Tuesday, June 18, 2013

Another style

My friends are after me to put something in this silly blog.  Since it is killer hot here, and I'm not traveling, and thankfully not going under the knife for the foreseeable future, my writing motivation has been nil - as is very apparent by the lack of new posts.

One of my girlfriends suggested I post recipe ideas, since I love cooking as much as playing in the dirt with my flowers.  So, along with a couple photos of posies, I'll do just that.  
This grape salad made a perfect addition to grilled baby back ribs!  Even for someone who doesn't really care for grapes, like me!  I loved it!!
    Frosted Grape Salad
  • 4 lbs. seedless grapes (red and/or green), cut in half
  • 8 oz soft cream cheese
  • 1 C sour cream
  • 1 C grated cheddar cheese
  • 1/2 C brown sugar
  • Walnuts or pecans and additional brown sugar
Combine cream cheese, sour cream, cheddar and brown sugar. Add to cut grapes, stir gently by hand until well blended and refrigerate for at least 4 hours. Before serving top with chopped walnuts and additional brown sugar as a sprinkle over the top, if desired.  This would easily feed 10-12.

This makes a lot of very tasty salad.  I'll for sure cut it in half next time.   It's a bit labor intensive because of cutting all the grapes in half, but after that it's super easy.

Also, after a recent party, I had a roll of Pillsbury Artesian Pizza dough left over.  Wandered around their website and found this, and it was finger licking yummy!  Better than I expected!!

Spicy Chicken Roll-up Pizza

8 slices packaged precooked bacon
1 lb ground chicken

1 can (10 oz) diced tomatoes with green chiles, drained

2 teaspoons dry ranch dressing mix (from 1-oz package)

1 can Pillsbury® refrigerated classic pizza crust

2 cups shredded Italian cheese blend (8 oz)

1 tablespoon Pure Olive Oil
  •   Heat oven to 375┬░F. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon; leave any drippings in skillet.
  •  Add chicken to drippings; cook over medium-high heat, stirring frequently, until no longer pink. Stir in tomatoes. Crumble bacon and add to skillet. Drain extra liquid if necessary; stir in dressing mix.
  •  Unroll dough on nonstick cookie sheet; sprinkle with 1 cup of the cheese. Spread chicken mixture over cheese. Top with remaining 1 cup cheese. Starting on 1 long side, roll up; turn seam side down. Brush with olive oil.
  •  Bake 23 to 27 minutes or until deep golden brown. Cover with foil to prevent overbrowning if necessary. Let stand 5 minutes. Cut on diagonal to serve.
I used shredded rotisserie chicken, of course, and Ro-Tel tomatoes, Artesian Pizza and mozzarella cheese. Wonderful, with requests for seconds!!   I made this as an entree, by slicing it into just four pieces, but it would easily slice in half, then into half inch slices for finger food.


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