Also in honor of Halloween week and making meals fun for the kids!
Mummy Dogs
Ingredients:
1 can (8oz) refrigerated cresent dinner rolls
2 1/2 slices American cheese
10 hot dogs
Directions:
1. Heat oven to 375 degrees.
2. Unroll cresent dough into 4 rectangles and cut each lengthwise into 10 pieces. Cut each slice of cheese into 4 pieces.
3. Wrap 4 pieces of dough and strip of cheese around each hot dog to llok like bandages, stretching the dough to cover the entire dog. Half an inch from one end of the dog, seperate "bandages" so the hotdog shows through to form a face.
4. Place mummy dogs on a baking sheet, facing forward. Mist lightly with cooking spray.
5. Bake until dough is light golden brown and hotdogs are heated through, 13 to 17 minutes. Draw on eyes with mustard.
Bloody Worms
Ingredients:
thinly sliced frozen fries
ketchup
Directions:
1. Bake french fries according to directions.
2. Cover with ketchup and mix
Sunday, February 6, 2011
Meatball Creepy Crawlers- Week 12
So, I realize I have been TERRIBLE at posting a weekly recipe, however, I have been consistant in trying a new one each week. This will hit you all at once, but I have some catching up to do. Let the posting begin!
Made this the week of Halloween for the kiddos as a fun dinner. We used it as an accessory to spaghelli ala philly!
Ingredients:
1 (12 oz) can of Pillsbury Golden Layers refrigerated flaky original biscuits
20 frozen meatballs, thawed
1/4 cup shoestring potatoes or chow mein noodles
sloced olives, pickles and carrots, as desired
Dips, if desired:
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip
Direstions:
1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray, OR cover with cooking parchment paper.
2. Seperate dough into 10 biscuits. Seperate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to to make a curved line. Poke shoestring potatoes in both side4s of each ball for legs, at head for antennae and tongue, and end for tail. Repeat with remaining 10 wrapped meatballs to make second crawler.
3. Bake 13 to 16 minutes or until golden brown. Garnish with ollives for eyes and mouth. Top every other section with layer of sliced pickle, carrot and olive. In small bowl, mix ketchup and mustard. Serve crawlers with dips, if desired.
Made this the week of Halloween for the kiddos as a fun dinner. We used it as an accessory to spaghelli ala philly!
Ingredients:
1 (12 oz) can of Pillsbury Golden Layers refrigerated flaky original biscuits
20 frozen meatballs, thawed
1/4 cup shoestring potatoes or chow mein noodles
sloced olives, pickles and carrots, as desired
Dips, if desired:
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip
Direstions:
1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray, OR cover with cooking parchment paper.
2. Seperate dough into 10 biscuits. Seperate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to to make a curved line. Poke shoestring potatoes in both side4s of each ball for legs, at head for antennae and tongue, and end for tail. Repeat with remaining 10 wrapped meatballs to make second crawler.
3. Bake 13 to 16 minutes or until golden brown. Garnish with ollives for eyes and mouth. Top every other section with layer of sliced pickle, carrot and olive. In small bowl, mix ketchup and mustard. Serve crawlers with dips, if desired.
Saturday, October 23, 2010
Cake Balls - Week 11
Ingredients:
1 cake mix
1 can frosting
1 package of meltable candy coating disc
Direction:
1. Prepare cake as directed on box. Allow to cool completely; crumble cooled cake into a large bowl.
2. Add 2/3 can of your choice flavored icing and mix into cake crumbs.
3. Roll cake and icing mixture into balls roughly the size of golf balls. Freeze for 10 minutes.
4. While cake balls are freezing, begin melting candy coating as directed on package.
5. Remove balls from freezer and begin dipping in coating until covered. Allow coating to set up and enjoy!
6. If you are fortunate enough to have left overs, store these in the refigerator.
1 cake mix
1 can frosting
1 package of meltable candy coating disc
Direction:
1. Prepare cake as directed on box. Allow to cool completely; crumble cooled cake into a large bowl.
2. Add 2/3 can of your choice flavored icing and mix into cake crumbs.
3. Roll cake and icing mixture into balls roughly the size of golf balls. Freeze for 10 minutes.
4. While cake balls are freezing, begin melting candy coating as directed on package.
5. Remove balls from freezer and begin dipping in coating until covered. Allow coating to set up and enjoy!
6. If you are fortunate enough to have left overs, store these in the refigerator.
Friday, October 22, 2010
Cream Cheese Potato Soup - Week 10
Ingredients:
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
In a dutch oven, combine water and bouillion. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
In a dutch oven, combine water and bouillion. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.
Sunday, October 10, 2010
Spaghetti a la Philly - Week 9
Ingredients:
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese
Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet: drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with parmesan.
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese
Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet: drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with parmesan.
Squash Casserole - Week 8
Ingredients:
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese
Directions:
Cook, drain and mash squash. Add remaining ingredients, except the last cup of cheese. Mix well. Pour into a greased baking dish. Bake at 375 for 30 minutes. Top with remaining cheese and continue baking for about 15 minutes more. Enjoy!
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese
Directions:
Cook, drain and mash squash. Add remaining ingredients, except the last cup of cheese. Mix well. Pour into a greased baking dish. Bake at 375 for 30 minutes. Top with remaining cheese and continue baking for about 15 minutes more. Enjoy!
Wednesday, October 6, 2010
Wild Oatmeal Cookies - Week 7
Sorry for the delay in posting! I've been diligent in trying a new recipe every week, just not so quick at posting.
Ingredients:
3 sticks softened butter or margerine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose-flour
4 1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups semisweet chocolate chips (I used peanut butter/white chocolate chips)
1/2 tsp nutmeg
Directions:
1. Place the butter or margerine in a large mixing bowl. It's a good idea to do this ahead of time so the butter softens. When you're ready to start baking, preheat oven to 375.
2. Beat the butter with an electric mixer util fluffy (about 1 minute). Then add the sugars and beat for another minute. Add the eggs and beat for 2 more minutes.
3. Add the vanilla and stir with a spoon. Mix in flour, baking soda and salt until you can no longer see white.
4. Stir in rolled oats until well combined.
5. Add in cinnamon, nutmeg, and chocolate chips. Stir as well as possible.
6.Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are browned on the bottom.
7. Cool cookies on a wire rack or on a plate for at least 10 minutes before eating.
(Note: If desired, add the following during step 5: up to 1/2 cup raisins, up to 1/3 cup finely chopped walnuts, up to 1/3 cup dried cranberries, or up tp 1/3 cup dried apricots)
Ingredients:
3 sticks softened butter or margerine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose-flour
4 1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups semisweet chocolate chips (I used peanut butter/white chocolate chips)
1/2 tsp nutmeg
Directions:
1. Place the butter or margerine in a large mixing bowl. It's a good idea to do this ahead of time so the butter softens. When you're ready to start baking, preheat oven to 375.
2. Beat the butter with an electric mixer util fluffy (about 1 minute). Then add the sugars and beat for another minute. Add the eggs and beat for 2 more minutes.
3. Add the vanilla and stir with a spoon. Mix in flour, baking soda and salt until you can no longer see white.
4. Stir in rolled oats until well combined.
5. Add in cinnamon, nutmeg, and chocolate chips. Stir as well as possible.
6.Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are browned on the bottom.
7. Cool cookies on a wire rack or on a plate for at least 10 minutes before eating.
(Note: If desired, add the following during step 5: up to 1/2 cup raisins, up to 1/3 cup finely chopped walnuts, up to 1/3 cup dried cranberries, or up tp 1/3 cup dried apricots)
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