Homemade Ham & Mozzarella Cheese Sticks

November 15, 2019
This Baked Cheese Sticks formula is crammed with delicious Ham Cheese. These home-brewed cheese Cheese Sticks ar healthier than the normal deep-fried version. These Ham and Cheese Sticks ar a snack you'll feel nice regarding feeding your family. very easy and yum!

BAKED CHEESE STICKS (HAM & CHEESE)
This Baked Cheese Sticks formula may be a healthier battle deep-fried Cheese Sticks. They’re crammed with Ham & Cheese for an entire new flavor!

Homemade Ham & Mozzarella Cheese Sticks
Homemade Ham & Mozzarella Cheese Sticks

Take this Baked Ham and Cheese Sticks formula, as an example. we have a tendency to ar huge fans of cheese cheese sticks around here however I don’t really need to be feeding Henry a bunch of deep-fried foods. These baked cheese sticks ar the most effective of each worlds. They’re simple to form, super flavorsome, packed with melty cheese, and baked to perfection! Winner!

HEALTHY HAM & CHEESE STICKS FORMULA – BAKED NOT FRIED!
The best half regarding these ham cheese sticks is that they’re baked rather than deep-fried. they will not be the epitome of health, however baked cheese sticks ar infinitely higher than their deep-fried counterpart. This cheese sticks formula is therefore fun to serve reception for the complete family!

Homemade Ham & Mozzarella Cheese Sticks

INGREDIENTS:

  • 12 eggroll wrappers 7 inch
  • 12 slices honey ham thinly sliced
  • 12 Mozzarella Sticks (string cheese)
  • Olive Oil
  • garlic salt

INSTRUCTIONS:

  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Lay an eggroll wrap down in a diamond shape and place a slice of ham in the middle. Place one mozzarella stick in the middle of the ham. Fold in the sides of the wrapper into the cheese and then roll up the entire wrapper to create eggroll shape. Place on baking sheet seam side down.
  4. Brush each stick lightly with olive oil and sprinkle with garlic salt to taste.
  5. Bake for 12-15 minutes or until browned to your liking (you might want to check them with a couple minutes left as all ovens are different). Remove from the oven and turn the sticks. Place back in the oven for 4-5 more minutes or until browned.
  6. Serve with dipping sauce of your choice.
  7. Enjoy!

Vegan Quinoa Sushi Bowl

November 14, 2019
If you’re trying to find a fast and healthy vegetarian lunch instruction with quinoa that tastes like dish – this can be it. It’s a vegetarian quinoa dish bowl with avocado, gluten-free and extremely tasty.

It’s healthy, spicy (thanks to it nose processing wasabi), tastes like dish (genius), super simple and takes regarding five min to form. It’s additionally gluten-free and if you don’t add any fish – vegetarian.

Vegan Quinoa Sushi Bowl
Vegan Quinoa Sushi Bowl

In my mind i used to be picturing one thing pleasant-tasting with quinoa rather than rice to feature a touch spark and nutrition to my boring and late ill-fed life. truly I knew I can’t build quinoa dish. I’ve tried. What I will build after I try and build quinoa dish could be a massive mess – I don’t understand what I’m doing wrong.

Therefore: quinoa dish bowl. you only throw stuff along during a bowl and decision it dish bowl. and so you’re cool just like the folks on Instagram.

I did use some inspiration from this awing instruction here – it aforesaid five minute dish bowl. There area unit 2 things i favor regarding the title of that recipe: five minute . That instruction consummated all my expectations – five minutes and it tastes like dish.

Vegan Quinoa Sushi Bowl

INGREDIENTS:

  • 2 cups cooked quinoa
  • 1 nori sheet – sliced thinly
  • 1 cucumber, peeled and chopped
  • 1 avocado, peeled and chopped
  • 2 spring onions/scallions, chopped
  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 1 tbsp nigella seeds
  • 1 yellow bell pepper, sliced
  • Sauce
  • 1 tbsp wasabi paste
  • 1 tsp soy sauce
  • 1 tbsp sesame oil (roasted isn’t healthier, but I find it more delicious)
  • 1 tbsp vinegar (I used balsamic)

INSTRUCTIONS:

  1. Fluff cooked quinoa and mix in a large bowl with scallions and the wasabi sauce.
  2. Divide into two bowls and arrange on top: nori, cucumber, avocado, bell pepper. Optionally – some mushrooms.
  3. Top with nigella seeds, flax seeds and sesame seeds.
  4. Eat with a spoon, fork or a foon.

Vegan Creamy Chipotle Pasta

November 14, 2019
This sauce is super wealthy and creamy. the bottom of the sauce is formed with integrated cashews, which supplies the sauce a fashionable cream like feeling. The smoke-cured paprika and jalapeno add depth of flavour and a delicate smokiness, that pairs dead with recent cherry tomatoes. There’s a touch little bit of heat to the current sauce with the addition of chili flakes.

Vegan Creamy Chipotle Pasta
Vegan Creamy Chipotle Pasta

I served this sauce over rice fettuccini for a straightforward gluten-free dinner. This meal is pretty filling on its own, however I additionally wish to sprinkle it with hemp hearts for an additional boost of supermolecule. It’s super fast to form, and therefore the sauce comes along in minutes whereas you saute the opposite ingredients.

Vegan Creamy Chipotle Pasta

INGREDIENTS:

  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 2 cups cherry tomatoes
  • 1 cup cashews, soaked and drained
  • 1 cup water
  • ½ tablespoon apple cider vinegar
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon chipotle powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 large handfuls spinach, chopped
  • ½ teaspoon chili flakes

INSTRUCTIONS:

  1. Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
  2. Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
  3. Serve over your pasta of choice.

Chicken Olivia Recipe

November 14, 2019
I’ve ne'er created a chicken instruction like this before therefore i used to be a bit apprehensive concerning however my husband would react thereto.  That quickly disappeared after I placed his plate ahead  of him. whereas he was watching his dinner we tend to command hands to mention Grace. He checked out Maine and aforesaid, “My mouth was watering such a lot watching my plate I had to swallow before I may say Grace”.

The ingredients for Chicken Olivia area unit quite common everyday ingredients that you simply could have already got.  if you’d wish to create the casserole while not employing a rotisserie chicken you'll be able to bake one or two of chicken breasts and shred them.  Chicken thighs would work even as well or a mixture of white and dark chicken meat along. simply ensure whether or not you employ chicken breasts or thighs or a mixture of each you have got enough to create three cups filled with cut chicken.

Chicken Olivia Recipe
Chicken Olivia Recipe

Sprinkle the cut sharp store cheese over the complete casserole. I actually have a bent to urge a bit serious bimanual with cheese therefore if you reconsider the instruction quantity it’s all sensible. I in all probability place additional like two cups rather than one 1/2. place foil over the highest of the baking pan and bake the casserole at 350 degrees for half-hour. once the half-hour is up, take away the foil and bake till the cheese is fusible and bubbly.

This creamy, delicious and straightforward Chicken Olivia instruction are placed on the regular dinner rotation list, it’s simply too sensible to not.  My husband Ate [*fr1] the pan all by himself.   This one’s a keep, ENJOY!

Chicken Olivia Recipe

INGREDIENTS:

  • 3 cups rotisserie chicken
  • 2 cups sour cream
  • 2 10.05 cans cream of chicken soup
  • 1/2 cup chopped black olives
  • 7 ounce can green chilies
  • 1 1/2 cups grated sharp cheddar cheese
  • salt and pepper to taste
  • Enough cooked rice to serve with the dinner for each person

INSTRUCTIONS:

  1. Pick the meat off of the rotisserie chicken (both white and dark meat) and shred it. Place it onto the bottom of a 9x13 baking pan.
  2. In a large bowl mix together both cans of cream of chicken soup, sour cream, black olives, chillies and green onions. Add salt and pepper to taste.
  3. Pour the mixture over the shredded chicken in the pan.  Sprinkle the grated cheese over the top evenly. Cover the pan with foil, bake at 350 degrees for 30 minutes. After 30 minutes remove the foil and put the pan back into the oven until the cheese is melted and bubbly. Serve over rice.

Oreo Dirt Poke Cake

September 12, 2019
There’s no sharing this oreo cookie Dirt Cake! The cake is soaked in hot fudge and lined with a Chocolate oreo cookie Mousse additionally referred to as “dirt”. This mouthwatering poke cake is to-die-for. 

I did my half, creating him batches of my favorite snickerdoodle cookies and a few bourbon salt-cured caramel cookies. and I furnished  the electric refrigerator with some dinners, did the laundry and helped pack up the house.

Oreo Dirt Poke Cake
Oreo Dirt Poke Cake

It was a fast weekend however I ought to have my favorite pumpkin frozen dessert and my favorite native brew, therefore dead all a win win! and we have a tendency to even got concerning half dozen inches of snow the night before I left. it's therefore completely different once the bottom is roofed with snow.

Since I 1st created this direction, it's been my most requested poke cake. I’m not planning to apologize for the surplus chocolate during this direction as a result of it’s a necessary factor in my life.

Oreo Dirt Poke Cake

INGREDIENTS:

  • 1 Box Chocolate fudge cake mix
  • Ingredients on the box: eggs, water, vegetable oil

For the topping:

  • 1 pkg Oreo cookies (14.3 oz)
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz) optional see below
  • 1¾ C Milk optional, see below

For the dirt:

  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • 1¾ C Milk
  • 1 container Cool Whip
  • Additional hot fudge sauce for drizzling
  • Additional crushed Oreos for garnish

INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined.
  3. Bake the cake in 9×13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. For the topping: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.
  6. Optional: When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. For the dirt: Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set.
  8. Take a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
  9. Once the pudding has set, mix in a container of Cool Whip until well blended.
  10. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

Caramel Apple Dump Cake

September 12, 2019
Caramel Apple Dump Cake: Sweet Tender Apples area unit Swirled With Caramel And screw-topped with A Spiced Cake during this simple to form Dump Cake With simply 5 Ingredients!

It is forever a crowd entertainer and it’s implausibly simple to whip along with marginal effort on your half. 

Caramel Apple Dump Cake
Caramel Apple Dump Cake

Sweet tender spiced apples conjure the bottom of the apple dump cake with swirls of caramel throughout. Then we've a pretty high layer that's soft, buttery and features a few very little delicious fresh spots.

Serve this taffy apple dump cake heat with vanilla frozen dessert and further caramel drizzled on high and simply look ahead to everybody to begin mendicancy you to share the recipe!

Caramel Apple Dump Cake

INGREDIENTS:

  • 2 (20 oz) cans apple pie filling
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg, optional
  • 1 1/2 cups caramel squares, sliced in half
  • 1 box yellow cake mix
  • 3/4 cup (1 1/2 sticks) melted butter
  • OPTIONAL TOPPINGS:
  • Caramel Sauce
  • Vanilla Ice Cream

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease a 13×9 casserole dish and set aside.
  2. In a medium sized bowl, mix together apple pie filling, cinnamon and nutmeg. Pour into the casserole dish and smooth with a spatula.
  3. Arrange caramel squares on top of apple filling layer and then top with yellow cake mix. Smooth cake mix into an even layer.
  4. Pour melted butter evenly on top of the cake mix. You can add more cinnamon on top of the butter if you would like (I do!).
  5. Bake for 45 minutes or until the top is lightly browned and the edges are bubbling.
  6. Scoop into serving bowls and top with ice cream and caramel sauce, if desired.

Pumpkin French Toast With Whipped Pumpkin Butter

September 11, 2019
Back in high school and faculty I’d be completely content uptake a bowl of cereal for breakfast each morning, however that’s modified. Gimme eggs, bacon, potatoes, waffles, pancakes or french toast. I would like them all! simply kidding, or am I?

But huge breakfasts aren’t terribly sensible, a minimum of on a daily basis. Mornings are feverish thus we tend to follow disorganized  eggs and re-heated pancakes from our deep freezer stash. Weekends tho', they’re the best! We tend to quite go daft. I prefer to fix all varieties of delectable things, like this pumpkin French toast. It’s positively a replacement favorite. It solely needs some ingredients and simply five minutes to preparation.

Pumpkin French Toast With Whipped Pumpkin Butter

Dip the bread into the mixture, flip sides so place on the recent fry pan. Cook till either side is golden brown, regarding 2-3 minutes on either side. Repeat with remaining ingredients, and serve hot with a dusting of granulated sugar, a giant small indefinite quantity of whipped pumpkin butter and a drizzle of syrup.

You can fix the pumpkin butter as your French toast cooks. during a little bowl, add the softened butter (I like salted) and beat with a hand mixer for two minutes or till lightweight and downy. Add the pumpkin puree, syrup or honey (see NOTES), vanilla, cinnamon and pie spice. Beat for a further minute or till it gets nice and downy. Use it on everything!!

Pumpkin French Toast With Whipped Pumpkin Butter

INGREDIENTS:

  • 4 eggs
  • ⅔ c. milk (whole, low-fat or skim)
  • ½ c. pumpkin puree
  • 1½ tsp. vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves

Whipped pumpkin butter:

  • ½ c. (1 stick), salted or unsalted butter, room temperature
  • ⅓ c. pumpkin puree
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice

INSTRUCTIONS:

  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

You May Like These Recipes