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Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

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Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Chocolate Pancake Love Letters

Chocolate Pancake Love Letters

xoxo

1 cup all-purpose flour
1/4 cup whole grain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
3 tablespoons sugar
Pinch of salt
1 egg
1 1 /4 cups buttermilk
2 tablespoons melted butter
1 teaspoon vanilla

Whisk dry ingredients together in a mixing bowl. In a separate bowl, mix wet ingredients together until combined. Add wet ingredients to dry ingredients and mix until just combined. Set mix aside to rest for 10 minutes. Use your pancake pen to create shapes in a buttered skillet that is medium heat. Cook for about one minute, or until holes appear in batter on first side, then flip and cook another 30 seconds on other side.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

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French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

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Ornaments from the Kitchen

Ornaments from the Kitchen

Gingerbread Ornaments

 

3/4 cup of cinnamon

1 tablespoon of allspice

2 tablespoons of cloves

1 tablespoon of nutmeg

1 cup of applesauce

 

Combine first 4 ingredients and blend well. Stir in applesauce and mix well. Roll out ¼ inch thick on ungreased cookie sheet. Cut with cookie cutters of different shapes. Put a tiny hole in top with toothpick. Let dry 4 days. Put string through hole and hang on Christmas tree.

 

 

Cinnamon Ornaments

 

1 cup of cinnamon

1 cup of applesauce

 

Mix equal parts of cinnamon and applesauce. A dash of cloves, nutmeg and/or ginger may be added. Roll out on a cinnamon-dusted board, rolling 1/4 to 1/8 inch thick. Cut out with small cookie cutters. Using a pencil, make a small hole for a string near the top. Let dry thoroughly. Dough may be placed in plastic bag for later use.

 

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Snap Pea Christmas Trees

Snap Pea Christmas Trees

xmasSnap Peas

Cheese

Pretzel Sticks

 

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

 

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Pizza Bites

Pizza Bites

pizzabitesPizza dough (or 2 cans refrigerated pizza dough)

8 oz. block mozzarella cheese

4 oz. thin sliced pepperoni

2 tsp. Italian seasoning (combine oregano, basil, parsley, and garlic)

1/4 cup olive oil

3 T. grated Parmesan cheese

Pizza or marinara sauce

 

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Cheesy Herb Pinwheels

Cheesy Herb Pinwheels

3 C. Original Bisquick® mix

1 tsp. Italian seasoning

1/2 tsp. garlic powder

2/3 C. water

2 T. butter or margarine, melted

1/2 C. grated Parmesan cheese

1/2 C. shredded mozzarella cheese

1 C. pizza sauce

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times.   Roll dough into 18×10-inch rectangle. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet.    Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

 

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Secret Message Decoder Cookies

Secret Message Decoder Cookies

Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!

1 cup buttersooooofun602870870401_C_Detail

2 cups sugar

1 tsp. vanilla

2 eggs

5 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. soda

1/4 cup milk

Red, hard, transparent candies/crushed to fine pieces

 

Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff.  Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.

 

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Hide and Seek Muffins

Hide and Seek Muffins

strawberrymuffins11 ½ C. Flour

2 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

¼ C. Sugar

2 Eggs

1 C. Milk

½ tsp. Vanilla

4 T. melted Butter

12 medium Strawberries

2-3 T. Sugar

Sift together all dry ingredients into a medium size bowl.   Preheat oven to 375.  Place muffin papers in tin.   Breaks eggs into a second bowl.  Add milk, vanilla and melted butter.  Whisk about 20 times.  Pour milk mixture into the flour mixture.  Mix with the spoon “until the flour is all gone”.  Fill muffin papers halfway (use a ¼ C measure).  Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter.  Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.

 

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Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag.  For each serving mix 3-4 tablespoons dry mix in a mug.  Fill with one cup boiling water.

Berried Treasure Muffin Cups

Berried Treasure Muffin Cups

1/2 C. butter or margarine, softened
3/4 C. sugar, divided
2 large eggs
4 C. all-purpose flour, divided
2 1/2 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 C. buttermilk
1 C. fresh raspberries
1 C. fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 C. flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 C. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 C. sugar. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen.

Banana Snake Bento

Banana Snake Bento

Hard Boiled Eggs

Pepper Stars

Broccoli

Mozzarella Balls

Lemon Pepper

Strawberries

Banana, Apricot Fruit Roll Up

Sweet Bread / Pound Cake / Sandwich

 

Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.

Fairy Bread

Fairy Bread


Bread slices (white bread is best)

Sprinkles

Butter or margarine

 

Take out white bread, cut off the crusts. Or, leave them on. The fairy bread looks and tastes better when you use white bread, but any kind is okay.  Spread some butter. Margarine can be used as a substitute but butter tastes better to many people.  Put sprinkles on top.  Cut the bread into different shapes. Triangles are traditional for fairy bread shapes.  Serve on a pretty plate. You can also substitute the butter for nutella. It gives it a lovely chocolate taste.

20 Uses for Kool-Aid

20 Uses for Kool-Aid

 

1. Make Easy Flavored Kool-Aid Frosting

Stir a package of Kool-Aid into a can of vanilla frosting.

 

2. Frosting for a Jello Cake

Fold in a pack of Kool-Aid into a container of thawed whipped topping. If the frosting tastes a little too sour, add in a little sweetener to taste.

 

3. Make Kool-Aid Lip Gloss

To make a fruity lip gloss put a small amount of petroleum jelly into a microwave-safe bowl. Stir some Kool-Aid in, enough to make it the color you desire. Add a little sugar, then, place the bowl in a microwave oven for about five or six seconds, just enough to soften it.

 

4. Make Sand Art With Kool-Aid

Draw pictures on paper, spread a thin layer of Elmer’s glue over one part of the picture. It’s better to start at the top of the picture and work down. Sprinkle Kool-Aid over the glue and press it down gently. Shake off the excess powder off, and go on to the next color.

 

5. Temporarily Dye Your Hair With Kool-Aid

In a glass bowl mix a packet of Kool-Aid with a teaspoon of corn starch and just enough water to make a paste. Apply the paste to clean, dry hair and let set for five minutes, rinse the paste out.

 

6. Make Spooky Party Decorations

Just place some dry ice- don’t touch it with your hands!- into a glass, and pour a packet of any flavor Kool-Aid into it. Kids will watch with fascination as the dry ice and Kool-Aid bubbles and mists.

 

7. Make Kool-Aid Clay for the Kids

Mix together 1 cup of flour, a 1/4 cup of salt, 2 tablespoons cream of tartar and a pack of Kool-Aid in a pan. Stir in 1 cup of water and 1 tablespoon of vegetable oil. Heat over medium heat stirring until the mixture thickens, remove from heat and let it cool. Knead the Kool-Aid clay until smooth. Store in airtight container in the refrigerator until use.

 

8. Remove Chlorine From Your Hair

Use Lemonade flavored Kool-Aid. Pour a little Kool-Aid in your hand, then add shampoo and lather up. Let the Kool-Aid/shampoo set on your hair for fifteen minutes before you rinse it and then shampoo out well. (and we drink this??)

 

9. Kool-Aid Water Colors

Pour Kool-Aid into ice cube tray, one compartment per color. Stir 1 tablespoon of water into each compartment; stir until the powders are completely dissolved.

 

10. Tie Dye with Kool-Aid

You can dye any cotton item such as tee shirts, socks, bed sheets, towels, as long as it is cotton. The article you want to tie dye must be clean and dry. Pour each color package of Kool-Aid into an individual glass bowl. Stir an ¼ cup of white vinegar into each bowl; make sure the powders dissolve completely. Gather the fabric up in several places and secure with several rubber bands. Dip each bunch into a bowl of Kool-Aid. Leave the rubber bands in place and set aside to dry. Once dry, remove the rubber bands and spread it out so it can completely dry. Put it in the clothes dryer by itself and dry on high for 15 minutes to set the colors in.

 

11. Use Kool-Aid to Check for Toilet Tank Leaks (this is funny to me)

Lift the lid off the toilet tank and pour Kool-Aid into the tank. The darker colors work the best. Don’t flush the toilet! Just watch the toilet bowl, if you see the Kool-Aid float through from the tank, then you have a leak. The test can take fro 10 to 30 minutes, depending on the size of the leak.

 

12. Removing Rust Stains

Remove rust stains on your driveway by mixing unsweetened lemon Kool-Aid with just a little water and scrub. (see #8)

 

13. Cleaning the Inside of your Dishwasher

Dump a packet of unsweetened lemon Kool-Aid into the soap dispenser, run the wash cycle. Removes stains and hard water deposits.

 

14. Dyes for Easter Eggs

Mix a packet of Kool-Aid in a cup with 2 tablespoons of vinegar and ½ cup of water

 

15. Kool-Aid Stands

Send the kids out to sell and play–they can sugar up other people’s kids.:)

 

16. Decorating Cookies

Use in place of colored sugars, just sprinkle a little across the top

 

17. Science Project with Plants

Place a stalk of celery in water with Kool-Aid in it to demonstrate how the Kool-Aid is drawn up into the stalk with the water.

 

18. Coloring Flowers

Place carnations, daisies or any white flower in water with Kool-Aid in it and watch the flowers turn colors.

 

19. Demonstrate a Non-Newtonian Substance

Mix equal parts cornstarch and water that has been colored with a pack of Kool-aid. Mix with fingers and observe that this substance fluctuates between solid and liquid.

 

20. Shower Prank (look out, Gourmet Dad!)

This is a simple prank. All you have to do remove the shower head from your shower and pour in the kool-aid packet into the shower head. NOTE: Make sure you are not the next one to take a shower.:)

 

As a side note:

A dab of toothpaste on a damp paper towel cleans up stubborn Kool-Aid stains off both skin and countertops.

 

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Touchdown Taco Pockets

Touchdown Taco Pockets

 

4 cans refrigerator biscuits (any kind)

1 lb. ground beef

1 package taco seasoning

Water

Shredded cheese

Optional garnishes: lettuce, sour cream, salsa, shredded cheese

 

Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat. On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make “laces” on top of the football with the scraps (see video tutorial). Bake on a greased cookie sheet for 8-12 minutes until done. Serve up with your favorite taco fixins’.

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

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Jack O Lantern Pancakes

Jack O Lantern Pancakes

From the Kolbialka Family @  http://kobialkafamily.blogspot.com/2008/10/jack-o-lantern-pancakes.html

  color-filled fun with my World’s Best Pancake recipe.

With a little colored batter in squeeze bottles,

I drew these (I felt very artistic doing this!)


And filled them with orange and green batter.

 and flipped them, of course!

And made these.

  Spooooooooooooky!

 And Yummmmmmy.

 They were scarey, spooky, yummy fun!

Ghostly Pancakes

Ghostly Pancakes

 

Your favorite pancake batter (or simple recipe below)

Chocolate Chips (blueberries, raisins or craisins can be used as well)

 

Spread pancake batter in blobs on griddle heated on medium-high heat. Don’t worry too much about the shapes, just make sure they aren’t circles. Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side. Remove from pan and serve!

 

Basic Pancake Batter

 

2 c. sifted all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 T.p. sugar

1 egg

1 1/2 c. milk

3 T.p. oil

 

Mix all together. Pour 3 T. batter in skillet. Brown on both sides until batter is done.

 

Monster Mouth Pasta Shells

Monster Mouth Pasta Shells

 

1 tsp. vegetable oil

1 medium onion, chopped

4 slices bacon, chopped

1 pound ground beef

2 medium plum tomatoes, seeded and chopped

1/2 tsp. salt

1/4 tsp. black pepper

4 slices American cheese, chopped

1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained

baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration

 

Preheat oven to 350 degrees. Lightly grease 13×9 inch baking dish.  Heat oil in large skillet over medium heat. Add onion and bacon. Cook until onion is tender. Add beef, then cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells, then place in prepared baking dish.  Cut carrots into very thin strips. Cut small slit in each olive and poke one end of thin carrot strip into each olive for “eye.” Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zigzag pattern for teeth.  Bake 3 to 5 minutes or until hot and remove from oven.  Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.

Frankenstein Tamale Pie

Frankenstein Tamale Pie

1 T. vegetable oil

1/2 C. chopped onion

1/3 C. chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 tsp. chili powder

1/2 tsp. dried oregano leaves

1 can (14 1/2 ounces) Mexican type stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 C. corn

1/4 tsp. black pepper

1 package (8 1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 C. Taco flavored shredded cheese, divided

green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

 

Heat oil in large skillet over medium heat. Add onion and bell pepper, then cook until crisp tender. Stir in garlic. Add turkey and cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice and cook for 2 minutes, breaking up tomatoes with spoon while stirring. Stir in beans with sauce, corn and black pepper, then simmer 10 minutes or until liquid is reduced by about half.  Preheat oven to 375 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish. Prepare corn muffin mix according to package directions and stir in 1/2 C. cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 C. cheese. Top with remaining turkey mixture and 3/4 C. cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face.  Bake 20 to 22 minutes or until light golden brown.  NOTE: If desired, you can make this pie cute instead of creepy by creating a simple Jack O Lantern face with bell pepper cutouts.

Apple Smiles

Apple Smiles

1 red apple

1/4 to 1/3 C. soft cheese, Tillamook® Cheese spread or peanut butter

jicama (about 32 1⁄2 inch cubes)

Using two slices of apple, spread cheese or peanut butter on one side of each apple slice. Place four jicama cubes on the cheese side. Put the other apple slice, cheese side down, on top of the jicama cubes. The peelings should both face the same way, making the lips. The jicama cubes are the teeth.

 

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Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

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After School Baked Pita Chips

After School Baked Pita Chips

1/3 C. EVOO

1 clove Garlic, finely minced

6 6” Pitas

Salt

Preheat oven to 350.  Combine oil and garlic in small bowl and brush onto pitas.  Arrange in single layer on a baking sheet and sprinkle with salt. If desired, add seasoning from list below.  Bake until pitas are as crisp as you like them, 5 to 7 minutes.  They will crisp up further as they cool.  Cut each pita into 6 triangles and serve.

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

11/2 pounds tilapia fillets, cut into wide strips

3 large eggs, lightly beaten

Coarse salt and pepper

21/2 cups panko bread crumbs

1   tablespoon and 1/4 teaspoon Old Bay Seasoning, divided

2  tablespoons olive oil

1/2 cup light mayonnaise

1/4 cup fresh parsley, chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving

 

To make fish nuggets, cut tilapia fillets in half and then chunk into nugget-sized pieces. Preheat oven to 475 degrees, with racks in top and bottom third. Line 2 baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, 1 tablespoon Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and remaining Old Bay Seasoning. Season with salt and pepper. Serve fish sticks with dipping sauce. Makes 6 servings.

Flying “Tomato” Saucers

Flying “Tomato” Saucers

¼ cup reduced-fat cream cheese (tub)

¼ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing

½ cup reduced-fat shredded mozzarella cheese

½ each: red, green, yellow bell pepper, finely diced

¼ cup grated carrot, finely diced

5 slices fresh tomato

1 tube (7.5 ounce) refrigerator buttermilk biscuits (10 per tube)

1 egg yolk, beaten with 2 tablespoons water

flour for dusting surface and rolling pin

 

Suggested decorations for flying saucers:

Grape tomatoes, sliced in half

Sliced black olives

Multi-color bell peppers – cut into shapes like stars, half moons, zig-zags

 

Pre-heat oven to 400 degrees F. In a large bowl mix the cream cheese, Hidden Valley® Ranch Light Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside. Open the biscuits and separate. Sprinkle flour over a clean dry surface. Take a rolling pin, and roll each biscuit into a 4” circle. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top. Place one of the remaining biscuit circles on top of each filled circle. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal. Use a spatula to place each of the flying saucers onto a greased baking sheet. Decorate the tops of each flying saucer with sliced veggies – use your imagination to create fun designs. Bake 10 minutes or until golden brown around the edges. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.

Pizza Roll-Up Laptop Lunch

Pizza Roll-Up Laptop Lunch

 

1 8-inch whole-wheat flour tortilla

2 T. prepared pizza sauce

12 leaves baby spinach

3 T. shredded part-skim mozzarella

1/2 C. cucumber spears

1/2 C. cauliflower florets

2 T. low-fat creamy dressing, such as ranch

1 C. small watermelon pieces

6 chocolate wafer cookies

 

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.  Pack watermelon in one small container and cookies in another small container.

Chunky Pizza Dip

Chunky Pizza Dip

 

2 T. olive oil

3 garlic cloves, minced

2 (14.5 ounce) cans petite diced tomatoes

1/4 C. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

 

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.  Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.

Peanut Butter and Jelly Stars

Peanut Butter and Jelly Stars

 

2 slices white bread

2 slices whole wheat bread

Peanut butter

Jelly

1 1/2-inch star cookie cutter

 

Make two PB&J sandwiches by spreading peanut butter on one slice wheat and one white piece of bread. Then spread jelly on one wheat and one white piece of bread. Make one wheat sandwich and one white bread sandwich.  Carefully use mini cookie cutters to cut puzzle pieces out of white and whole wheat sandwich. Swap the whole wheat shapes with the white, and then press them into place.

Taco Cheese Swirls

Taco Cheese Swirls

 

2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/4 cup cold hard butter, cut up

3/4 cup milk

1 T. water

2 T. taco seasoning mix (stir before measuring!)

1 cup grated Cheddar cheese

 

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.) Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square. Brush top of dough with water. Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 – 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.  Serve with salsa and sour cream. We like to just toss the rolls in a container and snack on them while we’re out and about. They’re simple, easy, and yummy!

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.