**Orignal Recipe as taken from Proper Tasty Facebook Page
Here’s What You’ll Need:
Splash of oil
50g Fresh Spinach
50G Ricotta Cheese
2 Chicken Breasts
20g Cheddar Cheese
Method: 1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of the way down is what you should aim for, but don’t stress over it.
4.) Stuff all of the spinach and ricotta mixture into the slits.
5.) Season the chicken with salt and pepper.
6.) Grate the cheddar and sprinkle it generously on top.
7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.
8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.
9.) Have it!
Inner Chef Notes:
This was a great tasting dish. Easy to make!
- I doubled this recipe to use for 4 chicken breasts.
- I used Vermont White Cheddar Cheese.
- I used 50/50 of Smoked Paprika and regular Paprika.
- I used Whole Milk Ricotta Cheese.
- I used Olive oil.
- It took about 45 minutes for my chicken to finish cooking.
Pull-Apart Garlic Rolls
(Tasty Facebook Page)
**Recipe as it appears on the Facebook page
Preheat oven to 375°F / 190°C
1 tube refrigerated biscuits
3 Tbsp. butter, melted
1/2 tsp garlic powder
2 Tbsp. fresh parsley, minced
1 cup shredded mozzarella
Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
Inner Chef’ Notes: These were okay. They lacked garlic flavor and they were not cheesy as in the video. Also, the mozzarella caused the rolls to burn just a bit. I will make these again, but I will add 1 tsp. of garlic powder and not as much butter. I will also be spraying my pans lightly.
I used Pillsbury® Grands Biscuits with this recipe and I was able to make 10 pull-apart rolls.
Don and I love BLT’s and we love pizza! So we decided to combine the 2 into one amazing dish. This works out great for company (I hate making toast!).
The ingredients are simple:
1 Pre-made pizza crust
Mayo or Miracle Whip
Fresh crisp bacon pieces
Lettuce and tomatoes
Toast the pizza crust, then top with mayo, bacon, lettuce and tomatoes. Easy as pizza pie!
Loaded Breakfast Biscuits
1 package Pillsbury Grands Homestyle Buttermilk biscuits
1 package Bob Evans pork sausage gravy
Colby-Jack finely shredded cheese
Bacon bits (NOT Bac-O’s)
Salt and pepper to taste
Pre-heat oven to 350°. Lightly grease 8 jumbo muffin pans.
Prepare scrambled eggs with or without milk using salt and pepper to taste. Set aside.
Heat gravy and set aside.
Roll out each biscuit and lay in muffins pans. Bake for approximately 13-15 minutes. Remove from oven and spoon 2 Tbsp. gravy into each biscuit. You may have to press center of biscuit down with back of spoon.
Fill with scrambled eggs, top with shredded cheese and bacon bits.
Return to oven until cheese melts and bacon bits brown; about 6-8 minutes.
Remove from muffin tins and enjoy!
Tracy’s Christmas Punch
Last year at our staff Christmas party, Tracy; our PK teacher made a delicious punch that I just could not get enough of! The taste was unlike anything I had ever experienced before. This recipe is extremely easy and will definitely make a lot! Here it is! The punch I am now addicted to! (Thanks to Tracy!)
48 oz. Pineapple Juice
48 oz. Cranberry Juice
Red hots (cinnamon candies found in the baking isle) (I used a 3.5 oz. bottle)
1/2 cup sugar
1/2 cup water
Mix juices together and chill. In a saucepan, make a simple syrup by combining the water, sugar and candies. Stir constantly until candies have dissolved. Let cool and add to juice mixture.
That’s it. I divided mine in half because let’s face it….I am the only one drinking it around here.