Gingerbread Waffles

These are a nice soft waffle. Victoria and Jimmy inhaled them this morning. They tasted so good that they didn't even want syrup on them.

2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1 1/2 cups buttermilk (I made my own 1 1/2 cup milk 1 1/2 tbs lemon juice and let it sit for a few minutes)
4 tablespoons melted butter
1/4 cup molasses
2 eggs, beaten

Heat waffle iron and spray with cooking spray.

In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

In another mixing bowl, combine eggs, buttermilk, melted butter, and molasses.

Add dry ingredients with wet ingredients just until moistened and lump free.

Pour enough batter to fill two-thirds of the waffle iron.

Cook until golden brown.

Set aside.

Repeat with remaining batter, spraying with cooking spray as needed.

Baked Macaroni and Cheese

For dinner tonight we are going to have a ham steak on the grill, steamed broccoli and baked macaroni and cheese.

Baked Macaroni and Cheese

24 ounces macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
16 ounces Velveeta cheese
1/2 tsp black pepper
1-2 cup shredded cheddar cheese

Topping
1/3 cup bread crumb
3 tbs butter melted

Preheat oven to 350°F.

Prepare macaroni according to package directions.

Melt butter in a large pan.

Whisk flour into melted butter to create a light roux (paste).

Slowly whisk milk into the roux, whisking constantly to avoid lumps.

Allow milk and roux to heat for about one minute, then begin adding the Velveeta and shredded cheese.

Continue to gently whisk the mixture until all Velveeta and cheese has melted, then add black pepper.

After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.

Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish and sprinkle with the topping mix (mix butter and bread crumb together).

Cook uncovered for 25-30 minutes or until bubbly.

Remove from oven and allow to cool for 5 to 10 minutes before serving.

Cake Wrecks

Have you ever seen the website, Cake Wrecks? It is a totally funny site that shows off the "talent" of professional bakers. Anyway, last week there was a karate cake for a girl, and it looks like the baker used a transfer of two guys and then piped on hair.

That made me think of Victoria's birthday this year when I ordered a GIRL bowling cake. When we picked it up, it was a boy transfer. It was awful! I had one sad little girl. Luckily we had two parties and also ordered a Ratatouille cake that was awesome.

Anyway, here is the bowling cake wreck...

Orange Butter Cookies

I just realized that I didn't share the recipe I made last year for the cookie swap. It is an Orange Butter Cookie from Paula Deen's Holiday Baking magazine.

Makes about 7 dozen

1 cup butter, softened

1/4 cup vegetable oil

1 1/2 cups sugar

2 large eggs

1 tbs orange zest

4 cups all purpose flour

1 tbs baking powder

1 egg yolk

1 tbs water

Preheat oven to 375. Line baking sheets with parchment paper.

In a large bowl, beat butter and oil at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Beat in eggs and orange zest until combined.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, beating until combined.

Roll dough into 3x1/2 inch ropes. Fold dough in half and twist. Place cookies on prepared baking sheets.

In a small bowl, whisk together egg yolk and water. Brush egg mixture over cookies. Bake for 10 to 12 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

These tasted great, but it was a warm and humid day here in Florida when I made them. They spread a lot. Next time I might chill the dough first.

Espresso Thumbprint Cookies

I don't know why but a few days ago, my brain kicked into "Christmas" mode. I am planning our neighborhood kids Christmas party this year. Anyway I also am looking forward to a cookie swap that one of my neighbors hosts. The first year I made Gingersnaps, and there was story about them. The second year I made Espresso Thumbprint cookies, whoa they were strong but good. Then I realized I never shared the recipe, it is from a Betty Crocker magazine.


Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt

Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired

Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

Spoon rounded 1/2 teaspoon filling into indentation in each cookie.

Beef Taco Lasagna

Tonights dinner will be Beef Taco Lasagna. This recipe makes two 13x9 pans, I am only making one.

24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Directions: Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.

In a small bowl, combine egg whites and ricotta cheese.

Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through.

Let stand for 10 minutes before cutting.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Baked Donuts

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.) (I ended up using more water)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
Cinnamon Topping (see recipe below)

Add all the ingredients into your bread maching, except the Cinnamon Topping, in the bread pan of bread machine.

Use your dough setting.
Check the dough you can open the lid to check. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). You want the dough to be supple and smooth. It should be slightly tacky to the touch.

When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly floured surface.

Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet.

NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie cutter. Cut out the smaller inner circle using a smaller cutter. Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes. At this point they went into the fridge for overnight.

Preheat oven to 375 degrees F.

Bake for about 10 minutes or until the bottoms of the doughnuts are just golden. I also baked the munchkin parts for 8 minutes.

Don't overbake - under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.

Cinnamon Topping:
1/2 cup butter, melted
1 cup sugar
2 tablespoons ground cinnamon

Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.

Well they taste like dinner rolls but with melted butter with cinnamon sugar. They were good, but not what I was expecting.

Special Dark Ice Cream

I was looking for an easier chocolate recipe, and made this one up

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.

Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

Banana Macadamia Nut Muffins

I didn't use up all the bananas yesterday, I had three more that needed to be baked up somehow. I found this recipe on Epicurious.

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

Preheat oven to 350°F.

Grease twelve muffin cups or line with muffin papers.

Sift first 4 ingredients into large bowl.

Combine bananas, both sugars, butter, milk and egg in medium bowl.

Mix into dry ingredients. Fold in half of nuts.

Divide batter among prepared muffin cups.

Sprinkle tops of muffins with remaining macadamia nuts.

Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.

Transfer muffins to rack and cool.

Shepards Pie

I don't have a real recipe for this.

1 to 1 1/2 pounds ground beef
1 packet of brown gravy mix
1 cup water
1 1/2 cups frozen mixed veggies
Mashed potatoes

Preaheat oven to 350 F

In a large skillet brown the ground beef until no longer pink; drain.

Add the packet of gravy mix and water. Cook medium/high heat for about 2 or 3 minutes or until gravy starts to get thick.

Add in veggies and cook for another 3 or 4 minutes, until veggies are hot.

Place beef mixture into an 8x8 baking pan, top with mashed potatoes and sprinkle with paprika.

I used boxed mashed potatoes and made 8 servings.

Bake for 30 minutes until hot and bubbly.

Oatmeal Raisin Cookies

1 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F

In a large bowl, cream together the butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets or parchment lined cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes on the cookie sheet. After 2 minutes remove cookies and place on cooling racks.

National Filet Mignon Day

Have you ever seen the show called The Best Thing I ever ate on Food Network? It is where they ask the Food Network hosts where they ate the best food item. Well today is National Filet Mignon Day! No we are not having Filet Mignon tonight.

But the best place I ever ate a Filet Mignon, would be Memphis Roadhouse in South Attleboro, MA. I loved the 8 oz Filet with skillet potatoes and a cesar salad. Yum! Last summer we had to eat there on vacation. I was bummed that they didn't offer the skillet pototatoes, instead got broccoli.

My mouth is watering just thinking of Memphis Roadhouse.

Chicken Piccata

I took some chicken out of the freezer to thaw. On the menu tonight is Chicken Piccata over angel hair pasta and salad.

2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

Preaheat oven to 275.

Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.

Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.

Salt & pepper each cutlet generously and dredge each cutlet in the flour.

Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).

Transfer cutlets to baking sheet in the oven to keep warm.

Add remaining oil and repeat with remaining cutlets.

Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).

Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.

Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.

Remove pan from heat, add butter until it melts and thickens sauce; add parsley.

Spoon sauce over chicken and serve immediately over cooked angel hair pasta

Corn Bread

To go alone with dinner tonight, I think I am going make up a yummy batch of corn bread.

2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 400.

In a mixing bowl, cream butter and sugar.

In a small bowl combine the eggs and milk.

In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.

Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.

Oven "fried" Chicken

Last night I was watching Paula's Best Dishes on Food Network. Miss Paula and Bobby were making oven fried chichen and Marcel said that it looked good. So guess what I am making for dinner?? Yep, Oven Fried Chicken. I just need to stop at the store and pick up some Panko bread crumbs.

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions

Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.

In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.

Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Basic Egg Bread

After making French Toast yesterday with plain whole wheat bread, I was searching for a good egg bread recipe. I am a bit intimidated by trying to make challah. I found a good looking recipe on Breadworld.

This is for a 1 1/2 pound loaf.

2/3 cup warm milk
2 large eggs
2 tbs unsalted butter
1 tsp salt
3 cups bread flour
2 tbs sugar
2 tsp bread machine yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Nutritional Information: Per Serving:Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)calories 170; total fat 4g; saturated fat 2g; cholesterol 42mg; sodium 233mg; total carbohydrate 28g; dietary fiber 1g; protein 6g.

Key Lime Pie

I love the take of just about anything Key Lime Pie. This summer I have made Key Lime Pie Martinis and Key Lime Pie Ice Cream. Today I am going to make a Key Lime Pie from scratch! I found a great recipe on the Joy of Baking site.

GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

FILLING:
3 large egg yolks (I had to use 4 medium yolks)
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest

TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar

Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.

Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.

In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.

Makes 1 - 9 inch (23 cm) pie or tart. I didn't have a 9 inch pan so I used my 9 1/2 inch pan.

Just out of the oven and cooling. I will make the whipped cream later on.

Soft Pretzels

I haven't tried to make pretzels in years...I figured I would give them another try today.

1-1/2 cups water
1 tsp. kosher salt
1 Tbsp. firmly-packed light brown sugar
3-1/2 cups flour
2 tsp. active dry yeast

2 quarts water
1/3 cup baking soda
Kosher salt
Preparation:
Place the first five ingredients in your bread machine in the order specified by the manufacturer.
Set the machine to the dough cycle.

When cycle is complete, turn dough out onto a lightly-floured surface, and let it rest a few minutes. Meanwhile, preheat the oven to 475 degrees F.

Divide dough into 12-14 equal pieces. Roll each piece out to a 15-inch rope.

Make a U with each rope, then cross the ends. Pick up the ends and twist, and then fold up to make a pretzel shape. Pinch to seal.
Place the pretzels on foil lined baking sheets.

Place the 2 quarts of water in a large saucepan. Bring to a boil. Add the baking soda, and then reduce the heat to a simmer.

Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer about 2 minutes. Use a slotted spoon to remove the pretzels. Transfer to the cooling rack. Sprinkle with kosher salt. (I also did some with cinnamon & sugar mixture)

When all of the pretzels have come out of the baking soda bath, transfer them to the foil lined baking sheets.
Bake 8-12 minutes until golden brown.

All done and VERY yummy!!

Chocolate Chip Waffles

I noticed that it is National Waffle Day! Of course we had to celebrate it. I made some extra special yummy chocolate chip waffles.

cooking spray
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 1/2 cup skim milk
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup miniature chocolate chips

Directions:
Coat a waffle iron with cooking spray, and preheat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a large bowl.

Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in miniture chips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.

Cook 3-5 minutes or until done; repeat procedure with remaining batter.

Happy National Waffle Day!!!

Chocolate Cheesecake Ice Cream

1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

Place the cream cheese into a mixing bowl and beat until soft and smooth.

Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.

Add the vanilla extract and lemon juice and mix until thick and smooth.

Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.

Black & White Chip cookies

Don't you hate it when a recipe calls for 1 cup (half a bag) of chocolate chips? What do you do with the rest? I end up by putting them in the freezer. Now I have a section on the freezer door that has a few 1/2 bags of chips.

I decided to get rid of the 1/2 bags and made up some Toll House Cookies, the pan version.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or butter flavor crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips. (I used 1 cup dark chocolate and 1 cup Ghiradelli white chips)
1 cup chopped nuts (I had 1 cup chopped walnuts in the freezer too)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Cafe' au lait Ice Cream

2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.

Set aside to cool 15 minutes.

Add heavy cream.

Pour into ice-cream maker and freeze according to directions.

Makes about 1 quart

Blueberry Scones

This morning I lit a Blueberry Scone Candle from Yankee Candle Co. The house smelled so good that I decided to make some blueberry scones. I found a great recipe on the Joy of Baking website. They has such wonderful recipes.

Blueberry Streusel Scones:

2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream


Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

Chicken Fajitas

Tonight we had chicken fajitas. I made enough so that we could have left overs.

2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips

5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning

In a large bowl combine the veggies and season with salt and black pepper.

In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.

On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.

I then cook the veggies making sure not to over cook them. We don't like them mushy.

Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.

French Vanilla Ice Cream

French Vanilla Ice Cream

2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions

Cuban Panini

I LOVE Cuban sandwiches!

1 Loaf of Cuban bread, can't find it you can use Italian or French (not a baguette)
yellow mustard
mayonnaise
dill pickle slices (the long ways)
1/2 lb Swiss cheese, thinly sliced (make sure you get a good aged cheese)
3/4 lb ham, thinly sliced
1/2 lb pork roast, thinly sliced (Boar's Head makes a great roast pork deli meat)
1/3 lb Genoa salami, thinly sliced
2 tbs unsalted butter

Preheat panini press.

Cut bread in half lengthwise.

Spread inside top and bottom with mustard and mayonnaise.

On bottom half, layer pickle slices, Swiss cheese, ham, roast pork and salami.

Cover with top half of bread.

Cut the loaf into 4 equal portions.

Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and browned and the cheese is melted.

Slice each sandwich into 2 or 3 pieces.

If you don't have a panini press, you can use a George Foreman Grill or a heavy skillet. If you use a skillet make sure you press the sandwich down hard.

We had this with salad and fruit salad. It was a great summer meal.

Ben & Jerry's Fudge Ice Cream

I love copycat recipes! I found a great one for Ben & Jerry's Fudge Ice Cream. My sous chef said that she would like me to add some mini chocolate chips too.

4 ounces Unsweetened Chocolate
1 cup Milk
2 large Eggs (I use eggbeaters if the recipe doesn't call for cooking)
1 cup Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1 pinch Salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended. Add cream, vanilla, and salt; whisk. Add the choclate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Since Victoria is asking for chocolate chips too, I am going to put 2/3 cup of mini chocolate chips.

Pasta Sauce Overload!

I just put dinner in the crock pot. Tonight is what I call Pasta Sauce Overload!

1 pound of homemade meatballs (recipe below)
2 pounds of Italian sausage links (any kind, but I like sweet)
3 jars of Newman's Own Marinara
2 small cans of diced tomato

********

1 pound ground beef (or turkey)
1/2 cup bread crumbs (I like plain then add my own herbs and spices)
1/4 cup chopped parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese (the good stuff, not from a can)

In a bowl, mix the ground beef (or turkey), bread crumbs, what ever herbs and spices that you like, eggs, and cheese. Season with salt and pepper. I used my medium cookie scoop to make the balls. Put one layer on the bottom of your crock pot.

Next I put a jar of Newman's Own Marinara and a can of diced tomatoes.

Now a layer of italian sausage links. I like to take the skin off and pinch off pieces about the size of the meatballs. Put on top of the sauce.

Next another layer of meatballs. Pour another jar of Newman's Own Marinara.

Layer another package of italian sausage skin taken off and pieces pinched off the size of the meatballs.

Pour one more can of diced tomato ontop of the sausage.

Lastly another jar of Newman's Own Marinara.

Cover and cook on high for 5 1/2 hours.

Breakfast cookies

1 cup unsalted butter or butter flavored crisco
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour (you can use a mix of wheat and all purpose)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2 cups Rice Krispies (you can use a "healthier" cereal)
1 cup shredded coconut
1 cup raisins (or chocolate chips)

Preheat oven to 375.

Cream together butter and sugars until creamy. Add eggs one at a time until well mixed. Add vanilla.

Sift together flour, baking soda, baking powder and salt. Add dry ingredients to your butter mixture.

Gently stir in the oats, cereal, coconut and raisins.

Drop by heaping cookie scoop onto an ungreased baking sheet.

Bake for 13 to 14 minutes.

Makes about 2 1/2 dozen big cookies.

Ben & Jerry's Heath Bar Crunch Ice Cream

I love love love Ben & Jerry's, I mean who doesn't???? I found a copycat recipe for their Heath Bar Crunch ice cream. This makes 1 quart.

25 mini Heath Bars
2 large eggs (I use egg beaters if the ice cream base isn't cooked)
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Use a sharp knife to cut the candy bars into small bits. You should end up with about 1 cup. Place the bits in the freezer.

Whisk the egg until light and fluffy, about 1 to 2 minutes. Whisk in the sugar a little at a time. Continue to whisk for another minute. Pour in the cram, milk and vanilla and whisk to blend.

Transfer the mixture to your ice cream maker and freeze according to manufacturers directions. After the mix gets to be about soft serve consistancy, add in the chopped Heath Bars and continue mixing for 2 minutes.

Transfer mix to snack size Gladware and put into your freezer.

Nutella Biscotti

These are completely heavenly!

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
½ tsp vanilla
1/2 cup Nutella
1/2 cup Ghirardelli White chocolate chips
1/2 cup chopped and toasted hazelnuts
Directions

Preheat oven to 350°F.

Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.

Beat eggs in a large bowl until light and creamy.

Add sugar and continue beating on high for 2 minutes. Then add vanilla.

Stir in Nutella.

Add flour mixture to egg mixture and mix until well combined.

Stir in Ghirardelli White chocolate chips and hazelnuts.

Divide dough into 2 logs with hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately ¾ to 1 inch thick.

Bake at 350F for 20 minutes.

Remove from oven and place on cutting boards.

Turn down oven heat to 300°F.

Using a serrated knife, cut logs into 1/3-1/2 inch slices. Place sliced back on the baking sheet and return to oven.

Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (12 minutes worked best).

Remove to a wire rack to cool. Store in an airtight container.

Looks yummy and tastes yummy!

Peppermint Stick Ice Cream

3 cups heavy cream
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
40 hard peppermint candies (Starlights)

In a glass measuring bowl (I used a big 4 cup), whisk the cream and sugar together until the sugar dissolves. Add the vanilla and peppermint and stir.

Put in the fridge for about an hour.

In a large food processor, grind the peppermint candies by pulsing 5 or 6 times. Some of the candies will be more finely ground than others; small chunks of candy will add some texture to the ice cream.

Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's directions.

When nearly frozen and the consistency of soft serve ice cream, add the ground peppermint candies. Churn just until mixed.

Transfer the ice cream to a snack size Gladware containers.

Ravioli Lasagna

I picked up another Taste of Home magazine. This one is called Picnics, Potlucks & barbecues.

1 pound ground beef (I used ground turkey)
1 jar spaghetti sauce
1 (25 oz) frozen ravioli (filling of your choice)
1 1/2 cups shredded mozzarella cheese.

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2 1/2 qt baking dish layer a third of the sauce, half of the ravioli and half of the beef and 1/2 cup of cheese; repeat layers. Top with remaining sauce and cheese.

Cover and bake at 400 for 40-45 minutes or until heated through.

Makes 6-8 servings.

Key Lime Pie Martini

I found this recipe a while ago and knew I had to try it.

1 oz vanilla vodka
1/2 oz Licor 43
1/2 oz Ke Ke Beach Key Lime Liqueur
1/4 oz Key Lime Juice, I used Nellie & Joe's Lime Juice

Crushed Graham Crackers

Fill a shaker with ice.
Add vodka, Licor 43, Ke Key Liqueur and lime juice
Shake
Wet the rim of your martini glass and rim with cracker crumbs.
Strain the mix into your glass

I took pictures, but will add them tomorrow.

Peach Ice Cream

OK so I am a little late for National Peach Ice Cream day. Yesterday went a little to quickly. Anyway here is my peach ice cream recipe. I had to use white flesh peaches since they were much more ripe than the yellow flesh ones.

3 large eggs
2 tablespoons all purpose flour
1 1/2 cups sugar
2 cups whole milk
2 cups peaches, peeled and chopped
1 tablespoon lemon juice
1 1/2 cups heavy cream
1/2 teaspoon vanilla

In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs. Strain through a fine mesh sieve into a clean bowl.

In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, at least 2 hours

Stir in cream and vanilla.

Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions.

Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping.

Makes 1-1/2 quarts.

Fun Food Holidays

I have been having way to much fun with Food Holidays. Since a couple people asked me what food holidays will be coming up, I will give you a heads up.

July 17: National Peach Ice Cream Day
July 18: National Caviar Day (one word ewwwww)
July 19: National Daiquiri Day (what is your favorite kind of daiquiri?)
July 20: National Lollipop Day (what is your favorite kind of lollipop?)
July 20: National hot dog Day
July 20: National Ice Cream Soda Day
July 20: fortune Cookie Day
July 21: National Ice Cream Day (what is your favorite brand/flavor?)
July 21: National Junk Food Day
July 22: National Penuche Fudge Day
July 23: National Vanilla Ice Cream Day
July 24: National Tequila Day
July 25: National Hot Fudge Sundae Day
July 26: National Coffee Milkshake Day (hmm? I see a trip to Steak & Shake that day)
July 27: National Creme Brulee Day
July 27: National Scotch Day
July 28: National Milk Chocolate Day
July 29: Cheese SacrificePurchase Day
July 30: National Cheesecake Day
July 31: National Raspberry Cake Day
July 31: Cotton Candy Day
July 31: Jump for Jelly Beans Day (what are your favorite Jelly Beans?)

Which food holidays are you going celebrate this month?

National Pecan Pie Day

Today is National Pecan Pie Day, and I am skipping it. I only enjoy Pecan Pie at Thanksgiving time. I posted a great Chocolate Pecan Pie back in November 2008.

Blueberry Muffins

In honor of National Blueberry Muffin day, we had Breakfast for Dinner! Of course I had to make some blueberry muffins.

2 cups flour

2 tsp baking powder

1/4 tsp kosher salt

1 stick of unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup whole milk

1 tsp vanilla extract

1 cup frozen blueberries, thawed

Topping

1 tbs sugar

1/4 tsp fresh ground nutmeg

In a large bowl, combine flour, baking powder, and salt.

In a mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time and blend well after each one. Add milk and vanilla.

Stir in you dry ingredients just until moist. Do not over mix!!

Fold in blueberries.

Fill greased muffin cups 2/3rds full.

Combine sugar and nutmeg and sprinkle it over the muffin batter.

Bake on 375 for 20 to 25 minutes. Cool in the pan for 10 minutes then move them to a wire rack.

Did you know?

The other day I was looking for information on national food holidays for fun. I found a great site and had a few laughs.

So....

The Month of July the following foods are celebrated all month long:

National Baked Bean Month
National Culinary Arts Month
National Grilling Month
National Hot Dog Month
National Ice Cream Month
National Blueberry Month

What are you going to do to celebrate these foods in July? Please take a moment to leave me a comment.

Also today is National Blueberry Muffin day! I didn't have time to make some this morning, but I think we might be doing Breakfast for Dinner.

Banana Bread Version 2

I had three very ripe bananas this morning and didn't want to toss them in the trash. Here is another version of banana bread.

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped nuts
1 tsp vanilla
Pinch of salt

Preheat oven to 350 degrees.

Grease and flour one 9x5 inch pan.

Cream together butter and sugar until smooth. Beat in eggs, vanilla, then bananas. Add flour, salt and baking soda. Add the chopped nuts.

Pour into prepared pan and bake for about 1 hour.

July 4th

I totally forgot to take a picture before our friends came. So here is a couple pictures of after.

Amanda frosted and decorated the cupcakes in a cone for me and made cute little smiley faces on them.

Blueberry Tartlets, sorry I cannot share that recipe. It is from Young Chefs Academy and it is from my Kindercooks class. They make the BEST recipes, in my opinion.

These are Sand Trap Tarts, also a Young Chefs Academy from my Kindercooks Class. These are filled with a cheesecake pudding and the Hershey Kiss, was a Kiss filled with Cherry Cordial Creme.

S'mores Bars Version 2

I also made these for our July 4th party.

Ingredients:
8 to 10 whole graham crackers
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips (I used dark chocolate)
2/3 cup chopped graham crackers

Directions:

Arrange graham crackers in a single layer in a greased 13-in. x 9-in. x 2-in. baking pan.

Prepare the brownie batter according to package directions. Spread over crackers.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Sprinkle with marshmallows, chocolate chips and chopped graham crackers.

Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.

Stars and Stripes Brownies

Again, more help from Betty Crocker,

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker® red decorating gel
1 tube (0.68 oz) Betty Crocker® blue decorating gel
1 tube (0.68 oz) Betty Crocker® white decorator icing
Betty Crocker® Decorating Decors stars

Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.

Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies

Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies

Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies

Star Brownies

For our July 4th party, I took a lot of help from Betty! (Betty Crocker, LOL)

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
Betty Crocker® Decorating Decors stars

Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Remove brownies from pan by lifting foil; peel foil from sides of brownies. Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage plastic bag; seal bag. Cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.

Cheese-filled shortbread tartlets

1 package (8 ounces) cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
Fresh raspberries, kiwi and mint sprigs, optional

In a small bowl, beat cream cheese until smooth. Gradually beat in milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.

In another small bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature tart pans or muffin cups; press onto the bottom and up the sides. Prick with a fork.

Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries, kiwi and mint if desired. (I could not find fresh raspberries so I subbed fresh blackberries)

Yield: 3 dozen.
Sorry about the picture, I totally forgot to take pictures of everything set up before our friends came. So half of the tartlets were already eaten when I snapped the picture.

Blue Soda

Not wanting to have a boring drink, Victoria likes festive drinks also. One of her favorites on July 4th is blue soda.

2 cups cold club soda
2 tbs Rose's Blue Raspberry mixer

Pour both ingredients in a cup and add ice.

Coleslaw

What goes great with pulled pork? Coleslaw!! The only one that I like is KFC's coleslaw. So I googled it and found a recipe. It came out fantastic!! This is for a double batch. I actually bought the bag of coleslaw mix and made the dressing.


16 cups finely diced cabbage (about 1 head)
1/2 cup diced carrot
4 tablespoons minced onions
2/3 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk (I made my own, it is cheaper. 1/2 cup milk 1/2 tbs lemon juice and let it sit for about 5 minutes)
3 tablespoons white vinegar
5 tablespoons lemon juice **

Cabbage and carrots must be finely diced. (Use fine shredder disc on food processor) .

Pour cabbage and carrot mixture into large bowl and stir in minced onions.

Using regular blade on food processor process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving. (I made it late Friday night for our 4th of July cookout)

**Lemon juice, since I needed a lot of lemon juice for all my recipes this weekend, I bought Nellie & Joe's Famous Lemon juice. It is fabulous! So much better than the "real lemon". They also have lime juice which is incredible!!!

Chocolate Trifle

This is one of my favorite desserts to make for a party. I am making it again for our July 4th party.

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy (I love using Heath Bars or Skor bars)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers.

Shave chocolate onto top layer for garnish. (I sub chopped up Heath or Skor bars)

Refrigerate 8 hours before serving. (I like making this the day before the party, it makes it more yummy)

My silly girl

So for the last few days, Miss V keeps looking for a package by the front door. Today I asked her what she was looking for, and she said my onion goggles.

OMG I about busted out laughing. Then she started to tear up and said that they must have got lost in the mail.


Ok months ago she asked for onion goggles and a Rachel Ray kids chef knife and glove. I told her to pick one and I will put it on her wish list at Amazon. I totally forgot about it and never did order them.


So I just ordered them and put her name as the person to ship to. I can't wait to find out when they ship and I am not telling her. She will be so surprised!!


BTW she first saw them I think on a Paul Deen show but didn't want pink, she wanted black and green. OMG I really can't wait for them to come.

Red's Ultimate M&M's Cookies

Got this recipe from the back of a bag of M&M's Mini Baking Bits.

2 sticks unsalted butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 bag of M&M's mini baking bits
3/4 cup chopped nuts (optional)

Preheat oven to 350.

In a bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In a medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's baking bits and nuts.

Drop by heaping tablespoons and about 2 inches apart onto an ungreased cookie sheet. Bake 10-13 minutes or until edges are lightly browned and centers are still soft.

Do not overbake!

Cool one minute on the cookie sheet; cool completely on wire racks. Store in tightly covered container.

Chocolate Peanut Butter Ice cream

3/4 cup whole milk
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 large egg, beaten
6 tablespoons chocolate peanut butter
1 1/2 cups light cream
1/2 cup heavy cream
1 teaspoon pure vanilla extract


In a heavy saucepan, over medium heat, whisk together the first four ingredients, and cook, stirring constantly, until thickened. Turn off heat.

Using a a tablespoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from scrambling.

Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium and cook for a few minutes.

Place the chocolate peanut butter in the milk/egg mixture. Mix well, and let cool for a few minutes.

Whisk in the creams and vanilla until well blended.

Place mixture into a clean bowl, cover and refrigerate for at least 3 hours. When mixture is completely cooled churn in your ice cream maker according to their directions.

After that, I like to put into the snack size Gladware containers to hard freeze.

Blueberry Ice Cream

Makes 1 3/4 quart

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half and half


In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

Strain mixture and discard seeds and skins.

Stir in half and half.

Cover and refrigerate overnight.

Fill ice cream freezer two thirds full and freeze according to the manufacture's directions.

Refrigerate remaining mixture until ready to freeze.

Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

The base tasted very sweet. I think if when I make it again, I will cut some of the sugar.

Snickerdoodle Ice Cream

Makes 1 quart

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
2 cups heavy cream
1 1/2 cups half and half
1 1/2 teaspoons pure vanilla extract

In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.

Chill for an hour in the refrigerator.

Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's directions.

Italian night!

Wow, I am actually not working today. That means I have time and ambition to make dinner tonight. I took out ground beef from the freezer yesterday and today Victoria asked if I could make meatballs. Sure! Here is the recipe I posted earlier about homemade meatballs. For my sauce I put in two small cans of diced tomatoes, two jars of Newman's Own Marinara sauce and half a jar of Newman's Own Italian Sausage sauce.

The house is smelling very good.

I think I will break out the bread machine too and later I will make some "italian butter" (aka olive oil and herbs).

Tamale Pot Pie

Another great recipe from the Betty Crocker Website.

1 lb lean (at least 80%) ground beef
1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained (I omitted these)
2 tablespoons Original Bisquick® mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup Original Bisquick® mix
1/2 cup cornmeal
1/2 cup milk
1 egg

Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.

Bake uncovered about 25 minutes or until crust is light brown.

Impossibly Easy Cheeseburger Pie

I just love the recipes on BettyCrocker.com! I have tried many recipes and they are always good. Today I just wanted to make something quick and easy.

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Bread Machine Dinner Rolls with pictures

I had to make those yummy Dinner Rolls again. This time I snapped a few pictures.

Now doesn't that look very yummy????

Vanilla Ice Cream (with chocolate chips)

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

Waffles

Victoria wanted homemade waffles this morning. This is my favorite recipe.

2 large eggs
1 cup whole wheat flour
1 cup all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbs brown sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg

Heat waffle iron.

Beat eggs in a large bowl until fluffy. Beat in remaining ingredients just until smooth.

Pour 2/3 cup batter onto the center of the hot waffle iron. Close lid of the waffle iron.

Bake for about 5 minutes or until steaming stops. Carefully remove waffle and serve immediately.

Mocha, not the drink

Mocha, not the drink. Since the Lime Rickey was a big hit with me the next wall was the barstool wall. Victoria has been doing her homework there and there are little toe prints all of the yucky flat paint.

Off to Home Depot we go and I picked out Sherwin Williams Mocha and they matched it perfectly. I cannot believe how the baseboard now pops.

Before:


After:

Chocolate Strawberry Shortcakes

I recently picked up the Food Network new magazine and spotted this recipe.

1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling

For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream

Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.

Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.

Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

I did not have an easy time with the shortcake dough, it was extremely sticky. I ended up sectioning the dough into 6 then roll each into a ball then pat out.

Chocolate Ice Cream

2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract

Melt the chocolate in the top of a double boiler over hot but not boiling water.

Gradually whisk in the cocoa and heat, stirring constantly, until smooth.

The chocolate may seize or clump- the milk will fix this when it's added.

Whisk in the milk, a little at a time and heat until completely blended.

Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream and vanilla, whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.

Pour into sauce pan and cook until the mixture coats the back of a spoon, then pour through a fine mesh strainer. Pour into a clean container.

Cover and refrigerate until cold, about 1 to 3 hours.

Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

Lime Rickey, not the drink

Lime Rickey, not the drink. I decided that I need color in this house. I wanted to start in the kitchen, mainly behind the stove. I hate trying to scrub flat paint. So I picked out the color Lime Rickey from the Sherwin Williams paint swatch book. We went to Home Depot and they matched the color and I got it in eggshell.

What do you think? I cannot believe how that little bit of color makes a huge difference.

Before:



After:

Bread Machine Dinner Rolls

Bread Machine Dinner Rolls

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast

Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet with cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Turkey Thighs in a Spicy Cranberry Sauce

Turkey Thighs in a Spicy Cranberry Sauce

1 16 oz can of jellied cranberry sauce
1/2 cup bottled Chili Sauce
1 tbs vinegar
1/4 tsp pumpkin pie spice
2 1/2 - 3 pounds turkey thighs (2 or 3 thighs) skinned. I am subbing chicken thighs since my local grocery store had them on sale last week and I bought a few packages of them.

In a crock pot stir together cranberry sauce, chili sauce, vinegar and pumpkin pie spice. Place thighs, meaty side down on the sauce mixture.

Cover and cook on low for 8 to 9 hours. Or high for 4 to 5 hours.

Transfer turkey to a serving dish. Skim off fat sauce and serve with the turkey.

Cinnamon Rolls

Cinnamon Rolls

3/8 cup whole milk, warmed for about 20 seconds in the microwave
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour
3 tablespoons vital gluten (optional)
3 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Check on the dough. It should form a nice ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and bumpy looking. Add warm water (a tablespoon at a time).

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

Roll the dough into approximately an 9x18-inch rectangle.

FILLING RECIPE: 1 tablespoon butter, melted or softened

2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon

Grease a 9x13x2-inch baking pan.

Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over the dough.

Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. With a bench scraper, cut the dough. Place cut side up on prepared pan, flattening them a little bit.

Preheat oven to 350 degrees F.

Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.

Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.

FROSTING RECIPE:

2 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons hot water

In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.

Yields 12 cinnamon rolls.

Grilled Chicken Breasts

We have been having a lot of grilled chicken lately. I like chicken on the bone for grilling, it keeps it moist.

I have done this many times in the past and for dinner tonight.

3 or 4 split chicken breast with skin on, you can do more to suit your family
Fresh herbs

Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.

I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.

Grill until the juices run clear.

Very yummy!!

UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy

Rice Krispie Treats

Rice Krispie Treats

1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal

Spray a 13x9 glass dish with cooking spray.

Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!

Remove from heat, then add in the cereal and stir until well mixed.

Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.

Cut into squares when it is cooled.

Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???

Herbed Slow Cooker Chicken

Found this recipe in a Taste of Home Magazine a while back.

1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock

In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.

I actually doubled the rub and used 5 split breasts and 1 cup of stock.

Grammy's Chocolate Cookies

Another wonderful cookie from my Martha Stewart Cookie, cookbook. I made these for myself on Mother's Day. They are very very good and even better the next morning with iced coffee from Dunkin Donuts.

2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa powder, baking soda and salt into a bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.

Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.

Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.

Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.

Transfer cookies from baking sheet to wire rack.

Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

Orange Cheesecake Pie

Orange Cheesecake Pie, another from the Pillsbury Crescents, Biscuits and More magazine.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed



Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.

Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.

In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.

Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.

Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.

I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.

Pork and Sweet Potato Supper

I spotted this recipe in a Pillsbury Crescents Biscuits & More magazine.

2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits

Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.

In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.

Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.

Bake 15 to 20 minutes or until biscuits are golden brown.

Creamy Mojito Pie

I spotted this on the Pillsbury site.

INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices


Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

It wasn't in the recipe, but you should put pie weights in it.

Magic S’more Crescent Puffs

Magic S’more Crescent Puffs

1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted

Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening



Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.

Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.

Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.

In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.

Mmm good!!

Easy Crescent Taco Bake

Easy Crescent Taco Bake

1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.