Pretty Food

Cole thinks I am funny. I love it when my food turns out pretty. He says it doesn't really matter as long as it tastes good. Obviously, taste is the first priority. And I have made many things that resemble dog food but taste great. But I think it is an added bonus when it turns out actually looking like the picture. Somehow there is that added sense of accomplishment (which is short lived before it is eaten!) Here are a couple of things I have made lately that turned out pretty!

Stuffed Pasta Shells (Betty Crocker)
12 uncoooked jumbo pasta shells
1 medium onion
1 lb ground beef
1 1/2 t chili powder
1 pkg (3oz) cream cheese at room temperature
3/4 c taco sauce, divided
1 c shredded Colby-Monterey Jack cheese
1/2 c crushed corn chips
4 medium green onions with tops
1/2 sour cream
Cook pasta shells according to the package. Peel and chop onion. Cook ground beef and onion is skillet over medium-high heat until beef is brown; drain.

Stir in chili powder, cream cheese, and 1/4 cup taco sauce into skillet. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove the skillet from the heat.

Heat oven to 350 degrees. Spray pan with cooking spray. Drain pasta shells. Fill the shells with the beef mixture using about 2 T for each shell. Place filled shells in sprayed pan. Pour 1/2 c taco sauce over the shells.

Cover and bake 20 min. Remove pan from oven and sprinkle with cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Peel and slice green onions. Garnish pasta shells with sour cream and onions.

Pretty simple and turns out pretty! (It does takes a little bit to fill all the shells!)



I am afraid of using yeast and never have before. I built up the courage and tried it. I actually am not sure how they turned out taste wise because I have been sick and stuffed up so that knocked out my taste. I thought about that while they were in the oven. But they did turn out pretty, I thought, and that is what matters right?! ;)

Sour Cream Cinnamon Buns (Southern Living)
1 (8oz) carton sour cream
2 T butter or margarine
3 T sugar
1/2 t salt
1/8 t baking soda
1 large egg
1 pkg active dry yeast
3 c all purpose flour
2 T butter or margarine, softened
1/2 c packed brown sugar
2 t ground cinnamon
1 1/2 powdered sugar
2 T milk

Heat sour cream in a small sauce pan over medium -low heat. Combine warm sour cream, 2 T butter, 3 T sugar, salt, and baking soda in large mixing bowl. Add egg and yeast; blend well. Add 1 1/2 c flour. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out into lightly floured surface and knead lightly 4 or 5 times. Cover and let rest 5 minutes. Roll dough into an 18 x6 inch rectangle. Spread 2 T softened butter over dough. Sprinkle brown sugar and cinnamon over dough. Roll up dough, starting at long side, pressing firmly to eliminate air pockets. Pinch seam to seal.

Slice roll into 12 (1 1/2 inch ) slices. Place slices cut side down in greased muffin pans. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bulk.

Bake at 375 or 12-15 minutes or until golden. Remove buns from pan immediately, let cool on wire rack. Combine powdered sugar and milk, drizzle over buns.

Ok enough with pretty. This last one is so yummy and so not pretty! Hence, no picture. But they are pure gooey yumminess! If you like pecan pie you will love this!

Pecan Pie Bars (Southern Living)

1 3/4 c all purpose flour

1/3 cup packed brown sugar

3/4 c butter

1 c packed brown sugar

4 eggs

1 c dark corn syrup ( I used 1/2 light corn syrup, 1/4 honey, 1/4 syrup because that is what I had and they turned out great)

1/4 c butter, melted

1 t vanilla

1/8 t salt

1 1/4 c shopped pecans

Combine flour and 1/3 c brown sugar. Cut in 3/4 c butter until crumbly. Press mixture evenly into a greased 13x9 inch pan. Bake at 350 for 15 to 17 minutes.

Combine 1 c brown sugar and next 5 ingredients, stirring well. Stir in pecans. Pour filling over prepared crust. Bake at 350 for 35 minutes or until set. Cool in pan on a wire rack. Cut into bars.