Cheese

Cinnamon Sugar Bites

May 29, 2014 by Kay Leave a Comment

Cinnamon Sugar Bites are a super quick and tasty breakfast item or snack made from refrigerator biscuits.

I tend to buy refrigerator biscuits and crescent rolls when they are on sale. As I was going through my fridge the other day I noticed I had a package of Jr. Biscuits that were due to expire. So, I put my thinking cap on and decided I could use a little something sweet to tide me over before dinner.

I love recipes that only include a few ingredients and ingredients that most people have on hand. I chose cinnamon, sugar and butter and came up with Cinnamon Sugar Bites.

You cut the biscuits into fourths, dip them in butter and then smother the pieces into the cinnamon sugar mixture. Place the pieces into a baking dish, bake and in no time at all you have a delicious snack or breakfast item. It’s hard to eat just one, I ate almost half of them! 🙂

Enjoy!

Cinnamon Sugar Bites

Rating: 51

Yield: 6 Servings

Cinnamon Sugar Bites

Ingredients

2/3 cup sugar
3 tsp. cinnamon
1/3 cup butter, melted
1 (12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

Instructions

Heat oven to 400°F. Generously grease 1 round baking dish or 8x4-inch loaf pan (do not use dark-coated pan).
In small shallow bowl, combine sugar and cinnamon; mix well.
In a small shallow bowl, add the butter and microwave for about 30 seconds until fully melted.
Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Arrange in greased pan. Pour the left over butter over the top of the dish.
Bake at 400°F. for 18 to 25 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.
Adapted from Pillsbury

https://www.lovefoodwillshare.com/cinnamon-sugar-bites/

Cut the biscuits in fourths.

Dip each piece in butter.

Dip each piece in the cinnamon sugar mixture.

Arrange all the pieces in a baking dish.

Fresh out of the oven.

Cinnamon Sugar bites

Lots of cinnamon & sugar.

Cinnamon Sugar Bites

Doughy Goodness

Chicken Parmesan Casserole

May 28, 2014 by Kay Leave a Comment

All the flavors of Chicken Parmesan are found in this comforting Chicken Parmesan Casserole that is filled with chicken, pasta, marinara and three kinds of cheese.

I love Chicken Parmesan but it is time consuming to make. To get all the flavors of Chicken Parmesan I came up with Chicken Parmesan Casserole. Onions, peppers, chicken and spices are sauteed and added to marinara sauce and pasta. The pasta mix is then layered with ricotta and mozzarella cheese. This casserole is then topped with parmesan cheese and is baked until golden brown.

The casserole comes together in a jiffy and will be well liked by everyone who eats it! Serve with a green salad for a quick week night meal. Having Chicken Parmesan Casserole as a left over in my opinion is even better than straight out of the oven.

Enjoy!

Chicken Parmesan Casserole

Rating: 51

Yield: 6 Servings

Chicken Parmesan Casserole

Ingredients

12 ounces pasta, cooked to package directions
2 tbsp. olive oil, divided
1 small sweet pepper, chopped
1 small onion, chopped
1 lb. boneless/skinless chicken breasts, cut into small chunks
Salt & Pepper
1 tsp. basil
1 large jar marinara
1 cup ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions

Preheat your oven to 375 degrees.
While the pasta is cooking, heat 1 tbsp. olive oil in a pan over medium high heat. Add the pepper and onion and sauté for 3-4 minutes, until softened. Set the peppers and onions aside in a bowl.
Add 1 tbsp. olive oil to the pan and add in the chicken chunks. Lightly salt and pepper the chicken and add the basil. Saute the chicken for 7-10 minutes, until the chicken is cooked through.
Add the peppers and onions back into the pan with the chicken. Pour in the marinara sauce and stir to combine.
Spray a 9 x 13 baking dish with cooking spray. Pour half of the pasta mixture into the pan. Dollop the ricotta cheese over the pasta mixture. Spread 1 cup mozzarella cheese evenly over the top. Add the rest of the pasta mixture and add the last cup of mozzarella cheese over the top. Lastly, sprinkle the parmesan cheese evenly over the top of the pasta mixture.
Bake for 20 minutes uncovered.

https://www.lovefoodwillshare.com/chicken-parmesan-casserole/

Saute onion and peppers.

Saute chunks of chicken with herbs.

Add marinara sauce.

Toss everything together.

Layer half of the pasta mix and add dollops of ricotta cheese and mozzarella.

Add a second layer and top with parmesan cheese.

Bake until golden brown.

Each bite has lots of cheese.

Pasta Goodness!

Chicken Parmesan Casserole

Loaded Nachos

May 21, 2014 by Kay Leave a Comment

Loaded Nachos piles layers of crispy chips, seasoned beef, vegetables and lots of cheese to give you a total comfort food.

Nachos are an all time favorite of mine. After I posted my recipe for Homemade Taco Seasoning, I new I needed to come up with a recipe for nachos and Loaded Nachos is where I ended up. And it definitely was the perfect place to end.

I double layer everything in this recipe, so be prepared for a lot of Loaded Nachos. This would be a great recipe to make for a party or BBQ. Serve the nachos with salsa, sour cream and wedges of lime. A squeeze of fresh lime juice really gives the nachos a nice punch. You could easily skip the meat and serve this as a vegetarian Loaded Nachos.

Enjoy!

Loaded Nachos

Yield: 6-8 Servings

Loaded Nachos

Ingredients

1 bag tortilla chips
1 lb. ground chuck
2 tbsp. taco seasoning (try my homemade taco seasoning)
1 tbsp. olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 can black beans, rinsed and drained
2 cups shredded Monterey Jack Cheese
2 cups shredded Pepper Jack Cheese
Fresh lime wedges
Salsa
Sour Cream
Green Onions, diced

Instructions

Preheat your oven to 350 degrees.
Heat a sauce pan on medium high heat. Add the ground chuck and cook until cook through, about 8 minutes. Drain the excess fat from the pan and stir in the taco seasoning. Set the ground chuck aside on a plate.
In the same pan, add the olive oil, onion and peppers. Saute for approx. 5 minutes, until the onions and peppers start to soften.
On a large baking sheet spread 1/2 of the bag of tortilla chips. Pile on half of the ground chuck, onions, peppers, black beans and cheese.
Pile the rest of the tortilla chips on top of the first layer. Then pile on the rest of the onions, peppers, black beans and cheese.
Bake in the oven until the cheese is melted, about 10-12 minutes.
limes, salsa, sour cream and green onions.

https://www.lovefoodwillshare.com/loaded-nachos/

Brown the ground chuck and stir in the taco seasoning.

Load the ingredients on the tortilla chips.

Double layer all the ingredients.

Lots of delicious ingredients.

Don’t skimp on the cheese.

Right out of the oven.

Add some salsa.

The fresh toppings really bring this all together.

Loaded Nachos

Roasted Cauliflower Salad

May 13, 2014 by Kay Leave a Comment

The cauliflower, roasted for a nutty flavor, is layered with tomatoes, bacon and shallots and is drizzled with a vinaigrette.

I’ll be honest, this was my first time roasting cauliflower and I must say, it was delicious and I will be finding other ways to use roasted cauliflower in future recipes.

I served this at a dinner party and it was well received by everyone, even my husband, Mr. B who is not a lover of salads. I added the goat cheese at the last minute, and I am glad I did because it really adds a nice element to the salad.

I can’t wait for the arrival of weekly vegetables from Park Ridge Organics, so fresh and inviting in summer. I am dreaming of vegetables and what I will make with them!

Enjoy!

Roasted Cauliflower Salad

Rating: 51

Yield: 6 Servings as a side

Roasted Cauliflower Salad

Ingredients

1 large head cauliflower split into bite size pieces
1 pint grape tomatoes, halved
1 large shallot, thinly sliced
4 - 6 slices cooked bacon, crumbled
4 tbsp. white balsamic vinegar *
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/4 tsp. garlic powder
4 ounces goat cheese, crumbled

Instructions

Preheat oven to 425 degrees.
Add the cauliflower pieces on a baking sheet and drizzle with with olive oil. Bake the cauliflower for 20 minutes, until lightly browned.
While the cauliflower is roasting, cut your tomatoes, slice the shallot, crumble the bacon and goat cheese.
Whisk together the vinegar, olive oil, mustard and garlic powder.
Arrange the cauliflower on a plate or bowl, add the tomatoes, shallots, bacon and cheese. Drizzle the vinaigrette over the salad and serve.

Notes

* I used a cranberry pear balsamic vinegar.

https://www.lovefoodwillshare.com/roasted-cauliflower-salad/