I love leftovers. One of the main reasons why I love them so much is because I can go back and recreate! This recipe is an example of that.  I had a little bit of puff pastry left and what do you do with that?  Definitely not throw it away… so here it is! Twisted Bread Sticks, yum!

Puff Pastry (they are so good you may use the whole sheet) 😉  For this recipe I had about 1/4 of a sheet of puff pastry

2 t garlic powder

2 T Parmesan cheese (or any other cheese of your liking)

Spread half of garlic and half Parmesan in one side of pastry, press the mixture with your fingers.  Turn pastry over and repeat. Cut into strips. I used a pastry cutter.

Now twist them gently.

Bake at 350 for about 20 minutes or until they are nice and golden!

Last Tuesday, the Tast of Home Cooking School came to Provo. It was a fun show!  I got to help out in the back with the kitchen preparations!  Wow, I never knew how much work it takes to get it all set up! 

There were 10 recipes we had to prep for the show.  We had 4 wonderful helpers back in the kitchen for the prep time and in the evening (during the show) there were 5 of us plus the chef! 

The recipes were amazing!  Here are some fun pictures of the backstage “action”!

Each one of us was put in charge of a few recipes to prep before the show.  This picture shows the Gram’s Chicken Pot Pie being prepared.

Each recipe had a tray with all the ingredients and cookware that were necessary to use during the show.  Here is a picture of some of the trays:

You can see that in some trays there are gifts ! Fun huh, those are gifts that were given out during the preparation of that recipe! It really is a fun show!!!

That is me, separating eggs! 

This was at night, during the show! Cooking in the background.

 We were very busy during the show and I forgot to take pictues of the finished dishes….ops!  But don’t worry I will prepare each one of them and post pictures here just after their Spring show season is out! There are some delicious dishes!!! Yum Yum. If you have a chance to attend one of the Taste of Home Cooking School  go for it. They are a lot of fun!

Here is the cart FULL of groceries, how much do you think the Savvyshopper Amy paid for all of them?????

The products were worth $286.00 and the total price after coupons was : $8.36.  WOW!!! I know, you can do that too.  I love using coupons.   Contact me and I will teach you how to use coupons, save money and have fun!

I thought this would be a fun treat for Easter. Just in case there are some of you that don’t eat chocolate… This is what you will need:

1 can of Pineapple (you can use it fresh, however if you use coupons like me you should have a storage of canned pineapple that you got for very cheap and/or FREE with coupons!)

1/2 C Sugar

1 1/2 C shredded Coconut

Poured Fondant Frosting (recipe to follow)

Open pineapple can and drain at least half of the liquid.  Quickly blend the pineapple. I used my magic bullet ! A very quick pulse, you still want to have a little bit of pineapple chunks. 

In a sauce pan, add pineapple and sugar.  Bring it to a boil, stir consistently and let it cook until most of the water has evaporated.  (About 5-7 minutes)

Then add the coconut. 

Cook, stirring well for about 8-10 minutes or until the mixture starts to come together.

Transfer it to a plate and make your shapes (I usually make little balls, but since it is Easter I made more of an egg looking shape)

Now let them stay there for a while until they cool and hold their shape.  You can freeze them if you would like.

Transfer them to a non stick cooling rack.  Make sure to use wax paper or some other type of paper under the rack to catch all the frosting.  Cover the candies with the following mixture:

Poured Fondant Frosting: (make one recipe for each color you want to use)

1/2 c Powder Sugar

1T water

Food coloring

Mix well. It will be runny.  You can add more sugar or more water to come to your desired consistency.

Let them sit and dry!  Enjoy 😀

We are always getting coupons for $1 off 1 Danonino yogurt!  My son is almost addicted to them. He first tried them on our last trip to Brazil and I was worried that when we got home he would be sad because I didn’t know we had Danonino here.  You can imagine my excitement to find them.  They even have more flavors than the ones I was used to in Brazil. YUM!   I was even more excited to see that I have been getting coupons for them on a regular basis!  It is amazing how you don’t notice certain things until you need them… but I love using those coupons. A nice little snack for the kids!

Here is an idea I like to do:

Make a small cut (with a knife) on the top . Use a lolipop stick or a popsicle stick and insert into the cut you made.  Make sure they stand straight. 

Now all you have to do is let it freeze! 

It will be a nice treat for the summer time! My son LOVES IT!

Make sure you check out the badge on the right hand side of this page for coupons. There is a $1/1 coupon for danonino there 😀

1 lb ribeye steaks (sliced thin)

¼ c soy sauce

2 t sugar

1 t sesame oil

1 t vinegar

2 garlic clothes (minced)

1 t minced ginger

2 t red pepper flakes (if you don’t like spicy food only use 1 t)

Mix all ingredients.  Slice meat thin, and marinate on the sauce for about 30 minutes.

In  a HOT frying pan with a little bit of oil, add beef , cook rapidly .  Top with green onions,and toasted sesame seeds.

1 medium size Cabbage (take out the hard part in the middle)

In a big sauce pan, boil some water and then put the whole cabbage inside. This will help the cabbage to start opening. As it starts to cook, take the leaves off.  You can do this in one of two ways:

1. Take leaves off inside the pan as the cabbage starts to cook. It might get hot 😉

2. Take whole cabbage out of the pan (using a fork) then with your fingers pull the leaves that are cooked. Keep putting cabbage in the hot water until all the leaves are out.

You want the leaves to be nice and pliable.

In a mixing bowl, mix the following: (tip, it is easier to mix if you use your hands)
1 lb ground beef or ground lamb (for this one I used lamb)
1 c rice (not cooked)
1/2 onion (cut)
2 t garlic (chopped)
Salt
Pepper
1 can tomato (cut into small squares) or you can use 2-3 fresh tomatoes
Green onions
1 T chicken bouillon
1 T olive oil

Now you will get one of the cabbage leaf and put some of the rice mixture in the middle (if the leaf has a little bit of the steam left, make sure you cut that off)

Then roll it tight.(just like a taco)

Make sure you tuck in the corners. Do this until all the leaves are used.

In a large sauce pan, sautee 1/4 c onions ,1 T garlic in 1 T of oil.  Arrange the cabbage rolls very closely together.  Open side down.  Cover with water and add another tablespoon of chicken bouillon. Since I used a can of tomatoes I also added the tomato liquid inside the can.   I used a small plate on top of the rolls. This will prevent them from unrolling.

If you have any rice mix left over, make small balls and add on top. Same if you have cabbage, just add leaves on top. (you can see some of that in the bottom of the above picture.)Put a lid on, and let it cook until there is no more water. About 30 minutes or so.

I grew up inside of an ice cream factory… and by that I mean our family business was making ice cream! My parents have been making ice cream in Brazil for about 30 years now.  We had this “pie” that we used to make called “Torta de Sorvete” this one is similar to that, but I added a slice of pound cake hence the name Ice Cream Cake 😀  I hope you love it as much as I do!

Ingredients:

2 to 4 flavors of your favorite Ice Cream and/or Sherbet.  (I like using at least one flavor that is not as sweet, like pineapple or lime)

1 small Pound Cake (sliced thin)

1 cup Heavy Whipping Cream

2 T. Powder Sugar

Nuts (as you like it)

Candies (as you like it)

Ice cream Syrup

Fudge

The way you make is very open to changes and to your imagination. You do want to follow these basic steps:

First you layer one of the ice cream flavors on your dish. If you let your ice creams melt a little it will be a lot easier to spread it on your pan.

Next Layer it will be your syrup (any flavor) and/or fudge

Next you sprinkle some candies or nuts: I like to use MMs, chopped pecans, marshmallows, oreo cookies, pretty much anything you like

Then you have a choice you can either repeat this one more time, ice cream, syrup, candy or you can skip and add your thin sliced cake. I will see how tall my pan is and see if it will be tall enough to hold more layers or not.  You want the cake to be on the middle of your layers. So it will end up being 2 ice cream layers, cake, 2 ice cream layers OR 1 ice cream layer, cake, 1 ice cream layer.  Keep doing  your layers  until you get to the top of your dish.

Decorate with whipped cream. (in your mixer, mix 1 cup of heavy whipped cream and 2 T powder sugar until nice and fluffy) Put the pie/cake  in the freezer.

Before serving you might want to take it out of the freezer for about 10 minutes to it is easier to slice.  Enjoy 😀

Make sure to go here: Blue Bunny Coupon to get $1 off blue bunny ice cream 😀

Ingredients:

One nice piece Salmon (cut into slices of 3-4 fingers big)

1/4 cup Butter

Salt and Pepper

1 T Olive Oil

2 cloves of Garlic

2 lime (juice)

2-3 T Capers

Use 1 T of butter and melt it in a frying pan. Add the fish and cook on both sides until it gets a nice color.  Make sure to salt and pepper both sides of the fish.  Set it aside.

In the same pan, add olive oil and smashed garlic. Cook for about 1 minute.  Add the rest of the butter let it melt and come together.  Add lime juice and then capers.  You might not need to add salt, since capers are a little salty.  Just make sure to try the sauce for seasonings.

Pour sauce on top of fish and serve!

3/4 cup melted butter

1 1/4 cups sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

1 T whipping cream

1 cup  Flour

1/3 cup Cocoa Powder

1/4 teaspoon salt

8 chocolate Truffles (cut into pieces) I used 8 milk chocolate lindt truffles and 2 white chocolate on top of the brownies.

Spray a 9 inch square pan with oil and set aside. Preheat oven to 350.

In the mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for well after each egg.   Add the vanilla and cream.

Add flour, cocoa, and salt Mix it well. Stir in the cut truffles.

Put batter into the pan and spread. Top with chocolate if you want. I make half with more truffle on top and the other half without.

Bake 30-35 minutes.

It will be gooey and delicious!  VERY good with ice cream!!!

What a fun opportunity!  Taste of Home Cooking School is coming to Provo

March 30th (Boutique opens at 4:00 pm, cooking school starts at 7:00pm) at the Marriott Hotel 101 W 100 N Provo.

You get a special gift bag, door prizes; watch a fun cooking demonstration, full of great tips!

I had a blast at the last one I attended!  Don’t miss out!!!

Go to http://www.heraldextra.com/app/tasteofhome/ to order your ticket! or send me an e-mail and schedule a coupon class with me and get your tickets FREE 😀  I will give you 2 tickets for hosting a coupon class!  What a great deal 😀

See you there!