Baked Chicken Empanadas

I was looking on the Rhodes Rolls website because I wanted to use up the rest of the rolls I had left over from making this, when I saw the recipe for these chicken empanadas and was intrigued.  It sounded good, and easy, two priorities for me for a week night meal.  I had all the ingredients already, even, it was like it was meant to be!!!  Well, even my pickiest eaters loved it!  I made some quick Queso Dip to put on top of it, like the recipe suggested, but I wish I would have just left it alone.  That's just me though.


Baked Chicken Empanadas
Recipe from Rhodes Rolls

Ingredients:

12 Rhodes™ Dinner Rolls, thawed to room temperature
2 cups cooked diced chicken
1 1/2 cups grated pepper jack cheese
3 ounces cream cheese
1/2 red bell pepper, chopped (I left this out so my children wouldn't have fits)
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Queso Dip:
1 pound Mexican Velveeta
10 ounce can diced tomatoes with green chiles
4 ounce can diced green chiles

Instructions:

Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned.

Queso Dip:

Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.

Sour Cream Noodle Bake

I saw this recipe on Pioneer Woman's blog a while back and put it on my 'To Try' list.  I am SO glad I did, I loved this.  I made one little change, because of my issues with cottage cheese, and I've also seen modifications where people have added corn and other things.  This is a keeper.


Sour Cream Noodle Bake
Recipe from The Pioneer Woman Cooks

Ingredients:

1 ¼ pound ground beef
1 can 15 oz. tomato sauce
½ teaspoon salt
Freshly ground black pepper
8 oz., weight egg noodles
½ cup sour cream
1 ¼ cup small curd cottage cheese (I used a 15 oz. container of ricotta cheese)
½ cups sliced green onions (less To Taste)(I didn't add these because I forgot to buy them)
1 cup grated sharp cheddar cheese

Instructions:

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese (ricotta cheese for me). Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Cheeseburger Rolls

I am all about making easy, fast meals - as if you couldn't tell.  If I wasn't in a hurry, there is a really good chance I would have made homemade dough for this recipe (really!), but I was having a busy day, so I left out some Rhodes rolls to thaw and they worked out perfectly.  These were great, I will definitely make them again.

Cheeseburger Rolls
Recipe made up by me after seeing similar things here and there

Ingredients:

1 lb. ground beef
Salt, pepper, and garlic to taste
2 tsp. Worcester sauce
12 Rhodes rolls, thawed out
1/2 cup shredded sharp cheddar cheese

Directions:

(I'm sorry about these directions, for some reason I had a hard time putting in writing what I did!!)
Preheat oven to 350 degrees.
Brown ground beef in a pan.  Add salt, pepper and minced garlic to your taste.  Add 2 tsp. Worcester sauce.  Stir everything together and set aside.
Take a roll and press it out.  Put a few tablespoons of the ground beef mixture onto the roll, then put a little bit of cheddar cheese on top.  Close the roll by bringing the sides up and pressing them tightly together.  Repeat with all the rolls.
Bake in preheated oven for 20 minutes.

Caramel Cake

I'm kind of on a caramel kick right now so when I saw this recipe I knew I had to make it.  It is really good, but super sweet.  You can't eat a lot of it at a time, which is a good thing I suppose.


Caramel Cake
Recipe from Allrecipes

Ingredients:

1 3/4 cups all-purpose flour

1 cup packed brown sugar

1/2 cup butter, softened

2 eggs

1/2 cup milk

1/2 teaspoon salt

1 3/4 teaspoons baking powder

1 teaspoon vanilla extract

2 cups packed brown sugar

1 cup heavy whipping cream

3 tablespoons butter

1 teaspoon vanilla extract

1/4 cup chopped pecans (I didn't add these, I didn't want my kids heads to explode)

Directions:

Preheat oven to 350 degrees. Grease one 9x13 inch baking pan.

Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.

Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.

Bake at 350 degrees for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees. Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees. Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.

Chocolate Coconut Milk Ice Cream

I got an ice cream maker for Mother's Day, I am so excited about it.  I have already used the basic recipes in the manual that came with it to make several batches of vanilla and mint chocolate chip but I wanted to try something different.  I've been seeing coconut milk ice cream in the store and have been intrigued.  I love coconut and I would love to have the occasional ice cream treat with little or no dairy.  I searched the internet and found several recipes.  I decided I would try the coconut milk in baby steps, so instead of making the ice cream with only the coconut milk, for my first try I would incorporate some dairy.  I am in LOVE with the result!  I had to make this recipe up, because there wasn't anything out there exactly like I wanted and I am SO GLAD that I did.  This is so, so good!

Chocolate Coconut Milk Ice Cream
Recipe by Kathee

Ingredients:

14 oz. can of full fat coconut milk (do not use light)
1 cup half and half
14 oz. can of sweetened condensed milk
2/3 cup cocoa powder
1 tsp. vanilla
Pinch salt
1/4 tsp. nutmeg
Optional: semisweet chocolate pieces

Pour a small amount of milk into a bowl.  Add the cocoa powder and mix well, removing any lumps.  Gradually add the rest of the coconut milk.  Add the rest of the ingredients.  Make ice cream according to your ice cream maker's instructions.  In the last 5 minutes you can add any additions you would like.  I chopped up a bunch of tiny pieces of some semisweet chocolate to add, so this is absolutely a decadent chocolate treat!!   Serve immediately if you prefer a 'soft serve' type of ice cream, or chill for 1 to 2 hours in freezer if you like your ice cream harder.

Creme Brulee

My very favorite dessert is Creme Brulee and since it was my birthday last week (yay) I made myself a batch.  Well, I should clarify, I THOUGHT I was making myself a batch, since usually no one eats it but me, for which I have always been secretly thrilled.  Really, who wants to share Creme Brulee?!  Sadly, my daughter tried some and realized she has been missing out so I had to share with her.  Good thing I tripled the recipe!  (oh, yes I did!!)


Creme Brulee
Recipe from Allrecipes


Ingredients:

2 cups heavy cream

1/4 cup white sugar

1 pinch salt

1 teaspoon vanilla extract

3 egg yolks

4 tablespoons white sugar

Directions:

Preheat oven to 300 degrees and line the bottom of a large baking pan with a damp kitchen cloth.

Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.

Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.

Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Bolognese Sauce

I know Carrie already has a Bolognese Sauce posted on here, but this is a slightly different take.  I found it on a site where there are a lot of healthy recipes because I'm making those baby steps towards eating better.  This is so good it's hard for me to believe that is good for you, but there you go. 

Mental note:  things that are good for you can also be tasty Kathee!!! 

Good to know!


Bolognese Sauce
Recipe from Skinny Taste


Ingredients:

4 oz pancetta, chopped
1 tbsp butter
1 small onion, chopped
1/2 cup celery, minced
1/2 cup carrots, minced
1 lb 95% lean ground beef
1/4 cup white wine (I didn't add this)
2 - 28 oz cans crushed tomatoes
1 bay leaf
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half

Directions:

In a deep heavy saute pan, saute pancetta until fat melts.  Add butter, onions, celery and carrots and cook until soft.  Add meat, season with salt and pepper and saute until browned.  Add wine, cook until it reduces down, about 3-4 minutes.  Add tomatoes and bay leaf.  Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally.  Add half & half and parsley, cook 2 minutes longer. Makes about 8 cups.

Spaghetti Carbonara and S'Mores Cookie Bars

I decided to try another recipe for Spaghetti Carbonara and I'm glad I did.  I like this one a lot better than the one I previously posted.  I forgot to buy pancetta, but you can substitute bacon and I luckily had some bacon I could use, because you KNOW I didn't want to make a last minute run up to the grocery store. 


Spaghetti Carbonara
Recipe from Mommy's Kitchen

Ingredients:

1  16 oz box spaghetti
2 tablespoon olive oil, separated
8 slices bacon or Italian bacon, diced
1/2 small onion, chopped (I omitted this of course)
1 clove garlic, minced
1/8 - 1/4 cup dry white wine (optional)(I didn't use this)
2 eggs, beaten
2 tbsp heavy cream or milk (I used half and half)
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
Extra grated Parmesan cheese for garnish
Directions:

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well and reserve a bit of the pasta water, about 1/2 cup. Toss with 1 tablespoon of olive oil, and set aside. While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is too thick add a bit of reserved pasta water. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Umm, I'm pretty sure I don't need to tell you how good these bars were.  Just look at it for crying out loud!!  I've already been asked to make this again, I was told it was the best thing ever created in the existence of Earth, I was offered a bribe to give someone an extra piece, I could go on and on.  This dessert was VERY well received!!!


S'Mores Cookie Bars
Recipe from Mommy's Kitchen

Ingredients:

1 stick of butter, room temperature (1/2 cup)
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 7 oz jar marshmallow creme/fluff
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cups graham cracker crumbs
(7 full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt
Directions:

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side.  Spread chocolate with marshmallow creme or fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff (I rolled the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together). Bake for 30 to 35 minutes (I did mine a little longer to get that nice brown color), until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.