Strawberry Creamcheese Roll-ups! Yummy!

 I was browsing through my favorite blogs and came across a recipe that caught my eye.  It seemed easy enough so I thought I'd try it my way.  The blog I am referring to is: CinnamonSpice&EverythingNice.com. Thank Reeni :). I adapted the recipe to our liking so hubby would also enjoy it. He loves strawberries.

Note:  This recipe is super easy and you can easily make as many as you'd like and I used a whole loaf of bread and froze a bunch(without topping of course)for later microwave heat up on the go breakfast yums. 

As I was checking out my frige I noticed I had a whole container of strawberry cream cheese and I also had some of my homemade strawberry sauce.  I figured this was going to be fun meal.  Breakfast, lunch or dinner, you choose, It's an anytime meal and it really was quick and easy too!. I decided to use the strawberries because I already had made the sauce but I'm thinking next time I'll use Honey nut cream cheese and maybe top it with maple syrup.  Yummy!!

Ingredients

10 slices regular bread, cut or trim crust
2 eggs
1/2 cup milk
1 tsp. cinnamon
1 tsp. vanilla
1 small container strawberry cream cheese.  (note:  I let it out on my counter for about 20 minutes to get it  really soft so it would be easy to spread.

Homemade strawberry sauce (you can use strawberry pie filling, fresh strawberries or any fruit combination you think would work) or just sprinkle some confectionery sugar on them.
whipped cream (optional)
powdered sugar (optional)
butter

On a clean cutting board trim edges off bread.  With a rolling pin (I use my pamperchef easy to clean one)

Spread cream cheese on flattened bread, approx. 1 to 2 tsp.

Roll from widest to end.  It looks like a mini jelly roll.  Place each on greased dish until all are made.

In a separate bowl, place eggs, milk, cinnamon and vanilla,  Whisk well. 


Roll the bread up and repeat until they're all filled.


After all are rolled, place one at a time in beaten egg mixture(I used my fingers) and onto a buttered fry pan.  Cook until browned.  Several minutes and they are ready to eat.

Top with strawberries and whipped cream or Cool whip if desired.  Note:  You can even sprinkle with powdered sugar and serve with fresh fruit on the side.  Enjoy!!!!!!!

Happy Baking and Cooking from my kitchen to yours,

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6/12/14

4/6/14

2014 copyright iliketobakeandcook

Homemade Pancakes from scratch!

When my middle grandson came for an overnight stay I mentioned that I had great-grandma's recipe for homemade pancakes and he wanted to help making them . We had a fun time making them and he, Poppy and I devoured them in minutes..Here's the recipe and pictures.  Fun in the kitchen!

4 tablespoons butter or margarine melted (I use butter)
1/2 cup sugar
3 eggs (separated)
pinch salt (I didn't add salt since my butter was salted)
2 tsp. baking powder
1 1/2 cups flour
1 cup milk
Note:  sliced bananas, chocolate chips are always an option to add to batter.

You'll need two separate bowls..One bowl for yolks and one for whites.Whites will have to be beat separately.

Combine sugar and butter and beat until blended, add egg yolks and beat..Alternating flour mixture(flour, baking powder)with milk..Beat well..Fold in beaten egg whites.(whites should be stiff)

Heat skittet with slight amount of butter or margarine..(be careful too much butter will brown them too quickly.)
Spoon large tablespoon(approx. 2) depending on desired size. You can use a 1/4 measuring  cup as well..
Cook until center of pancakes start to produce bubbles..Turn and cook a few minutes more..

Happy Cooking!

Happy Cooking from my kitchen to yours,

10/24/12

Easy Creamy Rice Pudding! Mom's recipe!

I love rice pudding and I am not too particular what type it is but if you prefer creamy rice pudding instead of custard rice pudding then you must try my Mom's recipe. 

All Aldi ingredients.  Even the whipped cream.  It’s better than any other brand.

I make both creamy and custard rice pudding.  Our grandchildren love it too.  It is a very easy recipe and is so creamy, sweet and tasty.  We love to eat it while it is still warm many days and Mom sometimes would pour apricot nectar on it or you can do as I do and top it with real whipped cream.

Allow yourself some time to make this because the rice has to cook and you have to cook it on medium heat.  Allow yourself at least an hour and keep stirring so it won't stick to the pot.  

 No rushing this super delicious recipe.  It's worth the wait!

1 half gallon whole milk
1 cup sugar
1 cup long grain rice
pinch of salt optional
cinnamon optional


Note:  To speed up the process you can heat up your milk slightly about 3 to 5 minutes in a large microwaveable bowl and then pour into rice, sugar mixture. Stir well.

 Put milk in pot on low heat. Add sugar and rice and stir until sugar is completely dissolved.

Note:   ( I usually let it set on stove for 5 to 10 minutes before putting on heat).

Cook slowly over medium heat stirring constantly so it will not stick to the bottom of the pot.  Once it starts to boil turn heat down to low and continue to cook until it starts to thicken and rice is tender.  Remove from heat,  place in large bowl and allow to cool. ***I do like it warm.

It will thicken more as it cools.  If too thick add a little milk to thin.

“Crockpot method”!

Same recipe but I suggest you cut back on rice to 3/4 cup , add a pinch of salt and 2 tablespoons butter. I used unsalted butter that I had on hand.

I cooked it on high for 2 or 2 1/2 Hours. Stir it once while it’s cooking.  Watch time.  You may want to stop at 2 hours, leave lid on and allow to set.  Then stir slightly.

It will thicken as it cools.

***I taste tested it hot.  It’s delicious.  Now to see how it tastes and thickens when cooled!!!

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Cook on medium to high heat making sure not to allow rice to stick to bottom and burn. It will start to steam and bubble. 

Turn heat to low and let simmer slowly.  Takes about 1 hour from start to finish.   Place in large bowl to cool and then cover and refrigerate.  I doubt there will be much left of this delicious recipe.  Sprinkle with cinnamon if you like.

It is yummy!!

  P.S. Make sure you use whole milk, no substitutions or it will not thicken.

  Happy Cooking!, 

2/17/12
10/7/13
9/16/15

Pasta with sausage, tomatoes and broccolini

One of the nicest things about having old friends visit is that they don't expect any kind of fuss with a meal. Today we had some high school friends visit which was wonderful.  The meal I prepared worked out really well and was not time consuming.  You can cook your sausage and broccolini ahead of time which makes this meal very easy so you can enjoy your company.

A simple but easy meal is the one I have below.  Good sausage really helps make it flavorful.  I used rigatoni but suggest penne as a better option.

I felt there was too much pasta and it overtook the wonderful sausage and broccolini so a smaller pasta I think would work better.  Also make sure you save some of the pasta water that you cook your pasta in.  You may need it to moisten your dish.  Too much pasta tends to dry out quickly.  Having said that I think you'll enjoy this recipe.  






1 lb. Fresh Mild or Hot Ground Sausage
1 lb rigatoni or penne
1 head broccoli rabe ( you may need two heads or use regular broccoli but separate in small florets)
1 large tomato, diced or 1 carton sliced in half cherry tomatoes
6 cloves of peeled garlic, crushed
4 oz olive oil
3/4 cup grated Pecorino Romano cheese
salt and pepper, to taste

Directions:
Bring a large pot of water to a boil and add 2 tablespoons of salt. Drop in pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/2  to 1 cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil set over high heat. Place the sausage in the pan and cook for 4-5 minutes. Remove sausage and set aside on paper towel-lined dish.

Either steam or cook broccoli florets in boiling salt water about 1-2 minutes with 2 tablespoons of salt. Transfer florets to bowl of ice water and once ice melts, drain and set aside. (you can use regular broccoli if broccolini isn't available).

Heat 3 tablespoons olive oil in sauté pan until hot. Add the crushed garlic cloves and sauté until slightly golden being careful not to burn, add sausage, broccoli rabe and tomatoes. Saute and toss for 2-3 minutes.

Add pasta to the pan with the Pecorini Romano cheese, half of the reserved pasta water, salt and pepper. Toss for 1-2 minutes until ingredients are integrated. If pasta seems dry, add more of the pasta water as needed.

Garnish with a handful of grated cheese.

Enjoy!

Happy Cooking from my kitchen to yours,

Chunky Chili

Hi everyone:

Today's a chilly day so although I don't have my usual ingredients for my basic chili I'm using what I have in my pantry.

I love Aldi's and use a lot of their products.  When I was there last week I bought several cans of diced tomatoes just in case.  I do a lot with diced tomatoes. they are really useful in a lot of recipes.

Years ago I probably would have never picked up a can because the kids and hubby didn't like chunky sauce.  I wish I hadn't succumbed and gave in because they really make a great add in to so many meals and you can't get good fresh tomatoes all year.

Today's recipe consisted of 

1 1/4 lb. ground beef
1 medium diced onion
1-15 oz. can fire roasted diced tomatoes
1 - 15 oz. can diced tomatoes
2 T chili powder
1 -15 oz. can dark kidney beans drained and rinsed
salt and pepper

I browned my meat and onion in approximately 2 T olive oil with some salt and pepper.  Cook it until all meat was light brown in color.  I then drained any visible fat drippings, add your tomatoes and chili powder.  Cover slightly and simmer until tomatoes start to cook a little.  Add drained kidney beans and cook approximately 1/2 hour.

Happy Cooking from my kitchen to yours,

Baked Chicken with Salsa and Cheese

Hi everyone,

I've been making very easy recipes for the last week and today I'm on another roll.

My newest passion in the line of yummy ingredients is Salsa...................It is a go to save when you don't know what to make.  It has everything in it to make a yummy meal.  Of course you must like salsa.  My newest love is Mango/ peach salsa.  Costco sells a huge jar and besides using it for a party dip it really adds a lot of flavor to most meats.

Last week I used it in my crockpot with pork chops and our meal was fabulous.  Now I'm using it with boneless thin chicken breasts and baking them. I think the list can go on with this fabulous salsa.

**Just a note about this particular dish. I ate it for the first time at a friends and couldn't wait to make it again. She likes to make easy meals too!!!

Here's what the recipe consisted of:

2 lb. boneless skinless chicken breasts
pinch of salt and pepper
2 cups salsa or more
shredded mild cheddar cheese

In a 9 x12 or larger  baking dish place some of the salsa.  Layer your chicken. Top with more salsa.

Bake 350 degrees about 20  to 30 minutes. Remove from oven.  Top with cheese and bake approximate 10 minutes more or until cheese has melted.

Serve with a few sauteed fresh veggies and wow you have a light healthy and delicious quick meal.

Crockpot Balsamic Pork Tenderloin

Mashed potatoes and fresh homegrown tomato with red onion.  YUM

I had lots to do today and it was a day I didn't want to take the time to fuss so yep it was a crockpot kind of day.

Off to an appointment in the a.m. and then to help with a project at our clubhouse so this was the ideal time to try a new recipe.  Quite honestly I don't know where it came from but I did have another recipe that I made ages ago so this one is different.  The other recipe you used cranberry sauce in it.  This one you do not.

First  Putting the rub was no trouble at all since I had all the necessary spices and had got a good deal on pork tenderloin (buy one get one free). Can't beat that.  Two tenderloins in a package and the recipe called for 2 lbs. of pork tenderloin so I was good to go!

The pork was prepped in literately 3 minutes and into the crockpot to cook for 3 hours on high.

Here is the recipe for you to enjoy!  I adapted it slightly to what I had available as far as spices and it was delicious.  I served it warm but no problem making a cold sandwich with this.  It is perfect!

1 tsp. dried thyme
1tsp. pepper
1 tsp. salt
3 T dried minced onion
1 T olive oil
1/2 cup balsamic vinegar divided
2 cloves minced garlic
2 lb. pork tenderloin


Mix the first five ingredients together in a bowl.  Rub or roll the tenderloin or tenderloins in the dry mixture.

In a large pan place oil, 1/4 cup balsamic vinegar and garlic.  Heat over medium heat until starts to sizzle.  Add pork to pan and sear on each side to brown.

Lower heat.  Transfer pork to crockpot.

Pour remaining balsamic into pan and continue to stir for a few minutes to de-glaze pan.  Pour juices over tenderloin in crockpot.

Cook on high for approximately 3 hours.  Mine was done in that time and perfect.

I took the pork out of the crockpot and let rest for five to ten minutes so that it will slice easily.  I use a serrated knife.

Serve or return slices to crockpot where you can keep the pork warm in the juices. Lots of juice or if not enough, add a little water and stir.  I drizzed some over my potatoes....YUMMY

9/10/15

Me

https://iliketobakeandcook.blogspot.com/2017/01/lemon-pepper-yogurt-chicken.html?m=1

This is a post from last year.  I started the WW program years ago  and bought the cookbook.  I still have managed to stay close to my original goal. Off by 4 lbs. That's ok though. 

 I'm not working at it but do work at staying focused on what I eat.  I eat everything but know my food weaknesses so try to moderate the amount when I eat them.  I buy small bags of chips which I like and candy.  Eat snacks by one handful.....that's it.  I don't go back for more like I used to. I keep to this promise and have since 2001.

I don't exercise which I should by just walking a few days a week or doing some weights so if you want to stay toned doing something like Curves worked for me.  I did it for 5 years and I definitely felt better.  I had a exercise program that worked for me.  You have to have one that works for you!

I intend to get weighed in next week when I feel better so I'll let you know how I did.  I am a lifetime member which also helps keep me on track.  In 2001 I lost over 30 lbs. and have kept it off.  I have gone up as much as 10 lbs. but give myself a pep talk lol  when that happens and I get myself back on track.

I do have many WW recipes on my blog.  This is one. Remember that it's the portion you eat and that keeps you in control.  Be aware of what goes in your mouth because every extra spoonful counts.  It's not easy but it can be done.  Keep in mind that most of all you want to be healthy...............It's the most important reason to keep at a healthy weight.

I didn't mean to go on with this post but there must have been a reason to give a pep talk....not intentional but sincere.. xo

P.S. Please note this is not a WW or Curves advertisement. As you know I don't post advertisements.  These two worked for me because I was ready to do something to make me healthier.

Love and stuff,M.j.

Another Coconut Macaroon Recipe

Once again I am trying to put together a copykat recipe for macaroons.  Unfortunately as good as these are and as good as all my recipes for macaroons have been (ALL FIVE) I just can't seem to nail my original recipe.  I'll keep working on it until I have exhausted all my avenues.  I will not give up!  I am looking for a light macaroon type cookie.  Lightly sweetened and soft.  

INGREDIENTS:

• 2/3 cup flour
• 5 1/4 cups shredded sweetened coconut
• 1/2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract ( I didn't add any almond extract but would have but I was out of it)
• 4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)

DIRECTIONS:

1. Preheat oven to 350°F. Line cookie sheets with parchment paper
2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
3. Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
4. Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
5. To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry. Tip: don’t refrigerate or you’ll get the condensation marks!

I did not coat these macaroons with chocolate.

Less fuss still yummy!

Happy Baking from my kitchen to yours,

Two mini Chicken loaves! My way!!

This is a throw back recipe of my from several years ago and I thought being it's Monday I'd share it again with you.  Enjoy!


 Keeping up with my Meatloaf Monday theme here is an early posting,  hoping you'll find it useful if you are doing some grocery shopping today.  Using approximate 1 lb. of ground chicken I decided to make two different chicken loaves..I have used ground chicken but only several times so this was a first try in a loaf type meal. In the ingredients section  I have labeled #1 and #2 hoping it will be helpful trying not to confuse you.

Note:  Be creative try making these with some add in's you and your family might enjoy!  



In a medium bowl place ground chicken, beaten egg, onion , salt, pepper and parsley.  After working through chicken mixture, separate into two small loaf size portions. Place in two separate bowls.




Chicken loaf #1

To ground chicken mixture (note basic ingredients) add 1/2 cup crushed Town House crackers or bread crumbs if you prefer, 1/4 cup cheese blend, such as mozzarella, Parmesan and provolone. ( Cheddar cheese an option too!)

If you like broccoli  and want to add it to the sauce cheddar cheese may be a better choice. 

  Bake 350 degrees uncovered for 45 minutes to one hour.    I topped this loaf after baking with a white broccoli cheese sauce. Serve warm with a salad or vegetable. Note:  This loaf can also be used to make meatloaf sandwiches.  Cold or warm on fresh bread or crusty rolls topped with either ketchup, dijon mustard or your condiment of choice.

To make a nice gravy type topping . I made a white sauce with broccoli.

Spray pan and place loaves in oven to bake. You can freeze one for later use.

 White Sauce for topping!

I used chicken drippings, added enough water to make 1 cup.  Placed approximated 1/8 cup flour, pinch of salt and whisked until smooth.  Cooked on medium heat until it started to thicken and added approximate 1/4 cup cheese (I used blend but Cheddar might be better and will add some color).  After all had thickened added some chopped broccoli that was already seasoned with olive oil and garlic to make a great topping for the chicken loaf..  Yummy!!! 

Chicken loaf #2

To ground chicken mixture(note basic ingredients) add 1 slice bread that has been moistened with milk or water while breaking apart, 1/2 cup Pecorino Romano cheese, 1/8 tsp. garlic powder, pinch of thyme..Set aside..Top with 1- can tomato and diced Chilies. Cover tightly and Bake 350 degrees approximate 45 minutes to 1 hour.


Note:  As a last minute thought I filled one large hollowed out and cleaned green pepper, covered with 1 can tomato, chile or jarred pasta sauce.. This one is a bit spicy so some nice marinara on top may be a better choice for those of you who don't care for spicy..

I used easy throw away disposable pans in case you want to freeze one and I  stuffed a green pepper with the mixture for another day! 

 Ingredients for two mini  loaves: (Basic ingredients are not numbered)

 1 lb. ground chicken (you can use a little more than a lb.)
1/2 cup Town House Crackers (crumbled fine)( Bread crumbs can be substituted) #1
1 slice bread broken in pieces #2
1 egg slightly beaten
1/2 + cup Pecorino Romano cheese (the best cheese for flavor)#2
1/4 cup cheese blend #1
1/2 minced onion
1/8 tsp. garlic powder
pinch of dried thyme
1+ tsp. parsley(save a little for top of meatloaf #1)
1/2 tsp. salt
1/4 tsp. pepper
1 -10 oz. can  Diced tomatoes with green chilies( drain slightly)or pasta sauce  #2
1 large green pepper (optional) #2


Happy Cooking from my  kitchen to yours,

..


3/11/12