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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Our Best Bites

Omelet in a Bag

Tonight I was planning on making tacos for dinner, but I had a ground turkey mishap and so we moved onto plan B.  Which just so happens to be Omelets in a Bag.  I do believe I found this on Pinterest or from another blog.  Either way, this one could not be passed upon simply because of the concept of the title!!!

I had actually planned on making this last week and something else came up so here we are…Omelets in a bag.

Does it sound strange to you to even think of making an Omelet this way?  Sure did to me.  But I can say that I have always had trouble with making omelets in a pan.  Not making them, but folding them to come out the way they are supposed to!  But when you look at how this one slides on out of the bag!!  Wow, totally impressed with cooking in a bag.  Wonderful idea for sure.  Great tasting for sure. Kid friendly (minus the boiling water part).  They had a great time putting their ingredients in their own bag and smashing it.

What is the best about making this is you can pick and choose what you want in your own bag.  There’s no “set” recipe or ingredients.

Here’s what you need as far as the bag goes:  Ziplock Zip and Steam.  I found mine at Target and I’m sure they are sold in any grocery store as well.

For our omelets we used two eggs (I wanted to use egg whites but was in a rush to get them in the water with the kids by me so the entire egg went in).

I cut up some deli turkey meat, onion, I had a bag of real bacon bits, and some shredded cheddar cheese.  I added a bit of Franks Hot sauce to mine after it was baked.  It was a great addition.  Whatever you like in your omelet, go for it.  There are no additions that you can’t add.  From the original post it did say that  you may need to cook it longer than the 13 minutes.

Here are the “official” directions.

Bring a big pot to a boil.  In your own Zip Lock bag put your name or initial on it, add two eggs, the onion, the bacon, the cheese and the turkey meat.  I pushed the air out of the bag and just smashed it all together.

Once we were all ready I carefully put them in our boiling pot.  I set the timer for 13 minutes and checked to make sure it was coming along half way through.

When the timer went off I grabbed the first bag, cut it open and slid it onto Brooklyn’s plate.  I cannot say enough how impressed I was with how perfectly shaped this omelet came out.  On to the next  for Caleb.  Same thing.  Perfection.  How the heck did this bag roll that egg stuff into the perfect omelet shape!!!!

I’ve been on the look out for so many different healthy meals that I haven’t gone through and made the ones that we’ve really liked again.  This would be good to go along with the egg rolls that was made last week.  Maybe leave out the egg and just do the hash browns with some low fat cheese and onions!  Good brunch meal or breakfast for dinner!

Have a great day.

Patricia – Two Girls Cooking

Source

Homemade Ginger

BL (Minus the T) Linguine

I’m a planner.  I can’t go to the grocery store and not have a list of exactly what I need for the week.  I have to have each meal planned and for what day we’re eating it on.  When I get what I need on my list, I cross it off.  When everything is crossed off, I go over the list again to make sure I don’t miss anything.

Jodi is the same way.  We are planners.  We took a trip to Chicago a few years back. We had almost every hour of every day planned as to what we were going to do and where we were going to eat!!

And yet….when I looked at today’s meal I did the unthinkable, I changed it.  I changed it from Friday’s meal to Monday’s meal.  Look out, here comes Miss Adventurous!  So not me at all.   I don’t like surprises. I dislike not knowing what I’m getting for Christmas.  And I really dislike not knowing what an outcome will be for something I’m going through.   So changing my dinner plans was a big thing for me!!

All kidding aside, the real reason why I changed it was because I was trying to find what the family would like more over the other.  And to be honest, not sure there is one that they will all like because it has green onions in it.  But I made sure to keep the scallions big enough for them to pick out if needed.

The funny thing is that I left some of them left over for the kids to eat.  They like to dip it in salt.  Caleb started to eat his pasta and picked the “green things” out.   He then grabbed one off of the table and dipped it in a bit of salt.   While he’s doing that I asked him why he was picking out the onion from his dinner.  He told me that he doesn’t like onions.  When I told he was eating onions, he told me I was joking.  Ok, buddy.  But I’m not joking.  I’m hoping that Craig will say the same thing (highly unlikely!).

Ok, enough about my impatience and lack of adventure, lets get back to dinner.

I found this on iVillage and it looked pretty good.  I love pasta, I love bacon and I love onions.  I left out the tomato because none of us are fans of those red things at all!

Here’s to a new meal in our house!

Ingredients:

The recipe called for 10 pieces of crumbled bacon (I used 1 1/2 bags of Hormel Real Bacon Crumbles) only because I had on hand and  thought it would be better than the actual bacon cooked in grease.

A bunch of scallions cut into bite size chunks (for the picky people)

4 oz Fat Free Cream Cheese

12 oz package of Linguine

1 pint of Cherry tomatoes, halved – if you must have!

salt and pepper to taste

How To:

1 Bring a large saucepan of salted water to a boil.

2 While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then sauté for 2 minutes. Use a slotted spoon to transfer the mixture to a bowl, draining any excess fat.

3 Cook the pasta according to package directions. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the saucepan.

4 Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.

5 Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper.

6 Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.

You can add, remove, take out what you want with this.  The combination of these ingredients added great flavor.  I should have put in some fresh garlic..Just thought of that.  Maybe next time!

Happy Monday.

Patricia – Two Girls Cooking

Source:

iVillage

Jodi’s Baby Shower

 

Jodi and baby

 

This Saturday (September 24th) will be the other part of “Two Girls Cooking” first baby shower.   Jodi will be celebrating her bundle of joy this coming November!  Not only am I excited for her shower because of this awesome recipe I found, but I’m just as excited to get to share in her special day and the new life that will begin for her in a short couple of months. For those of us that have had the pleasure of raising kids (and some of us already – grandkids) we know what it feels like to hold your baby in your arms for the first time.  The love that you feel before your child is even born is beyond words.  And that is the excitement I wait for Jodi to feel very soon.  Which I’m sure she already does.  She’s most likely at the point of waiting to meet her little guy by now! Her shower will be a group of friends that she’s known for a long time and some just a few short years.  Either way, we are all gathered to celebrate a special time in her life (and Scott’s too – he just won’t be at the shower!!). We decided on mid morning party so that we could have the best food….brunch!  I had made an egg bake some time back and decided that’s what I was going to make.  When I pulled up our website, there was a picture of another recipe of an egg bake (from Foodbuzz advertisement we have listed).  So I take a look at it and decide that I’m all for trying something new – so I travel back to the store for what I need and get this going the night before! I found this recipe at  a site call thatskinnygirlcanbake.  It was so easy to make and I can’t wait to taste it.  I’m hoping it’s as good as her photos showed it to be! Here’s what you need for this casserole: 4 cups seasoned croûtons 2 cups grated cheddar cheese 8 eggs, beaten 4 cups milk 1 teaspoon Dijon mustard 1/8 teaspoon pepper 2 cups crumbled cooked bacon (I used a pound) Diced red bell pepper – I left  this out and added mushrooms and onions.  I made two batches.  One with just the eggs and cheese and the other with the mushrooms and onions. Here’s what you do: Place croûtons and cheese in a well greased 9 x 13 pan.  Combine remaining ingredients except bacon.  Pour liquid over croûtons and cheese.  Top with bacon.   Bake at 325º for at least an hour or till egg is set.   To make the night before, complete all steps except for topping with bacon.  Cover and refrigerate overnight.  The next morning, remove from refrigerator and top with crumbled bacon.  Bake at 350º for 1 1/2 hours or till center is set.  Serve warm. We also had a French Toast Bake that Jodi made.  It was beyond delicious. Here’s what you need:

Ingredients

  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 3 apples – peeled, cored and sliced
  • 1/2 cup raisins
  • 1 (1 pound) loaf French baguette, cut into 1 inch slices
  • 6 eggs, lightly beaten
  • 1 1/2 cups milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions

  1. Grease a 9×13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
  2. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
If that weren’t enough, we also had some Tuxedo Brown Cups that Miss Jodi mommy made.  These too, we beyond words.

Tuxedo Brownie Cups

 Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced
 Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.
Yield: 4 dozen brownie cups
Here’s a picture of the great food we had yesterday.

I’m looking forward to tomorrow and sharing this recipe with Jodi’s friends (and her little guy yet to come).  Hoping to share, not just the picture of this dish but some fun shower photos as well. Here are some pictures that I have to share with you for Miss Jodi’s special day:

Playing Guess the Book gameGift timeA bottle of wine for after the little guy is born!

Peggy Coloring Onesies

Beth Coloring OnesiesFriends

 

We had a great time.  I want to say thank you, thank you to Sarah.  She opened up her home for us to have this awesome party to celebrate for Jodi.  We had a good time with not just the food but rubbing Jodi’s belly and feeling her little guy move around.  I’m so glad I got to be a part of this and can’t wait for more to come!

Have a great weekend.

Patricia – Two Girls Cooking

Baked Potato Soup

Last night we raked up all the leaves in the yard and we had pumpkins that needed carving so I needed a quick dinner. All the cold damp weather we’ve been having here in Minnesota has made me crave soup pretty much every day. I decided to make this recipe from the kraft foods website, I just changed out some of the ingredients for healthier versions.





1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth (I used fat-free reduced-sodium)
1 cup milk
3 slices bacon, cooked and crumbled
1 cup shredded Cheddar Cheese (I used reduced fat)
1 sliced green onion
1/4 cup sour cream (I used the fat free)




Microwave potatoes in large microwaveable bowl on high 5 min, stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min, stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.


This was a fast meal for a busy weeknight. Mine took a little longer because I didn’t cut up the potatoes small enough, so next time I’ll try 1 inch cubes. Even using the lower fat ingredients this soup was very creamy and hearty. Definitely one I will make again!
– Jodi