Monday, December 6, 2010

Cherry Angel Bread

For the feast of St Nicholas, we made this bread found in my Pillsbury Holiday magazine. Oops, as I am typing this, I realized we (I) forgot the drizzled frosting on the top! You will need: 1 can refrigerated crescent rolls 1/2 cup pineapple cream cheese spread (from 8 oz container) 2 Tbsp sugar 1 egg, separated 1/2 cup drained, chopped cherry pie filling 1 Tbsp water 1 tsp sugar Heat oven to 375 degrees. Spray cookie sheet. Unroll dough onto cookie sheet forming 13x7 rectangle. Firmly press perforations to seal. In bowl, beat cream cheese and 2 Tbsp sugar with electric mixer on medium speed til well blended. Beat in egg yolk. With spoon, stir in cherries. Spoon mixture lengthwise down center of dough rectangle in 2 1/2 inch wide strip. With scissors, cut 1 inch wide strips on each side of cream cheese filling to within 1/2 inch of filling. Alternately cross strips over filling.
Beat egg white and water and brush over dough. (discard any extra) Sprinkle with teaspoon of sugar. Bake 17-22 minutes until golden brown. Cool 5 minutes. Glaze: (which I forgot to do) 13/ cup powdered sugar 1/4 tsp almond extract 1-2 tsp milk Drizzle over warm bread. Store in refrigerator, if any left! My kiddos all loved it! A great morning bread for the feast of St Nicholas or any special day around Christmas!

Thursday, November 11, 2010

Crockpot Chicken

I know I found this recipe on this blog But I can't find this specific one....but here's the recipe! The meat just fell off the bone, I had a hard time getting it out of the crockpot! The meat had so much flavor and was very juicy! The whole family loved it, even our peanut butter girl! Crockpot Chicken 2 tsp kosher salt 1 tsp onion powder (I only had onion flakes, so I crushed them) 1/2 tsp thyme 1 tsp Italian season 1/2 tsp cayenne pepper 1/2 tsp black pepper 4 garlic cloves 1 chopped onion Clean chicken. I left the skin on and then took it off when I served it. Cook on high for 4-5 hours Or on low for 8 hours I also added a package of legs, and timed the recipe by 1 1/2

Monday, October 11, 2010

Sunshine Muffins

Sunshine Muffins
2 eggs
1/2 cup water
1/3 cup milk
2 Tbsp canola oil
1 pkg (9 oz) yellow cake mix (1/2 pack of regular cake mix)
1 pkg corn bread mix
Combine eggs, water, milk and oil. Stir in mixes and mix well. Fill paper lined or greased/floured muffin cups 2/3 full. Bake 350 for 18-22 minutes. Makes 12 large muffins. My son will only eat cornbread if it is Sunshine muffins! They are delicious and the cake mix makes it moist and not as crumbly.

Thursday, July 15, 2010

Recipe Swap Thursday

Therese hosts Recipe Swap Thursday and I'm going to try to join in when I can, so no promises of every week, but I thought I'd do it here on my abandoned cooking blog!! Tomatoes and Cucumbers Now this is probably a no-brainer, but when I think of my favorite summer recipe, it's these veggies! I make them a few different ways, together, apart, it doesn't matter!
  1. Cut up tomatoes and/or cucumbers and add Balsamic vinegar, oil and salt and pepper
  2. Cut up tomatoes and/or cucumbers and only add salt and pepper, the juices flow once you add that salt, I prefer course sea salt.
  3. Cut up tomatoes and/or cucumbers and add mayo and salt and pepper
  4. Cut up tomatoes and/or cucumbers and add Ranch dressing and salt and pepper
  5. Cut up Cucumbers or zucchini and dip in your favorite veggie dip, we like to take this one on picnics!

Tuesday, March 23, 2010

Cheesy Fiesta Pie

Another great meatless recipe from my friend Brenda. This was also brought to our family when I broke my leg last year and has become a favorite.
Cheesy Fiesta Pie
1 pkg hash brown potatoes
4 cups very hot water
2 Tbsp butter, melted
1 egg slightly beaten
Cover potatoes with hot water. Let stand 15 minutes. Drain thoroughly and mix with melted butter and egg. Press potato mixture on bottom and sides of a ungreased pie plate.
Bake 20 minutes at 375 degrees.
2 cups shredded Colby-jack cheese
1 can diced green chilies
2 Tbsp flour
1/2 tsp salt
2 eggs
2/3 cup milk
Sprinkle cheese on potato crust. Mix the remaining ingredients and pour over cheese.
Bake 35 minutes at 375 degrees.
Let stand 10 minutes before slicing.
Top each slice with sour cream and shredded lettuce.

Cheese Tortellini Soup

Last year, when I broke my leg, my friend Brenda, who is a vegetarian, made my Friday meals. I was excited about that, as I knew she would come up with some great meatless ideas.
She did not disappoint.
Cheese Tortellini Soup
Saute: 1 chopped onion
2 cloves garlic
1 Tbsp Olive Oil
Then add to the crockpot along with these ingredients:
42 oz vegetable or beef broth
14 oz stewed tomatoes (I used diced tomatoes with green chilies--this made the soup very hot, which hubby loved!)
1/2 cup mild picante sauce
1 tsp Basil
1 green pepper, diced
Simmer for hours, then 15 minutes before eating add
7 oz dried tortellini
The picture is shown before the soup is done, but it becomes a very red, salsa-looking soup.

Tuesday, March 16, 2010

Easy Ice Cream Dessert

Cool Whip
Ice Cream Sandwiches
Toffee Bits
Layer the ice cream sandwiches in a 13x9 pan, spread cool whip on like frosting, then add toffee bits.
Repeat layers for a double layer dessert!
Freeze and enjoy!