1 package Devils Food Cake mix (milk chocolate works too)
2 eggs
1/3 c oil
Rolos
Use 1" scoop to divide batter, flatten and seal around Rolo. Bake at 350° 7-8 minutes
Sunday, September 9, 2012
Sweet Chili Sauce Marinade
2 boneless, skinless chicken breasts
2 T sweet chili sauce
1 T soy sauce
2 t olive oil
Marinate chicken breasts in other ingredients for 15 minutes. Grill over medium-high heat until cooked through, about 4-5 minutes each side.
2 T sweet chili sauce
1 T soy sauce
2 t olive oil
Marinate chicken breasts in other ingredients for 15 minutes. Grill over medium-high heat until cooked through, about 4-5 minutes each side.
Salmon in Puff Pastry
(Savannah Fox via Adam's Aunt Cynthia)
1 large (12" long) Salmon fillet (skinless, boneless and about 1" thick)
1 pkg frozen puff pastry (not round)
1 pkg frozen chopped spinach
1 pkg feta cheese (+)
1 egg
1/2 c milk
Defrost 1 puff pastry sheet about 30 minutes and return the other sheet to the freezer. When thawed enough to work with, but before it gets gooey, use a well floured surface and roll it out into a large rectangle (measure the fish and make the pastry about 4" longer than the fish and wide enough to wrap around).
Place pastry on large cookie sheet, place fillet in center. Spread spinach over fish and feta over spinach. Fold two halves of pasty over the top, use water and a fork to seal the edge. Turn the ends in, seal with water and a fork. Can roll over so seam is on bottom.
Mix milk and egg to form egg wash and use brush to smooth it all over pastry. Bake at 350° for 30 minutes if you like it pink and rare on the inside; 45 minutes for completely cooked.
1 large (12" long) Salmon fillet (skinless, boneless and about 1" thick)
1 pkg frozen puff pastry (not round)
1 pkg frozen chopped spinach
1 pkg feta cheese (+)
1 egg
1/2 c milk
Defrost 1 puff pastry sheet about 30 minutes and return the other sheet to the freezer. When thawed enough to work with, but before it gets gooey, use a well floured surface and roll it out into a large rectangle (measure the fish and make the pastry about 4" longer than the fish and wide enough to wrap around).
Place pastry on large cookie sheet, place fillet in center. Spread spinach over fish and feta over spinach. Fold two halves of pasty over the top, use water and a fork to seal the edge. Turn the ends in, seal with water and a fork. Can roll over so seam is on bottom.
Mix milk and egg to form egg wash and use brush to smooth it all over pastry. Bake at 350° for 30 minutes if you like it pink and rare on the inside; 45 minutes for completely cooked.
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