Shared by some friend who make it often. Haven't tried it yet, but made a note of some changes/shortcuts I may take...
1lb ground beef
1 cup onion chopped
1 (2oz) can sliced black olives,drained
1 (15oz) can pizza sauce
1/4 lb pepperoni coarsely chopped
1/2 tsp dried Italian seasoning
1 (4oz) can sliced mushrooms, drained
6 oz mozzarella cheese,thinly sliced
Biscuit Topping.
1 cup milk
1 tbs oil
2 eggs
1 cup flour
1/4 tsp salt
1/4 cup Parmesan
DIRECTIONS:
preheat oven to 400 degrees and prepare baking dish
(1.75 qt oval baking dish works nicely)
Over medium heat, combine the ground beef, onion, and garlic in a large skillet until beef is browned
add mushrooms, olives, pepperoni and tomato sauce and heat through
pour mixture into prepared baking dish.
sprinkle with mozzarella cheese
Top randomly with biscuit pieces
bake 15-18 minutes until biscuit are browned and casserole is bubbly..
NOTES: May try whipping up some Bisquick and dropping lumps of it on top with the Parmesan cheese mixed in . I'm not sure if "prepared" dish means non stick spray?- I will probably do that.. also would most likely drain the grease from the beef before adding in the mushrooms..etc.
Thursday, March 31, 2016
Tuesday, July 14, 2015
Soft- Apple cookies
Dough:
10 tbs butter
1/2 cup yogurt
1 cup powdered sugar
1/2 cup oil
1/2 cup starch
1 teaspoon vanilla extract
1 tea spoon baking powder
3 1/2 cups flour
Filling
5 apples
1 teaspoon ground cinnamon
1/2 cup sugar
1 teaspoon vanilla sugar
1/2 cup ground almonds
Filling: Grate the apples, and cook them in a pot with the sugar. Add the cinnamon and almonds and let cool.
Dough: Add all ingredients one at a time, blend in the flour and baking powder after sifting, and then knead until it forms soft dough.
Shape dough into 1 inch pieces and using a knife draw a line starting from the middle of the dough. Place 1 tsp filling on the dough at one end. roll the dough into a moon shaped cut and put onto baking sheets. Bake in the preheated oven at 180ºC ( 356ºF ) and remove before the top is brown. Cool completely and dust with powdered sugar.
10 tbs butter
1/2 cup yogurt
1 cup powdered sugar
1/2 cup oil
1/2 cup starch
1 teaspoon vanilla extract
1 tea spoon baking powder
3 1/2 cups flour
Filling
5 apples
1 teaspoon ground cinnamon
1/2 cup sugar
1 teaspoon vanilla sugar
1/2 cup ground almonds
Filling: Grate the apples, and cook them in a pot with the sugar. Add the cinnamon and almonds and let cool.
Dough: Add all ingredients one at a time, blend in the flour and baking powder after sifting, and then knead until it forms soft dough.
Shape dough into 1 inch pieces and using a knife draw a line starting from the middle of the dough. Place 1 tsp filling on the dough at one end. roll the dough into a moon shaped cut and put onto baking sheets. Bake in the preheated oven at 180ºC ( 356ºF ) and remove before the top is brown. Cool completely and dust with powdered sugar.
Monday, July 6, 2015
Cheese and Cracker bites
Spicy Cheese & Cracker Bites
Taken from a Rachael Ray Magazine..and then just did my own thing with it.
In a bowl, mix 4 oz. softened goat cheese,
2 oz. softened cream cheese
and 2 tbsp. grated Parmesan.
Stir in 1⁄4 cup crushed *Triscuit crackers
** and 3 tbsp. seeded, minced jalapeño.
Chill mixture until firm, about 30 minutes. Roll into 1⁄2 -inch balls; coat with 1⁄2 cup crushed crackers and 1⁄4 cup chopped parsley. Makes 30.
- See more at: http://www.rachaelraymag.com/blogs/rachael-ray/2015/04/14/great-snack-ideas/
* I used Herb Triscuits- they were very tasty!
* * I do NOT like spicy so I used fresh red pepper chopped fine and mixed that in. It worked VERY well
Got rave reviews :)
Taken from a Rachael Ray Magazine..and then just did my own thing with it.
In a bowl, mix 4 oz. softened goat cheese,
2 oz. softened cream cheese
and 2 tbsp. grated Parmesan.
Stir in 1⁄4 cup crushed *Triscuit crackers
** and 3 tbsp. seeded, minced jalapeño.
Chill mixture until firm, about 30 minutes. Roll into 1⁄2 -inch balls; coat with 1⁄2 cup crushed crackers and 1⁄4 cup chopped parsley. Makes 30.
- See more at: http://www.rachaelraymag.com/blogs/rachael-ray/2015/04/14/great-snack-ideas/
* I used Herb Triscuits- they were very tasty!
* * I do NOT like spicy so I used fresh red pepper chopped fine and mixed that in. It worked VERY well
Got rave reviews :)
Saturday, December 20, 2014
Snowball Cookies
Snowball Cookies
Yield: 2 1/2 dozen
Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/
Ingredients
1 cup butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
1 1/2 - 2 cups powdered sugar, for coating
Directions
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
NOTE: Wrap them around a candied cherry or cut in half, indent with thumb fill with jam, reseal and bake
Yield: 2 1/2 dozen
Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/
Ingredients
1 cup butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
1 1/2 - 2 cups powdered sugar, for coating
Directions
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
NOTE: Wrap them around a candied cherry or cut in half, indent with thumb fill with jam, reseal and bake
Cranberry cilantro lime salsa
Cranberry lime salsa
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
Almond blueberry cookies
Almond blueberry cookies makes 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
Cherry Thumbprint cookies
Cherry Thumbprint Cookies
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
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