Pillsbury’s Crescent Roll Taco Bake

IMG_6478

Thursday’s are taco night in our house.  I decided to switch it up a bit.  Found this recipe for a taco ring and ran to the store to get what I needed!

The kids weren’t too sure on how this was considered a taco!  But really the only difference is the breading for a shell.  I loved it.  The kids loved it.  And when the kids love it that means Nana has a peaceful (or some what peaceful) meal.

I love finding super easy meals to make.  I try to have as much planned for our day after work/school/daycare is over so it runs good.  And having an easy go to meal makes our lives much easier.

Ingredients:

2 crescent roll tubes – I used one large Grande tube and really think I should have followed the directions!!
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size – none of these for me please
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

How to:

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!

What was the first thing out of my mouth when I tasted this?  Mmmmmm…..

This was really good!  We ate the entire thing!  Ok I’m sure I had more than half but still  it was good.  Nice taco replacement for our Thursday dinner!

Two Girls Cooking – Patricia

Source

Pillsbury

Culinary Council Chef Nancy Silverton Cooking Demo

03d2a2d1-d866-4f9a-aa9a-094e8e8c5c69_lc

A couple of years ago, Jodi and I were invited by the Culinary Council at Macy’s to meet Cat Cora!  We were so excited.  We got to meet other fellow bloggers too!

Today we got an invite from Everywhere Social to meet Nancy Silverton at Macy’s, Tuesday, April 2nd at noon.  Nancy is a co-owner of Pizzeria Mozza and Mazza2go  in Los Angeles, as well as Osteria Mozza and Pizzeria Mozza in Singapore!!!  How cool is that!  I can’t wait to see her new cookbook, watch her make some recipes and most importantly, we get to sample her cooking!

Nancy Silverton is an American chef and baker. She has authored several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States.

Getting these opportunities makes being a “foodie” really fun and so worth it!

This is super exciting!  As a blogger, I know I love getting invites to demonstrations like this.  It gives me an opportunity to watch and taste great recipes from a professional!  Watch and taste a professional’s cooking!  I can’t say enough!  Can you sense my excitement!!

I can’t imagine what it would feel like to own pizzerias (more than one!!) AND have several cookbooks.  I have a hard time keeping up with what I’m going to make and blog for in a week!  I enjoy just this simple part of my life but what Nancy does is amazing!  I can’t wait to meet her.

I read a very interesting article about Nancy on Detroit News.   Just makes this even more exciting.  (Plus I get to shop at Macy’s!!!!)

Here are a couple of Nancy’s books:

9780307272843_p0_v1_s260x420

The Mozza Cookbook is her eight book that she’s written!!!

9780375711145_p0_v1_s260x420

During the event and book signing we also have the opportunity to see the unique gardens and the beautiful flower display.  If we spend $35 in the in the Home Department, receive a $10 Macy’s gift card and a copy of her book, The Mozza Cookbook, which she will be on hand to sign following the culinary demonstration!

What:  Nancy Silverton Cooking Demonstration

When:  April 2, 2013 at 12pm

Where:  Macy’s Minneapolis, Lower Level
700 On The Mall
Minneapolis, MN 55402

Look for the post next week after meeting Nancy.  I’m sure there will be an awesome recipe that I can give a try and post for you.

I’m hoping to get an extra signed copy of Nancy’s cookbook so that we can have a giveaway!!!

Make sure to stop by on Facebook and like our page Two Girls Cooking Blog!!

Two Girls Cooking – Patricia 😉

I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy’s Culinary Council.  However, all thoughts and opinions expressed herein are my own.

Cinnamon Twist Bread

IMG_6441

I know it’s that time of the year where most people are baking Easter goodies to put on display.  I have a couple of those that I want to try too, but bread. Bread came to my mind yesterday when I was on Pinterest looking for Easter fun things and I saw a tomato basil twist flavored.  Then cinnamon was on my mind.  Why?  Well because I’m not a tomato fan.   Though I’m sure it would be just fine, I chose the sweet bread instead.

Making bread takes a long time.  You have sit and wait for it to rise.  Not once but twice.  Now how does that work with a person that is working on their patience skills?  Not well.  I have to set the timer and walk away.  Good thing The Voice was on last night!  I loved seeing Usher on there!!!!  Ok, here’s what you do!!

Ingredients:

  • 1 tbsp butter
  • 1/2 cup milk
  • 1 package active dry yeast
  • 3/4 cup warm water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 cups flour
  • 2 tbsp butter, softened
  • 2 tbsp sugar
  • 1 tbsp cinnamon

Preparation:

  1. In small saucepan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm.
  2. In small bowl, mix water and yeast until yeast is dissolved.
  3. In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.
  4. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.
  5. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
  6. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.
  7. Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. Evenly spread about 2 tbsp sugar and 1 tbsp cinnamon on top of butter.
  8. Roll up the dough into a log shape and connect both ends by putting a bit of water on the ends and push together into a wreath shape.
  9. Preheat oven 375 degrees F.
  10. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.  (Mine was done in 30 minutes)
  11. Turn out bread and let cool on a rack.

I took the bread out and placed it on my baking rack to cool and to take photos.  Before I knew it someone was in the kitchen trying to cut it apart.  Goodness sakes I about had a fit!  And I kind of wanted to taste it first!!!

IMG_6447

IMG_6431

I’m feeling a bit more comfortable with my bread baking!  I got this one down the first try!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

Bread Baking

Pink Lemonade Cupcakes

BrowserPreview_tmp

Ok so the caption says Spring on the photo!  Technically it’s Spring here in MN.  However, someone forgot to tell Mother Nature that it included the state with 10,000 lakes.  Today I think we may have hit 30 degrees, but it’s cold out.  There’s a ton of snow on the ground.  The kids actually had Spring pictures at school this week.  I wasn’t sure if I should dress them in a sweater or go for the “warm outside look even though it’s not”!!!!

Anyways, I had some extra time on  lunch break today so I decided to make the Lemonade cupcakes I had sitting in my cupboard.  I usually try to do these kinds of baking fun stuff when the kids are home, but I went against that today and made them alone.

These were home made, just not home made in the real sense.  I made them at home but the mix came from a box!!  And so did the frosting!!  Sometimes a girls has to do what a girl has to do.  And I’m not a trial and error kind of person when it comes to baking AT ALL.  Some day maybe, but I’ll leave that to my other cooking/baking buddy (if she ever finds herself back on here again uh hmmmm..).  I’ll do it with cooking and trying new dinners, but not this.

IMG_6407

These are super pretty, super Springy, super easy.  How can’t they be..Just open the box, follow the directions and you have your house smelling good!

I used a box of Better Crocker Pink Lemonade Cake mix.  Used the ingredients on the back of the box.  Filled my pipping tool with store bought whipped frosting and tried my hardest to get it on there half way decent!!

For those of you that live in the warmer parts of the country/world, Happy Spring.  For those of us that are here in MN or any other state that is cold enough to keep snow on the ground until June, well happy Marchember!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker Box cake mix

Baked Pancakes

IMG_6393

We love, love having breakfast for dinner.  Brinner as I heard it called before!!!  So I happened to find a baked pancake recipe.

I always find recipes that use those heavy cast iron skillets that my grandma used to fry her chicken in, but I didn’t have one.  Now I do thanks to this recipe.  I finally went and got one!!

As you can see from Brooklyn’s thumbs up, she liked them.  Because the ingredients didn’t have much flavor to it, I decided to do two things.  I added a bit of cinnamon to the ingredients and I also used a box (gasp, I know) of pancake mix just in case.  As a back up plan.  We can’t have hungry kids here you know!

IMG_6372

Here is the skillet baked pancake topped with some powdered sugar.

IMG_6399

Here’s Khali’s approval.

IMG_6392

And since this is actually going into his mouth, he approved as well!!

Now I made the second baked one in a 9×3 baking dish.

IMG_6385

Those were pretty good.  I added some syrup and powdered sugar as well.  But they could have been eaten by themselves!  Either way, both the skillet and the pan were gone by the end of dinner!  To me that equals success.

IMG_6389

These were very light.  Next time I may add some fruit to it.  I didn’t this time because I wasn’t sure if it would still rise the way it should.  Good dinner.  Or brinner shall I say!!

Ingredients

2 cups pancake mix (I used blueberry)

1 1/2 cups of milk

1 egg

2 tbs cooking oil

Directions

  • Preheat oven to 425 degrees. In a medium mixing bowl stir together pancake mix, milk, egg, cooking oil & cinnamon. (batter will have small lumps)
  • Stir in the blueberries, chocolate chips or bacon if desired. Pour into a greased 9×13 inch baking dish.
  • Bake about 10 minutes or until done. Cut into squares and serve with butter & syrup/powder sugar.

Next recipe:
Ingredients:
2 eggs
½ cup milk (2% and whole both work well)
½ cup flour
¼ teaspoon kosher salt
3 tablespoons butter, cut into a few pieces

Directions

Heat the oven to 425, then put the pan in to heat while you prepare the batter. A 10- or 12-inch oven-proof skillet is ideal, but you could use a comparably-sized baking dish.

Beat the eggs in a mixing bowl.  Then add the milk, flour, and salt.

By now your pan should be very hot. Add the butter to it by tossing it into the cracked oven door and letting it sit in there a couple of seconds, then remove the pan from the oven and swirl it so that the butter is melted and sizzling wildly. You need to do all this quite quickly because you don’t want the oven to lose its heat, you don’t want the pan to cool off, and you don’t want the butter to burn. Now pour the batter into the buttery pan and return it the oven. Set your timer for 15 minutes and check to see if it’s puffed and brown.  Mine wasn’t quite so puffed but it was a golden brown.

IMG_6400

Happy Brinner cooking!

Two Girls Cooking – Patricia 😉

Sources:

Family Go

Group Recipes