Pull Apart Cheese Thingies

These are sooo bad for you, but so good! Really not something to eat very often, but once every ten years should be fine. Maybe even less than that?? 

You'll need:

2 cans biscuits

1 lb. Velvetta cheese

1/3 cup butter, melted

Pour half of the butter into a round cake pan. Then follow the steps up above. Flatten the dough, place on a piece of cheese, and roll into a ball. You might end up not using all of the cheese.

Plop all of the balls into the cake pan…

Pour the other half of butter on them, sprinkle on a little paprika (if you want!), and bake at 350* for 20 minutes. 

Serve with tomato soup and/or fresh fruits and veggies to help off set the bad! 

Ashleigh

Copy, Paste, and Print for the recipe below.

Pull Apart Cheese Thingies

(prairiegalcookin.blogspot.com)

You'll need:

2 cans biscuits

1 lb. Velvetta cheese

1/3 cup butter, melted

Preheat the oven to 350*.

Flatten the biscuits, place a piece of cheese in the center, and then roll them into a ball.

Place them all in a deep glass pan (it should have half of the butter poured into the bottom) and then pour the rest of the butter over the top.

Cook for around 20 minutes or until they are golden brown.

Serve with some fresh fruits and veggies (finger foods!).

The Other Day

The other day I was standing in the office with my camera in hand doing absolutely nothing. So I decided to go visit the guys in the shop and then take a walk.. Here's what I ended up with:

Ashleigh

Our Wonderful Mutt...

Have you ever wondered why a perfectly healthy dog (I would say normal, but I'm not sure that applies to this mutt!) would go stand in the middle of a culvert?

Stand there with the ice and water.

Stand there for seven whole hours.

Stand there even when there's a backhoe making horrible sounds above him.

Stand there even when dirt and rocks are falling all around him.

Nope. I'd never even thought about it. Or at least I hadn't until recently when our dog decided to do just that.

So we (being the nice people we are) pull out the backhoe and head down to the culvert.

We start digging and scratching around trying to scare him out and what does he do? Look around, take a step forward, five steps backwards, and then he drops. He just drops right there and looks at us!



So we halt all digging, head over to the hole...



And stick our heads inside. Finally we decide it's not worth digging up the whole culvert and ruining the driveway, so he can come out when he wants to...

Later that night, we go out to do chores and start calling for the cats so we can feed them and look at what comes running!!

Jack! With not a scratch on him. (The picture is a bit blurry because he wouldn't hold still and stop wagging his little stump of a tail long enough for me to snap a clear picture of him!)

Ashleigh





Pumpkin Pecan Cake

Super yummy and simple, this cake is great for most any gathering you have! The pecans and pumpkin go together perfectly and give it a variety of fall flavors (Yes, I know, it's not fall. But I still had to post this!) Have fun!

You'll need:

1 (16 oz. can) pumpkin

1 (12 oz. can) evaporated milk

1 1/2 cup sugar

1 t. salt

2 t. pumpkin pie spice

3 eggs

1 yellow cake mix

1 cup butter

1 cup pecans

Start by mixing the pumpkin, milk, sugar, salt, pumpkin pie spice, and eggs. Mix well!



Pour into a greased 9x13 inch pan.



Sprinkle the cake mix evenly over the pumpkin mixture.



Then top with the pecans.



Evenly pour the butter all over the pecans and cake mix. Don't stir any!



Now it won't be very pretty at this point, lots of bubbles and lumps.. But that's okay!

Bake it at 350* for 45 minutes or until golden brown on top.



Pull out and let it sit for 5 - 10 minutes. Or you can cool it completely. Enjoy!

Ashleigh

Copy, Paste, and Print for the recipe below.

Pumpkin Pecan Cake

(prairiegalcookin.blogspot.com)

You'll need:

1 (16 oz. can) pumpkin

1 (12 oz. can) evaporated milk

1 1/2 cup sugar

1 t. salt

2 t. pumpkin pie spice

3 eggs

1 yellow cake mix

1 cup butter

1 cup pecans

Preheat the oven to 350*.

Start by mixing the pumpkin, milk, sugar, salt, pumpkin pie spice, and eggs. Mix well!

Pour into a greased 9x13" pan.

Sprinkle the cake mix evenly over the top.

Then top with the pecans.

Pour over the butter (evenly).

Now bake it for 45 minutes or until golden brown on the top.

Pull out and let sit for 5 - 10 minutes. Cut and serve!

Frittata

This Frittata was incredibly easy to make. It's basically glorified baked eggs. Quite yummy! I made a small pan and it fed about three people, so if you're feeding more you'll want to at least double if not triple this recipe.

You'll need:

3 eggs

1/2 green pepper

1/2 red pepper

1/2 onion

1/2 cup finely grated longhorn cheddar (or any other kind of cheese you like)

3/4 - 1 cup milk

5 - 6 green olives

Salt

Pepper



Start by pouring a little olive oil in a small cast iron skillet.

Add some sliced onion.

Sliced red pepper.



And then some sliced green pepper.



Sprinkle on some salt and pepper and then cook over medium heat. Don't cook them completely through. They still need some crunch. 



Meanwhile, in a large bowl, whisk the eggs (just break the yolks and stir together a little bit. Don't beat them!), milk, and cheese. Pour over the veggies and then do not stir! Just leave it be....



Slice the olives lengthwise and place them on top of the frittata.

Over medium - high heat, cook it until you can pull the edges away from the sides of the skillet. They should be a dark brown, but not crispy. It will still be runny in the center of the frittata. Now, bake it at 375* for 10 - 15 minutes or until it starts to brown on the top and is no longer runny.



Let sit on the stove for 1 - 2 minutes to finish cooking and then slice n serve!

Enjoy!

Ashleigh

Frittata

(prairiegalcookin.blogspot.com)

You'll need:

3 eggs

1/2 green pepper

1/2 red pepper

1/2 onion

1/2 cup finely grated longhorn cheddar (or any other kind of cheese you like)

3/4 - 1 cup milk

5 - 6 green olives, sliced

Salt

Pepper

Preheat the oven to 350*.

Start by slicing the onions and peppers. Place in a small oven proof skillet with a bit of olive oil, salt, and pepper.

Saute until they're halfway cooked. They still need some crunch.

In a medium bowl, mix the eggs, milk, and cheese.

Pour over the peppers and onions. Do not stir! Let it sit over medium - low flame until the edges start pulling away from the sides of the skillet.

Top with the olives and place in the oven for 10 - 15 minutes or until golden on the top and no longer runny.

Pull out and let sit 1 - 2 minutes and then slice n serve!