Tuesday, April 20, 2010

Fruit Pizza

2 (16 oz) Pillsbury sugar cookie dough roll
1 (8oz) package cream cheese
1/3 cup sugar
1/2 tsp vanilla extrac
t2 tsp lemon juice
For mine, I used:
Preheat oven to 325*.
Slice the cookie dough pretty thin,
trying to do it as thin as you can without it crumbling.
(I'm really not good with measurements)
Place onto a greased cookie sheet and bake for 7 - 8 minutes.Allow to cool.
In a seperate bowl, combine the cream cheese, sugar, vanilla, and lemon juice.
Mix until combined and creamy.
Spread onto cooled cookies.
You can go pretty liberal, there is enough cream cheese for all these babies!
Decorate with fruit as desired.

Tuesday, April 13, 2010

Oven Fried Chicken


Friday, April 9, 2010

wall art


2 chicken/sourdough bread

Chicken Pillows
1 tube crescent rolls1 (12.5 oz can) canned chicken4 oz. cream cheese, softenedCelery (optional)Green onion (optional)1 c. bread crumbsMelted butterChicken gravyPreheat oven to 425. Combine chicken, cream cheese, celery, and green onions. Mix together. Separate crescent rolls and fold into squares. In center of square place a heaping spoonful of chicken mixture. Pull together corners of crescent roll and pinch at top. Dip in melted butter then roll in bread crumbs. Bake for 10-12 minutes, watching carefully not to burn. Top with chicken gravy. *vonappetit!*

Rigatoni and parmesan crusted chicken
Rigatoni:2 c. rigatoni noodles1/2 jar Prego spaghetti sauce (any flavor)4 oz. cream cheese1/2 c. mozzarella cheesePreheat oven to 350. Cook noodles according package directions. Set aside, prepare sauce. In a saucepan, mix together the Prego spaghetti sauce with the cream cheese. Melt together until creamy. Pour over cooked rigatoni noodles in a 9x13 in baking pan and cover with cheese. Bake for 15-20 minutes until cheese is melted.Alternative serving option: add to sauce 1/2 lb. cooked hamburger with finely chopped cooked onion. Serve with salad and garlic bread.Parmesan Crusted Chicken:15-20 finely crushed Ritz Crackers3/4 c. grated parmesan cheese (often used for spaghetti or pizza, not to be confused with freshly grated parmesan)1 egg, scrambled4-5 boneless, skinless chicken breastsMix together the crackers and parmesan. Coat each chicken breast with the egg mixture. Place the chicken in the crumb mixture and coat each side. Pan fry on medium-high heat with 1-2 tbsp olive oil, turning over frequently to prevent burning on either side. Do not over cook and dry out. Chicken should be juicy and tender with a crispy crust. Serve with rigatoni and enjoy. *vonappetit!*


1 c. milk1 c. flour1 c. sugar1 pkg. yeast
Mix together. Let stand overnight in saucer covered non metallic container. Do not use metallic utensils or bowls. Place in refrigerator. Stir everyday for 3 days. Day 5 use for baking rolls and bread. 1 c. skim milk 1 c. all purpose flour
Add to sourdough starter, pour out 2 cups for bread recipe. Let remaining starter stand at room temperature until it bubbles before returning it to refrigerator.
Bread Recipe:1 c. milk1/2 c. butter1 fast yeast2 c. all purpose flour1/4 c. sugar2 tsp. salt3 egg whites, reserve small amount for later2 c. sourdough starter2 1/2 c. flour for soft dough
Heat milk and butter until melted. Mix together yeast, 2 cups of flour, sugar, and salt; add to warm milk and butter. Add eggs, starter, and remaining flour. Pour into bread maker or grease top; cover tightly. Refrigerate 2-24 hours until double in size. Place 1/2 dough into greased bread pan, cover, put into warm place 20-30 minutes until double. Brush tops with egg white. Bake at 375 degrees for 15 minutes or until brown.


1 pkg chocolate cake mix
3 eggs
1 pkg rolo candies
Preheat oven to 350*
Using a hand mixer, combine cake mix and egg in a mixing bowl.
Unwrap the Rolo candies. (Kim)
The cake/cookie dough will be sticky.
To avoid too much sticky-ness, I dropped the dough into sugar.
Then, I formed the dough into a flat circle.
Place the rolo in the center, and then covering the rolo with the cookie dough.
Make sure you don't have TOO much cookie dough.
You just want enough to cover the rolo.
Then, roll the ball in the sugar for a light coating.
Place on a cookie sheet.
I usually get about 20 cookies to a sheet.
That's the size they should be.
Bake for 10 minutes.
Remove to cookie rack for cooling.

Berry Cookie Cobbler
1 21 oz can apple pie filling
2 bags 12 oz frozen berry medley, thawed
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350*
In a bowl, combine the berries, apples and cinnamon and sugar.
Mix well.
Pour into a ungreased 9x13 pan.
I take the cookie dough a little at a time and flatten it and lay it over the berries.
That way it leaves a nice even layer over the berries.Bake in the over for 45 minutes.
Let it rest, but serve warm with ice cream.

oreo treats/chocolate eclairs

Oreo Delight35 Oreo cookies (1 whole pkg.)6 Tbsp. margarine, melted1 pkg. cream cheese, softened1/4 c. sugar2 Tbsp. milk1 (12 oz.) tub Cool Whip, thawed3 1/4 c. cold milk2 pkg. instant Jell-O pudding(she wasn't specific on this one, so I just did one vanilla and one chocolate)
Crush the entire package of oreo cookies.(It seems like such a waste...so if you must, go ahead and eat a cookie or two!)Make sure there aren't a bunch of big pieces.Next time I do it, I will probably use a food processor.In a bowl, combine the oreo and the margarine.Stir until coated.Press into the bottom of a 9x13 pan.Does not need to be greased.Place in the fridge for 15 minutes.In a seperate bowl, combine the cream cheese, milk and sugar.Once combined, fold in 1 1/4 cup cool whip.(this is where my recipe is different)Spread carefully over the oreo crust.(I like my cream cheese mixture better)
In another seperate bowl, combine the pudding and milk(my recipe is also different from this one, but I like hers better..it's thicker!)(Maybe that's why my sister was giving me the eye!)Spread over cream cheese mixture.
Place in the fridge until you are ready to serve andtop with remaining cool whip.

Chocolate Eclairs
Chocolate Eclair Cake2 boxes graham crackers
(the recipe calls for 1 but the brand I got...I needed more.
I think that one box of the walmart ones would be enough
because those ones seem to be bigger.)3 1/2 cup milk2 small pkg instant vanilla pudding1 small tub cool whip, softened
In a lightly greased 9 x 13 pan, line with graham crackers
Mix pudding with milk. Beat at medium speed for 3 minutes the blend in cool whip.
Pour half over crackers, then add another layer of crackers.
Then add the rest of the pudding mix and top with crackers.
****my tip for the top layer...
Instead of leaving the crackers in a *4* square, break them down to a *2* square.
It will be the perfect size for cutting, and you can kinda see where they are broken
down under the frosting, kinda like a cutting guide.
My final picture isn't that pretty,
because I didn't break down my top layer.
Oh well, it all goes to the same place...right?
OK, where was I?
Oh yes.
Crackers, pudding, crackers, pudding, broken crackers...done.
Place in the fridge for AT LEAST 2 - 3 hours before serving.
The crackers will soften and make it easy(er) to cut through.
Before serving, you need to make the frosting.
I doesn't need to cool or anything, but you can top it,
then put the whole cake back in the fridge until you are ready to eat it!
6 tbsp cocoa
2 tbsp oil
2 tsp. vanilla
3 tbsp milk
3 tbsp soft margarine
2 tsp karo syrup
1 1/2 cup powdered sugar.
Mix together all ingredients until smooth.
Spread over cake.
(the karo syrup makes it shiny!)

mcdonalds buscuits

Them’s the biscuits served at America’s most popular stopfor breakfast, partners – simple to make and gosh darn tasty.Get yourself some Bisquick and buttermilk and crank up theoven for a clone that’s become one very frequent request.
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half ofthe melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30seconds, or until dough becomes elastic.
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4. Roll dough to about 3/4-inch thick and punch out biscuits usinga 3-inch cutter. Arrange the punched-out dough on an ungreasedbaking sheet, and bake for 10 to12 minutes or until the biscuitsare golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each onewith a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.

Thursday, April 1, 2010

Cupboard Door Picture Frames

This is so cute!

What a great idea!

This is so cute! Shelves made out of a folding closet door.