Once again I didn't make dinner last night because my mom invited us over for dinner. Kind of funny once you have a kid people like to invite you over...j/k, we've been blessed to be able to live close to both our families so between the two we get invited fairly often. Anyway I was prompted to make a dessert, something apple and these apple turn overs came to mind. I just barely got the recipe from a friend of mine, I won't mention her name because she would probably be embaressed, but she knows who she is:) Anyway, they turned out really good so I had to share!
1 c butter, melted
1 1/2 c sugar
1 t. vanilla
2 cans pillsbury crescents
2 apples peeled and cut into 8 slices each
1 can mountain dew (I didn't have MD so I used sprite)
Mix butter with sugar. Add vanilla. Wrap each apple slice in a crescent roll covering entire apple. Place in greased 9x13 pan. Pour butter mixture over. Pour can of Mountain Dew around the outer edges of pan. Bake uncovered at 375 for 40 minutes. Serve over ice cream. Yum!
Monday, February 8, 2010
Saturday, February 6, 2010
BLT Sandwich Spread
So once again it was sandwich night at my house. This time I even made my own bread. Believe it or not this was my first time making a yeast bread. I'm not a big baker and I just never felt the desire to make my own bread, until now. I just thought it would be fun to try, and surprisingly it turned out pretty good. Even if you choose not to make your own bread, which I don't blame you, this BLT spread will make your typical turkey sandwich taste like you bought it from your favorite sandwich shop. So give it a try!
1/2 lb cooked bacon, chopped up
1/3 c. mayo
1/4 c. sour cream
1/4 t. garlic
1/4 t. pepper
2-3 diced tomatoes or I used a couple spoonfuls of canned tomatoes, drained
Just mix up and serve in place of mayo and mustard. You can even make in advance just leaving tomatoes until ready to serve.
1/2 lb cooked bacon, chopped up
1/3 c. mayo
1/4 c. sour cream
1/4 t. garlic
1/4 t. pepper
2-3 diced tomatoes or I used a couple spoonfuls of canned tomatoes, drained
Just mix up and serve in place of mayo and mustard. You can even make in advance just leaving tomatoes until ready to serve.
Wednesday, February 3, 2010
Sweet and Sour Chicken
There are few recipes that I ever do more than once, and this is one of them. We love this recipe! It takes a little more time than some of the other recipes I've posted, most of which is just cooking time, but it's worth it. Enjoy!
2-4 chicken breasts cut into large chunks or chicken tenders would probably work (I only use 2 and that makes about 2 servings each for me and Frank, unless you just want lots of chicken:)
garlic salt
1 c. flour
Sweet and Sour Sauce
3/4 c. sugar
1/2 c. vinegar
1/4 c. chicken broth ( I just make this using chicken bouillon granules)
1/2 t. salt
4 Tb. ketchup
1 Tb. soy sauce
1 Tb. seasoning salt
1 can of chunk pineapple, drained
1 onion minced-optional
1 green pepper minced-optional
Sprinkle garlic salt on chicken. Pour flour into large ziploc bag along with chicken. Shake bag until chicken is completely covered. Heat frying pan with 4-5 Tb. oil. Remove chicken from bag shaking off remaining flour. Cook chicken in oil just until the outside turns white, don't worry about cooking all the way through, it will continue cooking in the oven. Place chicken in greased 9x13. Mix together ingredients for sweet and sour sauce (sugar through seasoning salt) until sugar is mostly dissolved. Pour over chicken. Add pineapple, onion, and green pepper. Cover with tin foil and cook at 350 for one hour. It isn't necessary but I flip my chicken every 20 minutes or so just to keep it tender. Serve over rice.
2-4 chicken breasts cut into large chunks or chicken tenders would probably work (I only use 2 and that makes about 2 servings each for me and Frank, unless you just want lots of chicken:)
garlic salt
1 c. flour
Sweet and Sour Sauce
3/4 c. sugar
1/2 c. vinegar
1/4 c. chicken broth ( I just make this using chicken bouillon granules)
1/2 t. salt
4 Tb. ketchup
1 Tb. soy sauce
1 Tb. seasoning salt
1 can of chunk pineapple, drained
1 onion minced-optional
1 green pepper minced-optional
Sprinkle garlic salt on chicken. Pour flour into large ziploc bag along with chicken. Shake bag until chicken is completely covered. Heat frying pan with 4-5 Tb. oil. Remove chicken from bag shaking off remaining flour. Cook chicken in oil just until the outside turns white, don't worry about cooking all the way through, it will continue cooking in the oven. Place chicken in greased 9x13. Mix together ingredients for sweet and sour sauce (sugar through seasoning salt) until sugar is mostly dissolved. Pour over chicken. Add pineapple, onion, and green pepper. Cover with tin foil and cook at 350 for one hour. It isn't necessary but I flip my chicken every 20 minutes or so just to keep it tender. Serve over rice.
Cake Balls
Once a month I go to a little cooking group to taste and exchange recipes. This months topic was deserts. I've seen these cake balls all over and I've actually tried them one other time and wasn't completely sold on them, but I thought I'd give them a second chance. This time they turned out much better. I think I've learned a few tricks and decided what I like and don't like. I'll give you the recipe and then tell you what I think works and doesn't work.
Any flavor cake mix
Any flavor frosting
Almond Bark or Candy Melts
Make cake according to instructions. Let cool completely. Add frosting and mix until completely incorporated. I think using your hands is the easiest and most efficient way. Wash hands. Then you can either you a cookie scoop or your hands, I used my hands. Shape into 1 inch balls. Put into freezer for about 3 hours or refrigerator for several hours. This is where I get kinda picky. According to Bakerella.com you can use chocolate or vanilla almond bark. I've tried both and was not a fan of the chocolate. I think if you want a chocolate covering you need to use chocolate candy melts. You can get those at any cooking store like Gigi's or I think there's a store in Orem called Funfinity. To me the chocolate almond bark is waxy and doesn't have a very good chocolate flavor. Another trick with the almond bark, if you do it in the microwave, you can only do about half of it at a time. It starts to get hard by the time your half way done and then it doesn't work, so only do half at a time. The best way is probably to use a double boiler, but do what works for you. Don't let these things scare you, it's really not that difficult. There are so many fun things you can do with these. If you want more ideas on these check out bakerella.com, she is full of of fun ideas for these.
Before
After
Any flavor cake mix
Any flavor frosting
Almond Bark or Candy Melts
Make cake according to instructions. Let cool completely. Add frosting and mix until completely incorporated. I think using your hands is the easiest and most efficient way. Wash hands. Then you can either you a cookie scoop or your hands, I used my hands. Shape into 1 inch balls. Put into freezer for about 3 hours or refrigerator for several hours. This is where I get kinda picky. According to Bakerella.com you can use chocolate or vanilla almond bark. I've tried both and was not a fan of the chocolate. I think if you want a chocolate covering you need to use chocolate candy melts. You can get those at any cooking store like Gigi's or I think there's a store in Orem called Funfinity. To me the chocolate almond bark is waxy and doesn't have a very good chocolate flavor. Another trick with the almond bark, if you do it in the microwave, you can only do about half of it at a time. It starts to get hard by the time your half way done and then it doesn't work, so only do half at a time. The best way is probably to use a double boiler, but do what works for you. Don't let these things scare you, it's really not that difficult. There are so many fun things you can do with these. If you want more ideas on these check out bakerella.com, she is full of of fun ideas for these.
Before
AfterEgg and Sausage Breakfast Ring
I don't know about everyone else, but I love doing breakfast for dinner. I found this recipe in my newest Pillbsbury Cook book. Honestly this one was kind of a divider in my house. My husband liked it, but I didn't love it, I didn't hate it either, I think it was the cream cheese that didn't work for me so for me if I were to do it again I would change it up just a little. Below I listed how it's suppose to be made and then how I would change it if I were to make it again. If anything this just gives you an idea of breakfast for dinner..right?!?
Mine definitely didn't turn out like this
1/2 lb pork sausage (I used Jimmy Dean)
1/3 c. sliced green onions
1/3 c. chopped red bell pepper
5 eggs
1/4 t. salt
1/8 t. pepper
3 oz pkg. of cream cheese, softened
2 cans pillsbury crescent rolls
1/2 c. cheddar monterey jack cheese blend
1 egg beaten
1 t. sesame seed
Heat oven to 375. Spray large cookie sheet. Cook sausage and onions until sausage is completely cooked; drain. Stir in red bell pepper and cook until tender. Remove from pan. In small bowl beat eggs, salt, and pepper. Add to pan. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. Unroll both cans of crescents making a 14x13 rectangle. Press edges together to seal. Spoon egg mixture down center to within 1/2 in of edges. Sprinkle with cheese. Starting with longest side, roll up. Shape into a circle. Cut several slits on top. Brush with egg and sprinkle with sesame seed. Bake 25-30 minutes.
or
Cook Sausage and red pepper until sausage is completely cooked. In small bowl beat 6 eggs and salt and pepper. Reserve 2 Tb of egg mixture, pour remaining eggs into pan with sausage. Add onion and cook until completely set. Unroll both cans of crescents making a 14x13 rectangle. Pour egg mixture down the middle leaving several inches on both sides. Fold flaps of crescent over egg mixture pinching the ends to seal. Brush with reserved eggs. I thought the sesame seeds tasted funny so I would leave them off. Bake 25-30 minutes.
I'm sorry if this makes absolutely no sense I even had to read their instructions a few times so I hope the picture helps. Let me know if you have questions.
Mine definitely didn't turn out like this1/3 c. sliced green onions
1/3 c. chopped red bell pepper
5 eggs
1/4 t. salt
1/8 t. pepper
3 oz pkg. of cream cheese, softened
2 cans pillsbury crescent rolls
1/2 c. cheddar monterey jack cheese blend
1 egg beaten
1 t. sesame seed
Heat oven to 375. Spray large cookie sheet. Cook sausage and onions until sausage is completely cooked; drain. Stir in red bell pepper and cook until tender. Remove from pan. In small bowl beat eggs, salt, and pepper. Add to pan. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. Unroll both cans of crescents making a 14x13 rectangle. Press edges together to seal. Spoon egg mixture down center to within 1/2 in of edges. Sprinkle with cheese. Starting with longest side, roll up. Shape into a circle. Cut several slits on top. Brush with egg and sprinkle with sesame seed. Bake 25-30 minutes.
or
Cook Sausage and red pepper until sausage is completely cooked. In small bowl beat 6 eggs and salt and pepper. Reserve 2 Tb of egg mixture, pour remaining eggs into pan with sausage. Add onion and cook until completely set. Unroll both cans of crescents making a 14x13 rectangle. Pour egg mixture down the middle leaving several inches on both sides. Fold flaps of crescent over egg mixture pinching the ends to seal. Brush with reserved eggs. I thought the sesame seeds tasted funny so I would leave them off. Bake 25-30 minutes.
I'm sorry if this makes absolutely no sense I even had to read their instructions a few times so I hope the picture helps. Let me know if you have questions.
Tuesday, February 2, 2010
Spanish Noodles
I actually have made these before, but it's been a really long time. This recipe is really good, but you definitely can't substitute or leave out anything. Every ingredient adds to the flavor. I'm still not sure if it's a recipe that everyone will love. Me and my husband both liked it, but the website I found it on only rated it a 4, mostly for the fact that they had to add more water for the noodles to cook. I fixed that by just adding more water from the beginning. Honestly I think this recipe is worth trying. The best part about it is that if you want you can do it all in one pot. Well once again let me know what you think.
1 lb ground beef
1 green pepper chopped
1 small onion chopped
3 c. egg noodles
14.5 oz can tomatoes (I used basil oregano because it was all I had)
2 c. water
1/2 c chili sauce (I used Heinz)
1 t. salt
1/8 t. pepper
5-6 pieces of bacon
cheese to sprinkle on top
If you want to keep it all in one pot cook your bacon first until slightly crisp. If your in a hurry and dishes aren't a problem you can cook the bacon at the same time you cook your hamburger and noodles.
Cook ground beef, onion, and green pepper until hamburger is completely cooked. Drain off grease. Add noodles, tomatoes, water, chili sauce, salt, and pepper. Cover and cook on medium low heat for 15-20 minutes stirring occasionally until noodles are done. Sprinkle chopped bacon and cheese over top and serve!
1 lb ground beef
1 green pepper chopped
1 small onion chopped
3 c. egg noodles
14.5 oz can tomatoes (I used basil oregano because it was all I had)
2 c. water
1/2 c chili sauce (I used Heinz)
1 t. salt
1/8 t. pepper
5-6 pieces of bacon
cheese to sprinkle on top
If you want to keep it all in one pot cook your bacon first until slightly crisp. If your in a hurry and dishes aren't a problem you can cook the bacon at the same time you cook your hamburger and noodles.
Cook ground beef, onion, and green pepper until hamburger is completely cooked. Drain off grease. Add noodles, tomatoes, water, chili sauce, salt, and pepper. Cover and cook on medium low heat for 15-20 minutes stirring occasionally until noodles are done. Sprinkle chopped bacon and cheese over top and serve!
Monday, February 1, 2010
Low Fat Strawberry Banana Muffins
I know it's been a couple days since I've posted anything. I was invited to another birthday dinner, gotta love birthdays, and then I was invited to my grandma's for Sunday dinner. So instead of a dinner idea I'm posting the recipe to these really good muffins to start off the week. I love making muffins and having them for breakfast, and my husband snacks on them pretty much all day long, he tells me it's ok because they're low fat:) which is another reason why I really like these. I'm feeling motivated to get more healthy. I want to try to switch over to all wheat, or at least mostly. Anyways enough about me these muffins are REALLY good. They even get better the next day and stay good for days to come. Muffins are so easy to make and make it easy in the morning for a quick breakfast, so give these a try!
2 1/3 c whole
3/4 c sugar
1/4 c brown sugar
2 1/2 t baking powder
1/8 t salt
1 c fresh strawberries
1 c milk
1/3 c banana yogurt
1 mashed well ripe banana
1 egg
1 t vanilla
Mix flour, both sugars, baking powder, and salt. Stir in chopped strawberries. In separate bowl mix remaining ingredients. Pour liquids in with dry ingredients and mix just until moist. Do not over mix. Cook in greased muffin tins or use baking cups. Bake at 400 for 20 minutes.
2 1/3 c whole
3/4 c sugar
1/4 c brown sugar
2 1/2 t baking powder
1/8 t salt
1 c fresh strawberries
1 c milk
1/3 c banana yogurt
1 mashed well ripe banana
1 egg
1 t vanilla
Mix flour, both sugars, baking powder, and salt. Stir in chopped strawberries. In separate bowl mix remaining ingredients. Pour liquids in with dry ingredients and mix just until moist. Do not over mix. Cook in greased muffin tins or use baking cups. Bake at 400 for 20 minutes.
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