Thursday, September 22, 2016

Baked Pesto Chicken

I love all of the Facebook recipes - the fast videos, the pictures, etc.  I save them and look back when I need a new, fun recipe!  Some are easy, some are hard and some seem outrageous - things I have never thought of!  That is why I like it!

I can't believe I haven't made this recipe before.  I keep the large container of pesto from Costco in my fridge.  This recipe didn't take many ingredients at all and was a snap to make.  Chris and I both enjoyed it.  I loved the texture of the fresh mozzarella after baking!

There ends up being a lot of juice from the chicken and the pesto.  I recommend a side of rice to enjoy with your chicken..... or even pasta.  Chris especially loves rice so we had Pesto Chicken, rice and roasted cauliflower.  Enjoy!

                               sorry - not great pictures - almost forgot

Baked Pesto Chicken  - Adapted from "Get in My Belly" on Facebook

1 lb chicken tenders (I used four boneless, skinless chicken breasts
prepared pesto (approx 3.5 oz)
2-3 Roma tomatoes, sliced
8 oz fresh Mozzarella
Italian seasoning
Parmesan cheese

Preheat oven to 400.  Spray your pan with a cooking spray.  Layer your chicken tenders down your pan or place your chicken breasts.  I topped each chicken breast with 1 Tbsp or so of prepared pesto. Top with tomato slices.  Top with fresh Mozzarella cheese slices.  Sprinkle with salt, pepper, Italian Seasoning and shredded Parmesan cheese.  Bake at 400 for about 40 minutes or until chicken is done.

Wednesday, September 21, 2016

Peanut Butter Sheet Cake

I LOVE peanut butter!  My sweet friend and "nail lady"... Paige gave me this recipe from her Aunt Cecelia.  Paige and I both love good food and are often talking recipes, etc.  She shared this recipe and told me how yummy it is.  She said, "the frosting looks like bacon grease... but it is soooo good!"

Easy cake, tastes amazing.... doesn't look great!  I thought about sprinkling with peanut butter chips or chopped salted cocktail peanuts... I didn't... but I might in the future!  This cake is moist and dense like a Texas Sheet Cake.  You will love it!

Peanut Butter Sheet Cake


2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1 1/2 sticks butter
1/2 cup peanut butter
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk

Preheat oven to 350.  In a large bowl, mix together flour, sugar, baking soda and salt.  In a saucepan, bring oil, butter, peanut butter and water to a boil.  Pour over dry ingredients, mixing well.  Add beaten eggs, vanilla and buttermilk.  Pour into a greased and floured 11 x 15 pan.  Bake at 350 for 15 - 20 minutes.

While cake is baking, make frosting:


1/2 cup evaporated milk or 1/2 & 1/2
1 cup sugar
1 Tbsp butter
1/2 cup peanut butter
1/2 cup miniature marshmallows
1 tsp vanilla

Combine milk, sugar and butter in a saucepan.  Bring to a oil, cooking for two minutes.  Remove from heat and add peanut butter and marshmallows, stirring until melted.  Stir in vanilla.  Gently pour and spread over warm cake.

Printable Version

Thursday, September 15, 2016

Sun-dried Tomato and Provolone Bread

Since we are empty nesters, I often find myself thinking... what can I cook?  The problem is... I don't need to eat it.  I like to cook when I can take it places.

We had an Italian theme birthday lunch at preschool this week.  I found this yummy bread in an old Southern Living Homestyle Cooking cookbook.  I love all of the flavors in this bread so I gave it a try.

It was perfect for our lunch.  I especially like it toasted with a little butter. I loved all of the BIG flavors - sun dried tomatoes, garlic, rosemary, provolone cheese and pine nuts!

Sun-Dried Tomato and Provolone Bread (adapted from Southern Living)

In a medium bowl, mix....and set aside.

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp fresh parsley or 1 tsp dried
1 tsp dried rosemary, crumbled
1 1/4 tsp salt
3/4 tsp pepper

Combine in large bowl, mixing with a wire whisk,...

2 tsp of reserved sun-dried tomato oil
2 tsp shortening
2 tsp sugar
2 large eggs, lightly beaten
1 1/4 cup buttermilk

After mixed, add:

1/3 cup oil-packed sun-dried tomatoes, chopped and drained, reserving liquid
2 garlic cloves, minced
1/2 cup green onions, finely chopped
1 cup (4 oz) provolone cheese, shredded
1/3 pine nuts, chopped (I didn't chop)

Mix dry ingredients with tomato mixture.  Spoon into a 8 1/2 inch x 4 inch loaf pan.  Smooth the top.  Bake at 350 for 45 - 50 minutes or until top is golden and center of bread is done.  Removed from pan and cool on a wire rack.

Printable Version

Tuesday, September 6, 2016

Kahlua Chocolate Chip Cake

I remember making this cake years ago with a chocolate cake mix.  I made it this weekend with a yellow cake mix.  Both are so yummy... very moist!

I have found that cake mixes are coming in different sizes now.  You will have to add part of a 2nd cake mix or adjust the ingredients.  I used part of a 2nd cake mix and thought I would just make the cake again soon.

AND - I love, love my silicone bundt pan.  Cakes just pop out!

Kahlua Chocolate Chip Cake

1  18.25 yellow cake mix
1/2 cup sugar
1  3.9 oz pkg instant chocolate pudding
1 cup vegetable oil
4 large eggs
1/4 cup vodka or water
1/4 cup Kahlua or other coffee liqueur
1 cup of semi-sweet chocolate chips (tossed in a little flour or cake mix - so they don't sink)


1/2 cup powdered sugar, sifted
1/4 cup Kahlua or other coffee liqueur

Combine cake mix, sugar, instant pudding, oil eggs, vodka or water and 1/4 cup of Kahlua.  Beat at medium speed for several minutes until well combined. Mix in chocolate chips.  Pour batter into a greased and floured bundt pan. Bake at 350 for 50 to 60 minutes ( I baked mine about 50 minutes) or until tester comes out clean.  Allow to cool on wire rack for 20 minutes and invert onto plate.   

Mix glaze while cake is baking/cooling.  Once cake is inverted onto plate, poke holes in the cake using a toothpick.  Pour the glaze over the top of the cake.  Top with sprinkled powdered sugar.