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Recipe: Oven Fried Mushrooms


This is a quick and easy recipe for Oven Fried Mushrooms… perfect for snacking… great for parties.. no muss … no fuss… no standing over a hot stove deep frying mushrooms.

They’re absolutely delicious and so much better than deep fried.

TIPS

I used unseasoned bread crumbs .. you can use seasoned ones if you prefer.
I season my flour with a sprinkle of garlic powder and freshly ground pepper.. I didn’t use salt for two reasons.. one.. the bread crumbs have salt already in them… and two… I didn’t want to “encourage” the water out of the mushrooms… mushrooms are full of water and salt will make the water just run out.. something you don’t want.

A little sprinkle of Parmesan cheese in the flour or bread crumbs adds nice flavor too.

I use Egg Beaters instead of egg.. they work perfectly.. cut the fat and no one is the wiser.

Quantities have been left off.. since it will depend on how many mushrooms you plan to make… start with about 1 cup of flour… 1 cup of bread crumbs and about ½ cup Egg Beaters or two eggs for about t 8 oz of small mushrooms.

I like to serve these with a ranch dressing… hmmm so good!






Recipe: Oven Fried Mushrooms

All you need:

Fresh mushrooms, cleaned and trimmed
Flour seasoned with garlic powder and freshly ground pepper
Egg Beaters
Bread crumbs (Plain or seasoned)
Olive oil cooking spray
Ranch dressing

All you need to do:

Preheat the oven to 450 degrees F.

Line a baking sheet with non-stick foil. Lightly spray the foil with olive oil spray.

Set up 3 wide bowls… one with flour, one with Egg Beaters, one with bread crumbs
Dredge the mushrooms in the flour, then the egg, then the bread crumbs.

Lay them on the prepared baking sheet and spray them generously with olive oil cooking spray.

Bake for about 10 minutes or until the breading is crisp. Don’t over-bake or they will get mushy.

Serve with ranch dressing.

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Recipe: Apple Cinnamon Cream Cheese Crescents


These Apple Cinnamon Cream Cheese Crescents are so good… with the buttery dough ….. apple tosses with sugar and cinnamon .. a dab of butter and cream cheese… so easy.. soooo good!

TIPS

I used Pillsbury’s Big Butter Flake Crescent Rolls… I highly recommend the large ones.. the smaller ones are tougher to stuff.



I used a dab of butter on the inside… Slice off ½ a tablespoon of butter using the wrappers measure. Slice it in half… then cut each half into quarters.. you get little cubes… just the perfect amount to add to the filling… don’t be tempted to omit it.. it helps give this a pastry flavor.

I used Philadelphia Cream Cheese in a tub … the Regular kind .. not whipped.. the tub variety is softer and more spreadable… you don’t spread it but it needs to be able to bake into goo … the harder brick type can be substituted … but make sure you get it softened and beat it until it’s creamy.

While we’re on the subject of the cream cheese… I made this crescents by using the cream cheese nothing else added to it.. I like cream cheese… Warren doesn’t care the tangy flavor of cream cheese as much as I do.. so if you’re like Warren… beat the cream cheese with about ½ teaspoon of sugar and a drop or two of vanilla extract.

I like Granny Smith apples.. you can use whatever kind you prefer.



I used Cinnamon Sugar from my glass jar that I make up periodically. Cinnamon Sugar can be purchased commercially but it’s far cheaper to make your own.. Click here for the recipe. Keep it in an air tight jar.. it will easily last a year or more… of course unless you use it by then!

I did use my measuring spoons to measure how much I put into each crescent.. I recommend you do the same.

You can either drizzle Sugar Icing Glaze, Vanilla Icing Glaze or Cream Cheese Glaze on these. All will work well.

Try this quick and easy recipe.. it makes a really nice sweet treat!






Recipe: Apple Cinnamon Cream Cheese Crescents

All you need:

1 can Pillsbury Big Butter Flake Crescent Rolls
½ tablespoon butter * see TIPS
1 apple, peeled, cored and finely diced
2 tablespoons Cinnamon Sugar
About 4 tablespoons cream cheese
Glaze

All you have to do:

Preheat the oven to 350 degrees F.

Line a large baking sheet with parchment paper and set aside.

In a small bowl, combine the diced apple and the Cinnamon Sugar. mix well and set aside.

Unroll and separate the crescent roll dough.

Place 3… half teaspoons .. using your ½ teaspoon measuring spoon… on to the top portion of the crescent roll. Place 1 butter cube in the middle.

Place a scant tablespoon of the apple mixture on top of the cream cheese and butter.



Roll the crescent up starting at the wide end… as you make that first flip.. pinch the sides closed to prevent leaking. Continue to roll up as you normally would for a crescent roll. Pinch the sides gently closed.

Don’t worry that they don’t roll up the prettiest.. they will bake just fine.

Place on the parchment paper and repeat for the remaining crescents.

Bake for 15-16 minutes until golden brown.

Remove from the oven and drizzle glaze over them.

Serve warm.

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Recipe: Cream Cheese Glaze


This is a Cream Cheese Glaze I use on breakfast buns… it’s from an Alton Brown recipe that he used to glaze his cinnamon rolls… I find it works well on other baked goods also.

TIPS

Make sure you soften the cream cheese to room temperature, otherwise you get tiny lumps that are a pain to get rid of.

If you need to soften the cream cheese quickly because you forgot to set it out… read my post… how to soften cream cheese quickly.

I always use fat free half and half… his recipe calls for 3 tablespoons milk… if you use milk.. I recommend whole milk … it works best.

I also use more half and half if I want to drizzle this glaze instead of spreading it… keep adding until you get the right consistency for it… usually about 5 tablespoon of the half and half.

If I’m topping cinnamon rolls and they’re warm.. this recipe is about right becase it will melt a bit when spread on warm rolls.

This is wonderful on cinnamon rolls and coffee cakes.






Recipe: Cream Cheese Glaze

All you need:

¼ cup cream cheese, softened
3 tablespoons milk *see TIPS
1 ½ cups confectioner’s (powdered) sugar

All you need to do:

Beat the cream cheese until smooth. Add the remaining ingredients and beat until smooth.

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Recipe: Sugar Icing Glaze for Buns


This two ingredient Icing Glaze is so simple I contemplated not even posting it.. but … then again.. I have it in my file … and I refer to it all the time for things I want to make a simple sugar icing glaze for.. so I decided to post it for all of you.

TIPS

There are a lot of variations to this.. the biggest one is adding vanilla to it… if you want a vanilla flavor… simply add ¼ teaspoon pure vanilla extract.

This recipe lists the half and half amount as 1- 1 ½ tablespoons. Use 1 tablespoon if you like it thicker.. 1 ½ tablespoons for a runnier consistency (like the picture above).

Keep in mind if you drizzle this on warm buns, it will run more. The glaze in the picture was drizzled on when they were warm.

I use Fat Free Half and Half.. it has a long shelf life in the fridge… is great to use in sauces… and great to use in coffee as creamer. I almost always have some in the fridge.

You can substitute milk for the half and half.. but you will need to tinker with the amount to add since it will make the glaze runnier.

This will make enough to drizzle on about 18 buns.






Recipe: Sugar Icing Glaze for Buns

All you need:

½ cup confectioners (powdered sugar)
1 to 1½ tablespoons fat free half and half

All you need to do:

In a small bowl whisk together the ingredients until you have a smooth consistency.

Drizzle on your baked goods.

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Recipe: Easy Pepperoni Bread


We’re lucky to have so many convenience foods available.. and while .. in my opinion… homemade is best.. it’s just not always feasible… This recipe for Pepperoni Bread is as easy or complicated as you wish to make it.

I made the Pepperoni Bread from purchased bread dough. Pillsbury makes a Simply Rustic French Bread that I’ve had a lot of luck with. It makes making this bread so easy … and it really is good.

TIPS

Use whatever your favorite bread recipe you wish or use whatever commercially made bread dough you prefer. I have found the rustic breads or the thick pizza dough varieties work best, if you are going to purchase the dough.

I purchased thinly sliced pepperoni from the deli section at my local supermarket. Ask them to slice it as thinly as possible. As you can see the slices are large… rather than the smaller ones you find in those little packages. I find those pepperoni slices tougher and more difficult to cut when I cut the bread… but by all means if you prefer them, use them.

I used the larger shredded mozzarella cheese.. it works well with this recipe… the finer shredded cheese melts and isn’t as cheesy in the bread.

Don’t fret about any cheese oozing out… some probably will… just trim it off… and the cook gets to nibble on the trimmings… they’re so good.. with the hint of pepperoni taste… yummm!

You will need to bake the bread longer than the package instructions, if using a commercial dough. If the top begins to brown too much, lay a piece of foil over the top. I’d recommend adding about 15 minutes to the bake time… otherwise the bread layers on the inside won’t be baked through.

This recipe is a really quick and easy one… perfect for those weekend lunches.. or even a supper. You can serve it with some tomato sauce and maybe a big salad.

Slice it up a little thinner .. perfect for watching the big game or even a party.






Recipe: Pepperoni Bread

All you need:

1 can Pillsbury Simply Rustic French Bread
Sprinkling of flour
Thinly sliced pepperoni
Shredded Mozzarella cheese
2-3 tablespoons grated Parmesan cheese

All you have to do:

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.

On a large cutting board, carefully unroll the French bread dough.

Sprinkle a little flour over the dough so it won’t stick to your rolling pin.

Roll out the dough to about 13 x 9 .. it doesn’t have to be exact.

Lay the pepperoni slices over the dough. Lay them fairly close to the edge.



Sprinkle the shredded cheese over the top. Sprinkle the top with Parmesan cheese.



Start at the short end and roll the bread dough up … jelly roll style.





Pinch the ends to seal them.



Place on the parchment paper, seam side down.

Make 3-4 slits… not too deep.



Bake for 40-45 minutes. Check it after 25-30 minutes, if the top is getting too brown, lay a piece of foil over it and continue baking.

Remove the bread from the oven and allow to cool enough to handle. Slice and serve.

This can also be served at room temperature.

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Recipe: Baked Cheddar and Bacon Dip


This recipe for Baked Cheddar and Bacon Dip is not what I would call a diet dip… nope… not at all… in fact when I told my son about it.. first thing he asked was… “oh… a Paula Deen recipe?” … nope … not a Paula Deen recipe.

Okay… Erik is right.. this recipe is kinda loaded with fat and calories… but.. you’re not supposed to sit there with a spoon and eat it all yourself… so a few crackers dipped in this is not the end of the world. The dip divided among a group of people at a party is not a lot per person…. I like to serve one indulgent dip or appetizer and keep the rest more moderate.

So where is this recipe from? It’s a recipe from the depths of my recipes on scraps of paper… recipes gathered over the years from food days at work to pot luck suppers and parties I attended.

I admit I can be quirky… I have some habits that are almost laughable… but I guess they’re what makes me .. me. I have this quirky habit with telephone numbers and recipes.

I have all these phone numbers on post-it notes that I’ve accumulated … stuck in… you guessed it.. my address book. Trouble is.. I forget to put a name on them… I’m sure I think I’ll remember who the number belongs to… yeah.. right….

I dare not throw any away in case I do remember who it belongs to and … well… I may need that number some day.

I’m not much better with recipes. I go to a party or gathering… I really like a dish and ask for the recipe. Of course… I have to dig in my purse for something to write on… an old receipt usually does the trick.. if not.. there are always napkins.

If I’m thinking clearly that day.. I write what the recipe is for… but that’s not usually the case… and maybe … just maybe… squeeze in a name of who gave it to me… if it fits… but that’s not usually the case either… let’s face it, you can only fit so much on the back of a Macy’s receipt…. I’m sure I think I’ll remember what it was and who made it… yeah… right.

We won’t get into just how many years I’ve been doing this… let’s just say… it’s been a while… I think today’s recipe was from someone at one of those catalogue parties where you get invited to a friend of a friend of a friend’s house … feast on dips and chips .. and get soaked for some over-priced stuff you’ll never use… but …. at least you do accumulate some really great dip recipes…

TIPS

You can lower the fat octane on this… you can use lower fat cream cheese.. I think that substitutes easily without compromising the taste. You can do the same with the sour cream.. personally… I’m not a fan of lower fat sour cream.. but you can try it. Same goes for the cheddar cheese.

Turkey bacon is also an option if you’re bent on lowering the fat in this…. I used the real thing…



As you can see from the picture.. I used my cast iron skillet to bake it in… I just liked the way it looks… you can use any baking dish you like.

Make sure you’ve gotten the cream cheese to room temperature… otherwise it’s hard to beat the lumps out of the cream cheese. Click here for a quick tip on how to soften cream cheese quickly.

Click here for How to Make Bacon in the Oven… it’s a great way to make bacon.. no muss no fuss and no mess… a very easy clean-up.

I used finely shredded cheddar cheese.. I found it will melt more evenly.

The recipe calls for horseradish mayo… homemade or store bought is fine. It’s great on roast beef sandwiches or even cooked beef… definitely not a waste having it on hand.

Use both the white and green parts of the green onion.. they’re both very tasty.
This is a thick dip… so serve hearty crackers or bread pieces with this… veggies will work also.

Try this for your next gathering… it’s delicious!






Recipe: Baked Cheddar and Bacon Dip

All you need:

5 strips of bacon, cooked and crumbled
1 pkg. cream cheese, softened
1 cup sour cream
1 teaspoon horseradish mayo
1 ¼ cup finely shredded cheddar cheese, divided
¼ cup chopped green onion
Hearty crackers or bread pieces

All you need to do:

Preheat the oven to 400 degrees.

In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and horseradish mayo. Beat on low until well mixed.

Add 1 cup of the cheddar cheese (reserve the remaining ¼ cup for sprinkling on top). Mix well.

Stir in the bacon, reserve a small amount for sprinkling on top.

Scoop the mixture into a baking dish. Sprinkle the remaining bacon, cheddar cheese and green onion on top.

Bake 30 minutes or until cheese has melted and dip is bubbling.

Allow to cool enough to eat but still warm.

Read more...

Recipe: Oven Fried Mozzarella Sticks


This recipe for Oven Fried Mozzarella Sticks took some trial and error to get it just right… we ate cheese puddles more than once…. but … they were tasty.. and the end result is a really perfect recipe that rivals the frozen variety … a bit healthier and so easy.. can’t ask for more than that.

TIPS

The key to success is these need to be frozen hard… I mean really frozen .. not just for a few hours. This works perfectly when serving this for a party or even the family.. do the work.. what little there is ahead.

The next biggest tip .. and this is just my opinion… don’t cheap out on the quality of the cheese stick (string cheese). I tried lower fat…then a no name brand and then finally went back to my favorite Sargento whole milk one. The lower fat ones just did not taste as good… but .. that’s a personal choice, certainly not a requirement for success.

I used Egg Beaters instead of eggs… they worked wonderfully.. and I think even better than eggs.. they seemed thicker.

These bake up quickly… 8-10 minutes.. but keep an eye on them.. I did notice that density did vary with different brands.. so baking times did vary…. so I recommend if you plan on making these for a party do a trial run or two before… I’m sure no one will complain about the taste testing… no one complained here.

These are great to have in the freezer for unexpected guests or unexpected snack attacks.

Quantities have been left off.. it all depends on how many you make… I used about ¼- ½ cup flour, 1 ¼ cups bread crumbs and 2 eggs (1/2 cup Egg Beaters) for 20 Mozzarella sticks (10 string cheese sticks cut in half).

I sprayed them liberally with cooking oil spray otherwise the breading was a bit dry.

Try these.. serve them with tomato sauce or pizza sauce…..they’re easy to make and really delicious!






Recipe: Oven Fried Mozzarella Sticks

All you need:

Mozzarella string cheese
Flour
Eggs or Egg Beaters
Seasoned bread crumbs
Olive Oil Cooking Oil Spray

All you need to do:

Cut the string cheeses in half and place in an air tight container, separating layers with waxed paper and freeze for 24 hours or at least over night. **Do not skip this step

The next day set up 3 bowls… one for the flour, one for the egg and one for the bread crumbs.

Remove the cheese from the freezer when you are ready to bread the cheese sticks.

Dredge them in flour, then egg, then the bread crumbs… put them back in the air tight container, again, separating the layers with waxed paper.

Freeze for 24 hours. **Do not skip this step

When ready to bake, preheat the oven to 375 degrees F. Spray a non-stick baking sheet or a pan covered in non-stick foil with olive oil cooking spray.

Place the frozen mozzarella sticks on the prepared baking sheet or pan. Generously spray with olive oil cooking spray.

Bake 8-10 minutes… keep in mind that yours may bake quicker or longer… depending on the oven, the cheese density and the amount of freezer time. You can check one by stabbing it if the fork goes through by the cheese is still a little firm… they’re done.

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Recipe: Caprese Skewers


I thought since I was posting the Caprese Omelet… I’d post my Caprese Skewers… think Caprese Salad on skewer… perfect as a side to a meal or even a snack… great for parties… and easy to tote for picnics… an all around great little recipe.

TIPS

Use whatever dressing you prefer on these… I drizzle my favorite Italian Dressing on them.

Use a non-fat dressing and a part skim mozzarella cheese for a really low fat snack.

Fresh mozzarella is best.. no doubt.. but the firmer mozzarella you find in the dairy section at the grocery store does hold up to traveling better.. so if you’re toting these to a picnic I would recommend you use the firmer kind.

These are just yummy!






Recipe: Caprese Skewers

All you need:

Cherry or grape tomatoes
Basil leaves
Mozzarella cheese, cut into cubes
Dressing of choice

All you need to do:

Slip the tomato, basil leaves and cheese cubes on wooden skewers.

Lay them in a dish or container.

Drizzle dressing over them… cover with plastic wrap and refrigerate for about an hour.

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Recipe: Caprese Omelet


Caprese Omelet… that wonderful combination of fresh tomato, mozzarella cheese and basil… a fresh clean tasting combination… wrapped in an egg omelet… a great way to start the day… or even for a light lunch..

With the weather sizzling all over and beaches crowded… eating lighter and healthier takes on more importance… I admit… I tend to eat better in the summer than during warmer weather when I crave comfort food.

Make no mistake… I’m no saint… my hips bear witness to that statement.. but I do try… and this recipe in today’s post is one that not only looks fabulous.. tastes fabulous and is good for you…

TIPS

I like to use egg substitute… Egg Beaters are the brand of choice for me… I’ve tried several store brands and they just didn’t match the flavor and consistency of Egg Beaters.. so for me… the little extra money for them is well worth it.

I use a non-stick pan and lightly spray it with butter flavor cooking oil spray… between that and the Egg Beaters you get an omelet as close to fat free as you can possibly get.

Roma or Plum tomatoes are great for this.. they aren’t as full of water and seeds as regular salad tomatoes so they hold up better in the omelet.

I used fresh basil.. a couple of leaves does the trick.. if you need a lighter basil flavor.. use less…

Fresh mozzarella will melt easier… but tends to be more expensive.. so if you need to make this budget friendly… use the more solid mozzarella you find in the dairy section of the grocery store.. just slice it thin… a cheese slicer will help enormously with that.

Try it … you’ll love it!






Recipe: Caprese Omelet

All you need:

Eggs or egg substitute
Dash of milk
Tomato slices
Mozzarella slices
Basil leaves
Butter flavored cooking oil spray

All you have to do:

Spray a small skillet with the butter flavor cooking oil spray.

Heat the skillet over medium high heat.

In a small bowl beat the eggs with a dash of milk.

Pour the milk in the skilletand allow it to start to set for 2 minutes.

Layer the cheese on ½ the egg. Allow the omelet to cook for a couple of minutes until the cheese starts to melt.

Then layer the tomatoes and basil leaves on top.

Carefully flip the other half of the egg over the layers.

Cook until egg is no longer gooey.

Slide the omelet onto a plate and serve.

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Recipe: Zucchini Pancakes


These Zucchini Pancakes are so much like Potato Latkes (Pancakes)… I bet if you closed your eyes you wouldn’t be able to tell the difference.

If you’re not familiar with Latkes… they are wonderful Jewish Potato Pancakes made of shredded potato. These Zucchini Pancakes are made of shredded zucchini… and very simple ingredients.. flour, finely chopped onion, egg or egg substitute (more on that in a minute), a little salt and pepper… that’s it!

Their quick and easy to make.. and positively addicting!

TIPS

I mentioned earlier that you can use egg substitute… and you can.. 1 large egg equals about ¼ cup of egg substitute like Egg Beaters… check your carton for the substitution. This recipe uses 2 eggs or ½ cup of egg substitute.

This can be a truly lowfat pancake, use butter flavored cooking oil spray… but I must admit… the mixture of olive oil and butter is really, really good…

The amount of flour is approximate.. zucchini can be quite wet… I drain mine in a colander for about an hour or so… and squeeze out any excess… add the amount of flour listed… then the egg, mix well.. if it is runny then add more flour.. you want a very sticky consistency not runny.

Make these small or large… small ones make great little hors’dourves or medium size as a side or appetizers and larger ones for... well… larger sides…

This recipe will make approximately 15 medium pancakes.

Serve with sour cream and chopped chives.

Try these.. you will be amazed at how yummy they are!






Recipe: Zucchini Pancakes

All you need:

3 cups shredded zucchini (peeled then shredded)
1 medium onion, finely chopped
½ - ¾ cup flour *See TIPS
2 eggs or ½ cup egg substitute
Sprinkling of salt and pepper
2 tablespoons butter
2 tablespoons olive oil
Sour cream for garnish
Chives for garnish

All you need to do:

In a large bowl, mix the zucchini and onion until the onion is distributed evenly.
Add the ½ cup of flour and mix until evenly coated.

Sprinkle with salt and pepper.

Add the egg and mix well.

Add additional flour is batter is too runny. You want a thick sticky consistency.
In a large skillet over medium high heat, melt the butter with the olive oil.

Drop the mixture by spoonful and flatten slightly. Cook until the bottom is lightly browned. Flip over and cook until the other side is lightly brown and pancake is cooked through.

Drain on paper towels.

Serve with sour cream and chives.

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Recipe: Easy Cinnamon Roll Cupcakes


Ahhhh the house smells wonderful…. coffee brewing… Cinnamon Roll Cupcakes in the oven… some scrambled eggs cooking on the stove… me, mentally thinking… or I should say…. thanking… that person for pinning that luscious picture that peaked my interest…

I have been pinning lately… on Pinterest, that is… it has become somewhat of an addiction… I absolutely love that I can explore lots of different things… from the quirky to the normal and even abnormal…it’s all there…. if you haven’t been there.. go look.. you may find you really like it…. or just go there to see just what makes me go ahhhh.. see just what things lurk in this mind of mine… you may just be surprised… and you thought all I did was cook… ha!



Back to my story… I happened on a picture of a Cinnamon Roll Cupcake … yummm… it definitely looked mighty fine… so I followed the link …looked at the recipe.. ahhh it was from scratch.. not rocket science.. just your basic cinnamon roll recipe… make the dough, kneading and all… let it rise… yadda yadda yadda… mind you I love to bake.. but I just don’t always have the time to do it…. I thought.. hmmmm maybe I can make this by using a store bought can from Pillsbury…

So I poked around some more… no one had thought of using it.. or at least felt the need to only make it from scratch… so I began to wonder if I was nuts.. maybe I was missing something… maybe it just wouldn’t work with that short cut…



I had to try it.. I could just imagine that fabulous smell of cinnamon rolls baking…. and I was soooo right… these are sooo good and easy to handle… perfect for weekday mornings on the run… AND .. party perfect for a brunch… or maybe that food day at work.. or maybe just because it’s Tuesday…

Okay this "recipe" is more like a tip... but this is Cooking Tip of the Day... after all...

TIPS

The absolute BEST tip I can give you for these… to make them picture perfect… use white cupcake liners AND use two not one for each….

BEST EVER TIP... Why use two liners you may ask…. ever notice you buy these adorable little wrappers and after baking most fade out…. bake them using two… they’ll look fabulous all the time.

The cut slices are just ever so slightly too big for a regular muffin tin… no problem… place the slice in the liner before putting the liner into the muffin tin then gently push it down… don’t push too hard…

The lack of room makes them bake upward and you get the loveliest looking cupcakes.

Shmear… like that word?... the icing provided on after they come out of the oven or use your own… either way.. they’re yummy!

So now the blog snob will have her nose in the air… and sniff.. it’s not from scratch.. nope it’s not… but then again.. I slept in this morning AND had my cupcake (or two) AND now I’m going shopping… she can slave in the kitchen… I’ll slave another day.. or maybe not… these came out wonderful and they’re not from scratch!






All you need:

1 can Pillsbury Cinnamon Rolls
Cupcake liners

All you have to do:

Preheat the oven as directed on the package.

Plop the slices into the cupcake liners.. bake as directed.

Remove from the oven and spread the icing on top while they’re warm…

Serve…. hear ohhhs and ahhhhs….Now tell everyone how you slaved in the kitchen.

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Recipe: Smores


What can I say about Smores?.... toasted marshmallow, chocolate and graham cracker… three ingredients … one glorious result… for a Smores fan.. you can’t get much better than this…

TIPS

Don’t have a campfire? No problem… you can toast these over a gas stove… or even in the oven… set your oven to broil.. place a graham cracker on a baking pan with a marshmallow on top and place it on the middle rack in the oven.. don’t leave it .. they burn fast… it takes about 30 seconds…

Try white chocolate bars for a twist.

Try gourmet chocolate for a totally rich and indulgent Smore.

Give your friends and family Smore love… a quick and easy treat that’s fun to make!






Recipe: Smores

All you need:

Graham Crackers, broken in half
Marshmallows
Chocolate bars, broken into a cracker size

All you need to do:

Toast a marshmallow… place it on a graham cracker… place the chocolate on a graham cracker and flip it onto the toasted marshmallow, chocolate side down.. press gently.

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Recipe: Chicken Fajitas


We love Fajitas.. all kinds.. and Chicken Fajitas rank right up there…. Fajitas are so easy to make… you can have supper on the table in under 30 minutes.

TIPS

I make my own seasoning and keep it in an airtight jar.. It’s a great seasoning to use for so many things. Click here for the recipe.

I love yellow and red peppers.. their flavor is much lighter and balances out the strong flavor of the green pepper… use any combination you prefer.

Sweet onions are really good with this.. but if you have yellow onions.. they will work well also.

If you don’t have a cast iron skillet.. any skillet will work. The advantage of a cast iron skillet is that it can get the Fajitas sizzling hot.

The chicken breasts I used were huge… so my chicken was in chunks more than strips.. use whatever you have available.

This recipe doubles easily.

This recipe is delicious over rice also.. if you don’t want to use the tortillas.






Recipe: Chicken Fajitas

All you need:

1 pound boneless chicken breasts, cut into strips or chunks
2-3 tablespoons Fajita Seasoning
1 tablespoon olive oil
½ cup water
Bell pepper(s) cut into strips
1 medium onion, sliced

All you have to do:

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add 1 pound chicken or beef and cook until meat is completely cooked (no longer pink) and drain off excess fat.

Add 1/2 cup water and 2-3 tablespoons of Fajita Seasoning and stir well.

Add 1 bell pepper (cut into strips) and 1 medium onion (thinly sliced).. cook 2-3 minutes until vegetables are tender but still have a little crisp to them.

Serve with tortillas... toppings include sour cream, shredded cheddar cheese, cut-up tomatoes, chopped green onion and guacamole.

Read more...

Recipe: Easy Potato Chips


This easy, easy, easy recipe for Potato Chips is … well.. so easy.. did I mention how easy it is to make these Potato Chips?

AND there is hardly any clean-up… no pot of hot oil to clean up or slave over… too good to be true? Not so! These are made in the microwave.

TIPS

I’ve seen some recipes that dip the chips in oil… I wanted to lower the fat a bit… so instead I spray the plate with cooking oil spray and then give the tops of the potato slices a quick spray… in my opnion they weren’t greasy at all.

You can use a mandolin or do as I did.. I used my food processor.. they came out perfectly thin..

Use as many potatoes as you like… I would figure one large potato makes two servings.. depends on how much you like potato chips.

You can use Russets or Yukon Golds… both work really well.

I peeled mine.. but you don’t have to …

The first batch.. keep an eye on it.. every microwave is different… you want to catch them just as they are starting to brown in spots. They usually take between 5-7 minutes… older ovens may take longer. After that you know just how long to microwave them... and it's a snap!

I removed them from the plate and placed them on a rack for a few minutes so I could reuse the plate. You don’t have to spray the plate between each batch, just spray it if you see it doesn’t have a film of oil on it.

Serve this with homemade Onion Dip… just delicious!






Recipe: Easy Potato Chips

All you need:

Potatoes, sliced very thin
Olive oil cooking spray
Salt

All you need to do:

Lightly spray a microwaveable plate with olive oil cooking spray.

Lay potato slices on the plate, do not overlap.

Lightly spray the slices with the cooking oil spray.

Microwave on high for 5-7 minutes or until they begin to brown in spots.

Remove from the oven and allow to cool. (This only takes a few minutes)

Sprinkle with salt.

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Recipe: Onion Dip


This recipe for homemade Onion Dip is so easy you will wonder why you ever bothered to by those instant packages.

The recipe is adapted from an Alton Brown recipe.. a very basic recipe… my only adaptation .. and it is a big one considering the few ingredients… is that I used way more onion than he did… when I made it with his quantities it just didn’t have enough of an onion taste. I also salted it to taste which was less than his original recipe called for.

TIPS

I used a milder onion.. sweet onions are the best for this.. but if you use a stronger onion start by using 1 ½ cups of diced onion (Alton’s original amount)… then you can always add more … it only takes 20 minutes to sauté more onion.

It is best to refrigerate this for at least 2 hours before serving.. over night is an even better idea.

This dip is delicious with veggies or chips…






Recipe: Onion Dip

All you need:

2 tablespoons olive oil
2 ½ cups sweet onion, chopped
¼ teaspoon kosher salt
¾ cup mayonnaise
1 ½ cups sour cream
¼ teaspoon garlic powder
Salt and white pepper to taste

All you have to do:

Add the olive oil to a medium skillet and heat it over medium heat. Add the onions and kosher salt. Sauté the onions until they are caramelized, about 20 minutes or so. Stir occasionally.

Remove from the heat and allow to cool. Combine the rest of the ingredients in a medium bowl. Add the onions and stir well. Refrigerate at least 2 hours and stir again before serving.

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Recipe: Deviled Crab Salad Melt


If you like a Tuna Melt then you will love this Deviled Crab Salad Melt, a truly great sandwich. Deviled Crab Salad on pumpernickel bread with melted Swiss on top… all I can say is… yummm!

TIPS

If you don’t have Swiss cheese on hand… cheddar, Colby Jack, American or mozzarella cheese all work well with this also.

I love this on pumpernickel, but if pumpernickel is not your thing, then substitute with a bread you prefer.

I put a very thin layer of margarine on the bread to keep the salad from making the bread soggy.

The Deviled Crab Salad recipe was posted earlier .. click here for the recipe.

I served these sandwiches open face with seasoned oven fries and a pickle.. it made a wonderful light supper.






Recipe: Deviled Crab Salad Melt

All you need:

Pumpernickel bread
Deviled Crab Salad
Swiss cheese slices
Margarine (optional)

All you need to do:

Preheat the broiler.

Put a thin layer of margarine on the bread. Then put a generous scoop of Deviled Crab Salad on each bread slice. Lay 1-2 slices of cheese on top. Place the sandwiches on a baking sheet and broil for a few minutes until cheese is melted.

Serve immediately.

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