Sunday, February 28, 2010

Easy Pecan Pull Apart

This is just a fun recipe to throw together and bake
with children. They get to play too :)
And reminds me of the little ones you buy in the store.
Line a round pizza pan with parchment paper or greased
foil and set aside.
Preheat oven to 375 degrees.

You will need;

2 8oz. cans refrigerated crescent rolls
1/2 cup melted butter

Mix in a pie plate;

1 cup sugar
1+ 1/4 tsp.s cinnamon
1/3 cup finely chopped pecans

Separate dough into rectangles. Cut each rectangle

in half lengthwise.
Roll dough strips into ropes about 12 inches long.
Dip into butter and coat with pecan ,cinnamon and sugar , mixture.
Starting at the center of the pan loosely spiral the ropes
in a circle around the pan joining together at the ends.
Bake at 375 for for 20 to 25 minutes until golden brown.
Serve warm.

Corn 'N' Frank Chowder

Please give this yummy corn chowder a try soon.
Feel free to throw in a chopped
leftover cooked potato if you so desire it.

1 lb. beef hot dogs, sliced
1/2 cup chopped green pepper
1/2 cup chopped onion
2 TB. butter
1 16 oz. can cream style corn
1 cup whole white kernel corn
1 cup milk
3/4 lb. velveeta cheese, cubed
salt and pepper

Saute peppers , onions and sliced franks
in the butter in a 3 qt. saucepan.
Add remaining ingredients and stir over
low heat until cheese is melted.
Six 1+1/3 cup servings

Saturday, February 13, 2010



1 c. flour
1/2 t. salt
2 eggs
1 1/4 c. milk
1 T. melted butter

Whisk the dry ingredients together in one bowl. Whisk the wet ingredients together in a second bowl. Then fold the wet ingredients into the dry ingredients, stirring very lightly until mostly blended. Pour into a well greased muffin or popover tin, (Make sure that the cups are greased all the way to the top edge.) Filling the cups about 2/3 full.

Bake for 15 minutes at 450*, then 20 minutes at 350*. Serve at once with butter, jam, honey, etc.

OR, you could slice them open and fill the inside with Chicken salad.

Tuesday, February 9, 2010

Favorite Minestrone Soup

Mmmmmm Mmmmmmmm Good ! This is a hearty meal- in -a -bowl soup with beans and pasta. I sometimes turn my leftover ham and cabbage dinner into this soup because the broth gives it an excellent flavor. And you may add any type pasta but the spaghetti is my choice.

1 cup chopped onion
1/4 cup chopped celery
1 cup cubed ham or( low fat
alternative such as turkey bacon)
1 clove minced garlic
3 cups water or cabbage broth
1 14 oz. can chopped stewed
tomatoes with juice
1/2 cup canned chick peas,
( kidney ,lima or white
beans can be substituted)
1/2 cup finely shredded cabbage
1/2 cup thinly sliced carrots
2 TB. minced dried parsley
1/2 tsp. dried oregano
1/2 cup broken spaghetti

Brush bottom of large pan with olive oil.
Heat and cook the onions, celery, garlic and bacon
or ham until slightly tender.

Add the liquid and tomatoes in with the rest
of the ingredients but spaghetti
and simmer till tender about 1/2 hour.

Break the spaghetti into the soup and cook about 10 min.s until tender and serve.

Makes 6 servings

Friday, February 5, 2010

Just a little inspiration for you

It feels like it's been a while since I posted any links here. So I thought I'd share a link to a blog that is just too cute for words. It's called Bake It Pretty and it includes all sorts of cute ideas for baking, recipes, projects, etc. It's really worth stopping by.