Daily Prompt/ One Word Prompt


https://dailypost.wordpress.com/prompts/branch/

The word for today is; Branch

 

Stand alone

Or in a crowd

Feeling me

Is hard to do

One does say

Go right, go left

Don’t do this

Do this, this way

Let me tell

You what is wrong

Scrambled branches

Grow up tall

Sun is shinging

Twisted minds

When will I know

Who I am?

Written by,

Terry Shepherd

03/06/2018

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Mushroom Melt Stuffed Chicken


Mushroom Melt Stuffed Chicken

Mushroom Melt Stuffed Chicken

  • Prep

  • Cook

  • Ready In

Recipe By:Kevin Bennett
“This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.”

Ingredients

  • 1/4 cup butter
  • 1 large onion, finely chopped
  • 1/2 pound button mushrooms, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup Italian seasoned bread crumbs
  • 12 skinless, boneless chicken breast halves
  • 12 slices Black Forest ham
  • 2 cups shredded Havarti-pepper cheese
  • 24 slices bacon

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
  3. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9×13-inch baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven’s broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

Chocolate Vanilla Swirl Cupcakes


Chocolate Vanilla Swirl Cupcakes

yield: FROSTING FOR 24 CUPCAKES

prep time: 20 MINUTES

Beautifully piped Chocolate Vanilla Swirl Frosting on homemade Chocolate Cupcakes. Add the broken waffle cone to look like ice cream, but it tastes like a delicious creamy buttercream frosting!

INGREDIENTS:

1 BATCH CHOCOLATE CUPCAKES (2 DOZEN)

FOR THE VANILLA FROSTING:

  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar
  • 5 Tbsp milk
  • 2 tsp vanilla

FOR THE CHOCOLATE FROSTING:

  • 1 cup unsalted butter, softened
  • 4 1/2 cup powdered sugar
  • 1/3 cup milk
  • 3/4 cup unsweetened cocoa powder
  • 3 Tbsp chocolate syrup
  • 4 waffle cone bowls, broken in pieces

DIRECTIONS:

  1. Prepare cupcakes according to recipe (or box mix). Cool completely.
  2. For the vanilla frosting, beat butter in an electric mixer for 3-5 minutes, until fluffy and pale in color. Add in powdered sugar, milk and vanilla. Beat an additional 3-5 minutes until frosting is fluffy, and desired consistency. Set aside.
  3. For the chocolate frosting, beat butter in an electric for 3-5 minutes until fluffy and pale in color. Add in powdered sugar, milk, cocoa powder, and chocolate syrup. Beat an additional 3-5 minutes until frosting is fluffy, and desired consistency. Set aside.
  4. Spoon each frosting into a separate piping bag (no tip). Snip off the tips of the bags. Add both bags to a large decorator bagwith a Wilton 1M tip attached.
  5. Using a constant pressure, pipe on the outside edge of the cupcake with the piping bag held straight up. Squeeze and begin the swirl around the outside edge of the cupcake.
  6. Continue squeezing while you create another layer of frosting as you spiral towards the center. Add your piece of waffle cone to the top and repeat with the remaining cupcakes.
  7. Store cupcakes in airtight container for up to 3 days. ENJOY!
**frosting recipe makes enough frosting to pipe large swirls of frosting onto cupcakes. If you don’t like as much frosting as pictured, cut recipe in half!

 

 

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Daily Post/ One Word Prompt


https://dailypost.wordpress.com/prompts/typical/

The word for today is; Typical

 

It is typical to follow the same routine

It is without question; we move as we do

Then we hear a word or a phrase

Which stops us in our tracks

We ponder on our days

We think about our direction

And we ask ourselves;

Is this where we want to be?

Streaming on a typical day?

Written by,

Terry Shepherd

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