Un-Fried Mozzarella Sticks

It’s kind of been a busy weekend for us in the kitchen.  I meant to make these cheese sticks yesterday while Brooklyn had her play date, but time got away from us with the cookie baking.  I remembered that we had these to make and decided to make them with dinner.  They were a huge hit (eat them as soon as they come out of the oven – better when they’re nice and hot).

We all know that deep frying food is not the best thing for us.  A friend of mine told me that she sprays her food with cooking spray and bakes it in the oven.  Not it’s new to everyone, but I haven’t done it before!  It does give the food you spray that extra crunch to it.

Here’s what you need:

1 pkg cheese sticks (I did use the fat free)

plateful of Italian flavored Panko Bread Crumbs

2 egg whites; mixed well (use the entire egg if you want)

 

 

Here’s what you do:

Heat oven to 400 degrees

Cover each cheese stick with egg and roll in the Panko Bread Crumb.

Place each one on a baking sheet (I sprayed with the Olive Oil).

I tried to coat each cheese stick with as much breading as I could.  It didn’t want to stick at first.  I baked them for 10 minutes or until the cheese started to melt.

We started out with a plateful of them and within minutes we had this:

Dipped them in Ranch dressing.  Definitely make these again.

Happy Sunday.  Have a great week this week.

Patricia – Two Girls Cooking

 

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Nilla Yogurt Freeze

Not sure what prompted me to want a frozen treat during winter, but these looked good.  Saw this one on the Nilla Wafer box.  Since it was shopping day  I decided to get what I needed to make these frozen treats.

Here’s what you need:

2 Reduced Fat Nilla Wafers (or use the regular)

2tbs thawed Cool Whip Lite Whipped Topping

2tbs low fat or fat free yogurt – I used Raspberry Lemonade – my new favorite yogurt

How to make it:

Place 1 of the wafters on the bottom of one paper-lined medium muffin cup;

top with combined whipped topping and yogurt.  Cover with remaining wafer.

Freeze 1 hour or until firm.

How quick and easy is this snack for the kids (or for the big kid in you!).

Just another simple snack for the weekend.

Patricia – Two Girls Cooking

 

 

Cookies

This is the last batch of cookies that I planned on making before coming up with which one to bring to the cookie exchange.  But I’m truly not happy with these.  The recipe that was given to me to make these cookies were called “Caramel Fudge Turtle Cookies”.  I’m not a huge fan of pecans, so I decided to change the topping to a Hershey’s kiss.  But as you can see from the picture, the colors are working together at all. So this little baking adventure will be put as the fun over night play date that Brooklyn had!!  Brooklyn had a friend spend the night so I did have some help from the three little ones.

Little Kitchen Helpers

 Here’s what you need for these cookies:

pouch Betty Crocker® Sugar Cookie Mix

Butter and egg called for on cookie mix pouch

2 tablespoons Gold Medal® all-purpose flour

12 caramels, unwrapped

1 tablespoon milk

1 cup hot fudge topping

36 Pecan halves

The mixer

Look what we did!

Here’s what you do:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Rolling it out

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Since I had the red and white Hershey’s kisses, I melted some white chocolate chips in the microwave and added some red food coloring.  I thought this might help with the “look” of the cookie.  Just not happy with how they look.  We ate them.  They taste good.  But just not what I wanted for the cookie exchange.

So far the fudge has the lead in this contest.  We’ll see if I find one more I can bake before I need to decide.

Cookies

As for this round…we had fun baking together!  The kids got to help bake.  And even though Nana isn’t happy with these, the kids sure are.  So for today, the best part was having fun together!

Happy weekend.

Patricia – Two Girls Cooking

Pizza Roll Ups

 

At least once a week now I’ve been making home made pizza (one of Caleb’s favorite meals!).  Tonight, instead of making the deep dish pizza I thought I’d give this a try.  I’ve seen people make it for parties or as an appetizer.   Pizza is pizza and we’ll eat it any way it comes.

I used the same ingredients as the deep dish recipe but just rolled it up into a log and baked it.  How easy is that?   And the kids got to help make it as well.  Kept them busy and out of each other’s way for the time being!!

 

Kids in the kitchen

 

Brooklyn & Calebs roll

Nana's Pizza roll

For the recipe and how to, click on the deep dish pizza or recipe link above and it’ll bring you to the page for everything you need!

Here’s the short version for you:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

I added green olives and more onions to my roll.  You can add just about any pizza topping you want!!

Pizza Roll Ups

This was a great start for the weekend.  I’m afraid I could eat the entire thing.  But I’ve stepped away from the pizza!  Leftovers for lunch tomorrow!

Enjoy!

Patricia – Two Girls Cooking

Candy Bar Fudge

This is my third Christmas cookie/candy that I’ve made so far this season.  I have one more to go before I have the family decide which they like the most so that I can make that one for the cookie exchange.

I’m also excited to say this is our 100th posting on our blog (for Word Press under our own .com)!  Woo hoo!!

I get emails from a lot of different blogs or cooking sites.  So when I got this one and saw the fudge, not only did I want to try and make this, but I wanted to make this so I could eat it!

Not what I’m supposed to eat, but all things in moderation right?

Yield:  4 Pounds (about 7 Dozen)
This simple dessert turns an ordinary candy bar into an elegant dessert perfect for holiday parties.
RECIPE INGREDIENTS

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract

 

 

 

 

 

 

 

 

 

 

DIRECTIONS

Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat.
Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly.
Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.
I’m sort of hoping this one wins the prize so that I can make it again!!  Not just for the Cookie Exchange, but for me to eat again!!
The next batch of cookies is sugar cookie with caramel and fudge!
Happy Wednesday!
Patricia – Two Girls Cooking

Raspberry Thumbprint Cookies

 With Christmas approaching faster than I’d like and the cookie exchange even closer, I did more baking tonight.   These turned out to be a bigger hit than the Apricot Cookies last week.  Dare I say that I got an email from Betty Crocker today and found these on the site?  Do I say that I made the sugar cookies that came out of a bag  Yep, the mix sure did.  I know that Jodi has a recipe on our site for sugar cookies that she made for the holidays, but I wanted to see how these would turn out before attempting them with the homemade dough first.

Before I even got the 2nd pan in the oven there were only 5 left out of the 12 that came out.

I put the 2nd pan in the oven and Brooklyn couldn’t wait for them to come out!

When Craig ate the first cookie, he asked me what I did different from the cookies I had made last week.  I wanted to giggle a bit and tell him not much.  But the Betty Crocker bag was on the counter!  So I picked it up, showed him..he said he was going to tell on me that I didn’t make these by scratch if I brought them to the exchange.  Go ahead Mr. Craig, I already told Mary I may use this recipe and she said it was fine! Ha!

If you’re looking for ideas for baking cookies for the holiday visit Betty Crocker, there are many more to choose from.  And more that I may be trying before Santa comes for a visit to our house!!

These were super easy.  They were really good (I ate at least 4 of them myself).  I even used a jelly that had less sugar added and you can’t even tell the difference.  Though I’m not sure at this point in time it really matters!!

 

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired (I only had pink so I left this out).
  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
Happy Holidays to you and yours.  I am am actually having a good time trying to find what I’m going to bring to this party.  Some may turn out and some might not. But either way the kids and I are having a good time.  
Have a great week.
Patricia – Two Girls Cooking