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Monthly Archives: December 2009

Pepperoni Pizza Rolls

This is a fabulous recipe I have played with for a long time. I think I finally have it mastered. I never take these anywhere that I’m not asked for the recipe. They are super delicious, and best just out of the oven. However, I always freeze some in gallon zip lock bags. Then I […]

Posted in Appetizer, Pizza, Yeast Breads and Rolls | Tagged , , | 26 Comments

Crepes

  These crepes would make a wonderful holiday/vacation breakfast. My kids thinks they are fantastic, and you can fill them with so many fun things! The crew around here likes to fill them with scrambled eggs, cheese and bacon. Actually our rule is, you have to have one filled with eggs before you can have […]

Posted in Waffles, Pancakes and French Toast | 12 Comments

Pumpkin Pancakes

These fabulous pancakes would make a great, pretty simple holiday breakfast. Anybody up for simple? My kids think they are wonderful. They taste a lot like a fabulous pumpkin bread recipe I have. Only, they are ready to eat a LOT quicker. My little twin boys love them as a snack as well as dripping with maple syrup.  I […]

Posted in Waffles, Pancakes and French Toast | Tagged , | 5 Comments

Beach Street Lemon Chicken

If you are ready for something besides dessert, raise your hand. Alright, maybe I’m the only one raising my hand. But, let’s face it. We really should eat something in December besides sugar, shouldn’t we? I know that my taste buds are sugared out for the moment….I am in need of something fantastically delicious, that […]

Posted in Chicken, Pasta | Tagged | 17 Comments

Peanut Butter Popcorn

I found this great recipe over at The Double Dipped Life. Krista is the blogger there and has a ton of original recipes such as these. If you are using unpopped popcorn instead of the microwave kind I would definitely butter and salt to the popcorn after it’s been popped.  I have been having a small addiction lately for […]

Posted in Popcorn | 7 Comments

Oreo Bon Bons

These bon bons are fabulous and VERY….did you get that, VVVEEERRRYYY easy. They can be prepared way ahead of time, and then kept in the fridge or freezer, until you are ready to serve them up or send them out on a great treat plate to your neighbors. They taste fabulous! These bon bons are […]

Posted in Candy | Tagged , , | 13 Comments

A giveaway! Hooray!

This givaway is now closed. The winner is LYNN. If you would like a second chance at this prize head over to LOVIN FROM THE OVEN. Her giveaway will end on friday. I have been contacted by Pillsbury and MyBlogSpark! They would like me to make one of the following three appetizers using Pillsbury Crescent Rolls….however, […]

Posted in Uncategorized | 46 Comments

Peanut Butter Cups

These peanut butter cups are seriously one of my favorite treats ever. They are pretty simple to make and can EASILY be made in a pan instead of in individual cups (which is a huge time saver). They also freeze super well so you can make them in advance, which is also a bonus. Peanut […]

Posted in Candy | Tagged , , | 7 Comments

Orange Sweet Rolls and Cinnamon Sweet Rolls

Sweet rolls…..they take a bit of time to make, but are so worth it! This recipe is one I have fiddled with  and changed many times over the past several years. I think I’ve arrived at something now that doesn’t need anymore changing. I usually make 1/2 the batch into orange rolls and the other half into cinnamon […]

Posted in Breads, Yeast Breads and Rolls | Tagged , , | 21 Comments

Gingerbread Cookies

There are not many cookies that cry out CHRISTMAS TIME more than a good Gingerbread Cookie. This is my sister in law Mary’s recipe. They are soft, flavorful, and wonderful. Hope you enjoy them!For some great tips on putting a glaze on cookies such as these you can go to Lovin from the Oven. Frieda is […]

Posted in Cookies | Tagged , , | 8 Comments


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Pepperoni Pizza Rolls

This is a fabulous recipe I have played with for a long time. I think I finally have it mastered. I never take these anywhere that I’m not asked for the recipe. They are super delicious, and best just out of the oven. However, I always freeze some in gallon zip lock bags. Then I send them in my kids lunches. They love it. It will beat the same old PBandJ sandwich any day of the week. They are also fabulous for a party appetizer. You could easily make them in the morning, pop them in the fridge, and then bake them just before your party, so they are piping hot when your guests arrive. 
Happy Making!
Pepperoni Pizza Rolls
Time: 1 hour
Yield: 6 small loaves, about 30 pieces once they are cut up 
Recipe from Jamie Cooks It Up!
Dough:
1 T shortening
2 T sugar
1 T salt
1 C hot boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4-5 C flour
Filling:
2 pkg pepperoni
6 C grated cheese, a combination of cheddar, mozzarella and Parmesan work well together.
Topping:
1 egg whisked until frothy
McCormick’s “Italian Herb Seasoning Grinder”
1. To make the dough, fill a Pyrex measuring cup with 1 C hot water from the tap, then place it in the microwave and heat it for 2 minutes. This will get it boiling.
2. In a separate cup dissolve the yeast in 1/3 C warm water. It doesn’t need to start to bubble up here, just to dissolve.
3. In your Kitchen Aid or Bosch Mixer mash the sugar, salt and shortening together with a fork. You want it to be well incorporated.
4. Pour the hot water over the shortening mixture. Then pour the cold water over it. Finally, pour the yeast/water mixture in.
5. Add the flour 1 C at a time, while mixing.
You can make this recipe with out a stand mixer, however you will need to knead the dough by hand for quite some time. At least 10-12 minutes. (Sounds like an arm buster doesn’t it!)
6. Once you have enough flour, let it mix for about 8 minutes. The dough should have a nice elasticity to it.
7. After the dough has mixed enough, separate it into 6 equal parts and let it rest for 5 minutes on a sprayed cookie sheet.
8. Spread each piece of dough out into a rectangle. You can see from the picture, they don’t need to be a perfect rectangle. Who wants to try and be perfect? Not me.
9. Lay out some of the pepperoni.
10. Sprinkle about 1 C worth of cheese over the top.
11. Roll it up!
12. Be the dough gets wrapped around it well.
13. Place the seam side down and tuck in the edges.
14. Whisk your egg up until it is frothy like this.
15. Spray a knife with cooking spray and then cut some slits in the top of each little loaf.
16. Slather the egg wash all over the tops and sides of the loaves.
17. Grind the seasoning over the top.
18. Bake at 400 for 10 minutes, or until the tops are starting to get golden brown. Turn the oven down to 350 and cook for another 8 minutes.
If you have a convection oven, cook at 375 for 7 minutes and then 325 for about 5 minutes.
19. Let the loaves rest for about 5 minutes before you cut into them. Enjoy!
Go to Mommy’s Kitchen for some more great pot luck ideas!

Crepes

 
These crepes would make a wonderful holiday/vacation breakfast. My kids thinks they are fantastic, and you can fill them with so many fun things! The crew around here likes to fill them with scrambled eggs, cheese and bacon. Actually our rule is, you have to have one filled with eggs before you can have one filled with fruit and whip cream. They are also spectacular with mini chocolate chips, strawberries and whip cream. This recipe is  great because it is super CHEAP. Even if all you’ve got to fill them with is butter and cinnamon-sugar, they are a delight!
I received a great comment at the end of this post with a link to an AMAZING site that is all about Crepe Making and Crepe Fillings. Can I just say, I am drooling! Seriously, these recipes look fabulous. Here is a link to the site. Thanks for the comment, Ashley!
Crepes
Time: 20 minutes
Yield: 15 medium sized crepes
Recipe from Better Homes and Gardens
1 1/2 C milk
1 C flour
2 eggs
1 T cooking oil
1/4 t salt
2 t sugar
1. Mix all ingredients together WELL. I actually put everything into my Kitchen Aid and let it mix for 2-3 minutes.
2. Heat a skillet over medium heat. When it’s nice and hot spray it with cooking spray and pour some into the pan. Twist the pan around in a circle until the batter covers the bottom evenly.
3. Cook until the bottom starts to become golden brown. Lift up the edge with a fork and flip it over.
4. Cook on the other side until it’s golden brown as well.
5. Fill as desired and serve!
 
 
 
 
 

Pudding Crepes on Foodista


Pumpkin Pancakes

These fabulous pancakes would make a great, pretty simple holiday breakfast. Anybody up for simple? My kids think they are wonderful. They taste a lot like a fabulous pumpkin bread recipe I have. Only, they are ready to eat a LOT quicker. My little twin boys love them as a snack as well as dripping with maple syrup.  I found the recipe over at The Sisters Cafe. I changed the original recipe a bit by adding the chocolate chips. This recipe will make about 10 pancakes. I doubled the batch so I could serve some up to my kids two mornings in a row. 
 The gals at The Sisters Cafe  have a lovely site full of family friendly recipes. There are  5 sisters who all contribute to the blog. 5 SISTERS! How lucky can they be!

Pumpkin Chocolate Chip Pancakes
1 1/4 C flour
2 T. sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1/8 tsp nutmeg
pinch of ground cloves
1 c. milk
¼ c. + 2 T. canned pumpkin puree
2 T. melted butter
1 egg
1/4 C mini chocolate chips

1. Place all of the dry ingredients in a bowl and stir until well combined.
2. Mix the wet ingredients together and add to the dry. Stir just until combined. Don’t over mix. Pancake batter that has been mixed too well won’t puff up nicely.
3. Fold in the chocolate chips.
4. Pour the batter 1/4 C at a time onto a hot griddle.
5. Cook until the little bubbles stop popping, about 2 minutes.
6. Flip the pancakes over and cook about 2 minutes on the other side.
7. Serve with maple syrup and whip cream.

Pumpkin Milkshake on Foodista


Beach Street Lemon Chicken

If you are ready for something besides dessert, raise your hand. Alright, maybe I’m the only one raising my hand. But, let’s face it. We really should eat something in December besides sugar, shouldn’t we? I know that my taste buds are sugared out for the moment….I am in need of something fantastically delicious, that doesn’t belong in the high calorie-I-am-about-to-stick-myself-to-your-thighs category. If you are floatin in the same boat then boy do I have the recipe for you. I got this recipe from my friend Angela. She added it to our weekly church newsletter, and I have been wanting to try it for months. I gave it a go about 8 weeks ago…and I have made it seriously 4 times since then. I can’t get enough of it! I have tweaked the ingredient amounts just a bit to accommodate my semi-large sized family. Large in number folks….and a bit large in stature, I will admit! Give this pasta a try….you will LOVE it!
Beach Street Lemon Chicken
Time: 6 hours to soak in marinade + 20 minutes cooking
Yield: 6 servings
Recipe from Angela Howells 
PRINT RECIPE 
 
Marinade:
3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce
5 chicken breasts, sliced
1 lb linguine or Fettuccine
zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
salt
freshly ground black pepper
parmesan cheese, the grated kind

1. Combine the marinade ingredients together. I always taste it before I put the chicken in so I can be sure it’s not too spicy. Add a bit more Cajun seasoning if it doesn’t have enough kick. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.

2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced just a bit.

 

3. While chicken is cooking, cook the pasta in boiling salted water.
4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl.
5. Add the hot pasta and sprinkle with salt an pepper.

6. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately! 

Chicken Breast on Foodista

Peanut Butter Popcorn

I found this great recipe over at The Double Dipped Life. Krista is the blogger there and has a ton of original recipes such as these. If you are using unpopped popcorn instead of the microwave kind I would definitely butter and salt to the popcorn after it’s been popped.  I have been having a small addiction lately for peanut butter and chocolate…..my son Mark said the other day “What is up with the peanut butter treats around here, you are obsessed!” And I have to admit that, yes I guess I am! Maybe I’ll make something next week with candy canes in it, just to throw him off.
Peanut Butter Popcorn
1/2 C unpopped popcorn, or 2 bags microwave popcorn
1 C sugar
1/2 C honey
1/2 C light corn syrup
1 C peanut butter (crunchy is great)
1 t vanilla
1. Pop the popcorn and put in a LARGE bowl. I actually used 2 large bowls.
2. In a large sized saucepan combine sugar, honey and corn syrup. Bring the mixture to a boil, stirring constantly!
3. Boil hard for 2 minutes with out stirring.
4. Remove from heat and add the peanut butter and vanilla. Stir until melted.
5. Pour the peanut butter over the popcorn and stir well until it is all incorporated.
6. Spread out onto 2 cookie sheets lined with wax paper.
7. Drizzle milk chocolate over the top if desired. (Who wouldn’t desire that!)

Oreo Bon Bons

These bon bons are fabulous and VERY….did you get that, VVVEEERRRYYY easy. They can be prepared way ahead of time, and then kept in the fridge or freezer, until you are ready to serve them up or send them out on a great treat plate to your neighbors. They taste fabulous! These bon bons are worth adding to your recipe stash.
Oreo Bon Bons
Time: 30 minutes hands on + 2 hours freezing time
Yield: about 56 bon bons
Recipe from Ember Storrs
PRINT RECIPE
1 package Oreo cookies
1 8 oz package cream cheese (doesn’t need to be softened)
1 1/2 bags white chocolate chips (I like Hershey’s best)
1/2 C milk chocolate chips
shortening

1. Put the oreos and cream cheese into a medium sized mixing bowl(or Kitchen Aid) and mix until the everything is combined well. It should form a sticky pasty dough.

 

2. Roll the dough into 1 inch balls and place on a cookie sheet lined with wax paper.
3. Freeze for at least 1 hour.

 

4. In a glass measuring cup melt the white chocolate for 30 seconds at a time in the microwave. Stir after each cooking interval.
5. When the white chocolate is almost melted add 1 t shortening and stir.
6. Dip each frozen bon bon in the white chocolate. Stir it around with a fork. Lift the bon bon out and let the excess chocolate drip off of it.
7. Place the bon bon on wax paper to set up. These set up really quickly because the dough is frozen.

8. Melt the milk chocolate the same way the white chocolate was melted…only 30 seconds at a time. Add 1/4 t shortening and stir.

9. Drizzle the milk chocolate over the bon bons with a spoon.

10. Allow time for the chocolate to set up. Enjoy!

Melting Chocolate In A Microwave Oven on Foodista


A giveaway! Hooray!

This givaway is now closed. The winner is LYNN. If you would like a second chance at this prize head over to LOVIN FROM THE OVEN. Her giveaway will end on friday.
I have been contacted by Pillsbury and MyBlogSpark! They would like me to make one of the following three appetizers using Pillsbury Crescent Rolls….however, they have asked me to put my own unique spin on the recipe. These great companies have sent me a fun gift pack with 3 pretty serving platters and two coupons for free Pillsbury Crescent Rolls. They would like to send this same gift pack to ONE OF YOU! All you have to do to enter is leave me a comment at the end of this post, saying which of these three recipes you would like to see me experiment with. Sounds like a lot of FUN to me! Can’t wait to get started. If they like my recipe it could be featured on the Pillsbury’s Web Site. We are just having a whole chunk of fun around here, now aren’t we? Leave me a comment by Sunday night at 12:00 PM….I’ll announce the winner on Monday morning. Be sure to leave your email address in your comment, so we  have a way of contacting you and getting your gift sent out pronto. Good Luck everyone!  
                         Crescent Bacon-Cheese Tart-lets

Peanut Butter Cups

These peanut butter cups are seriously one of my favorite treats ever. They are pretty simple to make and can EASILY be made in a pan instead of in individual cups (which is a huge time saver). They also freeze super well so you can make them in advance, which is also a bonus.
Peanut Butter Cups
Time: 1 hour
Yield: 48-60 cups or 1 large jelly roll pan full
Recipe adapted from Claudia Halterman
1/2 package graham crackers, rolled fine
1 lb powdered sugar
2 sticks butter, melted
2 C peanut butter
3 bags milk chocolate chips
1 t shortening
3 T peanut butter for decoration
small cups (optional)
mini muffin tins
1. Crush up the graham crackers. I use a mini food processor. These are so great and can be purchased for under $10 at Wal Mart.
2. Place the butter in a medium sized mixing bowl and melt the butter in the microwave.
3. Add the peanut butter, graham crackers, and powdered sugar to the butter. Using a wooden spoon, stir until all ingredients are incorporated.
4. In a glass measuring cup melt the chocolate 30 seconds at a time, stirring between each cooking interval. When the chocolate is almost melted, let it sit for about 1 minutes. The heat from the chocolate will melt the remaining chips.
5. Stir the shortening into the melted chocolate.
6. Put the cups in the mini muffin tins.
7. Place about a teaspoon of chocolate in the bottom of each cup.

8. Roll the peanut butter mixture into balls and place on top of the chocolate.

9. Add another teaspoon or so of chocolate on top of the peanut butter ball and smooth it out with a butter knife.

10. Melt 3 T of peanut butter in the microwave and then drizzle it over the top of the cups.
11. Slide them into the refrigerator to let them set.

12. When I am in a hurry….or quite frankly, just out of patience I press the peanut butter mixture into a pan and spread the chocolate on top. Throw it in the refrigerator for about 30 minutes to set up and you are good to go! This makes for a quick DELICOUS treat.

Orange Sweet Rolls and Cinnamon Sweet Rolls

Orange Rolls
Sweet rolls…..they take a bit of time to make, but are so worth it! This recipe is one I have fiddled with  and changed many times over the past several years. I think I’ve arrived at something now that doesn’t need anymore changing. I usually make 1/2 the batch into orange rolls and the other half into cinnamon rolls. It makes 24 sweet rolls.  A warning…..they are giant sized and it’s still difficult to eat just one. Proceed at your own risk!
Orange Sweet Rolls and Cinnamon Sweet Rolls
Time: 3 hours
Yield: 24 GIANT rolls
Recipe created by Jamie Cooks It Up!

2 C scalded milk
1 1/2 C warm water
2 T yeast
1 T salt
1 C sugar
1 stick butter, softened
3 eggs
10-12 C flour
Orange Filling: (this is enough for 1/2 a batch)
6 T butter, softened
1 orange, peel grated
juice from the orange
1/3 C sugar
Orange Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
juice from 2 oranges
6 T butter softened
dash of salt
bit of milk
Cinnamon Filling: (this is enough for 1/2 a batch)
6 T butter, softened
2 t cinnamon
1/3 C sugar
Cinnamon Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
6 T butter, softened
1/4-1/3 C milk
dash of salt
1. Heat the milk in the microwave.
2. Combine the warm water, yeast and a dash of sugar in the bottom of your mixer. Mix it up just a bit and then let it sit for about 3 minutes. It will get nice and bubbly.
3. Add 3 C of the flour and mix for about 1 minute. Then add the scalded milk.
4. Add the all other ingredients, but the rest of the flour. Mix for about 1 minute.
5. Add the rest of the flour 1 C at a time.
6. You’ll know you have enough flour when the dough scrapes the side of the bowl clean.
7. When you have enough flour mix on high for about 7 minutes.
8. Let the dough rise in a warm place for about 45 minutes, or until doubled in size.
9. Divide the dough into two balls. Let the balls rest for about 3 minutes on your counter.
10. Spray your counter top with cooking spray and roll out one of the dough balls onto it with a rolling pin.
11. For the orange rolls, spread the butter out over the dough, sprinkle with the sugar, and orange peel and then squeeze the juice from the orange all over the dough. If you are making cinnamon rolls, spread the butter over the top of the dough, sprinkle with sugar and cinnamon.
12. Roll the dough up! Try to keep the orange juice inside as much as possible.
13. Cut the rolled up dough into 12 equal parts.
14. Place the rolls onto a spayed cookie sheet.  Repeat with the other half of the dough.
15. You can see in this picture that some of the juice has escaped. I try and scoop this up with my hands and spread it over the top of the rolls. It makes them so delicious!
16. Let the rolls rise in a warm oven. I turn mine to 170 degrees. Let the rolls rise until doubled in size, about 30 minutes.
17. Turn your oven up to 350 (let the rolls stay in the oven while it increases in temperature).
18. Bake for about 20 minutes. I have a convection oven and so I can bake both pans at the same time….I  turn my temperature to 325 and switch the places of the pans about 1/2 way through the baking. 
19. For the glaze, mix all ingredients in a large mixing bowl. Be sure you don’t get it too thin. Add more powdered sugar if this happens. Add more milk if it’s too thick. 
20. I put the glaze on when the rolls are still a bit warm. If you want to rolls to have more of a “frosted” feel then wait to add the glaze until the rolls are completely cool, but I recommend putting it on when they are still a bit warm…..wish I was eating one right now! Happy baking!
                   

Gingerbread Cookies

There are not many cookies that cry out CHRISTMAS TIME more than a good Gingerbread Cookie. This is my sister in law Mary’s recipe. They are soft, flavorful, and wonderful. Hope you enjoy them!For some great tips on putting a glaze on cookies such as these you can go to Lovin from the Oven. Frieda is the blogger there and she has so many great recipes and wonderful tips. Check out her site, it’s wonderful!

Gingerbread Cookies
Time: 1 1/2 hours
Yield: about 60 cookies
Recipe from Mary Ehrhart
PRINT RECIPE

1/3 C shortening
1 C brown sugar
1 1/2 C dark molasses
2/3 C cold water
6 C flour
2 t baking soda
1 t salt
1 t allspice
1 t ginger
1 t cloves
1 t cinnamon
Glaze:
3 C powdered sugar
2 T soft butter
6-8 T milk
1/2 t vanilla
dash salt
red hots (optional)
1. Combine shortening, brown sugar and molasses together in a mixing bowl and beat until smooth.
2. Add the cold water and mix.
3. In a separate bowl combine all dry ingredients.
4. Add the dry ingredients to the sugar mixture and mix.
5. Refrigerate for at least 1 hour.
6. Roll out the dough on a floured surface, until it’s about 1/2 inch thick.
7. Cut out the dough with cookie cutters.
8. Bake at 350 for about 8 minutes. Take them out of the oven when they are just a bit underdone. Let them finish cooking on the hot cookie sheet for about 2 more minutes. This will help them stay soft!
9. Make the glaze by beating all ingredients together in a small mixing bowl.  Be sure the cookies have cooled before you put the glaze on. Decorate the cookies as desired.
Merry Christmas!

Gingerbread Town on Foodista