What you need:
Soft Cream Cheese
Fresh fruits and vegetables
Wash your cucumber then cut it in half. Scoop out or cut out the seeds leaving a hollow cucumber. Slice the hollow cucumber, leaving the slices sushi thick about 1 or 2 inches. Now slice your fruit and vegetables in to thin sticks.
Add a little cream cheese to each cucumber slice on the inside to help hold the first veggie stick to the side. Then add your vegetable and fruit sticks inside the hollow of the cucumber.
For these Vegan Sushi I used apple slices, peppers and mushrooms.
Makes 24 Squares
These squares were always a popular dessert at the school cafeteria. We all loved them so much we begged the recipe from the kitchen staff (who gave it up grudgingly). Whenever I make them and take them somewhere they are one of the first things to disappear.
3/4 Cup Melted Butter
3 Cup Peanut Butter
4 Cup 10x Sugar
3/4 Cup Light Brown Sugar
3/4 Teaspoon Vanilla
6 Ounce Chocolate Chips
Small amount melted butter
Mix together well and press into a 9″x13″ pan.
Top with the following.
Melt chocolate chips and butter together, stirring into a nice glaze. Pour over all.
1 apple thinly sliced
1 roll of cinnamon rolls
Take a cinnamon roll and flatten it into a thin circle of dough.
Place an apple slice in the middle of the circle
Wrap the apple with the dough.
Place the wrapped apple on a lightly greased cookie sheet.
Repeat with the rest of the cinnamon rolls.
Place the sheet in a preheated 475 degree oven for 15 minutes.
Remove and let cool.
Chocolate spread (like Nutella)
Vanilla Ice cream
Take 2 tortillas and place them on a plate.
Spread peanut butter on the face of one tortilla.
On the other tortilla spread your chocolate spread
Place the 2 tortillas together peanut butter to chocolate.
Place the tortillas in a skillet over medium heat. Cook for 3 minutes to brown the tortilla then flip it over and brown the other side.
Remove from the heat and cut into 4 slices.
Place a slice on a plate and top with a scoop of vanilla ice cream.
5 medium apples, sliced
1 pound bacon, cooked
3 cups shredded cheddar cheese
1 cup craisins
Preheat oven to 400 degrees
In the bottom of a baking dish place a layer of bacon.
Cover the bacon with 2 layers of sliced apples.
Add a layer of shredded Cheddar cheese.
Continue the layers ending with a layer of cheese.
Top with craisins for a festive look.
Bake at 400 for 30 minutes or until the apples are soft and the cheese is melted.
1 Jar of pickle spears
1 pound of bacon
Preheat the oven to 425 degrees
Use paper towels to dry your dill pickle spears.
Start on one end of the pickle and completely wrap the pickle spear with your slice of bacon.
Use a toothpick to secure the end of your bacon to the pickle spear so it does not come unwrapped.
Place on a baking sheet and put in the oven at 425 degrees for 15 to 20 minutes, or until the bacon is crisp.
3 Chicken breasts or 6 Chicken strips
1 can cranberry sauce
1 can mandarin oranges
1 clove garlic
1 package Lipton onion soup mix
1 Tbsp Honey
1/2 cup cornmeal
Mix the cranberry sauce, Lipton soup mix and oranges in a bowl. Make sure all the ingredients are thoroughly blended.
Stir in the garlic and honey.
Sift in the cornmeal to thicken the mixture.
Pour a little of the mixture on the bottom of a baking dish, just enough to coat the bottom.
Place your chicken in the dish, spread the rest of the mixture over the chicken, coating it eavenly.
Put in preheated oven at 250 for 60 minutes or until the chicken is cooked all the way through.
Serve with rice.
Core your apples, removing the seeds and stems.
Place your apples in a baking dish, in the bottom of the core place 1 tsp of butter.
Sift 1 tsp of cinnamon into the core.
Sift 1/4 tsp of nutmeg into the core.
Fill the core with honey. (For a smoother blend you can stir the cinnamon and nutmeg into the honey then put it all in the core.)
Place baking dish of apples into a preheated oven at 350 degrees.
Bake for 20 minutes or until apples are soft.
Spoon honey mixture from the bottom of the dish over the apples.
1 tube pizza dough
4 oz sliced pepperoni
1 Tbsp crushed garlic
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese
In a skillet heat an even layer of oil. Place the garlic in the oil and sauté until cooked thoroughly.
Roll out dough into a rectangle on a lightly greased cookie sheet.
Brush the garlic and oil over the dough in an even layer.
Sprinkle the grated Parmesan cheese over the oil and garlic.
Layer the pepperoni in an even layer on top of the garlic and cheese.
Spread the Mozzarella over the pepperoni in an even layer.
Preheat oven to 400 degrees
Fold over 1/3 of the dough towards the other edge.
Take the remaining 1/3 unfolded dough and fold that over the folded dough. Pinch the edge to seal.
Bake at 400 degrees for 16 – 20 minutes until a light golden brown.