Saturday, March 23, 2013

Sugar Mama's Cherry Turnovers

A fellow WAHM, blogger, and Missourian posted a recipe on her blog this past week for Semi-Homemade Cherry Turnovers.  Last October the hubby and I went to a B&B in Hermann, MO where we had some cherry turnovers that were to die for (before then I was not a cherry fan at all).  Trying to recreate the yumminess we experienced during our getaway, I gave her super simple recipe a shot.  The results, a super delicious, flaky, and moist turnover.  Now, this recipe is semi-homemade, for all of you who aren't Sandra Lee fans, what that means is that it's part store bought and part homemade.  This recipe is not only easy to make, bu doesn't cost a whole lot.  You could save more money if you made everything from scratch, but for a quick dessert, this may be my new go-to option.  Try switching out the cherry for different pie fillings (maybe apple next?).
Sugar Mama's Cherry Turnovers
2 Cans of Crescent Rolls
20 oz Can of Cherry Pie Filling
1 egg, beaten
Powdered Sugar for Sprinkling
1. Preheat oven to 350°. Spray a large baking sheet with cooking spray. Open one can of Crescent Rolls and spread out each of the 8 triangles on the baking sheet, making sure they are not touching each other.
2. Spoon a small amount of Cherry Pie Filling across each triangle. Leave at least 1/4" edge all around.  {I like to make sure there are at least 2 or 3 cherries per triangle, so that they are not just filled with the cherry gel. Try not to mound them up too high with filling.}
3. Brush the beaten egg around the edges of each triangle, where you made sure not to spread the filling.
4. Open the second can of Crescent Rolls and lightly stretch each triangle, before laying across the bottom triangle and filling. Lightly press around all the edges of each turnover, so that the top and bottom pieces stay together.
5. Lightly brush the egg across the top of each turnover. This will help them to brown as they bake.
6. Bake for 18 minutes, or until golden brown and fully baked.
7. Sprinkle with Powdered Sugar and top with remaining Cherry Pie Filling
MAKES: 8 Turnovers
Find the original recipe and lots of great crochet items over at Sugar Mama's Sweet Bowtique.

Friday, March 22, 2013

Corned Beef Hash

Every year I make lots of corned beef and cabbage for my hubby on St. Patty's Day.  We always have leftovers, and he usually just eats it as is.  This year though, I wanted to make him a different meal out of our leftovers.  Then it hit me......hash!  Why on Earth have I never thought of has before? 

After St. Patty's Day Corned Beef Hash

Left over corned beef (cubed)
Uncooked cabbage
Uncooked collard greens
Roasted red bell pepper - sliced (I roasted mine myself, although you can use the jarred kind)
Garlic - 1 clove, minced
Yellow onion
Salt and pepper

*If you are roasting your own pepper, do this ahead of time.*  Start by melting 2 tbsp of butter (you can use oil if you prefer).  Slice your cabbage, collards, and onions into small pieces.  Saute the onions, cabbage, and collards together until they begin to wilt.  Add your minced garlic.  Stir.  Next add your cubed corned beef and sliced roasted pepper.  Next add salt and pepper (to taste) and 1 tsp. of dried oregano.  Cover your pan and let cook on low for about 7-10 minutes.  When you are ready to serve, fry an egg (I like over medium) and serve on top.

Tuesday, March 12, 2013

Sweet and Spicy Buffalo Chicken Meatballs

For a long time I have been intimidated of trying ground chicken.  I love chicken, and I love ground beef, so why must it be so weird for me?  A friend told me to toss them in hot sauce like a hot wing.  I guess if I'm going to try something new, might as well cover it in hot sauce!  The recipe she provided sounded yummy, but I wanted to add my own flare to it.  So here is my version of the Buffalo Chicken Meatballs:

1 pound of ground chicken
4 gloves garlic, minced finely
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
1 medium egg
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/8 teaspoon dried dill
1/8 teaspoon dried basil
Salt and pepper
1 tube of string cheese
2 tablespoons butter
1 cup buffalo wing sauce
1/4 cup of sweet chili sauce


Preheat the oven to 375 degrees (F).  Add half of the minced garlic, the seasonings, the Parmesan cheese, and the bread crumbs.  Mix well.  Next add the chicken.  Mix until everything is incorporated just not over mix your chicken (rumor has it they will be tough).  Slice your string cheese into 16-20 small chunks.  Line a tray will foil or spray with non-stick spray.  Begin to roll out your meatballs.  Press a small chunk of string cheese into the center of each meatball.  Depending on the size of your meatballs, this should yield 16-20 meatballs.
Bake for 20 minutes, do not overcook your chicken (again, rumor has it they will be tough).  In a skillet, melt your butter.  Add the remaining garlic and cook slightly (do not burn).  Next add the buffalo sauce and sweet chili sauce.  Stir until mixed.  Add the cooked meatballs to the mixture, toss, and serve.  Serve with ranch or bleu cheese.

If your kid's don't like hot sauce, consider making half with BBQ sauce or tossing in a homemade cheese sauce.  Any way you serve these, they are delicious, cost efficient, and have less fat than ground beef.  Enjoy!

Find my recipe on Yahoo!