Budget Travel: 2016

Slow Cooker Cheesy Sausage and Potato Casserole

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 3 Hrs 20 Min

8 ounces cream cheese, cut into pieces
4 tablespoons unsalted butter
1/2 cup half-and-half
1 tablespoon reduced sodium chicken base
1/8 - 1/4 teaspoon cayenne pepper, to taste
1/4 yellow onion, diced
14 ounces hot smoked sausage, cut into moons (halved and sliced)
1 (20-ounce) bag Simply Potatoes Diced Potatoes
2 cups (8 ounces) sharp cheddar cheese, shredded (divided)
1 cup pepper jack cheese, shredded
2 tablespoons chopped fresh parsley

In a 6-quart slow cooker combine cream cheese, butter, half-and-half, chicken base, and cayenne pepper. Whisk to combine. Sprinkle onion and sausage over the top. Layer potatoes on top. Cover and cook on high for 1 hour, do not stir or uncover.

After 1 hour, stir and re-cover. Cook an additional 1 1/2 - 2 hours, until the potatoes are tender. Remove the cover and stir until the sauce is completely smooth, and the cream cheese melts into the sauce. Add 1 cup sharp cheddar cheese and the pepper jack cheese. Stir to combine. Sprinkle the remaining 1 cup sharp cheese over the top of the casserole.

Cover and cook until cheese is melted, about an additional 30 minutes (a total of 3 - 3 1/2 hours). Remove cover and sprinkle with fresh parsley.

Serve and enjoy!

DONNA'S NOTES: If you do not like spicy food, you can leave out the cayenne pepper. The smoked sausage and the pepper jack cheese will just give enough heat to warm your tongue.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

No-Bake Avalanche Cookies

MAKES 18 LARGE TREATS

1/2 cup mini chocolate chips
16 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
1 (15 ounce) jar creamy peanut butter
2 cups Rice Krispies cereal
1 1/2 cups mini marshmallows

Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.

Place chocolate chips in the freezer, until ready to use.

Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth. Meanwhile: Add rice krispies to a large bowl. Set aside.

Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.

Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Cranberry Maple Donut Bread Pudding

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 60 Min

8-12 stale glazed cake donuts
4 large eggs
1 teaspoon cinnamon
3/4 teaspoon salt, divided
2 cups half-and-half
7 tablespoons unsalted butter, melted
6 tablespoons maple syrup
6 ounces fresh or frozen cranberries
2 tablespoons International Delight French Vanilla Creamer
3/4 cup powdered sugar

Preheat oven to 350°F. Butter a deep 9" pie pan (or 9x9 baking pan).

Chop donuts into bite size pieces. You want enough donuts so that your pie plate is heaping, they will be pressed down later. Place them in the buttered baking dish. Set aside.

Whisk the eggs in a large bowl and add cinnamon and 1/2 teaspoon salt. Whisk to combine. Add half-and-half, 4 tablespoons melted butter, 4 tablespoons maple syrup. Whisk until well combined.

Pour egg mixture over the donuts. Toss donuts to coat and press down into the egg mixture if necessary so they can absorb the mixture. Rest for 15 minutes. Add cranberries and toss to combine. Gently press the donuts into the pan so they will stick together, not so much that you flatten them.

Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 additional minutes, until it is set.

Meanwhile, add powdered sugar to a medium bowl. Add remaining 3 tablespoons butter, 2 tablespoons maple syrup, creamer and remaining 1/4 teaspoon salt. Whisk to combine.

Pour or drizzle frosting over warm bread pudding.

Serve and enjoy!

DONNA'S NOTES: If you are using fresh donuts, you can bake the cut pieces in the oven until they are dry and stale.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Crockpot Turtles Candy

SERVES 12 | ACTIVE TIME 25 Min | TOTAL TIME 2 Hours 25 Min

16 ounces whole raw pecans (reserve 1/2 cup for garnish)
24 ounces chocolate flavored candy coating (almond bark or candiquik)
2 ounces (1/2 bar) German chocolate bar (by Baker's)
1 (11-ounce) bag caramel bits
2 cups semi-sweet chocolate chips

Layer pecans, then candy coating, then chocolate bar into crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature. Do not stir.

After 1 hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours). Once mixture has completely come together, stir in caramel bits and turn off the heat. Cover for 5 minutes.

Meanwhile line counter top or table with a long piece of parchment paper.

Stir. Use 2 table spoons to scoop out candy from crockpot and scoop it onto parchment paper. Make sure candy is not touching.

Meanwhile, melt 2 cups chocolate chips and chop 1/2 cup pecans. Drizzle over turtles and garnish with chopped pecans.

Allow to set completely.

Serve and enjoy!

DONNA'S NOTES: You can double the recipe, but the caramels will start to get a little gritty in the candy if not scooped out quickly enough. So, be careful. The photos above are from a double batch that I made, the video is a single batch. Scoop fast.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Sprinkle Extreme Sugar Cookie Milkshake

SERVES 2 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

3 cups vanilla bean ice cream
1 cup International Delight Frosted Sugar Cookie Creamer
3 tablespoons rainbow jimmies sprinkles
1 cup prepared whipped cream
rainbow nonpareils sprinkles
Optional: sugar cookies

Prepare 2 glasses by swirling the rim in a shallow plate of creamer. Then dip into a shallow plate of nonpareils.

In a blender combine ice cream and creamer. Blend until combined. Add jimmies. Pulse until combined, about 2 or 3 times.

Divide milkshake into the prepared glasses. Top with whipped cream and more sprinkles as desired.

Serve and enjoy!

DONNA'S NOTES: If you would like to make this an extreme shake, top with sugar cookies.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Cinnamon Pecan Pull-Apart Bread

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hours 15 Min

16 frozen yeast dinner rolls
1 (2 sticks) cup unsalted butter
1 1/2 cups light brown sugar, packed
1 cup chopped pecans, divided
2 tablespoons ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon salt

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt

Place frozen dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar, 1/2 cup chopped pecans, cinnamon, cornstarch and salt in a 1-gallon resealable plastic bag. Seal and shake to combine. Set aside.

Add two tablespoons of melted butter to the bottom of a 1.75-quart casserole dish (an 8"x8" pan works too), brush butter up the sides or swirl dish to make sure the bottom and sides are buttered. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Toss to coat. Remove from butter and toss in cinnamon sugar mixture. I do about half of the rolls into the cinnamon sugar mixture then I toss to coat well.

Place half of the coated cinnamon bites into the casserole dish in an even layer. Sprinkle them with 1/4 cup of the remaining pecans. Repeat to make 2 even layers. Pour the remaining cinnamon sugar into the bowl with the remaining butter. Mix to combine. Pour over top of pull apart bread. Sprinkle with the remaining 1/4 cup pecans. Cover with plastic wrap and let rise until doubled, about 30 minutes.

Meanwhile: Preheat oven to 350°F.

Remove plastic wrap and bake 30-35 minutes or until the pull-aparts are no longer doughy. If the top starts to brown before the center is cooked, tent loosely with aluminum foil.

Meanwhile, prepare the cream cheese frosting. In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!

DONNA'S NOTES: To prevent plastic wrap from sticking to your pull-aparts, first lay out your cut piece of plastic wrap on the counter and spray it with non-stick cooking spray. Then, place it sprayed side down on the pull apart bread.

MAKE AHEAD DIRECTIONS: Once you cover the pan with plastic wrap, place it in the refrigerator overnight. In the morning and place in your preheated oven to bake for 35-40 minutes, until the center is no longer doughy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Cheesy Bacon and Egg Breakfast Bombs

SERVES 8 | ACTIVE TIME 60 Min | TOTAL TIME 1 Hour 30 Min

1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
pinch black pepper
16 frozen dinner yeast roll dough balls
flour (to dust counter)
8 ounces shredded milk cheddar cheese
1 medium jalapeno, diced
1/4 cup roasted red peppers, diced

Garlic Herb Butter
4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

Prepare bacon. I love my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from oven. Allow to cool and chop into bite size pieces.

Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.

Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9" pie plate or a 9"x9" baking pan and set aside.

Lightly flour your counter top. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.

Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.

Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).

Preheat oven to 350°F.

Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45 minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown (I covered mine at 25 minutes).

Meanwhile: in a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley and salt. Stir with a pastry brush. Remove breakfast bombs from oven. Brush them with melted butter mixture. Serve and enjoy!

DONNA'S NOTES: If you would like these to be round (more like our traditional bomb series) and less like a pull apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.
If you prefer you can use a pastry roller or small rolling pin to roll these bombs out.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Snickers Caramel Apple Cheesecake Salad

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 15 Min

2 (8 ounce) packages cream cheese
1 cup International Delight French Vanilla Coffee Creamer
4 medium apples, cut into bite-size pieces (I used Granny Smith and Gala)
20 bite size Snickers candy bars, cut into bite-size pieces (or 3 king size)
1/4 cup caramel sauce

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. With the mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth, light and fluffy, about 2 minutes.

Cut apples into bite-size pieces and add them to the cheesecake mixture. Gently fold the apples in as you add them to help prevent browning.

Transfer apple cheesecake salad to a serving bowl. Sprinkle salad with bite-size candy bar pieces and drizzle with caramel sauce.

Chill until ready to serve or serve immediately.

Enjoy!

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved

One Pot Cheesy Sun-dried Tomato Pasta with Chicken

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven (or a 4-quart braiser) over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

One-Pot Cheesy Italian Pasta and Chicken

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

One Pan Roasted Garlic Chicken and Vegetables

SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 45 Min

2 medium sweet potatoes (about 1 pound), cut into 3/4"-1" cubes
1 pound small Brussels sprouts, (if they are bigger, cut them in half)
1 medium red onion, cut into slices
3 tbsp extra virgin olive oil, divided
2 tsp kosher salt, divided
1 tsp fresh ground black pepper, divided
1 1/2 pound boneless skinless chicken breasts
4 tbsp honey
2 tbsp Dijon Mustard
2 tsp New Mexico chili powder
2 tsp smoked paprika
6 cloves garlic, minced
optional garnish: Parsley, chopped

Preheat oven to 425°F. Line a baking sheet with aluminum foil, for quick clean up. Place the baking sheet into the oven to preheat with the oven; this will help the vegetables caramelize faster.

In a medium bowl combine 2 tablespoons olive oil with the honey, mustard, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk to combine. Add chicken and toss to coat. Set aside.

Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss vegetables with a spoon, until coated well.

Clear a space for chicken breasts around the pan. Place coated chicken breasts on the baking sheet. Spoon the remaining honey mustard marinade over the chicken. Wiggle the pan until the vegetables are in a single layer.

Bake 30-35 minutes until chicken is cooked through and vegetables are fork tender. Set oven to broil high for 2 minutes or until the edges of the vegetable begin to brown.

Serve and enjoy!

DONNA'S NOTES: New Mexico Chile Powder is made by grinding New Mexico chiles. It is not the same as chili powder. It has an earthy chile flavor and is smoky, with a moderately spicy bite. It is slightly sweet with fruity undertones. You can find it with the International spices at most grocery stores. You can substitute Ancho Chile Powder if necessary.

Small Brussels sprouts can be left whole if medium or larger cut them in half.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Italian Meatball Soup

SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
1 tablespoon extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 cups low sodium beef broth
2 cups water
1 (14.5-oz) can fire-roasted diced tomatoes with garlic
4 tablespoons tomato paste
1/2 pound dry Ditalini pasta (or your favorite pasta)
2 Tbsp fresh chopped Italian parsley
2 Tbsp fresh chopped basil

Meatballs
1 pound lean ground beef (80-90% lean)
1/2 cup Panko breadcrumbs
1/4 cup fresh shredded Parmesan cheese
1 tablespoon Italian seasoning*
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 large egg
pinch crushed red pepper flakes (optional)

In a large 8 quart pot over medium-high heat, warm olive oil.

Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.

Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.

Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.

Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.

Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.

DONNA'S NOTES: You can substitute this Italian Seasoning recipe:
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Freezer Breakfast Burritos

SERVES 8 | ACTIVE TIME 30 Minutes | TOTAL TIME 1 Hour

1/2 (16 ounce) bag of frozen tater tots
1 pound applewood-smoked bacon, cooked and chopped
1 pound breakfast sausage
12 large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 large flour tortillas
8 ounces O Organic shredded Mexican cheese blend
2 Roma tomatoes, seeds removed and diced
handful of fresh parsley, chopped

Prepare tater tots according to package directions. I prefer mine in the oven until crispy.

Meanwhile, prepare bacon. I love my bacon in the oven. 400ºF on a baking sheet. Cook 15-25 minutes or until desired doneness is reached. Remove from oven. Allow to cool and chop into bite size pieces.

In a medium skillet over medium-high heat, cook the breakfast sausage. Be sure to break the meat up with a spatula as it cooks. Once cooked completely, drain (if necessary) and set aside.

In a large bowl (I use an 8-cup measuring cup) combine eggs, milk, salt, and pepper. Whisk until completely combined.

Spray a large skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled and no liquid is left in the pan, about 5 minutes. Do not cook until they are completely dry or they will be very dry in the burrito.

To assemble burritos: lay one burrito on the counter. Add about 1 ounce of cheese. Top with a sprinkle of tomatoes and parsley. Add sausage, bacon, about 1/2 cup egg mixture and a big spoon of tater tots.

Fold the outer edges into the burrito and hold in place with your middle, ring and pinky fingers. Gather the edge of the burrito closest to you with your thumb and index finger. Fold the burrito over and around the filling, tuck the edge under the filling. It should look like a burrito with one side open now. Pull the rolled portion of the burrito snug as you continue to roll the rest of the burrito, folding in the sides of the untucked side like an accordion a few times until the burrito is closed.

Place the burrito seam side down on a sheet of foil or plastic wrap. Wrap the burrito snuggly and place in a one-gallon freezer bag. Repeat until all burritos are in the freezer bag. Freeze for up to 3 months.

Reheat directions: Remove foil or plastic wrap from the burrito and wrap with a paper towel. Microwave for 2-3 minutes or until heated through.

DONNA'S NOTES: If you would like to serve these immediately, wrap in foil and place on a baking sheet in a preheated 400ºF oven. Bake for 10-12 minutes or until heated through.

You can make the bacon, sausage, tater tots and eggs ahead. The burritos are best with room temperature ingredients, which eliminate the steam that can make burritos soft and soggy. No Bueno! <- No good.

I toss the bacon and the tater tots in the oven at the same time and prepare the sausage and eggs on the stovetop to save time.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Reese's Peanut Butter Fudge

SERVES 32 | ACTIVE TIME 10 Min | TOTAL TIME 40 Min

16 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
2 cups super crunchy peanut butter (about 18 ounces)
8 Reese's Peanut Butter Cups (chopped)
1/4 cup milk chocolate chips (melted)

Line an 8"x8" baking pan with aluminum foil. Set aside.

Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted and smooth.

Add peanut butter. Stir until completely combined and smooth.

Pour into prepared baking pan. Sprinkle with Reese's Peanut Butter Cups. Gently press Reese's into peanut butter fudge so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.

Drizzle melted milk chocolate over top.

Freeze 30 minutes (or refrigerate 1 hour) or until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Unwrap the foil. Check to make sure all the foil is off. Cut into bite size pieces.

Store in the refrigerator. Enjoy!

DONNA'S NOTES: *You can use CandiQuik or Almond Bark Vanilla Candy Coating. Wilton candy melts would also work. You can also substitute white chocolate chips. There are not any almonds in Almond Bark. It is just the product name.

I use a chef's knife to cut the fudge. You can warm the knife in hot water and then dry it and slice it perfectly.

You can package these up in mini treat bags for great gifts.

Salted Caramel Fudgy Brownies

SERVES 16 | ACTIVE TIME 10 MIN | TOTAL TIME 40 MIN

1/2 cup unsalted butter

1-1/2 cups (about 11.5 ounces) semi sweet chocolate chips
1/2 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon kosher salt, plus more for dusting
1/4 teaspoon baking powder
1/2 cup Salted Caramel Mocha International Delight Creamer

Ganache Frosting
1 cup semi sweet chocolate chips
1/2 cup Salted Caramel Mocha International Delight Creamer

Preheat oven to 350°F.

Place butter and chocolate in a large microwave-safe mixing bowl, heat (30 seconds at a time) until melted. Stir until smooth.

Meanwhile: Line an 8”x8” baking dish with aluminum foil sprayed with non-stick spray or parchment, set aside.

Add sugar to melted chocolate. Beat with an electric mixer until incorporated. Add eggs and beat until completely smooth, about 1 minute. Add flour, baking powder and salt. Mix on low until the flour is just mixed in. With your mixer on low, pour in the creamer. Mix until combined. Careful not to overmix.

Pour batter into the prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean.

Meanwhile, combine 1 cup chocolate chips and 1/2 cup creamer in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir until smooth.

Once the brownies come out of the oven. Stir the ganache and pour the ganache over the hot brownies.

Allow to cool completely before cutting. Sprinkle with salt. Serve and enjoy!

DONNA'S NOTES: If you are all out of the Salted Caramel Mocha creamer, you can substitute your favorite creamer. Caramel Macchiato is a great replacement.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved

Mocha S'mores Campfire Dip

SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min
2 tablespoons International Delight Mocha Iced Coffee
1 cup milk chocolate chips

pinch salt
20 regular marshmallows
8 graham cracker sheets

Place 6" cast iron skillet in the oven. Preheat oven to 450°F with the pan inside.

Once the oven is preheated, heat the iced coffee in a microwave safe bowl until it's steaming hot, about 30 seconds.

Remove the skillet from the oven. Add chocolate chips and salt to the hot skillet. Pour hot iced coffee over top. The heat from the skillet and the coffee will melt the chocolate chips. Stir chocolate chips with a spatula until mixture is smooth. Spread mocha mixture into an even layer. Add marshmallows on top in an even layer.

Bake 7-8 minutes, until marshmallows are toasted and golden brown. Allow to cool for 5 minutes.

Serve with graham crackers. I dip for my daughter, as the skillet is very hot!

DONNA'S NOTES: When doubling the recipe use a 8" skillet.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved

Chipotle Copycat Roasted Chili-Corn Salsa

SERVES 12 | ACTIVE TIME 25 MIN | TOTAL TIME 25 MIN

2 poblano chile peppers
4 cups frozen white sweet corn, defrosted and drained
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
2 medium jalapenos, finely diced
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 to 20 minutes. Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the poblanos with your fingers. Careful the peppers are still hot. Cut them in half and remove seeds. Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.

DONNA'S NOTES: This is a great make-ahead dish, it gets even better the next day.

You can substitute fresh cooked corn when it is in season.

SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Orange Creamsicle Rice Pudding

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

1 cup uncooked Arborio rice

2 cups fresh squeezed orange juice (about 8-10 medium oranges)
2 cups International Delight French Vanilla Creamer
1/4 teaspoon kosher salt
1 tablespoon orange zest

Combine rice, orange juice, creamer and salt in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil, about 3-5 minutes. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes. Stir in orange zest.

Remove from heat. Stir in orange zest. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

We do not count water and salt when considering the number of ingredients.

Zest the oranges before juicing them.

SLOW COOKER METHOD: Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and as thick as pudding when it is ready.

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Chipotle Copycat Slow Cooker Pork Carnitas

SERVES 10 | ACTIVE TIME 15 Min | TOTAL TIME 6 Hours 15 Min

5 pound pork shoulder (also known as pork butt)
2 tablespoons extra light olive oil
2 teaspoon kosher salt, divided
2 teaspoon ground black pepper, divided
4 dried bay leaves
1 tablespoon dried rosemary (or 3 large fresh rosemary sprigs)
1/2 teaspoon ground thyme
1/2 cup water

Rinse pork roast under cool water. Pat dry with a paper towel (do not skip this step, patting it dry helps create less steam and creates a better sear).

Preheat a dutch oven over medium-high heat. Add 2 tablespoons olive oil. Place pork on a plate and sprinkle on all sides, with 1 teaspoon salt and 1 teaspoon pepper. Once the oil is shimmering and hot, carefully place pork in a Dutch oven (do not wait or the seasoning will begin to draw out moisture). Sear each side. Allow pork to sizzle in the pan without touching it for at least 2 minutes.

The pork will naturally release from the pan once it is properly seared. If it is sticking to the bottom of the pan, it is most likely not seared yet. It will take 2-5 minutes per side. Reduce heat if the pan is getting too hot.

Add bay leaves to the bottom of your crockpot (I use a 6-quart slow cooker), place pork on top of bay leaves and carefully pour remaining cooking liquid from your Dutch oven over the pork. Add 1/2 cup water to Dutch oven, return to medium-high heat. Use a silicone spatula or wooden spoon to scrape the stuck browned bits from the bottom. Once the mixture is boiling, pour it over the pork in the slow cooker. Sprinkle rosemary, thyme and remaining salt and pepper into the slow cooker and over the pork. Flip the pork once to season the other side.

Cover and cook on high for 5-6 hours (alternately cook on low for 10-12 hours). When the pork is tender, use 2 forks to shred meat. Taste for seasoning, if necessary add salt to taste (mine did not need salt).

Stir to coat pork in cooking liquid. Cover and cook for 30-60 minutes to help the pork absorb the juices. Serve and enjoy!

DONNA'S NOTES: Do not use non-stick pans for searing. Cast iron or stainless steel are great alternates to the dutch oven.

You can use bone-in or boneless pork, but watch your cook time as bone-in can cook faster.

Searing the meat before placing it in the slow cooker adds another layer of flavor. While you could skip this step, I highly recommend taking the extra 15 minutes and doing it. Trust me the flavor is worth it!

If making this with fresh rosemary sprigs, I place them on the bottom of the slow cooker and put the pork roast on top.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Cucumber Tomato Salad with Lemon Poppy Seed Dressing

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

1/4 cup fresh lemon juice

2 tablespoons granulated sugar
2 tablespoon extra light olive oil
1/2 tablespoon poppy seeds
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon onion powder
2 English cucumbers, cut into half coins
2 cups grape tomatoes, halved
1/2 red onion, sliced thin

Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in a large bowl. Whisk well until dressing is completely combined.

Add cucumbers, tomatoes, and onion to the bowl. Toss to combine.

Chill until ready to serve. Enjoy!

DONNA'S NOTES:If you would like to make this salad ahead, prepare the dressing in a mason jar and toss the salad with it the day you plan to serve it.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

No-Churn 2-Ingredient Peaches & Cream Ice Cream

SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

2 cups (16 ounces) International Delight Cold Stone Sweet Cream Creamer

5 cups frozen peaches, divided

Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.

Meanwhile: Chop remaining peaches into small pieces.

Fold chopped peaches into ice cream.

Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.

Scoop and Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Strawberry Banana Cheesecake Salad

SERVES 16 (1/2 cup serving) | ACTIVE TIME 15 Min | TOTAL TIME 15 Min

1 (8 ounce) package cream cheese

1 (3.4 ounce) package instant cheesecake pudding, unprepared
1-1/4 cups Simply Pure Vanilla Coffee Creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, cut into coins
2 tablespoons fresh lemon juice

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined.

With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.

In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit.

Chill until ready to serve or serve immediately.

Enjoy!

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 4 tablespoons powdered sugar and 2 teaspoons vanilla extract.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved

No-Churn 2-Ingredient Strawberry Ice Cream

SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

2 cups (16 ounces) International Delight French Vanilla Creamer

4 cups frozen strawberries

Add creamer to blender. Top with frozen berries. Cover with blender lid and pulse until strawberries and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.

Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.

Scoop and Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Saucy Teriyaki Meatballs

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min

Meatball Ingredients

1 pound lean ground beef (I used 88%)
1 pound ground pork
1 cup Panko breadcrumbs
1/2 cup Soy Vay Veri Veri teriyaki
3 scallions, thinly sliced (about 1/4 cup)
2 large eggs, lightly beaten

Sauce Ingredients
1/2 cup Soy Vay Veri Teriyaki Marinade
6 ounces pineapple juice
1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES: If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

Recipe makes approximately 72 small (1 tablespoon) meatballs or 36 medium (2 tablespoon) meatballs.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Grilled Hawaiian Beef Kabobs

SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 45 Min

Marinade Ingredients

6 ounces pineapple juice
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic

1 1/2 pounds beef sirloin tip, cut into 1" pieces
1 red pepper, cut into 1" pieces
1/2 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
1 zucchini, cut into 1/4 - 1/2" thick coins
extra cooking oil for preparing grill grates

Soak 12 wood skewers in water for at least 30 minutes.

In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade. Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.

Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).

Prep pineapple and veggies.

Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.

Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.

Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.

DONNA'S NOTES: If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in resealable containers. Assemble when you get to your destination.

Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe.

You can marinate for up to 24 hours.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Best Ever Strawberry Spinach Salad

SERVES 6 | ACTIVE TIME 15 Minutes | TOTAL TIME 30 Minutes

Candied Pecan Ingredients

1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
pinch salt

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES: I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.

Add sliced grilled chicken for a fabulous summer meal.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Disney FROZEN Snowball Punch

SERVES 24 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

1 (64 ounce) bottle Berry Blue Typhoon Hawaiian Punch
1 (2 liter) bottle 7-Up
1/2 (64 oz) bottle white grape juice
1.75 quart vanilla ice cream

Chill beverages over night.

The night before the party pre-scoop ice cream to make the party even easier. Using an ice cream scooper, portion scoops of ice cream onto a baking pan. Place in freezer overnight.

The day of the party: combine 2 parts of Hawaiian Punch and 1 part grape juice until punch bowl is about 2/3 full. Stir to blend. Slowly add chilled 7-Up.

Float about 12 scoops of ice cream on top.

Serve and enjoy! Refill as necessary.

DONNA'S NOTES: You can also use pineapple sherbet for the snowballs. Adding more Hawaiian Punch will make the punch even more blue.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Slow Cooker Cinnamon Roll Pull Apart Bread

SERVES 8-12 | ACTIVE TIME 10 Min | TOTAL TIME 2 Hours 10 Min

24 frozen dinner rolls
2 sticks (16 tablespoons) butter. melted
1 1/2 cups packed light brown sugar
3 tablespoons ground cinnamon

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt

Place frozen dinner rolls on clean counter top or cutting board to thaw enough to cut, about 15-30 minutes.

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar and cinnamon in a 1 gallon resealable plastic bag. Seal and shake to combine.

Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush butter up the sides or use a paper towel. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Stir to coat. Remove from butter and toss in cinnamon sugar.

Place half of the cinnamon roll bites into the slow cooker in an even layer. Repeat to make 2 even layers. Pour any remaining cinnamon sugar over top and pour remaining butter over top. Cover and cook on high for 1 1/2-3 hours (mine were perfect at 1 hour 45 minutes).

Meanwhile prepare the cream cheese frosting.

In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!

DONNA'S NOTES: If you prefer to have enough icing for dipping be sure to double the icing recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Summer Berry Fruit Salsa

SERVES 12 | ACTIVE TIME 25 Min | TOTAL TIME 1 Hours 25 Min

1 pound fresh strawberries, diced
5 ounces fresh raspberries
9 ounces fresh blueberries
1/4 cup seedless raspberry jam
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice

In a small bowl or measuring cup combine jam, sugar and lemon juice. Whisk to combine. Set aside.

In a large bowl combine fruit. Pour raspberry dressing over top. Stir until all the fruit is well coated.

Serve immediately or place in the refrigerator for 1 hour-overnight to allow the flavors to meld.

DONNA'S NOTES: The longer the fruit sits the more juice it will make. If you want a dry and crisp salsa I recommend serving it immediately. If you prefer your fruit soft and macerated allow it to sit in the refrigerator. I enjoyed it both ways.

I served with sweet potato tortilla chips and also corn tortilla chips. The saltier corn chip was a nice contrast to the sweet salsa.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Strawberry Cheesecake Trifle

SERVES 4 | ACTIVE TIME 15 Min | TOTAL TIME 15 Min

1 pound strawberries, sliced
3/4 cup powdered sugar, divided
8 ounces cream cheese, softened
1/4 cup International Delight French Vanilla Creamer
1/2 Angel Food Cake, diced into bite sized pieces
optional toppings: whipped cream and fresh strawberries

Add sliced strawberries to a medium bowl. Sprinkle 1/4 cup powdered sugar over the top. Stir until completely combined. If you have any lumps keep stirring they will dissolve. Set aside.

In a large bowl, using an electric mixer, beat cream cheese until light and fluffy. Add remaining 1/2 cup powdered sugar a little at a time until the cream cheese completely combines with the sugar. With the mixer on low, add creamer a little at a time. Beat until it combines and add more. Continue beating until cheesecake filling is light and fluffy. Set aside.

Set out 4 pint size mason jar. Fill 1/8 of the angel food cake in each jar, top with 1/8 of the strawberry glaze. Top with 1/8 of the cheesecake filling. Repeat.

Refrigerate until ready to serve or serve immediately. Top each trifle with whipped cream and a strawberry, if desired.

Serve and enjoy.

DONNA'S NOTES: Will keep for several days, covered in the fridge.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Disney FROZEN Kristoff's Ice Blocks

SERVES 36 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hour 45 Min

2 (1/4 ounce) envelopes KNOX Unflavored Gelatine
2 tablespoons granulated sugar
1 (16.9 ounce) bottle 7Up, divided (about 2 1/4 cups)
1-1/4 cups boiling water
2 (3 ounce) packages JELL-O Berry Blue Flavor Gelatin

Combine unflavored gelatine and sugar in medium size microwave safe bowl. Add 2 cups 7Up, stir until combined. Let set for 3 minutes or until gelatine is softened. Stir and place in microwave on high for 3 minutes, stirring after each minute, or until gelatine and sugar are completely dissolved.

Pour sparkling gelatine mixture into an 8"x8" baking pan sprayed with non-stick cooking spray.

Place in the refrigerator for 25-30 min, until set but not firm.

Meanwhile, add unprepared berry blue gelatin mixes to a separate medium bowl. Pour boiling water into bowl. Stir until completely dissolved, about 2 minutes. Stir in remaining 1/4 cup 7Up. Allow to cool for 15 min.

Pour sparkling berry blue gelatin gently over clear gelatine layer in dish.

Refrigerate until firm, about 1 hour.

Cut into 36 squares. Serve and enjoy!
Recipe adapted from Kraft

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Summer Berry Cheesecake Salad

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 15 Min

1 pound strawberries, hulled and cut into quarters

1 (9 ounce) container blueberries, washed and dried (remove stems)
1 (9 ounce container) raspberries, rinsed and dried
1 (8 ounce) package cream cheese
1/2 cup Simply Pure Vanilla Coffee Creamer

Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.

With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.

Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.

Chill until ready to serve or serve immediately.

Enjoy!

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Hawaiian Tortellini Salad

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 15 Minutes

Salad
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.

Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

DONNA'S NOTES: Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Chocolate Covered Oreo Pops

SERVES 24

1 package Double Stuf Oreos (or your favorite)
24 lollipop sticks
1 (24 ounce) package Vanilla or Chocolate Almond Bark

Optional decorating ideas: sprinkles that match your theme or Fondant Cutters and Fondant.

Prepare sprinkles or fondant letters prior to beginning your Oreo Pops.

Line your counter top with parchment or wax paper. (You can also use cookie sheets).

Separate all of the Oreo's by gently and carefully twisting them apart. Place cookie halves with the filling in the top row and place the cookies with no filling off to the side.

Place half of Almond Bark (candy coating) in a microwave safe tall bowl. I like to use a tall skinny measuring cup. It makes for easier dipping. Microwave for 30 seconds at a time until completely melted, stirring in between each interval.

Dip the tip of a lollipop stick in the melted candy coating. Gently press the coated lollipop stick into the cookie filling. Gently place a cookie top with no filling over the stick and carefully press down. NOTE: too much pressure will break the cookie. Then you will have to eat it and you may not have enough for your party. To be safe you may want to buy two packs.

Repeat until all cookies have sticks in them. If there are any left over you can save them for later or eat them. I won't judge. This is hard work after all.

Allow the melted candy coating to set for a few moments.

Check melted candy coating to be sure it is still very soft. If it firms up a little, pop it back in the microwave. Once your bowl starts to get low add more candy coating and melt.

Dip one cookie pop into the melted candy coating. Swirl back and forth, carefully to ensure you have a good coating. You may want to gently tap the stick on the bowl to allow some of the coating to drip off before placing on your parchment paper.

Place on parchment paper. Decorate with sprinkles if desired or place fondant cut outs on top at this point. You do not want to wait for the candy coating to dry or the sprinkles/fondant will not stick. If you are drizzling with chocolate you can wait until they dry.

Repeat until all cookies are coated and decorated.

Allow to set until dry. If you are bagging them, wait until dry place a bag over top and close with a ribbon.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

2-Ingredient Creamy Vanilla Rice Pudding

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

1 cup uncooked Arborio rice

2 cups water
2 cups International Delight French Vanilla Creamer
1/4 teaspoon kosher salt
Optional Toppings: cinnamon or fruit

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

If desired add optional toppings right before serving.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

SLOW COOKER METHOD: Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and pudding thick when it is ready.

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened. Serve and enjoy!
We do not count water and salt when considering the number of ingredients.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Overnight Slow Cooker Breakfast Casserole

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 6 Hours 20 Min

12 large eggs
1 cup heavy cream (or half and half)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (20 ounce) bag refrigerated hash browns
1 (5 ounce) package Jones Dairy Farm fully cooked chicken sausage links, sliced into coins
8 ounces shredded mozzarella cheese, divided
4 ounces shredded Parmesan cheese, divided
1/2 cup chopped sun dried tomatoes, divided
1/2 cup chopped fresh basil, divided
cooking spray

Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.

In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.

In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.

Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.

Sprinkle casserole with remaining cheese, serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.