Saturday, March 13, 2010

Pizza Poppers

Ingredients: Crescent roll dough, Pizza sauce & grated mozzarella cheese.

In a mini muffin tin, put in the crescent roll dough pressing it in to fit the cup of the tin.

Squirt a little of the Pizza sauce onto each dough triangle

Put a little shredded mozzarella cheese into each.

Press the dough fimly to close up all open spots.

The look like little popovers.

My daughter had one eaten before I could snap a picture. Can't eat just one!!

Snicker Doodle Muffins

I found these on a website that I have no idea how to get back to. Good thing I printed the recipe, because they are tasty.

2 sticks butter
1 C Sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 & 1/4 C sour cream
2 & 1/4 C all purpose flour
1 C sugar and 2 Tbsp cinnamon mixed together for rolling
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time, mix until each is incorporated.
In a separate bowl mix together the flour, baking soda, baking powder and cream of tarter.
Add the flour mixture and sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon and sugar. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
When I make these I don't use the nutmeg, and I have never used the full amount of sour cream. I have used anywhere from 1/2 cup to 1 cup, just because that was all I had, and they still tasted good.

Sunday, May 31, 2009

Mushroom Chicken with Rice

You'll need:

Chicken Breasts (enough to feed your family)
a little flour
1 can Campbell's Mushroom Soup
1-2 tbl oil

Season the chicken breast with garlic powder, coat with a small amount of flour, (not trying to make fried chicken) then cook in a skillet with the oil until chicken is done. Meanwhile, prepare the Mushroom soup according to the directions on the can using the milk. When the chicken has cooked through, drain some of the oil off and pour the mushroom soup over the chicken, let it cook together for 5 minutes or so, it will thicken a little. Serve over steamed rice or noodles whatever your family prefers.

Sunday, May 17, 2009

Shrimp with Green Rice

1 (14.5 oz) can chicken broth
3TBL butter, divided
1 c long grain rice
1 c each: chopped asparagus and fresh spinach
1/4 c chopped green onion
1 lb medium shrimp, peeled and deveined
Garlic salt and chopped fresh basil to taste

Bring broth and 1 TBL butter to a boil in a medium saucepan. Add rice, reduce heat and simmer, covered, for 20 minutes. Quickly stir in asparagus, spinach and onions; cover an let stand for 5 minutes. Meanwhile, melt remaining butter in a large skillet; stir in shrimp and cook, stirring frequently, until shrimp is pink. Season rice and shrimp with garlic salt and basil; top rice with cooked shrimp. Makes 4 servings.

Sunday, May 3, 2009

Salmon Patties

In a bowl combine cooked salmon, panko bread crumbs, 1 beaten egg and chopped up chives. I baked fresh salmon, but you could use canned. Sorry, I don't have amounts of ingredients, I just throw stuff in till it looks good.

Form into patties, then fry in oil till brown on both sides.

Serve with your favorite side dish. I was choosing to eat low-carb this night so I just had salad

Shrimp "Boil" Dinner

Serves 4

1 lb Smoked Sausage
12 oz peeled medium shrimp
4 ears fresh or thawed frozen corn, halved
2 tsp Louisiana seasoning (Old Bay Seasoning my be substituted)
4 lemon wedges
Garnish: sliced scallions

1. Place oven rack in second position from bottom. Heat to 500.
2. Coat top of four 24 inch long sheets of foil with nonstick spray.
3. For each packae: Place 2 chunks sausage, 1/4 the shrimp and 2 pieces corn in center of foil. Put 1 tsp butter on shrimp; sprinkle shrimp and corn with 1/2 tsp Louisiana seasoning.
4. Bring Long ends of foil together; double-fold to seal. Seal sides same way. Place on a rimmed baking sheet.
5. Bake 15 minutes. Remove from oven and open sides of packets away from you.
6. Squeeze lemon over shrimp and toss, with juices in packet, to coate. Sprinkle with scallions.

Tuesday, April 14, 2009

Meatball Sandwiches

This first part is a basic Meatball, it can be used with a red sauce for sandwiches like I did, or Spaghetti and Meatballs, or I have put them in a brown gravy which can be served over noodles. Or you could do a Swedish Meatball sauce.

In the bowl I put a pound of ground beef, 1 egg, some panko bread crumbs, not sure how much, maybe somewhere between 1/2 cup to a cup, and garlic powder.
Roll the meatballs approxiamately the size of a ping pong ball, place on a baking sheet, bake for 15-20 minutes at 375 degrees.

In this pan I put 2) 8 oz cans of tomato sauce, garlic powder & Italian seasoning to taste. (I put a lot of garlic). My girls will use this sauce over pasta, without anything else in it. After the meatballs have cooked I put them into the pan with the sauce and simmer for 15 minutes or so, could be however long you like. I tried to take a picture with the meatballs in it, but the steam kept fogging it up.

Put the meatballs and some of the sauce on a sandwich roll, then parmesan and provolone cheese, then I toasted it a little in the oven. My youngest likes onions on her sandwich.
Hope you try it, and enjoy it as much as we did.