Sunday, January 30, 2011

Pizza Roll-Ups

1 pound ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (10 ounces) pizza sauce
28 slices pepperoni
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
6 pieces (1 ounce each) string cheese

1.In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano.

2.Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side.

3.Place seam side down on an ungreased baking sheet. Bake at 350° for 10 minutes or until heated through and cheese is melted

Chicken Alfredo Soup ( slow cooker)

** I lost the pics of this soup for now if I recover them I will add it to the blog...

3 boneless skinless chicken breasts
5 cloves garlic
1/4 cup butter
3 tsp. chicken bullion
1 cup water
1/2 cup flour
3 cups bow tie pasta
4 cups milk
2 cups cream
1 10oz package frozen broccoli
1 cup mozzarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

1. Place chicken in slow cooker with garlic butter and water cover and cook on low 5 hours.
2. Cut up chicken into chunks. Sprinkle with flour and stir well.
3. Cook bow tie noodles according to package for al dente
4. Drain noodles and add to the chicken in the slow cooker.
5. Add milk,cream,broccoli and cheeses mix well
6.Cook an additional 40-50 min until all heated thru
7. Add salt and pepper to taste

Slow Cooker Hamburgers

3-4 premade frozen hamburger patties or 3-4 homemade patties.
seasoning salt
cheese slices

1.Make a "grill" in your crock pot so that your burgers don't cook in there own fat " gross"

2. Form patties and sprinkle both sides with seasoning salt and place in slow cooker.

3.Cover and cook on high for 60-90 min or until done.
4. Add slices of cheese and let melt for a few min.

5. Top with your favorite toppings.

Ham Stuffed Chicken

3-4 Boneless Skinless chicken breasts
1 box stove top stuffing
1/4 cup melted butter
1 onion finely chopped
2C Mozzarella Cheese
1 Cup Milk
2 eggs well beaten
4 ham slices
1 tsp chicken bullion
salt and pepper to taste

1. In a bowl combine all ingredients except ham and bullion.

2. Place a slice of ham into each chicken breast
3.Spread stuffing mixture into center of ham.

4. Place chicken in the slow cooker and sprinkle the chicken bullion on top also some mozzarella cheese.

5. Cook on low 4-5 hours or until no longer pink

Wednesday, January 19, 2011

Question to all??

Hey everyone so I have a question I have loved doing my food blog for the last few months and I know that there are a few people that look at it regularly... But my question is... Is it really worth the time that I put into it for the few people that look at it? I rarely if ever get comments on anything or hear about many people making anything I post and it seems like I spend alot of time doing the blog for myself really. When I already have all the recipes lol .

So I need a vote do people actually look at this and want me to keep doing it? Or is it really not a big deal if I stop doing it? Again I really do enjoy doing it but it just seems pointless to spend the time that I put into it if its something that I am doing for myself to look at..

Anyways let me know and thanks so much for those of you that do follow my blog I really do appreciate it and love to give people new ideas on food and treats . :)

Tuesday, January 18, 2011

Bread Machine Rolls

1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast

1.In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 24 portions.

2.Shape dough into balls. Place in a greased 13 inch by 9 inch baking pan. Cover and let rise in a warm place until double in size.

3.Bake at 375 degrees for 13-16 minutes or until golden brown.

BBQ Brisket

1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbecue sauce (I used sweet baby rays hickory and brown sugar)

1.Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture. Let sit in the fridge overnight to marinate.

2.Pour Worcestershire and barbecue sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 hours.

* This dry rub is spicy from all the cayenne so if you don't like spicy maybe only put in a 1/8 tsp or leave out all together..

Sinckerdoodle Blossoms

So I totally forgot to take a picture of these out of the pan oops sorry this is the best one I have.

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
1 tablespoon ground cinnamon
48 milk chocolate candy kisses, unwrapped

1.Heat oven to 375°F.

2.Combine 1/2 cup sugar, brown sugar and butter in large mixer bowl. Beat at medium speed until creamy.

3.Add egg, vanilla extract and salt; continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

4.Shape dough into 1-inch balls. If dough is too soft, cover and refrigerate 30 minutes to 1 hour. Combine 1/4 cup sugar and ground cinnamon in a small bowl. Roll dough balls in cinnamon sugar mixture Place balls into mini muffin pans.

5.Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar over them while they're still warm. Remove from cookie sheets; cool completely on a wire rack.

Chocolate cherry cookies

1 cup sugar
3 sticks butter, softened
2 teaspoon vanilla
2 egg yolk
3cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/2 cup butter, softened
1 teaspoon brandy extract
2 cup powdered sugar

36 maraschino cherries with stems, drained on paper towels
1 cup chocolate chips
1 teaspoon oil
1.Heat oven to 375°F. In large bowl, beat 1 cup sugar, 3 sticks butter, the vanilla and egg yolks until light and fluffy.

2.Add flour and cocoa; beat until well combined.

3.Shape rounded teaspoonfuls of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in center of each cookie.

4. Bake 7 to 9 minutes or until set. Immediately remove from cookie sheets. Cool completely, about 10 minutes.

5. Meanwhile, in medium bowl, beat all filling ingredients until smooth. Spoon about 1/2 teaspoon filling into center of each cooled cookie. Press cherry into filling.

6. In small saucepan, melt chocolate chips with oil over low heat, stirring constantly. Spoon or drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.