Tag Archives: quick

Quesadillas

cheesy

We all want that quick fix for dinner.  I’ve found that perfect fix.  Quesadillas!!  They are fast, easy, so versatile and above all tasty.  My students made these last week and they had a blast.

The photo is from my second period.  I was so impressed with their work.  I loved their extra effort and their super excitement in class.  And yes they will get extra credit.

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Filed under Appetizer, Main dish

Italian Sausage Tomato Cups

Italian Sausage Tomato Cups

These are perfect for Sunday’s Superbowl Game!  They’re so cute and so good. Think spicy pizza bites, but better.  Carter said, “This is in the top three Mrs. Lupo!”  Now that’s good!  Two years ago I was introduced to this variation and they were a hit.  I wanted to try them again but with a little change-up.  It worked well.  If you are trying to make out a Superbowl menu make sure you serve these little cups.  They are super easy and will be a party pleaser for sure.

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Filed under Appetizer, Main dish

Drop Sugar Cookies

Drop Sugar cookies

This is the easiest sugar cookies recipe I have ever made. It is a winner from Betty Crocker. I will have to admit that when I read through the recipe I was very skeptical about its outcome, but now after 28 times making them, it’s a beauty! I knew immediately that I could get these cookies in the oven and my students out the door in a 45 minute class. Now just think what you could do with this recipe. In a pinch you could make them before breakfast, have them packed and ready to head out the door with you to celebrate a birthday at lunch! It does not get better than that.

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Cinnamon Rolls made in a Muffin Tin

Yum!

Cinnamon Rolls can make a grown man cry! With that said make these for the favorite man in your life.  You’ll be queen for the day or maybe for the week.  This can be a no-brainer if you can make basic biscuit dough.  If you’ve never made biscuits before just cut yourself a little slack and practice, practice, practice!

My students love this lab!  I’m not such a fan.  I’m more of a savory person, but really can go for  one of these with a good cup of coffee.    So get in the kitchen and whip some of these mouth-watering cinnamon rolls up for someone special.

Last spring GI Joe and I were in Halifax on a very cold, blustery day and walked into a very busy coffee shop Cabin Coffee to be exact.  Guess what we found?  Cinnamon rolls going like hot cake made with biscuit dough not the usual yeast dough.     They were cooked in a huge muffin pan and as soon as they came out of the oven they were flying out the door.  I’ve  never seen anything like it.  So here you go –   my Cinnamon Rolls in a Muffin Tin.  Yes,  this is something else that you can enjoy with your family  in this coming week of frigid temperatures.

Here are a few pictures to help if you are visual person like me.

Dough is kneaded and ready to press into a rectangle.

Kneaded dough

Press the dough into a rectangle and place the sugar and cinnamon on top.

Cinnamon and sugar

Rolled and ready to cut.  To make sure they are equal in size put indentions in the dough to help when cutting.

Rolled and ready to cut

Place in greased muffins tins.

Ready to bake

Cinnamon Rolls

Cinnamon Rolls in a Muffin Tin

Yield 12

Ingredients:

  • 2 cups self-rising flour ( I use White Lily)
  • 4 tablespoons Crisco
  • 2/3 to 3/4 milk ( I use buttermilk)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 – 2 tablespoons milk (DO NOT add all at once)

Directions:  Check here for a step-by-step photo gallery of how to make the dough.

  1. Using a pastry blender cut Crisco into flour until it is the size of peas.
  2. Make a well in the center of flour.
  3. Add about 2/3 cup of milk.  Do not add all of it.
  4. Stir with a fork until the dough cleans the sides of the bowl.  If the dough seems dry add a little more milk.
  5. Pour the dough on a floured surface.  I use wax paper because you can just throw it away.
  6. Knead the dough 4-5 times.
  7. Press dough out into a 9 x 13 inch rectangle.
  8. Cover the dough with 1/4 cup sugar mixed with 1 teaspoon cinnamon.
  9. Roll up the dough starting at the long end.  Roll as tightly as you can.  Dough may tear and stick to the paper.  Don’t worry just use a straight edge to push the dough off the paper and pinch the holes together with your fingers.
  10. Pinch the long edge together.
  11. Cut into 12 pieces.  I use dental floss by slipping it under the dough and crisscrossing it.
  12. Place in greased muffin pan.
  13. Bake at 425 degrees for about 15 minutes.
  14. Mix powdered sugar with  teaspoon vanilla.  Add milk a little at the time to get a spreadable consistency.
  15. Using a spoon or spatula spread icing on cinnamon rolls while hot.
  16. Enjoy!

Yum!

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Filed under Breakfast, Cinnamon Rolls

Best Ever Pancakes from Martha

Martha's Best Panckakes

School’s  been in session for three months.  Really?  I’ve been in a whirlwind of what?  Where have the days gone?  Am I the only one that’s wondering what’s happening to time?  Let’s slow time down.  Do you agree?  I want to enjoy, just soak it all in, live each second before it slips away.  I don’t want to miss a thing!  What about you?

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Filed under Breakfast, Quick Breads

Pepperoni Pizza Appetizers

photo (2)

I’m so glad that I tried this recipe at home before making it for 130 students.   So many things can go wrong even with the simplest of dishes .     After taking a closer look at this I discovered that one of the pepperoni balls has 350 calories. Well, that may be fine and good for my swimmers and football players but for the average person that’s not what I would like to encourage as a snack. With that said I set out to reduce the calories by cutting the serving size to 80 calories. The original recipe called for an entire biscuit. I cut each biscuit into quarters and proceeded with the original recipe. It really came out beautifully, but did not have the pizza punch that I wanted and it  was a little time-consuming.  So I used a recipe from the dark ages and my students thought it was genius. I couldn’t believe that only two or three had made small pizzas using biscuit dough. They all said , “Why would we make them when we can just buy frozen pizza pockets at the grocery store? ” Now they can create their own pizza appetizers and control the ingredients.

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Butternut Squash Soup

Squash Soup

 

I can count the number of times on one hand that I’ve cooked or eaten butternut squash.  Someone should have introduced me to this jewel of a soup a long time ago.  I will be making this many times!     It’s amazing both hot or cold. It’s restaurant good.

Sonja one of my fellow teachers, loves to cook.  She and I share recipes and this is one of hers.   I knew it was a hit when her son brought a cup of it to school for his girlfriend to taste.  When does that ever happen?

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Filed under Main dish, Soup

Banana-Berry Frozen Yogurt Bars

Banana-Berry Frozen Yogurt Bars

Are you looking for a summer treat and a way to get the family involved in the kitchen?  I found it or I should say Christy found it, made it, and brought it to school to see what we thought and I loved this recipe.  So here they are for you to try with the kids.  They will love them!  The recipe is right off the box of Nabisco Honey Grahams.  It’s a healthy substitute for ice cream sandwiches since they are made with yogurt and fresh fruit.  I used tart raspberries and bananas which really needed a sprinkle of sugar or a dab of honey to add some sweetness.  Just to give you a heads up here, the end product is not going to be a nice creamy texture.  It’s fruit and yogurt mixed by hand so it will be  a little icy.  Be sure to let them thaw a good 5 minutes before serving.  Very refreshing!

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Filed under Snack

Sauteed Corn, Spinach, Bacon, and Scallions

Sauteed Corn

School is now is session!  Three days mimicked ten days.  Schedule changes, reading the handbook, going over rules and regulations made for boredom.  I did treat my classes Friday with these Fudgy Rocky Road Bars.  They got rave reviews and some of my new students tried them out on their families and friends this weekend.  That’s success!  I will keep you posted about my classes, but so far so good.

Last night I tried this side dish that I have had bookmarked all summer from Katie Workman The M0m 100 Cookbook.  It’s a great way to use the fresh corn that is so plentiful now.  The dish is packed with flavor.  I’m talking bacon, red pepper, shallots, spinach and corn.  It will be a great addition to any entre, but you know what I think it would be perfect to stand alone.  Just eat the whole bowlful with nothing else.  Heaven.

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Fudgy Rocky Road Bars

Fudgy Rocky Road Bars

Looking for something sweet that is super easy to make, feeds a crowd and is delicious?  Well, I found it for you.  As you can tell I am pretty much obsessed with Sarah Carey’s videos from Martha Stewart Everyday Living.  She is just so cute and I love her sense of humor.  She is just a natural in front of the camera and I  cannot wait to share her videos with my classes and discuss them.  It is going to add so much to their cooking experience that I cannot give them in 45 minutes.  But, there is a big downside.  These teens are going to want to eat the food!!!  I am sharing these bars with my classes on Friday as a first week treat.  Really I’m using it as a bribe to keep them from changing classes.  Oh, who am I kidding?  I really should be preparing something disgusting because I have 33 students in all four of my classes.  It is going to next to impossible to teach this many in a lab, but hopefully they will be all little angels and it will be a breeze.  I will keep you posted.

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Filed under Bar Cookies, Desserts