Ice Cream Dessert

I can't believe I have not posted this dessert yet because it is one of my favorites. It is super easy and delicious! This recipe comes from my sister-in-law Alyssa.



2 sticks margarine or butter
1 1/2 cups brown sugar

In a large saucepan melt the 2 sticks margarine and add the brown sugar. Bring to a boil. Remove from heat.

Add:
3 cups Cornflakes or Special K
1 1/2 cups shredded coconut
1 1/2 cups chopped nuts (I usually use walnuts or pecans)
Stir everything together

Spread mixture on bottom of 13X9 pan. Reserve about 1 - 1 1/2 cups to sprinkle on the top.

Cut 1/2 gallon of ice cream in to strips and lay on top of the mixture. Sprinkle reserved cornflake mixture on top. Put in freezer.

The original recipe has you top the dessert with raspberry danish dessert that you add frozen raspberries to. This is my favorite way to have it but when I get lazy I just put chocolate or caramel sauce on the top.

Bruschetta Chicken

adapted from Taste of Home





1 egg, slightly beaten
4 boneless, skinless chicken breast halves
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 Tbsp butter, melted (I used a little olive oil)
2 large tomatoes, seeded and chopped
3 Tbsp minced fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

Place egg in a shallow bowl. Combine the Parmesan cheese, bread crumbs and butter. Dip chicken in the egg and then coat both sides with the Parmesan mixture. Place in a greased 13X 9 inch baking dish.
Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5 to 10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Pecan Crusted Salmon

courtesy Taste of Home

My mom made this recipe for me when I went home for a visit and it is fabulous! I could not wait to get home and make it.

1-2 lbs of salmon
Soak in 1 cup milk for 10 minutes.

Combine:
1/2 cup pecans, finely chopped
1/4 cup flour
2 Tbsp packed brown sugar
1 tsp season salt
1/2 tsp pepper

Coat filets with pecan mixture, gently press into the fish.

In a large frying pan brown salmon in 2 Tbsp oil on med/med hi heat.

Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees for 8-10 minutes or until fish flakes easily.

Fresh Peaches 'N Cream Pie

I got this recipe from my friend Heidi at Tasty Sensations last year. I don't know why I didn't post it then because this pie is delicious!! I love when peaches are in season mainly for this recipe!

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell (we use a graham cracker shell)

1/4 pint whipping cream whipped until firm with 1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches

Stir and bring to boil; cool. Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.

Nutter Butter Truffles

My sister in law Kjersten came up with this recipe. They are very close to the Oreo truffles many might be familiar with, but instead of Oreo's we used a bag of Nutter Butters. They taste like homemade Reese's Peanut Butter Cups - they are delicious!!

1 package Nutter Butter's, finely crushed
1 (8 ounce) package Cream Cheese, softened
Milk chocolate, melted
White chocolate, melted

Combine the cookie crumbs and the cream cheese together - we did this in a food processor. Roll the mixture into 1 inch balls. Dip the balls in to the melted chocolate and place on waxed-paper covered baking sheet. Drizzle tops of truffles with white chocolate. Refrigerate 1 hr or until firm. Store left over truffles in refrigerator.

Wild Teriyaki Wings

This recipe is courtesy Semi-Homemade with Sandra Lee

3 pounds chicken wing drumettes
1 tablespoon salt
1 teaspoon ground black pepper
1 bottle (10 ounces) teriyaki marinade sauce
1 can (8 ounces) crushed pineapple
2 tablespoons sesame seeds, for garnish

Preheat oven to 400 degrees F.

Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.

When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.

Bake for 40 minutes. Remove the drumettes from the oven, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds.

Honey Lime Chicken Enchiladas

When I told my husband I was making a new kind of enchiladas he didn't know why since we have so many other recipes that we like, but he was very happy once he tried these. They are different than any other enchilada I have ever eaten, but are very good!!
(This is another recipe that I got off of a recipe blog that I didn't write where I got it from - sorry)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 TB chili powder (depending on how spicy you like it)
2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.
12 corn tortillas
2 cups of Mexican cheese blend, shredded.
2 cans green enchilada sauce
1/2 to 3/4 cup of heavy cream
cilantro, for garnish

Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.