April 16, 2011

Cheeseburger Flatbread Melts

I can't wait to try THIS RECIPE from Kevin and Amanda! It looks delicious!

Cake Pops

This is another recipe I found on a friend's blog that I want to try! I love the Cake Pops from Starbucks, so maybe Evy and I can make these for all of us to enjoy!

This is the recipe came from Bakerella.

1 box cake mix (I used white but you can use any flavor) 
1 can frosting (I used cream cheese)
Wax paper
1 package of colored candy melts 
1 package of Lollipop sticks 
  1. Cook cake as directed on box for 13x9 cake. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting.
  3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (I was out of wax paper but it still worked with out it)
  4. Melt chocolate in the microwave per directions on package.
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry. (Since we didn’t have one we used coffee mugs)
  9. Cover in sprinkles.

Chocolate Chip Muffins

I haven't made these muffins personally, but I saw them on a blog and wanted to post it so I'll remember the recipe!

Recipe Courtesy - Williams Sonoma
(Makes 12 muffins or 40 mini)

1/2 c. unsalted butter, melted
3/4 c. buttermilk
2 large eggs
1 Tbsp pure vanilla extract
2 c. all-purpose plain flour
3/4 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. semisweet chocolate chips

Preheat the oven to 350 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray or line with paper liners. In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.  In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a large silicone spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. Spoon the batter into each muffin cup, filling it level with the rim.

Bake the muffins until golden and springy to the touch, 15-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve at room temperature.

Note: To Make Mini Muffins… {Like I did}
Simply use mini chocolate chips {about 1 1/2 cups}.
Grease a mini muffin pan and bake for approximately 8-12 minutes
till a toothpick inserted comes out clean.

January 25, 2011

Easy Stuffed-Crust Pizza

This was SO GOOD!

1 can refrigerated pizza crust (I used crescent roll dough and it was amazing)
7 (or so) pieces of string cheese
Pizza sauce
1 cup shredded mozzarella cheese
1 4-ounce package slicked pepperoni

Press the dough onto the bottom of a greased 9x13 dish. Place the string cheese along the edges of the dough. Fold the dough over the string cheese, pressing the edges to seal. Top with the pizza sauce, cheese, and pepperoni. Bake at 425 degrees for 18 minutes.

Ham-Stuffed Chicken Breast

This is a yummy (and simple) take on Chicken Cordon Bleu. Not difficult at all!

6 boneless, skinless chicken breasts
6 cubes cooked ham, or 6 thin strips of cooked ham (I used slices of deli meat)
6 cubes sharp Cheddar cheese
1 10-ounce can cream of celery soup
1 5-ounce can of evaporated milk

Pound the chicken between layers of wax paper with a rolling pin until thin. Top each piece of chicken with some ham and cheese. Roll up, making sure the cheese is completely covered by the chicken. Secure with wooden toothpicks. Place in baking dish. Mix the undiluted soup and evaporated milk in a bowl. Spoon over the chicken. Bake, covered, at 375 degrees for 1 hour, then bake uncovered for another 15 minutes. Remove the wooden picks before serving.

Served with: White rice and asparagus

January 20, 2011

Cheez-It Chicken

4 to 6 chicken breast halves
1 sm. box Cheeze-Its (for crumbs)
1 (8 oz.) carton sour cream
Salt and pepper
1 cube melted butter

Dip the chicken breasts first in sour cream and then into Cheez-Its which have been processed into crumbs (I just crushed them with a rolling pin). Place in a baking dish and dribble with the melted butter. Bake at 350 degrees for 45 minutes covered and 15 minutes uncovered.

I served this with green beans and noodles. It was a quick, easy and yummy meal!

January 11, 2011

Marshmellow Crescent Puffs

1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter or margarine, melted 

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts (Optional---I never use nuts!)


-Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.

-Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.  

-Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute.  

-In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts (if you're using them). Serve warm.