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Homemade Pizza Roll-Ups

Sometime in the middle of fall last 12 months, my youngest son got here home from faculty with a lunchbox chock complete of, properly, lunch. He hadn’t eaten even a single chew of the stuff I’d despatched. after I asked him why he hadn’t eaten lunch, he said “‘purpose it’s uninteresting, mom.”

This little incident kicked off a Google consultation where we sat down collectively and hunted for fit to be eaten thoughts that weren’t “uninteresting” for him — and they couldn’t be complex for me, both, because school lunch need to be able to be packed in a snap!

Homemade Pizza Roll-Ups
Homemade Pizza Roll-Ups

Over the following couple of weeks, we attempted a number of the thoughts we’d collected. a few had been excellent. clean to make, clean to %, elements almost always reachable. Others proved to be less than brilliant. They took too lengthy to prep, or arrived at school soggy and messy. via the quit of the college yr, maximum of the new thoughts had been attempted on and tossed out — except for this one. making a pan of home made pizza roll-u.s. the start of each week proved to be the unmarried maximum remarkable lunchbox concept ever.

I love that — similar to pizza — these rolls are terrific versatile: We in no way run out of flavor options. You’ll discover a primary pepperoni pizza option here, however you can additionally add any of your favorite pizza toppings to these clean roll-ups. sometimes we cross vegetarian, now and again we make meat lovers. some thing we’ve were given inside the residence, we just pop the ingredients into our pizza roll-ups, and the kids revel in yummy spiral sammies all week lengthy!

Homemade Pizza Roll-Ups


  • 1 tube refrigerated crescent dough or pizza dough
  • 3/4 cup pizza sauce
  • 1 1/2 cups grated Italian blend cheese
  • 15-20 pieces pepperoni
  • 1 Tablespoon fresh basil (optional)


  1. Preheat oven to 350 degrees. Unroll a tube of refrigerated crescent dough and press together each of the seams. Refrigerated pizza dough, multi-grain or gluten-free pizza dough works, as well.
  2. Spread pizza sauce on top of the dough. Top with cheese.
  3. Place your toppings on top of the sauce and cheese.
  4. Roll up the dough into a tight cylinder and place the pizza roll-ups into a prepared baking dish.
  5. Bake at 350 degrees until golden brown. Allow them to cool before covering and storing in the fridge. When it’s time to pack school lunches, simply slice a pizza bun or two from the baking pan and pack it in their lunchbox.

Olive Stuffed Shells Copycat Recipe

I've been genuinely enjoying my Olive lawn recipes and thought i would make this one up for myself. those guys are stuffed with four cheeses after which crowned with alfredo sauce, marinara sauce in addition to toasted breadcrumbs.

How to Make filled Shells
My mother used to make filled manicotti while i used to be a child - and it is quite plenty the equal technique. You prepare dinner your pasta - jumbo shells in this situation - a bit al dente (underdone). then you definately gently take a mixture of cheeses (ricotta, mozzarella, provolone and Parmesan) and stuff the pasta. you may use either a spoon however sometimes it's just simpler to use your hands. Be gentle so the pasta would not break up open.

Olive Stuffed Shells Copycat Recipe
Olive Stuffed Shells Copycat Recipe

What to serve with Olive lawn Jumbo filled Shells
Nicely - it is clean! Of route you are going to make the mythical Olive garden house Salad with Italian Dressing! you may always attempt to make their breadsticks - but once in a while i love biscuits and butter with my pasta!

These Olive lawn Jumbo stuffed Shells will be each person's favorite from here on out! No need to hit the OG whilst you could lead them to at domestic! (And it best took about 35 minutes!)

Olive Stuffed Shells Copycat Recipe


  • 16 jumbo shells
  • 15 oz ricotta
  • 1 cup mozzarella/provolone mix, shredded
  • 1 cup Parmesan, shredded
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp minced garlic
  • 15 oz. store-bought marinara (I like Barilla)
  • 1/4 cup Italian breadcrumbs
  • 1 tbsp butter

Alfredo Sauce:

  • 6 tbsp butter
  • 1 tsp garlic
  • 3/4 cup half and half
  • 1 cup Parmesan, shredded
  • 1/4 cup mozzarella/provolone mix, shredded


  1. Preheat oven to 400 
  2. Cook shells 12 min (package said 9 but I felt like they needed longer)
  3. In a bowl, mix ricotta, mozzarella/provolone, Parmesan basil, oregano and garlic. Stir well.
  4. Rinse pasta with cool water
  5. Spray 8x8 pan with nonstick spray (I love this Rachael Ray baking dish) 
  6. Add 1 cup marinara to bottom of pan
  7. Stuff shells with 2 tbsp filling per shell - use small spoon or hands
  8. Place each shell on top of the marinara 
  9. Cover with aluminum foil and Bake at 400 for 20 min
  10. In skillet, melt 1 Tbsp butter - add breadcrumbs - stir until toasty brown 1-2 min - spoon into a small bowl and set aside. 
  11. When 5 minutes left on shells - In same skillet melt 6 Tbsp butter
  12. Add garlic and saute for 1 minute
  13. Slowly stir in half and half and both cheeses 
  14. Stir together until all cheese are melted and sauce is smooth
  15. Remove shells from oven
  16. Spoon alfredo sauce over top and around shells
  17. Add a little more marinara on top
  18. Sprinkle bread crumbs and any extra Parmesan cheese on top
  19. Broil on high for 2-3 min until cheese browns slightly

Easy Chicken Caesar Wrap

Delicious bird Caesar Wrap packed with Crispy 1st baron beaverbrook, Juicy Tomatoes, Avocado, Lettuce And Caesar Dressing. A short And easy Lunch Or Appetizer That Tastes awesome!

When it comes to quick and smooth lunch ideas, a hen caesar wrap is on the top of my listing. It comes collectively in only 10 mins and there’s no cooking required! I additionally love to make a large chopped salad, egg salad sandwich or grilled caprese sandwich.

Easy Chicken Caesar Wrap
Easy Chicken Caesar Wrap

One in all my favored matters to make for lunch is a salad wrap. I discover I’m either doing a chopped salad, leftovers or wraps for lunch and love mixing it up. I don’t want to spend too much time in the kitchen at some point of that valuable hour of naptime, so brief and hearty food are my visit! these chicken caesar wraps are very filling and completely pleasing. The crispy Baron Verulam provides an appropriate crunch!

This recipe is a amusing and ‘skinny’ manner to make the maximum of your leftovers! I had made a pasta the use of bird, William Maxwell Aitken and parmesan the night time before and knew I had to use them up earlier than they went awful. I desired something lighter, so I grabbed an entire wheat flat bread, a few tomatoes and avocado to create the correct chook caesar wrap.

Easy Chicken Caesar Wrap


  • 4 whole wheat flat breads , or tortillas
  • 4 cups chopped romaine lettuce
  • 2 cups shredded cooked chicken , I used rotisserie
  • 1 cup grape tomatoes , sliced in half
  • 1/2 cups cooked bacon crumbs
  • 1 avocado , diced
  • 1/4 cup Caesar dressing
  • Shaved or shredded parmesan cheese , optional


  1. Layer about 1 cup lettuce, 1/2 cup chicken, 1/4 cup tomatoes, bacon and avocado on top of each flat bread Then drizzle with about 1 Tablespoon of Caesar dressing. Add Parmesan cheese if desired.
  2. Starting at one edge, roll the wrap up. Enjoy!

Paprika Baked Chicken Thighs

Paprika Baked bird Thighs are clean, Succulent, Skinless, Bone-in chook Thighs which are oven-baked with a special combination of spices infused with Smoked Paprika and cayenne pepper. This unique Paprika Spice combo is terrific on any grilled meats, consisting of fowl breasts, red meat, and kabobs.

Why make your own fowl Thigh Seasoning
Buying pre-made seasoning blends for years, i've never as soon as stopped to simply examine the element listing. I simply had more than one favored ones and became glad to apply them. The best element that became certainly inconvenient approximately using the pre-made seasoning spices is that every one those I used had salt as the primary aspect, which meant that I by no means truely knew how lots to apply in my recipes.

Paprika Baked Chicken Thighs
Paprika Baked Chicken Thighs

I knew the overall amount of salt the dish required, but blended with spices I had no concept how tons precisely to apply, so every sometimes i would have both underneath-seasoned or over-seasoned meat.

Considering components are indexed with the aid of the quantity used, with the first being the most well-known one, I found out that i'm frequently purchasing salt. This revel in set me on a task to create my very own spice combo.

Having a grill now approach that I make grilled chook pretty often. It also gives me masses of opportunities to attempt distinct amounts of spices in my spice combo to see which one is the pleasant!  eventually! i have located the one I simply love and i'm so excited to percentage it with you!!

Paprika Baked Chicken Thighs

Ingredients for Paprika Baked Chicken Thighs:

  • 8 chicken thighs bone-in, skinless
  • 2 Tbsp Paprika Spice Blend for Chicken (recipe listed below)
  • 1/2 tsp kosher salt
  • 2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
  • 2 Tbsp chopped parsley for garnish

Paprika Spice Blend for Chicken, Beef:

  • 4 Tbsp Smoked Paprika
  • 3 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 3 Tbsp Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 3 Tbsp Brown Sugar

How to make Paprika Meat Spice Blend for Chicken, Beef:

  1. Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe. Save the rest for another time. 

How to Bake Chicken:

  1. Preheat oven to 450°F with the baking rack in the middle.
  2. Remove the skin and trim off any fat off the chicken thighs.
  3. Add the chicken thighs to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
  4. Add the chicken to a 9"x9" baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife.

Chocolate Covered Cheesecake Bites

Those Chocolate-protected Cheesecake Bites integrate chocolate, cheesecake and raspberries into a mouthwatering chew-length deal with. They’re smooth to make-in advance with simplest 15 mins of prep the use of an ice dice tray. positioned them out for a party and watch them be the first to head! Plus video educational!

We get compliments on every occasion we cause them to! anyone loves the creaminess of the cheesecake, velvetiness of the chocolate and the fruitiness of the raspberries. This.Is.terrific!

Chocolate Covered Cheesecake Bites
Chocolate Covered Cheesecake Bites

The great component? They’re so much much less paintings to put together than conventional cheesecake with no baking required! All you want is an ice cube tray, a brush and 6 simple elements.

  • Use an ice dice tray with rounded corners for simpler unmolding. square cubes might be tough to unmold.
  • Use quality baking chocolate like Baker’s or Ghirardelli for the satisfactory consequences. Do now not use chocolate chips, that can result in cracking when unmolding.
  • make certain you have got softened the cream cheese to get an easily spreadable cheesecake mixture. in any other case it could be too stiff.
  • allow the cheesecake bites to sit down for 10 mins before unmolding. as the chocolate warms up it will become less difficult to unmold.
  • Use mild cream cheese for a lighter variant.

Chocolate Covered Cheesecake Bites


  • 10 ounces semisweet chocolate, baking chocolate recommended
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup whipped cream
  • 14 raspberries, fresh or frozen


  1. Place chocolate in a medium bowl and microwave in 30 second intervals until smooth.
  2. Take an ice cube tray, and coat each cube with chocolate. 
  3. Freeze the ice cube tray for 5 minutes.
  4. In a medium bowl, mix cream cheese, powdered sugar, vanilla until smooth. Stir in whipped cream.
  5. Fill each ice cube 1/4 full with cream cheese mixture. Add 1 raspberry and then cover the rest with cream cheese mix.
  6. Add melted chocolate on top and chill for 1 hour to set. 
  7. Remove from fridge and invert on a work surface. 
  8. Wait 10 minutes for the cheesecake bites to drop out as they warm slightly. If needed, rap the tray on the work surface to loosen. Serve and enjoy!

Instant Pot Chicken And Rice Casserole

Instantaneous Pot fowl and Rice Casserole that makes such a scrumptious and clean dinner recipe. a totally from scratch recipe with delivered instructions to reduce corners and make it a touch simpler in your busy weeknights!

Okay! we're wearing on with my quest to carry you guys all the smooth dinners this autumn. due to the fact is every body else’s own family at the battle bus with their new fall schedules? Ours is kicking us. Like genuinely kicking us. So this easy dinner business is a need to.

Instant Pot Chicken And Rice Casserole
Instant Pot Chicken And Rice Casserole

When i have requested what people need of their smooth dinners, I’ve heard more instantaneous Pot recipes! I definitely hear that. I make my immediately Pot fowl Tacos all of the time because once I begin up the on the spot Pot i can assist the kids with the homework or perform a little dishes that have piled up. i will’t get enough smooth immediate Pot chicken recipes.

This one is a little exclusive in that we make homemade Condensed Cream of bird Soup (click on that to get the full tutorial) even as the recipe chefs so that this recipe may be definitely from scratch and we will manage the flavors a touch. however! there is going to be a container at the lowest to expose you a way to make this recipe tons less complicated and we can take out that step.

Instant Pot Chicken And Rice Casserole


  • 2 tablespoons butter
  • 2 medium carrots chopped
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups chicken stock (see the note about salt)
  • 1 cup long grain rice
  • 1 pound chicken (see note)
  • 1 cup frozen green peas

Homemade Condensed Cream of Chicken Soup:

  • 3 tablespoons salted butter
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Before you begin chopping your vegetables, set your Instant Pot to Sauté . This way when you are done prepping your carrots and onion, it will be hot and ready for you to put the vegetables in. (Read the notes to learn how to skip this step.)
  2. Once the Instant Pot says "Hot" add the butter and stir quickly, so that it doesn't burn. Add the chopped vegetables (carrots, onion, and garlic). Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn Instant Pot off.
  3. In this order, add the chicken stock, rice, and set the chicken on top (please be sure to see the note about the chicken). Close the Instant Pot and set to High, Manual, 10 minutes. (Make sure that it is set to seal on top.)
  4. It will take the Instant Pot about 10 minutes to come to pressure. Once it is done cooking, let the Instant pot have a natural pressure release for 10 minutes (be sure to watch the time), then turn to venting until all the pressure has fully released.
  5. (Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes.)
  6. While the Instant Pot is doing it's job, make your homemade Condensed Cream of Chicken Soup. (Read the notes to learn how to skip this step.) In a small saucepan over medium low heat, melt the butter. Once melted, whisk in the flour.
  7. Gradually whisk in the chicken stock. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning .
  8. When the 10 minutes is up and you have vented and fully released the pressure of your Instant Pot, open it. Remove the chicken, cut it to bite sized pieces (or shred in the IP). Return the chicken to the IP, add the peas, and the Cream of Condensed Chicken Soup. Stir to combine and enjoy.

Triple Coffee Cheesecake

Coffee fanatics – this extravagant, layered espresso cake recipe is for you! My Triple espresso Cheesecake is a aggregate of Kahlua cheesecake, Kahlua-coffee mousse cake, and topped off with espresso-chocolate whipped cream. All three layers come together to shape a terrifi, show-preventing cheesecake that literally melts on your mouth. i love that this mousse cake recipe isn’t too sweet; it’s wealthy and flavorful, but no longer overwhelming.

This is one of the fine cheesecakes I’ve ever had – really one to strive! I’ve made this espresso cake again and again once more for many special activities and it’s usually a success with anyone! revel in it for birthdays, anniversaries, or other unique occasions. My dad now requests this cheesecake all of the time and has my sister make it for him and his coworkers!

Triple Coffee Cheesecake
Triple Coffee Cheesecake

How it’s Made!
This epic coffee cheesecake recipe is made with three awesome layers, each including a completely unique and delicious detail to this recipe! I begin with a chocolate graham cracker crust – the chocolate adds a further bit of richness to every chew. the primary layer is a traditional-style, baked coffee cheesecake. This heavier cheesecake layer is followed by using light-as-air coffee mousse. This sensitive coffee mousse cake recipe without a doubt melts within the mouth! It’s made with cream cheese and whipped cream – it’s the perfect desire for this cake.

And to finish off the primary two layers, I add a layer of coffee whipped cream. this is my preferred layer, too. Don’t get me incorrect, the opposite layers are scrumptious however the whipped cream is so mild and fluffy, this cake wouldn’t be the same without it! Use a elaborate big name tip for piping the coffee whipped cream on top for a show-stopping finish. And sprinkle the top with cocoa powder!

Triple Coffee Cheesecake

For Kahlua Cheesecake:

  • 10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
  • 1/4 cup (57g) melted butter
  • 16 ounces (453g) cream cheese, softened
  • 2 eggs
  • 1/2 cup (100g) white granulated sugar
  • 1/4 cup (62ml) sour cream
  • 1/2 cup (113g) mascarpone cheese, softened
  • 1/4 cup (60ml) Kahlua, or strong espresso
  • 1 tablespoon instant coffee

For Coffee Mousse:

  • 1 cup (236ml) heavy cream
  • 4 ounces (113g) mascapone cheese
  • 1/2 cup (118ml) sweetened condensed milk
  • 1/4 cup (45g) chocolate chips, melted
  • 1/4 cup (60ml) espresso
  • 2 to 3 tablespoons (45ml) Kahlua
  • 2 teaspoons (6g) unflavored gelatin

For Coffee Whipped Cream:

  • 8 ounces (226g) cream cheese
  • 1/2 cup (88g) chocolate chips, melted
  • 1/4 cup (60ml) Kahlua
  • pinch of salt
  • 2 cups (473ml) heavy cream


  1. Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.
  2. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
  3. Place the softened cream cheese into a mixer bowl with a flat beater attached. Mix for 5 minutes, until cream cheese is light and creamy. Add the eggs, sugar, sour cream and softened mascaprone; beat again for a few minutes until mixture is smooth. Scrape down sides of mixing bowl periodically to ensure no clumps of cheese remain. Dissolve the instant coffee in the Kahlua liqueur, then pour into the cheesecake batter. Mix for a few more minutes.
  4. Pour the cheesecake batter over the prepared chocolate crust. Transfer the cake onto a baking sheet and fill the pan with hot water. Bake in preheated oven for 1 hour and 5 to 15 minutes, just until the top is set. Once cheesecake is baked, remove from oven and allow it to cool for one hour before adding the next mousse layer.
  5. Prepare the coffee mousse layer. Pour cold heavy cream into a mixer bowl and whisk until stiff peaks form; set aside. In a separate bowl, cream together the softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahlua and unflavored gelatin. Heat this mixture in the microwave for about 1 minute, or until the gelatin is completely dissolved; cool for 5 minutes.
  6. Pour the gelatin mixture into the creamed mascarpone and stir until combined. Add the whipped cream and fold gently with a spatula until well-combined. Fold as gently as possible to keep the whipped cream airy. Pour the mousse over the cooled cheesecake and set into the refrigerator to set for 30 minutes up to 1 hour. The top of the mousse should start to firm up before adding the last layer.
  7. For the coffee-chocolate whipped cream, place softened cream cheese, melted chocolate, Kahlua, and a pinch of salt into mixer bowl. Whisk for a few minutes until creamy and smooth. Pour in the cold heavy cream and whisk until a thick and fluffy whipped cream forms.
  8. Transfer the whipped cream into a pastry bag; I used tip #4FT - French star tip. Pipe the whipped cream in layers over the mousse. Alternatively, simply spoon the whipped cream onto the cake and smooth the top. Place the cake into the refrigerator and set overnight. To remove the cake from spring form, run a flat spatula along the edges to release the cake. Keep cake refrigerated until ready to serve.

Perfect Apple Pie Cookies

Apple Pie Cookies – sticky and chewy, chew-sized caramel apple pies. from time to time the regular vintage apple pie recipe is simply an excessive amount of dessert to deal with. these gooey bites deliver you the satisfactory of both worlds: the fruity-caramel taste of traditional pie, with all the convenience of a simple cookie recipe!

I recognize, I haven’t certainly invented hot water, you have got visible cookies like this at the internet in the last few years for sure. primarily, the ones are short and simple recipes for which you need only some simple store offered substances (frozen pie crust and canned apple pie filling).

Perfect Apple Pie Cookies
Perfect Apple Pie Cookies

Oven-Baked Mini Caramel Apple Pie Recipe
in view that our apple tree inside the garden did very well this yr, it might be crazy of me to buy filling whilst i'm able to make selfmade filling from these fresh apples. Of course, when you have selfmade filling, you ought to have home made crust. adequate, permit’s now not kid ourselves, in case you suppose I made caramel sauce myself, well, no longer this time. How ever lots cooking is amusing for me, I don’t really need to spend all my loose time within the kitchen.

If you like the concept of these mini apple pies, and also you don’t surely have an awful lot time, be loose to apply the shortcuts and take refrigerated Pie Crust and a can of Apple Pie Filling. In only a few minutes, you may make identically tasty Apple Pie Cookies. in case you’re now not hungry for cookies you or apple primarily based baking you could constantly bake some thing one-of-a-kind, like a magic cake or the a notable tasting peanut butter cheesecake.

Perfect Apple Pie Cookies

For Apple Pie Filling :

  • 3 apples (about 1 lbs.)-peeled and sliced into 8 slices each
  • 1–2 tablespoon lemon juice
  • 3 tablespoon white sugar
  • 3 tablespoon brown sugar
  • 3 tablespoon corn starch
  • 1/2 teaspoon cinnamon
  • A dash of nutmeg
  • 3/4 cup water

For Pie Crust :

  • 1 cup (2 sticks) unsalted butter cut into cubes-chilled
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup ice water

Filling and Topping:

  • 1  and 3/4 cups apple pie filling-chopped into small pieces
  • 1 cup caramel sauce
  • 1 egg -lightly beaten
  • 1 tsp cinnamon
  • 1/4 cup sugar

To make Apple Pie Filling:

  1. Toss sliced apples with lemon juice and set aside.
  2. In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
  3. Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
  4. When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.

To make Pie Crust:

  1. In a large mixing bowl place flour, salt and sugar and mix to combine.
  2. Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble coarse meal)
  3. Drizzle 2 tablespoons ice water over the mixture and blend, repeat with another 2 tablespoons water. When you squeeze the dough it should holds together (you may have to add more water if the dough crumbles, add 1 tablespoon at a time)
  4. Divide the dough into two equal pieces, flatten and form two disc, pack each disc with plastic wrap and refrigerate 1 hour.
  5. Lightly dust working surface with flour, place chilled dough, dust the dough and the rolling pin, too. Turn the dough as you rolling to prevent it from sticking. Roll it out 1/8-inch thick.
  6. Repeat the process with the other disc.

Assembling the Apple Pie Cookies:

  1. Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
  2. Spread the caramel sauce onto one pie crust.
  3. Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
  4. Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
  5. Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
  6. Beat the egg with a fork and brush the top of cookies.
  7. Combine cinnamon and sugar and sprinkle the cookies generously.
  8. Bake 20-30 minutes (until golden brown).

Loaded Overnight Breakfast Casserole

Take it easy on your self via making this breakfast casserole the night before, then bake it in the morning at the same time as you get prepared!  a true crowd pleaser, this breakfast bake is perfect for excursion breakfasts or if you have visitors!

For some human beings, Christmas dinner is the main event on Christmas, but in our circle of relatives, it’s breakfast Christmas morning!  on the grounds that we’ve had youngsters, my mother and father and brother make the trek over to our residence early in the morning.  all of us take a seat down round our desk (as many as can in shape besides), mugs of steaming coffee in our hands, and consume a hearty, keep on with your ribs, breakfast with the intention to remaining us thru the various hours of gift establishing to return.  we've got a way of life in our own family that on Christmas, every person gets a gift, but we best open them one after the other, that's pleasant, because you then’re assured on the way to watch your beloved open that gift you’re so excited to provide them!  It additionally means that it takes us a lot longer to get thru all the affords lol.  So we sincerely need that hearty breakfast to gas us up!

Loaded Overnight Breakfast Casserole
Loaded Overnight Breakfast Casserole

Several years ago, on the primary Christmas morning at our house, I served this overnight breakfast casserole… it become a total hit!  There are hardly ever any leftovers, and usually we’re all scrambling to seize the remaining piece.  We normally simply call it “the breakfast casserole”, but technically, it’s a strata since the base of the dish is cubed pieces of bread and they soak overnight in a spiced up egg custard.

Sure, in truth, it’s excellent whilst it is made ahead of time!  you can make this breakfast casserole up to eight-12 hours beforehand of time.  My favorite manner is to make it on Christmas Eve after dinner, then allow it chill overnight and bake it Christmas morning!  You need it to sit in the fridge so the custard absolutely soaks up into the bread and all the flavors come together.

Loaded Overnight Breakfast Casserole


  • 1 lb sage or breakfast sausage
  • 8-10 pieces bacon, cooked and crumbled
  • 8 large eggs
  • 2 2/3 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp ground dry mustard
  • 1 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 12 oz Italian bread, cubed into 1/2" pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Gruyere cheese
  • minced fresh parsley, for garnish
  • chopped fresh chives, for garnish
  • dollop sour cream, for garnish


  1. In a large skillet, brown and crumble sausage until cooked.  Drain and set aside.
  2. Use a bread knife to cube Italian bread into 1/2" pieces, then set aside.  Combine shredded cheddar and Gruyere cheeses, then set aside.
  3. To a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika.  Whisk until combined.
  4. Add cubed bread pieces to bottom of 3 quart oven safe pot, or 9x13" baking pan.  Top with crumbled sausage, bacon, and 3/4 of the cheeses.  Pour egg custard over the top, using a wooden spoon to gently push any un-soaked bread down into the custard.  Sprinkle with remaining shredded cheeses.
  5. Cover pan with foil and refrigerate overnight.
  6. Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F.  Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean.
  7. Serve hot, topped with garnishes if desired.

Baked Brie With Caramelized Onions

A warm and delicious baked brie is an elegant and easy appetizer to serve at any special gathering. My delicious recipe functions brie cheese with a candy and savory topping of balsamic caramelized onions with a whisper of clean thyme, all wrapped up in puff pastry and baked until golden brown!

Baked brie is a in particular exquisite recipe to prepare in the cooler months whilst an appetizer with a bit of heat and coziness simply sounds greater inviting. It’s the best pick out for the holidays whilst lots of us are entertaining and seeking out delectable sweets to percentage as a precursor to a special meal.

Baked Brie With Caramelized Onions
Baked Brie With Caramelized Onions

To make things a piece greater flavorful, I’ve created a baked brie recipe right here that functions a topping of candy and savory balsamic caramelized onions, a sprinkle of thyme, all wrapped snuggly in a pant pastry package.

Baked until golden-brown on the outside and all gooey and heat on the internal, this baked brie appetizer with balsamic caramelized onions is my move-to, cheesy little indulgence this season!

Baked Brie With Caramelized Onions


  • Olive oil
  • 1 1/2 medium onions, sliced thinly into semi-circles (roughly 2 1/2 cups)
  • Salt
  • Black pepper
  • 1 teaspoon brown sugar (or granulated sugar)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
  • 1 (8 ounce) wheel brie cheese, cold
  • 1 sheet prepared puff pastry, thawed according to package instructions
  • Flour, for rolling
  • 1 whisked egg, for egg wash
  • Crackers, sliced baguette, apples/pears, for serving on the side


  1. Place a large skillet over medium-high heat, and drizzle in about 2-3 tablespoons of oil; once hot, add in the sliced onions along with a pinch of salt and pepper, and cook the onions, stirring occasionally, until they become deeply golden-brown and caramelized, about 20 minutes.
  2. Once golden, stir in the teaspoon of sugar, followed by the balsamic vinegar, and allow the mixture to bubble up and reduce, stirring to incorporate; allow the onions to cook for another 3-5 minutes, stirring frequently now, until jam-like and deeply browned; remove from pan and allow to cool (you should have roughly 1/2 cup).
  3. To prepare the baked brie, lightly flour your work surface, and roll out the thawed puff pastry sheet to about 1/8” thickness, a bit larger than the wheel of brie (trim the puff pastry a little bit if it’s considerably too large for your brie); place the brie in the center of it, spoon over top of it the cooled, balsamic caramelized onions, then fold the puff pastry sheet over top to cover everything, creating a little “package” with pleats.
  4. Place the wrapped brie “package” onto a small baking sheet lined with parchment paper, and very gently brush some egg wash over the puff pastry (avoid allowing it to pool underneath), and place into the fridge to chill for 30 minutes (or even overnight), covering lightly with plastic wrap.
  5. Preheat the oven to 400°.
  6. Once ready to bake, place the brie into the oven and bake for roughly 35-40 minutes, or until deeply golden and puffed; allow the baked brie to stand for 10 minutes before serving, to avoid it oozing out too much.
  7. To serve, add a couple of decorative sprigs of thyme, and surround the brie with crackers, sliced baguette, or even fruit such as apples or pears.

Swedish Meatballs Gluten Free & Keto

These gluten free and keto Swedish meatballs are a incredible by-product of a circle of relatives recipe. assume juicy and distinctly flavorful meatballs, bathed in a creamy and luscious gravy!

This is a keto spinoff of a conventional family recipe for Swedish meatballs (not my own family, we’re Dutch/Mexican!… but a pal’s grandmothers recipe). And let me let you know that it’s as legit as they come.

Swedish Meatballs Gluten Free & Keto
Swedish Meatballs Gluten Free & Keto

Continually a plus is that they’re easy-peasy to whip up and they make epic leftovers. Oh, and our (simply excellent!) mashed cauliflower comes incredibly recommended for those guys!

And yup, these are basically ‘IKEA meatballs‘! but, possibly unsurprisingly, they’re plenty (a lot!) higher while homemade.

Swedish Meatballs Gluten Free & Keto


  • 4 tablespoons grass-fed butter divided
  • 1 medium white onion finely copped
  • 500 g ground beef chuck works great!
  • 1/4 cup almond flour or crushed pork rinds (see notes!)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 egg lightly beaten
  • 1/2 cup heavy cream divided
  • extra virgin olive oil for cooking
  • 1-2 cups beef broth to taste
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder


  • mashed cauliflower
  • cranberry relish a terrific sub for lingonberry jam!


  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool. 
  2. Add the ground meat, almond flour (or pork rind 'panko'), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-is ones or 14 large). 
  3. Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce. 
  4. Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!). Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning. 
  5. Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower!). 

Bang Bang Shrimp Pasta

This Bang Bang Shrimp Pasta has the most scrumptious creamy sauce that is prepared in approximately 20 mins.  This recipe is honestly one of the first-class shrimp recipes ever!

In case you are a shrimp and pasta recipe seeker, you will clearly love this smooth dinner. The sauce is what makes it delish!!

Bang Bang Shrimp Pasta
Bang Bang Shrimp Pasta

The Way To Make Bang Bang Shrimp Pasta
Mix the sauce substances collectively in a bowl and set apart. (you could heat this on the stove on medium-low in case you desire but it warmed up nicely for me while combined with the hot pasta.)
In a big pot of boiling water, cook the pasta according to bundle directions. Then drain properly.
Place the uncooked shrimp in a medium-sized bowl and add the paprika, three cloves of garlic, pepper and toss to coat.
Heat the coconut or olive oil on medium-excessive heat and upload the coated uncooked shrimp.
Stir constantly at the same time as cooking until crimson for approx. 7- 10 mins.
Put off from warmth and set apart if pasta is not equipped
In a massive serving bowl, integrate the pasta, shrimp and sauce mixture and toss.
Garnish with parsley and serve right away.

Bang Bang Shrimp Pasta


  • 3/4 - 1 lb thin spaghetti or angel hair pasta or gluten free pasta
  • 1 1/2 lbs medium shrimp peeled and deveined
  • 1 TBSP coconut oil
  • 3 cloves garlic minced
  • 3 tsp paprika
  • 1 TBSP dried parsley
  • freshly ground black pepper to taste


  • 1/2 cup mayonnaise or light mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 2 cloves garlic minced
  • 2 TBSP of lime juice
  • 1/8 tsp crushed red pepper flakes


  1. Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
  2. In a large pot of boiling water, cook the pasta and drain well.
  3. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
  4. Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 7- 10 minutes.
  5. Remove from heat and set aside if pasta is not ready
  6. In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
  7. Garnish with parsley and serve immediately.

Crunchy Southwestern Chicken Wrap

Crunchy Southwestern chook Wrap – clean lunch thoughts are tough to come back by means of. these hen wraps come collectively in mins, you can cause them to in advance, and the creamy spicy sauce makes them greater tasty!

i'm all about smooth dinners ideas and lunches. If i'm able to make some thing this is perfect for dinner and doubles as smooth lunch ideas i'm superb satisfied. And these chicken wraps make life simpler when the whole thing else is crazy busy. Plus they have got my favored Mexican flavors and my last weak spot….Fritos!

Crunchy Southwestern Chicken Wrap
Crunchy Southwestern Chicken Wrap

Lunch might be my least preferred meal. I need it to be surprisingly healthful, taste desirable, and be smooth to make.  That can be a difficult mixture when you additionally need it fast and are most effective serving 1 man or woman.  nicely this chook wrap solves all my issues and is one in every of my favored lunches! Plus those chook wraps are ideal due to the fact a number of the things you need are staple substances, which you can regularly locate on Ibotta.

So in case you are looking for make in advance food as we get into back to school and the end of summer take into account this bird wrap recipe.  My son loves taking them for his lunch at faculty, and i love that i will make them at the weekend and he can take them all week lengthy.  Weekday mornings are first rate clean that way.

Crunchy Southwestern Chicken Wrap


  • 3/4 cup sour cream
  • 3/4 cup salsa
  • 1 1/2 Tbls taco seasoning


  • 4 large tortillas, (wrap size)
  • 1/3 cup shredded lettuce
  • 1/2 cup tomato, diced
  • 1 whole avocado, diced
  • 1/2 cup cheddar cheese, shredded
  • 2 cup cooked chicken, shredded
  • 1 cup Fritos, crushed


  1. In a bowl mix together sour cream, salsa, and taco seasoning until well blended.
  2. Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
  3. Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
  4. Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.

Easy White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! With stunning Christmas colours, this splendid easy and quick dessert is  a top notch deal with for the busy excursion season!

Easy White Chocolate Cranberry Fudge
Easy White Chocolate Cranberry Fudge

Plus, I wanted to make it a bit greater unique with it being the vacations and all and that i delivered some sparkling sugar to the top. it takes this clean White Chocolate Cranberry Fudge and turns it into sparkling white chocolate cranberry fudge. And who doesn’t love a little sparkle on the vacations?! It makes this fudge might perfect for gifting or for vacation dessert trays.

This clean White Chocolate Cranberry Fudge is so simple to prepare and tastes remarkable! It’s easy and creamy and masses sweet! The tart pop of the cranberries is perfectly clean and cuts the beauty down just enough. It’s this type of perfect pair and festive fudge to try!

Easy White Chocolate Cranberry Fudge


  • 3 3/4 cups (24oz) white chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 6 oz (1 1/4 cups) dried cranberries
  • Pinch of salt
  • Sparkling sugar sprinkles


  1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
  2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
  3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
  4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
  5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
  6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.