Cheesy Pullaparts

Cheesy Pullaparts

1 (8 ounce) can crescent rolls
3 tablespoons melted butter, divided
1 teaspoon garlic powder
1 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Cover a cutting board with parchment paper.  Unroll crescent rolls, do not separate into triangles.  Press the seams together.  Brush 2 tablespoons of butter over dough.

Sprinkle garlic powder over top.

Sprinkle cheese over top of dough.

Cut into 3/4 inch strips.

Cut each strip in half.

Spray 4 muffin cups with non-stick cooking spay.  Criss cross 8 dough pieces in each muffin cup.  Place 4 in the bottom, cheese side up.

 

Flip the last 4 pieces upside down, so most off the cheese is on the inside. 

Brush the top layer with remaining butter.

 Bake 15 minutes or until golden brown.  Makes 4 Pullaparts.

I love garlic bread!  Especially if there is cheese on it.  This recipe has all the flavors I love in garlic bread, wrapped up in a cute little package! 

When I was in Las Vegas a couple of weeks ago, I had these pullaparts at a restaurant, and knew I had to go home and recreate the recipe.  

I like to stay in for Valentine's Day.  I hate to wait in long lines at the restaurant.  Instead we are going to grill up a couple of steaks along with foil packets of sliced potatoes and vegetables.  I plan to toss together a  salad and make a batch of the Cheesy Pullaparts.  

I am still working on what to serve for dessert.  Do you have any suggestions for me? 

 

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to 

win a copy of my cookbook,

MY KIND OF COOKING, and cute kitchen towels!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Tuesday's Tips & Tricks: Substituting Herbs

I have had a hard time finding fresh herbs in the grocery store; and when I do find them, they don't look fresh.  So, I have had to substitute dried herbs for fresh in my soup and stew recipes. 

As a general rule, I substitute 1 teaspoon of dried herbs for tablespoon of fresh chopped herbs.  Whether I am adding fresh herbs or dried herbs, to my soup and stew recipes,  I always add them during the last 10 minutes of the cooking time.  Herbs added to soup or stew, begin to lose much of their flavor after cooking for more than 15 minutes.

Check back on Friday for my,

Cheesy Pullaparts recipe!

Enter my Giveaway for your chance to 

win a copy of my cookbook,

MY KIND OF COOKING, and cute kitchen towels!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Hamburger Cupcakes

Hamburger Cupcakes

1 (18.3 ounce) box brownie mix, plus ingredients listed on box
1 (15.25 ounce) box yellow cake mix, plus ingredients listed on box
2 teaspoons sesame seeds
1 (6 ounce) tube red frosting
1 (6 ounce) tube yellow frosting

Preheat oven to 350 degrees.  Prepare brownies according to package directions.

Line a cookie sheet with aluminum foil.  Spray foil with cooking spray.  Spread brownie batter in cookie sheet.  Bake 15 to 20 minutes.  Cool.

Pull the brownies off of the aluminum foil.  Place on a  cutting board.  Cut brownies with biscuit cutter or round cookie cutter.

Prepare cake according to package directions.

Spray muffin cups with cooking spray.  Fill muffin cups 1/2 full.  I like to use my cookie scoop to make uniformed cupcakes.

Sprinkle sesame seeds on top.  Bake 10 to 15 minutes.

Cool cut in half.

Place  brownie round on bottom half of the cupcake.

Spread red frosting over brownie.

Spread yellow frosting over red frosting.

Place top of cupcake over frosting.  Makes 28 cupcakes.

A friend at church made these cute cupcakes a few months back.  He makes fabulous cakes and  baked goods.  Of course his version of the Hamburger Cupcakes was much more complicated than mine.  His cupcakes and brownies did not come from a box, and he used fondant to make cheese, and dyed coconut to look like lettuce.

I wish I had time to do that, but I have to take shortcuts when I cook, because we are so busy.  Along with the Creamy Caramel Dip recipe, I am taking a batch of these Hamburger Cupcakes to the Super Bowl party we are attending.

I love football!  And even though my team didn't make it to the big game, I can't wait to watch it.  Are you going to watch the Super Bowl?  If you are, which team are you rooting for?

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!

Giveaway!

Congratulations to the winner of the Joy Bauer's Food Cures book, Jamie!

In February, I will be giving away a copy of my cookbook, MY KIND OF COOKING, and three dishtowels.   

MY KIND OF COOKING, cookbook has over 500 yummy recipes using only 3, 4, or 5 ingredients.  It has everything from appetizers to desserts and everything in between.  It also includes slow-cooker recipes!

Along with the cookbook, are three dishtowels.  I feel in love with these cute little towels.  There is an old wife's tale that says, a rooster in your kitchen is good luck.  And who couldn't use a little good luck?

The rules for the Giveaway are super easy.

1. You must follow my blog with Google Friend Connect or Facebook.

2.  Leave a comment on this post.

Bonus:  If you follow both with Google Friend Connect and with Facebook, mention that in your comment to receive an extra entry in the drawing.  If you don't follow on them, it is not too late to start!

A winner will be drawn on February 28th.  Good Luck!
 

On Friday, I will be posting my

Hamburger Cupcake recipe!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!

Creamy Caramel Dip

Creamy Caramel Dip

1 (8 ounce) package cream cheese, room temperature
1 (7 ounce) container Marshmallow Creme
1/2 cup caramel ice cream topping

In large bowl, whip cream cheese until light and fluffy.  Add marshmallow creme and caramel ice cream topping.  Mix well. 

Serve with fruit and or cookies.

At first glance, you may think this is going to be way too sweet, but it is not.  The cream cheese mellows out the sweetness from the marshmallow creme and the caramel ice cream topping. 

My husband loves this dip.  He literally licks the bowl, he likes it so much.  I plan to bring it to the Super Bowl party we are having at my friends house.  It is a nice change from nachos and chili dogs.

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to win the

Joy Bauer's Food Cures Book!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!

Tuesday's Tips & Tricks: Cream Cheese

Cream cheese is one of my favorite ingredients to use in recipes.  Not only does it make decedent desserts, but it also makes sauces taste richer and creamier.  I could go on and on about how I like to cook with cream cheese, but instead I will get right to the cooking tip.

A chef friend of mine gave me a couple of tips for when I use cream cheese in a recipe.  He said to always use cream cheese at room temperature.  That's not a new tip; my mom taught me that one, and I am sure yours did too.  The chef also said to beat the cream cheese until it is light and fluffy, before you add it to your recipe.  Don't add eggs or other ingredients, just beat it by it's self.

Measure the room temperature cream cheese before you whip it.  After it is whipped, you will not get a correct measurement, and it could affect your recipe. 

Do you have any other cream cheese tips you could share?

Check back on Friday for my,

Creamy Caramel Dip recipe.

Enter my Giveaway for your chance to win the

Joy Bauer's Food Cures Book!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!

New Mexico Breakfast Strata

New Mexico Breakfast Strata

1 pound bacon
1 pound bulk breakfast sausage
1 (16 ounce) loaf French bread, cubed
1 (16 ounce) package shredded cheddar cheese, divided
1 (7 ounce) can diced green chile
2 cups milk
12 eggs

Cook and crumble bacon and sausage in separate skillets.  Drain grease.

Coat a 13x9 inch baking pan with non-stick cooking spray.  Arrange sausage in the bottom of baking pan.  Spread half of the bread cubes over sausage.

Arrange the bacon over bread.

Sprinkle cheese over bacon.  Spread green chile over cheese.  Arrange remaining  bread cubes over top.

In a large bowl, combine milk and eggs.  Salt and pepper to taste.  Mix well.

Pour egg mixture evenly over top.

Push bread down into pan.

Cover with aluminum foil.  Place in the refrigerator overnight.  Preheat oven to 350 degrees.  Bake 30 minutes.

Remove foil.  Bake an additional 30 minutes.

If you like breakfast burritos, then you are going to love this recipe.  It has all of those delicious southwestern flavors, wrapped up in one dish, that you can prepare the night before.

 

This recipe is on the mild side.  The green chiles that are in it, add pepper flavor, but not the pepper heat.  If you walk on the wild side, it is easy to spice this recipe up.  We like to top the strata with salsa.  You could also serve it with slice jalapenos to give it an extra kick, or even swap out the green chile for your favorite chile pepper.

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to win the

Joy Bauer's Food Cures Book!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!