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Monday, February 16, 2009

Chicken Roll ups and Strawberry Shortcake

I think I'm entering a food rut. It could be because I'm tired of cooking only for myself and a 4 yr old that seems to make it his goal in life, to not eat the dinners I make. I feel unappreciated and just plain ole fed up with this whole cooking thing. Hubby is hardly home for dinner and lately when he is, we are both so exhausted, that we order in.

Tonight I wanted comfort food. I wanted creamy, ooey, gooey, cheesy stuff. I remembered a recipe I had copied from a Home Cook'n newsletter, so I dug it out and decided to try it. I really didn't care if Mr.B like it or not, I wanted it. Now I have a great liking for biscuits. Which would be the reason Hubby lovingly calls me biscuit butt. Ever since we moved to Houston, almost 7 yrs ago, I have never met a biscuit I didn't like, LOL. Anyway, you must see where this is going. The recipe uses biscuits. I don't roll mine out, I just use my fingers to flatten them out. Much faster and I don't dirty the rolling pin, or the counter. Mr.B ended up eating his serving of dinner, only because dessert was in his future if he did.......



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Chicken Roll ups
DVO.com newsletter

2 chicken breasts, cooked and cubed
1 1/2 cups cheddar cheese
2 (10 3/4-ounce) cans cream of chicken soup
1 (12-ounce) can evaporated milk
1 cup dry Italian bread crumbs
1/4 cup butter, melted
1 (12-ounce) tube refrigerated biscuits

Roll out each biscuit (about 5 inches). Place chicken and cheese on one side and roll up. Dip in butter and then roll in bread crumbs. Place in 9"x13" pan. Mix soup and milk in small sauce pan until hot and pour over roll-ups. Bake at 375 for 15-20 minutes.
Cindy's notes: Ha, I just noticed that I only used 1 can of cream of chicken soup. The sauce was still yummy, I'd even say perfect. Don't crowd the rolls together, because the middle ones will not cook through, so please space them out and use 2 pans if needed.

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Strawberries were on sale last week, so I bought a few containers. My most favorite thing to make with strawberries is shortcake. Usually I am lazy and make the recipe on the Bisquick box, but today I decided it would taste good with white cake. So I dug out my Simple White Cake recipe and went to town. The moist cake paired with the macerated berries and whipped cream, was heaven. Mr.B was in love, but then again what 4 yr old do you know, that doesn't love cake???


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Simple White Cake

1 C sugar
1/2 C butter
2 eggs
2 tsp vanilla
1 3/4 tsp baking powder
1 1/2 C flour
1/2 C milk

Preheat oven to 350 degrees. Grease a 9 or 8 inch round cake pan. In a medium bowl, cream sugar and butter. Beat the eggs in, 1 at a time, then add the vanilla. Combine the flour and baking soda and add to the creamed mixture. Mix well. Stir in the milk, until the batter is smooth. Pour into greased cake pan and bake for 30-40 minutes. The cake should spring back when slightly touched.
Cindy's notes: I also coat the pan with sugar, to keep the cake from sticking. It adds a nice crunchiness to the outside of the cake. To macerate berries, toss sliced berries with 2 Tbs orange juice and 1/4C sugar. Let sit for at least 30 mins, for the juices to develop. These berries are also good on waffles with vanilla yogurt.

2 comments:

Jackie said...

Ok - so I used the 2 cans of soup and it was A LOT of liquid. My biscuits were still gooey after 17 minutes...was it because of too much liquid? Not enough time cooked? I'm a big fan of dough, so it wasn't a big deal to me, but I'm sure they are suppose to be cooked in the "normal" recipe, haha! Let me know what you think! This is the 1st recipe I've actually made from your blog, but I've copied down tons others to try and I'll post a comment when I do! Oh and BTW, these were THE BOMB even though doughy...sooo good!

Hun said...

I think I alway s end up using 1 can of soup, LOL. Also I find if you crowd them close together, they don't cook as well, in the time specified. Glad you liked them though!!!