FlowerLover: Random Receipt Page 1

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 4 eggs, slightly beaten 1 1/2
cups granulated sugar 2 tablespoons all-purpose flour 2 tablespoons butter or margarine, softened 2 tablespoons grated lemon peel (2 medium) 1/3 cup fresh lemon juice (2 medium) 1 to 2 tablespoons powdered sugar Lemon Bars 1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown. 2 In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust. 3 Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

Roasted Sage Pumpkin Wedges:

1 roasted pumpkin Roasted Pumpkin Fresh sage leaves 1 tablespoon extra-virgin olive oil Kosher salt and pepper Directions When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil. Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.

Parmesan Crusted Chicken

Hellmann’s® or Best Foods® Mayonnaise transforms your chicken into a juicier, crispier, more delicious meal.

Ingredients

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Directions

Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Cost per recipe*: $7.16

1/2 cup unsweetened cocoa powder

1/2 cup butter (1 stick)

2 large eggs, beaten

1 cup sugar

1/4 cup flour

1 tsp. vanilla

1/4 tsp. salt

Directions:

Preheat oven to 35OºF. In a heatproof bowl, melt butter in microwave. Pour cocoa over it and stir in. Mix in eggs, one at a time. Add sugar, flour, vanilla, and salt. Pour into a nonstick foil lined 8"x8" square pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

Pumpkin ganache: Heat 1/2 c. heavy cream and pour over 1 bag of pumpkin kisses, stirring until melted. Let cool until thickens a bit and pour over cooled brownie. Chill.

Chocolate Ganache: (love this ganache!!!! Cuts awesome!!!!!) 2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Microwave butter & chocolate until smooth. Stir in corn syrup and pour over pumpkin layer. Chill until firm.
inspired & adapted from buttercream blondie

1   roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4   cup all-purpose flour
1     cup vanilla ready-to-spread frosting
64   small pretzel twists
64   semisweet chocolate chips (about 1/4 cup)
16   gumdrops, cut in half

    Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
    With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.
    Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
    Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.

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From Sweet to Savory

2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 package (8 oz) cream cheese, softened
3 LAND O LAKES® Eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4teaspoon salt
1/8teaspoon pepper
1cup shredded mozzarella cheese (4 oz)

    Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
    Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
    In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
    Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Here's the recipe for these delightful yummies!

Ingredients:

    2-1/2 cups rice crispy cereal
    3 cups powdered sugar
    1-1/2 cups smooth peanut butter
    1/2 cup (1 stick) butter
    2 (12 oz.) bag chocolate chips {I used Toll House milk chocolate}
    Wooden skewers

Directions:

    In a large bowl, mix rice krispies and powdered sugar together, set aside.
    In a medium saucepan, melt peanut butter and butter on medium heat.
    As soon as it becomes a uniform liquid, remove from heat and pour over rice krispy mixture, stirring until well combined.
    Form into 1-1/2 inch balls, place on a cookie sheet and put in refrigerator to cool.
    Meanwhile, put chocolate chips in the microwave {Use one bag first and see how far it gets you} and heat until melted and runny. {Be sure to keep a close eye on it and stir it every 20 seconds or so, so it doesn’t seize up.}
    Put each ball on a skewer and dip in the melted chocolate.
    Remove ball from skewer and place on wax paper.
    Put in the refrigerator until set and enjoy!
Just a heads up - this recipe makes a good 4-5 dozen, so be ready to eat your heart out!

SERVES 8–10

INGREDIENTS
8 eggs
1 ¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

INSTRUCTIONS
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.Add caption

Ingredients:

    1 (3.4 oz.) pistachio pudding package
    1 (20 oz.) can crushed pineapple
    1 (8 oz.) carton whipped topping
    1 cup miniature marshmallows
    1/2 cup chopped pecans

Directions:

    Drain the pineapple juice into a large bowl.
    Mix pudding and juice for 2 minutes.
    Fold in whipped topping, pineapple, marshmallows and pecans.

    Chill until ready to serve.


super yummy

On the rainbow theme of things:)

Colorful Rainbow Pasta

Plain spaghetti was by far one of my favorite foods as a kiddo, especially being an uber picky eater. But I’m pretty sure our spaghetti never looked like THIS!

Rainbow pasta with Parmesan clouds
But regardless of what sauce, veggies, or other ingredients you might like to serve with this pasta, the fun rainbow technique will definitely make this rainbow pasta the talk of the dinner table.
Here’s the how to…

First, you begin with the main ingredient: CARBS. Err, I mean, pasta. I used linguine, but you can pretty much use whatever shape of pasta you’d like.

Cook it al dente according to the package instructions. But while it’s cooking, prepare your large Ziplock bags of food coloring.

I used six colors (red, orange, yellow, green, blue and purple), but you can use however many colors you prefer. Add about 20 drops of food coloring and 2 tablespoons water to each bag.

Then once the pasta is done, drain it and then immediately run cold water over it in a strainer or colander to halt the cooking.

Transfer the pasta, portioning it as you go, into the bags of food coloring. Then seal the bags, and mix the pasta and food coloring until well-combined. Let each bag sit for at least a minute.
dress it up with cheese clouds: melt piles of cheese on a sill pad or in a non stick :frying pan watch them closely cause they burn quickly: you may also like to add some olive oil to dress your pasta, shrimps, steamed vegtables, alfredo sause what ever is your desire or kids rquests.

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Cream Cheese Pancakes