Chicken & Cheese Lasagna Rolls

I had some left over home made spaghetti sauce from the other night and could not let it go to waste!  Instead of having more spaghetti, I decided to try these Chicken & Cheese Lasagna Rolls.  These are very easy to make and are a different twist for us at dinner time!!

Ingredients

3 cups chopped cooked chicken   1/4 cup milk
1 cup cottage cheese   1/8 teaspoon white pepper
1/4 cup crumbled bleu cheese   8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese   2 cups spaghetti sauce

What you do:

1 In medium bowl, combine chicken, cheeses, milk, and pepper

2 Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

3 In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

4 Arrange lasagna rolls, seam-side down in sauce in baking dish

5 Top with remaining spaghetti sauce

6 Cover

7 Bake at 375 degrees F for 30 minutes or until hot

8 Serve, if desired, with additional Parmesan cheese.

These were so good.  The original recipe called for Feta cheese and I used Bleu cheese (which as a bit over powering in taste a bit).  But I love the flavor!!  I’m hoping the family likes it enough to try again!  Craig didn’t go back for seconds, but I sure did!

Patricia – Two Girls Cooking 😉

Source

iVillage

Apple Cheesecake

I have always admitted that baking is my weak spot.  I am getting better and braver as time goes on, and I will usually go to one of my favorite blogs to find something to make.  But I decided to make something very simple on my own.  Everyone loves cheesecake in our house, so I thought that would be the easiest thing to try.

I’m going to say that this was one of the worst looking pies we’ve seen in our house.  BUT it was one of the best tasting too!!!!!  I was afraid to blog it at first because my pictures were a bit scary to me, but I thought I have to share the good with the bad.  And Craig said so himself, it looks so gross, but it tastes super good!!  So here it is.  My first super easy pie that I put together.

What I used:

1 pre-made graham cracker pie crust

1 80z cream cheese (I used 1/3 less fat)

1 egg – 1 egg white

1/2 cup sugar

1 tsp almond extract

1 can apple pie filling

1/2 cup brown sugar

1/2 cup flour

4 tbs unsalted butter

1 tsp cinnamon

1 tsp ground cloves

What to do:

Heat oven to 350 degrees.  In a mixing bowl, add the cream cheese and sugar until mixed together.  Add one egg at a time until blended well.   Add the Almond Extract and mix.  Add cream cheese filling to a pie pan.

In a medium sized bowl add the apple pie filling, the cinnamon and ground cloves and combine together.  Pour over the cream cheese filling.

In a small bowl combine the brown sugar, flour and butter until you get a crumble.  Put pieces of the crumble over the top of the pie and bake for 30-35 minutes or until cream cheese is set.

I think I should have baked the cream cheese filling for a bit before adding the apple filling and the crumble to the top.  The cream cheese started to rise a bit too much and I took it out before the center was firm.  I did set it in the fridge over night and it did firm up.  The cloves added such a good flavor to the apples.

I’m glad I gave this a try.  I was so nervous as first trying to come up with something that wasn’t in a cook book or from another blog.  And I’m sure there is something similar out there to this, but I can actually say I sure made this up and it was good.

Patricia – Two Girls Cooking 🙂

Chicken Taquitos

I love Mexican food.  We have tacos once a week.  I try to visit my favorite Mexican American restaurant Zantigo as often as I can (which is not as often anymore).  And since I’m all about trying to find new things to make, I thought about these tasty taquitos.  Usually you can get these as an appetizer, but I made quite a few of them so that we could have them as our dinner and dip them in salsa.

1/3 cup (3 ounces) cream cheese, softened

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons fresh or dried cilantro

2 cups diced cooked chicken

1 cup grated mozzarella

16 flour tortillas

kosher salt

(optional) sour cream and guacamole as topping

 

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla and roll tortilla up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

Place in oven and bake for 15-20 minutes or tortilla start to turn golden brown. Makes around 16 taquitos.

I added sour cream, onions, and salsa to mine.  I would have made some black beans as a side with these, but I’m afraid I would have been the only one eating them.  So I let the kids have some Doritos with theirs.  (Craig may not have been a fan, but he did eat them!!).

I thought the flavor was great.  I’d make these again any day!  Good for a get together….hmmmm we’re having a pot luck at work this month!!!

Patricia – Two Girls Cooking 🙂

Source:

Our Best Bites

Sloppy Joe Casserole

 

It’s been so hot for over a week it’s hard to even go outside (in MN anyways).  And maybe I’m just not the 99 degree without the heat index type of girl.  I do prefer to be inside where it’s cool.  Just taking out the garbage and feeling the heat in the garage made me want to faint.  Ok, so that may be a bit extreme, but it is dang hot.  And when it’s too hot, I don’t feel like even going on the deck to lean over a hot grill.

So today I opted for a comfort type of food and turned on the oven.  Yep, even with the air going in here it’s much better than going outside.  We love sloppy joes.  So when I did a little search online I found a casserole.  This was pretty good if I do say so myself.  The recipe calls for a can of sloppy joe mix but I made mine home made.

What you need:

1 lb lean ground turkey
1 can (15.5 oz) original sloppy joe sauce (to make it home made add this to the ground turkey after cooked through – 1/3 cup tomato sauce, 1/3 cup of BBQ sauce, 1/3 cup water, chili powder, cumin, dash of hot sauce, dash of Worcestershire sauce, 2 cloves fresh garlic – minced)
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz) (I used mozzarella)
How to make:
  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix ground turkey and sloppy joe sauce or make your own sauce.  Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
  • 3 Pour turkey mixture into ungreased 12×8-inch or 11×7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
  • 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

As I said, this is really a fall comfort food, but this weather we are having has been too much for me to go outside and deal with!  I break a sweat just looking out there now!

Enjoy the rest of your week.

Patricia – Two Girls Cooking 🙂

Source

Pillsbury

Red/White/Blue Cupcake Poppers

Happy 4th of July to you all.

It’s going to be at least 100 degrees today with the heat factor.  So stay at home, turn up the air (hoping you have it) and bake!  Bake some red/white/blue cupcake poppers.

I’ll admit, I cheated big time with this.  My intent was not to stop at the store and buy the box cake or the can of frosting.  However, I have been so busy with kids, sports, and keeping up with house stuff that I just gave in and thought, what the heck.   These will look good no matter if they were home made or from a dang box!

I have to laugh because when Craig came home and tasted the cupcakes, he asked me what I did differently when I made these.  I had a little giggle inside as I listened to him tell me these were the best that I’ve made.  A little ego buster but nonetheless, a smile appeared on my face.  After he finished giving his praises I told him to open the cabinet and see the extra box of cake mix.  He laughed and called me a cheater.

No, I’m not a cheater, I just wanted to make something fun with the kids and post it in time for July 4th!!

What you need:

1 box of Betty Crocker Vanilla Cake mix

1 can of Betty Crocker Whipped Vanilla frosting

Red/Blue food coloring

How to:

Mix the cake batter according to the box.  Pour 1 tbs of batter (colored blue in one bowl and red in another and the vanilla in yet another bowl) into small muffin tin pans.  Bake for 10-12 minutes or until toothpick comes out clean.

Cool completely and cut off top off cupcakes.  Use the bottoms for snack time for another day!!  I piped the whipped frosting onto each top of the cupcake and add the other top to form a small little cake!!!  (I think the whipped frosting may not be as thick as I wanted).

These fun little things, if you get creative can be made for a bridal shower, a kids birthday or for the forth of July!

Be safe, have fun, enjoy the fireworks with your friends/family.  Stay cool.

Liberty is the great parent of science and of virtue; and a nation will be great in both always in proportion as it is free – Thomas Jefferson

Patricia – Two Girls Cooking

Recipe adapted from Betty Crocker

Cookies and Cream Ice Cream

Last week I made my favorite ice cream, Butter Brickle. Since it was so delicious, this sparked a conversation in my house about everyone else’s favorite ice cream. Scott’s favorite is cookies and cream; and since it’s one of my favorites too, he didn’t have to push too hard to get me to try my hand at making it. My first batch didn’t come together as I had hoped. I think I was over-eager to get the ice cream! Maybe the bowl didn’t freeze long enough, or maybe the batter wasn’t cold enough…maybe both. I ended up with soup instead of ice cream. This didn’t stop me for long though. I got the ice cream maker bowl back in the freezer for a couple of days and made sure I cooled the batter in the fridge overnight for my second try. Success!

Recipe:
From Annie’s Eats

INGREDIENTS

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

DIRECTIONS

  • Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
  • Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.
  • Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened.

This ice cream was totally worth the wait! It’s a great treat to end to these very hot summer days we’ve been having. Sweet and creamy, a good mix of big and small chunks of Oreos. It freezes up very firm, so we have to let it sit out a bit to get our scoops out. I prefer my ice cream this way, but Scott prefers his ice cream softer – almost melty. Since this one is his favorite flavor I might have to try again with a softer base next time.

What’s your favorite flavor?

– Jodi

Brownie Batter Truffles

Truffles, truffles and more truffles.  I love them.  I have always loved them.  I love having that surprise when you bite into it and get the soft, melt in your mouth chocolate!  When Craig asked what I was making he asked why I had to make something with chocolate in it.  He’s not a huge fan.  But I actually made these for ME!  Yep, call me selfish, but I love them so much and I’m not so sure that I mind if anyone else likes them!!  Shame on me I suppose.

Super easy to make.  Even easier to eat.  Just look at them!  The intent was to have the kids help me with these but they were in their bicker battle mode today and I had to ask them to leave the kitchen.  I did let them have one though!!!!

I stuck these in the fridge after dipping them in the coating because I prefer to have my candy chocolate cold.  This was a perfect way to end a week that has had some bumps in the road from Sunday to Friday!

I’ve been suffering from a pretty bad migraine for the past two days.  But when you have work and kids to take care, life still goes on.  Kids still want treats to eat.  A blog must filled!  Chocolate is a huge trigger for my headaches.  Not just a trigger, but if I eat it when I have a headache, it gets worse.  But I can say that I was looking forward to making these since I got the post from Confession of a Cookbook Queen!  Fabulouso!  I had some extra candy coating left so I grabbed a bag of pretzels and coated those as well.  Hate to say this, but the taste reminded me of Christmas!

So I sit on my couch with the side of my head throbbing, but I’m ready to get up and have another one as soon as I’m done typing this.

INGREDIENTS

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup flour
  • 2 teaspoons vanilla
  • 1 stick butter (1/2 cup), melted
  • 1/2 lb chocolate almond bark or candy coating (I used CandiQuik Vanilla Flavored candy coating)
  • Sprinkles for garnish

INSTRUCTIONS

1.  In a medium sized bowl, combine cocoa powder, flour, and sugar.  Mix well.  Add melted butter and vanilla and stir until a thick batter is formed.

2.  Line a cookie sheet with wax paper.  Roll the dough into balls (or alternatively, use a small cookie scoop instead) and place on wax paper.  Refrigerate one hour to firm.

3.  Melt almond candy coating according to package directions.  Dip truffles in the melted candy, allowing excess to drip off.  Sprinkle with sprinkles before chocolate sets.  Let chocolate firm before serving.

Notes:

Makes 20 – 24 truffles

Happy Candy making!!

Patricia – Two Girls Cooking

Source

Confessions of a Cookbook Queen