Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Wednesday, August 31, 2011

Tomato Cucumber Salad

Cucumber's seem to grow like zucchini when they start coming on....they just keep coming and coming.I didn't plant a lot of cucumbers this year because more often than not...mine just don't grow. So I don't have hoards and hoards of them...just NOT enough to make pickles with, but too many to just eat. I thought I better come up with some yummy recipe that would use up my multiplying cucumbers and please's everyone's palate...and this Tomato Cucumber Salad did just that. It's light, refreshing and can accent just about any meal!...OH and did I say EASY? Hope you love it as much as we did!

Tomato Cucumber Salad

7-8 large tomatoes, diced
5 cucumbers, peeled and diced
5 string cheese, sliced (so you have small, round, flat circles
1/2 c. white vinegar
1-2 packages DRY Italian salad dressing mix (1 if you like a mild taste, 2 if you want more flavor)

Combine all ingredient in a large bowl, stir until well mixed. Refrigerate for 30 minutes before serving.
*This recipe is very versatile...you can add more or less of whatever you want. I wanted to put sliced olives in my salad because I thought they would not only make the salad more colorful, but I thought it would taste great too....but my family VETO'ed the idea because they DISLIKE olives in salad...BUT if I were you, I would add them *wink*.

Julie~

Tuesday, August 30, 2011

Chicken, Bacon, Avocado Egg Rolls


I was wandering around pinterest the other day and saw a picture of these egg rolls from California Pizza Kitchen. I'd never eaten them before and there was no recipe attached but after one look I knew I had to make them. I ignored my diet for an afternoon and made these for lunch. I am somewhat ashamed to admit I ate them ALL. Even after I was beyond full I kept eating. They were amazing!

Chicken, Bacon, Avocado Egg Rolls

10 Egg roll wraps
1 cup shredded chicken
1 cup cheese
1 avocado
1/2 lb bacon

Cook bacon till crispy. In an egg roll wrap arrange about 1 Tbsp. chicken, 1 Tbsp. cheese, 1 slice avocado and 1 Tbsp. bacon pieces. Wrap and deep fry till brown. Serve with ranch.

~Dayna~

Monday, August 29, 2011

Thin Mint Pie

After staring at my LAST box of thin mints sitting in my freezer for 3 months, I decided that I better use...but use it wisely. SO I went to the drawing board, or in this case the MIXER and I created this little number, I haven't regretted it one bit. If you don't have any of your "Girl Scout Thin Mint Cookies" left, you could use the OREO mint cookies and it would be just as amazing! Give it a try. Its a nice, "lighter tasting" dessert for your summer fun.

Thin Mint Pie
1 prepared graham cracker pie crust
1- 8oz whipped topping
1- 8oz cream cheese, softened
1/3 c. sugar
1 box thin mint cookies, crushed
(I beat mine with a rolling pin, after placing them in a ziplock bag.

Mix whipped topping and cream cheese together until smooth. Add sugar, mix well. THEN add crushed cookies. Whip for 3 minutes until mixed. Scoop filling into pie crust, cover and refrigerate until set. Keep covered until ready to eat or the top dries out.

Julie~

Friday, August 26, 2011

Smokey Chicken Noodle Stroganoff

This dish was a huge hit at my house. Its rich, tasty and makes for a quick meal.

Smokey Chicken Noodle Stroganoff

2 c. cooked chicken, diced or shredded (I used leftover grilled chicken breast)
1 1/2-2 t. liquid smoke (according to taste)
1/4 c. butter
1 can cream chicken soup
1 c. sour cream
1 c. sauted mushrooms
2 c. cooked broccoli
1- 16 oz noodles (your choice)

Cook noodles according to package directions, drain. Melt butter and add chicken, liquid smoke, cream chicken soup, and broccoli. Cook until hot and bubbly then add sour cream and stir until thickened. Serve on cooked noodles. Top with sauted mushrooms.

Julie~

Thursday, August 25, 2011

Italian Pasta Salad

I always do my grocery shopping on Friday mornings. Sometimes if I don't plan well enough we are running out of food by Thursday night. Sometimes our dinners consist of whatever I can find in the fridge that wouldn't kill us. haha One Thursday night I had chicken in the fridge and pasta in the pantry. The Hubby wanted something hot so I whipped up Sun Dried Tomato Pasta but I was craving Italian dressing like crazy! So I mixed up this Italian Pasta salad and we were both happy.

Italian Pasta Salad

2 cups pasta
1/2 cup baked chicken
2 slices bacon
1/2 cup cheese
diced tomatoes
1/2 cup Fat Free Italian Dressing

Boil pasta until cooked. Rinse and let dry. Combine pasta, chicken, bacon, cheese, tomatoes and Italian dressing. Makes 4 servings,

1 serving = 5 points (points plus)

~Dayna~

Wednesday, August 24, 2011

Mexican Layer Dip

Mexican Layer dip is one of my favorite dips ever. Its so versatile. It's a meal, a snack or a midnight treat. You really can't go wrong with it. I'ts just a bundle of YUMMINESS all wrapped up in a pretty presentation. It serves a large crowd and leaves everyone wanting more. Serve it with a bag of tortilla chips at your next family gathering and YOUR dish will be the hit of the party!

Mexican Layer Dip

1-2 cans refried beans (amount depends on how much you like re-fried beans)_
1 package taco seasoning
1 16oz guacamole (your favorite brand)
1 can black beans, rinsed and drained
1 can corn, well drained
Diced tomatoes
Diced red onion
Grated Cheese
Diced Avocado
Sour Cream
Tortilla Chips

Stir refried beans and taco seasoning together in a mixing bowl, until smooth. Spread refried bean mixture in the bottom of a 9x13" baking pan. Spread guacamole onto bean mixture then add black beans, corn, diced tomatoes, diced onions and grated cheese. Just before serving (or on individual servings) add avocado and a dollop of sour cream if desired (refer to NOTE below).

*NOTE- I like to dice the avocado up and let each person put what they want on their serving...this prevents the entire dip from being ruined if it doesn't all get eaten. The avocados get brown and yucky after sitting out, making the dip a "throw away" if it doesn't get gobbled up in one sitting. The avocados definitely add to the dip so I make sure to serve them, just not on top of the big pan of dip...and then I add a dollop of sour cream on top of each serving!

Hope its a big hit at your house...it always is at mine!
Its a great summer lunch for a house full of kids!!!!

Julie~

Tuesday, August 23, 2011

Egg White Breakfast Burrito

I absolutely love breakfast food.... unfortunately I love my sleep more. So my breakfasts usually consist of cold cereal or fruit. I love the rare mornings when I am up early enough to make breakfast. On one rare occasion I was up with plenty of time to make this egg white breakfast burrito. Delicious and healthy. Perfect breakfast food.

Egg White Breakfast Burrito

2 Flat Out Wraps
3 egg whites (scrambled)
1/2 cup cheese
2 slices bacon
2 Tbsp. ketchup

Scramble eggs and arrange 1/2 on each flat out wrap. Top with 1/4c up cheese, 1 slice crumbled bacon and 1 Tbsp. ketchup.

1 burrito = 6 points (points plus)

~Dayna~

Monday, August 22, 2011

Fluffy Scrambled Eggs


Okay, I know that you probably all know HOW to make scrambled eggs....really, who doesn't?! BUT are yours light and fluffy? There are several different ways to make your eggs fluffy...but I had never heard of this one until my daughter, Kim, shared it with me. Everyone loved the results of her "little HINT", gobbled up breakfast and wanted more of these fluffy eggs...so I thought I would pass this tidbit of yumminess on to you~

Fluffy Scrambled Eggs
8 eggs, cracked and whipped
2 T. pancake flour (DO NOT ADD WATER)

Whip pancake flour with eggs until well blended and there are no lumps. Spray large frying pan with pan coating, cook eggs on medium heat, stirring constantly with a fork until done. ENJOY~

Julie~

Friday, August 19, 2011

Sausage Gravy

This is my favorite recipe for Sausage Gravy. I've always just used a "country gravy" packet and browned the sausage....BUT NOW I can have the real stuff. My mom used to make Biscuits and Gravy periodically when I was living at home. We don't eat it very often because hubby isn't a fan...but when we DO, I feel like a little kid with a bar of chocolate and can't get enough. I love this southern favorite....WHO WOULDN'T...its over the top GOOD!

Sausage Gravy

1 lb pork sausage
6 T flour
4 c. milk
1/2 t. chicken bullion granules
1/4 t. salt
4 dashes Worcestershire sauce
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. season salt
Butter (if there isn't enough fat from the sausage)

Crumble sausage into a large frying pan and cook until done. Remove meat from pan...but leave the drippings. If there is less than 3 T of drippings, add enough butter to make up the difference. Add the cooked sausage back into the pan and sprinkle flour, bullion granules, onion powder, garlic powder and season salt over sausage. Stir in the flour and seasonings and cook for 4-5 minutes or until mixture starts to bubble and turns slightly golden brown. Add Worcestershire sauce and salt. Cook for 1-2 minutes. Slowly add the milk, cover and cook over medium heat, stir occasionally until thickened (about 10-15 minutes). No worries, it WILL thicken.

*Makes 10-12 servings...IF you don't want that much, just 1/2 the recipe.

Julie

Thursday, August 18, 2011

Pork Tostadas

My favorite grocery store (Ridleys Family Market) always has great sales on meat. I refuse to buy meat anywhere else. As a result we always have a lot of pork in the freezer. It's perfect for crockpot meals and you can make ANYTHING out of it. Even these Pork Tostadas

Pork Tostadas

Make Sweet Pork recipe (click on link)

8 Corn Tortilla shells
2 cups Refried Beans
2 cups Cheese
Lettuce
Tomatoes
Ranch

Arrange tortilla shells on a baking sheet. Bake at 400 for 10 minutes. Flip and continue baking until hard and crispy. Let cool for a few minutes. Top with 1/4 cup refried beans, 1/4 cup cheese, lettuce, tomatoes and ranch.

~Dayna~

Wednesday, August 17, 2011

Buttermilk Biscuits

I am a huge, HUGE, huge fan of baking powder biscuits. I usually buy the Pillsbury FROZEN biscuits because I LOVE THEM and they are light, fluffy and BIG. I like to make them in the morning when I have biscuits and gravy (oh la la, one of my very favorite breakfasts...mmmmm). I have tried recipe after recipe for "light and fluffy" biscuits but nothing ever compares to the FROZEN ones that I adore....BUT I finally found a recipe the other day that is very close to my fav's. Its light and fluffy and DELISH! I ate more than my share of them, trying to decide if there was anything that I DIDN'T like about them....there wasn't. I adored everything about each and every biscuit that I ate. They are light AND fluffy...and MOIST! The only thing I think I will do differently next time is to roll them a little thicker, I rolled mine too thin so they weren't as big and thick as I like...BUT DIVINE, non-the-less!

Buttermilk Biscuits
2 1/2 c. self-rising flour
2 t. sugar
1/2 t. salt
8 T. shortening
1 c. buttermilk (1-2 T more if needed)
1-2 T melted BUTTER to brush on top of biscuits after baking

Prepare a floured surface to roll out dough. Spray a baking sheet with pan coating. Mix flour, sugar and salt together. Using a pastry blender cut in shortening. Just mix until crumbly. The key to fluffy biscuits is MINIMAL handling...SO, don't mix the dough too much or your biscuits will be tough. Make a well in the middle of the flour mixture and pour in buttermilk. Stir with a wooden spoon just until liquid is absorbed and dough comes away from the sides of the bowl. If you dough is too dry, add another 1-2 T buttermilk. Don't over mix; the dough will be sticky, but neither too wet or too dry. Turn dough onto lightly floured surface and gently fold it over on itself 2-3 times. Roll 3/4 inch thick with a rolling pin and cut with a cookie cutter or round cup...I used a cup. Make sure to press the cup straight down...don't twist this will prevent the biscuits from raising. Place biscuits onto prepared baking sheet so they just touch. Remember to handle the dough as little as possible. Bake for 13-17 minutes, depending on your oven....mine took about 15 minutes. Brush tops with melted butter while HOT. Serve with butter, honey OR with sausage gravy...YUMMMMMM!

*spoon flour into your measuring cup, level off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup...giving you TOO much flour and resulting in a STIFF biscuit.

Julie~

Tuesday, August 16, 2011

Ice Cream Sandwich Cake

I've seen these delicious cakes all over the internet and decided I needed to try my own version of this. I threw it together for a family BBQ and it was a huge hit. Granted... it wasn't pretty. haha but that's because I was running late-- I'm sure you guys never run late so yours will look amazing! Perfect dessert for your end of the summer get togethers.

Ice Cream Sandwich Cake

18 ice cream sandwiches
1 tub whipped cream (thawed)
Magic Shell
Candy Bars

On a pan arrange 6 ice cream sandwiches. Top with whipped cream. Spread evenly. Layer another 6 sandwiches. Top with whipped cream. Spread evenly. Repeat 1 more time. Top with remaining whipped cream. Squeeze magic shell over cake and sprinkle with candy bars. Freeze until served (at least 3-4 hours).

~Dayna~

Monday, August 15, 2011

Old Fashioned Zucchini Bread

If you garden is like mine...your gathering Zucchini by the bushel, and probably on a daily basis. My mom use to grow a gigantic garden, filled with everything you could possibly grow...things I had never even heard of. Lucky for us, we had several hills of Zucchini...resulting in many dinner dishes made with it, a lot of zucchini cakes, muffins, pancakes and YES, the delectable ZUCCHINI BREAD that we all know and love. This is my mom's recipe that she made for us when I was a child...we ate it almost daily during the summer. It's a favorite in my family (and will be forever) and its a good way to "sneak" a little of that "green squash" into something that they love...QUICK BREAD.

Old Fashioned Zucchini Bread
3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 t. salt
3 c. flour
1 t. soda
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts
2 t. vanilla

Combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Combine flour, soda, salt and baking powder; stir well and add to egg mixture. Add zucchini and mix until well blended. Add nuts and stir. Coat 2 loaf pans with cooking spray and dust with flour. Divide batter into the 2 loaf pans. Bake at 350 for 1 hour.

*I like to double my recipe. Its always nice to have this bread on hand for the kids to munch on....we even eat it for breakfast.

Julie~

Friday, August 12, 2011

Kim's EASY Brazilian Cheese Bread

Kim made these delicious little cheese breads to go with her "Pasta Olio", but you could serve them with ANYTHING. They were super addictive and I couldn't eat JUST one...it was more like "ONE right after another"....they were really tasty! Cam kept calling them "crumpets" and the name sort of stuck, so I think around these parts they will be forever referred to as " Kim's Cheese Crumpets"...but for you, I gave them the "REAL name" as to not confuse you to what they "really are". These are great served with a meal or made just to eat for a fun snack.

Easy Brazilian Cheese Bread
1 egg
1/3 c. oil
2/3 c. milk
3/4 c. cornstarch
1/2 c. grated cheese, your preference
1 t. salt

Special equipment needed: (don't let this scare you...its NOT really that special)

1-2 mini muffin tins. Mini muffin tins are about 1/2 the size of the regular muffin tins. The muffin openings are about 1: deep and 1 3/4" wide at the top.

*It helps when baking with eggs to start with the eggs at room temp. THAT never happens at my house because I don't plan that far in advance...BUT alas, there is a quick tip to help in that matter: you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Preheat the oven to 400 degrees. Grease the mini-muffin tin. Put all the ingredient into a blender and beat until smooth. Scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to one week. Bake in the oven for 15 minutes, until puffy and just lightly browned. Remove from the oven and let cool for just a minute. Eat while warm or save to reheat later.

Yield: 16 mini muffins.

*NOTE~ Brazilian Cheese Bread is very chewy...so don't be alarmed when its not light and fluffy like your used to in a muffin. THEY ARE DIVINE!

Julie~

Thursday, August 11, 2011

Cherry Limeade Cupcakes

When I saw these cuties on Pinterest a few weeks ago I knew I had to make them just because they were adorable! I'm a sucker for adorable food. It helped that they were yummy! I sent them to work with Hubby because I can't be trusted around treats. They LOVED them. And so will you.

Cherry Limeade Cupcakes

Cupcakes
3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter (room temp)
1 cup sugar
1/2 cup plus 2 Tbsp. limeade concentrate
3 eggs
3/4 cup milk

Lime Syrup
3/4 cup limeade concentrate
1/2 cup powdered sugar

Frosting
3 3/4 cup powdered sugar
1/2 cup butter (soft)
4 Tbsp. (or more) maraschino cherry juice
red food coloring

In a medium bowl combine flour, salt, baking powder and baking soda. Stir together and set aside. In a seperate bowl cream butter until smooth. Add sugar and beat until creamed. Add in the limeade concentrate and mix well. Add eggs one at a time, scraping down the bowl between each addition. Add the flour mixture in thirds, alternating with the milk- beginning and ending with the flour mixture. Mix ingredients just until moist. Divide batter evenly between cupcake liners. Bake for 15-20 minutes at 350. Cool.

Whisk together limeade concentrate and powdered sugar to make lime syrup. Poke holes in top of each cupcake with skewer and pour syrup over cupcakes, allowing to soak in.

To make frosting combine powdered sugar, butter and cherry juice in a bowl. Mix until smooth. Add more cherry juice if needed. Add food coloring if desired. (I did)

Frost cooled cupcakes and garnish with a lime slice and maraschino cherry.

~Dayna~

Wednesday, August 10, 2011

Kim's Pasta Olio with Italian Sausage Sauce

Kim (my daughter) wanted to make dinner the other night. I waited and waited for her to ask what "I" wanted her to prepare... I was even thinking up some ideas, when she came to me and said that she had found a few recipes that she wanted to try out! WOO HOO...that was even better. I turned the kitchen over to her and she worked away at creating her "master pieces" in the kitchen. THEY (the other recipe will be featured on Friday's post) turned out MAGNIFICENT! NOW that I know she CAN cook (because she always claimed she "couldn't"), I just might turn the kitchen over to her more often.

Pasta Olio with Italian Sausage Sauce

16 oz pasta (your choice, we used Rigatoni noodles)
3/4 c. butter, divided
2 cloves garlic, minced
pepper to taste

Cook pasta according to instructions on the box. Drain. Melt 1/4 c. of the butter in a skillet. Add garlic and saute for 2-3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. Place pasta in a large bowl, combine with butter mixture. Mix well. Top with Italian Sausage Sauce (recipe below)

Italian Sausage Sauce

1 lb. ground Italian sausage
1 T. oil
1 clove garlic, minced
1 small onion, chopped
1 (16 oz) can canned tomatoes
1 T. parsley
1 (15 oz) can canned tomato sauce
1 t. salt
1/4 t. pepper
1 t. dried basil
1 t. dried oregano

In a large skillet, heat sausage oil, garlic and onion until browned, drain. Pour in tomatoes and tomato sauce; mix in salt, pepper, basil, oregano and parsley into cooked/drained sausage. Simmer for 30 minutes, stirring occasionally. Serve over HOT pasta.

*You can also substitute ground beef for the sausage...that tastes great as well!
Julie~



Tuesday, August 9, 2011

Cinnamon Roll Pancakes


Saturdays are what we call "free day" around here. We eat healthy all week but on Saturdays we give ourselves the freedom to eat whatever we want. This way we don't go crazy thinking that we can "never" have certain foods again. It helps us stay on our diet. Plus junk food tastes SO much better when you haven't had it in weeks. One saturday we decided to try out this recipe for Cinnamon Roll Pancakes. Anything with cinnamon roll in the name has got to be delicious and these pancakes were no exception. They make my mouth water just thinking about them. These pancakes are beyond amazing! And did I mention EASY! Perfect for breakfast any morning!

Cinnamon Roll Pancakes

Pancakes:
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 Tbsp. oil
1 large egg, lightly beaten

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbsp. cinnamon

Cream Cheese Glaze:
4 Tbsp. butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp. vanilla

In a medium bowl mix together flour, baking powder and salt. Stir in milk, oil and egg-- just until batter is moistened.

In a seperate bowl mix butter, brown sugar and cinnamon. Put filling in a small zip lock baggie and set aside. You don't want this to be super liquidy. It's better if it sits and becomes similar to the consistency of toothpaste.

In a microwave safe bowl heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Set aside.

Heat large skillet and spray with nonstick cooking spray. Scoop about 1/2 cup batter onto skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula and cook until browned on the underside. Continue until all batter is used.

Spoon warm glaze over the top of each pancake and serve.

~Dayna~

Monday, August 8, 2011

Cranberry Almond Granola

Homemade granola is one of my fav's when it comes to breakfast cereal's. My mom made it frequently when I was growing up...but I don't think I really appreciated her efforts in "making us homemade cereal" At the time I was wanting "TRIX" or "LIFE" or "FRUIT LOOP" or anything sweet and NOT HOMEMADE. BUT the fact is...HOMEMADE cereal tastes SO MUCH better than the HARD crunchy granola that you buy at the store. It has more flavor, more chew and is just all around better for you because its "preservative FREE". This cereal is scrumptious and makes my mouth water just looking at the picture. I think I might just have to have me a bowl.

Cranberry Almond Granola

8 c. old-fashioned rolled oats
1- 1 1/2 c. brown sugar (depends on how sweet you want it)
1 c. wheat germ
1 package sliced almonds
1/2 c. oil (I used canola)
1 c. cold water
1 T. vanilla
1 t. salt

1 -2 c. craisons (or more if you like)

Preheat oven to 250 degrees. Mix the oil, water, salt and vanilla together in a large bowl. Then add the oatmeal, brown sugar, almonds and wheat germ and mix thoroughly. Cover a large baking sheet (like a Texas sheet cake pan) with tin foil. Pour the mixture onto the baking sheet. Bake for 50 minutes if you like it softer or 60 minutes if you like it crunchier. Stir the mixture after 30 minutes. Let it cool completely. Add craisons and store in an air tight container.

*Eat it in a bowl, topped with milk for breakfast OR sprinkle some in your yogurt, on top of your
UN-baked muffins or on top of your favorite ice cream....OH YUM!...make some granola up today, YOU"ll be hooked and never want to eat the yucky store bought stuff again!

Julie~

Friday, August 5, 2011

Cam's Homemade Lemonade

Lemonade is one of those drinks that we all enjoy during the HOT days of summer. It doesn't matter if it comes from a packet, a can or a bottle...its refreshing and tasty! Cam (my son) was craving some of this fantabulous tasty drink the other day and wouldn't you know it...I didn't have a drop of it in the house anywhere. So...he improvised and made some from scratch! It was BETTER than anything I've ever bought from the store, ordered in a restaurant or pulled from a bottle...it was awesome! It quenched our thirst but left us WANTING another glass just because it tasted so stinkin good! Hope you enjoy it just as much!

Homemade Lemonade
6 1/2 c. COLD water
3/4 c. sugar
1 c. lemon juice

Mix all together in a water pitcher and stir until sugar is dissolved. Serve with sliced lemon's and ice.

*you could freeze in ice cube trays to make individual tasty little snacks for the kids to suck on...or for the ADULTS to suck on, for that matter!
Julie (and Cam)~

Thursday, August 4, 2011

Easy Cream Cheese Danish


I love Cream Cheese Danishes more than I can even say. I get giddy when I see them being served at continental breakfasts. So you can imagine how excited I was when I saw this recipe for Easy Cream Cheese Danishes. (check out her blog-- she has fabulous step by step instructions with pictures) I drove straight to the store and picked up everything I needed and immediately made them for my sister and I. We were blown away. These are pastries are amazing. I will be making them over and over again!

Easy Cream Cheese Danish

2 tubes crescent rolls
1 (8oz) pkg cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla
2 Tbsp. butter (melted)
8 Tbsp. brown sugar

Glaze
1/2 cup powdered sugar
1 tsp. vanilla
4 tsp. milk

Combine cream cheese, sugar and vanilla. Seperate dough into eight rectangles. Seal perforations. Brush each rectangle with butter and sprinkle with 1 Tbsp. brown sugar. Roll up from the long side. Press edges to seal. Loosely coil each roll. Press the center to make a dent large enough for the filling. Place on greased cookie sheet. Fill each roll with about 2 Tbsp. filling. Bake at 350 for 15 minutes. For glaze combine powdered sugar, vanilla and milk. Drizzle over hot danishes. Serve.

~Dayna~

Wednesday, August 3, 2011

Breakfast Panini's

Panini's are so fabulous to make in the summer time....and especially FOR BREAKFAST! They put a new twist on the "Breakfast Sandwich". If you are busy, like me, in the morning, breakfast is always much more pleasant to make if its quick and delicious...and this panini is just that! Try it out at your house....bet your going to love it!

Breakfast Panini

scrambled eggs
cooked breakfast meat...we like sausage or bacon
sliced cheese...we like provolone or Monterrey Jack
sourdough bread...we used my homemade bread and it worked just fine. You just don't
want to use a "Wonder" type of store bought bread or it will go mushy. You need a FIRM
bread.
butter
avocado (optional)

*I didn't add amounts for the ingredient because they will fluctuate depending on the amount of panini's you are choosing to make. You can make 1 panini OR you can make 10....just prepare enough ingredient for the desired amount of sandwiches you choose to make.

Peel and slice the avocado, set aside. Preheat panini press (instructions on how to make these withOUT a press will follow these instructions) for 6 minutes or until "ready" light kicks on.
To make sandwiches, butter the back sides of the bread, like you would for a grilled cheese sandwich. On the inside of one slice of bread, (place in order)- 1 slice of cheese, then some scrambled eggs, sliced avocado, crumbled bacon or sausage, 1 more slice of cheese, then top with another slice of bread. (MAKE sure that the butter is on the OUTSIDE of each slice of bread).

Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 4-5 minutes).

*To make sandwich without a press: assemble sandwich as directed above. Place sandwich in a frying pan, butter side down. Place a smaller sauce pan (the heavier the better) on top of sandwich, pressing sandwich down (I placed a large can of tomato juice (still in the can) in my sauce pan to add more weight...you could use whatever you had) Cook until the one side is browned and then turn sandwich over, repeating if necessary to melt the cheese. I've made panini's like this several times and it works like a charm.


Enjoy a bit of a change for your breakfast

Julie~

Tuesday, August 2, 2011

Frozen Strawberry Lemonade

I love frozen drinks. I saw a recipe for a frozen strawberry lemonade and knew I'd have to give it a try. This was so delicious. It is perfect for the hot summer days we've been dealing with lately.

Frozen Strawberry Lemonade

2 cups Simply Lemonade
1 cup frozen strawberries
1 cup ice
1/4 cup sugar

In a blender combine lemonade (I tried a few different kinds but this was by far the best), strawberries, ice and sugar. Blend well. Serve.

~Dayna~

Monday, August 1, 2011

Homemade Potato CHIPS

I know, I know...potato chips are relatively cheap and easily accessible...BUT they don't taste as good as "Homemade" ones! This isn't really a "recipe" per-say, more like "instructions" on how to make them. They are easy, fun and make a great addition to any meal!

Homemade Potato Chips

Potatoes (any amount you choose to make)
Oil

Slice potatoes very thin...(I used my salad shooter slicer and it worked great!) Heat oil to 375 degrees. When oil it hot, fry potato slices until crispy. Using a slotted spoon, drain oil from chips, place chips on a baking sheet. Season with salt with still hot....or for an added twist use seasoned salt. Serve with your favorite chip dip and ENJOY!

Julie~