recipes

Mini Stromboli

February 5, 2012

Post image for Mini Stromboli
I was on a mission to find the best recipe that incorporates Pillsbury Crescent dough and after tapping into Facebook for some inspiration I found a few mouth watering recipes and narrowed it down to Stromboli.

Why Stromboli? Because it contains my favorite Italian ingredients (cheese and sauce) wrapped in dough. What more could I ask for?

Also…it was easy. Win win. I collected my Italian ingredients and arranged my mini Stromboli on the triangular shaped crescent strips.
Then I sandwiched a second crescent triangle on top of each bite of yum.
And pinched all the sides closed, baked and DEVOURED.
These were so good.

Ingredients

  • 1/4 c. sun-dried tomato spread
  • 1/4 c. basil spread
  • 1 clove garlic
  • 1 tsp olive oil
  • 1/2 c. – 1 c. of fresh spinach chopped
  • Tomato Slices
  • Sliced Provolone cheese
  • Shredded mozzarella cheese
  • 1 14 oz. can Pillsbury crescent dough
  • 1 egg (beaten)

Directions

Step 1 – Combine sun dried tomato spread with basil spread, olive oil, salt, and garlic.

Step 2 – Spread tomato sauce over dough (leaving an inch on outsides)

Step 3 – Top sauce with sliced provolone cheese.

Step 4 – Add Sliced tomatoes, chopped spinach and mozzarella.

Step 5 – Fold in sides, roll up tightly and brush the entire crust with beaten egg.

Bake in oven @ 400 degrees for 20 minutes or until golden brown and enjoy!

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Find more quick and easy Pillsbury recipes at www.CreativeCrescents.com.

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. Official Contest Rules.

International Delight Snowball Cake

November 14, 2011

Post image for International Delight Snowball Cake

You know on Iron Chef, how the chefs are given one ingredient and then challenged to incorporate that ingredient into something awesome? Well that’s like me, only I’m not on Iron Chef. The challenge I accepted was to share a recipe that incorporates one of International Delights creamers.

I’m not one to turn down a challenge…and it IS about time I showed you what kind of magic I’m capable of in the kitchen. So here’s my masterpiece…I promise you will be entertained:

(Click here for video).

Delicious International Delight SnowBall Cake:

  • 1 Pack Devil’s Food Cake Mix
  • 1 Pack cream cheese
  • 1 Egg
  • 1 Pack Vanilla Flavor Instant Pudding
  • 1/4 Cup Powdered Sugar
  • 1 Cup International Delight French Vanilla Creamer
  • 1 Tub of Cool Whip
  • 1 Cup of Shredded Coconut

PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

MEANWHILE, beat dry pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

(Recipe incorporated from here).

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Capture the flavors of the holiday’s in every cup of coffee with International Delight creamers. Available in a variety of flavors, such as Cinnabon, Almond Joy and Pumpkin Spice, International Delight can make everyday feel like a holiday.

This is a sponsored conversation written by me on behalf of International Delight. The opinions expressed by me do not necessarily reflect the view of the International Delight Brand.

It’s What’s For Dinner: Snowball Cake

November 16, 2009 · 1 comment

Normally at this point I’d introduce you to one or two super cute little chefs. But you know, sometimes you just need to cut the crap and do it yourself…especially when the recipe calls for lots of goopy chocolate and frosting.

So I’ll be your chef today…and I’m warning you…this cake is really easy to make and it’s REALLY good. Even Pat, who is not a huge fan of baked goods and is certainly not a fan of shredded coconut…the man RAVED about this cake. Raved. That’s huge.

And yes the pictures have been heavily airbrushed…thank you Picnik for your “teeth whitening” and “eye brightening” and “wrinkle wand” and…and…and…just thank you.

Let’s get started.

First thing you’ll do is mix together a package of devil’s food cake mix in an oven proof bowl.

Snowball Cake3

Next beat cream cheese, an egg, and sugar until well blended; spoon into center of batter in bowl.

Snowball Cake5

Now it’s ready for the oven. Stick that bad boy in a 350 degree oven for an hour and five minutes. Ish.

Snowball Cake6

And then wa la.

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While the cake was cooking we were supposed to make the frosting by combining vanilla pudding mix, powdered sugar, milk, and cool whip and then let it set in the fridge for the duration of the cook time.

I waited…and the frosting was a smidge drippy…but tastey nonetheless. So dumpy your cake onto a plate, you want the round side facing up, and then smear the frosting all over it.

Snowball Cake5

Sprinkle with shredded coconut.

075

And wa la again.

Snowball Cake2

SO good!

Snowball Cake

Click here for the recipe at Kraft.

Other recipes you’ll enjoy:

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It’s What’s For Dinner: Tuna Marinara with Ravioli

September 14, 2009 · 0 comments

It’s been awhile since I’ve posted a recipe. Partly because I forgot I used to do that and partly because I haven’t actually been cooking lately. Usually I start cooking around 4pm after the kids get up from their naps and have eaten snack…but for the past…ohhhh say 6 months I’ve been looking at my clean kitchen and thinking “hmmm…I could hurt my brain by thinking of a meal to cook my family and make a mess and dirty more dishes OR I could just not do any of that and keep my kitchen clean.”

And that’s what I’ve been doing. I’m turning over a new leaf though…it’s high time my family started eating again.

Meet your chef:

Maile turns six in a month and she loves helping me cook, but hates eating the end result….and usually is not forced to. Don’t judge.

Dump garlic and olive oil into a pan together and cook for one minute.

Mash in the tuna and onions and cook for a couple more minutes.


Stir in a can of crushed tomatoes…

…and olives…

…and finally the cooked ravioli.

Bon apetit.

Right here is where I should post a picture of myself devouring the final product, but I always forget about that part until after dinner. Oops. Trust me…it’s yummy. Unless you don’t like tuna, in which case…this post was not for you, feel free to find a non tuna meal that better suits your taste in the links below.

Tuna Marinara With Ravioli

2 TBS. olive oil
3 Cloves garlis
1 Can Tuna (drained)
1/4 medium onion, finely chopped
Black olives
1 Can (15oz) Crushed Tomato (I use twice this much)
1 Package (12-16 ounces) ravioli

Boil Ravioli.

Make the sauce: Heat a deept skillet over medium heat. Add oil and garlic. COok for one minute. Add tuna. Break tuna up and mash it into the oil wit the back of a wooden spoon. Add onions and cook 3 to 5 minutes. Add olives and tomoatoes. Season with salt and pepper as needed.

Add cooked ravioli to sauce and turn gently.

The end.

Other recipes you’ll enjoy:

Cajun Seafood Pasta
Ravioli Lasagna
Thai Chicken
Parmesan Baked Salmon
Chicken Cesar Lasagna
Taco Salad
Kalua Pork And Cabbage
Seafood Stuffed Pasta Shells
Stephen’s Broiled Salmon
Slow Cooker Tex-Mex
Chicken Cacciatore
Chicken Enchiladas
Southwest Stuffed Burgers
Fiesta Chicken Dinner
Slow Cookin’ Balls
Grandma’s Cinnamon Rolls
Smoked Salmon Pesto Pasta
Pumpkin Bread
Baked Cavatelli
Gluten Free Chocolate Chip Cookies
Cheesy Manicotti

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It’s What’s For Dinner: Manicotti

June 21, 2009 · 0 comments

Sorry if this is a repeat…I thought I published it a long time ago, but it’s been sitting as a draft. What’s that you say?? You mean a finished post is just sitting in your drafts? Waiting for you to find it when you’re feeling too lazy to come up with something new and original?? Yes. Yes, that’s exactly what I mean. So here ya are:

It’s been awhile since I’ve talked about my dinner. I guess the gluten free frenzy threw me into a tailspin. I’ve been busting my chops trying to come up with gluten free meals for my kids that I’ve neglected to feed myself. Then it finally dawned on me…just because my kids can’t “eat” what I eat, doesn’t necessarily mean they can’t “cook” what I eat. So we’re back in business.

Meet your chefs! Maile is a five year old who is tired of smiling nice and has hit that phase where she thinks it’s funny to just be silly for the camera…or not look at all. I’m happy with what I’ve got to work with here.

Laina is a four year old who watches her big sister, takes notes, and someday hopes to be exactly like her. As you can see…

Today the girls are working together to make mama some manicotti! Super easy. Just grab some spaghetti sauce, an egg, ricotta cheese, mozzarella cheese, Parmesan cheese, pesto sauce, and manicotti shells.

Mix the egg, cheeses, and pesto sauce together. Spoon mixture into a resealable plastic bag. Cut off a small hole in the bottom corner of the bag and fill the cooked shells.



Place the manicotti on top of a layer of sauce and then spread a layer of sauce on top. Sprinkle with cheese and cook’er up.

Click here for the recipe.

Other recipes you’ll enjoy:

Cajun Seafood Pasta
Ravioli Lasagna
Thai Chicken
Parmesan Baked Salmon
Chicken Cesar Lasagna
Taco Salad
Kalua Pork And Cabbage
Seafood Stuffed Pasta Shells
Stephen’s Broiled Salmon
Slow Cooker Tex-Mex
Chicken Cacciatore
Chicken Enchiladas
Southwest Stuffed Burgers
Fiesta Chicken Dinner
Slow Cookin’ Balls
Grandma’s Cinnamon Rolls
Smoked Salmon Pesto Pasta
Pumpkin Bread
Baked Cavatelli
Gluten Free Chocolate Chip Cookies

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