Archive | March, 2014

Cream Cheese Rollups

31 Mar

This is a recipe that my friend told me about years ago. 

We would make dozens of them for parties and play group.

Then I found it in a magazine recently.

Now you will have the chance to make these delicious, addicting sweets.

20 slices of white bread. Cut off the crust and roll thin with a rolling pin.

One eight ounce package of cream cheese at room temperature.

One and a half stick of melted unsalted butter.

One cup of sugar

One tablespoon cinnamon

Mix sugar with cinnamon

Roll out the bread and spread with a thin layer of cream cheese.

Roll up tightly, like a cigar.

Cut each rollup in half

Dip in melted butter and roll in cinnamon sugar

Preheat the oven to 425 degrees and bake for 15 minutes.

Turn the rollups over and bake for another 10 minutes or until nicely brown.

These freeze very well. Do not cook then before freezing.

I recently made these with nutella and dipped them in cocoa and sugar. 

 

 

 

 

 

 

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Brown rice and vegetables

28 Mar

Brown Rice and Vegetables

This recipe was in the Boston Globe and had special dressing and brown rice.

I made everything and then deleted and added what I liked.

This is basically a brown rice and vegetable dish, which is the staple of my weight conscious family.

Notice I didn’t say me.

First I made the dressing and it was good but too heavy.

Next I made the brown rice and it needed more water .

So here is the recipe. It tastes like chinese food.

3 cups water

1/2 teaspoon salt and 1/4 teaspoon black pepper

1 cup brown rice

1 box of baby kale

4 tablespoons olive oil

10 ounce package sliced mushrooms

1/2 head of thinly sliced cabbage

4 cloves minced garlic

one large sliced onion

1/4 teaspoon crushed red pepper

Boil the water and add the salt, pepper and rice .

Cover and turn down to simmer.

This takes about 40 minutes so start it first.

Saute the garlic and onion in the oil three or four minutes.

Add everything else one at a time, salting everything to taste as you go along.

First the mushrooms for a couple of minutes.

Season with salt and pepper.

Then the cabbage.

Season with salt and pepper.

Cook till it is almost wilted

Add the kale and cook for about four to five minutes until everything is combined.

Season with salt and pepper.

I also added a handful of grape tomatoes at the end.

Take a scoop of the cooked brown rice and cover with a least a couple of scoops of the vegetables.

I also added a little glazed balsamic and it gave it a wonderful flavor.

Don’t be afraid to add whatever you like but this is a great base.

Don’t overcook this because it will become mushy.

 

 

 

 

No cook fruit Salad

26 Mar

Fruit Salad

Please listen to me whine for a minute.

I want my waist back but I can’t stop eating.

Today I made a simple fruit salad for my special treat.

It was delicious and refreshing.

It really was worth the time and I felt great until I ate just a couple of the pepper biscuits.

I have enough salad for tomorrow and will eat it with some cottage cheese.

One package of strawberries

One Mango

One container of blueberries

One cantaloupe

Cut everything up except the blueberries.

Keep in a closed container.

 

 

Pepper Biscuits

25 Mar

Pepper Biscuits

When I think back to my childhood, my Mom was always rolling something out.

We had containers of these biscuits and my Mom made everything look so easy.

These are not hard but a little time consuming.

5 1/2 cups flour

1 tablespoon salt

3 tablespoon fennel seed

1 1/2 cups luke warm water

1 tablespoon baking powder

1 teaspoon corse grind black pepper

1 1/4 cup oil

Mix all the ingredients together.

Cover for one hour

Cut and roll into 1/2 inch ropes.

Tie into a knot. I like mine small.

Place on a baking pan and  sprinkle with kosher salt.

Bake till golden brown.

Bake at 350 degrees for 25 to 30 minutes

These are worse then potato chips. You can’t stop eating them.

I serve them with soup or just a nosh with a drink.

Enjoy

Dragon Cake

23 Mar

dragon birthday cake

Never did I think that I could be so controlled by anyone.

He is 3 feet high, talks to me about everything and is  so cute.

He is my grandson.

All he has to do is mention something and I start looking for and trying to get it.

His Aunt and Uncles are worse.

So this week he said he wanted a dragon cake for his birthday.

On Thursday he helped me bake the cakes.

He wanted white, strawberry and chocolate.

After we baked each cake he had to taste it.

Thank God  they passed the test.

I googled dragon cakes and finally picked one.

The recipe called for all frosting but of corse I had to change it.

After assembling the cake I skim frosted the cakes and then decorated them with green skittles.

It took 7 bags of skittles because all I needed was the green.

It took several hours to decorate and that was the fun part.

I did make the head and feet out of rice crispy squares because they are firm and easier to mold.

The small turrets on the corners were also rice crispy squares molded into the size I needed.

Pieces of chocolate made the spine scales and cut red licorice made the fire from his mouth.

The feet are covered with the purple skittles and the nose and mouth are the red ones.

The rest of the cake was just decorated with frosting.

Oriental Trade magazine had a castle cup cake stand and I used the bottom as a tray.

I also used some of the extra skittles to fill in the spaces around the cake.

My grandson loved it but didn’t want to cut it.

A lot of work but well worth it.

 

 

Different Chicken Salad

22 Mar

chicken salad

Chicken salad should always be made with delicious roasted or grilled chicken.

I found this recipe on Pinterest and of course changed it up a little.

4 cups of leftover cut up chicken

3 chopped scallions

One lime. Juice it well

1/4 teaspoon garlic powder

One cubed avocado

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

One stalk chopped celery

3 tablespoons mayonnaise

10 mini chopped sweet gherkin pickles

arugula

salt and pepper

One teaspoon diced fresh jalapeno

corn bread croutons

Mix the chicken, avocado, scallions, cilantro, parsley,pickles. mayo, lime juice and jalapeno.

Toss everything

Place the arugula on a plate.

Drizzle with a little oil, salt and pepper,

Scoop the chicken salad on top

Garnish with more pickles, grapes and croutons.

Next time I make this I will add 1/2 cup of corn.

Never fail Eye of the Round

14 Mar

Eye of the Round

Growing up in a big family had a ton of advantages.

My Mom taught us how to stretch a dollar.

Eye of the Round is not the most tender cut of beef but if you cook it rare and slice it thin it is delicious.

Fabulous sandwiches and delicious with mashed potatoes and gravy.

Buy the biggest roast you can find.

Rub with olive oil.

Season with kosher salt and black pepper.

Preheat the oven to 425 degrees.

Place the roast on aluminum foil on a cookie sheet.

Place a meat thermometer in the roast and bake till rare.

Let cool and slice on a meat slicer or hand cut thin.

Save all the juices and pour back onto the meat.

Make a tomato,basil and mozzarella salad and pay yourself $15.00 per person.

Make it on Thursday night and have hot or cold sandwiches for Saturday.