Recipe: Delicious Pepperoni Pizza Bombs

Pepperoni Pizza Bombs.

You can have Pepperoni Pizza Bombs using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pepperoni Pizza Bombs

1. You need 3 cans of refrigerated crescents.
2. It's 6 of mozzarella string cheese sticks each cut into 4 pieces.
3. Prepare 1 jar of Classico traditional pizza sauce.
4. Prepare 96 of pepperoni slices.
5. You need of Olive oil or melted butter.
6. Prepare of Italian seasoning.
7. It's of Garlic salt.
8. It's tins of Muffin.

Pepperoni Pizza Bombs step by step

1. Preheat oven to 375.
2. Spray down your muffin tins with cooking spray..
3. Open first can of crescents. Roll out the dough and carefully cut along the dotted lines to seperate.
4. Take a crescent triangle dab 1t of sauce in the middle. Place 2 pepperoni on that, stacking 1piece of mozzarella, and 2 more pepperoni. Roll into a ball and place in your muffin tin..
5. Repeat this until all 24 are rolled up. Brush your olive oil or butter on top and lightly sprinkle each one with with the Italian seasoning and garlic salt.
6. Bake until golden brown approximately 15 minuets.

Recipe: Perfect Cornbread (Muffins or Bread)

Cornbread (Muffins or Bread). Cornbread is any quick bread containing cornmeal, popular in Native American cuisine as well as well as in Greek, Portuguese and in Turkish cuisine. They are usually leavened by baking powder. Super moist, not crumby, and so tasty they can be eaten plain.

You can whip up the batter in no time! My kids love them so much that I'm constantly swatting their little hands away from the bread basket so they don't fill up before the main course. This Gluten-Free Cornbread recipe can be made into gluten-free cornbread muffins or in the gluten-free cornbread bar form. You can cook Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cornbread (Muffins or Bread)

1. Prepare 1 cup of cornmeal.
2. Prepare 1 cup of all purpose flour.
3. Prepare 1 tsp. of baking powder.
4. Prepare 1/2 tsp. of baking soda.
5. You need 1/8 tsp. of salt.
6. It's 1/2 cup (1 stick) of unsalted butter, melted then cooled slightly.
7. Prepare 1/3 cup of light brown sugar.
8. You need 2 tbsp. of honey.
9. Prepare 1 of large egg, room temperature.
10. Prepare 1 cup of buttermilk, room temperature.
11. You need of For Muffin Variation Add:.
12. It's 2 tbsp. of vegetable oil.
13. You need of Optional Add In's...Add up to 1 cup (total) of the following :.
14. It's of ·Corn Kernels.
15. Prepare of ·Diced Jalapenos.
16. It's of ·Shredded Cheddar Cheese.
17. Prepare of ·Blueberries.
18. You need of ·Dried Cranberries and Walnuts.

I like to make my These gluten-free cornbread muffins are the kind that you ladle chili over, the kind that you mop up the last of your stew with. It's my tried and true. • Basic Corn Bread • Buttermilk Corn Bread • Mexican Cornbread • Cornbread With Corn • Sweet Corn Muffins. Cornbread muffins are basically cornbread baked in the form of muffins whereas corn muffins are a muffin recipe made with similar ingredients but a lot more sugar. Corn muffins refer to the an actual muffin recipe, while cornbread muffins can refer to how cornbread is shaped.

Cornbread (Muffins or Bread) instructions

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside..
2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk..
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***.
4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now..
5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8..
6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through..
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured)..
8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing..
9. Store leftovers at room temperature for up to 1 week..

From sweet light-textured muffins to spicy jalapeno cornbread and hearty whole-kernel loaves, it's a versatile and delicious side dish, breakfast bread or snack. These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste. These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed. I balked at it at first because I thought that they could be a little dry and dense.

Recipe: Appetizing Yellow Cupcakes

Yellow Cupcakes.

You can have Yellow Cupcakes using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Yellow Cupcakes

1. It's of large eggs, separated and at room temperature.
2. It's of all purpose flour, sifted.
3. It's of baking powder.
4. You need of salt.
5. Prepare of unsalted butter, softened to room temperature.
6. Prepare of granulated sugar.
7. You need of vanilla extract.
8. You need of whole milk, at room temperature.
9. It's of Frosting of choice.

Yellow Cupcakes step by step

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set it aside..
2. In a medium bowl, use a hand mixer to whisk the egg whites until soft peaks form, about 2-3 minutes. You want them to be very fluffy, with no liquid remaining in the bowl. Set this aside..
3. In a separate bowl, whisk together the flour, baking powder and salt. Set this aside..
4. Using either a hand mixer or a stand mixer with the paddle attachment, beat the butter on high speed until it is smooth and creamy, about a minute or so. Then add the sugar and beat together for 3-4 minutes. Scrape down the sides of the bowl as needed. Add the egg yolks and vanilla and beat until combined..
5. Turn the mixer to low speed and alternate adding the dry ingredients in 3 batches and the milk in 2. Start and end with the dry. Mix each until just incorporated..
6. Using a rubber spatula, gently fold in the egg whites. The batter should be slightly thick, smooth and velvety..
7. Scoop the batter into the cupcake liners, filling each about halfway. Bake for 17-21 minutes, until a toothpick inserted into the centers come out clean. Let them cool in the pan for 5 minutes, then remove them to a wire rack to cool completely..
8. Once they are completely cool, frost them with your favorite frosting recipe. Store covered for 3-4 days..

Recipe: Delicious Southern pan-fried chicken sandwich

Southern pan-fried chicken sandwich. Southern Pan Fried Chicken Sandwich - Special Lunch Menu Ideas"fried chicken sandwich With of recipes for lunches and light meals, there's no reason to be. Today I am going to teach you how to make Southern Fried Chicken Sandwich. I have added mini recipes Of Coleslaw & Spicy Mayo, It's a simple & fast moving..sweet, buttery, and crisp fried chicken, southern fast food favorite flavor, then you have to try this southern style buttermilk fried chicken sandwich.

This Southern Fried Chicken Sandwich is a play on an unforgettable sandwich I had years ago. My sister took me to restaurant in Boise called "Donnie I ordered this chicken sandwich and I LOVED it. I told myself I would have to go home and duplicate it (which was easy, because they basically tell you. You can have Southern pan-fried chicken sandwich using 20 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Southern pan-fried chicken sandwich

1. Prepare 1/2 of chicken breast, pound out evenly.
2. You need 2 cups of buttermilk, marinating.
3. Prepare 2 of beaten eggs & 1/4 cup buttermilk; whisk together.
4. Prepare 1 cup of all-purpose flour.
5. You need 2 tsp. of white pepper.
6. You need 1 tsp. of thyme.
7. You need 1 tsp. of oregano.
8. You need 1 tsp. of sweet paperika.
9. It's 11/2 tsp. of garlic salt.
10. Prepare 1 tsp. of celery salt.
11. It's 1 tsp. of black pepper.
12. You need 1 tsp. of basil.
13. It's 1 tsp. of dried mustard.
14. Prepare 11/2 tsp. of ginger.
15. It's of sprinkle w/ accent or cajun seasoning.
16. Prepare 1 of lettuce leaf.
17. It's 1 slice of tomato.
18. You need 1 Tbsp. of Hellmanns real mayonnaise.
19. You need 1 of english muffin or bun of choice.
20. You need 2 cups of peanut oil or vegetable oil.

Buttermilk-Fried Chicken Sandwich. featured in Sandwiches You'll Love Packing For Lunch. Why have i never made a fried chicken sandwich with luscious boneless thighs??? I can tell you after this recipe it's all i use!!! really delicious and i agree with the other tip the sauce sounded. Crispy pan-fried chicken breasts are the main ingredient in these easy whole wheat sandwiches that are ready in under half an hour.

Southern pan-fried chicken sandwich instructions

1. Pound out chicken evenly; about a 1/4 inch thickness..
2. Marinate chicken in buttermilk for 2 to 4 hrs. Discard leftover marinate..
3. Beat together eggs and 1/4 cup of buttermilk; set aside..
4. Sift together flour and seasonings into a large bowl; set aside..
5. Heat oil in 12" skillet over medium-high heat..
6. Take chicken dip it into the egg mixture, then coat it in the flour-seasoning mixture. Set aside for about 2 to 3 minutes to allow mixture to adhere to the chicken..
7. Carefully lay chicken into the heated oil and fry until golden brown; about 4 minutes per side..
8. Remove, set aside on paper towel..
9. Toast english muffin or bun of choice..
10. Spread both halves with mayonnaise, then layer chicken on bottom half first, then top with lettuce leaf and tomato; secure the top half of muffin or bun. Enjoy! Ya'll....

I love fried chicken and in sandwich form with garden fresh tomatoes is no exception. I do suggest adding ground black pepper to the flour mixture. The chicken sandwich is the ultimate workday lunch to make with leftover meat. Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese. Oven-frying chicken on a sheet pan is one of the easiest ways to get crispy chicken without the fussiness of deep-frying.

Recipe: Tasty Surprise Vanilla Cupcakes with White Chcolate Cream Frosting

Surprise Vanilla Cupcakes with White Chcolate Cream Frosting.

You can have Surprise Vanilla Cupcakes with White Chcolate Cream Frosting using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Surprise Vanilla Cupcakes with White Chcolate Cream Frosting

1. It's of For Cupcakes.
2. Prepare of recipe of my Butter Cake, listed in my profile as Butter Cake.
3. You need of Prepare cake batter exactly as written but we will make cupcakes.
4. It's of For White Chocolate Whipped Cream Frostinh.
5. You need of heavy whipping cream.
6. It's of o8 ounces good quality white chocolate, chopped.
7. It's of vanilla extract.
8. Prepare of For Filling.
9. Prepare of mini m&ms,.
10. Prepare of Sprinkles as needed for garnish.

Surprise Vanilla Cupcakes with White Chcolate Cream Frosting step by step

1. Bake cupcakes and cool compleatly, I used Jumbo cupcake tins and this requires doubling the cake batter recipe.
2. Make Frosting.
3. Place chopped chocolate in a bowl. Heat cream to a simmer and pour over chocolate, add vanilla let sit 1 minute then stir until smooth Cool to room temperature then cover and refrigerate until cold, at least 6 hours. Can be made up to 2 days in advance but beat right before frosting.
4. .
5. Make Fros.
6. Beat cold white chocolate cream until light and creamy.
7. Cut a well in each cupcake, saving cut piece.
8. Fill with mini M&M’s.
9. R[ace top back on cupcake.
10. Frost with frosting. Store in the refrigerator\.
11. Decorate with sprinkles.