Tuesday, August 4, 2009

Laughing Cow Chicken

I have been wanting to try this recipe for awhile now but have kept forgetting to get the cheese. I saw thing awhile back on Mollys blog, who got if from Monica's blog who originally got if from Lindsay. .. I did modify the recipe a bit and I loved how it turned out. My husband loved it.

I doubled the recipe I for 4 chicken breast.


* 4 chicken breasts, cut in half horizontally 3/4 of the way through (so you can stuff the inside)
* 4 wedges Laughing Cow light cheese (one per breast)
* Italian seasoning to taste
* 1/2 cup dried bread crumbs (we used seasoned)
* Handful grated parmesan cheese
* Cooking spray
(I added the last 3 ingredients they're not called for in original recipe )
* 3 slices cooked bacon diced
* salt pepper to taste
* Garlic powder

1. Pre-heat oven to 400 degrees.
2. Open each chicken breast up and spread one wedge of Laughing Cow inside the middle I used 1 1/2 per chicken breast, Then topped with the diced bacon, Sprinkle Italian seasoning and garlic powder inside to taste. Fold chicken back over to original shape.
3. Mix together bread crumbs and Parmesan cheese in a shallow dish. Sprinkle chicken with salt and pepper to taste. Spray each chicken breast with cooking spray and then dip in bread crumb mixture to coat. Place on baking sheet.
4. Bake for 25-30 minutes or until chicken is cooked through

*I also added a little Garlic powder to the Italian bread crumbs and Parmesan cheese mix before i coated the chicken. Was sooooo good I served it with mashed potatoes and spinach :-)

Saturday, August 1, 2009

Earthquake Cake

My sister made this for my dads birthday its his favorite cake so just wanted to share this awesome recipe. We have been making this in our family for years.

Preheat oven to 350°F.

Spread 1 cup chopped pecans on the bottom of a buttered 13x9 cake pan. On top of nuts put 1 cup coconut, then pour the following batter over the nuts and coconut mixture without stirring.

Mix 1 box German chocolate cake mix (Betty Crocker) according to package directions.

Pour the batter gently over the coconut and set aside.

In a saucepan, melt one stick of butter (1/4 lb) and one (8 ounce) package of Phildadelphia cream cheese. Stir in one box of confectioners sugar (1 lb).

Pay very close attention to the mixture in the pan as it will scorch easily. For this reason, it's best to use a heavy bottom pan.

Pour the cream cheese, sugar and butter mixture over the top of the cake batter without stirring.

Bake in a preheated 350°F for 45 minutes.

The cake will crack in the middle. That's why it is called Earthquake cake