Baked cheese balls OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Booyah! Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant.
Oreo caramel frozen yogurt cake A crying boy sits to my right. A jabbering boy sits in front of me. A lawn mower is cruising around right outside my window. Last week the kind folks at Chobani sent me a box filled with their creamy and delicious Greek yogurt. Chobani provided me with these samples and in return asked that I come up with and post about a recipe that included their product. Place a family size bag of Double Stuf Oreo Cookies in a food processor and pulse until fine crumbs form. Add 8 tablespoons of melted butter to the crumbs and mix until they are uniformly moistened. Meanwhile, place a 15.25-oz. package of Golden Double Stuf Oreo Cookies into a large ziploc bag. Add a 32-oz. container of vanilla flavored Chobani Greek Yogurt and mix it up. Spread half of the mixture in the pan. I didn't measure the caramel, but I suppose it was something like 3/4 cup. Cover the sauce with the remaining yogurt-cookie mixture and press the remaining cookie crumbs onto the top. Cut into squares and serve! Enjoy! Serves: 20
Avocado Fries with Spicy Roast Garlic Dip After seeing a few of these Avocado Fries on Foodgawker, I just so happened to have an avocado in my fridge and knew I had to try this intriguing combination. So here is my take on these curiously delicious Avocado Fries! Avocado Fries 1 Avocado3/4 Cup Panko Bread Crumbs2-3 tbsp Flour1 EggParmesan CheeseSalt & PepperCanola Oil I haven’t tried this recipe with any other type of Avocado, but I would recommend using one that isn’t quite ripe yet, and still stiff when squeezing it. Store it in your fridge before making these, this way you don’t have to worry about it being too soft when you bread and cook it. Take two plates and a bowl, put your panko and flour on the plates and scramble an egg into your bowl. While you are breading everything, get a pan ready on medium-high heat, with enough oil to coat the bottom of the pan. Spicy Roast Garlic Dip 2 Cloves Roasted Garlic1 tbsp Butter3 Tbsp Sour CreamChili PasteLemon Juice (Optional) And there you have it! Enjoy! Bob
Cheesy Spinach and Bacon Bread | After making my bread cornucopia I had some extra cans of crescent dough so I thought… “Hmm, what can I do with these?” Then it came to me. “I know!” Said I. “I will spread it with cream cheese, then put some more cheese on it, then I will put some bacon on it, then I will put some spinach on it, and then it shall be delicious.” And so it was. Cheesy Spinach and Bacon BreadIngredients3 slices of bacon, cooked and chopped 1 can of seamless crescent roll dough 4 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 1/2 cup shredded Parmesan cheese 1 heaping cup of fresh baby spinachDirectionsPreheat oven to 375 and spray a cooking sheet with non-stick spray.Roll crescent sheet out on to baking sheet.In a small bowl or glass measuring cup combine cream cheese, garlic, and lemon juice. Tips, Tidbits, and Photos I don’t know that I have many tips. As always, let me know if you have questions or if you try it.
Short Rib Cheesesteak Subs I’m kind of picky about my cheesesteak sandwiches. We have one sub shop on the island that has the best rendition. A few times I’ve tried to recreate them at home – they weren’t good. I suspect that it was the cut of beef I was using – usually a New York strip or ribeye, and they were just usually too chewy no matter how thinly I sliced. Then I came across this recipe in last month’s Cooking Light (which, by the way…did anyone else dog-ear 92% of the magazine like I did?) And, the cheese sauce. Short Rib Cheesesteak Subs 1 French baguette1/2 cup milk1 Tbsp butter1 tsp all-purpose flour2 tsp Dijon mustard1 tsp salt, divided4 ounces sharp cheddar cheese, shredded2 tsp olive oil, divided1 cup vertically sliced onion4 garlic cloves, thinly sliced1 large orange bell pepper, cut into strips12 ounces boneless beef short ribs, trimmed and very thinly sliced 1/2 tsp freshly ground black pepper Preheat broiler to high. Cut bread in half lengthwise and again crosswise.
baked homemade pizza rolls If you ever find yourself in a Southern Indiana grocery store and see a young couple standing in the frozen novelties section shouting, “I LOVE TOTINO’S PIZZA ROLLS” at one another, stop and introduce yourself because that would be me and my handsome husband. *waves* Hi, we’re dorks. It all comes from this commercial, which is all kinds of ridiculous and hilarious. The scary part about it is that we actually do love Totino’s Pizza Rolls. But damn, they are delicious and junkfooderific. I knew it was only a matter of time before I tried to make my own. Wonton wrappers are typically used when frying, but they also bake up beautifully. For the filling, I went sans-meat—green peppers, onions and garlic, but really, you can use whatever fillings make your heart go pitter-patter. And yes, we definitely started shouting, “I LOVE JOHNSTON’S PIZZA ROLLS” while consuming these. Baked Homemade Pizza Rolls by Cassie Johnston Prep Time: 45 minutes Cook Time: 20 minutes Makes: 48 rolls
Smokey Mesquite BBQ Meatball Sliders Recipe with Kraft Fresh Take Today I’m really excited to share a new partnership with Kraft Foods. Creating recipes for my family is something I love to do but it actually becomes fun when it comes with a challenge. This month I was given the task of turning a Kraft Fresh Take variety into a new and delicious recipe for my family to enjoy. Kraft Fresh Take ChallengeUse the Kraft Fresh Take Smokey Mesquite BBQ variety to create a recipe that uses one protein (other than chicken), is a an easy appetizer or lunch-friendly sandwich and uses the broiler to add a little crisp to the dish. As someone who loves to experiment in the kitchen this was an easy challenge for me. Lunch needs to be an easy meal that can be made quickly so we can go about our day. Inside the Kraft Fresh take bag you’ll find a blend of cheese, seasoned breadcrumbs and spices to make a flavorful meatball. One pound of ground beef along with the Kraft Fresh Take makes a perfect dozen meatballs. Add some sharp cheddar to the top for some extra flavor.
La cuisine au micro-ondes : mode d'emploi Pondu par Gingermind le 31 juillet 2013 Le micro-ondes peut aussi servir à cuisiner, en plus de réchauffer, dépanner. Tout bêtement. Eh ouais. J’adore cuisiner au micro-ondes. Oui, j’ai bien écrit « cuisiner » et « micro-ondes » dans la même phrase. Car le monde semble opposer deux camps : ceux qui pensent que le-micro-onde-ça-sert-à-réchauffer-le-café-un-point-c’est-tout et les autres. C’est bien souvent l’appareil de base qui équipe le studio étudiant. Mise en garde concernant la cuisine au micro-ondes Les deux écueils de la cuisson au micro-ondes sont : L’explosion (j’aime le danger). Ça aussi, ça risque d’être dangereux. Dernière chose : les temps de cuisson au micro-ondes sont toujours approximatifs. Les premières fois il faut donc apprivoiser son électro-ménager en tâtonnant : il vaut mieux cuire peu, contrôler la cuisson et rajouter quelques secondes ensuite que l’inverse. Les oeufs au micro-ondes J’utilise un cuit-œuf (2€), objet dont on a déjà parlé ici. Les légumes au micro-ondes
Garlic Cheese Wontons By Brooke McLay | Looking for the newest appetizers worth craving? These garlic & mozzarella are to.die.for. Like, grab yourself a vat of awesome and dunk yourself in there for permanent. They are absolutely incredible. nggallery id=’119940′ Step 1 Place small pieces of fresh mozzarella cheese onto wonton wrappers. Step 2 Sprinkle a small amount of minced garlic and a bit of cracked pepper over the cheese. Step 3 Moisten the edges of each wonton wrapper with a bit of water. Step 4 Gently transfer the wontons into a pan of coconut oil heated to medium heat. Step 5 Cook wontons on both sides, until golden brown. Step 6 Remove from heat and serve immediately with your favorite marinara sauce. Garlic & Mozzarella Wontons 4 ounces fresh mozzarella2 teaspoons minced garlic (fresh or the sort in the jar)fresh ground pepper12 wonton wrappers1 cup of your favorite marinara sauce Place small pieces of fresh mozzarella cheese onto wonton wrappers.
<p><strong>Ingredients</strong></p><ol id="zlrecipe-ingredients-list"><li>1/2 cup (1 stick) butter, melted</li><li>1/2 teaspoon garlic salt</li><li>1 tablespoon Italian seasonings</li><li>2 cans Pillsbury Grands Homestyle Biscuits</li><li>2 cups finely ch Ingredients 1/2 cup (1 stick) butter, melted1/2 teaspoon garlic salt1 tablespoon Italian seasonings2 cans Pillsbury Grands Homestyle Biscuits2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions….whatever you’d like!)1 cup marinara sauce2 cups shredded Mozzarella cheese Instructions Grease a bundt pan with cooking spray. Set aside.In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined.