Monday, October 26, 2009

Taco Quesadilla Rolls

Taco Quesadilla Rolls


Prepared Taco Meat




Sour Cream


Directions: Warm tortilla on a griddle or a large frying pan. Add cheese and taco meat to the top of the tortilla. Roll the tortilla up and let sit on the griddle/frying pan. Roll until all sides of the tortilla are warm and getting crunchy. Serve with salsa, sour cream and shredded lettuce.

Thank you for the recipe & picture

Italian Bread Bowls & Creamy Turkey Soup

Thank you for the recipe and photos!!!!

Although I'm on a diet, I still LOVE to bake & cook!! I've been looking online at these blogs & just seeing them is almost as great as tasting them! :) Haha!!  Just in time for Thanksgiving!! Ya'll know you have extra turkey every year....this year, try this recipe!! Mmm!

Italian Bread Bowls


1 1/2 tablespoons yeast

2 1/2 cups warm water

2 teaspoons salt

2 tablespoons vegetable oil

7 cups all-purpose flour

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Creamy Turkey Soup


2 T Canola Oil

1/2 onion, finely chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

2 cloves garlic, finely chopped

3 T butter

3 T flour

3 cups chicken broth

1 cup milk

2 cups cooked turkey, chopped or shredded

2 baked potatoes, shredded

1 t salt

1 t fresh ground black pepper

1 t oregano

1/4 t ground thyme

2 oz. cream cheese

Parmesan cheese

Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.

Sunday, October 25, 2009

Peanut Butter Balls

2 1/2 sticks margarine (NOT butter)

2 cups creamy peanut butter

5 cups powdered sugar

In a large bowl mix all ingredients together until the consistency of play-dough. Using a tablespoon measure, roll into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate.

2 big Hershey bars (or 8 reg size)

1 12oz pkg semi-sweet chocolate chips

1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)

(The wax can be found by the canning supplies in the grocery store. Each box contains four bars. You could also melt it in the microwave in a container that you don't mind throwing out.)

Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.

Drop balls into melted chocolate mixture, pick up with a fork and gently slide back onto lined baking sheet. Keep chilled in fridge.
Recipe & Pictures by :

Pecan Crusted French Toast

Get your self some GOOD maple syrup and DIVE IN!!

2 beaten eggs

1/2 cup milk

1/4 tsp vanilla

1/8 tsp ground cinnamon

5 1-inch thick slices of french bread or texas toast (MUST USE THICK SLICES)

2 cups finely chopped pecans


In a med size bowl beat together eggs, milk, vanilla & cinnamon. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into chopped pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 2-3 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast (this also helps the egg to cook through, preventing soggy bread!)

Recipe & pictures by :

Pumpkin Bars

First of all, I want to give this recipe credit to the blog I took it from...


2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

4 eggs

1 15oz can pumpkin

1 ½ cups sugar

1 cup canola oil

Combine dry ingredients. Beat eggs. Add pumpkin, sugar and oil. Mix to combine. Add dry ingredients. Bake on large, greased baking sheet, 350 degrees 25-30 min. Cool completely and frost. Cut to make 48

Cream Cheese Frosting

6 oz cream cheese

½ cup butter

2 tsp vanilla

4 cups powdered sugar

thin with milk if needed

Want something other than pumpkin or apple pie on Thanksgiving?? Here are two wonderful, different suggestions. I think the pumpkin bars speak for themselves. They are always a favorite in the Fall. The pics just show tips for cutting even, same sized bars. Cut in half, then in half again. Then, cut into thirds or half again. Rotate pan & repeat. I hope that makes sense...

The pear tart is the same recipe as the plum tart I made over the summer...I just swapped out the plums for pears. Fab.u.lous. This is one of my all-time favorite desserts. You could even add dried, sweetened cranberries for a festive touch! It really is so easy to put together, but looks like something that took quite a bit of effort. Great way to fool everyone!!

A little tip on baking with pears that are a just a little soft to the touch. DO NOT PRESS TOO HARD or you will just bruise them. If pears are too firm, they will not soften when baking.

Try something new this year!!

Tuesday, October 20, 2009

This goes against my "dieting'

LOL!! I had to post this!! Delishush websites (blogs) with YUMMY recipes!!! I LOVE to cook!!!! I am on my diet, but I still LOVE TO COOK!!! MMMMM

Don't worry, I won't start baking for a while... :)