MSP

Mushroom, Broccoli, and Cheese Stuffed Chicken Recipe:

Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 4 Yield: 4 servings.

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Ingredients

2 cups finely chopped broccoli florets

2 tablespoons water

1/2 cup shredded pepper jack cheese

1/4 cup mayonnaise

4 small button mushrooms, sliced

1 teaspoon garlic powder

4 large chicken breasts

1 teaspoon paprika

salt and ground black pepper to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.

Combine cooked broccoli, pepper jack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.

Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 579.9 calories; 43.2 g protein; 18.8 g carbohydrates; 152.1 mg cholesterol; 650.7 mg sodium.

Reviews:

I didn’t make any changes and it was delicious…quick easy recipe. Thanks!

This was great. My husband was expecting a ho-hum dinner and was pleasantly surprised.

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Prep: 20 mins Cook: 45 mins Total: 1 hr 5 mins Servings: 12 Yield: 1 9-inch cheesecake

Ingredients

1 cup all-purpose flour

1/4 cup white sugar

1/2 cup butter

3 cups chopped rhubarb

1/2 cup white sugar

1 tablespoon all-purpose flour

2 (8 ounce) packages cream cheese

1/2 cup white sugar

2 eggs

1 cup sour cream

2 tablespoons white sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9-inch springform pan.

In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.

Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.

To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of the cake.

Per Serving: 387 calories; 25.7 g total fat; 101 mg cholesterol; 188 mg sodium. 34.7 g carbohydrates; 6 g protein.

Review from Followers:

I tried three rhubarb recipes the day I made this…one cake, one pie, and this cheesecake. This cheesecake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem….when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubarb leaked out of my springform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well…the final result was sooooo fantastic, this little mess was well worth it and I’d do it again!!! Thanks!!!

Grandma’s Country White Bread, What Grandma used to make! Our family’s favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90’s.

INGREDIENTS

2 packages (1/4 ounce each) active dry yeast

2 cups warm water (110° to 115°)

1/2 cup sugar

2 teaspoons salt

2 large eggs

1/4 cup canola oil

6-1/2 to 7 cups all-purpose flour

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil, and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Divide in half and shape into loaves. Place in two greased 9×5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.

Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

NUTRITIONAL FACTS

1 slice: 125 calories, 2g fat (0 saturated fat), 13mg cholesterol, 226mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein. 4 SmartPoints per slice.

Review from followers:

Great recipe. I made it like Grandma Van Doren probably did, using regular flour, because I’m sure “bread flour” did not exist when Grandma was feeding her hungry family. Hint: Double the yeast to halve the rising time. it’s a real saver.

This bread was delicious. There are only two of us so three loaves were too much. I cut the dough in thirds like the recipe says and used two for bread, and the third for pizza dough. I spread it out on a pan greased lightly with shortening, and let it rest for about fifteen minutes. I put my toppings on and baked it for 30 min. at 375F or till the crust was browned. It was awesome. Definitely use this again.

Pineapple-Orange Sunshine Cake, to make this recipe you’ll need the following ingredients:

Cake ingredients:

1 box yellow cake mix with pudding

1 (11 oz.) can mandarin oranges, including juice

½ cup oil

4 large eggs

Directions:

Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350-degree oven. Cool on a rack while preparing to frost.

Frosting ingredients:

1 package of Jell-O No Bake Cheesecake mix

1 (20 oz.) can of crushed pineapples, including juice

1 cup of sour cream

1 (16 oz.) container Cool Whip

Directions:

Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Old-Fashioned Banana Pudding, to make this amazing and delicious banana pudding you’ll need the following ingredients:

Ingredients

1 cup of sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups milk (NOT skim)

4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)

1 box vanilla wafers

1 teaspoon Vanilla extract

1 tablespoon butter (not margarine)

4 Egg yolks (Large eggs or better)

4 egg whites, room temperature

5 tablespoons sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.

Combine sugar, flour, and salt in a bowl, and mix well. Set aside.

In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.

Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake until meringue browns, 12 to 15 minutes.

Award-Winning Peaches and Cream Pie. This delicious Peaches and Cream Pie will please the whole family. I am always asked for the recipe when I take this anywhere. It’s a great pie.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Pie, Breakfast, Dessert, etc…) To SAVE it for later…

Prep: 30 mins Cook: 40 mins Total: 3 hrs 30 mins Additional: 2 hrs 20 mins Servings: 8 Yield: 1 – 10-inch pie

Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounces) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 (29 ounces) can sliced peaches, drained and syrup reserved

1 (8 ounces) package cream cheese, softened

1/2 cup white sugar

1 tablespoon white sugar

1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10-inch deep-dish pie pan.

In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix. Mix in butter, egg, and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Per Serving: 370 calories; 15.2 g total fat; 67 mg cholesterol; 422 mg sodium. 53.8 g carbohydrates; 5.5 g protein.

Review From Followers:

Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note I always use 1.5 times the amount of peaches the recipe calls for. It’s pretty darn fabulous.

This is a great recipe it’s easy but the results are remarkable! My boyfriend told me that this is the best pie he’s EVER tasted and I agree!

This is easily the best peach dessert I’ve ever had! I’ve made it many many times following the recipe as it is written and it’s always fantastic.

This was awesome! It was a huge hit for Turkey Day! I did double the amount of peaches called for in the recipe and I did cook it for about 15 minutes longer. I will definitely make this again soon.

6-Ingredient Orange Cream Cake, Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here’s a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Cake, Breakfast, Dessert, etc…) To SAVE it for later…

Prep: 30 mins Cook: 1 hr Total: 4 hrs 30 mins Additional: 3 hrs Servings: 18 Yield: 1 – 9 x 13-inch cake.

To make this recipe you’ll need the following ingredients:

Ingredients

1 (18.25 ounce) package orange cake mix

2 (3 ounces) packages orange-flavored Jell-O(R) mix

1 (3.5 ounces) package instant vanilla pudding mix

1 cup milk

1 teaspoon vanilla extract

1 (8 ounces) container frozen whipped topping, thawed

Directions

Bake cake as directed in a 9×13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow cooling.

In a medium bowl, mix together 1 box gelatin, 1 cup hot water, and 1 cup cold water. Pour over top of the cake. Refrigerate for 2 to 3 hours.

Mix remaining box of gelatin, pudding mix, milk, and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of the cake. Chill in refrigerator until serving.

Per Serving: 224 calories; 6.7 g total fat; 2 mg cholesterol; 308 mg sodium. 38.8 g carbohydrates; 2.7 g protein.

Review from Followers:

Wonderful! Delicious!! Refreshing!!!Taste just like the description states!!! I refrigerate the cake to give it that frozen dessert sensation. I have not to doubt that kids would love this cake because this ‘big kid'(me) loves it.

OH YES!!! This cake is awesome!! It takes some time but it is definitely worth it!

This is a great summer dessert very refreshing and delicious. People always rave about it and ask for the recipe. I made no changes to the original recipe.

It was a total hit the first time I tried this recipe…My grandchildren want it all the time now… I recommend it 100%.

Print the Recipe Below:

This salad is sweet and crunchy. Broccoli, crumbled bacon, raisins, and sunflower seeds, with a smattering of onion, tossed in a mayonnaise-based dressing. Delicious!

Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 12 Yield: 12 servings

Don’t forget to PIN THIS RECIPE to your salad and low carbs boards. Thank You 🙂

Ingredients

1/2 pound bacon

4 heads broccoli, cut into bite-size pieces

1 1/2 cups raisins

1 1/2 cups unsalted sunflower seeds

1/2 cup chopped onion

1 cup mayonnaise

1/4 cup white sugar

1/4 cup granular sucralose sweetener (such as Splenda(R))

2 tablespoons white wine vinegar

Directions

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.

Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.

Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

Ingredients:

2 lb ground beef (900 g)

1 cup onion, diced, sauteed (150 g)

3 cloves garlic, minced, sauteed

1 ½ cups grated parmesan cheese, divided (165 g)

2 eggs

1 cup panko breadcrumbs (50 g)

2 teaspoons salt

1 ½ teaspoons pepper

2 teaspoons Worcestershire sauce

½ cup milk (120 mL)

½ cup fresh parsley, finely chopped (15 g)

GLAZE

1 ½ cups ketchup (360 mL)

½ cup brown sugar (110 g)

2 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup tomato paste (55 g)

MASHED POTATOES

1 lb Yukon gold potato, peeled, chopped, cooked (455 g)

2 tablespoons butter

1 teaspoon salt

½ teaspoon pepper

1 cup milk (240 mL)

28 slices bacon, sliced

Preparation:

Preheat oven to 350˚F (180˚C).

In a large bowl, mix together beef, cooked onions, and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk, and parsley. Set aside.

In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.

In a large bowl, mash cooked potatoes, butter, salt, pepper, milk, and parmesan to desired consistency. Set aside.

Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.

Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.

Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and
bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.

Place a cooling rack on top of the bundt pan and flip over onto a baking sheet.

Remove the bundt pan and coat the meatloaf with the reserved glaze.

Broil on high for 3-5 minutes or until the glaze has caramelized.

Enjoy!

Grandma’s Pork Chops In Mushroom Gravy, to make this recipe you’ll need the following ingredients:

Ingredients:

1 tablespoon butter

1 clove garlic, pressed

6 pork chops

salt and pepper to taste

1 (8 ounces) can mushroom, drained

1 cup dry sherry

1 (10.5 ounces) can beef broth

2 tablespoons cornstarch

2 tablespoons water

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.

Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.

Bake for 45 minutes in the preheated oven, then remove the lid or foil and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

NOTES

Per Serving: 209 calories; 8.1 g total fat; 59 mg cholesterol; 609 mg sodium. 10.7 g carbohydrates; 19.2 g protein.