Posted in Holiday Good Eats

In Honor of Labor Day Weekend: Bacon Wrapped Chicken

Posted on by Northerly Nosh

Bacon Wrapped Chicken

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12 servings

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
salt
12 slices bacon

Prep Day: Flatten chicken to 1/2″ thickness. Spread 3 tablespoons cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.

Serve Day: Thaw. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Posted in Side Dish

Side Dish’n Fridays: Parmesan Broccoli Balls

Posted on by Northerly Nosh

Parmesan Broccoli Balls

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Prep Time: 20 min.
Total Time: 1 hrs

Yield: 72 (1inch balls)

2 (10 ounce) packages frozen chopped broccoli
2 cups herb stuffing mix
1 cup grated parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
salt and pepper
1 cup parmesan cheese, for rolling in

Prep Day: Cook frozen broccoli according to package directions; drain well.
Combine all ingredients except parmesan, mixing well. Pour mixture into a sheet pan and spread evenly; Refrigerate. When firm, roll mixture into small (1 inch) balls. Roll balls in Parmesan cheese. Freeze.

Serve Day: Put frozen broccoli balls on slightly greased cookie sheet in a preheated 350 degree F. oven and bake for 35-40 minutes, or until golden brown.

Posted in Dessert

Tasty Treat: Frozen Sherbet Dessert

Posted on by Northerly Nosh

Frozen Sherbet Dessert

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24 servings

61 Nilla Wafers cookies, divided
1 cup Flake Coconut, toasted
1/2 cup Almonds, toasted, finely chopped
1 stick butter, melted
1qt. lime sherbet, softened
1qt. orange sherbet, softened
1qt. raspberry sherbet, softened make it

Prep Day: Preheat oven to 350°F. Finely crush 37 of the wafers. Spread Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.

Mix wafer crumbs, coconut, almonds and butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.

Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.Freeze at least 4 hours.

Serve Day: Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Cut into 24 squares. Top each with 1 of the remaining 24 wafers just before serving. Store any leftover dessert in freezer.