Taste of Home Tuesday: Raspberry Cheese Danish

Ingredients
4 ounces cream cheese, softened
1/4 cup plus 1/2 cup confectioners' sugar, divided
1/2 cup seedless raspberry jam
1 can (8 ounces) refrigerated crescent rolls
2 teaspoons 2% milk

Directions
In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares.
Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal.
Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers. Yield: 8 servings.

These are AMAZING!!  I have made them a couple of times now.  The second time I used some blueberry jam I had instead of the raspberry and it was just as good!

Taste of Home Tuesday: Chicken and Dumplings

Ingredients
6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup minced chives

Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with chives before serving. Yield: 6 servings.

This recipe was good, but the pepper flakes made it kind of hot.  It said to strain the first 5 ingredients, but the leaves were right there in my pot so I just picked them off instead of straining it.  I have to wonder if I would have strained it if I would have caught some of the pepper flakes.  Next time I just won't put as many flakes in.  All in all it was very good and filling! 

Taste of Home Tuesday

Due to a busy schedule that has kept us from making dinner the last two nights, Taste of Home Tuesday has been postponed until Wednesday.

Casting Crowns - Courageous [Official Music Video - HD]

Going to see the movie Courageous is on my "To Do" list. This song has been playing over and over in my mind. It has been speaking to my heart on so many different levels. I know he's talking to men, but I think that we can all take something from it. The line, "The only way we'll ever stand is on our knees with lifted hands" is the line that is playing over and over in my mind. We have to truely humble ourselves before Jesus, before we will ever be able to stand. It's the exact opposite of how we want to do it. In our natural minds being courageous is not getting down on our knees surrendering.

Taste of Home Tuesday: Two-Chip Chocolate Chippers

Ingredients
1/2 cup butter, softened
1/2 cup stick margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1-1/2 cups chopped pecans, optional

Directions
In a large bowl, cream the butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Yield: 5 dozen.

These cookies are tasty!!  The pudding helps keep them moist and chewy!

Taste of Home Tuesday: Lone Star Chicken Enchiladas

Ingredients
3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

Directions
In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

These enchilada's are very good!!  Instead of a 9 x 13 pan I split the recipe between two 8 inch pans and froze one.

Taste of Home Tuesday: Penne Gorgonzola with Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I have to admit this was not one of my favorite recipes.  The Gorgonzola cheese is very similar to bleu cheese and is very strong and rich.  One good thing about this dish is it is very quick and easy to make.  Justin seemed to enjoy it, I think it all depends on ones taste in cheeses.