Number of servings: 32
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)
Heat oven to 375F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle. Carefully place over cheese.
Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
yield: 24 Pieces
1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
2 cups fresh cranberries
1/4 cup hot water
2 teaspoons cornstarch
2 tablespoons sugar
2 oz Brie cheese, cut into 24 cubes
A sprinkle of dried thyme, to taste
Pre-heat the oven to 375 degrees. Lightly mist a 24-cup mini-muffin tin with cooking spray and set aside.
On a clean, dry cutting board lay down your sheet of defrosted puff pastry. Using a knife (or a pizza cutter), cut the dough into 24 equal squares. Press each pastry square into a well of the mini-muffin tin to form a cup. If the pastry has warmed to room temperature, place the tin in the refrigerator for 10 minutes to re-chill. Place the tin in the oven and bake for 10 minutes.
While the pastry cups are baking, mist a small saucepan with cooking spray and bring to medium heat. Add the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. While the cranberries are cooking, combine the water and cornstarch in a dish and stir until well combined. Add the cornstarch slurry and the sugar to the cranberries and stir until well combined. When the mixture begins to bubble (should happen quickly), cover the pot and reduce the heat to low. Cook on low for 3-5 minutes until mixture is thickened. Remove from heat and stir.
When the cups are finished baking, press the end of a wooden spoon into the center of each cup to form a well in the pastry. Spoon the cranberry sauce into the pastry cups, distributing the sauce evenly between the cups. Place a cube of brie on top of each cup and sprinkle with a bit of thyme. Return the tin to the oven and bake for another 5-7 minutes until brie is melted and cups begin to turn golden. Remove from the oven and allow to sit for a few minutes before removing from the tin.
3 lb chicken wingettes and drummettes
1 cup honey barbecue sauce
1 cup Buffalo wing sauce
Lime wedges and sliced green onions, if desired
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl, stir together barbecue sauce and Buffalo wing sauce. Pour over chicken wings. Stir to coat.
Cover; cook on Low heat setting 3 hours.
Set oven control to broil. Spray broiler pan rack with cooking spray. Use slotted spoon or fork to place chicken on rack in pan. Broil with tops of chicken 3 inches from heat 3 to 4 minutes or until browned, turning halfway through broiling time.
Serve with remaining sauce for dipping. Garnish with lime wedges and green onions.
1 1/2 pounds lean ground turkey
1 cups uncooked quick oats
2 medium egg whites
1 large onion, finely chopped
1 medium garlic cloves, chopped
1/4 cups parsley, chopped
1 tsp dried oregano
1 1/2 tsp beef bouillon granules
1/2 tsp black pepper
1 1/4 cups barbecue sauce
Preheat oven to 350F. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350F until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.
1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 teaspoon freshly ground black pepper
1 pound manchego cheese, cubed
1/2 pound serrano ham, thinly sliced
Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
Drain the olives.
Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.
Jalapeno Popper Pinwheels, enjoy them hot or cold! Go for hot because the cheese gets all melty and gooey
Servings: 24 pinwheels
1 (8 oz) package cream cheese, softened
1 cup shredded cheddar cheese
2 jalapenos, seeded and chopped finely
4 strips of bacon, cooked and crumbled
dash garlic salt (to taste)
2 Flatout flatbreads
In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon, and garlic salt.
Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread.
Roll the flatbread up tightly starting on the long end of the flatbread. Slice into 1/2 inch slices with a serrated knife. You can chill the rolled up flatbreads in the refrigerator for about 30 minutes to make slicing easier.
If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes.
Author’s note: I prefer them hot over cold but they’re good either way.
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 (14 oz) can sweetened condensed milk
2 cups mini chocolate chips
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips
In a bowl, mix you butter with brown sugar, blending until mixed.
Pour in the can of condensed milk and blend it in.
Add in the flour slowly while blending it in.
Add in the mini chocolate chips and fold them in with a spatula.
Spread the dough in an 8×8 baking dish lined with parchment paper and refrigerate it for 3 hours.
When you are ready, mix together the peanut butter and the milk chocolate chips in a microwave safe dish and melt them together. Pour it over top of the cookie dough and spread it evenly.
Refrigerate for another hour to let the chocolate set. Cut it into squares.
Author’s notes: These Are The Best Chocolate Chip Cookie Dough Bars Hands Down!
Who doesn’t love to eat cookie dough? There are some people who might even prefer the uncooked dough to the cooked cookies! These Chocolate Chip Cookie Dough Bars are even better than regular cookie dough because you don’t have to worry about the raw eggs.
The egg-free dough is mixed with peanut butter to make it extra creamy and the chocolate on top is exactly when these bars need to make them perfect.