Ham & Cheese Crescent Rolls

Ham & Cheese Crescent Rolls

Source:  cooking4carnivores



Jason and I love these!  They're just so dang good.  And easy peesy, too!

Roll out some crescent rolls.  Keep two triangles together to make it a rectangle.  Sprinkle on some mozzarella cheese and lay out some sliced ham.

Roll them up and bake for 10 minutes at 375 degrees.

Enjoy!

The Best Carrot Cake Ever

The Best Carrot Cake Ever

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins

Directions:
Preheat oven to 350 degrees.
Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

Cream Cheese Frosting with a Hint of Orange

Ingredients:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste

Directions:
Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.

I made this for my father-in-law's birthday and he loved it! 

Along with everyone else! 

Then I took pieces to several of my friends and they all gave it a two thumbs up!  Yay!

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

1 box chocolate cake mix

1/3 cup vegetable oil

2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.

For half of the batch I stuffed 2-3 chocolate chips inside of each ball.  Then there was a warm, gooey, chocolatey surprise when the kids bit into the cookies.

Baked Zucchini Fries

Baked Zucchini Fries

Source:  realmomkitchen.com

3 small zucchini (about 1 lb)

1/4 cup grated parmesan cheese

1 packet Shake & Bake Coating Mix

salt to taste

2 eggs, lightly beaten

1/4 cup water

1/2 cup all-purpose flour

Heat oven to 450 degrees.  Trim the zucchini and cut each in half width-wise.  Then cut each half into 1/4 inch sticks.  In a bowl, combine the parmesan cheese, coating mix, and salt.  In another bowl, whisk together the egg and water.  Place flour in another bowl.  Coat zucchini with flour.  Then place zucchini in the egg mixture, followed by the parmesan cheese/coating mix.  Place on a greased baking sheet.  Bake at 450 degrees for 12 to 13 minutes or until golden brown.

Serve with ranch dressing or marinara sauce for dipping.

Look, even Samantha liked them! 

Chocolate Coconut Bars

Source:  MarthaStewart.com

OH...MY...GOSH!!!  THESE...ARE...SO...GOOD!!! 

No kidding, they're amazing!

3 cups finely ground cookies, such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 cup pecan pieces (optional)
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

1.  Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.  (I didn't have parchment paper so I used foil.)
2.  In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.  (I left it in the pan to cool.  Took longer, but I was in no hurry.)
3.  Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4.  Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely.  (I left it in the pan to cool overnight, loosely covered in foil.)

Allow several hours to fully cool and set up.  Then dig in!!  And share with friends--they'll love you forever!





Green Rice

This “arroz verde” has a deep gorgeous color and a buttery, herbal flavor. You can make it to have with some traditional Mexican food, or it is also delicious served with a grilled steak.

I really liked the flavor of this rice, but for me it was a bit “too green”. Next time I make it I will use double the amount of rice and the needed addition of liquids for that amount, but will keep the cilantro and spinach the same amount.

Ingredients:

½ c tightly packed fresh cilantro sprigs (about ½ ounce)
1 cup tightly packed fresh stemmed spinach leaves (about 1 ½ ounces)
1 ¼ cups low-fat chicken stock
1 ¼ cups milk
1 tsp. salt
1 Tablespoon olive oil
3 Tablespoons unsalted butter
1 ½ cups long-grain rice
¼ c finely minced onion
1 clove garlic, minced

Directions:

1. Put the cilantro, spinach and stock in the blender and blend until the greens are pureed.
2. Add the mixture and salt and blend a bit more until well combined.

(You can prepare the cooking liquid mixture earlier in the day and keep it refrigerated. Then, when it is time to make the rice it goes together quickly.)

1. Use a medium-sized (3-quart) heavy-based saucepan with t good lid over medium heat.
2. Heat the olive oil and butter until butter is melted
3. Add the rice and sauté – stir about every 30 seconds or until it just starts to brown (3-4 minutes).
4. Add the onion and garlic and cook for one minute, stirring constantly.
5. Add the contents of the blender, stir the mixture well, and then turn the heat to high, to bring it to a boil.
6. Cover the pan, turn the heat to very low and cook for 20 minutes.
7. After 20 minutes, stir the rice very carefully to avoid crushing it, cover, and cook for an additional 5 minutes.
8. Take the pan off the heat and let the rice steam inside the pot for 10 more minutes.

Serve hot.

This recipe makes 6-8 servings.

This was great to use in really big flour tortillas. Wrap as for burritos and add some shredded beef, and pinto or black beans. Add some cheese and salsa and sour cream if you choose. Fold it over, tuck in the sides and continue to wrap to achieve a large, fully enclosed burrito.

Use two hands to hold this huge burrito as you try to eat it- otherwise you will have a bit of a mess- but that is what makes it all good!

Fourth of July Rice Krispy Treats

I mixed in a bottle of red, white, and blue sprinkles.

Sprinkles make everything more fun!