CHEESY CARROT SANDWICH BUNS

Ingredients
1/4 cup water
1-1/2 cups milk
1/4 cup orange juice
2 pkg. active dry yeast
1 tsp. salt
1 cup very finely shredded carrots
1/4 cup butter, softened
1 cup shredded Colby cheese
1 egg
1 cup whole-wheat flour
4-1/2 to 5-1/2 cups all-purpose flour

Directions
Combine water, milk, and orange juice in microwave-safe glass measuring cup; microwave until warm. Pour into a large bowl, and add yeast, salt, carrots, butter, cheese and egg. Mix well to combine. Add whole wheat flour and 2 cups all-purpose flour to the carrot mixture and beat well until combined. Gradually stir in about 2 cups more flour until a dough forms.

Knead in remaining flour as needed until the dough is smooth and elastic. The dough will still be sticky. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 60 minutes.



Punch down dough and divide into 18 pieces. Shape each piece into a smooth ball, rolling in your hands. Place on Silpat-lined cookie sheets and flatten a bit with your hand. Cover with kitchen towels and let rise until doubled, about 30 minutes.



Preheat oven to 375 degrees. Bake rolls at 375 degrees for 13-17 minutes until golden brown. Remove to wire rack to cool. 18 buns

CHILES RELLENOS SQUARES

ngredients
3 cups (12 ounces) shredded Monterey Jack cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cans (4 ounces each) chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Directions
1. Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375° for 30 minutes or until set. Cut into small squares. Serve warm. Yield: 16 servings.

CHEESY QUINOA BITES

ingredients

• 2 cups cooked quinoa (I cook my quinoa in low sodium chicken broth)
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

Instructions

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.

STUFFED ITALIAN BREAD

UFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long 

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F. 

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

BUNS FILLED WITH CHICKEN AND CHEESE

Ingredients

• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups butter, cubed
• 10 cups chopped cooked chicken
• 1 pound fresh mushrooms, sliced
• 4 packages (8 ounces each) cream cheese, softened
• Salt and pepper to taste
• DOUGH:
• 4 packages (1/4 ounce each) active dry yeast
• 2 cups warm milk (110° to 115°)
• 6 eggs
• 3/4 cup sugar
• 1 tablespoon salt
• 9 to 9-1/2 cups all-purpose flour
• Melted butter
• Dry bread cruMBS  

Directions

1. In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.
2. In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Roll out on a floured surface to 1/4-in. thickness; cut into 4-in. circles. Reroll scraps and cut more circles. Roll circles to a 6-1/2-in. diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.
4. Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs.
5. Place, uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375° for 20 minutes. Serve immediately.Yield: about 3 dozen.

Editor's Note: Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.

SAUSAGE BALLS/BISCUITS

This weekend I made Sausage Cheese Biscuits for our breakfast.

These things are DELISH!

Some people call them sausage balls.

That name just weirds me out. 

So Sausage Cheese Biscuits it is :)

They're yummy for breakfast!

They're also good to take to a party or get together.

And easy to throw in your freezer if you make more than you need.

INGREDIENTS

1 lb. sharp cheedar cheese, grated

1 lb. sausage

1/2 tsp. garlic powder

2 cups Bisquick

1 egg

1Tablespoon oil

1 Tablespoon water

DIRECTIONS

Brown your sausage.

In the skillet add the rest of the ingredients and stir thoroughly.

Roll into spoonful sized balls.

Place on a cookie sheet.

I line my cookie sheet with aluminum foil...makes for easy cleanup!

Bake at 350 for 12-15 minutes.

BREAKFAST MUFFINS

12 links Johnsonville® Original breakfast sausage
 3 cups frozen country style shredded hash brown potatoes, thawed
 3 tablespoons butter, melted
 1/8 teaspoon salt
 1/8 teaspoon pepper
 6 eggs, lightly beaten
 2 cups shredded 4-cheese Mexican blend cheese
 1/4 cup chopped red bell pepper
 chopped fresh chives or green onion
Check All Add to Shopping List
Directions

Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.