Tuesday, May 27, 2008

Almond Bark Pops

1 bag of Corn Pops (not the cereal)
1 pkg Almond Bark, vanilla

Melt almond bark in microwave, as directed. Pour over and toss the corn pops. Spread out on parchment to dry. Melts in your mouth. Enjoy!

(Thanks Bonnie for the quick and yummy recipe!)

Tuesday, May 20, 2008

Homemade Oreos

1 devils food cake mix
2 eggs
¾ c shortening
Mix together and roll into small balls. Bake 350 for 9 – 10 minutes.

Remember you have to use two to make one cookie so you may want to double the batch.

4 oz cream cheese
1 cube butter
2 2/3 c powdered sugar

Blend until smooth. The filling will work for two batches of cookies if you don't spread it on too thick.

Best served with a tall, cold glass of milk

BBQ Chicken Salad with Cilantro Ranch Dressing

Thanks to Picky Palate for this recipe. I was determined to make the black bean hummus and was trying to think of something to go with it. First I was going to make taco salad and then I remembered that Jodi just made it a week ago. I was glad to find this recipe and after I began making it I remembered we just had BBQ Chicken Pizza on Friday. Sorry girls if I am duplicating too much.

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes, halved

1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Black Bean Hummus

2 cans black beans, drained and rinsed
2 really, big spoonfuls Tahini
2 cloves garlic, minced
a couple of squeezes of a lime

Serve with tortilla chips.

Wednesday, May 14, 2008

Friday, May 9, 2008

Meat and Cheese Stromboli - from Rachel Ray

Don't let these babies intimidate you - they are SUPER easy. (Don't tell my dinner group. I want them to think I work harder than they do.)

1 tube refrigerated pizza dough
2 Tbsp corn meal

Preheat oven to 400 degrees. Lightly coat the counter with the cornmeal. Remove dough from container and roll out. Cut the thin rectangular dough into 4 equal pieces.

24 slices of pepperoni, big ones
8 slices of Genoa salami
6 slices of turkey pastrami
6 slices of provolone

Cover each piece of dough with 6 slices pepperoni (spread out, will overlap a little), 2 slices of Genoa salami, 1 slice of turkey pastrami, 1 and 1/2 slices of provolone. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end.

Extra virgin olive oil
2 Tbsp sesame seeds
2 tsp Italian seasoning blend
2 Tbsp grated parmigiano
1 tsp garlic powder
1 tsp crushed red pepper flakes (optional)

Brush rolls with EVOO then mix the remaining ingredients in a small cup; sprinkle and pat the mixture into the dough.

Bake until evenly golden, 12 to 14 minutes, then serve. If desired, serve with a tomato sauce, similar to spaghetti sauce.

For those who don't like the spicy kick, replace the salami and turkey pastrami for smoked turkey or another preferred meat.

For our dinner group I did not use red pepper flakes. Just a little makes it super spicy.