Hot Ham & Cheese Party Rolls
1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
Glaze
1/2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.
Sunday, March 15, 2015
TOMATO, CUCUMBER, AVOCADO SALAD
TOMATO, CUCUMBER, AVOCADO SALAD
1½ cups of chopped tomatoes - I used cherry tomatoes
1 cucumber - peeled and seeded then diced
1 avocado - diced
4 oz feta cheese - cubed
2 tbs minced red onion
1 handful parsley - minced - about 2 tbs
2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill
Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl. Cube feta and add to bowl. Add minced red onion and minced parsley to bowl. Whisk together olive oil, red wine vinegar and black pepper - pour over salad. Toss gently so the feta and avocado don't break up. Serve immediately. If refrigerating - keep the avocado aside and add before severing.
1½ cups of chopped tomatoes - I used cherry tomatoes
1 cucumber - peeled and seeded then diced
1 avocado - diced
4 oz feta cheese - cubed
2 tbs minced red onion
1 handful parsley - minced - about 2 tbs
2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill
Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl. Cube feta and add to bowl. Add minced red onion and minced parsley to bowl. Whisk together olive oil, red wine vinegar and black pepper - pour over salad. Toss gently so the feta and avocado don't break up. Serve immediately. If refrigerating - keep the avocado aside and add before severing.
Cheesy Bacon Chicken Casserole
Cheesy Bacon Chicken Casserole
Skinless chicken breasts, 4-5 pieces
6 strips of bacon
2 cups cheese, shredded
2 cans of cream of chicken soup
1 tbsp garlic powder
1 box spiral pasta
Salt to taste
Pepper
Take the strips of bacon and cook till tender. Once cooked, crumble the strips. Cut the chicken into small cubes when the bacon is still cooking. Take the bacon out of the pan and using the same pan with bacon drippings, cook the chicken. Add salt, pepper and garlic powder to the pan. When the chicken is cooking, prepare the pasta. Take a 9×13 baking pan and spray with oil. Drain pasta and put the pasta into the pot. Into the same pot, add cheese (keep some for later use), chicken, cream of chicken soup and mix well. Pour the mixture into the prepared baking dish. Top with bacon and remaining cheese. Bake the dish at 400 degrees until the cheese has melted and the started to turn brown. This may take approximately 20 minutes.
Skinless chicken breasts, 4-5 pieces
6 strips of bacon
2 cups cheese, shredded
2 cans of cream of chicken soup
1 tbsp garlic powder
1 box spiral pasta
Salt to taste
Pepper
Take the strips of bacon and cook till tender. Once cooked, crumble the strips. Cut the chicken into small cubes when the bacon is still cooking. Take the bacon out of the pan and using the same pan with bacon drippings, cook the chicken. Add salt, pepper and garlic powder to the pan. When the chicken is cooking, prepare the pasta. Take a 9×13 baking pan and spray with oil. Drain pasta and put the pasta into the pot. Into the same pot, add cheese (keep some for later use), chicken, cream of chicken soup and mix well. Pour the mixture into the prepared baking dish. Top with bacon and remaining cheese. Bake the dish at 400 degrees until the cheese has melted and the started to turn brown. This may take approximately 20 minutes.
Fried Green Tomato Casserole
Fried Green Tomato Casserole
6 medium green tomatoes, sliced in rounds
Salt and pepper to taste
1 cup Ritz Cracker crumbs, divided
1 cup grated Cheddar cheese, divided
6 Tbsp. butter, divided
Layer half the tomatoes in a greased shallow dish. Sprinkle with salt and pepper. Add 1/2 cup cracker crumbs and 1/2 cup cheese. Dot with 3 tablespoons butter (in small pieces). Layer remaining tomatoes. Add seasonings and remaining 1/2 cup cheese. Add remaining 1/2 cup crumbs and 3 tablespoons butter. Bake, covered, at 350 F for 30 minutes. Uncover and bake 10 minutes or until brown. Serves 6.
6 medium green tomatoes, sliced in rounds
Salt and pepper to taste
1 cup Ritz Cracker crumbs, divided
1 cup grated Cheddar cheese, divided
6 Tbsp. butter, divided
Layer half the tomatoes in a greased shallow dish. Sprinkle with salt and pepper. Add 1/2 cup cracker crumbs and 1/2 cup cheese. Dot with 3 tablespoons butter (in small pieces). Layer remaining tomatoes. Add seasonings and remaining 1/2 cup cheese. Add remaining 1/2 cup crumbs and 3 tablespoons butter. Bake, covered, at 350 F for 30 minutes. Uncover and bake 10 minutes or until brown. Serves 6.
Souper Rice
Souper Rice
1 can (10 3/4 oz) cream of chicken soup (can use 98% fat free)
1 1/2 cups chicken broth
1 1/2 cups uncooked instant white rice
1/4 cup grated Parmesan cheese (green can)
dash freshly ground black pepper
Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice, cheese and pepper in to the saucepan. Cover the pan and remove from heat. Let stand for 5-8 minutes, until rice is cook and most of the liquid is absorbed.
1 can (10 3/4 oz) cream of chicken soup (can use 98% fat free)
1 1/2 cups chicken broth
1 1/2 cups uncooked instant white rice
1/4 cup grated Parmesan cheese (green can)
dash freshly ground black pepper
Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice, cheese and pepper in to the saucepan. Cover the pan and remove from heat. Let stand for 5-8 minutes, until rice is cook and most of the liquid is absorbed.
Wednesday, March 4, 2015
Banana Pudding Cake
Banana Pudding Cake
2 very, very ripe medium bananas, roughly mashed
1 box yellow or butter-yellow cake mix
1 (4-serving size) package Jello banana cream instant pudding powder
4 large eggs, lightly beaten
1 cup water
¼ cup olive oil
Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar
Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside. In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix. Pour into prepared bundt pan, lightly shaking to even out the batter. Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake. Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake. Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.
2 very, very ripe medium bananas, roughly mashed
1 box yellow or butter-yellow cake mix
1 (4-serving size) package Jello banana cream instant pudding powder
4 large eggs, lightly beaten
1 cup water
¼ cup olive oil
Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar
Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside. In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix. Pour into prepared bundt pan, lightly shaking to even out the batter. Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake. Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake. Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.
Saturday, February 28, 2015
Cheesecake Crescent Rolls
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
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