Thursday, March 29, 2012

Recipe Review..."Philadelphia Fruit Pizza"

I don't know if you have been on Pinterest yet but it is an amazing site.  On my personal site I have boards of various topics....travel, fashion, dogs, decorating the list goes on and on.  One of my boards I have titled "Recipes I Want to Try".  I save recipes that look good to me on this site and pick one from time to time to try.  Well this week I decided to attempt Philadelphia Fruit Pizza.
























I studied the recipe...


what you need

1
pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup sugar
1/2
tsp. vanilla
4
cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4
cup apricot preserves, pressed through sieve to remove lumps (after adding the water:-)
1
Tbsp. water (I added a bit more)

make it

HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust. (I added a bit of milk for a better spreading consistency )
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

kraft kitchens tips

SIZE-WISEHOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened.

Sunday, March 18, 2012

Pop-Up Pizza Casserole from Hometown Cooking 2002

Returned home from a great weekend with Steph and Erica in Williamsburg and decided to throw an easy meal together. I needed something fairly quick and easy, for me, the tired traveler:-)
I went through some old recipe files and found Pop Up Pizza Casserole.

POP UP PIZZA Casserole

1 1/2 lbs. ground beef
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced (I used garlic powder)
1 1.5 oz envelope of spaghetti sauce mix
1/2 tsp of dried oregano crushed
1  15oz can of tomato sauce
1/2 cup of water

1 cup shredded Mozzarella cheese (I suggest 2 cups)

POPOVER BATTER:

1 cup  milk
1 Tablespoon cooking oil
2 eggs
1 cup flour
1/2 tsp. salt
1/4 cup grated Parmesan cheese (I suggest a bit more)

Preheat oven to 400 degrees.

*Brown ground beef, drain. Add onion, garlic, pepper,spaghetti sauce mix, oregano, tomato sauce and water. Heat to boiling. Cover and simmer for 10 minutes. Pour hot meat mixture into bottom of ungreased 9x13 pan.  Cover with Mozzarella cheese.
Popover batter: Combine milk, oil and eggs. Beat 1 minute. Add flour and salt, beat 2 minutes. Pour evenly over meat mixture. Sprinkle with Parmesan cheese. Bake for 25-30 minutes or until puffed and a deep golden brown. Serves 6-8.
I gathered my ingredients....




























Meat and egg mixture...




























Sprinkle with Mozz. Cheese, next time I would use more...

























































Golden Brown.....




























It was easy.  It was good, but not great.  I like the concept and I would try it again. Next time I would spice up the meat mixture a bit and add more cheese.  Have I already said that:-)  I guess I would give it a low 8/10 on my cooking scale.....





























 ....Brodie gave it a 10/10!....:-)
Happy Cooking Everyone!
Enjoy Your World:-)

Thursday, March 8, 2012

The Best Cellar Restaurant, Blowing Rock NC

Several weeks ago Joe and I enjoyed a wonderful dinner at "The Best Cellar Restaurant" at the Inn at Ragged Gardens in Blowing Rock NC.  What a wonderful dinning experience.
Here is how they describe themselves on their website...
"The Best Cellar Restaurant in Blowing Rock, North Carolina was established in 1975. The original location was in a basement on Main Street, where previous owners sold soups, sandwiches and new and used books. The name was derived from the fact that the restaurant sold books in a basement, hence The Best Cellar. Over the years, the menu evolved from sandwiches and soups to the freshest of meats and seafood.
The Best Cellar prides itself on having provided its customers with the finest of food, wine, and service for 30 years. All dishes, including bread and desserts, are prepared each day on site. Many of our dishes have been favorites for years, but we always have daily specials to satisfy those customers looking for something new."
You will now find the Best Cellar Restaurant inside the beautiful Inn at Ragged Gardens, a lovely bed and breakfast just off main street in Blowing Rock.  I love the rustic turn of the century home.  Hopefully someday we can stay there.  On our budget we usually stay at the Holiday Inn Express which is nice too, but in a different way:-)
























I ordered the Roast Duckling....yummy:-)




































Joe had the Almond Encrusted NC Black Grouper
He loved it!!!




















We had a great evening out at the Best Cellar Restaurant.  I suggest if you are in Blowing Rock and you want a nice romantic evening out, or just a really good meal in an environment of rustic elegance, that you give The Best Cellar a try.  You won't be disappointed.  The service was excellent and the food delicious.
Get out and try a new restaurant.
Enjoy Your World:-)
Best Cellar on Urbanspoon

Wednesday, March 7, 2012

Recipe Review..."Apple Praline Pie"

I found this recipe in an old file.  It was from Hometown Cooking Aug. 2001.  I tried to find it online, no luck.  So I took a picture of the partial recipe I had.  It was yummy.....
....although, you know me, I did cheat a bit:-)

I studied my partial recipe and gathered my ingredients...
I used Pillsbury pie crusts
I went on line and found that most apple pies are baked at 350 for 50-60 minutes
I preheated my oven....... 


The recipe did not call for pats of butter on top of the apples but
I remember my Mom putting butter all over the top so I decided to give it a try:-)

Once the crust began to brown I put a foil lining over the edges of the crust...

Beautiful
Now for the topping....I had no instructions so I melted the butter in a small
sauce pan and added the brown sugar and half and half.  When it was melted and
combined I took it off the heat and added the pecans.
Then I topped the baked pie with the mixture.
Placed the pie back in the oven for about 5 minutes.
Remove the pie and allow to cool, at least a bit.




It was a yummy pie!  I would give it a 9/10 on my cooking scale.
Great served with ice cream and a glass of ice cold milk.
Try a new Recipe
Enjoy Your World:-)