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French Onion Chicken Noodle Bake

2/22/2023

French Onion Chicken Noodle Bake

Ingredients:
3 cups chicken, cooked.
1 (10.5 oz) can cream of chicken soup
8 oz sour cream
1 packet Lipton Onion Soup Mix
1 cup shredded cheddar cheese
6 oz egg noodles, cooked (half a 12oz bag)
1 Tablespoon Butter
6 oz crushed French-Fried onions

Instructions:
Preheat oven to 350F

Cook egg noodles according to package directions, drain.
Add 1 Tablespoon butter to noodles stir and set aside.
Lightly spray a 9x9 pan with cooking spray or lightly coat with butter.
In a large bowl, combine chicken, soup, sour cream, soup mix and 3/4 of the cheese.
Stir in cooked egg noodles.
Pour mixture into prepared pan.
Top with remainder of cheese and cover with crushed french fried onions.
Bake uncovered for 25-30 minutes, until heated through.

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Ham & Cheese Puff Pastry Slab Pie Slices

2/21/2023

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Ham & Cheese Puff Pastry

Ingredients
2 sheets Puff Pastry Dough, defrosted and rolled into two large squares
1 Tablespoon Dijon mustard
1 Tablespoon Honey
2 Cups Medium Cheddar Cheese, shredded
1/4 pound thinly sliced ham

Egg Wash:
1 large egg
1 Tablespoon milk
1/4 teaspoon garlic powder
1 Tablespoon dried parsley

Directions

Preheat oven to 425F. (400 for a convection oven.)
Line a baking sheet with parchment paper.
Place one piece of puff pastry onto the parchment lined baking sheet.
Mix mustard and honey together and brush all over bottom layer, leaving a 1/2” border.
Sprinkle half of the shredded cheddar cheese over the honey mustard.
Layer ham slices over the cheese, followed by remaining cheese.
In a small bowl, whisk together, egg, milk, garlic powder, and parsley.
Lightly brush the bottom layer border of the puff pastry with the egg wash. Place the second square of puff pastry over the top and press the edges to seal.
Fold bottom edge of puff pastry over top to create a sealed crust. Crimp edges with a fork. (I dip my fork lightly in flour to keep from sticking to dough as crimping.)
Brush all over top of puff pastry with egg mixture. Cut three, 2-inch slits in the center of the pie to allow steam to escape while baking.
Bake for 20-25 minutes, until puffed and golden. Let stand for 5 minutes before slicing into squares or strips and serving.
It’s easiest to cut slices using a pizza cutter.

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Formed (Molded) Chocolate

2/6/2023

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Taste testers claim this is the most delicious, smoothest chocolate thing they’ve ever eaten. Bakers can use this for desserts, tarts and candy making - Enjoy!
(Guest Post) JD Provence

Formed (Molded) Chocolate

Ingredients:
1/4 Pound Chocolate Chips, ground to powder
3/8 Cup Boiling Water
1 Tablespoon Powdered Milk
1 Tablespoon Unflavored Gelatin Powder

Directions:

Add gelatin and water to blender, allow gelatin to dissolve a couple minutes.
Add remaining ingredients and blend well.
Pour into plastic lined bowl or silicone mold.
Place in refrigerator 4 hours until set.

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Creamy Tomato and Spinach Sauce for Gnocchi or Pasta

2/3/2023

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Creamy Tomato and Spinach Sauce

Ingredients:
3 Tbs Olive Oil; in Dutch oven
1 Cup Onion
3 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 Pint Cherry Tomatoes
3/4 Cup Chicken Stock
3 Tbs Butter
1/4 Cup Heavy Whipping Cream
2 Cups Spinach, fresh
1/4 Cup Parmesan Cheese, grated
Salt & Pepper, to taste

Directions:

Add olive oil to Dutch oven; add diced onion with a dash of salt and pepper. Cook 5 mins.
Add in cherry tomatoes and cook until they start to blister approx. 5 mins, mash tomatoes gently with potato masher or fork.
Add in garlic and Italian Seasoning, stirring frequently. Let simmer 1-2 mins.
Stir in stock and bring back up to simmer, stir in the butter to melt.*
Stir in Cream and add in spinach**, let simmer with lid on pot 4-5 mins.
Add in parmesan, if preferred.

*If cooking fresh gnocchi; add in after melted butter step and cook 1-2 mins longer than on package (lid on pot) taste test for doneness.
**If adding in cooked pasta, stir in along with the cream and spinach.

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