A Little Taste Of Louisiana: Mini King Cakes!

One of the things I am most proud of is being from Louisiana.  The past two years during the Mardi Gras season I had been doing fertility treatments in Shreveport, thus our February's were filled with multiple King Cakes from Julianne's.  This year the multiple weekly drives are over so I went in search of the perfect way to add a little Louisiana to my life.  I found it here.  And below you will find step by step instructions as made by myself in my kitchen.

Step One:  Gather your ingredients.

Two tubes of seamless dough
Sugar
Cinnimon
Cream Cheese
Mexican Vanilla
Powdered Sugar
Lemon Juice
Sprinkles (Green, Yellow and Purple)

Step Two: Preheat Oven to 375*

Step Three: Mix one block of cream cheese with 1/2 cup of sugar on high until smooth.

Step Four: Add several splashes of Mexican Vanilla and blend.

Step Five:  In a seperate bowl mix 1/2 cup of sugar with 1 table spoon of cinnamon.  Set to the side.

Step Six: Unroll dough and cut into quarters.

Step Seven:  Spread Cinnamon Sugar equally over unrolled quartered dough.
Step Eight:  Put several dollops of the cream cheese filling on each quarter length wise along the bottom.

Step Nine: Fold dough in half length wise rolling it up like a cigar.
Step Ten: Roll up "cigar" like a cinnamon roll as pictured below.

Step Eleven:  Place rolled up dough in a cupcake tin seam side up.

Step Twelve:  Bake covered for 13 minutes.

Step Thirteen:  Bake uncovered for 13 minutes.

Step Fourteen:  Remove from oven and let cool.

Step Fifteen:  While cooling mix about one cup of powdered sugar with 1 1/2 table spoons of water and 1/2 tablespoon of lemon juice.

Step Sixteen:  Remove cakes from tins glaze with frosting.

Step Seventeen:  Sprinkle with Green, Yellow and Purple sprinkles

There you have it, a little Louisiana in the home.  (I did not have yellow or purple sprinkles for this batch :( )

For some extra fun hide the baby in one of the mini cakes before serving.  Whoever "finds" the baby has to make the mini cakes for the next event!

Prosciutto Chicken Rollatini

This chicken dish would go great on top a bed of spaghetti with some spaghetti sauce, tonight we ate it ala carte.

Ingredients

1 cup bread crumbs
1/2 cup Parmesan cheese (grated)
1 table spoon dried parsley
1/2 cup olive oil

2 chicken breasts
4 slices of Italian Prosciutto
4 slices of Swiss Cheese
4 pieces of mozzarella cut into a rectangular shape

Directions:

Preheat oven to 450 degrees.

Mix together bread crumbs, Parmesan cheese and dried parsley in a medium sized bowl.

Pour Olive Oil in a small bowl.

Fillet chicken breasts in half.

Pat chicken dry with a paper towel and then dredge through olive oil. 
Next roll chick in bowl with bread crumb mixture.
Then arrange a slice of Italian prosciutto, slice of Swiss cheese and then mozzarella cheese on each fillet.

Finally roll up each breast and place seam down in a greased baking dish.  Drizzle leftover olive oil on top chicken to keep moiste while cooking.

Bake for 30 minutes on 450 degrees.

Chicken and Mushroom Lasagna

This weeks theme is mushrooms!  I know so many have an adversion to the fungi, but for some reason I just LOVE IT!  So don't knock it until you try it.  Stay tuned for my try at the Pioneer Woman's Stuffed Mushrooms and Mushroom and Swiss Sliders later this week...

Ingredients:

• 1 1/2 cups mushrooms
• 1 onion, chopped
• 1 can chicken noodle soup deluded with 2/3 cups water
• 9 lasagna oven ready noodles 
• 1 lb ground meat (chicken or turkey cooked and seasoned to taste)
• 1bunch of asparagus tips chopped
• 1 1/2 cups cheddar cheese grated 
• 1/2 cup parmesan cheese

Directions:

1. Saute mushrooms, onions, and aspargus until soft.
2. Spread a small amount of cream of chicken soup on bottom of 9x13 pan.
3. Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle
4. Top with 1/2 mushoroom and onion mixture
5. Then 1/2 remaining hollandaise sauce.
6. Top with 1/2 mozzarella and parmesan.
7. Repeat step 3-6 ending with cheese.
8. Cook uncovered at 350 for 35 minutes.
9. Let stand for 10 minutes.