Ham Egg and Cheese Pull Apart Rolls

Servings 6 servings

Ingredients

• 9 Frozen Rhodes Rolls or your favorite roll recipe 
• 4large eggs
• 3 T half and half
• 1/4 cup diced ham
• 1/4 cup shredded cheddar cheese
• chopped parsley or green onion optional

Instructions

Assembling Pull Aparts

1. Grease muffin tin with nonstick baking spray. 
2. If using Rhodes Frozen Rolls use this step I not skip to step 3. Set 9 balls of  roll dough on the muffin tin. Some muffin cups will have 2 rolls and some will have 1 roll. We're going to work that out in a minute. Let rolls sit in muffin tins for about 20 minutes, or until they are thawed enough to cut with scissors.
3. Cut rolls in quarters, placing 6 qaurters in each muffin cup.
4. Evenly divide diced ham and cheese and sprinkle over rolls in the muffin cups. Use your fingers to toss the rolls, ham, and cheese together a little bit. 
5. Whisk eggs, half and half, salt, and pepper in a large measuring cup. Pour egg mixture evenly in muffin cups. Be sure to not fill them over 3/4 full. You might have more egg mixture than will fit. If so, disgard extra egg mixture. Sprinkle with chopped parsley and onion if desired.
6. Cover muffin tin with greased plastic wrap, set on a rimmed baking sheet just incase it overflows during the night. Refrigerate overnight if using frozen dough balls  or until rolls have doubled. With fresh dough can bake after filling muffin tins.

Baking Pull Aparts

1. Preheat oven to 350 degrees. Set muffin tins on a baking sheet just in case they overflow. Bake uncovered for 20-25 minutes.

Texas Roadhouse rolls

Ingredients:
1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Instructions :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

Vegan Magic Bars

Total Time: 45m

Yield: 12-16 bars

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Ingredients

Crust

• 1 1/2 cups fine graham cracker crumbs (9 cookie sheets) 
• 3 tbsp coconut oil (soft or melted)
• 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
• if using stevia, add 2 tbsp water

Toppings

• 1/3 cup mini chocolate chips
• 1/3 cup finely chopped dates OR more chocolate chips
• 1/4 cup finely chopped nuts, optional
• 2/3 cup full-fat shredded coconut, sweetened or unsweetened
• 1 1/4 cup full-fat canned coconut milk
• 3 tbsp oil or buttery spread, optional

Instructions

*Some of the readers who’ve made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down. Or if you want them grain-free, you can easily use your favorite grain-free crust instead, such as an almond flour crust.

Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia), then transfer evenly to the bottom of the prepared pan. Press down. Sprinkle the chocolate chips, dates, coconut, and optional nuts over top. Now evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up. (If still too soft for some reason, they also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.

CHOCOLATE CHEESECAKE

PREP TIME: 30 MINUTES

COOK TIME: 1 HOUR 30 MINTUES

TOTAL TIME: 2 HOURS 30 MINUTES

Thick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! 

FOR THE CRUST:

• 2 c. crushed Oreos (cream removed)
• 2 tbsp. granulated sugar
• Pinch salt
• 5 1/2 tbsp. unsalted butter, melted

FOR THE FILLING:

• 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
• 1 1/2 c. granulated sugar
• 1/2 c. sour cream, room temperature
• 1/2 c. heavy whipping cream, room temperature
• 12 oz. bittersweet chocolate, melted and cool
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher sea salt
• 4 eggs, room temperature
• 1 tbsp. vanilla extract
• 1/4 tsp. espresso powder (optional)

FOR THE TOPPINGS:

• Whipped cream
• Chocolate shavings or curls
• Fresh raspberries
• Sprigs of mint

DIRECTIONS:

1. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
2. Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
3. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
4. Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
5. Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.
6. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.
7. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
8. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.

Salted Caramel Frosting

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
• ½ cup (224 grams) homemade (such as Best Ever Homemade Salted Caramel Saucerecipe by WickedGoodKitchen™) or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• 4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.
2. Add cream cheese, caramel and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
3. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
4. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
5. Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Cook Time above simply means Active Time for preparing buttercream.

Instant Pot Country Boneless Ribs in Apricot Marinade

• 3 pounds pork back ribs, separated and fat trimmed
• 1 (12.5 ounce) can pineapple tidbits, drained
• 1 cup apricot jam
• 1/4 cup soy sauce

  
  

• 2 tablespoons white wine vinegar
• 2 tablespoons brown sugar

• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  15 m
• Cook
   45 m
• Ready In
  1 h 
•  

1. Arrange ribs in a single layer in instant pot.
2. Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
3. Bake 45 minutes on manual for thawed boneless ribs.

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Nutrition Facts

Per Serving: 558 calories; 29.5 g fat; 49.6 g carbohydrates; 25.5 g protein; 117 mg cholesterol; 919 mg sodium. Full nutrition