Spicy Italian Crescent Ring

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ingredients

2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)

method

1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.
If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.

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Spicy Italian Crescent Ring

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Joyful Almond Coconut Chocolate Bites

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ingredients

Coconut Filling:
1 1/4 cups unsweetened organic coconut, finely shredded
1/4 cup melted coconut oil
2 tablespoons maple syrup (you could also use coconut nectar, agave or any other liquid sweetener or honey if you aren’t vegan)
1 teaspoon vanilla extract
Dark Chocolate Coating*:
10 ounces of high quality semi-sweet or bittersweet vegan chocolate chips (if you are gluten-free also make sure they are gluten-free)
Plus: approximately 1/3 cup toasted almond slices
*NOTE: if you are looking to make these refined sugar-free which is what I prefer, in place of chocolate chips you can instead melt 10 ounces of a good quality 100% unsweetened organic dark chocolate (aka bakers chocolate in bar form) with 1 tablespoon coconut oil in a double broiler whisking in 1/3 cup maple syrup (or other liquid sweetener) after it is removed from the heat. You can then add more or less sweetener to your liking.

Instructions

Lightly grease a nonstick mini-muffin tin with a little coconut oil and set aside. In a medium-sized mixing bowl, combine all of the coconut filling ingredients and mix together until very well combined. Evenly divide up the filling between the 12 mini-muffin cups, pressing it in very tightly, making sure it is somewhat even. Don’t worry they won’t stick. Place the muffin pan in the freezer make sure it is sitting flat, and freeze until the filling is solid, about 30-45 minutes.
Take the muffin tin with the frozen coconut mixture out of the freezer, carefully remove each coconut treat out of the pan, running a thin knife around the edge to loosen and pop them out. Place them on a parchment or wax paper lined baking sheet, if you want to place the pan back in the fridge to keep them cool while you melt the chocolate, you can do that.
Once you are ready to coat the treats with the chocolate you can carefully melt the chocolate using a double boiler setup on the stove top or you can carefully melt it in small increments in the microwave, stirring often. (Definitely use the double boiler if you are making the refined sugar-free version with the bakers chocolate). Turn off the heat on the stove and keep the bowl of chocolate over the pan, remove the coconut treats from the fridge. Place one coconut treat on a fork and slowly lower it into the chocolate, spoon additional chocolate over it to fully coat it. Lift the fork out and gently shake to release any of the excess chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. Sprinkle a few toasted almond slices on top into the chocolate. Repeat until all of the treats are coated in chocolate and have almonds on top. If the chocolate gets too thick, you just turn on the flame and heat slightly to melt it again. Put the tray back in the fridge and let them harden for about 45 minutes.
After these are set, you could store them in the freezer to keep them really cold and totally solid or of course, you can just store them in the fridge or even at room temperature if it isn’t too hot out.

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Joyful Almond Coconut Chocolate Bites

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homemade snickers bars

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ingredients

* 1 bag milk chocolate chips
* 3 Tablespoons heavy cream
* 13 ounce container Marshmallow Creme or Fluff
* 11 ounce bag caramel bits
* 3 Tablespoons heavy cream
* 1 cup roasted and salted peanuts
* 1 bag Ghirardelli dark chocolate for dipping

method

Melt the milk chocolate chips in the microwave until smooth. Stir in the fluff/creme and heavy cream. Pour into an 8×8 pan lined with nonstick foil. Place in freezer until firm.
Melt caramels and heavy cream in microwave until smooth. Stir in nuts. Pour on top of chilled nougat layer. Freeze until firm about 1 hour. Cut into squares or bars and dip into the melted dark chocolate. Add any decorations you’d like and lay on wax paper. Chill until firm and keep chilled until serving.

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homemade snickers bars

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Brat and Kraut Strudel

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ingredients

1 package (19 ounces) JOHNSONVILLE® Beer ‘n Bratwurst
2 tablespoons unsalted butter
1 medium yellow onion, sliced
1 can (14 ounce) sauerkraut, drained
1/2 cup sour cream
1/2 teaspoon dill weed
1/2 teaspoon garlic, minced
1/2 teaspoon caraway seeds
salt and black pepper to taste
2 sheets frozen puff pastry, thawed
2 cups Muenster cheese, shredded
2 tablespoons poppy seeds
2 tablespoons sesame seeds

preparation

Preheat oven to 450°F. Prepare the links according to package instructions. Cool slightly, and then cut into half-moon slices.
In a large sauté pan, melt butter over medium heat. Add the onion and sauté until caramelized, 8 to 10 minutes. Add the sausage and sauerkraut heat through.
In a small bowl, combine the sour cream, garlic, dill and caraway. Season to taste with salt and pepper. Spray two baking sheets with non-stick spray. Unfold one sheet of puff pastry on each baking sheet. Spread the sour-cream mixture over each pastry sheet to within 1/2 inch of the edge. Spoon the sausage mixture down the center of each pastry sheet. Top with cheese. Lightly brush the edges with water. Fold the long pastry side of each sheet over the filling and pinch the ends together to seal.
With a sharp knife, pierce the strudels to create steam vents. Brush the tops of the strudels with water. Sprinkle with the poppy and sesame seeds. Bake for 30 to 35 minutes, until golden brown. Let stand 10 minutes before slicing.

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Brat and Kraut Strudel

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Lemon Cheesecake Creme Brulee Bars

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ingredients

1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz. softened cream cheese
1-14 oz. can sweetened condensed milk
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately

Directions:

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside. In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top. Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate. Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar. Torch the tops until the sugar melts and turns an amber color. {If you don’t have a torch, place under the broiler}. Return squares to fridge until ready to serve.

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Lemon Cheesecake Creme Brulee Bars

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Choc a block

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ingredients

1 3/4 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1/2 cup brown sugar
1 cup milk
125g butter, melted
1/2 cup milk chocolate chips
380g can caramel Top ‘n’ Fill, stirred
1/4 cup roasted salted peanuts, chopped
300ml tub thickened cream, whipped
white mini marshmallows, milk chocolate chips, extra, and chopped roasted salted peanuts, extra, to decorate
Sauce
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water

Instructions:

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1- Preheat oven to 180C/160C fan-forced. Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips.
2- Spoon half the batter over base of a 10 cup-capacity ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish.
3- Make Sauce. Combine sugar, cocoa and boiling water in a heatproof jug. Pour sauce over the back of a large spoon, over top of pudding. Bake for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, extra chocolate chips and peanuts. Serve immediately.

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Choc a block

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Pumpkin Bars with Maple Cream Cheese Frosting

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ingredients

4 eggs
2 cup sugar
1 cup oil
1 can pumpkin (15 oz.)
2 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp dried ginger
1/2 nutmeg
2 tsp cinnamon
For the Maple Cream Cheese Frosting:
1 package (8 ounces) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
4 cups powdered sugar
Pumpkin Bars with Maple Cream Cheese Frosting

Directions:

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Preheat oven to 350 degrees. In a large bowl, cream together together oil, eggs, sugar and pumpkin.
Mix in the flour, baking powder, baking soda, salt and spices.
Pour mixture into a greased 12 x 17 jelly roll pan.
Bake at 350 for 25-30 minutes. Allow to cool completely.
Meanwhile, prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar; continue beating until well combined and smooth.
Spread frosting evenly over pumpkin bars, and cut into squares.
Optionally, top with candied pecans.
Candied Pecans: Melt 1 tablespoon butter in 12 inch skillet. Add 1 tablespoon dark brown sugar, and 1 tablespoon pure maple syrup, stir and cook over medium heat until it begins to bubble and sugar is dissolved. Add pecans, toss and stir for about two minutes. Spread pecans on a parchment lined cookie sheet in a single layer, bake at 350 for 6 to 8 minutes, until golden brown. Allow to cool completely.

Keywords

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Pumpkin Bars with Maple Cream Cheese Frosting

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Mexican Tortilla Pie

Tags

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ingredients

1 pound Ground Beef
2 Tablespoons Taco Seasoning
½ cups Beef Broth
2 Tablespoons Canola Or Olive Oil
1 whole Onion, Peeled And Diced
4 cloves Garlic, Peeled And Minced
1 Tablespoon All-purpose Flour
1 cup Milk
½ cups Chopped Scallions
Salt And Pepper, to taste
1 cup Enchilada Sauce (plain Tomato Sauce Is Also OK)
1 can (16 Oz. Size) Refried Beans
5 whole (10-Inch Size) Flour Tortillas
2 cups Shredded Cheddar Or Mexican Blend Cheese

Preparation

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Preheat the oven to 350 F.
In a (10-12 inch) cast iron pan over medium heat, brown the beef with the taco seasoning and broth. When meat is browned, remove it from the pan into a dish and set aside.
Add half of the oil to the pan and saute the onion and garlic for a few minutes until translucent. Remove the mixture from the pan and into the dish with the cooked beef.
Add the remaining half of the oil to the pan along with the flour. On medium heat, whisk in the milk and continue cooking until the sauce is slightly thickened. Return the beef and onion mixtures to the pan with the milk sauce, add the scallions and season to taste. Remove the mixture to another dish, wipe the pan with a paper towel and lightly spray with non-stick cooking spray.
In a separate bowl, combine the tomato or enchilada sauce with the re-fried beans. Place one tortilla into the cast iron pan, top with half the beef mixture, then top it with the second tortilla. Top that with half the bean mixture, the third tortilla, the remaining beef mixture, the fourth tortilla, the remaining bean mixture and then the fifth tortilla. Top with the cheese and bake for 30 – 45 minutes or until the cheese is melted and lightly golden brown.

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Mexican Tortilla Pie

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Chocolate Chip Cookie Cheesecake

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ingredients

Chocolate chip cookie dough, purchased or prepared
2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8oz tub Cool Whip or about 3/4 of a 12oz tub
1 teaspoon lemon juice (optional, to taste)

Directions:

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Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
Slowly beat the Cool Whip into the cream cheese mixture.
Spoon filling onto cookie crust. Chill for 4-6 hours before serving.
Notes:
I used my favorite Chocolate Chip Cookie recipe as the crust.
If substituting whipping cream for Cool Whip you will need 1 cup. In a clean chilled bowl, beat the whipping cream until soft peaks form and replace with step 3.
*You CAN make this in a standard springform pan instead of 4 (6 inch) minis. I have not tried this method but other readers have and written to me that it turned out perfectly. You just need to adjust your cookie baking time. I would start with 350° for 20-25 minutes.

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Chocolate Chip Cookie Cheesecake

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Crockpot chicken&gravy

Tags

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ingredients

2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

Instructions

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1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.
2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.
3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken.

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Crockpot chicken&gravy

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