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.

  • 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



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!


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


Our Best Bites

Chicken Roll Ups

I made these chicken roll ups for dinner last night and they were pretty good.  Of course cheese mixed with just about anything is good in my book.

The site that I found this on boiled the chicken, but I baked mine instead.  I thought about grilling them but I was in a bit of a rush yesterday and just decided to use the oven (sure the grill would have been faster).

The kids seemed to like it.  That is until I saw Brooklyn’s plate and she had all the insides pulled out and just ate the breading.  Ok, fine.  But all in all they good and I’d make these again.  I didn’t have any side dish with these and they could probably do as an appetizer too, but either way, you’re sure to enjoy.

       Here’s what you need:

  • 1 pkg cream cheese (8oz) – I used fat free
  • 1 pkg crescent rolls (6 ct) – I doubled my recipe and used fat free
  • 2 shredded cooked chicken breasts
  • 1.5 C grated cheddar cheese (I used  fat free mozzarella cheese)
  • 1 C grated Monterey Jack
  • 1/4 t salt
  • 1/4 t pepper
  • bread crumbs – I used Italian flavor
  • 1/4 stick melted butter
  • Here’s what you do:

Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.

I am having fun finding and trying new things.

However, I am now on a journey to find recipes with no sugar or low sugar.  Thanks to my mom who had me watch 60 Minutes last week to see what sugar does to the body.  While watching I’m trying to avoid eye contact with the bag of Nerds Jelly Beans!

Anyone have any good ideas for that, please let me know.

So far I have a couple in mind for next week.

Patricia – Two Girls Cooking


Jenna’s Journey Blog

Avocado, Cream Cheese, and Salsa Puff Pastries

Puff Pastries

I believe I found this recipe on Pinterest as well.  And I have one word for them….  AMAZING!!

These were so fun to make and even better to eat.  It gave the kids and I some good quality time together in the kitchen.

Brooklyn helping with the pastry

Caleb helping with the pastry

I wish I would have found this recipe while I still had some of the avocados left from SoCalAvocodos, but I  ran out too soon!


Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option)

Makes approximately 9 puffs, depending on size of squares and how thin dough is rolled

1 large sheet puffed pastry, thawed.

1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)

1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square) – I used fat free

1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Sala Verde and Tostito Restaurant Style salsa

salt and pepper, sprinkled to taste

1 egg, beaten

Salsa Verde


How to:

Preheat oven to 400F and prepare two baking sheets with either parchment paper.

Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

On half the squares, place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

Pastry Filling

In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

Remove from the oven and serve.  Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving.  Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

Just out of the oven

To keep this vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home.  Omit the eggwash and if desired, lightly wash with almond milk or soy milk.

As I said, these were amazing.  We happen to have some left over of avocado, cream cheese and salsa left over, so I made a bit of chip dip to have along with these!  Again…. AMAZING.  So glad I found these!

Add a Little Bit of Salsa

Great Chip Dip

Happy Day for us in the kitchen.

Patricia – Two Girls Cooking


Chicken Empanandas

Chicken Empanadas

I did my grocery shopping today and decided that I was tired of the same old meals that we got stuck in the rut with so I came up with at three new meals that we haven’t tried.  Tonight I made Chicken Empanadas!  I’ve had them before but haven’t made them.  These are pretty good.  I ate them as a meal but could be a great appetizer for a party too!

YIELD Makes 10 appetizer servings


4 ounces cream cheese

2 tablespoons chopped fresh cilantro

2 tablespoons salsa

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup finely chopped cooked chicken – I used 4 boneless, skinless chicken breasts.  Cut into small chunks and cooked in olive oil in a frying pan until cooked through.

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

1 egg, beaten – I used Olive Oil Cooking Spray

Additional salsa (optional)


1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Cutting the Dough


3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.


Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

These are so good!

Happy Weekened!

Patricia – Two Girls Cooking