Sopapilla Cheesecake

Who would have thought that cinnamon sugar, puffy warm bread and cream cheese filling would blend together in a totally divine delicious way? I always think of cheesecake with fruit or chocolates, never did I think of combining it with flaky golden pastry and sweet cinnamon sugar. Mind. Blown. Mouth. Happy.

I love sopapilla and I adore cheesecake so while the combo of the two of them unheard of, it was a must try for me. Using Pillsbury crescent dough made this dessert a snap to throw together and I could hardly wait to get it out of the pan and into my belly. This stuff baking filled my house with cinnamony goodness.

I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory!

Sopapilla Cheesecake

Ingredients:

• 1/4 cup butter (melted)
• 2 (8oz) packages cream cheese (softened)
• 2 cans Pillsbury crescent rolls
• 1 teaspoon vanilla
• Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
• 1 cup sugar

Directions:

1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9�13 pan. Press all the seams together.
2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
3. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
5. Bake at 350 degrees for 20-30 minutes.

Cheesecake Crescent Rolls

I have a friend at work who makes these and brings them in the office., They never last an hour! :) . It is more than delicious....and so easy!

Cheesecake Crescent Rolls

Ingredients:

• 1/4 cup butter, melted
• 2 (8oz each) package cream cheese, softened
• 2 cans of Pillsbury Crescent rolls
• cinnamon
• sugar
• 1 1/2 tsp vanilla

Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Cheesecake Crescent Rolls

I have a friend at work who makes these and brings them in the office., They never last an hour! :) . It is more than delicious....and so easy!

Cheesecake Crescent Rolls

Ingredients:

• 1/4 cup butter, melted
• 2 (8oz each) package cream cheese, softened
• 2 cans of Pillsbury Crescent rolls
• cinnamon
• sugar
• 1 1/2 tsp vanilla

Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

5 Minute ~ 4 ingredient No-bake Cheesecake

Gluten and color free

I have always loved this recipe, my grandmother passed it down to me when I started my own family. She would always make the creamiest, most fabulous cheesecakes in church. Every time there was a pot luck, this is what she would make. Years later as an adult, the new cook of the family, this is still what I make. So if you want this easy recipe to be your "specialty" come the holidays, here you go.

5 Minute ~ 4 ingredient No-bake Cheesecake

• 1/3 cup of lemon or lime juice
• 1 can of sweetened condensed milk (14 oz.)
• 1 8 ounce package of cream cheese
• 1 8 ounce tub of cool whip

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!

Vanilla Wafer Crust

• 24-30 vanilla wafers depending on pan size
• 3 Tablespoons melted butter

Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.

Note:

So enjoy your cheesecake, however you add your personal touch.  Everyone will love this recipe.  As a side note, my sister in law is allergic to most food colorings.  This was the first cheesecake she was able to eat.  If you have fat content issues, you can always use fat-free cream cheese and fat-free cool whip to lessen the fat blow.

Cheesecake Lemon Bars

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Cheesecake Lemon Bars

makes 1 9x13-inch baking pan

Ingredients:

• 1 tablespoon all-purpose flour
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup unsalted butter, cut into cubes
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 eggs

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.

Cheesecake Lemon Bars

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Cheesecake Lemon Bars

makes 1 9x13-inch baking pan

Ingredients:

• 1 tablespoon all-purpose flour
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup unsalted butter, cut into cubes
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 eggs

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.

John Legend's Macaroni and Cheese

When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food.. I've been making this mac & cheese for several years now and the only complaint I've heard is "Why didn't you make more?" It is definitely a favorite with my family and friends!

John Legend's Macaroni and Cheese

Ingredients:

• 2 (8-ounce) packages extra-sharp cheddar cheese, grated
• 1 (8-ounce) package Monterey Jack cheese, grated
• 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
• 3 cups elbow macaroni
• 2 (12-ounce) cans evaporated milk
• 1/3 cup skim milk
• 2 large eggs
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• Paprika, for sprinkling
• Coarse salt and freshly ground pepper

Directions:

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

lace 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Southern Style Macaroni and Cheese

The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. It has great flavor and is really simple to make. A perfect casserole to feed a large group with not too much trouble.

Southern Style Macaroni and Cheese

SERVES 8 � 10

Ingredients:

• 8 oz. hollow pasta, preferably elbow macaroni
• 1 1/2    tsp. kosher salt, plus more to taste
• Butter, for greasing
• 2 tbsp. plus 1 tsp. flour
• 7 oz. extra-sharp cheddar, cut into 1/2" cubes (about 1 1/2 cups), plus 6 oz. grated (about 2 cups)
• 1 1/2    tsp. dry mustard
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 2/3 cup sour cream
• 2 eggs, lightly beaten
• 1/8 tsp. cayenne pepper
• 1 1/2 cups half-and-half
• 1 1/2 cups heavy cream
• 1 tsp. Worcestershire
• 1/3 cup grated onion

Directions:

1. Heat oven to 350�. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.

2. Combine 1 1/2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

Mexican Chicken Casserole with Cheddar Cheese and Tomatoes

This is very similar to King Ranch Chicken which has been around forever!,, This has been a Texas and Southwest staple for at least 50+ years.

Mexican Chicken Casserole with Cheddar Cheese and Tomatoes

8 servings

Ingredients:

• 1 10 3/4 -ounce can cream of chicken soup
• 1 10-ounce can Rotel tomatoes
• 1 10 3/4 -ounce can cream of mushroom soup
• 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
• 1 10 3/4 -ounce can cheddar cheese soup
• 2 cup shredded cheddar cheese 
• 11 1/2-ounce package flour tortillas

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Macaroni and Cheese Pancakes

I first encountered these quirky little cakes on the eclectic (and ridiculously extensive) menu at Shopsin�s in the Essex Street Market on Mahattan�s Lower East Side. I thought they were a little off-beat but I liked the idea.

Even so, I had no desire to make them at home.

That is until I came across them in a magazine. I was baffled to see them again: Macaroni and Cheese Pancakes.

So I went for it. Why not? I�m a fan of sweet and savory. I�m a big fan of pasta. And cheese. And pancakes.

I know it seems strange. But you must try these pancakes at least once. They are different and just plain tasty. And they are fun. We got a big kick out of preparing, eating and talking about them.

I�m making a promise right now: No more furrowed, worried brow.

Life is too short.

Too short not to try Macaroni and Cheese Pancakes. They don�t make sense. They just taste good.

Enjoy!

Macaroni and Cheese Pancakes

Ingredients:

• 2 tsp. baking powder
• 1� cups all-purpose flour
• 2 Tbsp. butter, melted
• 1 Tbsp. sugar
• 1 tsp. coarse salt
• 1 cup whole milk
• 2 eggs
• 1? cup buttermilk
• 2� cups cooked macaroni, preferably elbows or small shells, drained and cooled
• Maple syrup and hot sauce for serving 
• � cup whole wheat flour
• 1� cups grated cheddar

Instructions:

In a large bowl, whist the dry ingredients.

In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar.

Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes.

Flip and cook until second side is golden brown.

Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).

Sopapilla Cheesecake

I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory!

Sopapilla Cheesecake

Ingredients:

• 1 cup sugar
• 2 (8oz) packages cream cheese (softened)
• 1/4 cup butter (melted)
• Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
• 2 cans Pillsbury crescent rolls
• 1 teaspoon vanilla

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased 9�13 pan. Press all the seams together.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.

Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes.

Bacon Cheddar Puffs

Bacon Cheddar Puffs

Ingredients:

• 1 cup Milk
• 1/4 cup Butter
• 1 cup All-purpose flour
• 4 large Eggs
• 1 cup cheddar cheese (mild or sharp; finely shredded)
• 8 slices bacon (cooked crisp and crumbled)
• 1/2 teaspoon onion salt or powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper

Instructions:

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350�F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature

Crockpot Chicken Bacon Ranch Tater Tot Casserole

 These directions are for a 7 qt slow cooker

Crockpot Chicken Bacon Ranch Tater Tot Casserole

Ingredients:

• 2 skinless, boneless chicken breasts, cut into cubes
• 1 2-lb package of tater tots
• 1 and 1/2 cups shredded sharp cheese
• 8 slices of bacon, cooked and crumbled (I used maple bacon)
• 1 cup of milk
• 1 pkg of dry ranch dressing mix (I used Hidden Ranch original)

Instructions:

1. Place 1/2 the tater tots on the bottom of the crock pot, that has been sprayed with Pam.
2. Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top.
3. Place chicken pieces on top. You could season with salt and pepper but I didn't, as my chicken breasts came pre-seasoned.
4. Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top.
5. Place another layer of tater tots on top and cover with remaining cheese and bacon crumbles.
6. Mix the milk with the dry seasoning mix and pour over top.
7. I baked mine in the crock pot for 1 hour on high and then turned it to low for an additional 3. Please be sure to keep an eye on your own while its cooking as different sized crock pots and makes and models cook differently. Yours might be just fine at 4 hours on low.

Mississippi Sin

Mississippi Sin

Ingredients:

• 16oz sour cream
• 8oz cream cheese, softened
• 2 cup cheddar cheese, shredded
• 1/2 cup chopped ham
• 1 green onion, chopped
• 1/4 tsp hot sauce
• 1 tsp Worcestershire sauce
• salt
• pepper
• 16 oz French bread loaf

Instructions:

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.

Bake dip at 350� degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

Kevin's Famous Macaroni and Cheese

Kevin's Famous Macaroni and Cheese

8 Servings

Ingredients:

• 1 lb Package of Pasta (Conchiglioni, Elbow Macaroni or Penne)
• 1 TBSP Extra Virgin Olive Oil
• 1/8 Cup Diced Bacon, Dry Salami or Pancetta
• 1/8 Cup Chopped Green Onion
• 1/4 Cup Extra Virgin Olive Oil
• 1 TBSP of Pureed Garlic
• 3 to 4 Tablespoons Flour
• 1 TBSP Garlic Powder
• 1 TBSP of Kosher Sea Salt
• 1 TBSP Dry Mustard
• 1 TBSP Paprika (Sweet or Hot)
• 1 TSP Ground Nutmeg (Freshly Ground Preferred)
• 2 to 2 1/2 Cups of Whole Milk
• 1/2 Cup of Grated Parmesan
• 2 Cups of Finely Shredded Italian Cheese (Mozzarella, Provolone or Fontina)
• 1 Cup of Finely Shredded Cheddar (Sharp, Medium or Mild)

Instructions:

Lightly grease deep oval casserole dish or dutch oven with 1/2 TBSP of Olive Oil.

Saut� Bacon, Dry Salami or Pancetta in 1/2 TBSP of Olive Oil in skillet over medium-high heat until crisp. Turn off heat, drain and set aside on paper towel to cool.

Boil Pasta according to directions on package, approximately 7-8 minutes in 5 quarts of water. Drain pasta and set aside.

To make the cream sauce, use a large skillet or saucepan. Heat 1/4 cup of Olive Oil over medium heat for 2-3 minutes. Add Pureed Garlic and stir for approximately 2 minutes. Add Flour and stir until combined. Add Garlic Powder, Salt, Dry Mustard, Paprika and Nutmeg. Stir until combined. Lower heat to medium-low and add milk slowly. Stir continuously for approximately 10-15 minutes or until mixture is thick enough to coat spoon. Turn off heat and set aside to cool for 3-4 minutes.

Add cooked pasta to casserole dish or dutch oven. Pour cream sauce over pasta and stir to combine. Add Parmesan and Finely Shredded Italian Cheese and combine well.Combine Cheddar and Green Onion with Bacon, Salami or Pancetta in a dish and then sprinkle mixture over the top evenly.

Bake covered at 350F for 15 minutes. Remove cover and bake for an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Simple Cream Cheese Danish

Simple Cream Cheese Danish

Ingredients:

• 2 cans of crescent rolls
• 1 8oz package of cream cheese at room temp.
• 1/2 cup white sugar
• 1 tsp lemon juice
• 3/4 tsp vanilla
• 1 tsp sour cream
• Optional: pie filling or fruit preserves of your choice

Icing:

• 1 cup confectioner's sugar
• 1 tbsp milk
• 1 tbsp softened butter

Instructions:

Preheat the oven to 350.

Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

Baked Chicken Parmesan

Baked Chicken Parmesan

recipe from SkinnyTaste

Ingredients:

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs (I used whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Instructions:

Preheat oven to 450�. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

Fried Mozzarella Cheese Sticks

Great recipe! These fried cheese sticks are very easy to prepare and sooo good.. Let them sit before serving and it's own heat will continue to make the cheese soft.

Fried Mozzarella Cheese Sticks

makes 8 servings

Ingredients:

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks

Instructions:

1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Cheesy Ham Biscuit Pull Aparts

A few weeks ago I made the Bacon version of this dish.  Today I had some cubed ham and Mexican cheese and decided we'd try that instead of bacon/cheddar.  It worked out very nicely.

Cheesy Ham Biscuit Pull Aparts 

Source: www.fleurdelolly.blogspot.com

Ingredients:

• 1 egg
• 2 T. milk
• 1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor)
• 3/4 cup diced ham pieces
• 1/4 cup thinly sliced green onion
• 3 oz. (3/4 cup) finely shredded Mexican-styled cheese
• 1/2 t. granulated garlic

Instructions:

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

Cheese Danish

These are heaven. These are also evil and addicting and impossible to have in the house and only eat one at a time.

Cheese Danish

Recipe from The Adventures of Kitchen Girl

Ingredients:

• 1 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1 egg
• 2 cans ready to use refrigerated crescent rolls
• 2 8-ounce packages cream cheese

Glaze:

• 1/2 teaspoon vanilla extract
• 2 Tablespoons milk
• 1/2 cup powdered sugar

Instructions:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.