Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.

Mini Cheesecakes w/ Fresh Raspberries

I made this for Father's Day (courtesy of a little inspiration from Mel) - they were delicious, and so cute.  Next time I have to bring something sweet to a party or shower, this is it!  So easy to throw together, just requires a little chilling before serving.

Yields 24 mini cheesecakes (requires 2 standard muffin tins and 24 paper liners)
1 package shortbread cookies, 2"diameter (I used Keebler Sandies) - 24 cookies total
2 8-ounce package cream cheese, softened
1 tsp. vanilla
1 can sweetened condensed milk (14 oz.)
4 large eggs
fresh raspberries, optional
Preheat the oven to 300 degrees. Line 2 standard 12-cup muffin tin with cupcake liners. Press one shortbread cookie in the bottom of each of the liners.
With hand mixer, beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk and vanilla, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
Divide the batter evenly among the cupcake liners. Bake until set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
Remove the cheesecakes from the muffin tin. . Garnish the top of each cheesecake with a fresh raspberry or two, if desired. Serve.
(modified from Cook’s Country April/May 2010 and My Kitchen Cafe)

One of My Favorites: Spinach & Strawberry Salad

There is not much better when it comes to a good meal, than one that comes from your own garden.  Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad.  It's healthy, light, sweet and tangy, with lots of different textures for your palate.  I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't.  It's fabulous either way.

1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES)  Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy.  Serve with cheese toast or crusty bread.

Candied Almonds:
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar

Melt butter in large saute pan.  Add almonds and stir to coat.  Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes.  Watch closely - the sugar will melt and the granules will disappear.  As soon as this happens, remove from heat, and let cool.  Toss into salads or eat plain!

Resurrection Rolls

These have been a family favorite on Easter for years, and I've made them with refrigerated biscuits, frozen roll dough, and homemade roll dough.  They are super easy, and the object lesson is great for little kids.

Wrap a large marshmallow inside of cold, flattened dough.  Seal all the edges around it.

Discuss symbolism of the body of Christ being placed in the tomb.

Place 8-9 of the rolls in a greased 8x8 glass dish, dip each roll in melted butter and cinnamon sugar (discuss that Christ's body was placed in the tomb with linen and sweet spices).  Cover with greased plastic wrap and set in fridge overnight.

on Easter morning, bake in a preheated oven at 350 for 15 minutes, or until golden.

Serve each roll on a plate.

Open each roll together and discuss that He was not in the tomb, but He is Risen.

Happy Easter!

Tropical Strawberry Stuffed French Toast

Looking for something to make for breakfast or brunch this weekend?  Or maybe even dinner???

As the summer season draws to a close, it's only fitting that you make this tropical french toast as a reminder that warm weather will come again.  It's luscious. It's filled with fruit-sweetened cream cheese that gushes a warm creamy filling with each bite.  It's topped with a Tropical Syrup that will leave you salivating.

1 long, thin baguette, day old
3 oz. cream cheese, softened
1/4 c. mashed strawberries (fresh or frozen)
1 TBS. strawberry jam
3 eggs
2 TBS coconut milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
fresh blueberries, strawberries and flaked coconut for garnish

Mash strawberries, jam and cream cheese.  Mix until well blended and smooth.

Whip eggs, coconut milk, cinnamon, nutmeg and salt to form batter.

Slice bread into 2-3 inch pieces, cut slit in middle (do not cut all the way through) and stuff with cream cheese mixture.  Dip in batter.  Pan-fry about 2 minutes on each side, until reaching desired browning.  Top with Tropical Syrup.  Top with fresh blueberries, strawberries, and flaked coconut.

Butterscotch Banana Muffins by Guest Chef Daisha

My son and I were making my mom's banana bread recipe recently when we decided to add butterscotch chips to the batter. It was the best decision ever. Butterscotch and banana might just be my new favorite food combination. Take a bite of these muffins and you'll know why!

4 mashed bananas
1/2 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1 tsp nutmeg
1/2 tsp salt
2 tsp vanilla
4 cups flour
2 - 3 cups butterscotch chips
1 cup chocolate chips (optional)

Bake @ 350 - 16-18 minutes
Makes 36 muffins or 2 loaves

Directions:

1. Mash bananas.

2. Cream butter and sugar.

3. Beat in eggs.

4. Add baking soda, nutmeg, salt, and vanilla.

5. Add 1 cup flour. Mix.

6. Add 1/4 of mashed bananas. Mix.

7. Alternate mixing in flour and bananas until you've added it all.

8. Mix in butterscotch and chocolate chips.

9. Fill muffin tins 2/3 full.

10. Bake @ 350 for 16-18 minutes.

11. Enjoy the most amazing muffins around!

Dilly Bread

This is an old family recipe that I LOVE, especially during springtime.  It gets me excited for growing herbs and vegetables.  It's a savory bread that is delicious on it's own, with a salad, or perfect for a bruschetta or grilled cheese or veggie sandwich. The smell of this bread drives me wild.

1/4 c. warm water

1 TBS. dry yeast

1 c. warm cottage cheese (microwave for 30 seconds on 50% power)

1 egg

2 TBS. sugar

1 TBS. minced onion (finely chopped)

2 tsp. dill seed

1 tsp. dill weed

1 tsp. coarse kosher salt

1/4 tsp. baking soda

1 TBS. softened butter

2 1/4 - 2 1/2 c. all purpose flour

butter and kosher salt for brushing on top when baked.

Soften yeast in warm water for 10 minutes or until frothy. Add to yeast: egg, sugar, onion, dill seed and dill weed, salt and baking soda.  Stir in warm cottage cheese and add 1 TBS. butter.  Mix thoroughly.  Add flour 1/2 cup at a time and knead with your hands until wet but not really sticky.  Cover, let rise until double.  Punch down and turn out into a greased round glass 2qt. casserole dish (or 2 bread pans, I like the casserole dish so the bread is rounded).  Let rise again until doubled.  Bake at 350 for 25-30 minutes or until golden on top.  Brush with melted butter, sprinkle with salt.  Cool 10 minutes and remove from pan to wire rack.

Sweet & Savory Cornbread from Butterfly Garden Cafe

This is delicious cornbread - it's sweet, savory and goes with a salad, a meal, or just on it's own.  It keeps well in the fridge and freezer - just warm in microwave or reheat in oven at 300 for 20 minutes.

1 large onion, chopped

2 T butter

2 T milk

2 large eggs

2-8 ½ oz. boxes corn muffin mix, such as Jiffy

2-14 ¾ oz. cans cream-style corn

4 oz can diced green chilies, drained

chopped pimentos to taste

1 C sour cream

1 ½ C shredded sharp cheddar cheese, optional
1. Preheat oven to 425 degrees. Grease a 9x13 baking pan.

2. Melt the butter in a saucepan over medium-high heat. Add the onion and cook until opaque. Remove from heat and set aside.

3. In a separate bowl, mix together milk, eggs, cornbread mix, creamed corn, chilies and pimentos. Pour the cornbread mixture into the greased pan.

4. Spoon the sautéed onions and sour cream onto th cornbread mixture and swirl throughout, as if you were making a marble cake. Top with cheese, if desired.

5. Bake 35-40 minutes. Let the cornbread cool for 10 minutes or more before cutting.

Refrigerate for up to 3 days or freeze for up to 6 months.

Resurrection Rolls for Easter

Tube of Crescent Rolls (or however many you want to make)
Melted Butter
Large Marshmallows
Cinnamon
Sugar

Directions:
*Preheat oven to 350
*Give each child a triangle of crescent roll (represents the cloth that Jesus was wrapped in)
*Give each child a marshmallow (represents Jesus' body)
*Have them dip the marshmallow in melted butter, then roll in cinnamon and sugar (represents the oil and embalming and the spices used to anoint the body)
*Wrap the coated marshmallow tightly in the crescent roll-not as you would normally roll a crescent...but bring the sides up and seal the marshmallow inside (This represents the wrapping of Jesus' body after his death
*Place in 350 oven for 10-12 min. (The oven represents the tomb. Pretend it takes three days)*When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there. HE IS RISEN!(The marshmallow has melted, and the crescent roll is puffed up, but empty)

Easy Fruit Pizza by Guest Chef Summer

Fruit Pizza
I love to get creative and decorate with this one! You can throw the fruit on or you can make it pretty.

For a round pie pan:
Use, 1, 1/2 sugar cookie dough packages
Bake at 350 for 9-10 minutes

Enjoy the other 1/2 of the cookie dough or make small sugar cookies :)

You also need all types of desired fruit (different colors)
Cream cheese topping:
1 lb cool whip
2, 8oz phil cr cheese
1, 2 lb powdered sugar
2 tsp cinnamon
2 tbsp vanilla
2 tbsp fresh lemon juice

The key to this one is to let crust cool out of the oven then put cream cheese over it and let sit for at least 4+ hours (or overnight covered with Saran Wrap and placed in the fridge). This makes the crust very soft and perfect...even if you over bake the crust. This is always a huge hit at big get-togethers.

Cream Cheese Stuffed Cinnabundt

I forgot to take an "after picture"...they were gone too fast.

20 Rhodes Bake and Serve Rolls, thawed on the counter for about 1.5 hours

1 lb. light brown sugar

2 sticks salted butter

4 Tbsp. cinnamon sugar

8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.

Lightly coat bottom of bundt pan with cooking spray.

Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan.

Sprinkle with 2 Tbsp. of sugar/cinnamon.

Pour second 1/3 of the brown sugar/butter mixture over 8 buns.

Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F.

You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.

Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

This makes a LOT of caramel sauce, you may want to cut that part in half unless you want them REALLY gooey!

Chunky Apricot Slush

6 c. (46 oz) Apricot Nectar

2 c. Pineapple juice

1 Lemon or Orange – peeled and juiced (pulp can be added)

2 Mashed Bananas

1 c. Mashed Strawberries (optional)

3/4 c. water

3/4 c. sugar

Combine all ingredients, mix well. Freeze overnight, or for serving that day, freeze for at least 4-6 hours. Let thaw until slushy. Serve with 7-Up or Sprite.