Chicken and Cheese Lasagna Roll-Ups

This recipe results in a unique and tasty lasagna dish. The individual rolls are a great variation on the traditional lasagna.

  3 cups chopped cooked chicken
  1/4 cup milk 
  1 cup cheese
  1/8 tsp white pepper 
  1/4 cup crumbled feta cheese
  8 lasagna noodles, cooked and drained 
  1/4 cup grated Parmesan cheese
  2 cups Spaghetti Sauce 

1. In medium bowl, combine chicken, cheeses, milk, and pepper
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
3. In a baking dish, spread 1 cup spaghetti sauce
4. Arrange lasagna rolls, seam-side down in sauce in baking dish 
5. Top with remaining spaghetti sauce
6. Bake at 375 degrees F for 30 minutes 
7. Serve hot, if desired, with additional Parmesan cheese.

Yield: 8 Servings 
Prep: 1 hour 10 min 

Chocolate Mint Cupcakes

for the cupcakes
  2 cups sugar
  1 3/4 cups flour
  3/4 cup cocoa powder
  1-1/2 tsp baking powder
  1-1/2 tsp baking soda
  1 tsp salt
  2 eggs
  1 cup milk
  1/2 cup vegetable oil
  1 tsp vanilla extract
  1 tsp peppermint extract
  1 cup boiling water

1. Preheat oven to 350F. 
2. Line 2 muffins pans with cupcake papers and set aside.
3. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. 
4. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
5. Fill each cupcake paper 2/3 of the way full with batter and bake for 16-20 minutes, until a toothpick comes out clean. Let cool completely before frosting.

for the frosting:
  6 egg whites, room temperature
  1 3/4 cups plus 2 Tbs of sugar
  1 1/2 cups (3 sticks) of butter, room temperature
  2 tsp of vanilla extract
  2 tsp peppermint extract
  green food coloring, as desired

6. Whisk together egg whites and sugar in the bowl of a stand mixer. 
7. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your fingers.
8. Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. 
9. The bowl should be cool to the touch before you move on.
10. Switch over to the paddle attachment and set the mixer to medium speed. 
11. Add the butter 2 Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the frosting comes together. 
12. This will take a while, so don’t worry if it looks soupy or curdled at any point. 
13. Place half of the butter cream into a small bowl and whisk in vanilla extract. 
14. Set aside. Using the remaining half of frosting in the stand mixer bowl, mix in peppermint extract and green food coloring. 
15. Alternately, you can mix 1 tsp of vanilla and 1 tsp of peppermint into each bowl if you want the peppermint flavor to be consistent through both colors. 
16. Sprinkle cupcakes with chopped Andes or other chocolate mint candies.

makes 24 cupcakes

Strawberry Lemon Bars

for crust
  1 1/2 cups all purpose flour
  1/2 cup rolled oats
  1/2 cup of powdered sugar
  1/2 tsp salt
  seeds from 1 vanilla bean
  12 tbls of unsalted butter, cut into 1/4″ cubes
for filling
  3/4 cup halved then sliced strawberries
  1/4 cup granulated sugar
  4 large eggs lightly beaten
  1 cup granulated sugar
  3 tbls all purpose flour
  1 tbls meyer lemon zest
  2/3 cup strained meyer lemon juice
  powdered sugar for dusting 

1. Line a lagre pan with enough parchment paper to go about 1″ up on all sides. 
2. In the work bowl of a food processor, add the flour, rolled oats, powdered sugar, salt and vanilla seeds. 
3. Pulse a few times to combine, then add the butter and pulse until the dough looks like pea sized gravel (about ten, one second bursts). 
4. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. 
5. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F. 
6. In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. 
7. To prepare the filling, whisk together the eggs, sugar, flour and lemon zest. Add the lemon juice and whisk to combine.
8. Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. 
9. Pour the lemon mixture over the strawberries. 
10. Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. 
11. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve. 

makes about 12 lemon bars

Nutella Banana Bread

  2 cups all-purpose flour
  3/4 tsp. baking soda
  1/2 tsp. salt
  1/4 cup unsalted butter, at room temperature
  1 cup granulated sugar
  2 large eggs
  1 1/4 cups mashed ripe banana
  1/3 cup skim milk
  1 tsp. vanilla extract
  3/4 heaping cup Nutella 

1. Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. 
4. Add banana, milk and vanilla. Beat until blended.
5. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
6. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. 
7. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
8. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.


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