Thursday, August 29, 2013

Blooming Pizza Roll


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MMMMMMMMMMMMM. This was super easy and especially good !  I have seen the blooming breads floating around pinterest the last couple of months but had decided it would be something to make when I had several people around because Bill and I could not eat a whole loaf  (or I should say we should not eat a whole loaf) of bread (because this was so good we probably could eat a whole  While browsing the bakery goods the other day I came across these Portuguese Rolls.  The texture feels like Italian Bread. The blooming bread says to use a loaf of round sour dough bread.  But I figured why could I not use these smaller rolls that way Bill and I could share one and not have a lot left over to go to waste.

It is super easy to assemble.  You just cut your roll lengthwise and then across the bun almost all the way through.  In the next step I took my garlic butter mixture and my basting brush and basted the roll down inside the slices with the garlic butter.  Then take your sliced mozzarella cheese and pepperoni and place inside all the crevices.  Roll it up and throw it in the pan..... just kidding, I was having a flashback there with bakers man......hehehe.  Roll it up in some foil and put in the oven.

Bill and I have been busy since the kids have started back to school.  Both the kids moved into new apartments this year.  Which means they needed some furniture.  We decided to make our living room into a dining room and the old dining room into my office area so Cally took the couch and tables and Billy took the love set.  Bill and I have been busy trying to install a new floor.  We have put down laminate flooring before with no problem at all but this flooring that we picked out this time is being a pain in the rear to install. It is suppose to snap together, well there is no snapping these planks together we are having to hammer them in.  Here is a peek of what we have been working on

We have laminate down right beside this room but we could not get the same flooring to match because the manufacture of that flooring quit making it.  So we choose to pick a totally different color of flooring so it did not look like we tried to match it up and failed.  For now we have a big mess but we are hoping to get this project finished this weekend.  I will post more pictures after we complete my new Dining room and office area.

Blooming Pizza Roll

Choice of bread roll
3 slices mozzarella cheese slices
pepperoni slices, halved
3 Tbsp melted butter
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Parmesan cheese topping
pizza sauce (for dipping)

Preheat oven to 350 degrees.  Cut the roll lengthwise and then across almost all the way through.  Place bread on a foil lined baking sheet.  Melt the butter and mix with the garlic powder and Italian seasoning.  With a pastry brush, brush the melted butter mixture all over and down inside the slices of bread.  Next place the cheese and pepperoni slices inside the crevices of the bread.  Finally brush some melted butter all over the top of the bread and sprinkle with the Parmesan cheese topping.  Wrap bread in the foil and bake in the oven for 10 minutes.  Unwrap and continue baking for 15 more minutes.  Break pieces of the bread off and dip in warm pizza sauce.

Friday, August 23, 2013

Orange Soak Cake


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This cake reminds me of a cake I have made in the past called Sunsational cake.  This recipe is a little different in that you bake it in a 9X13 pan and the glaze has melted butter in it.  Oh my heavens the melted butter makes all the difference in the world.  The cake is super moist to the point it wants to fall apart when you put a bite on your fork and it is a creamy buttery orange flavor.  If you like orange flavoring you must try this cake

Duncan Hines Orange Soak Cake
adapted from Duncan Hines

1 pkg Duncan Hines® Moist Deluxe® Orange Supreme Cake Mix
1 sm package orange jello
2 cups confectioners' sugar
1/3 cup orange juice
2 t lemon juice
2 tbsp butter or margarine, melted
1 tbsp water
whipped topping for garnish, optional

Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
For cake, prepare according to package directions adding a small box of orange jello
Bake cake according to package directions for a 13 X 9 cake
Poke holes in top of warm cake with tines of fork or toothpick.
For glaze, combine confectioners' sugar, orange juice, lemon juice, melted butter and water in medium bowl. Pour slowly over top, allowing glaze to soak into warm cake. Cool completely.

Tuesday, August 20, 2013

Creamy Buffalo Chicken & Pinto Bean Quesdillas


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These Quesadillas were really good.  The original recipe calls for Black Beans but we prefer Pinto Beans.  I also used the can chicken and these were super fast to make.  The buffalo sauce gave them a little kick but the gooey cheese and beans were my favorite part of the Quesadillas.  If you get a chance check out to see more delicious recipes.

The next recipe of Kristy's I want to try is her Jalapeno Popper Chicken Chili.  I think I might try it tonight.

Creamy Buffalo Chicken & Pinto Bean Quesadillas
adapted from:

1 1/2 cups cooked and shredded chicken (or 12.5 oz canned chicken)
15 oz can pinto beans, rinsed and drained
1/4 cup shredded cheddar cheese
1/4 cup Franks hot sauce (or other wing sauce)
1/4 cup sour cream (plus more for topping)
2 tbsp diced green onion, optional
salt and pepper to taste

In a small sauce pan combine chicken, sour cream, wing sauce, pinto beans, and salt and pepper to taste. Stir and bring to a slight simmer, remove from heat.
Heat a skillet to medium heat and lightly spray with Pam.
Place tortilla on the heated skillet.
Spread about a 1/4- 1/2 cup of the chicken mixture onto one half of the tortilla. Sprinkle with cheese.
Cook for 3-4 minutes or until bottom side is golden brown. Fold the top of the quesadilla in half to close the quesadilla. Flip and cook for another 2-3 minutes or until cheese is melted.
Garnish with sour cream and diced green onion
Friday, August 16, 2013

Raspberry Lemonade Cake


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This was Cally's entry for Desserts in the fair this year.  This cake was super awesome.  When you first look at it with the pink icing and berries on top you would not dream that when it is sliced it is bright yellow.  It tastes and looks refreshing!

Cally placed 1st in Desserts with her cake

Raspberry Lemonade Cake
Cally Jones

1/3 C powdered lemonade mix
1 pkg Lemon Cake mix
1 C water
3 eggs
1/3 C sour cream

Preheat oven to 350 degrees.  Grease and flour 2 9inch round cake pans.  Stir 1 C water into lemonade mix until dissolved.  On low speed, combine cake mix, eggs, sour cream and lemonade.  On medium speed, beat until fluffy, about 3 minutes.  Divide into pans and Bake for 25 minutes

6 T milk
3 T lemonade mix (dry)
1 1/2 C butter, softened
5 C powdered sugar
pink food coloring, optional
1 1/2 C fresh raspberries for garnishing

Stir milk and lemonade mix.  Beat butter until fluffy.  Gradually beat in sugar.  Add lemonade mixture.  Top one layer with icing, place second layer on top and then finish icing the cake.  Garnish as desired with raspberries.

Tuesday, August 13, 2013

Charleston Cheese Dip ... 3rd place in Cheese Competition


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Here is  my Cheese competition  entry.  This is a Trisha Yearwood recipe.  Charleston Cheese Dip has become a family favorite.  Anyone who has tried this dip loves it.  For me the best part of the dip is the fried bacon on top!  

For the Cheese Competition I placed 3rd.

This is a picture of the judges tasting my entry 

Charleston Cheese Dip
source Trisha Yearwood

1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers
8 slices bacon, cooked and crumbled
Corn chips,, crackers or bagels for dipping                                              

Preheat the oven to 350 degrees F.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.
Saturday, August 10, 2013

Old Fashioned Sour Cream Cookie Contest


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Finally I am getting a chance to update my blog.  I have missed being able to post new things.  We have been busy getting Cally ready for her big move and today we finally got everything moved to the new apartment in Portsmouth.  Here is a few pictures of Cally's new apartment

As you can see Cally and I have been quite busy this summer shopping, going to garage sales and looking for bargains for the new apartment.

The Old Fashioned Sour Cream Cookie contest is one of my favorite contest at the fair.  For this contest everyone was given the same recipe to make.  We make the cookies and then bring 1 dozen of them to the fair to be judged.  It is so funny because every cookie that was brought all looked different.  I never realized until I entered this contest how different cookies from the same recipe can look when they are baked by different people and in different ovens.  Even Cally's and mine looked different.  One big difference in ours was that the recipe says to "sprinkle a little" of the topping mixture on the unbaked cookies.  So Cally lightly sprinkled her cookies and she had about 3/4 of the topping mixture left when she was done baking.  I noticed it said "sprinkle a little" but my thinking was why would I mix up a 1/2 C sugar/cinnamon topping if I was not suppose to use it all.  So mine were coated really well with topping as you can see in the picture.  It ended up that I was the only one who coated them with the topping and I received 1st place and a $25 gift card from Meijer for winning.

Old-Fashioned Sour Cream Cookies 

3 cups sifted all-purpose flour                                  1 ½ cups sugar 
1 tsp baking powder                                                2 eggs 
½ tsp baking soda                                                   1 cup sour cream 
½ tsp salt                                                                1 tsp vanilla 
1 cup butter or regular margarine, softened 


 ½ cup sugar 
 1 tsp ground cinnamon 

Sift flour with baking powder, baking soda, and salt; set aside. In large bowl of electric mixer, at medium speed, beat  butter, sugar and eggs until light and fluffy. 

At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well combined.

Refrigerate 1 hour. Meanwhile, preheat oven to 375 degrees F. 

Lightly grease cookie sheets. Drop batter by slightly rounded teaspoonfuls, 2 inches apart onto prepared cookie sheets.

For the topping
combine ½ cup sugar and cinnamon. Sprinkle a little on unbaked cookies. 

Bake 10-12 minutes, or until golden-brown.  Remove to wire rack; cool.