Open-Faced Enchilada Quesadillas



Ingredients
  • 4 whole Flour Tortillas
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Thinly Sliced
  • ¼ teaspoons Salt To Taste
  • ⅛ teaspoons Black Pepper To Taste
  • ½ cups Green Bell Pepper, Diced
  • ½ cups Yellow Bell Pepper, Diced
  • ½ cups Red Bell Pepper, Diced
  • ¼ cups Enchilada Sauce
  • ½ cups Black Olives, Chopped
  • 1 cup Shredded Monterey Jack Cheese
  • ¼ cups Fresh Cilantro, Chopped
  • ¼ cups Sour Cream For Garnish
Preparation Instructions
  1. Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
  3. Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.
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Bacon Mac ‘N’ Cheese Pie with Bacon Lattice



INGREDIENTS
For the crust
  • 3½ cups all-purpose flour (from the freezer if possible)
  • 1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes
  • ¼ cup cold vegetable shortening
  • 1 Tbsp. plus 1 tsp sugar
  • 1 Tbsp. kosher salt
  • 1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid
For mac ‘n’ cheese filling
  • 5 slices thick-cut bacon, cut into 1-inch pieces
  • 4 cups dried macaroni
  • 4 Tbsp. of butter (½ a stick)
  • 4 Tbsp. flour
  • 2.5 cups heavy cream
  • 2 tsp mustard powder
  • 1 egg yolk
  • 1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
  • Kosher salt and freshly ground black pepper
For the bacon lattice
  • 8 slices bacon
  • 1 Tbsp. brown sugar
Directions:
For recipe and baking instructions please visit: http://www.recipebyphoto.com/mac-cheese-pie-with-bacon-lattice/

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Octopus Shaped Bread Bowls



Ingredients:
  • 1 package frozen Traditional White Rhodes Dinner Rolls (available in packages of 12, 36 or 72 rolls)
  • Melted butter
  • Black olives
  • Cream cheese
Directions:
  1. Thaw rolls
  2. Thaw the Rhodes Dinner Rolls according to the directions on the package.
  3. Cut out octopus arms
  4. Combine the dough from 3 thawed rolls and roll into a flat circle, approximately 9 inches wide. Cut 8 dough triangles for the arms.
  5. Form octopus arms
  6. Twist each dough arm and arrange in a circle on a baking sheet lined with parchment paper.
  7. Form octopus body and bake
  8. Combine 3 more thawed rolls into a ball and place in the center of the twisted dough arms to make the octopus body. Cover with a dish towel and let the dough rest and rise for 15-20 minutes. Preheat oven to 350 degrees F. Bake at for 20-25 minutes.
  9. Brush baked bread with butter
  10. Remove from oven and brush with butter.
  11. Hollow out bread and make eyes
  12. Slice the top of the octopus body off and hollow out the center area for soup. To make the eyes, cut small holes into the bread and insert two black olives. Pipe a circle of cream cheese onto each eye.
  13. Fill it up and enjoy!
  14. Fill octopus bread bowl with desired soup.
 Source

Crochet Lover!


Crochet Chicks



DIY Crochet Flower Pattern 



Tutorial!!! Look at this!!! Wow!!! lots of bags and accessories, too!!! LOVE - Who would have thunk it?? 




This is the easiest pattern for cute little flowers. 


Infinity scarf crochet pattern  



 

7up Biscuits



Ingredients: (makes 12 biscuits)
  • 3 cups Bisquick Baking Mix
  • 3/4 cup Sour Cream
  • 3/4 cup 7up
  • 1/3 Cup Butter
  • All- purpose flour for dusting
Method:
  1. Pre-heat your oven to 425F. Melt 1/3 cup of butter in a baking dish (I used a 9×13 dish). I simply popped the dish with the butter in the pre-heating oven to melt. Keep an eye on it though, you want it melted…not browned. The butter should coat the whole bottom of the dish.
  2. In a mixing bowl, add 3 cups of Bisquick (I haven’t tried other brands of baking mix, but I suppose they would work as well). Then add a 3/4 cup of sour cream to the bisquick.
  3. Cut the sour cream into the baking mix. In ther words mix the sour cream into the powder, using the thin side of a spatula or spoon.
  4. Then pour in the 7up and barley mix it in so that it’s all combined. It’s going to be a very sticky lumpy looking dough. (avoid over working the dough, the lighter the touch you use the better the biscuits will turn out. )
  5. Pour the sticky dough out onto a well floured surface (I use wax paper on my counter, for ease of clean up). Then using your hands, flatten the dough to about an inch or so thickness.
  6. Using a biscuit cutter or a glass, cut the biscuits out of the dough. I managed to cut out 12 biscuits and make 2 more from the scraps.
  7. Place the cut biscuits in the dish over the melted butter. It’s ok to place them close to one another. (If you want to skip the melted butter altogether, you can just place them on sprayed baking sheet…the butter just adds to flavor and keeps the biscuits a little more moist.However, I’ve cooked them without the butter and they were just as good.)
  8. Bake the biscuits at 425F for about 20-22 minutes, until golden on top.
  9. Serve warm
Source

Roasted Red Pepper Hummus


Ingredients:

  • 1 (15 oz) can chickpeas (garbanzo beans), drained
  • 1/4 cup fresh lemon juice (about 1 1/2 large lemons)
  • 1/4 cup tahini
  • 2 large cloves of garlic, minced
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 3/4 cup - 1 cup jarred roasted red peppers, drained
  • 2 Tbsp extra virgin olive oil + more for serving if you'd like
Method:
  1. Throw it all in a food processor and blend until smooth and creamy! Garnish with a little olive oil and cayenne. Serve with pita bread triangles or chips.
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Cauliflower Fried “Rice”



Ingredients
  • 1 small head cauliflower
  • 2 Tbsp vegetable oil, divided
  • 2 eggs
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 cup cremini mushrooms, chopped
  • 2 cups broccoli, chopped
  • 2 cups green beans, chopped into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • ¼ cup low-sodium soy sauce
  • 2 tsp sesame oil
  • Hot sauce to taste

Instructions
  1. In a food processor or with a grater, chop cauliflower into "rice" sized pieces. In a food processor, this will take about a minute of pulsing. Set aside.
  2. In a small bowl, lightly beat the eggs. In a wok or large skillet, heat 1 tablespoon of the oil over medium heat. Scramble eggs until almost done (they should still be the slightest bit runny). Remove to a bowl and set aside.
  3. Wipe out the wok and heat the remaining tablespoon of oil over medium heat. Add onions and carrots and cook, stirring frequently, until onions and carrots onions are translucent and softened, about five minutes.
  4. Add mushrooms and broccoli and cook, stirring frequently, for another five minutes. Stir in cauliflower, green beans, peas, garlic and ginger.
  5. Turn heat to medium-high and add soy sauce, sesame oil and hot sauce. Cook, stirring constantly, for another 3-4 minutes. Add the scrambled eggs back in and cook for another minute. Remove from heat and serve immediately. 
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