Thursday, January 29, 2009

Calzone Appetizers

  • 1 3.5-ounce package sliced pepperoni
  • 1/2 of an 8-ounce package cream cheese, softened
  • 1/4 cup finely shredded or grated Parmesan cheese
  • 2 8-ounce packages (16) refrigerated crescent roll dough
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Finely shredded or grated Parmesan cheese (optional)
  • Dried Italian Seasoning(optional)
  • Crushed red pepper (optional)
  • Pizza sauce, warmed (optional)
  • Directions

    1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

    2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

    3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

    4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

    *** Recipe from Robin Bos

    Tuesday, January 27, 2009

    Creme de Menthe Brownies

    *** My version of a recipe from Martha Stewart. Just to warn you, I haven't tested it out yet. If you want to use Martha's recipe click here.

    Make your favorite boxed brownies. Let cool.

    To prepare icing:
    1/2 bag Wilton's white candy melts melted
    1/2 container prepared vanilla frosting
    6 drops Wilton's Creme de Menthe candy flavoring
    Green Food coloring... only enough to give it a hint of color

    Blend ingredients well, then place in the refrigerator for about 15 minutes to harden.

    Top with football shaped mints... trim corners of Andes mints, then add three sprinkes, glue with left over frosting.

    Tuesday, January 6, 2009

    Tangy Crock-Pot Chicken

    This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.


    2-4 chicken breast, cut into small strips

    1 jar coleslaw dressing (I used Marie's in refrigerated veggie section)

    Garlic salt sprinkled over the top


    Cook in slow cooker on low for 4-6 hours.

    Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

    ***Originally posted by Cherie in April 2008

    Reipe Assignment:

    Christmas Treat Exchange

    Sunday, January 4, 2009

    Holiday Prezel Kisses


    Bite-size, waffle-shaped pretzels
    Hershey's Kiss or Hershey's Hug
    M&M's candy
    1. Heat the oven to 170ยบ. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

    2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

    3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

    From Family Fun Magazine

    Saturday, January 3, 2009

    Peppermint White Chocolate Popcorn

    I got this recipe from my friend, Michelle's website. She gives other flavoring ideas (strawberry, amaretto) and some great fund raising ideas to go along with the popcorn!

    It was so fun to make, I actually gave my kitchen sink a good scrubbing and then used it as a large bowl (I doubled the batch and didn't have a bowl big enough).

    3 Bags Orville Redenbacher 94% fat free popcorn (if you use the regular bags it turns out to buttery and salty---takes away from the flavor
    1 1lb bag Wilton Vanilla flavored chocolate wafers- I did one batch red, the other white and mixed them together for a candy cane effect.
    6-8 drops peppermint flavored oil (I got mine from Michael's, by the candy melts)

    Pop the popcorn. Remove seeds. Melt chocolate. Stir in 6-8 drops of oil.Pour chocolate mixture over popcorn and stir until well coated. Let cool on parchment lined cookie sheets.

    (I added small crushed pieces of candy cane for a little extra jazz.)