CHICKEN CORDON BLEU

Flatten chicken breasts to ½ inch thickness; top each with one piece ham and one piece cheese. FFold chicken around ham and cheese; secure with toothpicks. In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs. In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. In the same skillet combine soup and sour cream; heat through but do not boil. Pour over chicken and rice.

Chocolate Cheesecake

In a medium-sized bowl, combine 1 ⅓ cups chocolate wafer crumbs, 2 tablespoons sugar, ¼ cup softened butter, and ¼ teaspoon cinnamon. Use a fork or pastry blender to mix until crumbly. Firmly press into bottom of a 10-inch springform pan; set aside. Melt 1 ½ cups chocolate chips over hot water in the top of a double boiler; set aside. In a large mixing bowl, combine 2 eggs, ½ cup sugar, 2 teaspoons rum, and an 8-oz. carton sour cream. Use an electric mixer to blend until smooth. Add (2) 8-oz. packages cubed and softened cream cheese and blend until smooth. Continue blending and gradually add 1 ½ cups melted chocolate chips and 2 tablespoons melted butter. Blend well. Pour cheesecake batter over chocolate crust. Bake at 325º for 45 minutes, or until cheesecake is set in center. Cool at room temperature for at least 1 hour. Chill at least 6 hours. Remove sides of springform pan and place on serving plate. Before serving, garnish with whipped cream in a heart shape on the top, along with diced maraschino cherries. Slice into pie-shaped pieces to serve. Enjoy!

Bran Brown Bread

Combine cereal, buttermilk, raisins, molasses, and sugar. Sift flour, soda, and salt together; add to bran mixture. Mix well. Place in greased loaf pan. Bake at 375º for 35 to 40 minutes.

Irish Soda Bread

Combine dry ingredients in a large bowl. Cut in butter with a pastry blender. Stir in raisins and caraway seed. Beat eggs slightly; set aside 1 T. for topping. Combine remaining egg and buttermilk, stir into flour mixture until flour is moistened. Turn dough on well floured surface and knead 10 times. Shape dough into a ball; place in a greased 2 quart round pan. Using a sharp knife, cut a cross 4” long, ¼" deep in the center of the dough. Brush top with reserved egg. Bake at 350º for 1 hour and 20 minutes.

MAPLE OATMEAL SCONES

Preheat oven to 375ºF. Combine dry ingredients (except nuts, raisins, and currants) in mixer bowl and mix thoroughly. Cut in butter until walnut sized chunks remain. Add buttermilk, maple syrup and egg and mix briefly until dough comes together. Add pecans, currants and raisins and mix a few seconds more. Turn out dough onto lightly floured board and pat into a circle 3/4 inch thick. Cut into wedge pie-shaped pieces. Bake on pre-greased cookie sheet at 375°F degrees until light golden brown, about 15-20 minutes. Remove from sheet, glaze with confectioner's icing (flavored with orange juice is nice) if desired or sprinkle with dots of butter and cinnamon sugar. NOTE: if you have no buttermilk, you can substitute yogurt or sour cream one to one, or ½ cup milk and ½ teaspoon lemon juice or vinegar.

CHERRY CREAM PIE

In a small bowl, combine the flour, walnuts, butter, and brown sugar. Transfer to a 13" X 9" baking pan. Bake at 350º for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9" pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.

Whip the cream until peaks stand without falling. In a small bowl, beat the cream cheese, confectioner's sugar, and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling and spread this mixture over the cream cheese layer. Chill for at least 4 hours before serving. Yield: 6-8 servings.

JALAPENO BUTTERMILK CORN BREAD

Combine dry ingredients; stir in corn, onion, chilies and cheese. Combine butter, eggs, and buttermilk and add to dry ingredients. Stir only until moistened. Turn into 9x9 inch baking pan. Bake for 20-25 minutes at 350 degrees until lightly browned. Let set for 5-10 minutes before cutting.

Four Cheese Macaroni

by Autumn Fasceski, Wayne County Dairy Princess 2012

Boil macaroni until fully cooked. Preheat oven to 350 degrees. Spread cheddar cheese over the bottom of a lightly greased baking dish. Put a thin layer of macaroni over cheese and cover that layer with provolone cheese, followed by another thin layer of macaroni, layering the mozzarella cheese next with another layer of macaroni and a layer of colby-monterey jack cheese on top. Pour egg over all followed by milk. Bake in oven for 20 minutes or until golden brown. Makes about 8 servings.

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