4 recipes found
Preheat the oven to 350 degrees F (175 degrees C).
Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
Bake in the preheated oven until golden, about 14 minutes.
While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
Remove cupcake pan from the oven and top rolls with icing.
Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
If not serving immediately, store the pesto in an airtight container and chill until ready to use.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine powdered peanut butter, sugar, butter, flour, egg, salt, peanut butter flavor, and baking powder in a bowl. Fold in mini M&Ms®.
Drop dough by spoonfuls onto the prepared baking sheet.
Bake in the preheated oven until cookies are lightly browned, about 12 minutes.