Oct 3, 2017

Apple Pie Crescent Rolls




Note from The Cook: It's fall in Virginia! I had a craving for apples on Sunday morning and decided to make these for breakfast. I served them with scrambled eggs and bacon on the side and a nice big cup of coffee. What a way to start a Sunday! YUM! 


What You Will Need: 
2 Medium to Large Apple of your Choice (peeled and sliced)
2 Tbsp Melted Butter
2 Cans of Crescent Rolls
1/2 Cup Packed Brown Sugar
2 Tsp. Apple Pie Spice
Cinnamon to taste

Directions: 
Preheat Oven to 375 degrees

In Bowl 1: Toss Apple Slices in the butter, reserving a small amount that you will brush the crescents with right before you put in the oven.

In Bowl 2: Mix together Brown Sugar and Spice

Unroll crescent rolls and place on a cookie sheet sprayed with Non-Stick Cooking Spray. Gently sprinkle the crescent rolls with the Brown Sugar/Spice. 

Place one Apple slice on each Crescent wedge and wrap them up, brush  the top of each roll lightly with butter. Sprinkle tops lightly with cinnamon.

Place in oven for 10-12 minutes or until golden brown. Let cool 5-10 minutes before serving. 


This "Pinspiration" comes from Pillsbury 


Jun 14, 2017

Trix Treats

 
Find it on Pinterest
 
Cooks Note: The last day of school is upon us and for most little ones that means parties, picnics and awards. I needed to make a quick and easy dessert for my son's school picnic and this fit the bill! After a fairly recent peanut allergic reaction, events that involve several food items from different places can be daunting. I wanted to make a snack that my son could enjoy and would keep him from being tempted by the brownies and cookies that would likely be present. This recipe is exactly like Rice Krispy Treats, but with Trix. I provides a fun and festive snack that kids will flock to. Happy Summer!
 
 

Ingredients:

  • 1 14 oz. bag of mini marshmallows
  • 1/4 cup of butter (unsalted)
  • 10 cups of Trix cereal

Directions:

1. Melt butter and marshmallows in a glass bowl in the microwave for 2-3 min. Stir well

2. Stir in Trix and stir to coat evenly

3. Spray a 9x13 baking dish with non stick spray and spread mixture evenly into dish, tapping with a spoon to flatten.

4. Let cool, cut and enjoy!


This recipe courtesy of Suburban Epicurean






Apr 9, 2017

Chicken Taco Casserole


Cook's Note:  This is a Weight Watchers friendly recipe that I found on Pinterest. It was easy to make and delightfully tasty. I would compare it to Loaded Nachos! And who doesn't love that? I suggest you give it a try... its yummy! I have changed the recipe only slightly to fit my tastes. According to the original recipe poster Slap Dash Mom, this is only 7 points plus per serving. Serves 6. 


What You Will Need: 
2 cups cooked chicken breast, shredded
1 packet taco seasoning and 1/4 cup water mixed together
1/2 onion, finely chopped
1/2 bell pepper, chopped
1 packet taco seasoning
1 cup whole grain tortilla chips, crushed and divided
1 cup shredded Mexican Shredded cheese
1 cup salsa
1 can black beans, drained
Non-fat or low-fat sour cream for topping


Directions: 
Pre-cook chicken breasts in a skillet with 1 packet of taco seasoning and water (about 4 minutes each side). Add onion and bell pepper to chicken mixture and saute. Once cooked completely, shred chicken and set this mixture aside. 

Pre-Heat Oven to 350 degrees. 

In a large glass casserole dish, line bottom of dish with half of the tortilla chips (you are going to layer this like a lasagna). Add 1/2 of chicken mixture, next layer 1/2 of the beans, 1/2 of the salsa, and 1/2 of  the cheese. Now create the layer mixture again: Chips, Chicken mixture, beans, salsa and top with remaining cheese. 

Bake for about 20 minutes. Serve with a dollop of sour cream for a delicious dinner. 



This "Pinspiration" comes from: Slap Dash Mom




Apr 3, 2017

Quick and Easy Hot Ham and Swiss

 Find it on Pinterest

Cooks Note: Everyone loves hot ham and cheese and we all know croissants are heavenly so if the recipe says QUICK, I am willing to try! These are no doubt easy and are amazingly delicious! They take no time to put together and very little time to cook. I served them with a salad for a semi-light meal. The kids loved them, I loved them and we will be having them again really soon. Enjoy!

Ingredients:

  • 4 Croissants
  • 8 Slices of Swiss cheese
  • 1 lb deli ham (I used it all, you can use as much or as little as you like. Any flavor!)
  • 2 T Dijon Mustard
  • 1 T Honey
  • 1 T Brown Sugar


Directions:

1. Cut the Croissants in half to create two sides for the sandwich
2. Mix the honey, mustard and brown sugar together
3. Spread the honey mustard mixture on each side of the croissants
4. Place a slice of swiss cheese on each croissant half
5. Top the bottom half of each croissant with as much ham as you like
6. Place the 2 halves back together 
7. Wrap each sandwich in foil. Place in the fridge for later OR
8. Cook at 350 for 10-15 minutes

Pinspiration for this recipe came from Life With the Crusts Cut Off



Feb 4, 2017

Taco Pizza


Cook's Note: I saw this recipe on Pinterest (don't I always start that way?) and I said to myself ..."I have to make this!" Not only was this DELICIOUS, it was EASY and rather healthy (minus the crust, just don't count the crust!) There was a lot of great flavor here. The crescent rolls as the crust was interesting, but yummy! I was extremely pleased with this creation. 
This was loved by my entire family. It is unique and I will plan to make this again very soon!

Find it on Pinterest

What you will need: 

1 pound of Ground Turkey Breast (or ground beef)
1 packet of Taco Seasoning (try to grab the low sodium packet if you can!) 
3 cans of refrigerated Crescent Rolls
1 small tomato, diced (i used Roma Tomato)
1 Bag of Shredded Lettuce
1 Cup of Mexican Shredded Cheese
1 Cup of Mozzarella Shredded Cheese
1 Cup of Light Sour Cream
1 package of 1/3 Less Fat Cream Cheese (room temperature)
1 Avacado (diced) 


Directions: 

Preheat oven to 375 degrees. 

Using a jellyroll pan, spray with non-stick cooking spray and roll out your cans of crescent rolls as the crust from edge to edge. There should be no gaps in between. Pinch the corners together and flat with a spoon if you like, to create a seal. Once all rolled out, you should have one large "pizza crust" going form edge of pan to  edge of pan. Bake for 8-10 minutes or until lightly brown.  Remove from oven and let cool for about 10-15 minutes. 

In your stand mixer (or with a hand mixer) combine the sour cream and cream cheese until whipped well together, until smooth. This will be the "pizza sauce". Set aside or chill in the fridge while your crust cools.

While your crust is cooling, go ahead and brown the meat. Place meat in your skillet and add the packet of taco seasoning and about 1/3 cup of water. Cook according to package directions and until meat is done. Set aside.

Once crust is cooled - spread the "pizza sauce" (aka: sour cream/cream cheese mixture) on the crust, evenly. I used a large rubber spatula. 

Next, sprinkle the meat evenly over crust, then cheeses, and tomato pieces. 

Stick the pizza back in the oven for about 10 minutes (at 375 degrees). Remove and top with shredded lettuce and avocados. 

Cut into squares and ENJOY!

This "Pinspiration" comes  from Living Well Mom 








Dec 17, 2016

Christmas Gingerbread Biscotti



Cook's Notes: I was looking on Pinterest for a Biscotti recipe and ran across this one. I have never made biscotti, so I thought I'd give it a try. This recipe is easy and just perfect and I usually change something about every single recipe and make it my own...but not this time! I will give full credit to "If You Give a Blonde A Kitchen". Her recipe is spot on and I am sharing it with you - check her out! 
My first attempt at Biscotti was not visually pretty, I will have to work on my technique, but they sure did taste great! 

Recipe Here: http://www.ifyougiveablondeakitchen.com/2013/12/06/gingerbread-biscotti/

What You Will Need:
·         2 1/4 cups all-purpose flour
·         1 1/4 cups brown sugar
·         2 teaspoons ginger
·         1 teaspoon cinnamon
·         1/2 teaspoon ground cloves
·         1/4 teaspoon allspice
·         1 1/4 teaspoon baking powder
·         1/4 teaspoon baking soda
·         1/2 teaspoon sea salt
·         2 eggs
·         2 tablespoons molasses
·         1/2 teaspoon vanilla
Directions:
1.      Preheat oven to 350ยบ F. Spray baking sheet with Flour Non-Stick Cooking Spray.
2.      In a bowl, whisk together all of the dry ingredients. Set aside.
3.      In your stand mixer with a paddle attachment, stir together eggs, molasses, and vanilla until well combined. Slowly add the flour mixture and mix until it forms a doughy ball.*
4.    Flour work surface and transfer dough to the surface.
5.      Divide dough in half and form each half into a fat log about 10 inches by 2 inches. (For an idea of how it should look - see photo here Miss In the Kitchen): 
6.      Place logs about 4 inches apart on the baking sheet and bake for 30-40 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.
7.      Once cooled, move log from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.
8.      Bake 10-15 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 min.) makes a harder, crunchier biscotti.
9.      Let biscotti cool on a wire rack.
For the Glaze: 
    Vanilla Bean Glaze (from: If you Give a Blone A Kitchen)
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon real vanilla extract
  • 1 tablespoon butter, melted
  • 1 tablespoon milk
  • Pinch of salt
  1. For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Drizzle biscotti with icing mix.



Dec 10, 2016

Gingerbread Bundt Cake


Cook's Note: I saw this recipe on Pinterest and had to try it because Gingerbread is one of my Top 10 loves in this world. The skill level for this recipe is medium, there are a lot of steps. It made my house smell like a dream and turned out fairly pretty. Highly recommend with a cup of coffee with Gingerbread Creamer! 

What You Will Need:


3 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon sea salt
2 teaspoon baking soda
1 cup butter, room temperature
½ cup brown sugar, packed
1 large egg
1 cup molasses
1 cup boiling water

Directions:


Preheat your oven to 350. Spray your Bundt pan with non-stick cooking spray (I use the kind with flour, such as Pam for Baking).

Next, Mix all of the dry ingredients together in your stand mixture (except for the baking soda) and set aside.

Cream together the butter and sugar until smooth and add the egg and beat until well mixed. Next, add the molasses into the mixture. Set aside.

Add the baking soda to the boiling water and stir to dissolve. Set aside on stove.

Now, back to the ingredients in your stand mixer…..
·         Slowly beat of the dry ingredients into the molasses mixture until just combined.
·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.
·         Slowly beat of the dry ingredients into the molasses mixture until just combined.
·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.
·         Slowly beat in the remaining of the dry ingredients.
·         Slowly pour batter into Bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Be sure to cool for at least 30 minutes before turning the Bundt pan upside down onto a cooling rack.

Gently sprinkle with confectioners’ sugar before serving (through a handheld mesh strainer, if possible).


This Pinspiration comes from: Pretty Practical Pantry




Oct 9, 2016

Crunchy Baked Chicken Parmesan


Find it on Pinterest

Cook's Note: You will be suprised at the secret ingredient in this recipe... it's RICE KRISPIE cereal. This was a very light and delicious chicken recipe that I will make again and again. A big hit in my house!


What You Will Need: 
4 Boneless Skinless Chicken Breasts
1 Cup of Crispy Rice Cereal (crushed) 
1 Tbsp Italian Seasoning
1 tsp Garlic Sea Salt
1 tsp Ground Black Pepper
2 Tbsp Grated Parmesan Cheese (Such as Kraft)
2 Eggs, slightly beaten
1/2 Jar of Pasta Sauce
1/4 Cup Shredded Parmesan Cheese

Directions: 

Preheat oven to 400 degrees. Spray a large glass casserole or baking dish with non-stick cooking spray (I always use Coconut Oil Cooking Spray).

In a large bowl, mix together crispy rice cereal, seasonings and cheese and set aside. 

In a separate bowl place beaten eggs and dredge each chicken breast in the egg, then coat thoroughly in the cereal mixture and place each coated chicken breast into the baking dish. 

Bake for 25 minutes or until crispy brown. Remove dish from oven, top the chicken with pasta sauce and sprinkle the shredded cheese across the chicken and bake for an additional 5 minutes. 

Serve with angel hair pasta or with a nice side salad and garlic bread. 

Enjoy!

This Recipe was Born in Virginia, in my kitchen!