These are just the Stoneware items on sale, there are lots of other accessories for you and your home.
Making delicious meals for your family has never been easier. Using our "Magic" bean pot, which is a slow cooker without a cord. Clean up is a snap! All stoneware is oven, microwave and dishwasher safe!
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Tuesday, July 1, 2014
Thursday, January 16, 2014
Friday, November 1, 2013
Tuesday, October 29, 2013
Pizza Snacking Muffins
Ingredients
• 2-3/4 cups all-purpose flour
• 1 envelope Fleischmann’s® RapidRise Yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1-1/2 teaspoons Spice Islands® Oregano
• 1-1/4 cups very warm water (120º to 130ºF)
• 1 tablespoon Mazola® Corn Oil
• 3/4 cup finely chopped pepperoni OR mini pepperoni
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped onion
• 1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis
• Pizza sauce for dipping
Directions
COMBINE 1-1/2 cups flour, undissolved yeast, sugar, salt and oregano in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff, yet sticky dough. Stir in pepperoni, green bell pepper, onion and cheese. Cover bowl and let rest 10 minutes.
PORTION dough into 12 (2-1/2 inch) greased muffin cups OR 36
mini muffin cups (do not use paper liners). Cover and let rise 35 to
45 minutes. Dough will rise but not double in size.
BAKE in preheated 375ºF oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping. Refrigerate any leftovers.
courtsey of recipefortogetherness.com
• 2-3/4 cups all-purpose flour
• 1 envelope Fleischmann’s® RapidRise Yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1-1/2 teaspoons Spice Islands® Oregano
• 1-1/4 cups very warm water (120º to 130ºF)
• 1 tablespoon Mazola® Corn Oil
• 3/4 cup finely chopped pepperoni OR mini pepperoni
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped onion
• 1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis
• Pizza sauce for dipping
DirectionsCOMBINE 1-1/2 cups flour, undissolved yeast, sugar, salt and oregano in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff, yet sticky dough. Stir in pepperoni, green bell pepper, onion and cheese. Cover bowl and let rest 10 minutes.
PORTION dough into 12 (2-1/2 inch) greased muffin cups OR 36
mini muffin cups (do not use paper liners). Cover and let rise 35 to
45 minutes. Dough will rise but not double in size.
BAKE in preheated 375ºF oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping. Refrigerate any leftovers.
courtsey of recipefortogetherness.com
Tuesday, July 30, 2013
PINA COLADA FRUIT DIP
Ingredients:
1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained
1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained
Directions:
In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes.
Fold in the pineapple.
Refrigerate for at least 30 minutes and serve with fresh fruit.
In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes.
Fold in the pineapple.
Refrigerate for at least 30 minutes and serve with fresh fruit.
Wednesday, June 12, 2013
Black Bean Dip
Ingredients:
15 oz. can black beans (rinsed and drained)
1 8 oz can shoe-peg corn - drained
1 14.5 oz can diced tomatoes - drained
1 10 oz can Rotel - drained
8 oz. Italian Dressing
1 medium onion - chopped
1 medium jalapeno (optional)
15 oz. can black beans (rinsed and drained)
1 8 oz can shoe-peg corn - drained
1 14.5 oz can diced tomatoes - drained
1 10 oz can Rotel - drained
8 oz. Italian Dressing
1 medium onion - chopped
1 medium jalapeno (optional)
Directions:
Mix together in the Bean Pot and chill for 1 hour before serving - delish!
Sunday, April 7, 2013
Bacon Cheeseburger Puffs
Ingredients:
1/2 pound ground Chuck (80/20)
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
3 oz bacon pieces
6-7 tablespoons buttermilk
Directions:
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
3 oz bacon pieces
6-7 tablespoons buttermilk
Directions:
Preheat oven to 400 degrees. In a skillet, cook and crumble ground beef until no longer pink; drain. In a bowl, combine biscuit mix, bacon and cheese; stir in cooked beef. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 inches apart on ungreased baking sheets. Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.
Baked puffs may be frozen and to reheated at 400 degrees for 7-9 minutes or until heated through. No need to thaw first!
Baked puffs may be frozen and to reheated at 400 degrees for 7-9 minutes or until heated through. No need to thaw first!
Sausage Quick Breakfast
These are great for a quick breakfast on the go or even to serve as a snack at a party. Kids love them too. They are easy to make and so good!
Ingredients:
2 (10 count) cans Pillsbury flaky biscuits (Grands Jr)
1 lb roll of sausage
2 cups shredded cheddar cheese
Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned.
2 (10 count) cans Pillsbury flaky biscuits (Grands Jr)
1 lb roll of sausage
2 cups shredded cheddar cheese
Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned.
Tuesday, March 19, 2013
Pizza Balls
Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 per can),
56 pepperoni slices,
block of Colby cheese
1 beaten egg
Parmesan cheese
Italian seasoning
Garlic powder
1 jar pizza sauce
Directions:
3 cans Pillsbury Buttermilk Biscuits (10 per can),
56 pepperoni slices,
block of Colby cheese
1 beaten egg
Parmesan cheese
Italian seasoning
Garlic powder
1 jar pizza sauce
Directions:
Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes. **Use the pizza sauce for dipping :)
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