Sunday, April 29, 2012

Sausage and Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon garlic powder

3/4 cup whole milk

1 egg lightly beaten

4 oz. Mozzarella cheese, shredded (about 1 cup)

2 oz. mini pepperoni (about 1/2 cup)

4 oz. sausage, cooked and crumbled

1/2 cup Marinara/ pizza sauce

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Directions:

Pre heat the oven to 375 F. Grease a 24- cup mini muffin pan

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We also tried my new mini Bundt pan

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whisk together the flour, garlic powder and baking powder

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whisk in the milk and egg

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stir in the mozzarella,

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pepperoni

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and sausage

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let stand for 10 minutes

Stir the batter and divide among the muffin cups

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Bake until puffed and golden, 20-25 minutes100_0468

meanwhile heat up marinara in microwave until warmed through

Serve the puffs with sauce for dipping

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Enjoy!!

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Bacon Wrapped Chicken Tenders

Ingredients:

8 fresh sage leaves

8 chicken tenders (about 1 1/4lbs)

8 slices of bacon

1/2 teaspoon extra-virgin olive oil

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Directions:

Place a sage leaf on each chicken tender

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then wrap each with a bacon slice

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In a large skillet, heat oil over medium high heat add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes

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Flip and cook until tenders are cooked through, 6 minutes.

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With tongs, transfer to a wire rack set on a rimmed baking sheet to drain

Enjoy

Ham & Cheese Crescent Roll Ups

 

Ingredients:

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

8 thin slices cooked ham

4 thin slices Cheddar Cheese, cut into 4 strips012

Directions:

Heat oven to 350 F

Separate dough into 8 triangles.

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Place one piece of ham on each triangle

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Place 2 strips of cheese down center of ham.

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Fold in edges of ham to match shape of dough triangle

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Roll up each crescent ending at tip of triangle

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Place with tips down on ungreased cookie sheet

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Bake 15-20 minutes or until golden brown

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Immediately remove from cookie sheet

Serve Warm & Enjoy!!

Wednesday, April 25, 2012

Loaded Mashed Potatoes

Ingredients:

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5 lbs. Yukon gold potatoes

4 Tablespoons butter

1 Cup Sour Cream

6 oz. cream cheese

1/2 Cup Milk

1 package bacon, crispy fried

2 Cups mild cheddar cheese, shredded

1 Cup Mozzarella cheese, shredded

1/4 cup green onions, diced

salt and pepper to taste

Directions:

Peel, quarter and boil potatoes until fork tender. Drain.

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In an electric mmixer, beat potatoes, butter, sour cream, cream cheese and milk until smooth

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Spread mashed potatoes into a rectangular baking dish,

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top with shredded cheeses and bake for 15 minutes until cheese is melted.

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Top with bacon, green onions and serve warm.

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Enjoy!!

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Mac & Cheese Bites

Ingredients:

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2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg, beaten

1 cup milk

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup seasoned dry bread crumbs

2 teaspoons olive oil

1/2 teaspoon salt

Directions:

Preheat the oven to 350 F. Grease a muffin tin with nonstick cooking spray (we used mini and standard size pans)

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In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

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Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm.

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Remove from the heat, drain and return to the pan

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Stir in the butter and egg until pasta is evenly coated.

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Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta.

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Spoon into the prepared muffin/cupcake tin. (this part can get a bit messy, but that’s ok it’s worth it)

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Sprinkle the reserved cheese and the bread crumb mixture over the tops.

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Bake for the 30 minutes in the preheated oven, or until the topping is nicely browned.

Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Carefully remove muffins from tins (I used a plastic baby spoon for this)

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ENJOY!!