Spinach and Feta Stuffed Chicken

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)

Directions:

1 Preheat oven to 350.
2 Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
3 Cook spinach in garlic and oil on top of stove until done.
4 Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
5 Distribute spinach mixture onto each chicken breast. (You may have some leftover).
6 Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
7 Roll each breast in bread crumbs until well coated.
8 Place in glass baking dish and pour butter over them.
9 Cook for 30 minutes and serve.

http://www.food.com/recipe/spinach-feta-stuffed-chicken-breast-quick-easy-224947

Best Oatmeal Cookies Ever!

For 24 cookies

 

1 eggs, well beaten
1/3 cup raisins
1/3 teaspoon vanilla
1/3 cup butter
1/3 cup brown sugar
1/3 cup white sugar
7/8 cup flour
1/3 teaspoon salt
1/3 teaspoon cinnamon
2/3 teaspoon baking soda
2/3 cup oatmeal
1/4 cup chopped pecans

Directions:
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.

Cream together butter and sugars.

Add flour, salt, cinnamon and soda and mix well.

Blend in egg-raisin mixture, oatmeal, and chopped nuts.
Dough will be stiff. 

Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

http://www.food.com/recipe/best-oatmeal-cookies-54351?scaleto=24&mode=null&st=true

Snickerdoodles

Ingredients:

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Method:
1 Preheat oven to 350°F.
2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4 Blend dry ingredients into butter mixture.
5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8 Coat by gently rolling balls of dough in the sugar mixture.
9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10  Remove from pan immediately.

Apple Crisp

Ingredients

Original recipe makes 1 9x13-inch pan Change Servings

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water

• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

 

http://allrecipes.com/recipe/apple-crisp-ii/

Chicken and green peas

Ingredients

2 tablespoons vegetable oil
1 kg whole chicken, skinned, cut into pieces
2 medium onions or 300 g, chopped finely
3 cloves garlic, chopped
1 tablespoon curry powder
2 medium carrots or 250 g, cut into small cubes
1 medium potato or 200 g, cut into small cubes
2 medium tomatoes or 300 g, diced
2 cubes MAGGI® Chicken Bouillon
3 cups water or 750 ml
2 cups frozen green peas or 300 g
1 tablespoon corn flour, diluted in 2 tablespoons water
pinch of ground black pepper, to taste

Preparation

Heat oil in a pot, add and cook chicken until golden brown then remove and set aside.
In the same pot fry onions for 6 minutes on medium heat until the onion becomes golden color.
Return chicken to the pot and add garlic, curry, carrots, potatoes, tomatoes, MAGGI® Chicken Bouillon cubes and water.
Bring to boil then cover and simmer for 20 minutes.
Add the diluted corn flour while constantly stirring, then add the green peas stew and simmer for another 3 to 5 minutes.
Season with black pepper to taste.
Serve with cooked white rice.

http://www.nestle-family.com/recipes/english/by-course-or-type-stews_Chicken-Curry-and-Green-Peas-Stew_9630.aspx

Ramsay's Chicken Pastille

• 4 skinless, boneless chicken thighs
• Olive Oil (Frying and drizzling)
• 1 Onion – finely sliced
• 2cm piece of fresh root ginger – finely chopped
• 1tsp ground cinnamon
• Pinch caster sugar
• 200ml chicken stock
• 3 eggs – lightly beaten
• 100g toasted flaked almonds
• 25g butter – melted
• 10 sheets filo pastry
• Salt & pepper

Preheat oven to 200′C/Gas 6
Cook chicken – drizzle with oil & season with salt & pepper. Roast in oven for 35mins until golden & cooked through. Keep oven on & when cool cut into bite sized pieces.
Heat wide pan over medium heat, add dash of oil, onion & ginger and sweat for 8mins. Stir in cinnamon and sugar, add chicken, season and cover with the stock.
Bring to simmer, cook for 5mins until reduced by half – stir eggs into the chicken mixture as stock reduces so that they are well combined.
When stock is reduced ass almonds and adjust seasoning as necessary. Leave to cool.
Brush 22cm cake/pie dish with melted butter, line with 4 sheets of pastry, brushing butter between each and letting the ends drape over the side.
Place half chicken mis in dish & cover with another 4 sheets of pastry, brushing butter between each again. Spoon in remaining chicken mix and cover with remaining pastry sheets, still using melted butter between each.
Fold overhanging pastry onto top of pie. Give final brush with butter and cook for 10-15mins until golden and crisp.
Turn pie out, upside down, onto another baking sheet and place back in the oven for a further 5-10mins until golden.
Remove and cool before serving dusted with a little icing sugar/cinnamon is wanted.