Smoked Buffalo Cauliflower
Crescent Pizza Pockets
BATTER FRIED APPLE RINGS
1 c flour: 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 4 lg. apples: Sugar and cinnamon Sift dry ingredients. Add milk and egg, beating well. Peel and core apples. Slice into 1/4 inch rings. Dip rings in batter and fry in 1/2 inch hot shortening until golden brown. Drain on paper towels. Sprinkle with sugar and cinnamon mixture.
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
1 jar pizza sauce
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.
Brush with beaten egg.
Sprinkle with Parmesan, Italian seasoning, and garlic powder.
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Brownies Chicken Salad Recipe
2 ½ to 3 pounds of chicken breast poached and cubed (MIL uses breast and thigh)
Chopped Celery (as much as desired) (I use 2 or 3, sliced every thin, not much)
Chopped Scallions (as much as desired) (I use 2 or 3)
Green grapes sliced (as much as desired) (I like the grapes, I use almost an equal amount to the chicken breast)
¾ cup Hellmans mayo
¼ cup Light cream
Dash of Tabasco
Pinch of celery seed
Tsp. red wine vinegar
Tablespoon sugar (MIL uses tsp of sugar)
Mix the dressing, then mix the dressing with the stuff above
My MIL makes in better, but I like mine more. lol It’s the tablespoon of sugar that makes all the difference in mine, it’s sweeter.
My husband doesn’t like either because he likes it to taste more like mayo and less sweet. So you have to play around with the dressing to get it the way you like it.
Mini Bacon Breakfast Braids
Author: The Bewitchin’ Kitchen
1 frozen package of puff pastry sheets, comes as a set of two, this recipe uses one of those sheets.
2-4 pieces of cooked, crispy bacon
4-5 eggs with a dash of water.
sea salt and pepper to taste
Optional add-ins: small diced onions, peppers, cheese, spinach, etc
Allow the puff pastry sheet to thaw enough for it to be workable, note quite room temp, but almost. Whisk the eggs together with a dash of water and then cooked them in classic scrambled fashion.
When the pastry is ready to work with, unfold the sheet (the one we used came in thirds). Cut the full sheet into three long pieces following the fold lines already there. Then cut those pieces in half. This should leave you with six pieces that are about 2.5 inches wide and 4 inches long.
Use a sharp knife or edged item to make downward cuts on the outer 1.5 inches on each side from the center (see images).
Fill the center, uncut, area with the cooked scrambled eggs and sprinkle with the crispy bacon.
Start at the top and fold over one side, then cross over the next pieces from the opposite side, follow this back and forth all the way down to the bottom, tuck the bottom pieces in well so they stay put and don’t puff up and out of the braid while baking.
Bake for about 12-15 minutes at 375 degrees or until the pastry has really increased in size and is golden brown.
6 hard-cooked large eggs
1/4 cup shredded Parmesan cheese
1/4 cup prepared ranch salad dressing
1 teaspoon Dijon mustard
5 carrot chips
Fresh dill sprigs
Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops.
Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving. Yield: 1/2 dozen.
Here’s what you need:
2 sheets of puff pastry
Place the two sheets of puff pastry on a parchment paper lined baking tray. Cut out equal size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the puff pastry. Bake at 400°F/204°C for 20-25 minutes. Enjoy!
4 large Granny Smith apples, sliced
35 large marshmallows
1/4 cup butter
1 Tbsp evaporated milk (or half and half)
1/4 cup mini semi-sweet morsels
2 Tbsp chocolate syrup
Slice apples and arrange on a platter. In a saucepan, melt marshmallows and butter until creamy. Set aside. In a microwave dish, melt caramels with milk (cooking in 30-second intervals, and stirring). Set aside. Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!
1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
fine sea salt
freshly ground black pepper
1 cup of grated sharp cheddar cheese
Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick® Complete biscuit mix and you’ll make quick work out of a pizza bake that’s in the oven in less than 15 minutes.
2 pouches (7.5 oz each) Bisquick™ Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2 Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3 Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Pizza Sticks http://amomnotapro.blogspot.com/2011/09/pizza-on-stick.html
from The Pioneer Woman
2 sticks butter
1 tsp. vanilla
1 1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Vanilla ice cream
Directions: Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples….or spread on top with a spoon. Pour the Mt. Dew all around and sprinkle with Cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream!
Update 3/12 – I’ve had several readers tell me they like cutting the sugar down to 1 cup. I just tried it and liked it just as much! So, might as well use less sugar, right? 🙂 Believe me, it’s still plenty sweet…especially with ice cream.
tomorrow nights dinner: http://cookingwithcarrie.blogspot.com/2008/11/lemon-honey-garlic-chicken.html
Chocolate Whoopie Pies
½ cup shortening
1 cup sugar
2 egg yolks, unbeaten
5 Tbs. cocoa
1 tsp baking powder
2 cups flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 cup milk
Beat together shortening, sugar and egg yolks. Set aside. Sift cocoa, flour, baking powder, baking soda and salt. Add to egg mixture then add vanilla and milk. Do not overbeat. Drop by tablespoon on an ungreased cookie sheet. Bake 9 -11 minutes at 375F. Transfer to a wire rack and fill while warm.
1 cup shortening
1 stick butter softened (I use light butter)
2 tsp vanilla
2 tsp milk
1 – 7 ½ oz. jar Marshmallow Fluff
3 1/3 cups confectionery sugar
Beat all filling ingredients together and fill cakes and wrap in plastic wrap
Have I put this in Recipes yet?
PINEAPPLE – CHICKEN
3 lg. chicken breasts, skins & bones removed
1/4 c. flour
1/2 tsp. pepper
1 #2 can pineapple chunks, drained (reserve juice)
2 tbsp. peanut oil
1/2 c. pineapple juice
3 tbsp. soy sauce
1 tsp. vinegar
1 tbsp. cornstarch
Cube chicken and dredge in flour and pepper mixture. Brown chicken in oil and cook for 10 minutes. Add pineapple and cook 5 minutes longer.
Sauce: Combine pineapple juice, soy sauce, vinegar and cornstarch. Add to chicken-pineapple; simmer 5 minutes. Serve over rice if desired.
Why have I never heard of this!?!?! WOW
Cake in a mug is something that is fun to do with kids and even if you only “bake” once or twice a year, you are bound to have everything in your kitchen.
This is a recipe Irene emailed me , the winner of the Xpress Redi Set Go earlier this month.
I don’t think I need to go looking for a better recipe, this was probably the best chocolate cake I’ve ever tasted.
Cake In A Mug
- 4 TBSP of Self Rising Flour (use plain flour and 1/4 tsp baking powder in place of-that’s what I did-who the hell has self rising flour in their pantry’s!?)
- 2 TBSP Sugar
- 2 TBSP cocoa powder
- 1 egg
- 3 TBSP milk
- 3 TBSP butter (melted)
- 1/2 tsp or so of vanilla
- 2 TBSP chocolate chips I didn’t have chips so I grated 4 Hershey Kisses.
Melt the butter. (I‘m assuming you should do this first in the mug you‘re going to use.)
Place all ingredients in a large mug.
Mix well (I used a kitchen fork)
Place in microwave and cook for 3 minutes (keep an eye on it, all microwave ovens are not the same)
LET IT COOL. Sprinkle with powder sugar if desired.
[I used the Xpress Redi Set Go, mixing everything in a small bowl first.]
Do the same for the Xpress cooker. You can either mix everything in the mug or a small bowl. Heat the Xpress cooker, then pour everything in. Cook for about 4-5 minutes. Check after 4 to make sure the middle is cooked. I lined the Xpress cooker with tinfoil (something that is NOT recommended) so my cake cooked in 5 minutes.
Rather you use the microwave or the Xpress Redi Set Go – you get this cute little personal size chocolate cake – or if you have little girls, like I do, you get a cute little cake for 3 – perfect for tea parties.