Ham and Cheese Sticks

 

Ingredients:

2 tubes crescent dough sheets

1 lb. deli-sliced ham

8 cheddar cheese sticks

¼ cup butter, melted

1 tsp Worcestershire sauce

½ Tbsp Dijon mustard

½ Tbsp dried minced onion or onion powder

½ Tbsp poppy seeds

Instructions:

Preheat your oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.

Roll out the crescent dough sheets and cut each into 4 pieces, giving you 8 pieces in total.

Evenly distribute the ham across all 8 dough pieces. Place a cheddar cheese stick on top of the ham on each piece.

Fold in the ends of each piece and roll them up to seal the filling inside.

Place the prepared sticks on the baking sheet.

In a small bowl, mix the melted butter, Worcestershire sauce, Dijon mustard, dried minced onion or onion powder, and poppy seeds.

Brush this butter mixture over each stick.

Bake in the preheated oven for 12-15 minutes, or until the sticks are golden brown.

Serve hot and enjoy!

Prep Time: 10 mins | Total Time: 25 mins | Servings: 8

Cheesy Parmesan Mozzarella Bites

 

Ingredients:

1 cup Parmesan cheese

1 cup mozzarella cheese

1 egg

1 teaspoon onion powder

Directions:

Preheat your oven to 350°F (175°C).

In a bowl, mix together the Parmesan cheese, mozzarella cheese, egg, and onion powder until well combined.

Spread the mixture evenly on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15 minutes or until golden and bubbly.

Remove from the oven and let cool slightly before cutting into pieces

So much goodness and so easy to make with 3 ingredients!

 

These Ham & Cheese Roll-Ups, crafted from just three essential ingredients and wrapped in pizza dough, are a testament to the joy of simplicity in the kitchen. Perfect for those moments when time is of the essence but the craving for something homemade and comforting won’t subside, this recipe merges the ease of preparation with the timeless appeal of ham and cheese. Whether you’re gathering friends for a casual get-together or seeking a satisfying snack, these roll-ups promise to please without the hassle.

Ham & Cheese Roll-Ups Recipe

Servings: Makes about 12 roll-ups

Ingredients

1 pound pizza dough (homemade or store-bought, brought to room temperature for easier handling)

12 slices smoked ham (thinly sliced for easy rolling)

1 1/2 cups shredded sharp cheddar cheese (or experiment with Gruyere, Swiss, or smoked provolone for different flavors)

Preparation

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper for a non-stick surface.

Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a rectangle, aiming for about 1/4-inch thickness. This will be your base for the roll-ups.

Add Ham and Cheese: Lay the ham slices evenly across the dough, leaving a small border around the edges to ensure a tight roll. Sprinkle the shredded cheese over the ham, creating a layer of melty goodness.

Roll It Up: Carefully roll the dough from one of the long edges, similar to making a jelly roll. Ensure the roll is tight so the fillings stay snug within.

Slice: With a sharp knife, cut the log into 1-inch sections. This will form your individual roll-ups. Place them cut side up on the prepared baking sheet.

Bake: Transfer the baking sheet to the oven and bake for 18-20 minutes, or until the roll-ups are golden brown and the cheese is bubbly.

Cool and Serve: Allow the roll-ups to cool slightly on a wire rack before serving to let the cheese set slightly.

Variations & Tips:

Spice It Up: Incorporate red pepper flakes or a dash of hot sauce into the cheese for guests who appreciate a spicy twist.

Vegetarian Option: For a meat-free variation, replace the ham with sautéed spinach and mushrooms, ensuring they’re well-drained to avoid soggy dough.

Garlic Butter Finish: For an extra layer of flavor, brush the roll-ups with melted butter mixed with garlic powder before baking.

Resting Dough: If you’re working with refrigerated dough, let it sit at room temperature for about 30 minutes before rolling out. This makes it easier to handle and shape.

This no-knead bread recipe is so easy. Plus, it always impresses guests

 

There’s a certain magic to the process of baking bread at home—the mix of simplicity and tradition, the tactile joy of shaping dough, and the rich, comforting aroma that fills the air as it bakes. For those intimidated by the prospect of homemade bread, fearing complex techniques or the unpredictability of yeast, the No Knead Bread recipe emerges as a beacon of hope. It demystifies bread making, offering a straightforward path to a rustic, satisfying loaf that’s as impressive to behold as it is delicious to taste. This recipe promises minimal effort for maximum reward, requiring no special skills or equipment beyond a standard kitchen setup. Here’s how to bring this delightful bread to your table:

No Knead Bread Recipe

Ingredients

3 cups all-purpose flour

1/2 teaspoon active dry yeast

1 1/2 teaspoons salt

1 1/2 cups warm water (approximately 110°F)

Preparation

Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir using a wooden spoon or spatula until you have a shaggy dough. The goal isn’t perfection in texture but rather ensuring all ingredients are combined.

First Rise: Cover the bowl with

plastic wrap or a clean kitchen towel. Let it sit at room temperature, away from drafts, for 12-18 hours. This slow rise is crucial for developing flavor and texture without the need for kneading.

Shape the Dough: After the rise, the dough will be bubbly and doubled in size. Place it on a lightly floured surface and gently shape it into a ball. Don’t worry about getting it perfectly smooth; a rustic look is part of its charm.

Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid in your oven and preheat to 450°F (230°C). The pot mimics a professional baker’s oven, trapping steam and giving the bread a crispy crust.

Bake: Carefully remove the hot Dutch oven from your oven. Place the dough inside, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to brown the crust.

Cool and Enjoy: Once baked to golden perfection, remove the bread from the Dutch oven. Let it cool on a wire rack before slicing to allow the interior to set properly.

The beauty of this No Knead Bread lies not just in its simplicity but in its adaptability. Feel free to experiment with adding herbs, cheeses, or olives to the dough for a personalized touch. This bread pairs wonderfully with everything from a hearty soup to a simple slather of butter. It’s a testament to the fact that some of the best pleasures in life are also the simplest. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your guests and provide a comforting, homemade touch to any meal

Search Results for: Vegetable Hamburger Soup

 

Ingredients:

Ground beef

Carrots

Celery

Onions

Potatoes

Tomatoes (fresh or canned)

Beef stock

Tomato juice or puree

Garlic

Bay leaves

Thyme

Parsley

Black pepper

Paprika or chili powder (optional)

Instructions:

In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon. Drain any excess fat.

Add chopped onions to the pot and sauté until they become soft and golden.

Stir in minced garlic and cook for another minute until fragrant.

Add diced carrots, celery, and potatoes to the pot, stirring to combine with the beef and onions.

Pour in beef stock and tomato juice or puree, ensuring there is enough liquid to cover all the ingredients.

Add chopped tomatoes to the pot, stirring to incorporate.

Season the soup with bay leaves, thyme, parsley, black pepper, and a pinch of paprika or chili powder if using. Stir well.

Bring the soup to a boil, then reduce the heat to low and let it simmer. Cover the pot and let it cook for about 20-30 minutes, or until the vegetables are tender.

Taste and adjust seasoning if necessary, adding more herbs or pepper as desired.

Remove the bay leaves before serving.

Serve the vegetable hamburger soup hot, and enjoy the rich, savory flavors and comforting warmth it brings.

Pecan Cheesecake Pie

 

Ingredients

For the crust

 

1 sleeve graham crackers, finely crushed

5 tbsp melted butter

¼ cup brown sugar, packed

Pinch of salt

For the cheesecake

 

3 (8 oz). blocks cream cheese, softened

1 cup brown sugar, packed

3 large eggs

¼ cup sour cream

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp salt

For the topping

 

4 tbsp butter

½ cup brown sugar, packed

½ tsp cinnamon

¼ cup heavy cream

1 ¾ cup whole or chopped pecans

Pinch of salt

How To Make Pecan Cheesecake Pie

Preheat the oven to 325 F degrees.

Spray a 9-inch springform pan with cooking spray.

Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press the crust into the pan.

Beat cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs in one at a time.

Add sour cream, flour, vanilla, and salt. Mix.

Pour the mixture into the pan with the crust.

Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.

Bake for an hour.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

Add in cinnamon, heavy cream, pecans, and salt. Mix.

Let the mixture cool off the heat for 20 minutes.

Pour it over the cheesecake and serve

Banana Pudding Icebox Cake

 

Ingredients 

2 cups heavy whipping cream

1/4 cup powdered sugar 

1 teaspoon vanilla extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 box vanilla wafers or graham crackers

4-5 ripe bananas, sliced 

PREPARATION:

Prepare the Whipped Cream:

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat the mixture until stiff peaks form. Set aside.

Make the Pudding: 

In another bowl, combine the instant vanilla pudding mix and cold milk.

Whisk for about 2 minutes until the pudding thickens. Let it sit for 5 minutes to set.

Assemble the Layers:

In a 9×13 inch baking dish, spread a thin layer of whipped cream to cover the bottom.

Add a layer of vanilla wafers or graham crackers on top of the whipped cream. 

Spread half of the prepared pudding over the wafers/crackers.

Arrange a layer of sliced bananas over the pudding.

Repeat the layers: add another layer of wafers/crackers, followed by the remaining pudding, and another layer of banana slices.

Top with Whipped Cream:

Spread the remaining whipped cream over the final layer of banana slices, creating a smooth, even layer.

Garnish with additional banana slices or crushed wafers, if desired.

Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the wafers to soften.

Serve: 

Slice the Banana Pudding Icebox Cake into squares and serve chilled. Enjoy the creamy, refreshing layers of this delicious no-bake dessert.

Tips:

To prevent the bananas from browning, you can toss the slices in a little lemon juice before layering them in the dessert.

For a twist, try using chocolate wafers or adding a layer of chocolate pudding.

This dessert can be made a day in advance, making it perfect for entertaining.

Conclusion:

Banana Pudding Icebox Cake is a crowd-pleasing dessert that’s easy to make and always a hit.

Its layers of creamy pudding, fresh bananas, and soft wafers create a delightful combination of textures and flavors.

Perfect for any occasion, this no-bake treat will quickly become a favorite.

Enjoy this refreshing and indulgent dessert with family and friends!