I made some chocolate puffs tonight & they were actually really good,my whole family loved them.
6 snack size Three Musketeers
6 Big & Flaky Crescent Rolls
3/4 cup melted butter
Preheat your oven to 375 degrees.
Remove the rolls from the package & lay all of them flat. Unwrap the candy bars & place one bar per roll at the widest end. Roll them up making sure all gaps are sealed. Place them into an oiled muffin tin. Brush with the butter & bake for 10 minutes. Serve warm.
These were really rich, gooey & nom nom nommy!! They'd also be great with any candy bar I'm sure. Next time I'm going to use reese cup minis!!
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Tuesday, December 14, 2010
Friday, May 29, 2009
Pesto-Alfredo With Chicken
The other night I cooked one of our favorite meals. Really fast & simple.
The hubby loves it, says I'm a genius for having "invented it" LOL Not really sure if I invented anything but it's pretty darned yummy none the less.
~Cook 1lb of your fav pasta according to the dircetions
~Mix 2 packages of Pesto mix (The powdered kind near the meatloaf mix, taco seasoning etc) according to it's directions.
Add 1 jar of Alfredo sauce to the pesto mix once it is done cooking. Stir well, Then heat until both sauces are evenly warmed.
Toss pasta & sauce together & top with grated cheese.
It's also really good if you toss in some of your fav veggies like mushrooms or red peppers!!
I also baked some Tequila lemon pepper chicken that turned out very tasty & went well with the pasta.
I used 2 1lb bone/skinless chicken breasts, put them in an oven safe dish & cover with 1 cup of water. Add 1 shot of Tequila, salt N pepper to taste, 1 teaspoon nutmeg & paprika & a couple dashes of hot sauce. Mix well & allow chicken to soak in the mixture for a couple of hours. Once you're ready to cook it drain out the remaining marinade & dust chicken with lemon-pepper seasoning before putting into the oven. I baked mine on about 400 for around 30 minutes
The hubby loves it, says I'm a genius for having "invented it" LOL Not really sure if I invented anything but it's pretty darned yummy none the less.
~Cook 1lb of your fav pasta according to the dircetions
~Mix 2 packages of Pesto mix (The powdered kind near the meatloaf mix, taco seasoning etc) according to it's directions.
Add 1 jar of Alfredo sauce to the pesto mix once it is done cooking. Stir well, Then heat until both sauces are evenly warmed.
Toss pasta & sauce together & top with grated cheese.
It's also really good if you toss in some of your fav veggies like mushrooms or red peppers!!
I also baked some Tequila lemon pepper chicken that turned out very tasty & went well with the pasta.
I used 2 1lb bone/skinless chicken breasts, put them in an oven safe dish & cover with 1 cup of water. Add 1 shot of Tequila, salt N pepper to taste, 1 teaspoon nutmeg & paprika & a couple dashes of hot sauce. Mix well & allow chicken to soak in the mixture for a couple of hours. Once you're ready to cook it drain out the remaining marinade & dust chicken with lemon-pepper seasoning before putting into the oven. I baked mine on about 400 for around 30 minutes
Tuesday, May 12, 2009
Mini Donuts & Cookies
For Mother's Day I made up some goodies for my mom. I found a recipe for homemade Nilla' Wafers since those are her all time favorite cookie. She once told me that when she was pregnant with me those were what she craved. She joked that the family said I should have been named "Nilla".
So I found a recipe that was supposed to be the closest thing to the Nabisco Nilla's & went to work. The cookies came out delicious, but not like Nilla's at all. I'm not sure if perhaps I did something wrong or if that's just how they are supposed to be. They tasted like a cross between shortbread & Nilla's. They were still VERY YUMMY. For me to say that about plain cookies means they were totally awesome. Normally I won't touch a cookie unless it's loaded with icing or chocolate or caramel or something super fattening!
Homemade Nilla Wafers:
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown. (http://www.topsecretrecipes.com)
Makes 50-56 cookies.
~*~
After the Nilla Wafer baking was through I started in on the mini baked donuts! YUMMY!
Right before we moved into this new place I got very excited because we would have a working oven again... So I went on a mini shopping spree on amazon & boughtkitchen stuff & cookbooks, lol. One of the items I recently bought was a mini donut pan to make baked donuts.
This little pan is awesome! After whipping up the batter & pouring into the molds, you only have to wait 8mins for fresh, oh so yummy cake donuts. Now I've never really been a big fan of cake donuts, I personally prefer the fluffy, fattening fried ones... But these were good. They had a different texture to them, unlike any I've tasted before. The donuts did tend to stick abit after the first batch was done, so the second batch I let cool abit longer & then they came out just fine. The only real complaint that I have about this nifty pan is that it's kinda time consuming to use a spoon & fill up the molds. And that's not even a really major problem for me, in fact if I weren't preggy it most likely wouldn't have bothered me at all. But with pregnant back & feet...well you see where I'm going!
So I'm going to over look the time it took to fill up the pan & go ahead & give this cute little pan 5 outta 5 meows!
>^..^<
>^..^<
>^..^<
>^..^<
>^..^<
Chocolate Cake Donuts:
1 & 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla (I substituted 3 Tbsp hazlenut syrup)
1/2 cup milk
2 Tbsp melted butter
Glaze:
1 cup powdered sugar
2 Tbsp HOT water (I substituted 2 & 1/2 Tbsp HOT coffee)
Preheat over to 325. Mix flour, cocoa, baking powder & salt. In separate bowl mix eggs, sugar & vanilla till thick. Combine milk & butter. Alternate between the egg mixture & milk mixture as you pour into the flour mixture. Blend till smooth. Spray pan lightly with non stick spray. Fill molds 2/3 full. Bake 8mns. Frost or glaze. ENJOY!
So I found a recipe that was supposed to be the closest thing to the Nabisco Nilla's & went to work. The cookies came out delicious, but not like Nilla's at all. I'm not sure if perhaps I did something wrong or if that's just how they are supposed to be. They tasted like a cross between shortbread & Nilla's. They were still VERY YUMMY. For me to say that about plain cookies means they were totally awesome. Normally I won't touch a cookie unless it's loaded with icing or chocolate or caramel or something super fattening!
Homemade Nilla Wafers:
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown. (http://www.topsecretrecipes.com)
Makes 50-56 cookies.
~*~
After the Nilla Wafer baking was through I started in on the mini baked donuts! YUMMY!
Right before we moved into this new place I got very excited because we would have a working oven again... So I went on a mini shopping spree on amazon & boughtkitchen stuff & cookbooks, lol. One of the items I recently bought was a mini donut pan to make baked donuts.
This little pan is awesome! After whipping up the batter & pouring into the molds, you only have to wait 8mins for fresh, oh so yummy cake donuts. Now I've never really been a big fan of cake donuts, I personally prefer the fluffy, fattening fried ones... But these were good. They had a different texture to them, unlike any I've tasted before. The donuts did tend to stick abit after the first batch was done, so the second batch I let cool abit longer & then they came out just fine. The only real complaint that I have about this nifty pan is that it's kinda time consuming to use a spoon & fill up the molds. And that's not even a really major problem for me, in fact if I weren't preggy it most likely wouldn't have bothered me at all. But with pregnant back & feet...well you see where I'm going!
So I'm going to over look the time it took to fill up the pan & go ahead & give this cute little pan 5 outta 5 meows!
>^..^<
>^..^<
>^..^<
>^..^<
>^..^<
Chocolate Cake Donuts:
1 & 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla (I substituted 3 Tbsp hazlenut syrup)
1/2 cup milk
2 Tbsp melted butter
Glaze:
1 cup powdered sugar
2 Tbsp HOT water (I substituted 2 & 1/2 Tbsp HOT coffee)
Preheat over to 325. Mix flour, cocoa, baking powder & salt. In separate bowl mix eggs, sugar & vanilla till thick. Combine milk & butter. Alternate between the egg mixture & milk mixture as you pour into the flour mixture. Blend till smooth. Spray pan lightly with non stick spray. Fill molds 2/3 full. Bake 8mns. Frost or glaze. ENJOY!
Monday, May 11, 2009
Meatless Monday: Pumpkin Pasta
Tonight for dinner I cooked a recipe from Rachael Ray's magazine, Oct 2007 issue.
I love pumpkin but I've only ever had it in sweets. So even though this is not generally the season for the hearty orange orb, I decided to go ahead with it anyway. I'm just weird like that!
The hubby was skeptical about it at first because he hates pumpkin, but quickly changed his mind after tasting it. We've also come to the conclusion that this dish would be totally awesome with chicken breast added to it!
Ingredients
* Salt
* 1 pound whole-wheat penne
* 2 tablespoons extra-virgin olive oil
* 3 shallots, finely chopped (Omitted cause we don't like them)
* 3 to 4 cloves garlic, grated
* 2 cups chicken stock
* 1 (15-ounce) can pumpkin puree
* 1/2 cup cream
* 1 teaspoon hot sauce, to taste
* Freshly grated nutmeg, to taste (Used a couple pinches of ground)
* 2 pinches ground cinnamon
* Salt and black pepper
* 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish (I used 3 pinches of ground)
* Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
I love pumpkin but I've only ever had it in sweets. So even though this is not generally the season for the hearty orange orb, I decided to go ahead with it anyway. I'm just weird like that!
The hubby was skeptical about it at first because he hates pumpkin, but quickly changed his mind after tasting it. We've also come to the conclusion that this dish would be totally awesome with chicken breast added to it!
Ingredients
* Salt
* 1 pound whole-wheat penne
* 2 tablespoons extra-virgin olive oil
* 3 shallots, finely chopped (Omitted cause we don't like them)
* 3 to 4 cloves garlic, grated
* 2 cups chicken stock
* 1 (15-ounce) can pumpkin puree
* 1/2 cup cream
* 1 teaspoon hot sauce, to taste
* Freshly grated nutmeg, to taste (Used a couple pinches of ground)
* 2 pinches ground cinnamon
* Salt and black pepper
* 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish (I used 3 pinches of ground)
* Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Sunday, May 10, 2009
Pitazza - It's What's For Dinner
After a long day filled with baking my mom goodies, washing dishes & tired/aching pregnant feet N back I was in no shape to cook dinner...Well OK I just didn't feel like it.
So Jason decided to eat leftovers, none of which I wanted. But I was hungry & didn't feel like making a big meal & we didn't really have any quick N easy food to cook.
So I grabbed myself 2 whole wheat pitas & tossed them into the oven on broil until they were crispy. Then I put a little alfredo sauce on them, topped them with spinach, red peppers, cheese, italian seasoning, pizza seasoning & a little bit of roast beef. I then put them back into the oven on 325 for about 10 minutes. So I had a quick N easy, very yummy & not overly filling dinner. I might make some for lunch tomorrow!!
PS- the pics, recipes & a review for the donut pan I used to bake today will get posted tomorrow, promise. I'm just to damned tired right now to bother.
So Jason decided to eat leftovers, none of which I wanted. But I was hungry & didn't feel like making a big meal & we didn't really have any quick N easy food to cook.
So I grabbed myself 2 whole wheat pitas & tossed them into the oven on broil until they were crispy. Then I put a little alfredo sauce on them, topped them with spinach, red peppers, cheese, italian seasoning, pizza seasoning & a little bit of roast beef. I then put them back into the oven on 325 for about 10 minutes. So I had a quick N easy, very yummy & not overly filling dinner. I might make some for lunch tomorrow!!
PS- the pics, recipes & a review for the donut pan I used to bake today will get posted tomorrow, promise. I'm just to damned tired right now to bother.
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