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.
1 Tube of biscuits (I used Grands)
Shredded Mozzarella cheese
Place a biscuit on wax paper and use a roller to roll it out flat in an even circle.
Spread pizza sauce on the circle leaving about an inch around the edges.
Add your shredded cheese.
Place your pizza toppings on ½ of the dough.
Flip the top half of the dough over the bottom half and pinch the edges together.
Place the calzone on an ungreased cookie sheet.
Preheat oven to 350 degrees
Put the calzones in the oven and bake for 17 – 20 minutes, until the crust is a light golden brown.
Remove and enjoy.
1 Tube of Crescent Rolls
Fresh Fruit (berries or chopped fruit)
Preheat oven to 375 degrees.
Open the tube of crescent rolls and flatten each roll into a round circle.
Spray the muffin tin with cooking spray.
Place one roll in each spot of the muffin tin, pressing the roll against the sides to form a cup.
Place your fruit inside the cup formed by the rolls in the tray.
Place your tray in the oven and bake for 18 – 20 minutes, until the dough is a light flaky golden brown.
Remove from oven and cool.
Non Stick Cooking Spray
Preheat oven to 325
Spray custard cups with Non Stick Cooking spray
Place a slice of bread in each custard cup, pressing down in the middle.
Crack one egg in the middle of each slice of bread.
Cover the custard cups with tin foil and place in the oven for 17 – 20 minutes.
Remove from the oven, place on a plate and enjoy.
2 Zucchini (washed)
1 small bag baby carrots
2 Tablespoon butter
Cinnamon and brown sugar to taste.
Preheat the oven to 350
Chop off the ends of the zucchini then slice them lengthways
In a saucepan heat the butter, cinnamon and brown sugar.
When butter is melted add the carrots and cover, cook until soft
Place the zucchini sliced side down on an oiled cooking sheet and place in the oven until soft (about 25 to 30 minutes)
Remove the zucchini from the oven, place skin side down on plate or tray. Use a spoon to scoop out the seed and make a hollow trench down the center.
Mash or blend the carrots until smooth. Use the spoon to place the carrots down the center of the zucchini.
Serve. I used strips of roasted red pepper to add some color to the Flowerbeds.
1 Banana (ripe)
1 Cup Peanut Butter
1 Cup Rice Crispies (or you may substitute 1 cup of oatmeal)
In a mixing bowl, mash up the banana thoroughly.
Add one cup Peanut Butter and mix.
Stir in one cup of Rice Crispies.
Preheat the oven to 350 degrees.
Spoon mix in one inch balls onto a lightly greased cookie sheet. Lightly press the balls down to flatten.
Bake for 10 to 15 minutes until a nice golden brown.
Place on cooling racks to cool.