Fruit salad

I am trying to get my kids to eat healthy snacks instead of all the sugar filled calorie bombs. 

So today after lunch i made them some DELICIOUS Fruit salad.

I cut up apples and Red Grapes this time... usually i add bananas to it as well its Divine!

My lil trying to get the last bit of yogurt

I used:

2 Red apples ( peeled and diced)

half a cup of red Grapes ( cut in half)

1 cup of Vanilla Yogurt ( i used activia since that was the only one i had at hand)

cream cheese filled chocolate chip cookies

What you need :
1 pkg 24 ct “break and bake” chocolate chip cookie dough
1 block of cream cheese (8oz, softened)
4 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups powdered sugar

how to :

1.Preheat the oven to 350. Place 1 cookie dough square into each section of a 24 cup mini muffin pan.
2.Using your thumb, press down the middle of each square and work the dough up the sides of the pan.
3.Bake them for 8-10 minutes or until lightly brown. When they come out of the oven, they will be a little puffy, so you will need to push the centers down and reshape them into cup form, and then let them cool.
4.Once they are cool enough, gently remove them from the pan and place them on a cooling rack so that you can make the filling.
5.In a small bowl, mix the cream cheese, vanilla, and butter. Gradually add in the powdered sugar and blend until creamy. You can spoon the filling into the cookie cups, or you can go the “fancier route” like I chose to and use a piping bag w/ a tip.

back on track

today was my first day at the Gym in well over 2 months!. and i feel GREAT! i burned 400 calories within 40 minutes ( on the elliptical) Tomorrow my Girlfriend and i will be going to TBX its a mix of insanity and P90X, i will probably die during class LOL.
ALSO i wanted to share another recipe :) i made Lasagna for my kids and made homemade garlic bread with cheese to go with it!.

What i used:
ready to bake bread rolls ( german Broetchen)
Cheese ( i used three slices of Mozzarella, 3 slices Swiss, and three slices or provologne cut in little squares)
Butter ( one stick)
Garlic three small gloves)

How i did it:
in a skilled over medium heat melt butter. Add Garlic and remove from heat, add as much or less garlic as you want. Cut bread rolls in half ( horizontal) brush on Garlic butter ( or lay the bread rolls cut side down in skilled for a few seconds) place on cookie sheet top with cheese!. Bake for 8 minutes at 360F. DONE

Ham & Cheese roll up

We had homemade Pizza tonight and i had a some of the dough left over. and since i HATE to throw food out i came up with THIS

i took the left over dough and rolled it out ( in a kinda rec-tangled shape )

i laid three pieces of oscar Mayer ham on the dough and topped that with slices of Mozzarella cheese. Then rolled it up, made sure there are no wholes in the dough!.

20 minutes at 425F and its DONE!!!!!.

Cheesesteak Egg Rolls

i found this GREAT recipe and simply HAD to try it!. Its called ''Cheesesteak Egg Rolls''

What you need :
Ingredients

1 tablespoon vegetable oil
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved ( i used swiss, mozzarella, and provologne)
2 cups oil for frying, or as needed
mushrooms ( i browned them in garlic butter)
Ranch Dressing


Directions

Heat skillet with a tablespoon garlic butter add fresh mushrooms and cook for about 5 minutes set aside. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place 1/4 slice of cheese (one provologne, one swiss, one mozzarella)  on each one. Layer an equal amount of steak mixture on top of the cheese. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with Ranch for dipping.

Chicken Parmigiana

We had Chicken Parmigiana for dinner tonight it was DELICIOUS!. we had garlilc bread with cheese with it nom nom

what you need
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti
make it

PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.

MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.

BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

cinnamon roll pancakes

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake

Fondant Recipe

Ingredients:

16 ounces white mini-marshmallows(use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.



i made this cake for my daughters 6th birthday.. the Fondant will be WHITE when you are done but you can dye it in ANY color with some food coloring ( i used red to make it a light pink)

Cake in the Jar

Ingredients
1 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla extract
any Jar :)

1. Make the cake batter according to the recipe ( you can also use a Yellow cake mix)
2. Grease the jar by liberally spraying the inside with cooking spray
3. Fill jar no more than 1/2 way with batter
4. Place jars on cookie sheet on rack in the oven. Bake for 30-35 minutes or until toothpick comes out clean @ 400 degrees
5. While baking, boil jar lids in a pan of water
6. When cake is done, take on jar out at a time and cover with hot lid. Screw on jar ring tightening it slightly
7. The lid will seal as it cools. Listen to hear the "ping" as they seal.
8. As the cake cools, it will pull away frm the jar slightly. That's ok, it just means that it will slide out of the jar easily.
9. DO NOT FROST cake in the jar! Send frosting along.
10. Make sure you wrap the jars well (bubble wrap is preferrable, but wadded newspaper or clothing and other items will pad it too)


Don't forget to include a couple of plastic knives for the frosting and some plastic forks.


Crispy Chicken

4 small boneless skinless chicken breasts (1 pound)
1 pouch SHAKE'N BAKE original Chicken seasoned costing mix
1/2 cup parmesan Cheese
4 tbs butter


Melt butter set aside mix coasting and parmesan and put onto a plate.
Coat chicken breast with the butter then coast with the seasoned mix and parmesan.
spray baking dish with non stick spray and add the chickenbreast. Bake at 350° for 40 minutes
(cooking time is different depending on the weight of the chickenbreast)

(RECIPE FOR Mac N CHeese CAN BE FOUND N THIS BLOG AS WELL)

Meatballs Stroganoff

1/2 Bag meatballs ( i used rosina meatballs swedish style)
10 oz. Cream of Chicken Soup
(Can also use Cream of Celery or Cream of Mushroom)
1/2 cup Chicken stock or water
10 oz. sliced Mushrooms
1/2 cup Sour Cream
Broad Egg Noodles (Cooked)



Thaw meatballs in microwave 2-3 minutes.
Combine soup and stock in large sauce pan and heat, stirring constantly.
Add meatballs and mushrooms.
Cover and simmer over low heat for 10 minutes.
Add sour cream and heat without boiling.
Spoon over cooked egg noodles.

Maccaroni Casserole

Maccaroni casserole

1lb elbow Macaroni
1 can cheddar cheese soup
1 1/2 or 2 lbs. hamburger ( i used 1lbs tho)
1lg. Jar Spagetti sauce ( i used the Ragout with onions and garlic i think)
mozzarella Cheese, shredded ( i used the mexican four cheeses )


cook elbow macaroni, Brown hamburger,drain. Add soup and sauce and mix with the macaroni. Pour into 9x13inch casserole Dish. Sprinkle cheese over top. Bake in 350° oven until cheese is melted

Note: I would add some mushrooms makes it EXTRA delicious

Hamburger Pie

Hamburger Pie

24 oz pack regfr. mashed potatoes ( i used hungry man mashed potatoes and made 4 servings)
1 lbs ground beef
1/2 onion
1/4 tsp. Salt
dash black pepper
...1 can green been ( french style cut)
1, 10.75 oz tomato soup
1/2 cup shredded sheese

..........................​..........................​.......
prepare mashed potatoes and set aside
cook meat and onion until meat is brown and onions tender.
Drain off fat. Add salt & pepper... stir in the beans and soup. Pour into greased pan (casserole dish)
Spoon mashed potatoes in mounds on beef mixture sprinkle cheese on top . Bake uncovered in 350° oven for 30 minutesor until mixture is bubbly and cheese begins to brown

Tatertot Casserole

Tatertot Casserole

2lbs Hamburger
2 cans cream of mushroom
2 cups of cheese
1 pkg tater tots

...Brown meat, drain fat. mix meat soup AND cheese together until its all well blended. Pour into casserole Dish and cover with Tater Tots
Bake at 350 ° for 45 - 50 minutes

Mac n Cheese

My Idea of perfect mac and cheese :)

1 pound of elbow macaroni ( i didnt have any as you see so i used what i had on hand)
12 oz of Velveeta cheese (cut in small cubes)
1/3 cup of milk
1/2 pound Oscar Mayer Smoked ham (cut in small squares)
1 cup of mild cheddar cheese

Cook Noodles according to instructions and drain
add cheese, Milk and ham to the noodles and cook on low heat until cheese is melted. Pour into a baking dish and sprinkle cheddar cheese on top. bake until cheese is melted :)

Snickers cookies

Peanutbutter snickers cookies


1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
... ¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips

1. Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

4. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

5. Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

6. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature

Oreo Truffles

18 oz. package Oreo Cookies, crushed (reserve 2 T.)
8 oz. package cream cheese, softened
one bag of Candy melt ( white)

Crush the Oreo cookies. 
Stir together the cookie crumbs and the softened cream cheese until well blended.

Form into small balls.

Cool them in the refrigerator for 15-30 minutes.
Dip into melted Candy melt. Sprinkle with reserved cookie crumbs.
(Cover the plate with cling wrap or aluminum foil to prevent the truffles from sticking to the plate)


EDIT I forgot to save some of the crumbs to sprinkle on top lol