Hot and Cheesy Pizza Dip

This pizza dip is gooey, cheesy, and savory. Filled with bold Italian pizza flavors and all your favorite pizza toppings, this might just become your go-to party dip. 

Ingredients:

• Cream cheese –  You can use low-fat or full-fat cream cheese for this recipe. 
• Sour cream 
• Dried Italian seasoning 
• Garlic powder
• Ranch seasoning – Not ranch dip mix, make sure you use ranch seasoning because the ranch dip powder is VERY SALTY.
• Red pepper flakes – Leave out if you don’t want the added heat. 
• Pizza sauce – Marinara sauce works well, too, or feel free to make your own homemade version. 
• Ground Italian sausage – You can use spicy or mild.
• Mozzarella cheese
• Colby Jack cheese
• Mini pepperoni – You can use large pepperonis, but they are harder to scoop, so you may want to roughly chop them before adding them to the dip. 
• Bacon – Bacon bits are a great shortcut. 
• Basil – This is optional, but looks beautiful. 
• Dippers – Use anything you like. I love crackers, French bread, Kettle chips, and bagel or pita chips. 

Directions:

Cook the sausage. In a large heavy bottom skillet, brown the Italian sausage over medium high heat. Break it up and flip it as it cooks until no pink remains. Drain any excess grease. 

Make the base of the dip. In a large mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning, garlic powder, and ranch seasoning.

Transfer to a baking dish. Transfer the mixture to an 11-inch pie pan or a 9×9 baking dish and spread it into an even layer.

Add the sauce and sausage. Layer pizza sauce and sprinkle with Italian sausage.

Add your toppings. Top with the mozzarella, Colby Jack cheese, and mini pepperonis.

Bake. Bake for 24-26 minutes or until heated through and the cheese is bubbly.

Garnish and serve. Garnish with bacon and chopped basil and serve warm with your favorite dippers like breadsticks, garlic toast, crackers, or tortilla chips. Watch it disappear in minutes!

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More Pizza Recipes

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Pizza Dip Recipe

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Pizza Dip Recipe

This easy Pizza Dip is loaded with cream cheese, Italian sausage, mozzarella, and mini pepperonis for a gooey, crowd-pleasing appetizer everyone will love. Perfect for game day or parties!

Course Appetizer

Cuisine American

Keyword pizza

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Equipment

• Mixing bowl
• skillet
• 11-inch pie pan or 9×9 baking dish

Ingredients

• 8 ounces cream cheese softened
• 8 ounces sour cream
• 2 teaspoons dried Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons ranch seasoning (not dip mix)
• ½ teaspoon red pepper flakes
• 1 14-ounce jar of pizza sauce
• 1 pound ground Italian sausage
• 3 cups freshly grated mozzarella cheese
• 1 cup freshly shredded Colby Jack cheese
• 1 cup mini pepperonis
• ½ cup crumbled crispy bacon
• Basil for garnish
• Dipping foods for serving: Crackers, French bread, chips

Instructions

• Prepare your oven. Preheat your oven to 400°F.
• Cook the sausage. In a large heavy bottom skillet, brown the Italian sausage over medium high heat. Break it up and flip it as it cooks until no pink remains. Drain any excess grease.
• Make the base of the dip. In a large mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning, garlic powder, and ranch seasoning.
• Transfer to a baking dish. Transfer the mixture to an 11-inch pie pan or a 9×9 baking dish and spread it into an even layer.
• Add the sauce and sausage. Add a layer of pizza sauce and sprinkle with Italian sausage.
• Add your toppings. Top with the mozzarella, Colby Jack cheese, and mini pepperonis.
• Bake. Bake for 24-26 minutes or until heated through and the cheese is bubbly.
• Garnish and serve. Garnish with bacon and chopped basil and serve warm with your favorite dippers.

Video

Notes

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warm and bubbly, or microwave individual servings for 30-45 seconds.

The post Pizza Dip appeared first on The Blogette.

Korean Garlic Bread

Fluffy, buttery, slightly sweet brioche rolls filled with creamy sweet cheese and coated in savory garlic butter, and finished with parmesan.

Ingredients:

• Cream cheese – Full-fat cream cheese works best for this recipe. 
• Granulated sugar 
• Heavy cream – You’ll need to use heavy cream for the cream cheese mixture, but you can substitute whole milk or half and half in the garlic butter if you’re low on heavy cream. 
• Large egg
• Salted butter
• Roasted minced garlic – I used the pre-minced garlic in the jar, but if you don’t have that, you can use 1 teaspoon of garlic powder. 
• Parsley 
• Brioche rolls – You can use store-bought or homemade. Usually store bought brioche buns are cut for hamburgers. If you can find any uncut, you can use Kaiser rolls instead!
• Grated Parmesan cheese – You could use finely shredded Parmesan cheese instead of grated. 

Step-by-Step Instructions:

*A full, printable, and interactive recipe card with ingredients and step by step instructions can be accessed and saved at the end*

1. Make the Cream Cheese Filling

In a medium bowl, beat cream cheese, sugar, and heavy cream with an electric mixer until light and fluffy (about 1–2 minutes). Set aside.

2. Prepare the Garlic Butter Topping

In a large mixing bowl, whisk together the egg, melted butter, roasted garlic, parsley, and heavy cream until smooth.

3. Slice the Rolls

Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice each roll three times, into equal wedges, going ¾ of the way down (like cutting a pie) to create deep crevices.

4. Fill with Cream Cheese

Transfer the filling to a piping bag or resealable plastic bag with the corner snipped off. Pipe the cream cheese mixture into each crevice.

5. Dip in Garlic Butter

Holding each roll upside down, dunk the top of the bread rolls into the garlic butter mixture, letting excess drip off. Place on a lined baking tray.

6. Bake and Garnish

Bake for 8–10 minutes, or until golden brown and warmed through. Sprinkle with Parmesan cheese and extra parsley before serving.

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Korean Cream Cheese Garlic Bread Recipe

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Korean Cream Cheese Garlic Bread Recipe

Sweet, savory, cheesy, and buttery, Korean Cream Cheese Garlic Bread is a bakery-style treat you can make at home in under 20 minutes.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword brioche garlic bread, easy Korean bakery recipes, Korean cream cheese garlic bread, sweet and savory bread recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 rolls

Equipment

• Electric Hand Mixer or Stand Mixer
• Spoon or spatula
• Piping bag or resealable bag
• Baking sheet – Mine was a 9×13 baking tray. A quarter sheet pan would be great for this recipe, but use what you have on hand. 
• Parchment paper – If you don’t have parchment paper, you could use a silicone baking mat or spray your pan with cooking spray. 

Ingredients

For the cream cheese filling:

• 1 (8-ounce) package cream cheese (full-fat), softened
• ¼ cup granulated sugar
• 2 Tablespoons heavy cream

For the butter topping:

• 1 large egg
• ½ cup 1 stick salted butter, melted
• 2 Tablespoons roasted minced garlic
• 3 Tablespoons chopped parsley plus extra for garnish
• 1 Tablespoon heavy cream

For the rolls:

• 6 Brioche rolls
• 3 Tablespoons grated Parmesan cheese

Instructions

• For the cream cheese filling: Use an electric hand or stand mixer to combine the cream cheese, sugar, and heavy cream until light and fluffy. It should take 1-2 minutes. Set aside
• For the butter topping: In a large bowl, use a spoon or spatula to mix the egg, butter, roasted minced garlic, parsley, and heavy cream until everything is fully incorporated.
• Preheat oven to 350°F. and line a baking sheet with parchment paper. Set aside.
• To assemble: Slice the rolls. Slice each roll three times (only going ¾ of the way to the bottom) like you were cutting a pie. You’re creating crevices for the filing.
• Fill with the cream cheese filling. Fill a piping bag or resealable bag with the filling, cut the tip or corner off the bag, and fill it with the cream cheese filling. Pipe the filling into the crevices of each roll.
• Dip in butter. One at a time, turn the rolls over and dip the top into the garlic butter, allowing the excess to drip off before placing them onto your prepared baking pan.
• Bake. Bake uncovered for 8 to 10 minutes or until each roll is evenly golden.
• Garnish and serve. While still warm, garnish with grated Parmesan cheese. Allow the rolls to cool slightly before serving.

Notes

Storage Instructions:

If you’re lucky enough to have leftover Korean garlic cheese bread, you can store it in an airtight container in the refrigerator for 3-4 days.

How can I reheat this dish?

Reheat large portions in the oven and individual portions in the microwave.

Oven: Place the rolls on a parchment-lined baking sheet and reheat them at 350°F for 5-8 minutes or until warmed throughout.

Microwave: Place individual portions on a microwave-safe plate and warm for 30-60 seconds on high until warmed completely. Allow to stand for 1 minute before serving.

The post Korean Cream Cheese Garlic Bread appeared first on The Blogette.

Creamy Pasta Salad with Bacon and Peas

Bring this simple yet flavorful creamy pasta salad to your next cookout or potluck and watch people flock to you for the recipe.

Why You’ll Love This Creamy Pasta Salad

• Creamy & Flavorful: The dressing is a dreamy mix of mayo, sour cream, and Dijon mustard with a hint of garlic and celery seed.
• Bacon Makes It Better: Crispy crumbled bacon brings salty, smoky crunch to every bite.
• Make-Ahead Friendly: This salad tastes even better after chilling, making it a perfect prep-ahead side dish.

Ingredients You’ll Need

Here’s your pasta salad shopping list:

• Small shell pasta – You can use any type of short pasta that you like for this recipe. Rotini and bowties are two of my favorites. 
• Frozen peas (thawed and dried) – You can substitute with canned peas, just make sure to drain them well and pat dry with a paper towel so they don’t make your dressing watery. 
• Bacon (cooked crispy) – You can use bacon bits in a pinch, but they aren’t exactly the same. If you do this, you’ll need 1 ½ cups of bacon bits. 
• Parmesan cheese
• Mayonnaise – If you like a little extra tang, try using Miracle Whip instead of mayonnaise. I also really love the subtle sweetness of Japanese mayonnaise. You’ll find it along with the regular mayo or in the international aisle of your supermarket. For a slightly healthier version, you can use a homemade mayonnaise. 
• Sour cream – If you want a dish that you can let sit at room temperature, swap the sour cream for extra mayonnaise and add a squeeze of lemon juice.
• Salt, garlic powder, onion powder
• Black pepper
• Dijon mustard – Regular yellow mustard also works great with this recipe.
• Celery seeds

How to Make Creamy Pasta Salad

1. Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds until smooth. Cover and chill while you prepare the pasta.

2. Cook the Pasta

Boil the shell pasta according to package directions. Drain and let it cool slightly (no need to rinse).

3. Mix It All Together

In a large bowl, combine the cooked pasta, thawed peas, crumbled bacon, and grated Parmesan cheese.

4. Add the Dressing

Pour the dressing over the pasta mixture and stir until everything is well coated.

5. Chill Before Serving

Cover the bowl and refrigerate for at least 1 hour (or up to 8 hours) so the flavors can meld. Garnish with extra Parmesan cheese and serve chilled.

Pro Tips for the Best Pasta Salad

1. Don’t overcook the pasta – slightly al dente works best for texture.
2. Dry the peas well – this keeps your salad from getting watery.
3. Cook the bacon until extra crispy – it stays crunchy longer after mixing.
4. Chill for at least an hour – this makes the flavors pop!

Perfect For…

Summer cookouts
Backyard BBQs
Potlucks & holidays
Easy lunch meal prep

Creamy Pasta Salad FAQs

Can I make this a day ahead?
Yes! In fact, it’s better the next day. Just store it in the fridge and stir before serving.

What can I use instead of bacon?
Try diced ham, turkey bacon, or skip it for a vegetarian version.

Can I use a different pasta shape?
Yes! Elbow macaroni or rotini work great too.

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Creamy Pasta Salad Recipe

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Creamy Pasta Salad

The best Creamy Pasta Salad recipe – with bacon, peas, and a rich, tangy dressing. A side dish that disappears fast! Always requested recipe!

Course Appetizer, Side Dish

Cuisine American

Keyword Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Equipment

• large pot
• Mixing bowls – I used a 4-quart bowl to serve this in.
• A large spoon to stir with

Ingredients

For the Dressing

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard
• ½ teaspoon celery seeds

For the Pasta

• 1 16-ounce box small shell pasta, uncooked
• 1 ½ cups frozen peas thawed and dried
• 8-12 strips bacon cooked crispy and crumbled
• ½ cup grated Parmesan cheese plus more for serving

Instructions

• Make the dressing. In a medium bowl, combine the mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds well until creamy and smooth.
• Cover and refrigerate. Cover the bowl and place it in your refrigerator to allow the flavors to meld while you prepare the other ingredients.
• Cook the pasta. Cook the pasta in a large pot according to the package instructions and drain the excess water (no need to rinse the pasta).
• Mix the pasta ingredients. In a large bowl, add the pasta, peas, bacon, and Parmesan cheese until well combined.
• Add the dressing. Add the dressing and stir once more until all ingredients are evenly coated with dressing. Cover the bowl and chill in the refrigerator for at least 1 hour but up to 8 hours before serving.
• Place in a serving bowl, garnish with additional Parmesan cheese, and serve chilled.

Notes

Storage Instructions:

If you have leftover creamy pasta salad, you can keep it in an airtight container in the refrigerator for 3-4  days.

What else can I add for additional flavors?

This creamy pasta salad is smokey, creamy, but has some freshness from the peas. Serve it as is or try one of the following to uplevel the flavors to your preferences.

• You can add ¼ teaspoon of red pepper flakes to the dressing for a spicy kick.
• Add chopped celery for added flavor and crunch.
• Try adding a tablespoon of ranch dressing for a bold flavor.

The post Creamy Pasta Salad appeared first on The Blogette.

Fruit Dip Recipe

The smooth, creamy marshmallow fluff dip with just the right amount of sweetness pairs perfectly with all types of fruit. Wonderful for all upcoming spring and summer get-togethers because it’s always a crowd-pleaser! The taste is both creamy and fluffy. Spoon as much as you like on your favorite treats.

Ingredients:

1. Cream cheese
2. Marshmallow fluff
3. Almond extract – can be substituted with vanilla extract

Directions:

In a medium bowl, using a hand electric mixer or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract at medium speed until smooth and soft. Here is our adorable Easter Bunny Fruit Platter you see in the background.

Using a spatula, transfer the dip to a serving bowl. Serve the dip right away at room temperature. If you put it in the fridge, it makes it slightly stiff and hard. Consider using forks or toothpicks for serving. A drizzle of honey or a sprinkle of cinnamon on top is another option for additional flavor. If you want to keep the dip longer, you can freeze it for up to 3 months. 

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Fruit Dip

The best Fruit Dip recipe! With just three ingredients, this cream cheese fruit dip recipe is perfect for a fruit platter.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword Easter, fruit, fruit dip

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Equipment

• Mixing bowl
• Electric mixer
• spatula
• Serving bowl
• Toothpicks for forks for serving

Ingredients

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow fluff
• 1 teaspoon almond extract

Instructions

• In a medium bowl using a hand or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract until smooth and soft.
• Serve the dip right away, refrigerating it makes it slightly stiff and hard to dip fruit into.

The post Fruit Dip appeared first on The Blogette.

Rainbow Smoothie

Perfect for breakfast or a healthy treat, it’s a delicious way to brighten your day! It’s also a fun rainbow recipe for St. Patrick’s Day. This rainbow smoothie offers a vibrant blend of flavors in one glass.

Each layer presents a unique fruity experience. It’s a celebration of tropical and berry notes with combinations like tangy mango, sweet strawberries, creamy bananas, and refreshing blueberries. Every sip is a colorful burst of freshness and natural sweetness that’s both delicious and energizing.

Ingredients:

• Bananas – You may be able to find frozen bananas in the frozen fruit section of the grocery store to save yourself time.  
• Vanilla Greek yogurt – You can use regular or plain yogurt instead of Greek or vanilla. 
• Frozen raspberries
• Frozen strawberries – In the pink layer, you could also try using pink dragonfruit in place of the strawberries. 
• Cranberry juice – Although the color will be less vibrant, you could substitute all of the juices for coconut water. 
• Mandarin orange – A regular orange will work too. You’ll only need about ⅓ of the orange.
• Frozen mango
• Orange juice – This can be store-bought or freshly squeezed. Or you can use carrot juice for a more vibrant orange color.
• Frozen pineapple chunks 
• Pineapple juice – Feel free to juice your own pineapple juice if you have a juicer. 
• Fresh spinach 
• Apple juice
• Frozen blueberries – You can try blackberries, too, for a darker purple color. 
• Blue spirulina powder – This is an organic food coloring. Or blue food coloring can be used. This helps the blue layer become more vibrant. Blue spirulina is easily found at most health food stores. 
• Coconut water – This is great for hydration. 
• Grape juice – Make sure to use purple grape juice and not white grape juice for a bright color. 
• Vanilla almond milk – You could use unsweetened almond milk, coconut milk, cashew milk, or regular cow’s milk. 

Supplies:

1. blender 
2. bowls 
3. small measuring cup
4. 16-ounce drink glasses
5. strays or skewers
6. toothpicks

Red Layer

1. Frozen banana
2. Vanilla Greek yogurt
3. Frozen raspberries
4. Frozen strawberries
5. Cranberry juice

Orange Layer

1. Frozen banana
2. Vanilla Greek yogurt 
3. Mandarin orange
4. Frozen mango
5. Orange juice

Green Layer

1. Frozen banana, sliced
2. Vanilla Greek yogurt 
3. Spinach
4. Frozen pineapple chunks
5. Apple juice

Purple Layer

1. Bananas
2. Vanilla Greek yogurt 
3. Frozen pineapple chunks
4. Frozen blueberries
5. Blue spirulina powder OR a small amount of blue food coloring
6. Coconut water

Blue Layer

1. Frozen banana
2. Greek yogurt
3. Frozen pineapple chunks
4. Blue spirulina powder OR a small amount of blue food coloring
5. Apple juice

Pink Layer

1. Frozen banana, sliced
2. Vanilla Greek yogurt 
3. Frozen strawberries 
4. Vanilla almond milk

Set aside to chill. Transfer the smoothies to a small bowl or cup and place them in your refrigerator (or freezer) while you rinse and prep the blender between making the different colors.

Layer the rainbow. Carefully layer each color smoothie in glasses in rainbow order. Use a measuring cup that fits inside of the glass to pour each layer so that it doesn’t drip on the sides of the glass. This way, the colors won’t blend.

To make it tye die. Get a tie-dye effect by using a straw or stir skewer to gently push each color layer into each other around the sides of the glass.

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Garnish and serve. Skewer leftover pieces of fruit on a toothpick for garnish and serve chilled.

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Rainbow Smoothie Recipe

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Rainbow Smoothie

Packed with fruit and is perfect for breakfast or a healthy treat! It's also a fun rainbow recipe for St. Patrick's Day.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Smoothie

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 (16 ounce) smoothies

Equipment

• Blender
• Bowls or cups
• Small measuring cup
• Tall drinking glasses
• Straws or skewers
• toothpicks

Ingredients

Red Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ¼ cup frozen raspberries
• ¼ cup frozen strawberries
• ½ cup cranberry juice

Orange Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• 1 mandarin orange peeled
• ¼ cup frozen mango
• ½ cup orange juice

Yellow Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ½ cup frozen pineapple chunks
• ½ cup pineapple juice

Green Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ½ cup spinach
• ½ cup frozen pineapple chunks
• ½ cup apple juice

Purple Layer

• ½ frozen bananas sliced
• ¼ cup vanilla Greek yogurt
• ¼ cup frozen pineapple chunks
• ½ cup frozen blueberries
• 1 teaspoon blue spirulina powder OR a small amount of blue food coloring
• ½ cup coconut water

Blue Layer

• ½ frozen banana sliced
• ½ cup Greek yogurt
• 1 cup frozen pineapple chunks
• 1 ½ teaspoons blue spirulina powder OR a small amount of blue food coloring
• ¼ cup apple juice

Pink Layer

• 1 frozen banana sliced
• ½ cup vanilla Greek yogurt
• 1 cup frozen strawberries
• ½ cup vanilla almond milk

Instructions

• Make the smoothie layers. For each color layer: Combine the ingredients in a blender and blend until smooth. If the smoothie is too thick and won’t blend, stream in more juice, a little at a time until it is smooth but still thick.
  
• Set aside to chill. Transfer the smoothie to a small bowl or cup and place it in your refrigerator (or freezer) while you rinse and prep the blender for the next color. Keep them cold!
  

Assembly

• Layer the rainbow. Carefully layer each color smoothie in glasses in rainbow order. Use a measuring cup that fits inside of the glass to pour each layer so that it doesn’t drip on the sides of the glass. This way, the colors won't blend.
  
• To make it tye die. Get a tie-dye effect by using a straw or stir skewer to gently push each color layer into each other around the sides of the glass. 
  
• Garnish and serve. Skewer leftover pieces of fruit on a toothpick for garnish and serve chilled.

Notes

Storage Instructions:

If you have leftover rainbow smoothies, you can store them for a couple of hours in the refrigerator. Beyond a few hours, the colors will start to blend together. Although they won’t be as pretty, they’ll still taste great.

What is another variation I can make?

Make these rainbow smoothies into smoothie popsicles for another fun variation. You can pour the smoothie layers into a popsicle mold and freeze them overnight. These make really fun rainbow or tie dye popsicles!

What else can I add for additional flavors?

This rainbow smoothie is just as flavorful as it is colorful. You’ll love the tropical and berry flavors as they come together in this wow-worthy smoothie. Here are a couple ideas to add a bit more flavor and intensity.

• A drop of vanilla or almond extract to each flavor
• You can add a drop of food coloring to each one for intense color.

The post Rainbow Smoothie appeared first on The Blogette.

Costco Chicken Bake

Bring the Costco food court home with this recipe. These Hot-Pocket-like chicken bakes are cheesy, gooey, creamy, salty, and decadent. This versatile recipe is delicious and easy to make.

Ingredients:

1. Pizza dough – store bought or homemade, enough for two 12-inch pizzas
2. Caesar salad dressing – or dressing of choice, like ranch honey mustard
3. Rotisserie chicken
4. Mozzarella cheese – or cheese of choice, like provolone or Swiss
5. Crumbled bacon – cooked and chopped, not pre-made bacon bits
6. Butter – salted or unsalted
7. Parmesan cheese

Recipe:

Fold the Caesar salad dressing, rotisserie chicken, mozzarella cheese, and crumbled bacon in a large mixing bowl. Set aside.

Roll your pizza dough out into two large sheets about 6×14 inches. Fill the center of each dough sheet with half of the chicken filling. Fold the short ends over the filling and then fold the long edges over, like you are closing a box.

Gently turn your chicken bakes over and place them seam side down on a 9×13 inch baking sheet lined with parchment paper. Melt your butter and brush the tops of your chicken bakes. Sprinkle the parmesan cheese on top, and then bake your chicken bakes. Bake until golden brown

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Costco Chicken Bake Recipe

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Costco Chicken Bake – Copycat Recipe!

Fluffy dough wrapped around chicken, cheese, and bacon and drizzled with Caesar dressing.

Course dinner, lunch

Cuisine American

Keyword bacon, cheese, Chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 chicken bakes

Equipment

• 9×13 baking sheet
• Parchment Paper
• small microwave safe bowl
• Basting Brush

Ingredients

• Pizza dough: store-bought or homemade (enough for two 12 inch pizzas)
• ½ cup Caesar salad dressing
• 3 cups shredded rotisserie chicken
• 1½ cups mozzarella cheese
• ½ cup crumbled bacon
• 2 Tablespoons tablespoons butter
• 1 cup parmesan cheese

Instructions

• Preheat your oven to 350°F
• Fold the Caesar salad dressing, rotisserie chicken, mozzarella cheese, and crumbled bacon in a large mixing bowl. Set aside.
• Roll your pizza dough out into two large sheets about 6×14 inches. Fill the center of each sheet of dough with half of the chicken filling. Fold the short ends over the filling and then fold the long edges over, like you are closing a box. 
• Gently turn your chicken bakes over and place them seam side down on a 9×13 inch baking sheet lined with parchment paper.
• Melt your butter and brush the tops of your chicken bakes. Sprinkle the parmesan cheese on top, and then bake your chicken bakes. 
• Bake for 18-20 minutes, or until golden brown

The post Costco Chicken Bake appeared first on The Blogette.

Ritz Cracker Sandwiches

Everyone loves Ritz crackers because because they’re buttery and crunchy. This easy recipe transforms everyone’s favorite cracker into an irresistible snack or appetizer. The combination of textures—crisp crackers and salty ham and cheese creates a deliciously indulgent bite.

Ingredients:

• Ritz crackers – Any type of butter cracker will work great for this recipe. 
• deli ham – Any deli meat would work here. Turkey is a great option. 
• Swiss cheese – Any cheese will work. Provolone is a great choice.
• salted butter
• Dijon mustard – Yellow mustard is fine, too. 
• Worcestershire sauce
• Garlic powder
• poppy seeds- optional

Supplies:

1. 12×16 baking sheet – You could also use a cookie sheet if you prefer. 
2. parchment paper – You could also use baking spray or brush the pan with melted butter or oil. 
3. pastry brush
4. measuring cups and spoons

Directions:

Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.

Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.

Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.

Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.

Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.

Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.

Cool and serve. Remove from the oven and let them cool slightly before serving.

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Ritz Cracker Sandwiches Recipe

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Ritz Cracker Sandwiches

Ritz Cracker Sandwiches are a quick and delicious snack made by layering sweet or savory fillings between buttery Ritz crackers.

Course Appetizer, Snack

Cuisine American

Keyword Ritz Crackers, sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 sandwiches

Equipment

• 12×16 baking sheet – You could also use a cookie sheet if you prefer.
• parchment paper – You could also use baking spray or brush the pan with melted butter or oil.
• pastry brush
• Measuring cups and spoons

Ingredients

• 96 (about 3.5 sleeves) Ritz Crackers
• 1 pound Deli ham, cut into cracker-sized squares
• 1 pound Thin sliced Swiss cheese cut into cracker-sized squares
• ¼ cup Salted butter, melted
• 1 Tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Garlic powder
• 2 Tablespoons poppy seeds (optional)

Instructions

• Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.
• Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.
• Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.
• Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.
• Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.
• Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.
• Cool and serve. Remove from the oven and let them cool slightly before serving.

The post Ritz Cracker Sandwiches appeared first on The Blogette.

Pull-Apart Pizza Bread

This versatile pizza bread can be made to your liking. That means you can make it a full meal by adding all of your favorite pizza toppings or keep it simple with cheese and pepperoni. Simply toss the ingredients into a bundt pan and let it bake!

Ingredients:

• refrigerated homestyle biscuits- Homestyle biscuits can be substituted for flakey but flakey biscuits don’t hold together well. You could also use refrigerated pizza dough and tear off pieces, rolling them into balls before coating in the olive oil and seasoning mixture. 
• shredded mozzarella cheese
• pepperonis- Mini pepperonis work awesome here too!
• olive oil- Vegetable oil works too.
• Italian seasoning- You can try some pizza seasoning for additional flavor or instead of Italian seasoning. 
• garlic powder
• pizza sauce– or marinara sauce.

Instructions:

Prepare your bundt pan. Preheat the oven to 350°F and then spray a bundt pan with non-stick cooking spray and set aside.

Quarter your biscuits. Use kitchen shears or a sharp knife to cut biscuits into quarters.

Put it together. In a large bowl, mix together the quartered biscuits, 2 ½ cups of cheese, pepperoni, olive oil, Italian seasoning, and garlic powder.

Pour and evenly distribute the mixture into the bundt pan.

Bake uncovered for 30 minutes or until cooked throughout and slightly browned.

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Cool on the counter for about 10 minutes until you see the sides of the bread pull away from the pan and flip onto a plate immediately topping with the remaining cheese.

Serve with warm pizza sauce.

Pull-apart bread is unique because although it’s baked as a whole in one pan, as the name states, it’s easy to pull apart. This makes it easy to tear off individual bites that pop right into your mouth. This type of bread is great for parties, game nights, or sports parties. 

More Recipes to Try

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Cheesy Spinach Artichoke Pinwheels

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Pull-Apart Pizza Bread

An easy-to-make bread with the perfect combination of melted cheese and pepperoni. It's sup

Course Appetizer, dinner, lunch, Side Dish, Snack

Cuisine American

Keyword Bread, pepperoni

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Equipment

• bundt pan
• kitchen shears or a sharp knife
• mixing bowls
• stirring spoon
• Measuring cups and spoons
• serving plate

Ingredients

• 2 (16 ounce) cans of refrigerated homestyle biscuits, (uncooked)
• 3 cups mozzarella cheese, shredded (divided)
• 1 cup pepperonis
• ⅓ cup olive oil
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon pizza sauce, warm

Instructions

• Prepare your bundt pan. Preheat the oven to 350℉. Spray a bundt pan with non-stick cooking spray and set aside.
• Quarter your biscuits. Use kitchen shears or a sharp knife to cut biscuits into quarters.
• Put it together. In a large bowl, mix together the quartered biscuits, 2 ½ cups of cheese, pepperoni, olive oil, Italian seasoning, and garlic powder.
• Pour and evenly distribute the mixture into the bundt pan.
• Bake uncovered for 30 minutes or until cooked throughout and slightly browned.
• Cool on the counter for about 10 minutes until you see the sides of the bread pull away from the pan and flip onto a plate immediately topping with the remaining cheese.
• Serve with warm pizza sauce.

Notes

How do I store my easy pizza pull-apart bread?

To store leftover pizza pull apart bread, allow the bread to cool, and then wrap it in foil. Store in the refrigerator for up to 5 days. If you wish to freeze your pull-apart bread, wrap it in plastic wrap first and then wrap it with foil. You can keep this dish in the freezer for up to 6 months. Keep in mind that the cheese does lose its integrity the longer it has been frozen so it’s best to consume earlier if possible. To reheat, pop the whole thing or just individual servings into your microwave for 30-second intervals until well heated.

Can I make this ahead of time and freeze it?

Yes! Make your pizza pull-apart bread according to the directions and allow it to cool on the counter. When the bread is cool, wrap it in plastic wrap and then cover it with foil. It will be good in the freezer for up to six months. Unfortunately, cheese that has already been melted does lose its integrity the longer it has been frozen so I like to make sure that I consume my pizza pull apart within 3 months of freezing.

The post Pizza-Pull Apart Bread appeared first on The Blogette.

Cheesy Spinach Artichoke Pinwheels

If you love spinach artichoke dip, you will go crazy for these pinwheel appetizers! A delicious blend of spinach, artichokes, and gooey cheese, all wrapped up in flaky crescent rolls.

Ingredients:

• canned, chopped artichoke hearts– Frozen will work too. Just be sure to thaw completely. 
• fresh baby spinach– If you want to use frozen spinach make sure you thaw completely and squeeze all the water out. 
• shredded mozzarella cheese– Shredded provolone cheese or pepper jack would be great for added spice to this recipe.
• sour cream– Plain Greek yogurt would also work. 
• grated parmesan cheese
• mayonnaise– Miracle Whip or full-fat Greek yogurt could substitute for mayonnaise. 
• garlic powder
• onion powder
• salt
• pepper
• refrigerated crescent rolls
• large egg
• parsley 

Supplies:

1. 10-inch pie plate
2. mixing bowls
3. measuring cups and spoons
4. kitchen twine or a sharp knife
5. pastry brush
6. non-stick spray- butter or vegetable oil works too!

Instructions:

Mix the filling. In a large bowl, mix the artichoke hearts, baby spinach, mozzarella cheese, sour cream, parmesan cheese, mayonnaise, garlic powder, onion powder, salt, and pepper.

Roll out the dough. Roll out each tube of crescent rolls end to end and pinch all of the seams together to make 1 large rectangular sheet.

Spread your filling. Spread the mixture evenly over the whole sheet of dough.

Roll it up. Starting at the bottom short side of your rectangle, roll up the crescent dough on itself (like a cinnamon roll). If some of your seams start to break you can smooth them over with a hot spoon.

Cut the rolls. Using a large sharp knife or kitchen twine, cut the rolled-up “log” into 7 or 8 equal slices. The amount of slices you get will depend on how stretched your dough got while rolling it up.

Place in the pan. Place all of the rolls into the prepared pan and use a basting brush to brush your beaten egg over the tops of the rolls very lightly. 

Bake. Bake uncovered for 25 minutes or until golden brown on top and the cheese is just starting to bubble. 

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More Appetizer Recipes

Ham and Pickle Roll Ups

Chicken Enchilada Roll Ups

Sausage Rolls

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Cheesy Spinach Artichoke Pinwheels

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Spinach Artichoke Pinwheels

Cheesy Spinach Artichoke Pinwheels are pastry-stuffed rolls baked to perfection. A wonderful appetizer is perfect for game day or any event!

Course Appetizer

Cuisine American

Keyword appetizer

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7 rolls

Equipment

• 10-inch pie plate
• mixing bowls
• Measuring cups and spoons
• kitchen twine or a sharp knife
• pastry brush
• non-stick spray- butter or vegetable oil

Ingredients

• 1 (14 ounce) can chopped artichoke hearts, drained
• 2 cups baby spinach, packed and chopped
• 1 cup mozzarella cheese, shredded
• 1 cup sour cream
• ⅓ cup parmesan cheese, grated
• ¼ cup mayonnaise
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 (8 ounce) tubes refrigerated crescent rolls
• 1 large egg, beaten
• 1 Tablespoon chopped parsley (optional garnish)

Instructions

• Preheat. Preheat the oven to 375℉
• Prep your pan. Spray a 10-inch round pie or cake pan with non-stick spray.
• Mix the filling. In a large bowl, mix the artichoke hearts, baby spinach, mozzarella cheese, sour cream, parmesan cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Set aside.
• Roll out the dough. Roll out each tube of crescent rolls end to end and pinch all of the seams together to make 1 large rectangular sheet.
• Spread your filling. Spread the mixture evenly over the whole sheet of dough.
• Roll it up. Starting at the bottom short side of your rectangle, roll up the crescent dough on itself (like a cinnamon roll). If some of your seams start to break you can smooth them over with a hot spoon.
• Cut the rolls. Using a large sharp knife or kitchen twine, cut the rolled-up “log” into 7 or 8 equal slices. The amount of slices you get will depend on how stretched your dough got while rolling it up.
• Place in the pan. Place all of the rolls into the prepared pan and use a basting brush to brush your beaten egg over the tops of the rolls very lightly. 
• Bake. Bake uncovered for 25 minutes or until golden brown on top and the cheese is just starting to bubble.
• Garnish. Garnish with chopped parsley if desired and serve warm.

Notes

Storage Instructions:

This cheesy spinach and artichoke pinwheel recipe is always a crowd-pleaser. You can even make them the night before you plan to serve them and warm them in the oven or microwave before serving them to your guests. If you have any leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to 4 days.

What is another variation I can make?

Although this appetizer is best made in a pie or cake plate, you don’t have to go out and buy one to make it work. A square 8×8 baking dish would work too. Make sure to start with one roll in the center and then arrange the other rolls around the center roll.

Can I use frozen ingredients?

You can use frozen or canned (make sure you don’t get creamed spinach) baby spinach As long as you thaw and drain the spinach really well. You’ll want to line a fine mesh strainer with cheesecloth or a tea towel (that you don’t mind if it gets stained green) over a large mixing bowl. Allow your spinach to defrost completely or sit for at least an hour. When you’re ready to use it, pull the cheesecloth up with the spinach and twist the cloth around the spinach to create a little ball. Squeeze the cheesecloth to get as much moisture out of the spinach as possible.

The post Cheesy Spinach Artichoke Pinwheels appeared first on The Blogette.

Oatmeal Peanut Butter Chocolate Chip Bars

These Oatmeal Peanut Butter Chocolate Chip Bars are so filling! Because of the wholesome ingredients, they’re also on the healthier side compared to traditional cookies. Everything you need for breakfast or a light snack: oats, peanut butter, and chocolate! 

Ingredients:

• Rolled oats- rolled oats cook faster, but you can use any oats you’d like here. Add in a tablespoon of flax for extra healthy fiber!
• Semi-sweet chocolate chips – Milk or dark chocolate chips are great if you like those better or break into your kids’ candy stash and chop up any chocolate bar. 
• All-purpose flour
• Cinnamon – You could use nutmeg or pumpkin pie spice.
• Baking powder
• Salt
• Coconut oil– Vegetable oil, canola oil, avocado oil, or even melted unsalted butter will replace coconut oil.
• Large eggs
• Pure maple syrup– Replace with honey, agave nectar, or even applesauce.
• Peanut butter– Crunchy or smooth is fine but if you’re in a peanut-free household I like almond butter or sunflower butter for this.
• Vanilla extract– You could also use almond extract but it’s strong so only use half as much as you would use vanilla extract. 

Instructions:

Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, all-purpose flour, cinnamon, baking powder, and salt. Stir and set aside.

Mix the wet ingredients. In a medium mixing bowl, whisk together the coconut oil, eggs, maple syrup, peanut butter, and vanilla extract. 

Combine. Add your wet ingredients to the dry ingredients and mix until well combined. The mix will resemble loose cookie dough. 

Prepare your dish. Line an 8×8 baking dish with parchment paper. Putting the parchment in the bottom only works well here but feel free to line the sides as well.

Bake. Bake uncovered for 20 minutes or until the center is set. Once out of the oven, sprinkle with a handful of chocolate chips for extra melty goodness.

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More Breakfast Snacks

Uncrustable Donuts

Croissant Breakfast Sandwiches

Sheet Pan Pancakes

Sausage Rolls

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Oatmeal Peanut Butter Chocolate Chip Bars

Oatmeal Peanut Butter Chocolate Chip Bars double as either a breakfast or snack! The sky is the limit when it comes to mix-ins for these bars.

Course Breakfast, Snack

Cuisine American

Keyword bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 servings

Equipment

• mixing bowls
• wisk
• Parchment Paper
• 8×8 square baking dish

Ingredients

• 1 cup rolled oats
• ¼ cup all-purpose flour
• ¾ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup semi-sweet chocolate chips, plus a handful more for topping
• 3 tablespoons coconut oil (see notes above about coconut oil substitutions)
• 2 large eggs, room temperature
• 3 tablespoons pure maple syrup
• 1 cup peanut butter, crunchy or smooth
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven. Preheat to 350°F.
• Mix the dry ingredients. In a large bowl, combine the rolled oats, all-purpose flour, cinnamon, baking powder, and salt. Stir and set aside.
• Mix the wet ingredients. In a medium bowl, whisk together the coconut oil, eggs, maple syrup, peanut butter, and vanilla extract. 
• Combine. Add your wet ingredients to the dry ingredients and mix until well combined. The mix will resemble loose cookie dough. 
• Prepare your dish. Line an 8×8 baking dish with parchment paper. Putting the parchment in the bottom only works well here but feel free to line the sides as well.
• Bake. Bake uncovered for 20 mins or until the center is set. Once out of the oven, sprinkle with a handful of chocolate chips for extra melty goodness.
• Cut and serve. Cut into squares and serve warm or room temperature.

Notes

Storage Instructions:

These Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are such a time saver for busy mornings. Allow your bars to cool completely in the pan and then transfer them to an airtight container separating each layer with a sheet of parchment paper. They’ll stay fresh for up to a week. You can also make a huge batch and freeze them for up to two months. You can eat them cold or pop them in the microwave for 10-20 seconds on high so they’re warm and gooey again.

Can I double this recipe?

This simple breakfast recipe is so easy to double and lasts up to two months in the freezer. It just makes sense. You’ll need a 9×13 baking dish or even a 9×15 would work instead of an 8×8 and keep in mind that you’ll need to increase your cooking time to accommodate for the double batch. Alternatively, you can make 2 different variations in 2 different 8×8 baking dishes and keep the cooking time the same. I love how flexible this recipe is.

The post Oatmeal Peanut Butter Chocolate Chip Bars appeared first on The Blogette.