Apple Roses Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry If you are a Pinterest fanatic and enjoy browsing through all the delicious food selection like I do, I'm sure you have seen photos of this amazing dessert. And for all the cinnamon lovers out there, don't forget to sprinkle your apples with as much (or as little) cinnamon as you wish.You will be surprised by how easy is to make this simply beautiful dessert. You might also like: Ingredients: to make 6 roses 1 sheet of Pepperidge Farm puff pastry, thawed2 red apples (I used red delicious)juice of half lemon1 tablespoon of flour, to sprinkle the counter3 tablespoons of apricot preservecinnamon powdered sugar for decorating (optional) Preparation time: about 20 minutes to prepare, plus 45 minutes to bakeDirections: 1. 3. 4. 5. 6. 7. 8. 9. 10. Sprinkle with powder sugar and enjoy!
Mini Chicken Pot Pie Bites | Savory Style Growing up I was no stranger to chicken pot pies. Granted, the ones my mom and I loved to eat were those packaged Marie Callender’s frozen meals that you stick in the oven, but they were delicious nonetheless and would bake up to flaky perfection. I remember carefully picking out all the peas (which I considered little squishy balls of doom at the time) and ration out the perfect crust-to-filling ratio for every bite. But wait! And in fact, I’ve got something even better going for my taste buds. I don’t know if you’ve noticed, but there’s been a craze going on for mini everything. It’s turning into a new obsession and I decided to capitalize on my newfound inspiration by coming up with the perfect combination of comfort food and bite-sized portions. Anyways, getting back to these little love bites. Seriously, though, can anything beat a warm chicken pot pie?
Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual.
Pizza Stuffed Mushrooms Are you a mushroom lover or a hater? If you are in the happy loving mushroom camp, have I got a ground breaking, life-altering recipe for you! If you’re a hater, then I’m really very sorry for your loss. They are tasty little fungi. Most people in my family are on the haters side, fortunately. Start out first with some cream cheese, parmesan cheese and spices in a bowl. Then mix it up so be nice and smooth. Now, gather your pizza toppings/ingredients… And toss them into the bowl of cream cheese. Mix it all up and that’s your filling! Then take a heaping teaspoon and fill up your mushroom caps. Bake these babies for 20 minutes and then pop them under the broiler until the tops get brown and lovely. Hello lover. Then get ready to head on down to flavor town! Mmmmmmm…….I love love loved these! Go team ‘shroom! Pizza Stuffed Mushrooms Ingredients: Directions: Preheat oven to 350ºF.
Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.
Steak and Cheese Stuffed Pretzel Bites | Perpetually Hungry The very first time I ever attempted to make pretzels was after a long day at work a couple of years ago. I was tired but had been browsing pictures of pretzels all day and I just craved one. They surprisingly didn’t take much time at all and definitely satisfied my craving. I have since made pretzels dozens and dozens of times and I knew I wanted to make pretzels for this blog, but I needed something special about them to share. The cheese gets so melty and gooey and oozes out a little and the steak gives these the best flavor. As always, not only are these pretzel bites incredible when they are first out of the oven, but they freeze well to boot. Steak and Cheese Stuffed Pretzel Bites (Pretzel recipe from Alton Brown) Begin by making the pretzel dough. Preheat the oven to 450 degrees. In a large pot, combine the water and the baking soda and bring to a boil. In a medium bowl, combine the cheeses and the roast beef and toss until combined. Take the dough and divide into 16-20 pieces.
Sriracha Bacon Wrapped Onion Rings These onion rings are wrapped in bacon that have been dipped in a sriracha glaze. I came across these sriracha glazed bacon wrapped onion rings on The Kitchen Whisperer and immediately had to make my own version. I made a few modifications, changing up the marinade and adding my sriracha glaze from my sriracha chicken wings to the bacon rings, which really made them glisten and sticky and gave them an extra spicy and sweet flavor boost. To make these, first slice the onion, making sure to preserve the rings. You will then separate the rings, keeping the larger ones to make the onion rings. These are perfect for a party, though I don’t recommend eating them too often. For other sriracha inspired creations, check out: Sriracha Chicken Wings Honey Sriracha Chicken Crispy Pork Belly with Sriracha Glaze Print Recipe These onion rings are wrapped in bacon that have been dipped in a sriracha glaze. Yield: 10 Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 1 hour 20 minutes Ingredients: for garnish
Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) or to eat during a football game. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
Apples and Sparkle: Caprese-Style Stuffed Tomatoes with Balsamic Reduction I have reached that point in the summer now where I am kicking myself for not having planted a couple of tomato plants in the back yard this year and a big pot of basil to go along with it. Eight years ago I grew the most amazing garden which included 4 types of heirloom tomatoes and it was the best food summer I think I've ever experienced. I always find myself comparing what I am eating each summer to all the amazing food I enjoyed that year. And really it was all centered around those amazing tomatoes, there is just really nothing in the world that compares to a tomato from your own garden. And you know, that's okay. Caprese-Style Stuffed Tomatoes with Balsamic Reduction serves 4 as a main course, 6-8 as a side 1 c. balsamic vinegar 8 vine ripened tomatoes, about 2-3 inches in diameter 1 1/2 t. sugar kosher salt & pepper 4 T. extra-virgin olive oil 1 c. couscous 2 cloves of garlic, minced 1/8 t. red pepper flakes 1 T. fresh lemon juice 1 c. finely chopped basil 1. 2. 3. 4.