Strawberry Cheesecake-Stuffed Pound Cake

INGREDIENTS

Serves 10

1 store-bought pound cake
1 block (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberries, diced


PREPARATION

1. Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
2. In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
3. Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
4. Pour the cream cheese mixture into the hollowed-out pound cake shell.*
5. Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.
6. Refrigerate for at least 8 hours.
7. Slice into 10 half-inch slices and serve.
8. Enjoy!

*Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they’ve bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.

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!

Cheesy Pesto Stuffed Salmon For Two

INGREDIENTS

Servings: 4-5
2 (1-pound each) center-cut boneless, skinless salmon fillets
6 oz ricotta cheese
2 tbsp. pesto
1/3 cup parmesan cheese
1/3 cup breadcrumbs
½ tsp salt
½ tsp pepper
1 egg


PREPARATION

1. Preheat oven to 400ºF/200ºC.
2. In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
3. Butterfly fillet the 2 center cuts of salmon.
4. Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
5. Spray a medium size baking sheet and lay stuffed salmon it.
6. Cook in the oven for 12-15 minutes or until stuffing begins to brown.

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!

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!

Taco-Stuffed Peppers

Here's what you need:
6-8 Medium/Large Bell Peppers - ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef
1 Medium Yellow Onion - Diced
1 Can Black Beans - Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
1 1/2 - 2 Cups Grated Cheddar/Mexican Blend Cheese

Optional: Guacamole and Sour Cream to finish

*To make your own Taco Seasoning at home: (note: makes more than needed for this recipe)
1 Tbsp. Chili Powder
1 1/2 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Corn Starch
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Oregano



Directions:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).

While the Peppers are roasting - heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion - continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated and the cheese has melted. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with additional cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Enjoy!

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 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!

Thanksgiving Leftovers Egg Rolls With Sweet & Sour Cranberry Sauce

RECIPE: 
Sweet & Sour Cranberry Sauce Ingredients:
1 cup of cranberry jelly
1/3 cup of apple cider vinegar
1/2 cup of sugar

Egg Roll Ingredients:
1 cup of leftover mashed potatoes
1 cup of leftover stuffing
1 cup of leftover turkey
egg roll wrappers
egg for egg wash
vegetable oil for frying

Combine sweet and sour cranberry sauce ingredients in a sauce pan over medium heat. Stir until smooth.

Combine leftover ingredients in a mixing bowl to make the filling. Spoon about a tablespoon of filling onto egg roll wrapper. Roll and seal with egg wash. Heat vegetable oil over medium heat. Fry until golden brown. Enjoy!

Oreo-Stuffed Doughnut Holes

RECIPE: 
One tube of flaky biscuit dough
Mini Oreos
Oil for frying

Glaze Recipe:
3/4 cup of powdered sugar
2 Tbsp. of whole milk

Quarter the flaky biscuit dough. Take one quarter and flatten with your finger. Place a mini Oreo in the center and close the biscuit dough around it. Make sure to seal the seam as much as possible. Repeat with the rest of the biscuit dough.

Fry the doughnut holes until golden brown. Set aside to cool down.

Combine powder sugar and whole milk to form the glaze. Dip the fried doughnut holes in the glaze. Sprinkle crushed Oreo cookies over the top while the glaze is still wet. Enjoy!

Grilled Sausage Stuffed Apples

Here's the recipe:
Ingredients: 

3 tbls butter
1/2 onion, chopped
1 rib celery, chopped
4 sage leaves, minced
salt & pepper
1 lb sausage
maple syrup
6 apples



Add 1 tbls butter to a skillet.
Add celery and onions, cook until golden brown. Add sausage and sage leaves and cook until brown. Season with salt and pepper.

Let sausage mixture cool and strain excess fat into bowl.

With a melon baller (or knife) hollow out the apples and fill with sausage.

Pour in maple syrup (vary amount to preferred level of sweetness)

Top off apples with butter.

Set up charcoal grill for indirect grilling (arrange coals to one side and place aluminum foil on opposite side of the grill)

Place apples on foil and baste with the remaining fat.

Cover for 20-30 minutes.