Cookbook review: 'A Year with Six Sisters' Stuff' shares 52 family-friendly menus
1 cup shredded cheddar cheese
1 (10-ounce) bag frozen peas, thawed
½ cup mayonnaise
½ cup sour cream
2 tablespoons granulated sugar
In a large glass bowl, layer salad ingredients in order listed. Combine dressing ingredients in a separate bowl and whisk together until blended. Spread evenly over the peas. Cover and refrigerate up to 8 hours.
Chicken Cordon Bleu Bites
Our kids are huge chicken nugget fans, and my husband and I absolutely love chicken cordon bleu, so I thought it would be wonderful to combine our two favorites into one delicious bite of heavenly goodness. —Kristen Hills
Makes: about 24 bites
5 boneless, skinless chicken breasts
8 ounces Swiss cheese, sliced
7.5 ounces sliced ham
1 teaspoon water
½ cup all-purpose flour
1 (6-ounce) box chicken stuffing mix, finely ground (or use Italian style bread crumbs)
1 recipe Honey Mustard Dipping Sauce
Preheat oven to 350 degrees F. Cut chicken breasts into thin, 1½-inch squares (if breasts are thick, slice them in half to thin them out). Cut cheese and ham slices into 1-inch squares. Sandwich cheese and ham between 2 slices of chicken. Poke a toothpick through the center of the stacked items. (The toothpick holds everything together when rolling the items in the flour, egg, and crumb mixtures.)
Beat eggs with 1 teaspoon water in a shallow bowl. Place flour in a separate shallow bowl, and bread crumbs in another bowl. Dip the cordon bleu bite in the flour mixture, then roll in the beaten egg mixture and roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the bite after placing it on the cookie sheet. After you have dipped all of the bites, spray them with butter-flavored cooking spray.
Bake, uncovered, 20 minutes. Serve with honey mustard dipping sauce.
Honey Mustard Dipping Sauce
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
¼ cup honey
½ tablespoon lemon juice
1/8 teaspoon onion powder
1/3 cup mayonnaise
Combine all ingredients until well blended. Keep refrigerated until ready to serve.
Boston Cream Poke Cake
This is my favorite treat to take to a party. It tastes like you slaved all day making a delicious cake, when really it hardly takes any time at all! —Kristen Hills
Makes: 16 servings
1 (18.25-ounce) box yellow cake mix and ingredients listed on box
2 (3.4-ounce) boxes instant vanilla or French vanilla pudding
4 cups milk
1 container chocolate frosting (or your favorite homemade chocolate frosting)
Make cake mix according to directions and bake in a well-greased 9-by-13-inch pan. Remove from oven.
While baked cake is still warm, poke holes all over the top, using a wooden spoon handle or other similarly sized object. You want the holes big enough that the pudding will seep in. In a medium bowl, add milk to pudding mixes and whisk until most of the lumps are removed. Pour pudding on top of warm cake, making sure to pour straight into the holes.
Spread remaining pudding evenly across the top of the cake, edge to edge. (Press down very gently to ensure that pudding goes into the holes.)
Put cake in fridge and allow to cool completely before frosting (about 2 hours).
Remove the lid and foil covering from the tub of frosting and microwave for 10 to 15 seconds. Stir frosting; it should still be thick, but pourable. Pour chocolate frosting on top of pudding.
Spread frosting evenly over cake. Start in the middle and gently spread to the sides. Allow to cool for a few minutes, then chill in the fridge until set.
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