Lemon Blueberry Fluff RecipeCourse:?Dessert, Fruit dessert, Side Dish Cuisine:?American Keyword:?fluff salad recipe, lemon blueberry fluff salad recipe Prep Time:?15minutes?minutes CHILL TIME::?30minutes?minutes Total Time:?45minutes?minutes ¿ªÔÆÌåÓýs:?7?(1 cup servings) ?Calories:?683kcal ?Author:?Malinda Linnebur Lemon Blueberry Fluff is a delicious side dish or dessert, making it?perfect for any occasion! This light and airy treat combines fluffy marshmallows with plump, juicy blueberries and zesty lemon curd. Whether served at a summer picnic or a festive gathering,?this irresistible fluff is sure to be a crowd-pleaser! - 1?(8oz) (226g)?package cream cheese, softened
- 2?cups (475ml)?heavy whipping cream
- 1?cup (105g)?confectioners' sugar
- 1?teaspoon?vanilla
- ??cup (195g)?lemon curd
- 2?cups (90g)?mini marshmallows
- 1?cup (150g)?fresh blueberries
Beat cream cheese in the bowl of a stand mixer until smooth. Add cream cheese and beat just until combined. 1 (8oz) (226g) package cream cheese, softened In a separate bowl, combine the cream, powdered sugar, and vanilla. Beat on high until stiff peaks form. 2 cups (475ml) heavy whipping cream,1 cup (105g) confectioners' sugar,1 teaspoon vanilla Add cream cheese and lemon curd and beat just until combined. ? cup (195g) lemon curd Fold in the marshmallows and blueberries. Can serve immediately, but best to cover and refrigerate for at least 30 minutes. 2 cups (90g) mini marshmallows,1 cup (150g) fresh blueberries
- STORAGE:?Store leftovers in an airtight container in the fridge for up to 3¨C4 days.
Source: Countryside Cravings
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Ice Cream Cone Cupcakes, from cookingcuriosity.com
Ice cream cone cupcakes are a delightful twist on classic cupcakes, blending the whimsy of an ice cream cone with the sweet satisfaction of a cupcake. Perfect for parties, kids¡¯ celebrations, or a fun dessert experiment, these treats are both eye-catching and delicious. They combine moist cake baked directly in a cone with a swirl of frosting on top, creating the illusion of a soft-serve ice cream cone. Add sprinkles or any toppings you like for a truly customizable dessert that¡¯s easy to make and fun to eat¡ªno spoons required!
Ingredients:
list of 6 items
? 1 box of cake mix (any flavor you prefer)
? Ingredients listed on the cake mix box (e.g., eggs, oil, water)
? 24 flat-bottomed ice cream cones
? 2 cups of buttercream frosting (store-bought or homemade)
? Food coloring (optional)
? Sprinkles, chocolate chips, or other decorations
list end
-----
Instructions:
list of 6 items
1. Preheat and Prepare:
Preheat your oven to 350¡ãF (175¡ãC). Place the ice cream cones upright in a muffin tin to keep them stable during baking.
2. Mix the Batter:
Prepare the cake batter according to the instructions on the box. You can also use your favorite homemade cake batter recipe if you prefer.
3. Fill the Cones:
Using a spoon or a piping bag, fill each ice cream cone about two-thirds full with the batter. Be careful not to overfill, as the batter will rise during
baking.
4. Bake:
Place the muffin tin in the oven and bake for 18¨C22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool
completely before decorating.
5. Decorate:
Divide the frosting into bowls and add food coloring, if desired. Using a piping bag fitted with a star tip, pipe the frosting onto the cupcakes to resemble
soft-serve ice cream.
6. Add Toppings:
Sprinkle with your favorite decorations, such as sprinkles, chocolate chips, or mini candies. For a fun touch, add a drizzle of chocolate syrup or a cherry
on top.
list end
-----
¿ªÔÆÌåÓý Suggestions:
Serve immediately for best results, or store in an airtight container at room temperature for up to two days. These cupcakes are perfect for birthday parties
or any occasion that calls for a bit of sweet, creative fun!
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Course:?Dessert Cuisine:?American Keyword:?dessert sauce, strawberry rhubarb recipe Prep Time:?5minutes?minutes Cook Time:?20minutes?minutes Total Time:?25minutes?minutes ¿ªÔÆÌåÓýs:?1?2/3 cups (about) ?Calories:?732kcal ?Author:?Malinda Linnebur This easy Strawberry Rhubarb Sauce will make a great topping for ice cream, cakes, or even breakfast! You can use fresh or frozen fruit and this sauce is freezer friendly! - 3?cups (340g)?chopped rhubarb
- 1??cups (175g)?quartered strawberries
- ??cup (110g)?sugar
- 1?teaspoon?vanilla
Place fruit and sugar in a medium saucepan. Add 2 tablespoons of water and bring to a boil over medium low heat. Reduce to a simmer and cook for 15-20 minutes or until slightly thickened stirring occasionally. Can use a potato masher to help release fruit juices and mash the fruit. Remove from heat, stir in the vanilla, and allow to cool. This sauce will thicken as it cools.
- Nutrition is for the entire batch of sauce.
- FREEZER FRIENDLY:?Cool sauce completely and freeze in a freezer safe container for up to 6 months.?
- STORAGE:?This sauce can be kept in the refrigerator for 7-10 days.
- You can use fresh or frozen fruit.
- If your strawberries are lacking in flavor replace the 2 tablespoons of water with 2 tablespoons of lemon juice.?
Source: Countryside Cravings
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Irish Potatoes (marketgrow.com)
Irish potatoes are a delicious candy treat that resembles small potatoes, though they contain no actual potatoes! Made from a sweet, creamy coconut mixture and dusted with cinnamon, these candies are a staple around St. Patrick¡¯s Day in the United States, particularly in the Philadelphia area. They are quick to make, require no baking, and are perfect for satisfying a sweet tooth. Their smooth texture and subtle flavor of coconut make them a delightful bite-sized dessert, and the cinnamon coating adds just the right amount of spice to balance the sweetness.
INGREDIENTS:
list of 6 items
? 4 oz cream cheese, softened
? 1/4 cup unsalted butter, softened
? 1 teaspoon vanilla extract
? 4 cups powdered sugar
? 2 1/2 cups sweetened shredded coconut
? 2 tablespoons ground cinnamon
list end
INSTRUCTIONS:
list of 8 items
1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and mix until combined.
3. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth.
4. Stir in the shredded coconut until fully incorporated.
5. Roll the mixture into small potato-shaped balls (about 1 inch in size).
6. Place the ground cinnamon in a shallow dish. Roll each ¡°potato¡± in the cinnamon, ensuring an even coating.
7. Place the coated Irish Potatoes on a baking sheet lined with parchment paper.
8. Chill in the refrigerator for at least 30 minutes before serving to firm up.
list end
Enjoy your sweet and festive Irish Potatoes!
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Garlic Fries (marketgrow.com)
Garlic fries are a crispy, savory snack or side dish that¡¯s bursting with bold, garlicky flavor. Perfectly golden fries are tossed in a fragrant mixture of fresh garlic and herbs, making them an irresistible treat for any occasion. Whether served alongside burgers, sandwiches, or on their own, these fries offer a delicious twist on the classic French fry. The combination of crunchy fries and the aromatic garlic butter makes every bite rich and satisfying. They¡¯re easy to make at home and a guaranteed crowd pleaser!
Ingredients:
list of 8 items
? 4 large russet potatoes, cut into fries
? 2 tbsp olive oil
? 1 tsp salt
? ? tsp black pepper
? 4 tbsp unsalted butter
? 4 garlic cloves, minced
? 2 tbsp fresh parsley, chopped
? ? cup grated Parmesan cheese (optional)
list end
Instructions:
list of 6 items
1. Preheat the oven: Preheat your oven to 425¡ãF (220¡ãC) and line a baking sheet with parchment paper.
2. Prepare the fries: Toss the cut potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Bake the fries: Bake the fries for 25¨C30 minutes, flipping halfway through, until they are golden and crispy.
4. Make the garlic butter: While the fries are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1¨C2 minutes,
stirring frequently, until the garlic is fragrant but not browned. Remove from heat and stir in the chopped parsley.
5. Toss the fries: Once the fries are done, transfer them to a large bowl. Pour the garlic butter mixture over the fries and toss to coat. Sprinkle with
Parmesan cheese if desired.
6. Serve: Serve the garlic fries hot with your favorite dipping sauce or as a side to your meal.
list end
These garlic fries are crispy, flavorful, and easy to make¡ªperfect for garlic lovers and sure to become a favorite at any meal!
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Buffet Scrambled Eggs (marketgrow.com)
Buffet scrambled eggs are the perfect solution for serving a crowd a warm, hearty breakfast without the fuss of individual portions. These eggs are soft, fluffy, and creamy, made with a combination of eggs, milk, and butter to achieve the perfect texture. They¡¯re seasoned simply but can be customized with additions like cheese, herbs, or saut¨¦ed vegetables. Whether you¡¯re hosting a brunch, a breakfast buffet, or need an easy dish for a large family, these scrambled eggs stay moist and delicious, making them a crowd-pleasing favorite.
INGREDIENTS:
list of 6 items
? 12 large eggs
? 1/2 cup milk or cream
? 2 tablespoons butter
? Salt and pepper, to taste
? 1/4 cup shredded cheese (optional)
? Fresh chives or parsley (optional, for garnish)
list end
INSTRUCTIONS:
list of 5 items
1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
2. Cook the Eggs: In a large nonstick skillet or a shallow pan, melt the butter over medium-low heat. Pour in the egg mixture.
3. Scramble the Eggs: Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula, pulling the eggs from the edges to the center as
they cook. Continue stirring occasionally to cook the eggs evenly, ensuring they remain soft and fluffy.
4. Add Cheese (Optional): When the eggs are nearly set but still slightly runny, stir in the shredded cheese and cook for another minute until the cheese
is melted and the eggs are fully cooked but not dry.
5. Serve: Remove from heat and transfer to a serving dish. Garnish with fresh chives or parsley if desired.
list end
Serve your Buffet Scrambled Eggs with toast, bacon, or breakfast sausage for a complete meal that everyone will love!
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From:
Written by
Heather
Sharing is caring!
So living in South Jersey the cheesesteak is
one of our major food groups. It really is. We are fussy
about them and we love them.
I wanted to take that idea, that taste
and put it into a casserole.? This turned out really delicious
and is a quick/easy dinner (something I require in a
casserole!).
Everyone ate their share and fought over
the leftovers ¨C that¡¯s what we want in a dinner right? Mom
win, right there!
?
?
Cheesesteak Casserole is definitely going on our
family¡¯s meal planning rotation.? It wasn¡¯t hard to make and
it has great flavor (and cheaper than ordering out to get
cheesesteaks!).
I love it when I have a plan for dinner ¨C and having
Cheesesteak Casserole for dinner is a must in our house. We
just loved it. I hate hearing ¡°oh no not that again¡± and
thankfully my family enjoyed this as much as I did (which
makes my life SO MUCH EASIER!).
If you don¡¯t live on the East Coast with available
amazing cheesesteaks, you can pretend you are there when
you¡¯re eating this! I love a dinner that transports me,
especially when I¡¯m stuck inside during the winter.
Have you guessed how much I love Cheesesteak Casserole
yet? I know I know ¨C I¡¯m repeating, but you guys have to try
it out ¨C Tell me what you think! I bet you repeat how much you
love it too!
Looking for more easy dinner (but amazing flavor)
inspiration? Make sure you check out:
You know that Casseroles and Easy Dinners that taste
amazing are our favorite here at Who Needs a Cape? Right???
Well here we are ¨C wanting to help inspire you to more
fantastic dinners!
Cheesesteak
Casserole
?
Ingredients
??? 1 1/2 pounds ground beef
??? 1/2 - 1 tsp black pepper
??? 1 tsp garlic powder
??? 1 tsp italian seasoning
??? 2 green pepper chopped
??? 2 onions chopped
??? 12 ounces Velveeta
??? 1 pound of macaroni
Instructions
??? Preheat oven to 350
??? Season ground beef with pepper, italian seasoning and garlic
powder and brown beef, drain fat off when cooked
??? Saute peppers and onions together until cooked
??? While pepper and onions are sauteing cook the 1 pound of
macaroni noodles
??? When peppers and onions are done add the cooked ground beef
??? Slice up velveeta and add to pan to begin to melt (Only
needs to stay on stove for 2-3 minutes it's ok if it's not fully
melted)
??? Add in macaroni (I used a large bowl to mix everything)
??? Place in 9x13 baking dish and bake for 15-20 minutes
?
Quick & Easy Dinner Ideas!
Need a few more quick (but delicious) dinner recipes?
Of course I have more!
Ginny Butterfield
Cranberry Twp, Pa
|
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole
Serves: ?10
This easy
chicken cordon bleu casserole is perfect for a busy weeknight
meal. An amazing dinner that combines all your favorite
flavors of chicken, ham, and Swiss cheese but is super fast to
prepare. Cordon bleu casserole uses rotisserie chicken but you
can also use leftover chicken as well! We all love an easy
chicken casserole recipe in 2024 when life is crazy busy!
Carole Jones is an Arizona-based cookbook author & food
blogger. She's authored The 30 Minute Cooking From Frozen
Cookbook and the self-published Take 5: Chicken e-cookbook.
For the past 15 years, Carole has shared her culinary
adventures cooking and baking for her six brutally honest
children here on My Kitchen Escapades. Hot, crusty bread is
Carole's love language, but her two adorable grandchildren are
a close second. Yes, second. Don't judge.
Author: Author: Carole Jones
Recipe Type: Dinner
Total Time: 1 hr
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
| 1 |
large rotisserie?chicken, meat removed and pulled
(about 5-6 C) |
| 1/2?pound |
sliced deli-style
black forest?ham, chopped |
| 1/2?pound |
sliced?Swiss cheese |
| 4 |
Tb?butter |
| 2 |
garlic cloves, minced |
| 4 |
Tb?flour |
| 3?cups |
milk |
| 2 |
Tb?lemon juice |
| 1 |
Tb dijion?mustard |
| 1 1/2?teaspoons |
salt |
| 1/2?teaspoon |
smoked?paprika |
| 1/2?teaspoon |
pepper |
| 4 |
Tb melted?butter |
| 1 1/4?cups |
seasoned?bread crumbs |
| 1/4?cup |
Parmesan cheese |
Directions:
Preheat oven to 350 degrees and spray a 9¡Á13 casserole dish
with nonstick spray.
Layer the chicken in the bottom of the dish followed by the
ham and finally the swiss cheese.
Melt the butter over medium heat, in a medium saucepan, and
add garlic as it melts. Keep stirring with a rubber spatula to
avoid burning.
Stir in salt, pepper, Dijon mustard, smoked paprika, and lemon
juice.
Whisk in the flour and cook for 1 minute.
Add the milk, slowly. Whisk often to keep clumps from forming.
Turn the heat to high and cook until the sauce thickens and
boils completely.
Pour the finished sauce over the base layer already in the
dish.
Mix the topping ingredients, in a small bowl, until the butter
is evenly distributed over the crumbs.
Sprinkle over the top of the dish and bake for 45 minutes at
350 degrees. Allow to cool for 10 minutes before serving so
the sauce with thicken just a bit.
Notes
Feel free to use any leftover chicken you have on hand instead
of a rotisserie chicken.
What to serve with Chicken Cordon Bleu Casserole?
Because the finished dish does have a creamy sauce over the
top, something simple that would go well with the sauce is
perfect.
¨C Steamed rice, couscous or quinoa
¨C Cooked pasta such as egg noddles, rotini or orzo all work
great
¨C Garlic Parmesan Roasted Broccoli
¨C Oven Roasted Cauliflower
¨C Roasted asparagus
¨C Green salad with a garlic balsamic vinaigrette
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Use whatever seasoned leftover chicken you have on
hand. Taking the extra time to pick the chicken off the bones
is not at the top of my favorite tasks either. Another great
option is to go into the freezer section of the grocery store
and purchase pre-cooked, frozen chicken and let it thaw before
using it in the recipe. If you are using leftover chicken
breasts or thighs, that you might have roasted or cooked on
the BBQ over the weekend, I recommend shredding or chopping
the chicken into bite-size pieces. If you are shredding it
remember to warm the chicken slightly in the microwave or let
it come to room temperature as it is much easier to pull or
shred. The same goes for using pre-cooked frozen chicken that
you have let thaw.
How to make Chicken Cordon Bleu Casserole with Pasta
You can easily add pasta to your chicken cordon bleu casserole
so it is a complete one dish meal. Simply add 2 cups of cooked
egg noodles to the bottom of the pan with the chicken and ham
on top. I recommend cooking the pasta or egg noodles 1-2
minutes less than the package instructions so they do not get
mushy when baking. You can also toss the noodles in 1/2 cup of
the sauce prior to placing in the pan and then pour the
remaining sauce on top after you add the chicken, ham, and
Swiss cheese.
Source:?
|
Air Fryer Creme Egg Pie
Serves: ?10
Made By:
Diane Phillips
"Easiest dessert ever. Only 2 ingredients! Exceeded my
expectations. Came out so well. See my pic. Used Walmart
brand cookie dough and used 4 Cr¨¨me eggs instead of 3 (since
there are 4 in a pack)."
A delicious 2-ingredient chocolate dessert
Author: Bintu Hardy
Recipe Type: American, Western
Total Time: 25 minutes
Yield: ?1 pie
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
| 1 |
roll pre-made
chocolate chip?cookie?dough |
| 3 |
Cadbury Creme?eggs |
Directions:
Preheat
Air Fryer to 275 degrees F / 130 degrees C.
Take half the dough and press it into the bottom of a
lightly oiled baking dish.
Add in creme eggs and then top with the remainder of the
cookie dough.
Place the dish inside air fryer basket and bake for 15-20
minutes, or until the pie is fully cooked through and a
toothpick comes out clean.
Notes:
The type of baking dish used for this recipe is a round 7
inches / 18 cms.
No need to cut up the creme eggs, just put them in whole.
Feel free to use mini creme eggs instead. Make sure to use
an amount of mini eggs that is equivalent to 3 large eggs.
Please be careful to not overcook this, otherwise, it
becomes very dry.
Since air fryer temperatures can vary, watch this closely
the first time you make it (you don¡¯t overcook) and adjust
the cooking time as needed.
To really make this a chocoholics dream, add some chocolate
chips.
Storage ¨C keep refrigerated for 3 days, or freeze for up to
6 weeks.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies ?
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Serves: ?24
A recipe
for chocolate thumbprint cookies with no shortage of
chocolate! These are made with chocolate cookie dough and
filled with an easy chocolate ganache.
These chocolate thumbprint cookies have a ganache filling
that bumps up the rich chocolate flavor and adds a nice
creaminess to the cookie.
Recipe Type: Dessert
Total Time: 1 hr 10 min
Yield: ?24 cookies
Prep Time: 30 min
Ingredients:
| 3/4?cup |
unsalted?butter, softened |
| 1?cup |
powdered sugar |
| 1 |
large?egg |
| 1?teaspoon |
vanilla extract |
| 2?cups |
all-purpose?flour |
| 1/4?cup |
unsweetened cocoa?powder |
| 3/4?teaspoon |
kosher?salt |
| 1/2?teaspoon |
ground cinnamon |
|
sanding?sugar |
| 1/4?cup |
heavy?whipping cream |
| 2?ounces |
semi-sweet?chocolate, chopped |
Directions:
Preheat
oven to 350 degrees F (175 degrees C). Position racks in the
upper and lower thirds of oven. Line 2 baking sheets with
parchment paper.
Beat butter and sugar at medium speed with an electric mixer
until fluffy, about 4 minutes. Add egg and vanilla, beating
until incorporated.
Whisk together flour, cocoa, salt, and cinnamon in a medium
bowl until combined. With mixer on low speed, gradually add
flour mixture to butter mixture, beating until well
combined, about 2 minutes.
Roll dough into 1 1/4-inch balls, then roll balls in sanding
sugar. Place on the prepared baking sheets, spacing 2 inches
apart. Press the center of each ball with your thumb (about
1/2-inch deep and 1/2-inch wide).
Bake in preheated oven in upper and lower thirds, 2 baking
sheets at a time, rotating top to bottom and bottom to top
halfway through, until cookies are set and almost firm, 8 to
10 minutes.
Let cool on baking sheets, about 15 minutes. When cool,
press the center of each ball with your thumb again¡ªthe
indentations will have puffed in the oven.
Heat cream in a small microwavable bowl on HIGH until just
steaming, about 45 seconds. Remove from the heat, and add
chopped chocolate. Let the mixture sit, undisturbed, for 2
minutes. Stir until melted and smooth. Let cool until
slightly thickened, about 5 minutes. Place about 1 teaspoon
filling in the center of each cookie. Slide the cookies into
the refrigerator for about 10 minutes to set the filling.
The cookies will keep for about 5 days in an airtight
container at room temperature.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Italian Pear Cake
Serves: ?8
Made By:
Jeffrey Brown
"I made this for dinner tonight with friends."
Easy Italian Pear Cake Recipe (Torta di Pere), a simple moist
dessert, breakfast or served as an afternoon tea cake.
Yield: ?1 cake
Prep Time: 10 min
Cook Time: 50 min
Ingredients:
| 3 |
large peeled (4
small), firm ripe pears,? (Bosc or Barlett), cut into
pieces |
| 2?cups |
all-purpose flour |
| 3?teaspoons |
baking powder |
| 3/4?teaspoon |
kosher salt |
| 1 1/4?cups |
granulated sugar |
| 1?cup |
whole milk yogurt |
| 1/2?cup |
unsalted butter ,
melted and cooled |
| 2 |
large?eggs, room temperature? |
| 1/2?teaspoon |
vanilla extract |
|
confectioners' sugar?for dusting |
|
heavy whipping cream ,
if desired? |
Directions:
1)
Line a 9.5-inch round baking pan (springform pan or bundt pan)
with parchment paper, or spray with cooking spray.?
2) Preheat the oven to 350¡ã F.?
3) In a large mixing bowl, with an electric mixer on medium
speed, whip the sugar and eggs until you obtain a creamy and
fluffy texture. You can also use a stand mixer with a large
bowl.?
4) Stir in the yogurt, butter, and vanilla extract. Use a fork
or spatula to combine until smooth (not the electric mixer).?
5) In a separate bowl mix the dry ingredients: flour, baking
powder, and salt.
6) Sift the dry ingredients into the wet mixture. Stir gently
until well combined. Add the pears and mix gently. Pour the
batter into the prepared pan. Bake for 50 minutes or until a
toothpick comes out clean. If the cake starts to brown too
much on the top tent the top with foil during the last 10
minutes of cooking.?
7) Let the cake cool on a wire rack. Before serving dust the
cake with confectioner sugar. If desired, serve with freshly
whipped cream, or ice cream.??
Source:?
--
Ginny Butterfield
Cranberry Twp, Pa
|
Pizza Balls
Serves: ?10
Sausage
pizza balls make a great appetizer or snack. They're like
whole pizzas that can be popped into your mouth in a single
bite! Omit the green bell peppers and onions, if desired.
Recipe
Type: Appetizer, Snack
Total Time: 50 min
Yield: ?10 appetizers
Prep Time: 30 min
Cook Time: 20 min
Ingredients:
| 1?pound |
ground?Italian sausage |
| 2?cups |
baking mix |
| 1 |
chopped green bell?pepper |
| 1 |
yellow?onion, chopped |
| 1?(16-ounce) package |
shredded?mozzarella cheese |
| 1?cup |
pizza sauce |
| 1?cup |
water |
Directions:
Preheat
oven to 400 degrees F (200 degrees C). Lightly grease a
large baking sheet.
In a medium bowl, mix together Italian sausage, baking mix,
green bell pepper, yellow onion, mozzarella cheese and pizza
sauce. Gradually stir in water until the mixture is a
workable consistency. Roll into 1 inch balls.
Arrange pizza balls on the baking sheet. Bake in the
preheated oven 20 minutes, or until lightly browned. Serve
hot.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
?
|
Pepperoni Pizza Crescent Roll Bake from Pillsbury.com
Pepperoni Pizza Crescent Roll
Bake Recipe? Pillsbury.com
Serves: ?12
Your
favorite pizza flavors shine in this tasty pepperoni pizza
crescent roll recipe, made easy with refrigerated Pillsbury?
Original Crescent Rolls. Serve up your pepperoni pizza
crescent rolls with a side salad and some extra pizza sauce
for dipping, and watch as the whole family devours the
cheesy goodness!
Author: Pillsbury Kitchens
Total Time: 1 hr
Prep Time: 20 min
Ingredients:
| 2?cups |
shredded mozzarella?cheese?(8 oz) |
| 1
1/4?cups |
pizza sauce |
| 2?cans |
(8 oz) refrigerated
Pillsbury? Original Crescent Rolls (8 Count) |
| 3?ounces |
pepperoni?slices (about 42 slices) |
| 1?tablespoon |
butter, melted |
| 1?tablespoon |
grated?Parmesan cheese |
| 1/4?teaspoon |
Italian seasoning |
Directions:
Heat
oven to 375¡ãF. Spray 13x9-inch (3-quart) glass baking dish
with cooking spray. In medium bowl, mix shredded cheese and
1/2 cup of the pizza sauce.
Unroll 1 can of dough on work surface; reshape into
12x8-inch rectangle and press perforations to seal. Place
half of the cheese mixture evenly on top of dough; top with
half of the pepperoni.
Starting on short edge of rectangle, roll up tightly and
pinch seam together. Repeat for remaining dough, cheese
mixture and pepperoni.
With serrated knife, carefully cut each roll into 6 slices,
about 1 1/4 inches wide, and arrange spiral sides up in
baking dish, reshaping into round shapes, if necessary.
In small bowl, mix melted butter, Parmesan cheese and
Italian seasoning. Brush top of dough with topping mixture.
Bake 23 to 27 minutes or until deep golden brown and dough
is baked through. Cool 10 minutes. Just before serving, in
small microwavable bowl, microwave remaining 3/4 cup pizza
sauce covered on Medium-High (70%) 1 to 2 minutes or until
hot. Serve as a dipping sauce.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Asian Salad Dressing (marketgrow.com)
This Asian salad dressing is a versatile, flavorful blend that¡¯s perfect for adding a punch of flavor to any salad or stir-fried veggies. Made with a balanced combination of soy sauce, rice vinegar, sesame oil, and a touch of honey or maple syrup, this dressing is sweet, tangy, and savory all at once. It¡¯s a healthier alternative to store-bought dressings, with fresh garlic and ginger giving it an extra kick. This dressing can also be used as a marinade for tofu, chicken or fish. Simple to prepare and packed with flavor, it brings an Asian-inspired touch to any meal.
INGREDIENTS:
list of 10 items
? 1/4 cup soy sauce (or tamari for gluten-free)
? 2 tablespoons rice vinegar
? 1 tablespoon sesame oil
? 2 tablespoons olive oil (or another neutral oil)
? 1 tablespoon honey or maple syrup (for a vegan option)
? 1 tablespoon fresh ginger, grated
? 1 clove garlic, minced
? 1 teaspoon sriracha or chili flakes (optional, for heat)
? 1 tablespoon lime juice (optional, for extra tang)
? 1 tablespoon sesame seeds (optional, for garnish)
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INSTRUCTIONS:
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1. Combine Ingredients: In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, olive oil, honey or maple syrup, grated ginger,
and minced garlic until well combined.
2. Adjust Seasonings: Taste the dressing and adjust flavors as desired. Add sriracha or chili flakes for heat, and lime juice if you prefer extra tanginess.
3. Serve: Pour the dressing over your favorite salad, or use it as a marinade for proteins or roasted vegetables.
4. Garnish: Sprinkle sesame seeds over the salad or dressing for added texture and a nutty flavor.
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This Asian Salad Dressing is quick to make and packed with umami, making it a delicious way to elevate your dishes with just a few ingredients. Store any
leftovers in the fridge for up to a week.
Salad
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Caramelized French Onion Dip (marketgrow.com)
Caramelized French onion dip is a rich and savory appetizer that takes the classic onion dip to a whole new level. Made with slowly caramelized onions, this dip has a deep, sweet, and savory flavor that pairs beautifully with creamy sour cream and mayonnaise. The caramelization process brings out the natural sweetness of the onions, creating a luxurious, silky dip that¡¯s perfect for serving with chips, fresh veggies, or crusty bread. Whether for a party, game day, or a snack, this homemade version of French onion dip is irresistibly flavorful and sure to impress your guests.
INGREDIENTS:
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? 3 large yellow onions, thinly sliced
? 2 tablespoons butter
? 1 tablespoon olive oil
? 1 teaspoon sugar
? 1 teaspoon salt, divided
? 1/4 teaspoon pepper
? 1 cup sour cream
? 1/2 cup mayonnaise
? 1 teaspoon Worcestershire sauce
? 1/2 teaspoon garlic powder
? 1/2 teaspoon onion powder
? Fresh chives, chopped (for garnish)
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INSTRUCTIONS:
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1. Caramelize the onions: In a large skillet, heat the butter and olive oil over medium-low heat. Add the sliced onions, sugar, 1/2 teaspoon of salt, and
pepper. Cook the onions slowly, stirring occasionally, for 25-30 minutes until they are deeply caramelized and golden brown. If the onions start to stick
or brown too quickly, lower the heat and add a splash of water. Once caramelized, remove from heat and let them cool.
2. Make the dip: In a medium bowl, combine the sour cream, mayonnaise, Worcestershire sauce, garlic powder, onion powder, and the remaining 1/2 teaspoon
of salt. Stir in the cooled caramelized onions.
3. Chill and serve: Cover the dip and refrigerate for at least 1 hour to allow the flavors to meld. When ready to serve, garnish with freshly chopped chives.
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Enjoy this Caramelized French Onion Dip with your favorite chips, veggies, or bread for a deliciously savory and indulgent appetizer!
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Hasselback potatoes are a visually stunning and delicious side dish that combines the crispy edges of potato chips with the tender, fluffy interior of a baked potato. These potatoes are sliced thinly but not all the way through, allowing them to fan out as they bake, creating layers of golden-brown, crispy goodness. Brushed with butter and olive oil, and often sprinkled with herbs and garlic, Hasselback Potatoes are a versatile dish that can be dressed up with cheese, bacon, or any of your favorite toppings. Perfect for impressing guests or adding a special touch to a weeknight meal, these potatoes are as delightful to eat as they are to look at.
INGREDIENTS:
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? 4 large russet potatoes
? 4 tablespoons unsalted butter, melted
? 2 tablespoons olive oil
? 2 cloves garlic, minced
? Salt and black pepper to taste
? Fresh rosemary or thyme, chopped (optional)
? Grated Parmesan cheese or cheddar cheese (optional)
? Sour cream or chives for serving (optional)
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INSTRUCTIONS:
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1. Preheat the?
?oven:
?Preheat your oven to 425¡ãF (220¡ãC). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Prepare the potatoes: Wash and scrub the potatoes thoroughly. Place each potato on a cutting board and use a sharp knife to make thin, even slices across
the potato, about 1/8-inch apart. Be careful not to cut all the way through¡ªleave about 1/4 inch at the bottom of each potato. To make this easier, you
can place the potato between two chopsticks or the handles of wooden spoons as you slice, which will stop the knife from cutting all the way through.
3. Season the potatoes: In a small bowl, mix the melted butter, olive oil, and minced garlic. Place the potatoes on the prepared baking sheet. Use a brush
to coat each potato with the butter mixture, making sure to get the mixture into the slices. Season the potatoes generously with salt, black pepper, and
chopped herbs if using.
4. Bake: Place the baking sheet in the preheated oven and bake for 45-60 minutes, depending on the size of the potatoes. Baste the potatoes with the remaining
butter mixture halfway through baking. The potatoes are done when the edges are crispy and golden brown, and the centers are tender.
5. Add cheese (optional): If you¡¯re adding cheese, sprinkle it over the potatoes during the last 10 minutes of baking, allowing it to melt and become bubbly.
6. Serve: Remove the Hasselback Potatoes from the oven and let them cool slightly. Serve them hot, topped with additional herbs, grated cheese, sour cream,
or chives, if desired.
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Hasselback Potatoes are a show-stopping side dish that combines beautiful presentation with fantastic flavor. The crispy edges and soft centers make these
potatoes a favorite at any table, whether you¡¯re serving them for a special occasion or a cozy dinner at home.
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Vegetarian Split Pea Soup (marketgrow.com)
Vegetarian split pea soup is a hearty and nourishing dish that¡¯s both comforting and flavorful. Made with tender split peas, vegetables like carrots, celery, and onions, and seasoned with herbs, this soup delivers a satisfying and protein-packed meal. The split peas break down as they cook, creating a naturally creamy texture without the need for any cream or dairy. This soup is perfect for chilly days or when you¡¯re craving something wholesome and filling, and it¡¯s also easy to prepare in a single pot, making it a great option for a quick, healthy dinner.
Ingredients:
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? 1 tbsp olive oil
? 1 onion, chopped
? 2 garlic cloves, minced
? 2 carrots, sliced
? 2 celery stalks, chopped
? 1 tsp dried thyme
? 1 tsp smoked paprika
? 1 bay leaf
? 1 ? cups dried split peas, rinsed
? 6 cups vegetable broth
? Salt and pepper, to taste
? Fresh parsley, for garnish (optional)
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Instructions:
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1. Saut¨¦ the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and saut¨¦ for 5¨C6 minutes until
the vegetables are softened. Add the garlic and cook for another minute until fragrant.
2. Add the seasonings and split peas: Stir in the thyme, smoked paprika, and bay leaf. Add the rinsed split peas and vegetable broth, stirring to combine.
3. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45¨C50 minutes, stirring occasionally, until
the split peas are tender and the soup has thickened.
4. Season and serve: Remove the bay leaf and season the soup with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender
to blend part of the soup. Garnish with fresh parsley if desired.
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This vegetarian split pea soup is rich, comforting, and packed with plant-based protein, making it a perfect meal for any time of the year!
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Beef Taco Chili (marketgrow.com)
Beef taco chili is a hearty and flavorful fusion of two beloved dishes: classic chili and tacos. This comforting meal combines ground beef, beans, tomatoes, and a blend of taco-inspired spices to create a rich, savory chili with a delicious twist. It¡¯s the perfect dish for a cozy night in, game day, or feeding a crowd. With its robust flavor and satisfying ingredients, Beef Taco Chili is sure to become a family favorite. Top it with your favorite taco fixings like shredded cheese, sour cream, and avocado, and serve it with tortilla chips for a complete and comforting meal.
INGREDIENTS:
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? 1 tablespoon olive oil
? 1 pound ground beef
? 1 onion, chopped
? 3 cloves garlic, minced
? 1 packet taco seasoning mix (or homemade taco seasoning)
? 1 can (15 ounces) diced tomatoes with green chilies
? 1 can (15 ounces) tomato sauce
? 1 can (15 ounces) black beans, drained and rinsed
? 1 can (15 ounces) kidney beans, drained and rinsed
? 1 cup frozen corn
? 2 cups beef broth
? 1 teaspoon chili powder
? 1 teaspoon ground cumin
? 1/2 teaspoon paprika
? Salt and black pepper, to taste
? Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalape?os, tortilla chips
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INSTRUCTIONS:
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1. Cook the Beef:
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? In a large pot or Dutch oven, heat the olive oil over medium heat.
? Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
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2. Saut¨¦ the Vegetables:
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? Add the chopped onion and minced garlic to the pot and saut¨¦ until the onion is softened, about 3-4 minutes.
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3. Add the Seasonings:
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? Stir in the taco seasoning mix, chili powder, ground cumin, and paprika. Cook for 1-2 minutes until fragrant.
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4. Add the Remaining Ingredients:
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? Add the diced tomatoes with green chilies, tomato sauce, black beans, kidney beans, frozen corn, and beef broth to the pot. Stir to combine.
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5. Simmer the Chili:
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? Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
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6. Adjust Seasoning:
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? Taste the chili and adjust the seasoning with salt and black pepper as needed.
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7. Serve:
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? Ladle the Beef Taco Chili into bowls and top with your favorite taco-inspired toppings.
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Enjoy your Beef Taco Chili, a deliciously hearty and flavorful dish that brings the best of chili and tacos together in one bowl!
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Southwest Black Bean Burgers (cookingcuriosity.com)
Southwest black bean burgers are a flavorful and satisfying plant-based alternative to traditional burgers, packed with bold southwestern spices, black beans, and fresh vegetables. These hearty burgers are full of protein and fiber, with a perfectly crisp exterior and a tender, flavorful inside. Seasoned with cumin, chili powder, and cilantro, they deliver a zesty kick, while ingredients like corn, bell peppers, and onions add texture and sweetness. Whether grilled or pan-fried, these burgers are perfect for any occasion and can be topped with your favorite southwestern garnishes like avocado, salsa, or spicy mayo for an extra burst of flavor.
INGREDIENTS:
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? 1 can (15 oz) black beans, drained and rinsed
? ? cup corn kernels (fresh or frozen)
? ? red bell pepper, finely chopped
? ? red onion, finely chopped
? 1 clove garlic, minced
? 1 tsp ground cumin
? 1 tsp chili powder
? ? cup fresh cilantro, chopped
? ? cup breadcrumbs (or gluten-free option)
? 1 egg (or flax egg for vegan option)
? Salt and pepper to taste
? 2 tbsp olive oil (for cooking)
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Optional Toppings:
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? Sliced avocado
? Salsa or pico de gallo
? Spicy mayo or chipotle sauce
? Lettuce and tomato
? Hamburger buns
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INSTRUCTIONS:
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1. Mash the Black Beans: In a large bowl, mash the black beans with a fork or potato masher, leaving some chunks for texture.
2. Mix the Ingredients: Add the corn, red bell pepper, red onion, minced garlic, cumin, chili powder, cilantro, breadcrumbs, egg, salt, and pepper to the
mashed beans. Stir everything together until well combined.
3. Form the Patties: Divide the mixture into 4-6 equal portions and shape them into patties.
4. Cook the Burgers: Heat the olive oil in a large skillet over medium heat. Cook the black bean patties for about 4-5 minutes on each side, or until they
are crispy and browned on the outside.
5. Serve: Place the cooked black bean burgers on toasted hamburger buns and top with avocado slices, salsa, spicy mayo, or your favorite toppings.
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Enjoy these Southwest Black Bean Burgers as a delicious, nutritious meal that¡¯s perfect for a plant-based lunch or dinner with a spicy southwestern twist!
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Pot Roast Meat Loaf (marketgrow.com)
Pot roast meat loaf is a hearty and flavorful twist on the classic meat loaf, combining the rich, savory flavors of a traditional pot roast with the comforting texture of a well-loved meat loaf. This dish is made by blending ground beef with a mix of aromatic vegetables, herbs, and seasonings, then slow-cooked to perfection in a rich gravy. The result is a moist and tender meat loaf that tastes like a pot roast but with the convenience and ease of a meat loaf. Perfect for family dinners or when you¡¯re craving a comforting, homestyle meal, Pot Roast Meat Loaf pairs wonderfully with mashed potatoes, roasted vegetables, or your favorite sides.
INGREDIENTS:
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? For the Meat Loaf:
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? 1 1/2 pounds ground beef (80/20 blend)
? 1/2 pound ground pork (optional, for added richness)
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1 carrot, finely grated
? 1 celery stalk, finely chopped
? 1/4 cup breadcrumbs
? 1/4 cup milk
? 1 large egg
? 1 tablespoon Worcestershire sauce
? 1 teaspoon dried thyme
? 1 teaspoon dried rosemary
? 1/2 teaspoon salt
? 1/2 teaspoon black pepper
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? For the Gravy:
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? 2 tablespoons unsalted butter
? 2 tablespoons all-purpose flour
? 2 cups beef broth
? 1 tablespoon tomato paste
? 1 teaspoon Worcestershire sauce
? Salt and black pepper, to taste
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INSTRUCTIONS:
list of 5 items
1. Preheat the Oven:
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? Preheat your oven to 350¡ãF (175¡ãC). Lightly grease a loaf pan or line it with parchment paper.
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2. Prepare the Meat Loaf Mixture:
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? In a large mixing bowl, combine the ground beef, ground pork (if using), chopped onion, minced garlic, grated carrot, chopped celery, breadcrumbs, milk,
egg, Worcestershire sauce, dried thyme, rosemary, salt, and black pepper. Mix gently until all the ingredients are well incorporated, being careful not
to overwork the meat.
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3. Shape and Bake the Meat Loaf:
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? Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf.
? Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160¡ãF (71¡ãC) and the meat loaf is cooked through.
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4. Make the Gravy:
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? While the meat loaf is baking, prepare the gravy. In a medium saucepan, melt the butter over medium heat.
? Stir in the flour and cook for 1-2 minutes to form a roux.
? Gradually whisk in the beef broth, tomato paste, and Worcestershire sauce. Continue to cook, stirring constantly, until the gravy thickens, about 5-7
minutes.
? Season with salt and black pepper to taste.
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5. Serve:
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? Once the meat loaf is done, allow it to rest for 10 minutes before slicing.
? Serve the Pot Roast Meat Loaf with the rich gravy poured over the top, alongside your favorite side dishes.
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Enjoy your Pot Roast Meat Loaf, a comforting and savory dish that brings together the best of pot roast and meat loaf for a truly satisfying meal!
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Virginia Butterfield