Party food
This pizza is not for the weak! This has a huge amount of flavor and a huge amount of HEAT! This would be great served on game day with good friends and a cold beer!
INGREDIENTS
olive oil
4 slices of bacon, cooked and chopped
2 jalapeños, sliced
1 shallot, sliced
1 ball of pizza dough, homemade or store bought
1/4 cup cornmeal
6 ounces of cream cheese, softened
1 1/2 cups Monterey jack cheese
SRIRACHA HONEY DRIZZLE
1/4 cup sriracha
3 Tablespoons Ketchup
1/2 Tablespoon of garlic, minced
1 1/2 tablespoon honey
2 Tablespoons low sodium soy sauce
1/2 Tablespoon of sesame oil
Mix all ingredients for drizzle together and set aside.
DIRECTIONS
Preheat the oven to 475 degrees. In a bowl combine the jalapeños and shallot with 1-2 teaspoons of olive oil.
Working on a surface that has been sprinkled with cornmeal roll your dough out into a large round (10 inches or so)
transfer to baking sheet or pizza pan. Spread the cream cheese evenly over the top leaving a small boarder around the edge. Top with jalapeño and shallots, Monterey jack cheese and cooked and crumbled bacon. Place in oven and bake for 15-20 minutes or until the crust is crisp and cooked through and cheese is melted. Just before you take the pizza out of the oven, drizzle with the sriracha sauce bake for one more minute. Remove pizza from oven and serve warm.
Enjoy,
If you like the traditional buckeyes you are going to like the added crunch you get from the pretzels! These are sweet , salty and crunchy all at the same time! YUP, it’s a happy day! This makes a big batch so go ahead and share with your friends!
INGREDIENTS
1 cup creamy peanut butter
2 Tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
pretzels (I used the little square ones)
1 bag of Ghirardelli dark chocolate melting chips
DIRECTIONS
Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment beat peanut butter and butter until combined, scrape down the bowl and add the sugars mixing until combined. Spread about 1 teaspoon of the mixture on to one of the pretzels and top with a second pretzel placing on your prepared baking sheet. When you have them all “sandwiched” place the baking sheet in the freezer for about thirty minutes. After thirty minutes remove the pretzels from the freezer and melt your chocolate according to the package directions. One at a time. dip half of the pretzel into the chocolate and place back on the baking sheet. Continue until all of the pretzels are done. Place baking sheet in the refrigerator until chocolate is firm about 20 minutes. Remove from baking sheet and store in a Ziploc bag in the fridge!
Enjoy,
Inspired by www.sweetpeaskitchen.com
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
We have all seen the smokies wrapped in crescent dough. Well if you like those you are going to LOVE these. These little bite size treats are so good. I used a sweet pineapple sausage with uncured bacon so I had the sweet flavor from the sausage and a crispy texture from the pastry. I did not serve this with a dipping sauce but if you use a spicy sausage you could certainly add a dipping sauce. Maybe a honey mustard sauce or a sweet and sour sauce. This recipe is so versatile, you can make some sweet and some spicy any way you want it ! You are going to love this recipe!
INGREDIENTS
One sheet of puff Pastry
three sausages (your choice sweet or hot)
1 egg yolk
1 Tablespoon of water
DIRECTIONS
Preheat oven to 375 degrees. Open up the thawed puff pastry and slice into three pieces following the fold marks on the pastry. Taking one section at a time, roll the dough out on a clean work surface dusted with a slight bit of flour. Roll the dough out so it is long enough to wrap completely around the sausage. Before rolling the sausage in the pastry, mix the egg and water together and brush this along the edge of the pastry all the way around. Now wrap the sausage completely in the pastry and put in the freezer for about ten minutes and continue with the following two pieces of pastry placing them in the freezer when they are wrapped. After ten minutes take the sausages out and slice them into about 1 inch slice and place each piece in a mini muffin tin with the cut side up. Bake for 25 minutes or until the pastry is puffed and golden. Serve warm.
Enjoy,
This appetizer was so pretty and full of flavor. I am looking forward to making this again! This recipe uses a puff party and if you have ever bought a box of puff pastry you get two sheets in the box so stay tuned tomorrow for another simple recipe to use up that pastry!
INGREDIENTS
3 Tablespoons of olive oil
1 large onion thinly sliced
1 sheet of puff pastry thawed
flour for dusting
1 bunch of asparagus
2 small handfuls of cherry tomatoes, cut in half
1/4 cup or so of goat cheese
one pinch of sea salt
1/2 Tablespoon balsamic vinegar
DIRECTIONS
Preheat the oven to 450 degrees. Heat the oil in a large frying pan over medium high heat, add the onion and cook stirring occasionally for 5 minutes, reduce the heat to low and continue to cook the onions for ten more minutes and remove from the heat.
Dust a clean work surface with some flour and open your thawed puff pastry and roll the dough out to 9 x 11. Place the dough on a foil lined baking sheet sprayed with non-stick spray. Top the dough with the onions, tomatoes and crumbled goat cheese. Sprinkle the entire tart with a pinch of sea salt. Place the tart in the preheated oven and bake for 25 minutes watching the last few minutes as to not burn the pastry. Just before the tart is done drizzle with the balsamic vinegar. Let cool for a few minutes before cutting.
Enjoy,
This recipe was inspired by a recipe from www.theendlessmeal.com
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