Windy City Crescent Rolls Posted January 22, 2010 by Claire Bidwell Smith Disclaimer: This recipe totally contains some store-bought dough. Gasp! I know, I know… I started making these rolls a couple of years ago at Thanksgiving and Christmastime and they’ve been a big hit with Greg’s family, in particular with my father-in-law (hi Bill!). Served warm and gooey and stuffed with feta and spinach, it’s hard to eat just one. I got the idea for these when the wife of one of our hospice patients made something similar and sent a whole tray of them to one of our team meetings. Anyway, these are simple to make and always a great addition to a meal. Windy City Crescent Rolls Serves 6-8 Ingredients 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct 4 oz crumbled feta cheese 4 oz shredded mozzarella cheese 3 oz fresh baby spinach (about half of a pre-washed bag), chopped 2 oz black olives, finely diced ( *this ingredient is optional ) 1 egg white, beaten 1/4 teaspoon red pepper flakes dash salt and pepper Roll them up!
Pesto Cheese Bombs - Self Proclaimed Foodie Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to make and will please any crowd. Make this appetizer for your next game day party! I love me some bread and melted cheese. In fact, I think cheesy bread deserves its own food group, much like bacon does. Refrigerated biscuit dough is one of those staples everyone should have in their refrigerator. These cheese bombs are a thing of beauty. Enter the pesto. I decided to use the springform pan with a dish in the middle perfectly sized for some warm marinara. Here’s a little before and after action to show you how much they expand during the cooking process. The result? Pretty good use of the left over pesto, wouldn’t you say? Watch me make these naughty treats below: Pesto Cheese Bombs Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to make and will please any crowd. Author: Krissy Allori Recipe type: Appetizer Yields: 16 cheese bombs Ingredients Instructions Preheat oven to 350 degrees F.
Doughnut Bar from Pillsbury The Hole Scoop For the easiest doughnut holes ever, start with Pillsbury® Grands!® biscuits. Cut each one into three circles with a small cookie cutter, and then cook in 350°F vegetable oil until golden brown on all sides. Glam Dunk Instead of setting out toothpicks or skewers, which will easily pull out of the doughnuts, add color to the bar with jewel-toned disposable cocktail forks (available at your local party supply store or online at punchbowl.com). Dip It! Fill bowls with toppings for dipping.
Country Ham Stuffed Biscuits Mrs Happy Homemaker Where old fashioned and modern day collide Country Ham Stuffed Biscuits December 10, 2011 · by Mrs Happy Homemaker Ok – so I have re-invented the country ham biscuit. Yes – I said INSIDE of that biscuit. Country Ham Stuffed Biscuits Add this recipe to ZipList! Ingredients: Instructions:Add the diced country ham to the biscuit dough at the same time as you add the buttermilk. Dump the dough on a flat surface & form into a rectangle with your hand, just like you do in the recipe for Mama’s Biscuits. Place in a cast iron skillet if available – if not, use a casserole dish or cake pan. Cook in an oven preheated to 500 degrees for 12-15 minutes. Like what you see here on the Mrs? Follow me on Facebook, Twitter, Instagram and/or Google+. Authored by: Crystal Light Faulkner You may also like: Strawberry Cheesecake Bites Strawberry Cheesecake Bites Like what you see here on the Mrs? Homemade Bagel Bites (Freezer Cooking) Homemade Bagel Bites (Freezer Cooking) Asparagus Bacon Wraps
Sausage, Egg and Cheese Breakfast Roll-Ups How-To from Pillsbury.com You know what they say. “Breakfast is the most important meal of the day.” It gives you the energy you need to power through your day. The only problem is that dreaded morning rush. Just scramble up a few eggs and assemble! Sugar Coated Cashews : Culinary Cory People, Places & Recipes I Love Never miss a recipe or story! You are here: Home / Easy / Munchies / Sugar Coated Cashews Sugar Coated Cashews March 5, 2012 By Culinary Cory 2 Comments While typically reserved for holidays and special occasions, sugar coated cashews are the perfect everyday treat. Sugar Coated Cashews Save Print Prep Time Cook Time Total Time Author: Culinary Cory Recipe Type: Appetizers Serves: 4 people Ingredients 1 lb. roasted and unsalted cashews1 egg white1 Tbl. water½ cup brown sugar½ cup white sugar½ tsp. ground cinnamon¼ tsp. ground nutmeg Instructions Preheat the oven to 300 degrees. Mini Cinnamon Rolls Prosciutto Wrapped Cantaloupe with Blackberries Slow Cooker Stuffing Blue Cheese Ranch Dip with Fresh Vegetables Filed Under: Munchies, Sides, Starters Tagged With: cashews, cinnamon, crispy, culinarycory, entertaining, food, nutmeg, nuts, party, recipe, snack, sugar, sugar coated, sweet Comments Leave a Comment Stay Connected Instagram Adventures Return to top of page
Blueberry Walnut Banana Bread. I know, I know. More banana bread. Even though I just made oatmeal banana bread last month, I felt compelled to make more. One of the recipes I get feedback on most often is my blueberry Greek yogurt banana bread. The original recipe also includes eggs (which we do eat), but since I wanted this to be accessible to my vegan friends, I subbed those out as well. Banana bread is one of those things that is great on it’s own, and just gets better when you add fun fillings. by Emily Malone Prep Time: 10 minutes Cook Time: 60-75 minutes 1.5 cups whole wheat flour2 teaspoons baking powder1 teaspoon kosher salt1/2 cup organic cane sugar2 tablespoons ground flax (+1/4 cup water)4 ripe bananas, mashed1 teaspoon vanilla1/2 cup unsweetened almond milk1/2 cup walnuts1 cup frozen blueberries Preheat oven to 350 degrees and grease a loaf pan. In a small bowl, combine the ground flax with water to make a "flax egg" – let the mixture sit for a few minutes until thickened. Transfer to a cooling rack.
Healthy Cornflake-Crusted Fish Recipe A crunchy coating on soft and flaky fish always takes me back to my childhood and those frozen boxes of fish sticks. That's why a recipe for fresh baked cornflake-crusted snapper seemed like the perfect way to re-create the nostalgic dish with a little more adult flair. Set up stations for the flour, egg white, and cornflakes, and your family will be sitting down for dinner in about a half hour. Pull out the box of cereal at dinner to get started on this easy seafood dish. Ingredients 4 (6-ounce) snapper or other firm white fish fillets 1/2 teaspoon ground red pepper flakes 1/4 teaspoon cumin 1 1/2 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup all-purpose flour 1 large egg white 3/4 cup crushed cornflakes Vegetable cooking spray 1 lemon, cut into wedges Directions Preheat oven to 425°F. Serves 4. Information Category Fish, Main Dishes
Cranberry Scones I will warn you-these little babies are quite tart. I adore a good scone with coffee, and I would definitely put these into that category. BUT when I make them again I will probably add a generous drizzle of a sweet and creamy glaze to the top before serving, as I think a little sweet to balance out the sour would really put these over the top. This scone recipe is quite customizable, as you could use any type of berry (blueberries-yes!) So there’s that. Cranberry Scones, makes 8. Needed: 2 1/4 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon sugar, a pinch of salt, 1/2 cup cold butter, 1 white (use the yolk for an egg wash, optional), 1/2 cup milk or cream, 1 tablespoon lemon zest and 6 ounces fresh cranberries. In a large mixing bowl combine the flour, baking powder, baking soda, sugar and salt. You could also do this in a food processor. Press the dough out into a 1 inch to 1 1/2 inch thick disk and place on a baking sheet lined with parchment paper. xo.
Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Cream cheese monkey bread I cannot think about this delicious monkey bread without also thinking about my good friend Laurie (who I occasionally call Larry). Larry and I have much in common. Every time I see her, which is not often, I am reminded how much I adore her. Larry and I both believe that cream cheese makes everything better, and that is why this bread makes me think of her. I had been thinking about doing a twist on good ol' gooey and delicious monkey bread. Preheat your oven to 350 degrees F. In a medium bowl, combine: 2/3 cup dark brown sugar 2/3 cup granulated sugar 1 tablespoon cinnamon Set aside. Cut 20 cubes into an 8-ounce block of cream cheese. Slice 10 discs of dough from each of two 12-ounce tubes of refrigerated flaky buttermilk biscuits. Wrap the edges of the dough up and around each cube of cream cheese. Melt 3/4 cup of butter in a small bowl in the microwave. Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan. I'll be honest.