Chicken Cordon Blue

Submitted by Chelsey & Mal

This is one of me and Malorie's favorite dinners to make for our hubby's! In fact we both made this earlier this week! Yummy!

6 chicken breasts

ham

swiss cheese

1 tsp paprika

3 Tb flour

6 Tb butter

1 bouillon cube

2 Tb corn starch

1 1/2 cup water

1 cup heavy whipping cream

toothpicks



Flatten the chicken breast and cut an insert. Add slices of ham and swiss cheese. Secure with toothpick (you might need 4 or 5 in each). Mix the flour and paprika and coat chicken on both sides. Melt 6 Tb butter in a large saucepan and brown chicken on both sides. Add 1 1/2 cup water and bouillon cube and simmer on medium for 30-35 minutes, don't cover.

Mix the cornstarch and heavy whipping cream in small pan and boil for 2 minutes. Then whisk and cool. If it is not thick enough, add more cornstarch.

When chicken is done, add a slice of swiss cheese on top, and spoon over whipping cream mixture. ENJOY!

cuuuuupcakes

I love cupcakes. Big ones. I made these for Kaiseys baby shower. After making these, It made me like cupcakes not so much. I could never be a baker; it would be way too much work. But here is the frosting recipe for them. For the cake part I just use good ol' cake mix. But I bake them in big texas muffin tins so they are extra big.

Best Frosting Ever

3 bars butter
5 1/4 cups powdered sugar
2 Tb whipping cream
1 1/2 tsp vanilla

then for vanilla frosting
add an extra tsp vanilla

and for almond frosting (my favorite)
add 1 tsp almond extract

Make sure the butter is room temperature before you start. Cream the butter until it is fluffy. Add the powdered sugar a cup or so at a time. Then add the vanilla and whipping cream and extra flavoring.

goat cheese empanadas

These are so yummy, easy, and fancy. I felt so cool eating these. I ate them with sparkling cider- they just needed an extra fancy factor.

2 refrigerated rolled piecrusts
fresh goat cheese
store-bought corn salsa

Using a 3-inch round cookie cutter ( I used a lid from a nalgene bottle) cut out 16 or so circles from the piecrust dough. Add the goat cheese on one side of the circle. I used probably 4-5 oz of cheese total. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Baked on a rimmed baking sheet at 375 until golden, about 20-25 minutes. Serve with corn salsa.