Sunday, January 12, 2014

Edible Glitter

Chocolate Bowl

Butter Tip

Orange Dream Cheesecake


1 graham crackers, crushed
2/3 cup  boiling water
1 pkg.  (.3 oz.) JELL-O Orange Flavor Gelatin
1 cup Cottage Cheese
1 tub  (8 oz.) Cream Cheese
2 cups  thawed Whipped Topping

Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.  Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in whipped topping. Pour into prepared pan; smooth top.  Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

Meatballs Wrapped in Garlic Bread


1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked italian style meatballs - thawed and cut in half (or your own homemade ones )
2 sticks string cheese - cut each into 10 pieces
1 Tbsp. parm cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1 cup marinara sauce

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Reuben Crescent Bake


2 tubes (8 oz. each) refrigerated crescent rolls
1 lb. sliced Swiss cheese
1-1/4 lbs. sliced deli corned beef
1 can (14 oz.) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 tsp. caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.  Yield: 8 servings.

Slow Cooker Salisbury Steak


2 lbs. lean ground beef
1 (1 oz.) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tbsp. vegetable oil
2 (10.75 oz.) cans condensed cream of chicken soup
1 (1 oz.) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.  Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low
setting for 4 or 5 hours, until ground beef is well done.

Pull Apart Pizza


2 (11 oz.) pkg. refrigerated French bread dough
1 1/2 cups pizza sauce
2 cups shredded mozzarella
Pizza toppings

Preheat oven to 400. Lightly grease a round pizza pan or pizza stone.  Place one loaf of refrigerated dough on cutting board. Cut dough in half lengthwise. Slice each dough half crosswise into 16 slices for a total of 32 bread dough slices. Repeat with remaining dough.  You will have a total of 64 bread dough slices when you are done.  Arrange dough slices on pizza pan or pizza stone. Top with pizza sauce, mozzarella and pizza toppings.  Bake 14–16 minutes or until crust is golden brown.

Grasshopper Cheesecake Bars


1 pkg. refrigerated Chocolate Chip Cookies with mini Kisses
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
3 eggs
1 Tbsp. flour
1/3 cup mint coffee creamer
Few drops of mint extract (optional)
Few drops of green food color
3 oz. (mint) chocolate chips (for decorating)

Heat the oven to 350 degrees.  Line an 9X9" baking pan with parchment paper.  Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan.  Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked.  Remove from the oven and let cool for 5 minutes.  Make the cheesecake filling in the meantime.  In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.  Add eggs, one at a time, beating until smooth after each addition. Stir in the flour.  Add the coffee creamer and mint extract, if using, and stir to combine.  Add the green food color and stir to combine.  With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust.  Pour the cheesecake filling over it.  Bake in preheated oven for 30 minutes or until the center is just set.  Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars.  Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

Baked Chili Cheese Dogs


8 bun-length hot dogs
8 hot dog buns
1 15-oz. can chili without beans (such as Hormel)
2 cups shredded cheddar cheese

Pop the hot dogs on a plate and heat in the microwave for about 1-2 minutes or until heated through.  Assemble hot dogs in buns and place in a 13x9 baking dish. Spoon chili evenly over hot dogs then top with cheese.  Cover dish with aluminum foil (tenting if necessary to keep the foil from touching the hot dogs) and bake at 350 degrees for 15-18 minutes or until cheese is melted. Uncover and serve.

Breakfast Cheese Danish

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Shortcut Butter Rolls

You’ll need: Milk, Crescent Roll dough, cinnamon, sugar*, vanilla, and butter (or margarine).
That is all.
Notice my choice in getting the generic crescent rolls. Y’all know my motto, right?
Nothing but the cheapest for my family!
Pretend there is vanilla in this photo just like I sometimes pretend my house is clean.
P.S. You can use Splenda as a replacement for sugar in this whole recipe if you like. A lot of folks have been on a Stevia kick lately so I gave it a go but Stevia is definitely not for me. Of course, if you have a favorite artificial sweetener and want to try that, go for it. I’ve only done it with Splenda so I can’t speak for any others from a personal account.
Shortcut Butter Rolls from SouthernPlate!
To start, you’re gonna need a surface to roll all this out onto.
Usually I get some waxed paper and sprinkle a little flour on it but I felt like being even easier today so I just grabbed a baking pan and sprayed it with cooking spray.
Shortcut Butter Rolls from SouthernPlate!
Place your dough on the greased or floured surface.
Shortcut Butter Rolls from SouthernPlate!
Roll it out and press the seams together so it is one big old sheet of dough.
Shortcut Butter Rolls from SouthernPlate!
 Spread that whole thing with softened butter or margarine.
Don’t spread all the way to the edge but leave about 1/2 an inch all around.
Shortcut Butter Rolls from SouthernPlate!
Sprinkle that with sugar.
Shortcut Butter Rolls from SouthernPlate!
Sprinkle a wee bit of cinnamon over it if you like.
You can also leave this off.
Shortcut Butter Rolls from SouthernPlate!
Roll that up longways and press it together a little bit with your hands.
Shortcut Butter Rolls from SouthernPlate!
Cut that into 10 or 12 pieces.
Just see where your knife ends up and cut. It don’t make no nevermind if you have 9, 10, or 12 slices.
Shortcut Butter Rolls from SouthernPlate!
Spray an 8 inch round pan (A cake pan works fine) with cooking spray.
Shortcut Butter Rolls from SouthernPlate!
 Place your slices in it.
Shortcut Butter Rolls from SouthernPlate!
Place milk and vanilla in a microwave proof measuring cup and heat his in the microwave for about a minute, or until it is very warm.
Microwaves are so stinking different that I can’t really tell you an exact time here so you’ll have to use your common sense.
Shortcut Butter Rolls from SouthernPlate!
Stir in your sugar to the hot milk and keep stirring until sugar is dissolved.
Shortcut Butter Rolls from SouthernPlate!
Pour over rolls.
Shortcut Butter Rolls from SouthernPlate!
Place this in a 350 degree oven and bake until rolls are golden brown, about 30-35 minutes.
Shortcut Butter Rolls from SouthernPlate!
I like to serve these warm as dessert at the end of a good country meal, but they are also delightful for breakfast or a coffee snack.
Shortcut Butter Rolls from SouthernPlate!
Just eat one.
And then another.

Lazy Cake Cookies

Chicken Tetrazzini

This recipe is from my friend, Dave Perkinson, who posted it on FB.

Oreo Treats

Watermelon Grill

40 Meals in 4 Hours


Tuna Brownies (For Dogs)


2 cans of tuna, packed in water (6 oz.), drained
2 eggs
1 tsp garlic powder
1 1/2 cups of flour (preferably unbleached, extra points for organic) more if needed to make a stiff dough

Mix together well. Press or roll on a cookie sheet to about 1/4" thick. Bake at 250 degrees for 30 minutes. Cut into 1/4" cubes and refrigerate or freeze.