Baking with Betty
This week's column is dedicated to "Fair" friends; Betty H. - New Hampshire, Theresa - Vermont, Andrea - Maine, and Phyllis - Canada. See you next year!
Stuffed Chicken Breasts
6 un-breaded chicken breast fillets
salt and pepper to taste
1/4 cup Italian-style bread crumbs
1 cup shredded pizza cheese blend
1 cup sliced pepperoni
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Place chicken in a plastic bag and pound to flatten to a 3/8 inch thickness. Transfer chicken onto a plate. Divide filling ingredients onto center of each breast. Wrap chicken around filling and secure with toothpicks. Season with salt and pepper. Lightly spray with cooking spray and top with breadcrumbs.
Place in a baking dish and bake 25 or 30 minutes or until cooked through. Other various fillings to try:
- pepper jack cheese, salsa and sliced jalapenos.
- sauteed peppers and onions with provolone cheese.
- broccoli and cheddar cheese.
Slow-Cooker Autumn Pork Chops with Orange Cranberry Sauce
6 boneless pork loin chops
3/4 cup Russian salad dressing
1 package dry onion soup mix
6 slices cooked bacon, chopped
1/4 cup orange juice
1 can (16 ounce) whole cranberry sauce
Place pork in a medium (4-5 quart) slow cooker lightly sprayed with cooking spray. Mix together dressing, soup mix, bacon, orange juice and cranberry sauce. Pour mixture over pork. Cover and cook on high 4 to 6 hours.
Serve over garlic mashed potatoes.
Ginger Applesauce Bars
1 package gingerbread cake mix
1/4 cup water
1 cup applesauce
1 cup raisins
1/2 cup nuts, chopped
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan. In a bowl stir gingerbread cake mix, egg, water and applesauce vigorously. Add raisins and nuts. Mix well. Bake 22 to 25 minutes - test with toothpick. Cool. Makes 48 bars. Ice with your favorite icing.
Black Magic Pudding
1 package white or yellow cake mix
1/2 cup brown sugar
1 cup cold water
1/4 cup cocoa
1/2 cup sugar
Prepare cake mix as directed. Pour into greased and floured square 9-by-9-inch pan. Combine sugars and cocoa. Mix well. Spread evenly over unbaked cake. Pour water over the surface. Bake 350 degrees for 45 minutes. Serve warm with Cool Whip.
Hidden Apple Coffee Cake
1/2 cup sugar
1 teaspoon cinnamon
2 cans refrigerated biscuits
1/4 cup melted butter
1 - 2 peeled and sliced apples
1/3 cup chopped nuts
Combine sugar and cinnamon. Separate cans into 20 biscuits. dip each into butter, then into sugar mixture. Arrange and overlap biscuits in a round 9 inch greased cake pan. Place apple slices between biscuits. Sprinkle with nuts. Bake at 400 degrees for 20 to 25 minutes. May glaze when cool.
Our thought for the week: "People want the front of the bus, the back of the church and the center of attention."