Thursday, January 10, 2019

Cheesy Bacon Pinwheels

These are so simple to make you’ll find yourself making them instead of a grilled cheese sandwiches!  I love these wonderful little bites filled with three different cheeses and delicious bacon.  I can put these out for a party and they are gone within seconds!  This is a keeper my friends. 

Cheesy Bacon Pinwheels

1 sheet puff pastry
1 egg
1 tablespoon water
3 green onions chopped
6 slices bacon crisp cooked & finely chopped
1/2 cup cheddar shredded
1/2 cup shredded mozzarella
1/2 cup shredded Monterrey Jack cheese
1/4 teaspoon garlic powder

Preheat oven to 350 degrees.

Whisk egg and water in small bowl and set aside. 
If frozen, thaw puff pastry at room temperature until easy to handle.  Unfold onto a lightly floured surface. Use a rolling pin to close the seems and smooth out.

Combine green onions, bacon, cheddar, mozzarella, Monterrey Jack and garlic powder in medium bowl. Top the puffed pastry with cheese, bacon and onion mixture.

Starting with the short side closest to you; roll up like a jelly roll as tight as you can. 

Cut into 1" pieces. Lay flat on lightly greased baking sheet. Brush with egg mixture on sides and top.

Bake at 400 degrees for 25 minutes or until golden brown. Serve warm.

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Pepperoni Pizza Bombs

This is the time of year when I start thinking party food.  I have a full box of recipe cards just for party snacks and appetizers and another one for fancier Hors d'oeuvres.  But there’s nothing fancy about this little treat.  It’s simple and delicious and perfect for any party treat!

Pepperoni Pizza Bombs

1 can (16.3 ounce) Pillsbury Grands! refrigerated biscuits 
1 cup pizza or pasta sauce
8 ounces shredded mozzarella cheese 
4 ounces shredded provolone cheese 
pepperoni slices 
4 tablespoons butter
1 egg, beaten 
1/4 cup grated Parmesan cheese 
1 teaspoon garlic powder

1 tablespoon dried oregano

Preheat the oven to 375 degrees. Melt butter in cast iron skillet

Open can of biscuits. Working on a floured surface, and with one biscuit at a time, roll each biscuit out into a flattened disk. Spread each biscuit with a little pasta sauce, leaving a 1/2-inch border around the edges of the biscuit.

Evenly divide the mozzarella and provolone among each biscuit round, sprinkling the cheese right on top of the pasta sauce.

Top the cheese with some pepperoni slices on each biscuit.

Working with one biscuit at time, pull the edges up and over the filling, pinching the dough together at the seams. Then roll the dough around in your hands to form a more even ball.

Place the biscuit, seam side down, into the skillet. Repeat with the remaining biscuits.

In a small bowl, combine the parmesan, garlic powder and oregano. Brush each pizza bomb with the beaten egg and then sprinkle with the parmesan-spice mixture.

Bake in the preheated oven for 20-25 minutes or until lightly golden on top.   

Serve with pizza sauce on the side.  Yummy! 

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Saturday, December 22, 2018

Amaretto Brownies with Salted Caramel Sauce

Oh My Goodness. A wonderful decadent fudge brownie with slightly crispy edges with just a hint of amaretto. How can you go wrong?   Go easy….the alcohol doesn’t completely bake out of these brownies! 

     Amaretto Brownies with Salted Caramel Sauce

2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
4 large eggs
2 cups sugar
2 tablespoons amaretto liqueur 

    Preheat oven to 350 degrees.

   Line a 9 by 9 square baking pan with parchment paper, making sure  
   paper hangs over the edges. Grease paper with butter so the brownies
   don't stick.

   Melt butter and chocolate over a double-boiler and stir gently until   
   smooth and shiny. Remove from the heat and cool slightly.

  Sift together flour, baking powder, and salt into a mixing bowl and set 
  aside. Whisk together eggs, sugar and amaretto in a mixing bowl until 
  combined. Pour in chocolate mixture and continue to whisk until 

  Gradually add flour mixture, then add walnuts and incorporate with a   
  wooden spoon. Transfer batter to baking pan and bake for 40 to 45   
  minutes or until a tester comes out clean when inserted into the middle 
  of the pan.  Set aside to cool for about 5 minutes while you make your 
  caramel sauce.

    For the caramel sauce:

      1-1/4 cup sugar
      1/3 cup water
      1 stick salted butter, cut into small pieces
      2/3 cup heavy cream

    In a medium saucepan over medium-low heat, combine the sugar and 
    the water. Simmer just until the sugar is dissolved. Add the butter, and 
    let it boil until it turns a deep amber color. 

    Remove from heat and carefully add the cream. Whisk to combine, and 
    place back over medium-low heat and cook for about 30 minutes, until 
    it has thickened and is nice and creamy. 

    Invert brownies onto a cutting board and remove paper. Drizzle 
    caramel sauce on top and cut into squares.

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