Back up and running

This blog took a hiatus for a few months, but I think I might be back on track with trying to keep it updated. I suppose it will stay updated, as long as I continue to find new recipes to try. I'm going to try to be better at 'photographing' my successes and failures in the kitchen! Here's to hoping there are more pictures of 'successes' than 'failures.

Pesto Pinwheels

1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
*1 egg
1 Tbsp water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper (larger than 12×12 inches). Roll out the puff pastry on the parchment paper (larger than 12×12 inches) into a 12×12 inch square. Lift up one side of the puff pastry, sprinkle grated romano onto the parchment paper, and return the pastry to the parchment paper; repeat for the other side. Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.

Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.

Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.

Recipe from: Confections of a Foodie Bride

Mexican Cheesy Chicken Casserole

I found this on April's Blog. I've actually made it several times and we LOVE it.

1 can (10 3/4 oz) of condensed cream of chicken soup undiluted
1 cup (8 oz) of sour cream
2 tablespoons taco sauce
1/4 cup of chopped green chilies (but I used a whole small can, about 1/2 cups worth)
3 cups of cubed cooked chicken (2-3 chicken breasts)
2 cups of shredded cheese (pretty much as little or as much cheese as you would like)
4 cups broken tortilla chips

Directions:In a bowl, combine the soup, sour cream taco sauce and chilies. In an ungreased shallow 2 qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers. Bake Uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 4-6 servings.

**My adaptions: I use tomatillo sauce instead of the green chilies and taco sauce. The recipe can be changed to your liking of how spicy you want it with adding in some diced jalapenos.

Review: Our family LOVES this recipe. The boys ask for it weekly.

Crescent Bacon - Cheese Tartlets

These were so easy and turned just like the picture. They were very yummy!

Crescent Bacon - Cheese Tartlets

Creamy Hashbrown Casserole

Ingredients:


1 30 oz bag of hashbrowns (country style)- thawed
1 16 oz size of sour cream (I used lite)
2 cans cream of chicken soup (10 3/4 oz)
1 tbs Powered onion (you can chop half an onion instead)
1 cup shredded cheese (I used sharp cheddar)
1 cup cornflakes

Directions:

1. Preheat oven to 375 degrees
2. In a large mixing bowl, add all ingredients, except cornflakes. Mix well.
3. Lightly grease a 9x13 baking dish.
4. Spread mixture evenly in dish and cook in oven for 30-40 mins or until mixture is hot & bubbly.
5. Sprinkle cornflakes on top. Set oven to 400 degrees and place dish back in the oven until corn flakes are toasted (approx 10 minutes)

Cinnamon Pound Cake

4 tablespoons sugar
2 tablespoons cinnamon
1 yellow butter cake mix (don't use white cake mix - it has to be butter!)
1 package instant vanilla pudding
1/2 cup canola oil
1 8 oz. container sour cream (you can use reduced fat, but in my opinion, it doesn't taste the same)
4 eggs

Preheat oven to 350 degrees and grease a bundt pan.Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bundt pan - shake it all around to coat the entire pan. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture. Pour into pan and bake for 45 - 50 minutes until springy. Cool for 20 minutes before taking out of pan.

Recipe from: Sing For Your Supper

Review: I finally made this and it was FABULOUS! So yummy! Note that the vanilla pudding does not specify what size of instant vanilla pudding package. I used the large package. The only thing I might change when I make this again (on wednesday) is that I might just use 3/4 of the large package of instant vanilla pudding. Super easy recipe and very yummy cake!

Crescent Sloppy Joes

INGREDIENTS
1/2lb lean (at least 80%) ground beef
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten
1 teaspoon sesame seed
DIRECTIONS
1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.

3.Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.

4.Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.