Friday, August 10, 2012
So, some convenience foods aren't just lacking in nutrition...sometimes, they are lacking in taste as well. My kids enjoy Hot Pockets sandwiches, but I find them lacking in flavor, filling and high in salt content.
So, while browsing the internet for dinner ideas, I stumbled across a recipe for 'Chicken Bundles' at 'Diary of a Recipe Addict' and thought...hey, those look a lot like Hot Pockets!
And behold, a new knock off recipe was born!
Knock Off Hot Pockets
1 can crescent rolls
1/2 pound of your favorite meats (I used shredded chicken, but I can envision deli ham, shredded beef, sliced turkey....oh, the list goes on!)
1/4-1/2 cup of your favorite cheese, finely shredded
1/4-1/2 cup of your favorite sauce (BBQ, marinara, Alfredo, etc...for tonight, I used 3 oz of cream cheese--a bit too much--I'd only use 2 oz next time)
a handful of your favorite veggies (I used finely diced onion and sliced black olives, but you could use bell peppers, jalapenos, green chilies....)
Preheat oven to 350. Spray a baking sheet with cooking spray. Unroll the crescent dough and use two triangles to form one rectangle (will result in four sandwiches). Press seams together.
Blend your meats, cheese, sauce and veggies together thoroughly. Place 1/3-1/2 cup of mixture in the center of the dough (longer sides vertical--up and down). Fold up the longer sides and press together, then press shorter sides in to seal. It won't be a work of art...just delicious!
Bake at 350 for 25-30 minutes, or until golden brown. Filling will be HOT, so be careful. This recipe makes four good sized 'pockets'...if you use two cans, double your ingredients and bake, then try freezing the leftovers in freezer bags. Don't know how well that will work, but the originals are baked, then frozen...so why not?)
This one got three out of four votes...there's just no pleasing some picky eaters!
Tuesday, August 7, 2012
So, this doesn't sound very appetizing, and according to my grandson, it doesn't LOOK very appetizing either. But hubby and son enjoyed it, so here's the latest Misadventure from my kitchen
1 small bag of corn chips (Fritos)
1 can of Rotel ( I used a small can of green chilis and mild enchilada sauce--son doesn't like tomato chunks)
1 small onion, finely diced
1 pound ground beef
1 can olives, whole or sliced
1 can Mexican style corn
1 can black beans (left these out 'cause I don't like them)
2-3 cups Mexican style finely grated cheese
Preheat oven to 350. Spray 8X8 or 9X9 square pan.
Crumble ground beef in a large skillet and brown; add in diced onion and cook until translucent. Drain fat. Mix in the Rotel, corn, beans and olives.
Put a layer of corn chips in the bottom of the pan, then top with 1/2 of the meat mixture and 1-1/2 cups of cheese. Repeat layers, finishing with the cheese.
Bake in the oven for 25-30 minutes. Top with sour cream, salsa, shredded lettuce, diced tomato, sliced jalapenos...whatever floats your boat.
Quick, simple...and surprisingly delish. Just ugly, hence the name. Three out of four votes on this one.
Monday, August 6, 2012
So, we've been battling some virus that keeps going around, and cooking has not been a top priority. But, with two starting a new year of school (two in college...yipes!) and an active 3-year-old grandson hanging around, recipes that are quick and easy are on my radar.
These were our lunch today, and they were mighty tasty, and so simple a three-year-old could (almost) do it!
1 can crescent rolls
4 string cheese sticks, cut into thirds
24 slices pepperoni
Spray a baking sheet with cooking spray and preheat your oven at 375.
Unroll the crescent rolls into 8 triangles. On the long edge, place 3 slices pepperoni and one of the cheese stick thirds. Roll up tightly and tuck in the ends; repeat for all eight crescents (these are so good, you might want to just double the recipe).
Bake for 11 minutes or until cheese has melted and rolls are golden brown. Serve with warmed pizza sauce (or marinara sauce, which I prefer, because it has more flavor).
This recipe received three out of four votes, because some in our family just can't handle their pizza in unique ways:-)
Sunday, July 29, 2012
Basic Fruit Smoothie
1 cup fruit (peach, mango, pineapple, pear, etc.)
1 cup juice, milk, or combination of both
1/2 vanilla non-fat yogurt (optional--I do it for extra calcium and creaminess)
2 cups ice (use 1 cup ice if using frozen fruit)
Put fruit into blender and puree on high speed. Add in juice and yogurt, Blend well. Add in ice and blend to desired thickness. If too thick, add about 1/8-1/4 more juice to thin it out. If too thin, add 1/8-1/4 cup more yogurt to thicken.
Makes at least 2 servings. Family is in love with Smoothies, so four out of four. NOTE: If your fruit isn't quite ripe enough, consider adding a tablespoon of honey or sugar for sweet flavor, but taste first.
Wednesday, July 25, 2012
So, my husband has always been a fan of this beverage called an "Orange Julius". But you can only find it at certain food courts, usually in cities at least 30 minutes from home. Not very practical.
So, I did some digging online, and found a website called "Top Secret Recipes", and low and behold they had a recipe for the original "Orange Julius"!
1 1/4 cup orange juice
1 cup water (some used milk, but I used the original recipe)
3 tbs egg white (more on this in a moment)
1 tsp vanilla extract
1/4 cup sugar
1 1/2 cups ice cubes
Put all ingredients into a blender or drink mixer (I am really giving my Ninja a good workout--finally!). As for the egg whites, I found this meringue powder in the Wilton baking section of a craft store, and it works as a substitute for egg whites. Just follow the directions on the canister.
I've never had an Orange Julius, so I had no idea if it was true to the original. My husband tried it....and drank two glasses of the stuff! So, I'm guessing this one gets a Golden Spatula Award.
Saturday, July 21, 2012
So, I was craving something sweet, but not too much of it, you know? I discovered this little gem on Pinterest, posted by The Hungry Housewife. She gets full credit (that's even her photo, since my camera is dead--forgot to charge it last night), as I did nothing to tweak her recipe except make a handful of them in the microwave...and it is a good thing I did it that way.
These little suckers are RICH! Three was MORE than enough to satisfy me!
Poor Man's Turtles (aka Rolo Pretzel Turtles)
Mini pretzels (I found the square ones at Wal-mart--Snyder's makes them)
Rolo candies, unwrapped
Now, you can do this one of two ways. You can make a batch and use the oven (which I do NOT recommend unless you're making them for a party or get-together) or you can make a few in the microwave.
Preheat oven to 350. Line pecan halves on a baking sheet and toast them for 5-7 minutes (I skipped this step as I used the microwave).
On another (or the same baking sheet) line up your pretzels. Top each pretzel with a Rolo candy, unwrapped. Pop the baking sheet into the oven for 3-5 minutes.
Remove from oven and immediately top each pretzel/Rolo with a toasted pecan. I'd let them cool a bit before devouring one.
Place 4-6 pretzels on a microwave safe plate; top with unwrapped Rolo candy. Microwave for 15 seconds. Remove from microwave and press a pecan onto the top of each candy. Allow to cool briefly, then enjoy.
As I said, these are RICH, RICH, RICH. I could handle two or three, then I was done. But yummy when you gotta have that something, you know?? Hubby and I voted YUM, kids not so much (one hates nuts and the other hates Pinterest ideas:-) Since I discounted the kids' votes, four out of four from us! LOL!!
Thursday, July 19, 2012
So, these may not be the best looking Corn Dogs in the world, but only two survived out of 14...not bad, if I do say so myself...
Homemade Corn Dogs
2 packages of all beef hotdogs (I buy Angus bun-sized)
1 1/3 cup flour
1 cup corn meal
2 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs honey
1 1/4 cup milk
Skewer the hot dogs and roll them in either corn starch or flour so the batter will stick well. Set aside.
In a large mixing bowl, wisk together the dry ingredients. In another mixing bowl, wisk together the wet ingredients. Combine the dry and the wet and mix until all is moistened--do NOT overmix or you'll end up with a foamy mess!
Let the batter rest while you preheat your oil. I used a very large pot with enough Crisco to measure about 1/3 up the side of the pot. Heat oil to 375 and begin dipping and frying your corn dogs.
When the corn dogs are golden brown on all sides (you'll have to turn them at least once) remove from oil and allow to rest on paper towels and a heat resistant plate.
Only cook 2-3 at a time to allow room for the corn dogs and to keep your oil temperature from dropping too low. I'd actually recommend a temperature of 350-360 to keep from burning the batter.
Serve with mustard, ketchup or hot dipping sauce. Four out of four...grandson LOVED them...he ate Mommy's:-)