Archive | March, 2015

Non Dairy Birthday Cake

18 Mar

Non Dairy Birthday Cake

My grandson developed a milk allergy so what do we do for birthday cake?

I took my reading glasses and went to the supermarket and read every box of cake and frosting.

I found Price Chopper vanilla cake mix, Price Chopper chocolate fudge and vanilla frosting.

I am ready to get baking.

Then my grandson wanted a green lego star war cake.

Thank God my sister, Janet, has more imagination than me.

She found these lego boxes that we used as a base.

I baked two 9×12 cakes and used the chocolate frosting as a filling.

Then we put food coloring in the vanilla frosting and made it green.

Frosted the entire cake and then decorated it with legos, star war figures and lego candles.

My grandsons name was written in string candy.

He loved the cake and that was the best compliment I could ever get.



Mini Ruebens

17 Mar

mini reubens

All the corned beef is on sale now so take advantage of it.

Two two pound corned beef roasts

One recipe of thousand island dressing

1/2 can drained sauerkraut

One pound loaf of sliced rye bread

1/2 pound Swiss cheese

Mustard for dipping

Cook your corned beef according to the package directions

My meat simmered for several hours.

You can tell when its done when the meat pulls apart easily.

Drain the water and cool the meat.

Now I take the meat and ruff chop it in the food processor

Don’t make a paste just do a ruff chop so when you eat the small appetizer you don’t have to bite into a piece of meat.

Set aside

Cut all your bread into 2×2 squares

Place all the bread in a single layer on a baking sheet.

You will need two sheets

Place one teaspoon of the thousand island dressing on each square

Layer one rounded teaspoon of the corned beef or a little more.

Layer 1/2 teaspoon drained sauerkraut

Top with a 2×2 slice of Swiss cheese

Bake in a 350 degree oven till the cheese is melted about 5 to 10 minutes. I like the cheese just a little melted.

Serve with different mustards, cole slaw and chopped onion

These things disappear so fast and they are also great as leftovers.

This can be made in the morning and refrigerated till you are ready to bake them.

The thousand island dressing is one cup of mayonnaise, 1/2 cup ketchup and 1/2 cup sweet pickle relish. Mix well.

Put four leftover squares together and place a fried egg on top for a very easy morning after breakfast.



Buffalo Chicken Calzone

10 Mar

Buffalo Calzone

One pound of pizza dough

4 cups of leftover shredded chicken

1/2 bottle Franks Wing sauce

Two ounces of crumbled blue cheese

Four slices of Provolone cheese

1/2 thin sliced red onion

Roll out the dough to a rectangle about 9 x 13. I like mine a little smaller so the dough is not too thin.

Place the onion slices on the dough.

Add four slices of provolone cheese.

Mix the chicken with the Franks Wing Sauce.

Place the chicken on the dough with the cheese.

Place the blue cheese on top.

Start rolling the dough and try to keep all the mixture inside so tuck in the ends every so often. It should look like a log.

Place on a greased piece of aluminum foil or a sikpac.

Bake at 450 degrees  on the bottom shelf for about 20 minutes or until it is dark brown.

Remember to spread everything all over the rectangular rolled dough.

Serve with celery and carrot sticks.


Garlic Cauliflower Rice and Pizza

9 Mar

Garlic Cauliflower Pizza

I found this recipe on line and it looked interesting.

I will give you the modified recipe because there was too, too much garlic and too much broth but I did salvage it and turned it into a great vegetable dish and delicious pizza.

One large head of cauliflower

4 cups of chicken or vegetable broth

1/2 teaspoon salt

2 cups cooked rice

8 ounces of mozzarella, provolone and cheddar mixture

Two tablespoons butter

Three cloves of minced garlic

One medium diced onion

Steam the cauliflower in the broth till it is soft about 15 minutes

Add the salt

Drain the cauliflower and blend till smooth

Use the broth to smooth it out.

Add the salt

Melt the butter and cook the onion and garlic till soft

Add to the cauliflower and add the rice.

Mix everything together including the cheese and mix till well incorporated.

This can be served as is and it is delicious but I used  the leftovers as a base on pizza .OMG it is good.

One pound of pizza dough

Crisco for the bottom of the pan

Cauliflower rice mixture

Leftover broccoli rabe about 1 1/2 cups

Leftover eggplant about one cup

Provolone and muenster cheese for the top

Spread the dough out onto a greased pizza pan

Add a 1/4 inch layer of the cauliflower or more on the pizza dough

Add the leftover broccoli rabe on one side of the pizza and the eggplant on the other side

Top with the cheese

Bake in a preheated 475 degree oven on the bottom shelf for 15 minutes or until the bottom crust is brown.

This is such a great way to use up any kind of leftovers especially vegetables but it also would be good with leftover sausage or chicken.



Thai Coconut Soup

6 Mar

Thai Coconut Soup

I am still in my soup mode. I should be floating away by the time spring arrives.

One tablespoon peanut oil

One thin sliced red pepper

One thin sliced carrot

Six ounces of thin sliced mushrooms

One box of  Swanson thai ginger broth

One to two cups o f cooked chicken

One cup of corn

One to two cups cooked rice

One can of coconut milk

Three tablespoons honey

Three tablespoons chopped cilantro

Three tablespoons lime juice

One  sliced jalapeno pepper for garnish

Heat the oil

Add the carrots, peppers and mushrooms.

Cook for five minutes

Add the broth and bring to a boil

Simmer for ten minutes

Add the coconut milk and simmer five more minutes

Add the chicken, rice, corn and cilantro

Simmer for another ten minutes

Add the lime juice

Pour into bowls

Top with a few slices of jalapeno, a lime wedge and some more cilantro

This recipe was on the back of the Swanson Thai Ginger Broth box.

I just changed it a little.

Asparagus Quiche

4 Mar

Asparagus Quiche

Talk about easy.

Preheat the oven to 375 degrees.

One deep dish pie crust. I use the refrigerated rolled up ones.

4 large eggs

2 cups light cream or milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan cheese plus more for the top when finished cooking

One bunch of cooked asparagus

Three slices American cheese

Three slices Provolone cheese

6 ounces grated Swiss cheese

Line the pie plate with the pie crust

Add  the cheese except the Swiss

Arrange the asparagus so it looks pretty

Whip the eggs, milk, nutmeg , salt and pepper

Pour half  over the asparagus and cheese

Now add the Swiss cheese

Add the remaining egg mixture

Fill to the very top and carefully place on the bottom shelf in the oven.

Bake till the center is not jiggly for about 45  minutes or more.

When the pie comes out of the oven, sprinkle it with the remaining parmesan cheese.

This is great with a cup of soup and a salad.