Recipe: Bacon-Cheddar Pinwheels

These Bacon-Cheddar Pinwheels are delicious… and the recipe is just in time for Oscar Night… whether you’re having a party or just hanging out with the family and want to make a snack… these are a terrific choice.



I’m always on the look-out for a clever idea for snacks or hors-dourves and this recipe fit the bill nicely…. It’s quick and easy and has only 5 ingredients… and pretty common ingredients at that.


I keep certain food ingredients on hand…. I always have a number of cheeses on hand…. this is a southern household thanks to Warren…. so bacon is always in the refrigerator or freezer…. and green onions are always here as well… we love Mexican food ….. I must say the package of green onions is pretty large…(I get them from Walmart…. they’re cheaper there and last so long… far longer than those from other grocery stores)… they never go to waste… I always use them up.

This recipe is from the folks at Pillsbury…. It uses Pillsbury Refrigerated Crescent Dinner Rolls… something I try to keep on hand, as well… you can make it with their Crescent Recipe Creations refrigerated seamless dough sheets also.

While the dough sheets are a good idea… I found that if I don’t buy them specifically to use for a specific time… they go to waste by expiring past the “best used by” date… I know the date is somewhat flexible… but for me… not flexible enough.

Instead, I try to keep the Crescent Rolls on hand… this way if I don’t use them for a recipe… I make them as they were initially intended… dinner rolls.

TIPS

The original recipe is written for either Crescent Rolls or the Crescent Recipe Creations dough sheets… the instructions tend to trail off when they get to the rectangle portion of the directions.. then it switches to the dough sheets… and leaves you hanging about how thick to cut the slices…



The recipe says you should get 16 slices out of the dough… I figured out that would be about ¼ - ½ inch thick…. I got 14 slices out of it… I made a couple a little thicker by accident…. use your judgment… err on the side of small… since they do puff up considerably.


Holding the dough while cutting tends to make them a bit misshapen … just gently push them into as close to a circle shape that you can… look at mine on the cookie sheet then look at the result… they came out fine… they kind of bake into rounds anyway.




Be sure to use the dressing… the taste is terrific!

Use a pastry brush to brush on the dressing… to get it on evenly… I didn’t end up using all the dressing….


This is a great prepare ahead recipe… assemble all the way to slicing them several hours before baking… then cover with plastic wrap and refrigerate until you’re ready to bake.

Save on clean-up and time… see my post for Making Bacon in the Oven.


Use your mini chopper to chop the bacon… it gets it really finely chopped.

These make a terrific little snack while hanging out playing a game on Family Game Night or watching the Oscars…

If you decide to make them for a party… you can bake these somewhat in advance and serve them only slightly warm… so bake them first when planning on the order you bake things in your oven.






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Recipe: Bacon-Cheddar Pinwheels

All you need:

1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls or 1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 tablespoons ranch dressing
4 slices bacon, crisply cooked and crumbled
½ cup cheddar cheese, finely shredded
¼ cup chopped green onions

All you need to do:

Preheat the oven to 350 degrees F.



Unroll the dough and if using the crescent rolls… Press the perforations to seal the dough.

If using the Creations dough… cut the dough sheet into 2 long rectangles 12x4 inch.

Spread the ranch dressing on the dough.



Sprinkle the dough with the bacon, cheese and green onions.








Roll the dough up jelly roll style and seal the edge.

With a sharp serrated knife, cut slices of dough about ¼ - ½ inch.. you should get approximately 14-16 slices.







Place the slices cut-side down on an ungreased baking sheet.




Bake 12-17 minutes or until edges are golden brown.

Immediately remove them from the baking sheet.

Serve warm.

Oscar Night Party Ideas

Planning a party for Oscar Night? How about a nice little gathering with bite sized appetizers… depending on where you live will affect what you might want to serve…. for those on the east coast in the US… Oscars come late in the evening… so bite-sized hors’dourves might just be the ticket.

You might also want to end the evening with a small tray of sweets too…. a little something to serve with tea or coffee….

TIPS

When planning a menu keep in mind the “do-ahead” factor….. preparing ahead is key… after all.. you don’t want to be slaving in the kitchen missing all the fun.



Consider completing preparing ahead your selection of appetizers and simply saving the baking step for last.

Consider oven temperatures and baking times when choosing which appetizers to make.

Quantities will depend on a number of factors… things to think about… time the party starts… number of people and of course budget.

If you’re starting late… then I figure they’ve already eaten something before coming ….even if it was light….. and this will be considered extra munchies for them….


I like to serve a variety of about 6 different kinds of appetizers…. figure about 6 pieces per person….



I also make sure to have a vegetable or fruit tray with dips…. and one chip and dip item… one or two small choices of sweets to end the evening.




If I’m starting a bit earlier… then one of the appetizer/hors’dourves will be substantial…. such as Stromboli or Ham and Cheese Puff Pastry Squares…. or Sweet and Spicy Cocktail Meatballs.



For a very late starting party…. I would consider a very light munch…. a cheese tray perhaps with wine…. and coffee and tea with an assortment of 2-3 small desserts or baked items….

For more ideas see the Party Planning for past party planning posts…. see the Appetizer and Hors’dourves label for more recipes…. Desserts and Cake labels for those recipes…..



And don't forget my Coffee and Tea Buying Guide for a Crowd and Tips for Making Coffee and Tea for a Crowd.


Keep us on your favorites or sign up as a subscriber... still more ideas to come.

Here are some ideas to get you started thinking…. I’ve included baking temperatures and times where applicable to help you sort them out…






Baked Finger Foods... that can be prepared ahead and final baking just before serving:




Mini Spinach and Bacon Quiches... Bake at 375 degrees F for 25 minutes.







Tiny Ham and Pineapple Pot Pies... These are just adorable! Bake at 425 degrees F for 10-12 minutes.






Taco Bites... Bake at 375 degrees F for 8 minutes.









Lil Smokies in a Blanket…. Bake at 375 degrees F for 11-15 minutes.









Tomato Basil Pesto Tartlets... Bake at 375 degrees F for 8-10 minutes.








Crab Stuffed Mushrooms... Bake at 375 degrees F for 15 minutes.








Easy Boursin Stuffed Mushrooms... Bake at 350 degrees F for 10 minutes.




These foods can be baked somewhat ahead and served warm or at room temperature:

Raspberry Brie Tarts

Spinach Cheese Puff Pastry Swirls

More Substantial Foods:




Ham and Cheese Puff Pastry Squares






Stromboli…. is a perfect choice…. you can prepare one or more ahead… slice it and serve at room temperature… you can vary the ingredients between the different Strombolis.






Italian Spinach Bacon and Cheese Sandwiches…. these sandwiches can be made with small party bread…. perfect snack or horsdourves size…. the smaller size will eliminate the need for a fork and a knife…. they will require use of the oven… but you can bake them first… before foods that take longer… and serve them at room temperature



Mini Ham and Swiss Party Sandwiches…. I just posted this today… they’re quick and easy and can be made completely ahead… and won’t break the bank… don’t like Ham and Swiss? … make any combinations of meats and cheeses you want…. salami and provolone… turkey and pepper jack cheese….you can even make tuna melts… just make the tuna salad and use whatever cheese you want … be creative!

Sweet and Spicy Cocktail Meatballs

Classic Swiss Fondue

Requires no cooking or baking and can be made completely ahead:




Boursin Stuffed Cherry Tomatoes





Fruit Tray with Dips... try a terrific Yogurt Sauce

Vegetable Tray with Dips... Try a Ranch Spinach Dip

Chips or Crackers and Dip... Try a Baked Crab Dip made in a hollowed out bread... serve with pita crisps or crackers... just delicious!

Bread Dip... Try a Corned Beef Bread Dip

The Finale:




Mini Cheesecakes








Bite-Sized Fruit Pies








Linzer Torte Bars

Coming Soon…..Oscar Night!

The 82nd Oscar Awards…. Next Sunday … March 7th…. Starting at 8 PM EST (in the US)… for international times… check out the Oscar website for complete information…… Hollywood’s biggest night…. a perfect opportunity to have a little get-together with your friends … start early so you can enjoy the “Red Carpet” coverage too!

Oscar…I think I can be on a first name basis with him… has his own website… and it’s fun to go there and see what all goes into the Big Night…. they’re having a countdown… and it’s fun to watch…

So why am I telling you all this?… just go and listen to the video… just listening to it reminds me of going through MGM at Disney or Universal Studios in Orlando… you get caught up in the excitement and fantasy… all of a sudden you’re a kid again… and fantasy is what’s all about… remember when you thought … hey I want to do that….come on… admit it… even for one second… every kid loves to play pretend…

Trucking through all the rides and shows and attractions… brings you back to all those favorite movies..… seeing old classics… a bit of history… you go back in time when Hollywood glitz was …well… glitzy!.... and loads of fun!

Time to party!

So stay tuned here for loads of Oscar Night Party Ideas!

Recipe: No-Bake Banana Split Pie

This recipe for No-Bake Banana Split Pie is a quick and easy adaptation of a Kraft Foods recipe…. a wonderful dessert that the family will love and is pretty enough for company.

It goes together quickly and looks terrific!

The Kraft recipe is actually a cake (9 x 13) and you have to make the crust… I took the easy way out and used a Keebler Graham Cracker Ready Crust pie crust…. (you will need the 2 extra serving size).

I made adjustments in the quantities of some ingredients because the size of the pie is smaller than the original cake recipe.

I also included chocolate syrup and maraschino cherries… after all … what’s a Banana Split without the chocolate syrup and cherries?...

TIPS

To lower the fat…. you can substitute lower fat Philadelphia Neufchatel Cheese for the cream cheese and cut the fat by 1/3 ….. you can also use non-fat milk to make the pudding and use JELL-O Vanilla Flavored Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie filling.

The original recipe uses nuts sprinkled on top… I usually don’t do that because of people not being able to eat nuts…. I have chopped nuts on the side for each person to add them if they want…

I used JELL-O French Vanilla Instant Pudding…. the original recipe used Vanilla… you can use either… I just happen to really like the French Vanilla flavor.

Make sure you drain the pineapple well… otherwise it will make your crust soggy.

**Be careful picking the pie up… it tends to be a heavy pie because of the cream cheese mixture and the bananas…. Slide it onto a small pan so it doesn’t collapse when you pick it up.

This really tasty pie is sure to become a family favorite…








Recipe: No-Bake Banana Split Pie

All you need:


1 Keebler Graham Cracker Ready Crust (2 extra servings size)
2 pkgs (8 ounces each) Philadelphia Cream Cheese, softened
¾ cup sugar
1 can (8 ounce) crushed pineapple, drained
2 bananas, sliced
2 cups milk
2 pkg. (4-serving size) JELL-O French Vanilla Instant Pudding
2 cups thawed Cool Whipped Topping, divided
Maraschino cherries (optional)
Hershey’s Chocolate Syrup (optional)
1 cup PLANTERS Chopped Pecans (optional)

All you need to do:



Beat the cream cheese and the sugar with an electric mixer on medium speed until well blended.







Gently spread the cream cheese mixture over the crust.









Spread the pineapple over the cream cheese mixture.









Arrange the sliced bananas over the pineapple. Set aside.








Pour the milk in a medium sized bowl.

Add the dry pudding mix and beat with a whisk until completely blended.

Pudding will thicken as it stands.





Gently stir 1 cup of the Cool Whip into the pudding.

Spread the pudding/Cool Whip mixture over the bananas.







Top with the remaining 1 cup of Cool Whip.









Refrigerate for 5 hours.

**Be careful picking the pie up… it tends to be a heavy pie because of the cream cheese mixture and the bananas…. Slide it onto a small pan so it doesn’t collapse when you pick it up.







Cut slices and garnish with chocolate syrup, nuts (optional) and a maraschino cherry.

Recipe: Cheddar Garlic Bread

I made a Polska Kielbasa Stew last week and made this Cheddar Garlic Bread to go with it… it was delicious! This bread is not a “rustic loaf” but has a crusty exterior and a finer inner texture… cut it while warm and slather a bit of butter on it and all I can say… if you love bread… this will be the ticket to a terrific winter night’s meal.

This recipe for Cheddar Garlic Bread is adapted from one I found somewhere (I can’t seem to find it again) that listed its source as the Purity Cookbook circa 1967… unfortunately that’s the only information I have… I made quite a few changes…

First, the original recipe says to scald the milk… scalding is basically ineffective in the US and most western countries due to pasteurization… however, heating the milk does add to the texture of the bread… making it finer…..and since the directions simply melt the shortening in the milk then allow it to cool…. I simply heated the milk to very warm, enough to melt the shortening.

I also added garlic powder because I wanted a cheddar garlic bread….

I added a lot more very sharp cheddar cheese because I wanted a very strong cheese flavor… the bread ended up cheesy but not over-powering.

TIPS

I always “proof” my yeast… in this case… ¼ cup warm water in a measuring cup… warm tap water is fine… make sure it’s not hot… just warm…. 1 teaspoon sugar and the yeast… let stand 10 minutes to make sure a “head” developes… that way you know the yeast is good.

I highly recommend you use Fleischmann’s Rapid Rise Yeast… the “rising” steps will take about ½ the time listed…. I had to use regular yeast because I had gotten it by accident and that’s all I had…and unfortunately it did take the time listed…

I used Crisco’s Butter flavored shortening… you can use regular shortening if you prefer.

Dough should be smooth and elastic when you are finished kneading it… if it feels sticky… it needs a bit more flour… add a tablespoon at a time… if the dough feels dry and crumbly… add water, a tablespoon at a time and continue kneading with the dough hook. It should feel smooth and the consistency of chewed bubble gum (I know it sounds gross.. but it’s the best description I know of).

I know some of you are intimidated by making bread… don’t be... it really is easy… just follow the steps… and you will be fine… honest!

The rest of the instructions are basic bread making instructions…. so without anymore chat… let’s get down to some bread making…







PRINT RECIPE

Recipe: Cheddar Garlic Bread

All you need:


½ cup warm water, divided
1 teaspoon sugar
1 package dry yeast
½ tablespoon shortening
½ cup whole milk
1 teaspoon salt
1 tablespoon sugar
2 ¼- 2 ½ cups flour, divided
1 ½ cups shredded sharp cheddar cheese
1 teaspoon garlic powder

All you have to do:


Combine ¼ cup warm water, yeast and sugar in a measuring cup… stir gently and allow to sit for 10 minutes … the water should develop a “head” on it showing the yeast is active.





Meanwhile, heat milk to very warm and put in a large mixing bowl for a mixer with a dough hook.

Add the shortening, ¼ cup warm water, salt, garlic powder and 1 tablespoon sugar… allow shortening to melt.

After you have left the yeast mixture to stand for 10 minutes… add it to the milk mixture.



Add 1 cup flour and cheddar cheese to the milk mixture.








Using the paddle attachment, beat to mix ingredients well.





Remove the paddle attachment and put the dough hook on the mixer.

Add the remaining flour in increments of about ½ cup up to just less than 1 ½ cups while the dough hook works the dough.

Knead with the dough hook for about 5 minutes.

If dough is sticky… add about 1 tablespoon of flour at a time…. manually with your hand kneading the dough until it’s smooth.


Shape into a ball.

Lightly grease a bowl and place the dough ball into the bowl.

Rotate the ball so it gets greased too.


Cover with plastic wrap and put in a warm draft free place…. I warm my oven for about 5 minutes on the warm setting and then turn it off BEFORE I put the bowl in the oven. You don’t want it hot just warm… about 80-100 degrees F.

Allow dough to double in size…. about 1 hour if using regular yeast… about 30 minutes using Rapid Rise yeast.

When it’s doubled in size, punch the dough down and turn it onto a lightly floured board…. The dough will be sticky.

Roll the dough around in the flour with your hands… until it’s smooth again.

Form a ball and cover with plastic wrap and let dough rest for 15 minutes.

After allowing the dough to rest, shape it into the shape bread you want… I shaped it into a round.

Place the dough on a greased baking sheet (I used Reynold’s Wrap Non-Stick foil on the baking sheet).

Oil the top of the bread and cover again with plastic wrap and allow to rise again until doubled in bulk… about 45 minutes for regular yeast and about 20 minutes for Rapid Rise yeast.

Bake in a 400 degree F preheated oven for 25 minutes… top should be golden.

Cool briefly on a rack… serve warm with butter.