Tag Archives: Sheet pan

Bacon Cheddar Pinwheels

21 Nov

“Mom! These are the best ever!” Palm to the forehead…why do I bother cooking anything that takes even a smidgen of effort? My kids always rant and rave about the things I throw together last minute, and poke their fork hesitantly at the things I slave over. I’ll tell you why I bother; I do it because I like my food to be interesting. So, I’ll keep doing it until one day my children develop taste buds and an appreciation for good food. In the mean time, however, I do thank my lucky stars that there are quick fixes out there that do taste pretty darn good.

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Ingredients:

1 pkg refrigerated crescent rolls

6 pieces of bacon, cooked crispy and broken in bits

shredded cheddar cheese

Lay out crescent roll dough in 2 rectangles, and cover with cheese and bacon bits. Tightly roll dough, sealing the edges and cut 4-5 individual pinwheels from each rectangle. Place on baking sheet and bake 375^F for 12-15 min.

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Fruit Leather

2 Oct

One of the local grocery stores was selling flats of strawberries for $3.88 – that’s 8 of those little containers (I should know the volume, but I don’t) for less than $4!! Couldn’t pass that up! But I also couldn’t eat all of them before they went bad. 🙂 So, we opted to try to make our own fruit leather. I was frustrated at first because I couldn’t find a recipe with real instructions. They are all kind of like, “add some fruit, add some sweetener, add whatever flavor you want…” I’m not good at making things up. I need a recipe unless I’ve been making it for at least ten years – these are the rules. However, it turns out that there just isn’t a concrete recipe for fruit leather. You have to be a little flexible. Deep breath.

I made a strawberry batch and a strawberry banana batch – both were really good. I just got some raspberries and peaches and I’m going to try a few more concoctions…no recipe and all. I’m so brave. I was planning on using these for my daughter’s lunches and after-school snacks, but my husband took most of them to work with him for his snacks. 🙂 That works too!

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Ingredients:

2 1/2 – 3 cups fruit, diced

2 tsp lemon juice

spices and/or extracts to taste (optional)

honey, sugar, or agave to taste

Preheat oven to lowest temperature (mine is 170^F). Line a baking sheet with plastic wrap of silicone baking mat (don’t use foil or waxed paper). The plastic wrap will shrink in the oven, so leave the edges loose.

Puree fruit and lemon juice in a food processor or blender until smooth. Add sweetener to taste and any other spices/extracts you desire. Pour onto prepared baking sheet and spread as evenly as possible to about 1/4 inch thick (the puree will shrink a little so don’t spread it all the way to the edges). Place in oven and bake 6-8 hours or until center is not tacky. Remove from oven, let cool to room temperature, and peel off baking sheet. Cut into strips and roll in wax paper or plastic wrap. Store in air-tight container.

*Tip: If your fruit leather comes out too hard and cracks instead of peeling off of your cooking sheet, brush it with water then return it to the oven for another 10 min or so – it will soften right up!

Strawberry-Lemon Butter Cookies

18 Sep

To me, these cookies scream bridal or baby shower – not sure why. They are pretty, they are small, and they are kind of fun to make. 🙂 And I can’t eat 37 of them. This is a good thing. I like them, but the buttery cookie is rich and so I am happy with just one or two.

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Ingredients:

Cookies-

1 cup butter, at room temperature

2/3 cup sugar

1 lemon, zested and juiced

2 cups flour

1/2 cup strawberry jam

Preheat oven to 350^F. Cream together butter and sugar. Add lemon zest (about 1 Tbsp) and mix to combine. Slowly add flour and mix to combine. Roll dough into 1 inch balls (about 1/2 tbsp of dough). Place about 2 inches apart on an un-greased baking sheet. Use your pinkie finger to make an indention in the center of each cookie and fill with about 1/4 tsp jam. Bake 9-11 minutes.

Glaze-

1 1/3 cups powdered sugar

5-6 tsp fresh lemon juice

1-2 drops yellow food coloring

When cookies are completely cook, whisk glaze ingredients together and place in a small, zip-lock bag. Snip off a very small corner of the bag and drizzle glaze over cookies.

Breakfast Cups

9 Aug

I’m listening to two of my kids scream bloody murder next door because, heaven forbid, we are making them go to bed. I can’t think of anything witty to write due to their wailing distractions. I want to go to bed. Not sure what their issue is.

So, I’ve discovered while compiling all the recipes that I want to add to this here blog, that I must really like breakfast food. Here’s another – wahoo. This one is nice because you can make a bunch before hand, and keep them in the fridge or freezer. Throw them in the microwave for a quick zap before you head out the door, and you have a portable, way-better-than-a-hot-pocket breakfast. Feel free to branch out and get crazy on the fillings. We’re a very bacon type family, so that’s a no brainer; but peppers, salsa, mushrooms…the possibilities are endless! But you might have to find a muffin tin with giant cups if you go too out of control. 🙂

Hey, they are quiet…there is a little sniffing going on. Either Daddy made them cry and feel really bad about giving us such a hard time, or my six year old is still suffering the consequences of not blowing her nose when it is runny. It could probably go either way.

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Ingredients:

5 eggs

1/2 cup milk

9 pieces of bacon, cooked and broken up into bits

salt and pepper to taste

shredded cheddar cheese

2 cans refrigerated crescent rolls

Preheat your oven to 350^ F and spray a 12 cup muffin tin with non-stick cooking spray. Divide crescent rolls and mold them into the muffin cups, lining the entire cup. Repeat this process for the remaining muffin cups. Mix eggs, milk, salt and pepper in a separate bowl. Put bacon bits into the bottom of each muffin cup, then fill each cup half way with egg mixture. Top with shredded cheddar cheese. Place in oven and cook for 20-25 minutes until eggs are solid, the edges of the crescent rolls are golden brown, and the cheese is melted. If you fill the cups too full with the egg mixture they will overflow, so be careful! Or put a cookie sheet below your muffin tin to catch any spills.

*If you don’t have crescent rolls, you can use a regular slice of bread as the ‘cup.’ Simply trim the off the crust and roll each slice of bread flat with a rolling pin. Mold into the muffin cups and brush the edges with melted butter. Fill as suggested above.

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Oven Caramel Corn

28 Jul

Just after we got home from church this afternoon, one of the little neighbor girls told my girls all about how they were going to have popcorn and watch a movie as a family. This, of course, brought about the inevitable question: “Can we make popcorn too?!” For the first time in a long time, all three girls managed to make it home with their hair in tact (we don’t usually make it past the first half hour, let alone all three hours) – how can you not reward that? So I said sure – I haven’t made caramel corn in forever, and when I suggested it as an alternative to regular ol’ popcorn, I got a, “Yeah! That actually sounds good!” A vast improvement from, “Mom, why do you always cook yucky things?” Yes, they really said that. Hubby cooked dinner, so I got to do dessert (although, truth be told, we ate dessert first – my excuse being it was done first :)).

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Ingredients:

8-9 qt. popcorn (or 2 bags of the microwave popcorn)

2 cups brown sugar

1 cup butter

1/2 cup corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

Preheat oven to 250^F. Melt butter and brown sugar in saucepan over medium heat. Add corn syrup and salt. Bring to boil and continue boiling for 5 minutes, stirring well. Remove from heat and add vanilla and baking soda, stirring quickly. Caramel will become fluffy. Pour caramel over popcorn and mix well. Tip: Spray the inside of a large bowl and a wooden spoon with cooking spray so the caramel doesn’t stick as much.

Spread caramel corn on a cookie sheet and place in oven. Bake for 15 minutes; stir once, then bake for 15 minutes more. If you prefer sticky caramel corn, bake for less time or don’t bake at all.

Sugar Cookie Bars

28 Jun

We had some sweet neighbors bring our family dinner after the baby was born, so I had to (had to) make treats to thank them. Unfortunately, I didn’t give them all away and decided to eat half the pan myself. I have a deep and abiding love for sugar cookies, but I kind of hate to make them – they are a pain. Mix the dough, chill the dough, roll the dough, hurry up and cut out your shapes and re-roll and re-cut…all before the dough gets too warm to work with. And if you aren’t fast enough, you have to re-chill and then start all over again. A lot of work! No good. So I only make them on real special occasions (I will have to do it eventually because I do have a killer recipe – super soft and fluffy…but I’m getting way ahead of myself! you’ll get those on one of those special occasion posts :)). So! Imagine my delight, stumbling upon this awesome recipe that gives you some smashing sugar cookies in super simple bar form. Hopefully I didn’t find it so easy that I make them all the time. Remember that baby bulge I still have to get rid of?

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Cookies:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

1 tsp lemon zest (optional)

Frosting:
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
ÂĽ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won’t look done so do the toothpick test). Cool completely and frost.
For the frosting: Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.