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

Magic Pecan Cookie Bars
























I know..... it's one of those photos that stops you in your tracks and makes you stare at it for a few minutes until you feel that tiny bit of drool escape from your mouth.  It's one of those photos that you can almost taste before you make it.  It's one of those photos that make you run to the store to get the ingredients when you weren't planning on it. It's one of those recipes that you make for your friends and family but end up hiding it in a secret place for yourself.  And it's one of those recipes that when you taste it, you can only come up with "D" words.....delightful, delicious, decadent, and divine!

Magic Pecan Cookie Bars

Crust

1/2 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 cup chocolate graham cracker crumbs 
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Layers

1 cup mini semi-sweet chocolate chips
1 ¾ cup shredded sweetened coconut
3/4 cup sliced pecans
12 oz. sweetened condensed milk 

Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. 
























In a large bowl, mix together the butter and brown sugar until creamy, using a hand mixer.  Add the vanilla and egg and mix until combined. Next, add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.

Remove from oven and sprinkle with almost all the mini chocolate chips. Reserve about ¼ cup. Next sprinkle coconut and pecans.  Then drizzle the sweetened condensed milk over the top and sprinkle with reserved ¼ cup of mini chocolate chips. 

























Return to the oven and bake for 15 minutes. Then lay a sheet of aluminum foil over the pan to prevent the coconut from burning.  Rotate the pan and bake for an additional 10 minutes or until set. 
























Allow to cool at room temperature for about 30 minutes and then refrigerate for another two hours. Bars must be cold when you cut them or they will run and not hold their shape. Once cold, cut into squares.  























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