Baked Pepperoni Pizza Egg Rolls

IMG_7370Ok so last week I had posted that I was trying to eat less processed foods.  In my defense I did make these a bit ago!  AND I will say again, all in moderation.  I strongly believe that if you limit yourself completely, you’re only setting yourself up for failure.  I believe this to be in all things with life.

So enjoy the good things.   And enjoy good food, even if it means that you stray from what you shouldn’t eat for a day!

Besides that, these are too good to pass up.  The kids loved helping make these.  And they loved eating them just as much!!!

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Just a few things were needed for these awesome appetizers.

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Just take an egg roll wrapper and put some pepperoni in the middle, place your cheese stick in the middle and roll this like you would a burrito!!!

Place some parchment paper on a baking sheet and get them ready for the oven!!

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How good do they look!!!!!  And you don’t fry them either.  They go right in the oven.  So this isn’t quite so bad right!!

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Ah-mazing!!!  Must try.  If you’re looking for a fun thing to have for Super Bowl Sunday, this would be a great idea.  Or if you’re looking for something to do on Super Bowl Sunday and aren’t watching the game (kidding – kidding), then you can try these!!  If you have kids, this is a great way to get them involved with helping out.  They love to help and see the final product just as much, if not more than we do!!!

Baked Pepperoni Pizza Egg Roles
Recipe Type: Pizza Roll Ups
Author: Patricia
Ingredients
  • low fat mozzarella string cheeses, cut in half, width-wise
  • slices of sandwich pepperoni
  • pizza sauce
  • Egg roll wrappers
  • Cooking Spray
  • Additional pizza sauce for dipping
  • You can make as many as you need for your family/friends. That’s why I didn’t put a quantity next to each item.
Instructions
  1. Preheat oven to 375F.
  2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  4. Lay down 3 slices of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
  5. Next top with a slice of cheese.
  6. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  7. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  8. Set aside and repeat for the remaining wrappers.
  9. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  10. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
  11. Transfer to a plate and serve with warmed pizza sauce.

Enjoy your week!!!!!  Remember to always have fun when you’re in the kitchen.

Patricia – Two Girls Cooking 😉

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The Kitchen Whisperer

Apple Cream Cheese Bread

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Apple.  Cream Cheese  Bread.  Fall has hit here in MN.  We went from being in the high 70s a week ago and now we’re in the 50s.  And we know what’s coming next.  I won’t say it but we know!!!

This is my favorite time of the year.  Not only do I love the colors you see when driving down the street, but cooking seems to be easier to do when you can turn on the oven.  I love grilling.  I love the hot and sun, but I also love what this season brings.

This past weekend was little Miss Khali’s 2nd birthday.   We traveled to WI and got a huge bucket of apples that came from her grandparent’s backyard!!

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Can’t get any better than home made bread with some fresh home grown apples!!!

I made this on my lunch break and had it baking in the oven when the kiddo’s got home from school today.  I was so hoping this would put them in a good mood.  Yay, it worked.

We were supposed to have our football dinner tonight but it was changed to next week.  So back to Taco Tuesday it was.  Now Tacos and Apple bread may not sound like it goes well together, but it does.  And it really didn’t matter.  We ate half the loaf!

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Getting the cream cheese portion ready.

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This bread batter was pretty thick.  But the cream cheese made it just right.  I was a bit worried on how the bread would turn out.  I’ve learned not to shy away from these types of recipes but I do still sit and worry if it’s going to turn out okay.  When the kids like it, usually I can assume it a success.

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Apples in bread!!!!

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After pouring the cream cheese batter on the bread batter, you mix it all in with a knife to make a pretty cool design.

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I added a bit more sugar and cinnamon to the top!!  I do this when making banana bread and it always adds a sweet taste to the crust!

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Fresh out of the oven!!  I love fresh, warm bread right out of the oven.  We all did (except Khali – she didn’t want to eat it!!).

If you’re looking for a great bread to try, this is an easy go to one.

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How pretty is this!!!

Apple Cream Cheese Bread
Recipe Type: Bread
Author: Patricia
Ingredients
  • 2 apples (cut in small pieces or grate)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cup flour (Kim used whole Wheat Flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg
  • Cream Cheese:
  • 6 ounce of cream cheese (room temp)
  • 1/4 cup sugar
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees. Spray your loaf pan with “Pam” spray and line with parchment paper and spray that also. I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.
  2. Using a mixing bowl add the oil and the sugar and mix. Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice. Whisk these all together then add to the egg mixture and mix. Add the grated apples and mix.
  3. In the smaller bowl combing the ingredients for the cream cheese mixture and blend.
  4. Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.
  5. Bake at 350 degrees for about 55 minutes. Watch so that you don’t over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil. Bake until a toothpick inserted into the bread comes clean. Cool then slice and enjoy

Enjoy!

Patricia – Two Girls Cooking

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The Wednesday Baker

My Sister’s Bean Salsa

This past weekend I went to my brother’s house to watch the Superbowl, but more importantly to celebrate my 22.5 birthday for the 2nd time with him!!

My sister brought this salsa and I HAD to have the recipe for this.  It was so good.  I mean really good!

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I made this and ate it along side of the Creamy Chicken Cups that we had for dinner.  Oh my goodness.  I can’t get over the flavor of this.  I took out a couple of ingredients that I didn’t care for, but it was still pretty good.  This will be made over and over.  And I’m so glad that I have a huge bowl left to have some during the day for a light snack!  Or lunch..

Ingredients

Drain:
One can white corn
One can black beans
One can pinto beans
Chop:
One small onion
One small green pepper
Two jalapeño
I left out the red peppers and tomatoes – it’s well known I’m not a tomato fan!
2tbs of cilantro
It also calls for pimentos which I did not use.

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Boil:
1 cup sugar,

3/4 cup apple cider vinegar

1 tsp pepper

1 tsp salt

Then pour over top ingredients and cool.

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There isn’t one thing in this salsa that is bad for you.  I love the Organic White Tortilla chips that I buy from Target.  I have actually been to Target almost every single day this week so far.  And since I don’t have any of those chips left to dip into the large bowl of salsa, I’ll be going again!

This will be my lunch for the rest of the week!  Words can’t even describe how good this is.  If you’re a salsa fan and want to try out something new, then this is for you!!!

Happy Birthday to my brother last weekend.  Glad we got together to celebrate another year!  AND that I got to taste this stuff my sister made!  Yay!

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Every time I want to take a picture with my brother, he always, says:  “What are you doing?  NO pictures.”  But you always see the smile in the picture!!  He tells me not to post it on Facebook.  I did.  But now he’ll be on my blog too!!!!  Love ya bro!

Enjoy this.   You’re gonna love it.  Trust me.

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Have a great weekend.

Two Girls Cooking – Patricia 😉

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My sister, Kari

Deep Fried Strawberries

Oh my word.  That is what I have to say about these pretty little deep fried wonders of joy!  They were fabulous.  I had my little side kick helper on the side to giving me a hand with these and we were both very eager to try these.

Just about anything deep fried has to be good.  Not good for you, but good none the less!  I saw these and knew, just knew that with a bit of melted white chocolate, they would be a hit.  And a hit they were.  The tender strawberry dipped in the warm chocolate..words can’t describe.  You’re going to have to just go make these to get the full effect!!!

There was some stove work that had to be done with hot oil, so my handy helper couldn’t get too close to that part, but she had a ton of fun dipping the strawberries in the mixture for me and then passing them off so they could do their thing in the pot.

The fair is coming to our state soon.  Why not be ready for a little fried food early!!!

Deep Fried Strawberries 
What you’ll need:
batter:
1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal

(I used white chocolate candy coating for the dipping sauce – melted 4 squares in the microwave).

large strawberries
1/2 cup – 1 cup all purpose flour – enough  to dredge strawberries
vegetable oil – enough to fry
powdered sugar – to dust
dipping sauces:

What to do:
1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature.

2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.

3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture.

5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil.

6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.

These disappeared so fast it was funny.  The plate was full and the next thing you know, they are gone.  A must try for sure.

Patricia – Two Girls Cooking

Source

Babble

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 🙂

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Our Best Bites

Blueberry-Banana Stacks

So today I was supposed to have a little guest blogger.  However, she decided it was best to go outside and play.  I found this snack that I wanted Brooklyn to try and make since there was no stove or hot things involved.  And I wanted her to type in how she made it while I took the pictures.  But again, play time was more important!  So Nana made them!!

Nothing too hard about making these at all.  They were pretty good if I do say so myself.  And the kids sure didn’t have a problem coming in and making the ones I made either!!

I used fat free cream cheese, the rice chips are full of fiber, the fruit…..A great snack for the kids (and the big kids as well.

Ingredients
  • mini chocolate, caramel, or berry-flavored popcorn cakes (use as many as you want)
  • 1 – 2 tablespoons strawberry-flavored cream cheese
  • banana slices
  • fresh blueberries
Make ItSpread cakes with cream cheese and top with banana slices. If desired, dollop with additional cream cheese and top with a blueberry. Serves 2.I made about 12 of the stacks so that there was enough to pass around for all of us.  They are all gone!!!!  I’m not sure if you can call these healthy or not but it’s better than snacking on candy!!Have a great weekend.

Patricia – Two Girls Cooking

Source:

Parents.com

 

Chicken-Bacon Stuffed Pizza Rolls

When I saw these I wasn’t sure how Brooklyn would like them.  She is not a fan of the frozen pizza rolls.  She doesn’t like the sauce that’s inside.  These rolls, don’t have any pizza sauce inside so I thought I’d give it a try.  And when I can get them to cook with me, I occupy their time and as I’ve said before, the kids seem to enjoy the food more when they’ve had a hand in making it!

Ingredients

1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled (I used the crumbled bag of bacon bits in the dressing isle)
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk (I used skim milk)

How to:

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it’s 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

Grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Place them in the oven.  Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they’re lightly golden on top.

I made a batch with a muffin pan as well.

Serve them warm with a side of freshly made ranch dressing for dipping.

I was concerned at first that one pan wasn’t going to feed the entire family, but it did.  These were pretty good.  I’d sure give these a try again!

Have a great day.  Stop by often and feel free to leave comments.  We love hearing from you.

Patricia – Two Girls Cooking

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