Asparagus and Mozzarella Stuffed Chicken Breasts

Have I mentioned how much I love asparagus? The other day I was searching on allrecipes.com for something new to do with asparagus and I came across this recipe. I was excited to try it. I changed a few things from the original recipe, mostly because some of the reviews of the recipe said it turned out a little dry. So I added a little bit of mayo to the outside of each roll, and they ended up super moist and very flavorful. My husband made some kind of statement about it being something like you would see in a pricey restaurant. I will definitely take that as a compliment! And I will definitely be making this again!

Asparagus and Mozzarella Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
16 asparagus spears, bottom 1-2 inches cut off
about 1 cup of shredded mozzarella cheese
salt and pepper to taste
about 1/4 cup mayonnaise
bread crumbs (regular or panko. I used panko, but the original recipe calls for regular)
garlic salt

Place each chicken breast between two sheet of parchment paper, or in a large ziplock baggie. Pound the chicken with the smooth side of a meat mallet or rolling pin until it is all at an even thickness, and about 1/4 of an inch thick. Salt and pepper the chicken, then place 4 spears of asparagus and about 1/4 cup of mozzarella cheese down the center of each chicken breast. Roll up chicken around the asparagus tightly. Place each chicken breast, seam side down, on a baking sheet that has been sprayed with Pam (or equivalent). Spread a thin layer of mayo all over the top and sides of each piece of chicken. Then sprinkle garlic salt on each piece. Finish by sprinkling a good amount of bread crumbs on each piece. Place in the oven and bake at 375 degrees for about 25 minutes, or until chicken is completely done.

Creamy Lemon Bars

I am not really a fan of lemon bars. I usually like the first bite, but then they just leave a horrible taste in my mouth.  When I saw this recipe on Our Best Bites, I decided to try it and see if I liked them better than the regular ones. I did. These were really good. I tripled the recipe and made a big ol' pan of them because I needed to take them to two different gatherings; my niece's bridal shower and a BBQ with friends. I had tons of people ask me for the recipe, so I guess they were a hit! Next time I make them, I think I will try lime instead of lemon.

Creamy Lemon Bars

20 Nilla Wafers, crushed
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter, cold
1 8oz pkg cream cheese
1 cup sugar
2 eggs, at room temp.
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. baking powder
powdered sugar

Preheat oven to 350 degrees. Line 8 inch square baking pan with foil (this isn't absolutely necessary, I actually forgot to do this. It just makes it easier for cutting and serving). Spray lightly with cooking spray and set aside.
In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour, and the brown sugar. Cut butter into small pieces and then cut into the crumb mixture with pastry blender or 2 knives, until mixture resembles coarse crumbs. Press this mixture firmly into bottom of prepared pan, and bake for 15 minutes.
While crust is cooking, beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp flour, and baking powder. Mix well. Blend in 1 Tbsp lemon zest, and lemon juice, then pour mixture over crust.
Bake 25-30 minutes or until center is set. Cool completely, then refrigerate at least 2 hours, preferably overnight. Sprinkle with powdered sugar and remaining lemon zest just before cutting and serving.  Store leftovers in refrigerator.

Crock Pot Chicken Nachos

This is such a versatile recipe that you could do so many things with.  I really liked it as nachos with a little cheddar cheese melted on top, and sour cream. Any of your favorite nacho toppings would be great on these nachos.  The next day I used some of the left-overs and made a chimichanga for my husband, which he really liked.  You could use this for burritos, an enchilada filler or even serve it over rice. A bonus to this recipe is how super easy it is! I got this recipe from my friend Liz, whom I  love and adore. She is the same friend that also gave me this stuffing recipe.

Crock Pot Chicken Nachos

4-5 frozen, boneless/skinless chicken breasts
1 15oz jar of Salsa
1 can black beans, drained and rinsed
1 can corn, drained
8 oz cream cheese

Place frozen chicken breasts in crock-pot. Pour salsa over chicken. Cover and cook on high for 4-5 hours or until chicken can be easily shredded. Shred chicken and place back in crock pot with with the salsa (I was actually able to just shred mine right in the crock-pot). Add the black beans and corn, and stir together. Place the cream cheese on top of the mixture, then cover and let sit for 1 hour.  The cream cheese will then be soft and you will be able to stir it into the chicken mixture. Serve with tortilla chips and your favorite nacho toppings.

Mexican Chicken Scoops

We were first served these yummy little creations by our friends Grant and Maura.  Grant was in the MBA program with my husband at the University of Iowa. We were so blessed to become good friends with them.  After we moved to Utah, we were back in Iowa visiting when they made these for us.  We loved them and I asked Maura what was in them. She quickly told me the ingredients, and then after we were back home I came up with the measurements.  We love to make these as appetizers, and everyone we have served them to has also loved them.

Mexican Chicken Scoops

1 bag Tostitos Scoops (bowl shaped tortilla chips)
1 can chunk chicken breast (about a 12 oz. can)
1/2 tub garden vegetable cream cheese (regular cream cheese works fine too)
1/2 cup salsa
grated cheddar cheese

Drain chicken well. Mix together chicken, cream cheese, and salsa.  Fill chips with chicken mixture. Sprinkle cheese over the top of each one and broil on Low until cheese is melted.

Update 12/10/11
Grant passed away last month from Cancer. Steve and I were able to travel to Iowa for his funeral. Such an amazing man that we will miss dearly. He left behind his beautiful wife Maura, a 5 year old son and a 6 month old baby girl. It is heartbreaking.  We are so grateful for the memories that we have with Grant!

Baked Chicken Taquitos

I have seen a recipe for Creamy Baked Chicken Taquitos on about 4 different recipe blogs in the past few weeks, (I think the recipe originated  from Our Best Bites) so I decided to try making my own version of them.  The ones I made are different from the recipes that I have seen, but it is the same basic idea.  My whole family loved these, even my pickiest eater.  They turned out really good, and something that I will definitely make again.

Baked Chicken Taquitos

3 chicken breasts, cooked and shredded
3 oz cream cheese
1/3 cup salsa
1/2  tsp onion powder
3/4 tsp garlic salt
1/4 cup chopped cilantro
2 Tbsp. chopped green onions
10 8in size flour tortillas

Warm cream cheese in microwave for about 20 seconds, mix in salsa, onion powder, garlic salt, cilantro and onions. When this is mixed well, fold in chicken.  Put about 1/4 cup of the chicken mixture in the center of a flour tortilla and roll up tightly. Place on a cookie sheet that has been covered with foil and sprayed with cooking spray.  Continue to fill each tortilla.  When they are all filled, spray the tops of them with cooking spray, and then bake at 425 degrees for about 15 minutes.  Serve with sour cream, salsa, and guacamole.

Garlic, Chicken, Spinach and Artichoke Crepes

I had some crepes once at a wedding dinner that I really loved.  It was about 10 or 12 years ago, and I still remember them very well. I decided to try and come up with a crepe filling that would be like the one I remembered.  I succeeded.  These were really amazing. My husband loved (LOVED) these.  We decided that this filling would actually be pretty good over pasta too. Maybe we will give that a try sometime.  I also think that mushrooms would be amazing in this.

Garlic, Chicken, Spinach, and Artichoke Crepes

2 large, boneless/skinless chicken breasts cut into small pieces
1 Tbsp olive oil
2 garlic cloves, minced
1/4 tsp. salt (or to taste)
1/2 can quartered artichoke hearts
2 cups fresh spinach, roughly chopped
1 8oz brick cream cheese
1/2 cup chicken broth

Salt the chicken. Saute the chicken and garlic in the olive oil.  When cooked thoroughly, add the artichokes and spinach, stir together. Add the cream cheese in pieces, and then the chicken broth.  Over medium heat, stir together until cream cheese is melted and mixed well with the broth. Simmer for a couple of minutes to thicken up, then serve inside of crepes.

Italian Cream Cheese Chicken

Dinner doesn't get any easier than this. This is a super easy recipe that has tons of flavor. I first had this dish at a gathering of friends while we were living in Iowa City, Iowa. We loved it, and so I asked for the recipe.  Since then, I have run into different versions of the recipe many times in different cookbooks and blogs. When we first had it, it was served over smashed red potatoes, so that is the way I have always served it.  In all the other times that I have seen the recipe, it said to serve over rice or noodles. As you can tell in the picture, I decided to try it over rice. YUM. We really liked it with the rice. It wasn't as heavy of a meal as it is when it is served over the potatoes.  Don't get me wrong... it's good with the potatoes too.  Maybe next time I will try it with the pasta.

Italian Cream Cheese Chicken

4-6 boneless/skinless chicken breasts
1/4 cup butter
2 8 oz. bricks of cream cheese
2 cans cream of chicken soup
2 envelopes dry Italian dressing mix
1 cup of milk

Melt butter in crock pot and then place chicken in crock pot.  Stir together the rest of the ingredients (doesn't need to be smooth) and pour over chicken.  Cook on low heat for about 6 hours. Remove lid and gently stir, breaking the chicken up as you stir. Serve over rice, pasta, or potatoes.

Pudding Parfait Dessert

This is one of my most favoritest desserts in the whole big wide entire world.  The first time I remember having it was while I was in college.  I have been served it many times, and it is called something different every time.  I had it once in Liberty, Missouri at a restaurant called the Hardware Cafe.  They called it "The Robert Redford" there.
I got this recipe from one of my best friend's mom.  My friend Carrie is one of those people that Heavenly Father just knew that I needed in my life. We became friends in High School.  We went to college together, roommates our first year, next door neighbors our second year.  Then we left 3 weeks apart from each other on 18 month missions for our church; got home and went to college again together. Carrie was my rock during a time when I was trying to figure out who I was.  Now we are both married with kids, and our little ones go to preschool together.
Carrie's mom, Rea, was also such a big influence in my life.  She treated me with respect, treated me like one of her own, and treated me like an adult, when that was what I needed.  Rea passed away suddenly on August 12th, 2003.  It was 2 days before my second child was born, and I was living in Iowa City, Iowa.  It broke my heart that I wasn't able to travel to be at her funeral, and be with Carrie who was pregnant with her first child. I think of Rea often, and I can still hear her voice.  I can hear her say my name as she always did whenever she would start a sentence in talking to me.  She is an amazing lady and is missed.  I am so thankful for both her and Carrie in my life.

Pudding Parfait Dessert

3/4 cup butter
1 1/2 cup flour
3/4 cup chopped pecans
8 oz. cream cheese
1 cup powdered sugar
2 cups Cool Whip
2 small pkg. lemon or chocolate instant pudding
3 cups milk

Combine butter, flour, and pecans to make the crust. Press into a 9x13 pan and bake at 350 degrees for 15 minutes.  Cool completely.  Mix cream cheese, powdered sugar, and Cool Whip. Spread over crust. Beat pudding and milk for 2 minutes. Pour over cream cheese layer. Spread additional Cool Whip on top and garnish with chocolate shavings, if desired.  Refrigerate for several hours before serving.

Ranch Cheese Ball

I was always unwilling to even try a cheese ball. They just never looked appetizing to me with all the nuts and other stuff on them.  But then, when I was first married, my sister Laurie made this one for a family get-together and insisted I try it.  It was so yummy.  There was nothing funky on it or even in it!  It is super easy to make too.  I always keep extra cream cheese around during the holidays so I can throw this together when I need a last minute snack or appetizer.

Ranch Cheese Ball

2 8oz bricks of cream cheese, softened
1 packet of Ranch Dressing Mix
about 2 cups shredded cheddar cheese, divided

Mix cream cheese, ranch mix and 1 cup of cheese. I usually do it in my stand mixer, but you can use a hand mixer, or even do it by hand, just make sure the cream cheese is really soft.  Pour the rest of the cheddar cheese onto a plate.  Form cream cheese mixture into a ball with your hands, then roll it in the cheese, making sure the whole ball is covered.  Refrigerate until ready to serve. Serve with crackers.

Layered Pumpkin Cheesecake

I forgot to put the whipped cream on for the picture!

I was assigned to bring 3 pies to Thanksgiving dinner this year.  Normally I would just go buy 3 frozen Marie Callendar's pies, but decided that since I have a recipe blog and all, I should really try making at least a couple of them.  I did buy a frozen pumpkin pie, but then I also made pumpkin pie squares (wasn't great) and this cheesecake.  The cheesecake was fabulous.  I am not a huge pumpkin pie fan, or really even a huge cheesecake fan, but I really liked this. My husband loved it.  I am pretty sure he will be requesting this every Thanksgiving.

Layered Pumpkin Cheesecake

1 graham cracker crust

2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg, to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake for 35 to 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

Graham Cracker Crust
1 1/2 cups of crushed graham crackers
1/4 cup sugar
6 tablespoons of butter, melted

Mix all ingredients together until well blended. Then press into pie shell. Bake at 375 degrees for 7 minutes. (You don't need to bake it first for this recipe.  Just chill it before you fill it.)

Jalapeno Cheese Spread

Every fall we make a trip to Logan. We started it when we were first married, and have gone every year, except of course when we lived in Iowa.  It has been fun since moving back to have our kids get excited about going.  We do the same things each year.  We go see Steve's great grandparent's home in Hyrum, and Steve tells the kids stories of playing there as a child and shares memories of his Great Grandma (she lived to be 102, and Steve was 14 when she died).  We also go see some buffalo that are just a couple blocks away from that house. We usually either drive up Black Smith Fork Canyon or up Logan Canyon, then we always eat at Papa Kelsey's Pizza.  YUM.  But the main reason we go each year is to get some Gossner's cheese.  We love their squeeky cheese and these yummy cheese spreads that they make.  So this year we went up, and did all of the usuals.  When we got home though, one of the sacks got accidently left in the back of the van.  I won't name any names.... okay, it was Steve's fault.  The sack that got left behind had the cheese spreads in it.  Steve was so bummed.  He was totally looking forward to eating some of his jalapeno spread during our Church's semi-annual General Conference.  So I decided to come up with my own version of it.  He loved it.  Success!  So here is the recipe in case anyone else wants to try it.
P.S. The other spread we always get for me (I am not a jalapeno fan) is a garlic one.  I am planning on trying to come up with my own version of that one too.  When I do, I will be sure to share the recipe.
P.P.S.  I have no idea if I am spelling Jalapeno right!

Jalapeno Cheese Spread

1 8oz brick of cream cheese (at room temp)
2 cups shredded cheddar cheese
1/3 cup milk
2 Tbsp lemon juice
1 can diced jalapenos

Mix all ingredients in mixer. I mixed it for about 2 or 3 minutes, to try and get it kinda light and fluffy.  Serve with crackers.

Spinach Artichoke Dip

This is one of my favorite appetizers to make! My friend Jennifer Anderson brought this recipe to a recipe exchange...before we were really friends. We became good friends shortly after, and I adore her. We were sad when their cute little family moved to Provo a few weeks ago... but we still look forward to getting together with them.
You can serve this dip with Pita, corn chips, veggies, or bread. I always serve it with a yummy, crusty, french baguette.

Spinach Artichoke Dip

1 brick cream cheese
1 1/2 cups parmesan cheese
1 cup light mayo (I have used regular and light... both work)
1 can quartered artichoke hearts (15oz can) drained
1 can green chilies (4oz can) chopped and drained (I leave the chilies out)
1 to 2 cups fresh spinach, chopped (I put in a lot more...like 4 or 5 cups)

Blend cheeses and mayo well, then add artichokes and spinach. Spread in baking dish and bake a 350 degrees for 20-30 min, or until sides and top are just barely brown.