Friday, April 20, 2012

Stuffed Swiss Chicken

I tried a new recipe and the family loved it.
This called for lasagna noodles but I had shells on hand and used them.
It worked out really well.

10 large boiled pasta shells
1 beaten egg
2 cups creams style cottage cheese
1 1/2 cups chopped cooked chicken
1/4 t. dried basil
2 T butter
2 T flour
1/2 tsp. dried mustard
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1 1/2 cup shredded swiss cheese

Cook Shells according to package directions. Drain on paper towel.

For Filling-in a medium bow stir together egg, cottage cheese, chicken and the basil.

Grease a 2 quart rectangular baking dish, set aside.  Fill shells with chicken mixture, do not overfill.
Place the shells in the prepared pan. set aside.

For sauce-in a medium saucepan melt butter.  Stir in flour, mustard, salt and pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Gradually add the cheese, stirring until melted after each addition. Pour sauce over shells.

Cover and bake in a 375 degree oven for 30 to 35 minutes.  Let stand for 10 minutes.  Sprinkle with paprika. 

After the sauce

Before the sauce and baking.
This worked out well because I baked extra chicken over the weekend and all I had to do was cut it up.  This dish worked well for after work.  It did not take long to make.

Thursday, April 19, 2012


I made a wedding card for a friend who is getting married.
I wanted it to look tropical because they are getting married in Hawaii.  I used peel offs from Magenta and a Cuttlebug embossing plate to give the background texture.

Here is a bright happy card for our niece Kelli.
These are fun Paula Best Stamps.

Wednesday, April 18, 2012

colorful kitchen gadgets

I picked these up at Target on the clearance shelf.  They are heat resistant, mini spatulas.  They are easy to hang on to with 3 different ends.  I love the colors and they are designed by Michael Graves.

I picked these Wusthof knives up at Home Goods store.  That is a treat in itself if you haven't been there.  These knives are really nice and sharp and again I love the colors. 

Tuesday, April 17, 2012

Silver White Cake

Lemon Filling


3/4 Cup sugar
3 T cornstarch
1/4 tsp. salt
3/4 cup water
1 tsp. grated lemon peel
1 T. butter
1/3 cup lemon juice
4 drops yellow food color

Mix sugar, cornstarch and salt in saucepan.  Stir in water gradually.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir for 5 minutes.  Remove from heat; add lemon peel and butter.  Stir in lemon juice and food color; cool.  If filling is too soft, refrigerate until set. 
I had some friends over this weekend and cooked up a storm.
I really had a taste for white cake with lemon filling, so I found a recipe for it.

2 1/4 cups of all purpose flour
1 2/3 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
2/3 cup shortening
1/4 cups mil
1 tsp. vanilla
5 egg whites

Lemon Filling
White Mountain Frosting
1/4 cup flaked coconut

Heat oven to 350 degrees.  Grease and flour two 8 inch round cake pans.  Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly for 30 seconds.  Then beat on high speed scraping bowl occasionally, 2 minutes.  Add egg whites, beat on high speed, scraping bowl occasionally for two minutes.  Pour into pans.

Bake until wooden pick inserted in center comes out clean, for 35 minutes.  Cool layers for 10 minutes; remove from pans.  Cool completely.  Put the lemon filling between the two cooled layers.  Frost cake with White Mountain Frosting; sprinkle with coconut.   

Cooling for 10 minutes

Out of the pans, cooling completely

White Mountain Frosting

1/2 cup sugar
1/4 cup light corn syrup
2 T. water
2 egg whites
1 tsp. vanilla

Mix sugar, corn syrup and water in saucepan.  Cover; heat to rolling boil over medium heat.  Remove cover and boil rapidly to 242 on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.  As mixture boils, beat egg whites until stiff peaks form.  Pour hot syrup very slowly in a thin stream into egg whites beating constantly on medium speed.  Add vanilla; beat on high speed until stiff peaks form. 

Silver White Cake

Monday, April 16, 2012


This great coffee cup was near my Easter basket.
My sons were out shopping and picked the best mug.
A fun design and color, a big handle and it holds just the right amount.  I Love This Mug!

It's perfect!