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September 29, 2002 at 2:05 pm #14113shearheavenMember
I’m always making others birthday dinners and cakes…So I decided to treat myself this year and do the same for myself…On the count of my hubby working week nights I waited for saturday night to celerbrate. So heres what I fixed…
(Son could smell food from miles away, so good thing I made extra)…Chicken Cordon Bleu…
4 halfed chicken breasts
1/2 pound fresh sliced ham
1 cup swiss cheese
4 slices of bacon
papirika
salt and pepper1 package of white sauce (I cheated a little…hehehe)
Pound chicken halfs nice and flat…sprinkleboth sides with papirika and salt and pepper.
Stuff each chicken half with equal amounts of ham and swiss cheese. Roll up snug and wrap each with a slice of bacon.Place in prepared pan lighty buttered…
Note:(I had a easy stuffing prepared in the pan)Place Chicken rolls on top and cover
Bake at 350* for about 30 minutes…uncover chicken and cook for about 15 minutes more or until bacon is brown on top of chicken halfs…
(While chicken is cooking prepare sauce, read package for directions)
Put chicken on plater and pour sauce over on top, or set sauce aside and let each pour there own…
I had the stuffing to go with the dinner also a yummy saled…
shearheaven
September 29, 2002 at 2:44 pm #100349shearheavenMemberWhats a “Birthday” without a “Birthday” cake?…Hmmmmm?…I thought for a while what sounded good to “Me”…after all…it is my birthday……So heres what I came up with…hehehe
Chocolate Cake with Chocolate Icing, and Rasiberry Sauce, Topped with Whipped cream…
Okay…so I made it up as I walked through the store…but turned out very yummy…(son took almost half home with him)…
1 chocolate cake mix (read directions and prepare)
Note: I always use a 12 inch spring form pan for the cakes I bake. If I make a huge one I buy two cake mix’s and put in two pans…if a average one I just use one pan as I did for mine. When cake is done take out of oven and cool. Undo the spring pan and with large sharp knife slice cake carefully in half for a two layer cake. Set one half on cake plater, and set the other aside…
Filling:
1 package frozen rasiberries or one pint freshPut rasiberries in small pan on stove and heat…add about 1/2 cup sugar…To thicken I added about 2 tablespoons of corn starch. Set aside…
Frosting:
1/3 cup Hersheys coco (unsweetened)
3 cups powdered sugar
1 stick butter (melted)
1 teaspoon vanilla
1/3 cup milkMix coco with melted butter until mixed good in mixer. Add powdered sugar and milk alternataly until creamy…Add vanilla…mix well…(you may need to add a tiny bit more milk) Set aside…
Topping:
1 pint of heavy whipping cream
Prepare whipping cream in mixer on med. high…add about 4-5 tablespoons of sugar one at a time. Set aside…Put half of the frosting on the one half layer cake that is on the plater…push extra frosting to the sides of cake…
Put some of the rasiberry filling on top of the frosting…
Place second layer on top…Put the rest of frosting on top layer (don’t worry about sides, I never frost them)…push excess frosting to sides…Put whipped cream on top of frosting, and push some to the edges of cake to make a small wall like…Pour the rest of the rasiberry filling on top of whipped cream…sprinkle with powdered sugar…Mmmmmmmm… So there you have it…Sounds compilcated but really is not…So here ya go everyone…a nice big slice of cake to all…hehehe
shearheaven
Edited by – shearheaven on 09/29/2002 09:46:19
November 20, 2012 at 5:57 pm #100350 -
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