Cheese and crackers are this month’s #ImprovCookingChallenge theme – and one of my favorite snacks. They’re the main ingredients in this appetizer – but they’re elevated to something perfect for a dinner party.
This savory take on cheesecake features a crust made of crushed crackers and three different kinds of cheeses.
Gingerbread is my favorite holiday flavor. It may be because my German grandfather always sent us enormous batches of gingerbread cookies, but for me the flavors of gingerbread are just synonymous with the season.
This dip is the easiest gingerbread dessert you’ll find – no bake, and ready for company in 5 minutes.
This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
Apple spice cake. Cream cheese frosting. Dark Chocolate. All wrapped up in a portable treat. You’re welcome in advance.
I’m calling them cakesicles because they’re just too big to be cake pops. Hefty squares are like a slice of cake on a stick. Sure, you can totally make them into smaller pops – but one taste and you’ll understand why bigger is better.
Guys, this is going to be my dessert of the summer. Ridiculously easy and so good, these are the perfect dessert for a barbecue.
My kids pretty much dove into this. I mean, warm, sticky doughnuts with a cool strawberry-basil dip – what’s not to love?
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Are you Team Sweet or Team Savory for breakfast? I’m Team Sweet, though I make a valiant effort to eat something healthy each morning.
Brunch, though, I tend to lean in to the treat-yo-self philosophy. After all, you’re nearly in the middle of the day so desserts are totally acceptable.
One week until Mardi Gras! The countdown is on!
Whether you observe Lent or not, Mardi Gras is a really fun excuse to make some indulgent dishes – and these cinnamon rolls definitely fit the bill.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
If you make up holiday cookie trays, you know there are two types of cookies: “showpieces” and “fillers”. Your showpieces are the eye-catching ones – the iced sugar cookies, the ones rolled in sprinkles or dusted with peppermint. Your fillers are the cookies that make up “everything else”.
These are fillers.
The thing about fillers is they’re unassuming. It’s probably not the cookie you grab off the tray first, but my goal is always to make my fillers delicious. These fillers absolutely fit the bill.
Another #ImprovCookingChallenge, another opportunity to get outside my comfort zone! I’ve never cooked with lemongrass before – I actually had to google a picture of it so I knew what to look for in the store – but I’m really loving the result here!
I have been on a total de-cluttering binge lately. Cook all the things forgotten in the freezer! Clean out the cedar closet! Get rid of all the sippy cups that don’t get used! Purge old purses!
The other night I was watching TV and playing on the laptop and decided to start deleting old, unneeded blog photos from the computer. Buried in the blog folder where the shots of this casserole – and I realized I never actually blogged it! I’m sorry. I was holding out on you guys.
This is amazing – hands down my favorite breakfast casserole. I made this for a Mother’s Day brunch and it was so amazingly well received. It’s easy to see why, though – everything bagels, bacon, melty cream cheese – what’s not to love? And the fact that you can prep it ahead is an added bonus.
If you’re looking for a great, filling brunch dish, this is it. I promise you won’t be disappointed!
Everything Bagel Casserole
(adapted from Well Plated)
Serves 8
6 everything bagels, cut into bite-sized pieces
1/2 lb. bacon, cooked and crumbled
1/2 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese
8 eggs
2 1/2 cups milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh chives, chopped, divided
8 oz. cream cheese
Spray a 9×11″ casserole dish with non-stick spray. Spread the bagel pieces evenly in the bottom of the dish and top evenly with bacon crumbles, 1/4 cup cheddar cheese, and Monterey Jack cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper until well combined and pour over the bagel pieces. Press down lightly on the bagel pieces to make sure they all absorb some of the liquid.
Cut the cream cheese into small chunks and sprinkle over the bagels.
Top evenly with half of the fresh chives and the remaining cheddar. Cover tightly and refrigerate for at least two hours – overnight is perfect!
Preheat the oven to 350 when ready to bake – let the casserole stand at room temperature during preheating. Cover lightly with foil sprayed with non-stick spray and bake for 40 minutes. Uncover and bake an additional 15-20 minutes, until the center is set. Let stand for 10 minutes before serving.
I got to pick the theme for this month’s What’s Baking and picked cheese. Of all the cheese recipes I have marked to make, I kept coming back to this one. It just looked so good.
And, it was. This is all from scratch – even the jam – so it takes a little bit of time and effort, but it’s so worth it!
Check back later this week to see what other cheese delights got baked up!
Strawberry Cream Cheese Coffee Cake
(from Food Wanderings in Asia)
Makes 1 8″ round cake
2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
