Baked Eggplant Parmesan

This turned out really delicious.  I've made it once before with a different recipe and wasn't won over to the idea of eggplant but this recipe did it for me.

2 eggplants
2 eggs
1/2 cup Italian breadcrumbs*
2-3 tbsp Parmesan
1 cup Shredded Mozzarella
1 can tomato based pasta sauce

*if you don't have Italian breadcrumbs mix in some herbs of your choice 

Yes I'm missing an eggplant in the photo two would have made this way better!

Preheat oven to 375F.
Peel and slice the eggplant.  In a flat bowl whisk the eggs and a couple tbsp water. On a plate spread some bread crumbs and mix in the Parmesan.  Take your slices of eggplant and drench in the egg, then roll through the bread crumbs.  Place slices on a non stick cookie sheet and into the oven.  Bake for 10 minutes, then turn the eggplant and bake another 10-12 minutes until soft through.

Remove from oven spread one layer on bottom of a baking dish (9x13) pour 1/2 the tomato sauce and 1/2 the mozzarella cheese.  Repeat another layer Eggplant, sauce, mozzarella. Place back into oven and bake until sauce is bubbling and cheese is melted.

I choose a tomato sauce with spinach and cheese in it.  Sneaking more good greens into me and the kids. I paired this up with a steak for supper but word on the street is that it's delicious with roasted potatoes as well which would be oh so easy to roast along side while making this!

Kids liked it so much they took left overs to school for lunch- leaving me with none.
Calories per serving (8 servings) 185! 

Almond Cream Cheese Icebox Cookies

These things are so good.  And egg free- so really feel free to eat the dough... all of it.  So good.

Easy one bowl recipe. Original recipe seen here at Better Homes and Gardens.  I'd love to say i tweaked this recipe but I haven't.  It's just that good on it's own. I did do it lazy style and did not toast the almonds put in.  I've also seen others who have used ground almonds instead of sliced- go crazy. 

• 1 cup butter, softened
• 1 3 ounce package cream cheese, softened
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 3/4 cup slivered or sliced almonds, toasted and chopped (toasting optional)
• 2/3 cup sliced almonds, chopped 

In a bowl mix the butter and softened cream cheese until well blended. Add in the sugar, salt vanilla and almost extract.  Add in the flour a bit at a time blending with your mixer as long as possible.  If needed use a wooden spoon to mix in the rest. (note a spatula can work- but not well this stuff gets heavy and thick) Blend in the 3/4 up almonds (toasted if you want) 

Divide dough into two. Form into rolls and roll through the remaining sliced almonds.  Wrap in cling wrap. (I used press and seal).  Chill.  I place in the freezer for an hour.  Or use the fridge for 4-6 hours. 

Preheat oven to 350F 

Slice the rolls.  Note the original recipe serves 60.  I have no clue how- because their cookies do not appear that thin.  I got 24 out of my dough. 
Bake for 10-12 minutes until just browning on edges.  I need new cookie sheets.  Mine got a bit too brown on the bottom even though I used parchment paper to line the cookie sheet. 

Enjoy! 

Cheesey crescent pinwheels

Yummmm.  You can twist this recipe so many ways.  This was a "wow we're stuck at home in a blizzard and can't make the grocery store- what can I cook" sort of recipe.

Idea came from Pillsbury recipe.

1 package crescent roll
3tbs mayo (I used Miracle whip)
2-3 oz shredded cheese-
1/4 tsp Garlic

I did Parmesan and marble cheddar- because well that's what we had on hand.  You could go sweeter and use Cream cheese.  You could choose a stronger cheese for a more savory taste.  Add Bacon what ever.  I added in powdered garlic. The mayo gives it a nice zing. 

This made JUST enough to cover the crescent roll- you could make more filling in it.

Take the cheese, mayo and garlic and mix in a small bowl.  Lay out the crescent rolls- flat- the rolls will automatically break into two sections. pinch together the seams.  Spread the cheese mixture and roll up pinching the ends together. 

Slice each roll into 8 pieces place cut side down.

Yes my cutting sucks- I need real knives! but they still turn out pretty!

Cook at 350F for 10-15 minutes (keep an eye on em!)

Just a bit of parsley sprinkled over top