Chicken Cordon Bleu Nuggets
When you think of chicken nuggets,
you probably envision some foamy,
processed meat with a greasy crust that
you dunked in ketchup as a child.
These Chicken Cordon Bleu Nuggets are not those nuggets.
In fact, these nuggets are not even distantly related to those nuggets. They’re cheesy. They’re crispy. They’re juicy. They are the happy meal that grew up. And got married to some cheese and ham.
I actually tried stuffing the chicken nuggets, but in the end, it was easier to “sandwich” the cheese and ham in.
If you stick a toothpick in, it make them easier to coat and keeps them together.
Dunk them in the flour first.
Then in some eggs beaten with some water.
And finally, a nice coat of breadcrumbs.
I think the Progresso Italian Style breadcrumbs are pretty swell.
Give them a good spritz of cooking spray and then toss ‘em in the oven. While they’re cooking, grab your side dish. I used a bag of this broccoli and just threw it in the microwave. It’s delish.
And that’s all there is to it. Dive in!
Chicken Cordon Bleu Nuggets:
(Makes about 24 nuggets)
(Makes about 24 nuggets)
Ingredients:
5 chicken breasts (uncooked)
8 ounces swiss cheese
7.5 ounces sliced ham (I used Oscar Mayer Carving Board sliced ham)
6 ounces box chicken stuffing mix, finely ground or you can use Italian style bread crumbs
1/2 cup flour
3 eggs beaten
1 teaspoon water
5 chicken breasts (uncooked)
8 ounces swiss cheese
7.5 ounces sliced ham (I used Oscar Mayer Carving Board sliced ham)
6 ounces box chicken stuffing mix, finely ground or you can use Italian style bread crumbs
1/2 cup flour
3 eggs beaten
1 teaspoon water
Directions:
Heat oven to 350 degrees. Cut chicken breasts into 1 1 /2 inch squares. If the chicken is thick, cut it in half so it’s thinner. Slice the cheese and ham into 1 inch squares. Sandwich the cheese and ham between 2 slices of chicken. Poke a toothpick in the center of the sandwich. The toothpick holds it together when rolling in the flour, egg, and crumb mixtures.
Heat oven to 350 degrees. Cut chicken breasts into 1 1 /2 inch squares. If the chicken is thick, cut it in half so it’s thinner. Slice the cheese and ham into 1 inch squares. Sandwich the cheese and ham between 2 slices of chicken. Poke a toothpick in the center of the sandwich. The toothpick holds it together when rolling in the flour, egg, and crumb mixtures.
Beat the 3 eggs with 1 teaspoon of water. Dip the cordon bleu nugget in the flour mixture, then roll in the beaten egg mixture, then roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the nugget after putting it on the cookie sheet. It will stay together. After you have dipped all of the nuggets, spray them with butter flavored cooking spray.
Cook uncovered for 20 minutes.
Honey Mustard Dipping Sauce:1 tablespoon yellow mustard
1 tablespoon dijon mustard
1/4 cup honey
1/2 tablespoon lemon juice
1/8 teaspoon onion powder
1/3 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup honey
1/2 tablespoon lemon juice
1/8 teaspoon onion powder
1/3 cup mayonnaise
Directions:
Mix above ingredients together until well blended. Keep refrigerated until ready to serve.
Mix above ingredients together until well blended. Keep refrigerated until ready to serve.
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Grilled Cheese Rolls Recipe; How Fun!!
Dip these simple grilled cheese rolls in
a bowl of creamy tomato soup or a
ramekin of your favorite marinara
Grilled Cheese Rolls
for 6 roll-ups:
- 6 slices very soft, fresh white bread (crusts removed)
- 6 slices American cheese (such as Kraft singles)
- butter for “toasting”
- homemade marinara/spaghetti sauce (or your favorite store bought brand)
Using a sharp knife, carefully remove the crusts from the bread slices. Flatten each slice of bread with a rolling pin until very flat. Place a slice of American cheese on each of the flattened bread slices and roll each of these up into a tight roll. Moosh the edge of the bread to the roll to seal (you can use a couple drops of water to do this if needed.)
Heat a couple Tablespoons butter in a skillet over medium heat. Place the roll-ups in the butter once it’s barely sizzling. Using a spatula, roll the roll-ups around in the butter. Gently flip and roll until all sides are golden brown and cheese is melty.
Heat 1/4 cup of your favorite marinara/spaghetti sauce in a microwave-safe cup (covered with a napkin or paper towel) for about 30 seconds or until just warm.
Dip roll-ups in sauce!
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Mini Tex-Mex Chicken and Cheese Pies; So Yummy, So Cute!
Chicken and Cheese and Ranch,
oh my! (I’m just kidding.
Not really though.)
If you have hungry kids after school or swimming or monkey arounding, these are going to be a gift from God.
If you just need some time to yourself with a good book and a snack or twelve, may you find inner zen with every single bite of these.
Dip them in salsa, oh my LORD. Dip them. I can’t even take it anymore, let’s do this.
- -Shred up a rotis, grate some pepperjack cheese, grab some peppercorn ranch, a couple of eggs, some Bisquick mix and some milk. And cilantro. And OH – if I had to do it all over again (and I will here in about 3.5 minutes) I’d add some Old El Paso diced green chiles. More heat!
- -Mix together the Bisquick with the milk and eggs.
- -Mix togethra the chicken, cheese, cilantro and peppercorn ranch. (and chiles!)
- -Lightly coat a 12-cup muffin tin with some cooking spray. Then you’ll spoon a Tbsp. of the Bisquick mixture in each muffin tin cup. Then you grab a couple of Tbsp. of the chicken mixture and divide it up in each muffin cups, like sooo….
- -THEN you’ll spoon 1 more Tbsp. of the Bisquick mix over the top.
- -All done. Then you throw it in the oven for about half an hour.
- -Let them cool a few minutes and then slide them on out of the cups and DEVOUR.
- -Serve them with salsa and understand life for the first time.
Just thought I’d show you the shreddedy goodness inside. My stomach wants them again.
Get ready. I’m not kidding.
Get ready. I’m not kidding.
Mini Tex-Mex Chicken
and Cheese Pies
Ingredients
- 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
- 1 1/2 cups shredded pepperjack cheese
- 1 (3 oz) can Old El Paso diced green chiles (optional!)
- 1/4 cup peppercorn ranch dressing
- 1/4cup cilantro, plus more for garnish
- 1/2 cup Bisquick baking mix
- 1/2 cup milk
- 2 eggs
- 1 cup salsa of your choice
Directions
- Preheat oven to 375.
- In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
- In another smaller bowl, whisk together the Bisquick, milk and eggs.
- Lightly coat a 12-cup muffin tin with cooking spray.
- Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
- Bake for 30 minutes, or until a toothpick is clean when inserted.
- Serve garnished with more cilantro and your favorite salsa!
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A friend had this posted on their wall. I saw that they added rice to it, which is what I would do as well. But it sounds and looks good no matter how you make it.
UN~STUFFED CABBAGE ROLLS
I saw this easy, healthy recipe and had to try it. I'm glad I did! My family says I can make this again, and I don't mind if I do!
Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!
Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
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Miracle Meatloaf
INGREDIENTS
2lbs extra lean ground beef
1lbs pork sausage
2 eggs
1/2 cup of milk
1 cup cracker crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tbsp dried parsley
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 medium onion diced
1lbs pork sausage
2 eggs
1/2 cup of milk
1 cup cracker crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tbsp dried parsley
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 medium onion diced
DIRECTIONS
Add all ingredients in large bowl and mix until well combined. Spray the inside of your crockpot with pam spray. Place meat mixture in crocpot forming a "loaf". Wrap potatoes in foil and place around meatloaf, as pictured.
Set your crockpot to low for 8-10 hours.
SUPER SIMPLE!!
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RATATOUILLE
1/4 cup olive oil, plus more as needed
1 1/2 cups chopped onion
1 teaspoon minced garlic
1/2 teaspoon thyme
4 mini yellow bell peppers sliced (cored and seeded)
4 mini orange bell peppers slided (cored and seeded)
4 mini red bell peppers sliced (cored and seeded)
3 small yellow squash sliced thin
3 small zucchini sliced thin
1 small can original Rotel (if you like spicy)
1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
1 tablespoon basil
1 tablespoon parsley
Salt and Pepper to taste
Directions
Used a large 12" saute pan over medium heat, add olive oil. Once hot, add the onions and garlic. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes. Stir well to blend and serve either hot or at room temperature.
Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!
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Chicken Tamale Casserole
This chicken casserole tops my list of all time favorites. Imagine a thick layer of a delicious, sweet corn pudding topped with yummy chicken, a little sauce, and lots of gooey melted cheese. It’s all the best elements of chicken tamales in an easy to put together casserole. Well, can you say, “hello dinner time home-run!” The fam doesn’t simply like this, they love it and absolutely devour it! I usually make this with a rotisserie chicken from the market. I love how flavorful the meat is and it cuts down my prep time significantly. Another way to speed up the prep time is to use a Mexican blend of pre-shredded cheese. So, all in all, this family fav is also a snap to get on the dinner table, too! Win-Win!
Ingredients:
- 4 ounces Cheddar cheese, grated
- 4 ounces Monterey Jack or Pepper Jack cheese, grated
- 1/3 cup milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (Jiffy works great)
- 1 (4-ounce) can chopped green chiles
- 1 (10-ounce) can red enchilada sauce
- 1 pound ground chicken (turkey or beef work just as well)
- salt and pepper, to taste
- fresh chopped cilantro or parsley, to taste
- Get Dairy-Free Recipes for Every Meal
Directions:
- Preheat the oven to 400 degrees.
- Spray a 13×9 baking dish with cooking spray.
- Combine the cheeses in a small bowl.
- In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
- Pour into the prepared pan and bake for 15 minutes or until just set.
- While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
- Remove the cornbread from the oven and pierce all over with a fork.
- Pour the enchilada sauce over the corn bread.
- Top with the chicken and remaining cheese.
- Return to the oven for another 15 minutes.
- Sprinkle with the chopped cilantro
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Mini Pecan Tarts
This is a repost of one of my favorite fall recipes. They have a flaky, cream cheese crust, a dark buttery, gooey center with bits of pecans and a crunchy sweet top.
My favorite part of this recipe is there is no stand mixer required. You just need two bowls, one to mix the crust and one to mix the filling. You’ll want to take the butter and cream cheese out well in advance so they come to proper room temperature. This is a great finger dessert for parties – I made them as part of my dessert trays for an engagement party we hosted and they are easy to whip up the morning of a party.
Makes about 24 (one mini muffin pan)
For crust:
3 oz cream cheese at room temp
1 stick (1/2 cup) butter at room temp
1 c flour
For filling:
1 cup brown sugar
1 egg
1 T butter at room temperature
1/2 c chopped pecans
Combine brown sugar, egg, butter and pecans in small bowl. Mix together cream cheese, butter and flour in mixing bowl (I use a fork to cut the butter and cheese into the flour). Form dough into small balls and flatten and then press around into mini muffin pan. Spoon filling into each tart. Bake at 350 for about 20 minutes.
Mini Pecan Tarts
This is a repost of one of my favorite fall recipes. They have a flaky, cream cheese crust, a dark buttery, gooey center with bits of pecans and a crunchy sweet top.
My favorite part of this recipe is there is no stand mixer required. You just need two bowls, one to mix the crust and one to mix the filling. You’ll want to take the butter and cream cheese out well in advance so they come to proper room temperature. This is a great finger dessert for parties – I made them as part of my dessert trays for an engagement party we hosted and they are easy to whip up the morning of a party.
Makes about 24 (one mini muffin pan)
For crust:
3 oz cream cheese at room temp
1 stick (1/2 cup) butter at room temp
1 c flour
For filling:
1 cup brown sugar
1 egg
1 T butter at room temperature
1/2 c chopped pecans
Combine brown sugar, egg, butter and pecans in small bowl. Mix together cream cheese, butter and flour in mixing bowl (I use a fork to cut the butter and cheese into the flour). Form dough into small balls and flatten and then press around into mini muffin pan. Spoon filling into each tart. Bake at 350 for about 20 minutes.
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Flourless Blender Muffins
Ingredients:
2 1/2 cups dry oatmeal
8 oz any type or flavor fat free yogurt
2 eggs
1/2 cup coconut sugar or granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
Directions:
Use non-stick spray or grease with coconut oil (do not use paper muffin cups, they will stick to the paper.
Blend all the ingredients in blender on your highest setting until smooth. You may need to blend the oatmeal first if you do not have a high powered blender like a VitaMix and then add the remaining ingredients. If you do not have a high powered blender you will need to stir by hand in between blending to make sure all ingredients are mixed thoroughly.
Pour batter into muffin tins dividing equally
Bake in pre-heated 400F oven for 20-25 minutes until toothpick inserted into center of muffin comes out clean.
Remove muffins carefully and let cool. Enjoy!
Recipe makes 12 muffins.
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Flourless Blender Muffins
Ingredients:
2 1/2 cups dry oatmeal
8 oz any type or flavor fat free yogurt
2 eggs
1/2 cup coconut sugar or granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
Directions:
Use non-stick spray or grease with coconut oil (do not use paper muffin cups, they will stick to the paper.
Blend all the ingredients in blender on your highest setting until smooth. You may need to blend the oatmeal first if you do not have a high powered blender like a VitaMix and then add the remaining ingredients. If you do not have a high powered blender you will need to stir by hand in between blending to make sure all ingredients are mixed thoroughly.
Pour batter into muffin tins dividing equally
Bake in pre-heated 400F oven for 20-25 minutes until toothpick inserted into center of muffin comes out clean.
Remove muffins carefully and let cool. Enjoy!
Recipe makes 12 muffins.
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GF Spaghetti Pie Lasagna Style Pie
Photo by Andrea
Ingredients:
8 oz rice spaghetti
1 lb ground beef (can sub turkey or chicken)
1 tsp onion powder
½ tsp garlic powder
16 oz frozen spinach, thawed and excess moisture squeezed out
1 ¾ cups spaghetti sauce
4 eggs
1 cup parmesan (4 oz)
2 tbsp butter, melted
16 oz cottage cheese
1 cup mozzarella, shredded
Directions:
Preheat oven to 350
1. Put on pot of water and cook pasta according to package instructions. Pour into colander to drain, rinsing briefly and return to pan.
2. While waiting for pasta to be done fry up the hamburger, drain fat. Add spinach, onion powder and garlic powder and heat through. Add spaghetti sauce, mix through and set aside.
3. In a medium bowl beat 2 eggs, add parmesan and melted butter and mix through. Add to pasta in the pan and toss or stir to mix in.
4. Grease 2 9 in pie pans, divide the spaghetti mixture between them and spread evenly over the bottom and up the sides of the pie pan.
5. In another bowl, beat 2 eggs. Add cottage cheese to the eggs and mix well. Divide the mixture between the two pie pans, spreading evenly across the bottom of the pasta crust.
6. Divide the meat mixture between the two pie pans, spreading evenly over the cottage cheese mixture.
7. Bake at 350 for 20 minutes. Remove from oven.
8. Sprinkle ½ cup mozzarella over each pie and return to over for another 8-10 minutes, or just long enough for the cheese to melt and the crust to set. Let stand for 5 minutes, then cut and serve.
Adapted from Incredible Edible Gluten Free Food for Kids
Breakfast Burritos
Browned Sausage
Browned diced Potato’s
Scrambled Eggs
Sweet Peppers diced
Onion of choice diced
Shredded cheese
Flour tortilla
Place an amount of ingredients in the middle
of tortilla. Roll up tortilla and bake in oven @
350* for 10-15 minutes.
Burritos can be froze in aluminum foil before baking for later use.
If frozen, unwrap foil and bake for 30 minutes.
GF Spaghetti Pie Lasagna Style Pie
Photo by Andrea
Ingredients:
8 oz rice spaghetti
1 lb ground beef (can sub turkey or chicken)
1 tsp onion powder
½ tsp garlic powder
16 oz frozen spinach, thawed and excess moisture squeezed out
1 ¾ cups spaghetti sauce
4 eggs
1 cup parmesan (4 oz)
2 tbsp butter, melted
16 oz cottage cheese
1 cup mozzarella, shredded
Directions:
Preheat oven to 350
1. Put on pot of water and cook pasta according to package instructions. Pour into colander to drain, rinsing briefly and return to pan.
2. While waiting for pasta to be done fry up the hamburger, drain fat. Add spinach, onion powder and garlic powder and heat through. Add spaghetti sauce, mix through and set aside.
3. In a medium bowl beat 2 eggs, add parmesan and melted butter and mix through. Add to pasta in the pan and toss or stir to mix in.
4. Grease 2 9 in pie pans, divide the spaghetti mixture between them and spread evenly over the bottom and up the sides of the pie pan.
5. In another bowl, beat 2 eggs. Add cottage cheese to the eggs and mix well. Divide the mixture between the two pie pans, spreading evenly across the bottom of the pasta crust.
6. Divide the meat mixture between the two pie pans, spreading evenly over the cottage cheese mixture.
7. Bake at 350 for 20 minutes. Remove from oven.
8. Sprinkle ½ cup mozzarella over each pie and return to over for another 8-10 minutes, or just long enough for the cheese to melt and the crust to set. Let stand for 5 minutes, then cut and serve.
Adapted from Incredible Edible Gluten Free Food for Kids
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Breakfast Burritos
Browned Sausage
Browned diced Potato’s
Scrambled Eggs
Sweet Peppers diced
Onion of choice diced
Shredded cheese
Flour tortilla
Place an amount of ingredients in the middle
of tortilla. Roll up tortilla and bake in oven @
350* for 10-15 minutes.
Burritos can be froze in aluminum foil before baking for later use.
If frozen, unwrap foil and bake for 30 minutes.
MAKING A DIFFERENCE--ONE INCH AT A TIME
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GREAT FOR MOTHER'S DAY BREAKFAST!!
Stuffed French Toast
1 loaf French Bread cut into 1" thick slices
1 stick of butter
6 eggs
3/4 c milk
2 tsp vanilla extract
1 package of cream cheese
Pie filling of your choice (I have used Strawberry, blueberry, apple, strawberry rhubarb, and the one pictured is blueberries and cream)
powdered sugar for garnish
Mix eggs, milk and vanilla in a bowl large enough for your bread to fit. Heat griddle to 350° and generously grease the griddle. Dip an even amount of bread slices (2 ,4, 6, etc.) into egg mixture and place on griddle. Place a pat of butter onto the uncooked side (it's ok if it melts). When cooked to a golden brown, flip. Add desired amount (we like a lot) of cream cheese to HALF of the slices. Then add a couple spoonfuls of pie filling. When the second sides are done, flip one plain piece onto one of the topped pieces to make a sandwich.
Plate your French Toast and top with powdered sugar (optional). If you have more fruit filling, you can use to garnish as well. There is no need for syrup. Serve with bacon/sausage...Enjoy!
GREAT FOR MOTHER'S DAY BREAKFAST!!
Stuffed French Toast
1 loaf French Bread cut into 1" thick slices
1 stick of butter
6 eggs
3/4 c milk
2 tsp vanilla extract
1 package of cream cheese
Pie filling of your choice (I have used Strawberry, blueberry, apple, strawberry rhubarb, and the one pictured is blueberries and cream)
powdered sugar for garnish
Mix eggs, milk and vanilla in a bowl large enough for your bread to fit. Heat griddle to 350° and generously grease the griddle. Dip an even amount of bread slices (2 ,4, 6, etc.) into egg mixture and place on griddle. Place a pat of butter onto the uncooked side (it's ok if it melts). When cooked to a golden brown, flip. Add desired amount (we like a lot) of cream cheese to HALF of the slices. Then add a couple spoonfuls of pie filling. When the second sides are done, flip one plain piece onto one of the topped pieces to make a sandwich.
Plate your French Toast and top with powdered sugar (optional). If you have more fruit filling, you can use to garnish as well. There is no need for syrup. Serve with bacon/sausage...Enjoy!
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Cod Fish Balls
Oh man! I just LOVE seafood! Love Sea Bass & Ling Cod! This recipe brings back memories of fishing on charter boats in the Pacific Ocean!
1 package salted codfish (soaked overnight, and in morning change water and soak a few more hours. Then poached until flaky)
5 cups mashed potatoes (make sure they're not too thin)
2 Tbsp parsley
5 cloves garlic, minced
2 cups Italian bread crumbs
2 eggs
Prepare codfish as directed above.
Mix potatoes, parsley, garlic and bread crumbs until fully incorporated.
Add codfish in last and mix again.
Roll into tablespoon-sized balls.
Fry until golden brown~ enjoy!
Cod Fish Balls
Oh man! I just LOVE seafood! Love Sea Bass & Ling Cod! This recipe brings back memories of fishing on charter boats in the Pacific Ocean!
1 package salted codfish (soaked overnight, and in morning change water and soak a few more hours. Then poached until flaky)
5 cups mashed potatoes (make sure they're not too thin)
2 Tbsp parsley
5 cloves garlic, minced
2 cups Italian bread crumbs
2 eggs
Prepare codfish as directed above.
Mix potatoes, parsley, garlic and bread crumbs until fully incorporated.
Add codfish in last and mix again.
Roll into tablespoon-sized balls.
Fry until golden brown~ enjoy!
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MERRY'S BELGIAN WAFFLES
1.) Sift together 2 c. flour, 2 tsps. baking powder & 1/2 tsp. salt.
2.) In another bowl, use a wooden spoon to beat together 4 egg yolks & 2 tbsps. of sugar, making sure the sugar is mixed and the eggs have become yellow. Then whisk in 1/2 tsp. vanilla extract, 4 tbsps. melted butter & 2 c. milk.
3.) Add the egg & milk mixture to the flour mixture. Whisk but do not over whisk.
4.) In another bowl, beat the 4 egg whites with an electric beater, until they form a peak. (About 1 minute.)
5.) With a rubber spatula, gently fold the whites into the batter. (Do not over blend) Pre-heat waffle iron and coat with non stick cooking spray. Pour batter onto iron. You will know when they are done, by the amount that they expand. Usually about 2-3 min. Top with your favourite toppings.
ENJOY!!
Easy Calzones
These tasty pockets call for ingredients very similar to those used in pizzas. You can make this Easy calzones they’ll be proud to serve to family or guests.
Of course, the final result has a lot to do with the ingredients you choose. So splurge on high quality ingredients: pepperoni sliced at the deli counter instead of pre-packed, high quality sausage and fresh veggies. If you don’t have time to make the dipping sauce, opt for a jar of gourmet spaghetti sauce.
Calzones are so versatile that you can customize them with unique fillings. Experiment with individual-sized calzones and allow children to choose their own ingredients. Try them and we think you’ll agree: calzones are a great alternative to pizza for the home chef.
Ingredients:
2 sheets of pie crust prepared or make your own.
or use this recipe for frybread
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
Blend the herbs and cheeses together
Directions:
Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.
add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.
Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.
MERRY'S BELGIAN WAFFLES
1.) Sift together 2 c. flour, 2 tsps. baking powder & 1/2 tsp. salt.
2.) In another bowl, use a wooden spoon to beat together 4 egg yolks & 2 tbsps. of sugar, making sure the sugar is mixed and the eggs have become yellow. Then whisk in 1/2 tsp. vanilla extract, 4 tbsps. melted butter & 2 c. milk.
3.) Add the egg & milk mixture to the flour mixture. Whisk but do not over whisk.
4.) In another bowl, beat the 4 egg whites with an electric beater, until they form a peak. (About 1 minute.)
5.) With a rubber spatula, gently fold the whites into the batter. (Do not over blend) Pre-heat waffle iron and coat with non stick cooking spray. Pour batter onto iron. You will know when they are done, by the amount that they expand. Usually about 2-3 min. Top with your favourite toppings.
ENJOY!!
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Dr. Oz's Apple Cinnamon Water
Ingredients:
1 apple, sliced (organic is preferred)
1 cinnamon stick
5 – 7 slices of fresh ginger root, optional
Instructions:
Fill a 2 quart pitcher with filtered water
Add 1 apple sliced
Add 1 cinnamon stick
Add fresh ginger, optional
Allow to “steep” overnight and drink.
Refill 3-4 times with fresh water before you replace the ingredients.
Cottage Cheese Blueberry Whip
So creamy and yummy and full of protein!!!!!!!
3/4 cup cottage cheese ( I used 2%)
1/2 cup frozen blueberries
2 tsp stevia
1/2 tsp vanilla
Place all ingredients in a blender and blend till smooth.
Garnish with a little Reddi Whip and a couple of blueberries. Enjoy!
INGREDIENTS:
1 1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Coconut Oil
2 cups Quick Oats
1 cup unsweetened Coconut
1 1/4 cup of Semi-sweet Chocolate chips
1 tsp Vanilla
In a large or Medium pot on very low heat add Coconut oil, honey, and peanut butter (just enough to melt) stir and add Oats, coconut, vanilla and chocolate chips. *Remember just a little heat to stir and melt the ingredients together. Pour into pan (No greasing the pan) Even if you don't bake anyone can make these and the are delicious!! Especially if you are a Peanut butter and Chocolate fan!
Zucchini Lasagna
Low Carb!!
3 medium zucchini
1 # ground beef (can use turkey)
1# ground pork
32 oz Tomato sauce (homemade or store bought)
16 oz Alfredo sauce (homemade or store bought)
2 cups mozzarella cheese
Preheat oven to 375 degree. Brown your gr. meat and pork, drain fat. Slice zucchini long ways about 1/8th of an inch thick. In a 9X13 baking dish, lay zucchini at the bottom. Pour just enough tomato sauce over zucchini to cover. Next layer will be the gr. meat and pork. Spread mozzarella cheese over meat, then drizzle some Alfredo sauce on top of that. Start the layering process over until you reach the top (don’t over fill). Your top layer should be zucchini. Cover with the remaining sauces and cheese. Cover with foil and bake for 20 to 30 minutes, until it gets hot and bubbly. Remove from oven, check with a fork to make sure the zucchini is soft as you like.
It will be runny at first, but if you let it set for a while it will thicken up.
This was a quick and easy meal especially if you use jarred sauces or already have your sauces made. I love that because of my work schedule.
Dr. Oz's Apple Cinnamon Water
Ingredients:
1 apple, sliced (organic is preferred)
1 cinnamon stick
5 – 7 slices of fresh ginger root, optional
Instructions:
Fill a 2 quart pitcher with filtered water
Add 1 apple sliced
Add 1 cinnamon stick
Add fresh ginger, optional
Allow to “steep” overnight and drink.
Refill 3-4 times with fresh water before you replace the ingredients.
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Cottage Cheese Blueberry Whip
So creamy and yummy and full of protein!!!!!!!
3/4 cup cottage cheese ( I used 2%)
1/2 cup frozen blueberries
2 tsp stevia
1/2 tsp vanilla
Place all ingredients in a blender and blend till smooth.
Garnish with a little Reddi Whip and a couple of blueberries. Enjoy!
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Healthier treat!INGREDIENTS:
1 1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Coconut Oil
2 cups Quick Oats
1 cup unsweetened Coconut
1 1/4 cup of Semi-sweet Chocolate chips
1 tsp Vanilla
In a large or Medium pot on very low heat add Coconut oil, honey, and peanut butter (just enough to melt) stir and add Oats, coconut, vanilla and chocolate chips. *Remember just a little heat to stir and melt the ingredients together. Pour into pan (No greasing the pan) Even if you don't bake anyone can make these and the are delicious!! Especially if you are a Peanut butter and Chocolate fan!
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Lemon Blackberry Bread
1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice ( I used fresh squeezed)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
6 oz. fresh or frozen blackberries
GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan.
Bake at 350 for 60 to 70 minutes.
GLAZE Combine all ingredients mix well. Drizzle over bread.
This was so good,will be making this again! Enjoy~~
Lemon Blackberry Bread
1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice ( I used fresh squeezed)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
6 oz. fresh or frozen blackberries
GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan.
Bake at 350 for 60 to 70 minutes.
GLAZE Combine all ingredients mix well. Drizzle over bread.
This was so good,will be making this again! Enjoy~~
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Zucchini Lasagna
Low Carb!!
3 medium zucchini
1 # ground beef (can use turkey)
1# ground pork
32 oz Tomato sauce (homemade or store bought)
16 oz Alfredo sauce (homemade or store bought)
2 cups mozzarella cheese
Preheat oven to 375 degree. Brown your gr. meat and pork, drain fat. Slice zucchini long ways about 1/8th of an inch thick. In a 9X13 baking dish, lay zucchini at the bottom. Pour just enough tomato sauce over zucchini to cover. Next layer will be the gr. meat and pork. Spread mozzarella cheese over meat, then drizzle some Alfredo sauce on top of that. Start the layering process over until you reach the top (don’t over fill). Your top layer should be zucchini. Cover with the remaining sauces and cheese. Cover with foil and bake for 20 to 30 minutes, until it gets hot and bubbly. Remove from oven, check with a fork to make sure the zucchini is soft as you like.
It will be runny at first, but if you let it set for a while it will thicken up.
This was a quick and easy meal especially if you use jarred sauces or already have your sauces made. I love that because of my work schedule.
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Easy Calzones
These tasty pockets call for ingredients very similar to those used in pizzas. You can make this Easy calzones they’ll be proud to serve to family or guests.
Of course, the final result has a lot to do with the ingredients you choose. So splurge on high quality ingredients: pepperoni sliced at the deli counter instead of pre-packed, high quality sausage and fresh veggies. If you don’t have time to make the dipping sauce, opt for a jar of gourmet spaghetti sauce.
Calzones are so versatile that you can customize them with unique fillings. Experiment with individual-sized calzones and allow children to choose their own ingredients. Try them and we think you’ll agree: calzones are a great alternative to pizza for the home chef.
Ingredients:
2 sheets of pie crust prepared or make your own.
or use this recipe for frybread
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
Blend the herbs and cheeses together
Directions:
Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.
add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.
Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.
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French Onion Soup
Yield: 4 servings
¼ cup butter
2 onions, sliced
1 garlic, minced
1 tsp dried thyme
1 bay leaf
S & P TT (to taste)
2 Tbsp flour, heaping
1 qt beef broth
1 tsp Worcestershire sauce
1 Tbsp Balsamic vinegar
Bread, toasted
Cheese, shredded (mozzarella, gouda mix)
In a med saucepan, place butter, onion, garlic thyme, bay leaf and S & P. Cook over med heat until very tender and start to brown (app. 25 minutes), stirring occasionally. Add flour and mix well; cook for 1 minute. Add broth, Worcestershire sauce and vinegar. Cook until begins to bubble and thickens slightly; adjust seasoning if needed. Toast bread (any you have on hand will do). Preheat broiler; lay crouton (toasted bread) on a sheetpan and top with desired amount of cheese mixture. Broil til starts to brown and all cheese is melted. Ladle soup into your bowl and top with cheesy crouton. ~enjoy!
Caramelized Bacon, Brown Sugar & Balsamic Asparagus
1 bunch of Asparagus -- make sure you get the skinny ones (they cook quicker and are more tender)
8-10 slices bacon -- I wrapped 5 asparagus pieces with 1 slice of bacon)
1 TBSP balsamic vinegar
2 TBSP brown sugar
Salt and pepper to taste
Wrap 5 pieces of asparagus with 1 strip of bacon, wrapping fairly tightly
Heat electric griddle (or you can do in skillet on stove) to medium high. Place asparagus packets on griddle. Sprinkle with salt and pepper and cook approximately 5 minutes on each side (being careful when flipping to keep packets together) until bacon is brown and asparagus are almost tender. Sprinkle with balsamic vinegar and brown sugar and cook for 1-2 minutes then flip on other side and cook until caramelized and tender. Cooking times will vary according to size of asparagus and heat will need to be varied accordingly! Hope you like this as much as we did!
French Onion Soup
Yield: 4 servings
¼ cup butter
2 onions, sliced
1 garlic, minced
1 tsp dried thyme
1 bay leaf
S & P TT (to taste)
2 Tbsp flour, heaping
1 qt beef broth
1 tsp Worcestershire sauce
1 Tbsp Balsamic vinegar
Bread, toasted
Cheese, shredded (mozzarella, gouda mix)
In a med saucepan, place butter, onion, garlic thyme, bay leaf and S & P. Cook over med heat until very tender and start to brown (app. 25 minutes), stirring occasionally. Add flour and mix well; cook for 1 minute. Add broth, Worcestershire sauce and vinegar. Cook until begins to bubble and thickens slightly; adjust seasoning if needed. Toast bread (any you have on hand will do). Preheat broiler; lay crouton (toasted bread) on a sheetpan and top with desired amount of cheese mixture. Broil til starts to brown and all cheese is melted. Ladle soup into your bowl and top with cheesy crouton. ~enjoy!
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Caramelized Bacon, Brown Sugar & Balsamic Asparagus
1 bunch of Asparagus -- make sure you get the skinny ones (they cook quicker and are more tender)
8-10 slices bacon -- I wrapped 5 asparagus pieces with 1 slice of bacon)
1 TBSP balsamic vinegar
2 TBSP brown sugar
Salt and pepper to taste
Wrap 5 pieces of asparagus with 1 strip of bacon, wrapping fairly tightly
Heat electric griddle (or you can do in skillet on stove) to medium high. Place asparagus packets on griddle. Sprinkle with salt and pepper and cook approximately 5 minutes on each side (being careful when flipping to keep packets together) until bacon is brown and asparagus are almost tender. Sprinkle with balsamic vinegar and brown sugar and cook for 1-2 minutes then flip on other side and cook until caramelized and tender. Cooking times will vary according to size of asparagus and heat will need to be varied accordingly! Hope you like this as much as we did!
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Italian Style Beef Vegetable Soup
You will need 2 lbs Ground Beef
1/2 C. onion diced
1/2 c. diced bell peppers I used red and green ones
1 tsp. minced garlic
2 8oz cans tomato sauce
14 1/2 oz. can of Italian -style diced tomatoes
1 can of carrots
1 can of green beans > could just use a 29 oz can of mixed veggies
1 can of corn
2 C. of water
Salt, Pepper, and Greek Seasoning
Garnish with shredded Italian Cheese
I browned my ground beef with my onions and peppers....then I added my salt, pepper and greek seasoning...then I added my tomato sauce, water and diced tomatoes...stired well then added my veggies...stirred and bring to a boil..then let simmer for 30 min. Garnished with cheese when I put in the bowl Enjoy its fast ,,easy and YUMMY
Italian Style Beef Vegetable Soup
You will need 2 lbs Ground Beef
1/2 C. onion diced
1/2 c. diced bell peppers I used red and green ones
1 tsp. minced garlic
2 8oz cans tomato sauce
14 1/2 oz. can of Italian -style diced tomatoes
1 can of carrots
1 can of green beans > could just use a 29 oz can of mixed veggies
1 can of corn
2 C. of water
Salt, Pepper, and Greek Seasoning
Garnish with shredded Italian Cheese
I browned my ground beef with my onions and peppers....then I added my salt, pepper and greek seasoning...then I added my tomato sauce, water and diced tomatoes...stired well then added my veggies...stirred and bring to a boil..then let simmer for 30 min. Garnished with cheese when I put in the bowl Enjoy its fast ,,easy and YUMMY
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Raspberry Coconut Ball Cake
Raspberry Coconut ball Cakes Recipe. There are some times when you come across a novelty cake recipe and think to yourself, “Heh, that’s adorable.” Then, there are times when you come across a novelty cake recipe, your heart jumps into your stomach, your pulse quickens and you need to eat that cake as soon as humanly possible while singing and dancing and telling everyone around them that they are great. This snowball cake is the latter novelty cake recipe.
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is called môa-chî in Taiwan.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. This rice is characterized by its lack of amylose in starch and is derived from short or medium japonica rices. The protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the amylose content is negligible which results in the soft gel consistency of mochi.
Ingredients
1 cup glutinous rice flour
3/4 cups boiling water
1 cup finely shredded coconut.
1 cup raspberry jam ( frozen)
Raspberry Sauce Garnish:
1/2 cup raspberry jam
Directions
The night before line a baking sheet with parchment paper and place 10 tbsp of jam into individual balls on the tray. Freeze overnight.
Prepare the dough:
In a large bowl mix boiling water and flour and try to get rid of any larger lumps.
Knead the dough ingredients until smooth.
Divide into about 10 equally sized portions.
With wet fingers, stretch out the mochi dough into flat circles so they look like pancakes
Note: the filling part can be tricky and so practice makes perfect.
Place 1 tbsp frozen jam balls in the centre with a spoon, and then and using your hands, seal up the balls by pressing the edges against each other.
Bring a pot of water to boil. Drop in the balls and cook for 5 minutes. Remove from boiling water after they have expanded in size.
Roll mochi ball in finely shredded coconut.
Prepare raspberry sauce garnish, but bringing jam to a boil and lowering to a simmer. Add 1 tbsp of water to thin out.
Take off heat and blend sauce until very thin.
Pour over mochi to serve.
✿´¯`*•.¸¸✿ SHARE to SAVE on TIMELINE for LATER ✿´¯`*•.¸¸✿
Ingredients:
1 Spaghetti Squash
2 tbs Coconut Oil (heaping) divided.
3 tsp Chopped Garlic
1 pepper sliced ( I used 1/2 red 1/2 green)
3-4 tsp Capers (optional)
Salt and pepper
1/2 cup water
Directions:
Pre Heat oven to 400 degrees
Cut Spaghetti Squash in half and remove seeds
Coat Squash with 1 tbs coconut oil and salt and pepper.
Place squash face down in shallow pan and add 1/2 cup water
Cover and bake for 45 minutes. Remove and let cool.
While cooling ..cook sliced peppers in remaining 1tbs Coconut Oil in large fry pan.
When peppers are nearly done add chopped garlic.
You will now take your Squash and using a fork scrape out the inside of the squash.
Add Squash to fry pan and saute for 10 minutes and add Capers and saute for another 5 minutes.
ENJOY!!!!! So GOOD!!!
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.
ENJOY!!!!
Raspberry Coconut Ball Cake
Raspberry Coconut ball Cakes Recipe. There are some times when you come across a novelty cake recipe and think to yourself, “Heh, that’s adorable.” Then, there are times when you come across a novelty cake recipe, your heart jumps into your stomach, your pulse quickens and you need to eat that cake as soon as humanly possible while singing and dancing and telling everyone around them that they are great. This snowball cake is the latter novelty cake recipe.
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is called môa-chî in Taiwan.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. This rice is characterized by its lack of amylose in starch and is derived from short or medium japonica rices. The protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the amylose content is negligible which results in the soft gel consistency of mochi.
Ingredients
1 cup glutinous rice flour
3/4 cups boiling water
1 cup finely shredded coconut.
1 cup raspberry jam ( frozen)
Raspberry Sauce Garnish:
1/2 cup raspberry jam
Directions
The night before line a baking sheet with parchment paper and place 10 tbsp of jam into individual balls on the tray. Freeze overnight.
Prepare the dough:
In a large bowl mix boiling water and flour and try to get rid of any larger lumps.
Knead the dough ingredients until smooth.
Divide into about 10 equally sized portions.
With wet fingers, stretch out the mochi dough into flat circles so they look like pancakes
Note: the filling part can be tricky and so practice makes perfect.
Place 1 tbsp frozen jam balls in the centre with a spoon, and then and using your hands, seal up the balls by pressing the edges against each other.
Bring a pot of water to boil. Drop in the balls and cook for 5 minutes. Remove from boiling water after they have expanded in size.
Roll mochi ball in finely shredded coconut.
Prepare raspberry sauce garnish, but bringing jam to a boil and lowering to a simmer. Add 1 tbsp of water to thin out.
Take off heat and blend sauce until very thin.
Pour over mochi to serve.
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Spaghetti Squash✿´¯`*•.¸¸✿ SHARE to SAVE on TIMELINE for LATER ✿´¯`*•.¸¸✿
Ingredients:
1 Spaghetti Squash
2 tbs Coconut Oil (heaping) divided.
3 tsp Chopped Garlic
1 pepper sliced ( I used 1/2 red 1/2 green)
3-4 tsp Capers (optional)
Salt and pepper
1/2 cup water
Directions:
Pre Heat oven to 400 degrees
Cut Spaghetti Squash in half and remove seeds
Coat Squash with 1 tbs coconut oil and salt and pepper.
Place squash face down in shallow pan and add 1/2 cup water
Cover and bake for 45 minutes. Remove and let cool.
While cooling ..cook sliced peppers in remaining 1tbs Coconut Oil in large fry pan.
When peppers are nearly done add chopped garlic.
You will now take your Squash and using a fork scrape out the inside of the squash.
Add Squash to fry pan and saute for 10 minutes and add Capers and saute for another 5 minutes.
ENJOY!!!!! So GOOD!!!
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FRUIT CUBES
What a great idea-- freeze and use for a pitcher of water-- to naturally flavor your water! Do it with any fruits!
Fruit Cubes
This refreshing drink feels so good to drink, you’ll think you’re in your own home spa. It’s perfect for brunches or baby showers, or just to get some extra antioxidants. Whip up a ice tray when berries go on sale during the year!
Yields: 4-6 glasses
Ingredients
1 lb strawberries, hulled and sliced, blackberries, (optional any fruit will do)
1 - 2 ice cube tray with filtered water
I squished blackberries, strawberries, ( can do raspberries and blueberries, ect) into the squares of an ice cube tray. I filled in the gaps with water and stuck the tray in the freezer.
Once they were sufficiently frozen, I plopped a few of them into a glass of water. They were so pretty! And they added such a nice fruity flavor to my cold, refreshing drink. Once my water was gone and the cubes had started to melt, I popped the berries into my mouth and enjoyed a few slightly crunchy yet delicious pieces of fruit.
This would work great with any type of fruit. Oranges, pears, pineapple, apples, lemons. When It's summer and really hot outside just be more creative and add more fruit!
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BANANA SPLIT DESSERT
Ingredients:
2 cups graham cracker crumbs
1 1/4 Cups Sugar Divided
1/3 Cup Butter, Melted
2 pkgs. (8 oz.cream cheese, room temperature
1 Can (20 oz.) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box Vanilla Pudding
2 cups heavy whipping cream
2 tsp. pure vanilla extract
1/4 cup powdered sugar
1 cup chopped peanuts or nuts of you choice
In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x 13 inch pan. Set aside.
Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with nuts. Chill for 5 hours before serving. Don't forget the cherry! Enjoy~~
These Easy Pepperoni Rolls from The Gunny Sack look like a breeze to make and would be very easy to transport to a football party or tailgating before a big game.
Ingredients
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
Parmesan
Oregano
1 jar pizza sauce
Instructions
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Sprinkle with oregano
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Loaded Cauliflower FRUIT CUBES
What a great idea-- freeze and use for a pitcher of water-- to naturally flavor your water! Do it with any fruits!
Fruit Cubes
This refreshing drink feels so good to drink, you’ll think you’re in your own home spa. It’s perfect for brunches or baby showers, or just to get some extra antioxidants. Whip up a ice tray when berries go on sale during the year!
Yields: 4-6 glasses
Ingredients
1 lb strawberries, hulled and sliced, blackberries, (optional any fruit will do)
1 - 2 ice cube tray with filtered water
I squished blackberries, strawberries, ( can do raspberries and blueberries, ect) into the squares of an ice cube tray. I filled in the gaps with water and stuck the tray in the freezer.
Once they were sufficiently frozen, I plopped a few of them into a glass of water. They were so pretty! And they added such a nice fruity flavor to my cold, refreshing drink. Once my water was gone and the cubes had started to melt, I popped the berries into my mouth and enjoyed a few slightly crunchy yet delicious pieces of fruit.
This would work great with any type of fruit. Oranges, pears, pineapple, apples, lemons. When It's summer and really hot outside just be more creative and add more fruit!
EXTRA! EXTRA! Join my group NOW to get in on a very special CASH CONTEST running through the month of April! Click here to join and read details in the pinned post!
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CRUNCHY LOW CARB JALAPENO POPPERS
Makes 6 poppers.
Prep time - 10 minutes
Bake time - 20 minutes
Ingredients
- 3 Jalapenos, halved and seeded
- 6 tablespoons low fat cream cheese
- 1/4 cup shredded cheese blend
- 6 tablespoons parmesan cheese
- 2 tablespoons olive oil
Preparation
- Pre-heat oven to 375F
- Spoon cream cheese into hallowed jalapenos
- Sprinkle shredded cheese on top of cream cheese, set aside
- In a small bowl mix parmesan cheese and olive oil to make a paste.
- Spoon parmesan mixture on top and push down lightly with the back of the spoon
- place on parchment paper lined baking sheet.
- Bake in oven for 20 minutes until topping is browned and crunchy.
- Remove from the oven, let them sit for 5 minutes and enjoy!
Apple crumble is an all time classic of British cuisine, combining the sourness of cooking apples, the sweetness of the sugar and the spiciness on cinnamon. All of this is topped with a crunchy crumble topping. As far as we’re concerned it simply can’t be beaten!
Onto the recipe….
Home-style Apple Crumble
Ingredients:
6 medium sized apples – peeled/cored/sliced
1/3 cup butter (room temp)
1/2 cup flour
3/4 cup brown sugar
1/2 oatmeal
3/4 tsp cinnamon
3/4 tsp nutmeg
Direcion
Preheat oven to 375°F.
Grease a 9X9 baking dish.
Layer sliced apples in dish.
In a separate bowl, mix the flour and butter together… this should roughly resemble bread crumbs.
Thoroughly mix the rest of the ingredients into the flour/butter mixture.
Sprinkle on top of apples.
Bake for 30 mins or until apples are cooked and topping is golden.
Notes: I very rarely actually measure the ingredients, I just add as much or as little as I like :)
INGREDIENTS:
4 tablespoon Coconut oil
2 tablespoons Organic Honey
2 tablespoon Cajun seasoning
1 teaspoon garlic powder
4 (4 ounce) fillets mahi mahi fillets, rinsed and patted dry
DIRECTIONS:
Heat the olive oil in a pan over medium-high heat.
Stir the Organic Honey, Cajun seasoning, and garlic powder together in a small bowl.
Brush the Organic Honey mixture over the mahi mahi fillets.
Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.
*This is Awesome served with a side of Jasmine Rice with stir-fry vegetables!
OHHH One for the treat or cheat day!!!CRUNCHY LOW CARB JALAPENO POPPERS
Makes 6 poppers.
Prep time - 10 minutes
Bake time - 20 minutes
Ingredients
- 3 Jalapenos, halved and seeded
- 6 tablespoons low fat cream cheese
- 1/4 cup shredded cheese blend
- 6 tablespoons parmesan cheese
- 2 tablespoons olive oil
Preparation
- Pre-heat oven to 375F
- Spoon cream cheese into hallowed jalapenos
- Sprinkle shredded cheese on top of cream cheese, set aside
- In a small bowl mix parmesan cheese and olive oil to make a paste.
- Spoon parmesan mixture on top and push down lightly with the back of the spoon
- place on parchment paper lined baking sheet.
- Bake in oven for 20 minutes until topping is browned and crunchy.
- Remove from the oven, let them sit for 5 minutes and enjoy!
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Six vegetable juice
5lbs tomatoes
1/2 cup water
1/4 cup green peppers
1/4 cup carrots
1/4 cup celery
1/4 cup lemon juice
1/4 med onion
1tbs salt
1 or 2 hot peppers
Chunk vegetables in pan add all ingredients. Cook 30 minutes or until veggies are tender. Stir often. Put thru food mill. Makes 2 quarts.
Home-style Apple CrumbleSix vegetable juice
5lbs tomatoes
1/2 cup water
1/4 cup green peppers
1/4 cup carrots
1/4 cup celery
1/4 cup lemon juice
1/4 med onion
1tbs salt
1 or 2 hot peppers
Chunk vegetables in pan add all ingredients. Cook 30 minutes or until veggies are tender. Stir often. Put thru food mill. Makes 2 quarts.
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Apple crumble is an all time classic of British cuisine, combining the sourness of cooking apples, the sweetness of the sugar and the spiciness on cinnamon. All of this is topped with a crunchy crumble topping. As far as we’re concerned it simply can’t be beaten!
Onto the recipe….
Home-style Apple Crumble
Ingredients:
6 medium sized apples – peeled/cored/sliced
1/3 cup butter (room temp)
1/2 cup flour
3/4 cup brown sugar
1/2 oatmeal
3/4 tsp cinnamon
3/4 tsp nutmeg
Direcion
Preheat oven to 375°F.
Grease a 9X9 baking dish.
Layer sliced apples in dish.
In a separate bowl, mix the flour and butter together… this should roughly resemble bread crumbs.
Thoroughly mix the rest of the ingredients into the flour/butter mixture.
Sprinkle on top of apples.
Bake for 30 mins or until apples are cooked and topping is golden.
Notes: I very rarely actually measure the ingredients, I just add as much or as little as I like :)
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Just got this from Karen !!
JUST WOW!!!
I am 18 lbs lighter with my Skinny Fiber 90 Day Challenge!
I feel like a million bucks!! Skinny Fiber is the easiest and most effective weight loss supplement I have ever tried. All you do is take 2 capsules a day 30 minutes before your 2 biggest meals with a LOT of water.
I did change my eating habits slightly, I don't eat my ice cream anymore, but I still eat pretty much the way I did before. I didn't really exercise, maybe a walk here or there but nothing really consistent.
The only thing I did consistently was take my Skinny Fiber and drink water! That's it!
I'm super pumped to start my next 90 day challenge on March 3rd. I'm waiting for my husband to finish his 1st 90 day challenge that's why it doesn't start till March 3rd.
Stay tuned for his updated pics coming March 3rd!
I know one thing with losing weight, you have to be ready to lose the weight. If your mind isn't set, or you haven't hit your low, then you won't be successful no matter what you try. My low was when my husband and I were in Las Vegas I just saw all these rolls and I was like enough!!! When we get home I'm trying Skinny Fiber, if it doesn't work then they have a 30 day money back guarantee so I won't be out anything. The rest as they say is history!!
Just got this from Karen !!
JUST WOW!!!
I am 18 lbs lighter with my Skinny Fiber 90 Day Challenge!
I feel like a million bucks!! Skinny Fiber is the easiest and most effective weight loss supplement I have ever tried. All you do is take 2 capsules a day 30 minutes before your 2 biggest meals with a LOT of water.
I did change my eating habits slightly, I don't eat my ice cream anymore, but I still eat pretty much the way I did before. I didn't really exercise, maybe a walk here or there but nothing really consistent.
The only thing I did consistently was take my Skinny Fiber and drink water! That's it!
I'm super pumped to start my next 90 day challenge on March 3rd. I'm waiting for my husband to finish his 1st 90 day challenge that's why it doesn't start till March 3rd.
Stay tuned for his updated pics coming March 3rd!
I know one thing with losing weight, you have to be ready to lose the weight. If your mind isn't set, or you haven't hit your low, then you won't be successful no matter what you try. My low was when my husband and I were in Las Vegas I just saw all these rolls and I was like enough!!! When we get home I'm trying Skinny Fiber, if it doesn't work then they have a 30 day money back guarantee so I won't be out anything. The rest as they say is history!!
EXTRA! EXTRA! Join my group NOW to get in on a very special CASH CONTEST running through the month of April! Click here to join and read details in the pinned post!
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1. Use a serrated knife to cut off the bottoms of the ice cream cones. Slow and stead wins the race here. Just be gentle and work deliberately. Obviously have some extras on hand in case a few break.
2. To make the handle, use the serrated knife again to cut the tops of the pretzels off. Again, if you break a few, no worries, just eat those and move along.
3. Melt the chocolate according to the package directions. I did mine slowly in the microwave until it was nice and smooth. You could use regular milk chocolate for this recipe, but I found that the melting chocolate (like you get from a craft store) really worked wonders. It melted smoothly and hardened quickly to make this novelty baking project a real breeze. I think regular chocolate would make it a bit more tricky, but certainly do-able.
4. Line up your cookies.
5. Dot each cookie with some chocolate and place a peanut butter cup upside-down on top.
6. Dip the bottom of the cone into the chocolate and set on top of the peanut butter cup.
7. Hold the cone for a few seconds so that the chocolate hardens in place.
8. Look to see if there are any holes or open spaces in your “tea cups” and fill them with chocolate, so that your filling won’t seep out.
9. Attach the handles by dotting chocolate on both ends of the pretzel and holdings it onto the side of the cone until it is set.
10. We found these mini plastic spooAdapns as the Christmas Tree Shop that were perfect!
11. When you are ready to serve, fill the cups with pudding, yogurt, or cannoli filling and enjoy!
1. Use a serrated knife to cut off the bottoms of the ice cream cones. Slow and stead wins the race here. Just be gentle and work deliberately. Obviously have some extras on hand in case a few break.
2. To make the handle, use the serrated knife again to cut the tops of the pretzels off. Again, if you break a few, no worries, just eat those and move along.
3. Melt the chocolate according to the package directions. I did mine slowly in the microwave until it was nice and smooth. You could use regular milk chocolate for this recipe, but I found that the melting chocolate (like you get from a craft store) really worked wonders. It melted smoothly and hardened quickly to make this novelty baking project a real breeze. I think regular chocolate would make it a bit more tricky, but certainly do-able.
4. Line up your cookies.
5. Dot each cookie with some chocolate and place a peanut butter cup upside-down on top.
6. Dip the bottom of the cone into the chocolate and set on top of the peanut butter cup.
7. Hold the cone for a few seconds so that the chocolate hardens in place.
8. Look to see if there are any holes or open spaces in your “tea cups” and fill them with chocolate, so that your filling won’t seep out.
9. Attach the handles by dotting chocolate on both ends of the pretzel and holdings it onto the side of the cone until it is set.
10. We found these mini plastic spooAdapns as the Christmas Tree Shop that were perfect!
11. When you are ready to serve, fill the cups with pudding, yogurt, or cannoli filling and enjoy!
EXTRA! EXTRA! Join my group NOW to get in on a very special CASH CONTEST running through the month of April! Click here to join and read details in the pinned post!
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Turkey Ranch Club Wrap
Ingredients
1 Multi-Grain Flatout Wrap
2 slices Turkey Breast
1/8 C. Shredded Mild Cheddar Cheese
2 slices Cooked Bacon
1 T. Ranch Dressing
2 tomato slices chopped into small pieces
Shredded Lettuce
Instructions
Spread ranch dressing over wrap. Add turkey, cheese, bacon, tomato, and lettuce.
Fold sides in & roll up. Cut in 1/2 on diagonal & serve.
Enjoy!
Minute Microwave Lasagna in a Mug (low Carb)
Ingredients:
3 Tbsp pizza sauce
3 Tbsp cottage cheese or 2 Tbsp pesto 9i used cottage cheese)
1/3 cup fresh spinach or greens
4 slices pepperoni
1/4 cup shredded mozzarella cheese
Layer in pizza sauce. Top with pesto or cottage cheese. Add spinach and pepperoni. Add cheese. Microwave on high for one minute. Let cool slightly. Serve.
Makes 1 serving.
Make extras ahead and refrigerate the rest for another day.
Per serving/recipe: 178 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 22 g Protein; 14 g Fat
Turkey Ranch Club Wrap
Ingredients
1 Multi-Grain Flatout Wrap
2 slices Turkey Breast
1/8 C. Shredded Mild Cheddar Cheese
2 slices Cooked Bacon
1 T. Ranch Dressing
2 tomato slices chopped into small pieces
Shredded Lettuce
Instructions
Spread ranch dressing over wrap. Add turkey, cheese, bacon, tomato, and lettuce.
Fold sides in & roll up. Cut in 1/2 on diagonal & serve.
Enjoy!
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Minute Microwave Lasagna in a Mug (low Carb)
Ingredients:
3 Tbsp pizza sauce
3 Tbsp cottage cheese or 2 Tbsp pesto 9i used cottage cheese)
1/3 cup fresh spinach or greens
4 slices pepperoni
1/4 cup shredded mozzarella cheese
Layer in pizza sauce. Top with pesto or cottage cheese. Add spinach and pepperoni. Add cheese. Microwave on high for one minute. Let cool slightly. Serve.
Makes 1 serving.
Make extras ahead and refrigerate the rest for another day.
Per serving/recipe: 178 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 22 g Protein; 14 g Fat
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***Crock Pot Lasagna*** Easy but goodie
(SHARE this pic so it saves on your Timeline & you can find it later when you're ready to make it!))
1 pound Ground Beef or ground turkey
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.
***Crock Pot Lasagna*** Easy but goodie
(SHARE this pic so it saves on your Timeline & you can find it later when you're ready to make it!))
1 pound Ground Beef or ground turkey
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.
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Cheddar and Herb Biscuits
Cream Biscuits with Cheddar and Herbs
I am well aware that there are approximately a million versions of these delightful biscuits roaming around online. However, when my friend Esmeralda put his version could not stop sharing
These biscuits are amazing, especially right out of the oven. The texture is soft and slightly chewy, and that outer golden crust seals the deal with a slight amount of crispiness.
Servings: 8 biscuits
Ingredients
2 cups unbleached all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 cups heavy cream
2 tablespoons minced fresh herbs, your choice ***I chose thyme because I had it on hand and it pairs nicely with cheddar
2 ounces sharp cheddar cheese (roughly a 1/2 cup), cut into 1/4-inch pieces
Instructions
Oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, salt, fresh herbs, and cheddar in a medium bowl.
Add 1 and 1/4 cups of the cream and stir with a wooden spoon until the dough forms, about 30 seconds.
Transfer the dough to the countertop, leaving all dry, floury bits behind in the bowl.
In one tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with a wooden spoon after each addition, until moistened.
Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
Pat the dough on a lightly floured surface into a 3/4-inch thick circle.
Punch out the dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4-inch thick round, and punch out several more dough rounds. Discard the remaining scraps. (Or, do what I do: I make the odd, deformed one in the back row with the extra dough so I can eat one right away, of course.)
Place the biscuits on the parchment-lined baking sheet and bake until golden brown, about 18 minutes. Serve immediately.
Cheddar and Herb Biscuits
Cream Biscuits with Cheddar and Herbs
I am well aware that there are approximately a million versions of these delightful biscuits roaming around online. However, when my friend Esmeralda put his version could not stop sharing
These biscuits are amazing, especially right out of the oven. The texture is soft and slightly chewy, and that outer golden crust seals the deal with a slight amount of crispiness.
Servings: 8 biscuits
Ingredients
2 cups unbleached all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 cups heavy cream
2 tablespoons minced fresh herbs, your choice ***I chose thyme because I had it on hand and it pairs nicely with cheddar
2 ounces sharp cheddar cheese (roughly a 1/2 cup), cut into 1/4-inch pieces
Instructions
Oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, salt, fresh herbs, and cheddar in a medium bowl.
Add 1 and 1/4 cups of the cream and stir with a wooden spoon until the dough forms, about 30 seconds.
Transfer the dough to the countertop, leaving all dry, floury bits behind in the bowl.
In one tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with a wooden spoon after each addition, until moistened.
Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
Pat the dough on a lightly floured surface into a 3/4-inch thick circle.
Punch out the dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4-inch thick round, and punch out several more dough rounds. Discard the remaining scraps. (Or, do what I do: I make the odd, deformed one in the back row with the extra dough so I can eat one right away, of course.)
Place the biscuits on the parchment-lined baking sheet and bake until golden brown, about 18 minutes. Serve immediately.
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Sweet Cajun Mahi MahiINGREDIENTS:
4 tablespoon Coconut oil
2 tablespoons Organic Honey
2 tablespoon Cajun seasoning
1 teaspoon garlic powder
4 (4 ounce) fillets mahi mahi fillets, rinsed and patted dry
DIRECTIONS:
Heat the olive oil in a pan over medium-high heat.
Stir the Organic Honey, Cajun seasoning, and garlic powder together in a small bowl.
Brush the Organic Honey mixture over the mahi mahi fillets.
Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.
*This is Awesome served with a side of Jasmine Rice with stir-fry vegetables!
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Strawberry Cake
Simply Delicious Strawberry Cake
12-16 Servings
Prep: 25 min.
Bake: 25 min. + cooling
Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup canola oil
4 egg whites
1/2 cup mashed unsweetened strawberries
Frosting
1 cup heavy cream,
1 cup confectioners sugar
2 cups fresh strawberries, sliced or halved.
Directions
In a large bowl, combine the dry cake mix, gelatin powder, water and
oil.
Beat on low speed for 1 minute or until moistened; beat on
medium for 4 minutes.
In a small bowl with clean beaters, beat egg whites on high speed
until stiff peaks form. Fold egg whites and mash strawberries into
cake batter.
Pour into two greased and floured 8-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely.
To prepare frosting, beat cream and sugar until stiff peaks form.
Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.
Strawberry Cake
Simply Delicious Strawberry Cake
12-16 Servings
Prep: 25 min.
Bake: 25 min. + cooling
Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup canola oil
4 egg whites
1/2 cup mashed unsweetened strawberries
Frosting
1 cup heavy cream,
1 cup confectioners sugar
2 cups fresh strawberries, sliced or halved.
Directions
In a large bowl, combine the dry cake mix, gelatin powder, water and
oil.
Beat on low speed for 1 minute or until moistened; beat on
medium for 4 minutes.
In a small bowl with clean beaters, beat egg whites on high speed
until stiff peaks form. Fold egg whites and mash strawberries into
cake batter.
Pour into two greased and floured 8-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely.
To prepare frosting, beat cream and sugar until stiff peaks form.
Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.
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Taco Crescent Calzones
Tacos stuffed in crescent rolls. Really?
Remember those taco parties at your local Mexican restaurant when we were kids? Remember those? Weren’t they so fun and awesome? I KNOW.
This has nothing to do with that. I just like strolling down memory lane.
But how amazing would it have been if the tacos . . . were stuffed in . . . crescent rolls? It already hurts, doesn’t it?
Thing is, we don’t even have to imagine it. It doesn’t have to be a fake memory in our souls. We can make it happen NOW. Why is life so magical?
Let’s do this.
INGREDIENTS
1 pound ground turkey
1 1/2 tablespoons Old El Paso hot and spicy taco seasoning
1 pinch coarse salt
1 (12-ounce) tube Pillsbury Crescent Rolls Grands! Big & Flaky (8 count)
1/3 cup black refried beans
1/2 cup shredded Mexican cheese
1/3 cup chopped tomato
1/4 cup sliced black olives
2 scallions, sliced
DIRECTIONS
Preheat oven to 350.
In a large skillet, brown the turkey until cooked through, about 7 minutes. Add the taco seasoning and salt. Cook another minute, until fragrant.
Unroll the crescents two at a time, keeping them in a rectangle. Press the perforated edges together.
Spread a little of the refried beans along half of the crescent dough. You can spread it diagonally to make triangle calzones, or on the lower half to make square calzones. Top with the seasoned meat, shredded cheese, tomatoes, olives and scallions.
Fold the remaining dough over and pinch to seal, enclosing the filling.
Bake for roughly 15 minutes, or until the dough is cooked through and golden brown.
Taco Crescent Calzones
Tacos stuffed in crescent rolls. Really?
Remember those taco parties at your local Mexican restaurant when we were kids? Remember those? Weren’t they so fun and awesome? I KNOW.
This has nothing to do with that. I just like strolling down memory lane.
But how amazing would it have been if the tacos . . . were stuffed in . . . crescent rolls? It already hurts, doesn’t it?
Thing is, we don’t even have to imagine it. It doesn’t have to be a fake memory in our souls. We can make it happen NOW. Why is life so magical?
Let’s do this.
INGREDIENTS
1 pound ground turkey
1 1/2 tablespoons Old El Paso hot and spicy taco seasoning
1 pinch coarse salt
1 (12-ounce) tube Pillsbury Crescent Rolls Grands! Big & Flaky (8 count)
1/3 cup black refried beans
1/2 cup shredded Mexican cheese
1/3 cup chopped tomato
1/4 cup sliced black olives
2 scallions, sliced
DIRECTIONS
Preheat oven to 350.
In a large skillet, brown the turkey until cooked through, about 7 minutes. Add the taco seasoning and salt. Cook another minute, until fragrant.
Unroll the crescents two at a time, keeping them in a rectangle. Press the perforated edges together.
Spread a little of the refried beans along half of the crescent dough. You can spread it diagonally to make triangle calzones, or on the lower half to make square calzones. Top with the seasoned meat, shredded cheese, tomatoes, olives and scallions.
Fold the remaining dough over and pinch to seal, enclosing the filling.
Bake for roughly 15 minutes, or until the dough is cooked through and golden brown.
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BANANA SPLIT DESSERT
Ingredients:
2 cups graham cracker crumbs
1 1/4 Cups Sugar Divided
1/3 Cup Butter, Melted
2 pkgs. (8 oz.cream cheese, room temperature
1 Can (20 oz.) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box Vanilla Pudding
2 cups heavy whipping cream
2 tsp. pure vanilla extract
1/4 cup powdered sugar
1 cup chopped peanuts or nuts of you choice
In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x 13 inch pan. Set aside.
Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with nuts. Chill for 5 hours before serving. Don't forget the cherry! Enjoy~~
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Easy Pepperoni RollsThese Easy Pepperoni Rolls from The Gunny Sack look like a breeze to make and would be very easy to transport to a football party or tailgating before a big game.
Ingredients
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
Parmesan
Oregano
1 jar pizza sauce
Instructions
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Sprinkle with oregano
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
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Crock Pot Chicken and Biscuits
2 1/2 lb boneless, skinless chicken breast
2 can(s) (10.75 oz. each) cream of chicken soup
2 Tbsp butter
2 cups frozen peas and carrots
1 onion, minced
1 tsp onion powder
salt and pepper to taste
3/4 c milk
1 - 2 pkg (10 oz. each) refrigerated biscuit dough
1. Chop chicken into 1 inch cubes.
2. Add chicken to crock pot with soup, butter, milk, onion, salt and pepper.
3. Cook on low for 4 hours. An hour before it is done taste to check for seasoning. Stir in vegetables and tear up biscuits and add to the top. Turn up crock pot to high and cover. Cook until biscuits are done.
*You can transfer the pan of the crock pot to the oven and cook at 400 degrees until biscuits are done and brown*
Baked Chicken Chimis with Enchilada Sauce
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)
Directions
1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.
Serve and Enjoy!!
Homemade Red Enchilada Sauce
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
1-28 oz. can of diced tomatoes with juice
1 large onion chopped
1 red bell pepper, chopped
3 minced cloves of garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 tablespoon of tomato paste
Combine in a sauce pan and simmer till all juice is gone.
Meanwhile, cook 2 pounds of skinless/boneless chicken breast (4 pcs)
Cut squash in half and microwave till it is tender. With a fork pull the squash away from the shell.
Place squash on a plate then top with a chicken breast then sauce and 1 oz. of cheese.
Homemade Soft Pretzels. A pretzel (German: Brezel) is a type of baked bread product made from dough most commonly found in a unique knot-like shape, often claimed to represent hands in prayer. Pretzels originated in Europe, most likely among monasteries in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (“a pretzel loop”). Now, pretzels of various shapes are available around the world. Salt is the most common seasoning for pretzels, complementing the baking soda that gives pretzels their traditional “skin” and flavor through the Maillard reaction; other seasonings include sugars, glazes, seeds, and/or nuts.
Makes 8 pretzels
Ingredients:
Dough:
2 1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
2 1/2 tsp dried yeast (1 package)
1 cup warm water
Topping:
1/2 cup warm water
1 tbs baking soda
2 tbs unsalted butter, melted
salt for sprinkling
Honey Mustard Dipping Sauce:
3 tbs light mayonnaise
2 tbs grainy mustard
1 tbs Dijon mustard
3 1/2 tbs honey
1/2 tsp lemon juice
Get a Coupon for Healthier Pasta
Directions:
1. First, combine warm water, sugar and instant dried yeast in a small bowl. Cover and let sit for five minutes, until the mixture is frothy. Meanwhile, combine flour and salt in your electric mixer bowl. Once your yeast mixture is frothy, add it to the flour and mix until a soft dough forms. Then, using the dough hook attachment, knead for five minutes. Form the dough into a ball and place in a greased bowl, cover and let rise for 30 – 40 minutes.
2. Once the dough has risen, punch it down and divide it into eight equal pieces. Preheat your oven to 400 deg F and line your baking sheets with parchment paper (or just grease them). In a small bowl, combine warm water and baking soda. On a greased surface, make your pretzels. Dip each pretzel into the baking soda and water mixture, then place them onto your prepared baking sheets and cover them, let rise for another 10 minutes.
3. Bake the pretzels for about 10 minutes, until they are golden brown on top. Once they are done, brush them with melted butter and sprinkle them with salt.
4. To make the honey mustard dipping sauce, combine all the ingredients with a whisk and chill for a couple of minutes. You can adjust the amounts of honey and mustard to suit your taste. Eat the pretzels warm dipped in the delicious sauce!
1/2 lb Ground meat (you can use beef, pork, turkey, chicken; any ground meat you prefer)
Biscuit dough (homemade or canned)
Taco seasoning
Salsa
Shredded cheese
Sour cream
Directions:
Cook ground meat, drain, add taco seasoning according to package
Press biscuit dough into muffin pan to create a "cup"
Fill "cups" with meat
Bake at 400 until cups are done (about 12-15 min)
Top with cheese, sour cream and salsa
Crock Pot Chicken and Biscuits
2 1/2 lb boneless, skinless chicken breast
2 can(s) (10.75 oz. each) cream of chicken soup
2 Tbsp butter
2 cups frozen peas and carrots
1 onion, minced
1 tsp onion powder
salt and pepper to taste
3/4 c milk
1 - 2 pkg (10 oz. each) refrigerated biscuit dough
1. Chop chicken into 1 inch cubes.
2. Add chicken to crock pot with soup, butter, milk, onion, salt and pepper.
3. Cook on low for 4 hours. An hour before it is done taste to check for seasoning. Stir in vegetables and tear up biscuits and add to the top. Turn up crock pot to high and cover. Cook until biscuits are done.
*You can transfer the pan of the crock pot to the oven and cook at 400 degrees until biscuits are done and brown*
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Baked Chicken Chimis with Enchilada Sauce
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)
Directions
1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.
Serve and Enjoy!!
Homemade Red Enchilada Sauce
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
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Chicken Parmesan with Spaghetti Squash1-28 oz. can of diced tomatoes with juice
1 large onion chopped
1 red bell pepper, chopped
3 minced cloves of garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 tablespoon of tomato paste
Combine in a sauce pan and simmer till all juice is gone.
Meanwhile, cook 2 pounds of skinless/boneless chicken breast (4 pcs)
Cut squash in half and microwave till it is tender. With a fork pull the squash away from the shell.
Place squash on a plate then top with a chicken breast then sauce and 1 oz. of cheese.
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Homemade Soft PretzelsHomemade Soft Pretzels. A pretzel (German: Brezel) is a type of baked bread product made from dough most commonly found in a unique knot-like shape, often claimed to represent hands in prayer. Pretzels originated in Europe, most likely among monasteries in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (“a pretzel loop”). Now, pretzels of various shapes are available around the world. Salt is the most common seasoning for pretzels, complementing the baking soda that gives pretzels their traditional “skin” and flavor through the Maillard reaction; other seasonings include sugars, glazes, seeds, and/or nuts.
Makes 8 pretzels
Ingredients:
Dough:
2 1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
2 1/2 tsp dried yeast (1 package)
1 cup warm water
Topping:
1/2 cup warm water
1 tbs baking soda
2 tbs unsalted butter, melted
salt for sprinkling
Honey Mustard Dipping Sauce:
3 tbs light mayonnaise
2 tbs grainy mustard
1 tbs Dijon mustard
3 1/2 tbs honey
1/2 tsp lemon juice
Get a Coupon for Healthier Pasta
Directions:
1. First, combine warm water, sugar and instant dried yeast in a small bowl. Cover and let sit for five minutes, until the mixture is frothy. Meanwhile, combine flour and salt in your electric mixer bowl. Once your yeast mixture is frothy, add it to the flour and mix until a soft dough forms. Then, using the dough hook attachment, knead for five minutes. Form the dough into a ball and place in a greased bowl, cover and let rise for 30 – 40 minutes.
2. Once the dough has risen, punch it down and divide it into eight equal pieces. Preheat your oven to 400 deg F and line your baking sheets with parchment paper (or just grease them). In a small bowl, combine warm water and baking soda. On a greased surface, make your pretzels. Dip each pretzel into the baking soda and water mixture, then place them onto your prepared baking sheets and cover them, let rise for another 10 minutes.
3. Bake the pretzels for about 10 minutes, until they are golden brown on top. Once they are done, brush them with melted butter and sprinkle them with salt.
4. To make the honey mustard dipping sauce, combine all the ingredients with a whisk and chill for a couple of minutes. You can adjust the amounts of honey and mustard to suit your taste. Eat the pretzels warm dipped in the delicious sauce!
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Mini Taco Cups1/2 lb Ground meat (you can use beef, pork, turkey, chicken; any ground meat you prefer)
Biscuit dough (homemade or canned)
Taco seasoning
Salsa
Shredded cheese
Sour cream
Directions:
Cook ground meat, drain, add taco seasoning according to package
Press biscuit dough into muffin pan to create a "cup"
Fill "cups" with meat
Bake at 400 until cups are done (about 12-15 min)
Top with cheese, sour cream and salsa
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Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.
ENJOY!!!!
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Pizza Cones
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 Bell pepper diced
Meatballs
1 jar (14 oz) pizza sauce
1 package (3.5 oz) pepperoni slices
shredded mozzarella cheese
Move oven rack to lowest position. Heat oven to 400°F. Unroll dough on work surface. Using rolling pin, roll dough to 20x15-inch rectangle. Cut into 3 rectangles. Wrap 1 dough square around each cup; press to seal edges. Trim any excess dough at bottom of each cup.
Place on large cookie sheet, open ends down. Bake on lowest oven rack 8 to 10 minutes or until light golden brown. When cool enough to touch, remove and discard foil-covered paper cones.
Place 1/2 meatball in bottom of each cone. In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce. If you'd rather not shop for paper cone cups, make your own foil cone shapes: Cut 12 (9-inch) circles nonstick foil. For each: Fold foil circle in half. Roll foil starting at one side, until bottom open end of foil is 3 inches across. Place 1 dough square over nonstick foil cone, pressing edges to seal. Reshape foil into cone shape, and place open end down on cookie sheet. Bake as directed above.
Fat Flush Water
Ingredients
1/2 gallon water
6 wedges grapefruit
1 tangerine, sliced
½ cucumber, sliced
2 peppermint or mint leaves
Ice
Directions
Pizza Cones
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 Bell pepper diced
Meatballs
1 jar (14 oz) pizza sauce
1 package (3.5 oz) pepperoni slices
shredded mozzarella cheese
Move oven rack to lowest position. Heat oven to 400°F. Unroll dough on work surface. Using rolling pin, roll dough to 20x15-inch rectangle. Cut into 3 rectangles. Wrap 1 dough square around each cup; press to seal edges. Trim any excess dough at bottom of each cup.
Place on large cookie sheet, open ends down. Bake on lowest oven rack 8 to 10 minutes or until light golden brown. When cool enough to touch, remove and discard foil-covered paper cones.
Place 1/2 meatball in bottom of each cone. In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce. If you'd rather not shop for paper cone cups, make your own foil cone shapes: Cut 12 (9-inch) circles nonstick foil. For each: Fold foil circle in half. Roll foil starting at one side, until bottom open end of foil is 3 inches across. Place 1 dough square over nonstick foil cone, pressing edges to seal. Reshape foil into cone shape, and place open end down on cookie sheet. Bake as directed above.
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Lemon Pudding Cakes
If you are ever in the mood for lemon, this is the best dessert to serve on a cold winter’s day. It is served warmed from the oven. The top crust gives way to a fragrant lemon pudding in the center of the cakes. Most recipes in our family are just ingredients written on a card. This lemon recipe has been around for awhile, but I do not know its original source. The instructions listed in this recipe are the way I make the cakes.
Serves 5
Ingrediens:
3/4 cups Sugar
1/3 cup Flour
1/8 teaspoon Salt
1 cup Milk
1/2 cup Lemon Juice
2 tablespoons Butter, melted
2 Egg Yolks
3 Egg Whites
Directions:
Beat 3 egg whites stiff while gradually adding 1/4 cup of the sugar.
In a separate bowl whisk together the rest of the sugar, milk, lemon juice (use fresh or bottled), butter and 2 egg yolks.
Gradually stir in the beaten egg whites.
Pour the mixture into 5 ramekins (4-6 oz each)
Place the ramekins in a roasting pan and pour boiling water into the pan. The water should fill the pan.
Bake at 350 degrees for 25 to 30 minutes.
Serve warm. Dust with powdered sugar before serving.
Lemon Pudding Cakes
If you are ever in the mood for lemon, this is the best dessert to serve on a cold winter’s day. It is served warmed from the oven. The top crust gives way to a fragrant lemon pudding in the center of the cakes. Most recipes in our family are just ingredients written on a card. This lemon recipe has been around for awhile, but I do not know its original source. The instructions listed in this recipe are the way I make the cakes.
Serves 5
Ingrediens:
3/4 cups Sugar
1/3 cup Flour
1/8 teaspoon Salt
1 cup Milk
1/2 cup Lemon Juice
2 tablespoons Butter, melted
2 Egg Yolks
3 Egg Whites
Directions:
Beat 3 egg whites stiff while gradually adding 1/4 cup of the sugar.
In a separate bowl whisk together the rest of the sugar, milk, lemon juice (use fresh or bottled), butter and 2 egg yolks.
Gradually stir in the beaten egg whites.
Pour the mixture into 5 ramekins (4-6 oz each)
Place the ramekins in a roasting pan and pour boiling water into the pan. The water should fill the pan.
Bake at 350 degrees for 25 to 30 minutes.
Serve warm. Dust with powdered sugar before serving.
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Cheesy Scalloped Potatoes
Photo and Recipe Courtesy of Kelley Kreations
Ingredients:
5 Pounds Russet potatoes
18 thinly sliced deli American Cheese
1 sweet onion, finely chopped
1 stick of butter (yes, real butter)
Flour
Milk
Non Stick Cooking Spray
Directions:
Preheat oven to 325
Peel and thinly slice potatoes. I start with about 5 or 6 large potatoes and add more if I need them to complete a layer.
Spray bottom of baking pan with non stick cooking spray. You can use any size pan and simply alternate layers according to how big of a casserole dish you use.
Start with a layer of potatoes. Enough to cover the bottom.
Sprinkle a few onions on top. Kind of sparsely as you don't want the onion flavor to overtake the dish.
Sprinkle enough flour to lightly cover the layer.
Add about 6 or 8 thin slices of butter.
Top with American cheese. If it is thin you will want to make sure most is covered. Thinly sliced is best.
Now you will start another layer. Potatoes, onions, butter, flour.
I usually do about 3 to 4 layers.
I would not put cheese on the top layer because it will get crispy and burn.
Press layers down tightly.
Begin adding milk until you just see the milk beginning to show on the top layer.
At this point, I like to slow bake them to prevent them from burning. I actually turn down the heat to about 275 and bake slowly for awhile. When the potatoes are almost done, you can up the heat to make sure you are cooking the liquid down. Add the last layer of cheese at this point!
Put in the oven and bake until potatoes set and are cooked through. You can tell if they are done if you can stick a fork in the middle and it goes in easily.
They are much easier to do than you think and they are so much better than the boxed versions!!
Cheesy Scalloped Potatoes
Photo and Recipe Courtesy of Kelley Kreations
Ingredients:
5 Pounds Russet potatoes
18 thinly sliced deli American Cheese
1 sweet onion, finely chopped
1 stick of butter (yes, real butter)
Flour
Milk
Non Stick Cooking Spray
Directions:
Preheat oven to 325
Peel and thinly slice potatoes. I start with about 5 or 6 large potatoes and add more if I need them to complete a layer.
Spray bottom of baking pan with non stick cooking spray. You can use any size pan and simply alternate layers according to how big of a casserole dish you use.
Start with a layer of potatoes. Enough to cover the bottom.
Sprinkle a few onions on top. Kind of sparsely as you don't want the onion flavor to overtake the dish.
Sprinkle enough flour to lightly cover the layer.
Add about 6 or 8 thin slices of butter.
Top with American cheese. If it is thin you will want to make sure most is covered. Thinly sliced is best.
Now you will start another layer. Potatoes, onions, butter, flour.
I usually do about 3 to 4 layers.
I would not put cheese on the top layer because it will get crispy and burn.
Press layers down tightly.
Begin adding milk until you just see the milk beginning to show on the top layer.
At this point, I like to slow bake them to prevent them from burning. I actually turn down the heat to about 275 and bake slowly for awhile. When the potatoes are almost done, you can up the heat to make sure you are cooking the liquid down. Add the last layer of cheese at this point!
Put in the oven and bake until potatoes set and are cooked through. You can tell if they are done if you can stick a fork in the middle and it goes in easily.
They are much easier to do than you think and they are so much better than the boxed versions!!
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Florida Pie – Pecan Crust
Key Lime Pie was designated the official state pie of Florida in 2006. Key limes are smaller and more perishable, but also more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Key lime pie is a dessert made from the juice of key limes (naturalized throughout the Florida keys), egg yolks, and canned sweetened condensed milk. The pie is usually topped with golden brown meringue. The filling of the pie is yellow rather than green (the juice of key limes is pale yellow and of course the egg yolks are yellow as well). Traditional cooks frown on the practise of adding food coloring to give the pie a green color.
PECAN CRUST
Ingredients:
The crust make a delicious base for any fruit pie or mousse
2 cups of pecans
4 soft dates, pitted
1 Tablespoon of maple syrup or agave nectar
1 teaspoon vanilla
1 teaspoon sea salt
1 Tablespoon coconut oil
PECAN CRUST
Directions:
Soak the dates in ½ cup of water for 5-10 minutes or until soft
In a food processor, chop the pecans, leaving some pieces
Add the dates and the rest of the ingredients. Pulse until well combined but still a bit chunky. Be careful not too over process.
Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
Makes 1 fabulous 9-inch pie
Florida Pie
Ingredients:
1 9-inch pecan crust (recipe above, or use a store-bought crust)
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Getting Ready:
- Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended.
- Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
- Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
- Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.
- Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
- Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)
- Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Florida Pie – Pecan Crust
Key Lime Pie was designated the official state pie of Florida in 2006. Key limes are smaller and more perishable, but also more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Key lime pie is a dessert made from the juice of key limes (naturalized throughout the Florida keys), egg yolks, and canned sweetened condensed milk. The pie is usually topped with golden brown meringue. The filling of the pie is yellow rather than green (the juice of key limes is pale yellow and of course the egg yolks are yellow as well). Traditional cooks frown on the practise of adding food coloring to give the pie a green color.
PECAN CRUST
Ingredients:
The crust make a delicious base for any fruit pie or mousse
2 cups of pecans
4 soft dates, pitted
1 Tablespoon of maple syrup or agave nectar
1 teaspoon vanilla
1 teaspoon sea salt
1 Tablespoon coconut oil
PECAN CRUST
Directions:
Soak the dates in ½ cup of water for 5-10 minutes or until soft
In a food processor, chop the pecans, leaving some pieces
Add the dates and the rest of the ingredients. Pulse until well combined but still a bit chunky. Be careful not too over process.
Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
Makes 1 fabulous 9-inch pie
Florida Pie
Ingredients:
1 9-inch pecan crust (recipe above, or use a store-bought crust)
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Getting Ready:
- Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended.
- Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
- Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
- Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.
- Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
- Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)
- Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
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Brownie Chocolate Chip Cookies
Ingredients
1/2 cup butter, cut into small chunks
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semi-sweet chocolate morsels, divided as described in recipe
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
2 teaspoons pure vanilla extract
2 cups chopped pecans, toasted
Procedures
Combine butter, unsweetened chocolate, and 1 1/2 cups semi-sweet chips in a large, heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt. Cool.
Combine flour, baking powder, and salt in a small bowl. Set aside.
Beat eggs, sugar and vanilla at medium with an electric mixer. Add dry ingredients, beating well. Add chocolate mixture, remaining chocolate chips and pecans.
Using medium cookie scoop, drop 1 inch apart onto a parchment lined baking sheet. Bake at 350°F for 10 minutes.
Brownie Chocolate Chip Cookies
Ingredients
1/2 cup butter, cut into small chunks
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semi-sweet chocolate morsels, divided as described in recipe
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
2 teaspoons pure vanilla extract
2 cups chopped pecans, toasted
Procedures
Combine butter, unsweetened chocolate, and 1 1/2 cups semi-sweet chips in a large, heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt. Cool.
Combine flour, baking powder, and salt in a small bowl. Set aside.
Beat eggs, sugar and vanilla at medium with an electric mixer. Add dry ingredients, beating well. Add chocolate mixture, remaining chocolate chips and pecans.
Using medium cookie scoop, drop 1 inch apart onto a parchment lined baking sheet. Bake at 350°F for 10 minutes.
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Ham & Cheese Stuffed Bread
And if you dont have time to make your
own bread dough, go ahead and use
the frozen bread loaves you can get at the store.
Just give yourself enough time to thaw it out.
Also here I give you the recipe for the bread.
Ingredients:
1 lb. Frozen Bread Dough~thawed
1 (9oz.) Sliced Smoked Ham
1 (12oz.) Sliced Sharp Cheddar Cheese
1/4 C. Mayo
1 (8oz.) Cream Cheese and Chives Spread
Dash Pepper
Dash of Franks Hot Sauce
1 Egg~beaten
Sesame Seeds
Directions:
In a small bowl cream together the
mayo, cream cheese, pepper and hot sauce.
Roll out thawed dough and spread with cream cheese
spread. Then layer Ham and Cheese.
(I had some provolone cheese on had as well)
Fold dough in thirds and press seam closed.
Lay seam side down on a greased sheet pan.
Brush the beaten egg over top and sprinkle
with sesame seeds. Cut small slits
into the dough to allow for steam.
Let dough rise for about 15 minutes
while the oven is preheating.
Bake for 35-40 minutes.
Let rest for 10 minutes before slicing
Now THAT’S A MEAL!
Ham & Cheese Stuffed Bread
And if you dont have time to make your
own bread dough, go ahead and use
the frozen bread loaves you can get at the store.
Just give yourself enough time to thaw it out.
Also here I give you the recipe for the bread.
Ingredients:
1 lb. Frozen Bread Dough~thawed
1 (9oz.) Sliced Smoked Ham
1 (12oz.) Sliced Sharp Cheddar Cheese
1/4 C. Mayo
1 (8oz.) Cream Cheese and Chives Spread
Dash Pepper
Dash of Franks Hot Sauce
1 Egg~beaten
Sesame Seeds
Directions:
In a small bowl cream together the
mayo, cream cheese, pepper and hot sauce.
Roll out thawed dough and spread with cream cheese
spread. Then layer Ham and Cheese.
(I had some provolone cheese on had as well)
Fold dough in thirds and press seam closed.
Lay seam side down on a greased sheet pan.
Brush the beaten egg over top and sprinkle
with sesame seeds. Cut small slits
into the dough to allow for steam.
Let dough rise for about 15 minutes
while the oven is preheating.
Bake for 35-40 minutes.
Let rest for 10 minutes before slicing
Now THAT’S A MEAL!
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Fat Flush Water
Combine ingredients for these fat flushing drinks into a glass pitcher, chill, and enjoy!
FAT FLUSH WATER. Yes, that is the real name. The fat flush water was first introduced by Kim Lyons, who presented this concoction on The Biggest Loser, combined with other weight loss tips. Kim adds that this drink tastes better the longer it sits. The vitamin C turns fat into fuel, while the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try this fat flush water for the next 10 days and see how great you feel. Below you will find a more detailed recipe for Kim Lyon’s fat flush drink!
Ingredients
Directions
Rinse grapefruit, tangerine, cucumber and mint leaves. Slice cucumber, grapefruit, and tangerine (or peel).
Combine all ingredients in a half gallon pitcher. Allow the ingredients to sit for 2 hours for maximum benefits.
Drink throughout the day.
Combine all ingredients in a half gallon pitcher. Allow the ingredients to sit for 2 hours for maximum benefits.
Drink throughout the day.
Stir & Enjoy!
CRANWATER. We all know water is a diuretic and great for the entire body, but combined with cranberry juice, it’s a fantastic fat and water flushing drink. Combine 5-6 ounces of water and 8 ounces of 100% cranberry juice. Mix together and drink throughout the day. Make sure it is 100% cranberry juice with nothing else added. The cranberry juice contains high levels of organic acids, and when consumed on a regular basis may help your body actually dissolve fatty deposits.
GRAPEFRUIT JUICE. Freshly squeezed grapefruit juice is one of the best things for your body. Grapefruits contain high amounts of Vitamin C, which helps your body to detoxify naturally. This drink helps your liver do the job it was meant to do – detoxify and metabolize your body!
WATER. Yes, we know. What a shock! Plain old water! But, truly your body needs plenty of water to facilitate the breakdown of fat in your body. Drinking water will help flush out toxins and keep you energized so that your body to perform at it’s best. Keep in mind, drinking tons of water is not the answer to losing weight. You will still need to take in a proper diet and facilitate an appropriate exercise regime. Drinking water will keep your body clean and allow all of your organs to work properly instead of working overtime to keep your body going.
GREEN TEA. Green tea is one of the most famous fat flushing drinks. Like cranberry juice, green tea is extremely high in antioxidants. It is known for helping many dieters lose fat quicker than usual when consumed 2-3 times a day. Green tea not only flushes fat, but also is packed with other helpful benefits for your body.
These 5 drinks won’t work miracles alone, but are a great start and will help increase the benefits of a healthy diet and cardio regimen. For maximum health benefits, it is important to also implement an appropriate fitness program with a nutritious diet.
If you have allergies to fruit or citrus fruits do not consume these Fat Flushing drinks. If you are taking any medications, do not consume Fat Flushing Drinks until you consult your physician to get approval.
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Strawberry Tiramisu
Do you like strawberry shortcake? Yes, then you’re going to love this “Italianized” version made with creamy, mascarpone cheese.
Ingredients
24 lady fingers
½ cup orange juice
3 cups strawberries, sliced
1/4 cup water
½ cup granulated sugar
1 cup whipping cream
1 cup mascarpone
Directions:
Prepare strawberry sauce, by heating 1 cup sliced strawberries over medium heat with 1/4 cup of water.
When mixture begins to boil, add 1/4 cup sugar and let simmer for 5 minutes, stirring occasionally.
Take off heat and use a food processor to blend to a liquid. Set strawberry sauce aside.
Whip the cream together with the sugar till you have soft peaks.
Mix the cream together with the mascarpone until you have a smooth mixture.
Mix the orange juice with the strawberry sauce and dip the ladyfingers in the mixture.
Make a layer of the ladyfingers in the bottom of a serving bowl and add a layer of the mascarpone/cream
mixture, repeat ladyfingers and mascarpone mixture.
Leave to stand in the fridge for 2-4 hours before putting on the last layer of strawberries and serve
immediately.
Strawberry Tiramisu
Do you like strawberry shortcake? Yes, then you’re going to love this “Italianized” version made with creamy, mascarpone cheese.
Ingredients
24 lady fingers
½ cup orange juice
3 cups strawberries, sliced
1/4 cup water
½ cup granulated sugar
1 cup whipping cream
1 cup mascarpone
Directions:
Prepare strawberry sauce, by heating 1 cup sliced strawberries over medium heat with 1/4 cup of water.
When mixture begins to boil, add 1/4 cup sugar and let simmer for 5 minutes, stirring occasionally.
Take off heat and use a food processor to blend to a liquid. Set strawberry sauce aside.
Whip the cream together with the sugar till you have soft peaks.
Mix the cream together with the mascarpone until you have a smooth mixture.
Mix the orange juice with the strawberry sauce and dip the ladyfingers in the mixture.
Make a layer of the ladyfingers in the bottom of a serving bowl and add a layer of the mascarpone/cream
mixture, repeat ladyfingers and mascarpone mixture.
Leave to stand in the fridge for 2-4 hours before putting on the last layer of strawberries and serve
immediately.
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BEST Thousand Island Recipe EVER! Be sure to SHARE this one to SAVE!!! This tastes JUST like store dressing only NO preservatives or artificial ingredients!!!
1 C mayo
1/3 C ketchup
2 Tbsp. Sweet Relish
1 tsp. Onion Powder
salt (I left the salt out)
1 tsp Garlic Powder
Put all in your mason jar. Cover with the lid & ring. Shake until mixed! Keep in the refrigerator!
BEST Thousand Island Recipe EVER! Be sure to SHARE this one to SAVE!!! This tastes JUST like store dressing only NO preservatives or artificial ingredients!!!
1 C mayo
1/3 C ketchup
2 Tbsp. Sweet Relish
1 tsp. Onion Powder
salt (I left the salt out)
1 tsp Garlic Powder
Put all in your mason jar. Cover with the lid & ring. Shake until mixed! Keep in the refrigerator!
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7-Up Biscuits
Ingredients
4 c Bisquick mix + another ½-1 cup for shaping
1 c sour cream
1 c 7 Up
1/2 c melted butter (1 stick)
Instructions:
1) Preheat oven to 425 degrees.
2) Melt your butter in bottom of cookie sheet pan or 9x13 casserole dish
3) Cut sour cream into your Bisquick mix, then add 7up - it will make a really soft dough.
Now comes the interesting part. There are several ways to do this. The recipe I found said “Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter.” I found this really messy, and never got it to where I could use a cookie cutter at all, what I got was a HUGE mess…..what I did find that worked….
3a) Put about ½ cup of mix on your counter, empty the contents of the bowl onto it, and put more dry mix on top of that…work the dough gently with your fingers until it isn’t so sticky. cut into squares and place in the pan with melted butter.
3b) work ½ C -1 cup mix into the mixture in your bowl. Either use a spoon/scoop and ‘drop’ into the pan – press ito shape with your fingers OR scoop dough up and shape with your fingers, then place in the pan.
4) Bake for 12-15 minutes, or until golden brown.
Regardless of which method you use, These biscuits are GREAT!!
7-Up Biscuits
Ingredients
4 c Bisquick mix + another ½-1 cup for shaping
1 c sour cream
1 c 7 Up
1/2 c melted butter (1 stick)
Instructions:
1) Preheat oven to 425 degrees.
2) Melt your butter in bottom of cookie sheet pan or 9x13 casserole dish
3) Cut sour cream into your Bisquick mix, then add 7up - it will make a really soft dough.
Now comes the interesting part. There are several ways to do this. The recipe I found said “Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter.” I found this really messy, and never got it to where I could use a cookie cutter at all, what I got was a HUGE mess…..what I did find that worked….
3a) Put about ½ cup of mix on your counter, empty the contents of the bowl onto it, and put more dry mix on top of that…work the dough gently with your fingers until it isn’t so sticky. cut into squares and place in the pan with melted butter.
3b) work ½ C -1 cup mix into the mixture in your bowl. Either use a spoon/scoop and ‘drop’ into the pan – press ito shape with your fingers OR scoop dough up and shape with your fingers, then place in the pan.
4) Bake for 12-15 minutes, or until golden brown.
Regardless of which method you use, These biscuits are GREAT!!
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What's for Breakfast?? How about some eggs with country American Fried potatoes
~*~Country American Fried Potatoes~*~
3 or 4 potatoes cleaned and sliced (skins left on or taken off)
red pepper
green pepper
onion
mushroom
salt & pepper
shredded cheese (whatever flavor, I used mild cheddar, but sometimes use pepper jack)
Cut all ingredients up, Cook until tender and crispy. Add cheese right before serving. Enjoy
**Tip**
Add some bacon or ham for added flavor.
What's for Breakfast?? How about some eggs with country American Fried potatoes
~*~Country American Fried Potatoes~*~
3 or 4 potatoes cleaned and sliced (skins left on or taken off)
red pepper
green pepper
onion
mushroom
salt & pepper
shredded cheese (whatever flavor, I used mild cheddar, but sometimes use pepper jack)
Cut all ingredients up, Cook until tender and crispy. Add cheese right before serving. Enjoy
**Tip**
Add some bacon or ham for added flavor.
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Southern Pecan Pie
3 eggs
2/3 c sugar
1 c dark corn syrup
¼ c Sorghum
( or if using Molasses, -
reduce amount to 2 Tbls)
1/3 c butter ( melted )
Dash of salt
1 c chopped Pecan halves
Beat eggs thoroughly with sugar, salt, corn syrup,
Sorghum, salt, and butter.
Pour into unbaked pastry shell.
Bake in oven @ 350* for 50 min or until
knife inserted in the middle half way comes out clean.
Pie Crust
1 ½ c flour
½ tsp salt
¾ c shortening
4-5 Tbls ice cold water
Sift flour & salt together
Cut in shortening till pieces are the size of peas
( for extra flaky crust , cut in half the shortening
till it resembles cornmeal, cut in the rest of shortening
till like small peas )
Sprinkle 1 tablespoon of water over flour mixture and toss with
fork. Continue this until a ball forms.
Turn out onto floured board and pat into a circle.
Using a floured rolling pin starting from the center, roll dough out until
It is a little bigger than your pie pan.
Fit pastry crust into pan, trim to ½” of edge of pan.
Fold the ½” back into the backside of crust and crimp to the pan.
Southern Pecan Pie
3 eggs
2/3 c sugar
1 c dark corn syrup
¼ c Sorghum
( or if using Molasses, -
reduce amount to 2 Tbls)
1/3 c butter ( melted )
Dash of salt
1 c chopped Pecan halves
Beat eggs thoroughly with sugar, salt, corn syrup,
Sorghum, salt, and butter.
Pour into unbaked pastry shell.
Bake in oven @ 350* for 50 min or until
knife inserted in the middle half way comes out clean.
Pie Crust
1 ½ c flour
½ tsp salt
¾ c shortening
4-5 Tbls ice cold water
Sift flour & salt together
Cut in shortening till pieces are the size of peas
( for extra flaky crust , cut in half the shortening
till it resembles cornmeal, cut in the rest of shortening
till like small peas )
Sprinkle 1 tablespoon of water over flour mixture and toss with
fork. Continue this until a ball forms.
Turn out onto floured board and pat into a circle.
Using a floured rolling pin starting from the center, roll dough out until
It is a little bigger than your pie pan.
Fit pastry crust into pan, trim to ½” of edge of pan.
Fold the ½” back into the backside of crust and crimp to the pan.
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Vegetable Beef Stew
My favorite!!!
2 lbs Ground Chuck Hamburger
1 Can Corn (15oz(
1 Can Peas (15oz)
1 Can Green Beans (15oz)
1 Can Tomatoes diced (15oz)
1 pkg Frozen Normandy Blend Vegetables (16oz)
(Broccoli, Cauliflower, & Carrots)
1 Onion diced
3 Potatoes diced
2 Envelopes McCormick Beef Stew Seasoning Mix (15oz)
3 Cups Water
Brown hamburger meat with ½ of the diced onion.
Place all ingredients into a slow cooker and cook
On low for 6-8 hours. Or on high for 3-4 hours.
Vegetable Beef Stew
My favorite!!!
2 lbs Ground Chuck Hamburger
1 Can Corn (15oz(
1 Can Peas (15oz)
1 Can Green Beans (15oz)
1 Can Tomatoes diced (15oz)
1 pkg Frozen Normandy Blend Vegetables (16oz)
(Broccoli, Cauliflower, & Carrots)
1 Onion diced
3 Potatoes diced
2 Envelopes McCormick Beef Stew Seasoning Mix (15oz)
3 Cups Water
Brown hamburger meat with ½ of the diced onion.
Place all ingredients into a slow cooker and cook
On low for 6-8 hours. Or on high for 3-4 hours.
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Rustic Bread Rolls
These kind of remind me of Hot Cross Buns at Easter!
1 Box Bread Mix
4 Mini Spring Form Pans
(or pans of choice)
Combine ingredients on Bread Mix Box.
Line Crock Pot with aluminum foil.
Spray foil with non-stick cooking spray.
Turn crock-pot on low and place dough on foil
And let rise for 40 min. Remove dough, place on floured board
And punch dough down. Knead dough 10 times working in a little flour.
Spray pans with non-stick cooking spray.
Cut into 4 equal parts and place into pans. Cut in a X ¼” deep into rolls.
Bake in oven 400* for 20 min. Let cool and dust with flour.
Rustic Bread Rolls
These kind of remind me of Hot Cross Buns at Easter!
1 Box Bread Mix
4 Mini Spring Form Pans
(or pans of choice)
Combine ingredients on Bread Mix Box.
Line Crock Pot with aluminum foil.
Spray foil with non-stick cooking spray.
Turn crock-pot on low and place dough on foil
And let rise for 40 min. Remove dough, place on floured board
And punch dough down. Knead dough 10 times working in a little flour.
Spray pans with non-stick cooking spray.
Cut into 4 equal parts and place into pans. Cut in a X ¼” deep into rolls.
Bake in oven 400* for 20 min. Let cool and dust with flour.
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Strawberry Fields Salad
Quick. Easy. Healthy.
Hearts of Romaine Lettuce
Cucumber
Tomatoes
Strawberries
Sahale Snacks (Cranberries, sesame seeds & honey variety)
Light Raspberry Vinaigrette
Strawberry Fields Salad
Quick. Easy. Healthy.
Hearts of Romaine Lettuce
Cucumber
Tomatoes
Strawberries
Sahale Snacks (Cranberries, sesame seeds & honey variety)
Light Raspberry Vinaigrette
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Apple Pie Bites
*Great way to control portions!*
Apple Pie Bites
4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
20 Wonton Wrappers
Pre-Heat Oven 375*
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Place wonton wrappers on a cooking sheet sprayed with non-stick cooking spray. Put 1 Tbl of filling in the center of each wonton wrapper and old the corners to the center, making sure the seems overlap each other. Wet your finger with water and rub the seems, as this will seal the filling in the wonton wrapper. Bake for 10-15 minutes until golden brown. Let cool completely and sprinkle with powdered sugar.
You can substitute any filling you like.
Vanilla Slice Recipe
Ingredients:
16 servings
1 (17.25 ounce) package frozen puff pastry, thawed
1 cup white sugar
1/2 cup custard powder
3/4 cup cornstarch
5 1/4 cups milk
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 tablespoon milk
1 dash vanilla extract
Directions
Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
Combine the sugar, custard powder
and cornstarch in a large saucepan.
Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming.
Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency.
When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish.
Spread the custard filling in an even layer over the pastry, and top with the other sheet.
Mix the confectioners’ sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm.
Remove from the pan and slice.
Apple Pie Bites
*Great way to control portions!*
Apple Pie Bites
4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
20 Wonton Wrappers
Pre-Heat Oven 375*
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Place wonton wrappers on a cooking sheet sprayed with non-stick cooking spray. Put 1 Tbl of filling in the center of each wonton wrapper and old the corners to the center, making sure the seems overlap each other. Wet your finger with water and rub the seems, as this will seal the filling in the wonton wrapper. Bake for 10-15 minutes until golden brown. Let cool completely and sprinkle with powdered sugar.
You can substitute any filling you like.
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Vanilla Slice Recipe
Ingredients:
16 servings
1 (17.25 ounce) package frozen puff pastry, thawed
1 cup white sugar
1/2 cup custard powder
3/4 cup cornstarch
5 1/4 cups milk
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 tablespoon milk
1 dash vanilla extract
Directions
Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
Combine the sugar, custard powder
and cornstarch in a large saucepan.
Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming.
Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency.
When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish.
Spread the custard filling in an even layer over the pastry, and top with the other sheet.
Mix the confectioners’ sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm.
Remove from the pan and slice.
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Fresh Strawberry Icebox Cake
I was so happy to receive a whole bucket of strawberries from my friend the other day! I’ve made a list of things I want to bake/make using fresh berries, so I’m very happy that it’s finally strawberry season here in UT. You can definitely expect to see a few yummy strawberry recipes popping up in the next month or so.
Let’s start with a no-bake dessert, shall we? I think icebox cakes are awesome, and this one has so many possibilities. Imagine the fresh berries that would work in this. And you could very easily use Cool Whip instead of making whipped cream, then there’s really nothing to do but assemble the whole thing. Of course, there is the waiting, but perhaps you could distract yourself with strawberry daiquiris or something. Just a suggestion.
Strawberry Icebox Cake
2-3 pounds fresh strawberries, washed and sliced
3 1/4 cups whipping cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
24 whole graham crackers
2 ounces dark chocolate, finely chopped *(I used my chocolate sauce instead of making a ganache. Just popped it in the microwave for a few seconds, then drizzled it over the top of each piece of cake.)
After berries are washed and sliced, set aside. Using a metal bowl that has been chilled in the freezer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and rosewater (if using). Whip to combine.
Spread a spoonful of whipped cream on the bottom of a 9×13″ glass baking dish . Arrange six graham crackers over the whipped cream. Lightly cover the top of the graham crackers with more whipped cream, and then a spoon on a layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and add one final layer of strawberries. Refrigerate for 4 hours or more, until the crackers have softened completely.
To make the ganache, heat the remaining 1/4 cup of cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over cake.
Fresh Strawberry Icebox Cake
I was so happy to receive a whole bucket of strawberries from my friend the other day! I’ve made a list of things I want to bake/make using fresh berries, so I’m very happy that it’s finally strawberry season here in UT. You can definitely expect to see a few yummy strawberry recipes popping up in the next month or so.
Let’s start with a no-bake dessert, shall we? I think icebox cakes are awesome, and this one has so many possibilities. Imagine the fresh berries that would work in this. And you could very easily use Cool Whip instead of making whipped cream, then there’s really nothing to do but assemble the whole thing. Of course, there is the waiting, but perhaps you could distract yourself with strawberry daiquiris or something. Just a suggestion.
Strawberry Icebox Cake
2-3 pounds fresh strawberries, washed and sliced
3 1/4 cups whipping cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
24 whole graham crackers
2 ounces dark chocolate, finely chopped *(I used my chocolate sauce instead of making a ganache. Just popped it in the microwave for a few seconds, then drizzled it over the top of each piece of cake.)
After berries are washed and sliced, set aside. Using a metal bowl that has been chilled in the freezer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and rosewater (if using). Whip to combine.
Spread a spoonful of whipped cream on the bottom of a 9×13″ glass baking dish . Arrange six graham crackers over the whipped cream. Lightly cover the top of the graham crackers with more whipped cream, and then a spoon on a layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and add one final layer of strawberries. Refrigerate for 4 hours or more, until the crackers have softened completely.
To make the ganache, heat the remaining 1/4 cup of cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over cake.
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Pineapple Frozen Yogurt Smoothie
Many of you longtime followers know that I’m not a big believe in “recipes” when it comes to smoothies. My method of choice is always “a little of this, a little of that”, usually based on whatever fresh produce happens to be hanging around my house.
But a smoothie I made this week happened to be exceptionally tasty. So I decided to snap a quick pic and share it with you all.
It’s basically a simple pineapple smoothie, featuring some healthy yogurt, milk, and my favorite smoothie ingredient — honey! All in all a delicious, light, and wonderfully fresh tasting citrus smoothie. Feel free to substitute in your favorite citrus fruits, but I happen to be partial to my beloved piña. So pineapple it is for me! Enjoy!!
Ingredients
1 cup frozen pineapple
1/2 cup vanilla yogurt
1/3 cup milk
2 teaspoons honey
4 ice cubes
Directions
Place the frozen pineapple, yogurt, honey, ice cubes and milk in a blender
blend 2 minutes or until smooth.
Add more milk if too thick or ice if too thin.
Pineapple Frozen Yogurt Smoothie
Many of you longtime followers know that I’m not a big believe in “recipes” when it comes to smoothies. My method of choice is always “a little of this, a little of that”, usually based on whatever fresh produce happens to be hanging around my house.
But a smoothie I made this week happened to be exceptionally tasty. So I decided to snap a quick pic and share it with you all.
It’s basically a simple pineapple smoothie, featuring some healthy yogurt, milk, and my favorite smoothie ingredient — honey! All in all a delicious, light, and wonderfully fresh tasting citrus smoothie. Feel free to substitute in your favorite citrus fruits, but I happen to be partial to my beloved piña. So pineapple it is for me! Enjoy!!
Ingredients
1 cup frozen pineapple
1/2 cup vanilla yogurt
1/3 cup milk
2 teaspoons honey
4 ice cubes
Directions
Place the frozen pineapple, yogurt, honey, ice cubes and milk in a blender
blend 2 minutes or until smooth.
Add more milk if too thick or ice if too thin.
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Easy Reuben Sandwich Slices
If you’re fan of Reuben sandwiches, you’ll enjoy a family-size version served hot from your oven and made with Crescent Recipe Creations™ flaky dough sheets.
The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. Several variants exist.
One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Easy Reuben Sandwich Slices
prep time 15 min
total time 40 min
ingredients 8
servings 4
Ingredients
2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons Thousand Island dressing
4 oz thinly sliced deli corned beef
4 slices (1 oz each) Swiss cheese
1 cup sauerkraut with caraway seed, well drained (from 14-oz can)
1 tablespoon horseradish mustard
1 egg, beaten
2 teaspoons sesame seed
Steps
Heat oven to 375°F. Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
If you can’t find the sauerkraut with caraway seed, substitute 1 cup plain sauerkraut and 1 teaspoon caraway seed.
Easy Reuben Sandwich Slices
If you’re fan of Reuben sandwiches, you’ll enjoy a family-size version served hot from your oven and made with Crescent Recipe Creations™ flaky dough sheets.
The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. Several variants exist.
One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Easy Reuben Sandwich Slices
prep time 15 min
total time 40 min
ingredients 8
servings 4
Ingredients
2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons Thousand Island dressing
4 oz thinly sliced deli corned beef
4 slices (1 oz each) Swiss cheese
1 cup sauerkraut with caraway seed, well drained (from 14-oz can)
1 tablespoon horseradish mustard
1 egg, beaten
2 teaspoons sesame seed
Steps
Heat oven to 375°F. Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
If you can’t find the sauerkraut with caraway seed, substitute 1 cup plain sauerkraut and 1 teaspoon caraway seed.
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Mary Jane's SLICED BAKED POTATO
Another favorite of the kids!!
*scrub baking type potato
*Slice each potato but not all the way through
*put on baking sheet and drizzle olive oil over potato
*sprinkle with sea salt
*melt a few T. butter and drizzle over top
*Bake in 400 degree oven, 45 minutes or until soft when pinched with fork
*sprinkle low fat cheddar cheese and bake another 5 minutes
*serve with dallop of sour cream (optional)
Orange Dreamsicle Smoothie
Photo & Recipe by Cortney S
Ingredients
2 oranges peeled and separated
1 cup crushed ice
1 cup coconut milk
1 scoop vanilla whey protein powder
1 tsp raw honey
Blend all ingredients in blender till smooth. Enjoy
Mary Jane's SLICED BAKED POTATO
Another favorite of the kids!!
*scrub baking type potato
*Slice each potato but not all the way through
*put on baking sheet and drizzle olive oil over potato
*sprinkle with sea salt
*melt a few T. butter and drizzle over top
*Bake in 400 degree oven, 45 minutes or until soft when pinched with fork
*sprinkle low fat cheddar cheese and bake another 5 minutes
*serve with dallop of sour cream (optional)
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Savory Breakfast Pizza
Start with refrigerated pizza crust for this fun breakfast pizza that features pesto, tomatoes, bacon and eggs
Ingredients
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup basil pesto
10 slices thick-sliced smoked-style bacon, crisply cooked
5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)
1 1/2 cups diced seeded tomatoes (about 2 medium)
Dash salt
Dash McCormick® Black Pepper
6 LAND O LAKES® Eggs
1 Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pizza crust dough onto cookie sheet; press into 13×10-inch rectangle. Form 1/2-inch rim on each side.
2 Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.
3 Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.
Savory Breakfast Pizza
Start with refrigerated pizza crust for this fun breakfast pizza that features pesto, tomatoes, bacon and eggs
Ingredients
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup basil pesto
10 slices thick-sliced smoked-style bacon, crisply cooked
5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)
1 1/2 cups diced seeded tomatoes (about 2 medium)
Dash salt
Dash McCormick® Black Pepper
6 LAND O LAKES® Eggs
1 Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pizza crust dough onto cookie sheet; press into 13×10-inch rectangle. Form 1/2-inch rim on each side.
2 Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.
3 Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.
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BAKED OATMEAL
Ohhh I bet this would be a BIG hit for breakfast!!
2 cups uncooked oats
3/4 cup slivered almonds or chopped pecans
2T. sugar or brown sugar
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
1 3/4 cup milk
1 lg. egg
3 T. melted butter
2 tsp. vanilla extract
1 cup fresh blueberries
1 cup fresh strawberries (frozen will work thawed and drained)
Honey for serving
Preheat oven to 350, spray 8" baking dish
Combine all dry ingredients in bowl: oats, nuts, baking powder, cinnamon, and salt. In seperate bowl whisk milk, eggs, butter and vanilla.
Transfer dry mix to baking dish, pour liquid over and scatter fruit over top.
Bake 45 minutes or until golden brown, set aside 5 minutes and serve with drizzle of honey!
BAKED OATMEAL
Ohhh I bet this would be a BIG hit for breakfast!!
2 cups uncooked oats
3/4 cup slivered almonds or chopped pecans
2T. sugar or brown sugar
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
1 3/4 cup milk
1 lg. egg
3 T. melted butter
2 tsp. vanilla extract
1 cup fresh blueberries
1 cup fresh strawberries (frozen will work thawed and drained)
Honey for serving
Preheat oven to 350, spray 8" baking dish
Combine all dry ingredients in bowl: oats, nuts, baking powder, cinnamon, and salt. In seperate bowl whisk milk, eggs, butter and vanilla.
Transfer dry mix to baking dish, pour liquid over and scatter fruit over top.
Bake 45 minutes or until golden brown, set aside 5 minutes and serve with drizzle of honey!
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Sweet and Sour Meatballs
My kids are BIG fans of Sweet & Sour!
36 frozen lean beef meatballs
1 each red and orange pepper
1 cup of pineapple chunks
1/2 cup water
4 tbs ketchup
1 tbs of each, prepared mustard, maple syrup and brown sugar
1 tbs of vinegar and graded onion
1 clove garlic, minced
1 tsp cornstarch
preheat oven to 350, place meatballs and pineapple and peppers in baking dish
Whisk the water, ketchup, mustard, maple syrup, brown sugar, vinegar, onion, garlic and cornstarch together, pour over meatballs
Cook for about 30 min or till meatballs are cooked through and sauce is thickened (add a couple of spoonfuls of water if the sauce becomes too thick.
Serve over rice
ENJOY
197 calories
8g total fat, 5g saturated fat, 0 g trans fat, 40 mg cholesterol, 20 g carbohydrates, 2 g fiber, 16 g protein 534 mg sodium, 522 mg potassium.
Sweet and Sour Meatballs
My kids are BIG fans of Sweet & Sour!
36 frozen lean beef meatballs
1 each red and orange pepper
1 cup of pineapple chunks
1/2 cup water
4 tbs ketchup
1 tbs of each, prepared mustard, maple syrup and brown sugar
1 tbs of vinegar and graded onion
1 clove garlic, minced
1 tsp cornstarch
preheat oven to 350, place meatballs and pineapple and peppers in baking dish
Whisk the water, ketchup, mustard, maple syrup, brown sugar, vinegar, onion, garlic and cornstarch together, pour over meatballs
Cook for about 30 min or till meatballs are cooked through and sauce is thickened (add a couple of spoonfuls of water if the sauce becomes too thick.
Serve over rice
ENJOY
197 calories
8g total fat, 5g saturated fat, 0 g trans fat, 40 mg cholesterol, 20 g carbohydrates, 2 g fiber, 16 g protein 534 mg sodium, 522 mg potassium.
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Cheesy Chicken Spaghetti
1lb chicken breast
1/2 pkg Velveeta Cheese
1 pkg steamfresh broccoli
1 pkg spaghetti noodles
1/2 cup milk
Cook the broccoli in the microwave.
Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente).
Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier)
Once that is all melted, put the noodles in a 9x13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don't have to!
Bake at 425 for 25 mins.
You can add more milk if you want it creamier. Add different veggies if you don't like broccoli.
Cheesy Chicken Spaghetti
1lb chicken breast
1/2 pkg Velveeta Cheese
1 pkg steamfresh broccoli
1 pkg spaghetti noodles
1/2 cup milk
Cook the broccoli in the microwave.
Cook the spaghetti to whatever doneness you prefer.(I cooked to al dente).
Cut chicken into cubes, whatever size you like. Brown them until the juices run clear. When the chicken is fully cooked, add the milk, and add the velveeta (I cut into chunks to melt easier)
Once that is all melted, put the noodles in a 9x13 pan, add steamed broccoli, pour cheesy chicken goodness over the top of that. I added shredded cheese to the top but you don't have to!
Bake at 425 for 25 mins.
You can add more milk if you want it creamier. Add different veggies if you don't like broccoli.
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Crunchy Nacho Crescent Dogs
Crescent rolls filled with a cheese and hot dogs, than brushed with milk and rolled in cheddar tortilla chips and baked until delightfully golden brown.
A great recipe for kids to cook.
If this doesn’t scream KIDS!! KIDSSS! KIIIIIIDDSSS!, nothing does.
Yes, these Crunchy Nacho Crescent Dogs are ridiculous, but oh my word. Let’s just take a moment to break them down.
A) Crescent rolls.
Sure, okay.
B) Crescent rolls filled with cheese and hot dogs.
Ohhhh, now I’m listening.
C) Crescent rolls filled with a cheese and hot dogs, then brushed with milk and rolled in cheddar tortilla chips and baked until delightfully golden brown.
Let’s make your kid’s day, already.
This is so easy. Summertime afternoon easy! Grab some Pillsbury crescent rolls, hot dogs, cheese, a splash of milk and some Food Should Taste Good cheddar tortilla chips.
Roll out the crescent rolls two at a time, and pinch the perforated edges together, forming rectangles. Then lay a slice of cheese and a hot dog in the center of each. Lawk deez.
Then fold in those short outer folds.
And roll ‘em up! Then lightly brush each dog with the milk. Brush, brush, brush.
Then roll them around in the crushed tortilla chips!
Bake them and voila! Summertime kiddie happiness.
Dip them in some ranch, ketchup, BBQ sauce.
INGREDIENTS
1 (8 oz) tube Pillsbury crescent rolls
4 slices American or cheddar cheese
4 Hot dogs
1 Tablespoon milk
2 cups crushed Food Should Taste Good cheddar tortilla chips
DIRECTIONS
Preheat oven to 375 degrees F.
Unroll the crescent rolls onto a lightly floured work surface. Keep them two rolls together, forming a rectangle. Pinch the perforated edges together.
Lay the cheese in the center of the rectangle. Then place a hot dog on top of the cheese. Fold the short edges over the dog ends. Then roll them up. Pinch the dough together under the hot dogs.
Lightly brush each rolled dog with the milk, then roll in the crushed tortilla chips.
Place on a lightly greased baking sheet and bake for 15 to 20 minutes, or until golden brown and the dough is cooked through.
Serve immediately with ranch, ketchup, BBQ sauce, etc.
Crunchy Nacho Crescent Dogs
Crescent rolls filled with a cheese and hot dogs, than brushed with milk and rolled in cheddar tortilla chips and baked until delightfully golden brown.
A great recipe for kids to cook.
If this doesn’t scream KIDS!! KIDSSS! KIIIIIIDDSSS!, nothing does.
Yes, these Crunchy Nacho Crescent Dogs are ridiculous, but oh my word. Let’s just take a moment to break them down.
A) Crescent rolls.
Sure, okay.
B) Crescent rolls filled with cheese and hot dogs.
Ohhhh, now I’m listening.
C) Crescent rolls filled with a cheese and hot dogs, then brushed with milk and rolled in cheddar tortilla chips and baked until delightfully golden brown.
Let’s make your kid’s day, already.
This is so easy. Summertime afternoon easy! Grab some Pillsbury crescent rolls, hot dogs, cheese, a splash of milk and some Food Should Taste Good cheddar tortilla chips.
Roll out the crescent rolls two at a time, and pinch the perforated edges together, forming rectangles. Then lay a slice of cheese and a hot dog in the center of each. Lawk deez.
Then fold in those short outer folds.
And roll ‘em up! Then lightly brush each dog with the milk. Brush, brush, brush.
Then roll them around in the crushed tortilla chips!
Bake them and voila! Summertime kiddie happiness.
Dip them in some ranch, ketchup, BBQ sauce.
INGREDIENTS
1 (8 oz) tube Pillsbury crescent rolls
4 slices American or cheddar cheese
4 Hot dogs
1 Tablespoon milk
2 cups crushed Food Should Taste Good cheddar tortilla chips
DIRECTIONS
Preheat oven to 375 degrees F.
Unroll the crescent rolls onto a lightly floured work surface. Keep them two rolls together, forming a rectangle. Pinch the perforated edges together.
Lay the cheese in the center of the rectangle. Then place a hot dog on top of the cheese. Fold the short edges over the dog ends. Then roll them up. Pinch the dough together under the hot dogs.
Lightly brush each rolled dog with the milk, then roll in the crushed tortilla chips.
Place on a lightly greased baking sheet and bake for 15 to 20 minutes, or until golden brown and the dough is cooked through.
Serve immediately with ranch, ketchup, BBQ sauce, etc.
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Easy Cheese Enchiladas
Enchiladas are one of those meals that everyone loves.
This recipe for Enchiladas is so simple you can invite your kids to join in. You can use beef or just cheese depending on your mood. The sauce can be a bit messy, so wear an apron!
They are quick, simple to make, and full of fantastic flavor. To give the ho-hum usual a quick and splendid twist, this recipe takes the basic cheese enchilada and amps it up with some inspiration from your favorite ball-park nachos. Topped with all sorts of savory add-ons, these Easy Cheese Enchiladas go from ingredients to eats in less than twenty minutes.
Grab a few basic ingredients: Old El Paso Enchilada sauce, cheese, olives, jalapenos, diced tomatoes, sour cream.
Toss a hearty handful of cheese into the center of a corn or flour tortilla. We love using the fresh tortillas which haven’t yet been browned. They have a soft, thin, chewy texture and cook up well in enchiladas.
Drizzle that sauce! Slather the daylights out of your enchiladas with Old El Paso Enchilada sauce. Seriously, this recipe can’t get any easier, can it?! Give your enchiladas an extra kick of creaminess by schmearing a bit of cream cheese inside your tortillas along with your shredded cheddar.
Top your enchiladas with your favorite nacho toppings. There are no boundaries here. If you like it on top of nachos, you’re going to like it on your enchiladas too!
Bake your enchiladas until the cheese is bubbly and the edges of the tortillas are golden brown. Serve them up with sour cream and your favorite margarita for a truly quick and delicious meal.
Ingredients
6 white corn or flour tortillas
3 cups sharp cheddar cheese, grated
1 can Old El Paso Enchilada Sauce
1/4 cup jalapenos
1/4 cup fresh tomatoes, diced
1/4 cup sliced olives and/or black beans
1/2 cup sour cream
Directions
Top with sour cream and serve with your favorite rice, beans, or margaritas! Enjoy!
Easy Cheese Enchiladas
Enchiladas are one of those meals that everyone loves.
This recipe for Enchiladas is so simple you can invite your kids to join in. You can use beef or just cheese depending on your mood. The sauce can be a bit messy, so wear an apron!
They are quick, simple to make, and full of fantastic flavor. To give the ho-hum usual a quick and splendid twist, this recipe takes the basic cheese enchilada and amps it up with some inspiration from your favorite ball-park nachos. Topped with all sorts of savory add-ons, these Easy Cheese Enchiladas go from ingredients to eats in less than twenty minutes.
Grab a few basic ingredients: Old El Paso Enchilada sauce, cheese, olives, jalapenos, diced tomatoes, sour cream.
Toss a hearty handful of cheese into the center of a corn or flour tortilla. We love using the fresh tortillas which haven’t yet been browned. They have a soft, thin, chewy texture and cook up well in enchiladas.
Drizzle that sauce! Slather the daylights out of your enchiladas with Old El Paso Enchilada sauce. Seriously, this recipe can’t get any easier, can it?! Give your enchiladas an extra kick of creaminess by schmearing a bit of cream cheese inside your tortillas along with your shredded cheddar.
Top your enchiladas with your favorite nacho toppings. There are no boundaries here. If you like it on top of nachos, you’re going to like it on your enchiladas too!
Bake your enchiladas until the cheese is bubbly and the edges of the tortillas are golden brown. Serve them up with sour cream and your favorite margarita for a truly quick and delicious meal.
Ingredients
6 white corn or flour tortillas
3 cups sharp cheddar cheese, grated
1 can Old El Paso Enchilada Sauce
1/4 cup jalapenos
1/4 cup fresh tomatoes, diced
1/4 cup sliced olives and/or black beans
1/2 cup sour cream
Directions
Top with sour cream and serve with your favorite rice, beans, or margaritas! Enjoy!
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Spinach Ravioli (HOLY YUM!!!)
INGREDIENTS:
1 lb. Lean ground beef or ground turkey
2 (12 oz.) cans of Hunt’s Fire Roasted Diced tomatoes
1 (16oz.) can of Hunt’s Spaghetti Sauce
1 (20 oz.) bag of frozen spinach
32 oz. Shredded mozzarella cheese
2 lbs. Cheese Stuffed Ravioli
1) Preheat oven to 400 degrees.
2) Brown the ground meat in a pot large enough to hold the Hunt’s tomatoes and sauce.
3) While meat is browning, thaw spinach.
4) Once meat has been brown, drain and replace back into pot.
5) Add two cans of Fire Roasted Diced Tomatoes and the spaghetti sauce. 6) Mix well with browned meat.
7) Spray cooking spray on a glass casserole dish.
8) Spread some meat sauce mixture on bottom of casserole dish.
9) Place one layer of ravioli down in meat sauce.
10) Spread half the spinach in the cracks between the ravioli.
11) Cover with 16 oz of shredded mozzarella cheese.
12) Repeat steps 8, 9, 10 and 11.
13) Once oven has reached 400 degrees, place dish in oven and bake for 45 minutes.
14) Let stand for 5 minutes before serving.
I thank my children for this idea. One loved the fire roasted tomatoes (with garlic flavor) in some spaghetti sauce I made awhile back. One of my other children loves spinach and mozzarella cheese with bacon pizza. So, I dropped the bacon and mixed the two.
Spinach Ravioli (HOLY YUM!!!)
INGREDIENTS:
1 lb. Lean ground beef or ground turkey
2 (12 oz.) cans of Hunt’s Fire Roasted Diced tomatoes
1 (16oz.) can of Hunt’s Spaghetti Sauce
1 (20 oz.) bag of frozen spinach
32 oz. Shredded mozzarella cheese
2 lbs. Cheese Stuffed Ravioli
1) Preheat oven to 400 degrees.
2) Brown the ground meat in a pot large enough to hold the Hunt’s tomatoes and sauce.
3) While meat is browning, thaw spinach.
4) Once meat has been brown, drain and replace back into pot.
5) Add two cans of Fire Roasted Diced Tomatoes and the spaghetti sauce. 6) Mix well with browned meat.
7) Spray cooking spray on a glass casserole dish.
8) Spread some meat sauce mixture on bottom of casserole dish.
9) Place one layer of ravioli down in meat sauce.
10) Spread half the spinach in the cracks between the ravioli.
11) Cover with 16 oz of shredded mozzarella cheese.
12) Repeat steps 8, 9, 10 and 11.
13) Once oven has reached 400 degrees, place dish in oven and bake for 45 minutes.
14) Let stand for 5 minutes before serving.
I thank my children for this idea. One loved the fire roasted tomatoes (with garlic flavor) in some spaghetti sauce I made awhile back. One of my other children loves spinach and mozzarella cheese with bacon pizza. So, I dropped the bacon and mixed the two.
EXTRA! EXTRA! Join my group NOW to get in on a very special CASH CONTEST running through the month of April! Click here to join and read details in the pinned post!
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Baked Salmon with Avocado Sauce
Ingredients:
6- 6oz Salmon Fillet (skin removed)
3 Tbs fresh chopped dill
1 heaping tsp minced garlic
1/2 cup sour cream
Salt and pepper to taste
2 Tbs lemon juice
1 Tbs Olive oil
1 whole ripened Avocado
Directions:
Pre heat oven to 400°
While oven is heating... Mix together Avocado, chopped dill, garlic, sour cream,lemon juice, and salt and pepper to taste.. and mix with hand mixer until well mixed and refrigerate .
Place salmon pieces in a baking dish and brush both sides liberally with Olive oil and season with salt and pepper.
Place in oven for 10 -12 minutes depending on thickness...remove from oven and top with avocado dip!!
ENJOY!!!
Baked Salmon with Avocado Sauce
Ingredients:
6- 6oz Salmon Fillet (skin removed)
3 Tbs fresh chopped dill
1 heaping tsp minced garlic
1/2 cup sour cream
Salt and pepper to taste
2 Tbs lemon juice
1 Tbs Olive oil
1 whole ripened Avocado
Directions:
Pre heat oven to 400°
While oven is heating... Mix together Avocado, chopped dill, garlic, sour cream,lemon juice, and salt and pepper to taste.. and mix with hand mixer until well mixed and refrigerate .
Place salmon pieces in a baking dish and brush both sides liberally with Olive oil and season with salt and pepper.
Place in oven for 10 -12 minutes depending on thickness...remove from oven and top with avocado dip!!
ENJOY!!!
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How to Make Mini Pies in a Cupcake Tin
Your favorite pie in “mini me” size. So cute, so easy — and so delish!
Oh my goodness. These Mini Pies in a Cupcake Tin may be one of the cutest recipes I’ve ever made!
We here at Tablespoon were inspired by Bella at Adventuress Heart to try making “mini” versions of our favorite pies. And oh my goodness, they turned out to be adorable!
All you need for the quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! These little guys do take a wee bit of time to prep, especially if you are making lattice crusts. But the sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
Here’s the how to:
-Make it easy by starting with two packages of Pillsbury refrigerated pie crusts.
-Roll a single crust out on a flat surface, then use a 4-inch round cookie cutter (or I used a bowl) to cut out 3 circles out of the crust.
-Press each circle into the bottom of a greased muffin tin for the bottom of the pie crust. Repeat with remaining dough until 12 muffin tins are filled.
-Then scoop some of your favorite filling into each crust. I went with cherry this time!
-Use the remaining scraps of dough to make the tops of the pie crusts. You can either cut thin strips to make a lattice top, or cut out small circles (with little slits in them) for traditional crust tops.
-Brush each pie crust with an egg wash.
-Then pop them in the oven for about 25-30 minutes or until they bake up to golden perfection.
-Look how cute they are!!!
-Ok, the lattice crust was my favorite from this batch. But see what you like best — these are too fun!
Mini Pies in a Cupcake Tin
Ingredients
2 (2-count) packages Pillsbury refrigerated pie crusts
4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)
1 egg, whisked
Directions
Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
How to Make Mini Pies in a Cupcake Tin
Your favorite pie in “mini me” size. So cute, so easy — and so delish!
Oh my goodness. These Mini Pies in a Cupcake Tin may be one of the cutest recipes I’ve ever made!
We here at Tablespoon were inspired by Bella at Adventuress Heart to try making “mini” versions of our favorite pies. And oh my goodness, they turned out to be adorable!
All you need for the quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! These little guys do take a wee bit of time to prep, especially if you are making lattice crusts. But the sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
Here’s the how to:
-Make it easy by starting with two packages of Pillsbury refrigerated pie crusts.
-Roll a single crust out on a flat surface, then use a 4-inch round cookie cutter (or I used a bowl) to cut out 3 circles out of the crust.
-Press each circle into the bottom of a greased muffin tin for the bottom of the pie crust. Repeat with remaining dough until 12 muffin tins are filled.
-Then scoop some of your favorite filling into each crust. I went with cherry this time!
-Use the remaining scraps of dough to make the tops of the pie crusts. You can either cut thin strips to make a lattice top, or cut out small circles (with little slits in them) for traditional crust tops.
-Brush each pie crust with an egg wash.
-Then pop them in the oven for about 25-30 minutes or until they bake up to golden perfection.
-Look how cute they are!!!
-Ok, the lattice crust was my favorite from this batch. But see what you like best — these are too fun!
Mini Pies in a Cupcake Tin
Ingredients
2 (2-count) packages Pillsbury refrigerated pie crusts
4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)
1 egg, whisked
Directions
Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
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Orange Dreamsicle Smoothie
Photo & Recipe by Cortney S
Ingredients
2 oranges peeled and separated
1 cup crushed ice
1 cup coconut milk
1 scoop vanilla whey protein powder
1 tsp raw honey
Blend all ingredients in blender till smooth. Enjoy
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Auntie Anne's Style Soft Pretzels
Ingredients:
1 Bag of Kroger Brand Frozen dough - use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
1 stick of salted butter
1 Cup of Cinnamon & Sugar Mixture
Pretzel salt or Large Kosher Sea Salt
1 large Large Cookie Sheet
1/2 cup of Baking Soda
2 cups of Hot Water
Directions:
Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
Preheat oven to 400 and spray baking sheeting with pam
Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about 1/2 cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom.
After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
Bake 8 minutes and turn the pan and bake for another 5 minutes.
Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, ect.
YUMMY!!!
Auntie Anne's Style Soft Pretzels
Ingredients:
1 Bag of Kroger Brand Frozen dough - use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
1 stick of salted butter
1 Cup of Cinnamon & Sugar Mixture
Pretzel salt or Large Kosher Sea Salt
1 large Large Cookie Sheet
1/2 cup of Baking Soda
2 cups of Hot Water
Directions:
Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
Preheat oven to 400 and spray baking sheeting with pam
Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about 1/2 cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom.
After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
Bake 8 minutes and turn the pan and bake for another 5 minutes.
Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, ect.
YUMMY!!!
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Baked Scallops w/ Bacon
Nothing says “flavor” like bacon and the smokey saltiness really accents the sweet flavor of sea scallops. Ask for “dry” scallops at the seafood counter and really thin bacon sliced by the butcher.
I made these beautiful, tasty little suckers before Christmas and am only just now recovering from the bliss so I can tell you about them. I’ve always loved bacon-wrapped scallops, but for some reason this batch was so miraculously miraculous. Maybe it was just that I was filled with Christmas cheer and this made everything taste better. Or maybe that it was that the scallops were especially scallopy or that the bacon was exceptionally bacony.
Or maybe it was that I drizzled the whole thing in melted chili butter, which made me faint and eat four thousand of them.
Or maybe I just love food and become hyperbolic in its presence.
In any event, these things are yummy.
The Cast of Characters: Scallops, bacon, butter, chili powder, and cayenne pepper.
I…love…scallops. Please tell me you do, too. And you’ll notice that these are nice, big suckers. That’s what you want. Because the scallops are big, I’m using thick-cut bacon. But if you’re using some slightly smaller scallops, or if you want your bacon to really cook down, you should use thin bacon instead. The world is your oyster!
Huh huh. Get it?
Cut the bacon pieces in half or thirds (depending on the size of your scallops) and wrap them around the outside of each scallop. While holding the bacon somewhat tautly around the scallop, secure a long toothpick (also known as a short skewer) through the bacon and the scallop to secure it.
And yes. “Tautly” is a word. And the reason I know that is that I just looked it up four seconds ago.
Repeat until all the scallops are done, then you can cook them in either of the following ways:
1. On a roasting pan (one with a drip tray) in a 425-degree oven for 15 to 20 minutes, or until the bacon is sizzling. (You can let it cook as much as you’d like; I kinda like my bacon chewy and not crisp.)
2. On a roasting pan under the broiler for 15 minutes or so, until the bacon is sizzling.
3. Or on the grill, for as long as they take to get to the doneness you want.
Usually, in the time it takes for the bacon to cook, the scallops cook, too. As I said, I like my bacon a little on the chewy side. Feel free to cook yours longer if you’re a normal person.
Note that if you do the broiler or the grill, your skewers will have a tendency to turn black. You can mitigate this if you soak the skewers in water for at least an hour before using them.
But I’m not organized enough to mitigate anything.
I forgot to take a photo of the butter I made, because it was four days before Christmas when I made these and Scotch tape (the purple package, not the green one) was holding my brain together. But here’s what I heated together in a saucepan:
Butter
Plenty of chili powder
Dash of cayenne pepper for heat
Heat it up until it’s all mixed together, the spoon it over the top of the scallops just after removing them from the heat.
These are delish, guys. Perfect for a weekend dinner served with rice or pasta (drizzle a little extra chili butter over the rice/pasta, then sprinkle the whole thing with sliced green onions. Yum) or as an appetizer. Super Bowl scallops, anyone?
Here’s the handy dandy printable!
Ingredients
2 pounds Large Scallops
1/2 pound Bacon, Cut Into Thirds Or Halves
1 stick Butter
2 teaspoons Chili Powder
Dash Of Cayenne
Preparation Instructions
Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer.
Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown
OR
Cook under the broiler for 15 minutes, or until bacon is sizzling and brown
OR
Grill until bacon is sizzling and brown.
Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
Spicy Mac & Cheese Bites
Ingredients
1 box package macaroni and cheese dinner
2 tablespoons butter
3/4 cup pimento cheese spread
2 - 3 tablespoons diced green chilies (I use the canned ones)
2 cups shredded cheddar cheese
2 cups Italian seasoned bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups vegetable oil for frying, or as needed
Directions
Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Makes roughly 24 mac balls!
1cup French dressing
1/2cup mayo
6 slices bacon, cooked and crumbled
1/2 cup aged cheddar diced
2 green onion stalks diced
cook noodles, drain and cool ~ set aside
mix together dressing and mayo
to cooled noodles add bacon cheese, green onions and dressing(s) mix together.
serve cold
Baked Scallops w/ Bacon
Nothing says “flavor” like bacon and the smokey saltiness really accents the sweet flavor of sea scallops. Ask for “dry” scallops at the seafood counter and really thin bacon sliced by the butcher.
I made these beautiful, tasty little suckers before Christmas and am only just now recovering from the bliss so I can tell you about them. I’ve always loved bacon-wrapped scallops, but for some reason this batch was so miraculously miraculous. Maybe it was just that I was filled with Christmas cheer and this made everything taste better. Or maybe that it was that the scallops were especially scallopy or that the bacon was exceptionally bacony.
Or maybe it was that I drizzled the whole thing in melted chili butter, which made me faint and eat four thousand of them.
Or maybe I just love food and become hyperbolic in its presence.
In any event, these things are yummy.
The Cast of Characters: Scallops, bacon, butter, chili powder, and cayenne pepper.
I…love…scallops. Please tell me you do, too. And you’ll notice that these are nice, big suckers. That’s what you want. Because the scallops are big, I’m using thick-cut bacon. But if you’re using some slightly smaller scallops, or if you want your bacon to really cook down, you should use thin bacon instead. The world is your oyster!
Huh huh. Get it?
Cut the bacon pieces in half or thirds (depending on the size of your scallops) and wrap them around the outside of each scallop. While holding the bacon somewhat tautly around the scallop, secure a long toothpick (also known as a short skewer) through the bacon and the scallop to secure it.
And yes. “Tautly” is a word. And the reason I know that is that I just looked it up four seconds ago.
Repeat until all the scallops are done, then you can cook them in either of the following ways:
1. On a roasting pan (one with a drip tray) in a 425-degree oven for 15 to 20 minutes, or until the bacon is sizzling. (You can let it cook as much as you’d like; I kinda like my bacon chewy and not crisp.)
2. On a roasting pan under the broiler for 15 minutes or so, until the bacon is sizzling.
3. Or on the grill, for as long as they take to get to the doneness you want.
Usually, in the time it takes for the bacon to cook, the scallops cook, too. As I said, I like my bacon a little on the chewy side. Feel free to cook yours longer if you’re a normal person.
Note that if you do the broiler or the grill, your skewers will have a tendency to turn black. You can mitigate this if you soak the skewers in water for at least an hour before using them.
But I’m not organized enough to mitigate anything.
I forgot to take a photo of the butter I made, because it was four days before Christmas when I made these and Scotch tape (the purple package, not the green one) was holding my brain together. But here’s what I heated together in a saucepan:
Butter
Plenty of chili powder
Dash of cayenne pepper for heat
Heat it up until it’s all mixed together, the spoon it over the top of the scallops just after removing them from the heat.
These are delish, guys. Perfect for a weekend dinner served with rice or pasta (drizzle a little extra chili butter over the rice/pasta, then sprinkle the whole thing with sliced green onions. Yum) or as an appetizer. Super Bowl scallops, anyone?
Here’s the handy dandy printable!
Ingredients
2 pounds Large Scallops
1/2 pound Bacon, Cut Into Thirds Or Halves
1 stick Butter
2 teaspoons Chili Powder
Dash Of Cayenne
Preparation Instructions
Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer.
Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown
OR
Cook under the broiler for 15 minutes, or until bacon is sizzling and brown
OR
Grill until bacon is sizzling and brown.
Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
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Pizza Melts
Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce.
“Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce or ranch dressing. Our favorite dip for these melts is ranch dressing with blue cheese crumbles.”
Ingredients
2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) packages pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)
Directions
Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12×9-inch rectangle, firmly pressing perforations to seal.
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12×9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
Pizza Melts
Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce.
“Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce or ranch dressing. Our favorite dip for these melts is ranch dressing with blue cheese crumbles.”
Ingredients
2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) packages pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)
Directions
Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12×9-inch rectangle, firmly pressing perforations to seal.
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12×9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
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Italian Stuffed Eggplant!
Ingredients:
2 medium firm eggplants , bottom cut off then cut vertically, 75% flesh cut out
½ red bell pepper chopped
¼ white onion chopped
1 medium carrot, diced
2 cloves garlic minced
6 oz. tomato paste
8 oz. sliced mushrooms
1/8 cup water
4 tablespoons oil, plus a bit extra for big eggplant pieces
1/3 cup parmesan
2 teaspoons dried basil
Fresh basil for garnish
Heat oven to 350 degrees.
1)Put eggplant flesh side down on cookie sheet, drizzle a little olive oil over skin side
and cook for 15 minutes
2)Heat 2 tablespoon oil in medium high pan. Add peppers, carrots, onions and cook 5-8 minutes stirring
3)Add mushrooms, put lid on and cook 10 minutes. Stir after 5, add salt and pepper
4)Remove veg mixture and put into bowl to cool enough for handling
5)Return pan to medium high heat, add remaining 2 tablespoon oil, stir fry eggplant for 3-4 minutes. Pan must be hot so that eggplant does not soak up oil.
6)Add garlic to eggplant and cook additional 2 minutes. Remove from heat and add to veggie bowl.
7)Return pan to medium high heat add tomato paste and dried basil, stir and add water. Scrape bits off bottom of pan. Add salt and heat to warm. Add to veggie bowl and completely incorporate.
8)Turn eggplant shells skin side down and fill with veggie mixture
9)Top with parmesan and back for 10 minutes and check for doneness. Cheese should be bubbly and brown. Garnish with basil.
Serve with a side salad for a wonderful vegetarian meal!
Enjoy
I made these a couple of weeks ago for my son. Everyone absolutely loved them, and they are so easy to make. But you might want to make a lot, because it is really hard to eat just one.
Cook time: 15 Min Prep time: 10 Min Serves: 12
Ingredients
1 can(s) refrigerated pizza crust dough
1 c pizza cheese blend, shredded
1/2 c parmesan cheese
1 pkg sliced pepperoni, chopped
1/2 c spaghetti sauce, meatless
Directions
1. Unroll pizza crust on a cutting board. Spread curst into a 12×9 inch rectangle. Sprinkle with cheese and pepperoni.
2. Roll up, starting with long side. Moisten edge with water and pinch seam to seal. Cut into 1 inch wide slices and place 1 inch apart in a lightly greased 15×10 inch pan. Flatten pinwheels slightly.
3. Bake at 400 degrees for 12 to 14 minutes or until golden. Serve immediately with warm spaghetti sauce (for dipping).
Italian Stuffed Eggplant!
Ingredients:
2 medium firm eggplants , bottom cut off then cut vertically, 75% flesh cut out
½ red bell pepper chopped
¼ white onion chopped
1 medium carrot, diced
2 cloves garlic minced
6 oz. tomato paste
8 oz. sliced mushrooms
1/8 cup water
4 tablespoons oil, plus a bit extra for big eggplant pieces
1/3 cup parmesan
2 teaspoons dried basil
Fresh basil for garnish
Heat oven to 350 degrees.
1)Put eggplant flesh side down on cookie sheet, drizzle a little olive oil over skin side
and cook for 15 minutes
2)Heat 2 tablespoon oil in medium high pan. Add peppers, carrots, onions and cook 5-8 minutes stirring
3)Add mushrooms, put lid on and cook 10 minutes. Stir after 5, add salt and pepper
4)Remove veg mixture and put into bowl to cool enough for handling
5)Return pan to medium high heat, add remaining 2 tablespoon oil, stir fry eggplant for 3-4 minutes. Pan must be hot so that eggplant does not soak up oil.
6)Add garlic to eggplant and cook additional 2 minutes. Remove from heat and add to veggie bowl.
7)Return pan to medium high heat add tomato paste and dried basil, stir and add water. Scrape bits off bottom of pan. Add salt and heat to warm. Add to veggie bowl and completely incorporate.
8)Turn eggplant shells skin side down and fill with veggie mixture
9)Top with parmesan and back for 10 minutes and check for doneness. Cheese should be bubbly and brown. Garnish with basil.
Serve with a side salad for a wonderful vegetarian meal!
Enjoy
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Cheesy Pepperoni Twist Rolls
Cheesy Pepperoni Twist Rolls: I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!
Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine
Ingredients:
Frozen bread dough *homemade is fine as well*
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
Pepperoni PinwheelsCheesy Pepperoni Twist Rolls
Cheesy Pepperoni Twist Rolls: I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!
Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine
Ingredients:
Frozen bread dough *homemade is fine as well*
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
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Cheesy Zucchini Arugula Onion Flatbread
This is a version with more cheese, and arugula, I saw the recipe for Cheesy-Zucchini-And-Red-Onion-Flatbread, and to my taste, it needs more cheese. I love cheese any of them. The bladed arugula and cheese with a twist gives the blend of flavors is exquisite. Add a touch of olive and .. boccato di cardinale!
yield 4 to 6 servings
Ingredients
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
1/2 cup mozzarella cheese
1 small red onion
1 small tomato (cubes)
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
10-15 leaves of arugula
Olive oil
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray.
Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of Parmesan
Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini.
Arrange 1 more row of zucchini alongside onion .
Sprinkle the chopped tomato on whole preparation add mozzarella cheese
Brush vegetables with oil; sprinkle with salt, pepper … Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with arugula and olive oil.
Cheesy Zucchini Arugula Onion Flatbread
This is a version with more cheese, and arugula, I saw the recipe for Cheesy-Zucchini-And-Red-Onion-Flatbread, and to my taste, it needs more cheese. I love cheese any of them. The bladed arugula and cheese with a twist gives the blend of flavors is exquisite. Add a touch of olive and .. boccato di cardinale!
yield 4 to 6 servings
Ingredients
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
1/2 cup mozzarella cheese
1 small red onion
1 small tomato (cubes)
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
10-15 leaves of arugula
Olive oil
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray.
Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of Parmesan
Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini.
Arrange 1 more row of zucchini alongside onion .
Sprinkle the chopped tomato on whole preparation add mozzarella cheese
Brush vegetables with oil; sprinkle with salt, pepper … Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with arugula and olive oil.
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I made these a couple of weeks ago for my son. Everyone absolutely loved them, and they are so easy to make. But you might want to make a lot, because it is really hard to eat just one.
Cook time: 15 Min Prep time: 10 Min Serves: 12
Ingredients
1 can(s) refrigerated pizza crust dough
1 c pizza cheese blend, shredded
1/2 c parmesan cheese
1 pkg sliced pepperoni, chopped
1/2 c spaghetti sauce, meatless
Directions
1. Unroll pizza crust on a cutting board. Spread curst into a 12×9 inch rectangle. Sprinkle with cheese and pepperoni.
2. Roll up, starting with long side. Moisten edge with water and pinch seam to seal. Cut into 1 inch wide slices and place 1 inch apart in a lightly greased 15×10 inch pan. Flatten pinwheels slightly.
3. Bake at 400 degrees for 12 to 14 minutes or until golden. Serve immediately with warm spaghetti sauce (for dipping).
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How to Make Corned Beef in the Slow Cooker
Had a corned beef dinner at our son's over St. Pattys day and had forgotten how much I like it! Here is an awesome slow cooker recipe!
I have to tell you something else. Before this, I wasn’t even 100% sure what in fact made corned beef corned beef. What is this corning process you speak of? And does it involve middle of the night leprechaun moon walking? Because I’m thinking it should.
But seriously, any opportunity to eat something with the word corned in front of it, where do I sign up? Haaaa mean, right?
The cool thing about this beef of the corned variety, is that you buy it already corned! You don’t have to corn jack. Corning = finito. I like that. You basically throw a bunch of stuff in a slow cooker and live your life to the fullest for the next 4 hours. I like that too.
Let’s get corned!
-Start by throwing a quartered potato, a quartered onion, a couple of carrots and celery stalks into a slow cooker.
-Then place your corned beef brisket and all the pickling spices that comes with it right on top. Now pour that stock over the whole shebang. You don’t have to salt and pepper this because that’s the magic of corrrrrniiiiinnnggg. (also, toss a bay leaf in!)
-This is about 4 hours later. Oh my face. Some kind of wonderful.
-Then you’ll just remove the brisket with tongs and place it on a cutting board. Find the grain and thinly slice against it. Look at that color. And it’s so fall-apart tender you won’t BELIEVE your life.
-You can discard the solids in the slow cooker, but reserve about a cup of the broth. You’ll be so happy you did.
Serve the sliced corned beef with any sides you like! You can go the traditional route with cabbage and veggies. Or a roll. Or whatevs! It all works. Just remember to pour that broth over the beef ohhhhhhhhh my.
Yeah, I really like it.
Slow Cooker Corned Beef
Ingredients
1 large potato, quartered
1 large white onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
2 1/2 pounds corned beef brisket, with the pickling spices
4 cups chicken stock (or water)
1 dried bay leaf
Directions
Place all the ingredients in a slow cooker and cook on high for 4 hours.
Remove brisket from slow cooker and carve thin slices against the grain.
Discard vegetable solids from the slow cooker, but keep about a cup of the broth.
Serve corned beef with any sides you prefer. Lightly pour the broth over the beef.
Waffles make me happy. Just the word “waffle” makes me happy.
People who waffle don’t make me so happy. But eating waffles does. Especially when they’re in cake form, like this Black Forest Cherry Waffle Cake. What the what? That’s what I said.
I’ll come right out and say it — I’ve never eaten a waffle cake before. But something told me that the idea was a good one, so I went for it. And ermagerd, was it a good one! Layers of chocolate waffles and fresh whipped cream and dark sweet cherries with a dark chocolate ganache on top? MAMA. I don’t think I could ever eat waffles any other way again.
You know what else is awesome about waffle cake, other than the fact that it tastes absolutely scrumptious? The fact that it takes T-minus 30 minutes to put together from start to finish. IT’S MAGIC. Also a leetle dangerous, because this girl loves her cake. Anywayyyyzz…
Ingredients
FOR THE WAFFLES –
2 cups Bisquick baking mix
1 1/3 cups milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons vegetable oil
1 egg
1 bag (12 oz) frozen sweet cherries, thawed OR fresh cherries
fresh mint leaves, for garnish
FOR THE WHIPPED CREAM –
1 cup heavy cream
2 tablespoons granulated sugar
FOR THE GANACHE –
1/2 cup heavy cream
6 ounces semi-sweet chocolate chips
Directions
Heat waffle iron. In a large bowl, whisk together Bisquick, milk, sugar, cocoa powder, vegetable oil and egg just until smooth.
Lightly spray top and bottom grids of waffle iron with cooking spray. Carefully ladle 1/2 cup batter into the center of the iron; close and cook until done according to waffle iron or when the iron is no longer steaming. Carefully remove waffle from iron and set aside. Repeat with remaining batter. Let waffles cool completely.
In a large bowl or bowl of a stand mixer, whisk together heavy cream and sugar on high until stiff peaks form, about 5 minutes.
Stack two waffles on a serving plate. Top with half of the whipped cream, then a layer of cherries. Top with two more waffles. Top with remaining whipped cream and another layer of cherries. Top with remaining waffles.
In a small saucepan over medium heat, bring heavy cream to a boil. Pour over chocolate chips in a bowl and whisk vigorously until a smooth ganache forms. Cool slightly, then spoon over the top of the waffle cake. Top with remaining cherries and garnish with mint leaves.
How to Make Corned Beef in the Slow Cooker
Had a corned beef dinner at our son's over St. Pattys day and had forgotten how much I like it! Here is an awesome slow cooker recipe!
I have to tell you something else. Before this, I wasn’t even 100% sure what in fact made corned beef corned beef. What is this corning process you speak of? And does it involve middle of the night leprechaun moon walking? Because I’m thinking it should.
But seriously, any opportunity to eat something with the word corned in front of it, where do I sign up? Haaaa mean, right?
The cool thing about this beef of the corned variety, is that you buy it already corned! You don’t have to corn jack. Corning = finito. I like that. You basically throw a bunch of stuff in a slow cooker and live your life to the fullest for the next 4 hours. I like that too.
Let’s get corned!
-Start by throwing a quartered potato, a quartered onion, a couple of carrots and celery stalks into a slow cooker.
-Then place your corned beef brisket and all the pickling spices that comes with it right on top. Now pour that stock over the whole shebang. You don’t have to salt and pepper this because that’s the magic of corrrrrniiiiinnnggg. (also, toss a bay leaf in!)
-This is about 4 hours later. Oh my face. Some kind of wonderful.
-Then you’ll just remove the brisket with tongs and place it on a cutting board. Find the grain and thinly slice against it. Look at that color. And it’s so fall-apart tender you won’t BELIEVE your life.
-You can discard the solids in the slow cooker, but reserve about a cup of the broth. You’ll be so happy you did.
Serve the sliced corned beef with any sides you like! You can go the traditional route with cabbage and veggies. Or a roll. Or whatevs! It all works. Just remember to pour that broth over the beef ohhhhhhhhh my.
Yeah, I really like it.
Slow Cooker Corned Beef
Ingredients
1 large potato, quartered
1 large white onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
2 1/2 pounds corned beef brisket, with the pickling spices
4 cups chicken stock (or water)
1 dried bay leaf
Directions
Place all the ingredients in a slow cooker and cook on high for 4 hours.
Remove brisket from slow cooker and carve thin slices against the grain.
Discard vegetable solids from the slow cooker, but keep about a cup of the broth.
Serve corned beef with any sides you prefer. Lightly pour the broth over the beef.
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Black Forest Cherry Waffle CakeWaffles make me happy. Just the word “waffle” makes me happy.
People who waffle don’t make me so happy. But eating waffles does. Especially when they’re in cake form, like this Black Forest Cherry Waffle Cake. What the what? That’s what I said.
I’ll come right out and say it — I’ve never eaten a waffle cake before. But something told me that the idea was a good one, so I went for it. And ermagerd, was it a good one! Layers of chocolate waffles and fresh whipped cream and dark sweet cherries with a dark chocolate ganache on top? MAMA. I don’t think I could ever eat waffles any other way again.
You know what else is awesome about waffle cake, other than the fact that it tastes absolutely scrumptious? The fact that it takes T-minus 30 minutes to put together from start to finish. IT’S MAGIC. Also a leetle dangerous, because this girl loves her cake. Anywayyyyzz…
Ingredients
FOR THE WAFFLES –
2 cups Bisquick baking mix
1 1/3 cups milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons vegetable oil
1 egg
1 bag (12 oz) frozen sweet cherries, thawed OR fresh cherries
fresh mint leaves, for garnish
FOR THE WHIPPED CREAM –
1 cup heavy cream
2 tablespoons granulated sugar
FOR THE GANACHE –
1/2 cup heavy cream
6 ounces semi-sweet chocolate chips
Directions
Heat waffle iron. In a large bowl, whisk together Bisquick, milk, sugar, cocoa powder, vegetable oil and egg just until smooth.
Lightly spray top and bottom grids of waffle iron with cooking spray. Carefully ladle 1/2 cup batter into the center of the iron; close and cook until done according to waffle iron or when the iron is no longer steaming. Carefully remove waffle from iron and set aside. Repeat with remaining batter. Let waffles cool completely.
In a large bowl or bowl of a stand mixer, whisk together heavy cream and sugar on high until stiff peaks form, about 5 minutes.
Stack two waffles on a serving plate. Top with half of the whipped cream, then a layer of cherries. Top with two more waffles. Top with remaining whipped cream and another layer of cherries. Top with remaining waffles.
In a small saucepan over medium heat, bring heavy cream to a boil. Pour over chocolate chips in a bowl and whisk vigorously until a smooth ganache forms. Cool slightly, then spoon over the top of the waffle cake. Top with remaining cherries and garnish with mint leaves.
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Mini Chicken Parmesan Meatloaf Cupcake
-Grab some chicken, some diced red bells, onions, garlic, panko, parmesan, mozzarella, oregano, an egg, and some Muir Glen marinara.
-First of all, make your crunchy topping. Mix together the panko, half the parm, and a little bit of olive oil. Mmmmm.
-Then, in a bigger bowl, lightly beat the egg, and then add pretty much everything else! (sans the marinara)
-Mix her all up up up.
-Then, this is fun. Spoon a few tablespoons of the chicken mixture into a lightly coated muffin tin. Then nestle those little cheese cubes down in the center of the mixture!
-Press the meat on top to cover the cheese, then sprinkle your crunchy panko topping on the tops of all the “cupcakes.”
-Then seriously, you bake it for about 30, and this is what you giiiiiiiit, boyyyyyy. Serve it with warmed marinara, and holy babies look at that cheese. 35 pounds
INGREDIENTS
1 cup panko
1/2 cup Parmesan cheese
1 tablespoon extra-virgin olive oil
1 egg
1 pound ground chicken breast (or dark meat)
1/2 cup diced red bell pepper
1/2 cup diced white onion
2 cloves garlic, minced
1 tablespoon dried oregano
6 fresh basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 cups Muir Glen marinara sauce
DIRECTIONS
Preheat oven to 400 F.
In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
In the meantime, warm the marinara sauce in a small saucepan.
Serve meatloaf cupcakes with warmed marinara.
Mini Chicken Parmesan Meatloaf Cupcake
-Grab some chicken, some diced red bells, onions, garlic, panko, parmesan, mozzarella, oregano, an egg, and some Muir Glen marinara.
-First of all, make your crunchy topping. Mix together the panko, half the parm, and a little bit of olive oil. Mmmmm.
-Then, in a bigger bowl, lightly beat the egg, and then add pretty much everything else! (sans the marinara)
-Mix her all up up up.
-Then, this is fun. Spoon a few tablespoons of the chicken mixture into a lightly coated muffin tin. Then nestle those little cheese cubes down in the center of the mixture!
-Press the meat on top to cover the cheese, then sprinkle your crunchy panko topping on the tops of all the “cupcakes.”
-Then seriously, you bake it for about 30, and this is what you giiiiiiiit, boyyyyyy. Serve it with warmed marinara, and holy babies look at that cheese. 35 pounds
INGREDIENTS
1 cup panko
1/2 cup Parmesan cheese
1 tablespoon extra-virgin olive oil
1 egg
1 pound ground chicken breast (or dark meat)
1/2 cup diced red bell pepper
1/2 cup diced white onion
2 cloves garlic, minced
1 tablespoon dried oregano
6 fresh basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 cups Muir Glen marinara sauce
DIRECTIONS
Preheat oven to 400 F.
In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
In the meantime, warm the marinara sauce in a small saucepan.
Serve meatloaf cupcakes with warmed marinara.
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Black Bean Dip
Ingredients:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small jalapeño, seeds removed and diced
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Blend all together in food processor or blender until smooth, serve.
Black Bean Dip
Ingredients:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small jalapeño, seeds removed and diced
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Blend all together in food processor or blender until smooth, serve.
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Spicy Mac & Cheese Bites
Ingredients
1 box package macaroni and cheese dinner
2 tablespoons butter
3/4 cup pimento cheese spread
2 - 3 tablespoons diced green chilies (I use the canned ones)
2 cups shredded cheddar cheese
2 cups Italian seasoned bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups vegetable oil for frying, or as needed
Directions
Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Makes roughly 24 mac balls!
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Bacon & Gouda Artisan Breakfast Sandwich
Bacon & Gouda Artisan Breakfast Sandwich is an incredible warm menu item available at Starbucks that you can make at home. I love to grab breakfast on my way to work, but sometimes that is very expensive to do day after day, you can make these sandwiches at home.
Serves: 2
Ingredients
2 ciabatta rolls
6 large eggs
1/4 cup of half and half or milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
6 slices of cooked bacon
2 slides of Gouda cheese
Instructions
Crack six eggs into a medium sized bowl. Add half and half to both and whisk eggs until they are creamy. Season eggs with salt and pepper. Place butter into skillet over low heat when the butter has melted place beaten eggs into the skillet. Cook eggs stirring occasionally so that eggs are cooked thoroughly. Remove skillet from stove.
Prepare sandwiches by cutting the rolls, adding 1/2 of the eggs to the bottom roll, then add 3 slices of cooked bacon, add cheese slide, and top with the top of the roll.
You can wrap these in plastic wrap, they will take about a minute to reheat in the microwave.
375g cooked and cooled pasta...I usually use catelli vegetable fusilli, but this time I used macaroni!Bacon & Gouda Artisan Breakfast Sandwich
Bacon & Gouda Artisan Breakfast Sandwich is an incredible warm menu item available at Starbucks that you can make at home. I love to grab breakfast on my way to work, but sometimes that is very expensive to do day after day, you can make these sandwiches at home.
Serves: 2
Ingredients
2 ciabatta rolls
6 large eggs
1/4 cup of half and half or milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
6 slices of cooked bacon
2 slides of Gouda cheese
Instructions
Crack six eggs into a medium sized bowl. Add half and half to both and whisk eggs until they are creamy. Season eggs with salt and pepper. Place butter into skillet over low heat when the butter has melted place beaten eggs into the skillet. Cook eggs stirring occasionally so that eggs are cooked thoroughly. Remove skillet from stove.
Prepare sandwiches by cutting the rolls, adding 1/2 of the eggs to the bottom roll, then add 3 slices of cooked bacon, add cheese slide, and top with the top of the roll.
You can wrap these in plastic wrap, they will take about a minute to reheat in the microwave.
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French Toast Roll-Ups
French Toast Roll-Ups
If someone told me I had to choose three things to eat exclusively, they would be: french fries, french toast sticks, and the McGriddle from McDonald’s.
I realize you may never read another one of my food posts again after that proclamation but it is the truth. With that being said, I decided to come up with a way to make french toast sticks without actually deep frying my breakfast.
So I came up with a french toast roll-up. Here are the steps to take for this hand-held delicious breakfast (or any meal of the day)
French Toast Roll-Ups
serves 18
Ingredients
1 (8 ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white bread
1 tablespoon ground cinnamon
3 tablespoons butter, melted
Instructions
1-In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2-Cut the crust off each slice of bread then roll out each slice with a rolling pin.
3-Spread the cheese mixture over the bread, distributing evenly.
4-Roll up each slice jelly roll-style and place seam side down on a baking sheet.
5-In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
6-Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
7-Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
8-Cover and freeze for at least 2 hours, or up to 2 months.
9-Just before serving, preheat the oven to 400°F.
10-Bake the roll-ups for 10 to 12 minutes, or until golden brown.
French Toast Roll-Ups
French Toast Roll-Ups
If someone told me I had to choose three things to eat exclusively, they would be: french fries, french toast sticks, and the McGriddle from McDonald’s.
I realize you may never read another one of my food posts again after that proclamation but it is the truth. With that being said, I decided to come up with a way to make french toast sticks without actually deep frying my breakfast.
So I came up with a french toast roll-up. Here are the steps to take for this hand-held delicious breakfast (or any meal of the day)
French Toast Roll-Ups
serves 18
Ingredients
1 (8 ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white bread
1 tablespoon ground cinnamon
3 tablespoons butter, melted
Instructions
1-In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2-Cut the crust off each slice of bread then roll out each slice with a rolling pin.
3-Spread the cheese mixture over the bread, distributing evenly.
4-Roll up each slice jelly roll-style and place seam side down on a baking sheet.
5-In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
6-Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
7-Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
8-Cover and freeze for at least 2 hours, or up to 2 months.
9-Just before serving, preheat the oven to 400°F.
10-Bake the roll-ups for 10 to 12 minutes, or until golden brown.
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Breakfast Burritos Copycat from McDonald’s
This famous food chain begun offered breakfast back in the late seventies, shortly after introducing the Egg McMuffin. The company quickly realized the potential of a quick, drive-thru breakfast, and developed several breakfast selections. The Breakfast Burrito was introduced in 1991, and nowadays, one out of every four breakfasts eaten on the is from McDonald’s.
Ingredients:
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chili (canned)
4 eggs, beaten
salt
pepper
4 (8 inch) flour tortillas
4 slices American cheese
Directions:
1 Preheat a skillet over medium heat.
2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).
12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
14 Makes 4 burritos.
Breakfast Burritos Copycat from McDonald’s
This famous food chain begun offered breakfast back in the late seventies, shortly after introducing the Egg McMuffin. The company quickly realized the potential of a quick, drive-thru breakfast, and developed several breakfast selections. The Breakfast Burrito was introduced in 1991, and nowadays, one out of every four breakfasts eaten on the is from McDonald’s.
Ingredients:
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chili (canned)
4 eggs, beaten
salt
pepper
4 (8 inch) flour tortillas
4 slices American cheese
Directions:
1 Preheat a skillet over medium heat.
2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).
12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
14 Makes 4 burritos.
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Lemony Lemon Brownies
Oh this looks yummy, and a springy twist on Brownies! Save (share) to your own page if you want to find easily again.
Ingredients:
3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar
Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.
The ultimate crowd-pleaser, my recipe for Heavenly Cheese Danish is an easy treat to be enjoyed for breakfast, dessert or any time of day.
Once out of the oven, golden and crispy on top and drizzled with glaze, you will be amazed at the finished danish that truly tastes better than a bakery. Make this for your family and friends – I guarantee you’ll be making your second one shortly after!
(About 8 servings)
Ingredients:
1 (8 ounce) package of cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 tube of crescent rolls (original flavor)
1/2 cup vanilla frosting (I used Betty Crocker), for the icing on the cheese danish
Directions:
Preheat the oven to 375 degrees F.
In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour. Set it aside.
Line a baking pan with tin foil, grease it, and set it aside.
Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up width wise.
Press the edges together to even them out and seal any holes.
Cut 1/2 inch wide diagonal strips on each side of the dough.
Spread the cream cheese filling down the center of the dough, leaving 2 to 3 inches on either side.
Fold the 1/2 inch wide dough strips up and over the filling, alternating sides so it looks like a braided pattern.
Bake in the preheated oven for 20-25 minutes or until the filling is set and the dough is golden brown.
Let the danish cool on the baking pan (about 15 minutes).
In a small bowl, microwave the vanilla frosting for 15 to 30 seconds and drizzle the icing over the danish and serve.
Store in an air tight container in the refrigerator.
Cheesy Scalloped Potatoes
These potatoes are the awesome. For real. I love them, and I could eat way, WAY too many of them if I allowed myself. Which I did, the morning after I made these, when I ate the leftovers for breakfast. Cheesy potatoes are a breakfast food, right?
These are incredibly simple to throw together, and then its just bake & eat. Very easy.
Start by melting some butter in a sauce pan.
When the butter is melted add the flour and whisk in until combined. Let this cook a bit over low heat, stirring frequently, until it starts to look a little golden. You want a developed roux if you want what you are adding to it to be flavorful.
When that’s nice and golden and delicious, add in the milk. About 3 cups. Let it cook a bit, stirring stirring and stirring some more over medium-low heat, until it thickens up.
Now add in a tsp of dry mustard. Add in 1/2 tsp of salt. A few shakes of pepper. 1 tsp of A-1 steak sauce. Stir this all up well and turn the heat down as low as it’ll go.
If you haven’t already, peel and thinly slice 6-7 medium sized potatoes. I use my awesome Pampered Chef Mandolin or my slicer on my mixer. Makes the slicing much faster, thinner, and more uniform. You could use frozen hashbrowns for this if you really wanted to. I don’t, but you certainly could!
When the potatoes are sliced, lay ? of them them down evenly in a greased or pammed casserole dish. Now take a few handfuls of cheese and toss this on the potatoes.
Pour about ? of the milk mixture over the potatoes and shake the pan around a bit to make sure to get the cheesy rouxy goodness everywhere. Now top it with another layer of potatoes.
Then add more cheese and sauce.
Bake the whole thing at 350 until the potatoes are tender, the cheese is melty, and you can’t resist any longer. It’ll take about 35-45 minutes.
Now wait until they won’t burn your mouth horribly, then eat. I served these with our pulled pork sandwiches. I also serve them with a ham dinner, and a few other things.
Cheesy Scalloped Potatoes
Ingredients
1/3 cup butter + 1 TBSP butter
1/3 cup flour
3 cups milk
1 tsp dry mustard
1/2 tsp salt
a few shakes pepper
1 tsp A-1 steak sauce
6-7 medium sized potatoes potatoes
3-4 cups cheddar & colby jack cheese
Instructions
1. Melt butter. Add flour and stir while cooking over low heat until golden brown. Add milk. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low.
2. Peel and slice potatoes into thin, even ovals. Lay into a greased or pammed 10×13 pan. Pour sauce over potatoes. You may not need it all. Reserve extra for mac-n-cheese tomorrow. Sprinkle cheddar cheese over top.
3. Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.
Lemony Lemon Brownies
Oh this looks yummy, and a springy twist on Brownies! Save (share) to your own page if you want to find easily again.
Ingredients:
3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar
Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.
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Cinnamon Sugar Pull-Apart Muffins
Like your favorite sweet pull-apart loaf, these individual muffins have layers of buttery cinnamon sugar to peel off and nibble to your heart’s content.
Sunday mornings are a little less fast paced around here — the only morning of the week that I actually have time to indulge in a breakfast besides cereal. So I thought, why not try these Cinnamon Sugar Pull-Apart Muffins for a Sunday morning treat?
One of life’s greatest pleasures is pulling warm bread apart. Mmm … these muffins have layers of warm buttery bread sprinkled with a cinnamon sugar mixture. Each muffin has intricate layers just begging to be devoured.
Pillsbury Simply Rustic French Bread
You could totally make your own bread dough to start. But why? I used a package of Pillsbury Simply Rustic French Bread dough to start out these muffins fast and easy.
Make slits in bread dough.
I made small markings in the dough so I would know where to cut and to make sure all of the pieces were uniform in size.
Make discs of dough.
Using a very sharp knife, cut each slit into a slice of dough.
Roll out each disc.
Roll out each disc of dough on wax paper. The more surface area we have the more butter and cinnamon sugar we can incorporate into these.
Brush dough discs with melted butter.
Brush each disc with browned butter. Browned butter has a nutty taste and adds so much more than just regular melted butter. Once you’ve had browned butter you’ll try to find a way to use it in everything.
Sprinkle with cinnamon sugar.
Sprinkle the dough generously with your cinnamon sugar mixture. The mixture seeps into all of the cracks and crevasses when baking, making some major magic happen.
Stack the sugared dough discs and cut the stack in half.
Stack about 5-6 discs together and cut them down the middle. We want to put the cut side down here so that the pretty edges are showing up top.
Cinnamon Sugar Pull-Apart Muffins ready to eat!
After they’ve baked you have layers and layers of cinnamon sugar bread all in one little muffin. It’s really hard to eat just one!
CINNAMON SUGAR PULL APART MUFFINS
Adapted from JOY THE BAKER and Tease-spoon of Sugar
Makes 6 muffins
Ingredients
Pillsbury Simply Rustic French Bread dough
1/2 stick of butter
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Directions
Preheat oven to 350ºF.
In a small skillet, brown butter over medium-low heat, about 5 minutes. You know the butter is browned when it turns a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
In a bowl, combine the sugar, cinnamon, and nutmeg.
To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
**This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
Bake muffins for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove. Enjoy!!
Easy Cheese Danish RecipeCinnamon Sugar Pull-Apart Muffins
Like your favorite sweet pull-apart loaf, these individual muffins have layers of buttery cinnamon sugar to peel off and nibble to your heart’s content.
Sunday mornings are a little less fast paced around here — the only morning of the week that I actually have time to indulge in a breakfast besides cereal. So I thought, why not try these Cinnamon Sugar Pull-Apart Muffins for a Sunday morning treat?
One of life’s greatest pleasures is pulling warm bread apart. Mmm … these muffins have layers of warm buttery bread sprinkled with a cinnamon sugar mixture. Each muffin has intricate layers just begging to be devoured.
Pillsbury Simply Rustic French Bread
You could totally make your own bread dough to start. But why? I used a package of Pillsbury Simply Rustic French Bread dough to start out these muffins fast and easy.
Make slits in bread dough.
I made small markings in the dough so I would know where to cut and to make sure all of the pieces were uniform in size.
Make discs of dough.
Using a very sharp knife, cut each slit into a slice of dough.
Roll out each disc.
Roll out each disc of dough on wax paper. The more surface area we have the more butter and cinnamon sugar we can incorporate into these.
Brush dough discs with melted butter.
Brush each disc with browned butter. Browned butter has a nutty taste and adds so much more than just regular melted butter. Once you’ve had browned butter you’ll try to find a way to use it in everything.
Sprinkle with cinnamon sugar.
Sprinkle the dough generously with your cinnamon sugar mixture. The mixture seeps into all of the cracks and crevasses when baking, making some major magic happen.
Stack the sugared dough discs and cut the stack in half.
Stack about 5-6 discs together and cut them down the middle. We want to put the cut side down here so that the pretty edges are showing up top.
Cinnamon Sugar Pull-Apart Muffins ready to eat!
After they’ve baked you have layers and layers of cinnamon sugar bread all in one little muffin. It’s really hard to eat just one!
CINNAMON SUGAR PULL APART MUFFINS
Adapted from JOY THE BAKER and Tease-spoon of Sugar
Makes 6 muffins
Ingredients
Pillsbury Simply Rustic French Bread dough
1/2 stick of butter
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Directions
Preheat oven to 350ºF.
In a small skillet, brown butter over medium-low heat, about 5 minutes. You know the butter is browned when it turns a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
In a bowl, combine the sugar, cinnamon, and nutmeg.
To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
**This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
Bake muffins for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove. Enjoy!!
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The ultimate crowd-pleaser, my recipe for Heavenly Cheese Danish is an easy treat to be enjoyed for breakfast, dessert or any time of day.
Once out of the oven, golden and crispy on top and drizzled with glaze, you will be amazed at the finished danish that truly tastes better than a bakery. Make this for your family and friends – I guarantee you’ll be making your second one shortly after!
(About 8 servings)
Ingredients:
1 (8 ounce) package of cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 tube of crescent rolls (original flavor)
1/2 cup vanilla frosting (I used Betty Crocker), for the icing on the cheese danish
Directions:
Preheat the oven to 375 degrees F.
In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour. Set it aside.
Line a baking pan with tin foil, grease it, and set it aside.
Unroll the crescent rolls, leaving the crescents in rectangles. On the greased baking pan, lay the crescent roll rectangles together, lining them up width wise.
Press the edges together to even them out and seal any holes.
Cut 1/2 inch wide diagonal strips on each side of the dough.
Spread the cream cheese filling down the center of the dough, leaving 2 to 3 inches on either side.
Fold the 1/2 inch wide dough strips up and over the filling, alternating sides so it looks like a braided pattern.
Bake in the preheated oven for 20-25 minutes or until the filling is set and the dough is golden brown.
Let the danish cool on the baking pan (about 15 minutes).
In a small bowl, microwave the vanilla frosting for 15 to 30 seconds and drizzle the icing over the danish and serve.
Store in an air tight container in the refrigerator.
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Cheesy Scalloped Potatoes
These potatoes are the awesome. For real. I love them, and I could eat way, WAY too many of them if I allowed myself. Which I did, the morning after I made these, when I ate the leftovers for breakfast. Cheesy potatoes are a breakfast food, right?
These are incredibly simple to throw together, and then its just bake & eat. Very easy.
Start by melting some butter in a sauce pan.
When the butter is melted add the flour and whisk in until combined. Let this cook a bit over low heat, stirring frequently, until it starts to look a little golden. You want a developed roux if you want what you are adding to it to be flavorful.
When that’s nice and golden and delicious, add in the milk. About 3 cups. Let it cook a bit, stirring stirring and stirring some more over medium-low heat, until it thickens up.
Now add in a tsp of dry mustard. Add in 1/2 tsp of salt. A few shakes of pepper. 1 tsp of A-1 steak sauce. Stir this all up well and turn the heat down as low as it’ll go.
If you haven’t already, peel and thinly slice 6-7 medium sized potatoes. I use my awesome Pampered Chef Mandolin or my slicer on my mixer. Makes the slicing much faster, thinner, and more uniform. You could use frozen hashbrowns for this if you really wanted to. I don’t, but you certainly could!
When the potatoes are sliced, lay ? of them them down evenly in a greased or pammed casserole dish. Now take a few handfuls of cheese and toss this on the potatoes.
Pour about ? of the milk mixture over the potatoes and shake the pan around a bit to make sure to get the cheesy rouxy goodness everywhere. Now top it with another layer of potatoes.
Then add more cheese and sauce.
Bake the whole thing at 350 until the potatoes are tender, the cheese is melty, and you can’t resist any longer. It’ll take about 35-45 minutes.
Now wait until they won’t burn your mouth horribly, then eat. I served these with our pulled pork sandwiches. I also serve them with a ham dinner, and a few other things.
Cheesy Scalloped Potatoes
Ingredients
1/3 cup butter + 1 TBSP butter
1/3 cup flour
3 cups milk
1 tsp dry mustard
1/2 tsp salt
a few shakes pepper
1 tsp A-1 steak sauce
6-7 medium sized potatoes potatoes
3-4 cups cheddar & colby jack cheese
Instructions
1. Melt butter. Add flour and stir while cooking over low heat until golden brown. Add milk. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low.
2. Peel and slice potatoes into thin, even ovals. Lay into a greased or pammed 10×13 pan. Pour sauce over potatoes. You may not need it all. Reserve extra for mac-n-cheese tomorrow. Sprinkle cheddar cheese over top.
3. Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.
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Crockpot Orange Chicken
Ingredients
6 Boneless Skinless Chicken Breasts
1 cup Low Sugar Orange Marmalade
3/4 cup Barbeque sauce of your choice
3 TBSP Low Sodium Tamari (Soy Sauce)
Directions
Cook you Chicken breasts in crockpot on high for 3.5 hours. Do not remove the cover, leave it alone!! After 3.5 hours remove chicken and drain the juices from crockpot. In a medium sized bowl mix together orange marmalade, BBQ Sauce and Tamari/soy sauce. Cut the chicken breasts into bit size pieces and transfer back to crockpot. Pour the orange sauce over the chicken and mix well. Cook for an additional 30 minutes in crockpot.
Serve with whatever you like.
Ingredients
6 Boneless Skinless Chicken Breasts
1 cup Low Sugar Orange Marmalade
3/4 cup Barbeque sauce of your choice
3 TBSP Low Sodium Tamari (Soy Sauce)
Directions
Cook you Chicken breasts in crockpot on high for 3.5 hours. Do not remove the cover, leave it alone!! After 3.5 hours remove chicken and drain the juices from crockpot. In a medium sized bowl mix together orange marmalade, BBQ Sauce and Tamari/soy sauce. Cut the chicken breasts into bit size pieces and transfer back to crockpot. Pour the orange sauce over the chicken and mix well. Cook for an additional 30 minutes in crockpot.
Serve with whatever you like.
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Family-Favorite Macaroni and Cheese
Homemade macaroni and cheese has never been easier! Your family will love the rich flavor loaded with real cheese and baked right in your oven.
Homemade macaroni and cheese dinner topped with brown toasted cheesy crust!!!!!!
Prep Time 25 min
Total Time 50 min
Servings 6
Ingredients
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons melted butter
Directions
Heat oven to 350ºF.
Cook macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
In a small bowl, combine parmesan cheese, panko bread crumbs, melted butter. Sprinkle over the macaroni and cheese. Bake in a preheated oven for 15 minutes or until topping is crispy and golden. Serve immediately.
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Festive Ham and Cheese Wreath
Build this pull-apart wreath out of refrigerated biscuit dough wrapped around a ham and cheese filling.
Ingredients
8 oz. (2 cups) finely shredded Swiss cheese
1 1/2 cups (about 8 oz.) chopped cooked ham
1/4 cup sliced green onions
2 tablespoons honey mustard
2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell pepper, if desired
1 green onion fan, if desired
Directions
Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
Bake at 375°F. for 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell pepper. Place onion fan in center of wreath. Serve warm.
MAKES 4 SERVINGS
Ingredients:
Whitefish
4 5-6 whitefish fillets
2 tablespoons lemon
1 Tablespoon dried tarragon
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
splash of chicken broth
Slaw:
4 cups shredded red cabbage
2 cups shredded fresh spinach
2 medium apples diced small
1 orange cut into supremes then in half
dried poppy seeds (optional)
1/2 cup apple cider vinegar
2 tablespoon lemon juice
1/4 teaspoon stevia or one small packet
Even though I am big believer in using good fats in your diets, I'm trying to minimize them due to calories. Feel free to add oil to any part of this if you like!
FISH:
1)Rinse and pat fillets dry. Place in a casserole dish and pour lemon juice on top.
2)Add tarragon, garlic a salt to both sides.
3)Cover and refrigerate for 1 hour or more
4)Heat nonstick pan and cook on medium for 3-4 minutes per side. Should it begin to stick add lemon juice from marinade or splash of chicken broth. I do one at a time to manage them, but you can do them all at the same time.
SLAW:
1)Shred slaw, chop apples and combine in a large bowl
2)In a small bowl, add vinegar and lemon juice then incorporate stevia
3)Pour dressing over slaw, sprinkle poppy seed and mix
4)Top with orange slices
A variation to add a bit of fat and more substance is to add 1/4-1/2 cup mayo to the vinegar and 1-2 avocados! YUM!
Festive Ham and Cheese Wreath
Build this pull-apart wreath out of refrigerated biscuit dough wrapped around a ham and cheese filling.
Ingredients
8 oz. (2 cups) finely shredded Swiss cheese
1 1/2 cups (about 8 oz.) chopped cooked ham
1/4 cup sliced green onions
2 tablespoons honey mustard
2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell pepper, if desired
1 green onion fan, if desired
Directions
Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
Bake at 375°F. for 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell pepper. Place onion fan in center of wreath. Serve warm.
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Strawberry Shortcake Appetizer
Strawberry Shortcake Skewers. When I saw this recipe was love at first sight .. then I remembered that my son ‘s birthday was in a few days and decided to give them a chance . I don't really no repentance are very easy to make and also delicious .
Roll out one piece of refrigerated biscuit dough to about a 5 inch circle and cut into 1 1/2 inch circles. Each one should give you 7 circles. Make sure you use your handy-dandy homemade circle cutter.
Place the the biscuit circles on parchment paper and brush with an egg wash and sprinkle each one with sugar.
They are done when they’re a nice golden brown, about 10 minutes.
Now prepare the strawberries. First wash and dry all the berries. Cut the tops off.
Then the small end.
Then slice in half, giving you two strawberry circles.
I stacked them together and the kept each of the two pieces together, so it would look more uniform on one skewer.
I cut my Bamboo Skewers ( only $3.91 -100Pcs/Bag) down in size to about 6 inches so they would look nicer. You don’t have to do that.
Now just start layering with the biscuit, whipped cream and strawberries.
Start and end with a biscuit. Easy peasy. It was fun to make and even more fun to eat. These were a hit at the party and they are fun to slide right off and pop into your mouth.
Strawberry Shortcake Skewers
Adapted from Lady Behind the Curtain
Biscuit Rounds:
1 can of grands biscuits
1 egg white
1 tablespoon water
sugar for sprinkling
20 large strawberries, 2 slices per strawberry
Cream:
2 cups heavy cream
½ jar marshmallow fluff
3 tbsp sugar
Directions:
Preheat oven to 350 degrees.
On a lightly floured surface, roll a biscuit into a 5-inch circle.
Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
Whisk together the egg white and water. Brush on each biscuit and sprinkle with sugar.
Bake 10 minutes or until golden brown.
While the biscuits are baking prepare the strawberries. Cut two 1/2 inch slices from each strawberry. I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer. This way they fit together better. Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers. Then start layering; biscuit, strawberry, whipped cream. Do this twice ending with a third biscuit on top. One can of biscuits made 20 skewers. That’s WITHOUT using the scraps. If you use the scraps you’ll need to adjust the ingredients for extra.
Cream:
In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
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This meal is less than 150 calories so consider it a snack! And from start to finish takes about 15 minutes!
MAKES 4 SERVINGS
Ingredients:
Whitefish
4 5-6 whitefish fillets
2 tablespoons lemon
1 Tablespoon dried tarragon
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
splash of chicken broth
Slaw:
4 cups shredded red cabbage
2 cups shredded fresh spinach
2 medium apples diced small
1 orange cut into supremes then in half
dried poppy seeds (optional)
1/2 cup apple cider vinegar
2 tablespoon lemon juice
1/4 teaspoon stevia or one small packet
Even though I am big believer in using good fats in your diets, I'm trying to minimize them due to calories. Feel free to add oil to any part of this if you like!
FISH:
1)Rinse and pat fillets dry. Place in a casserole dish and pour lemon juice on top.
2)Add tarragon, garlic a salt to both sides.
3)Cover and refrigerate for 1 hour or more
4)Heat nonstick pan and cook on medium for 3-4 minutes per side. Should it begin to stick add lemon juice from marinade or splash of chicken broth. I do one at a time to manage them, but you can do them all at the same time.
SLAW:
1)Shred slaw, chop apples and combine in a large bowl
2)In a small bowl, add vinegar and lemon juice then incorporate stevia
3)Pour dressing over slaw, sprinkle poppy seed and mix
4)Top with orange slices
A variation to add a bit of fat and more substance is to add 1/4-1/2 cup mayo to the vinegar and 1-2 avocados! YUM!
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Cinnamon Roll Waffle Doughnuts
Cinnamon rolls baked in a waffle iron and
topped with a cream icing. Basically,
ALL THE YUMMY THINGS
Have you ever spent your whole life making canned cinnamon rolls the “normal” way only to get violently sick and wake up having had a roll-making epiphany involving cream icing and a waffle iron? The method to her madness is surprisingly simple: take a pre-prepped can of refrigerated Cinnamon Rolls, place a couple at the center of your waffle iron (don’t want them spilling over the sides) and BAM. Now you have these scrumptious little beauties.
Ingredients
- 1 tube refrigerated cinnamon rolls (with included icing) Cooking spray
Directions
- Open container of cinnamon rolls and separate rolls. Set glaze aside. Heat waffle maker to medium. Spray both plates of he iron with cooking spray.
- Place one cinnamon roll in the center and close the lid. Cook 3 minutes until both sides are golden brown and roll is baked through. Remove roll with a spatula; transfer to a plate to cool. Repeat with remaining rolls. Transfer glaze to a microwave-safe bowl; heat 10 seconds until smooth.
- Drizzle over warm rolls.
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Caramel Apple Dump Cake
Egg Salad Croissant Sandwiches
Aledia's Pasta salad
Caramel Apple Dump Cake
Last fall I discovered the beauty of dump cake.
The name is really not the most appealing (let’s be honest) but the end result – so good! I was shocked to discover that it takes about 5 minutes to put together. You literally dump the ingredients into a pan, give it a quick mix with a fork, and sprinkle it with cake mix and melted butter.
Uh, I can totally do that.
And so can you!
I take mine to the next level with my own spiced whipped cream. My mom reminded me a few months ago how easy it is to whip cream by hand. She “reminded” me by telling me that my sister always whips her cream by hand and that maybe I should try it that way too.
I took that as a challenge. Wouldn’t you?
Sometimes, it is easier and less of a mess to just use a cold bowl and a whisk. Yes, it takes some work, but just think of it as exercise. Which you just might need after you eat a whole pan of dump cake!
Not that I have ever done that or anything.
- You can make dump cake with any pie filling that you like, but I really like apple.
- Spray a 9”x13” pan with cooking spray. Add the apple pie filling, caramel sauce, lemon juice, and cinnamon. Give it a quick mix with a fork.
- Open the cake mix and spread it all over the top of the cake.
- Pour the melted butter over.
- Add the pecans. Bake in a 350F degree oven for about 35 minutes. Let it cool.
- While the cake is cooling, put a large metal bowl and a whisk in the freezer until both are very cold. Add the cream and whisk until soft peaks form. It takes about 6 to 8 minutes.
- Add the powdered sugar, vanilla, and cinnamon. Whisk until combined.
- Serve the caramel apple dump cake with a dollop of spiced whipped cream, an extra drizzle of caramel sauce, and a sprinkle of pecans. Enjoy!
Ingredients
- 2 cans apple pie filling
- 1/4 cup caramel sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1 box Betty Crocker yellow cake mix
- 1 cup melted butter
- 1/2 cup chopped pecans (optional)
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
Directions
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
Add apple pie filling, caramel sauce, lemon juice, and cinnamon to the pan. Mix together.
Sprinkle with cake mix. Cover with melted butter.
Bake for 35 to 40 minutes. Cool on a baking rack.
To make the spiced whipped cream, chill a large mixing bowl. Add heavy cream and whisk until it holds soft peaks. Then whisk in powdered sugar, vanilla, and cinnamon.
Serve the dump cake with spiced whipped cream, a drizzle of extra caramel sauce and a few pecans.
Add apple pie filling, caramel sauce, lemon juice, and cinnamon to the pan. Mix together.
Sprinkle with cake mix. Cover with melted butter.
Bake for 35 to 40 minutes. Cool on a baking rack.
To make the spiced whipped cream, chill a large mixing bowl. Add heavy cream and whisk until it holds soft peaks. Then whisk in powdered sugar, vanilla, and cinnamon.
Serve the dump cake with spiced whipped cream, a drizzle of extra caramel sauce and a few pecans.
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Egg Salad Croissant Sandwiches
I’m always searching for ways to change up lunchtime staples, which means a lot of experimenting with sandwiches! One of my favorite ways to eat egg salad is inside a delicious, flaky croissant. This particular recipe also calls for some interesting additions to the egg salad, such as pimiento-stuffed olives. Next time you’re looking to embellish an ordinary sandwich, consider this egg salad recipe!
Egg Salad Croissant Sandwiches
prep time 15 min
total time 15 min
ingredients 7
servings 6
total time 15 min
ingredients 7
servings 6
Ingredients
- 9 hard-cooked eggs, peeled
- 1/4 cup chopped green onions (4 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup ranch dressing
- 6 croissants, split
- 3 cups torn lettuce
Directions:
- Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.
- To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
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Aledia's Pasta salad
1cup French dressing
1/2cup mayo
6 slices bacon, cooked and crumbled
1/2 cup aged cheddar diced
2 green onion stalks diced
cook noodles, drain and cool ~ set aside
mix together dressing and mayo
to cooled noodles add bacon cheese, green onions and dressing(s) mix together.
serve cold
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