After some deliberation last Christmas, my cousin Katie and I decided that the cookie table needed some shake up! So, I put together some different cookies and these were a HUGE hit!
1 stick of crisco. (Butter/regular flavored)
1 cup of creamy peanut butter
3/4 cup of granulated sugar
3/4 cup of firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups of all puropse flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup of jelly. (flavor doesn't matter)
2/3 cup of finely chopped peanuts (*I omitted these at Christmas. I don't like nuts in my cookies)
Combine 1 cup shortening, peanut butter, granulated sugar and brown sugar in a large bowl. Beat at medium speed until well blended. Beat in eggs and vanilla.
Combine flour, salt and baking soda. Add gradually to creamed mixture at a low speed. Beat until well blended.
Cut parchment paper to line 11x17 inch pan. Press dough out to edged of paper. Spread with jam to within 1/2 inch of edges.
Lift up along the sides of the paper. Loosen dough with a spatula, roll up the dough in a jelly roll fashion. Seal the seam.
*Sprinkle the nuts on the paper, roll the dough over the nuts.
Wrap the dough in plastic wrap, place in plastic bag and refridgerate overnight.
Heat oven to 375. Spray baking sheet with cooking spray.
Unwrap dough; cut into 1/2 inch slices. Place 2 inches apart on baking sheet.
Bake at 375 for 10 to 12 minutes or until set.
Cool for 5 minutes on baking sheet, then on cooling rack.
Tuesday, August 31, 2010
Friday, August 27, 2010
My Famous Pizza Rolls.
So, last year sometime, I was at home and decided that I wanted pizza rolls, but alas, there were none in the freezer. After looking around, I realized I had all the stuff to make my own. So I did! The only problem is I am not sure of the quantities I use, since I normally make them in large quantities and freeze them. They freeze like a dream! Eat, Enjoy and don't forget to kiss the cook!
Pepperoni
Sausage (browned)
Black olives (chopped)
Green Peppers (finely chopped)
Cheese (shredded)
Pizza Sauce
Egg whites or water to seal the pizza rolls.
Oil for frying.
Egg Roll Wrappers for large pizza rolls, wonton wrappers for little pizza rolls.
I start by putting the pepperoni and the browned sausage into my food processer. I chop them until they are in smallish pieces, not to large and not to small. I put those in to a bowl.
Then I chop the green peppers and olives up and add them to the meat mixture. Don't chop the green peppers to fine otherwise they just turn in to mush and it makes the mixture really runny and you don't get to enjoy the flavor.
From there I add the cheese and just a little sauce. Enough to give the mixture some thickness but not make it too runny.
* I have also added onions to these. Mostly I took everything I liked on a pizza and made these pizza rolls.
To wrap them I added about 1/4 of a cup of the mixture to the egg roll wrapper, if you are making the mini versions with the wonton wrappers, I added a heaping table spoon to the wrapper.
Roll the egg roll wrapper like you would an egg roll, sealing the edge with either the egg white or the water.
With the wonton wrappers, I placed the tablespoon in the middle and folded it like a triangle. Sealing the edges again with either the egg whites or the water.
To fry them put about an inch or so of oil in the bottom on a wide edged pan, and fry until they are golden brown! Usually about a minute per side.!
*I have also made the Mexican style! I took a pound of ground beef, browned it, added an envelope of taco seasoning a little bit of cheese and fried it up! Then I served it with shredded lettuce, more cheese, sour cream, black olives and other assorted taco fixings!
Pepperoni
Sausage (browned)
Black olives (chopped)
Green Peppers (finely chopped)
Cheese (shredded)
Pizza Sauce
Egg whites or water to seal the pizza rolls.
Oil for frying.
Egg Roll Wrappers for large pizza rolls, wonton wrappers for little pizza rolls.
I start by putting the pepperoni and the browned sausage into my food processer. I chop them until they are in smallish pieces, not to large and not to small. I put those in to a bowl.
Then I chop the green peppers and olives up and add them to the meat mixture. Don't chop the green peppers to fine otherwise they just turn in to mush and it makes the mixture really runny and you don't get to enjoy the flavor.
From there I add the cheese and just a little sauce. Enough to give the mixture some thickness but not make it too runny.
* I have also added onions to these. Mostly I took everything I liked on a pizza and made these pizza rolls.
To wrap them I added about 1/4 of a cup of the mixture to the egg roll wrapper, if you are making the mini versions with the wonton wrappers, I added a heaping table spoon to the wrapper.
Roll the egg roll wrapper like you would an egg roll, sealing the edge with either the egg white or the water.
With the wonton wrappers, I placed the tablespoon in the middle and folded it like a triangle. Sealing the edges again with either the egg whites or the water.
To fry them put about an inch or so of oil in the bottom on a wide edged pan, and fry until they are golden brown! Usually about a minute per side.!
*I have also made the Mexican style! I took a pound of ground beef, browned it, added an envelope of taco seasoning a little bit of cheese and fried it up! Then I served it with shredded lettuce, more cheese, sour cream, black olives and other assorted taco fixings!
Thursday, August 26, 2010
I dip, you dip, we dip!
I have two easy and delicious recipes that I love to make!
The first one is the easiest!
*Use the larger amount of ingredients in the larger pan. Seems like a duh, but I have had that question before!
9x13 or 8x8" cake pan
1-2 blocks of cream cheese
1-2 cans of bean less chili
2-3 cups of shredded Monterrey Jack or Mexican Blend Cheese.
In a cake pan, (9x13 or 8x8) spread cream cheese over the bottom of the pan. Pour chili over the top and top with the shredded cheese.
Bake at 350 for 20 minutes or until warm and bubbly.
Buffalo Chicken Dip
2-3 boneless skinless chicken breasts, baked and shredded.
* You can use canned chicken for this but I think it tastes better with baked*
1 cup hot sauce
1 cup ranch dressing
4 cups of shredded monterrey jack cheese
In a 9x13" pan, spread cream cheese.
Combine hot sauce, ranch and chicken
Spread over the cream cheese and top with the shredded cheese.
Bake at 350 for 25 minutes until warm and bubbly!
The first one is the easiest!
*Use the larger amount of ingredients in the larger pan. Seems like a duh, but I have had that question before!
9x13 or 8x8" cake pan
1-2 blocks of cream cheese
1-2 cans of bean less chili
2-3 cups of shredded Monterrey Jack or Mexican Blend Cheese.
In a cake pan, (9x13 or 8x8) spread cream cheese over the bottom of the pan. Pour chili over the top and top with the shredded cheese.
Bake at 350 for 20 minutes or until warm and bubbly.
Buffalo Chicken Dip
2-3 boneless skinless chicken breasts, baked and shredded.
* You can use canned chicken for this but I think it tastes better with baked*
1 cup hot sauce
1 cup ranch dressing
4 cups of shredded monterrey jack cheese
In a 9x13" pan, spread cream cheese.
Combine hot sauce, ranch and chicken
Spread over the cream cheese and top with the shredded cheese.
Bake at 350 for 25 minutes until warm and bubbly!
Wednesday, August 25, 2010
Layered Boston Cream Pie
This is my favorite cake to make. I have made this from scratch but prefer the easy way out. It all depends on my time limits!
1 package Yellow Cake Mix
1 1/4 cups of water
1/3 cup of vegetable oil
3 eggs
Vanilla Filling
1 package (4serving size)vanilla pie filling/pudding mix
2 cups heavy whipping cream
1. Heat oven to 350. Grease bottoms only of two round cake pans. Make cake mix as directed on package using the oli, eggs and water. Pour evenly in to pans.
2. Bake cakes for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen ckaes, remove from pans and cool completly (usually about an hour)
3. Split each cake horizontally to make 2 layers. Fill each layer with 2/3 cup of Vanilla filling. Spread glaze over the top of the cake. Allow glaze to drip over the sides.
Vanilla Filling
Combine pudding mix and whipping cream in a medium bowl. Beat with wire whisk until blended. Let stand about 3 minutes or until set.
Chocolate Glaze-
1/2 cup of Chocolate Frosting.
Melt. Pour over the top of the cake.
1 package Yellow Cake Mix
1 1/4 cups of water
1/3 cup of vegetable oil
3 eggs
Vanilla Filling
1 package (4serving size)vanilla pie filling/pudding mix
2 cups heavy whipping cream
1. Heat oven to 350. Grease bottoms only of two round cake pans. Make cake mix as directed on package using the oli, eggs and water. Pour evenly in to pans.
2. Bake cakes for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen ckaes, remove from pans and cool completly (usually about an hour)
3. Split each cake horizontally to make 2 layers. Fill each layer with 2/3 cup of Vanilla filling. Spread glaze over the top of the cake. Allow glaze to drip over the sides.
Vanilla Filling
Combine pudding mix and whipping cream in a medium bowl. Beat with wire whisk until blended. Let stand about 3 minutes or until set.
Chocolate Glaze-
1/2 cup of Chocolate Frosting.
Melt. Pour over the top of the cake.
Easy Taco Pie
Yes, I know ANOTHER bisquick recipe. Stop giggling Meghann. It's versatile and easy to use!
* I love love love this recipe. It's delish!
1 pound ground beef
1 medium onion chopped (~1/2 cup)
1 envelope/ 1 1/4 oz taco seasoning
1 can (4oz) green chilies
1/2 cup bisquick
1 cup milk
2 eggs
3/4 cup Cheese (I have used mexican blends and monterrey jack but plain ol American or Cheddar will do)
Salsa (if desired)
SOur Cream (if desired)
1. Heat oven to 400. Grease pie plate. Cook beef, onion until brown, drain grease. Stir in seasoning. Spread in pie plate. Top with chilies
2. Stir Bisquick, milk, eggs until blended. Pour into pie plate.
3. Bake 25 minutes until knife inserted into center comes out clean. Sprinkle with cheese. Bake 2 minutes more or until cheese is melted.
4. Serve with salsa and sour cream
* I like to add shredded lettuce, black olives and more cheese to the top of mine before I eat it.
* Sometimes I add drained black beans to the meat at the very end. I have also omitted the chilies.
* I love love love this recipe. It's delish!
1 pound ground beef
1 medium onion chopped (~1/2 cup)
1 envelope/ 1 1/4 oz taco seasoning
1 can (4oz) green chilies
1/2 cup bisquick
1 cup milk
2 eggs
3/4 cup Cheese (I have used mexican blends and monterrey jack but plain ol American or Cheddar will do)
Salsa (if desired)
SOur Cream (if desired)
1. Heat oven to 400. Grease pie plate. Cook beef, onion until brown, drain grease. Stir in seasoning. Spread in pie plate. Top with chilies
2. Stir Bisquick, milk, eggs until blended. Pour into pie plate.
3. Bake 25 minutes until knife inserted into center comes out clean. Sprinkle with cheese. Bake 2 minutes more or until cheese is melted.
4. Serve with salsa and sour cream
* I like to add shredded lettuce, black olives and more cheese to the top of mine before I eat it.
* Sometimes I add drained black beans to the meat at the very end. I have also omitted the chilies.
Pie for Kierstien!
I have a super easy pie recipe that you can change in to many other pies.
*I do not make my own pie crusts, I have not found a good recipe. Instead I used Pappy's. It can be found in the frozen section near all the premade pies and cakes.
* There is a meringue recipe that accompanies this pie. I have found that it sucks and I don't like it. I top these pies with homemade whipped cream.
4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half and half, light cream, or milk
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla
1. Prepare pastry shell as directed and put in the pie plate
2. Seperate yolks from whites
3. For the filling combine sugar and cornstarch. Gradually stir in half and half. Cook and stir over medium heat until thickened and bubbly; reduce the heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat yolks with a fork. Gradually stir in about 1 cup of the hot filling in to the yolks, return mixture to saucepan. Bring to a gentle boil and reduce the heat. Cook and stir for 2 minutes more. Remove from heat and stir in butter and vanilla.
4.Pour warm filling in to pastry shell.
5. Bake at 325 for 30 minutes. Cool on a wire rack 1 hour chill 3-6 hours before serving.
Substitutions(from cookbook, not mine)
* cocnut cream pie- prepare as directed except stir in 1 cup flaked coconut with butter and vanilla. Top with meringue or cool whip. *I like to toast coconut and sprinkle that on the top.
To toast the coconut. Throw 1/2 -3/4 cup of coconut into a small fry pan. Stir occasionally until brown and crunchy.
*Banana Cream Pie- prepare as directed. Before adding filling to the pie crust arrange 3 medium bananas over the bottom of the shell. Add topping of choice. * I like to shave baker's chocolate over the top of this. The bitter mingles with the sweet and it's so so tasty!
*I do not make my own pie crusts, I have not found a good recipe. Instead I used Pappy's. It can be found in the frozen section near all the premade pies and cakes.
* There is a meringue recipe that accompanies this pie. I have found that it sucks and I don't like it. I top these pies with homemade whipped cream.
4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half and half, light cream, or milk
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla
1. Prepare pastry shell as directed and put in the pie plate
2. Seperate yolks from whites
3. For the filling combine sugar and cornstarch. Gradually stir in half and half. Cook and stir over medium heat until thickened and bubbly; reduce the heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat yolks with a fork. Gradually stir in about 1 cup of the hot filling in to the yolks, return mixture to saucepan. Bring to a gentle boil and reduce the heat. Cook and stir for 2 minutes more. Remove from heat and stir in butter and vanilla.
4.Pour warm filling in to pastry shell.
5. Bake at 325 for 30 minutes. Cool on a wire rack 1 hour chill 3-6 hours before serving.
Substitutions(from cookbook, not mine)
* cocnut cream pie- prepare as directed except stir in 1 cup flaked coconut with butter and vanilla. Top with meringue or cool whip. *I like to toast coconut and sprinkle that on the top.
To toast the coconut. Throw 1/2 -3/4 cup of coconut into a small fry pan. Stir occasionally until brown and crunchy.
*Banana Cream Pie- prepare as directed. Before adding filling to the pie crust arrange 3 medium bananas over the bottom of the shell. Add topping of choice. * I like to shave baker's chocolate over the top of this. The bitter mingles with the sweet and it's so so tasty!
Tuesday, August 24, 2010
Chicken Fingers
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1 egg beaten
3 tablespoons butter/margarine
1.Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2.In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3.Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Modifications: I like to add other seasonings like Italian or Cajun for extra spice.
Instead of drizzling butter over the top, I use "I can't believe it's not butter" spray or no butter at all.
Serving suggestions: I like to make lemon and garlic steamed green beans with these and mashed potatoes!
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1 egg beaten
3 tablespoons butter/margarine
1.Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2.In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3.Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Modifications: I like to add other seasonings like Italian or Cajun for extra spice.
Instead of drizzling butter over the top, I use "I can't believe it's not butter" spray or no butter at all.
Serving suggestions: I like to make lemon and garlic steamed green beans with these and mashed potatoes!
Caving to Peer Pressure
Hello all, I would like to welcome you to my new blog. A few women I used to work with and a couple of friends have suggested that I start posting my recipes and their variations on a blog. Appearantly I am a good cook. Cooking is something I have loved to do since I was a little girl in the kitchen with my mom. I was blessed with her skills.
Before I begin posting, the recipes posted here are ones that I have found, either via my "secret" family recipes or the internet. The original recipie will be what I have found. The modifications are mine. I love to change things up. My husband is very by the book, no experimenting with cooking kind of guy. Luckily I don't overly drastic change things. He is generally a good sport about it.
Please leave comments about what you think and if you made any changes! I am always eager to learn and share!
Eat, Enjoy and Don't forget to kiss the cook!
Before I begin posting, the recipes posted here are ones that I have found, either via my "secret" family recipes or the internet. The original recipie will be what I have found. The modifications are mine. I love to change things up. My husband is very by the book, no experimenting with cooking kind of guy. Luckily I don't overly drastic change things. He is generally a good sport about it.
Please leave comments about what you think and if you made any changes! I am always eager to learn and share!
Eat, Enjoy and Don't forget to kiss the cook!
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