Chicken spinners
Ingredients:
8 chicken breasts
1 can parmesan cheese
1 cup seasoned bread crumbs
2 eggs
toothpicks
Directions:
- Pound chicken breasts flat between parchment paper
- Combine parmesan cheese and bread crumbs in bowl
- Dip chicken in eggs and then in parmesan mixture
- You can fill chicken with the ingredients below or just roll and secure with toothpicks
- In a clean skillet add butter and brown filled chicken breasts
- Place in 9 x 13 pan and drizzle with olive oil
- Bake at 350 degree for 30 minutes
- To serve, remove toothpicks... slice into rounds
Stuffing Options:
Option 1
1 pkg frozen chopped spinach
shitake mushrooms (i pkg)
2 cloves garlic
1 TBS olive oil
2 TBS butter
1 lemon
- Sauté garlic and mushrooms in olive oil until tender (about 5 min)
- Add spinach to mushrooms
- Cool
- Lay chicken on wax paper and put 1 TBS mixture in the center... roll chicken and close with 2 toothpicks
- Continue with other breasts
- In a clean skillet add butter and brown filled chicken breasts
- Place in 9 x 13 pan and drizzle with lemon juice
- Bake at 350 degree for 30 minutes
- To serve, remove toothpicks... slice into rounds
Option 2
1 cup Mozzarella Cheese
1 cup Tomato Sauce
Repeat steps above
Option 3
8 oz Goat Cheese
½ cup Sundried Tomatoes, chopped
1 cup Pesto
Repeat steps above
Crumble Cake
Ingredients:
1 cake baked in a 13x9 pan
1 tub of frosting, or about 2 cups
12 ounces of candy coating
lollipop sticks
Crumble the Cake
Begin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.
Mix in Frosting
Take your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.
You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.
Roll the Cake into Balls
Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.
Freeze the Cake Balls
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.
Melt the Candy Coating
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.
Put Lollipop Sticks into Cake Balls
After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.
Dip Cake Balls into Candy Coating
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.
Set the Cake Pops
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.
So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry. Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.
Decorate the Cake Pops
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.
