Tuesday, April 21, 2015

Strawberries And Cream Cheese


My husband mad these up for dessert one night, really tasty.

Strawberries and cream cheese recipe by David Huston


1 pint strawberries
1 canister Pillsbury home style biscuits
1 8 oz. package cream cheese (softened)
4 tablespoons butter (softened)
2 cups powdered sugar


Grease a sheet pan or use a non stick sheet. Preheat oven to 375 degrees. Wash strawberries and let dry. One biscuit at a time spread out thin on counter, cut top off one strawberry and cut in half, smear a helping of cream cheese on dough then place strawberry halves on cream cheese. Close dough around strawberry not leaving any openings, place on tray. Repeat with rest of dough. Bake for 10 minutes remove from tray and place in refrigerator to cool. While biscuits are cooling make frosting;
Finely dice rest of strawberries and set aside. In a mixing bowl or mixer place remaining cream cheese, butter, and powdered sugar and beat until smooth, add diced strawberries and blend until well mixed, place in refrigerator with biscuits until ready to serve. Remove from refrigerator and frosting each biscuit and serve. Makes 10.

Saturday, April 18, 2015

Overnight Belgian Waffles

Usually if I know I am going to waffles on a Saturday morning, I will make an overnight waffle recipe.
I have a How To Cook Everything cookbook. There is a recipe in there for overnight waffles. However this time I tried the Overnight Belgian Waffles from Food Network. I get The Food Network Magazine and this recipe was in there, along with other breakfast recipes as it was their Big Breakfast issue.


I did something different, instead of maple syrup, I topped my waffle with jam. In this case I used strawberry and apple jelly. I am sure it is just as many calories as syrup. 



This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Wednesday, April 15, 2015

Ranch Dip

Why spend more money on veggie dip when you can make your own.
It would not only be cheaper, but you know the ingredient that go into it.
Not to mention it is delicious.

Here is a recipe for home made ranch dip.

2 cups sour cream
1 T dill weed
1 T parsley
1 T chives
1/2 t salt
1/2 t pepper
1 1/2 T garlic powder
1 1/2 T onion powder

Mix all ingredients well


Sunday, April 12, 2015

Pineapple Salsa

When we had ham for dinner last Easter, my husband made up this Pineapple Salsa to but on top of the ham.


I am sure it would be equally delicious with chips.

To make this you will need:
1 diced whole pineapple
2 diced oranges
2 T finely chopped mint
2 T finely chopped cilantro 
Juice of one lemon

Mix all the ingredients well and let chill for 2 hours.

This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Tuesday, April 07, 2015

Sunday, April 05, 2015

Happy Easter

Happy Easter everyone.
Hope everyone has a good day.

Tuesday, March 31, 2015

Easy Chicken And Noodles

This is a take on a Chicken Cordon Bleu recipe.

Easy chicken and noodles
By David Huston

3 boneless chicken breasts
2 cups flour
1/8 cup seasoning salt
2 eggs (beaten)
2 cups Panko breading
2 cups vegetable oil
3 slices honey ham
3 slices provolone cheese
8 oz. extra wide egg noodles
4 oz. frozen peas and carrots
1 16 oz jar Ragu 4 cheese sauce
Salt and pepper

Preheat your oil to 350 degrees in a frying pan, dredge your chicken in the flour and seasoning salt mixture , then your eggs, then your panko breading, fry 4 minutes on each side until crisp and chicken is 165 degrees internal temperature. Place on paper towels to drain. While draining boil noodles as instructed on package, mix the cheese sauce and frozen peas and carrots together in a microwaveable dish, add salt and pepper to taste and microwave until veggies are done. Drain your cooked noodles and add cheese sauce mixture. Place on plate to serve. Place ham slice and provolone slice on each chicken breast and melt cheese until melted. Place on ¼ side of noodles and serve. Serves 3 portions.
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