Chicken Cordon Bleu

I had boneless chicken breasts that needed 

inspiration. I also had deli ham and Swiss cheese 

in the fridge. That's when I remembered a 

recipe I hadn't made in years.

Chicken Cordon Bleu. 

I don't know why it's been so long because this

 recipe is very easy. Plus, you can make them ahead

 of time and even freeze them in individual bundles

 to have a nice dinner anytime.

 Flatten the chicken and lay on a slice of 

ham and cheese to cover. Roll into bundles.

(I cut the breasts in half after flattening)

 Melt butter on a dinner plate and coat chicken. 

 Combine the breadcrumbs and seasoning on 

another plate and roll the bundles, pressing on

the crumbs to cover completely. 

 At this point you can refrigerate to finish cooking

 later. You can also make extra bundles and freeze

 them in individual baggies for quick dinners. 

 You can bake them just as they are or melt

 additional butter on the plate to equal about

 2 T total and add 2 T lemon juice.

 Drizzle this over the bundles and bake for 

about 30 minutes @350º, or until golden.

Chicken Cordon Bleu

4 boneless chicken breasts

4 thin slices of ham

4 thin slicers of Swiss cheese

4 T butter, (1/2 stick)

1/2 C seasoned breadcrumbs

1/2 t salt

1/4 t pepper

1/4 t paprika

Flatten chicken breasts between

plastic wrap. Cut in half if they are

very large. Lay a slice of ham and  

 Swiss cheese on to cover each breast. 

Roll or fold into thirds. Melt butter on

a dinner plate. Mix breadcrumbs and 

seasonings on another plate. Roll  chicken

bundles in the butter then roll in the 

breadcrumbs coating completely and 

pressing on. At this point you can cover 

and refrigerate or put each bundle in a 

small baggie and freeze. When ready to bake

place room temperature bundles in buttered 

dish, drizzle any remaining butter (use about 

2T melted on the plate) and add 2 T lemon juice.

Bake @350º for 30-35 minutes

Enjoy!

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Savvy Southern Style

The Best Buttermilk PANCAKES and 10 Tips

Pancakes are just right for a lazy weekend morning. It's a nice time to sit down and enjoy an unhurried breakfast. Homemade pancakes are so much better than pancakes from a mix. It's better than going out too, because you can eat them in your pajamas! I'm sure you have all the ingredients on hand and they take only 20 minutes from making to enjoying. Here are my 10 tips for light and fluffy buttermilk pancakes.

1. After combining the dry and wet ingredients separately, stir them together gently just until dry ingredients are moistened. A few lumps are OK. Overmixing will result in tough, rubbery pancakes.

2. Let the batter rest for at least 5-10 minutes while you preheat your pan or griddle on MH or to 375º. Time enough to get the coffee started and set the table. A nonstick pan works best. Grease very lightly. There is enough butter in the batter to keep the pancakes from sticking.

3. Test the heat of your pan with a small dollop of batter. It should make a sizzling noise. Then use a 1/4 C measure to make a 4" pancake. Allow plenty of room between pancakes for easier flipping.

4. Cook on the first side for about 2-3 minutes or until the edges look dry and bubbles appear on top and burst. Before flipping use a spatula to peek at the underside to make sure it's golden brown. Lower the heat if the pancakes are darkening too
quickly; raise the heat if they are too light when the bubbles on top have formed.

5. Before flipping to the second side is the time to sprinkle fruit (blueberries), nuts, or chocolate chips on top if desired. Cook on the second side for 1-2 minutes.

6. Pancakes cool quickly so serve them immediately on heated plates with lots of butter and warmed maple syrup.

7. You can keep pancakes warm in a 200º oven along with the plates.

8. If you are pressed for time in the morning, mix the dry ingredients in advance in a bag or covered bowl. The dry mix can be stored for up to 2 weeks. The wet ingredients can be mixed separately, refrigerated, covered up to 2 days. When you are ready simply combine the two.

9. Buy a quart of buttermilk. The real thing makes a big difference. Use the rest for making biscuits, salad dressing, cornbread, chocolate cake, or more pancakes next weekend. Keep a list of recipes that use buttermilk and plan accordingly.

10. Now all you need is a recipe for perfectly light and fluffy buttermilk pancakes.

Fluffy Buttermilk Pancakes

2 C flour

2 T sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

Combine the dry ingredients in a large bowl

2 egg

2 C buttermilk

4 T butter, melted

Whisk wet ingredients together

Preheat pan on MH about 350º-375º. 

Add the wet ingredients to the dry and 

stir gently just until combined. Do not

 overmix. Let batter rest for at least 5-10 

minutes. Lightly oil the grill-pan and 

pour 1/4 C batter onto hot griddle spacing

 them apart. Cook for 2-3 minutes until 

bubbles cover the surface and the underside 

is golden brown. Gentry flip them over and 

cook about 2 minutes more until the other

 side is browned. Makes 18 pancakes.

Serve immediately on heated plates

serves 4-6. This recipe can easily be

 cut in half or can be doubled.

Enjoy!

click here for the BEST Fluffy Blueberry Pancakes
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Crazy Chocolate Cake (no eggs)

If you've run out of eggs or have someone with
an egg allergy you will thank me for this recipe.

 Just a few basic pantry ingredients.
Whisk the flour, sugar, cocoa, soda, and
a pinch of salt in a bowl.

 Make three depressions and put oil in one,
vanilla in another and vinegar in the third.

 Pour the water over all and mix until
dry ingredients are blended in.

 Por into an 8"x 8" pan. You could even
mix the batter right in the pan and
save washing the bowl.

 Bake just until set-about 25'-30'.

 Cool on rack for 5 minutes.

 You can just dust with a little powdered
sugar and call it done, or frost it with
Easy Chocolate Icing.

In a saucepan add 1/2 stick butter.
(that's 1/4C or 4T), with 1/4 C milk and
1/4 C cocoa over low heat until melted.

 Stir in the 1 C powdered sugar.

 Simmer for 3 minutes and remove from heat,
Add vanilla and beat until thick. Cool slightly,
and pour over cake.
Wonderful with a big glass of cold milk.

Crazy Chocolate Cake

1-1/2 C flour

1 C sugar

3 T unsweetened cocoa

1 t baking soda

1/4 t salt

1/3 C vegetable oil

1 T white vinegar

1 t vanilla

1 C water 

Preheat the oven to 350º.

Combine the flour, sugar, soda, and 

salt in a bowl and whisk to blend.

Make 3 depressions and put oil in one, 

vanilla in another, and vinegar in the 

third. Pour water over all and whisk

until the dry ingredients are mixed in.

Pour into a 8"x 8" pan and bake

for 25-30 minutes until cake springs 

back when lightly touched. 

Do not over bake. Cool on

rack. Sprinkle with powdered sugar

or frost with...

 Easy Chocolate Fudge Icing

1/4 C butter

1/4 C cocoa

1/4 C milk

1 C powdered sugar

1/2 t vanilla

Put all ingredients into a small saucepan

Bring to a boil over low heat and then simmer

for 3 minutes. Remove from heat and add vanilla.

Beat until thick. Let cool slightly.

Enough for an 8" square cake.

Chocolate Buttercream Frosting
1/2 stick butter, softened
1/3 C cocoa
2 C powdered sugar
3-4 T milk or Half&Half
1/2 t vanilla or 1 t Kaluah
Beat with mixer until fluffy

Chocolate Ganache Icing
1-1/2 C semisweet chocolate chips
1/2 C half & half
Heat together until the chips melt.
Stir until smooth. Frost the cooled cake.

Enjoy!

Option: replace the water in the cake batter
with 3/4 C brewed cold coffee and 1/2 C
Kahlua for Coffee & Kahlua Crazy Cake.
Or try 1/4 C coffee and 3/4 C water.

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Classic Buttermilk Pie

Buttermilk pie is a classic, traditional pie in the

 south. It often shows up at Thanksgiving and

 Christmas dessert tables.  

This custard pie mixes together quickly 

and it doesn't taste like buttermilk.

 Melt the butter in a glass bowl for 1 minute in 

the microwave. Whisk in the sugar, then eggs, 

 Whisk in the remaining ingredients.

 Pour into unbaked pie crust.
I used my easy-as-pie crust recipe.

 Bake until golden and set.

 It reminds me of creme brulee.

Buttermilk Pie

1 9" unbaked pie crust

1 stick butter
1 to 1/1/2 C sugar

3 XL eggs

1 C buttermilk

3 T flour

1 t vanilla

pinch salt

Melt the butter in a glass bowl

in the microwave for 1 minute. 

Add the sugar; 1-/1/4 to 1-1/2 C

 (depending on how sweet you want it)

Mix in the eggs, buttermilk, flour, salt

and vanilla. Pour into the unbaked pie
crust and bake @350º until the filling
is puffed and set and golden.

About 45 minutes. Cool on a wire rack
for 1 hour. Cover and chill 2 hours before 

serving.  Sprinkle with powdered sugar.
Then refrigerate to store.

Enjoy!

tip: * For a lemon flavored buttermilk pie
          add 1-3T lemon juice.
      * For a cinnamon flavored buttermilk pie
         add 1/2t cinnamon and 1/4 t nutmeg

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Easy As Pie ~ CRUST

With this mix-in-a-bowl pie crust recipe.

you can make a pie or quiche anytime. 

 

This is a great emergency pastry crust that I have

 used many time when I want a pie or quiche and 

don't have the time or want to bother making 

a traditional pie crust.

You mix flour, salt, sugar, milk, and oil in a bowl

or right in the pie pan.

 

Stir with a fork until combined.

Form into a ball and  then flatten it on 

the bottom of the pie dish.

Keep flattening the dough, pressing it with your 

fingers over the bottom and up the sides.

To blind bake this, prick all over with a fork and

bake @425º until golden, about 12 minutes. 

Cool before filling.

 Or for a standard baked pie, fill and bake 

as your recipe directs.
I'm using it today to make a buttermilk pie.

Easy as pie!

Easy As Pie ~ CRUST

2 C flour

1 t sugar

1/2 t salt

3 T milk 
(whole, 2%, or skim)

1/2 C vegetable oil

Combine the flour, sugar and salt in a

bowl or pie dish with a fork. Whisk

 the oil and milk with the fork and

 add to the flour. Stir with the fork 

until well mixed then pat onto the bottom 

and up the sides of the pie dish. 

Flute edges if desired. For a baked pie

 fill and bake as recipe directs. For a 

prebaked shell, prick all over and bake

 @425º until golden, about 12 minutes. 

Cool before filling. 

Enjoy!

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Oatmeal Pecan Jam Bars

 Bar cookies are a classic lunch box treat.
These are good anytime!

I used seedless raspberry jam, because
that's my favorite.

You can either mix this in a food processor,
with a mixer, or with your fingers.

A few zaps, scraping down the sides as

you go to get it combined.

  Everything in at once.

 Break up any large clumps.
Reserve 1 cup of this mixture.

Press the remaining into the bottom of a greased
(use the butter wrapper) 9x13 pan.

 If your pecans aren't already chopped, put
them in the the processor and pulse a few times.

Then add the reserved crumb mixture and

pulse again to combine.

 Spread 1 cup of your favorite jam onto
the bottom crust.

 Spread evenly and then top evenly with

 the remaining crumb-pecan mixture.

 Bake @350º for about 35 minutes.

 Or until the crust is golden and the jam is
bubbling through in a few places.
Let cool for 25 minutes before cutting.

Oatmeal~Pecan Jam Bars
3/4 C chopped pecans
3/4 C brown sugar
3/4 C butter, cold and cut up
1-1/2 C flour
1-1/2 C oatmeal
1 t cinnamon
1/2 t baking soda
1/2 t sea salt
1 C jam ~ I love raspberry!
Mix together the brown sugar, flour, oats, salt
soda, and cinnamon in a large bowl. Cut in the cold
butter with your fingers until the mixture gets
crumbly.  You can use a food processor. Reserve
about 1 C of the mixture and press the rest into
a greased (I use the butter wrapper for this)
 9x13 pan. Spread the jam evenly over the
bottom crust. Combine the chopped pecans with
 the reserved crumb mixture and sprinkle
over the top. Bake @350º for 35-40
minutes. Let cool for 25 minutes, then cut
into bars or squares.

Enjoy!

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