What's to Eat Wednesday Posts

Peppermint Chocolate Fudge Cookies

1 box of Chocolate Fudge cake mix

½ C. Vegetable oil

2 eggs

3 large candy canes crushed

¼-1/3 Cup chocolate chips

Mix. Drop by teaspoon on cookie sheet. Bake the cookies at 350 for 8-10 minutes or until done.

1 cup chopped cooked chicken

½ cup diced red bell pepper

¼ cup snipped fresh basil leaves

¼ cup plus 2 tablespoons grated fresh Parmesan cheese, divided

½ cup (2 ounces) shredded mozzarella cheese

¼ cup mayonnaise

1 garlic clove, pressed

1 egg white, lightly beaten

1 teaspoon Italian seasoning

 

 

 This is a finished Bistro Twist

If you are having a party this holiday season a crescent wreath is a popular dish to serve to guests either as a main dish or an appetizer.

1. Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on a round pan (I use a stone) with wide ends 3 inches from edge of pan and points towards the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.)
2. Using a roller, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
3. Using a large scoop or spoon, scoop filling evenly over dough in a continuous circle.
4. Beginning with last triangle placed in center of pan; bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to from a wreath. Tuck last end under first. Continue as your filling recipe directs.

  I'm not a garnish type person so this is what it looks like with out extra stuff to make it look all pretty.

Tortellini with Fresh Tomato Basil Sauce

1 pkg. (20 oz) uncooked refrigerated cheese-filled tortellini

6-8 medium tomatoes, seeded and coarsely chopped (3 cups)

3 Tbsp. snipped fresh basil leaves

1 tsp. balsamic vinegar

½ tsp. salt

¼ tsp. ground black pepper

2 Tbsp. olive oil

2 large garlic cloves, pressed

¼ C. (1 oz) grated fresh Parmesan cheese.

Cook tortellini according to pkg. directions and drain.  Meanwhile, core tomatoes; cut tomatoes crosswise in half and remove seeds. Coarsely chop tomatoes, place in small mixing bowl.  Snip basil. Add basil, vinegar, salt and pepper to tomatoes and mix gently. Heat oil over med. Add pressed garlic; stir 1 min. or until garlic is lightly browned. Remove from heat. Add tortellini and tomato mixture; toss gently. Spoon the pasta into a serving bowl. Grate Parmesan and sprinkle over pasta.

4 large cans fruit cocktail

2 Large cans pineapple chunks

4 small cans mandarin oranges

½ bag miniature marshmallows

5 bananas

16 oz of whipping cream

2-3 Tbsp. Corn starch

Sugar

Vanilla

Drain all of the can fruit and reserve 2 1/2 cups of juice. Add about 2-3 Tbsp cornstarch to 1/3 cup cold water stir until lumps are gone. Heat the reserved juice to simmering. Once it is simmering, add the cornstarch mixture.  As it comes to a boil stir until it is a thick consistency. If it doesn’t thicken add more corn starch mixture. Allow to cool completely. Whip the cream to a whipped cream consistency; add sugar and vanilla to taste. Mix it into the cooled fruit juice mixture. Place the drained fruit in a large bowl, add marshmallows and sliced bananas. Fold in the whipped cream dressing and serve immediately.

4 C. sweet potatoes cooked and mashed (2- 2 1/2lbs.)        

1 egg beaten

6 T. firmly packed brown sugar, divided

6 T. melted butter or margarine, divided

2 T. orange juice

1/2 t. salt

2/3 C. chopped pecans (opt)

 Miniature marshmallows

Combine potatoes, egg, 3 T. sugar and 3 T. butter, orange juice, and salt; beat until fluffy and light. Fold in 1/3 C. pecans. Turn into buttered shallow oven-proof casserole pan. Sprinkle remaining nuts, butter and sugar over top. Bake at 350 for 30 minutes. Add marshmallows for topping last 15 min.

Chicken Pot Pie

1/3 C. butter or margarine

1 tsp. salt

¼ tsp pepper

1/3 C. Flour

1 Can Chicken Broth

2/3 C. milk

16 oz bag of frozen mixed veggies

2 C. shredded cooked chicken 

2 refrigerated pie crust rolls

Preheat oven to pie crust directions.  Melt butter in large skillet over medium heat and sauté onion until tender. Add flour, salt, pepper and stir until bubbly.  Add one can chicken broth whisk together well then add milk.  Bring to a rolling boil stirring constantly until thickened. Remove from heat and add chicken and vegetables.

Place one pie crust in bottom of pie pan then fill with pie filling. 

 

 

 

Place other crust on top and seal the edges.  Cut 3 slits in the top and bake until crust is golden brown.

Tortilla Soup

1 garlic clove pressed or

1/2 tsp chili powder

Combine all ingredients and heat until warm. Serve with tortilla chips, grated cheese and sour cream.

Hints: Place raw chicken breasts in crock pot and mix with the rest of ingredients and cook on low until chicken shreds.

2 lb. lean hamburger                          1 (4 oz) can tomato sauce

1 lb. pork sausage                               1 green pepper, chopped

4 eggs                                                  2 small cans mushrooms

1 onion chopped                                 1 C. Italian bread Crumbs

Blend ingredients together with your hands; form into loaf shape on wax paper. Move to a cooking rack and bake open at 350 for 1 1/2 hours or until done. 

Or, take half of mixture and freeze it.  Place the other half in the shape of a ring in a 9x13 inch pan and bake 45-60 minutes until done.

I sometimes chop up whatever veggies I have and add them too.

2 1/2 lbs frying chicken, cut into pieces  (4 chicken breasts)