Cheeseburger Biscuit Minis

Cheeseburger Biscuit Minis
These cheeseburger biscuit minis are incredibly easy to make. A tasty and delicious snack. Simply press biscuit dough into muffin-pan cups and fill with a tasty ground beef mixture and bake until golden.
Source:
Recipe type: Snack, Main Dish
Serves: 5 (2 biscuit servings)
Cook time: 
Total time: 
Ingredients
  • 1-pound ground beef
  • ⅓ cup onions chopped
  • ½ cup ketchup
  • 1 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 tube Pillsbury flaky biscuits
  • ½ cup cheddar cheese shredded
  • Salt and Pepper to taste
Directions
  1. Preheat oven to 400 °
  2. In a large skillet, sprayed with non-stick oil add onions and cook over medium heat until soft and transparent add ground beef continue cooking until browned. Drain fat. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.
  3. Remove from the heat; set aside.
  4. Press each biscuit onto the bottom and up the sides of a greased muffin cup. A package will yield ten biscuits Spoon beef mixture into cups; top with shredded cheddar cheese
  5. Bake at 400° for 14-16 minutes or until golden brown.
Notes
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through. Can also be reheated in the microwave.

For added spice add a little bit of Sriracha or other hot sauce.

 

Ham and Cheese Puffs

Ham and Cheese Puffs
These are simple and delightful! They can be baked and frozen then just brought out and thrown in a toaster oven when needed!
Serves: 64 puffs
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup water
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 1½ cups Shredded Sharp (Old) Cheddar cheese
  • 1 cup ( approx 7 oz or 200 grams) ham, (can be leftover baked ham or deli ham) or crisp bacon, finely chopped
  • ½ to 1 teaspoon dry mustard
  • 1 can (4 oz. /114 ml) chopped Jalapenos, drained (optional)
Directions
  1. Combine water, butter, and salt in a heavy saucepan and bring to a boil.
  2. Remove from heat Add the flour all at once Beat with a wooden spoon until well mixed , Return to medium heat stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  3. Remove from heat Add eggs, one at a time, beating vigorously after each one until the dough is smooth. (Be patient and beat thoroughly)
  4. Stir in cheese, ham, Jalapenos (if using) and dry mustard.
  5. Place heaping teaspoonful on a lightly greased cookie sheet.
  6. Bake at 400 F for 15 to 20 minutes until firm and golden.
Notes
If you are going to freeze best to double the recipe IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper. Reheat if frozen 350° oven for 5 to 10 minutes.

If using fresh Jalapeno peppers use 1 medium - large one

One bag of shredded sharp cheddar cheese yields 3 cups just perfect if doubling recipe

 

Turkey Scallopini with Mushrooms and Grizzly Gouda

Turkey Scallopini with Mushrooms and Grizzly Gouda
Turkey scallopini with mushrooms sautéed in butter, served in a cream sauce with Grizzly Gouda and accompanied by a lovely crispy Tuile of this same cheese. A different and delicious way to prepare turkey
Ingredients
  • 1 oz. (30 g) finely grated and 1 ½ oz (45 g) coarsely grated Grizzly Gouda
  • 2 Tbsp. (30 mL) butter
  • ⅔ lb (300 g) turkey cutlets
  • Salt and freshly ground pepper
  • 1 clove garlic, chopped
  • 1 cup (250 ml) assorted mushrooms (Portobello, oyster, shiitake, enoki, white, etc.), sliced
  • ⅓ Cup (75 mL) white wine
  • ¼ cup (60 mL) 18% cooking cream
  • ¾ cup (175 mL) baby arugula or baby spinach
Directions
  1. Preheat oven to 425F (220C).
  2. On a parchment-lined baking sheet, form two discs with finely grated Gouda to make tuiles.
  3. Bake in the oven until crisp, about 5 minutes. Let cool.
  4. Lower oven temperature to 325F (160C).
  5. In a skillet over high heat, melt butter and brown turkey cutlets for 2 minutes on each side.
  6. Season with salt and pepper.
  7. Transfer to an oven-safe baking dish and continue cooking in the oven while preparing the sauce.
  8. In the same skillet, brown garlic and mushrooms.
  9. Season with pepper.
  10. De-glaze with white wine, add cream and coarsely grated Gouda.
  11. Stir until cheese is melted.
  12. Arrange cutlets on plates and top with sauce. Garnish with arugula and a Gouda Tuile.
Notes
Grizzly Gouda is made in Alberta you can substitute another Gouda or Parmesan cheese if you like.
Gouda Tuiles may be cooked in advance and reserved at room temperature

 

Watch the Video on how to make this dish

Spicy Kielbasa Dip

Spicy Kielbasa Dip
Different, rich and delicious! A cream cheese and mayonnaise base hosts kielbasa sausage, jalapeno pepper, and cheese for a warm appetizer dip. Serve it at your next event and watch it disappear.
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 ounce package cream cheese, softened
  • 1 cup mayonnaise
  • 7 ounces fully cooked kielbasa sausage, diced
  • 4 green onions, chopped
  • ½ cup shredded Italian 6-cheese blend (such as Sargento® Chef Blends®)
  • 1 jalapeno pepper, seeded and minced
  • ½ teaspoon garlic powder
Directions
  1. Preheat oven to 375 degrees F.
  2. Fold cream cheese, mayonnaise, sausage, green onions, Italian cheese blend, jalapeno pepper, and garlic powder together in a bowl until evenly mixed; transfer to a small baking dish.
  3. Bake in preheated oven until hot and bubbling, 15 to 20 minutes.
Notes
Put this in front of the guys during the next game and watch it disappear! It's easy to control the heat by removing the seeds and ribs (the whitish membrane inside the pepper) before dicing to result in a dip that is mild, medium, or hot and spicy, to suit your taste. For a mild dip, remove all seeds and ribs. For a very spicy dip, leave all the seeds and ribs intact. Serve with sliced sourdough baguettes.

For lower calories use low fat cream cheese, turkey kielbasa and low fat mayo.

If unable to find the 6 cheese combination use the 4 cheese combination.

Make Ahead Tip - After transferring to baking dish, cover with plastic wrap and refrigerate for up to 24 hours before baking. You may need to add 5 minutes or more to the baking time if the mixture is cold when it goes in the oven.

 

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Jalapeno Corn Muffins with Salted Beer Honey Butter

Jalapeno Corn Muffins with Salted Beer Honey Butter
Tender and moist cornbread muffins dotted with fresh jalapenos and cheddar cheese. Even better when served with the Salted Beer Honey Butter. Delicious
Source:
Serves: 18 muffins
Ingredients
  • Muffins
  • ½ cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups cornmeal
  • 2 large eggs
  • 1 cup fat-free sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10oz/284 g) creamed corn
  • ¼ cup jalapeno pepper, minced
  • ½ cup unsalted butter or margarine, melted
  • Salted Beer Honey Butter
  • ½ cup butter
  • 2 tbsp. wheat beer
  • 1 tbsp. honey
  • 1 tsp Maldon salt or kosher salt
Directions
  1. For the Muffins
  2. Preheat oven to 450° Spray muffin pans with cooking spray or use paper liners set aside
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk together. Add the cornmeal, eggs, sour cream, cheese, creamed corn, jalapeno peppers and butter; mix well.
  4. Fill muffin pans with mixture and bake for 15 to 20 minutes
  5. For the Butter
  6. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  7. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes. Serve the cornbread with butter.
Notes
What is Maldon salt. Manufactured in England by the Maldon Salt Company. These salt crystals are unusually large with a signature pyramid shape that also adds visual appeal. Hand-harvested with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. The effect on the plate is a satisfying crunch that melts quickly away to let the enhanced natural flavors shine through.

 

Ham and Cheese Sliders

Ham and Cheese Sliders
These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce
Ingredients
  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss cheese
  • ⅓ cup mayonnaise
  • ⅓ cup miracle whip
  • Poppy seed sauce:
  • 1 Tablespoon poppyseeds
  • 1½ Tablespoons yellow mustard
  • ½ cup butter, melted
  • 1 Tablespoon minced onion
  • ½ teaspoon Worcestershire sauce
Directions
  1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops.
  3. Let sit 10 minutes or until butter sets slightly.
  4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted.
  5. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Notes
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

 

Cheesy Stuffed Pretzel Bombs

Cheesy Stuffed Pretzel Bombs
The perfect finger food that are a perfect bite size appetizer to impress your guests.
Ingredients
  • 2¼ teaspoons active dry yeast
  • 1¼ cups warm water (110°-120°)
  • 2 tablespoons granulated sugar
  • 3¼ cup all-purpose flour
  • 1 pound block mild cheddar cheese
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt
Directions
  1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Pour water into the bowl of a stand mixer (see note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
  3. Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with ¼ cup flour.
  4. Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
  5. Place dough on floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
  6. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center. Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you cannot see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
  7. Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
  8. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
  9. Bake for 8-10 minutes until the tops are browned.
  10. The gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve.
Notes
You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions

 

 

Sweet and Spicy Ham and Cheese Puff Pastries

Sweet and Spicy Ham and Cheese Puff Pastries
If you need a party snack, try these. They’re sprinkled with a spice blend that makes absolutely no sense but it’s a mix that’s sweet and spicy and gives these pastries a little something-something that’s completely unexpected.
Serves: 8 pastries
Ingredients
  • Spice Blend:
  • ½ TABLESPOON CHILI POWDER
  • 1 TEASPOON COARSELY GROUND BLACK PEPPER
  • ½ TEASPOON DRIED THYME
  • ½ TEASPOON GROUND ALLSPICE
  • ½ TEASPOON GROUND CINNAMON
  • ¼ TEASPOON GROUND CLOVES
  • ¼ TEASPOON ONION POWDER
  • ⅛ TEASPOON GARLIC POWDER
  • FINE SEA SALT, TO TASTE
  • For the Pastries:
  • ONE 17.3-OUNCE PACKAGE FROZEN PUFF PASTRY (2 SHEETS), DEFROSTED ACCORDING TO PACKAGE DIRECTIONS
  • ½ POUND THINLY SLICED BLACK FOREST HAM
  • ½ POUND SHARP WHITE CHEDDAR CHEESE, THINLY SLICED
  • 1 EGG, BEATEN WITH 1 TABLESPOON WATER, FOR EGG WASH
  • 1 TEASPOON FINE SEA SALT
Directions
  1. Position a rack in the lower third of the oven, and preheat the oven to 400 degrees F. Line a baking sheet with a Silpat® or parchment paper.
  2. Combine the Spice Blend ingredients in a small bowl. Set aside.
  3. To Make the Pastries: Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four (about 5-inch) squares.
  4. Place the ham and cheese on the centers of the pastry squares, dividing them evenly.
  5. Sprinkle some of the Spice Blend lightly over the ham and cheese.
  6. Fold two opposite corners of each square over the filling to make a pouch, and press the edges to seal; transfer the pastries to the prepared baking sheet. (If the pastry edges aren’t sticking together, dab them with a little water to help “glue” them in place.)
  7. Brush each pastry evenly with egg wash. Sprinkle them with more Spice Blend, to taste. Sprinkle sea salt evenly over the pastries.
  8. Bake for 12 to 14 minutes, until the pastries are golden brown. Remove the pastries from the baking sheet, and cool on a wire rack for 10 minutes. Serve warm or at room temperature.

Mini Blueberry-Lime Tarts

 

Mini Blueberry-Lime Tarts
Delicious! They look to good to eat them but you will anyway.
Source:
Serves: makes 12 tarts
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Box (12) tart shells
  • ½ cup (125 ml) pomegranate, and blueberry juice blend
  • ¼ cup (60 ml) sugar, divided
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 tablespoon (15 ml) cornstarch
  • 1 ½ cups (375 ml) fresh blueberries
  • 1 tablespoon (15 ml) lime zest, finely grated, divided
  • ¼ cup (60 ml) light ricotta cheese
  • ¼ cup (60 ml) sour cream, low-fat
  • 2 teaspoons ( 10 ml) pure vanilla extract
Directions
  1. Bake shells according to package directions and cool to room temperature. Meanwhile, combine the pomegranate and blueberry juice, 2 tbsp (30 mL) sugar and lime juice in a saucepan over medium heat and bring to a simmer.
  2. Mix the cornstarch with 1 tbsp (15 mL) cold water to dissolve and whisk it into the juice, stirring until it returns to a simmer and thickens. Stir in the blueberries and half the lime zest. Remove from heat and set aside.
  3. In a bowl, mix the ricotta, sour cream, remaining sugar and vanilla until smooth. Divide the ricotta mixture among all tart shells. Top each with the blueberry mixture and garnish with a pinch of the remaining lime zest, if desired. Chill 10 to 15 min. until set. Serve immediately or refrigerate overnight in an airtight container.
Nutrition Information
Serving size: 1 tart Calories: 150 Fat: 6 g Carbohydrates: 21 g Sugar: 9 g Sodium: 115 mg Fiber: 0 Protein: 3 g Cholesterol: 10 mg

Cheesy Cornbread Muffins

 

Cheesy Cornbread Muffins
These are moist, flavorful and delicious
Source:
Serves: 6 large muffins
Ingredients
  • 1 cup (250 ml) all-purpose flour
  • 1 cup (250 ml) cornmeal
  • 1 cup (250 ml) shredded old Cheddar cheese plus ½ cup to sprinkle on top
  • 2 green onions, thinly sliced
  • 1 tbsp. (15 ml) granulated sugar
  • 2 tsp. (10 ml) baking powder
  • 1 cup (250 ml) milk
  • 1 egg
  • 3 tbsp. (45 ml) butter, melted and cooled
  • ¼ tsp. (1 ml) salt
  • 1 pinch pepper
Directions
  1. Heat oven to 375ºF (190ºC)
  2. In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder.
  3. In another bowl whisk together milk, egg, butter, salt and pepper;
  4. Stir the wet ingredients into cornmeal mixture. Be careful not to over mix
  5. Spoon into greased muffin tin for 6 large muffins
  6. Bake in 375ºF (190ºC) oven until golden and toothpick comes out clean. , 35 to 40 minutes.
Notes
You can substitute 2 tsp. Of dried chives instead of the green onions. To save some calories use skim milk, splendra for the sugar and light cheese.

 

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