Storm the Cassoulet

Cheese Stuffed Breadsticks

breadsticks

Ingredients:

1 1 (10 5/8 ounce) package pillsbury refrigerated garlic breadsticks

5 ounces mozzarella string cheese ( 1 ounce pieces)

Parmesan cheese

Marinara sauce (optional)

Method:

Separate breadstick dough.

Open each package of string cheese.

Divide string cheese pieces in half.

Take 1 piece of cheese and wrap breadstick dough around it taking care to seal it completely.

Place each breadstick on a cookie sheet sprayed with Pam.

Spread garlic seasoning that is provided in the package on breadsticks.

Sprinkle with parmesan cheese.

Bake at 375 for 11-12 minutes.

Do not overcook.

Serve immediately…..dip in marinara.

Advertisements
1 Comment »

Pepperoni and Cheese Crescents

1393968_413361585456124_1296671252_n

Ingredients:

11(8-oz.) can Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni (or other meat)

2oz. (1/2 cup) shredded mozzarella cheese

1cup tomato pasta or pizza sauce, heated

Method:

Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

Shape these crescents up to 2 hours ahead. Cover and refrigerate them. Bake them just before they’ll be served.

1 Comment »

Creamy Spinach Stuffed Chicken

Creamy-spinach-stuffed-chicken-313x292

Ingredients:

1 lb boneless, skinless chicken breasts
4 oz low fat pepper jack shredded cheese (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs or Panko
1 tbsp cajun seasoning (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Method:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet . Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.

Leave a comment »

Coffee Cup Molten Chocolate Cake

470_2701118

Makes 2 servings

Ingredients:

4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder

Method:

Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

Leave a comment »

Loaded Califlower

Loaded-Cauliflower-Casserole-390x292

Great for Low Carbers –
Just like mac and cheese without the pasta

Ingredients:

2 lbs cauliflower florets 8 oz shredded sharp cheddar cheese, divided 8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Method:

Preheat oven to 350 degrees.

Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.

Stir in sliced green onions, chopped bacon, and garlic.  Set aside.

Drain any liquid from steamed cauliflower and add to cheese mixture.

Stir cauliflower and cheese mixture together.  Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Leave a comment »

Cheese Dip

1391812_408768202582129_1775336470_n

Ingredients:

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

Method:

Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)

Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.

Stir until combined.

Bake at 350 for 20 minutes or until lightly browned.

Serve with Wheat Thins or Frito’s Scoops or veggie’s for dipping.

Leave a comment »

Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust

1377566_408986055893677_1012983682_n

Ingredients:

1 tube peanut butter cookie dough
1 8×8″ pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
2lb cream cheese (softened)
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs

Method:

Cookie Crust

Preheat oven to 350

Open the tube of cookie dough and press it into the bottom and 1 1/2″ up the sides of a greased 9″ springform pan. Bake 5 minuntes,

Cheesecake

Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan.

Let cool on the counter, then cover and chill at least 4 hours.

Leave a comment »

Salted Pretzel Caramel Brownies

1384060_408818419243774_828329245_n
Ingredients:

1 box Betty Crocker fudge brownies (for 9×13 pan)
2 eggs
1/4 c. water
2/3 c. vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Method:

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.

Prepare brownie batter according to package instructions.

Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

 

Leave a comment »

Skeleton Cupcake

Image Only:

1378038_408543455937937_1474219995_n

Leave a comment »

Pineapple Upside Down Cake

thCA0XNHP4

 From Leda


Ingredients:

Cake:
3 cups cake flour, plus more for pan
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
1 (10-ounce) jar maraschino cherries, drained well

Pineapple Buttercream Frosting:
1/2 pound butter, softened
2 tablespoons reserved pineapple juice
3 1/2 cups confectioners’ sugar

Makes about 2 cups.

Method:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into the bottom of each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely. (Otherwise Frosting will slide right off)

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides and top of the cake with Pineapple Buttercream Frosting. (Do not put frosting between layers – makes a mess). Press chopped pecans into sides of cake, if desired.

Please note: I think it’s best to keep it in a cool room versus the refrigerator. The fridge seems to make everything very heavy and dense.

Leave a comment »

%d bloggers like this: