Pesto Chicken Thighs with Italian Cream Sauce

I have been trying very hard to significantly cut back on the amount of processed foods I serve my family. However, when Philadelphia introduced their new line of cooking cremes, I admit I was intrigued. This curiosity only increased when I saw this recipe on Picky Palate.

My sauce didn't really come out like hers, but this was still a delicious dinner (and the leftovers for lunch were just fab). The flavors just exude summertime, and this meal was filling and satisfying without being heavy.


Pesto Chicken Thighs with Italian Cream Sauce
from Picky Palate

• 1 pound boneless chicken thighs, fat removed
• 1/2 cup prepared pesto sauce
• 2 cups cooked couscous
• 4 tablespoons extra virgin olive oil
• 1/2 cup freshly shredded Parmesan cheese
• 1 cup Philadelphia Italian Cheese and Herb Cooking Creme

Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.

Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.

Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.

To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

Makes 4 servings

Ice Cream Sundae Brownies

I can resist neither brownies nor ice cream, so when you put them together, you are for sure going to make me happy! Usually this combination leads to ice cream with brownie bits swirled in, but Picky Palate decided to turn the tables; she created the Ice Cream Sundae Brownie.


I've made these brownies a few different times with various flavors of ice cream: mocha frappucino, phish food, etc. The upside is that the brownies have a new layer of yuminess - even though I used a box mix, there's just something about them that makes them so much richer and more decadent than a regular brownie.

The downside is that I couldn't really taste the flavor of the ice cream. I was especially disappointed when I used Starbucks' Mocha Frappucino flavor; I was really hoping for that delicious latte flavor.

Perhaps a stronger variety, such as a mint, would shine through, but I'm not sure. These brownies, however, were still absolutely delicious and I will make them again - though I will likely not go out of my way for a fun flavor.

Ingredients

• 1 box Brownie Mix
• 2 eggs
• 1/2 Cup canola or vegetable oil
• Heaping 1/2 Cup of your favorite Ice Cream
  
• 1 1/2 Cups chocolate chips
• 1/4 Cup hot fudge topping (chilled)

1. Preheat oven to 350 degrees F. In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray. More is better here Bake for 40-50 minutes or until toothpick comes clean from center.

2. Let cool completely. Remove foil from baking dish, cut into squares and serve.

Candy Cane Kiss Brownie Bites

Usually for Christmas at my cousin Cheryl's house, the spread consists of various finger foods and hors d'oeurves. I asked her what I could contribute, and she suggested a dessert; I knew I wanted to keep with the bite-sized trend.

I thought that these little brownies from Picky Palate would be absolutely perfect. Chocolate + candy canes = perfection, right? I think so.


These yummy little treats were so good. Unlike Jenny, I don't have a mini cheesecake pan, but my mini muffin tin was perfect (I got 3 dozen brownies). My chocolate topping didn't look quite as creamy and smooth as hers, but they sure tasted delightful. What a perfect Christmas treat!

Ingredients

• 1 brownie mix 9×13 inch size
• 18 Candy Cane Hershey Kisses
• 1/2 Cup chocolate chips
• 2 Tablespoons heavy cream
• 3 original candy canes, crushed

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.

2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!

Pumpkin Spiced Cream Cheese Breakfast Rolls

When I saw these Breakfast Rolls on Picky Palate, I knew that they'd be perfect for Halloween morning.


My trusty sous chef, Ryan, helped me, as usual, which made them even more special. I love cooking and baking with my little guy!

I learned something during this endeavor, however. Usually, when I don't think it matters, I buy store brand stuff. So I bought (or THOUGHT I bought) 2 tubes of Stop and Shop brand crescent rolls. When I went to cook them, however, I realized that I bought one generic and one Pillsbury.

I still didn't think it mattered, even when I noticed that the Pillsbury ones were much easier to work with. They rolled better, pinched better, and sliced better.

But I really learned that in this recipe, you have to go with the real one! Check out these rolls after baking:

Guess which one is generic and which is brand name? :)

When it came down to flavor, however, they both tasted the same - absolutely delicious! They made more than we could eat at once, and didn't reheat super well, so next time I will likely only use one tube - of the Pillsbury ones, of course!

Ingredients

• 2 packages/cans Pillsbury Crescent Rolls
• 4 0z cream cheese, softened
• 1/4 Cup brown sugar
• 1/4 Cup canned pumkin (Libby’s)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

• 4 oz softened cream cheese
• 1/2 Cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Stuffed Pizza Pie

One of the things I love best about Picky Palate (and several other blogs) is that the dishes are "tested" by other little boys. So when I see a successful recipe, I am more confident when I give them to Ryan.


This Stuffed Pizza Pie was no exception. Ryan ate almost an entire slice by himself! Later, he kept coming up to me when I was trying to actually eat dinner myself, begging for more.

I'd like to pretend that the fact that I let him "dunk" into some Ranch Dressing had nothing to do with it...

But this was absolutely delicious, and the fact that it was so simple is just a bonus. I'd love to play around with this and make different variations. The possibilities are endless...!

Ingredients:

• 16 oz whole wheat or white pizza dough
• 1 Cup ricotta cheese
• ¼ Cup grated parmesan cheese
• 1 Tablespoon extra virgin olive oil
• 2 Cups fresh spinach leaves, chopped
• 1 1/2 tsp minced garlic (dried or fresh)
• 2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
• Pinch of salt
• ½ Cup chopped tomatoes
• 1 ½ Cup shredded mozzarella cheese
• 2 Tablespoons extra virgin olive oil
• ½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round baking dish. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.


2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer, and sprinkle garlic on top. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

Crispy Parmesan Ranch Crusted Green Beans

These Green Beans from Picky Palate were so awesome and easy to make!


I don't even know what to say about these, really; simple and delicious.

Ryan went absolute bonkers over these. He ate about a billion! I asked him I could take a picture of him eating his beans, and he actually paused and POSED for me. He even said, "Cheese!"

(Yes. He's in his pajamas. Yes, he'd been in them all day. Yes, I was too. Your point??)

Ingredients:

• ¾ Cup prepared Ranch Dressing
• 1 egg, beaten
• 1 ½ Cups panko bread crumbs
• ½ Cup grated parmesan cheese
• A shake or two of Italian Seasoning
• ½ lb washed and trimmed fresh green beans

1. Preheat oven to 450 degrees F. Combine ranch dressing and egg together in a shallow dish. Combine panko, parmesan, salt and pepper in a separate shallow dish. Lightly dip beans into ranch dressing. Press into crumb mixture then place onto a parchment lined baking sheet (they’ll stick to the pan if not, even if sprayed with cooking spray). Do this process until all beans have been coated. Bake for 15 minutes or until crust is crispy and golden. Let cool for 3 minutes then serve.

Peanut Butter Cup Surprise Cookies

I don't usually like to make too many things that involve peanut butter since my son is allergic, but when I saw this recipe on Picky Palate, I knew I had to try these.


My friend Denise is a fellow Picky Palate fan, and we often will notify each other when a new yummy-looking dessert has been posted. Denise was due with her first child this month and said she simply didn't have the energy to make them. I promised her that when the baby came, I'd visit in the hospital with these little delectable treats.

Well, that day was yesterday - on Sunday, September 21, Abigail Rose entered the world! True to my word, I immediately ran to the grocery store upon hearing the news.

Well, leave it to me to screw up such an easy recipe.

After baking, my husband was begging for a sample. However, the first words out of his mouth were not words of worship like you would think. His exact reaction was: "These don't taste done."

I checked the oven which was still on, and sure enough - I set the oven to 250 rather than 350. I threw them back in for another 5 minutes, but it was too late. They were irreconcilable.

They still taste amazing - I just couldn't bear to bring them to the new mom. Rest assured, Denise - I'm going to try these again for you!

Ingredients

• 1 Cup creamy peanut butter
• 1 Cup sugar
• 1 egg
• 12 mini Reeses Peanut Butter Cups, unwrapped
• 36 mini marshmallows
• 1 Cup semi sweet chocolate chips
• 2-3 Tablespoons heavy cream
• 1/4 Cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

12 cookie cups