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Ingredients
4 pieces boneless, skinless chicken breast
4 slices French-style ham or other wet cured ham
1/2 cup blue cheese crumbles
Salt and pepper
1 cup flour
1/4 to 1/3 cup corn starch, eyeball it
2 large egg whites, beaten
1 1/2 cups breadcrumbs
3 tablespoons melted butter
About 3 tablespoons hot sauce
Canola or other high-temp oil, for shallow frying
Carrot and celery sticks, for garnish

Yields: Serves 4

Preparation
Split the breasts open and cut them across horizontally. Pound the meat out a little then stuff with ham and cheese. Fold over and press edges to secure stuffed breasts. Season the chicken with salt and pepper, and coat in flour mixed with cornstarch, then egg white, then breadcrumbs tossed with melted butter mixed with hot sauce.
Heat a shallow layer of oil, about 1/4-inch deep, in a large skillet over medium to medium-high heat. When oil is hot, cook chicken on each side until golden and cooked through, about 6 minutes on each side. Drain chicken briefly on paper towels and serve with carrot and celery sticks alongside.


Ingredients
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
kosher salt and black pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed

Directions
1.In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.

2.Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.

3.Serve the shrimp with the tortillas and the slaw.

Serves 4


Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Servings 4


Ingredients
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Directions
1.Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2.Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

3.In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


Serves 4


Ingredients
•1 (32 ounce) bag frozen shredded hash browns
•2 (10 3/4 ounce) cans condensed cream of chicken soup
•2 cups sour cream
•1 cup grated sharp cheddar cheese
•1/2 cup chopped red onion
•8-16oz of Green chile (drained)
•cooking spray
•2 cups French fried onions

Directions
1.Preheat oven to 375

2.Mix first six ingredients together. Spray 13X9in baking dish with cooking spray. Transfer contents into baking dish and bake uncovered for 30 minutes until bubbly. Cover with french fried onions and bake for 5-7 more minutes until lightly browned.

Dirt Cups


What You Need!
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

Make It!
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min..

Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Kraft Kitchens Tips
How to Crush Cookies
Place cookies in resealable plastic bag; roll with rolling pin until finely crushed. Or, place in food processor; cover and process until finely crushed.

Sand Cups
Prepare as directed, using 35 NILLA Wafers and JELL-O Vanilla Flavor Instant Pudding.Family FunTake a walk with your kids after you prepare this fun dessert together.

Cola Easter Ham


Ingredients
1 (8 pound) boneless ham
2 cups packed brown sugar
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 cup grape juice
1 (20 ounce) can sliced pineapple, drained with juice reserved

Directions
1.Preheat the oven to 325 degrees F (165 degrees C).

2.Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that’s okay.

3.Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.

4.Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.