STUFFED ARTICHOKES
BACON-WRAPPED CHICKEN WITH SPECIAL SAUCE
ICE CREAM SANDWICH CAKE
BACON-WRAPPED CHICKEN WITH SPECIAL SAUCE
8 boneless chicken breasts
8 slices bacon
2 cans cream of chicken soup
2 cups sour cream
1 tablespoon creole seasoning
1 ½ cups whole milk or Pet milk
1 large bag of egg noodles, cooked and drained
Season the chicken breasts with creole seasoning and a
little salt and pepper. Wrap each
chicken breast with bacon and place in a 13x9x2 pan. Mix soup, sour cream, milk and 1 tablespoon
creole seasoning well and pour evenly over the chicken. Cover with foil and bake at 350 for 1-½
hours. Remove the foil the last 30
minutes of cooking. Place a slice of
chicken and egg noodles on a plate and top with the delicious sauce J
MOM’S STUFFED ARTICHOKES
4 whole fresh artichokes
1 cup Italian breadcrumbs
1 cup saltine crackers, crushed
1 cup Parmesan cheese (the kind in the jar)
6 cloves of garlic, minced
1 cup olive oil
¼ cup green onions, chopped
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon parsley seasoning
¼ teaspoon cayenne pepper
DIPPING SAUCE (OPTIONAL)
½ cup rice vinegar
1 tablespoon olive oil
pepper to taste
Mix well.
1. Trim the points
off each leaf with scissors. Cut stem to
½ inch in length, and then cut the top off by turning the artichoke on its
side. Trim ½” off by slicing through
like you’re slicing a piece of bread.
Use a sharp knife to do this (carefully).
2. Rinse inside and
outside of artichokes very well. Place
them upside down on paper towels to dry.
3. Mix stuffing,
adding all dry ingredients first, and then add the olive oil. You should have a wet-sand-type
consistency.
4. Turn the artichokes
right side up and begin stuffing each leaf on the bottom first then work your
way up by pulling the leaves out to make room for 1 teaspoon of stuffing per
leaf. Stuff the very top with extra
stuffing then add fresh Parmesan cheese.
5. Place the
artichokes in a deep pot on a rack if you have one. If not, just add ½” of water to the bottom of
the pot. You will need to add water
often –about every 8 to 10 minutes. Be
careful not to add too much water because it will cause the stuffing to come out. Pour more olive oil over each artichoke
(about ¼ cup per artichoke). Cover and
steam for 1 ½ -2 hours on medium heat watching closely not to run out of water. Don’t leave unattended. It’s very important to have at least ½” of
water in the bottom at all times. You
can check to see if they are done by pulling a leaf off the bottom. It should come off easily. When thy are done, carefully remove from the
pot onto a plate. Start eating from the
bottom J
ICE CREAM SANDWICH CAKE
15 ice cream sandwiches
1 (16-ounce) tub Cool Whip
1 (8-ounce) tub Cool Whip
Magic shell Chocolate (near the ice cream)
Magic shell caramel
½ cup pecans
1 large bag of mini M&M’s
Layer on a large piece of aluminum foil large enough to
cover the cake when completed.
In this order:
1st Layer:
5 ice cream sandwiches, layer horizontally
2nd Layer:
Cool whip to cover top of sandwiches
3rd Layer:
Sprinkle as much M&M’s as you’d like
4th Layer:
1/3 package pecans
5th Layer:
Drizzle chocolate and caramel all over first layer
Repeat 2 more times and cover top and sides with Cool Whip
and all other ingredients. Cover with
foil and freeze for several hours or overnight.
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