Recipes

Crab and Cream Cheese Filled Crescent Rolls ~ the recipe

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Here’s another quick, easy and delicious party snack from Pillsbury perfect for your SuperBowl party!

Crab and Cream Cheese Filled Crescents ~ the recipe

WHAT YOU’LL NEED:

1 can (8 oz) Crescent refrigerated seamless dough sheet
1 package (3 oz) cream cheese, softened
3/4 cup chopped cooked crabmeat
1 tablespoon chopped green onion (1 medium)
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 egg white, beaten

WHAT YOU’LL DO:

Heat oven to 375°F.
Spray cookie sheet with cooking spray. Unroll dough on work surface and cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

source

Super-Bowl Snack

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Jalapeno Popper Dip ~ the recipe

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This Jalapeno Popper Dip is the perfect spicey snack for your upcoming SuperBowl party or any party!

Jalapeno Popper Dip ~ the recipe

 

WHAT YOU’LL NEED:

2 (8 ounce) packages of cream cheese, softened
1 cup mayo
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies, undrained
1 (4 ounce) can diced jalapenos, undrained
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick of butter, melted

WHAT YOU’LL DO:

Combine the first 6 ingredients in a mixer or food processor and blend until smooth.

Spread the dip into a greased casserole or pie plate.

In a bowl, combine breadcrumbs, remaining Parmesan cheese and melted butter. Sprinkle mixture over the dip and bake at 375 degree in preheated oven for about 20 minutes until browned and bubbly.
Do not overbake.

Serve warm with crackers or chips for dipping.

TIPS:

Depending on how hot you want it, try these substitutions…

For extra flavor, substitute PepperJack for the Parmesian.
Substitute cream Cheese for Jalapeno Cream Cheese for an extra kick.

source

Super-Bowl Snack

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CopyCat Montgomery Inn BBQ Sauce ~ The Recipe

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Who lives in Cincinnati and doesn’t love Montgomery Inn BBQ?
The poster of this recipe states…”this is the original recipe for the fantastic sauce on the ribs at the Famous Montgomery Inn Restaurant, Cincinnati OH…”
You be the judge! Is it as good or better than the real thing? Try it then let us know what you think!
Montgomery Inn Cincinnati BBQ Sauce ~ the recipe
WHAT YOU’LL NEED:
5 cups ketchup
1 cup tarragon vinegar
1 1/2 cups sugar
5 teaspoons Worcestershire sauce
7 1/2 teaspoons chili powder
1 1/2 teaspoons red peppers
16 garlic cloves
7 medium onions
1/2 cup water
WHAT YOU’LL DO:
Combine all ingredients in a saucepan.
Bring to a boil.
Simmer for 1 hour.
Strain.
Slather it on!
20 servings
.
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Too Easy Caprese Appetizer

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The holidays are the busiest time of the year for many of us and sometimes time runs short. This Caprese Appetizer is one of the quickest, easiest, freshest recipes perfect for last minute emergency holiday party ideas.

Caprese Appetizers ~ the recipe

 

Makes about 20 appetizers

WHAT YOU’LL NEED:

1 pint cherry tomatoes
1 tub mozzarella balls in herb olive oil
large fresh basil leaves
toothpicks

WHAT YOU’LL DO:

Skewer tomato, mozzarella and piece of basil onto the toothpick and arrange on platter.
Enjoy your party!

 

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Cherry Cheesecake Dip ~The Recipe

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This lovely Cherry Cheesecake Dip is a perfect sweet appetizer to bring along to any Holiday Christmas Party! A quick, simple, four ingredient desert dip you can serve with graham crackers or sugar cookies. Yummy!

Cherry Cheesecake Dip ~ the recipe

WHAT YOU’LL NEED:

1 pack softened cream cheese (8oz)
1 jar marshmallow fluff (7oz)
2 small tubs Cool Whip (8oz each)
2 cans cherry pie filling (21 oz each)
Pack of graham crackers

WHAT YOU’LL DO:

1. Mix softened cream cheese and marshmallow fluff by hand until smooth.
2. Fold in Cool Whip one container at a time
3. Spread into dish, pan or on a platter.
4. Cover with cherry pie filling and refrigerate
5. Break apart graham crackers and arrange around the dip  for dipping.

Use a festive holiday patter to add more Christmas to this dish!

source

Christmas Appetizer Recipes

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Pumpkin French Toast ~ The Recipe

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Pumpkin with a cinnamon crunch make this french toast recipe perfect for holiday breakfast or any day of the year.
Pumpkin French Toast ~ the recipe

WHAT YOU’LL NEED:

2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
8 (3/4-inch thick) slices of day-old French bread

WHAT YOU’LL DO:

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.
2. In another low-lying flat bowl, place crushed cereal.
3. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.

source

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Layered Pizza Dip ~ The Recipe

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It’s the Holiday Season and that means Holiday Parties! Here’s a quick, easy, delicious hot appetizer recipe that’s sure to impress. Take this dish along or serve at home to your party guests.

Layered Pizza Dip

Layered Pizza Dip ~ the recipe

WHAT YOU’LL NEED:

(8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese

WHAT YOU’LL DO:

Heat oven to 350°F.
1. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or crackers.

Christmas Appetizer Recipes

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Stove Top Stuffing ~ from scratch

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Is ‘Stove Top Stuffing’ one of those Thanksgiving sides you have to have? Impress your guests with this homemade version this year!

WHAT YOU’LL NEED:

8 slices of bread
3 tbs unsalted butter
1 stalk celery, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tbs dried parsley or 2 tbs fresh parsley
1/2 tsp sage
1/4 tsp marjoram
1/8 tsp pepper
1/4 tsp kosher salt
1 1/4 cups chicken stock

WHAT YOU’LL DO:

Preheat the oven to 350 degrees.
Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown. Flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.
In a large sauce pan, melt butter and salt over medium heat.
Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
Add the herbs, spices and chicken stock to the mix and stir.
Bring to a boil.
Once the mixture hits a rolling boil, add the bread cubes.
Mix in cubed bread to the liquid and cover.
Remove from heat and let sit for 5 minutes.
Fluff with fork and serve.
Yield: 6 servings

source

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It’s Cappuccino Day!

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cappuccino coffee cup~ CELEBRATE CAPPUCCINO ~
.

This is a National Food Holiday I can really get behind 😉 Celebrate the day with one of these delicious cappuccino inspired recipes!
.

MOCHA CAPPUCCINO AT HOME ~ the adult version

Make Mocha Cappuccino at Home

Yield: 4 cups of delicious cappuccino

WHAT YOU’LL NEED:

1/2 cup sugar
1/3 cup cocoa
2 1/2 cups strong brewed coffee
1/4 cup coffee liqueur
1 teaspoon vanilla extract
2 cups milk

WHAT YOU’LL DO:

  1. Stir together first 5 ingredients in a saucepan; cook, whisking constantly, over medium heat, 5 minutes or until thoroughly heated.
  2. Microwave milk in a 2-cup glass measuring cup at HIGH 2 minutes, or until thoroughly heated. Pour one-third hot milk in a heat-proof jar; seal with lid. Shake until frothy. Repeat twice with remaining milk.
  3. Pour coffee into 4 mugs; top with frothed milk. Serve immediately.

Note: For testing purposes only, we used Kalhua coffee liqueur.

source

cappuccino coffee beans

CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE

Chocolate Hazelnut Mocha Cappuccino Pie ~ the recipe

Yield: Makes 1, 9″ pie.

WHAT YOU’LL NEED:

1 (3.4 ounce) package instant vanilla
pudding mix
1 1/2 cups cold milk
2 tablespoons instant mocha cappuccino
mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie
crumb crust
1/2 cup semisweet chocolate chips
1/2 cup chopped hazelnuts
WHAT YOU’LL DO:
 
  1. Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
  2. Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

source

cappuccino coffee beans

CAPPUCCINO FUDGE

Cappuccino Fudge ~ the recipe

WHAT YOU’LL NEED:

1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag semi-sweet chocolate chips
1 cup toasted chopped hazelnuts or walnuts (optional)

WHAT YOU’LL DO:

  1. Line an 8” square baking pan with aluminum foil; set aside.
  2. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly.
  3. Remove from heat. Stir in chocolate chips until smooth.
  4. Pour into prepared pan.
  5. Cover and refrigerate at least 4 hours.
  6. Place on cutting board and cut into 36 squares.

source

cappuccino coffee beans

CAPPUCCINO CHEESECAKE BROWNIES

Cappuccino Cheesecake Brownies ~ the recipe

Yield: one 13×9 pan

WHAT YOU’LL NEED:

One 19.5 oz. package Pillsbury Mocha Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs

For the cheesecake layer:
One 8 oz. package cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon cornstarch
3/4 teaspoon cinnamon, divided
1 egg
One 14 oz. can sweetened condensed milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)

1/4 cup semisweet chocolate chips
1 teaspoon vegetable oil

WHAT YOU’LL DO:

  1. Preheat oven to 325 degrees F. Spray a 13×9 inch baking pan with non-stick cooking spray and set aside.
  2. In a large bowl, using an electric hand mixer, beat together brownie mix, oil, water, and eggs on medium speed for 2 minutes. Pour and spread evenly into prepared pan.
  3. In another bowl, beat together cream cheese and butter until creamy and smooth. Add cornstarch and 1/4 teaspoon cinnamon and beat until well combined. Add egg, sweetened condensed milk, and vanilla, and beat until incorporated. Pour evenly over brownie batter. Sprinkle remaining 1/2 teaspoon cinnamon over cheesecake batter.
  4. Bake 30-40 minutes, or until cheesecake is set in the center. Transfer to a wire rack to cool completely.
  5. Melt chocolate chips with oil over a double broiler, stirring until smooth. Drizzle over cooled brownies. Refrigerate 30 minutes before serving.

source

cappuccino coffee beans

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Celebrate Bittersweet Chocolate & Almond Day

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WITH MOCHA ALMOND FUDGE

Try this delicious, quick and easy Mocha Almond Fudge recipe to celebrate the day! With the holidays here, it’s a great treat to make for gifts, to bring to the office or for your family.

Mocha Almond Fudge ~ the recipe

Yield: Makes 36 pieces (1 in. square)
Prep time: 30 Minutes
Chill: 2 Hours

WHAT YOU’LL NEED:

1 pound bittersweet chocolate, chopped
3/4 cup unsalted butter, at room temperature
3 tablespoons instant espresso powder
2 1/2 cups sugar
1/4 cup corn syrup
1 can (12 oz.) evaporated milk
2 cups chopped toasted almonds

WHAT YOU’LL DO:

1. Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.

2. In an 8- to 10-qt. pan, combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.

3. Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.

4. Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.

Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.

TIP:
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased jelly-roll pan. Bake, stirring occasionally, 8-9 minutes or until golden brown.

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