May 2014 ~ Best Food Cloud

Tuesday, May 6, 2014

Pesto and Brie Grilled Cheese

There is nothing better with a hot bowl of soup than a grilled cheese sandwich...this one with pesto looks really good!

Ingredients
Pesto
1/2 cup basil
4 Tablespoons olive oil (adjust to your taste/texture)
3 cloves garlic
Handful of pecans
2 Tablespoons cilantro
Salt and Pepper
Grilled Cheese:
4 sturdy slices bread
8 ounces brie, rind removed
2 tablespoons unsalted butter
Pesto
Instructions
See full instructions on : www.macheesmo.com

Cinnamon Roll Fudge

10:07 PM desserts 1 comment

This simple fudge has every element of a warm, gooey, Pecan filled Cinnamon Roll, minus the necessary fork, plate and manners! These Cinnamon Roll treats can be grabbed at a moment’s notice and popped into your mouth..no muss..no fuss!

Ingredients

1-16oz. container of Cream Cheese Frosting
1 bag of White Chocolate Chips
1 Packet of Duncan Hines Cinnamon Roll Frosting Creations mix
1 Cup Brown Sugar
1 tbsp. finely chopped Pecans
1 tsp. Cinnamon
1 tsp. good quality Vanilla Extract (Rodelle’s is amazing)
approx. 1 tbsp. of water ..or so.
A 1 ” round cookie cutter..or shot glass
A double boiler
A shallow pan with about a 1″ lip

Instructions
See full instructions on : www.ohbiteit.com

Pierogi Lasagna

9:51 PM Dinner No comments

What's the surprise ingredient between our layers of lasagna noodles? Seasoned mashed potatoes! Our hearty Pierogi Lasagna, topped with zesty Cheddar cheese, is a must-have for your vegetarian lasagna recipe collection.

Ingredients

1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings

Instruction

Cook the noodles. Chop potatoes into 1″ cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.
Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.