The Sanborns » recipes

Recipe: Chicken Roll Ups

Becca — Tue, 10 Jan 2012 11:00:58 +0000

This recipe was originally found on Pinterest via Jenna’s Journey.

It’s no surprise that I absolutely love chicken. I also love easy meals, so this recipe seemed like a good idea from the start. Now, it took a little longer to prepare because I had a very outdated and crappy cheese grinder. Anyways, I took some pictures because I’m a visual person… enjoy!

First off, the ingredients, which I neglected to take a picture of…

2 shredded cooked chicken breasts
1.5 Cups grated cheddar cheese
1 Cup grated Monterey Jack cheese
1 pkg cream cheese (8 oz)
1 pkg crescent rolls (6 or 8 count)
1/4 tsp salt
1/4 tsp pepper

Pre-heat your oven for 350•.

Chicken Roll Ups

Recipe type: Entree

Author: Jenna’s Journey

Prep time: 70 mins

Cook time: 20 mins

Total time: 1 hour 30 mins

Serves: 6-8

Ingredients

2 shredded cooked chicken breasts
1.5 Cups grated cheddar cheese
1 Cup grated Monterey Jack cheese
1 pkg cream cheese (8 oz)
1 pkg crescent rolls (6 or 8 count)
1/4 tsp salt
1/4 tsp pepper

Instructions

Pre-heat oven for 350 degrees.
Boil chicken on stove (about 40 minutes).
While chicken is boiling, set out the cream cheese to thaw.
Go ahead and grate the cheeses.
Combine chicken, cheeses, salt and pepper.
Spoon onto crescents.
Roll them up making sure they are sealed around the chicken mixture.
Bake for about 20 minutes..
To reheat, just place in a 325 degree oven for 15 minutes.

Delish!

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Shrinking Jeans: Holiday Vlog Contest

Becca — Fri, 03 Dec 2010 00:19:59 +0000

Recipe for Fruit Salad (can be customized, doubled, etc)
from Cathy Sanborn:
- 1 cans of pineapple, undrained
- a few mandarin oranges, peeled and pulled apart
- bag of grapes
- 1 cans of peaches, undrained
- 3-4 cut up (chopped) apples
- chopped walnuts

Mix it all together… so much yum!

© Becca for The Sanborns, 2010. | Permalink | 4 comments | Add to del.icio.us
Post tags: contest, fruit salad, recipes, shrinking jeans, Vlog

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Trina's Cookie Mix

Becca — Wed, 08 Oct 2008 19:46:25 +0000

Today’s recipe hails from my best friend, Trina. I think she originally got it from some magazine, I’m not quite sure. She calls it a cookie base, meaning you can add whatever combo of candy to it you want.

Today we’re making chocolate chip cookies with heath toffee bits in them. It’s GOOD!

Let’s start with the ingredients:

2 1/4 cups of flour
1 tsp. baking soda
1 cup butter (2 sticks)
1/4 cup white sugar
3/4 cup brown sugar
1 package of instant vanilla pudding mix
2 eggs
1 tsp. vanilla extract

Step One: Add flour and baking soda to a large bowl and whisk together. Set aside.

Step Two: Take the sticks of butter and place them in another large bowl.

Then melt the butter for 30 seconds to soften it.

Once the butter is melted, it is time to add the sugars.

Add 1/4 cup of white sugar

Then add the 3/4 cup of brown sugar

Then add the pudding mix. Wondering why we’re adding pudding mix? Trina claims it leaves the cookies soft for weeks. I’m not sure because when we made the cookies they last only a few days.

Once you’ve added the pudding mix it is time to stir again.

Now it’s time to add the 2 eggs and 1 tsp. of vanilla extract.

Of course, it’s time to stir again!

Now, after you’ve stirred the ingredients well, it is time to add in the flour mixture you made before.

Be sure to stir as your pour the flour in.

As you gradually add the flour and mix, the dough will form.

Now, this cookie mix is made so you can add whatever type of cookie you want. We chose to add in chocolate chips and toffee bits. These were the original ingredients, but I know Trina has used this recipe for several other cookies. She suggests if you are doing a combo of chips and nuts to do one whole bag of chips and half a bag of nuts. For our recipe we did about half and half.

Look at those yummy chocolate chips!

We added some toffee bits!

Alright, once the mix is complete, start playing a tablespoon of cookie mix on the cookie sheets. As you can see, we use an ice cream scoop to do so.

Once you’ve got them laid out, it’s time to bake! Put them in for 8-10 minutes at 375 degrees Fahrenheit.

They come out looking (and tasting) delicious!

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Poppy Seed Chicken

Becca — Mon, 15 Sep 2008 22:02:25 +0000

Today I am going to share with you Gray’s favorite meal. This recipe is originally from my friend Justin Adams’s family. I’m not sure where it came from before then, but there are a lot of similiar recipes on the internet.

Here are some of the characters:

The Complete Cast:

1 cooked, de-boned chicken
1 small sour cream (80z.)
1 can cream of chicken soup
1/4 cup of milk
salt & pepper
Ritz crackers (60)
1 stick of butter
Poppy Seeds (of course)

First, we need to cook our chicken.

I usually fill a stockpot with water and place the chicken inside to boil for about an hour. Be sure to rotate the chicken every fifteen or so minutes so it will not stick. Also, check the chicken before you remove it to make sure it has cooked.

While the chicken is cooking I usually work on the ritz cracker topping. I crush the ritz crackers until they look something like this:

Put this aside and once the chicken is done, it’s time to de-bone.

I use a 8×8 pan but you can double the recipe for 9×13.

Once you’ve placed the chicken in the pan, it’s time to pour on some ingredients.

Pour over chicken In order:

sour cream
cream of chicken soup
cup of milk
salt and pepper

Pour the cracker crumbs over the mixture and then melt the butter and pour it over the crumbs. Then mix the butter into the crumbs so it’s evenly covered. You could also mix the butter and crumbs first and then pour it over the mixture. I’ve found it’s easier to go by the first method.

Once that is poured, pour and toss some poppy seeds on top…

Bake in the oven for 30 minutes at 350 degrees.

It’s yummy and tasty!

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Importing Cooking Blog

Becca — Wed, 10 Sep 2008 19:27:54 +0000

So, things are about to get a little messy around here. I realized having several blogs is really time consuming and I never update the others. So, I’m importing the blogs into this blog.

There may be some confusion until I get it all sorted out.

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Spaghetti

Becca — Wed, 20 Aug 2008 15:16:22 +0000

It’s been a month, crazy! As I was making spaghetti the other night, I thought, “Why not put it on the cooking blog?”

Here’s some of the cast. I used whatever noodles are available, these were from my mom. Gray insisted on Prego sauce, but we use any sauce we like at the time. I also use 1lb of ground beef… it makes it taste yummy!

I start off by boiling the water, since that takes forever… and then I moved on to cooking the ground beef.

Once the ground beef is cooked, we drain it.

And put it back in the pan and pour the sauce over it. Turn the heat down to low for this and cover it with a lid until the noodles are ready.

Once the water is boiling, add your desired amount of noodles! My box said to cook the noodles for about 10 minutes.

I added some Oregano to the noodles… yummy.

Once the noodles are finished, drain them as well.

And that’s it! Viola, spaghetti!

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Chocolate Chip Cheesecake

Becca — Tue, 01 Jul 2008 21:30:50 +0000

This recipe is from Allrecipes

PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min

INGREDIENTS

1 individual package chocolate graham crackers, crushed
1/2 cup melted butter
2 tablespoons white sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
Bake in the preheated oven for 50 minutes, or until filling is set.
Let it cool off for a little while (1 hr is suggested) and then refrigerate, preferably overnight.

My husband is a huge fan of cheesecakes and I love chocolate chips.

1 Hr 5 Min

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Honey Mustard Grilled Chicken

Becca — Wed, 25 Jun 2008 17:41:00 +0000

This recipes hails from Allrecipe.com

INGREDIENTS

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

*Note: I doubled the sauce ingredients to have some dip on the table. I’m not a huge fan of mayo so I cut that in half.

DIRECTIONS

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

The results were pretty great. Because I made extra sauce for dipping, my husband completely devoured his chicken… until he got full. He could only manage to eat half… but we had HUGE chicken breasts.

I now have a very happy husband who has pretty much declared this as a staple of our household recipes.

So, try it and let me know how it goes!

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Chicken Cordon Bleu

Becca — Sat, 14 Jun 2008 01:03:23 +0000

Prep: 20 minutes

Cook: 20 minutes (or less)

Makes: 4 servings

4 skinless, boneless chicken breast halves
4 slices prosciutto or cooked ham
4 slices Swiss cheese (3 ounces)
1 tablespoon butter or margarine

1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.

2. Place a slice of prosciutto/ham and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up and secure with a wooden toothpick.

3. In a 10-inch skillet, cook rolls in hot butter over medium-low heat for 20-25 minutes or until no longer pink (170 degrees F), turning to brown evenly. To serve, remove toothpicks.

When I did this, I found that after a while I could remove toothpicks and the chicken held together. This made it easier to cook.

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Coming VERY Soon!

Becca — Fri, 13 Jun 2008 19:38:05 +0000

I’ve wanted a cooking blog for a while now. I’ve recently had the time to put one together. So expect to see many recipes and other tidbits to come!

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The Sanborns » recipes

Recipe: Chicken Roll Ups

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