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Pepperoni Rolls

Pepperoni Rolls
Hello everyone! Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. It is soooo delicious! I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. This is just my version...a simple, yummy recipe that I make for my family for dinner once in a while. I love pepperoni rolls! I like to use Rhodes brand. (not being paid by Rhodes to say that...I just love their products) Loosely cover the frozen bread dough with plastic wrap. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. You do not need to let rise. P.S. Enjoy! Related:  Comfort Food Recipes

Pink Peppermint Tea Cookies In the kitchen baking once again. This time I've been bitten by the cookie bug. Or rather, I bit into a store bought peppermint tea cookie and thought I could do better. Besides, I have a gnome demanding cookies of me. Today's recipe is a play on what many of us know as tea cookies, Russian tea cookies, or Mexican wedding cookies, etc. Napkins are so overrated. Pink Peppermint Tea Cookies yields roughly 40 cookies 1 cup (2 sticks) unsalted butter 1 cup powdered sugar 1 drop red food coloring gel 1 1/4 teaspoons peppermint extract 2 cups all purpose flour 1/4 cup rice flour 1/4 teaspoon salt 2 tablespoons crushed peppermint candies 1 tablespoon very coarse red sugar* 1 cup powdered sugar for coating *I recommend India Tree Holiday Red sugar for its huge grains. Preheat your oven to 350°F and arrange the oven racks in the upper and lower thirds of the oven. Cube up your butter and let it sit at room temperature for a few minutes to soften. Roll the dough into balls just under 1" (about 17g each).

Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.

Birds Nest Recipe I've seen this adorable Easter birds nest recipe many years in many places, but never got around to making them until this year. Could be because I have a three year old, could be because of this website, or both, but I made them, and everyone loved these cute little nests. Ingredients: 4 cups Chow Mein Noodles3 cups Marshmallows¼ cups Margarine Or ButterCandy Eggs Directions: Melt marshmallows and butter in the microwave (mine took about 3 minutes give or take. Stir in noodles quickly until coated. Butter your hands and place in muffin tin and indent with fingers into a nest-like shape. I had a muffin tin with 12 holes, and formed one nest with my fingers, and it still worked great. I transferred them to parchment paper to harden. Once cooled, place 2 or 3 candy eggs into the center. I used the Cadbury's speckled malted mini eggs, but any egg shaped candy would work. My husband says he really likes the salty sweet combination that the little nests have, followed by a bite of chocolate egg.

Jasey's Crazy Daisy: Samoa Brownie Cookie Bars These Samoa Brownie Cookie Bars are so yummy…. they’re kind of like those Girl Scout Samoa Cookies, with their shortbread cookie crust, gooey coconut caramel topping and chocolate drizzle, but these naughty little bars sneak in a delightful layer of brownies. Almost like German Chocolate Cake, without the nuts, plus the cookie crust. Whatever you want to call them, these were sooooo good that I had to whisk them out of my house and into the hands of my friends to spread their joyful tastiness, and eliminate the temptation, and what surely would have ended with guilt, of eating the entire batch myself. Samoa Brownie Cookie Bars *12 Tablespoons unsalted butter (1 1/2 sticks), cold and cut into cubes 3/4 cups powdered sugar 1 1/2 cups all-purpose flour *1/2 teaspoon salt *If you don't have unsalted butter, use salted butter, and leave out the 1/2 teaspoon salt. 3 cups toasted coconut, 1 (17 oz.) jar caramel topping, Mrs. Preheat oven to 300. By Jasey's Crazy Daisy

Peppermint Brownie Mug Cakes for Two So happy it’s the weekend…except my husband is heading out to his monthly drill for the National Guard so no break for Mommy. It’s a good thing my daughter is cute, or else her mischievous acts would have driven me crazy by now. Seriously. Need a treat to keep your sanity? How about one that requires no thought that is finished in 3 minutes flat? We thought so yesterday… I initially came up with this idea when I found half a used brownie mix in my cupboard {leftover from this recipe}. This turned out great considering it was baked in the microwave. Here’s how I made it: Ok, so the ingredients you need are pretty commonplace…at least they are in my kitchen. So pour out 10 tablespoons of brownie mix into a small bowl. Add in some oil, egg and water… …and peppermint extract. Stir the brownie batter all together until combined and then take a big whiff. Now, grab some mugs…preferably Christmas-related…and spray the suckers with some non-stick cooking spray. That’s it! Print This Recipe

Pepperoni Pizza Puffs Recipe Most of the time I try to be a good girl and eat my salads and veggies, but come football time, I’m perfectly happy gorging on chicken wings and pizza. If you’re looking for something fun to serve for the big game, try out these Pepperoni Pizza Puffs! These pizza puffs are kind of like a pepperoni pizza, but instead of sitting on a crust, the sauce and pepperoni are nestled inside a pillow of puff pastry. I’ll say that again. “Nestled inside a pillow of puff pastry.” How could anything nestled inside a pillow of puff pastry not be delicious? You start out making a simple tomato sauce, with some fresh thyme and rosemary for good flavor: Then you can add some chopped pepperoni, mozzarella, and parsley to the sauce. Roll out a sheet of puff pastry and place small plops of the pepperoni pizza sauce on one half of the puff pastry strip, rub the edges with a little egg wash, and fold over the top (the photos below go top to bottom): Then crimp the sides with a fork. Enjoy! Ingredients: Directions:

Sans Macadamia Nuts I had an epiphany this morning: My priorities are wack. A typical day for me starts with rolling out of bed when I finally feel too guilty to stay in bed any longer. Then I immediately pop open the laptop and check my multiple email accounts, facebook, reader, and news settling myself in our oversized chair which is much easier to climb into then climb out of. Today however, I had a wonderful opportunity to visit with an incredible woman who has endured a lifetime of difficulties and bake a delicious dessert for her! Brownie: White Chocolate Oreo CakeTopping: Sweet Chocolate This recipe is adapted from "The Cooks Encyclopedia of Chocolate" page 223 White Chocolate Brownies with Macadamia Topping; adapted only because I thought when I started I had Macadamia Nuts and White Chocolate only to discover I had neither. This beautiful dessert is a showoff! 6oz.

Red Velvet Cheesecake Brownies « I know it’s cheesy and I know it’s a Hallmark holiday, but I’ve got to be honest: I love Valentine’s Day. Don’t get me wrong, I’ve never in my adult life received flowers or chocolates; I’ve never been wined and dined; never been out dancing; hell, I’ve never really been out for a Valentine’s dinner at all (my ex would only acknowledge Valentine’s under extreme duress). For me, it goes back much further and is much more nostalgic than that. It reminds me of doilies, and foil-lined valentines boxes. Of candy hearts and bon bons. Of pink and red…and more pink, and more red… Of everyone in the class gets a Valentine and that’s the way it is, because no one should be left out and there’s no reason for hurt feelings… Of more innocent days when it wasn’t about having a partner and was all about the candy and construction paper. It’s nostalgic for me. Red Velvet Cheesecake Brownies From Sweet Pea’s Kitchen. Cream cheese mixture Heat oven to 350°F. Like this: Like Loading...

The Best 300 Calorie Oatmeal You’ll Ever Have Trust me when I say that as a food writer, as someone who recently signed a contract to pen two books with Clarkson Potter, and someone who’ll have her cake, eat it, and then eat yours, a post about whipped and buttery rolled oats was the last thing I thought this blog would see. But. As unlikely as unlikely goes, here she is. The absolute best 300 calorie, all natural, whole grain, filling beyond filling, breakfast you’re going to taste on a weekday morning. I’ve uncovered the secret to filling my bowl nearly to the brim with ultra-fluffy, buttery, whipped, and creamy porridge. And this, this I just have to share. Your day (and mine) cannot will not start better. Step-by-Step Guide to Fluffy Whipped Oatmeal: 2/3 cup old fashioned rolled oats4 egg whites, beaten with a fork until frothy½ tablespoon salted butter½ teaspoon pure vanilla extractIn a small pot, combine oats with 1 1/3 cups water (always double the amount of water to the amount of oats. serves 1

Skinny Taco Dip A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Cake Batter Ice Cream Going back to yesterday… I want to clarify something in: Tips for Food Bloggers . It’s not that anyone else said anything, but when I re-read the post, I felt like one of my messages was unclear. Magic Fairy Dust! If you follow my Twitter page , you might’ve seen me talking about cake-batter ice cream last night. As a teenager, I didn’t really like babysitting, even though do I love children. That being said, I had the rare opportunity (rare because I pretty much stopped babysitting after high school) to babysit for these little angels last night, and *gasp* I actually found myself having a ton of fun! Bringing the Vita-Mix also helped. I got the ice-cream idea from the popular Cake Batter Milkshake . And last night seemed like a perfect opportunity to try it out, since kids love sprinkles. The girls adored the ice cream, which we called “Fairy Dust Ice Cream.” “Fairy Dust” Ice Cream (Makes 1 huge serving) Mix the ingredients together in 1 or 2 shallow plastic containers. View Nutrition Facts

raspberry almond thumbprint cookies | sweet anna's After making these cookies for the second time in two days, I am pretty sure that they have reached the top of my Favorite Christmas Cookies list… or at least very close to the top! This is a simple, yet incredibly flavorful version of a classic thumbprint cookie. The raspberry and almond complement each other so well… this cookie really shines in it’s flavor and it’s cuteness! Every time I open up the container to sneak just one more cookie, The smell instantly transports me to a summer state fair and a fresh warm scone with raspberry jam in my hands. And then I take a bite, and I am transported again to Christmas Eve and a night full of amazing food, loving family and great memories! (If you’re a member of my family, you will understand this: These cookies taste just like Sandbakkelse with Raspberry Freezer Jam!) I use my homemade raspberry freezer jam for these, and I really think it does take them over the top. Also, these cookies taste even better the second day and on. Oh. my. yum…