Cuckoo Cooks

Pepperoni rolls

2012-01-29T21:55:00.000-08:00

All you need is some frozen bread dough, pepperoni, mozzarella, Parmesan cheese, olive oil and some Italian herbs.
Buy some frozen bread dough. They come in these "log" shapes, in plastic bags, sold in the freezer section next to the frozen biscuits.

Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature.
Here's a tip: spray the plastic wrap with cooking oil, or brush 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.

When dough is completely thawed it will be puffed up a bit.
Roll dough out to approximately 11 x 11 square.

One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer.

Lay pepperoni on dough covering entire surface.
Sprinkle with shredded mozzarella cheese.
Next, sprinkle with shredded Parmesan cheese.
Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!
Add a sprinkling of garlic powder.
Roll up dough starting at one edge of square.
Place rolls on baking sheet, leaving space between.
Brush some melted butter on top of uncooked pepperoni roll.

You do not need to let rise. Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees for approx. 15 to 25 minutes.
Oven temps. and times may vary.
When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread.
Make sure you allow pepperoni roll to cool completely before serving.

I found this on pinterest and got it from the link below. I made it because I had all the ingredients. Though my dough was wheat and I didn't have a whole lot of mozzarella cheese. It was good, though husband and I thought we might like marinara dipping sauce.

http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html

Apple ramekins

2012-01-29T21:46:00.000-08:00

My own concoction!

Can of apple pie? mixed with some oats, then I used crescent rolls dough and put some in the bottom of my ramekins. Then cut some and laced the tops!

Cook at 350, for 20 minutes or so!

Fun easy treat!

Hot dog Octopus?

2012-01-29T21:42:00.000-08:00

Fun!

Fun kid dinner found on pinterest.

Put spaghetti noodles through hot dogs and cook! My daughter is picky and she picked at this fun meal too but she tried it and ate some of it! Cute potato happy faces too! Bought them at smart & final.

Crock pot stuffing chicken dinner

2012-01-29T21:39:00.000-08:00

Ingredients
• 4 chicken breasts
• 6oz. package of Stove Top stuffing mix
• 1/2 cup sour cream
• 1 can of cream of chicken soup

First put your chicken in the crock pot.

Pour the package of stuffing on top.

Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.
Fluff and serve! Yum!

http://team-t-adventures.blogspot.com/2010/01/easy-crockpot-chicken-stuffing.html

Yum stolen from pinterest and this blog! Not my pics! Tasty meal though!

Pumpkin Chocolate Chip Muffins

2012-01-25T22:57:00.001-08:00

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.

Makes 24-30 muffins.

More pretzels

2012-01-25T22:33:00.000-08:00

Made pretzels in earlier post but here is cute bag topper I found online free to download and print!

Looks awesome!

Spoon Me!

2012-01-25T22:32:00.000-08:00

Chocolate filled spoons! Easy valentine treat or any holiday really!

Melt chocolate on a plastic spoon and sprinkle! Magic! You can use them to stir into hot chocolates or just eat the tasty treat right off the spoon! I'm prepping a care package for my sister in college!

Crock pot lasagna!

2012-01-24T07:46:00.001-08:00

Crock-Pot Lasagna

Ingredients

1 lb. ground beef

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Spray the inside of the crock-pot with cooking spray

2. Brown the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes

* Variations *

1. Add chopped onion and garlic to the ground beef in step 2

2. Use Italian sausage in place of ground beef or with ground beef

3. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

4. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

I got this recipe from pinterest!

Valentine heart pretzels!

2012-01-24T07:44:00.000-08:00

Easy valentine snack! Dip heart shaped pretzels in chocolate then dip or sprinkle with decorations! Then eat! Yum!

New crock pot chicken

2012-01-20T22:19:00.000-08:00

ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. put the frozen chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?

blueberry muffin pops

2012-01-02T22:01:00.000-08:00

Got a new brownie pop mold for Christmas! So I tried it out on some blueberry muffins!

Acorn Kisses

2011-11-21T22:14:00.000-08:00

Thanksgiving themed food!

Acorn kisses!

So simple to make;

Hershey kisses, mini nilla wafers, pretzel sticks, and some chocolate frosting!

Can be served alone or put on cake or cupcakes!!

Carrot cauliflower casserole

2011-11-20T15:20:00.001-08:00

10-12 carrots, peeled, sliced or cut into chunks
1 head cauliflower, separated into flowerets
2 c. shredded Cheddar cheese
2 cans cream of chicken soup
3 tbsp. butter
1 c. bread crumbs

Cook carrots for 10 minutes and cook cauliflower for 10 minutes and drain, set aside.In well-greased 3-quart casserole, layer carrots and cauliflower and cheese. Pour soup over layers.
In small pan, melt butter. Add bread crumbs and mix thoroughly. Sprinkle bread crumbs over the top. Bake at 350 degrees for 45 minutes.

No pics yet but this is one of my contributions to Thanksgiving this year!

twice baked sweet potato casserole

2011-11-20T14:52:00.000-08:00

Twice baked sweet potatoes!

INGREDIENTS:

lb dark-orange sweet potatoes (9 large or 12 medium)

oz bacon (8 to 10 slices)

1/4

cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs

tablespoon butter or margarine, melted

1/2

cup sour cream

1/4

cup butter or margarine, softened

medium green onions, chopped (2 tablespoons)

1/2

teaspoon salt

1/4

teaspoon pepper

DIRECTIONS:

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

Pumpkin bread kit!

2011-11-20T14:46:00.000-08:00

Getting my fill of pumpkin before fall is over! Bought the kit and made it! Still need icing in photo but tastes yummy!

Slow cooker apple crisp!

2011-11-20T14:45:00.000-08:00

Finally made something with apples this fall!! Haven't tried it yet but looks good so far!

Ingredients

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples - peeled, cored and chopped
2 tablespoons lemon juice

Directions

Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Cake Pops!

2011-07-18T22:55:00.000-07:00

Cake pops are a new craze! I tried to make them and they are not too hard!

Mash up extra cake and then mix with store bought icing, and mush into balls and put into freezer.

Google recipe for exacts!

Dip in candy melts chocolates for outer covering and yum!
This was first attempt, so not beautiful!

Easter Cupcakes

2011-04-25T21:29:00.000-07:00

Easter cookie baskets

2011-04-25T21:27:00.000-07:00

Easter Basket Cake

2011-04-25T21:25:00.000-07:00

Basket weave sides and coconut topping and place eggs!

Slow Cooker Cheesy Potato SOUP!

2011-02-17T20:49:00.000-08:00

INGREDIENTS:

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2

cup frozen chopped onion (from 12-oz bag), thawed

medium stalk celery, diced (1/2 cup)

carton (32-oz) Progresso® chicken broth

cup water

tablespoons all-purpose flour

cup milk

bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4

cup real bacon pieces (from 2.8-oz package)

medium green onions, sliced (1/4 cup)

DIRECTIONS:

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

SO good!! yum! I added ham chunks in too.

Cranberry Chicken

2011-02-08T07:16:00.000-08:00

Ingredients:

6 skinless, boneless chicken breasts

1 1/2 (1 ounce) packages dry onion soup

mix

1 (16 ounce) can jellied cranberry sauce

1 cup French dressing

Directions:

1.	Place the chicken breasts in a glass or non-reactive baking dish.
2.	Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
5.	Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes. Full recipe here.

Vampire Away-garlic bites

2011-02-08T07:15:00.000-08:00

Recipe from here. This was our superbowl snack.

INGREDIENTS:

can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

jars (5 oz each) garlic-stuffed green olives (about 32 olives), drained, dried with paper towels

tablespoons milk

tablespoons sesame seed

DIRECTIONS:

Heat oven to 375°F. Spray cookie sheet with cooking spray.
Unroll dough sheet; cut into 4 rectangles. Cut each rectangle lengthwise into 4 strips; cut strips in half crosswise to make 32 dough strips.
Place 1 olive on each strip. Wrap dough strip around olive. Roll between palms of hands until olive is completely covered with dough. Place on cookie sheet. Brush milk over top of each bite; sprinkle sesame seed over top of each.
Bake 12 to 15 minutes or until golden brown.

Chocolate Marshmallow Bark

2011-01-26T15:38:00.000-08:00

Guess what? It's Weight Watchers... got recipe here. I have always liked chocolate and marshmallows! Yum..

Ingredients


	8 oz bittersweet chocolate, finest quality recommended
	2 tsp regular butter
	3 cup(s) Kraft Jet-Puffed Mini Marshmallows, or other brand

Instructions

Line a 9- X 9-inch pan with heavy-duty aluminum foil.
In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.
Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.

Notes

This basic recipe is very versatile: You can add your own favorite ingredients like nuts, dried fruit, crispy cereal, crisp crumbled cookies or even fresh fruit. If you use fresh fruit, however, the bark must be refrigerated and eaten the day it is made. Fresh strawberries, blueberries and pineapple are all excellent options (any additions to recipe could affect PointsPlus values).

mmmmmmm

Valentine Peep Cake

2011-01-23T16:34:00.000-08:00

Here's the ingredients:

2 pkgs. (6 ct. each) Peeps Chocolate Mousse Flavored Marshmallow Bears
1 pkg. (2 ct.) Peeps Marshmallow Hearts
2 standard boxes vanilla cake mix - see packages for additional ingredients
2 containers of strawberry frosting
12 oz. milk or dark chocolate chips
1 cup heavy cream
1 pt. fresh raspberries
1 sprig mint (optional)
Disposable pastry bag and piping tip (optional)

Here's the directions:

Prepare the batter for both boxes of cake mix according to package directions. Divide the batter into three equal parts and bake in 8" round pans as stated on package. Let cakes cool for one hour.
To layer, place one cake on a plate and top with strawberry frosting. Use pastry bag and piping tip if desired. Place another cake on top of the first layer and repeat frosting. Place third cake on top of frosted second layer.
Put a small amount of frosting on the back of the marshmallow bears and evenly distribute them around the base of the cake. If desired, pipe a dollop of frosting between each marshmallow bear.
For ganache: Bring heavy cream to a boil, stirring constantly with a spoon. Remove from heat, add chocolate chips and stir until smooth. Cool ganache for 5 minutes in room temperature before pouring on top of cake.
Top cake with ganache, raspberries, mint and Peeps Marshmallow Hearts.

The recipe also comes with the following warning: "Melted ganache is hot. Parental supervision is recommended."

Got idea here!

Cranberry-oat cereal bars!

2011-01-17T21:04:00.000-08:00

Easy and tasty snack/dessert!! mmmmm

Baked Artichoke hearts

2010-11-29T23:01:00.000-08:00

Serves 8

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Directions

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

Oops did not take a photo. I made this for thanksgiving.

Turkey "fruit" gobbler

2010-11-29T22:53:00.000-08:00

Super cute turkey made of grapes, cheese, salami, and peppers. Super easy. Stick skewers out of a pumpkin or melon.

Pilgrim hat cookies

2010-11-29T22:49:00.000-08:00

Simply a striped cookie turned upside down with a mini peanut butter cup on top with some frosting.

Pumpkin Cream Cupcakes

2010-11-22T23:36:00.000-08:00

What You Need

1 pkg. (2-layer size) spice cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1 egg

Make It

HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Special Extra

Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

Apple slices (cookies)

2010-11-21T13:32:00.000-08:00

INGREDIENTS:

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

DIRECTIONS:

Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

High Altitude (3500-6500 ft):

Bake 9 to 12 minutes.

Carmel Apple Biscuit Pops

2010-11-09T08:35:00.000-08:00

Biscuit Cups

1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

2tablespoons butter or margarine, melted

1medium apple, peeled, chopped (1 cup)

3tablespoons granulated sugar

1teaspoon ground cinnamon

12craft sticks (flat wooden sticks with round ends)

Icing

1/2cup firmly packed brown sugar

1/4cup whipping cream

3/4cup powdered sugar

DIRECTIONS:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.

Used different stick, and they are kind of useless but cute. And we did not make icing. Wish we did!

Challenge #9 Topsy Turvy Apple Pie

2010-11-05T22:11:00.000-07:00

Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping.

Prep Time: 45 Min

Total Time: 1 Hr 30 Min

Makes: 8

INGREDIENTS:

Glaze and Crust

1/4cup packed brown sugar

1 tablespoon LAND O LAKES® Butter, melted

1 tablespoon corn syrup

1/2 cup Fisher® Chef's Naturals® pecan halves

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

2/3 cup granulated sugar

2 tablespoons Pillsbury BEST® all-purpose flour

1/2 teaspoon ground cinnamon

4 cups thinly sliced, peeled apples (4 medium)

Topping

Whipped cream, if desired

DIRECTIONS:

Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

I did not use pecans.

Challenge #10- Caterpiller Cookie

2010-10-26T23:31:00.000-07:00

INGREDIENTS

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

3/4

cup vanilla creamy ready-to-spread frosting (from 1-lb container)

drops green food color

pretzel sticks, broken in half

miniature candy-coated chocolate baking bits

DIRECTIONS

1 Heat oven to 350°F. Shape teaspoons of dough into 36 (1-inch) balls; place 1 inch apart on ungreased cookie sheets.
2 Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3 In small bowl, mix frosting and food color until well blended. Spread about 1 rounded teaspoon frosting between 2 cookies. Add more frosting and cookies, using 18 cookies to make each caterpillar. Repeat with remaining cookies to make 2 caterpillars.
4 Dip pretzel stick halves in frosting. Attach 4 sticks on each side of caterpillar to resemble legs and 2 sticks on top to resemble antennae. Spread frosting on 2 baking bits; attach to resemble eyes. Spread frosting on 6 baking bits; attach to resemble mouth. Add additional baking bits to resemble spots if desired. Repeat for second caterpillar.

Oops forgot to take a picture before it got eaten up a bit! oh well you get the idea!

Halloween Cupcakes

2010-10-25T23:28:00.000-07:00

Spider Brie

2010-10-25T23:21:00.000-07:00

Check out this cute spider my friend brought to the halloween party! Brie cheese in the center.

Mozzarralla olive eyeballs

2010-10-25T21:16:00.000-07:00

Marinated mozzarella balls with sliced green olives on top. yum

Oreo Spiders

2010-10-25T21:11:00.000-07:00

Make spiders out of oreos! Red hot eyes and licorice legs.

Donut Eyes

2010-10-25T21:07:00.000-07:00

cute powdered mini donuts made into scary eyes! Red frosting and m&m centers.

Pumpkin Cake

2010-10-20T19:02:00.000-07:00

Star dot pumpkin cake!

Monster Munch- Popcorn snack

2010-10-20T13:16:00.000-07:00

Monster Munch

Popcorn, Reece's Pieces, Candy Corn, and Cashews or Peanuts with almond bark white or brown all over it!

Bagged up and ready for party-comers.

Halloween Breakfast

2010-10-20T13:12:00.000-07:00

Totally cute Halloween breakfast. I got this from a magazine. I'm a sucker for festive foods! 3 eggs, bacon cross bones. I used carrot mouth and eye innards, and a mushroom nose. Recipe called for using pimentos for eyes, nose, and mouth!

Challenge 8- Canadian Bacon and Pineapple Pizza

2010-09-28T07:09:00.000-07:00

INGREDIENTS

can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

package (6 oz) sliced provolone cheese

package (5 to 6 oz) sliced Canadian bacon

can (8 oz) pineapple chunks in unsweetened juice, well drained on paper towels

1/2

cup thinly sliced red onion

1/2

cup chopped green bell pepper

1/2

cup shredded Cheddar cheese (2 oz)

DIRECTIONS

1If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle.
2Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese.
3Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings.

http://www.pillsbury.com/recipes/canadian-bacon-and-pineapple-pizza/0b1e004f-5368-4cce-809c-f6da1e0961a0/

This recipe was actually pretty tasty for a change. I always make home made regular pepperoni pizza. I have never been a big pineapple fan, but it's apparently growing on me!

Anniversary Shrimp Scampi

2010-09-05T22:22:00.000-07:00

Shrimp Scampi
Serves 4
1 Pound of Medium Shrimp - Peel it and remove the vein.
1 Tbsp of Pure Olive Oil (don't use extra virgin oil)
2 Tbsp of Finely Chopped Garlic (you can also use some already prepared chopped garlic from your local grocery store)
11/2 Cups of White Wine (preferably a Pinot Grigio or Chardonnay will work fine)
A 1/2 cup of Fresh Lemon (use the juice only)
1 Tsp Italian Seasoning mix
A 1/2 a Cup of Butter (preferably softened)
1 Tbsp of Fresh Parsley (chop it up fine)
Flavor with Salt and Pepper
1/2 a Cup Freshly Grated Parmesan Cheese (if you want to garnish dish)
Instructions
1. Heat a heavy bottomed skillet and then add in the olive oil, and do not allow the oil to smoke. Add the shrimp and cook it until tender and it's no longer translucent.
2. Next remove the shrimp from the pan and decrease heat slightly. Add the garlic and cook it for 2-3 minutes. Try not to brown the garlic as this will render a slightly bitter flavor. Once the garlic is cooked, add the white wine.
3. Squeeze some juice from the lemon into the pan, and reduce the wine by half. After it is reduced, next add the Italian seasoning blend.
4. Now reduce the heat to low, and slowly add in butter, 1 Tbsp at a time. The butter should slowly begin to dissolve into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate.
5. As soon as the butter is assimilated, add the shrimp back into the sauce, sprinkle the parsley, and season to taste with salt and pepper.

6. Serve the dish with the garnish of fresh cheese if so desired. For a great accompanying dish to Scampi add fresh pasta.

Triple berry biscuit shortcake

2010-08-25T11:14:00.000-07:00

INGREDIENTS

2	Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
1/3	cup fresh blueberries
1/3	cup fresh raspberries
1/3	cup sliced fresh strawberries
1	to 2 teaspoons powdered sugar
1/4	cup whipping cream, whipped

DIRECTIONS

1.	Heat oven to 375°F. Bake biscuits as directed on bag. Place on plate. Cool uncovered in refrigerator 10 minutes.
2.	In medium bowl, mix berries and powdered sugar.
3.	To serve, split biscuits; fill with berries. Top with whipped cream.

Triple Berry Biscuit Shortcake!
Challenge # 7

Challenge #6 Artichoke Crescent squares

2010-08-15T23:23:00.000-07:00

Artichoke N Bacon squares

http://www.pillsbury.com/recipes/showrecipe.aspx?rid=45521

INGREDIENTS

2	cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	package (8 oz) cream cheese, softened
1/4	cup shredded Parmesan cheese
1	tablespoon chopped fresh parsley
1	tablespoon mayonnaise or salad dressing
1	cup chopped fresh spinach
2	jars (6 to 7 oz each) marinated artichoke hearts, drained, coarsely chopped
6	slices bacon, crisply cooked, crumbled
1	cup seeded diced plum (Roma) tomatoes
1/2	cup diced red bell pepper

DIRECTIONS

1.	Heat oven to 375°F. Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
2.	Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
3.	In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.

I only made a 1/2 recipe- and no bell peppers. Yum yum... good appetizer

Bachelorette Party- cookies

2010-07-25T22:45:00.000-07:00

Penis cookies! 3 different sizes!

4th of July Cake

2010-07-07T22:37:00.000-07:00

Patriotic Cake

Use cookie cutters to cut out fondant stars to place all over cake!

Patriotic Jello

2010-07-07T22:34:00.000-07:00

Great 4th of July snack!

Layer red and blue jello in a cup! Then top with whipped cream and red, white, and blue sprinkles, then a flag!

Bald Eagles

2010-07-07T22:32:00.000-07:00

Bald Eagle Snacks are super easy!

I did it while camping!
Melt some white chocolate chips and roll large marshmallows in it, then roll in coconut for the fuzzy head!

Then set them on a Ritz cracker, the actual recipe said brown chocolate cookie but I improvised, and then stick a cashew in for the nose. Melted brown chocolate would be best for the eyes but we just broke up some brown chocolate pieces off of our smore chocolates. They are kind of crazy looking but cute too!

May Recipe Challenge

2010-06-24T08:22:00.000-07:00

http://www.pillsbury.com/recipes/showrecipe.aspx?rid=11985

Lemon Truffle Pie

Savor each forkful of this smooth, light-yet-rich dessert. Lemon juice and lemon peel provide a bright bit of tartness to balance the sweet filling.

Prep Time: 1 Hr 10 Min

Total Time: 3 Hr 10 Min

Makes: 10 servings

INGREDIENTS:

Crust
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1	cup sugar
2	tablespoons cornstarch
2	tablespoons Pillsbury BEST® all-purpose flour
1	cup water
2	egg yolks, beaten
1	tablespoon butter or margarine
1/2	teaspoon grated lemon peel
1/4	cup lemon juice
1	cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
1	package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
Topping
1/2	cup whipping cream
1	tablespoon sliced almonds, toasted*

User Rating:

DIRECTIONS:

1.	Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly.
3.	Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
4.	Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
5.	In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
6.	In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.

Cactus?!

2010-06-16T23:00:00.000-07:00

Okay so a friend gave me some Cactus!

It was already cleaned and de-pricked...... she said to cut it up and put it in the fry pan and then add lemon and salt.. So I did, well I didn't add the salt because I just don't add salt to things.. It was kind of strange and too much lemon makes it bitter.

I think I should look up some alternate cactus recipes. Also has a little bit of gooiness in it.

Easy Breakfast Pizza

2010-05-19T09:03:00.000-07:00

Breakfast pizza also makes a great weeknight supper.

Prep Time: 30 Min

Total Time: 30 Min

Makes: 8 servings

INGREDIENTS:

1	can (13.8 oz) Pillsbury® refrigerated classic pizza crust
8	Eggland's Best eggs
1/4	cup half-and-half or milk
1/8	teaspoon salt
1/8	teaspoon pepper
2	tablespoons LAND O LAKES® Butter
1	container (8 oz) chive, vegetable or regular cream cheese
8	slices bacon, crisply cooked
	Green onions, if desired

DIRECTIONS:

1.	Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
2.	In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.
3.	Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.
4.	Bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

For a crispier crust, bake crust 6 to 7 minutes or until it begins to brown, before adding toppings; bake pizza 8 to 12 minutes.

Challenge #4 Cinnamon Pull Apart Bread

2010-05-16T22:00:00.000-07:00

Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!

Prep Time: 25 Min

Total Time: 1 Hr 5 Min

Makes: 12 servings

INGREDIENTS:

1/2	cup granulated sugar
1	teaspoon ground cinnamon
2	cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1	cup packed brown sugar
3/4	cup butter or margarine, melted

DIRECTIONS:

1.	Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2.	In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3.	Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Yummy tasty treat! A breakfast that cannot be good for you... and serves 12... oops!

We don't have a bundt pan! So we made a star and at least I used brown sugar splenda.

Oh and I'm late at getting this challenge done and it is time for another.

Baked Potato Pizza

2010-04-11T20:05:00.000-07:00

INGREDIENTS

1	can (11 oz) Pillsbury® refrigerated thin pizza crust
6	slices (1 oz each) provolone cheese
2	cups cubed unpeeled baked potato (about 1 large)
2	tablespoons olive oil
2	tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8	strips crisply cooked bacon, chopped
1	cup shredded mild Cheddar cheese (4 oz)
1/4	cup sliced green onions (4 medium), if desired
	Sour cream, if desired

DIRECTIONS

1.	Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.	Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
3.	Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

Pretty tasty, I liked it!

Link to recipe

Challenge 3- Almond Cookies

2010-04-10T07:32:00.000-07:00

Yummy Little Almond Sandwich Cookies

oops I am a little late with this one!

INGREDIENTS

Cookies
1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2	cup all-purpose flour
1/2	teaspoon almond extract
1	tablespoon granulated sugar
Filling
2	cups powdered sugar
1/4	cup butter or margarine, softened
4	teaspoons milk
1/4	teaspoon almond extract
1	drop red food color

DIRECTIONS

1.	Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
2.	Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.
3.	Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4.	Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.

Recipe Link

I cheated! I did not make 180 mini balls more like regular sized cookie balls. Does not even seem like this could make 180 balls! And I just used some butter cream frosting which is similar ingredients that I already had made up!!!

CAROLYN’S POTATO CASSEROLE

2010-04-06T07:41:00.003-07:00

2 LB. BAG OF FROZEN HASH BROWNS (SOUTHERN STYLE) THAWED

1 CUBE MARGARINE (MELTED)

1 CAN CREAM SOUP (CREAM OF CHICKEN) OR CELERY THOSE WHO PREFER MEATLESS

16 OZ. SOUR CREAM

1 TEASPOON SALT

½ TEASPOON PEPPER

1 ½ TO 2 TABLESPOONS DRIED ONION FLAKES

MIX TOGETHER

ADD:

2 TO 3 CUPS GRATED CHEDDAR CHEESE AND MIX

POUR INTO 9 X 13 GLASS PYREX DISH

TOP WITH CRUSHED CORN FLAKE CRUMBS AND POUR ½ CUBE MELTED MARGARINE ON TOP OF CRUSHED CORN FLAKE CRUMBS

BAKE 350 FOR 45 MINUTES TO 1 HOUR.

Oops no pics! We ate this with Our Easter Meal!

Easter Eggs

2010-04-04T22:39:00.000-07:00

Deviled Eggs Easter Style

Breakfast Casserole with Sausage, Eggs, and Bisquits

2010-03-24T11:30:00.000-07:00

8 frozen or refrigerated biscuits, baked according to package directions
1 pound sausage
1 can (4 ounces) chopped mild green chile
1 small onion, chopped
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried leaf oregano
2 cups shredded Mexican-style cheese blend, such as Cheddar Jack or a similar combination
8 large eggs
2 cups milk

Preparation:
Heat oven to 350°

Butter a 2 1/2- to 3-quart baking dish. Heat Split the biscuits and line the baking dish with the biscuit halves, cut side up.
Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. Add the chile peppers and seasonings. Sprinkle the sausage mixture evenly over the biscuit layer. Top with the cheese.
In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center.Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.

Cookin'Grammy

St. Patrick's Day Left-overs

2010-03-24T09:28:00.001-07:00

I wanted to make grilled cheese and corned beef sandwiches but I was out of bread!
So I used crescent rolls and baked triangle sandwiches.
Corned beef, cheese and crescents.
350 degrees for about 15 minutes or so?

I also tried the Yummy dill-dijon cabbage listed in the post below!
It was good!

Yummy!

Sous Chef: Corned Beef and Cabbage

2010-03-19T15:45:00.000-07:00

Well, mostly the cabbage part! My family has been making this cabbage recipe to go with St. Patrick's Day corned beef since I was a kid. Delicious! Sometimes this recipe stays in nice wedges, and sometimes it falls apart. Either way is okay with me, since the tastiness remains the same.

Dill-Dijon Cabbage

1 medium head of cabbage
1/2 tablespoon of Dijon mustard (I prefer Grey Poupon County-style)
3 tablespoons butter, softened
1/2 teaspoon dried dill weed

Cut the cabbage into eight wedges (or so). Steam the wedges for 15 to 20 minutes, or until they are tender. Combine the mustard, butter, and dill and spread it over the hot cabbage wedges. Eat and enjoy, fellow cabbage lovers.

Love, Sous Chef

Corned Beef

2010-03-17T16:32:00.000-07:00

It's not St. Patrick's Day without the corned beef!

We cook ours in crock pot with seasoning packet from the store!

Can't really hurt it! They always turn out well!

Double layer cake!

2010-03-16T08:11:00.000-07:00

Take a 3 inch round pan for cakes, make a box cake in it.. cook as directed! Then use a cake saw and cut it in half, put a filling in center, dammed with frosting, then put them together, frost your choice, and decorate!! I am taking a class and learning this!

Shamrock cookies

2010-03-16T08:09:00.000-07:00

Just in time for St Patrick's Day!! Buy them in dough form and put them on a pan and cook them! Very simple!! Get festive without much work!

Breakfast Sandwich with Everything...

2010-03-05T21:56:00.000-08:00

My dh eats this off the food truck at work and has been dying to make it for me for months. And he made this today, otherwise known as a BLT with Egg. But the eggs are a scrambled patty. A little mayo always helps too! And don't forget the cheese of your choice, we used pepperjack.

Mom's Chicken Casserole

2010-03-03T12:19:00.000-08:00

This is the simple ingredients and how to straight from my mothers instant message;

Cooked Chicken cut up, tortilla chips, diced green chiles and cream of mushroom soup layered

Also top with grated cheese and olives.

It is a tasty simple casserole, put in over at 350 for about 25 minutes.

Challenge 2

2010-02-28T20:04:00.001-08:00

Challenge 2
Grands Little Pies!
We used strawberry filling and well I did not buy grands to use as my biscuits and they came out a little messy but tasty none the less! And I bought spray whip cream! I waited till the last day again!

Prep Time:

20 Min

Total Time:

1 Hr

Makes:

16 servings

INGREDIENTS

3/4	cup Pillsbury BEST® all-purpose or unbleached flour
1/2	cup packed brown sugar
1	teaspoon ground cinnamon
1/2	cup LAND O LAKES® Butter
1/2	cup Fisher® Chef's Naturals® Chopped Nuts, if desired
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1	can (21 oz) apple, blueberry or cherry pie filling
1	to 1 1/2 cups whipping cream
	Cinnamon-sugar

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
2.	Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
3.	Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
4.	In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Butternut squash

2010-02-28T19:56:00.000-08:00

Bake-tastic Butternut Squash Fries 2.0 from Hungrygirl.com

PER SERVING (1/2 of recipe): 125 calories,

Getting baked butternut-squash spears crispy in the oven can be a bit of a challenge. This newly improved recipe will show you the way...

Ingredients:
1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)
1/8 tsp. coarse salt
Optional: additional coarse salt

Directions:
Preheat oven to 425 degrees.

Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, measure out and use 20 oz.) Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.

Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then lay spears flat on it. (Use two pieces of bakeware, if needed.)

Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!

MAKES 2 SERVINGS
I did not use all of my squash it was so hard and hard to cut I just baked half of it this time.
Though they did taste a lot like sweet potatoes.

Acorn Squash

2010-02-21T09:00:00.000-08:00

Gratineed Baked Squash Halves

2 acorn squash, halved crosswise, seeds removed
coarse salt and fresh ground pepper
1/2 cup heavy cream
8 fresh sage leaves, torn in half ( I used rosemary fresh)
2 garlic cloves, thinly sliced
1/2 cup grated gruyere cheese about 2oz. ( I cannot find this cheese at grocer and substitute)

Preheat oven to 375. Place squash halves , cut side up in 9 inch baking dish. Season with salt and pepper. Pour about 1/2 cup water into baking dish around squash.
Combine cream and herbs and garlic in a small saucepan, and bring to simmer over medium high heat (can remove large herbs before serving if you want). Pour into squash halves, dividing evenly.
Bake until squash are tender when pierced with the tip of a sharp knife, 30-40 min. Remove from oven, sprinkle with cheese, dividing evenly. Continue baking until cheese is melted and golden, about 10 minutes. Serve hot.

I made these and they were good. Though I figured out my dh can do with out acorn squash all together. So I guess I shall only be making for myself in the future hahah. And I only made 2 not 4.

Artichokes

2010-02-20T20:59:00.000-08:00

Steamed artichokes!! Love em!!
Used my steamer and I think I needed to cook it longer than I did. I usually use the microwave.
Then dip it in butter and/or MAYO yes mayonnaise. Yum!!!

Asparagus

2010-02-20T20:48:00.000-08:00

Roasted Asparagus
10 asparagus sticks
1-2 tbls olive oil
salt and pepper
1 tbsp garlic minced

Preheat oven to 350. Snap off the woody ends of the asparagus stalks and toss those out. Drizzle oil on asparagus and season with salt and pepper and garlic. Roast in the oven for 20-30 minutes...or until they are just the way you like them.

Okay I stole the recipe from sous chef and the garlic part from my mom!
Yum!

Sous Chef: Glazed Salmon and Risotto

2010-02-19T16:07:00.000-08:00

I love this salmon recipe! Sweet but not too sweet. Perfect. I made risotto and roasted asparagus as the sides for this dish. Risotto is almost as hard to resist as the salmon!

Salmon
4 4-0z. salmon filets (or 2 8-oz.)
1/4 cup light brown sugar
2 tbls. dijon mustard (I prefer Grey Poupon County style)

Season salmon with salt and pepper. Mix together the sugar and dijon and spread on salmon. Broil for 10-15 minutes.

Risotto
1 cup aborio rice
1/2 a medium onion, diced
3 tbls butter
1 tbls olive oil
2 cups chicken stock
grated parmesan cheese

Saute the onion in the butter and oil. Add the chicken stock and bring it to a boil. Add rice and stir frequently for 25 minutes or so, until the texture is how you prefer it. I like it traditional - toothy. Then stir in the parmesan to your heart's desire. It's all about how you like it.

Roasted Asparagus
1 lb asparagus
1-2 tbls olive oil
salt and pepper

Preheat oven to 400. Snap off the woody ends of the asparagus stalks and toss those out. Drizzle oil on asparagus and season with salt and pepper. Roast in the oven for 15-20 minutes...or until they are just the way you like them. I like them slightly toasty-crispy.

Enjoy! Love, Sous Chef

Strawberries...

2010-02-17T15:47:00.000-08:00

Okay not that much to this... but it's food related so I thought I would post it...
At the grocery store on Valentines they had a woman giving free samples of this chocolate that hardens to dip fruit in! So I bought some and some strawberries... Of course it is good.

Crab Legs

2010-02-16T20:56:00.000-08:00

My first time making crab legs! Always liked them since I was a kid, just never bought and made them before. I got some at the seafood section at the grocery store and cooked them up. I used to my electric steamer and steamed them for 18-25 minutes. They turned out great. We dipped them in butter. Though we could use some better tools for cracking them open..

Lemon Pasta with Roasted Shrimp

2010-02-14T19:06:00.001-08:00

Ingredients

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Directions

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

I only used one lemon and heart pasta.

My Happy Valentine's Day Lunch

Bacon Wrapped Asparagus

2010-02-14T18:51:00.000-08:00

Very easy! Just get some asparagus and snap them in 2 throw out small ends. Then wrap each one with one slice of bacon. Then cook on a skillet until the bacon is crispy. Save some of the drippings for the sauce.
Sauce is
2 teaspoons of bacon drippings
1/2 cup of seedless raspberry jam
1/2 cup Dijon mustard
2 teaspoons honey

They are tasty with out the sauce. My first asparagus~~

Valentine Food

2010-02-14T18:45:00.000-08:00

Heart Pasta and Pink Pancakes!!

In honor of Valentine's Day!

Pork Loin

2010-02-12T21:32:00.000-08:00

So this is not so creative but it is my first Pork Loin. Put frozen loin in the crock pot all day with some red potatoes halved and 1 cup water. The loin was pre marinated with Lemon and Garlic. It wasn't bad yet not fabulous either.

Sausage cups

2010-02-10T10:54:00.000-08:00

Bob Evans Sausage Cups

Ingredients

1 lb sausage
1 (16 ounce) package wonton wrappers
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing

Directions

Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.

I had big won ton wrappers and used big muffin tin.

Zesty Spanish Beef & Rice

2010-02-10T10:48:00.000-08:00

Cut this recipe out of the coupons and thought we should give it a try.
It was good for a change!
And the best part was I left some of the ingredients on the counter and my dh actually made it!!
He suggested we put it in a burrito with some beans a cheese some time too!
I'll have to keep a box of Spanish Rice-a-Roni in the cupboard from now on!

Super Bowl Sunday Appetizers

2010-02-07T22:23:00.000-08:00

Mini Bagel Dogs

Ingredients

1 pkg. Hillshire Farm® Lit'l Smokies®
1 can (11 ounces) refrigerated bread sticks
1 tablespoon poppy or sesame seeds (optional)
Mustard or ketchup for dipping (optional)

Directions:

Preheat oven to 375°F. Open package of Lit’l Smokies® and drain off any liquid.
Unroll dough, separate at perforations, creating 12 strips. Cut each strip into thirds. Wrap one piece of dough around each sausage pressing at edges to seal. Place seam-side down on ungreased cookie sheet. Sprinkle with poppy or sesame seeds, if desired.
Bake for 11-13 minutes or until lightly browned. Serve with mustard and ketchup, if desired.

A yummy treat for game day!!

Zesty Southwest Burgers with Cilantro Slaw

2010-02-06T21:15:00.000-08:00

1 Bag Success (instant) white rice or brown rice
1/2 cup Ranch salad dressing
2 cups shredded cabbage
3 Tbsp. cilantro, minced
1 lb ground chuck
2 1/2 Tbsp. hot and spicy taco seasoning mix
2 Tbsp. Vegetable oil
4 hamburger buns

Prepare rice according to package directions. Let cool 5 min.
To make cilantro slaw; in large bowl combine Ranch dressing, cabbage and cilantro. Toss to combine, cover and refrigerate until serving.
In large bowl, combine rice ground chuck and taco seasoning mix. Form 4 patties sized slightly larger than hamburger buns. Heat vegetable oil in large skillet over medium heat. Add patties and cooks 10-12 minutes for medium well doneness (165 degrees) turning once.
To serve, on each hamburger bottom bun, place a cooked patty, and equal amount of the slaw and top bun.

I thought this was good, though I don't like making hamburgers and don't like cooking them in a skillet. Also I find it hard to tell if they are done. I like mine medium well and cooked mine longer than they said. I like the slaw a lot, though my dh was afraid of it but said it was okay after. I liked the burgers with rice in them for something different.

Challenge # 2

2010-02-03T09:57:00.000-08:00

From my calendar the February Challenge

Tasty fruit filling gets a tender streusel topping in these individual pies.

Prep Time:

20 Min

Total Time:

1 Hr

Makes:

16 servings

INGREDIENTS

3/4	cup Pillsbury BEST® all-purpose or unbleached flour
1/2	cup packed brown sugar
1	teaspoon ground cinnamon
1/2	cup LAND O LAKES® Butter
1/2	cup Fisher® Chef's Naturals® Chopped Nuts, if desired
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1	can (21 oz) apple, blueberry or cherry pie filling
1	to 1 1/2 cups whipping cream
	Cinnamon-sugar

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
2.	Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
3.	Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.
4.	In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Crescent Cristo Sandwich Loaf

2010-02-03T09:43:00.000-08:00

AKA Challenge #1 Click here (listed below on blog)
Okay so I didn't get it made in January but I got it made today!
Link to recipe from Pillsbury

I finally gathered all of my ingredients and got just about everything exactly as needed like the special muenster cheese and sesame seeds! My dh could not see putting Jelly on this but after tasting it he did like it!
I loved it and it is easy to make too! Yummy little breakfast for when you have guests or not...

aka Challenge #1
Okay so I didn't get it made in January but I got it made today!
Link to recipe
Stay tuned for Challenge #2

Sous Chef: Chicken Piccata

2010-01-29T09:34:00.000-08:00

I guess I'm on an Italian-ish kick lately. This chicken piccata dish is from my childhood. My mom used to make it with veal though, so you know it is tasty (but more expensive) that way too.

1.5 lbs boneless skinless chicken breast (slice or pound them flatter if you want)
salt and pepper to taste
flour
3 tbls butter
1 tbls olive oil
2-3 garlic cloves, minced
8 oz fresh mushrooms, sliced
2 tbls. lemon juice
1/2 cup white wine
2 teaspoons capers
parsley
sliced lemon for garnish

Season chicken with salt and pepper and dust it with flour. Heat the butter and oil in a pan (I use a dutch oven). Add chicken and brown on both sides, then remove it. Add garlic and mushrooms to pan and cook one minute, then return chicken to pan. Add lemon juice and white wine, and cover and cook for 20 minutes on low. Add the capers before serving, and sprinkle with parsley if you want. Garnish with lemon slices if you want.

I served this with some pasta and sauce (I just used Italian-style tomato in a can to make things simple). I also sauteed some julienned zucchini. mmmm.

Love, the Sous Chef

Spice Rubbed Beef Filets and Golden Potato Puree

2010-01-27T20:44:00.000-08:00

Here is first recipe out of the Martha Stewart cook book. I looked for recipe online to cut and paste but apparently it is not out there so I did not want to type it all up.. call me lazy.. so I took a pic of it. I had my dh search through the book and find something he would enjoy eating and he picked this filet mignon. Of course as usual did not follow the recipe exactly.. did not find whole star anise-- just the seeds. I did grind them in my pepper mill.
The recipe in cook book is entire meal and this goes with; though we skipped the dessert and the fancy saucy onions. (since we don't like onions)

Searing the meat.
Plated up!

The spice rubbed seemed a little salty to us, but it was good. Also made the acorn squash below with this and mmm it was all good!

Artichoke Jalapeno Appetizer

2010-01-27T20:39:00.000-08:00

I have grown to love Artichoke & Jalapeno dip. It is great just for dipping but also great to put inside of won ton wrappers and bake in the oven at 350'
for 20ish minutes or until desired crispiness.

Classic Baked Acorn Squash Recipe

2010-01-27T13:47:00.000-08:00

Classic Baked Acorn Squash Recipe

Ingredients

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Method

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

OMG- that was good. My first acorn squash! I never bought or cooked one before, but I loved it... sweet yummy like dessert, kind of like pancakes...mmmm

Sous Chef: Healthy Lasagna-Baked-Penne

2010-01-23T15:16:00.000-08:00

As the assistant blogger to the Cooking Mama, my goal is help inspire her and to give her new ideas! My personal goal is keep my weight in check for my wedding this year ;P That being said, I hope that my recipe ideas are new, interesting, tasty, and healthy (since everyone knows that the healthier you eat, the more chocolate your diet can afford!) for Cooking Mama and our readers.

My first attempt for this blog was a healthy cheese-y pasta-y dish. I came up with a dish that is part lasagna, part baked penne! It's based on a recipe I found in the Weight Watchers New Complete Cookbook. If you're on Weight Watchers, I calculate that there's 6 points for 1/8 of this dish.

1/2 bag of whole-wheat penne rigate (whole wheat pasta is pretty good these days...but if you aren't into it, try the multigrain pasta, which is actually my favorite!)
2-3 cloves garlic
1 tsp olive oil
1/2 lb. lean ground beef (10% or less fat)
1/2 large onion
1 red pepper
1 green pepper
1 jar of marinara sauce
1.5 cups fat-free ricotta
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese (I grate my own...like Stella...but I don't use the fancy stuff for this kind of recipe)

Cook the penne according to the package directions. Mince the garlic and chop the onion and peppers. Brown the beef in the oil, and add the garlic and veggies halfway through. Cook, stirring occassionally, until beef is cooked through and veggies are soft. Stir in the marinara sauce. Simmer uncovered for about 10 minutes, so it can thicken.

Preheat the oven to 375. Spray a an oval baking dish with non-stick spray and begin layering. Spread 1/4 the marinara on the bottom of the pan. Put half the pasta, add half the ricotta and a sprinkling of mozzarella, and add half the beef sauce. Repeat those layers. Cover with foil and bake for 30 minutes. Then remove the foil and add all the mozzarella and the parmesan. Bake uncovered until the cheeses are browned, for about 20 minutes. Let stand 10-15 minutes before serving.

Love, the Sous Chef

Challenge 1

2010-01-22T22:50:00.000-08:00

I got a pillsbury calendar in the mail this week.
My challenge for myself and you it to make the recipe of the month!
Cresent Cristo Sandwich Loaf!

INGREDIENTS

Loaf
2	cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Crescent Recipe Creations™ flaky dough sheet
2	tablespoons Butter, melted
2	tablespoons honey
6	oz thinly sliced smoked cooked turkey breast
6	oz medium sliced muenster cheese
6	oz thinly sliced cooked ham
1/3	to 1/2 cup Red Raspberry Preserves
Topping
2	tablespoons honey
1	tablespoon sesame seed

DIRECTIONS

1.	Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.
2.	Bake 8 to 12 minutes or until light golden brown; cool 15 minutes.
3.	Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.
4.	Bake 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.

I will report back when I make it! Good Luck!

Tangy?

2010-01-22T22:45:00.000-08:00

Okay I tried this recipe and mostly followed it but it ended up tasting like my normal crock pot ribs but in small pieces on noodles. I don't think I would make it again but it was the only thing I could find to make in crock pot since I was all out of Cream of Mushroom soup!

Inspiration

2010-01-22T22:40:00.000-08:00

My inspiration for this blog was this cook book I got for Christmas. I also have several other cook books around the house that I always look at but don't always cook stuff from because it is too fancy or difficult. SO I decided after getting yet another cook book I should actually try and cook something grand. I was also inspired by Julie and Julia the movie! So I am going to try and cook fun stuff from time to time and post it for all!

Marshmallow

2010-01-15T22:24:00.000-08:00

I did not make this yummy treat but I want to. I bought these already made for inspiration and to eat for myself. Marshmallows dipped in chocolate, then frosting with some sprinkles and jelly bean on top! And on a stick. I will attempt these cute treats one day!

New Mex -Style Pot Roast....

2010-01-12T22:04:00.000-08:00

Okay trying to jump start this blog with recipe we used last week. Actually a joint effort with dh (dear husband) and I. Click on photo to enlarge recipe. We did not follow instructions completely (something I rarely do but dh likes to follow them explicitly) So anyway... we used the crock pot and had extra hot enchilada sauce (by mistake). First cooked roast in crock pot with liquid ingredients for a few hours on high, then added the veggies later and turned heat down to low... and substituted regular potatoes for the sweet potatoes. And threw in some squash but had no hominy. It was good but very spicy. We used Sierra Nevada beer.. Sorry no food pics... I shall hopefully do some more exciting meals soon!

Welcome

2010-01-06T15:50:00.001-08:00

readers, friends, cooks, moms, ladies, gents, gals, pals, etc.
This is a new blog I want to explore new recipes and learn to make new exciting foods for my family.. I have also asked others to join me in posting their recipes too!