21 February 2012

Cake Batter Muddy Buddies

http://www.chef-in-training.com/2012/02/cake-batter-muddy-buddies.html

I used Rice Chex...and the original Muddy Buddy recipe is on the box, but as I love the taste and smell of cake batter, I had to try this. In about 15 minutes you have a sweet crunchy snack.

You could probably get away with slightly less cake mix or even leave out the powdered sugar (and maybe sift the cake mix so it has a finer texture than out-of-the-box-clumpy); there is some unattached mix floating around my batch, and I even used a little extra Chex.

Since I have loose cake mix, I've been eating it out of a bowl, just like cereal LOL. Just a smaller berry bowl, not a cereal bowl - although I could probably sit and eat a cereal bowl's worth! =)

However, on the whole, this will definitely be a repeat... I wonder how it might work with chocolate and chocolate cake mix.....

In the bag and in the bowl:
   

14 February 2012

Parmesan Ranch Chicken n Rice; No Bake Nutella redux

Last week I made a point to try and get back onto a normal dinner menu most of the week. I've been grazing more and more because I've just been too damn tired to do much else. I know that's not good for me in the long run, but when I'm so tired I'm fighting - and subsequently losing - to stay awake through the 8 o'clock hour, convenience wins out. The last thing I've been wanting to do is cook requiring me to stand at the stove for longer than it takes to scramble an egg. So it's been breakfasty dinners or freezer-to-the-oven or -microwave.

So, I pulled out some chicken from the freezer and a bag of Bird's Eye Steamfresh brown rice with *gasp* vegetables.

I saw their suggestion on the bag of adding some ranch dressing for some zestiness. I didn't have regular ranch, but I do have Parmesan Ranch....

So, I cooked up the chicken pieces in a wee bit of veg oil to keep them from sticking to the pan and some liberal dashes of garlic & onion seasoning. Cooked to get the pink off, then lowered heat and let them finish cooking while I went to change clothes and wash my face.



Next up, nuke the rice/veg bag.



Dumped rice and the chicken in a bowl and added about a tablespoon or so of Marzetti's Organic Parmesan Ranch dressing and mixed. I also added a dash or so of Pesto seasoning.

Voila! This is two good servings, so I had leftovers for another night.

   

I also gave the No Bake Nutella cookies another try, this time making extra sure I had the amount of milk it called for. And Yay! they turned out much better this time. =)

06 February 2012

Cheesecake Pillows

Yummy!

http://doubledippedlife.com/2010/08/cheesecake-pillows.html

I forgot to take pictures, but mine looked like sloppier versions of the ones on the recipe page. LOL

The recipe on that page is a little confusing as it's not broken out properly, so here's a better break-out:

Filling"
2 cans of Crescent Roll dough. *Pillsbury now has a seamless crescent dough that makes this really easy.
2 packages cream cheese, softened. *You want this at room temperature so the filling isn't lumpy.
2 cups sugar
2 tsp vanilla

"Topping":
1/4 cup (1/2 a stick) of melted butter
3/4 cup sugar
1 Tbsp cinnamon

And it just hit me just now as I'm typing that there must be larger sized crescent roll dough because there was no way the ones I had were going to hold a half-cup of the filling. So, get the large ones versus the smaller ones.

I had one can of 8-count small crescents and one can of the seamless.

I halved the filling recipe, and good thing too! By time I filled the 8 crescent triangles, and a few generous quality assurance tastes, I still had half the filling left.

I followed the recipe for the 8-count, using less than a half cup of filling, obviously, and closed them as best I could. I put them on a parchment-lined cooking sheet. This is a must, they DID leak. I did brush some melted butter on them, but forgot until they'd been baking 5 or so minutes that I forgot to sprinkle cinnamon sugar on them.

While those baked, I began to work out the seamless dough, which was smaller than I was expecting once rolled out. So, instead of cutting squares, I stretched it a little and spread the remaining filling evenly to about an inch from the edges and rolled it. Where you would normally cut them into cinnamon-roll type piece, I just left it, afraid the filling would just ooze too much during baking.

I pinched the edges down to keep down leakage. Brushed some melted butter and sprinkled some cinnamon sugar I already had mixed. Baked for 30 minutes. I think 3/4 cup sugar would be way too much.

With both versions, the cheese was still a touch gooey, but that's okay. =)

The rolled form is my preferred method. And if the dough is wide enough, adding some cherry pie filling would be Teh Nom, but these are great just on their own, warm or cold. Kind of Danish-esque. It's a great light snack, breakfast pastry, dessert...

I know I've seen a yeast-free cinnamon roll dough recipe out there, so when I do these again (and I do believe I will) I may give that a try since that would yield more dough to work with than the Pillsbury. Plus, none of that "Pillsbury Taste"...fine once in a while, but I don't want it all the time.

Another alternative is to get the seamless and form them to a muffin pan cup (or the muffin top pan like at doubledippedlife) and fill with cheese and top with cherry pie filling...hmmm....