All you need is refrigerated crescent roll dough to make this super easy treat, warning, these are habit forming so better make lots!

Servings 8

Ingredients:

1 (8-ounce) package refrigerated crescent roll dough
oil for frying
1/4 cup  sugar
1 teaspoon cinnamon

Instructions:

Remove and separate the 8 dough wedges, then roll up each wedge.

In a shallow bowl/dish mix the sugar with cinnamon until combined.

Pour oil into a heavy skillet (use enough oil for deep-frying) then heat oil to 350 F.

Using a slotted spoon carefully lower about 2-3 wedges into the hot oil; fry until underside blisters and browns (about 8-10 seconds) then turn over and brown the other side.

Remove with a slotted spoon then  roll into the sugar/cinnamon mixture.

Place on a rack.

Notes from our test kitchen; 1 cup shredded Swiss cheese may be substituted for the feta.

These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated

Servings 48 mini quiches

Ingredients:

1 (15-ounce) package refrigerated pie crusts
2-3 tablespoons butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4  cloves garlic,  finely minced
1 (10-ounce) package frozen chopped spinach, thawed (hand-squeeze out and excess moisture)
3-4 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt (or more to taste, can use white salt)
1/2 teaspoon fresh ground black pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese

Instructions:————————————–

Lightly grease miniature muffin tins/pans.

On a flat surface roll each pie crust into a 12-inch square.

Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).

Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.

In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in spinach and cook for 2 minutes.

Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.

In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.

Add the egg mixture to the spinach mixture; mix well to combine.

Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.

Bake in a preheated 350 degree F oven for 30-35 minutes.

Immediately remove the baked quiche from pans and cool on wire racks.

Serve or freeze for up to 3 months.

My all time favorite bread pudding, make certain to use 1-2 day old bread for this

Servings 6-8

Ingredients:

12 thick slices white bread (use Texas toast size slices, 1-2 day-old bread)
3/4 to 1 cup raisins
4 large or extra-large eggs
3/4 cup white sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups half and half cream or milk (cream is better to use)

CARAMEL SAUCE TOPPING:

1/2 cup butter (no substitutions)
1/2 cup brown sugar, packed
1/3 cup heavy whipping cream, unwhipped (33 to 35%)
1-1/2 teaspoons vanilla

Instructions:

Butter a 2-quart baking dish.

Remove all crusts from the bread, then cut into 1-inch cubes.

Scatter all the cubes into the bottom of the baking dish, then sprinkle the raisins over the bread.

In a bowl whisk the eggs with sugar, vanilla and half and half cream or milk; drizzle over the bread cubes.

Using your hand or a spatula press down to absorb the cream/egg mixture into the bread; allow to sit for 30 minutes.

Place the baking dish into a larger pan, then pour water 2/3 of the way up in the larger pan.

Bake in a preheated 350 degree F oven for 1-1/4 hours or until puffed and firm.

Meanwhile make the caramel sauce; melt butter in a small saucepan over medium heat.

Whisk in 1/2 cup brown sugar then stir for about 3-5 minutes.

Add in the whipping cream and vanilla and continue to stir for 2 minutes more.

Drizzle the sauce onto the bread pudding.

My all-time favorite scalloped potato recipe, this will be sure to become yours also!

Notes from our test kitchen; this may be completely assembled and refrigerated up for a few hours before baking,  if you have any leftovers  place in a blender with some chicken broth and milk and you will have a cheesy smooth tater soup

Servings 6-8

Ingredients:

6 medium potatoes, peeled and thinly sliced (preferably russet potatoes but reds will do fine)
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided (can use more)
seasoned salt
freshly ground black pepper
1 teaspoon paprika (optional)

WHITE SAUCE:

1/4 cup butter
3 garlic cloves, minced (garlic lovers can use more)
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon fresh ground black pepper
1/2 teaspoon seasoned salt
pinch cayenne pepper (optional)
2 cups half and half cream
1/3 cup fresh grated Parmesan cheese

Instructions:—————————————

Set oven to 350 degrees F (oven rack set to lowest position).

Grease an 11 x 7-inch baking dish.

For the sauce; in a medium saucepan melted the butter over medium-high; add in garlic and cook stirring for 2 minutes.

Stir in flour, black pepper, salt and cayenne pepper; cook stirring for 1 minute.

Slowly add in the cream whisking constantly; cook over medium heat until bubbly and thickened.

Stir in the Parmesan cheese

Spread 1/3 of the white sauce into the botom of the baking dish (or use just enough to cover the bottom of the pan completely).

Pat the potato slices dry using a paper towel/s.

Place 1/2 of the slices into the bottom of the dish over the sauce, then season the potatoes lightly with seasoned salt and pepper, then sprinkle 1/2 of the sliced onions over the potatoes, then 1 cup shredded cheddar cheese (can use more if desired).

Repeat layering with remaining half of the sliced potatoes, salt, pepper, remaining onion slices the 1 cup shredded cheddar cheese on the top.

Pour remaining half of the white sauce evenly over the top (at this point you may cover and refrigerate for a few hours).

Sprinkle the paprika over the top.

Bake for 1-1/2 to 2 hours or until the potato slices are just fork tender.

Notes from our test kitchen; if you want hotter poppers leave some of the membranes intact, pair the hot with the mild separately so you will know which is which, these are great served with ranch dressing

Servings 1 pound, about 16 medium

Ingredients:

1 pound medium japapeno peppers (about 16 medium)
2 cups shredded smoky cheddar cheese
1 (8-ounce) package cream cheese, softened
1 garlic clove, finely minced (optional)
1/4 teaspoon onion powder
1/4 to 1/2 teaspoon seasoned salt
fresh ground black pepper
2 small  eggs, lightly beaten
2 tablespoons milk
1 cup flour (seasoned with 1/2 teaspoon seasoned salt, 1/2 teaspoon fresh ground black pepper and 1/2 teaspoon garlic powder)
2 cups fine ground dry breadcrumbs
oil for deep- frying

Instructions:————————————–

Slice the tops off each pepper then discard.

Cut in half lengthwise and scrape out the seeds and all membranes *see test kitchen notes on membranes.

In a medium bowl combine cream cheese with garlic,  smoky cheddar cheese, onion powder, seasoned salt and black pepper; mix until well combined.

Using a small spoon or a knife fill each pepper “boat” with cream cheese mixture.

Press the halves back together and scrape off any excess cheese from the top using the flat end of a butter knife.

Place onto a tray and freeze for 20 minutes.

In the meantime prepare your breading station lined up with 3 bowls and heat oil to 360 degrees.

In one bowl place the eggs mixed with milk.

Second bowl the flour mixture.

Third bowl the dry breadcrumbs.

1) dip each stuffed pepper firstly into the egg/milk mixture (allowing excess to drip off) .

2) coat into the flour especially where the cheese is exposed ( this will help the cheese to stay inside while frying).

3) dip into the egg mixture again.

4) then lastly coat into the breadcrumbs (have all your peppers coated before starting to fry).

Gently using a slotted spoon place each pepper into the hot oil; fry about 4 at a time, removing when golden brown.

Drain on a rack and sprinkle with a small amount more of seasoned salt while still hot,

TIP:  it is recommended to wait a few minutes before eating the poppers or you will run the risk of  burning your mouth with hot cheese