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Sunday, May 17, 2015

Cooking Show--Girls' Night!

We filmed an episode of the cooking show last week.

My friend, Amy, cooked with me.  She suggested a theme of "Girls' Night"...she felt that she needed some different recipes to try when she gets together with friends.

We put our heads together and came up with an assortment that should satisfy all of her guests!

You may think that you don't like artichokes, but this dip will change your mind.  The first few times I made it, I told my husband it was cheese dip.

By the time he found out that there were artichokes in it, he liked it so much that he didn't care what was in it.  It's probably his most-requested appetizer now.

Just thread the tomatoes, mozzarella and basil onto the skewers, throw the vinaigrette together and drizzle it on.

This is a restaurant knock-off recipe.  There's a little bit of advance prep involved, but the finish is totally hands-off--you just smother it in mushrooms and cheese and stick the whole pan into your oven to finish cooking.

It's so worth it.

This disappeared really fast.  Poof, and it was gone.

And finally...

Rolos & Pretzels.

To make these, this is all you need to know:  

-preheat your oven to 250 degrees.  Line a baking sheet with parchment.  
-Arrange mini-pretzels on parchment-lined baking sheet.  Top each pretzel with an unwrapped Rolo     
 chocolate candy.  
-Bake for three minutes.  You don't want the chocolate to melt, you only want it to soften.  
-After 3 minutes, remove from the oven and immediately squish another pretzel on top.  If you prefer,  
 you could squish a pecan half on top instead.

That's it.  We spent more time discussing what we should name these treats than actually took to make them.  And in the end, we decided simply calling them Rolos & Pretzels is a fitting name for this simple treat.

1 comment:

  1. All such great ideas, girls night...anybody's night. ;)
    I didn't like artichokes either, until a relative served that same dip, so good! Have to go check the outback recipe, looks so yummy.

    Thanks Fran for sharing your great recipes.


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