Bacon Wrapped Chicken

Morning Blogland! I am sure quite a few of you have seen the recipe for the bacon wrapped chicken with cream cheese filling. Well, your truly did & I decided that I so had to try that wickedly delicious looking concoction. Of course being the creative soul that I am, I had to change it up a bit. Started off with the cream cheese & green onion:

I nuked my cream cheese for about 30 seconds for easier mixing. Hey, why make it hard on yourself!

And since I don't follow directions all that well sometimes, I added more stuff to the cream cheese & green onion filling!

Yup, my ever handy Thyme & Marjoram! Plus some fresh ground pepper & some garlic powder. I put no salt in this since the chicken would be wrapped in bacon. No sense tempting the fates, right?

Meanwhile, bacon was getting slightly cooked. Don't forget to save the bacon grease & put in the fridge! I use mine for frying eggs or seasoning green beans & such. Is my cholesterol high? Probably.

Since buying our house, certain items have not yet been located. Like my meat mallet. So it was time to improvise!

Instead of pounding the chicken breast like I was Mike Tyson in the ring, I opted to cut them in half, thickness wise. (does that make sense to you? thickness wise? cause it does to me but hey, I am me) The chicken breasts were slightly frozen, making it much easier to preform the task.

Setting them aside to finish thawing, I mixed up my cream cheese mixture. I like to bruise (smoosh) my spices to release some extra flavor & smells. Just a bit in the palm of your hand.

Using the heel of my other hand to smoosh the spices, releasing the most wonderful of aromas throughout my kitchen & house.

Used the same palm sized amount of marjoram & thyme. Maybe a quarter tsp of garlic powder, & a few wookah wookahs with the pepper. (wookah wookah is the sound that the grinder makes. at least in my head anyway)

I have no idea why the chicken in the upper part of the frame looks so gross. Lighting I  imagine. Cause I don't ever serve anything funky! Just ask my Hubs.

Place your cream cheese mixture on the chicken & roll it up, tucking the ends under neatly! (yea....right!)

Place your pan in a preheated 350 degree oven, uncovered for about 35-40 min.

Did somebody just use bacon & chicken in the same sentence?!?!?!?

Before serving, I spooned a bit of the juices over the chicken. Cause I do stuff like that!

If planning on doing a bit of photo journalism, feed a snack to hungry Hubs first so he doesn't dig right in before you have a chance to snap a pic!

Hope you try my version of this wickedly awesome recipe! Let me know how it turns out.

Don't forget to leave a comment. I love hearing form wickedly awesome folks like yourself!

Become a follower of Wiccan Make Some Too. Hey, all the cool kids are doing it!

Christmas Breakfast In July & Other Months Too

 Hey Blogland! I have been seeing tons of posts on Christmas in July. I have a hard enough time getting the Hubs to get the Holiday ornaments out for me in December let alone in July. Plus since the move, I am not really sure just where all the decorations have been scattered to. (you can give a man a sharpie but you can't make him mark a box) So I have decided to share with you our favorite Holiday breakfast. I used to just serve this on the morning of the 25th but one year I decided, "what the heck, we love this dish so I am gonna make it more often". The best thing is you can freeze it in individual servings & pull one out of the freezer when ever you get the hankering for it! I will show you now.......The Breakfast Casserole.

 I usually end up doubling or tripling this recipe since I am making a bunch to freeze. Here is the single batch recipe. Just double the ingredients to make a bigger batch.

This single recipe will  require a 9x13 baking pan

 Ingredients:

• 1 lb. roll of breakfast sausage (hot or mild it is up to you)
• 1 box stove top type stuffing. (I prefer pork flavored but could only find chicken this time)
• 8 med to large eggs
• 1-8oz. bag of shredded cheese ( again, your preference)
• 1/4 can evaporated milk

Start by cooking your sausage & braking it up into the smallest crumbles you can while cooking

 While that is cooking, mix your stuffing in a bowl with 1-1/2 cups warm water (no need to prep this on the stove, just let it moisten up)

 Spray your pan with a non-stick coating

Once your stuffing mix is moist & your pan is coated, evenly spread out the stuffing on the bottom of your baking pan

 ( I am making a triple batch this time so yes, the pan is freakin' huge. One thing about having had your own cake business at one time is that you end up owning lots of huge pans)

 Once your sausage is cooked. Drain it well & add to the top of the stuffing layer

Now you are ready to crack some eggs & mix them up with the evaporated milk

 Oh my...you will have this sometimes when you buy store brand....smh

Don't freak over the amount of eggs, I am making a triple batch here

Add the evaporated milk & start beating together with your eggs. Or if you are lucky & have found your mixer since your 1,100 mile away move, use that just to get everything nice & mixed.

Pour this over your sausage & stuffing making sure to get it as even a possible. It will settle but you want this evened out for the next step.

 It should look like this above

 Next grab your shredded cheese & sprinkle on the top of the egg mixture

 Now place this in the fridge for at least an hour to set

Bake at 350 degrees for about 45 minutes to an hour. Check it after a half hour to make sure it is not burning. Test with a butter knife. It should come out clean although maybe a bit greasy. The edges should be pulling away from the sides of the pan a bit.

The Hubs could not wait for breakfast. We ended up having this for dinner last night. The rest is cut up & in the freezer except for the 2 servings my Hubs set aside in the fridge for him to eat today sometime. (oh yeah, & a plate of this that I am taking into work today cause they have been dying to try this & have been asking me if I have made it yet since I told them about it.)

    

This is great to have in the freezer. So much more tastier than most of the frozen breakfast entrees you can buy. Enjoy!

Don't forget to leave a comment. I love hearing from wickedly
awesome people like yourself. Become a follower of 

Wiccan MakeSome Too 

& be part of an amazing group of folks. Hey, all the
"cool" kids are doing it!

 

Black Bottom Cake from Kathy Vlach

Here is a recipe from (hmm...how do I phrase this) my ex-sister-in-law, Kathy

Vlach. I am lucky that I still have a great relationship with my ex-inlaws.

They are all wonderful people & I am grateful that we still have an awesome

connection. Do to the fact that I live 1100 miles away, we do not get together

often enough. But they have remained a constant in my life. Anyway, it's cake

time!

This is called a Black Bottom Cake & here is Kathy's recipe for this Holiday

Dessert.

Black Bottom Cake

1 box Devils Food cake mix.
cream cheese mixture

Mix as directed adding 1 teaspoon vinegar
Pour into prepared 13x9 pan

Cream Cheese Mixture:
2 8oz cream cheese packages softened
1 egg beaten
1cup sugar
1 teaspoon salt (less if you so desire)
1 12oz bag of semi sweet chocolate chips
mix together & swirl  through the cake batter waiting in your 13x9 pan. Bake time
as according to cake box. (may need a bit longer...handy eyeballing technique
comes in handy here)

Allow to cool & serve to loving family (or your family if you can't find a
loving one to serve cake to) Kidding!
Kathy says she likes to eat this cake when it is cold.

Here is my incredible ex-sister-law Kathy & her husband John.

Thanks for sharing the recipe for you Black Bottom Cake with me Kathy. Hugs to you & the family! 


I am thankful for the people in my life & for cake

Don't forget to leave a comment. I love hearing from cool folks like yourself.

Become a follower of Wiccan Make Some Too, I love the company!