Our Fabulous Bites

I just tried this recipe, and Abigail and I really enjoyed them. Josh was not a huge fan, but he said that's because he's not much for the bread stuffed with veggies I guess. I think they would make for a great appetizer, and they are really quick and easy to make! Veggie Cheese Roll-Ups 2 tbsp butter 1/2 c chopped onion 1/2 c chopped red bell pepper 1/2 c chopped mushrooms 1/2 c chopped broccoli florets 1/2 c chicken/vegetable broth 1/4 tsp salt 1/4 tsp black pepper 1 pkg crescent roll dough 1/2 c shredded cheddar cheese Melt butter in skillet over medium heat. Add onion and bell pepper; cook and stir 3 minutes or until tender. Add mushrooms, broccoli, broth, salt and black pepper. Cook 5 minutes or until broth has evaporated; let cool. Preheat oven to 375. Separate crescent roll dough. Sprinkle about 1 tbsp cheese on wide end of 1 dough piece. Top with 1 tbsp filling. Roll dough over filling; press point closed and bend into crescent shape. Place on ungreased baking sheet. Re

I saw a recipe a couple of years ago, wanted to try it but Jeff thought it sounded weird, possibly terrible.  I decided to store the recipe and wait.  Yesterday was the day. I served it to Jeff before telling him what it was, and guess what, he liked it.  Give it a try, maybe you will too.  :)   (this could be a way to get a certain grandpa to try asparagus, without knowing) Asparagus Salsa 2 cups (approximately 1 pound) asparagus , chopped and lightly steamed (I used frozen, and thawed it, but didn't steam it) 2 1/4 teaspoons lemon juice 3 tablespoons chopped onion 1 large tomato , chopped 3/4 teaspoon salt, optional 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 clove garlic, pressed or minced Dash hot sauce 1/3 cup light sour cream In a blender or food processor, combine all ingredients; blend until smooth. Transfer the salsa to a bowl. Cover tightly and refrigerate several hours or overnight before serving for flavors to blen

2 eggs 1 cupall-purpose flour 1 teaspoonbaking powder 1 teaspoonfinely shredded lemon peel 3/4 cupsugar or sugar substitute blend* equivalent to 3/4 cup sugar 1/2 cupfat-free milk 2 tablespoons60% to 70% tub-style vegetable oil spread 1 recipeRaspberry-Lemonade Sauce Small lemon wedges (optional) Fresh mint leaves (optional) 1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and lemon peel; set aside. 2. Preheat oven to 350°F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. 3. In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Po

I've had this cake recipe several times now. Despite what you may think due to the name, you can not taste any mayonnaise in this cake. It is a nice moist cake and is easy to make. 3 c. unsifted flour 1 1/2 c. sugar 1/3 c. cocoa 2 1/4 tsp. baking powder 1 1/2 tsp. soda 1 1/2 c. mayonnaise 1 1/2 c. water 1 1/2 tsp. vanilla Sift together first five ingredients. To this, add mayonnaise and mis. Measure the water and stir in the vanilla. Mix the water and vanilla into the above ingredients. Pour into two layer pans or a 9x12 inch pan and bak at 350 for 30 minutes. Yields 2 (9 inch) layers or (9x12 inch) cake. I made cupcakes the other day and only baked them for 20 mins at 350. I got this recipe from a past co-worker of mine and the recipe says it was by a Ruth Smith. Fluffy White Frosting 1 c. white sugar 1/3 c. water 1/4 tsp. cream of tartar 2 egg whites 1 tsp. vanilla extract 1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the s

I'm a tad apprehensive about mushroom sauces and any food item smothered in mushrooms.  So why I saw this recipe and thought I had to make it, I don't know.  I'm glad I did though.  Everyone loved them. What I really loved was I was able to make the crepes & mushroom filling ahead of time.  I assembled them together about an hour before our friends came over for dinner and popped them in the oven.  (don't assemble them until ready to bake) This made about 8 crepes. Ingredients: Crepes (I used the buckwheat crepes, recipe also on this blog) 1 medium white onion, finely chopped 2-3 Tablespoons butter 1 Tablespoon olive oil salt & pepper 2 garlic cloves, minced 1 - 1 1/2 pounds fresh mixed mushrooms, sliced (I used the normal white ones, baby portabella, & brown cremini) 3/4 cup heavy cream 1/2 cup milk 1/4 cup chopped chives 1/2 cup grated Parmessan, divided Instructions Make your crepes as you normally would, then set them aside. Cook onion in butter & oi

These are great for savory dinner crepes. PREP AND COOK TIME: About 30 minutes MAKES: 8 to 10 crepes; 2 or 3 servings 3 large eggs 1/3 cup all-purpose flour 1/3 cup buckwheat flour 1 cup whole milk Butter 1. In a blender or food processor, mix eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container if necessary. (The flour may settle as batter stands; stir before cooking if necessary.) 2. Heat pan over medium heat.  Grease with a bit of butter (or oil if you want to be healthier) 3. Lift pan from heat and pour in 1/4 cup batter; immediately tilt pan and swirl batter to coat bottom. Crepe should set at once and form tiny bubbles. Set pan back over heat and cook crepe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes.  Flip and cook other side for about a minute. 4. Repeat until the batter is gone. At this point you can fill your crepes with whatever, sauteed veggies, mus

We served these to some friends and everyone loved them with swiss cheese & barbeque sauce.  Buns are optional. 5/8 cup stock 2 medium onions, finely chopped 2 cloves garlic, crushed 1/2 lb mushrooms, trimmed and finely chopped 2 T oatmeal chopped as finely as possible 2/3 cups rolled oatmeal 1 T tomato paste salt & pepper 2 T chopped walnuts 2 T wheat gluten (optional) Coating: milk 1/2 cup oats Set oven to 350 degrees.  Put 6 T of stock in a pan, add onion & garlic and bring to a boil.  Simmer uncovered for 3-4 minutes, then add the chopped oatmeal and cook for 1 minute. Stir in rolled oats and tomato paste & gradually pour on the remaining stock, stirring constantly.  Season with salt & pepper, stir in the walnuts & gluten if using.  remove from heat.  Add a litte more stock or milk if the mixture is too thick; cook it over low heat for a minute or so if it is too runny.  It should be a thick paste. Separate the mixture into 8 pieces, and shape each por