Today's appetizer is sure to make you drool! Puff pastry, pesto and parmesan......can't go wrong with those ingredients! Thanks to April Barnette for sending this delicious recipe in!! Enjoy!
Pesto Palmiers
1 box puff pastry
1 jar sun-dried tomato pesto or basil pesto
freshly grated parmesan cheese
1 egg
2 TB water
-Preheat oven to 400.After the pastry dough thaws to room temperature, unfold and lay 1 pastry sheet on a non-stick surface (either lightly flour the counter top or use a Silpat nonstick mat). Cut the sheet in half. Spread pesto thinly but not too sparingly. Cover with a thin layer of freshly grated parmesan cheese. Roll the longest edges of the pastry sheet inward (like a scroll) so that they meet evenly in the middle. You may have to pinch or press the pastry seam together so that the pastry log doesn't come unrolled. After the pastry is rolled into log, in a small bowl, beat one egg and add 1-2 tablespoons of water to create an egg wash. With a pastry or basting brush, coat the entire surface of the log with the egg wash. Slice the pastry log into 1/4 to 1/2 inch pieces. Place the pastries pieces flat on greased cookie sheet (so that one of the exposed pesto sides is touching cookie sheet) 2 inches apart. Bake on 400 until "puffed".
We hope you have a SpOoKy HaLLoWeeN!!!!
Cupcake Wishes and Cookie Dreams! :)
Friday, October 30, 2009
Thursday, October 29, 2009
Dip Day....Pumpkin Style!
With Fall in the air what better dip to have today than a Pumpkin Pie Dip! Thanks to Marissa Anderson Mabes for sending in this scrumptious Fall recipe!!
Pumpkin Pie Dip
8oz softened cream cheese
2c powdered sugar
15oz can pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
Beat cream Cheese and powdered sugar until smooth. Add pie filling, cinnamon, and ginger; beat well. Cover – chill 8 hours
Notes and Serving Suggestions:- Serve with Ginger snaps or green apple slices
We would love to have more seasonal recipes! Please send them to two.hungryhippos@yahoo.com Happy Fall Y'all!
Cupcake Wishes and Cookie Dreams! :)
Pumpkin Pie Dip
8oz softened cream cheese
2c powdered sugar
15oz can pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
Beat cream Cheese and powdered sugar until smooth. Add pie filling, cinnamon, and ginger; beat well. Cover – chill 8 hours
Notes and Serving Suggestions:- Serve with Ginger snaps or green apple slices
We would love to have more seasonal recipes! Please send them to two.hungryhippos@yahoo.com Happy Fall Y'all!
Cupcake Wishes and Cookie Dreams! :)
Wednesday, October 28, 2009
SWEEEET!!
If you like coffee, ice cream and sundae's then you'll LoVe this! Jen Schaeperklaus sent in this sweet recipe! Enjoy!!
Coffee Sundae
18 oreos
1/2 c. sugar
1/3 c. butter
2/3 of carton (1/2 gallon) of coffee icecream
1 small can evaporated milk
2 squares of unsweetened chocolate
pecans (for garnish if you like)
-Crush oreos. Mix melted butter with oreos and press mixture into a 9x9 square pan. Freeze.
Spread coffee icecream (softened) on top of frozen oreo crust.
Melt 1 T. butter, 2 squares chocolate and sugar. Slowly add milk, cook until thickened (about 4 min.). Let cool and spread on top of ice cream. Freeze and garnish with pecans.
Cupcake Wishes and Cookie Dreams! :)
Coffee Sundae
18 oreos
1/2 c. sugar
1/3 c. butter
2/3 of carton (1/2 gallon) of coffee icecream
1 small can evaporated milk
2 squares of unsweetened chocolate
pecans (for garnish if you like)
-Crush oreos. Mix melted butter with oreos and press mixture into a 9x9 square pan. Freeze.
Spread coffee icecream (softened) on top of frozen oreo crust.
Melt 1 T. butter, 2 squares chocolate and sugar. Slowly add milk, cook until thickened (about 4 min.). Let cool and spread on top of ice cream. Freeze and garnish with pecans.
Cupcake Wishes and Cookie Dreams! :)
Tuesday, October 27, 2009
Tuesday's Side Dish!
The recipe for today is a super yummo side dish that was sent in by Liddell Cothran Courtney.
Enjoy!
Roasted Potatoe Salad with Homemade Blue Cheese Dressing
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar Blue Cheese Dressing, recipe follows
-Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
1 cup mayonnaise
2 (4-ounce) container crumbled blue cheese
4 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
-In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate. Yield: about 1 cup
Cupcake Wishes and Cookie Dreams! :)
Enjoy!
Roasted Potatoe Salad with Homemade Blue Cheese Dressing
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar Blue Cheese Dressing, recipe follows
-Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
1 cup mayonnaise
2 (4-ounce) container crumbled blue cheese
4 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
-In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate. Yield: about 1 cup
Cupcake Wishes and Cookie Dreams! :)
Monday, October 26, 2009
Breakfast is Better!
Today's dish is a breakfast casserole sent in by Katie Hardy. This recipe is great for breakfast, brunch or dinner!! Enjoy!
Breakfast Casserole
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
-Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. The next morning, preheat oven to 325 degrees F. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
We hope everyone had a wonderful weekend! Please remember to send recipes to two.hungryhippos@yahoo.com (We need some more appetizer and side dish ideas!)
Cupcake Wishes and Cookie Dreams! :)
Breakfast Casserole
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
-Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. The next morning, preheat oven to 325 degrees F. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
We hope everyone had a wonderful weekend! Please remember to send recipes to two.hungryhippos@yahoo.com (We need some more appetizer and side dish ideas!)
Cupcake Wishes and Cookie Dreams! :)
Friday, October 23, 2009
Pinwheel, Pinwheel Spin Me Around!
Today's appetizer is a pinwheel treat! So easy and So good!! Big thanks to Brooke Warren for this great recipe!
Mushroom & Cream Cheese Pinwheels
8ozcream cheese with chives
1 can Pillsbury crescent rolls
1 cup shredded cheddar cheese
1 jar of sliced mushrooms
Dash of garlic powder
-Chop mushrooms in to smaller bites, stir mushrooms, garlic powder and shredded cheese in to cream cheese, unroll crescent dough and split in half(or you can split dough in to 4 separate rectangles), spread cream cheese mix on top. Roll the dough up in to a log and then wrap in aluminum foil(let chill in the fridge or freezer to firm up), when firm slice in to 1/2 inch(or smaller) pieces. Bake at 350 for about 14 minutes or until crust is golden brown and cheese is bubbly! *You could even add bacon to make even tastier!*
Okay y'all.....it's the weekend!! WoHoo!!! Enjoy the fall weather!
Cupcake Wishes and Cookie Dreams! :)
Mushroom & Cream Cheese Pinwheels
8ozcream cheese with chives
1 can Pillsbury crescent rolls
1 cup shredded cheddar cheese
1 jar of sliced mushrooms
Dash of garlic powder
-Chop mushrooms in to smaller bites, stir mushrooms, garlic powder and shredded cheese in to cream cheese, unroll crescent dough and split in half(or you can split dough in to 4 separate rectangles), spread cream cheese mix on top. Roll the dough up in to a log and then wrap in aluminum foil(let chill in the fridge or freezer to firm up), when firm slice in to 1/2 inch(or smaller) pieces. Bake at 350 for about 14 minutes or until crust is golden brown and cheese is bubbly! *You could even add bacon to make even tastier!*
Okay y'all.....it's the weekend!! WoHoo!!! Enjoy the fall weather!
Cupcake Wishes and Cookie Dreams! :)
Thursday, October 22, 2009
Dip Day is Back!
Here we are again on Dip Day...YaY! Thanks again for this simple Corn Dip sent in by Lowery Lane Smith!
Corn Dip
l can shoepeg corn, drained
l can mexicorn, drained
l cup mayo
l can chopped green chilies
l bunch green onions, chopped
8 oz. sharp cheddar cheese, grated
6 oz. monterey jack cheese, grated
red pepper to taste
-Combine all ingredients and refrigerate at least 2 hours.
Almost to the weekend!
Cupcake Wishes and Cookie Dreams! :)
Corn Dip
l can shoepeg corn, drained
l can mexicorn, drained
l cup mayo
l can chopped green chilies
l bunch green onions, chopped
8 oz. sharp cheddar cheese, grated
6 oz. monterey jack cheese, grated
red pepper to taste
-Combine all ingredients and refrigerate at least 2 hours.
Almost to the weekend!
Cupcake Wishes and Cookie Dreams! :)
Wednesday, October 21, 2009
Something Sweet For You!
Below is a super easy, super yummy sweet dish! Special thanks to Lowery Lane Smith for giving us this recipe! Mmmmm...can't wait to make these!
Glazed Crackers
1 cup butter
1/2 cup sugar
1 tsp. vanilla
1 cup chopped pecans
2 sleeves Ritz crackers
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
-Preheat oven to 325 degrees. In sauce pan, combine butter and sugar. Bring to a boil and cook 3 minutes. Stir in vanilla and chopped pecans. Arrange crackers on two baking sheets. Spoon pecan mixture over crackers. Bake six minutes. Remove and sprinkle both chips over crackers. Return to oven and bake 2 more minutes until chips are melted. Remove and cool.
There you go! Enjoy the Sweetness!!
Cupcake Wishes and Cookie Dreams! :)
Glazed Crackers
1 cup butter
1/2 cup sugar
1 tsp. vanilla
1 cup chopped pecans
2 sleeves Ritz crackers
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
-Preheat oven to 325 degrees. In sauce pan, combine butter and sugar. Bring to a boil and cook 3 minutes. Stir in vanilla and chopped pecans. Arrange crackers on two baking sheets. Spoon pecan mixture over crackers. Bake six minutes. Remove and sprinkle both chips over crackers. Return to oven and bake 2 more minutes until chips are melted. Remove and cool.
There you go! Enjoy the Sweetness!!
Cupcake Wishes and Cookie Dreams! :)
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