1 english muffin
2 slices mozzerella
1 roma tomato
1 ripe avocado
season with salt, pepper, and or/ cayenne pepper to taste
Split english muffin in half and place them face up on a baking sheet. Place sliced avocado, sliced tomato, and two slices of mozerella cheese on top. Season with cayenne pepper to taste. Broil until cheese is melted and starts to brown. Season each melt with salt and pepper to taste.
Tuesday, January 12, 2016
Chocolate Stuffed Strawberries
stawberries
semi-sweet chocolate
white chocolate
Sprinkles
Remove the tops and scoop out the inside of the strawberry. Fill with melted chocolate and place the top back on. Chill for 5 minutes. Dip the strawberries in white chocolate and add sprinkles immediately.
semi-sweet chocolate
white chocolate
Sprinkles
Remove the tops and scoop out the inside of the strawberry. Fill with melted chocolate and place the top back on. Chill for 5 minutes. Dip the strawberries in white chocolate and add sprinkles immediately.
Pizza Puff Pastry Twists
2 sheets of puff pastry
pizza sauce
shredded cheese
egg wash
place the two sheets of puff pastry on a parchment paper lined baking tray. Cut out equal size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce amd shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the pastry. Bake at 400 F/204 C for 20-25 minutes.
pizza sauce
shredded cheese
egg wash
place the two sheets of puff pastry on a parchment paper lined baking tray. Cut out equal size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce amd shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the pastry. Bake at 400 F/204 C for 20-25 minutes.
Monday, January 11, 2016
No-Bake White Chocolate Raspberry Cheesecakes
8 oz cream cheese, softened
1/4 cup butter, softened
1/4 cup sugar
1 tbsp vanilla
1 cup white chocolate chips, melted
8 oz whipped cream
1 cup graham cracker crumbs (about 8 crushed graham crackers)
1/4 cup butter, melted
6 tsp seedless raspberry jam
In a bowl, beat cream cheese, butter, sugar, and vanilla. Fold in the melted white chocolate, then the whipped cream. Line a muffin tin with liners, and spoon half of the cheesecake mixture into the muffin cups. Spread 1/2 tsp of jam onto the cheesecake mixture, then top with the remaining cheesecake mixture. Mix graham cracker crumbs with the melted butter, and pat on top of each cheesecake. Freeze for at least one hour. Remove from the muffin tins, remove the liner, and serve graham cracker side down.
1/4 cup butter, softened
1/4 cup sugar
1 tbsp vanilla
1 cup white chocolate chips, melted
8 oz whipped cream
1 cup graham cracker crumbs (about 8 crushed graham crackers)
1/4 cup butter, melted
6 tsp seedless raspberry jam
In a bowl, beat cream cheese, butter, sugar, and vanilla. Fold in the melted white chocolate, then the whipped cream. Line a muffin tin with liners, and spoon half of the cheesecake mixture into the muffin cups. Spread 1/2 tsp of jam onto the cheesecake mixture, then top with the remaining cheesecake mixture. Mix graham cracker crumbs with the melted butter, and pat on top of each cheesecake. Freeze for at least one hour. Remove from the muffin tins, remove the liner, and serve graham cracker side down.
Loaded Sweet Potato Skins
4 sweet potatoes
1 tbsp olive oil
1/4 c whole milk
salt to taste
pepper to taste
1/2 c shredded mozzerella
1/2 c shredded cheddar
4 strips of bacon, cooked until crispy, and crumbled
sour cream and chopped chives for serving
Pierce each sweet potato a few times and bake at 400 F/200 C for 50 minutes or until soft. Let potatoes cool then cut in half lengthwise.
Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil and bake at 400 F/200 C for 10 minutes.
Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400 F/200 C for 15 minutes until the cheese is melted.
Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
1 tbsp olive oil
1/4 c whole milk
salt to taste
pepper to taste
1/2 c shredded mozzerella
1/2 c shredded cheddar
4 strips of bacon, cooked until crispy, and crumbled
sour cream and chopped chives for serving
Pierce each sweet potato a few times and bake at 400 F/200 C for 50 minutes or until soft. Let potatoes cool then cut in half lengthwise.
Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil and bake at 400 F/200 C for 10 minutes.
Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400 F/200 C for 15 minutes until the cheese is melted.
Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
Pigs in a Pretzel Blanket
1 package of Cocktail Franks/ mini hot dogs
1 ball pizza dough
5 c water
1/4 c baking soda
1 egg - beaten
sea salt
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hot dogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.
Bring 5 cups of water to a light boil. Add in 1/4 cup of baking soda. Once dissolved - leaving boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on the baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
Bake in a preheated oven at 425 F for 15-20 minutes - until the dough is nicely browned.
1 ball pizza dough
5 c water
1/4 c baking soda
1 egg - beaten
sea salt
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hot dogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.
Bring 5 cups of water to a light boil. Add in 1/4 cup of baking soda. Once dissolved - leaving boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on the baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
Bake in a preheated oven at 425 F for 15-20 minutes - until the dough is nicely browned.
Sunday, January 10, 2016
Cinnamon Roll French Toast Bake
2 tubes refrigerated cinnamon rolls with icing
4 tbsp butter, melted
6 eggs
1/2 c milk
2 tsp cinnamon
2 tsp vanilla
1 c maple syrup
Pour the butter on the bottom of a 9x13 glass baking dish. Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375 F for 25 min. Top with the icing from the cinnamon rolls.
4 tbsp butter, melted
6 eggs
1/2 c milk
2 tsp cinnamon
2 tsp vanilla
1 c maple syrup
Pour the butter on the bottom of a 9x13 glass baking dish. Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375 F for 25 min. Top with the icing from the cinnamon rolls.
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