Crescent Cordon Bleu
Ingredients
2 boneless chicken breast
8 oz. crescent roll dough
8 slices swiss cheese
8 slices cooked ham
How to make it
Boil the chicken breast until they are cooked through. Allow them to cool and then shred the meat. Unroll each triangle of crescent dough. Tear the cheese to fit the triangle and place on top of the dough. Place a piece of the ham on the top (larger) portion of the dough (I cut my ham in half to double it up in the roll). On top of the ham add some of the shredded chicken and then gently roll it up. Place each one on a baking sheet that his been lightly sprayed with cooking spray. Bake then in a 350 degree oven for 20-25 minutes, until the top is nice and golden.
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GERMAN CHOCOLATE PECAN PIE BARS
3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut
How to make it :
Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal. Press mixture on bottom and 1/4 inch up sides of prepared pan.
Bake at 350 for 15 mins. Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
Bake at 350 for 20 to 25 mins or until golden and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.
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Rice Krispy Treat No Bake Cheesecake
FOR CRUST:
6 cups Rice Krispies cereal
¼ cup salted butter
1 pkg miniature marshmallows
FOR FILLING:
1 (8 oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla extract
1 (7 oz) jar marshmallow creme/fluff
1 (8 oz) pkg Cool Whip, thawed
FOR GARNISH:
Whipped cream
Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)
How to make it :
Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
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