1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!
1 ½ c. warm water (about 85 F)
1 ¼ tsp. active dry yeast
2 T. brown sugar
1 tsp. ground cinnamon
1 tsp. salt
2 c. bread flour
1-2 c. all-purpose flour
2 c. warm water (about 85 F)
2 T. baking soda
1/4 c. butter
1 c. granulated sugar
1 T. ground cinnamon
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-10 minutes or until foamy.
- Once the yeast is foamy, stir in cinnamon, salt, and bread flour.
- Stir in all-purpose flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn’t come off on your finger.
- Cover the dough with plastic wrap, and let it rise for about 1 1/2 hours or until doubled.
- Toward the end of the rising time, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray.
- To prepare the water bath, stir together remaining 2 cups warm water and 2 tablespoons of baking soda in a medium bowl.
- Shape dough into knots, bites, or other desired shape.
- Submerge dough in waterbath, and then place dough on prepared baking sheets.
- Bake for 8-10 minutes for a 2-inch knot.
- Toward the end of the baking time, melt butter in a small dish.
- In a separate small dish, stir together sugar and cinnamon.
- Remove pretzels from oven.
- Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.
- Place on wire rack to cool.
1 container of Pillsbury Breadsticks ( count)
approx. 1 cup of Apple Pie Filling
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
1 egg for egg wash
Unroll all (12) of the Breadsticks, making sure to separate them.
Chop up the Apple Pie Filling into a rough chop…
Lay a narrow line of Apple Pie Filling along the center of 6 of the Breadsticks…
Now top them with the remaining Breadsticks.
Time to twist! This is not the cleanest job ever…it can be sticky, like most good things in life..lol!
Just twist them and show them who’s boss…
Mix up the Egg with a splash of water. Brush all the stuffed twists with the Egg Wash…
Sprinkle the tops with all the spices and salt. Place them onto an un-greased baking sheet…
Bake them at 350 for approx. 20 minutes, or until they’re golden and fully cooked.
YES, YESSSS~ some of the filling may ooze out, I like to call that “The Chef’s Treat!” hahaha!
Now~let them cool for a minute or two…
1 cup powdered sugar
3/4 cup peanut butter
8 oz. cream cheese (softened)
3 tbsp. brown sugar
1/2 cup chocolate chips
1/2 cup peanut butter chips
Beat together powdered sugar, peanut butter, cream cheese and brown sugar. Cut a piece of plastic wrap and pour the ingredients in the middle of it, forming it into a ball shape. I use a cereal bowl to help. Put it in the freezer for an hour and a half to firm up (I put the bowl in the freezer). When it can hold it’s shape well enough but is still slightly sticky, pull it out and roll it in the chocolate and peanut butter chips. Return to freezer for another half an hour and then it is ready to decorate. I stuck apple slices in as tail feathers because that is by far the best food to eat this peanut butter ball with. A nutter butter quickly became the head and then I used chocolate chips and a candy corn to do the eyes and nose. The waddle is a slice of an air head but you could also pipe it on with red icing. You can freeze this, but I wouldn’t decorate it until you are ready to serve it since apples brown quickly. Let it defrost for 20-30 minutes and you will be ready to go. Tastes best served with apples, graham crackers and pretzels
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
- Mix together in a large bowl sugars, cinnamon, and salt.
- In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
- Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds Be prepared for your house to smell amazing!
- You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
- Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool!
*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
Preheat oven to 350 degrees.
Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
*PIZZA BALLS! 3 cans Pillsbury Buttermilk Biscuits (10 per can), 56 pepperoni slices, block of Colby cheese, 1 beaten egg, Parmesan, Italian seasoning, Garlic powder, 1 jar pizza sauce…Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes. **Use the pizza sauce for dipping
- 1 lb pizza dough, room temperature
- 2 tsp garlic powder
- 2 tsp dried parsley
- ½ tsp red pepper flakes
- 6 tbsp of grated Parmesan cheese (use more if you’d like!)
- 3 tbsp extra virgin olive oil
- 4 oz pepperoni
- 4 oz shredded mozzarella cheese
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- Preheat the oven to 425F.
- Roll the dough out into a rectangle on a lightly floured large cutting board.
- Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough.
- Sprinkle the mozzarella cheese on one half of the dough and top it with the pepperoni. If you are using mini pepperoni, you can leave it whole. If you’re using full-size pepperoni, you’ll want to cut them into quarters.
- Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.
- Use a sharp knife or a pizza cutter to cut the dough into thin strips. You’ll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed.
- Brush the tops of the twists with olive oil and sprinkle with seasoning blend.
- Place the twists on a parchment-lined baking sheet, seasoned side down.
- Brush the other side of the twists with olive oil and sprinkle with seasoning blend again.
- Bake for 8 to10 minutes or until twists are golden brown.
- Serve with marinara or ranch dressing.