Cheesy Monte Cristo Bombs

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 35 Minutes

1 large egg
1 tablespoon heavy cream
2 tablespoons all-purpose flour
12 frozen white dinner roll dough balls
6 ounces greyere (or swiss) cheese, cut into 24 pieces
6 ounces medium cheddar cheese, cut into 24 pieces
1 (7 ounce) package Jones Dairy Farm Fully Cooked Ham Steak, diced
1/4 pound turkey, diced
2 tablespoons powdered sugar

berry jam, for serivng

Preheat the oven to 425°F. Lightly flour the counter top.

In a small bowl beat the egg and heavy cream together, set aside.

Place 12 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).

Prepare a baking sheet with a silicone baking mat or parchment paper.

Toss 1 dough ball in the flour and flatten and stretch it like you are making a mini pizza. Stretch the dough to about 3” across. Add 2 chunks of each cheese and about 1 tablespoon of diced ham and 1 scant tablespoon turkey to the center of the dough. Pull the edges of the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place the bombs on the baking sheet, crimped side down. Repeat until they are all on the baking sheet. Brush the bombs with the egg wash.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy. Brush with melted butter and allow to cool on the tray for 5 minutes and then dust the bombs with powdered sugar.

Place them on a serving tray. Serve with berry jam. Enjoy!

DONNA'S NOTE: The ooey gooey cheese may escape some of your Monte Cristo bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Pumpkin Spice Latte Buttercream

MAKES 3 Cups | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

1 teaspoon espresso coffee powder
1 tablespoon International Delight French Vanilla Liquid Creamer
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup pumpkin puree
3 cups powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt

In a small bowl, combine espresso powder and creamer. Stir until the espresso powder dissolves. Set aside.

In a standing mixer fitted with a whisk, cream the butter for 3 minutes. Scrape down the sides of the bowl if necessary. Add pumpkin puree. Mix until combined. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended and then increase speed to medium and beat for another 3 minutes.

Add cinnamon, pumpkin pie spice, salt and espresso mixture and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached.

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Pumpkin Spice Cake and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).

It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Chocolate Lovers Brownie Biscotti

SERVES 24 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons Medaglia D’Oro Espresso Instant Coffee
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chunks, divided
1 cup white chocolate chips, divided
1/2 cup milk chocolate chips

Preheat oven to 350°F. Prepare large baking sheet by lining with parchment paper or a silicone baking mat.

In a large bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in separate large mixing bowl using an electric mixer) cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. If you are using a large stand mixer you will need to scrape down the bowl a lot as this is a small recipe. Add the eggs and vanilla. Beat to combine. Add the flour mixture and mix on low until combined.

Reserve 1/4 cup semi-sweet chocolate chunks and 1/4 cup white chocolate chips. Set aside.

Fold in the remaining 3/4 cup chocolate chunks, 3/4 cup white chocolate chips and 1/2 cup milk chocolate chips. Divide the dough in half and place both halves on the prepared baking sheet.

Use your hands to form each dough half into a 12 inches long, 4 inches wide log (about 1 inch tall). If the dough is sticky, lightly dust hands with flour and then try forming again. Make sure that the logs are not touching each other or touching the sides

Bake for 30-35, or until the dough is slightly firm to the touch. Cool for 5 minutes, then transfer the biscotti logs to a cutting board and cut loaf diagonally into slices (about 1" thick) using a serrated knife. My bread knife worked wonderfully for this.

Put the slices on their sides on the baking sheet, separated so they are not touching, and bake for 10-15 minutes,or until crisp. Place on a cooling rack and cool completely.

Meanwhile microwave the remaining 1/4 cup semi-sweet chocolate and 1/4 cup white chocolate chips, in separate bowls, until melted. Put biscotti back together into a log shape, where the bottoms are back on the bottom and you have 2 logs of biscotti.

Drizzle the top of the biscotti logs with the white chocolate, in a zigzag pattern across the top of both logs. Then drizzle the semi-sweet across the tops in a zigzag pattern, starting at a the opposite corner so the you have a crisscross of the chocolates. Leave biscotti in log shape and refrigerate until the chocolate is firm.

Put the biscotti apart and store in an airtight container for 3-4 days. You can also store them in a freezer zip top bag for up to 3 weeks.

Serve with a cup of coffee and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Hearty Beef and Sausage Chili

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 15 Min

1 pound lean ground beef
1-2 jalapeno peppers, diced
1 teaspoon kosher salt
14 ounces smoked hot Italian sausage
2 (14.5 ounce) cans fire Roasted Diced Tomatoes with Garlic
2 (15.5 ounce) cans Bush's Kidneys Beans in Mild Chili Sauce
1 teaspoon crushed red pepper (to taste)

In a large (4 quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks.

Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste - less for mild, more for hot). Stir. Simmer 5 minutes.

Serve and enjoy!

DONNA'S NOTES: Use chicken or turkey in place of the beef and sausage for a lighter meal. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Ravioli and Sausage Skillet

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

1 tablespoon extra virgin olive oil
16-oz bulk hot Italian sausage (chicken, turkey or pork)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
16 ounces shredded Italian cheese blend, divided
25-oz frozen mini round cheese ravioli
4-oz Parmesan cheese, grated
6 basil leaves, chopped

Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.

Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.

Preheat oven to broil.

Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.

Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.

Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.
 
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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Best Ever Lemon Burst Pound Cake

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 hour 10 Min

9 tablespoons unsalted butter, room temperature (divided)
4 tablespoons powdered sugar, divided
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice) 
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure almond extract

Preheat oven to 325°F.

Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.

Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.

Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.

With the electric mixer on low, add flour and mix until combined. Do not overmix.

Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).

Sprinkle with the remaining 2 tablespoons of powdered sugar.

Serve and enjoy!

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

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