Chicken Parmesan With Tomato Basil Salad
I decided to try American Test Kitchen’s spin on Chicken Parmigiana. One of the things that drew me was the crusty Parmesan cooked to golden brown perfection. The second thing was that there was no red sauce. I like tomato’s and I like ketchup, I am just not a fan of red sauce.
Girl Scout Thin Mint Toaster Strudels
As if I need another reason to buy Girl Scout Cookies.
Girl Scout Thin Mint Toaster Strudels
(Makes 18) adapted from picky-palate.com
Ingredients:
Strudel:
2 Sheets puff pastry, thawed
1 sleeve Thin Mint Girl Scout Cookies
4 ounces softened cream cheese
1/4 C. powdered sugar
1 egg white
4 T granulated sugar
Icing:
1/2 C. powdered sugar
3T. heavy Cream
Directions
Preheat oven to 350. and line 2 baking sheets with parchment paper.
Place Thin Mints in food processor and pulse until finely ground. Transfer ground cookies to a medium bowl and add softened cream cheese and powdered sugar. Mix with hands until combined. Cut each sheet of your thawed pastry into 9 rectangles. You will have a total if 18. Spread your cookie/cream cheese/powdered sugar deliciousness over 9 rectangles. Top each with a remaining….top 
Crimp the edges with a fork and poke a few holes on the top to let steam escape. Whisk egg white in a small ramekin and brush lightly over each strudel. Sprinkle tops with granulated sugar and bake for 25-30 minutes or until puffed and golden brown. Remove and let cool for 5 minutes.
Place powdered sugar and heavy cream into a bowl, mix until smooth. Drizzle over warm strudels and serve.
Thanks to Jenny @Picky-Palate.com. Head over to her site and get lost on her site. You will find the fat kid in you wanting to lick your computer screen…..and make each treat!
~ Have a happy mouth!!
I Like Big Bundts
….and I cannot lie.
Enjoy this decadently moist Devils Food Bundt cake, perfect for Valentines Day…..or any day:)
Triple -Chocolate Raspberry Bundt Cake
Ingredients:
1pkg. devils food cake mix
1 1/3 c. chocolate milk
1/2 c. sour cream
3 eggs
1/3 c. seedless raspberry jam, melted
1 cont. vanilla frosting
1 c. milk chocolate chips
3 T. half and half
2 T. light corn syrup
Strawberries for garnish
Directions:
Preheat oven to 350 F. Grease and flour 12 c. Bundt pan. In low speed, beat first four ingredients for 30 seconds. On medium speed, beat 2 minutes. Pour batter into pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool on rack 10 minutes. Remove from pan.
While cake is still hot, poke about 20 holes into top with toothpick. Spread jam over cake, allowing it to drip into holes. Cool completely on rack.
In a glass measuring cup, microwave vanilla frosting on high in 20 second intervals until just melted. Slowly pour frosting over cake. Set aside until frosting has cooled.
In a small microwave safe bowl, microwave chocolate chips. half and half and corn syrup on high in 15 second intervals, stirring until melted. Stir until smooth; cool slightly. Drizzle over cake. If desired fill center of Bundt cake with sliced strawberries.
(originally found in an OLD Woman’s Day Magazine…..I think:)
~ Have a happy mouth, and happy Valentines Day!
