Rolled Grilled Cheeses

INGREDIENTS

  • 8 slices white bread*, crusts trimmed
  • 8 slices Wisconsin cheddar cheese*
  • 1/4 cup unsalted butter

  

INSTRUCTIONS

  1. Using a rolling pin, flatten bread squares to 1/4-inch thickness.
  2. Place cheese slice on top of each slice of bread, rolling up tightly.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Working in batches, add roll ups to the skillet, cooking until all sides are golden brown and the cheese has melted, about 3-4 minutes, adding more butter as needed.
  4. Serve immediately.

Tomato and Mozzarella Mini Bites

INGREDIENTS

  • 20 grape or cherry tomatoes, halved
  • 20 fresh basil leaves
  • 20 small balls fresh mozzarella cheese (often labeled bocconcini)
  • salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 20 toothpicks

INSTRUCTIONS

  1. Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
  2. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce. You can drizzle some on top for display!

Spaghetti Carbonara

INGREDIENTS

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in the reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at the table.

Breakfast Sandwiches with Maple Butter

INGREDIENTS

  • 8 oz pork sausage
  • 4 large eggs
  • 4 slices Cheddar cheese
  • 4 English muffins, halved
  • 4 tablespoons salted butter, softened
  • 1 tablespoon pure maple syrup

INSTRUCTIONS

1. Form sausage into 4 patties. Cook in a large, non-stick sprayed skillet over medium-high heat for 3-4 minutes a side, or until golden brown and crisp. Place sausage patties on a paper towel-lined plate to drain the grease.

2. Drain fat from skillet then return to stove and turn heat down to medium. Whisk eggs, salt, and pepper in a bowl then pour into the skillet. Cook until top is nearly set but still glossy, then carefully fold eggs over in half. Remove from heat to finish cooking.

3. In a small bowl, whisk butter until creamy and smooth. Stir in the maple syrup. Toast the English Muffins.

4. To assemble: Spread 1 tablespoon of maple butter on English Muffin, both halves. Place 1 egg on the bottom of an English muffin then top with a cooked sausage patty and a slice of cheese. Microwave for 20-30 seconds to melt cheese then cap with English muffin top. Continue making other sandwiches. Serve immediately.

Pizza Rolls

INGREDIENTS

  • 1(8 ounces) package Pillsbury Refrigerated Crescent Dinner Rolls
  • 32slices pepperoni
  • pieces mozzarella string cheese, cut in 1/2
  • garlic salt
  • italian seasoning
  • pizza sauce, for dipping

INSTRUCTIONS

  1. Unroll crescent rolls into individual triangles – should be 8 of them.
  2. Sprinkle each triangle with garlic salt and Italian seasoning.
  3. Lay 4 slices of pepperoni on each triangle.
  4. Place a 1/2 piece of string cheese on top of the pepperoni and roll them up.
  5. Sprinkle with a little more garlic salt and Italian seasoning.
  6. Bake according to the directions on the crescent roll package or until they are browned.
  7. When you are ready to eat, dip them in pizza sauce.
  8. Enjoy!

Stuffed Honey-Ham Biscuits

INGREDIENTS

  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
  • 8 slices (1/2 oz each) cheddar or swiss cheese
  • 8 slices (1 oz each) deli cooked ham
  • 1/4 cup honey

INSTRUCTIONS

  1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
  2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 biscuit rounds. Fold each piece of cheese in half. Fold each piece of ham into fourths.
  3. Place 1 folded slice of cheese and 1 folded slice of ham on 1 biscuit round. Top with another biscuit round; firmly pinch edges to seal. Repeat with remaining cheese, ham and biscuits to make 8 sandwiches. Place on cookie sheet.
  4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle honey over biscuits. Serve immediately.
RECIPE FROM PILLSBURY.COM

 

 

TACO LETTUCE BOATS

INGREDIENTS

  • 1 tbsp olive oil
  • 1 lb lean ground beef or turkey
  • 2 cloves garlic, minced
  • 1 10oz can diced tomatoes with chiles
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper, more or less to taste
  • Salt and pepper, to taste
  • Romaine lettuce leaves, for serving
  • Optional toppings: shredded cheddar or Monterrey jack cheese, diced onions, tomatoes, avocados, sour cream, fresh cilantro or green onions We cooked a bag of rice and threw it with the meat.

INSTRUCTIONS

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add ground beef/turkey and garlic, breaking up chunks, and cook until browned, about 5 minutes.
  2. Stir in diced tomatoes with chiles, chili powder, cumin, and cayenne pepper and let simmer until the sauce is thickened, 10 to 15 minutes. Season with salt and pepper to taste.
  3. To serve, spoon turkey mixture into individual lettuce leaves with desired toppings.

Creamy Tuscan Garlic Chicken

 INGREDIENTS

  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped- I used frozen chopped spinach.
  • ½ cup sun-dried tomatoes

 

INSTRUCTIONS

  1. In a large skillet add olive oil and cook the chicken over medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium-high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
 
Notes
*If you are serving over pasta and like it saucy, definitely double the sauce.
Recipe Adapted from recipecritic.com

Easy Canned Biscuit Donuts

INGREDIENTS

  • 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
  • 3/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup butter or margarine, melted
  • Peanut (or Vegetable) Oil For Frying

INSTRUCTION

  1. Pour oil into skillet to the depth of a little less than ½ an inch and heat on medium to medium-high for about five minutes. In a bowl, combine cinnamon and sugar.
  2. Using a small round cookie cutter, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to a paper towel-lined plate. Repeat until all dough is cooked, including doughnut holes.
  3. Press both sides into cinnamon sugar mixture. Serve warm.

 

pictures shown are the biscuits cut into four pieces then we made a hole in the center. They work better for little fingers.

 

GARLIC TOMATO BRUSCHETTA

INGREDIENTS

  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 3 to 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf (1 pound) unsliced French bread
  • Balsamic GLAZE (optional and as seen in picture)

INSTRUCTIONS

  1. In a large bowl, combine oil, basil, garlic, salt, and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  2. Bring to room temperature before serving. Cut bread into 24 slices; toast under the broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings.