Croissant Pizza Roll-Ups




Ingredients
  • 1 can Pillsbury refrigerated crescent rolls
  • Turkey pepperoni
  • 4 pieces of string cheese, cut in half
  • 1/4 tsp garlic OR onion powder
  • pizza sauce

Instructions
  1. Preheat oven to375F
  2. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls evenly with garlic OR onion powder.
  3. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
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Turkey Meatballs in Spicy Tomato Basil Sauce with Burrata




Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • 1 egg
  • 2 tablespoons breadcrumbs (can leave out if GF)
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, minced
  • 1 teaspoon cumin
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
For the sauce:
  • 2 cups tomato sauce or your favorite pasta sauce (marinara works well)
  • 4-5 large basil leaves, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • Optional: 2 cups sliced mushrooms
  • 4-6 ounces of Burrata cheese, cut into large pieces

Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, cumin, dijon mustard, black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 16-22 meatballs.
  3. Bake meatballs for 15 minutes.
  4. While the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Sauce will thicken.
  5. Once meatballs are done baking, add them to the skillet; spoon the tomato sauce generously over the meatballs and add the basil.
  6. Place the Buratta randomly in the tomato sauce and/or over the meatballs; continue cooking on medium-low for 5 more minutes or until the cheese has melted into the sauce.
  7. Serve meatballs over grain or pasta of choice. Would also be great over spaghetti squash.
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Honey Mustard Bacon Chicken Tenders




Ingredients
  • 1 pound of chicken tenders
  • 1 pound of bacon
  • 1/2 cup honey
  • 2 tsp spicy mustard powder or 1/4 cup prepared mustard
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • salt and fresh cracked pepper

Instructions
  1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
  2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
  3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
  4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.
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Spinach Pie




Ingredients
  • 1 Tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 cup cottage cheese
  • ¼ cup parmesan cheese
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 10-15 cranks fresh cracked pepper
  • 2 large eggs
  • 16 oz. frozen cut spinach
  • 1 sheet (8 oz.) puff pastry
  • 2 Tbsp flour for dusting
  • 1 large egg

Instructions
  1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
  2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
  3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
  4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
  5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
  6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.
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Chicken & Chive Biscuits Pot Pie Recipe




Ingredients:

  • 2 chicken breasts, split with bone and skin on
  • 4 carrots, 1-inch dice
  • 8 small red potatoes, 1-inch dice
  • 2 tbs of olive oil
  • 1 tsp of sea salt
  • 1/2 tsp of pepper
  • 4 tbs of butter
  • 4 tbs of flour
  • 1/2 cup of chicken stock
  • 1/2 cup of half-and-half
  • 1 cup of frozen peas
Ingredients for Biscuits
  • 1 1/4 cups of flour
  • 1/2 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 tablespoon of chives
  • 1/2 stick of butter
  • 1 egg, beaten
  • 1/4 cup of milk
Directions:
Step 1 : Roast the Chicken & Vegetables
Preheat the oven to 425 degrees. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast.
Step 2 : Make the Cream Sauce
In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth.
Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly – whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat.
Step 3 : Combine
When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish.
Step 4 : Make Biscuits
In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk – about 1/2 inch thick.
Cut the disk into 6 biscuits, using a biscuit cutter or glass.
Place the biscuits on top of the chicken stew.
Bake at 400 degrees for 15-17 minutes.

Easy Chicken & Broccoli Alfredo


Ingredients
  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 8oz rotini
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • ¼ cup milk
  • ¼ cup plain Greek yogurt
  • salt & pepper
  • ¾ cup grated parmesan cheese
Instructions
  1. Cook pasta according to package directions, reserving ½ cup pasta cooking water before draining. Set aside.
  2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
  3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

DIY Mini Funnel Cakes


Ingredients
  • Vegetable oil, for frying
  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • Powdered sugar, for topping
Instructions
  1. Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350 to 360 degrees F.
  2. Meanwhile, combine Bisquick, milk and eggs in a large bowl; stir until well mixed. Pour batter into squeeze dispenser bottles.
  3. When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
  4. Repeat with remaining batter, making sure oil temperature stays within 350 to 360 degrees F.
  5. Sprinkle warm funnel cakes with powdered sugar.

Cheesy Bacon Potato Bites


Ingredients
  • 2 lbs. potatoes, I used 3 large potatoes
  • 6 slices of bacon, cooked, drained & chopped (reserve 1 tablespoon of the bacon grease).
  • 2 cups medium cheddar cheese, shredded
  • 4 green onions, chopped
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375 degrees. Brush cookie sheet very lightly with reserved bacon grease. OR you could spray it with cooking spray to save a few calories.
  2. Wash & slice potatoes, somewhere between ¼ and ⅛ inch thick. I like them best on the thick side.
  3. Place potato slices in a large pot, cover with water & cook until water boils. Boil for about 5 minutes or less, depending on the thickness of your potatoes. You DON’T want them cooked through, and you definitely still want them firm or they will fall apart.
  4. Carefully drain potatoes and arrange on prepared cookie sheet, shingle style, slightly overlapping. Lightly brush potatoes with reserved bacon grease. Or if you are anti-bacon grease, brush with vegetable oil or olive oil.
  5. Sprinkle with shredded cheese, salt and pepper to taste and chopped bacon.
  6. Bake for 15 minutes until potatoes are cooked through. I placed it under the broiler for 2 minutes after baking for a little extra crunch.
  7. Top with chopped green onions.
 

Chocolate Marshmallow Wontons


Ingredients
  • ½ stick of unsalted butter
  • 1-1/2 cups of mini marshmallows
  • 1-1/2 cups of mini semi sweet chocolate chips
  • ½ cup heavy cream
  • 1 egg, beaten
  • 30 wonton wrappers
  • Vegetable oil for frying
  • Sugar
Instructions
  • Melt the butter in a pot over medium-low heat. Add the marshmallows and stir constantly until the marshmallows have melted. Add the cream next. Pour the mixture over the chocolate chips. The mixture should be hot enough to melt the chocolate. Using a whisk, stir everything together until the chocolate has melted and everything is well mixed. You should get a creamy and thick chocolate mixture. Pop the mixture into the fridge for about 20 minutes to chill and thicken a little more.
  • Mix the hot marshmallow mixture with the chocolate chips until you get a thick creamy filling
  • To prepare the wontons, place a teaspoon of chocolate filling in the center of the wrapper. Brush the edges of the wrapper with the egg mixture and fold over to form a triangle. Brush the bottom corners with more egg and fold in to create the shape of an envelope. Repeat until all wontons have been made.
  • Fill wontons with about a teaspoon of chocolate filling.
  • Pour about ½ inch of vegetable oil into a frying pan and heat to about 300 degrees. Gently slide the wontons into the pan and fry over medium heat until golden brown on both sides. Remove and drain on a wire rack or paper towels. Sprinkle with sugar and serve hot alongside your favorite ice cream.

Flowers


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Flower Power




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White & Deep Pink



Breathtaking color


Snow Snow And Snow


Snowy Night, Chicago, Illinois



Snowy Night, Chester, England



Snow Cabin, Sjusjoen, Norway



Snow Forest, Sweden



NYC. Snow galore in Central Park

Colors of nature


'Visions of Grandeur'



Colorful



Purple Ocean



Best Vision in The World!



Denbighshire, Wales



Amazing Beauty



Spectacular lightning storm at Lewis Smith Lake near Jasper, Alabama



Chicken Penne Bake




Ingredients
  • 1 (16 oz) box regular or whole wheat penne pasta
  • 2 chicken breasts
  • 6 ounces fresh baby spinach leaves
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 (24 oz) jar tomato sauce
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, divided

Instructions
  1. Preheat the oven to 375 degrees. Grease a small baking dish, and bake the chicken 25-30 minutes or until it is no longer pink in the center. Cut into bite-sized pieces, and then shred using a fork.
  2. At the same time, cook the pasta according to package directions.
  3. When finished cooking the pasta, add the spinach into the hot water with the pasta and stir just until the spinach wilts. Pour the pasta and spinach into a colander to strain.
  4. Pour the sauce into a large pot, and add the spices. Simmer over low-medium heat. Add in the shredded chicken and stir until well-combined.
  5. In a large bowl, combine the chicken and pasta mixtures with half the mozzarella and Parmesan cheeses.
  6. Pour into a greased 9×13″ baking dish, and sprinkle with the other halves of the cheeses.
  7. Bake 20 minutes or until heated through.
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Crab Rangoon (Cheese Wonton)




Ingredients
  • 1 pkg. wonton wrapper
  • water
For Cheese Filling:
  • ½ lb imitation crab sticks or lump crab meat
  • 1 (8 oz.) pkgs. cream cheese, softened in room temperature
  • 3 stalk scallions, finely chopped
  • 1 tsp Worchester sauce
  • 1 tsp soy sauce or ½ tsp salt
  • 1 tsp. sugar

Instructions
  1. Cut the imitation crab sticks in halves. Separate the sticks into fine threads In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients. Mix into a lumpy paste.
  2. Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle.
  3. Press all edges to seal. Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
  4. Alternatively, fold the two opposing corners without sealing the edges. Bring the other two corners to the center and seal all edges.
  5. Over medium heat, fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
  6. At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your favorite sauce or you can just serve it straight up.
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Christmas Thumbprint Cookies




Ingredients
  • 2 cups Butter
  • 1 cup Sugar
  • 4 Egg Yolks
  • 4 teaspoon Vanilla
  • 5 cups Flour
  • 1 teaspoon Salt Thumbprint Icing
  • 1 cup Confectioners Sugar
  • 1 tablespoon Water
  • Colors for icing

Instructions
  1. Preheat your oven to 350 degrees.
  2. Put your butter and your sugar in a mixing bowl. Cream until fluffy. Add your egg yolks and mix in. Add vanilla and mix.
  3. In a seperate bowl, mix your flour and salt. Add your dry ingredients to your wet ingredients and mix together.
  4. Once your mix is together, start making small 1"-1 1/2" balls of dough. Place the dough balls on your cookie sheet. Bake for 10-12 minutes. The bottoms will be golden brown. The tops are a little tougher to see, but they will be done if the bottoms are. Immediately after pulling the cookies out of the oven, use the back of a measuring spoon to make a round indention in each cookie.
  5. For the icing, mix together your confectioners sugar and 1 tablespoon water. If you need more water, add some, but don't make the icing too runny. Divide the icing into two bowls and add color until you get the color you are looking for. Use a spoon to fill your cookies with icing.
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Chicken and Dumplings




Ingredients
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 T. olive oil
  • 2 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 onion, chopped
  • 1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
  • 1 tsp. dried thyme
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas


For the Dumplings:
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. dried thyme
  • 1/2 cup sour cream (reduced fat is fine)
  • 1/2 cup milk
  • 1 T. vegetable or canola oil

Instructions
  1. Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.
  2. While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.
  3. Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.
  4. In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined.
  5. Add the peas and the reserved chicken to the pot, and stir for 1 minute.
  6. To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined.
  7. Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer.
  8. When they are done, stir the soup gently to break up the dumplings. Serve hot.
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Gooey Cookies and Cream Chocolate Cake Bars




Ingredients
  • 1 Devils Food Cake Mix
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 1/2 cups chocolate chips
  • 14 ounce can sweetened condensed milk
  • 14 Oreo Cookies, broken into bite size pieces
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Chili Pasta Bake




Ingredients
  • ½ Tablespoons Canola Or Vegetable Oil
  • 1 whole Onion, Chopped
  • 1 pound Ground Beef
  • 1 dash Salt
  • 1 dash Black Pepper
  • ½ pounds Pasta (I Used Small Shells)
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Canned Diced Tomatoes And Green Chilies
  • 15 ounces, weight Canned Kidney Or Black Beans, Rinsed
  • 1-½ Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 3 dashes Cayenne Powder
  • ¼ cups Water
  • 2 cups Shredded Cheddar Cheese
  • ½ cups Sour Cream, For Topping
  • 4 Tablespoons Green Onions, Chopped

Instructions
  1. Start by preheating the oven to 350 degrees.
  2. Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
  3. While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
  4. After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
  5. After 5 minutes, stir in the cooked pasta. Stir to combine.
  6. Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
  7. Spoon into serving dishes and top with sour cream and green onions.
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Crockpot Chicken and Stuffing




Ingredients
  • 4 thawed chicken breasts
  • 6oz. package of Stove Top stuffing mix
  • 1/2 cup sour cream
  • 1 can of cream of chicken soup

Instructions
  1. First put your chicken in the crock pot.
  2. Pour the package of stuffing on top.
  3. Mix sour cream, soup, and 1/4 cup water in a small bowl.
  4. Pour the mixture over the top of the chicken and stuffing.
  5. Cook on LOW for 4 hours.
  6. Fluff and serve!
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The Chew’s Baked Artichoke Chicken




Ingredients
  • 4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • kosher salt and pepper

Instructions
  1. Preheat oven to 350F-375F, depending if you like crispy skin or not.
  2. Place artichokes, onions and mushrooms on the bottom of a big pan.
  3. Place chicken pieces on top of the vegetables.
  4. Mix the mustard with the rest of the ingredients and pour over chicken.
  5. Season w/ kosher salt & pepper.
  6. Bake about 1 hour, basting the pieces once or twice.
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Creamy Sausage and Spinach Pasta Skillet




Ingredients
  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion

Instructions
  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
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Apple Rose




Ingredients
  • 400 g puff pastry dough
  • 3 apples
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • Juice of half lemon

Instructions
  1. Cut apples into quarters, remove coatoarele, then cut into thin slices.
  2. Place in a saucepan and cover with water. Add 2 tablespoons sugar and lemon juice and put to boil. When it starts to boil longer give two boil and set aside.
  3. Remove the apple slices on absorbent towel and let cool.
  4. Stretched sheet of pastry dough, sprinkle remaining sugar (amount of sugar can increase or decrease, if you prefer) and cinnamon.
  5. Pastry dough is not completely thawed, it works easier.
  6. Then cut strips of dough 1.5 cm on each strip put apple slices, slightly overlapping.
  7. Then run as closely as possible. After you sprinkle sugar on the sheet of dough with rolling pin move 2 times over the sheet. Sugar will stick better and will not spread to run.
  8. Each roll is placed in a tray lined with baking paper and give the hot oven, over medium heat until crisp.
  9. Under the tray bake roses put a pot / pan with water to avoid to burn the “sole”
  10. Powdered sugar after they have cooled.
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