Bacon and Cheese Crescents

Cream cheese is almost a staple in this house.  I use it for many things, but icing is the main reason I have cream cheese in the fridge at almost any time.  When I went shopping at Sam's not long ago I got the Sam's version of cream cheese.  Not really thinking at the time just how much that was.  Yesterday with my husband working a long day at work.  I pulled out my cream cheese cookbook and started to look through it to see if there was some kind of supper item I could make that would use cream cheese.  I had not flipped through too many pages when I found something that looked really good.  I supposed anything would have looked good since I had not had lunch yet.  

The basic recipe was very similar to the stuffed mushrooms that we make and I know how good that is.  The only difference was it was stuffed into a crescent instead of a mushroom.  So, see the versatility here.  If you like the basic recipe you could use it so many ways.  But be careful, you may find that cream cheese becomes a staple in your fridge as well.  

The basic recipe idea is:

Basically soften the cream cheese.  Cook several strips of bacon til crisp enough to crumble.  Finely chop some onion and garlic.  (if stuffing mushrooms I always break the stems off and chop them as well) Saute the onion, garlic and mushrooms if you use them in the drippings left from the bacon.  

Add the bacon and onion mixture to the cream cheese and mix.  When stuffing mushrooms I add bread crumbs to this mix but since I was wrapping this with the crescent I did not add the bread crumbs.  I also added some yellow cheese, chopped baby spinach, salt, and Mrs. Dash seasoning.  Mix all this together well.  

Take a can of crescent rolls, this will take 2 cans.  I did not have the crescent rolls so I made the buttery rolls recipe from earlier and made my own crescent shaped wraps.  Cut each crescent in half lengthways.  Place about a teaspoon on the the larger end of each crescent and roll up.  Place point side down on a baking sheet and bake at 350 for about 15 - 20 minutes.  

You can always taste the mixture to make sure it has enough seasonings or the right seasonings for your taste.  

If you use this for stuffing mushrooms then the mixture fits into the cup of the mushroom.  You can then bake these or microwave them for a few minutes.  We do not have a microwave so I bake them for about 20 minutes.  We also use the larger Portabello mushrooms and they need to bake a little longer than the smaller ones.  

The larger mushrooms make a good dinner by themselves while the smaller ones are great appetizers at a party. 

I hope you try this for yourself and let me know what you may have changed with the recipe.  I would love to try it.  

My daughter even stuffed chicken breasts with the mixture recipe and baked them.  She said that it was out of this world.  I have not had the opportunity to try it myself as yet.  You may have other suggestions.  Lets try them together and see.  Maybe one day we could put a cook book together.  :)

Happy cooking.

Almost Free For You Today, Two For One

Wow, it has been a while since I have posted anything to my baking blog.  Not that I have not baked anything, for that is not true.  My dear husband would be long gone if that were the case.  :)  But it seems everything I have baked as of late has been reruns of everything else I have done.  There has been one exception

My youngest daughter is getting married in May and is using the colors of the rainbow as her color.  Being her mother and loving cake decorating as I do..... Yes, you can guess it.  I get to make the cake.  We came up making the cake rainbow colors and  icing white with some rainbow swirls on it.  So, being the type of person I am I decided to experiment with this.  There is no way I want to wait until the last minute and find out my idea will not work exactly the way I envisioned (not on a wedding cake).

My first attempt put the batter from a white cake recipe into the pans and then swirling the food color.  NO!  Do not try it this way.  While there were rainbow colors, it was not a solid color and the white was too visible.  I want the cake to be a solid color.  Next time I will mix the colors in a bowl then add them to the pan.

The decoration on the cake turned out no better.  I used a plastic decorating bag, which would be fine with icing, but I found it does not work well with food color.  I think the easiest way to get several colors of icing in the bag and keep them several colors and not one big ugly one would be to paint a strip of color along the side of the bag.  This does not work with the plastic bag.  The color and plastic separates like oil and water.  The color does not come out as clearly and consistently as I would like.  Will have to try this with a cloth or paper bag.  I know it works in paper bags.  

Jimmy took this (in my opinion) ugly monstrosity to work with him and shared with his fellow employees.

At least now I know what I do not like and will have to try this again and find something I do like...I know how I will work the batter, but not sure about the decoration.

Chocolate Peanut Butter Cookies

I had made peanut butter cookies the other day and several days later I made chocolate ones.  I found Jimmy spreading peanut butter on them and it was good.  We thought that mixing the two batters may make a pretty good cookie.  Yesterday Jimmy had to work an exceptionally long day, so I took advantage of the extra time and made both peanut butter and chocolate cookie dough.

I used a regular peanut butter recipe and made Cringle Cookies.  No variations in either recipe.  The peanut butter dough is stiffer than the chocolate.  I rolled some peanut butter dough out on the counter and spread the chocolate over the peanut butter like icing on a cake.  Then rolled up the peanut butter like a jelly roll.  I cut slices and placed on a cookie sheet and baked.  Then when the timer went off I was busy and could not get to the oven that second, so I forgot about them for several minutes more.  :)  (a nightmare to me, but heaven for Jimmy).  When I pulled them out of the oven they were more crisp than I like and would consider burned.  This combination was really good.  Not quite like a Reeses but well worth the effort to try again.

I only made one pan and put the rest of the dough in the fridge to set.  Today I will bake some more of these.  Jimmy says they are his favorite cookie so far.  I have to admit they were quite yummy.  This time some will have to come out of the oven a little more gooey so I can really make a correct determination of their yumminess.

Stay tuned for the next item on the menu..... Bacon and cheese crescents.  

It's not pizza, but it was good

I was really hungry for homemade pizza. The sauce had been made previously and frozen in useable portions so, out of the freezer came the ground meat and Italian sausage along with the sauce.  

Do you remember years ago Pizza Hut (or Pizza Inn, I can never remember which) had that crust that had all the seasonings in it?  It was delicious as a pizza crust.  The kids and I tried to replicate that dough and came up with something that was acceptable, but not exact.  That was going to be the crust that I would make for our pizza.  

All we did was add some extra spices to the bread dough.  Some onion, garlic, oregano, and thyme seemed to do the trick.  It may not have been the crust from years ago, but it was good anyway. 

The only thing I had not considered was that I had used the last of the mozzarella cheese for another dinner project several days before and had failed to pick more up from the grocery!!  After getting over the frustration of not having everything I needed to make pizza AND all the meat cooked, the dough risen, I had to come up with something.  

Pastry cutters! Oh what a way to save the day.  To make dinner out of a catastrophe ..

The dough was rolled out to a thin dough.  Pastries were cut.  The sauce was added to the meat mixture.  I added several spoons of the sauce and meat mixture to the middle of the dough, folded it over and pinched it closed.  I baked them in the oven on a cookie sheet for about 20 minutes until the dough was a nice brown.  Viola! 

We were both surprised how easy and delicious .  This is definitely something we will make again.  It may be just as good with cheese - that is something I will try next time I make it.  

This is an easy dinner (once the dough is made) that can be filled with just about anything... sauteed vegetables, meat, cheese....  It did need a sauce with it to keep it from being dry.  

We also found these to be even better the next day.  I believe these would be good made ahead and possibly frozen to be reheated later.  Why not make your own frozen dinners?  

Definitely a keeper!

Happy cooking!

Buttery Rolls

I absolutely love the rolls from Golden Corral.  For Thanksgiving I thought it would be a really good idea to bring these as my contribution to dinner.  I searched the internet for "the" recipe and found that the recipe was not much different than the one that I have used for years.  The biggest difference was the amount of butter that was used to make them.  WOW, if I had only known that smothering my rolls with butter would have made that much difference in the taste.  

Making yeast rolls from scratch takes about 3.5 hours from start to delicious finish, so it is not something to start late in the evening (unless you are a nightowl).  

For the recipe:
1 package of yeast ( this is 2 teaspoons if you buy it in something other that packages)
1/4 cup warm water (this is judged by dropping a drop of the water on your wrist and testing it like you would baby's milk. If it is warm on your wrist it is good to use)
1/3 cup sugar
1/4 cup  butter
1 teaspoon salt
1 cup milk - scalding hot
1 lightly beaten egg
4 1/2 cup flour

2 tablespoons melted butter for brushing rolls

Sprinkle yeast over the warm water and stir until the yeast melts.  (the bowl you use is the bowl that will be used to mix the dough, so make sure it is large enough to accommodate the flour).  Add the butter and salt to the scalded milk and stir to dissolve the sugar and melt the butter.   Add this mixture to the yeast add egg and beat.  Add 4 cups flour 1 cup at a time to make a soft dough.  

I usually use my kitchenaid for this process and mix it until the dough starts to clean the sides of the bowl.  Be careful not to add to much flour above the 4.5 cups.  This is a common mistake many people make.  Trying to get the dough to feel dry enough not to stick to the counter.  This only makes the rolls dryer than you will be happy with.  

Use the 1/2 cup of flour on the counter to knead the dough on.  Knead the dough into a ball and place into a large glass bowl that has been coated with oil.  Turn the ball of dough to coat all the sides in the oil and cover the bowl with a towel.  Set this in a place free from draft. (the oven is a good place to keep it).  Let it rise for about an hour.  If after about 45 minutes it does not seem to be rising as much as you would like you can place a pan of hot water in the oven with it.  This will help to warm the oven and encourage the yeast to rise.  

When the dough is risen punch it down.  I pour it onto the counter and roll it into a log.  At this point you can put the extra 2 tablespoons of butter in the pan and place it in the oven to melt the butter. (or melt it before hand and pour it into the pan.)  Pinch off pieces of the dough (about the size of a large egg) roll it into the butter and place in the pan.  Do this to all of the dough.

Let this rise covered in the oven for about 30 minutes.  

These will bake in a 375 degree oven for about 18 - 20 minutes.  

NOTE:  depending on the amount of rolls you would like - if the recipe makes too many rolls for you I have some extra ideas.  
1.  use the remainder of the dough and make cinnamon rolls
2.  or doughnuts
3.  crescent rolls
4.  or just make the rolls and freeze the extra.  (frozen rolls can be warmed in the oven very easily.  I have found placing frozen rolls in a pan adding about 1=2 tablespoons of water and covering/sealing with foil makes the rolls as fresh reheated as if they had just come out of the oven.  

I have several batches to make and the weather is perfect for baking today.  If you come to visit just follow the smell of the baking bread.  As Toucan Sam always said, "follow your nose, it always knows."   :)  

 

Thanksgiving 2011

For Thanksgiving this year we have been invited to my cousins house to get together with family we have not seen in several years.  As you know I love to cook and large gatherings are a wonderful time to cook the amount of food that I am used to.  (Growing up in a family of 5 children - all big eaters! you learn to cook large amounts of food.)  

If for some reason my typing jumps off into some foreign language or skips all around it is because my puppy has come to "sit" with me on the couch as I write this.  She seems to be most curious with the noise the keys make as I type.  

For our contribution to Thanksgiving I thought I would make homemade rolls, what we always called "special veggies", and a cake.  I want to try a new recipe for rolls that I found on the internet.  It is supposed to be the rolls like they make at the Golden Corral, which I LOVE!  I will try it on Jimmy before I put it out there for others to sample.  Maybe that would be a good undertaking for the day.  

As for my cake I could be open to ideas.  I am considering a fall theme for the cake which would have leaves and maybe pumpkins... ohhhh maybe even a scarecrow!  Must give this more thought.   It can not be too elaborate since it will have to travel from East Texas to Houston.   Maybe scheming ideas for my cake contribution is something I can work on today as well.  

OK, homework for today, try to make rolls.  I will keep you informed on how they turn out.  

Bananas anyone

Even with as much as I love bananas, there are times when we have bananas that are too ripe to eat.  I love that too.  We always make banana bread with our leftover bananas, but this time I decided to try something different.  Banana cake is what came to mind this time.  Sounded good to me, so cake it was.  The cake recipe was basically the same as making bread only with the addition of sour milk or buttermilk.  I took 2/3 cup of milk and added 2 teaspoons of lemon juice to make the milk sour.  Sift together 2 1/3 cups of flour, 1 2/3 cup of sugar, 1 1/2 teaspoons of baking powder, 1 teaspoon of soda, and 1 teaspoon of salt.  Add 2/3 cup of shortening, 2/3 cup of mashed bananas and the milk; mix.  Add 2 eggs and beat for 2 minutes to aerate the cake mix.  Put this into two greased and floured cake pans and cook for about 35 minutes.

This is how I did it, I think next time I will grease and flower the pans and line each pan with waxed paper.  Whenever I  make a cake that I intend to be a showcase I always line the pan with wax paper.  This helps the cake come out without sticking and tearing.  Most times a cake will come out without sticking anyway, but there are times when it does not and if there is no time to try again wax paper is used.  Wax paper is a MUST when making this cake.  It fell apart coming out of the pan.  I am hoping the wax paper will help keep it together long enough to ice it.

I love cream cheese icing and used it on the banana cake.  Good choice for sure.  The two flavors were great together.

There are no pictures of this cake, it looked like a mountainous heap of  some kind white lumpy substance unrecognizable as cake.  But it was so moist and delicious I wish I had taken a picture of it.  Now all that I have to photograph is the crumbs on an empty plate.  My mom had to hide it from my nephew so that she could have another piece later when she was ready for her coffee.

If you try this cake you will not be disappointed with the flavor and the moistness.  I have not remade it using wax paper, but give the wax paper a try.  I am hoping that it will hold it together so that the finished product at lease resembles cake.

Marshmallows

Wow, with the incredible heat of the summer it has been a long time since I have been able to enjoy cooking.  So, with the onset of the cooler weather the stove can be fired up once again without the fear of overheating the kitchen and thus the house.  In fact any heat from the stove this week will be  welcome in the kitchen.  :)

Last weekend we had our family/friend annual Octoberfest tradition.  We usually have a chili cookoff and a desert contest.  My daughter usually purchases ribbons for first, second and third place winners.  Last year she just happened to have a ribbon for the "thanks for trying but you did not win ANYTHING" entry.  Which I was lucky enough to "win" with my (as my family called it) Pie Soup.  This year I was hoping to get at least 3rd place, but with no new dessert ideas as yet I decided to make marshmallows.  Yes, good idea.  Something everyone could snack on without being filled up and not able to eat the chili I brought.  :)

This year there were 10 entries for chili (wow) a record for us so far!  With 6 entries for dessert hey!, my chances of placing are looking promising.  I flavored my marshmallows with banana and strawberry flavorings.  Even with all my efforts, the poor marshmallows did not place even for the "booby" prize!  I believe it was due to a mix-up on the dessert table and who ever had the #3 place originally got the votes for the marshmallows and eventually won the contest.  That is OK though, next year Laura Beldon.... Look out!  :)