Delicious Recipes: Cream Cheese Chicken with Bacon Stuffed Doritos

Cream Cheese Chicken with Bacon Stuffed Doritos

Ingredients:

4 boneless, skinless chicken breasts

1 cup cream cheese, softened

1/2 cup cooked bacon, crumbled

1 cup shredded mozzarella cheese

2 cups nacho cheese-flavored Doritos, crushed into fine crumbs

1 cup all-purpose flour

2 large eggs, beaten

1 tablespoon milk

Salt and pepper to taste

2 tablespoons olive oil

Directions:

Prepare the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, be careful not to cut all the way through.

Prepare the Filling: 

Mix the softened cream cheese, crumbled bacon, and shredded mozzarella cheese in a medium bowl. Season with salt and pepper to taste.

Stuff the Chicken: 

Spoon the cream cheese mixture into each chicken breast pocket, stuffing it evenly. Use toothpicks to secure the edges of the chicken breasts if needed.

Prepare the Breading Station: 

Place the crushed Doritos in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, whisk together the beaten eggs and milk.

Bread the Chicken: 

Roll each stuffed chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, then roll it in the crushed Doritos, pressing the crumbs onto the chicken to coat it well.

Cook the Chicken: 

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and sear for 2-3 minutes per side until golden brown.

Bake the Chicken: 

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked and the filling is hot and bubbly.

Serving: 

Remove the toothpicks and let the chicken rest for 5 minutes before serving. Serve hot and enjoy!

With its cheesy, bacon-filled excellence, this dish will definitely be a success!

Delicious Recipe Challenge: "Creamy Strawberry Cheesecake Cake"

Creamy Strawberry Cheesecake Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp vanilla extract

Additional: Fresh strawberries for garnish

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake batter into a greased and floured 9-inch round cake pan.

Bake for 30-35 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate until ready to assemble.

Prepare the Strawberry Filling:

In a saucepan, combine the sliced strawberries and granulated sugar over medium heat.

In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries.

Cook, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.

Remove from heat and let it cool completely.

Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the chilled heavy cream until it thickens.

Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on a serving plate or cake stand.

Spread a layer of whipped cream frosting over the top of the cake layer.

Carefully place the chilled cheesecake layer on top of the frosting.

Spread the strawberry filling evenly over the cheesecake layer.

Place the second cake layer on top of the strawberry filling.

Frost the entire cake with the remaining whipped cream frosting, smoothing it with an offset spatula.

Garnish with fresh strawberries as desired.

Chill and Serve:

Refrigerate the Strawberries and Cream Cheesecake Cake for at least 2 hours before serving to allow the flavors to meld. Slice and serve chilled. Enjoy the creamy cheesecake, fresh strawberries, and fluffy cake layers!

Yield:

This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cake will keep well for up to 3 days.

Feel free to add more fresh strawberries between the layers for extra fruitiness.

Indulge in this delightful Strawberries and Cream Cheesecake Cake, a perfect blend of flavors and textures!

🍫😋 Mary Jane Edibles (Weed Brownies)

"Space Cakes"
(Weed Edibles) 

Servings: 10 slices

NOTE: 3 STEPS... Everything here made from scratch! If you chose to use the box brownies, then ensure you pay attention to ingredients (If  for example your recipe calls for a 1/2 cup of butter, use 1/4 cup of your pot butter and 1/4 cup of standard butter.)

Dosage is very important, unlike smoking, eating brownies take a long time to reach the bloodstream so you will not feel an instant high. This does not mean you eat more! Gauge your consumption, especially if you're trying this for the 1st time. Good luck!

This website does not sell Cannabis or “weed” Edibles or any Cannabis-containing substances. City Chic Island Kick does not condone the consumption of Cannabis, Cannabis concentrates, Cannabis Edibles or any other Cannabis or Hemp product(s).

This website provides information, and much of the information and recipes contained within these websites comes from outside contributors, independent contractors, freelancers, and others.

STEP 1: 

Baking Tools:
1- Oven
2- large pots
1- 13"x 9" Baking pan 
1-2 Aluminum foil or        parchment paper sheets 
1-Weed grinder 
1-Whisk 
1-Wooden spoon



All Ingredients:
15 grams of Legal Cannabis or Marijuana 'Weed' (Chose a desired strain, based on social setting - Indica or Sativa)

Method 1: 1 Decarboxylation
Preheat oven to 240ºF. It would be a plus to have a thermometer. This will gauge and create a more accurate temperature to avoid burning or under cooking etc.
With clean fingers, break leaves into separate smaller pieces, then place on the baking sheet pan.
Place sheet in the oven for 30-40 min. based on the strength of the marijuana. (I advise you not to take your eyes off of it for long, check every 15 mins.) Do not open over, look from glass or crack open just enough to peep inside. When golden brown, move marijuana from oven and let cool. Once cooled, put toasted weed in a food processor using the pulse setting or a grinder can be used to ground the weed.

MAKING of "CANNABUTTER" 

(Cannabis-infused butter)

STEP 2: 

Ingredients:
10 grams of Cannabis (Decarboxylated)
1 butter
1 cheesecloth or substitute with coffee filters, or fine wire sieve, 

Method: 2

Melt the butter. Add 1 cup of water and 1 cup of butter into a pot. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
Strain the cannabutter by setting a funnel on top of a jar and line it with the cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Note: Squeezing the cheesecloth may push more unwanted plant material through, so patiently allow it to strain itself).
Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about 2 hours before removing the water.)

STEP 3: 


Ingredients:
Cannabutter (From step 2)
1/3 cup - cocoa powder 
2 sticks of butter (unsalted)
6 - large eggs
1 cup - white sugar
2 tbsp. Water
1/2 cup all-purpose flour
1/4- kosher salt

1 tsp. vanilla extract
1/4 baking powder 

Method: 3

Preheat you oven to 325°F (162°C).
Grease your brownie pan with regular butter. We suggest you use a stainless steel pan since they will prevent your brownies from sticking.
Add sugar, cocoa, vanilla, salt, water and cannabutter to the mixing bowl. Whisk to blend all the ingredients together. Add eggs, one at a time, beating them as hard as you can with a whisk until the mixture is glossy. Add flour to the bowl and whisk the entire mixture for about 3 minutes.
Bake the mix for about 20-30 minutes. Just like with any other brownies, you can find out whether they are done by poking them with a toothpick inserted until it comes out clean.
Place on metal wire rack to cool. Cut into bite size pieces. 

Dosage is very important, unlike smoking, eating brownies take a long time to reach the bloodstream so you will not feel an instant high. This does not mean you eat more! Gauge your consumption, especially if you're trying this for the 1st time. Good luck!

Bon appetit!👌

FUN FACT:
There’s a reason why marijuana is most commonly smoked rather than eaten. Without heating it up or burning it, raw weed is actually non-psychoactive, chock full of THCA, and actually considered a “superfood” by some, who note 400 different chemical compounds inside the plant, including vitamins, essential oils, and acids.


WHAT ARE THE NEGATIVE EFFECTS OF MARIJUANA EDIBLES?

• Psychotic episodes
• Hallucinations
• Paranoia
• Panic attacks
• Impaired motor ability

Recipe: "Amaretto Rice Cheesecake"

~Delicious Recipe Ideas~<- MORE

"Amaretto Rice Cheesecake"

 Serves 10 to 12 

Ingredients:   

CRUST:
1 cup graham cracker crumbs
2 Tbsps sugar

1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted

FILLING: 
1/4 cup sugar
1 tsp ground cinnamon

1 cup Mahatma® White Rice 
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 large eggs
1/3 cup almond flavored liquor


TOPPING: 
1 cup sour cream
1 Tbsp almond flavored liquor
1 Tbsp sugar
1/3 cup sliced almonds, toasted


Directions: 

Preheat oven to 350ºF.
To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Place pan in a water bath and bake 1 hour, or until center is just set.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds.

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.