Four Foods on Friday #19

This meme takes place over at Fun, Crafts, and Recipes if you’d like to join and answer the following questions:

#1. Do you ever use scissors to cut any foods? Which? Raw or cooked? No

#2. Popcorn. Homemade, microwave, bagged, hot, cold. How do you like it? I love popcorn, so I’ll eat it any way I can get it. My favorite has to be caramel corn though. I mostly make microwave popcorn at my house though.

#3. Sushi. Love it or hate it? Hate it. Yuck. Several years ago, my hubby got food poisoning and ended up in the hospital for a week, so we eat nothing that is not cooked fully now.

#4. Share a dessert recipe.

Easter Bonnet Cookies

Ingredients:

1 package (18 oz) refrigerated sugar cookie dough
1 box (16 oz) confectioners’ sugar, sifted
6 tablespoons water
2 tablespoons meringue powder
Food coloring
12 large marshmallows
Pastel flower shaped candy decors

-Preheat oven to 350 degrees F. Prepare 24 round cookies according to the package directions. Place cookies on baking sheets. Bake cookies until golden brown (8 – 10 minutes). Cool on wire racks placed over waxed paper.

-In a medium bowl, combine confectioners’ sugar, water, and meringue powder. Beat with an electric mixer on medium speed until smooth. Divide glaze among several small bowls; tint with food coloring.

-Cut marshmallows in half horizontally. Place a marshmallow half cut side down in the center of each cookie. Spoon glaze over each cookie coating the marshmallow and cookie evenly. Let dry.

Once dry, you can decorate the hats. The recipe I had for this had my making icing which I am just not good enough to do. I cheated and bought gel icing to decorate. DO NOT DO THIS. The gel never dries. The next time I will buy the regular icing to decorate with. With these hats, you can be as creative as you want. For St. Patrick’s Day, you can use the whole marshmallow and green glaze to make top hat cookies or use whole marshmallows and chocolate glaze to make pilgrims hats for Thanksgiving!

Here’s what they look like:

Cheesy Italian Chicken Bake

Cheesy Italian Chicken Bake
 
Author:
Recipe type: Dinner
Ingredients
  • 2 cups tomato paste
  • 1 pkg chicken breast tenders (we cubed ours to make it easier for the kids)
  • 2 cups Mozzarella cheese
  • 8 oz uncooked spaghetti
Instructions
  1. Heat over to 350 degrees.
  2. Into a glass baking pan, spread 1 cup of tomato paste. Add in chicken and spoon remaining pasta sauce over the chicken. Sprinkle with cheese.
  3. Bake uncovered for 30 - 35 minutes or until mixture is bubbly and chicken is pink in the center. While that is cooking, make spaghetti like you normally do.
  4. Serve chicken and sauce over the spaghetti.

What it looks like when it comes out of the oven:

What it looks like over spaghetti:

(I would add some spices in next time)

Deep Dish Pepperoni Pizza

 

Deep Dish Pepperoni Pizza
 
Author:
Recipe type: Dinner
Ingredients
  • 1 tsp flour
  • 1 pkg frozen pizza dough
  • 1 cup pizza sauce
  • 2 ounces pepperoni
  • ½ cup of any other ingredients that you want
  • 1½ cup mozzarella cheese or pizza blend cheese
  • 2 tablespoons grated Parmesan Cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Coat a 10½ inch deep dish pizza pan (or a pizza pan that you buy at the store like we did) with cooking spray and coat lightly with cornmeal. Coat work surface with flour and roll dough to 14 inch diameter (or whatever diameter your pan is).
  3. Transfer dough to pizza pan and let rise till puffy. Brush dough with olive oil and spread with pizza sauce.
  4. Top with pepperoni and whatever other toppings you want. Sprinkle with parmesan and mozzarella cheese (or whatever kind of cheese you are using).
  5. Bake until crust is browned, top is bubbly, and cheese is melted -- usually 12 - 16 minutes.

Here is my pizza (just pepperoni):

Here is Bill’s pizza (pepperoni, olives, and mushrooms):

This is a favorite in our house!