FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE & SERVED WITH MAPLE SYRUP

Ingredients:

16 slice white bread (remove all crusts)

8 oz soft cream cheese

3/4 c powdered sugar

1 cup sugar

2 teaspoons cinnamon

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  In a mixer, beat cream cheese and confectioners’ sugar. 

Combine sugar and cinnamon in a bowl.  
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
adapted from My mom's local cookbook

MAPLE GLAZED BACON SKEWERS DRIZZLED WITH CHOCOLATE

 

1. Line a pan with foil and place a metal rack on top of it. Preheat oven to 425.

2. Skewer one slice of bacon on a metal skewer and repeat for each slice.

3. Brush each slice with maple syrup and place on the rack.  Bake 20 minutes or until browned.  Cool.

4. Melt chocolate chips to drizzle on top and chill until set.

adapted from Framed Cooks

MAPLE SYRUP CHICKEN!!!

Maple Mustard Glazed Chicken...adapted from THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef

1-2 tablespoons olive oil
2 bone in/skin on chicken breasts-the ones I used were very large
Salt and pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard

Preheat oven to 400º.

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute.

Place chicken in baking dish, pour any sauce over chicken, and bake for 50-60 minutes or until chicken is cooked through. Top with chopped scallions and serve over brown rice.

LINKING AT SOMETHING SWANKY

MAPLE SYRUP CHICKEN MADE EVEN FASTER

THE INSPIRATION FOR THIS DISH CAME FROM MY FRIEND LIZ AT THIS SKINNY CHICK CAN BAKE. THE ORIGINAL RECIPE IS AMAZING. I HAVE MADE IT MANY TIMES-POSTED HERE. TONIGHT'S QUICKER VERSION CAME ABOUT BASED ON THE INGREDIENTS I HAD ON HAND. I AM OUT OF CHICKEN BROTH (I KNOW, CAN YOU IMAGINE???) SO I USED WHITE WINE INSTEAD! I ALSO USED STIR FRY STRIPS INSTEAD OF BONE-IN MAKING THIS A PERFECT WEEKNIGHT DINNER!!! FROM START TO FINISH, YOUR FAMILY CAN BE EATING THIS IN LESS THAN 20 MINUTES!!!!

RECIPE AS I MADE IT....
1 PACKAGE STIR FRY BONELESS CHICKEN STRIPS (I USED BELL AND EVANS)
EVOO, SALT, PEPPER
1/2C. MAPLE SYRUP
1/2C. WHITE WINE
2 T. APPLE CIDER VINEGAR
2T. STONE GROUND MUSTARD
BUNCH OF SCALLIONS, CHOPPED

HEAT EVOO IN PAN AND BROWN CHICKEN STRIPS ON BOTH SIDES. SEASON WITH SALT AND PEPPER AND TRANSFER THEM TO A SMALL PYREX. PREHEAT OVEN TO 400 DEGREES. TO THE HOT PAN, CAREFULLY ADD THE WINE AND SYRUP AND LET SIMMER. AD CIDER VINEGAR AND MUSTARD AND WHISK. POUR OVER CHICKEN AND BAKE 10-12 MINS. SERVE OVER BROWN RICE. FOR AN EVEN QUICKER RICE, CHECK OUT THIS PACKAGE FROM TRADER JOES!!!!

MAPLE SYRUP CHICKEN!!!!!!!!!!!!!!!! OMG!!!

1-2 tablespoons olive oil

6 bone in/skin on chicken breasts

Salt and pepper to taste

1/2 cup chicken broth

1/2 cup real maple syrup

1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)

4 garlic cloves, thinly sliced

2 tablespoons cider vinegar

2 tablespoons stone ground mustard

Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute.

Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.  Serves six.

FOR THE GREEN BEANS I TRIMMED SOME FRESH BEANS AND RESERVED SOME SAUCE FROM THE CHICKEN IN THE PAN. I COOKED THEM IN THE SAUCE FOR A FEW MINS. THROW IN SOME ALMONDS, TOO!

CHICKEN RECIPE ADAPTED FROM THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef