EASY GOAT CHEESE AND HONEY BITES

Savory Goat Cheese and Honey Bites are the best appetizer recipe on your subsequent accumulating or vacation celebration. Flaky pastry topped with creamy goat cheese, sweet honey and thyme make an smooth exciting concept!

Savory Goat Cheese and Honey Bites
While you find a recipe that tastes amazing, is straightforward to prepare and pleases just about everybody, it’s a keeper. this is one of those, so that you’ll possibly need to print it out now It’s real, in case you need an brilliant tasting, easy appetizer, strive these Goat Cheese and Honey Bites.

EASY GOAT CHEESE AND HONEY BITES

Goat Cheese Appetizer
You’ll marvel how a recipe with handiest 4 components, that may be whipped up in much less than 20 mins, can taste so desirable and look so elegant! Your buddies will suppose you’re oh-so-fancy.

This recipe is as easy as thawing and rolling out your puff pastry. Then the usage of a 2-inch cookie cutter or biscuit cutter, and reducing rounds in the dough.

EASY GOAT CHEESE AND HONEY BITES

INGREDIENTS:

  • 1 package puff pastry
  • 6-8  oz. goat cheese
  • 1/4   cup honey
  • 4 springs thyme

INSTRUCTIONS:

  1. Follow the package instructions for thawing the puff pastry sheets.  Roll out the dough a little to flatten it. Using a 2-inch circle cookie or biscuit cutter (or the rim of a small glass), cut rounds out of the dough.
  2. Transfer the cut pastry rounds to parchment-lined baking sheets and then gently press your thumb into the center of each one.
  3. Place 1 teaspoon of goat cheese in the indentation of each round. Bake at 400°F until the pastry is flaky and golden brown, 8 to 10 minutes.
  4. When the baking sheet comes out of the oven, wait 2 minutes, then drizzle each piece with honey and garnish with a pinch of chopped fresh thyme. Enjoy!

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

Those Sausage Egg and Cheese Breakfast Rolls are ideal for a fast, on-the-cross breakfast. Make ahead of time, freeze, then reheat when geared up!

We eventually started out back to highschool right here in our a part of Virginia. we are after hard work Day starters right here. now not gonna lie – it’s been a task to get returned into the swing of factors. We’re all a bit slow in the mornings right now and breakfast is generally an afterthought.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

I made a group of FREEZER-pleasant BREAKFAST BURRITOS for a quick breakfast but I wanted something new to feature into our morning breakfast-on-the-cross ordinary. And boy, have i found it in these little bites of goodness!

AM I ABLE TO FREEZE THE BREAKFAST ROLLS?
Virtually! they are able to all be made and baked in advance of time. Flash freeze them first on a baking tray. Then bundle nicely (for freezer safety.) whilst prepared to consume, genuinely reheat inside the microwave. these are top notch for breakfast on the pass. Hand it to your kiddo as they head out to the bus or inside the vehicle on the manner to highschool.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS:

  • 5 eggs
  • salt and pepper to taste
  • 1 (8 oz) tube refrigerated crescent rolls
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese

INSTRUCTIONS:

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

CROCKPOT RAVIOLI CASSEROLE

This crockpot ravioli casserole is a four aspect dinner recipe this is both easy and scrumptious. additionally, noticeably filling as properly.

CROCKPOT RAVIOLI CASSEROLE

If you’ve been round here for any duration of time,  that I simply love smooth dinners. The simpler the better and if it involves the crock pot i'm all in. better but, if there are less than 5 components, i'm hooked and the meal will one hundred% be on my normal rotation. that is one of these meals – it just doesn’t get any better than this in phrases of dinnertime ease.

The substances are under, however this is a casserole crockpot recipe that has  equal layers. The layers consist of sauce, ravioli, sausage, and ultimately cheese. And, I’m assured which you’re going to like it!

CROCKPOT RAVIOLI CASSEROLE

INGREDIENTS:
  • 20 oz. Frozen Four Cheese Ravioli {1 pkg.}
  • 24 oz. Pasta Sauce {1 jar}
  • 4 cups Shredded Mozzarella Cheese
  • 1 pound cooked and drained Italian sausage

INSTRUCTIONS:
  1. Spray the inside of a 6 quart crock pot with non stick cooking spray
  2. Pour ½ jar of pasta sauce in the crockpot
  3. Spread ½ of the ravioli in an even layer on top of the sauce
  4. Spread ½of the cooked Italian sausage over the cheese
  5. Spread out 2 cups of mozzarella over the ravioli
  6. Repeat that one more time making two layers
  7. Cook on HIGH for 1 hour 45 minutes, or LOW for 3 hours 30 minutes, or until done. ENJOY

BEST CLAM CHOWDER RECIPE

A classic clam chowder recipe for any time of yr, with best tastes of Beaverbrook and clams. The flavors mingle collectively right into a scrumptious first-class Clam Chowder!

I like the magic of soup season—-the consolation and ease of amassing ’spherical the table with family and friends! making plans a soup meal is quite easy, in particular serving my yummy quality Clam Chowder as the main dish, with a facet of hot bread and a simple inexperienced salad (or classic Shrimp Salad with Thousand Island Dressing.)

BEST CLAM CHOWDER RECIPE

HOW DO YOU ARE MAKING CREAMY CLAM CHOWDER
  • Fine Clam Chowder is so smooth to make, I continually surprise why I don’t make it more frequently. (We trypically make it round Christmas or the holidays.) Plus, this recipe has publisher 1st baron verulam (YUM!)
  • It’s comforting, filling, and delicious, and it’s also the precise “light” holiday meal.
  • However how do you make creamy clam chowder?
  • To make a traditional cream sauce you are taking flour and 1/2-and-half, blending until smooth. step by step you stir this aggregate into the soup. carry the soup to a boil, and continue to prepare dinner and stir for a few extra minutes until thickened.


BEST CLAM CHOWDER RECIPE

INGREDIENTS:

  • 8-10 bacon strips divided
  • 2 Tbsp. butter
  • 2 celery ribs chopped
  • 1 leek finely chopped
  • 1 large onion chopped
  • 2-3 garlic cloves minced
  • 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
  • 1 cup broth chicken or vegetable
  • 1 bottle 8 ounces clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half divided
  • 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • Chopped fresh chives or green onions for garnish

INSTRUCTIONS:

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
  4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

MINI SUMMER BERRY GALETTES RECIPE

This Mini summer Berry Galettes recipe is an smooth dessert with strawberries & blueberries baked in a pie crust. SO scrumptious!

Oh, how I’ve missed summer time culmination and vegetables. they may be my favored part of the summer season. just walking into the produce department makes me glad and the youngsters are loving it all too. They provide plenty of input — they consume quite an awful lot any fruit, but watermelon and strawberries are a pinnacle pick out.

MINI SUMMER BERRY GALETTES RECIPE

Lots of the summer time end result we buy is for normal snacking, but another amazing component about the summer is that fruit makes a normal look for the duration of our food. And, permit’s now not neglect desserts. Our complete own family is loopy for fruit desserts and these Mini summer season Berry Galettes have become the most modern hit in our residence.

Of path, my children think those galettes are the fanciest component ever. The truth is that while they look fantastic, and taste amazing, they're tremendously simple to make. And they may be like pie, however easier. And pie is ideal, don’t you agree?

MINI SUMMER BERRY GALETTES RECIPE

INGREDIENTS:

  • 1 pound strawberries (hulled and cut into small pieces)
  • 11 ounces blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
  • 1 egg
  • 1 teaspoon water
  • Sugar for garnish

INSTRUCTIONS:

  1. Bring pie crust to room temperature by allowing it to sit on kitchen counter for about 15 minutes. Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 350 degrees F.
  2. In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, gently toss with fruit to coat. Gently stir in cinnamon and lemon zest and set aside mixture.
  3. Carefully unroll one of the pie crusts on a lightly floured surface. Using a bowl with a diameter of approximately 4 1/2″ to cut out circles out of the dough, similar to how a cookie cutter is used (you should be able to get 4 circles out of one pie crust). Repeat process with remaining 2 pie crusts.
  4. Lay one of the 4 1/2″ circle pie crusts onto the parchment paper lined baking sheet. Place approximately 1/4 cup of the fruit mixture in the middle of the pie crust, leaving the edges empty.Take care to not scoop excess liquid that might form with the fruit (using a slotted spoon can help). Bring the edges up over part of the fruit filling, overlapping them as necessary until all the edges have been brought up around the fruit. Gently press together the areas where the crust overlaps to help ensure that they stay up around the fruit. Repeat process with remaining pie crusts.
  5. In a small bowl, mix together egg and water with a fork until combined. With a pastry brush, brush crusts with egg wash. Sprinkle with additional sugar both on crusts and on top of fruit.
  6. Bake galettes in oven for 30 minutes or until crust is golden brown. Serve warm or cooled. If desired, top with whipped cream or a scoop of vanilla ice cream.

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

Throw this Crock Pot Cream Cheese chicken Chili recipe into your gradual cooker within the morning and you’ll have a scrumptious chili at dinnertime your entire own family will love!

You may love this smooth Crock Pot Cream Cheese fowl Chili recipe! My circle of relatives’s preferred creamy chili!

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

I like this recipe. no longer simplest is it extraordinarily clean however it's miles SOOOOO accurate! certainly one of my favourite meals to devour, specially on a cold night time. or maybe on a warm one. Doesn’t matter, this stuff is right. you could consume it by means of itself or with tortilla chips like my circle of relatives likes. YUM!

When the climate begins to quiet down, i like making a large crock pot complete of this Crock Pot Cream Cheese bird Chili for dinner. It’s one of those dishes that everybody in my circle of relatives likes. It’s virtually a crowd pleaser! I’ve also made this Cream Cheese fowl Chili for potlucks and chili cook dinner-offs. It’s continually a hit!

EASY CROCK POT CREAM CHEESE CHICKEN CHILI

INGREDIENTS:

  • 1 15- oz. can black beans
  • 1 15.25- oz. can corn undrained
  • 1 10- oz. can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8- oz package light cream cheese
  • 2 chicken breasts

INSTRUCTIONS:

  1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
  2. Top with seasonings and ranch dressing mix. Stir together.
  3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
  4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Creamy hen Quinoa and Broccoli Casserole is actual meals meets consolation meals. From scratch, quick and smooth, and a massive mild hug loaded with accurate-for-you ingredients.

Being from Minnesota, I feel the need to symbolize my Midwestern tradition right here on the blog with things like casseroles. Or extra appropriately: explicit my undying love.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Which really probable promotes the incorrect stereotype that every one Minnesotans cover their doors and windows with plastic, package deal up in their warmest reindeer-patterned sweaters, walk round muttering “yeah shure you betcha” whilst proceeding to bake at ease casseroles and warm dishes all iciness long.

And so I proudly carry you nowadays the food of my Midwestern upbringing… The Casserole. but it’s sort of a mashup of my past existence and current, due to the fact, you already know, QUINOA and the whole thing.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

INGREDIENTS:

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

INSTRUCTIONS:

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

Those puff pastry brownies are completely do-capable inside an hour and could impress everybody on the birthday party!

Buttery, caramelized onion combined with tangy blue cheese is all nestled into a flaky puff pastry round baked to perfection and drizzled with honey!

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

HOW TO MAKE CARAMELIZED ONIONS:
I’m now not going to lie, it’s a bit of method. You’re going to thinly sliced four onions and saute them in a heavy backside pan over medium warmth in butter and oil. You’ll stir them frequently with a spatula and sure, it takes 60 minutes to caramelize the ones babies, however they're well worth every second! snatch a mag (or who am I kidding, your telephone) and a glass of wine and plop your self on a stool in the front of the stove.

Ensure you use a big pot so it can hold all the sliced onions. it will appear to be quite a few onions in the beginning, but DON’T fear! by the point you’re finished they’ll have reduced extensively and be dark brown, caramely and scrumptious.

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS

INGREDIENTS:

  • 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
  • 4 large yellow onions, halved, then thinly sliced
  • 2 teaspoons butter
  • 4 teaspoons olive oil
  • 1 teaspoon granulated sugar
  • 1 tablespoon dry white wine
  • Kosher salt
  • fresh cracked pepper
  • 1 egg + 1 teaspoon water, beaten
  • 3/4 cup fig jam
  • 5 oz. blue cheese (crumbled)
  • 1 tablespoon fresh thyme leaves
  • honey for drizzling

INSTRUCTIONS:

  1. Heat butter and oil in a large pot over medium heat. Add onions and and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
  2. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
  3. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom), season with salt and pepper to taste, then set aside.
  4. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
  5. Lightly flour your work surface and use a rolling pin to roll each piece into a  3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets.
  6. Arrange tarts on the two baking sheets about an inch apart. 
  7. Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash.
  8. Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart.
  9. Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart.
  10. Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown
  11. Remove tarts from the oven and drizzle with honey. Serve warm and enjoy!

CHILE CON QUESO EGGS BENEDICT

This mexican eggs benedict is made with a chile con queso rather than hollandaise sauce! it is super tasty and ideal for breakfast (or breakfast for dinner)!

When you have eggs left over from not hard boiling and demise them for Easter because you’re a mom and forgot (ahem…) OR if you’re just sick of scrambled eggs, then i've a scrumptious breakfast or brunch choice for you that you’re going to like!

CHILE CON QUESO EGGS BENEDICT

Buddies, meet my new invention: Chile Con Queso Eggs Benedict. basically, a regular Eggs Benedict with a Mexican spin, thanks to some cumin and cilantro compound butter and homemade queso in place of hollandaise sauce.

YOU guys. It’s so creamy, cheesy and scrumptious! The queso laced with green chiles, tomatoes, and sausage smothered over the buttery English muffin and the runny poached egg will have you ever drooling right away. It’s a fancier, greater time-eating meal but don’t let that stop you from making this! It clearly is just a bunch of simple steps that take a little longer when put in order consecutively. I’ll stroll you thru it and turn you right into a believer.

CHILE CON QUESO EGGS BENEDICT

INGREDIENTS:
For the compound butter:

  • 8 tablespoons softened salted butter
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro chopped

For the queso:

  • 8 oz. breakfast sausage casings removed
  • 1 tablespoons salted butter
  • 1/2 yellow onion finely diced
  • 1 lb. Velveeta or American Cheese cubed
  • 4 oz. Monterey Jack Cheese shredded
  • 10 oz. mild diced tomatoes and green chiles drained
  • 4 oz. diced green chiles mild
  • 6 oz. evaporated milk
  • salt and pepper to taste
  • 8 large eggs
  • white vinegar for poaching
  • 4 Thomas English Muffins halved
  • Any desired toppings: avocado, pico, sour cream, cilantro, pepper, chives, cilantro, etc.

INSTRUCTIONS:

  1. In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
  2. To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
  3. Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
  4. Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
  5. To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.