Chocolate Chip Coconut Mounds

Chocolate Chip Coconut Mounds

Chocolate Chip Coconut Mounds

A bake sale table is always an inviting sight. All those assorted cakes, cookies, pies, breads and bars just begging to be taken home. Everything looks so good they practically sell themselves.

Bake sale items, by definition, are lovingly homemade in the same way as baked goods auctioned off at church suppers, or judged at country fairs.  They are the real deal, no fillers, no ingredients to prolong shelf life, or strange chemicals you can’t pronounce.

IMG_7477

 

The recipe I have for you today is a bake sale favorite that contains chocolate chips, flaked coconut, and chopped walnuts.  Probably  the chocolate chips alone would be enough to entice most people, but add in the coconut and nuts, and they become chock full of true blue flavor and goodness.IMG_7483

I made these recently to bring to an end of the year picnic event.  They disappeared “quick as a wink”.  Give these chunky cookies a try for your family or the next time you’re asked to bake for a bake sale.  They are really good!!

CHOCOLATE CHIP COCONUT MOUNDS

Yield:  About 2  1/2  dozen cookies

Ingredients:IMG_7472

  • 1  1/4 cups all-purpose flour
  • 5 tablespoons cake flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 10 tablespoons ( 1 stick plus 2 Tablespoons) unsalted butter, softened
  • 1/2 cup plus 2 Tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1  1/2 teaspoons hot water
  • 2  1/2 teaspoons vanilla extract
  • 1 cup (lightly packed) sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup coarsely chopped walnuts

Directions:

1.  In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, cream of tartar and salt.

2.  In the large bowl of an electric mixer, cream the butter for 2 – 3 minutes on low speed.  Add the light brown sugar and beat for 30 seconds on moderate speed; add the granulated sugar and beat for 30 seconds longer.  Beat in the egg.  Blend in the hot water and vanilla extract.

3.  Add the flour in thirds, mixing well after each addition.  Remove the bowl from the beater, and stir in the coconut, chips and nuts.

Stir in chips, coconut and nuts.

Stir in chips, coconut and nuts.

Chill the dough, covered with plastic wrap, for 30 minutes.  Can leave longer if necessary, up to 48 hours.  No need to bring to room temperature prior to baking.

4.  In advance of baking, preheat the oven to 350*F.  Line 3 baking sheets with parchment paper.  Drop dough in mounds of approximately 2 tablespoon size, leaving 1  1/2 inches  between cookies.  A cookie scoop helps to form uniformly sized cookies.

IMG_7474

5.  Bake the cookies for 12 – 14 minutes, or until just set and light golden here and there around the edges and golden in spots on top.  Let the cookies cool on the sheets for 10 minutes, then transfer them to cooling racks, using a wide spatula.  Store the cookies in an airtight container, or pack in food-safe containers or bags for sale.

IMG_7476

 

A little chewy, a little crunchy, totally good!

A little chewy, a little crunchy, totally good!

 

IMG_7480

 

SOURCE:  A Country Baking Treasury by Lisa Yockelson, via Chocolatier Magazine

Advertisements

Avocado-Mango Salsa (with roasted corn chips)

Avocado-Mango Salsa with roast corn chips.

Avocado-Mango Salsa with roast corn chips.

Sometimes you just gotta have a snack!   And if that snack is good for you, you’ll have waaay less guilt while you munch away.  So is anything better to snack on than salsa and chips?    Not in my house there isn’t.

Munch away on this!!

Munch away on this!!

I think most people know how good avocados are for us.  Each serving of this snack provides more than half the daily requirement of  potassium and is also a good source of fiber and monounsaturated fat.  A serving of 3 tablespoons of salsa and 6 chips is only 92 calories.  Use your own judgement in deciding if you can have more than 1 serving?????  It is so good I think you will want to have more.

Whoever had the idea to combine these ingredients was really on to something:  creamy avocado, sweet mango, spicy cilantro, and tangy lime.  They just belong together.  Add in the crispiness of corn tortillas sprinkled with a little salt.   WOW!  Mr. D. says it’s the best salsa he’s ever had.  He’s become bored with the usual red salsa(s) that are tangy and spicy.  This makes a nice change from all that and it might even be considered “addicting”.

IMG_7263

If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone.  But hang on for a bit, because it only takes a few minutes to make it.  Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them.  Once mixed, let the mixture stand for 10 minutes to allow flavors to blend.  We loved the home-made chips too.  They are very crisp and have just a tad of salt sprinkled on them.  A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.

IMG_7262

AVOCADO-MANGO SALSA with ROASTED CORN CHIPS

Yield:   about 12 servings  (serving size is 3 tablespoons salsa and 6 chips)

The colors of the ingredients make it appetizing.

The colors of the ingredients make it appetizing.

Ingredients:

  •  12 (6-inch) corn tortillas, each cut into 6 wedges
  • cooking spray
  •  1/4 teaspoon kosher salt, divided
  • 1 1/4 cups chopped peeled avocado
  • 1 cup chopped peeled mango (the golden mango is an Ataulfo mango)
  • 1 tablespoon finely chopped cilantro
  • 4 teaspoons fresh lime juice
  • cilantro sprigs, for garnish, optional

Directions:

1.  Preheat oven to 425*F.

2.  Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray.  Coat wedges with cooking spray.  Sprinkle 1/8 teaspoon salt evenly over the wedges.  Bake at 425* for 8 minutes or until crisp.

Cut each tortilla into 6 wedges.

Cut each tortilla into 6 wedges.

Spread out on a baking sheet and spray with cooking spray,

Spread out on a baking sheet and spray with cooking spray,

They become crispy and golden.

They become crispy and golden.

3.  Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently.  Garnish with cilantro sprigs, if desired.  Let stand 10 minutes.  Serve with chips.

IMG_7265

 

SOURCE:  Cooking Light

Pizza Puffs

Pizza Puffs

Pizza Puffs

These are little bites that contain all the flavors that you love about pizza!   I made these awesome nibbles as part of a brunch buffet and everyone loved them.  They are extremely easy to make, and you can vary what you put into them according to your taste.  Whatever you like for pizza toppings can go into these delicious little morsels.   I’m going to keep these in my file as an appetizer or a great snack when game watching, or having an outdoor barbecue. These delicious little puffs will have everyone wanting more.

IMG_7229

I used some crumbled pre-cooked sausage and chopped pepperoni in mine plus I added some pizza dough flavoring to the batter.  I also included shredded mozzarella cheese because, really, what is pizza without the cheese?  When you serve these you will want to have a bowl of warm marinara sauce nearby to spoon over the puffs, or for dipping.

PIZZA PUFFS

Yield:   24 mini puffs

Ingredients: 

  • 3/4 cup all-purpose flourIMG_7200
  • 3/4 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pizza seasoning (optional, but good)
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 4 ounces, shredded mozzarella cheese (about 1 cup)
  • 2 ounces chopped pepperoni,  about 1/2 cup
  • 4 ounces italian sausage, cooked and crumbled
  • 1/2 cup pizza sauce

Directions:

1.  Preheat the oven to  375*F.  Grease 24 mini muffin cups.

2.  In a large bowl whisk together all the dry ingredients. (flour through pizza seasoning)

2.  In another small bowl or measuring cup, whisk together the milk and egg.   Add to the dry ingredients.  Mix to incorporate, then stir in the cheese, pepperoni and sausage.

IMG_7202

Let stand 10 minutes.  (This is important, it’s what makes them really puff up)

3.  Stir batter again, and divide among the muffin cups.   Bake till puffed and golden, 20 – 25 minutes.

IMG_7204

 

 

4.  Warm the pizza sauce and serve with the puffs for dipping.

 

IMG_7228

It occurred to me after making these that they could be well suited to a breakfast menu by substituting bacon and chopped ham for the meats, and cheddar cheese for mozzarella.    I must try that next time I make these.

 

SOURCE:   adapted from a recipe from Little Kitchen

Skinny Chocolate Strawberry Frappé

Skinny Chocolate Covered Strawberry Frappé

Skinny Chocolate Covered Strawberry Frappé

Has anybody besides me come to the realization that it’s time to get serious about shedding some pounds and inches in order to fit into the summer wardrobe.  I mean really serious.   😦  I thought I would begin with this beverage which is delicious, but low in calories, fat and carbs.  The end of this post will give you the specifics on that.  You will be amazed.

This yummy, frappuccino is really rich and flavorful.  It’s a copycat of the McDonald’s one with a fraction of the cost and calories of the original.  Full of real fruit and chocolate, this is one drink you won’t want to miss! It reminds me of chocolate covered strawberries.

Before making it I decided to research the original Strawberry Frappé to find out what it was made of.  Before too long, I learned that this beverage had earned many negative reviews.  Two things became glaringly apparent :  the strawberry flavor tasted completely artificial; and chunks of chocolate clogged the straw, making it impossible to drink.

IMG_6712

Ahaa!  I knew I could do better than that.  So, I pulled my trusty blender out and started measuring out ingredients.  Mr. D. was at home and he was willing to be my official “taste tester”.   I have to admit my first go at it left something to be desired…it was very unsweet with a prominent chocolate flavor.  I remedied that by adding more strawberries, and more sweetener.  My choice, and what I had on hand, was agave syrup.   I added about 2 Tablespoons to each drink, and this was adequate for us.

You can whip up this ridiculously easy recipe with only 5 ingredients:   dark, strong coffee, milk, cocoa powder, strawberries, and some sweetener.  You probably have all of these in your pantry -and fridge- already!

IMG_6713

I strongly recommend using frozen strawberries instead of fresh ones.  Fresh strawberries, with their juice, will add too much liquid to the frappuccino.  Frozen strawberries are generally picked at their peak of ripeness and flash frozen which preserves their bright fruity taste.  In addition to flavor, the frozen strawberries also act as ice and help thicken the drink without watering down the taste.

To fix the second problem of chocolate chunks clogging the straw, I opted to use cocoa powder instead of pieces of chocolate.  It still adds a whole lot of chocolate flavor, but as a fine powder, it won’t plug up the straw.  Cocoa powder also has a greatly reduced number of calories and fat without sacrificing any flavor.

SKINNY CHOCOLATE COVERED STRAWBERRY FRAPPÉ

Yield:  Makes about 16 ounces.  Enough for 1 hugh drink or 2 smaller ones.

Ingredients:IMG_6710

  • 3/4 cup double-strength coffee, chilled
  • 1/2 cup skim milk (Any kind of milk will do, I used almond milk.)
  • 1  1/2 tablespoon unsweetened cocoa powder
  • 1 cup frozen unsweetened strawberries
  • 1/2 cup ice cubes
  • sweetener to taste  (agave, honey, etc.)

Instructions:

1.  Add only the coffee, milk, and cocoa powder to your blender container to begin.  You want to thoroughly mix those together before adding the frozen ingredients, so the cocoa gets uniformly mixed in, avoiding any little pockets of cocoa powder.

2.  Pour in the frozen strawberries and ice, and any sweetener desired, and blend till smooth.  Pour into a large glass and serve with a straw.   YUM!

IMG_6711

Here’s the hugh payoff—-when compared with McDonald’s, my version contains 621 fewer calories, 26.6 fewer grams fat, 89.9 fewer grams of carbs, and 89.8 fewer grams of sugar.

I am also going to keep this recipe in mind when hot weather arrives, and make it to pour into my popsicle molds.  I think this is going to be a delicious summertime cool-down treat.

 

 

Roast Chickpeas

Roast Chickpeas

Roast Chickpeas

This is something you may not have noticed, but there are very few recipes for bean dishes on this blog.  That’s because beans in general are not one of my favorite foods.  Sure, I include beans in soups where I like eating them, or I enjoy baked beans at a cookout, but for the most part I’m not a big fan of beans, and most especially I don’t use chickpeas.  I think it has to do with their mealy texture.  Therefore it has come as a hugh surprise to me that I LOVE these Roasted Chickpeas.

A crunchy and nutritious snack.

A crunchy and nutritious snack.

Say hello to my new favorite snack.  I could eat these almost every single day, one by one out of my hand, or added to salads.  They make everything so much more crunchy.  Besides the pure enjoyment of eating them, there’s the nutritional value of chickpeas:  good quality carbohydrates by way of their fiber, and valuable proteins, plus, not a fat or sugar anywhere except if you add some.  So how about getting on the bandwagon with me and trying out these healthy, nutritious, snacks.  This is how I make them….

First, I want the oven to be HOT.   Partly because I have no patience waiting for them, but also because I want them to be as crispy as I can get them.  So crank that oven up to 425*F.  Hot, hot, hot.

Most of the time I use canned chickpeas, but I have also soaked and cooked them myself.  So the chickpeas are always cooked to start with.  If using canned, be sure to rinse and drain them well.   Then place them in a dish towel or paper towel and really dry them off.  Roll them around to get them super dry. This may loosen the skin on some of them.  No worries, just pick off what’s loose and continue.

Drain well, roll in a towel and pat dry.

Drain well, roll in a towel and pat dry.

Next I spread them on a baking sheet that is lined with foil, because—it just makes life a little easier.

Pour onto foil-lined baking sheet in a single layer.

Pour onto foil-lined baking sheet in a single layer.

Then I give them a quick spray of olive oil.  Olive oil in a spray can or a misto works best, but if you don’t have either, a teeny, tiny bit of olive oil sprinkled on works too.  Toss to coat well.  Using a very small amount is key.

Spray lightly with olive oil.

Spray lightly with olive oil.

After that, I season the beans with whatever I feel like.  My first version included salt, pepper, garlic powder, and sweet paprika.  This has become my go-to standby.  I don’t measure anything, just do a few shakes of each, then toss them around to coat.  Other seasonings have included cinnamon, nutmeg,  dried herbs, chili powder, and whatever else is in your spice cupboard.  It’s fun to play around with the flavors!

Sprinkle on seasonings of choice.

Sprinkle on seasonings of choice.

If you would like a sweeter version you can add some sort of sugar ( brown sugar, white sugar, honey) and it will make a caramelized outer layer.

Anyway, after seasoning, toss, toss, toss.  Make sure they are in a single layer while baking.  Bake for 15 minutes, remove and do a quick mix-around with a spoon or spatula, and bake for another 15 minutes or so till crispy.

Roast till crispy.

Roast till crispy.

My gosh, I can’t even begin to tell you how much I love these chickpeas.  Unfortunately, they don’t stay real crispy for more than a day or so, so what I do is make 2 cups at a time ( 1 can of chickpeas), eat about half of them right away, and store the rest in a small plastic container lightly covered with foil, on my counter.  We then eat them for dinner in salad, or I give some to my husband in his lunch.  He loves them as a afternoon snack when he’s starting to feel lethargic.

HOW TO ROAST CHICKPEAS

Yield:  2 cups

Ingredients:

  • 2 cups cooked chickpeas (if canned, rinse and drain)
  • 1-2 tsp. olive oil, or olive oil spray/mist
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. sweet or smoked paprika
  • 1/4 tsp. garlic powder
  • dash of cayenne pepper (optional)

Directions:

1.  Preheat oven to 425*F.   Line a baking sheet with foil.

2.  Place chickpeas on a paper towel or dish towel and pat completely to dry.  Remove any loose skins.

3.  Place on the prepared baking sheet and mist with olive oil.  Roll around to coat.  Sprinkle with seasonings of your choice and toss well to coat.  Make chickpeas are in a single layer.

4.  Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more.  Let cool and eat.  Enjoy!

And that’s all there is to it.  😀

Roast Chickpeas, you gotta love them.

Roast Chickpeas, you gotta love them.

Sunshine Peach Muffins

Sunshine Peach Muffins

Sunshine Peach Muffins

Looking for something not too sweet to have with morning coffee, I came upon this recipe that features fresh peaches.  Since native peaches are still available in my area of the country, and I’m loving them used in so many different ways,  I decided to give this recipe a trial run.  The recipe’s notes state that there is ” a blast of peach in every bite of these tasty muffins”.

With my mouth watering at the thought of having one of these muffins warm from the oven with a dab of butter melting into it, I got together all the ingredients and mixed them up rather quickly.  They are easy and quick to mix up.  Into the oven they went and in 18 minutes out they came, golden brown, just as the recipe predicted.  The aroma as they baked was extremely promising that they would be delicious.  The recipe states a yield of 12 muffins, but I got only 10, filling each muffin cup 3/4’s full.  That’s OK with me, I’d rather get fewer that are large, than 12 that are small.IMG_5013

Usually when I bake something new, I let Mr. D. taste it first and I kind of watch his reaction, before I have my first bite.  Most times he’s generous with praise and comments on how good it is.  This time there was no reaction,  so I was very surprised.  I tried a bite of my muffin;  I, too, had little reaction.  We just looked at each other waiting for the other one to speak.  Why, you’re asking?  Well. they don’t taste like peach, even though you can see pieces of peach scattered throughout;  they are not sweet,  with only 2 teaspoons of honey in the whole batter I shouldn’t have expected them to be.  On the whole I would say they are rather bland.  What they are, is very light, and non filling.  I could easily eat two for breakfast and not feel full.  They are healthy with the use of whole wheat flour, honey, fresh fruit with the skin left on and low-fat milk.   These would be good for someone on a sugar-restricted diet.IMG_5015

I would say that these muffins did not live up to their promise, and on a scale of 1 – 5,  I rate them at a 3.  I leave this recipe up to you to try or not, depending on your taste and  what you are looking for.   As  cooks we all know that not everything you make is wildly successful.  For me, this is one of those recipes.

SUNSHINE PEACH MUFFINS

Yield:  12 muffins   I got 10

Ingredients:

These are the ingredients .

These are the ingredients .

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour ( I used white whole wheat)
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 fresh, very ripe peaches, pit removed, skin left on
  • 2 tsp. honey
  • 1 egg, lightly beaten
  • 1/2 cup  1 % milk
  • 1/4 cup vegetable oil

Instructions:

1.  Preheat oven to 400 *F.   Lightly grease 12-cup muffin pan or line with paper bake cups; set aside.

2.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.   Make a well in the center of the flour mixture;  set aside.

Mix dry ingredients, and make a well in the center.

Mix dry ingredients, and make a well in the center.

3.  In another bowl mash peaches well with honey,

Mash the peaches with the honey.

Mash the peaches with the honey.

then stir in egg, milk, and oil.  Add wet mixture all at once to flour mixture.  Stir until moistened.  Batter will be lumpy.

All the "wet" ingredients mixed together.

All the “wet” ingredients mixed together.

4.  Spoon batter into prepared muffin cups, filling each about three-fourths full.

5.  Bake 18 – 20 minutes or until golden.

IMG_5015

6.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups.  Cool slightly before serving.

IMG_5012

SOURCE:  relish.com

Refrigerator Dill Pickles

Refrigerator Dill Pickles

Refrigerator Dill Pickles

Can we talk for a few minutes about pickles?   Dill pickles, that is.  Many people that I know love anything pickled, but I’m not one of them.  I like pickled beets well enough, but I love dill pickles!!   Years ago I remember helping my mother make pickles and it seemed like a lot of work.  I know there was some cooking involved, the hot vinegar bath, I think.  And I remember those little round dill seeds and black peppercorns.  It has always seemed lots easier to just buy the kind I like at the grocery store.

So I’m very proud of myself when I say I made refrigerator dill pickles, and they were so easy.  Nothing at all like what I remember. This recipe is so ridiculously simple, I wonder why I never heard of it until just this year.   I can’t believe I got these fantastically crisp and fresh pickles with only a few ingredients.

Refrigerator Dill Pickles.

Refrigerator Dill Pickles.

You can use traditional cucumbers or pickling cucumbers for this–whatever you like.   Some of the pickling cucumbers end up being quite fat and round, so I used regular cucumbers because I wanted long spears.   If you have 10 minutes you can make these pickles.  Just watch me!

REFRIGERATOR DILL PICKLES

Yield:   about 3 – 4  16.oz. jars of pickles

About the jars:  They can be any jars saved from other products and repurposed,  just be sure they are really clean with no lingering odors.  It’s wise to wash them in the dishwasher prior to using again.

Ingredients:

  • 1 bunch fresh dill
  • 4 cloves garlic, peeled
  • 3 – 4 medium-large cucumbers, washed well
  • 3 cups water
  • 6 Tablespoons distilled white vinegar
  • 3 Tablespoons kosher salt

Directions:

1.  Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar.  Don’t stress over exact amounts.  They will be great.

Place sprigs of dill in bottom of jars.  Add a clove of garlic.

Place sprigs of dill in bottom of jars. Add a clove of garlic.

2.  Cut the cucumbers into spears or whatever shape you like.  Add the spears to the jars, packing in as many as  you can without having to force them in.

Pack the  jars with cucumbers.

Pack the jars with cucumbers.

3.  In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with an additional few sprigs of dill, if desired.

Add vinegar brine, then more dill on top.

Add vinegar brine, then more dill on top.

4.  Screw on the lids of the jars.  Repeat with remaining cucumbers, making additional brine as needed  (it only take a few seconds.)

5.  Refrigerate for two days.  Enjoy!   Continue to store in the refrigerator….presuming there are leftovers, of course.

Oh my gosh–these are fantastic.  As soon as you finish one your mouth wants another.  We couldn’t stop eating them.  Mr. D. says they are better than “real pickles”.   What ever that means, I think it’s a compliment.

A great sandwich deserves a great pickle!

A great sandwich deserves a great pickle!

I will be starting my next batch before the first batch is gone, because I won’t be able to wait the two days for a second batch to “cure”.    Ya gotta plan ahead when you love something this much!!!

SOURCE:   Adapted from Delicious Meliscious via Annie’s Eats

Coconut Mango Ice Pops

Today I want to share with you another way that I have been trying to beat the heat.    I’m on a binge of making Ice Pops.   And eating them too, of course. 😀

IMG_4638

With a new toy to play with (my popsicle mold), I’ve been dreaming up all kinds of flavors and while most of them have been pretty good, this one, I think, is outstanding. Pureed mango and coconut milk with a little shredded coconut thrown in just to really taste the flavor.  I can’t even begin to tell you how delicious they are.  Sweet pureed mango and silky, smooth coconut are a match made for each other.  Sort of like a Piña Colada.  Want to know what else is great about them?  They are only 68 calories each.  Whoo-Hoo!

COCONUT MANGO POPS

Yield:   Makes 10

Ingredients:

Coconut Mango ice Pops

Coconut Mango ice Pops

  • 3/4 cup unsweetened coconut milk beverage (dairy case)
  • 1 3/4 cups diced ripe mango
  • 1 cup canned light coconut milk
  • 1/4 cup sugar
  • 2 Tablespoons honey
  • 1/4 cup shredded coconut
  • 1/4 tsp. coconut flavoring, optional

Directions:

1.  Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth.  Pour out into a small bowl and set aside.

2.  In the blender container, combine the remaining coconut milk beverage, canned coconut milk, honey, shredded coconut and coconut flavoring, if using.  Blend briefly to thoroughly mix and chop the coconut.

3.  Pour, or spoon, about  2 Tablespoons of mango puree into each popsicle mold then pour in coconut milk mixture, until all the molds are filled. Cover the molds, insert sticks, and  place the molds in the freezer and freeze until solid, about 5 to 6 hours.

Fill the molds, then freeze.

Fill the molds, cover, insert sticks, then freeze.

Cool and yummy!

Cool and yummy!

IMG_4638

SOURCE:   POPS,  Icy Treats for Everyone,   Krystina Castella

Bacon Cheddar Pinwheels

Bacon Cheddar Pinwheels.

Bacon Cheddar Pinwheels.

Yes, it was Super Sunday, and no we didn’t watch the game, go to a party, or cheer for any particular team, but I did use game day as an excuse to make some foods associated with game watching.  I guess I’m more interested in food than football!  Anyway, I made these easy little pinwheels that we enjoyed for lunch with some fresh fruit.  Then I went on to make a chicken quesedilla casserole for dinner.  I’ll be telling you about that in a few days. so stay tuned.

These easy to hold little pinwheels make a great appetizer, combining two flavor favorites; bacon and cheddar cheese, wrapped into crescent roll dough.  You can eat them with your fingers, no utensils required, while in the other hand you hold your favorite beverage.  A neat party food, I think.  One that guys will like–at least my husband did.  In fact, he asked me to make them after seeing them in a picture.  Turns out he was on the right track with that suggestion.  I liked them very much too.

BACON CHEDDAR PINWHEELS

Just a few ingredients, you probably have on hand.

Just a few ingredients, you probably have on hand.

Yield:   Makes 12 – 16, depending on how thick you cut them.

  • 1 roll refrigerated crescent dinner rolls
  • 2 Tablespoons ranch dressing
  • 1/4 cup cooked bacon pieces,  4 slices bacon, crisply cooked and crumbled
  • 1/2 cup finely shredded cheddar cheese
  • 1/4 cup thinly sliced green onions

1.  Preheat oven to 350* F.  Spray baking sheet with non-stick spray or line with parchment paper.

2.  Unroll the crescent roll dough;  pressing each section into a 12 x 4 inch rectangle,  firmly pressing the perforations to seal.

3.  Spread 1 Tablespoon dressing over each dough rectangle to the edges.  Sprinkle each with bacon, cheddar cheese, and onions.

Layer on the fillings, then roll up.

Layer on the fillings, then roll up.

4.  Starting at one short side, roll up each rectangle;  press edge to seal.  With serrated knife, cut each roll into 6-8 slices;  place cut side down on prepared baking sheet.

Slice, then bake.

Slice, then bake.

5.  Bake 12 – 17 minutes or until edges are deep golden brown.  Immediately remove from baking sheet.  Serve warm.

Served warm with fruit for a light lunch.

Served warm with fruit for a light lunch.

Bacon Cheddar Pinwheels

Bacon Cheddar Pinwheels, a neat little appetizer.

SOURCE:   Pillsbury Baking

A Super Bowl of Dip

Pimiento-Cheese Dip

Pimiento-Cheese Dip

This is just the thing for your Super Bowl Party!  Pimiento cheese dip is one of those comfort foods that can serve as a really delicious appetizer or as a cheese spread.  If you’re looking for a whole lot of comfort, use the spread to make a sandwich on white bread and grill it like grilled cheese. (Sublime!)  If it’s an appetizer you’re after, put it in a small bowl or serving dish, and surround it with chips, crackers, toast points, or celery sticks.

Whenever I’ve been served this dip I found that if you don’t get to it when it’s first put on the table, there won’t be any left in a few minutes.  Everyone seems to really like it, and its extremely easy to make.

PIMIENTO-CHEESE DIP

INGREDIENTS

  • 2 cups shredded sharp Cheddar cheese
  • 1/4 cup mayonnaise
  • 1/4 cup butter or cream cheese, softened  (Ease your conscience a little, use the low-fat variety.)
  • 1 ( 4 ounce ) jar chopped pimientos, drained
  • 1/2 tsp. garlic powder, or to taste
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. white sugar
  • 1/2 cup chopped pecans, optional

 

Beat the shredded cheddar cheese, mayonnaise and softened butter or cream cheese in a mixing bowl with a mixer on low speed until well blended.

Add the pimientos, garlic powder, salt and sugar; mix to combine.  Stir in the pecans if using.

Additional notes:   This recipe can become too salty, if using salted butter, so taste before adding the salt and adjust amount accordingly.  This becomes particularly important if serving with salty chips or crackers.  Another nice addition is chopped black olives especially if serving with finger-cut raw veggies.

This does not last long once put out on the table.

This does not last long once put out on the table.

SOURCE:   All-Recipes.com