Chicken Rollups !







What You'll Need



  • 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
  • 1/2 cup milk

    • Filling

  • 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
  • 2 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder
  • 1 tsp minced onion flakes
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 tsp seasoning salt
  • 1/2 tsp ground black pepper (or to taste)
  • 2 Tbsp. milk
  • 1-2 cup grated cheddar cheese (for topping)


How to Make It

  1. Set oven to 350°F.
  2. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
  3. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder.
  4. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  5. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry).
  6. Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls.
  7. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish.
  8. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  9. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.



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Soft and chewy triple chocolate fudge cookies recipe







What You'll Need



  • 8 oz (226 grams) semisweet baking chocolate, chopped
  • 6 (84 grams) tablespoons butter
  • 2 Safest Choice™ Pasteurized Eggs
  • 3/4 cup (150 grams) Imperial Sugar® brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (160 grams) Gold Medal Flour® all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/3 cup (30-40 grams) chopped nuts
  • 4 oz (113 grams) chocolate chips or chunks
  • 1 cup (160-170 grams) chocolate chips or chunks

How to Make It

  1. In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.
  2. While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.
  3. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
  4. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
  5. Place the mixing bowl in the fridge and chill for 30 minutes.
  6. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.
  7. Refrigerate the scooped cookie dough for at least 2 hours before baking.
  8. Heat the oven to 350F.
  9. Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked.
  10. Bake the cookies for exactly 16 minutes.
  11. Remove the baking sheet for the oven and let cool on a wire rack.



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Cheese and Garlic Crack Bread







What You'll Need



    Garlic Butter:

  • 1 crusty loaf, preferably sourdough or Vienna
  • 1 tbsp fresh parsley, finely chopped
  • 100g/3.5oz unsalted butter, softened
  • 2 garlic cloves, minced
  • 3/4 cup shredded Mozzarella cheese (or other melting cheese)
  • 3/8 tsp salt


How to Make It

  1. Preheat the oven to 180C/350F.
  2. Melt butter and then mix in other Garlic Butter ingredients.
  3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.



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Breakfast casserole in the crock pot! Cooks while you sleep!






What You'll Need



  • 1 bag 26 oz. frozen hash browns
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 16 oz. roll sausage
  • maple, sage or regular sausage.
  • Salt and pepper
  • 16 oz. bag shredded cheddar cheese

How to Make It

  1. Spray crock pot and evenly spread hash browns at the bottom.
  2. Crack 12 eggs in a large bowl.
  3. Mix well (and slowly) using a whisk.
  4. Add the milk.
  5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
  6. Add plenty of salt....
  7. ...and lots of fresh pepper. Mix well and set aside.
  8. Cook the sausage on high heat, drain and set aside.
  9. Add sausage on top of hash browns.
  10. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
  11. Mix it up well. Or good, depending on where you're from.
  12. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
  13. Turn the crock pot on low for 6-8 hours.



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Leftover Mashed Potato Puffs








What You'll Need



  • 2 eggs
  • 1/3 cup sour cream, plus more for serving
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives
  • salt and black pepper, to taste
  • 3 cups mashed potatoes


How to Make It

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed.
  4. Add them to the bowl and mix well.
  5. Spoon them into the pan filling the cups just to the top or a little below.
  6. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  7. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.



Keywords

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Cappuccino Icebox Cake !







What You'll Need



  • 3 Tbsp instant cappuccino mix + 2 Tbsp water (or milk)
  • 2 cups whipping cream
  • 2 cups Greek yogurt
  • 2 tsp vanilla extract
  • 4 Tbsp brown sugar
  • about 300 g (10.5 oz) graham crackers
  • 5 Tbsp instant cappuccino mix + ¼ cup warm milk (for soaking crackers)


How to Make It

  1. In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
  2. In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract and brown sugar.
  3. In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and ¼ cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan.
  4. Place one single layer of graham crackers in the bottom of a 8x8" pan.
  5. Spoon ⅓ of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
  6. Before serving, lightly dust with cocoa powder for decoration.



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The Chocolate Chip Cheesecake Recipe







What You'll Need



    Crust:
  • 8 oreo cookies or any cream filled chocolate sandwich cookies
  • 1/4 cup walnuts
  • 3 tablespoons butter, melted
    • Cheesecake:
  • 2 1/2 cups (20 oz) cream cheese, room temperature
  • 1/2 cup Greek yogurt, room temperature
  • 3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
  • 3 Safest Choice™ Pasteurized Eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
    • Ganache:
  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream


How to Make It

  1. Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
  2. Add the Oreo cookies and the walnuts in a food processor. Pulse until finely ground. Mix with the melted butter.
  3. Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
  4. add the cream cheese, yogurt and sugar in a mixing bowl. With the paddle attachment on, beat on low speed until just combined.
  5. lightly whisk the eggs then add them to the cheese mixture in a separate bowl. Stir in the vanilla extract.
  6. With a spatula, fold in 1/2 cup chocolate chips.
  7. Pour the cheesecake filling over the prepared crust.
  8. Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
  9. Bake the cheesecake in the preheated oven for 1 hour.
  10. Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
  11. Remove from the oven and refrigerate 4 or more hours before slicing.
  12. Just before serving, spoon a little ganache over each slice of cheesecake.
  13. To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
  14. Pour a little ganache over each slice of cheesecake.



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