Week 36: Recipe #5--Patriotic Pigs in a Blanket

I found this recipe on a blog called Kitchen Fun With My 3 Sons (see link below).  Cute idea for the 4th of July.  They turned out great and my 4 year old loved them.  I served these with fresh fruit and chips.

Photo from Kitchen Fun With My 3 Sons

You'll Need:

• hot dogs
• crescent rolls
• 1 egg
• 1 tsp. water
• blue food coloring
• wooden skewers
• any white block cheese (I used monterey jack)

Preparation:

1. Preheat the oven to 350 degrees.
2. Beat 1 egg with 1 teaspoon of water.  Take the crescent rolls out of the package and unroll them. Cut each roll into 3 strips and cut off the pointed ends.
3. Take the strips and wrap around the hot dog.  Spread the wrapped dough with the egg wash.  Squeeze 4 to 5 drops of blue food coloring in a small bowl.  Brush the food coloring on the top half of the crescent so you have strips of red (hot dog), white (crescent), and blue (food colored crescent).  I followed these directions, but I think next time I'd do the egg wash and food coloring prior to wrapping the crescent strips around the hot dog.  Seems like it'd be easier that way.
4. Place on a baking sheet and put in the oven for 8 minutes or until lightly tan in color.
5. Push the wooden skewer in the middle of the hot dog and poke it through the top.  Cut thick slices of your block cheese and then cut out stars with a star cookie cutter.  Didn't have one, so I used a knife and did it free hand.  Poke the stars on the top of the stick.

Recipe and link:  http://kitchenfunwithmy3sons.blogspot.com/

Week 21: Recipe #5--Snake-Bite Calzone

This recipe takes a bit longer, but it looks great when finished.  Plus, kids think it's pretty cool.  I found it on the Kraft Foods website (see link below).  I served this with a green salad and fruit.  Makes 12 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 can (13.8 oz.) refrigerated pizza dough
• 1/2 c. shredded mozzarella cheese
• 1/2 c. ricotta cheese
• 31 slices pepperoni, divided
• 1 egg white
• 1 drop each yellow and green food coloring, divided
• 2 manzanilla olives
• 1 c. pizza sauce

Preparation:

1. Heat oven to 350 degrees.  
2. Unroll dough on lightly floured work surface; roll or flatten to 17 x 10 inch rectangle.  Combine cheeses.
3. Cut 1 pepperoni slice to resemble a snake's tongue; set aside.  Arrange remaining pepperoni slices over dough rectangle; leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture.
4. Roll up dough, jelly-roll fashion, starting at one long side; pinch seems together to seal.  Place seam-side down, in "S" shape on baking sheet sprayed with cooking spray to resemble snake.
5. Beat egg white and yellow food coloring lightly with fork; brush about half over dough.  Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin.  Insert olives into one end of dough for the snake's eyes.  Add pepperoni tongue.
6. Bake 30-35 minutes or until golden brown.  Meanwhile, heat pizza sauce until just warmed.
7. Serve calzone with the sauce.

Here's a picture of how mine turned out:

Recipe and link:  http://www.kraftrecipes.com/recipes/snake-bite-calzone-127536.aspx

Week 21: Recipe #4: Monster Claws with Dipping Sauce

My daughter Lily loves anything with dipping sauce, so this is a perfect dinner for her.  It's simple and fun for kids to eat.  I found it on the Kraft Foods website (see link below).  I serve it with fruit and a side veggie.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 4 small boneless, skinless chicken breasts (1 lb.), cut lengthwise in half
• 1 pkg. Shake 'n Bake Extra Crispy seasoned coating mix
• 1/4 red pepper, cut into triangular pieces
• 1/2 c. barbecue sauce (or whatever dipping sauce you prefer)

Preparation:

1. Heat oven to 400 degrees
2. Coat chicken with coating mix as directed on package.  Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 minutes or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for monster's claw.  Serve with barbecue sauce.

Recipe and link:  http://www.kraftrecipes.com/recipes/monster-claws-dipping-sauce-114127.aspx

Week 21: Recipe #3--Mummy Meatloaf

I found this recipe on the Disney Family website (see link below).  I tried something like this on my own last year, but I think this will work better, as long as I can shape mine as well as the picture....
I'll serve this with green beans and potatoes.

Photo from Disney Family Fun website

You'll Need:

• meatloaf from your favorite recipe (see older post for mine, link:http://figuringoutdinner.blogspot.com/2011/04/week-7-recipe-4-meatloaf-cupcakes-with.html)
• American cheese
• olive slices

Preparation:

1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms.  Bake the loaf until it's cooked through.
2. Let it rest about 3 minutes, then lay 1-inch wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes.  Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute.

Recipe and link:  http://familyfun.go.com/halloween/halloween-recipes/halloween-dinners/mummy-meatloaf-929692/

Week 21: Recipe #2--Squash Soup in Pumpkin Bowls

I just love the look of this meal.  To me it looks as though I spent longer making it than I actually did.  I found this recipe on the Food Network website this year (see link below).  It's a healthy, simple meal to make that's perfect for fall.  Plus, what kid isn't going to want to eat dinner straight out of a pumpkin?!?  I serve this with some bread and a green salad.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 tsp. sugar
• kosher salt
• 3 Tblsp. unsalted butter
• 1/2 small onion, chopped
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 lbs.), peeled and cut into 1-inch pieces
• 1 tsp. sugar
• 3 Tblsp. heavy cream (optional)
• freshly ground pepper
• optional toppings:  pepitas (hulled green pumpkin seeds); sourdough and/or pumpernickel croutons; paprika; chili powder; crisp prosciutto, serrano ham, or bacon; fried onions, fried sage or parsley leaves

Preparation:

1. Make the bowls:  Preheat the oven to 400 degrees.  Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired).  Remove the lid and scoop out the seeds and fibers.  Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.  Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
2. Meanwhile, make the soup:  Melt the butter in a large saucepan over low heat.  Add the onion and 1 teaspoon salt.  Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.  Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.  Add 5 cups water and bring to a boil.  Reduce heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
3. Working in batches, transfer soup to blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender).  Stir in the heavy cream, if desired.  Season with salt and pepper, and top as desired.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/squash-soup-in-pumpkin-bowls-recipe/index.html

Week 21: Recipe #1--Scary Skillet Shepherd's Pie

As Halloween approaches, I thought it fitting to add in some recipes that I've used in the past that are Fall/Halloween-themed.  I found this recipe last year on the Kraft Foods website (see link below).  Lily loves the eyes on these "ghosts", although she won't eat them (she HATES peas).  It's an easy way to make dinner fun for the little ones.  I serve this with applesauce and a green salad.  Makes 6 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 pkg. (16 oz.) frozen mixed vegetables
• 1 lb. ground beef
• 1 c. beef gravy
• 4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed
• 1 c. milk, divided
• 1 c. water
• 2 c. instant potato flakes (I must admit, I can't do the potato flakes.  It does take a bit longer, but I like to have real mashed potatoes.)
• 1/4 c. grated parmesan cheese

  Preparation:

1. Cook vegetables as directed on package.  Meanwhile, brown meat in large skillet; drain.  Stir in gravy; simmer until heated through, stirring occasionally.
2. Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on high for 30 seconds; beat with whisk until smooth.  Gradually whisk in remaining milk and water.  Microwave 2 1/2 minutes or until hot, stirring after each minute.  Stir in potato flakes and parmesan until well blended.  Spoon into resealable plastic bag; cut 1 corner from bottom of the bag.
3. Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture.  Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts.  Add 2 of the reserved peas to each for the eyes.

Here's a picture of how mine turned out.  This is Lily's plate:

Recipe and link:  http://www.kraftrecipes.com/recipes/scary-skillet-shepherds-pie-114028.aspx