Chocolate-Stuffed French Toast

Ingredients

1. Orange Butter
   
   
2. 1/2 cup butter, softened
3. 2 tablespoons powdered sugar
   
   
4. 1 tablespoon grated orange peel
5. 
   
6. French Toast
7. 1 cup milk
8. 1/3 cup Original Bisquick® mix
9. 1 tablespoon vanilla
10. 1 teaspoon grated orange peel
11. 1 tablespoon fresh orange juice
12. 4 eggs
13. 6 slices (1 inch thick) day-old French bread
14. 6 tablespoons hazelnut spread with cocoa
15. 2 tablespoons butter
16. Additional powdered sugar, if desired
17. Additional hazelnut spread with cocoa, if desired

 

Instructions

1. In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
2. In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
3. Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
4. Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Bacon & Eggs in a Mug

Ingredients

1. 2 eggs
2. 2 Tbsp. milk
3. 1 Tbsp. OSCAR MAYER Real Bacon Bits
4. 1 Tbsp. KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Instructions

1. BEAT eggs and milk with fork in large microwaveable mug until blended. Stir in bacon bits.
2. MICROWAVE on HIGH 1 min. 15 sec. to 1 min. 30 sec. or until eggs are almost set.
3. TOP with cheese. Let stand 1 min.

YUM…YUM SAUCE !!!

Description

You know that awesome sauce at Hibachi Restaurant!!!   YUM>>>YUM>>>

		5 Minutes
		16 Servings
		81
		6 Grams
		6 Grams
		0 Grams

Ingredients

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Directions

In a small bowl, combine all the ingredients
Mix well.
Cover and refrigerate for about 30 minutes.

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Cook time: 20 mins Total time: 20 mins

•  frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

You will never need another pizza dough recipe after this one!

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Goulash

Ingredients

1. 2 pounds lean ground beef
2. 2 large yellow onions, chopped
3. 3 cloves garlic, chopped
4. 3 cups water
5. 2 (15-ounce) cans tomato sauce
6. 2 (15-ounce) cans diced tomatoes
7. 2 tablespoons Italian seasoning
8. 3 bay leaves
9. 3 tablespoons soy sauce
10. 1 tablespoon House Seasoning, recipe follows
11. 1 tablespoon seasoned salt
12. 2 cups elbow macaroni, uncooked

House Seasoning

1. 1 cup salt
2. 1/4 cup pepper
3. 1/4 cup garlic powder
4. Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Instructions

1. In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving...

4th of July Rice Krispy Treats

4th of July Rice Krispy Treats

Ingredients

1. 6 tablespoons butter or margarine
2. 2 Bags, 10 oz – marshmallows
3. 12 cups Kelloggs Rice Krispies cereal
4. Red and Blue food coloring

Instructions

1. Make 3 small batches. In large saucepan melt 1/3 or 2 tablespoons of butter over low heat. Add 1/3 of the marshmallows and stir until completely melted. Add Blue, Red or No color to each third of the ingredients. Add 1/3 of the Rice Krispies cereal. Stir until well coated. Transfer each mixture to a separate bowl.
2. Using buttered spatula or wax paper loosely press each mixture into 13 x 9 x 2-inch pan coated with cooking spray. Each layer should be about 1″ tall. Cool and Serve.