1 loaf frozen bread dough thawed & risen
8 oz. pkg cream cheese
3 cups chopped fresh spinach
1/2 t basil
1/2 t rosemary
1 egg
1/2 cup Parmesan cheese
2 cups chopped ham
1 cup slices fresh mushrooms
1/2 cup chopped onion
1 clove garlic, chopped
2 T olive oil
1/2 t salt
1/8 t pepper
1 egg
Parmesan cheese, if desired
Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Spread mixture down center (4 inches, going the long way) of the dough. Saute mushrooms, onions, garlic, oil, salt and pepper. Spread it on top of spinach/cheese. Make cuts on sides from filling to dough edges every 1 1/2 inches. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg (I just used a little egg beaters) and sprinkle with Parmesan cheese, if desired. Bake at 350* for 35 - 45 minutes or until golden brown.
Friday, January 27, 2012
Thursday, January 26, 2012
Winter Green Salad
Salad
1/4 cup chopped pecans
2 T sugar
8 cups torn assorted greens (iceberg lettuce, spinach, romaine and/or bibb lettuce)
2 cups sliced celery
2 cups grapes, cut in half lengthwise
1/3 cup pomegranate seeds
3 kiwifruit, peeled, sliced
Dressing
1/4 cup oil
2 T vinegar
2 T sugar
1/2 t salt
In small skillet, combine pecans and 2 tablespoons sugar. Stir over low heat until sugar melts and coats pecans. Remove from heat; spread pecans on waxed paper or foil (sprayed with cooking spray). Cool; break up any clumps.
In large bowl, combine greens, celery, grapes, pomegranate seeds and kiwifruit. In small bowl using wire whisk, blend all dressing ingredients. Pour over salad mixture; add pecans. Toss gently. Serve immediately.
*try this with other fruits: orange/avocado/onion; apples/grapes/feta cheese crumbles/toasted pecans, be creative :)
1/4 cup chopped pecans
2 T sugar
8 cups torn assorted greens (iceberg lettuce, spinach, romaine and/or bibb lettuce)
2 cups sliced celery
2 cups grapes, cut in half lengthwise
1/3 cup pomegranate seeds
3 kiwifruit, peeled, sliced
Dressing
1/4 cup oil
2 T vinegar
2 T sugar
1/2 t salt
In small skillet, combine pecans and 2 tablespoons sugar. Stir over low heat until sugar melts and coats pecans. Remove from heat; spread pecans on waxed paper or foil (sprayed with cooking spray). Cool; break up any clumps.
In large bowl, combine greens, celery, grapes, pomegranate seeds and kiwifruit. In small bowl using wire whisk, blend all dressing ingredients. Pour over salad mixture; add pecans. Toss gently. Serve immediately.
*try this with other fruits: orange/avocado/onion; apples/grapes/feta cheese crumbles/toasted pecans, be creative :)
Cottage Cheese Pancakes
1 cup cottage cheese
4 eggs
pinch of salt
1/2 cup flour
6 T melted butter
In a bowl combine all ingredients well. Cook on griddle. Serve with butter and syrup. Makes about 12 pancakes.
4 eggs
pinch of salt
1/2 cup flour
6 T melted butter
In a bowl combine all ingredients well. Cook on griddle. Serve with butter and syrup. Makes about 12 pancakes.
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