Sea Salt Chocolate Stuffed Strawberries

Source - http://www.runningtothekitchen.com/2012/03/foodie-penpals-sea-salt-chocolate-stuffed-strawberries/

Ingredients

10 strawberries

1/4 cup dark chocolate chips

pinch of sea salt

Instructions

Wash and dry strawberries.

Slice top off, lay strawberry on it’s side and with a sharp paring knife cut the core of the strawberry out being careful not to puncture through to the exterior.

Slice a small sliver off the bottom of the strawberry so it will stand upright.

In a small bowl microwave chocolate chips and pinch of sea salt for about 1 minute and stir until smooth.

Carefully spoon chocolate into the cavity you’ve created.

Immediately sprinkle more sea salt on top of the chocolate before it sets.

Eat immediately or keep refrigerated to serve later.

Nutella S’more Stuffed Pizza

Source - http://www.pardonthedoghair.com/2012/03/nutella-smore-stuffed-crust-pizza.html

PB&J Marshmallow Oreo Stuffed Cookies

Source - http://www.kevinandamanda.com/recipes/dessert/pbj-marshmallow-oreo-stuffed-cookies.html

1 cup peanut butter

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 tbsp vanilla extract

1 1/4 cups (150 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Jet Puffed Mallow Bits

1 bag milk chocolate or raspberry M&Ms

1 pkg Berry Burst Ice Cream Oreos

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Beat peanut butter, butter, and sugars together on medium speed until light and fluffy, about 3-5 minutes. Add eggs and vanilla and beat until well combined. Meanwhile, whisk together flour, baking powder and salt, then add to wet ingredients and beat on low speed until just combined. Stir in marshmallows.

2. Add 5-6 M&Ms to the bottom of prepared muffin tin. Add a scoop of cookie dough, one Oreo, another scoop of cookie dough and press down to flatten. Top with 5-6 more M&Ms.

3. Bake at 350 for 15-18 minutes, or until the edges of the cookie just start to turn brown.

Makes 16 cookies.

Read More http://www.kevinandamanda.com/recipes/dessert/pbj-marshmallow-oreo-stuffed-cookies.html#ixzz1mxsHyWKO

Light & Easy Cheesey Broccoli Stuffed Chicken Recipe

Source - http://blommi.com/light-recipe-easy-cheesey-broccoli-stuffed-chicken/

• small chicken breasts (1 per serving)
• Laughing Cow Light Creamy Swiss Wedges (1 per serving)
• steamed broccoli
• Mrs. Dash Salt-free Seasoning (I used table blend)
• non-stick cooking spray
• clove of garlic (crushed/minced)
• chicken broth
• fat free milk

Directions:

1. Pound out chicken breasts.  (just put each between two sheets of plastic wrap and pound with back of a skillet)
2. Lift off top sheet of wrap and sprinkle generously with seasoning.  Replace wrap.
3. Flip over & remove top wrap and discard.  Break up a wedge of the cheese spread, and line up on breast slighty off center.  Add broccoli florets tops, in same area.
4. Use the remaining piece of wrap to assist you in rolling the breast and forming it snugly.
5. Spray skillet with cooking spray, put on med heat.
6. Once hot, add the stuffed breasts. Cover.
7. Gently flip the breasts a few times, to ensure even cooking.  Don’t worry about the cheese melting out, it isn’t very meltable.
8. Once cooked through, remove breasts and set aside.  Drop the garlic in the skillet, add a generous splashes of broth and fat free milk and increase the heat to med-high, to quickly reduce and cook garlic.
9. Pour the sauce over breasts and serve.

Stuffed Hot Red Cherry Peppers

Source - http://www.sarahcupcake.com/2012/01/stuffed-hot-red-cherry-peppers.html

14 cherry peppers, cored with tops cut off and reserved
4 ounces provolone cheese, cubed
1/4 cup olive oil
1/4 cup white vinegar
1 clove garlic, minced
1/2 tsp dried marjoram
1/2 tsp salt
1/4 tsp ground black pepper

Arrange the peppers in a small baking dish. Stuff a piece or two of provolone cheese inside each pepper. In a seperate bowl whisk together the olive oil, vinegar, garlic, marjoram, salt, and pepper. Drizzle over the peppers. Let marinate for at least one hour.

Preheat the oven to 400 degrees. Place tops back on peppers and bake for about 12-15 minutes or until the cheese is bubbly.

Source: Adapted from Mad Hungry tv show with Lucinda Scala Quinn.

Mint Creme Oreo Stuffed Fudge Cookies

Source - http://www.beckybakes.net/2011/11/30/mint-creme-oreo-stuffed-fudge-cookies/

• 2 1/4 cups flour
• 3/4 cup dark cocoa*
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 tsp. vanilla extract
• 2 eggs
• 12-15 mint creme oreos

Tip: This dough handles best if it is just a bit chilled. If you find the dough is getting sticky just throw it back in the fridge for a few minutes, then try again.

*Find dark cocoa if you can. It really makes this cookie extra rich and yummy. Otherwise regular cocoa will work just fine.

Peanut Butter Cup Stuffed Ginger Cookies

Source - http://www.pipandebby.com/pip-ebby/2011/11/20/peanut-butter-cup-stuffed-ginger-cookies.html

In a medium bowl, whisk together:

3 cups flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon pepper

1/4 teaspoon salt

In a large bowl, cream the following ingredients together using an electric mixer:

2 sticks (8 ounces) unsalted butter, at room temperature

1/4 cup granulated sugar

1/4 light brown sugar

Beat until light and fluffy, 2 minutes. Beat in 1 egg for 30 seconds, then mix in 1/3 cup molasses. Add the flour mixture in 2 batches, mixing on low speed until just combined.

Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate for at least 1 hour or up to 1 day.

Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper. Working with 1 tablespoon of dough at a time, mold the dough around each (of 36 total) peanut butter cup to enclose completely.

Place 12 dough balls onto each prepared pan. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Transfer the cookies to a rack to cool for 5 minutes.

Roll the cookies in a small bowl filled with confectioners’ sugar, then return to the rack to cool completely. Roll the cookies in the sugar again before serving.

These are definitely unique, but quite delicious! Enjoy!

Mozzarella Stuffed Homemade Meatballs

Source -  http://picky-palate.com/2011/03/07/mozzarella-stuffed-homemade-meatballs/

Ingredients

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

Directions

1.  Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2.  Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball.  Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered.  Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3.  Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.

Bacon and Cheese Stuffed Mushrooms Recipe

Source - http://marcussamuelsson.com/recipes/bacon-and-cheese-stuffed-mushrooms-recipe

Makes 12 mushrooms – about 4 servings. Simply adjust ingredients in same ratio depending on your crowd.

Ingredients:
12 medium Crimini Mushrooms, rinsed & pat dry
3 tablespoons Bacon crumbles, set 1 tablespoon aside for topping
1 ounce varied Cheese, cut into pieces (I like Brie & shaved Parmesan) set 1/2 aside for topping
1 teaspoon fresh Thyme
1 tablespoon chopped Chives, plus some for garnish
pinch of Garlic Salt
pinch of cracked Black Pepper
pinch of Smoked Paprika
Cooking Spray

Method:

1. Preheat oven to 350˚F with rack in the middle. Cook bacon according to package directions. Let cool, crumble up a few pieces and set aside. Gently remove stems from the mushrooms. Chop stems into small pieces.
2. Spray a small non stick skillet. Over medium heat sauté mushroom stems, chives, thyme with garlic salt, pepper & smoked paprika for a few minutes. Mushrooms should be nice and soft. Remove from heat. In a medium bowl combine 2 tablespoons bacon crumbles with mushroom mixture. If you are filling mushrooms with two types of cheese then divide mixture in two. I added parmesan to one bowl & brie to the other.
3. Place mushroom caps snugly onto a baking sheet or baking pan. With a small spoon gently fill the mushrooms with mixture(s). Top each stuffed mushroom with the remainder of the cheese & bacon crumbles. Bake for about 20 minutes until cheese is melted. Garnish with some extra cheese & chopped chives.
4. These mushrooms are great straight out of the oven but good at room temperature too. To reheat I put the stuffed mushrooms in the toaster oven at 350˚F for 8-10 minutes until warm.

Caramel Stuffed Brownies

Source -  http://confectionink.wordpress.com/2011/06/12/caramel-stuffed-brownies/

For the brownies:
1 cup (2 sticks) butter
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips

For the caramel filling:
1 12 ounce package caramel melt bits (or 1 14 ounce package caramel candies, unwrapped)
1/3 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Melt chopped chocolate and butter in a double boiler. Or In a large, microwave-safe bowl microwave in intervals of 20 seconds until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on) and let the brownies cool for 20 minutes.

To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat Continue the microwave process until the caramels and cream are melted and combined. Spread the caramel mixture over the bottom brownie layer. Let the carmel set about about 10 minutes. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate and white chips on top. Bake for 25-35 minutes or until brownie is set. Transfer to a wire rack and let cool completely before slicing and serving. (Who are we kidding, scoop some gooey-ness out and try a bite warm!)