Saturday, June 7, 2014
BACON, EGG AND CHEESE BRUNCH RING
4 slices bacon, cut in half crosswise
1/3 cup plus 1 Tbsp. milk
4 eggs, slightly beaten
Salt and pepper, if desired
1/4 cup chopped red bell pepper
1 can (8 oz) refrigerated crescent dinner rolls
1 cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
1 cup thick 'n chunky salsa, if desired
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
STRAWBERRIES AND CREAM CHOCOLATE BARK
12 ounces white chocolate Almond bark or candy melts
1 cup freeze dried strawberries
Melt chocolate according to package directions. (I prefer the double boiler method). On a parchment lined tray, arrange dried strawberries close together, reserving a few to garnish with. Pour melted chocolate over strawberries. Garnish with remaining strawberries. Let cool completely and set up before cutting to desired serving size.
Here's a cute idea! If you like to dye eggs with the kids, instead of buying those dying kits, use kool-aid. One pack of Kool-aid and 2/3 cups water and you've got awesome egg dye. Two bonuses: it's cheaper than those boxes of egg dye and it smells great!!
*Side note: if you use the lemonade flavor, mix it with a little bit of orange to get a better yellow color, otherwise it's too light.*
COOL WHIP PUDDING POPS
1 pkg sugar free instant pudding
1 1/2 cup skim or fat free milk
2 cup fat free cool whip.
Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz Dixie cups or ice cube tray and insert Popsicle stick or tooth picks. Freeze. Don't forget you can use other pudding flavors also to change it up!
1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.
3/4 cup hot water
1/2 cup super fine sugar
1/4 cup good quality unsweetened Dutch processed cocoa
1 teaspoon chocolate extract
1 cup milk
2 cups ice
Chocolate Gelato, slightly softened
Place the hot water, sugar, cocoa and extract in a blender and blend until smooth. Add in the milk and blend to combine. Set aside to cool completely. Add the ice to the chocolate mixture. Blend until it is frothy and slush-like, adding more ice if needed. Pour a splash of club soda into the bottom of each glass. Fill the glass with the chocolate mixture, leaving about 1 inch of space at the top. Place a small scoop of chocolate gelato on top. Garnish with fresh mint. Makes 4 servings.
TOTALLY EASTER EGGS
Boil your eggs and whip up your fave deviled egg mix. Mix 1/2 cup water with 1 tablespoon cider vinegar and 3-5 drops food coloring. Drop your egg whites in each color and let stand until they are the pastel of your choice. Fill with your egg mixture and display on your favorite Easter plate.
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Preheat oven to 425 degrees. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese, mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.
ROCKY ROAD FUDGE POKE CAKE
1 [16.25] oz chocolate fudge cake mix, plus ingredients to prepare
1  oz can sweetened condensed milk
1  oz jar hot fudge ice cream topping
1  oz bag mini marshmallows
1 1/2 cup mini chocolate chips, divided
1/2 cup heavy cream
1/3 cup sliced almonds, toasted
Prepare the cake mix per the instructions on the package in a 9 x 13 inch cake pan. Bake per the package instructions. Remove from the oven when it tests done. Immediately take a fork and poke holes over the hot cake. Warm the hot fudge just enough to make it pourable then whisk together with the sweetened condensed milk. Spread over the hot cake, into the holes. Arrange the marshmallows on top and sprinkle 1/3 cup of mini chocolate chips over the marshmallows. Return to the oven for 5 minutes to allow the marshmallows to melt and become slightly golden.
Melt the remaining 1 cup of mini chocolate chips in the microwave with 1/2 cup of heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until smooth. Drizzle over the warm marshmallows and crumble the toasted almond slices on top. Allow to rest for 45 minutes. Serve warm with vanilla ice cream or whipped cream if desired. Yield: 16-20 pieces.
CREAM CHEESE SUGAR COOKIE BARS
1½ cups sugar
1 cup butter, softened
8 oz cream cheese, softened (I used light)
½ tsp almond extract
1 tsp vanilla
½ tsp baking soda
1 tsp baking powder
2½ cup flour
½ C butter softened
4 oz cream cheese, softened
3½ C powdered sugar
1 tsp vanilla
1-3 Tbsp milk
food coloring, if desired
In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting. Add the vanilla and almond extract and beat for 1 minute more. Add the flour, baking powder and baking soda. Beat for about 2 minutes. Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness. Let the pan cool completely. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.
PEANUT BUTTER CASSEROLE
20 chocolate cream-filled chocolate sandwich cookies, divided
2 Tbsp. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 oz.) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9 oz.) instant chocolate fudge pudding mix
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
36 Oreo cookies (regular, not double stuff)
6 Tbsp. butter-melted
8 oz. cream cheese-softened
1/4 cup granulated sugar
2 Tbsp. cold milk
12 oz. tub Cool Whip-divided
2 3.9 oz. pkg. chocolate instant pudding
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
In a food processor finely crushed Oreo cookies into fine crumbs. In a large bowl using a fork mix Oreo with 6 Tbsp. melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom. Transfer the crust in the refrigerator while you are mixing the fillings. Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread the mixture over the crust. In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Let it sit for 10 minutes to firm up the pudding. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips. Freezer for 1 hour, or the refrigerate for 4 hours before serving.
BEST FROSTING EVER
Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.
GRASSHOPPER FUDGE CAKE
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 tsp. mint extract
12 drops green food color
2 jars (16 oz. each) hot fudge topping
1 container (8 oz.) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired
Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan with baking spray with flour. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
CUPCAKE CHAMPAGNE FLUTES
You will need:
1 champagne glass per guest
Colorful candies, enough to fill each glass about halfway.
1 colorful cupcake the right dimensions to fit into the glass opening
Some more Ideas:
You can used colored plastic ones (cost was about $2 for 6 glasses), but you could also use clear plastic ones.
On the stem, or near the base, tie a bow with ribbon Is great idea.. and If you have artificial greenery, such as holly leaves, that would look great tucked into ribbon. ( ideal for Christmas!)
To fill champagne flutes are some suggestions: gumdrops, saltwater taffy, peppermints, M & M’s or Christmas candy.
The amount you choose, just keep in mind: Leave about 1 1/2 “(or the height of the cupcake liner) unfilled as this space will be occupied by the cupcake. I also try to make the candy as even as possible at the top … it Does not Have to be perfect, but you want your cupcake to Be Able to sit as level as possible.
STUFFED MEATLOAF ROLL
2 lbs. lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 tsp. salt
1 tsp. leaf oregano
1 8 oz. can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. Also, you can do it with pizza dough too for a thicker crust. DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER.
TEDDY BEAR RACE CARS
1 packet of mini Mars Bars or Milky Way chocolate bars
1 family packet of M & Ms
1 box of Tiny Teddy cookies
1 quantity of icing sugar icing paste for glue ( mix half cup of icing sugar and a teaspoon of cocoa powder with a few drops of hot water)
Glue each of the 4 wheels (smarties) on to the sides of the milky way bars. Press into each center a tiny teddy cookie. Glue on an M & M steering wheel for each one.
LOVE FRIED RICE
3 cups cooked white rice
3 Tbsp. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion. Add Shrimp or Chicken for Complete Meal!
EASTER BUNNY RACE CARS
Large Marshmallows, cut horizontally
Cut a small rectangle out of the top of the cream-filled cake about a third of the way back from the “front” of the car. Use the white decorator icing to adhere the bunny Peep®, mini pretzel “steering wheel” and large marshmallows in place. Use frosting and sprinkles to decorate your car. Allow to set.
CAULIFLOWER 'BREAD' STICKS
1 head of Cauliflower
1/2 cup shredded Cheese
2 eggs, beaten
1 tsp. dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste
Preheat the oven to 450 degrees. Cut up Cauliflower and steam till soft. Put on a tea towel and blot, try to get as 'dry' as possible. Put in food processor or blend till it's mashed potato texture. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings. Lightly spray baking pan and pat the mixture out. Bake at 450 for 15-20 minutes or until top starts to brown. Cut into bread sticks.
LOUISIANA HOT CRAB DIP
1/2 lb. jumbo lump crabmeat, free of shells
1 (8 oz.) pkg. cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 Tbsp. minced green onions (white and green parts)
2 large garlic cloves, minced
2 tsp. Worcestershire sauce
2 Tbsp. fresh lemon juice
1 tsp. hot sauce
1/2 tsp. Old Bay seasoning
Salt and pepper to taste
Preheat oven to 325 degrees. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups.
CHOCOLATE CHIP CHEESECAKE DIP
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup powdered sugar
2 Tbsp. brown sugar
1 tsp. vanilla
1 cup miniature chocolate chips
Graham cracker sticks or teddy grahams
In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.
CAPRESE STUFFED BURGERS
Real bacon bits or crumbled bacon
Fresh basil leaves
Steak seasoning - or your favorite burger seasoning blend.
Your favorite buns and accompaniments
Form your ground beef into wide hamburgers patties, making them quite a bit thinner in the middle sections (like a well) with a thicker border. Fill with your fillings of choice. Stick them together and grill them up! Oh, and make sure you have buns that are big enough!
BAKED FRIED CHICKEN
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. salt
1 Tbsp. Season All
3/4 tsp. Pepper
1 cup flour
2 tsp. paprika
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 minutes. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan. Cook for 20 minutes. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
BEST SHRIMP EVER
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.
CHEESE 'N BACON STUFFED MUSHROOMS
12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 clove garlic, minced
4 slices bacon, cooked, crumbled
1/2 cup shredded sharp cheddar cheese
1 Tbsp. chopped fresh parsley
Heat oven to 350°F. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish. Bake 18 to 20 minutes or until heated through. 12 servings