Sponsored

Desserts

My Almond Toffee Double Chocolate Popcorn is a must for your family and friends!

Almond Toffee Double Chocolate Popcorn

It has been an absolute treat partnering with Fisher Nuts.  Creating this decadent popcorn made for a tasty day in the kitchen.  I love that this recipe takes minimal prep work and is great for packaging up for friends and family.  The hardest part about this recipe is keeping your fingers out of it, lol!


Almond Toffee Double Chocolate Popcorn-2

I used Fisher Natural Sliced Almonds today, which was a great addition to my sweet and salty popcorn.

Fisher Nuts is partnering with Chef Alex Guarnaschelli for a second year in a row to share fresh twists on traditional recipes.  Many of you have watched Chef Guarnaschelli as a regular judge on Food Network’s Chopped and The Next Iron Chef.  She’s also the renowned Chef and executive chef of New York Restaurants Butter and Darby.  I had the pleasure of meeting Alex a few years ago and enjoyed dining in her restaurant, Butter in New York.  She is so sweet, talented and down to earth.  I’m a big fan.

Be sure to check out her Fisher Nuts recipes HERE.  For Holiday Themed Recipes see HERE, HERE, and HERE.

Let’s take a look how to make my popcorn…

Almond Toffee Double Chocolate Popcorn-1

Start by popping about 6 cups of popcorn and transfer it to a nice large piece of parchment paper.

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Drizzle some melted white chocolate evenly over the popcorn.

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Sprinkle in some Fisher Natural Sliced Almonds.

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Take a nice large spoon and stir to coat the white chocolate with the popcorn and almonds.

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Spinkle some toffee bits over top :)

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Now comes the melted chocolate.  Drizzle to your hearts desire.

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Sprinkle with more toffee bits and almonds.

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Sample until the chocolate sets up.  Enjoy!

Almond Toffee Double Chocolate Popcorn-18t

Almond Toffee Double Chocolate Popcorn

Almond Toffee Double Chocolate PopcornPrep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 1 package microwave popcorn, about 6 cups
  • 1 cup Fisher Natural Sliced Almonds
  • 1 cup white chocolate chips
  • 1 cup semi sweet chocolate chips
  • 1/4 cup toffee bits

Directions

  1. Cook popcorn in microwave until popped. Transfer to a large sheet of parchment paper. Remove any kernels that might be left in the bag.
  2. Place white chips into a medium heat proof bowl. Ramekins work great. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until chocolate is smooth. Place melted chips into a ziploc bag and snip one corner. Drizzle over popcorn. Sprinkle Fisher Almonds over chocolate, then with a spoon, gently stir to coat chocolate and almonds. Sprinkle half of toffee bits over coated popcorn and almonds.
  3. Place chocolate chips into a medium heat proof bowl as well. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until smoothed. Place melted chocolate into a separate ziploc bag and snip a corner. Drizzle evenly over popcorn. Sprinkle with remaining toffee bits and add additional almonds if desired. Let chocolate set up for about 2 hours then serve.

Makes 8 Servings

This is a sponsored post for Fisher Nuts, however thoughts and opinions are my own.


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Desserts

Treat your family and friends to my Peppermint Oreo Chocolate Chip Brownies this baking season!

Peppermint Oreo Chocolate Chip Brownies-32t

So excited to share my homemade Peppermint Oreo Chocolate Chip Brownies with you today!  Has everyone been baking like crazy these days?  I’m kind of loving it!

You are likely to have most of the ingredients right in your pantry.  I used my favorite Peppermint Essential Oil, but you can certainly use an extract as well.

Grab the family and make some homemade brownies :)

Peppermint Oreo Chocolate Chip Brownies-40

It’s always a pleasure partnering with Gold Medal Flour for all of the baking I do!  I have used this brand of flour for years and years.  The best around.  Love Love this baking season.

Peppermint Oreo Chocolate Chip Brownies-1

Here’s your line up of ingredients.

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Add your butter and sugar to your favorite mixing bowl.

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Just a touch of oil.

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Two lovely eggs.

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A nice splash of vanilla.

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I used 3-4 drops of my Peppermint Essential Oil.  You can use peppermint extract as well.

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Time for the dry ingredients.

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Cocoa powder.

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Chocolate chips.

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Stir in some crushed Oreo Cookies!  Mmmm, this batter!

Peppermint Oreo Chocolate Chip Brownies-12

Spread batter evenly in a 9×13 baking dish lined with parchment paper….bake, cool and enjoy!

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Peppermint Oreo Chocolate Chip Brownies

Peppermint Oreo Chocolate Chip Brownies-32tPrep time: 15 min | Cook time: 40 min | Total time: 1 hour

Ingredients

  • 1 stick unsalted butter, partially melted
  • 2 tablespoons vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3-4 drops peppermint essential oil or extract
  • 1/2 cup all purpose Gold Medal Flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup mini chocolate chips
  • 15 Oreo Cookies, coarsely crushed

Directions

  1. Preheat oven to 325 degrees F. and line a 9×13 inch baking dish with parchment paper sprayed with cooking spray.
  2. Place butter into a large mixing bowl and microwave until partially melted. Add sugar and oil, mix until well combined. Stir in eggs, vanilla and peppermint oil stirring until combined then add flour, cocoa powder, salt, baking powder, chocolate chips and crushed Oreos. Stir until combined and thick.
  3. Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until baked through. Remove and let cool completely, about an hour. Lift parchment and brownies out of pan and cut into squares to serve.

Makes 16 brownies

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


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Cookies

My Brown Butter Gingersnap Chocolate Chip Cookie Bars got rave reviews from family and friends this week.  I’ll be adding this to my Christmas cookies that I’ll make each year.  Hope you enjoy!

Brown Butter Gingersnap Chocolate Chip Cookie Bars

I’m back with a cookie bar that’s going to knock your socks off.  You might recall a picture I posted on Instagram a few days ago.  I had to get these out of my house before I ate the entire batch….they were that good.

Festive soft gingersnap flavors meet chewy chocolate chip cookie bars.  You don’t want to miss this recipe!  Have fun!


Brown Butter Gingersnap Chocolate Chip Cookie Bars-3

Add your sugar to a nice large mixing bowl.

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Add your brown sugar and browned butter that’s cooled slightly.  Mix well then add the rest of your wet ingredients.

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Time for the dry ingredients including Gold Medal all purpose flour.

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Give a good mix.

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If your grocery store doesn’t sell these fun chocolate stars, chocolate chips will do just fine :)  My Target had these, score!

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I love the big bite of chocolate the stars bring to the bars.  Go big or go home right?  Lol!

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Ready for the oven.

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Bake for about 30 minutes, until cooked through, then let cool before cutting into squares.

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Thank you chocolate stars :)

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Chewy and fabulous.  Enjoy.

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Brown Butter Gingersnap Chocolate Chip Cookie Bars | Christmas Cookies

Brown Butter Gingersnap Chocolate Chip Cookie BarsPrep time: 15 min | Cook time: 30 min | Total time: 45 min

Ingredients

  • 2 sticks unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups Gold Medal all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 bag chocolate stars or chocolate chips

Directions

  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper.
  2. Melt butter in medium saucepan and let cook/bubble until browned and golden. Remove from heat and let cool for 15 minutes.
  3. Place browned butter and sugars into a large mixing bowl or stand mixer. Beat until combined then add eggs, molasses and vanilla, mixing until well combined. Slowly stir in Gold Medal all purpose flour, baking soda, salt, ginger and chocolate stars or chips. Stir until combined then transfer to prepared baking dish spreading evenly. Bake for 30-33 minutes, or until baked through. Let cool for 30-60 minutes before cutting into squares. Serve room temperature or chilled.

Makes 12-16 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


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Appetizers and Sides

If sweet and savory is your thing, be sure to try my Monte Cristo Crescent Roll Ups!

Monte Cristo Crescent Roll Ups

Teaming up with Pillsbury is always a treat, because there are so many fun things you can whip up with their crescent rolls.  I remember the first time we tried the Monte Cristo Sandwich at Disneyland and I about died it was so good.  I wanted to create those same great flavors with my crescent rolls that were simple and completely irresistible.

You definitely get the sweetness from the jam but the savory bites of provolone and turkey in every bite.  All of those flavors wrapped up in buttery crescent rolls makes for a decadent little roll.  Yah, they’re kind of amazing.  You gotta give this one a try!

Enjoy!


Monte Cristo Crescent Roll Ups-2

First things first, pinch together 2 crescents to form a rectangle as shown here.  Spread lightly with your jam.

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Perfect, now you are ready for your next layer.

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Top with a couple slices of provolone cheese.  Brie would also work lovely here.

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Top with a couple slices of turkey breast, enough to cover the cheese.

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Time to roll em up.

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Nice!

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These babies are ready for the oven.  They will spread a bit and the jam/cheese oozes out slightly.  No worries.  Once they are out of the oven, carefully take a plastic knife and push back around rolls.  Let cool for 10 minutes then cut into slices.  I like to dust them with powdered sugar too :)

Monte Cristo Crescent Roll Ups-12t

Monte Cristo Crescent Roll Ups

Monte Cristo Crescent Roll Ups-12tPrep time: 10 min | Cook time: 25 min | Total time: 35 min

Ingredients

  • 1 roll Pillsbury Crescent Rolls, 8 count
  • 1/4 cup raspberry or blackberry jam
  • 8 slices provolone cheese
  • 8 slices turkey breast (I used lunch meat slices)
  • 1 tablespoon powdered sugar

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner.
  2. Unroll Pillsbury Crescent Rolls and pinch 2 crescents together forming a rectangle. Seal edges. Spread a thin layer of jam over each rectangle. Layer each with 2 slices of Provolone cheese and 2 slices of turkey breast. Roll each rectangle up placing seam side down on baking sheet.
  3. Bake for 20-25 minutes, until golden. Rolls will spread and jam/cheese will ooze out slightly. Once out of the oven, take a plastic knife and bring cheese and jam back around rolls. Let cool for 10-15 minutes then cut each roll into 3 slices. Dust with powdered sugar if desired and serve warm.

Makes 12 Servings

This is a sponsored post for Pillsbury however thoughts and opinions are my own.


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Cookies

Treat your family and friends to my Oreo Cookie Ball Stuffed Cookies this baking season.  Buttery crisp and Oreo fantastic :)

Oreo Cookie Ball Stuffed Cookies

It’s definitely no secret that I love stuffing my cookies.  Ever since my Oreo Stuffed Chocolate Chip Cookies were born, I tried stuffing my cookies with about everything you can think of.

If there’s one thing you should try stuffing in your cookies, it is crushed Oreo Cookies mixed with cream cheese aka “Oreo Cookie Balls.”  You roll the mixture into little balls and stuff them inside cookie dough.  The outcome is big bites of heaven.

Don’t take my word for it, give it a try yourself!

Enjoy!

Oreo Cookie Ball Stuffed Cookies

Whip up a batch of my cookie dough.  You’ll want to use mine, because I developed it specifically for “stuffed” cookies.  Some doughs will spread too much and your left with a lopsided stuffed cookie.

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball ingredients.  Easy and ridiculously delicious.

Ground-Oreos

Crush your Oreos in your food processor or blender.

Cream-and-Oreos

Stir in your softened cream cheese.

Oreo Cookie Ball Stuffed Cookies 5

Roll into little 1/2 inch balls.

stuffing-the-truffle-inside-the-cookie

Make a little dip in your cookie dough and wrap it up like so.  Bake and enjoy!

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball Stuffed CookiesPrep time: 15 min | Cook time: 12 min | Total time: 30 min

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups chocolate chips, I used semi sweet

Oreo Cookie Balls Recipe

  • 21 Oreo Cookies
  • 3 ounces cream cheese, softened

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. In a stand mixer beat butter and sugars until well combined. Add eggs and vanilla; beat until combined.
  2. Place flour, salt and baking soda into a large bowl; mix. Add to wet ingredients along with chocolate chips. Mix until just combined.
  3. Place Oreos into a food processor or blender, mix until finely ground. Place into a bowl and mix with cream cheese until dough forms. Take 1 Tablespoon of dough and roll into a ball. Continue until all dough has been rolled, you should get 36 balls, enough for all of the cookie dough.
  4. With a large cookie scoop, scoop dough onto prepared baking sheet. Press a little hole into center of dough and put Oreo cookie balls inside, cover cookie dough around cookie balls so it’s hidden in the middle. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Makes 3 dozen

You can learn more about OREO cookie balls and find fun takes on the classic recipe HERE and make sure to follow @oreo for cookie ball inspiration and recipes all season long.

This is a sponsored post for Oreo however thought and opinions are my own.


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Desserts

This baking season, surprise your family and friends with my simple and delicious Salted Nutella Shortbread Bars!

Salted Nutella Shortbread Bars

I am a bit obsessed with shortbread.  It is so buttery delicious that it’s hard to resist.  If you haven’t tried making shortbread before, you are in for a treat.  Minimal ingredients with maximum flavor. There are no eggs or baking soda, just flour, sugar, salt and butter.  Lots of butter, lol!  Teaming up with Gold Medal Flour today to bring you my decadent bars that are worth every calorie :)

Break out your ingredients and don’t miss this great bar recipe!

Salted Nutella Shortbread Bars-1

Here are your line up of ingredients.  Simple and fabulous!

Salted Nutella Shortbread Bars 15

Start with your  butter and sugar.  Beat until combined.

Salted Nutella Shortbread Bars-5

Add your lovely Gold Medal All Purpose Flour plus a pinch of salt!

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Beat in the mixer until combined, like so.

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Transfer your dough to an 8×8 inch baking dish lined with parchment (preferred).  I ran out so used my foil which works fine too.  Bake for 30-35 minutes or until baked through.  Let cool completely before cutting into squares.

Salted Nutella Shortbread Bars

Spread a thin layer of Nutella over your cooled bars and sprinkle with a touch of salt.  The sweet and salty combo makes your tastebuds do a little dance.  Enjoy!

Salted Nutella Shortbread Bars

Salted Nutella Shortbread Bars

Salted Nutella Shortbread BarsPrep time: 5 min | Cook time: 35 min | Total time: 1 hour

Ingredients

  • 2 sticks butter, unsalted and softened
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 1/2 cups All Purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 1 cup Nutella
  • 1/2 teaspoon kosher salt, optional

Directions

  1. Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper or foil sprayed with cooking spray.
  2. Place softened butter, sugar and brown sugar into a stand mixer, beating until creamy. Add flour and salt beating until dough forms. Transfer dough to prepared baking dish.
  3. Bake for 30-35 minutes, until baked through. Let cool for 20 minutes then remove bars from pan. Spread with Nutella and sprinkle with salt if desired. Cut into squares and serve.

Makes 16 bars

This is a sponsored post for Gold Medal Flour but thoughts and opinions are my own.


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Desserts

Tis the season for all things Gingerbread! Be sure to whip up a batch of my Gingerbread Baked Donuts, you’ll be glad you did :)

Gingerbread Baked Donuts with Gingersnap Icing

Baked donuts are one of my favorite things to whip up for a fun sweet treat.  They are so simple and take no time at all to bake.  It’s always a pleasure teaming up with Gold Medal Flour this baking season to develop decadent treats for the whole family.

With just a few simple ingredients you are likely to have on hand, you can make these donuts in one mixing bowl.  I add everything all at once and they turn out beautifully.  The icing sprinkled with crushed gingersnap cookies for that extra sweet touch.

Enjoy!

Gingerbread Baked Donuts with Gingersnap Icing-1

Here is your simple line up of ingredients.

Gingersnap Baked Donuts with Gingersnap Icing

Start by adding your flour, sugar and spices right to the mixing bowl.

Gingersnap Baked Donuts with Gingersnap Icing 2

Add your buttermilk and egg next.

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Some beautiful molasses up next.

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Give a good mix and spoon batter into a donut pan lightly sprayed with cooking spray.

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Bake for 15 minutes or until baked through like so.  Let cool for 10 minutes before removing.

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Remove donuts from pan and get ready to make the icing.

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Whisk your powdered sugar and cream until smooth then dip the top of your donuts right in!

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Mmmm!

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Sprinkle with some crushed gingersnap cookies.

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Try these chilled too, great either room temperature or chilled.  Enjoy!

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Gingerbread Baked Donuts with Gingersnap Icing

Gingerbread Baked Donuts with Gingersnap IcingPrep time: 15 min | Cook time: 20 min | Total time: 35 min Ingredients

  • 3/4 cup Gold Medal All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 2 tablespoons molasses

Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1/4 cup crushed gingersnap cookies

Directions

  1. Preheat oven to 350 degrees F. and spray donut pan with non-stick cooking spray.
  2. Place flour, baking powder, cinnamon, ginger, salt, sugar, egg, and vanilla into a large mixing bowl. Pour in the buttermilk and molasses, stir to combine.
  3. Scoop batter into prepared donut pan (in batches if necessary). Bake for 15-20 minutes, until baked through. Remove and let cool for 10 minutes before removing from pan.
  4. To prepare icing, whisk powdered sugar and heavy cream a medium bowl mixing until smooth. Add more cream as needed to thin icing. Dip cooled doughnuts in icing, sprinkle with crushed gingersnap cookies and serve.

Makes 9-11 Doughnuts

This is a sponsored post for Gold Medal Flour but thoughts and opinions are my own.


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Appetizers and Sides

There’s something so comforting about a big bowl of homemade mac and cheese. This recipe I developed is simple to prepare, thick, cheesy and ultra flavorful. I have fond memories of cooking in the kitchen with my mom and grandmother. We would make homemade mac and cheese together and have fun with different ingredient add-ins. Crispy pieces of bacon throughout, and garnished on top, make this mac and cheese hard to resist. The surprise ingredient is prepared basil which gets stirred in after the cheese sauce has been added to the pasta. This gives the mac and cheese a nice flavor punch and pairs nicely with the bacon. Enjoy!

National Pork Board-39

I am thrilled to share the National Pork Board’s Cooking For Comfort Free E-Cookbook.  Whether or not there’s a chill in the air, those all-too-familiar cravings for a little taste of comfort have returned… and the National Pork Board has just the thing to help people across the country get cozy: it’s their first-ever “Cooking For Comfort” eCookbook.

Featuring time-honored favorites and new twists on classics from James Beard Award-winning Chef Michelle Bernstein, BBQ expert and author Ray Lampe and 10 leading food bloggers, the free cookbook highlights some of the tastiest ways to warm up with pork.

Be sure to download your copy today!

One of the recipes I contributed is my Bacon Pesto Mac and Cheese.  This is one you do NOT want to miss.  Cheesy and full of bacon deliciousness.

Roux

You start with a simple roux.  Melt your butter, stir in your flour, salt and pepper then stir in your milk until nice and thick.

Cheese

Stir in your cheeses until melted.

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 Excuse me while I high-dive into the cheese sauce :)

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Pour that sauce right into your cooked noodles then add your remaining ingredients.

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Bacon Pesto Homemade Mac and Cheese

National Pork Board-40Prep time: 20 min | Cook time: 20 min | Total time: 40 min

Ingredients

  • 1 pound dry elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups whole milk plus 1 cup, divided
  • 1 cup mild shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 ounces prepared pesto
  • 1 1/2 pounds cooked bacon, crumbled

Directions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick.
  3. Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.
  4. Reduce heat to low and stir in cheeses until melted. Place cooked pasta into a large dutch oven or pot over low heat. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.
  5. Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.

Makes 8-10 Servings

Breakfast just got a little brighter with my Ham and Cheddar Green Chili Breakfast Sandwich. I will never forget early morning breakfasts at my house as a child. My mom made the absolute best breakfast sandwiches. She toasted the bread just right and cooked the egg just enough so the yolk dripped down the sides of the sandwich. Love those memories. With 4 pieces of thick cut ham and a few other ingredients you are likely to have in your pantry and refrigerator, this sandwich could not be more simple to prepare. To save yourself some time in the kitchen, you can cook your hash browns and brown your ham ahead of time. Your guests, and/or family will be over the moon when they are presented with this gorgeous breakfast sandwich. Enjoy!

National Pork Board-50

Ham and Cheddar Green Chili Breakfast Sandwich

Prep time: 10 min | Cook time: 10 min | Total time: 20 min

Ingredients

  • 4 slices ham, cut 1/4 inch thick. Should fit inside English Muffin
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole mild green chili peppers from can, drained and trimmed to fit inside English Muffin
  • 4 slices cheddar cheese
  • 1/2 cup cooked hash browns
  • 4 English Muffins, split, toasted and lightly buttered

Directions

  1. Preheat a large non-stick skillet over medium heat. Place ham slices into skillet, cooking each side until browned, about 2 minutes per side. Remove and keep warm.
  2. Wipe skillet to remove any black bits from the ham then spray skillet with non stick cooking spray and place back over medium heat. Cook eggs in batches if necessary. Season with salt and pepper. Flip eggs then top with green chili and slice of cheese. Cover skillet to melt cheese for a minute or so. Remove from heat.
  3. Place 2 tablespoons of cooked hash browns onto bottom layer of toasted English Muffin. Top with cooked slice of ham then egg, green chili and cheese. Close with top English Muffin. Serve immediately.

Makes 4 Servings

This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.


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Breakfast and Brunch

Creating Pillsbury recipes takes me back to my contesting days. I still remember the night in my first house when I saw my first Pillsbury contest on TV.  I knew instantly I wanted to be a finalist.

Roasted Apples and Peanut Butter Crescents

It’s always a pleasure partnering with Pillsbury!  I grew up enjoying their products, not to mention I was a finalist in the Pillsbury Bake-Off twice!  I remember brainstorming for pillsbury recipes with an abundance of ideas hitting me; so anxious to see if any of them were selected.  I know how the current Pillsbury Bake-Off contestants feel.  I’ve been in Las Vegas since this past Friday through tomorrow covering the Bake-Off live, so be sure to follow me on Instagram to see all of the fun!

So, today we are talking Pillsbury Cresent Rolls.  I am kinda in love with them.  There are about a zillion things you can do to create an amazing little work of art.  I developed a simple Roasted Apples and Peanut Butter Crescent recipe that is going to knock your socks off.  Just wait until you give these a try.  I LOVE the apples and peanut butter combo, it works so lovely inside the crescent dough!  This is such a great recipe to get the kids in the kitchen with you.  They’ll love to help in all of these simple steps.

Enjoy!

Roasted Apples and Peanut Butter Crescents-1

Let’s start by thinly slicing your apples into a nice mixing bowl.

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Melt some butter into a medium skillet.  Sizzle sizzle!

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Add your apple slices and toss with the melted butter.

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Add your cinnamon right on top.

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Brown sugar up next.

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Stir and let cook for 3 minutes or so.  You want the apples to still have a little “bite” to them.

PillsburyTime to unroll your crescent dough.  I love using crescent when creating Pillsbury recipes.

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Separate into triangles.

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Spread with a thin layer of peanut butter.

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Top with a nice spoonful of apples.

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Starting with wide end of triangle, start rolling crescents over filling towards small end.

Roasted Apples and Peanut Butter Crescents-13

Perfect!

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Sprinkle with cinnamon and sugar then time to bake.

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Bake until golden and gorgeous :)

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Let cool then cut in half if you’d like.

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Watch those little fingers that will snatch these as soon as they can. Pax tried pulling a fast one on me :)

Roasted Apples and Peanut Butter Crescents

Roasted Apples and Peanut Butter CrescentsPrep time: 15 min | Cook time: 15 min | Total time: 30 min

Ingredients

  • 2 medium apples (I used pink lady), peeled and thinly sliced
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 2 tablespoons light brown sugar, packed
  • 12 ounce can Pillsbury Grands Crescent Rolls, 8 count
  • 1/4 cup creamy peanut butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F. and large skillet over medium heat. Add butter to skillet to melt. Stir in apples, cinnamon and brown sugar. Let cook for about 3 minutes. Apples should not be too soft. Remove from heat.
  2. Unroll crescents onto a large baking sheet lined with a silpat liner. Spread each crescent evenly with a heaping teaspoon or two of peanut butter. Place a spoonful of spiced apples to the wide end of the crescent. Starting at wide end of crescent, start rolling to thin end (see pictures for a visual). Sprinkle tops with sugar and cinnamon mixture. Bake for 13-16 minutes or until golden brown. Let cool for 10 minutes then serve warm.

Makes 8 Servings


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Jenny Flake, Picky Palate

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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