches thick (about 1 1/4 lbs)
2 Tab. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced (I use pink ladies, they are my favorite)
1/2 c. apple juice
1 Tab. brown sugar

Mix flour, salt and all spices in a small bowl. Sprinkle both sides of chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in remaining seasoned flour, sugar and apple juice. Return pork chops to the skillet and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until internal temperature reaches 160. I always use a meat thermometer when cooking so meat doesn't get tough and dry.

Shrimp Skewers

1 lb. uncooked jumbo shrimp

1/2 of a fresh pineapple

6 Tbsp. orange marmalade

1/2 c. water

1 Tbsp. soy sauce

4 servings cooked rice

1/4 c. snipped fresh cilantro

Peel and devein shrimp (I buy mine raw with this already done); thread on 4 *skewers. Cut pineapple in 4 crosswise slices, core if desired, then quarter each slice to make 16 wedges. Thread on 4 skewers.

In a small saucepan, combine 4 Tbsp. of the marmalade, 1/2 c. water, and the soy sauce. Brush some of this mixture on shrimp and pineapple before grilling.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Bring remaining marmalade mixture in saucepan to a full boil. Use this as a side for dipping.

Stir cilantro and remaining 2 tablespoons of orange marmalade into rice and serve on the side.

*Tip* To save time, soak skewers well ahead of time and put them in a plastic bag in the freezer. That way they are always ready when you feel like a kebab.

Lemon Bars

This is one of my mom's favorite treats.

Crust:

1 c. butter, softened

1/2 c. powdered sugar

2 c. flour

Dash of salt (only if you use unsalted butter)

Combine all ingredients and mix well. I use a pastry blender for all my crusts to make them extra soft and flaky. Press into an ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes of until lightly browned around the edges.

Filling:

4 eggs

2 c. sugar

1/4 c. flour

6 Tab. lemon juice

Beat eggs in a mixing bowl. Combine flour and sugar and add to eggs. Add lemon juice and beat until smooth and fluffy. Pour over slightly cooled crust. Return to oven and bake for 25 minutes or until set. The top will look golden brown. Do not over cook! Dust with powdered sugar while it s still warm. Cool completely before cutting into squares.

Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.

Meatloaf

We love meatloaf. Strange?... maybe, but it is a comfort food, and this is the best recipe I have come up with for it so far.

2 lbs. lean ground turkey

2 eggs

2 Tab. worchestershire sauce

2 Tab. dried minced onion

1 tsp. seasoned salt

1/4 tsp. black pepper

2 pieces whole wheat bread, crumbled ( I use the heels)

Ritz crackers (opt.)

I usually get the bread out in the morning and leave it on the counter to dry.

Combine all ingredients in a large bowl by squishing together with your fingers. (:

Form into a loaf and place in a loaf pan. Crumble Ritz crackers over the top and cover with foil.

Bake at 350 degrees for 45-60 minutes (or until meat thermometer reads 165).

Sweet Potato Streusel

This is a recipe that we got from Jaxon's aunt Sherri. I love it! I have tweaked it to my liking of course. I usually request it for my birthday dinner which always consists of Thanksgiving food, my favorite!

3 lbs. yams peeled and diced

1/2 c. sugar

1/4 c. butter

1/3 c. milk

2 eggs

Cover the sweet potatoes with water in a large pot. Boil until fork tender. Drain and return to pot. Add remaining ingredients, in order, and whip with a hand held beater. Spread evenly in a 9x13 in pan. Top with streusel topping.

Streusel Topping

1 c. brown sugar

1/3 c. flour

1/3 c. butter, softened

1 c. chopped pecans

Cut butter, flour and brown sugar together with a pastry blender. Stir in pecans. Crumble over the sweet potatoes.

Bake at 350 degrees for 30-45 minutes.