November was a busy month for me (especially with all the cooking), but December is going to be even busier!  This is the time of year that cooking is constant and spending time with family is a must.  Usually I'd be cooking up a storm during the month of December, but this year I'm taking a little hiatus to enjoy the holidays (without expanding my waist line).  There will still be some postings throughout the month, but not as many as last month.  I hope everyone has an amazing holiday season, I know I will :) 

Prosciutto Wrapped Chicken Tenderloins

Ingredients:

8 chicken breast tenderloins (non-breaded)

16 slices prosciutto

1 cup cream cheese, room temperature

1/4 cup shredded mozzarella cheese

1 tbsp parmesan cheese, grated

1 tsp dried chives

1/2 tsp dried basil

1/2 tsp dried parsley

Salt and pepper, to taste

Directions:

Preheat oven to 375°.  In a bowl, mix together cream cheese, mozzarella cheese, parmesan, chives, basil, parsley, salt and pepper (to taste).  To assemble, lay 2 slices of prosciutto overlapping so they are the full length of the chicken tenderloin; spread 1 tbsp of the cream cheese mixture on top of each chicken breast.  Roll the chicken so that the prosciutto completely wraps around the breast; place seam side down in a greased baking dish.  Repeat this step until all of the chicken is wrapped.  Bake for 25 – 30 minutes or until chicken is completely cooked through.

Pumpkin Cheesecake

Ingredients:

8 whole graham crackers, crushed

6 tbsp butter, unsalted, melted

4 (8 oz.) packages cream cheese, room temperature

1 1/2 cups granulated sugar

3/4 cup milk

4 eggs

1 cup sour cream

2 cups pumpkin pie filling

1 tbsp vanilla extract

1/4 cup all-purpose flour

Directions:

Preheat oven to 350°; grease a 9” spring-form pan.  In a bowl, mix together graham cracker crumbs and melted butter; press onto the bottom of the pan.  In a separate, large mixing bowl beat together the cream cheese and sugar; beat in the milk.  Add eggs and beat into mixture one at a time.  Mix sour cream, pumpkin pie, vanilla extract, and all-purpose flour until completely smooth.  Pour filling on top of crust in pan; bake for 1 hour.  Allow cheesecake to cool completely then refrigerate until ready to serve.

I have created a new page for my blog dedicated to single-skillet meals.  This is my collection of quick and simple meals for those busy nights when cooking a large or complicated meal just won't work.  They are usually just a mix of a few easy to cook (an inexpensive) ingredients, and the best part is they only dirty one pan!  They are especially great for those days when the idea of cooking seems like a chore.

Cheesy Chicken and Veggies

Ingredients:

1 lb. chicken breast tenderloins (non-breaded)

Seasoning salt and pepper, to taste

2 (12 oz.) bags frozen broccoli, cauliflower, and carrots blend

2 (10.5 oz.) cans condensed cheddar cheese soup

1/2 cup cheddar cheese, shredded

1/4 cup parmesan cheese, grated

Directions:

In a large, deep skillet heat a small amount of olive oil over medium high heat.  Season both sides of chicken tenderloins with seasoning salt and fresh ground pepper; add to skillet.  Cook tenderloins until no pink remains and juices run clear; remove from skillet.  Add the frozen broccoli, cauliflower, and carrot blend into the skillet along with both cans of cheddar cheese soup; cover and cook until vegetables are tender and sauce is warm.  Add shredded cheddar and grated parmesan cheese and stir until completely combined; add chicken back to skillet and stir to coat with the cheese sauce.  Serve hot over favorite noodles or rice (we like it with extra-wide egg noodles).

Apple Crisp

Ingredients:

3 lbs. granny smith apples, peeled, cored, and sliced

1/2 a lemon, for juice

2 cups oats

2/3 cups all-purpose flour

1 cup light brown sugar

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

2/3 cup butter, unsalted, melted

Directions:

Preheat oven to 375°.  Place apples in a 9 x 13 baking dish and sprinkle with juice from 1/2 a lemon.  In a separate bowl combine oats, flour, brown sugar, salt, cinnamon, and nutmeg; pour in melted butter.  Stir until a crumbly topping has formed; sprinkle evenly over top of apples.  Bake in the oven for 30 minutes, or until apples are tender and topping is golden brown.  Serve hot or cold… it’s delicious either way!

Slow Cooker Sweet Spare Ribs

Ingredients:

3 lbs. country style pork ribs, boneless

1 onion, thinly sliced

1 1/2 cup maple syrup

1 1/2 cup apple juice or apple cider

2 tbsp cider vinegar

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

4 cloves garlic, minced

1 tsp ground ginger

1/2 tsp ground mustard

Salt and fresh ground pepper, to taste

Directions:

Place ribs into slow cooker; top with thinly sliced onions.  In a large mixing bowl, whisk together remaining ingredients until completely incorporated.  Pour over ribs and onions; cover and cook over low heat for 8 – 10 hours stirring a few times throughout cook time.  Serve with remaining sauce.