Ranch Bacon Cheddar Pinwheels

Ranch Bacon Cheddar Pinwheels

Ranch Bacon Cheddar Pinwheels

More fun with pinwheels, the options are endless.

1 tube (8 count) crescent rolls

couple tablespoons of Ranch dressing

couple handfuls of bacon crumbles (I love the Kirkland Bacon Crumbles from Costco, we call it bacon in a bag)

couple handfuls of shredded Cheddar cheese

1  Heat oven to 375. Spray cookie sheet lightly with cooking spray.

2  Unroll crescent dough and separate into 2 long rectangles.  Press perforations to seal.

3  Spread Ranch on each rectangle to within 1/2″ of edges.  Sprinkle bacon over Ranch and then Cheddar cheese over the bacon.

4  Starting at short end of rectangle, roll up tightly.  With a serrated knife, cut into 6 – 8 slices and place on cookie sheet.

5  Bake 14 – 18 minutes or until light golden brown.

recipe from Pillsbury

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Cheesy Hash Brown Egg Casserole with Bacon

Cheesy Hash Brown Egg Casserole with Bacon

Cheesy Hash Brown Egg Casserole with Bacon

Our neighbors let us (and by us I mean the hubs) take care of their chickens while they were out of town so all of the sudden we had a plethora of eggs!  I’ve been baking away but needed to clear out like a dozen so this casserole worked out perfectly since it uses a dozen eggs and was delicious!  Thanks Tami and Micah!

1 tablespoon olive oil

1 onion, chopped

12 eggs, beaten

1 cup milk

1 teaspoon salt

1/2 teaspoon pepper

16 oz frozen hash browns, thawed

1 cup shredded Cheddar cheese

3/4 cup cooked bacon from bag of precooked and crumbled bacon

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Heat olive oil over medium high heat in small skillet, add onion and cook  until tender.

3  In large bowl, whisk together eggs, milk, salt and pepper.  Stir in hash browns cheese, bacon and onion.

4  Pour into prepared pan and bake for 35 – 40 minutes or until knife inserted in center comes out clean.

recipe from Taste of Home

 

Classic Waffle Bowls

Classic Waffle Bowl

Classic Waffle Bowl

Look at that beauty, just waiting for something to make it complete . . .

Classic Waffle Bowl

Classic Waffle Bowl

and then BAM!   Ice cream comes along and makes that lonely little waffle bowl a sundae!  I’m so proud.

Classic Waffle Bowl

Classic Waffle Bowl

And then BOOM!  Another waffle bowl sundae so the first one won’t be lonely!  Can life get any better than that?  I submit to you that it cannot!  (Name that comedian.  For extra imaginary points, tell me what food he was talking about.)

I think this would also  make a fun breakfast, filled with scrambled eggs and bacon or fruit and cream.  I need to try that sometime.  Is anybody still reading this?

2 cups flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/2 cups milk

6 tablespoons butter, melted

1 teaspoon vanilla

fillings as desired – ice cream, syrups, whipped cream, fruit, etc or for breakfast scrambled eggs, bacon, etc

1  Combine flour, sugar, baking powder, and salt in a large bowl and whisk together.

2  In another bowl, whisk the eggs, then whisk in the milk, butter and vanilla.

3  Add wet ingredients to the dry and stir just until combined.

4  Preheat waffle bowl maker.  Ladle 1/3 cup batter into waffle maker and cook until waffle is golden brown.

makes about 10 waffle bowls

recipe included with the Dash Waffle Bowl Maker

 

Pesto Parmesan Pinwheels

Pesto Parmesan Pinwheels

Pesto Parmesan Pinwheels

These were super easy to make and super delicious to eat!

1 tube (8 count) crescent rolls

couple tablespoons of prepared pesto (I love the Costco/Kirtland brand of pesto)

couple handfuls of shredded Parmesan cheese

1  Heat oven to 375. Spray cookie sheet lightly with cooking spray.

2  Unroll crescent dough and separate into 2 long rectangles.  Press perforations to seal.

3  Spread pesto on each rectangle to within 1/2″ of edges.  Sprinkle Parmesan over pesto.

4  Starting at short end of rectangle, roll up tightly.  With a serrated knife, cut into 6 – 8 slices and place on cookie sheet.

5  Bake 14 – 18 minutes or until light golden brown.

recipe inspired by Pillsbury

German Pancakes

German Pancakes

German Pancakes

This is how Courtney eats German Pancake, which she requested by the way, Nutella, homemade whipped cream and strawberries.  Here’s a look at them naked

German Pancakes

German Pancakes

Mine didn’t poof up as much as I’ve seen others do but they were delicious or kostlich as they say in Germany.

5 tablespoons butter

6 eggs

1 cup milk

1 cup flour

dash of salt

1 teaspoon vanilla

1  Preheat oven to 425.

2  Place butter in 9 x 13″ pan and place in oven until butter is melted then remove.

3  Combine eggs, milk, flour, salt and vanilla in a blender and blend until smooth.  Pour in to baking dish over the butter.

4  Bake for 22 – 27 minutes or until edges are golden brown and puffy.

5  Serve with desired toppings – powdered sugar, syrup, fruit, Nutella, whipped cream, fruit, etc

recipe from Tastes Better From Scratch

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie

When I was younger, every time I went to visit my Grandma Smith, we would make a Boston Cream Pie.  I can’t believe there isn’t a legit Boston Cream Pie on my blog already.  My niece and her fiancee came over last night for dinner so I made this beauty for dessert.  It was divine and made me think about my grandma.

cake

1 yellow cake mix plus ingredients to make cake

filling

1 cup cold milk

1 (3.4 oz) box instant vanilla pudding

1 1/2 cup thawed Cool Whip or homemade whipped cream

chocolate glaze

1 (1 oz) square unsweetened baking chocolate, coarsely chopped

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk

1  For the cake, bake cake according to package directions for two round layers.  Let cake layers cool completely.

2  For the filling, whisk together milk and pudding mix for 2 minutes then fold in whipped cream.  Let stand for 5 minutes.  Place one cake layer on serving platter, spread filling evenly over layer then top with remaining cake layer.

3  For the glaze, microwave chocolate and butter on high for 1 minute, stir until chocolate is melted.  Add powdered sugar and milk and mix until smooth.  Spread over top of cake.  Refrigerate at least 1 hour before serving.

recipe from The Girl Who Ate Everything

 

Sugar Cookie Cup American Flag

Sugar Cookie Cup American Flag

Sugar Cookie Cup American Flag

In honor of Memorial Day yesterday, I made this American flag out of sugar cookie cups to take over to the neighbors for a barbecue.  It would also work for 4th of July.  Super easy to put together.

1 bag Betty Crocker Sugar Cookie Mix plus ingredients to make cookies (which is 1 egg and 1 softened stick of butter)

1 tub thawed Cool Whip or homemade whipped cream like I did, recipe here

blueberries

sliced strawberries

1  Mix sugar cookie dough according to package directions.

2  Spray a mini muffin pan with cooking spray for baking.  Using a mini scoop or small spoon, put about 1 tablespoon of dough into each well of pan.  Bake for about 10 minutes or until just starting to brown on edges.

2  Right when cookies come out of the oven, using a mini tart shaper or the back of a small spoon, press the middles down to form little cookie cups.  Let sit in pans 10 – 15 minutes before removing.

3  Scoop or pipe whipped cream into cookie cups.  Top with blueberries and sliced strawberries in the pattern of a flag.