Pepperoni Cheese stick roll ups

After  a long hike today (six miles) Doug and I came home and I made a fattening snack.  I saw these on Pinterest and wanted to try them.  You just get a tube of crescent rolls (8 rolls), 4 mozzarella cheese sticks (cut each one in half) and a package of pepperoni (I put four slices on each of mine).  Starting at the large end, I put four slices of pepperoni and then the cheese stick then rolled them and put the small end face down on the parchment paper. I baked on my Pampered Chef stoneware with parchment paper.  Our oven runs hot and parchment paper keeps dough from burning on the bottom.  (And makes for a very easy clean-up.)

These are very rich, but very yummy with a cold beer after a long hike.

Barefoot Contessa's Salmon Spread

Barefoot Contessa's Salmon Spread

8 ounces cream cheese, room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill

1 teaspoon prepared horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 pound (4 ounces) smoked salmon, minced.

I stirred and stirred until my arm hurt. 

This is one of those recipes that you need to mix up at least a few hours ahead so that the flavors can mingle.  I made mine this evening to serve tomorrow evening.  You can serve on crackers or toasted slices of french bread.  I'm serving on crackers.

I would like to introduce you to my new go-to recipe.  You know the one that you can quickly and easily mix up and wow your guests?

I'm having a meeting at my house tomorrow night.  The Meeting of the Intelligent Minds.  It is a small meeting- just myself and two other gal friends.  We started trying to get together about every four weeks or so and then we gave our meeting a name.  Because you know what we do?  We get together and solve the problems of the world!  Just the three of us.  We are small, but mighty.  Oh, the results that we produce!  And oh, the safety that abides with the three of us!  No subject is taboo and what is spoken at The Meeting of the Intelligent Minds stays with The Meeting of the Intelligent Minds.

Sometimes we go to a restaurant to meet after work.  (All three of us work full time.)  Twice now, one of the gals has had us over on a Saturday evening and had a full-blown get out the good dishes and the crystal sit down at the table meal.  She had pork roast and potatoes and green beans and she served us this dip as part of her appetizer spread.  I about went plum crazy for it.  I hope my version is as good as hers was.  This is the second time that I am hosting.  It is just so nice to cozy up to the fire.  I love our little meetings.  

Ice day quiche

I made this quiche, yesterday.  Yesterday because we had ice, I called it an "ice day quiche."  Fact of the matter is, this is an any day quiche.  If you have Milk, Bisquick and cheese on hand, and two cups of any vegetable, you can make this quiche.  My desire is that you learn to cook like a Grandma.  You don't always have to follow a recipe exactly.  Learn to improvise.  You might produce surprisingly delicious results.  Trust yourself.

Yesterday, when we were iced over, the cupboard was bare.  I scrounged to make something for lunch.  I found a sweet potato and half a bag of mixed vegetables.  Steam your vegetables first.  This recipe as is, produces a lovely quiche. 

Harvest Vegetable Pie

Broccali, frozen- 2 cups

Onion, chopped- 1/4 cup

Cheddar cheese, shredded - 1 cup

milk- 1 1/4 cup

Bisquick 3/4 cup

Salt- 1 teaspoon

Pepper- 1/4 teaspoon

Steam broccoli until almost tender.  Drain thoroughly.  Chop broccoli, add onions and cheese, fold together lightly.  Arrange in greased 10 inch pie pan.  In mixing bowl beat eggs, milk, Bisquick, salt and pepper together with a wire whisk for one minute.  Pour egg mixture over vegetables. 

Bake at 325 degrees for 35 to 45 minutes or until golden brown.

Before baking

After baking

Ready to eat!

On a cold, frozen day- this hit the spot!