Pizza Hut Cheese Bread

Ingredients

1 1/2 cups warm water (about 115°F)

2 tbsp sugar

1/2 tsp salt

1/2 cup non-fat dry milk

1 tbsp yeast

3 cups flour

1/2 cup melted butter (half for the bottom of the pan and half on top of the breadsticks)

8 oz package of mozzarella cheese

Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste)

Directions

Dissolve yeast in the warm water. Let sit for 5 minutes.

Add sugar, milk and salt.

Add enough flour to make a soupy like mixture.

Add the rest of the flour, enough to form a moderately stiff dough.

Knead the dough until smooth. (I did this in my Kitchen Aid mixer with the dough hook).

Roll the dough into the size and shape of your baking pan.

Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let rise in warm, draft-free place for 15 minutes.

Spread remaining butter on the top of the dough.

Top dough with toppings or leave it plain.

Bake at 350°F for 20-25 or until golden brown.

Cut into breadsticks and serve with marinara sauce.

Recipe via ~ Joshua Trent

Bacon Puffs

By and In Memory of Joshua Welsh

Preheat oven to 350

Directions

1 lb. Bacon, cut up into small pieces, fried and drained (I recommend saving the bacon fat for future use)

1 Brick Cream Cheese (so far you have to admit this is a perfect start)

1 Bunch Green Onions, cut into 1/8 inch pieces

1 Tbsp. Spicy mustard (you have to have the mustard, I don't even like mustard but it tastes so yummy in there)

1 Tbsp. Worcestershire sauce

1 large can smack crescent rolls (you know the kind you used to have to smack on the counter to open) 

 

They tell you to use a spoon now, but I know you’re like me and will take any opportunity to smack something...especially if it can't smack back. 

 

In medium bowl soften cream cheese in microwave for about 30-40 seconds. 

 

Add mustard, green onions, Worcestershire and bacon and stir till blended. At this point you will have to start eating the bacon cream cheese mixture...Don't panic there is always about 3/4 of a cup that doesn't fit into the puffs, that part is meant just for snacking on now.

 

Cut crescent rolls into small triangles... though not so small you can't fill and fold them but small enough to look dainty... these are finger foods and not everyone has the hands of an East German Plowman.

 

Put a dollop of cream cheese mixture in the middle of each crescent piece and fold to cover cream cheese. Don't worry if it doesn't look pretty at this point the crescent rolls expand and cover any imperfections... and besides anyone who knows food knows nothing with bacon and cream cheese can be bad.

 

Bake in a 350 degree oven till golden brown, about 8 -10 minutes.

 

Serve warm, makes about 16-20 puffs which can feed about 5-6 people, or if you’re like me the recipe feeds 1 person for the duration of a whole movie while curled up on the sofa on a Saturday night.

Bacon Wrapped Tater Tots

Makes 4 appetizer servings

Ingredients
16 frozen tater tots
8 slices THIN bacon, cut in half sideways
2 Tbsp turbinado sugar
1 tsp season salt
¼ tsp cayenne pepper

Directions 

Mix the sugar, salt and cayenne pepper together thoroughly. 

Sprinkle about half of the rub on top of the bacon strips.

Top each half strip with 1 tot and roll up.

TIP: If you have a more fatty end, start on the leaner end so the fat will be on the outside and can render easier. 

Place seam side down on a raised rack or a tray. The raised rack works better because it lets the hot air circulate around all edges. Also, it keeps the tot from sitting in oil once the bacon fat starts to render down.

Preheat your oven or grill to 450 degrees. The grill should be set up for indirect heat so the tray or rack is not over direct heat. I used my Big Green Egg, plate setter legs up. (On a standard charcoal grill, push your hot coals to one side, an aluminum drip pan next to them and cook the tots over the drip pan.)

Cook the bacon snuggled tots until the bacon turns crispy, about 20 minutes. 

Don't be alarmed if the bacon goes “boa constrictor” on a few of your tots and squeezes the heck out of them. Those still taste great. 

Recipe via ~ Nibble Me This

Easy Parmesan Knots

Ingredients

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. 

Makes 10 knots

Recipe via ~ Real Mom Kitchen

Pepperoni String Cheese Roll Ups

Ingredients:
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Recipe via ~ The Girl Who Ate Everything

Honey Sriracha Sauce

With all the Football meals being planned, appetizers being served & weekend snacking going on…try this sweet & spicy Honey Sriracha Sauce recipe for your next batch of wings, glaze or marinade.

Ingredients:

Honey

Sriracha

White Vinegar

Method: In a large bowl, with a whisk mix together equal Parts of Honey & Sriracha, and add a dash of Vinegar until combined.  (Equal parts example: 1 C Honey, 1 C Sriracha and 1 Tsp Vinigar)

Use this spicy sweet concoction as a wing sauce, glaze, for grilling or a marinade!

Crab Rangoon

By and In Memory of Joshua Welsh

1 package of Wonton Wrappers  These can be found in the health food section of your local grocer, and while I normally would never even recommend going close to this section... it's okay just this once, the cream cheese will balance it all out.

1 brick of cream cheese, and don't you dare think about using the light.

1 bunch green onions, you just need to cut the green part into little pieces and throw that onion end away... no one needs onion breath at a special occasion

1 can white lump crab meat, don't try and get all fancy and use the real good crab or that fake crab that looks like play doe.

You can add some pepper or Chinese Five Spice if you want or some hot pepper for a little kick, and God knows you could probably use a good kick.

Now you just mix all the above together, with the exception of the wonton wrappers, till it forms a fatty paste. Now you take the wrappers and put a tablespoon or so of the filling in the middle. Then wrap the wontons around the filling, you will need to brush a little bit of water on the wrapper to help it seal (you can steal a water color brush from one of your kids for this).

Once you have all the little "pillows of Joy", as I like to call them, filled just drop them in a really hot deep fryer till they get golden brown. Serve warm with the sauce below.

The sauce is easy; you take one jar of sweet and sour sauce and add in some soy sauce or peanut sauce to cut the sweetness, stir and its ready for dippin'. You can also go by the local Chinese Restaurant and steal a whole bunch of those little packets for this, they might look at you funny but you save a few bucks.