Crunchy Parmesan Chicken

This recipe is super easy and kid friendly... courtesy of Rachel Ray Everyday

1 cup cornflakes, lightly crushed
3/4 cup grated parmesan cheese
salt and pepper
3 large eggs, beaten
Four 6-ounce skinless, boneless chicken breast halves
5 Tablespoons extra-virgin olive oil
1 lemon, cut into wedges

1. Preheat the oven to 350*. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again wih the cornflake mixture; transfer to a wax-paper lined baking sheet.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes each side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges. (Jeff skipped the lemon, and loved it, but I love lemon, so I say, squeeze more on!).

Girl Scout Samoa Bars.

For the year round girl scout in you!

Cookie base:
1/2 c sugar
3/4 c butter, softened
1 large egg
1/2 tsp vanilla
2 c flour
1/4 tsp salt

Cream together sugar and butter until fluffy. Beat in egg and vanilla. Working at low speed gradually add flour and salt until crumbly. Pour crumbly mixture into 9x13 pan lightly greased or lined with parchment paper and press into an even layer. Bake 20-25 minutes until base is set and edges are brown. Cool completely.

Topping:
3 c shredded coconut (sweetened or unsweetened)
12 oz chewy caramels
1/4 tsp salt
3 Tbsp milk
10 oz dark or semi sweet chocolate (I used milk chocolate chips)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

(If you are really want the original Samoa cookie, the recipe is found here. Both recipes were found on bakingbites.com)

Enjoy!

Chocolate Dipping Sauces for Fondue

These recipes were not served but I will be trying them shortly. They have my two favorite ingredients, chocolate and peanut butter.

The Original
8 ounces milk chocolate, finely chopped
2 tablespoons heavy cream
2 tablespoons chunky peanut butter

Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly or combine the chocolate and cream in a microwave safe bowl and microwave until melted stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the peanut butter and stir gently until blended. Keep fondue warm over low heat.

Snickers Bar Fondue
8 ounces milk chocolate, finely chopped
1/2 cup caramel ice cream topping
2 teaspoons chunky peanut butter

Melt the chocolate in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly or combine the chocolate in a microwave safe bowl and microwave until melted stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the caramel and peanut butter and stir gently until blended. Keep fondue warm over low heat.

NOTE: These recipes, along with the dipping sauces and meat styles are recipes curtesy of The Melting Pot Cook Book

Fondue Dipping Sauces

These are the dipping sauces that were made:

Ginger Soy Sauce
1 cup soy sauce
2 Tbls Chili Sauce
2 Tbls light brown sugar
½ t ginger
1 c fresh orange juice (2-3 oranges?)

Island Sauce
½ cup orange marmalade
Juice of ½ lime
1 garlic clove, minced
1 teaspoon fresh parsley
1 teaspoon Kosher Salt
½ teaspoon cayenne pepper
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper

Herb and Butter Dipping Sauce
1 cup (2 sticks) butter, softened
2 Tbls lemon juice
1 Tbls chopped fresh chives
1 Tbls fresh parsley
1 Tbls fresh tarragon
Hot red pepper sauce to taste (I think this could be optional)

Serve over heated element. We used a crockpot Dipper size.

I didn't make these sauces but I think you just mix together all the ingredients listed and serve on a side dish.

Meat Fondue

We had a Fondue party in honor of a gal turning thirty. It was lots of fun. Here were the three ways we cooked our meat.


The first is regular oil. Vegetable oil or peanut oil is recommended. For electric pots cook at 350.


Voodoo Cooking Style
5 1/2 cups water
juice from 1/2 orange
juice from 1/2 lime
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped carot
1 tablespoon finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons blackened desasoning (Paul Prudhomme's Blackened Redfish Magic recommended) I ommited this ingredient.

Whisk the water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt, pepper and blackened seasoning in a bowl until combined. Pour into a fondue pot. Bring to a simmer over medium-high heat. Cook until desired doneness.


Luau Cooking Style
4 cups low-sodium chicken broth
1 cup pineapple juice
1/2 cup soy sauce
1/2 teaspoon ginger
3 garlic cloves thinly sliced


Whisk the brth, pineapple juice, soy sauce, ginger and garlic in a bowl until combined. Pour into a fondue pot. Bring to a simmer over medium-high heat. Cook until desired doneness.

Cookies

Sometimes you find a good recipe on the internet than you can't relocate it Here are some links to the above cookies. Nestle's White Chip Chocolate Cookies (right) and Hershey Kiss Cookies. Jeremy loved this dough! One thing I loved about the Kiss recipe that I had never seen before is that you put the kiss in the cookie after it is mostly done, then put it back in the oven for 2 minutes. The kiss still keeps its shape.