whereRweRunning

Soft Pretzel & Jalepeno Dip Fail -

I’ve made 66 items from pinterest lust…98% of the time -I’m happy with the result…That was not the case for this epic Pinterest Fail…The beautiful pictures on Pip & Ebby (the original post) made it seem like this was going to be a breeze. Nothing about that vision was true!

After waiting in vain for 90 minutes for the dough to “double in size” - I decided to plow ahead with the recipe instructions in the hopes it would just turn out. I don’t know if Pip & Ebby had a little elf who was rolling out the dough to form perfect pretzels or why my dip looked more like paste than the cheese-y goodness of the picture…but, the best news about this whole process is that it still tasted “ok” if you ate around the burnt bottom!

PinterestFail! - I love seeing the fails on this site and will be submitting this for the list of terrible fails that happen when we try to cross our internet surfing with those of blogger’s culinary expertise. Cheers!

Philly Cheesesteak Peppers

Ingredients:
2 large green bell peppers
1/2 pound deli sliced roast beef
1 medium yellow onion
2 cups sliced mushrooms
3 thin slices provalone cheese
salt
pepper
olive oil

Directions:

1. Cut each pepper in half. Remove seeds and white skin (It’s a good idea to blanch the peppers in boiling water for a 2-3 minutes prior to cooking)
2. Pre-heat oven t0 400 degrees
3. Slice meat into thin strips
4. Heat a large skillet over medium high heat. Add about 1 Tbs. olive oil
5. Add onions to skillet. Lower heat to medium and saute (stirring frequently) for about 4 minutes. Add the mushrooms and saute until onions are translucent and mushrooms have shrank up a bit
6. Add meat to the skillet and season with salt and pepper. Cook for 3-4 minutes
7. Place peppers, cut sides up on a baking sheet lined with foil. Press one slice of cheese into the bottom of the pepper. Fill each pepper with enoufh of the meat mixture to completely fill the pepper. Top with the other slice of cheese
8. Bake peppers for 20 minutes. Make sure to keep an eye on them as the cheese tends to brown
9. Remove and cool for 5 minutes before eating

Enjoy the Yum!

Apple Crisp

Peel and slice enough apples to fill a 9x13 pan about 3/4 of the way up. I use Braeburn or Honey Crisp. Lightly sprinkle the apples with cinnamon-sugar.

Combine: 2/3 Cup Margarine (1 stick plus a few more Tablespoons),
1 1/4 Cups brown sugar (loose, not packed)
2 Cups flour
2/3 Cup old fashioned oatmeal
1 tsp Cinnamom
Stir the crisp ingredients with a fork until it turns into crumbles about the size of marbles and peas, this will take a minute or two
and you may have to add more flour and brown sugar if it looks too wet and clumpy, or another Tablespoon of margarine if it’s not coming together because it’s too dry.

Pour the crisp mixture over the apples. Sprinkle the top lightly with cinnamon-sugar.
Bake at 375 for 30 minutes, then check to see if the apples are soft by stabbing with a fork, if not, add another 5-8 minutes.
Serve with cool whip or ice cream!

Enjoy the Yum!

Spaghetti Squash -

http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

Pumpkin Truffles

Ingredients: For the Filling
1/2 cup canned pumpkin puréed
1 1/2 cups gingersnap cookie crumbs
2 Tablespoons confectioners’ sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 ounces cream cheese, softened
1 cup white chocolate, chopped

For the Topping
12 ounces white chocolate or vanilla almond bark, chopped

For the Filling
Place a triple layer of paper towel on a baking sheet. Using an off-set spatula, spread the pumpkin purée into a thin, even layer. Place another triple layer of paper towels on top of the purée and lightly press to absorb moisture. Once towels are saturated, carefully peel back the top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half onto itself. Repeat, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt and cream cheese; process until smooth.

Melt the chocolate in a medium bowl set over a pan of simmering water or in the microwave, stirring often to keep the chocolate from melting. Add the melted chocolate to the pumpkin mixture and process until smooth.

Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl or container, cover and freeze for 1 hour or until firm enough to shape into balls.
Line a baking sheet with a sheet of parchment or wax paper. Using a 1-ounce cookie scoop, shape the dough into 1 1/4-inch balls and place on the prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.

Originally found on pinterest from: http://www.thegalleygourmet.net/2011/11/pumpkin-cream-cheese-truffles.html#comment-form

ENJOY THE YUM!

Broccoli Cheddar Soup

Ingredients
1/2 medium chopped onion
1 tablespoon melted butter
1/4 cup flour
2 cups fat free milk
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions
Sauté onion in non stick cooking spray. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the milk.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Transfer contents to a blender and pulse until desired consistency (if at all). Return to heat and add cheese. Stir in nutmeg.

Cooking time: 40 minute(s)
Servings: 8 -Serving size: 1/4 cup - WW Points Plus: 2; Calories: 79.4; Fat: 6.2 g; Carb: 3.3 g; Protein: 3.2 g

Enjoy the yum!!!

Pork Sirloin Roast

Season roast with honey, italian seasonings and lemon juice and bake at 350 -for 2 hours -

Enjoy the yum!