Thursday, September 24, 2009

Easy Cheesy Rolls

Delicious! But dough filled with butter and cheese usually is. This is the best way to make refrigerated biscuits even more fattening than they already are. Who would have thought that was possible?

Recipe: Real Mom Kitchen

1/4 cup butter, melted
2 Tbsp. Parmesan cheese (in a can)
1 Tbsp. dried basil
1/2 tsp garlic powder
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 pkg. Pillsbury Grands Biscuits

In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and put some cheese in the center of each biscuit and fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on a baking sheet. if there is any left over butter mixture, spoon it on top of the rolls on the baking sheet, Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls

Sunday, September 20, 2009

Chocolate Turtle Cookies

A very delicious little cookie. The caramel is the best part.

Recipe: Cook's Country

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Wednesday, September 16, 2009

Kneader's French Toast Souffle

Really good. It has cream cheese, how can it not, right? The chunky cinnamon bread is delicious! It's just not the same without the bread.

Recipe: Kneaders

8 oz cream cheese, softened
1 cube butter
1 cup maple syrup

Microwave above for 30 seconds and beat until smooth.

1 1oaf of Kneaders Chunky Cinnamon

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half & half
1 tsp vanilla

Beat until frothy, pour over Chunky Cinnamon bread in pan. Bake at 350 for 60 minutes. Dust with powder sugar, fruit, or syrup. Serve hot. Can be made the night before and put into hot oven 1 hour before you serve.

Monday, September 14, 2009

Peach Salsa

I tried this the other day off of the same blog. I am giving it out for Christmas.

Homemade Peach Salsa

6 cups peeled, pitted and chopped peaches (about 12 peaches)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers finely chopped (remove seeds and ribs)
1/4 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 cup white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 small box fruit pectin crystals (49gram)
1 1/2 cups sugar
6 – pint canning jars

Wash jars and lids in soapy water. Rinse well. Dry bands and set aside. Place jars and lids in water and allow to simmer (not boil) until ready to use.

In large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Mix pectin with 1/4 sugar and add to your peach mixture. Bring to a boil and then add remaining 1 1/2 cups sugar. Boil for 1 minute stirring constantly. Remove from heat.

Pour into prepared pint jars, leaving 1/4 inch air space. Wipe rim and threads of jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met. Place jars in large pot and cover them with water 1-2″ over jars. Boil for 15 minutes. Carefully remove jars and allow to cool completely. After jars have completely cooled check for proper seal. Press on center of lid. It should be firm, pulled down and not flex. Tighten rings.

Makes 6 pints

Pour Peach Salsa over a brick of cream cheese and serve with crackers! YUM!!

These look awesome

Check out this blog post to learn how to make these.

I am going to be trying them for FHE next week with ice cream!