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,