Fabulous Antipasto Squares

Make several pans of these because they won't last.
Antipasto Squares
2 large packages Pillsbury Crescent Rolls (I used Pillsbury Crescent Big & Buttery, 10 ounces each)1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheese (I used cheddar)Dash pepper (Lisa also adds a dash of Mrs. Dash)

Lightly spray a 9 x 13 pan with cooking spray.  Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan.  Make sure you push together all the little perforations.  Layer meat and cheese in the order listed above.  The 1/4 pound is an estimate.  Just keep layering until it covers the pan.  Do not overlap the pieces.  One note - try to use baked ham instead of cooked ham.  Cooked ham can sometimes be too watery.  If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.

In a medium bowl add eggs, cheese, pepper and Mrs. Dash.  Pour most of the egg mixture on top of the meat and cheese, reserving a small amount.  Top with second package of crescent rolls and brush and brush with remaining egg mixture.  Bake 25 minutes at 350 degrees or until top is golden brown.  Let cool a bit before cutting into squares so the cheese does not ooze out the sides.  Serve warm or room temperature.

These are fabulous. 

My Cannoli French Toast

Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners' sugar before serving. Syrup is good too.

My Cannoli French Toast

1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil

Sift confectioners' sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)

In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners' sugar before serving. Syrup is good too.

Peaches and Cream Crepes

Juicy, nectar-sweet peaches are one of the joys of summertime eating. In this southern-inspired dish, they are tucked into crunchy cornmeal crepes and then warmed in the oven until piping hot, to create a breakfast to linger over. A dollop of buttery mascarpone and a dusting of sugar provide the perfect finishing touches.

Peaches and Cream Crepes

1 cup whole milk

1/2 cup all-purpose flour

1/2 cup yellow cornmeal, preferably stone-ground

2 large eggs

5 Tbs. unsalted butter, melted

1 tsp. granulated sugar, plus more to taste

1/4 tsp. fine sea salt

4 peaches, halved, pitted and thinly sliced

1 Tbs. fresh lemon juice

Canola oil for cooking

1/2 cup mascarpone cheese, at room temperature

About 2 Tbs. heavy cream

Confectioners’ sugar for dusting

To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

Variation: In the summer, swap out the peaches for other stone fruits, such as nectarines, apricots or plums. Sliced bananas, lightly sautéed in butter with a little brown sugar, are delicious other times of the year

Broccoli/Tomato Asiago Delight

1 1/2 cups cubed potatoes
2 cups coarsely chopped broccoli florets
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1 teaspoon  Oregano Leaves
1 teaspoon  Rosemary Leaves, finely crushed
1 teaspoon  Thyme Leaves
3/4 teaspoon Sea Salt from , divided
1/4 teaspoon  Black Pepper, Ground
6 eggs
1/4 cup milk
3 medium plum tomatoes, thinly sliced
1/4 cup grated Asiago cheese

1. Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.

2. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.

3. Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.

4. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.

MY Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

Raspberry Shortbread Strips

ingredients:
1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
approximately 1 cup raspberry jam, divided
1 1/2 cups powdered sugar
3 1/2 tablespoons milk
1/2 teaspoon vanilla extract

directions:beat butter and sugar at medium speed with an electric mixer until light and fluffy. gradually add flour, beating at low speed until blended.

divide dough into 2 equal portions; roll each portion into a 12-inch by 3-inch strip. place strips on lightly greased baking sheets. {i don't use a rolling pin, i just shape them with my hands, pressing them right on the cookie sheet.}

press indentations along the middle of each bar, allowing for jam to be spooned in without dripping off the sides. spoon half of jam evenly into indentations.

bake at 350° for 15 minutes. remove from oven; spoon remaining jam into indentations. bake 5 more minutes or until lightly browned.

whisk together powdered sugar, milk, and extract; drizzle over warm shortbread. cut each strip diagonally into 1-inch slices. cool in pans on wire racks

Delicious Nieman Marcus Squares

 

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar





Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown...

4 Ingredients Blueberry Cheese Rolls

Ingredients

1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

2 Tbsp. sugar

1/2 cup blueberries, divided

Directions

Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal. Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.

Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.