Stuffed Pizza Rolls

This is a recipe that was on my list of things to do this summer. I found it on Foodgawker, and it is from Chaos in the Kitchen

They are little pull apart pizza balls: Well, should be pizza balls… I just put cheese in them because it was my first time making them.

Next time I will definately add more than just cheese to them, and I might keep them in the oven for 3 or 4 more minutes to get themΒ a bit more golden on top.


I did not do a god job making them the same size either, which I will take more time to do next time, since some of the larger ones had unmelted cheese in the middles.

Chris and I had these on a weekend night, so we had been snacking all day and didn’t need an actual meal, but on a normal day these would be better for a lunch or appetizer for a party. Man, I can’t wait ’til I am old enough to throw dinner parties. At 20 (in 3 days) when I say I want to throw a dinner party I get odd looks from people.

Well, this post finishes May post-worthy meals. Now on to June…


Paper Bead Necklace

This is a post about one of my ‘Things to do this summer’… Make a Paper Bead Necklace. I found the instructions at

HOLY TIME CONSUMING! I made my list of things to do this summer in order to keep myself busy in the small town of Copper Cliff, and this one really stuck to that… it took a long time!

It took about an hour and a half to cut all of these out. I was originally going to 6 colours, finished my first piece of paper and decided against that right away! My hand was killing by the end of the second colour, and by the end of the third I wanted nothing to do with it anymore, so I let them sit over night.

When I cared enough to give the paper beads any attention, mainly just to get them off my media table, I set up a work station in the middle of the living room so that I could still see the Food Network. Pretty much the only thing I ever have on TV- I have it on right now, Iron Chef πŸ™‚

The beginnings of the beads, I eventually got into a groove and finished all of the beads in an hour.

These are just some of the beads in a bowl. It was at about this time that I realized the paper I was using to make my beads was too thin. The beads all looked the same because the paper was too thin to form into various shapes, even though I had spent so long cutting out the different shapes. I am not letting this bug me as much as it wants to… I still have a cute necklace, and that`s what matters πŸ™‚

This is the finished product wrapped around my wrist a few times as a bracelet. I did not spray them with the gloss varnish spray… but because the paper is so thin, they have stayed together with the glue.

Finito. All finished, check this off my list and move on… This week I am making origami stars and and bow belt.

Taquitos & Maple-Bacon Potatoes

The other night I made TAQUITOS!… I LOVE taquitos. Every time I go home I go to 7-11 and get taquitos, it’s a bonding moment for my brother and I (and Chris sometimes). And since I haven’t been home in FOREVER and don’t know the next time I will be able to go home, I made a taquito recipe that I ‘Stumbled upon’. They were SO so SO good.

It was difficult to get a good picture, but the flavour is what matters. They look boring, but taste great! Oh, and a positive… they took about 15 minutes to cook!!!

I got the recipe from ‘Pennies in a Platter’ (I found it on Stumble Upon).

As a side to go with the taquitos I made the Maple-Bacon scalloped potatoes that I have been planning to make for like 2 weeks! These were really good! Recipe from Kraft

Being scalloped potatoes they take a while to cook, but we weren’t in a rush to eat so that didn’t bother us πŸ™‚ The recipe calls for pre-made bacon bits, I used real bacon that we made the other day for breakfast. They have great flavour, the sauce is delicious and the maple and bacon both stand out jsut enough to be tasteful without over powering the rest of the flavours.

It was an odd combination of the taquitos and the potatoes, but the spicy in the taquitos was balanced out nicely by the sweetness of the maple syrup in the potatoes. I recommend people try both, maybe not at the same time… but definatly try both.

Chicken Cordon Bleu

I know that the other evening I promised a picture of the Skor-bit blondies, but I haven’t had one since then so I have to put that off.

Also, I got the website that I found the egg in the bell pepper ring on, it’s… I found it on stumbleupon, here’s the link that I followed:

I had an exam yesterday then spent most of the day in the library so I didn’t have time to post, not that I really had anything to post.

But today I do because Chris and I had a great dinner last night πŸ™‚

I made Chicken Cordon Bleu and a Green Bean & Red Pepper side dish that was inspired by Chef Rick McCutcheon (from the Idylwylde Golf & Contry Club). My side dish was not as good as his, since I don’t actually know what he puts in his… put I fried up some green onions, red pepper, and a lot of butter with some basil, then added green beans that had been boiled for 3 minutes.

I whipped together a hollandaise sauce that I found on, it called for 1/2 a lemon juiced… and I guess I have bigger lemons than the person who made the recipe, because it was SUPER lemoney. Next time I am going to cut that in half and only use a quarter of the lemon.

My Chicken Cordon Bleu has ham (just deli-meat, Black Forest Ham), Mozzarella cheese (usually swiss, but that stuff’s expensive!) and is covered with crushed up soda crackers πŸ™‚

I chose this picture because you can kind of see the stuff inside. When I first contemplated making Chicken Cordon Bleu I was terrified because I thought it would be a long difficult process, but it is actually pretty easy. Beat the crap out of a chicken breast so it’s thinned out a bit, salt and pepper, place the cheese across it (try to stick to the middle so that it doesn’t fall out when you roll it), then a slice of ham, and roll it up sticking toothpicks through the fully rolled chicken to make it stay, put in a pam-sprayed baking dish and cover in crushed soda crackers- voila. Simple, quick, and painless.

I spent my evening doing very little studying, a lot of Smallville watching, and making a list of things to do this summer, while I’m not working πŸ™‚ since I’m living in a small town, Copper Cliff, and can’t drive, there is nothing to do so I made a list/am making a list.

As I have mentioned a few times, I am addicted to… ADDICTED. This is where I got my list of thing sto do this summer, here is a few examples:

β–‘ Bake Cookie Dough Truffles

β–‘ Create a Shadow Box Photo Display

β–‘ Successfully Style my Hair in a Maiden Braid

β–‘ Cook Marshmallow Fondant

β–‘ Bake a Rainbow Cake in a Jar

Hopefully this will keep me busy! But now, time to get my bumm back to British History notes πŸ™‚

Leftovers & Cupcakes :)

Okay, so I lied when I said I would be making Buffalo Chicken Tacos or Orange Chicken… I completely forgot that Chris had to stay late at work and I was alone for dinner. So, I packaged up the chicken for dinner tonight and had lefts overs πŸ™‚

I heated up a sausage and made some cream of mushroom soup, and just as a little side I made some of my favorite snacks as a child… Crackers and Butter. I used to devour them, and hadn;t had them in years so I decided to make a few!

Since this didn’t satisfy my cooking desires for the day, I decided to make a dessert for Cris and I when he got home. The other day my friend introduced me to a website www.stumbleupon.comΒ and while flipping through pages I ‘stumbled upon’ a blog called “How Sweet it Is” and a recipe for “One Bowl Vanilla Cupcakes for Two”… I obviously HAD to try. Here is the link that I had to the blog page, through stumble upon…Β

I made one mistake… instead of TRYING the recipe as it was, I went right ahead and threw in some butterscotch chips. The result was yummy, but I would have liked to try the original first πŸ™‚

I also did not let them cool completely, I got a little antsy because Storage Wars was starting and tried to ice them while they were still warm, which is just asking for a huge mess!! Although it doesn’t change the taste so I am not complaining πŸ™‚