Monday, May 31, 2010

Rainbow Cake

Rainbow Cake

Ok, so I saw this cake on the Martha show and thought it was so cool. Then I find out Miss D's school is having colors week for her last week of school ending on Friday with Rainbow day.  I can't pass up such an opportunity, can I?  No!  But I needed to modify it.  First, I didn't want a large 6-layer cake staring at me from the fridge, and second, I really wanted to use up some yogurt and lemons we already had.  So, I used this recipe for Lemon Yogurt Cake from the Barefoot Contessa in place of the white cake for the recipe.  I used my small (5" x 1") cake rounds that take about 1/2 cup of batter per pan.  Thankfully, the recipe make just about 3 cups of batter, so it worked out well for the 6 colors.  I used just a basic cream cheese frosting.  Please excuse the cake leaning a bit.  It was very hot and I should have chilled between layers. 

Monday, May 24, 2010

Menu Plan - 5/24/10

Menu Plan Monday.  Last week of school for Miss D and we are definitely feeling like summer around here! -

Monday - Hamburgers, sweet potatoes on the grill, salad

Tuesday - Rotisserie chx., broccoli

Wednesday - Moroccan meatballs, tabouleh

Thursday - ravioli

Friday - grilled chx.

Monday, May 17, 2010

Pillsbury Crescent Rolls - MyGetTogether Recipes and Pictures


Adapted from Recipes For All Occasions
© 2010 General Mills All Rights Reserved

Easy Veggie Pizza

Prep Time: 20 Min

Total Time: 1 Hr 10 Min

Makes: 32 appetizers


INGREDIENTS

2 Cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)

Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe

Creations® refrigerated seamless dough sheet

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1/2 cup small fresh broccoli florets

1/3 cup quartered cucumber slices -( I substituted 1/2 cup carmelized onion)

1 plum (Roma) tomato, seeded, chopped

1/4 cup shredded carrot (omitted)

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In

ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If

using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough;

press in bottom and up sides to form crust.  (I greased the pan lightly and baked 12-13 minutes)

3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread

over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours

before serving. Cut into 8 rows by 4 rows.


© 2010 General Mills All Rights Reserved

Bacon Cheese Tartlets (Adapted to make Broccoli Cheese Tartlets)

Prep Time: 20 Min

Total Time: 45 Min

Makes: 12 appetizers

High Altitude (3500-6500 ft): No change.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent

Recipe Creations® refrigerated seamless dough sheet

1/3 cup shredded Swiss cheese (I used cheddar)

1/4 cup chopped cooked bacon (Substituted 1/4 c. broccoli florets)

1 tablespoon chopped green onion (1 medium)

1 egg

3 tablespoons whipping cream

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-

inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on

work surface. Press into 12x9-inch rectangle.

3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping

edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with

bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until

blended. Spoon slightly less than 1 tablespoon mixture into each cup. (Next time I would grease the muffin tin lightly as some of the tartlets stuck to the bottom, also bake the minimum amount listed)

4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes.

Remove from muffin cups.


© 2010 General Mills All Rights Reserved

Cherry Cream Coffee Crescent Braid

Prep Time: 15 Min

Total Time: 1 Hr

Makes: 8 servings

High Altitude (3500-6500 ft): No change.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent

Recipe Creations® refrigerated seamless dough sheet

1/4 cup cream cheese spread (from 8-oz tub)

1/3 cup cherry preserves

1/2 cup powdered sugar

2 to 3 teaspoons milk

1/4 teaspoon almond extract

DIRECTIONS

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.

2. If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet;

overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.

If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet;

overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.

3. Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with

preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling.

Alternating from side to side, fold cut strips of dough at an angle halfway across filling,

slightly overlapping ends.

4. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool

at least 15 minutes.

5. Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk

for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in

refrigerator.

Menu Plan Monday - 5/17/10

Never got the menu plan down last week, but I promise I did have one..of sorts. With Shavuot starting Tuesday eve, I decided to try a few new dairy recipes.

Sunday - Onion pot roast, mashed pot., carrots

Monday - Chicken Lo Mein with veggies

Tuesday - New Recipe from the Barefoot Contessa: Chive Risotto Cakes.  Im using chives from our garden.  Here is the recipe: http://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe/index.html and hopefully I will get a chance to make Baked Blinzes (also a new recipe from Barefoot Contessa).  I'll try to post the recipe later.

Wednesday - B asked for a savory Southwest cheesecake (good for an appetizer/dip) and for dinner, I'm not too sure yet.  Homemade Pizza? ravioli?  veggie chili?  Must think some more.

Thursday - Probably Leftover risotto cakes, etc.

Friday - Shredded BBQ beef on Challah rolls, salad

Looking for more ideas head over to orgjunkie.com

Monday, May 3, 2010

Menu Plan Monday - 5/3/10

Menu plan for the week: 

Sunday - Sweet and Sour stir fried rice and veggies

Monday - Baked Chicken fingers, roasted potato fries, salad

Tuesday - Ravioli

Wednesday - Taco Bake - and I'm hoping to make a margarita for me -Happy Cinco de Mayo!

Thurday - Pancake dinner

Friday - out to dinner??  perhaps??

Saturday - Homemade Pizza

Looking for more ideas?  Check out MPM from orgjunkie.com