Bacon cinnamon rolls
Time: 40 – 50 Minutes
I love this recipe because it simply requires two ingredients!
- Serve warm for best taste
- Fry the bacon for only a few minutes (do not fully cook!)
- Do not overcook the cinnamon rolls or the bottoms will burn
- 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
- 5 bacon strips
- Preheat oven to 350 degrees.
- Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
- Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
- Cook according to package instructions, then drizzle with icing from the package.
Recipe by: Gimme Some Oven
Time: 40 Minutes
When: Appetizer | Snack | Lunch
I made this recipe awhile ago so be aware that my experience is a bit forgotten. Nonetheless, I really love this recipe for its unique aroma and taste. The smell of basil makes this recipe an absolute favourite. More importantly it is a great vegetarian option!
- Do not overcook the tomatoes or they will become dry
- I always say this: taste, taste and taste as you mix the ingredients to ensure a perfect taste
- Use a spoon or knife to scoop the insides of the tomatoes (I would reuse the insides in the mixture or for a salad)
Ingredients (makes 12 pieces)
- 6 small tomatoes
- 8 tbsp Ricotta cheese
- 3 tbsp Parmesan cheese
- 3 tbsp store bought pesto
- 2 cloves Garlic, minced
- 6 tbsp Sweet corn
- Salt, pepper (keep in mind that the parmesan and pesto already have salt)
- 10 tbsp Bread crumbs, I used Italian garlic and herb bread crumbs.
- Butter or olive oil
Preheat oven to 400 f.Cut the tomatoes in half horizontally. Scoop out the flesh using a spoon. Dab the tomato cavities dry (See pictures above). In a bowl, mix together all other ingredients except tomatoes, bread crumbs and butter/olive oil. Spoon this mixture into each tomato half. Top with bread crumbs (approximately 1 tbsp breadcrumbs per tomato half). Gently pat the bread crumbs down. Drizzle a little butter or olive oil on top of the stuffed tomatoes.
Place stuffed tomatoes in a buttered or oiled baking dish. Bake for 15-20 minutes. Then turn the oven to broil and broil till the tops are golden, about 1 minute.
Recipe by veggiebelly
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Mint Oreo Chocolate Truffles
Mint Oreo Truffles Ingredients
Time: 2 hours
When: Dessert | Big Dinner | Potluck
I learned a few tips making this recipe:
- Melt the chocolate in a double boiler (or use two pots on top of each other)
- Do NOT get any water on the chocolate chips or it will turn out clumpy when melting (wipe your pot dry)
- Quickly dip the oreo balls into the melted chocolate before it turns clumpy
- 1 Pack Mint Oreo’s (14.3oz)
- 1 bar cream cheese (8oz)
- 2 packs chocolate chips (~24oz total)
- Grind oreaos in a blender or magic bullet
- Add cream cheese and mix together oreos and cream cheese by hand into a BIG ball.
- Freeze for 30 minutes.
- Turn big ball into small balls. Freeze for 30 minutes.
- Melt chocolate chips using a double boiler or the microwave
- Drop the small ball of oreo goodness into the pot of chocolate. Remove with spoon.
Recipe inspired by imgr
My Zia (aunt) baked this amazing cake for easter and I really wanted to share the recipe!
- your favorite cake
- your favorite icing
- 22 (.49 oz. size) Kit Kat bars (I bought 3 packs of 8 of the snack size)
- sweetened coconut flakes (I used about 1/3 to 1/2 of a 14 oz. bag)
- green food coloring
- Cadbury Mini Eggs
1. Bake your favorite cake recipe for a two-layer, 8″ or 9″ cake. (For this cake, I used Duncan Hines yellow cake mix.) Make sure to even out your layers so there’s some room left at the top for your coconut.
2. Frost with your favorite icing. (For this cake, I used Duncan Hines chocolate icing.)
3. Press the Kit Kat bars around the cake gently.
4. Place the coconut in a zippered plastic bag. Add drops of green coloring (I used 4) and close the bag. Shake until the color blends evenly. Add more coloring if necessary.
5. Sprinkle the coconut over the top of the cake. Add the mini eggs.
6. Tie a ribbon around the Kit Kat bars.
Inspired by sohowsittaste.com
Time: 30 – 40 Minutes
When: Dessert | Big Dinner | Brunch
I made this dessert for a company dinner and it was a favourite among the group. As a relatively simple dessert that requires few ingredients I suggest it for any small to medium sized get together. For larger groups this dessert cannot feed more than 7 people.
The hardest part is thinly slicing 3 apples (a sharp knife helps – thanks Mr. Wong!). Also, I used too much sugar so be careful not to overdue it. Lastly, serve warm and with ice cream!
- 250g puff pastry
- 3-4 Braeburn apples
- 20g unsalted butter, melted
- 1-2 tbsp golden caster sugar
- Icing sugar to dust
1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.
2. Peel, core and thinly slice the apples.
3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
5.Serve the tarts warm, with a scoop of caramel ice cream.
Recipe by Gordon Ramsay
Time: 1 Hour
When: Dessert | Sweet Snack
- The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
- Do not add rum if you do not like the taste
- If you cannot find sheets of gelatine, you can use powdered gelatine
- Caster sugar is super fine sugar
- Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones
- 2 medium sheets leaf gelatine (11 x 7.5cm)
- 250ml double cream
- 50g caster sugar
- 50ml milk
- 15ml dark rum, or to taste
- Block of good-quality dark chocolate, for grating
FOR THE GLAZE:
- 20g caster sugar
- 275ml pomegranate juice
1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.
2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.
3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.
4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.
5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.
Recipe from Christmas with Gordon Ramsay
Time: 30 Minutes
When: Appetizer | Snack | Lunch
- Serve warm for best taste
- Marinate the water chestnuts over night (but not necessary)
- Try adding chillies to the sauce to add spice to it
- 1 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 cups ketchup
- 1 pound bacon
- 2 (8 ounce) cans water chestnuts
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13 inch baking dish.
Pour or spread the sauce over the wraps.
Bake the water chestnut wraps for 10 to 15 minutes or until crispy.
Recipe by allrecipes.com
Time: 10 Mins.
Difficulty: Very Easy
When: Big Dinner | Group | Night
This recipe is a simple refreshing drink for your long day or get together. I tried this recipe twice to perfect it and my suggestions tell all.
- Use 7 Up instead of ginger ale or club soda. The lemon and citrus flavours make this drink much better!
- Do not use brandy or rum most people will not like it. Stick to the wine my fellow Italian.
- I added pears but I would try apples
- Ensure to use a container that has a filter for the spout to catch the pulp from the oranges and lemon
- Put two or more wedges of fruit in each glass
- Ensure to chill over night
- 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
- 1 Lemon cut into wedges
- 1 Orange cut into wedges
- 2 Tbsp sugar
- 1 Shot brandy
- 2 Cups 7 Up
ginger ale or club soda
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you’d like to serve right away, use chilled red wine and serve over lots of ice.
Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.
Recipe from Deaf Chef at Large
Time: 2-3 Hours
When: Big Dinner | Holiday | Reunion
Since I have been making a lot of Gordon Ramsay’s recipes I decided to try his favourite a Beef Wellington. It turned out great!
- Make sure you have a lot of time because you need to freeze the wellington 3 times
- The shape of the beef makes this recipe easier – try to find a nicely shaped beef
- Prepare. Prepare. Prepare.
- a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
- 3 tbsp olive oil
- 250g/ 9oz chestnut mushroom, include some wild ones if you like
- 50g/ 2oz butter
- 1 large sprig fresh thyme
- 100ml/ 3½ fl oz dry white wine
- 12 slices prosciutto
- 500g/1lb 2oz pack puff pastry, thawed if frozen
- a little flour, for dusting
- 2 egg yolks beaten with 1 tsp water
- Heat oven to 220C/fan 200C/gas 7. Sit the1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
- Heat 2 tbsp of the olive oil and 50g butterin a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
- Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.