Can you guess where I'm going with this blog? That's right.....fruit pizza! My friend Nancy makes this wonderful creation, I'm sure that the recipe has been around forever. It's just one of those things that you forget how sublime it is until you try it again. Overlooked, but NOT forgotten. The glaze is the key....I'm hoping that she will make it for her sons graduation in a couple of week.
Nancy's Fruit Pizza
1 roll of sugar cookie dough (softened)
1 8oz cream cheese (softened)
1 12oz cool whip
Press cookie dough into a large round pizza pan, not quite to the edge. Bake for 10-15 min or until golden brown. (It doesn't say, but I would use directions on package for temp.) Cool completely.
Mix softened cream cheese and cool whip together. Once crust is cool spread with cream cheese mixture. Select any fruits that you like and slice into bite size pieces. Strawberries, melons, pineapple, grapes, kiwi, bananas, etc.....
Arrange fruits on top of the cream cheese and top with glaze.
Glaze:
3/4 cup sugar
1 cup orange juice
1/4 cup lemon juice
3 Tbsp. cornstarch
Mix everything together and cook until thick. Cool and pour over fruit. Best if made and eaten the same day. You may substitute strawberry cream cheese and strawberry cool whip if you wish.
Tuesday, April 28, 2009
Monday, April 20, 2009
Mexican and Monday start with 'M'
I get so much junk sent to me via email that I do an auto delete most of the time. Today however I opened a recipe that turned out to be a keeper! Partially I looked at it because it came from tasteofhome, seemed credible. Also it was Mexican and I do love that! It was called Enchiladas Verde's. Typically I do not like enchiladas, the corn tortillas are not my favorite - but my husband likes them a lot. When I stopped at HyVee to get the ingredients I found Chi-Chi's cafe style tortillas made with corn flour....ding-ding-ding-ding....winner! I'll go ahead with the recipe now, it really reminded me of something I often order at El Mezcal.
ENCHILADAS VERDE'S
1 pound lean ground beef
1 onion, chopped
1 garlic clove, minced
1/4 tsp salt
8 oz shredded cheddar cheese (I used a Mexican blend yellow/white cheese)
1 can cream of chicken soup
8 oz Velveeta cheese, cubed
3/4 cup evaporated milk
1-4oz chopped green chilies, drained
1-2oz jar diced pimientos, drained
tortillas (12-6"corn or 6-8 of the bigger 8" flour tortillas)
canola oil
In a large skillet, cook beef, onion, garlic & salt until meat is no longer pink; drain. Stir in cheddar cheese and set aside.
In a large saucepan cook and stir the soup, Velveeta and milk over med. heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas one at a time in oil for 5 seconds on each side. Drain well on paper towels. Place about 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake @ 350* 30 min.
I found that this made a lot of cheese sauce and I only put on enough to cover the enchiladas. The remainder I saved in a separate bowl to sauce up leftovers or use as a white queso dip for chips. I also added a couple of dashes of red pepper sauce for a little more zing, it still was not hot. I also wasn't excited about frying the tortillas, I almost skipped this step but thought it might affect the final product so I stuck to the recipe. I used very little oil, maybe 2-3 Tbs.
ENCHILADAS VERDE'S
1 pound lean ground beef
1 onion, chopped
1 garlic clove, minced
1/4 tsp salt
8 oz shredded cheddar cheese (I used a Mexican blend yellow/white cheese)
1 can cream of chicken soup
8 oz Velveeta cheese, cubed
3/4 cup evaporated milk
1-4oz chopped green chilies, drained
1-2oz jar diced pimientos, drained
tortillas (12-6"corn or 6-8 of the bigger 8" flour tortillas)
canola oil
In a large skillet, cook beef, onion, garlic & salt until meat is no longer pink; drain. Stir in cheddar cheese and set aside.
In a large saucepan cook and stir the soup, Velveeta and milk over med. heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas one at a time in oil for 5 seconds on each side. Drain well on paper towels. Place about 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake @ 350* 30 min.
I found that this made a lot of cheese sauce and I only put on enough to cover the enchiladas. The remainder I saved in a separate bowl to sauce up leftovers or use as a white queso dip for chips. I also added a couple of dashes of red pepper sauce for a little more zing, it still was not hot. I also wasn't excited about frying the tortillas, I almost skipped this step but thought it might affect the final product so I stuck to the recipe. I used very little oil, maybe 2-3 Tbs.
Sunday, April 19, 2009
Pickled Asparagus!
No, the title was not an exclamation of frustration....it's something I tried recently in the kitchen. This was really easy and compared to the pricey alternative I recommend you try it if you are into asparagus. I boiled fresh asparagus for 2 minutes and dropped it into ice water to keep it from cooking any longer. Next I trimmed the spears to fit a jar that used to house sliced jalapenos. I took the peppers out and tossed them into a zip lock bag. The juice remained in the jar and I put the asparagus in to marinate for 24 hrs. I LOVE THIS! It wasn't hot like jalapenos, but had a very wonderful flavor like the sweet cherry peppers that are pickled.
Now this next paragraph might offend some of you, so accept my apology now if that's the case. Have any of you ever heard that asparagus makes your urine smell funny? I learned this quite by accident playing a board game with card club friends and I truly thought they were telling me a big lie. Turns out I've heard it from several others now that I'm bold enough to ask. I can't say that I've noticed any side effects, but it's something to think about!
I'm going to leave you with some of my favorite quotes from my preschool students today. If this doesn't make you smile, nothing will.
Go to comments to see the quotes, sorry they would not post on this page?!?
Now this next paragraph might offend some of you, so accept my apology now if that's the case. Have any of you ever heard that asparagus makes your urine smell funny? I learned this quite by accident playing a board game with card club friends and I truly thought they were telling me a big lie. Turns out I've heard it from several others now that I'm bold enough to ask. I can't say that I've noticed any side effects, but it's something to think about!
I'm going to leave you with some of my favorite quotes from my preschool students today. If this doesn't make you smile, nothing will.
Go to comments to see the quotes, sorry they would not post on this page?!?
Monday, April 13, 2009
Eat your carrots!
When I'm putting a meal together, I really love it when I sit down to eat and there's a variety of pretty colors on my plate. That may sound dumb to most people, but I really am disappointed if I have before me a plate of food that blurs into each other.
One of the salads I made for Easter was an eye popping orange color, thanks in great part to the fact that I steamed the vegetable. Steaming keeps the bright color and valuable nutrients, so it's a win win.
Copper Carrot Pennies (Lil Kuester gave me this recipe 26 yrs ago)
2 lb. carrots peeled and sliced into 1/4" circles
1 small green pepper, sliced
1 medium onion, thinly sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp dried mustard
1 tsp Worcestershire sauce
pepper to taste
Boil or steam carrots in salted water until just tender - not mushy. Combine the carrots, green pepper and onion in a bowl and set aside. In a saucepan mix together the soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil to dissolve the sugar and then cool slightly. Pour over carrot mixture and chill several hours before serving.
If you want to kick this up a notch, use a glass bowl and alternate layers of carrots, pepper rings and onion rings. Pour the sauce over and chill.
This really is a great recipe, I hadn't made it forever. My nephew Casey gave his stamp of approval on this one!
One of the salads I made for Easter was an eye popping orange color, thanks in great part to the fact that I steamed the vegetable. Steaming keeps the bright color and valuable nutrients, so it's a win win.
Copper Carrot Pennies (Lil Kuester gave me this recipe 26 yrs ago)
2 lb. carrots peeled and sliced into 1/4" circles
1 small green pepper, sliced
1 medium onion, thinly sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp dried mustard
1 tsp Worcestershire sauce
pepper to taste
Boil or steam carrots in salted water until just tender - not mushy. Combine the carrots, green pepper and onion in a bowl and set aside. In a saucepan mix together the soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil to dissolve the sugar and then cool slightly. Pour over carrot mixture and chill several hours before serving.
If you want to kick this up a notch, use a glass bowl and alternate layers of carrots, pepper rings and onion rings. Pour the sauce over and chill.
This really is a great recipe, I hadn't made it forever. My nephew Casey gave his stamp of approval on this one!
Mama mia, that's a meatball!
Happy Easter - one day late! What a great weekend it was. To bad the pain of income tax has to follow so closely to rub out the happy thoughts in my head :-( Grrrr.
I made several new things but today I'll share my meatball sub recipe. It was sloppy but it was yummy, you might need a bib.
Meatball Sub
* 1/4 cup chopped green onion
* 2 tablespoons Italian seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese (the powder stuff)
* 1 1/4 pounds lean ground beef
* 6 - 8 French roll buns or hogie buns
* 4 ounces cream cheese, softened
* 1/4 cup mayonnaise
* 1/2 teaspoon Italian seasoning
* Dash pepper
* 1 cup shredded part-skim mozzarella cheese, divided
* 1 can or jar spaghetti sauce
DIRECTIONS
In a small bowl, combine the onion, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; brown in a skillet until no longer pink; drain.
Meanwhile, combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread on buns. Sprinkle with half of the mozzarella cheese.
In a skillet, combine the spaghetti sauce, and meatballs. Cook just until warmed through and be careful that it doesn't spatter on you. Spaghetti sauce is notorious for doing that! Serve about 3 meatballs on a bun with the desired amount of sauce. Sprinkle with remaining mozzarella. You could brown this under the broiler now, but I found that the sauce started to make the buns soggy so I recommend that you dig right in!
I made several new things but today I'll share my meatball sub recipe. It was sloppy but it was yummy, you might need a bib.
Meatball Sub
* 1/4 cup chopped green onion
* 2 tablespoons Italian seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese (the powder stuff)
* 1 1/4 pounds lean ground beef
* 6 - 8 French roll buns or hogie buns
* 4 ounces cream cheese, softened
* 1/4 cup mayonnaise
* 1/2 teaspoon Italian seasoning
* Dash pepper
* 1 cup shredded part-skim mozzarella cheese, divided
* 1 can or jar spaghetti sauce
DIRECTIONS
In a small bowl, combine the onion, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; brown in a skillet until no longer pink; drain.
Meanwhile, combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread on buns. Sprinkle with half of the mozzarella cheese.
In a skillet, combine the spaghetti sauce, and meatballs. Cook just until warmed through and be careful that it doesn't spatter on you. Spaghetti sauce is notorious for doing that! Serve about 3 meatballs on a bun with the desired amount of sauce. Sprinkle with remaining mozzarella. You could brown this under the broiler now, but I found that the sauce started to make the buns soggy so I recommend that you dig right in!
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