Wednesday, June 29, 2011

Crazy for CRAZY BREAD!

Because we come from Michigan...we love our Crazy Bread! I have been eating this since I was a teenager , when it was just getting its start. After the hockey games we would head on over to The Little Ceaser Restaurant. There you could get an order for 50 cents. With a side of sauce and a Pepsi, it was delish for sure!

My kids love it and miss it when were not out visiting the family. So I came across this easy version that is to their liking!

Little Caesar’s® Crazy Bread
.
10-ounce tube Pillsbury pizza dough
2 Tablespoons (¼ stick) butter
1 Teaspoon garlic salt
Parmesan cheese for topping
.
**Preheat the oven to 425° F. Unroll the dough on a cutting board. With dough placed lengthwise on the cutting board, use a sharp knife and cut the dough in half, then cut in half again making 8 strips of dough.




**Place each strip on lightly greased baking sheet and bake for 6-8 minutes, the top should be golden brown.



**Melt butter on the stove or in the microwave on high for 10-20 seconds, add garlic salt and stir.



**Brush or spoon garlic butter over each baked dough strip.


**Sprinkle a generous amount of Parmesan cheese on each piece.
Servings: 8

Thursday, June 23, 2011

Thrifty Thursday...Potstickers




It's Thrifty Thursday .......... Nothing is more thrifty than a potsticker, when you use up what you may have for leftovers. We made these Potstickers in Cooking 101, and yes they are time consuming. I was trying to show the ladies how they could utilize what is left in the fridge, or things you needed to use from the freezer. I have no particular rhyme or reason when making these. Only to keep cost down....



I pick up previously frozen ground pork occasionally for $1.75 for 1.25 pounds. (good deal). And I always have veggies around that can be shredded. All I need to pick up is the Won Ton skins for wrapping and the Teriyaki sauce that I pick up for a $1.


Just start mixing in what ever you have around:

MEAT - (any of the following will do)

Leftover chicken chopped up

Left over beef of any kind shredded or chopped

Ground pork cooked up

Turkey shredded or cooked ground


VEGGIES -(pick a few or all of these)

shredded cabbage, carrots, broccoli, zucchini ,ect.

chopped onion, mushrooms, garlic, or spinach

DIRECTIONS -

**Add a little olive oil to a saute pan, add in your veggies


**While cooking it up add in spices such as: pepper, ginger, soy sauce


**Add in the precooked, chopped meat mix, take off heat.


**You may need something to hold this together, at which point I add a little plain yogurt.


**TO ASSEMBLE
Dust a plate or cutting board with cornstarch. Set a rounded teaspoon of filling in center of a wonton skin, pressing lightly so filling forms a narrow band across the middle. Moisten the rim of skin with water. Bring opposite sides together to form a semi circle. Pinch corners together. Make 3 or 4 pleats along the edge to seal. Transfer pot sticker to the prepared plate or cutting board. Repeat for each pot sticker.

Add 2 teaspoons of vegetable oil to a frying pan. Arrange pot stickers in rows, fitting closely together. Increase heat to medium-high and cook until bottoms are golden brown, about 2 minutes.
Watch carefully to prevent burning.


Add 1/3 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Drain and transfer with a slotted spoon to serving dish.


Tuesday, June 21, 2011

Date Nut Bread....Yum!

I love dates and nuts, so why not put them together.....I added a little more of both then what was called for, but it came out great. Such a great breakfast bread or tea time special. It urned out delicious and commend Dorie once again for a job well done.

Thanks Mary from Popsicles and Sandy Feet for a great pick. And don't forget to pick up Dorie's Book "Baking from my Home to Yours"


We give this 4 glasses of milk,

for udder goodness!

Monday, June 20, 2011

Lemon Crinkles....



Well, I have been staring at a random box of lemon cake mix in my pantry for a while. I always like to keep a couple of boxes around in case of an emergency, my girls can mix up a batch of something to take to a friends house. And if you have the "Cake Doctor Book", she will give you some ideas on how to use it.






I came across a recipe from allrecipes, that used boxed lemon cake mix to make cookies. The reviews were mixed; some stating they were delicious, while others complained they tasted like Fruit Loops. I happen to thoroughly enjoy Fruit Loops, so I decided to give these a try with a couple of minor substitutions.






Here is the verdict: The texture of these cookies was amazing- nice, crisp outsides with a chewy center! The taste was really quite good, not too tart and not too sweet. This is not a cookie I would make on a weekly basis, but it was good nonetheless. So, if you have a random box of lemon cake mix, make these…I bet you could use the base of cake mix, 2 eggs and vegetable oil with other cake mixes as well.



Happy Baking!




Simple Lemon Cookies Adapted from allrecipes
Ingredients



1 (18.25 ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil

2 teaspoons lemon zest

2 TBS fresh lemon juice
1/2 teaspoon lemon extract

1/3 cup confectioners’ sugar for decoration


Directions

1. Preheat oven to 375 degrees F (190 degrees C).


2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.


3.Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.


4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Wednesday, June 15, 2011

Happy Flag Day!

Happy Flag Day Everyone!


Why not decorate a cheesecake with fresh fruit,



it's easy and delicious!



Tuesday, June 14, 2011

Gardening...It's a good thing!



Welcome to the Garden!


Now you can what takes up my spare time....LOL

Tuesday, June 7, 2011

Blueberry Brown Sugar Plain Cake


I love me some Blueberry Cake this time of year, when you can find bluberries everywhere. This cake is a great breakfast treat or for afternoon tea. I was short on the brown sugar....so I switched in some white instead. Still Awesome and super easy!!!

Many thanks to Cindy of Everyday Insanity for hostessing this week’s choice. Find the recipe on her blog, then click over to the ‘Leave-Your-Link’ post to check out other blueberry-brown sugar cakes from my fellow TWD bakers!


We give this 5 glasses of milk,

for utter goodness!