Cheesy Dinner Roll Leaves

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Did you get stuck with “roll” duty again this year for Thanksgiving? I hate to break it to you, but it’s probably because your family doesn’t think you can cook. But they’re wrong! If you can follow directions, you can cook!

So this Thanksgiving I want you to surprise everyone by making these festive, cheesy leaves. I saw another blogger make these with crescent roll sheets. But I cannot for the life of me figure out how she did that because when I tried it, the crescent roll sheet was way too flimsy and the leaf didn’t hold it’s shape.

So my solution was to use pizza dough! You could also use puff pastry. It honestly doesn’t matter because you’re going to brush butter on it and cover it in cheese and seasoning anyway.

When it comes to decorating these leaves, use whatever cheese and seasoning combination your heart desires. The goal is to decorate them in a way that makes the look like autumn leaves. I used cheddar cheese, Italian seasoning, and paprika. Pesto would also be really good!

It’s important to note when you bake these leaves the cooking time is not nearly as long as a normal pizza crust because, of course, they’re a lot smaller.

These beautiful roll alternatives are delicious plain, or I think they would be tasty with hummus too!

Cheesy Dinner Roll Leaves

Ingredients

• 1 pizza crust
• 2 Tablespoons Challenge butter, melted
• 1/2 cup cheddar cheese
• 2 Tablespoons Italian seasoning
• 1 teaspoon paprika

Directions

1. Preheat oven to 375 degrees Fahrenheit and place parchment paper on baking sheet.
2. Cut leaves using cookie cutter on pizza crust and set on prepared baking sheet
3. Brush melted butter on top of leaves
4. Sprinkle cheese, Italian seasoning, and paprika on top, or whatever seasonings you desire.
5. Bake for about 6 minutes or just until the leaves start to turn golden brown.
6. Serve plain or with hummus.

Bacon, Egg & Cheese Breakfast Bombs

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Do you ever think about how much time you spend worrying about what other people think? I hate to admit it, but it consumes my thoughts for hours every single week.

For example, this week I'm doing a segment on FOX59 about Easter breakfast. I changed my mind about what I was going to make probably 10 times because I was so worried about other people's reactions to it. My parents can attest to this because I'm sure I annoyed the heck out of them asking for their opinion. "Is this unoriginal?" "Do enough people like this?" "Is this festive enough?" "Does this sound good to you?"

I want every recipe I share on my blog to do well, of course. But sometimes this leads me to worry too much about other people's reactions. I forget that the reason people started visiting my blog is to read about my ideas and my opinions.

I'm not going to pretend that I have the magic secret to stop worrying about what other's think, however, I hope this post helps you become more aware of when and why you do it. That's the first step in stopping.



All that being said, I really am excited to share this recipe with you that will be perfect for breakfast or brunch on Easter. I didn't want to make anything sweet because if you're like me you've already eaten at least 2 Reese's Peanut Butter Cup eggs and a handful of jellybeans by the time brunch rolls around.

So I made Bacon, Egg & Cheese Breakfast Bombs! I love this dish because it's unlike anything else I've ever made for breakfast. Family members of all ages will enjoy biting into one of the breakfast bombs. Also, you can easily prep this dish the night before so all you have to do on Easter morning is brush it with Challenge butter and stick it in the oven.

When I make this for Easter, I plan to make it more festive by inserting cupcake toppers into the buns. I also thought about using some Challenge cream cheese to pipe crosses onto the buns so they look like hot cross buns.

Let me know if you try this and what you think about it!



Bacon, Egg & Cheese Breakfast Bombs
Yield: Makes 16 servings
Ingredients

• 6 eggs
• 1/4 cup milk
• 1 Tablespoon Challenge butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tubes refrigerated biscuit dough (16.3 ounce)
• 1/2 cup cheddar cheese
• 6 slices cooked bacon, cut into small pieces
• 1 jalapeno, finely sliced (optional)
• 4 Tablespoons Challenge butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Directions

1. Beat eggs and milk together in large bowl until well-blended.
2. Heat butter in large nonstick skillet over medium heat until melted and add eggs to skillet.
3. As soon as the edges begin to set, pull the eggs across the pan with a spatula. Continue until no liquid egg remains.
4. Season with salt and pepper and set aside.
5. Preheat oven to 350 degrees Fahrenheit. Prepare 9 inch pie pan with nonstick spray and set aside.
6. Remove biscuit dough from tube and flatten and stretch each biscuit until it's about 3 inches in diameter.
7. Sprinkle 1 Tablespoon cheese, 1 Tablespoon scrambled eggs, 1 Tablespoon bacon, and 1 jalapeno slice over biscuit dough.
8. Pull the edges of the dough together and seal with your fingers. Place into prepared pie pan.
9. Repeat process until all dough is in pie pan.
10. Combine butter, garlic powder, and parsley. Brush butter mixture over dough with pastry brush.
11. Bake for 30 to 35 minutes or until tops are golden brown.

Recipe adapted from The Slow Roasted Italian

Jalapeño Popper Hot Dogs

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Hot dogs are the epitome of a classic, all-American meal! Most people don’t go to a baseball game without eating one, and hot dogs are the stars of backyard barbecues.

But I have to be completely honest with you all – I’m not the biggest hot dog fan. I know, shame on me! It’s not that I don’t like them. If we’re being honest, there probably isn’t a food I dislike (Oops, double negative! I hope my English teacher isn’t reading this!)

It’s just that most of the time I would prefer something else. So when I was asked to do a segment for National Hot Dog Day, it was a little bit of a challenge because I wanted to come up with something that I would actually choose to eat!

As I was thinking about it, for some reason I couldn’t get jalapeño poppers off of my mind. I have no idea why considering I don’t think I’ve ever eaten a jalapeño popper. Maybe it’s because I planted jalapeños in my garden for the first time this year. Who knows! But anyway, it was at that moment that I knew I wanted to use that as the foundation for my hot dog treat.

What I ended up making was a cross between a cross between jalapeño poppers and pigs in a blanket. And just like everything I make, it is super easy!

You start by making a mixture with cream cheese, cheddar cheese, and a little cumin and garlic powder. I use Challenge cream cheese because it’s definitely creamier than all other cream cheeses and I know there are no hormones in the product.

Then you just open up a can of refrigerated crescent rolls (probably the trickiest part of the recipe), spread the cream cheese mixture on top, and layer on sliced jalapeños. I generally use about half a jalapeño per crescent roll, but you can add more or less depending on your taste preferences. Stick half a hot dog on top of that, roll it up, and pop it in the oven! If you’re feeling really bold, you can serve it with jalapeño mustard, recently I even saw jalapeño ketchup!

Jalapeño Popper Hot Dogs

Servings: 12 jalapeño popper hot dogs

Ingredients

• 8 ounces Challenge cream cheese, softened
• 1 cup cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 (8 ounce) package crescent roll dough
• 4 jalapeños, sliced
• 4 hot dogs, cut in half

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine cream cheese, cheddar cheese, cumin, and garlic powder in bowl
3. Spray baking sheet with non-stick spray
4. Remove crescent roll dough from packaging and lay out the 8 dough triangles on the baking sheet
5. Spread about 2 tablespoons of the cream cheese mixture on each crescent roll.
6. Layer jalapeño slices on cream cheese mixture
7. Stick hot dog on top and roll up crescent roll dough
8. Bake for 12 minutes or until golden brown
9. Serve hot with ketchup and mustard