Chicken Cordon Bleu

Years ago, as newlyweds at BYU, I made my husband take a couples cooking class with me. Cooking together has been a favorite past time for us ever since. This is one of the recipes that we got from that class and it has remained a staple in our house. I have modified it over the years to accommodate our tastes. So, here is my version.

Chicken Cordon Bleu

4 skinless boneless chicken breasts

4 slices provolone cheese (or whatever kind you like)

4 slices ham

1/4 cup melted butter

1/2 cup plain bread crumbs

1 t poultry seasoning

1/4 t garlic salt

Preheat oven to 350. Pound chicken flat to an even thickness. Layer each flat chicken breast with a slice of cheese and a slice of ham. Roll the chicken breast up, securing as much of the cheese and ham inside as possible. I seal the ends with a toothpick. Combine the bread crumbs, seasoning and garlic salt together. Dip each chicken roll into the melted butter and then the bread crumb mixture. Arrange in a baking dish and cook for about 30 minutes at 350 until the chicken is cooked and the cheese melted. Top with this sauce recipe, if desired.

Veloute Sauce

2 T butter

2 T flour

1 cup chicken broth

1/4 t salt

1/8 t pepper

1/8 t nutmeg

Melt butter in a sauce pan over low heat. Add flour and stir until smooth and bubbly. Gradually add in chicken broth. Cook until boiling, stirring constantly. Boil and stir for 1 minute. Add in the salt, pepper and nutmeg. Pour some over each chicken roll.

No Fail French Bread

I got this recipe from our good friends Will and Hayley. It really is No Fail! I love how quick and easy it is. I love that it only takes an hour and a half from start to finish. It is my go to bread when I start dinner at 4 pm and need yummy, fresh bread to go with it. It also makes great french toast, sandwiches, and rolls for things like pulled pork! Did I already say this is my go to bread for everything? Well, it is!

No Fail French Bread

In a large bowl mix:

2 cups very hot water

2 T sugar

1 T salt

1/3 cup oil

In a small bowl mix:

½ c warm water

1 T sugar

2 T yeast

Add 3 cups flour to large bowl and mix well. Add small bowl and 3 more cups flour. Mix until smooth. Knead every 10 minutes for 1 hour. Divide and shape into loaves. (You don't need to let it rise again!) Bake at 350’ for 35 minutes.

Brown Sugar Bars with Dark Chocolate Ganache

This recipe is from My Kitchen Cafe and WOW! These are so good! The perfect balance of Dark Chocolate and Brown Sugar, both of which I LOVE! These are such a fun alternative to brownies. Now go, give them a try!

Brown Sugar Bars with Dark Chocolate Ganache

1 3/4 cups flour

1/4 t salt

1 cup (2 sticks) butter, softened

1 3/4 cups DARK brown sugar

2 large eggs at room temperature

1 1/2 t vanilla

1/2 cup heavy cream

8 oz semisweet chocolate chips

Preheat oven to 350. Spray the bottom of a 10x15 inch cookie sheet with cooking spray. Then line the pan with wax paper and then butter and flour the wax paper and sides of the pan.

Whisk together the flour and salt in a small bowl. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla. Slowly add the flour and salt and beat just until well blended. The batter should be fairly thick.

Spread the batter, evenly, into the pan. Bake at 350 for 18 to 20 minutes until a toothpick comes out clean but not dry. DO NOT OVER BAKE. Cool completely.

Bring the cream just to a boil in a small pan over medium heat. Place chocolate into a bowl and pour the hot cream over the top. Stir until the chocolate is completely melted and smooth. Let the ganache stand at room temperature for a few minutes until it is spreadable but not runny.

Invert the brown sugar cake onto a large cutting board. Remove the wax paper. Cut the cake in half crosswise or the short way (one half will be the top the other will be the bottom). Spread the ganache on one side to within about 1/8 of an inch of the edges. Carefully set the other half on top matching up the edges. Cover and refrigerate until ganache is set, at least 2 hours. Cut into squares, this will make 32 small ones.

Strawberry Yogurt Cake

This is another cake mix makeover. It has been a favorite for years and since it is strawberry season at our house {more recipes to come} AND Father's Day, I couldn't resist. This cake is dense and moist and soooo summery!

Strawberry Yogurt Cake

1 yellow cake mix (plus egg, oil, water -per back of box)

2- 6 oz container strawberry yogurt

1 1/2 cups whipping cream

1/3 cup powdered sugar

1 t vanilla

fresh strawberries

Make cake as directed on the back of the box. Mix in one 6 oz container strawberry yogurt. Bake as directed on box. Cool Cake completely. Whip whipping cream with sugar and vanilla until stiff. Add the other 6 oz container of strawberry yogurt to whipped cream and spread on cake. It is REALLY important that the cake is completely cool or it will melt your whipped cream. Top with fresh strawberries and serve.

Double Chocolate Torte

AKA Double Chocolate ~H.E.A.V.E.N.~ I mean really! This is sinful! I got this recipe from My Kitchen Cafe. Love her! I changed things a tiny bit on the mousse accidentally, but it turned out so good I am going to post this the way I made it. Anyway, you NEED to make this. My husband said it tastes like it came from a gourmet restaurant. Oh and a little goes a long way, this is very rich!

Double Chocolate Heaven

Cake:

8 ounces bittersweet or semi-sweet chocolate, chopped (I used half bittersweet, half semisweet Ghirardelli chips) about 1 1/3 cups total

1 cup butter

1 cup sugar

5 large eggs

1 T vanilla

1/4 t salt

1/4 cup flour

Mousse:

1/2 cup butter, cut into pieces

4 large eggs, separated and at room temperature

1 cup whipping cream

1 T vanilla

8 ounces bittersweet chocolate (NOT semisweet) about 1 1/3 cups, chopped finely (these have to chopped finely or they won't melt in the warm egg yolks)

1/2 cup sugar

Topping:

Fresh whipped cream

strawberries or raspberries

For cake:

Preheat oven to 325. Butter a 10 inch springform pan, dust with sugar. Melt chocolate and butter in a heavy large sauce pan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each. Mix in vanilla and salt and then flour. Pour batter into springform pan. Bake until cake just rises in center (toothpick inserted will NOT come out clean) about 30-35 minutes. Cool completely in pan on a rack (the center may fall a little). Cover and chill while making mousse. Cake needs to be completely cool before putting the mousse on top or the mousse will be runny.

For mousse:

Melt butter in a medium bowl set over a sauce pan of simmering water (do not allow bottom of bowl to touch the water). Whisk yolks, cream and vanilla in a small bowl to blend. Once butter is melted gradually whisk the yolk mixture in. Whisk constantly over simmering water until thermometer reaches 150 or until the mixture is thick, like pudding (about 6-8 minutes). Remove from over water, add chocolate and stir to melt. Set aside. Beat egg white, 1/2 cup of sugar and a pinch of corn starch in a large bowl until medium-stiff peaks form. Whisk 1/4 of the beaten egg whites into chocolate to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan, smooth the top. Chill torte until mousse is set, at least 6 hours and up to one day.

Once mousse is set, run a sharp knife around the edge of the pan to loosen torte. Move to a platter. Top with whipped cream and berries.

Poppy Seed Muffins

This is for my cute niece Avrielle because I know you L.O.V.E. these! My mom used to make these growing up and they have always been a family favorite! They are so light and so yummy especially with fresh fruit!

Poppy Seed Muffins

3 cups flour

2 cups sugar

1 1/2 t baking powder

1 1/2 t salt

1 1/2 T poppy seeds

1 1/2 cups milk

1 cup oil

3 eggs

1 1/2 t almond extract

1 1/2 t vanilla

Preheat oven to 350. Mix all the dry ingredients together until blended. Add the wet ingredients and mix until completely combined and smooth. Fill greased or papered muffin cups until about 3/4 full. Bake at 350 for 15 minutes or until golden brown and toothpick comes out clean. This will make 24 muffins.