<p><strong>Flower Cheese Pie  </strong></p><p><strong>Ingredients:</strong></p><p><strong>Dough:</strong></p><p>2 cups Flour, all purpose<br/>½ cup Butter, melted<br/>1 tbsp Sugar<br/>½ tsp Salt<br/>1 Egg<br/>1 tsp Yeast<br/>⅔ cup Water, lukewarm</p><p><strong>Filing:</strong></p><p>1 cup Feta Cheese, shredded<br/>1 cup Ricotta Cheese<br/>Other<br/>4 tbsp Bluberry Jam<br/>1 Egg, for brushing</p><br/><p><strong>Preparation Instructions:</strong></p><p>1.Start with activating your yeast, combine it with water and sugar and let sit for 5-10 minutes until becomes frothy.<br/>2.In a different bowl, melt the butter in microwave oven then add the egg and mix.<br/>3.In the bowl of your mixer add the flour and salt and mix for a bit.<br/>4.Pour the yeast and butter mixtures over the flour and mix it vigorously with the hook attachment of your mixer.<br/>5.Knead the dough into a ball, rub some oil on it and let it rest for a couple of hours or until it doubles in size.<br/>6.Get the filing ready. Mix feta cheese and ricotta together.<br/>7.Divide your doungh into 8 pieces. Roll out each piece so that it’s about 4 inches (10cm) in diameter. Add a quarter of the cheese filling in the middle of the rolled out dough. Fold it to completely cover up the cheese.<br/>8.Flatten out the ball, so that it’s about 4 inches (10cm) in diameter again, and using a sharp knife cut 4 slits into it, leaving about an inch in the middle uncut. Now inside each quarter, cut 2 more slits.<br/>9.Preheat oven to 375° F / 190° C.<br/>10.Place the flowers carefully on a cookie sheet lined with parchment paper or a silicone baking mat and let them rise for another 30 minutes. Brush them with egg wash and add some blueberry jam on the center of the pie, if you want.<br/>11.Bake for about 45 minutes, or until golden brown.</p>

DIY christmas ball ornament

DIY 3D Christmas Tree

DIY String Christmas Tree

<p><strong>Cute Christmas Treat  </strong></p><p><strong>what you need:</strong></p><p>Your favorite brownie recipe, halved <br/>Batch of pipeable frosting (cream cheese frosting)<br/>24 small-medium strawberries<br/>Yellow fondant or star-shaped sprinkles<br/>Small ball shaped candy decorations<br/></p><br/><p>- Bake your brownies in greased mini-muffin tins filled up 3/4 of the way. You’re going to have to shorten the baking time a bit, so just keep your eyes on them as they bake — they’re done when a cake tester comes out clean.<br/>- Ask the brownies are baking and cooling, put together your frosting and dye it green.<br/>- Once baked and cooled, secure the strawberries to the brownies with a dab of frosting<br/>- Put frosting in a piping bag fit with a small star tip, and cover the entire strawberry by starting at the strawberry, applying a bit of pressure, and pulling away gently to a nice point.<br/><br/>Feel free to use boxed brownie mix, canned frosting, and whatever other shortcuts you can come up with during this busy time of year!</p>

<p><strong>Grilled Zucchini Pizza Slices  </strong></p><p>I just made these and they were so delicious! What a great idea! They didn’t have the eight ball zucchini at my grocery so I just used zucchini squash and made mini pizzas. Absolutely loved them!!!</p><p>For more details please visit this link : <a href=kalynskitchen

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Grilled Zucchini Pizza Slices

I just made these and they were so delicious! What a great idea! They didn’t have the eight ball zucchini at my grocery so I just used zucchini squash and made mini pizzas. Absolutely loved them!!!

For more details please visit this link : kalynskitchen

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<p><strong>Parmesan Hash Brown Cups </strong></p> <p>These look wonderful and very easy to make . I have some of these hash browns in the fridge…Love these potato cups!!!</p><p>For more details please visit this link : <a href=theyummylife

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Parmesan Hash Brown Cups

These look wonderful and very easy to make . I have some of these hash browns in the fridge…Love these potato cups!!!

For more details please visit this link : theyummylife

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<p><strong>Sweet Chocolate Cherry Bombs  </strong></p><p>Found it through Pinterest, so excited to try these!I just can`t wait the weekend to try it Delicious:D</p><p>For more details please visit this link : <a href=hungryhappenings

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Sweet Chocolate Cherry Bombs

Found it through Pinterest, so excited to try these!I just can`t wait the weekend to try it Delicious:D

For more details please visit this link : hungryhappenings

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<p><strong>Meatball Stuffed Buns  </strong></p><p><strong>Ingredients:</strong></p><ul><li>1 can Pillsbury golden layers biscuits – each pulled into 2 layers</li><li>10 frozen fully cooked italian style meatballs – thawed and cut in half</li><li>5 sticks string cheese – cut each into 4 pieces each</li><li>grated Parmesan cheese</li><li>dried basil</li><li>dried oregano</li><li>garlic powder</li><li>cracked black pepper </li><li>marinara sauce </li></ul><p>For more details please visit this link : <a href=menumusings

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Meatball Stuffed Buns

Ingredients:

  • 1 can Pillsbury golden layers biscuits – each pulled into 2 layers
  • 10 frozen fully cooked italian style meatballs – thawed and cut in half
  • 5 sticks string cheese – cut each into 4 pieces each
  • grated Parmesan cheese
  • dried basil
  • dried oregano
  • garlic powder
  • cracked black pepper
  • marinara sauce

For more details please visit this link : menumusings

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<p><strong>Sausage Cheese Stuffed jalapeno Poppers   </strong></p><p>Ready for an appetizer recipe that pops? I’ve found a great recipe for sausage stuffed jalapeno peppers at <a href=The Black Pepper Corn. This spicy appetizer treat is made with ground pork sausage, bacon, jalapeno peppers, and cream cheese. Remove the seeds and membrane from the peppers, fill each jalapeno half with cheese and sausage, and wrap them in bacon. Line them all up and pop them for about 40 minutes. That’s all you need to prepare these fabulous snacks! If you are having a party, serve them on a fancy plate with homemade sauce. These appetizers go well with beer, so grab a six pack on your way over!

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Sausage Cheese Stuffed jalapeno Poppers

Ready for an appetizer recipe that pops? I’ve found a great recipe for sausage stuffed jalapeno peppers at The Black Pepper Corn. This spicy appetizer treat is made with ground pork sausage, bacon, jalapeno peppers, and cream cheese. Remove the seeds and membrane from the peppers, fill each jalapeno half with cheese and sausage, and wrap them in bacon. Line them all up and pop them for about 40 minutes. That’s all you need to prepare these fabulous snacks! If you are having a party, serve them on a fancy plate with homemade sauce. These appetizers go well with beer, so grab a six pack on your way over!

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<p><strong>Garlic and Herb Stuffed Brussels Sprouts  </strong></p><br/><p>15 very large Brussels Sprouts<br/>1 Cup Whole Milk Ricotta<br/>1 Cup Parmesan, shredded<br/>½ Cup Panko Bread Crumbs<br/>3 Cloves Garlic, minced<br/>1 Tablespoon dried Thyme<br/>1 Tablespoon dried Basil<br/>1 Teaspoon dried Marjoram<br/>1 Teaspoon dried Sage<br/>1 Teaspoon Sea Salt<br/>A Pinch of Pepper<br/>Olive Oil<br/></p><br/><p>1. They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.<br/>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.<br/>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.<br/>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!<br/>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.<br/>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!<br/>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!</p><p>For more details please visit this link : <a href=cookingstoned

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Garlic and Herb Stuffed Brussels Sprouts


15 very large Brussels Sprouts
1 Cup Whole Milk Ricotta
1 Cup Parmesan, shredded
½ Cup Panko Bread Crumbs
3 Cloves Garlic, minced
1 Tablespoon dried Thyme
1 Tablespoon dried Basil
1 Teaspoon dried Marjoram
1 Teaspoon dried Sage
1 Teaspoon Sea Salt
A Pinch of Pepper
Olive Oil


1. They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.
2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.
3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.
4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!
5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.
6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!

For more details please visit this link : cookingstoned

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<p><strong>Skillet Baked Stuffed Rigatoni  </strong></p><p><strong>Ingredients:</strong></p><p>-1lb rigatoni pasta</p><p>-8 ounces ricotta cheese</p><p>-4 ounces goat cheese</p><p>-Kosher salt</p><p>-Fresh black pepper</p><p>-3 cups marinara (or good quality store bought marinara)</p><p>-1 handful fresh basil leaves</p><p>-½ cup finely grated parmesan cheese</p><br/><p><strong>Instructions:</strong></p><p>1. Preheat the oven to 350 degrees.</p><p>2. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.</p><p>3. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.</p><p>4. Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles. </p><p>5. Pour 1 cup on the bottom of a 10” skillet.  Follow that with the basil leaves. </p><p>6. Line up all the noodles in concentric circles, 1 layer at a time. </p><p>7. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles. </p><p>8. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).</p><p>9. Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.</p><p>10. Serve hot!</p><p>For more details please visit this link : <a href=heatherchristo

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Skillet Baked Stuffed Rigatoni

Ingredients:

-1lb rigatoni pasta

-8 ounces ricotta cheese

-4 ounces goat cheese

-Kosher salt

-Fresh black pepper

-3 cups marinara (or good quality store bought marinara)

-1 handful fresh basil leaves

-½ cup finely grated parmesan cheese


Instructions:

1. Preheat the oven to 350 degrees.

2. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.

3. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.

4. Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.

5. Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.

6. Line up all the noodles in concentric circles, 1 layer at a time.

7. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles.

8. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).

9. Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.

10. Serve hot!

For more details please visit this link : heatherchristo

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