- 4 cups (16 ounces) shredded pizza cheese blend or part-skim mozzarella cheese
- 1 pound bulk Ground Sausage, cooked and drained
- 2 packages (3 ounces each) sliced pepperoni, chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 medium onion, finely chopped
- 2 jars (14 ounces each) pizza sauce
- 32 egg roll wrappers
- Oil for frying
- Additional pizza sauce for dipping, warmed, optional
- In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
- In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.
GLOSSY CHOCOLATE SAUCE
- 2 oz/60 g dark chocolate
- 4 tbsp light corn syrup
- 1 tbsp butter
- 1 tbsp brandy or rum, optional
- 4 bananas
- 2/3 cup double heavy cream
- 8-12 scoops of good quality vanilla ice cream
- 3/4 cup slivered or chopped almonds, toasted
- granted or flaked chocolate, to sprinkle
- 4 fan wafer cookies
1. To make the chocolate sauce, break the chocolate into small pieces and place in a heatproof bowl with the syrup and butter. Heat over a pan of hot water until melted. Stirring until well combined. Remove the bowl from the heat and stir in the brandy or rum if using.
2. Slice the bananas and ship the cream until just holding its shape. Place a scoop of ice cream in the bottom of 4 tall sundae dishes. Top with slices of banana, some chocolate sauce, a spoonful of cream, and a good sprinkling of nuts.
3. Repeat the layers, finishing with a good dollop of cream, sprinkled with nuts, and a little grated or flaked chocolate. Serve with fan wafer cookies.
- 4 pcs sweet potatoes , peeled (choose the orange kamote)
- ½ cup muscovado or brown sugar
- ½ tsp sea salt
- 1 tbsp fresh lemon juice
- ½-1 tsp lemon zest
- ½ tsp fresh ginger, grated (freshly ground black pepper, to taste)
- 50g butter, cut into cubes (fresh parsley or cilantro for garnish)
- Preheat oven to 200’ c or 400’F grease shallow oven proof dish. Slice sweet potatoes thinly about 1/8-inch
- Mix remaining ingredients(except pepper and garnish) together to form a paste
- Coat the slices in overlapping rows in one layer In the baking dish.
- Top with the remaining lemon-sugar mixture. Sprinkle with pepper and butter cubes. Bake for 20minutes , sprinkle with parsley/cilantro and serve immediately.
It’s Cinammon and Caramel. It’s Pecans. It’s White Chocolate, all in all in a popcorn. Who wouldn’t want that? I mean, come on! We want you to try this one yourself. It may be a bit of a process to do so, but I assure you, it’s going to be legen-(*Ihopeyoudon’thaveallergiestomilkbecause)dary! It’s legendary!
12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don’t believe me, then maybe you will believe the scorching hot caramel goo that’s splattered all over your hands while you’re stirring in your not-so-big bowl. Just a thought.
Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It’s really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don’t it does crazy things. I don’t know why. Try it and then email Alton Brown and ask him if you really want to know.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.
Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.
Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
By this point it should be nice and bubbly.
If it doesn’t quite look like that you can microwave it a little longer, but just beware that if you over cook it, it will reach the hard candy stage and you’ll end up with a giant clump of tasty concrete-like substance with little popcorn pieces stuck to it. Don’t ask me how I know this.
Remove from the microwave and add in vanilla and baking soda.
This is where you can justify making this every day. Adding vanilla and baking soda to boiling sugar totally counts as a science project so you can check it off as a teaching moment with your children. Really. It’s about the children. Here at Our Best Bites we’re all about educating America’s youth. So you should also know that if you count how many pizza rolls or toffee chip cookies you eat it qualifies as math class. Count in Spanish and you get extra credit. And heck, if you’re doing Spanish, you should just go ahead and make taquitos to go with it. And you can’t have taquitos without guacamole. And something to wash it down with. Like I said; it’s all about the kids. If you give a mouse a cookie…
Okay, back to caramel goodness. See what happens? The vanilla makes it bubble and pop and the baking soda makes it foam up.
Now take that foamy science project and pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan.
And yeah, go ahead and pop some in your mouth, you know you want to. It will be kinda chewy and stick-to-your-teeth-like. But we’re gonna change that. Place in oven and bake for 30 minutes, stirring every 10 minutes.
After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes. “Sample” again. This will not be the end of “sampling.”
When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. I’m kind of a clean control freak and I like to have it on a nice, fresh surface.
Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
Aaaaaaaaaaaand, you’re done! Enjoy your gooey, sweet, midnight treat! :>
I’ve found this recipe on another blog (http://www.somethingswanky.com/monster-cookie-dough-dip/), and let me just tell you, that I fell in love the first time I saw it. I got butterflies looking at the cookie dough, what more if I actually EAT IT. This may rev up an inch or two in my pants size, but it’s going to be totally worth.it. oh.my.gosh.
- 8 oz. Cream Cheese, softened
- 1/2 c. Butter, softened
- 1/2 c. Peanut Butter (at least)
- 1-2 c. Powdered Sugar (even more if you really want it thick)
- 3 Tbsp. Brown Sugar
- 3 Tbsp. AP Flour
- 1 tsp. Vanilla
- 1 c. Oats (more or less depending on desired texture)
- 1 bag Plain M&Ms
- 1 c. Semi-Sweet Chocolate Chips
- In a stand mixer, whisk the cream cheese, butter, and peanut butter until smooth.
- Whisk in the powdered sugar, starting with 1 cup (or 2 cups if you already know you want a thicker dip– I like thick).
- Whisk in the brown sugar, flour, and vanilla.
- At this point, add in more peanut butter by 1/4 cups if you want a stronger PB taste.
- Using a paddle attachment or a wooden spoon, mix in the oats, M&Ms, and chocolate chips. Add more oats if desired (I think I did– like I said, I like my dip really thick, just like cookie dough).
- Serve with pretzels, graham crackers, etc. You may want to provide a knife for “spreading” instead of “dipping” if you went the thick route!
- 6 egg whites
- 3/4 cup superfine sugar
- 1 1/2 cups confectioners’ sugar
- 2 tbsp cornstarch
- 1 cup heavy cream
- 5 oz/140g dark chocolate, broken into small pieces
- 4 tsp dark rum
- 2/3 cup heavy cream
- 4 tsp superfine sugar
- 1-2 tsp unsweetened cocoa, for dusting
1. Prepare 5 sheets of baking parchment by drawing an 7 inch/18 cm circle on each, then use them to line cookie sheets.
2. Whisk the egg whites until they form soft peaks. Mix together the sugar and cornstarch and stain it into the egg whites, a little at a time, whisking constantly until firm peaks form.
3. Spoon the meringue mixture into a pastry bag fitted with a round tip. Starting from the center, pipe five spirals, measuring 7 inches/18cm, on each of the prepared pieces of baking parchment.
4. Bake in a preheated oven, at the lowest possible temperature with the door slightly ajar,for 6 hours or overnight.
5. After baking, carefully peel the meringue spirals from the baking parchment and place on wire racks to cool.
6. To make the filling, pour the cream into a small pan and place over a low heat. Add the chocolate and stir until melted. Remove the pan from the heat and beat the mixture with a hand-held whisk. Beat in the rum, then cover with plastic wrap and refrigerate overnight or for as long as the meringues are baking.
7. To assemble the gateau, beat the filling with an electric mixer until thick and smooth. Place three of the meringue layers on a counter and spread the filling over them. Stack the three layers, one on top of the other, and place an uncovered meringue layer on top. crush the fifth meringue into crumbs.
8. to make the decoration , whisk the cream with the sugar until thick. carefully spread the mixture over the top of the gateau. sprinkle the meringue crumbs on top
- 3 large bananas
- 6 tbsp orange juice
- grated zest of 1 orange
- 2 tbsp orange/banana flavored liqueur
HOT CHOCOLATE SAUCE
- 1tbsp unsweetened cocoa
- 2tsp cornstarch
- 3tbsp milk
- 1 1/2 oz/40g dark chocolate
- 1 tbsp butter
- 1/2 cup light corn syrup
- 1/4 tsp vanilla extract
- 3/4 cup all purpose flour
- 1tbsp unsweetened cocoa
- 1tsp sunflower oil
- 1 1/2 cups milk
- oil, for frying
- Peel and slice the bananas and arrange them in a dish with the orange juice and rind the liqueur. set aside
- Mix the cocoa and cornstarch in a bowl, then stir in the milk. Break the dark chocolate into pieces and place in a pan with the butter and light corn syrup. Heat gently, stirring until well blended. Add the cocoa mixture and bring to a boil over a gentle heat, stirring. Simmer for 1 minute then remove from the heat and stir in the vanilla extract.
- To make the crepes, strain the flour and cocoa into a mixing bowl and make a well in the center. Add the egg and oil. Gradually whisk in the milk to form a smooth batter. Heat a little oil in a heavy-based skillet and pour off any excess. Pour in a little batter and tilt the pan to coat the bottom. Cook over a medium heat until the underside is browned. Flip over and cook the other side. Slide the crepe out of the pan and keep warm. Repeat until all the batter has been used.
- To serve, reheat the chocolates sauce for 1-2 minutes. Fill the crepes with the bananas and fold in half or into triangles. Pour over a little chocolate sauce and serve.