Monday, October 24, 2011

Mummy (or Mumma) Pizza!

These must be made!!!
How adorable (eh hem), I mean "scary"!

MUMMY Pizzas

• 3/4 pound thinly sliced mozzarella cheese
• 1 loaf Italian bread
• 1 cup pizza sauce
• 1/4 cup sliced black olives

  1. Preheat broiler. Line 2 cookie sheets with aluminum foil; set aside.
  2. Cut the sliced cheese into 3/4-inch tapered strips.
  3. Slice off the rounded ends of the bread. Cut the bread in half lengthwise. Cut each half crosswise into 4 pieces. Place the bread, cut side up, on the prepared cookie sheets. Toast the bread slices slightly, 1 to 2 minutes.
  4. Spread some of the pizza sauce on top of the toasted bread to cover. Arrange the cheese slices, overlapping slightly, on top of the sauce to look like the bandages. Add 2 olive slices for the eyes. Place another slice of cheese over the olives to cover slightly.
  5. Working with one pan at a time, broil the pizzas until the cheese is slightly melted, 1 to 2 minutes longer. (Makes 8 pizzas)

Thank you so much Pampered Chef Independent Consultant: Heather Mancuso for a great idea and a wonderful recipe for Halloween!

Thursday, June 16, 2011

Graduation Stars in PBJ...

So, I signed up to supply "finger" foods for my son's Preschool Graduation on the 23rd and I have an idea.  Please, let me know what you think.  I was thinking of making finger food sized stars with PB&J. I came up with an adorable idea and way to display them.

I need to know if it sounds like a good idea.  I mean, they are preschoolers.  What is better for a preschooler than PB&J? My idea? I plan on making two sets of PB&J sandwiches.  One set with strawberry, one set with grape. Then, I plan to display them inside of a cardboard handmade graduation cap. One in pink and one in blue (the school colors LOL).

I think it sounds like a cute idea.  My husband, not so much.  He thinks it is stupid because the graduation is scheduled for just before supper.  His theory is, "no one is going to stay and eat PB&J when it is scheduled to finish around supper time." My defense, "although it finishes around supper time, most people will stay and feed there kids at the party." At the Christmas play, parents stayed pretty late.  The play finished around supper.  I think since it on Thursday, people will stay.  Sometimes I think, he thinks everyone does what we would do in every situation when in fact, most people do the opposite!

Monday, June 13, 2011

Crab Rangoon Yum!

28 wonton wrappers
1 (9 oz.) can crab meat, drained
1 (3 oz.) pkg. cream cheese
5-7 scallions, chopped fine
Oil for frying

Mix crab meat, cream cheese and scallions.

Place a spoon of mix into center of the wrapper.  Fold corner to corner and seal with water on finger tips.  Horseshoe fold the other two corners around to form the "package".

Fry in oil turning once until light golden brown. Drain on paper towel.

To reheat, place on racks on cookie sheets. Bake at 350 degrees for 10 minutes. Serve with duck sauce or ginger soy sauce. (I got to find a recipe for these!)

I'm going to try this recipe but wrap them in a pierogi instead!  I posted the recipe exactly as written.  Here is a link to the actual recipe.

Sunday, May 29, 2011

Easy-Peesey Blueberry Cobbler


1 - cup All-Purpose flour
2 - teaspoons baking powder
1/2 - teaspoon salt
1 - cup sugar
1 - cup milk
 - stick butter (1/2 cup)
2 - cups fresh blueberries
2 - 3 tablespoons additional sugar


Preheat oven to 350 degrees. Add butter to a 8x9 inch baking pan and place in the oven so the butter can melt.

While the butter is melting, mix flour, baking powder, salt, sugar and milk together into a lumpy batter. 

Remove pan from the oven and pour the batter over the melted butter. Place the blueberries on top and sprinkle with 2 tablespoons of sugar. Do not stir. 

Cook until the top is brown (about 30-40 minutes).  The cobbler will pull away from the sides of the pan.

Let the cobbler cool a little before serving. The cobbler can be served alone, with whipped cream or ice cream.

Recipe was found at Mommy's Kitchen.

I'll be making these tomorrow.  I'll let everyone know how they turned out in my next blog post!

Tuesday, May 24, 2011

Making Pierogi

I had a wonderful morning making the pierogi dough with my kids.  Addy-B absolutely loved mixing the flour around the bowl and X-man enjoyed trying to kneed it. We spent about an hour preparing the ingredients. Tomorrow, it's off to the grocery store for the rest of the items we need.  Then, on to stuffing them and "cripping" them closed.  Most likely, we will have them for lunch!

I never realized how much fun it is to "cook" with kids! I plan to try cooking something from scratch with them at least once a week.  I'm already looking for a recipe for Friday. Hope you enjoy the photos of the kids cooking!

Monday, May 23, 2011

Home-made Pierogi - Canadian Style!



      • 3 cups all-purpose flour
      • 1-1/2 tsp salt
      • 1 egg
      • 3/4 cup water (approx)
      • 4 tsp vegetable oil

    • Combine the flour and salt in a bowl. 
    • In a separate bowl, beat the egg, water and oil together 
    • Stir the liquid mixture into the powder mixture. The dough should be soft but not sticky. It should hold together in ball. If it needs more water, add 1 tbsp water at a time, being careful not to make dough sticky. 
    • Place dough onto a lightly floured surface; knead until smooth (approx 10 times).
    • Cut the dough in half; place each in a metal bowl and cover with plastic wrap or a damp cloth. Let the dough set for at least 20 minutes.


      • 1 tbsp butter 
      • 1 small red onion finely chopped
      • 1 1/2 cups cold mashed potatoes
      • 3/4 shredded Cheddar cheese
      • 1/2 cup bacon chopped into bits
      • 1/2 tsp salt
      • 1/4 tsp pepper
    • In a skillet, cook the red onions until they are tender
    • Transfer to a bowl and mix with the potatoes, cheddar, bacon bits, salt and pepper.
    • Roll out a portion of the dough to about a 1/16th inch thick. Keep the other dough under the damp towel so it does not dry out.
    • Use the rim of a glass or cup to cut out circles approx 3 inches around.
    • Spoon approximately 1 tsp of the filling into the circle
    • Lightly moisten the edge of the dough with water, fold the other side over to form a half circle and seal the edges together by pinching and crimping.
    • Place on a towel and cover with a damp towel to prevent drying.
    • Repeat for each pierogi.
    • this recipe should make about 24-36 pierogi.

    • Boil them in a large pot of salted water.
    • Be sure you do not boil them all together, the need room to move and float once they are cooked
    • After they are boiled they can also be fried with onions and butter.
    • Freeze any uncooked pierogi.
Some alternative Fillings:
  • pie fillings
  • cottage cheese and blueberries
  • potatoes and chives served with sour cream
  • potatoes, chopped broccoli and cheddar cheese
  • Hamburg, taco mix, cheddar cheese, and onions served with sour cream
  • you can add just about anything into this dough!
I hope you enjoy this recipe! Let me know if you tried it!

Sunday, May 22, 2011

RI Style Chili Dogs!

I have been reading a website for some time now called Mommy Hates Cooking.  The Mommy is Kristy and the website is great providing lot of easy to prepare healthy recipes.  I loved love to try them all however, you've all ready my title! I was so surprised and delighted to see Kristy posted a recipe for Rhode Island Style Chili Dogs! She found the recipe in a book by the television cook Guy Fieri, Food: Cookin' It, Livin' It, Lovin' It!

Check out her post for the recipe.  It seems so simple. I'm glad I finally found the recipe!!!

Mommy Hates Cooking! RI Style Chili Dogs