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Happy end of December everyone!! 
I love Christmas! And am sad that is over, but excited for a new year, too! Is anyone else a little burnt out on holiday baking? I LOVE to cook, but my gosh, I am sick of it! Haha! Let me explain… this was our first year home just us as a little family, and I wanted to do it all! And I did!{Homemade everything, cinnamon rolls, cherry pie {with homemade crust} sugar cookies, pistachio bread, eggnog bread, etc.!}
Needless to say…I did a lot of baking, and ended up throwing away a good portion of it {like, a whole batch of sugar cookies, they were delicious, but there is NO WAY we could eat them all, but we HAD to make them for Santa
Anyway! I wanted to share with you a recipe that has saved me a million times. Appetizers sometimes are a lot of work. I really needed something that I could throw together quickly to take to a party or dinner or just at home for New Years Eve. This will be your go to recipe. I promise. Simple, quick, and everyone loves it. Hopefully this saves you some time {and brain power!} The next week or so! :) Let me show yah how incredibly simple this is…
Roll out the dough and make it into one big piece…
Then Mix your ingredients together…
Spread your cream cheese mixture onto your crescent dough…
Roll up your dough long ways…
Cut into slices with a non-serrated knife and place on baking sheet…
Bake! And you are done! Let me know if you loved it and it’s simplicity!
Happy non stressful baking!
Traci
- 2 TBSP green onion
- 4-5 slices of bacon
- 1/4 Cup chopped black olives
- 8 oz cream cheese {softened to room temperature}
- 1 package crescent rolls
- First cook your bacon and chop in to small bits. Set aside. Chop your onions and black olives and combine with your bacon bits. Mix into your softened cream cheese. Set aside. Roll out your entire roll of crescent rolls, and make into one big piece of dough. Spread the cream cheese mixture over the dough and roll up long ways. Cut with a non-serated knife and lay on a cookie sheet. Bake @ 350 degrees for 15-20 minutes until browned. Enjoy!
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It’s pretty simple. It works best if you freeze the cheese sticks before hand. Preheat your oven to 350. You need a dish that you can crack 6 eggs in to and a dish that you can put the batter mixture in to. Roll the cheese stick in the eggs, then the batter mixture.
Repeat that 2 or 3 more times depending on how thick you want the batter to be. Heat up some coconut oil (about an inch on the bottom of the pan). You do NOT want to get it too hot. I had mine on about medium low. If it’s too hot, the batter will burn.
So, after you roll the cheese sticks in the bread the cheese sticks, put them in the hot oil until the batter has browned. It doesn’t take long at all, so be sure you watch them the whole time.
Then, stick them on a baking sheet that is lined with aluminum foil. Once all the cheese sticks have been breaded and fried, bake them for 10 minutes at 350. That’s all there is to the mozzarella sticks.
The marinara sauce is SUPER easy. Throw all of the ingredients into a pan, bring it to almost a boil, turn it down and let it simmer for a little bit. This sauce doesn’t necessarily “grab” onto the cheese sticks like the stuff at restaurants, but it is easy to make and it is really yummy.
Here are the recipes:
- 1 pound mozzarella cheese sticks
- 2 cups Italian bread crumbs
- 1/2 cup Parmesan cheese with red pepper
- 3 tablespoons garlic salt (more or less depending on your preference for garlic)
- 6 eggs, beaten
- Turn the oven on to 350.
- Line a cooking sheet with aluminum foil
- Heat about an inch of coconut oil in the bottom of a pan on medium high heat.
- Roll the mozzarella sticks in the eggs then the breading mixture three to four times.
- Fry the mozzarella sticks in the oil until the batter has browned all the way around.
- Place mozzarella sticks on the foil lined pan
- Bake mozzarella sticks at 350 for 20 minutes
- 1 can diced Italian tomatoes
- 6 ounces tomato paste
- 2 tablespoons Italian seasoning
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic salt
- 1/4 cup milk
- pepper to taste
- Mix all ingredients in a sauce pan.
- Heat to almost a boil.
- Turn down to simmer for 5-10 minutes
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]]>Welcome to week 10 of the 100 mile summer! Only two weeks left after this one! Are you going to make it? 100 miles is a LONG distance! Good job if you’ve made it this far. If you’re a little behind, or starting late, keep going! You can do it!
Remember that when you talk about the 100 mile summer on social media, use the hash tag #100milesummer so we can all cheer each other along!
Each week Traci or I have been sharing weight loss tips or healthy recipes with you. I’m really excited to share this one with you today.
My husband does NOT like to eat vegetables. I have had to try lots of different things to find ways to cook them where he will actually eat them. This one was a HUGE hit. Bonus – it was really easy.
These green beans aren’t even fried in bacon grease (although my husband said he would like it better if they were…)
- Green beans
- 2 tablespoons olive oil
- garlic salt
- Parmesan cheese with red peppers
- Heat your oven to 350.
- Wash your green beans and cutting off the ends.
- Lay the green beans on top of a piece of tin foil on a baking sheet.
- Spread just a little bit of olive oil over the top of the green beans
- Sprinkle the green beans with garlic salt
- Wrap the tin foil around them
- Bake for 20 minutes
- Open tin foil (it will be hot!) and sprinkle Parmesan cheese over them.
- Enjoy!
- If you just have regular Parmesan cheese, use a red pepper seasoning in addition to the cheese. If you don't have that, omit it. It still tastes good. The peppers just add a little kick.
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I am so stoked to share this with you! This recipe is the first recipe I remember I made and became my own. I have always been interested in cooking, and my Mother, and Grandmother are incredible cooks, and I always hoped some of that came through. They taught me in highschool and my Mom and I came up with this recipe, and it was the first one that only I could make perfectly, have you ever had one of those? One where you just HAD to make it, or they didn’t turn out quite right? Well, this is my first one of those I perfected it and served it and gobbled it down. These biscuits come together SO quickly, literally ten minutes or so, and another 15 minutes to cook. They are super simple and really the only thing you need to remember is to not over-mix, and to not over cook. I hope you love them as much as I do!
- 2 1/2 Cups Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1 TBSP Sugar
- 2 Cups Chilled Heavy Cream
- 1.Preheat your oven to 400 degrees.
- 2.Combine dry ingredients and mix well.
- 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
- 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
- 5. Bake until tops are pale and golden. {15-20 minutes}
- Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?
Let me know if you have any questions!
Traci
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Here is what you need
- 1 cups of rice
- Olive Oil
- 3 cups of water
- 1 teaspoon of Caldo de Tomate
- 2 chopped tomatoes
- garlic salt
- cayenne pepper
Here is what you do
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