I love egg.
I love cheese.
I love butter.
- 2 cans refrigerated pizza crust
- garlic salt
- Italian Seasoning
- 1 cup sliced and chopped pepperoni
- 1 cup shredded cheese (we used Provolone and Pepper Jack)
- 1/2 cup Parmesan Cheese
- Ragu® Sweet Tomato Basil Pasta Sauce for dipping
- Preheat oven to 425
- Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
- Season each crust with garlic salt and Italian seasoning.
- Top with cheese and meat
- Starting with a short end, roll crust into a tight log
- Slice into 1? sections
- Place on lightly greased pan and bake for 10-12 mins.
- Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Makes ~32 little Crescent Poppers
- 1 package Cream Cheese (8 Ounce Package)
- 4 ounces, weight Canned, Diced Jalapenos
- 1 Tablespoon Sugar
- 8 ounces, weight Tube Refrigerated Crescent Rolls
- Preheat oven 375 degrees F.
- Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. I like to add a little more than half, maybe 3/4 of the can, but I like a little kick so it’s up to you.
- This is the type of jalapenos I can get at my local grocery store. They are diced up really fine and work perfectly. But if you prefer to use fresh jalapenos, then go for it.
- To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar.
- Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well.
- This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.
- Set your bowl of cream cheese jalapenos aside for now.
- Open up your tube of crescent rolls and place on your cutting board.
- Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.
- With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)
- Get to spreading.
- Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.
- Once it’s all rolled up, you will need to cut your log into 16 pinwheels. Note: This is where you could refrigerate these little guys if you wanted to make them ahead of time. Then just bake them right when the gang is getting antsy.
- Place your 16 poppers, laying face up, on a cookie sheet that has been sprayed with Pam. Don’t forget this step cause you sure don’t want to be prying off your stuck-on poppers.
- Make sure you face them up, with the cream cheese facing upward.
- Pop these into the oven for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.
- Once your first batch is in the oven, get to spreading and rollin and cutting and cooking the other rectangle.
- Once they are done, immediately slide them off the cookie sheet, onto a plate.
**You’re going to need a slow cooker**
- 1 1/2 cups milk
- One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
- 3 large eggs
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
- 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
- Freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
- Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.
Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.
- 3 tablespoons butter
- 1 large yellow onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 ½ teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 26-ounce bag frozen shredded hash browns
- 1/2 cup light sour cream
- 3 cups cornflakes, lightly crushed
- 2 tablespoons butter, melted
- Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute.
- Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine.
- Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Take the pot off the heat and stir in the cheese until smooth.
- Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
- In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
- Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.
- If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter, plus more for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 4 ounces cheddar cheese, shredded (1 packed cup)
- 4 ounces deli-sliced American cheese, chopped
- 1 large egg yolk 1/4 teaspoon smoked Spanish paprika
- Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
- Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
- Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
From That’s so Michelle…
- 8 hot dogs
- 8 hot dog buns
- 1 can of chili
- 1/2 an onion, diced
- cheddar cheese
- sweet relish
- Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard.
- Fill with hot dogs and squish into a 13×9″ baking pan.
- Top hot dogs with chili, cheese, and diced onion.
- Cover with aluminum foil and bake at 350F for 45 minutes.
- Remove hot dogs carefully with tongs or a spatula. Be careful my got stuck to the foil a little bit.
SO FAST SO EASY!
From The Family Kitchen
Makes 8-10 4 oz. Pies
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold butter
- 1/2 cup ice water
- Combine the flour, salt, and sugar in the bowl of a food processor.
- Quickly chop up the cold butter, and pulse it into flour mixture, several times.
- Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.
- Place the dough onto a lightly floured surface and gather into a ball.
- Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap.
- Chill for at least 30 minutes in the refrigerator. Meanwhile prepare the filling.
- 8 – 10 medium peaches
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup sugar, plus more for top of pie
- 1/4 teaspoon salt
- 2 tablespoons ground instant tapioca (I use my coffee grinder
- Preheat the oven to 400 degrees. Place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.
- Fill a large pot with water and bring to a boil. In your sink, prepare a large bowl with an ice bath. When the water is boiling, quickly immerse the peaches in the water, remove to the ice water, and peel off the skins. Slice the peaches in 1/2” thick slices.
- In a medium bowl, combine the peaches, lemon zest and juice, sugar, salt, and tapioca. Set aside while you prepare the crust.
- On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar.
- For the tops, use a jar to press out a circle, and, with a sharp knife, cut it into 1/4” strips.
- Carefully arrange the peach slices in the jars and spoon in several tablespoons of the liquid filling.
- Weave your lattice (see this great tutorial), and crimp the edges. Sprinkle the top of each little pie with 1/2 teaspoon or so of sugar.
- Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes.
- Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.
- Allow pies to cool completely and serve, or keep covered with a lid for up to three days.
From Bakers Royale
Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.
- 1 1/2 cup crushed graham cracker
- 1/4 cup packed light brown sugar
- 7 tablespoon unsalted butter(melted)
- Combine graham cracker crumbs with sugar.
- Add melted butter and blend until combined.
- Press into pan. Set aside.
- 2 ¼ cups heavy cream
- 1 pound cream cheese, softened
- 2/3 cup sugar
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoon vanilla powder
- ¾ cups Oreo Cookies, crushed
- Beat heavy cream until medium peaks form. Set aside.
- Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
- Add cream cheese mixture to heavy cream and beat until incorporated.
- Gently fold in Oreo cookies.
- Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
- Refrigerate for at least 6 hours to set or overnight for best results.
- Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
Makes 12 bowls
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
- Easy-Add vanilla extractAdd to shopping list vanilla extract
- Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
- In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
- Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
- Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.