Chicken Cordon Bleu (Lion House Recipe)

Chicken Cordon Bleu

4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crums

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8-inch thickness.

On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside.

Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.

Place rolls in a 9x13-inch baking dish. Bake, uncovered, at 400F for 40 minutes, or until chicken is goolden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 cup each.

WOW!!!!! This was SO good!! It was totally worth the work, which, by the way, wasn't that difficult. Just time consuming. Don't be afraid to try this one!!

Company Cauliflower (Lion House Recipe)

Company Cauliflower
1 medium head cauliflower (or use a combination of cauliflower and broccoli)
Salt
Pepper
1 cup sour cream
1 cup shredded cheese

Rinse cauliflower and separate into small florets. Cook in a covered saucepan, in 1 inch boiling water for 8-10 minutes, or until tender; drain well. Place half of cauliflower in 1-quart casserole. Season with salt and peper; spread over 1/2 c. sour cream and sprinkle with half of the cheese; top with 1 teaspoon sesame seeds, if desired. Repeat. Bake at 375F for 15 minutes or in microwave for 2 minutes. Makes 6 servings.

Mmm!! This has been a favorite of mine forever!! Sean really liked it too.

Applesauce Muffins

Applesauce Muffins

2 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup shortening or butter
2 eggs, beaten
1 cup applesauce
1 cup chopped nuts (optional)

Cream sugar and butter, stir in beaten eggs, then applesauce. Barely blend in dry ingredients. Spoon into greased muffin tins. Bake at 375F for 20 minutes or until golden brown. Makes about 14-16 muffins.

Mmm!! These were so delicious! I made these for a Primary activity in our ward. After I made them and they were cooling, Brandon sneaked like 4 muffins when I wasn't watching. Luckily there are still enough for the activity :)

Cheese Nibs Chicken

Cheese Nibs Chicken
4 boneless/skinless chicken breasts
1/2 cups sour cream
2 cups Cheese Nibs cracker crumbs
melted butter (I used 2 tablespoons)

Spread sour cream on each chicken breast. Roll in cracker crumbs. Place chicken in a baking dish or on a cookie sheet and pour melted butter over chicken.

Bake @ 350F for 45 minutes.

Yum! We really liked these. I didn't have any cheese nibs, though, so I used some Goldfish crackers. We have a TON of those. It wasn't quite as flavorful as the cheese nibs would have been but it was still good. TIP: line your baking dish or cookie sheet with foil. Makes clean up SO much easier.

I served these with fried zucchini coins which Brandon ate and LIKED!

Low Fat Peanut Butter Banana Muffins

Low Fat Peanut Butter Banana Muffins

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter (divided into 8 tablespoons and 2 tablespoons)
Directions:

1. Preheat oven to 325°. Line a muffin tin with 12 liners.
   Mash bananas in a bowl, set aside.
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture, then blend at low speed until combined. Do not over mix.
5. Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

 Servings: 12 • Size: 1 muffin • Calories: 160.6


At first I thought this didn't have a lot of flavor but the more I ate the more I liked it! Brandon and Sean liked them too. Thanks again, Pinterest!

Cheesy Broccoli

Cheesy Broccoli
1 bag (16 oz) frozen broccoli (cooked, drained)
1 can cream of chicken soup
1/4 cup milk
1 cup cheddar cheese (shredded)

Place broccoli in baking dish. Combine soup, milk and cheese and spread over broccoli. Bake for 10 minutes at 350 degrees.

This was a new recipe I tried and I wasn't sure if we would all like it. The original recipe calls for cauliflower and Swiss cheese. But I didn't have either of those things so I substituted broccoli and cheddar cheese. We liked it! Even Brandon! He didn't even have to be asked to try the broccoli. Definitely keeping this recipe for the kids!! And you could probably substitute any vegetable in this recipe or even a combination of some. Enjoy!!

Brandon enjoying his vegetables!!! Miracle of miracles!

Creamy Ranch Porch Chops & Rice

Creamy Ranch Porch Chops & Rice

1 tablespoon vegetable oil

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 can Cream of Mushroom Soup

3/4 cup milk

1 package (3 tablespoons) ranch salad dressing mix

Paprika Ranch-Style Rice

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. 2. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika. 3. Serve with the Ranch-Style Rice. Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil.  Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions. Makes: 4 servings.  Yum! Yum! Yum! The ranch rice is SO good. And you know I love anything that has ranch on it or in it or whatever! I use Minute Rice so I just made enough for 4 servings and added 1 1/2 tablespoons of dry ranch mix to the water. This was SO easy too. You could also make this with chicken. ENJOY!!