Grilled Cheese Sandwich

Prep. Time : 5 Mins
Cooking Time : 4 Mins
Difficulty : East
Yields : 2
Ingredients :
* Two Slices Of English Muffin Bread
* 1 Tablespoon Of Butter
* 1 Ounce Of Cheese

Preparation :
Once you’ve got your ingredients picked out , soften your butter by leaving it at room temperature or put it in the microwave . When the butter is soft (but not melted!) , butter one side of each piece of bread . Put one piece of bread butter side down in a frying pan ; place the cheese on top and then the final piece of bread—butter side up—on top of the cheese .
Turn your stove on low and let the sandwich cook for 3-4 minutes . Check the bottom of the bread and flip it when it starts getting very lightly browned . The key to making the perfect sandwich is to end up with nice golden brown bread and oozy melted cheese in the middle . The most important thing in cooking your sandwich is to use low heat . Flip your sandwich every 2-3 minutes after the first flip and keep an eye out for that nice brown crust and melted cheese .
Pretty simple . To make things a bit more interesting , you can add in some deli sliced meat to give yourself a heartier meal . Just put your meat on top of the cheese before you start cooking . Other ideas for add-ins include vegetables like sliced tomatoes or bacon .

Parmesan Pizza Rolls

Prep. Time : 15 Mins
Cooking Time : 15 Mins
Difficulty : East
Yields : Many
Ingredients :
* 1/3 Cup Grated Parmesan Cheese
* 1,5 Teaspoons Dried Italian Seasoning
* 1/8 Teaspoon Ground Red Pepper, If Desired
* 1 Package Totino's® Pizza Rolls® Frozen Pizza Snacks
* Nonstick Cooking Spray
* 1 Cup Heated Tomato Pasta Sauce

Preparation :

Heat oven to 425°F . Line 15x10x1-inch baking pan with foil . In 1 gallon food storage plastic bag , combine cheese , Italian seasoning and ground red pepper ; shake bag to mix .
Place pizza snacks in single layer in foil-lined pan . Spray with nonstick cooking spray . Stir gently ; spray again with cooking spray . Place snacks in bag ; seal . Shake to coat snacks . Return snacks to baking pan , in single layer .
Bake at 425°F . For 7 to 8 minutes or until thoroughly heated . Serve snacks with warm tomato pasta sauce for dipping .

Buffalo Chicken Cupcakes

Prep. Time : 25 Mins
Cooking Time : 40 Mins
Difficulty : Medium
Yields : About 12
Ingredients :
* 2 Cups Shredded Cooked Chicken Breast
* 2 Tablespoons Dry Ranch Dressing Mix
* 0,75 Cup Cayenne Pepper Hot Sauce
* 1 Container Whipped Cream Cheese Spread
* 1 Container Greek Fat Free plain yogurt
* 1 Can Pillsbury® Refrigerated Thin Pizza Crust
* 1 Cup Shredded Mozzarella Cheese

Preparation :
Heat oven to 375°F . Spray 12 regular-size muffin cups with cooking spray .
2 In large bowl , mix chicken , dressing mix , hot sauce , cream cheese spread and yogurt . Set aside .
3 Unroll dough into large rectangle . Cut dough into 12 equal squares . Place 1 dough square in each muffin cup . Press dough in bottoms and up sides of cups .
4 Divide chicken mixture evenly into cups , using about 1 tablespoon in each . Sprinkle cheese evenly on top of filling in each cup .
5 Bake about 15 minutes or until crusts are golden brown and filling is hot . Serve immediately .

Prosciutto

Prep. Time : 60 Mins
Cooking Time : 30 Mins
Difficulty : Medium
Yields : About 12
Ingredients :
* 8 Ounces Elbow Macaroni

* 6 Very Thin Slices Prosciutto
* 3 Tablespoons Unsalted Butter
* 0,25 Cup Panko
* 1 Tablespoon Plus 2 Teaspoons All-purpose Flour
* 1,25 Cups Whole Milk
* 1,25 Cups Shredded Monterey Jack Cheese
* 0,75 Cup Shredded Sharp Cheddar Cheese
* 1,25 Teaspoons Dijon Mustard
* 1 Teaspoon Kosher Salt , Plus More For Salting The Pasta Cooking Water
* 0,5 Teaspoon Freshly Ground Black Pepper

Preparation :

Heat the oven to 375°F and arrange a rack in the middle .
Bring a large saucepan of heavily salted water to a boil over high heat . Add the pasta and cook according to the package directions . When the pasta is al dente , reserve 0,25 cup of the cooking water , then drain .
Meanwhile , cut the prosciutto in half crosswise .  Place 1 slice in each well of a 12-well muffin pan , pressing the prosciutto evenly into the bottom and up the sides of each well ; set aside .
Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming . Add the panko and cook , stirring occasionally , until light golden brown , about 4 minutes . Remove the pan from the heat and set aside .
While the pasta is draining , rinse the saucepan and wipe it dry . Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming . Add the flour and whisk until smooth . Cook , whisking occasionally , until the flour has darkened slightly in color , about 2 to 3 minutes .
Add the milk very slowly , whisking it into the flour-butter mixture . Continue cooking , whisking constantly to smooth out any lumps , until the mixture simmers and thickens , about 6 to 7 minutes .
Remove the saucepan from the heat . Add the reserved pasta water, cheeses , mustard , measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth . Add the drained pasta and stir to combine .
Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko . Cook until the edges of the mac and cheese cups are bubbling slightly and the tops are light golden brown , about 25 to 30 minutes .
Remove the muffin pan to a wire rack and let it cool for 5 minutes . Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups . Serve immediately .

Cheesy Popcorn

Prep. Time : 5 Mins
Cooking Time : - Mins
Difficulty : Easy
Yields : Many
Ingredients :
* 8-10 Cups Buttered Popped Popcorn
* 0,25 Cup Melted Butter
* 1,5 oz. Dry Cheese Sauce Mix

Preparation :
Place hot buttered popcorn in a large bowl , add dry cheese sauce mix and toss.

Potato Cheese Balls

Prep. Time : 5 Mins

Cooking Time : 10 Mins
Difficulty : Easy
Yields : About 4
Ingredients :
* 4 Boiled Potatoes

* 1 Cup Granted Mozzarella Cheese
* 2 Finely Chopped Green Chillies
* 5 Pods Minced Garlic
* 0,5 Tablespoon Black Pepper Powder
* 1 Tablespoon Red Chilli Powder
* 10 Pieces Bread Slices
* Salt
* 1 Cup Oil

Preparation :

In a bowl , mash the potatoes with the help of a spoon . Add the grated mozzarella cheese and garlic . Mix well . Now add the remaining ingredients namely green chillies , black pepper powder , red chilli powder , salt and mix well . Cut off the hard ends of the bread slices . Now , soak them in water and then flatten them in a plate . Add the cheese and potato stuffing . Gently wrap and close the bread into a small ball . Heat oil in a frying pan . When the oil becomes hot , gently add the balls and deep fry them on a medium flame till they turn golden brown . Keep turning the balls to allow even frying . When the balls look crisp and fried , strain them .

Cheesy Chicken Strips

Prep. Time : 10 Mins

Cooking Time : 25 Mins
Difficulty : Easy
Yields : About 4
Ingredients :
* 4 Boneless, Skinless Chicken Breast Halves
* 2 Cups Crushed Cheese-flavored Crackers
* 0,5 Cup Finely Shredded Cheddar Cheese
* 1 Egg
* Barbecue Sauce , Ketchup Or Ranch Dressing

Preparation :
Heat oven to 400°. Spray jelly roll pan , 15,5 x 10,5 x 1 inch, with cooking spray .
2 Cut chicken lengthwise into 0,5-inch strips . Mix crushed crackers and cheese in large resealable plastic bag . Beat egg in large bowl ; add chicken strips to egg and toss to coat . Remove chicken from egg , allowing excess to drip off ; place chicken in bag of cracker mixture . Seal bag and shake to coat evenly with cracker mixture . Place chicken strips in single layer in pan .
3 Bake uncovered 10 to 12 minutes or until no longer pink in center . Serve with barbecue sauce .

Cheesy Strips

Prep. Time : 15 Mins
Cooking Time : 8 Mins
Difficulty : Easy
Yields : About 50
Ingredients :
* 100g Plain Or Wholemeal Flour
* 100g Cold Cubed
* 100g Grated Parmesan Cheese
* 0,5 Tsp Chilli Powder
* 0,5 Tsp salt
* 0,5 Tsp Pepper
* 1 Egg Yolk
* Unsalted Butter

Preparation :
Preheat the oven to 200 C and line 2-3 trays with baking paper .
Using an electric mixer on a low speed , combine the flour and butter until it resembles coarse breadcrumbs .
Add the cheese , chilli, salt and pepper , and mix until combined .
Add the egg yolk and mix in by hand .
Shape the dough into a rectangle and on a lightly floured surface , roll it out until it is 5mm thick .
Use a pizza cutter or sharp knife to slice into 1cm straws . Cut in half , and place on baking trays .
Bake for 7-8 minutes , until golden .

Warm Cheesy Bean Dip

Prep. Time : 35 Mins
Cooking Time : 3 Mins
Difficulty : Easy
Yields : About 10
Ingredients :
* 2 Cans Pinto Beans (Do Not Drain)

* Water , As Needed
* 0,33 Cup Vegetable Oil
* 1 Medium Finely Chopped White Onion
* 5 Medium Finely Chopped Garlic Cloves
* 1 Teaspoon Kosher Salt
* 0,5 teaspoon ground cumin
* 8 ounces Shredded Sharp Cheddar Cheese
* 0,5 Cup Coarsely Chopped Pickled Jalapeños
* 2 Tablespoons Mild Mexican-style Hot Sauce , Such As Cholula
* Tortilla Chips , For Serving

Preparation :

Heat the oven to broil and arrange a rack in the upper third .
Place a strainer over a large bowl and drain the beans . Measure 1,25 cups of the bean liquid ; set the liquid and beans aside . (If you don’t have enough bean liquid , add water as needed) .
Heat the oil in a large frying pan over medium heat until shimmering . Add the onion , garlic , measured salt , and cumin and cook , stirring occasionally , until the onion has softened , about 5 minutes .
Add the beans , stir to combine , and mash with the back of a spoon or a potato masher until coarsely mashed .
Cook , stirring constantly , until the bean starches coat the bottom of the pan and turn golden brown , about 2 to 4 minutes . Add the reserved bean liquid and cook , stirring and scraping the bottom of the pan , until combined and bubbling , about 2 minutes .
Add 2 cups of the cheese , the jalapeños , and the hot sauce and stir until combined and the cheese has melted . Taste and season with salt as needed .
Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer . Broil until the cheese has melted, about 2 to 3 minutes . Serve with tortilla chips .

Cheese-Stuffed Doritos

Prep. Time : 195 Mins
Cooking Time : 3 Mins
Difficulty : Easy
Yields : About 30
Ingredients :
* 2 Pounds Medium Cheddar Cheese
*1,5 Cups Doritos Nacho Cheese Chips
*1,5 Cups Doritos Spicy Nacho Cheese Chips
* 1 Teaspoon Black Pepper
* 1 Teaspoon Paprika
* 2 Teaspoons Garlic Powder
* 4 Eggs
* 1,5 Cups All-purpose Flour
* 1 Quart Vegetable , Peanut, Or Canola Oil

Preparation :

Slice cheese into 0,5-inch-thick squares , and then slice each square on the diagonal to make 2 triangles .
To a food processor , add both Doritos flavors , black pepper , paprika , and garlic powder , and pulse until it resembles coarse breadcrumbs . Transfer to a shallow bowl .
In a separate , shallow bowl , beat eggs until whites and yolks are well combined . In a third shallow bowl , add flour . Set up a coating station : Set up cheese triangles to the farthest left-hand side , followed by flour bowl , followed by egg wash , followed by Doritos . Finally , line a cookie sheet with parchment paper , and set on the farthest right-hand side .
Take each triangle of cheese , and coat in flour . Quickly dip into the egg wash , and then coat thoroughly in the Doritos crumbs . Lay onto a cookie sheet . Repeat with remaining triangles . Freeze the Doritos-coated cheese triangles for at least 3 hours before frying .
When ready to serve , heat oil in a heavy-bottomed Dutch oven or electric deep fryer to 350°F . Working in batches , fry the cheese-stuffed Doritos for 1 to 2 minutes , or until the outside is crisp and golden brown .
Remove the triangles from the oil with a slotted spoon , and place them on paper towels to drain . Serve immediately .

Cheese Bread

Prep. Time : 20 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 15
Ingredients :
* 1,5 Cups Warm Water
* 2 Tablespoons Sugar
* 0,5 Tablespoon Salt
* 0,5 Cup Powdered Milk
* 1 Tablespoon Yeast
* 3 Cups Flour
* 0,5 Cup Melted Butter
* Mozzarella Cheese
* Garlic Powder
* Garlic Salt
* Italian Seasoning

Preparation :

Dissolve yeast in the warm water . Let sit for 5 minutes .  Add sugar , powder , milk and salt . Add enough flour to make a moderately stiff dough . Knead the dough until smooth .

Roll the dough out in a large rectangle . Mine filled a jelly roll pan . Spread half of the butter onto the bottom of the pan and then place the dough into the pan . Let raise in warm , draft-free place for 15 minutes .

Spread remaining butter on the top of the dough . Top dough with cheese . Bake at 350°F for 20-25 or until golden brown . Sprinkle hot breadsticks with seasonings . Cut into breadsticks and serve with marinara sauce .

Cheesy&Carmel Puff Corn

Prep. Time : 10 Mins
Baking Time : 2 Mins
Difficulty : Easy
Servings : Many
Ingredients :
* 1 Cup Brown Sugar
* 0,5 Cup Butter
* 0,25 Cup Light Corn  Syrup 
* 1 Tablespoon Vanilla Extract
* 0,5 Tablespoon Baking Soda
* 1 Cheesy Puff Popcorn

Preparation :

Spray the inside of a paper grocery bag with non-stick spray. Pour Cheesy Puff Corn into bag.

In a saucepan bring the brown sugar, butter and corn syrup to a boil. Boil for two minutes. Add vanilla extract and baking soda and mix. Pour over Cheesy Puff Corn in grocery bag. Roll down the top of the bag and shake.

Microwave puff corn in grocery bag for 1 minute 15 seconds. Remove from microwave and shake. Microwave for 45 seconds. Remove from microwave and shake. Microwave an additional 30 seconds. Remove and shake. Microwave for 20 seconds. Remove and shake.

Spread Puff Corn onto waxed paper that has been sprayed with non-stick cooking spray. Let cool and dry.

Read more at http://www.julieseatsandtreats.com/2013/12/cheesy-caramel-puff-corn/#IAIut5yH6gjwSj5S.99

Spray the inside of a paper grocery bag with non-stick spray . Pour Cheesy Puff Corn into bag.
In a saucepan bring the brown sugar, butter and corn syrup to a boil. Boil for two minutes . Add vanilla extract and baking soda and mix . Pour over Cheesy Puff Corn in grocery bag. Roll down the top of the bag and shake
Microwave puff corn in grocery bag for 1 minute 15 seconds . Remove from microwave and shake . Microwave for 45 seconds . Remove from microwave and shake . Microwave an additional 30 seconds . Remove and shake . Microwave for 20 seconds. Remove and shake .
Spread Puff Corn onto waxed paper that has been sprayed with non-stick cooking spray . Let cool and dry
.

Cheese Straws

Prep. Time : 15 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 4

Ingredients :
* 2 Sticks Of Butter , Softened
* 2 Cups Of all Purpose Flour
* 2 Cups Of Shredded Sharp Cheddar Cheese
* 2 Cups Of Rice Krispies
* Cayenne Pepper

Preparation :

Preheat oven to 350 degrees .

Mix butter flour and cheese in a large bowl . Would probably be best done with a kitchen aid if you have one but if not , use your hands . Once the dough starts to come together , sprinkle in cayenne pepper to taste . Mix until dough forms one big ball . Mix in rice krispies until incorporated , not too much or you will break them all .

Pinch off dough and roll into balls about the diameter of an inch and place on cookie sheet . Take a fork and press balls down , then press again at a 90 degree angle to first press creating hatch marks . The balls at this point should be completely flat .

Bake at 350 for around 12min . until they are barely brown . Do not brown all the way as they will become bitter .

Buffalo Chicken Won Ton's

Prep. Time : 30 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 60
Ingredients :
* 1 Package Cream Cheese At Room Temperature

* 3 Large Cooked And Shredded Chicken Breasts

* 0,25 Cup Blue Cheese Crumbles

* 0,25 Cup Franks Wing Sauce

* 2 Green Onions Finely Chopped

* 1 Package Wonton Wrappers

Preparation :

Preheat oven to 400º F . In a mixing bowl , add cream cheese , chicken , blue cheese crumbles , franks sauce , and chopped green onions . Combine until thoroughly mixed . If you want , you can combine it in a food processor to make it quicker . I would add the chicken chunks about halfway through if you're doing it this way . 

Next , get a small bowl of water and set up your assembly station (wrappers , mixture , water bowl , baking sheet) . Take a damp paper towel and place it over the wonton wrappers - you don't want them drying out while you're making them all . 

Now to assemble . Place 0,5 Tablespoon of the chicken mixture in the center of the wonton . Gently rub a little water around 2 of the edges and fold to make a triangle . Press the edges tightly to seal them . If the mixture comes out of the seam , you know you have a little too much filling in there , use a little less of the mixture . Next fold one corner into the center and the other corner on top of that. You may need to secure those corners with a small drop of water too . Place on a parchment lined baking sheet . Repeat for the next 59 wrappers .
Place in the refrigerator for 15 minutes to cool . Then bake for 15 - 20 minutes until the outside is golden brown . Serve with celery and carrot sticks and a side of ranch or blue cheese . Eat any leftover mix with some tortilla chips .

Cheese&Bacon Mini Pizzas

Prep. Time : 135Mins
Cooking Time : 20 Mins
Difficulty : Capable Cooks
Yields : About 8
Ingredients :
* 1 Quantity Cob Loaf Dough
* 200g Rindless , Finely Chopped Shortcut Bacon Rashers
* 1,33 Cups Grated Cheddar Cheese

Preparation :
Follow steps 1, 2 and 3 of cob loaf recipe .
Grease 2 baking trays well with olive oil cooking spray or olive oil . Divide dough into 8 even portions . Roll each portion into a 10cm x 12cm oval shape . Place ovals , 5cm apart , on prepared trays .
Follow step 5 of cob loaf recipe . Top with bacon and cheese . Bake for 20 minutes . Turn bread , top side up , onto a wire rack to cool . Serve at room temperature .

Cheesy Chicken Rolls

Prep. Time : 15 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 4

Ingredients :
* 1 Can Refrigerated Crescent Roll Dough
* 4 Slices Cut In Half Processed American Cheese* 4 Cups Cooked , Shredded , Boneless Chicken Breast Halves

* 1 Can Condensed Cream Of Chicken Soup
* 1 Cup Milk
* 1 Cup Shredded Cheddar Cheese

Preparation :
Preheat oven to 375 degrees F . Grease a 9 x 13 inch baking dish .
Unroll the dough ; separate into 8 triangles . On the large end of the triangle place 0,5 piece of American cheese and 0,5 cup of shredded chicken . Roll the dough and seal the edges . Place in prepared dish .
In a small bowl combine the soup , milk and Cheddar cheese ; pour over the stuffed rolls .
Bake in preheated oven for 12 to 15 minutes , or until golden brown .

Pecorino Dolce Cheese

Prep. Time : 20 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 10
Ingredients :
* 1,75 Lb Bread Dough
* 4 Oz Pecorino Dolce Cheese
* 3 Tablespoons Extra Virgin Olive Oil
* Oil

Preparation :
Grate half the Pecorino and break the other half into pieces .
Work the bread dough with the cheese and the oil , form into a loaf , and allow to rise once more .
Make several doughnuts from the dough , arrange them on a greased baking sheet not too close to one another and bake in a hot oven (400°F) for about twenty minutes .
Allow to cool before serving .

Cheesy Star Biscuits

Prep. Time : 45 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Ylields : About 50
Ingredients :
* 100 g chilled butter, chopped
* 1,25 cups finely grated parmesan
* 0,75 cup plain flour
* 1 teaspoon ground paprika
* 1 teaspoon mustard powder
* 1 egg yolk

Preparation :
Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper.
Process the butter, parmesan, flour, paprika and mustard powder in a food processor until fine crumbs form. Add egg yolk and process until the mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out dough on a lightly floured surface until 4 mm thick. Use a 4.5 cm star cutter to cut stars from the pastry, rolling and re-rolling as required.
Bake for 15 minutes or until light golden. Set aside on tray to cool completely.

Blue Cheese&Bacon Dip

Prep. Time : 20 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 15
Ingredients :
* 7 Chopped Bacon Slices
* 2 Minced Garlic Cloves
* 2 Packages Softened Cream Cheese
* 0,33 Cup Half-and-half
* 4 Ounces Crumbled Blue Cheese
* 2 Tablespoons Chopped Fresh Chives
* 3 Tablespoons Toasted Chopped Walnuts
* Grape Clusters
* Flatbread Or Assorted Crackers

Preparation :
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp . Drain bacon , and set aside . Add minced garlic to skillet , and sauté 1 minute .
Beat cream cheese at medium speed with an electric mixer until smooth . Add half-and-half, beating until combined . Stir in bacon , garlic , blue cheese , and chives . Spoon mixture evenly into 4 individual baking dishes .
Bake at 350° for 15 minutes or until golden and bubbly . Sprinkle evenly with chopped walnuts , and serve with grape clusters and flatbread or assorted crackers .

Cheese Balls

Prep. Time : 20 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 20

Ingredients :
* 1 Batch Macaroni And Cheese, Prepared As Directed And Well Chilled

* 1/2 Cup All-purpose Flour

* 2 Large Beaten Eggs

* 1 Cup Breadcrumbs

* 4 Tablespoons Divided Olive Oil

Preparation :
Prepare mac'n cheese according to package directions . Place in an airtight container and refrigerate for at least 12 hours , up to 3 days ; I made these after 2 days . Chilling the mac'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify , and dry out a bit prior to baking the cheese balls . You may be able to speed this process up and shortcut it a bit by freezing the cooked mac'n cheese , but I have not tested it .
About 15 minutes prior to preparing the cheese balls , place the container of mac'n cheese in the freezer for a quick cold blast . Meanwhile , place flour, eggs , and breadcrumbs in 3 separate small bowls ; set aside .
Preheat oven to 425F and line two baking sheets with Silpats , parchment paper , or aluminum foil (line baking sheets with something to save yourself cleanup work) . Drizzle 1 tablespoon olive oil on each baking sheet , smear it around with your hands ; set baking sheets aside .
Remove mac'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop , portion out and shape the balls , taking care not to make them larger than about 1-inch in diameter because after battering and breading , they become much larger in size . Depending on the type of noodles in your mac'n cheese, how cold , or how cheesy the mac'n cheese is , lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop . Roll each ball through the flour, dip briefly in the egg , roll it through the breadcrumbs , and place it on baking sheet . Repeat until all balls have been battered, placing about 10 balls per baking tray .
Bake for 10 minutes (don't be surprised if your smoke detector goes off) , remove trays from oven and add 1 tablespoon of oil to each tray and smear it around , flip balls over , and bake for 7 to 10 minutes , or until browned and golden . Remove from the oven and serve immediately ; optionally serve with Homemade Spicy Mustard , prepared mustard , ketchup , chipotle mayo , or a favorite condiment .

Parmezan&Paprica Twists

Prep. Time : 15 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 40

Ingredients :
* Melted Butter To Grease
* 300g Plain Flour
* Pinch Of Salt
* 40g Finely Grated Parmesan
* 160m Water
* 2 Tablespoons Olive Oil
* Plain Flour To Dust
* 1 Egg Yolk
* 2 Teaspoons Milk
* Paprika To Sprinkle

Preparation :
Preheat oven to 190°C . Brush 2 baking trays with butter to grease . Combine the flour , salt and parmesan in a large bowl .
Add water and oil and use a round-bladed knife in a cutting motion to mix until mixture just comes together . Shape dough into a disc . Turn onto a lightly floured surface and knead for 5 minutes or until smooth . Shape into a disc and wrap in plastic wrap . Place in the fridge for 30 minutes to rest .

Use a rolling pin dusted with flour to roll out pastry until 3mm thick . Use a sharp knife to cut pastry into 1.5cm-wide strips . Cut strips into 12cm lengths . Gently twist strips and place on prepared trays.
Use a fork to whisk together egg yolk and milk in a bowl . Brush twists with egg mixture and sprinkle with paprika . Bake in preheated oven for 15 minutes , swapping trays halfway through cooking , or until golden brown . Remove from oven and set aside on the trays for 30 minutes to cool .

Cheesy&Pepperoni Pockets

Prep. Time : 10 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 4
Ingredients :
* 1Can Pillsbury® Grands ® Big & Flaky Crescent Dinner Rolls
* 4 Tablespoons Marinara Sauce
* 64 Slices Pepperoni
* 1,33 Cups Shredded Mozzarella Cheese
* 0,25 Teaspoon Italian Seasoning

Preparation :
Heat oven to 375°F . Separate dough into 4 rectangles . Place on ungreased cookie sheet . Press each to 7x5 inches , firmly pressing perforations to seal .
2 Spread 1 tablespoon marinara sauce on each rectangle to within 0,5 inch of edges . Place 8 slices of pepperoni in center of each rectangle ; top with 0,33 cup cheese and 8 more slices pepperoni . Bring ends up over filling , overlapping about 1 inch . Press edges with fork to seal . Brush each sandwich with water , and sprinkle with Italian seasoning .
3 Bake 13 to 15 minutes or until golden brown . Immediately remove from cookie sheet. Serve warm.

Ham&Cheese Croissants

Prep. Time : 30 Mins

Cooking Time : 15 Mins
Difficulty : Capable Cooks
Yields : About 14
Ingredients :
* 30g Whole Milk Powder* 1 Teaspoon Dried Yeast
* 310ml Cold Water
* 2 Tablespoons Caster Sugar
* 1,5 Teaspoons Salt
* 500g Plain Flour* 2 Teaspoons Bread Improver
* 280g Slightly Softened Butter
* 3 Slices Roughly Broken , Pre-sliced Cheddar
* 50g Chopped Shaved Ham
* 1 Lightly Whisked Egg
* 1 Tablespoon Milk

Preparation :
Place milk powder and yeast in a bowl . Whisk with a fork while gradually adding 250ml (1 cup) of the water , stirring until the milk powder and yeast dissolves . Combine remaining water , sugar and salt in a bowl and stir until sugar dissolves .
Combine the flour and bread improver in a bowl . Make a well in the centre and add the yeast and sugar mixtures . Use a round-bladed knife to mix together using a cutting motion , then use your hands to mix until a dough forms . Cover with plastic wrap or a damp tea towel and place in a warm , draught-free place to prove for 30 minutes or until doubled in size .
Punch the dough down with your fist . Cover with plastic wrap and place in the fridge for 6 hours to rest .
Turn dough onto a lightly floured surface and shape into a ball . Use a sharp knife to cut a cross , 10cm wide and 8cm deep , in the top of the dough . Place the butter in the centre of the cross . Use a lightly floured rolling pin to roll out the dough around the butter to form four 10cm-diameter semicircles , about 1cm thick . Fold the semicircles over to enclose the butter .
Roll out dough to a 40 x 60cm rectangle . With a short edge facing you , fold the bottom third of dough into the centre , then fold top third over the top . Cover with plastic wrap and place in the fridge for 30 minutes to rest . Repeat process 2 more times , covering dough with plastic wrap and placing in the fridge to rest for 30 minutes each time .
Preheat oven to 200°C . Roll out the pastry to a 40 x 70cm rectangle, about 1.5cm thick . Cut into 14 triangles (14 x 14 x 18cm) . With the long edge of a triangle facing you , place a little cheese and chopped ham in the centre . Starting at the base , roll pastry away from you to enclose the filling . Place on the prepared tray , seam-side down , and shape into a crescent . Repeat with the remaining pastry , cheese and ham . Combine the egg and milk in a jug . Brush croissants evenly with the egg mixture . Place in a warm , draught-free place for 15 minutes or until doubled in size .
Bake in preheated oven for 15 minutes or until golden brown and puffed .

Serrano Ham And Manchego Croquetas

Prep. Time : 20 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 20
Ingredients :
* 2 Tablespoons Extra Virgin Olive Oil
* 3 Tablespoons Unsalted Butter
* 0,5 Cup All Purpose Flour
* 1,25 Cup Whole Milk
* 1/3 Cup Finely Chopped Serrano Ham
* 1/3 Cup Grated Manchego Cheese
* 1/8 Teaspoon Grated Nutmeg
* Kosher Salt
* 2 Eggs
* 1 Cup Panko Breadcrumbs
* Vegetable Oil For Frying
+
* 1 Cup Mayonnaise 
* 2 Cloves Garlic
* 2 Teaspoons Fresh Lemon Juice
* 1 Teaspoon Spanish Sweet Smoked Paprika Such As Pimentón De La Vera

Preparation : Heat the oil and butter in a medium saucepan over medium heat until butter is melted . Add the flour and cook 1-2 minutes while whisking frequently . Gradually add the milk while whisking and continue to cook another 2-3 minutes . The mixture should be smooth . Switch to a wooden spoon and stir in the ham , cheese and nutmeg . Cook another 1-2 minutes while stirring-the mixture will pull away from the sides of the pan . Taste the mixture and add salt if desired - the ham and cheese are salty so you probably won’t need to add any additional salt .
Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even . Let the mixture cool , then cover it with plastic wrap and refrigerate at least 2 hours or overnight .
When ready to cook the croquetas , lightly beat the eggs in a shallow dish . Mix the breadcrumbs and 0,5 teaspoon salt in another dish . Scoop up tablespoons of the cooled filling and form them into balls . Dip each ball into the egg and then the breadcrumbs . Place the completed croquetas on a wire rack or baking sheet and refrigerate for 20 minutes . The croquetas must be chilled before frying otherwise they may fall apart in the oil .
Meanwhile , make the aioli by pureeing the mayonnaise , garlic , lemon juice , and smoked pimentón in a blender or mini food processor . Transfer to a small bowl and refrigerate until ready to serve .
Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat . Working in batches , fry the croquetas in the oil , turning them on all sides , until golden brown and crispy , about 2 minutes . Drain on paper towels . Serve immediately with the smoked pimentón aioli .

Panko Mozzarella Sticks

Prep. Time : 40 Mins

Cooking Time : 30 Mins
Difficulty : Easy
Yields : About 32
Ingredients :
* 16 Sticks Of Mozzarella String Cheese
* 0,5 Cup All Purpose Flour
*  2 Large Beaten Eggs
* 0,25 Cup Whole Milk
* 2 Cups Japanese Panko Bread Crumbs
* 1 Tablespoon Garlic Powder
* 1 tsp Onion Powder
* 1 tsp Fresh Black Pepper
* 1 TB Dried Oregano Flakes
* Oil For Frying
* Marinara Sauce For Dipping

Preparation :
Place flour in a small dish.  In another bowl, mix together the eggs and milk.  In a third bowl, combine panko bread crumbs with garlic powder, onion powder, pepper, and oregano.   Cut mozzarella sticks into halves.
Roll a piece of mozzarella in flour, dip into egg mixture, and roll well in Panko mixture.  Press crumbs in place so mozzarella stick is fully coated.  Continue until all pieces are well coated.  Place coated mozzarella sticks on a wax-lined baking sheet and put in freezer for at least 30 minutes.  (The flash-freezing is important in keeping cheese from falling apart in hot oil.)
Pour oil to fill a third way up to halfway up in a heavy sauce pan.  Using a thermometer, keep oil steady at 365F.   Remove frozen mozzarella sticks and fry a few pieces (don’t crowd) at a time, keeping oil temp at 365F throughout frying process (you’ll have to play with turning heat up or down as needed.)  Fry about 25-30 seconds, turning sticks until they are an even golden brown, and drain on paper towels.  Try not to let cheese leak, but a few tiny bubbles are fine.  Continue until entire batch is made.  Serve with your favorite marinara sauce and do eat these while hot!

Goldfish Crackers

Prep. Time : 15 Mins
Cooking Time : 15 Mins
Difficulty : Easy
Yields : About 80
Ingredients :
* 8 Ounces Shredded weight Sharp Cheddar Cheese
* 4 Tablespoons Cut Into Cubes Butter
* 1 Cup Flour
* 0,75 Teaspoons Salt
* 2 Tablespoons Cold Water

Preparation :
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water , 1 tablespoon at a time .
Remove dough from the processor , wrap in plastic, and chill for 20 minutes .
Roll out the dough and cut into desired shapes . Place on a parchment paper lined cookie sheet .
Bake at 350 degrees F for about 15 minutes , or until crispy .
Makes approximately 7 dozen crackers .