Layered Ham & Cheese Potato Bake

INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Eggplant Pizza

INGREDIENTS

Servings: 5-6
1 large globe eggplant
Salt
Olive oil
Pizza Sauce
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flake
2 cups mozzarella cheese
1 cup cheddar cheese


PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the eggplant into ½-inch pieces.
3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
4. Slather each slice with olive oil.
5. Bake for 25 minutes.
6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
8. Sprinkle mozzarella and cheddar on each slice.
9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
10. Allow to cool before serving.
11. Enjoy!

3-Ingredient Appetizers

Pigs In A Blanket

Servings: 18

INGREDIENTS 

1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese


PREPARATION

1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 6 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a hot dog on the cheddar, then roll it up.
5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
7. Serve!

Jalapeño Poppers

Servings: 8

INGREDIENTS 

4 jalapeños
8 slices bacon
8 ounces cream cheese, softened

PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
3. Spread the cream cheese evenly among the jalapeño shells.
4. Wrap each jalapeño in bacon.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, until bacon is browned and peppers are tender.
7. Serve!

BBQ Chicken Tenders

Servings: 6

INGREDIENTS 

1 chicken breast
1 cup seasoned bread crumbs
1 cup bbq sauce

PREPARATION

1. Preheat oven to 375°F/190°C.
2. Slice the chicken into even strips.
3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.
6. Serve!

Mozzarella Sticks

Servings: 10

INGREDIENTS 

5 egg roll wrappers
10 sticks string cheese
Water
Oil, for frying
Marinara sauce

PREPARATION

1. Slice the egg roll wrappers in half.
2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
4. Repeat with the remaining wrappers and cheese.
5. Heat oil in a pot.
6. Fry the sticks until golden brown, then drain on a paper towel.
7. Serve with marinara!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Spinach Dip–Stuffed Meatballs

Makes 15–18 meatballs

INGREDIENTS

8 oz cream cheese
¼ cup cooked spinach
1 Tbsp. garlic powder
1 cup shredded mozzarella
½ lb ground beef
½ lb ground pork
1 large egg
¼ cup parsley
½ cup Italian breadcrumbs
1 tsp kosher salt
½ tsp pepper
2 cups marinara sauce
½ lb cooked fettuccine, or your favorite pasta


INSTRUCTIONS

Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball. Repeat with the remaining meat and dip.
In a pan over medium-high heat, sear meatballs for about a minute, then flip.
Add the marinara sauce and mix. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick. Serve with fettuccine and enjoy!

Chicken Bake Four Ways

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese
PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.
BBQ Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Bacon Ranch Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese



PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Alfredo Chicken Bake

INGREDIENTS

24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

Mini Pizza Bites

 INGREDIENTS

Servings: 12
1 ½ cups marinara sauce
1/3 cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon oregano
3/4 teaspoon salt
8 ounces shredded mozzarella
Mini pepperonis
4 8-inch flour tortillas


PREPARATION

1. Preheat oven to 425F/218 C.
2. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
3. Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
4. Fit tortilla circle into each of 12 muffin tins
5. Scoop 1 tablespoon pizza sauce into each muffin tin.
6. Sprinkle with mozzarella cheese
7. Top with mini pepperonis
8. Place into oven and bake for 10-12 minutes, or until cheese has melted.
9. Serve immediately.

Chicken & Broccoli Alfredo–Stuffed Shells

INGREDIENTS

Servings: 24
2 cups rotisserie chicken, diced
2 cups cooked broccoli, cut into small florets
15 oz alfredo sauce, 1/4 cup set aside
1 cup shredded mozzarella cheese, divided
24 jumbo shells, cooked al dente


PREPARATION

1.Preheat oven to 350°F/180°C
2.In a bowl, mix chicken, broccoli, alfredo sauce, and 1/2 cup mozzarella.
3.Stuff mixture into the jumbo shells, and place in rows in a greased 9×13 glass baking dish.
4.Spread on 1/4 cup alfredo sauce and sprinkle on remaining 1/2 cup mozzarella
5.Cover with foil and bake for 30 minutes.
6.Garnish with fresh parsley.
7.Enjoy!

BBQ Bacon Meatballs

Servings: 2-3
Ingredients:
250g beef mince
250g sausage meat
75g breadcrumbs
40g chopped onion (half a normal-sized onion)
2 garlic cloves, chopped
1 egg
1 pack grated mozzarella
6-8 rashers bacon
BBQ sauce



Instructions:
1. Preheat oven to 180°C fan/200°C.
2. Mix the beef mince, sausage meat, breadcrumbs, chopped onion, garlic cloves and egg together in a large bowl until thoroughly combined. It’s easiest to use your hands for this!
3. Roll mixture into golf ball sized balls. Use your thumb to create a dent in the balls, add a pinch of mozzarella and seal.
4. Cut the bacon rashers in half and roll the meatballs starting from the bottom of the rasher to wrap them.
5. Place meatballs onto a foil-covered tray and bake for 20 minutes.
6. Remove from oven and brush with BBQ sauce, bake for 5 additional minutes. Repeat the brushing and baking two more times to get an extra thick layer of BBQ sauce.
7. ENJOY!

Pesto and Mozzarella–Stuffed Risotto Balls

Servings: 10-12 balls

INGREDIENTS:
2 Chicken stock cubes
Pinch of saffron
50g butter
1/2 onion (diced)
300g arborio/risotto rice
125ml white wine
25g parmesan (grated)
70g mozzarella - 35g diced and 35g of slightly bigger chunks to stuff the arancini balls with
50g pesto
3 eggs (for coating)
175g breadcrumbs (for coating)
Oil (enough to deep fry)



INSTRUCTIONS:
1. Dissolve 2 chicken stock cubes in 1 litre of water and turn the heat down to the lowest setting.
2. Stir a pinch of saffron leaves to the stock.
3. In a separate medium/large pot, melt 50g of butter.
4. Stir the diced onion into the butter, cook until soft.
5. Add the arborio rice to the butter and cook on a low/medium heat until butter has been absorbed.
6. Stir the wine into the risotto and cook again until it has been mostly absorbed.
7. Add 1 ladle of stock to the arborio rice and cook until it absorbs completely, stir occasionally.
8. Continue adding stock, 1 ladle at a time, allowing liquid to absorb before adding another ladle. Continue to cook until the rice is tender and the consistency is smooth and creamy. This should take approximately 20-25 minutes.
9. Stir in 25g of grated parmesan.
(This can be served for dinner as is - or make double and you can have this tonight and arancini tomorrow!).
10. To continue making the arancini, cool the mixture in the fridge or use some cold, leftover risotto.
11. Stir in 35g of diced mozzarella.
12. Using your hands, form the mixture into tight balls, about the size of a golf ball.
13. Press your thumb into the ball and add a chunk of mozzarella and 1/2 tsp pesto, cover it up and shape so the cheese and pesto are fully engulfed within the ball.
14. Dip the ball into beaten egg then the breadcrumbs.
15. Deep fry the balls in small batches until they are golden brown, turning as necessary (about 3 minutes on each side).
16. Enjoy!

Pizza Grilled Cheese

2 tablespoons butter, soft
2 slices white sandwich bread
¼ cup marinara
4 slices low-moisture mozzarella cheese
2 ounces sliced pepperoni (6 thin slices)



Melt the butter in a medium nonstick skillet over medium heat. Put the bread in the pan, then top with the marinara, spreading to coat the slices. Top each slice the cheese and pepperoni, dividing evenly. Cook until the cheese starts to melt and the bread is golden, about 2 minutes, then close the sandwich and cook until the cheese is completely melted, about 3 minutes more. Enjoy!

Pizza Grilled Cheese
Pizza Grilled Cheese Full Recipe: http://tastyfood2015.blogspot.am/2016/03/pizza-grilled-cheese.html
Опубликовано Tasty Food 20 марта 2016 г.

Mozzarella Stuffed Chicken Parm Meatballs

Serves: As many as you desire
Combine 1 lb ground chicken. 1/4 cup finely chopped white onion, 1/2 cup parmesan, 1/2 cup panko bread crumbs, 1/2 cup chopped parsley, 1 tsp black pepper, 1 tsp salt, 1/2 TBSP fennel seed, 1 clove garlic minced, 1/2 TBSP lemon zest, and 1 egg in a large bowl.




Form meatballs somewhere between the size of a golf and tennis ball. Press a 1/2 inch cube of mozzarella into each ball and re shape until smooth. Dredge in flour, wash in whisked egg, and roll in panko bread crumbs.

Fry in 1/4 inch of vegetable oil until golden on all sides. Bake 15 minutes at 400F / 204C. Enjoy

Mozzarella Stuffed Chicken Parm Meatballs
Mozzarella Stuffed Chicken Parm MeatballsFull recipe: http://tastyfood2015.blogspot.com/2016/03/mozzarella-stuffed-chicken-parm.html
Posted by Tasty Food on Monday, March 7, 2016

Cheesy Garlic Knot White Pizza Dip

RECIPE

Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped

Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.


Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip
Cheesy Garlic Knot White Pizza DipFull recipe: http://tastyfood2015.blogspot.com/2016/03/cheesy-garlic-knot-white-pizza-dip.html
Posted by Tasty Food on Monday, March 7, 2016

Cheesy Spinach And Artichoke Bread Ring Dip

 

RECIPE:

- 12 Frozen Dinner Roll Dough Balls
- 8 oz Cream Cheese - Softened
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Grated Romano Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 1/4 Cup Sour Cream
- 1 14 oz Can (1 1/2 Cups) Artichoke Hearts - Drained and chopped
- 3/4 Cup Frozen Chopped Spinach - Thawed and drained of excess water
- 2 Cloves Garlic - chopped
- 1 tsp Basil
- 1/2 tsp Crushed Red Pepper Flakes
- Olive Oil

Coat a 10 inch oven-safe skillet with olive oil. Place the Dinner Roll Dough Balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

In a medium bowl, combine Cream Cheese, Parmesan, Romano, Mozzarella, Sour Cream, Artichokes, Spinach, Garlic, Basil, and Red Pepper Flakes.

Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil). Remove and let cool slightly before serving. Enjoy!

Beer Mac ’n’ Cheese

RECIPE: 

- 16 Ounce Box of Pasta
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 Cup Beer
- 1 Cup Cream
- 4 Ounces Cream Cheese
- 8 Ounces Shredded Cheddar Cheese
- 8 Ounces Shredded Mozzarella Cheese


Boil pasta until cooked, drain and set aside.

Melt butter in a clean pot, and add flour. Mix until it forms a paste.

Pour in beer, then cream, and finally cream cheese. Stir until melted and bring to a low boil.

Add in both types of cheese and stir until melted. Add pasta to the pot (or in a separate serving bowl if preferred). Optional - top with more cheese and sea salt for extra flavor. Pair with your favorite beer, and enjoy!

Slow Cooker Three Cheese Lasagna

RECIPE:

- No-boil lasagna noodles
- 1 jar marinara sauce
- 1 cup ricotta cheese
- 1.5 cups mozzarella cheese
- 2 cups whole spinach leaves
- 1 cup red, orange, or yellow bell pepper, diced
- 1/4 cup yellow onion, finely chopped
- 1/4 cup grated parmesan
- 2 Tbsp. basil, chopped


Spread 1/4 cup marinara sauce on the bottom of a 5 or 6 quart slow cooker. Break lasagna noodles to fit inside, and line the bottom. Layer on 1/2 cup ricotta cheese, 1/2 cup mozzarella, 1 cup spinach, 1/2 cup bell pepper, 1/8 cup onion, and 1/2 cup marinara. Repeat. Top with one more layer of noodles and pour on remaining marinara sauce. Top with mozzarella cheese, parmesan, and basil. Cook on high for 2 hours. Enjoy!

Easy Brunch Bake

Here's the recipe: 
6 refrigerated buttermilk biscuits
12 eggs
1/2 onion, diced
5 oz Canadian bacon, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1/2 tsp salt
1/4 tsp pepper
2 Tbsp. chives, chopped




Whisk together the eggs, onion, bacon, cheese, salt, and pepper. Place buttermilk biscuits in a greased 9x9 inch casserole dish, and pour the egg mixture over them. Top with chives. Bake at 350°F/177°C for 30-35 minutes. Let cool and top with more chives (optional).

Bacon-Wrapped Mozzarella Sticks

Here's the recipe:
- Bacon
- String Cheese
- Oil

Freeze the String Cheese (for at least a few hours)
Once Frozen, place the string cheese on top of a slice of bacon, and fold the edges over to cover the cheese.
Once Folded wrap/roll the cheese in a second slice of bacon. Make sure to use toothpicks for support.
Pour oil into a pan and heat to 350 degrees F, then place your Bacon Mozzarella stick into it.
Fry until the bacon appears to be cooked in it’s golden brown state then let dry on a paper towel.
Once dried, serve with a dipping sauce of your choice!

Bacon-Wrapped Mozzarella Sticks

Here's the recipe:
- Bacon
- String Cheese
- Oil
Freeze the String Cheese (for at least a few hours)
Once Frozen, place the string cheese on top of a slice of bacon, and fold the edges over to cover the cheese.
Once Folded wrap/roll the cheese in a second slice of bacon. Make sure to use toothpicks for support.
Pour oil into a pan and heat to 350 degrees F, then place your Bacon Mozzarella stick into it.
Fry until the bacon appears to be cooked in it’s golden brown state then let dry on a paper towel.
Once dried, serve with a dipping sauce of your choice!