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|Attention shrimp lovers!! |
Try this quick way to make fabulous shrimp.
Melt a stick of butter in the pan. Slice one lemon and layer it on top
of the butter. Put down fresh shrimp, then sprinkle one pack of dried
Italian seasoning. Put in the oven and bake at 350 for 15 min. Best
Shrimp you will EVER taste:)
|Crock Pot Lasagna
1 pound Ground Beef
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4
quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna
noodles on sauce in crock pot. Spread 1/3 meat mixture on top of
noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C.
mozzarella cheese over cottage cheese. Add another layer of uncooked
noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C.
mozzarella cheese. Place another layer of uncooked noodles, meat
mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook
on low for 4 hours.
If cooked much longer, it gets a bit well done.
You talk about good eating! This is delish!!!!! I never used to like
this type of stuff because I thought this type of healthy = NASTY... not
the case. There is so much flavor in these types of dishes and it does a
body good! It sure beats those fries that I used to stuff in my face
not so very long ago... |
Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion
and mince the garlic. Sauté both in a skillet with olive oil until
softened (about five minutes).
STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8x8 square or round baking dish with
non-stick spray. Spread the softened onion and garlic in the bottom of
the dish. Place the thinly sliced vegetables in the baking dish
vertically, in an alternating pattern. Sprinkle generously with salt,
pepper, and thyme.
STEP 4: Cover the dish with foil and bake
for 30 minutes. Remove the foil, top with cheese and bake for another
15-20 minutes or until the cheese is golden brown
|Cream Cheese Crescent Danish
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a
pack of crescent rolls in the pan and pinch the openings together. Beat
the cream cheese, sugar, vanilla, and egg together until smooth. Spread
the mixture over the crescent rolls evenly and then lay the second pack
of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown. Top with glaze
after cooling for 20 minutes.
You can also
make this danish using low fat cream cheese and splenda (sugar
substitute) which is reportedly, delicious! Also, the amount of filling
the original recipe calls for makes a VERY heavily filled danish. You
can halve the filling using 1 package of cream cheese, 1/2 cup of sugar,
1 whole egg, and a 1/2 teaspoon of vanilla extract and it will be very
good. If you use the half filling method, bake for closer to 30-35
|Garlic-Stuffed Mushrooms |
2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1. In a small saucepan over low heat, slowly cook garlic and cream
until garlic is soft enough to mash with a spoon, about 45 minutes.
(Cream will be reduced and thick.) Remove from heat and mash garlic into
cream with a fork, making a rough purée. Stir in salt and panko and mix
2. Preheat oven to 450°. Lay mushroom caps, top
side down, on an oiled baking sheet. Brush edges with oil and fill
centers with garlic cream.
3. Bake until starting to brown,
about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any
released liquid and arrange on plates or a platter. Sprinkle with
Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
Amount per serving
Calories: 231 Calories from fat: 66% Protein: 4.9g Fat: 17g Saturated
fat: 9.4g Carbohydrate: 17g Fiber: 1.8g Sodium: 438mg Cholesterol: 54mg
Happy little caterpillar sandwich
- Preparation time:
- 10 mins
6 slices white bread
1 Tbsp butter
1 Tbsp black olive tapenade
6 finely sliced pieces pastrami
1 Lebanese cucumber
1 large cherry tomato
Rocket leaves, to serve
1. Spread 1 side of each slice of bread with butter. Spread buttered
side of 3 of the slices with olive tapenade and top each with 2 pastrami
slices. Top each with another buttered slice to make 3 sandwiches.
2. Using a 6cm round biscuit cutter, cut 2 discs from each sandwich.
Arrange in a row, standing upright, on a serving plate to form body (you
may need to thread rounds onto toothpicks to secure together).
3. Slice a few 2cm-thick slices from cucumber. Quarter each slice
into triangles to make caterpillar feet and position along sides of
4. Using a mini melon baller, scoop out 2 holes in tomato to form eye
sockets. Scoop balls of light flesh from the cucumber and insert them
into the holes to make eyes. Using a small sharp knife, cut out a mouth
from tomato and fill with a slice of white flesh from the cucumber.
Using a small, sharp knife, make 2 incisions in top of tomato for
antennae. Cut 2 thin strips from cucumber skin to make antennae. Insert
into incisions. Position tomato at 1 end of sandwich discs. Add a little
rocket to serve.
|DOLE WHIP |
2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream
How to make it
Drain pineapple: reserve 2 tbsp. juice.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended
in large bowl. Return to freezer until completely frozen, about 1 hour
|Chicken Breast Stuffed with Pepper Jack Cheese & Spinach
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Preheat oven to 180 (350 degreesf ).
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll
each chicken breast tightly and fasten the seams with several
toothpicks. This part requires a tiny bit of skill and I typically use
about 8 toothpicks in each roll to ensure none of the filling seeps out.
Be sure to count how many total toothpicks were used!
each chicken breast with the olive oil. Sprinkle the Cajun seasoning
mixture evenly over all. Sprinkle any remaining spinach and cheese on
top of chicken (optional).
Place the chicken seam-side up onto a
tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40
minutes, or until chicken is cooked through.
toothpicks before serving. Count to make sure you have removed every
last toothpick. Serve whole or slice into medallians
|Another Baked potato version. |
3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed
Preheat oven to 375 degrees.
Combine the oil and melted butter in a small dish. Set aside.
Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.
Slice the potatoes as thin as possible crosswise. Arrange potatoes
vertically in the baking dish. Wedge onion or shallot slices throughout
potato slices - in about 3 or 4 sections of each potato. Sprinkle with
salt and pepper flakes (use some black pepper if not using red pepper
flakes). Brush with the remaining butter and oil
|TROPICAL DUMP CAKE
1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes
Preheat oven to 350 degrees. Dump both of the fruits & their juices
into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the
fruit & spread out evenly. Mix oatmeal & coconut & sprinkle
over cake mixture with fingers. Melt butter & pour on top evenly. It
should cover the entire cake mix. Bake for one hour & serve with
|Carrot Cake Cheese Cake |
18 ounces cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
2 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt
Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream
cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3
eggs and 2 teaspoons vanilla until smooth. Set aside.
carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1
teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda,
cinnamon and pinch of salt, mixing well. Stir in drained pineapple,
carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake
batter over bottom of prepared pan. Drop large spoonfuls of cream cheese
batter over carrot cake batter. Top with large spoonfuls of remaining
carrot cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife.
Bake in preheated 350°F oven 50 to 65
minutes or until cake is set and cooked through. Cool to room
temperature and then refrigerate. When cake is cold, prepare the
For the frosting: In a bowl of an electric mixer,
combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon
vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat
until smooth and of spreading consistency. Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.
Cherries Jubilee Cheesecake Bars
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with
electric mixer on low speed until crumbly; reserve 1 cup. In bottom of
ungreased 13x9-inch pan, press remaining crumbly mixture.
same bowl, beat cream cheese and frosting with electric mixer on medium
speed until smooth. Beat in eggs until blended. Pour over crust;
sprinkle with reserved crumbly mixture.
3. Bake about 45
minutes (about 42 minutes for dark or nonstick pan) or until set; cool
completely. Cover and refrigerate at least 2 hours until chilled. For
bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
|Princess Pie (Coconut Cream Pie) |
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.
|THIS IS SO SIMPLE!
A family Favorite: APPLE PIE BITES
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon & sugar
Roll up & Bake for 11-13 minutes at 350 degrees.
|•Cheesy Pepperoni Twist Rolls Recipe! |
I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!
Now this one can be with as much or as little cheese and pepperoni as
you want , its up to you, as long as the dough is covered its fine
Frozen bread dough
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely
Loosely cover the frozen bread dough with plastic wrap. Allow the dough
to thaw for a few hours at room temperature. When the dough is
completely thawed it will be slightly puffed up.
Here's a tip: Spray
the plastic wrap with cooking oil, or brush it with cooking oil and lay
it, oiled side down on the bread dough. This allows the bread dough to
rise and move easily under the plastic wrap without it sticking or
holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay
pepperoni on the dough covering entire surface. Sprinkle with shredded
Next, sprinkle it with shredded Parmesan
cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling
of garlic salt (optional).and add crumbled bacon and finely diced onion
if so desired.
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are
making more than one roll. Brush some melted butter on top of the
uncooked pepperoni roll(s).
Bake at 375 degrees F for
approximately 15 to 25 minutes. Oven temperatures and times may vary.
When done, the top of the rolls should be golden brown and you should be
able to make a tapping sound on the crust with your fingernail (the
same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
|PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a
large bowl, mix the first 4 ingredients with an electric mixer; blend at
low speed until crumbly. Add the next 5 ingredients and blend at low
speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting
on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate
chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets
soft and easy to stir, then add everything else and beat until smooth.
Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.
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If you have any trouble Please feel free to contact me & I'll see what I can