starbucks frappuccino ~ cupcake style

Recipe coming soon....

Enjoy,

MarinaKuzin

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(party) my mother-in-laws birthday party and stuff i made

My mother-in-law, turned 60 years old this year and we had a birthday party for her... lower are some crafts and food i made...

Yes!!! This is a cake my mom made for her birthday....

I made these chocolate cups from ballons and put fruits in them...

Enjoy,

Marina

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(appetizer) mini sausages with bacon pieces and in brown sugar sauce

So here's how i make it.

Ingredients:

mini sausages

bacon cut into pieces

2/3 stick of butter melted

2/3 cup of brown sugar

Directions:

1. On each sausage place a piece of bacon and stick a toothpick in. Place it all in a baking dish.

2. Heat your oven to 425 degrees and place the baking dish in for about 7-8 minutes uncovered.

3. Meanwhile, melt the butter and mix it with brown sugar.

4. Once the sausages with bacon are baked take them out and pour the brown sugar sauce over, and place the dish back into oven for another 4 minutes.

5. It's ready to eat!

Enjoy,

MarinaKuzin

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Here's a new appetizer i tried doing. For this you will need sliced ham, softened cream cheese and pickles. On ham you spread cream cheese and then roll it up with a pickle. Let it stay in refrigerator for a few hours and then cut it up and add toothpicks!

Enjoy,

MarinaKuzin

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~appetizer~ crab salad on pringles- backed

I made up this new appetizer, which is extremely good. I mixed together crab, corn, cheese and mayo together and then put the mix on Pringles and then backed them... YUM!!! 

Enjoy, 

MarinaKuzin

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(recipie) potatoe bites

Ingredients
15 small red skin potatoes or yellow potatoes
2 tablespoons olive oil
Kosher Salt

For the Filling:
1/4 cup of Sour Cream
3 tablespoons heavy whipping cream
2 tablespoons of unsalted butter; softened
½ teaspoon of kosher salt
3 slices of bacon; cooked until crisp and chopped
½ cup of any cheese

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice off a thin portion from the bottoms of the potatoes so they can sit upright without falling over.
3. Add potatoes to a gallon size bag and pour in your olive oil. Seal and coat all of the potatoes with the olive oil.
4. Remove potatoes from bag and place the potatoes upright on a foil-lined sheet pan; sprinkle with salt.
5. Bake the potatoes in the oven for 30 minutes or until tender.
6. When the potatoes have cooled enough to be handled, carefully scoop out most of the potato into a bowl. A serrated spoon works well for this process. Take care to leave enough potato in the skin so the shells stay together.
7. Mash the scooped potato lightly with fork, or run through a potato ricer.
8. Add the Breakstone’s Sour Cream, heavy cream, butter, and salt and combine until smooth.
9. Fold in chopped bacon and cheese into the potato mixture.
10. Evenly spoon or pipe the filling into the hollowed potatoes and return to the 350 degree oven for 10-12 minutes.9

Enjoy,

MarinaKuzin

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(recipie) mini pizzas

I made these mini pizzas with my kids using flour tortillas. There's really no recipe, just whatever you want to add.

Baked pizzas in the oven on 400 degrees for about 13 minutes. And they're ready to eat! With the leftovers from tortillas i made a salad. I baked the pieces until they were crisp and added them to a salad.

Enjoy,

MarinaKuzin

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Rosted Pepper and Marinated

I love this recipe for fall.

Ingridients:

• 4 large peppers, washed and dryed
• 1/2 bunch of dill cut into small pieces
• 2 pieces of garlic, minced
• 1 teaspoon of lemon
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/3 cups of olive oil
• 3/4 teaspoons of honey

Preheat oven to 375 degrees. Bake whole peppers for 20 minutes, then turn them around and bake for another 10 minutes.

Take out and put in a plastic bag, tie it and put it aside to cool down or you can take it outside to let it cool faster.

Meanwhile make the marinade. Mix olive oil, dill, garlic, salt and peeper together.

Separetly mix lemon and honey together. And add to the oil mixture.

Once peppers cooled down, take off the top and carefully drain the juice from peppers to olive oil mixture. Do this with all peppers, do it carefully not to get the seeds in to the marinade.

Cut peppers into pieces you prefer and put into a plate that has a top to marinade.

Pour over marinade and refrigirate for 24 hours.

Eat it as a salad or do little appitizers with bread.

Enjoy,

MarinaKuzin



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(recipe) zuccini pancakes

Love these pancakes! So i great zuccini on a greater add egg, flour, salt and pepper to taste and fry. Eat while they are still hot with sourcream.

Enjoy.

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(recipe) orange cups stuffed with fruit salad

Here's a new idea of mine...

I carved out of oranges- cups....

Then i stuffed the oranges with a fruit salad....

And here's what i put in my fruit salad: strawberries, oranges and pear and the dressing that i used is from a recipe of a dip that i posted earlier. You can find it here.

Enjoy,

Marina

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(recipe) fruit dip

Ingredients:

1 (8 ounce) package of cream cheese softened

1 cup of cool whip

1/4 cup of brown sugar

1/4 cup of white sugar

2 tablespoons of maple syrup

1 teaspoon of vanilla extract.

Directions:

1. Mix all the ingredients together and refrigirate for 30 minutes.

I put my dip into a pineapple bowl that i made, to make it look more decorative.

Enjoy,

MarinaKuzin

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(recipe) strawberries stuffed with creamcheese and white chocolate

So i got this recipe from: Will Cook For Smiles. Great recipe! Tastes great! Looks great!

 
Here's my version of the recipe:

Ingredients:

• 20 strawberries
• 1/2 package of 8 oz cream cheese
• 1/2 cup of confesioners sugar
• 1 tsp of vanila
• 1/3 cup of white chocolate chips
• A small piece of white chocolate bar grated

Directions:

1. Combine softened cream cheese, confesioners sugar and vanila in a bowl.
2. Melt white chocolate chips. Add to the mixture.
3. Beat well until all combined.
4. With a knife, cut out a hole in the strawberries.
5. Stuff with the cream and then top with the shaved white chocolate.

Enjoy,

MarinaKuzin

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~Mushroom-Spinach Tart~

Ingredients

·       Flour, for rolling out puff pastry

·       1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions

·       1 medium onion, halved and thinly sliced

·       2 tablespoons olive oil

·       Coarse salt and ground pepper

·       2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced

·       1 packages (10 ounces) fresh baby spinach

·       4 ounces of monterary jack chese (or any cheese you like)

Directions

1.    Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. Bake until golden, rotating pan once, about 15 minutes or until tender.

2.    Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.

3.    In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

4.    Top dough with mushroom-spinach mixture. Scatter onion and cheese on top. Bake until cheese is melted all the way about 10 minutes.

Enjoy
MarinaKuzinPin It

~Asparagus Tart~

Ingredients

·       Flour, for work surface

·       1 sheet frozen puff pastry

·       5 1/2 ounces (2 cups) Mazzarella cheese, shredded

·       1 1/2 pounds medium or thick asparagus

·       1 tablespoon olive oil

·       Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a sizes you need. Trim uneven edges. Place pastry on a baking sheet. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Mazzarella.

 Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. In a steamer, steam asparagus for about 3 minutes. Arrange in a single layer over Mazzarella, alternating ends and tips.

 Brush with oil, and season with salt and pepper.

 Bake until spears are tender, 20 to 25 minutes.

Enjoy!

MarinaKuzin

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