I got this recipe from Pillsbury.com. They call it Rocky Road Pizza and they add peanuts to the top, but nuts tend ruin desserts at our house so we omitted them.
2 cups of ready made cookie dough (if you buy the bigger tub you can get two pizzas out of one tub)
Chocolate Chips
Marshmallows
Caramel (like ice cream topping caramel)
Coat the pizza pan with cooking spray. Break the cookie dough into chunks and place all over the pan. Then using floured fingers push the cookie down into the pan to create the crust. Bake at 350 degrees for 12 min. Take out of the oven and add the chocolate chips (sprinkle to your liking) and the caramel (drizzle to your hearts content). Then put back in the oven and cook for an additional 3 minutes. Remove pizza again and add the marshmallows (again to your liking). Bake for another 3 minutes. Remove from oven drizzle more caramel over the marshmallows and let cool completely before serving, about an hour and a half.
**If you like the marshmallows more melty then you can add them to the top when you add the chocolate chips. We like ours more fluffly so we don't cook them as long as the other toppings.
Sunday, February 6, 2011
Wednesday, January 19, 2011
Chicken in Creamy Sun-Dried Tomato Sauce
My neighbor made this for our dinner co-op and it was absolutely delicious!
2 cans cream of chicken soup & herbs
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tbsp drained capers
2 cloves minced garlic
1 can (14oz) artichoke hearts drained and chopped
1 cup drained chopped sun-dried tomatoes
8 skinless boneless chicken breast halves (about 2lbs)
1/2 cup chopped fresh basil leaves (optional)
Mix soup, chicken broth, olives, capers, garlic, artichokes, and tomatoes in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8hrs or on high 4-5hrs, or until chicken is no longer pink. Sprinkle basil, if desired, serve with rice, noodles, or mashed potatoes.
2 cans cream of chicken soup & herbs
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tbsp drained capers
2 cloves minced garlic
1 can (14oz) artichoke hearts drained and chopped
1 cup drained chopped sun-dried tomatoes
8 skinless boneless chicken breast halves (about 2lbs)
1/2 cup chopped fresh basil leaves (optional)
Mix soup, chicken broth, olives, capers, garlic, artichokes, and tomatoes in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8hrs or on high 4-5hrs, or until chicken is no longer pink. Sprinkle basil, if desired, serve with rice, noodles, or mashed potatoes.
Pork Street Tacos
These are soooo yummy! I will take a pic tonight after dinner and add it to the post (if I remember)
1-2lb pork loin roast
1 can chicken broth
1 tbsp chopped cilantro
1 tbsp cumin
1 bay leaf
1 1/2 tsp minced garlic
1-2 tsp minced onion
1-2 tbsp lime juice
2 c water/2 buillion cubes
Salt and pepper both sides of pork roast. Put all ingredients into crock pot and cook 7-8hrs on low or 4-5 hrs on high. Once cooked, take meat out of crock-pot and shred into bowl. Put shredded meat into casserole dish with some of the crock pot juice. Cook at 450 for 20 min. Serve onions, cilantro and salsa.
1-2lb pork loin roast
1 can chicken broth
1 tbsp chopped cilantro
1 tbsp cumin
1 bay leaf
1 1/2 tsp minced garlic
1-2 tsp minced onion
1-2 tbsp lime juice
2 c water/2 buillion cubes
Salt and pepper both sides of pork roast. Put all ingredients into crock pot and cook 7-8hrs on low or 4-5 hrs on high. Once cooked, take meat out of crock-pot and shred into bowl. Put shredded meat into casserole dish with some of the crock pot juice. Cook at 450 for 20 min. Serve onions, cilantro and salsa.
Monday, December 6, 2010
Chicago-Style Italian Beef Sandwiches
Yummy.
3 cups water
3 beef buillon cubes
1 t. each of: salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)
Boil all together and pour over beef roast (3-5lbs) in crockpot. Cook on low 8-10 hours. Shred and leave meat in juices for another hour.
Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches. Mushrooms would also be fabulous.
Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.
You can remove some of the juices, but as they say in Chicago "The wetter the better!" Mmmmmm, Mmmmm.
3 cups water
3 beef buillon cubes
1 t. each of: salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)
Boil all together and pour over beef roast (3-5lbs) in crockpot. Cook on low 8-10 hours. Shred and leave meat in juices for another hour.
Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches. Mushrooms would also be fabulous.
Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.
You can remove some of the juices, but as they say in Chicago "The wetter the better!" Mmmmmm, Mmmmm.
Tuesday, October 19, 2010
Pumpkin Dip
Oh my goodness, this was super yummy! The pumpkin flavor was not very strong which I thought was perfect for a dip.
1 small can of pumpkin puree
1 large box of instant vanilla pudding
1 teaspoon of pumpkin spice
mix together, then fold in
1 16oz cool whip.
Serve with apples, vanilla wafers, ginger snaps, or it could even be used as a frosting on cupcakes or a cake.
I had it with apples and vanilla wafers.
1 small can of pumpkin puree
1 large box of instant vanilla pudding
1 teaspoon of pumpkin spice
mix together, then fold in
1 16oz cool whip.
Serve with apples, vanilla wafers, ginger snaps, or it could even be used as a frosting on cupcakes or a cake.
I had it with apples and vanilla wafers.
Thursday, August 12, 2010
Apple Fritters
2 cups All-purpose Flour
½ cups Sugar
3 Tablespoons Sugar
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)
GLAZE (optional)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups Milk
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.
Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.
recipe and photos from: http://thepioneerwoman.com/cooking/2010/03/apple-fritters/
Caramel (Turtle) Brownies
1 (14 ounce) package individually wrapped caramels
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
2 cup semisweet chocolate chips
1/4 pound whole pecans (can be omitted)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly. In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes. Remove brownies from oven. Sprinkle chocolate chips and drizzle
melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
2 cup semisweet chocolate chips
1/4 pound whole pecans (can be omitted)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly. In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes. Remove brownies from oven. Sprinkle chocolate chips and drizzle
melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.
Tuesday, July 6, 2010
Fresh Pea, Herb and Cheese Salad
I don't know how else to describe this other than saying it was AMAZING. I don't really like peas, they are too squishy for my liking, but I loved this.
1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used mozzarella, but I think feta or blue would be good too))
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)
In a large saucepan set over medium heat, heat the oil and saute the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You're set!
oh, and I think this could be really good with bacon, or even nuts added into it.
recipe and photos are from here: http://www.mytartelette.com/2010/06/recipe-fresh-pea-cheese-and-herb-salad.html
1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used mozzarella, but I think feta or blue would be good too))
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)
In a large saucepan set over medium heat, heat the oil and saute the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You're set!
oh, and I think this could be really good with bacon, or even nuts added into it.
recipe and photos are from here: http://www.mytartelette.com/2010/06/recipe-fresh-pea-cheese-and-herb-salad.html
Tuesday, June 22, 2010
Chile Pepper Casserole
If any of you like Chile Relleños, then you will like this casserole. It was really yummy. I should have made a relleno sauce to go over the top and that would have finished it off perfectly!
8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped
This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)
Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.
Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Serve with a tomato salad or salsa.
Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)
8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped
This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)
Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.
Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Serve with a tomato salad or salsa.
Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)
Thursday, June 10, 2010
Banana Minimuffins!
The original recipe is from Martha Stewart with a few of my own changes. I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly. I always make mini muffins and Ave loves to eat a couple for her bedtime snack. They are moist and chewy and not crumbly at all which is perfect for her.
Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)
4 (1 1/2 to 2 pounds) ripe bananas
1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
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