Meatball Stuffed Rolls

I don't know about you, but I am all about easy and delicious meals!  A couple weeks ago, one of our friends made meatball subs. They cooked the meatballs in a tomato sauce in the crock pot and then just toasted some buns at dinner time, and dinner was served!  It was delicious!

That meal also inspired me to make these Meatball Stuffed Rolls.  Honestly, this recipe couldn't be easier!  It's just a Pillsbury biscuit, tomato sauce, cheese, and meatball.  Roll it up, bake it, and eat it! Serve alongside a big salad, and dinner is ready in a flash!

Meatball Stuffed Rolls

Makes 8 rolls

Ingredients:
1 can Pillsbury Southern Style biscuits
1/2 cup pizza or spaghetti sauce
1/2 cup shredded mozzarella cheese
8 pre-cooked meatballs
garlic salt
Parmesan cheese

1.  Flatten biscuits out to make a 6" circle.

2.  Place about 1 Tablespoon of pizza sauce in the center of each biscuit.

3.  Top the pizza sauce with about 1 Tablespoon shredded mozzarella cheese.

4.  Place a meatball on top of the cheese.

5.  Fold the biscuit up around the meatballs.  Press the seams together with your fingers to seal.

6.  Place rolls, seam side down, on a greased cookie sheet.  Sprinkle the tops of the rolls with garlic salt and Parmesan cheese.

7.  Bake at 350 for 20-25 minutes, until the tops of the rolls are golden brown. 

Serve hot, with additional sauce for dipping, if desired.

Biscoff S'mores

Do you ever eat something that is oh, so good, you have to tell someone about it?

These s'mores definitely fit that description!

We are completely in love with Biscoff Spread at our house!  I introduced Mike to it last year, and now he will request a piece of toast or an apple with "that yummy peanut butter type stuff".  (Yeah, he can't remember the name!)  My mom also is hooked on it.  In fact, a couple weeks ago, I was with my parents and sliced up an apple to eat with some Biscoff Spread.  When I opened my mom's jar, it was empty!  Turns out, the glass jar was heavy so she assumed she had some left.  I was a little disappointed :)

Anyway, when Mike and I had our dinner over the fire a couple weeks ago, we decided it wouldn't be complete without roasting a couple marshmallows and making some s'mores.  We decided to put some Biscoff spread on the s'mores, and I'm so glad we did!  It certainly put these s'mores over the top!

I'm not sure you can consider this a recipe, more like an idea, but I've shared how we made ours below!

Biscoff S'mores

Makes 1 s'more

Ingredients:
1 graham cracker sheet
1/4 of a Hershey's chocolate bar
1 Tablespoon Biscoff Spread
1 marshmallow

1. Break the graham cracker in half and spread Biscoff on one half.

2. Roast the marshmallow and carefully place on top of the Biscoff.

3. Top the marshmallow with the chocolate and remaining half of the graham cracker. Smush together and enjoy!


If you've never had Biscoff Spread before, I'd encourage you to give it a try! The Biscoff Cookies are delicious too!

Rustic Apple Galette

I am so thankful for The Secret Recipe Club this month! It gave me the motivation I needed to get back in the kitchen. Taking care of a baby doesn't leave much time for baking! But I am finally learning a routine and finding time to spend in the kitchen.

This month I was assigned to Lavender and Lovage. Karen has so many delicious looking recipes but I was on a mission for fall flavors. My parents went apple picking and brought me a bunch of apples, so I was hoping to find a great apple recipe.

I struck gold with this Rustic Apple Galette! It is so easy to make. The original recipe calls for a store bought pie crust, but I used my go-to pie crust recipe. The apples are coated with a small amount of cinnamon and sugar, allowing the flavor of apples to really shine through. It doesn't hurt that the Galette looks pretty too!

Rustic Apple Galette

Ingredients:

1 pie crust, store-bought or homemade
3 firm apples
1 Tablespoon cinnamon
1 Tablespoon sugar

1. Roll out the pie crust and place it on a greased pan.

2. Quarter the apples, core them, and slice into thin slices.

3. Arrange the apple slices on the pie crust, leaving a 1" space around the edges.

4. Fold the excess crust up and over the apple slices.

5. Sprinkle the cinnamon and sugar over the galette.


6.  Bake at 400 for 20-25 minutes.

Source: Lavender and Lovage

Pizza Pies

Something about fall just screams "bonfires" to me. Maybe it's the cooler nights and crispness in the air. Maybe it's the memories of high school football games followed by bonfires at my friend's house. Whatever it is, I love spending the evening sitting around a warm campfire, enjoying good company and good food.

Especially the food.

Last year I built a fire pit in our back yard.  We've enjoyed making s'mores and just sitting around the fire. Last week, for the first time ever, Mike suggested that we cook our dinner over the fire.  He didn't have to ask twice, and so once Summer was sleeping, we headed out to cook!

Mike calls these Pizza Tonkas and I call them Hobo Pies...whatever they may be called in your family, they are guaranteed to please!  I prepared the ingredients inside the house and brought the prepared sandwiches outside for us to grill.  Please excuse the pictures, Mike got a little impatient while cooking his sandwich and stuck the cooker completely in the fire which resulted in a very burnt sandwich!  I took my time to cook mine, but still did not end up with the perfectly golden brown sandwich I desired!

The great thing about these sandwiches is that you can customize them however you want!  We stuck with simple pizza ingredients--sauce, cheese, and pepperoni, but you could certainly add additional toppings like mushrooms or sausage.  We also enjoy putting apple pie filling between two pieces of bread to make apple pies.  In fact, last year, I put peanut butter, Nutella, and some marshmallows in mine and ended up with a decadent dessert sandwich!

Pizza Pies

Ingredients:
Sandwich bread
Butter
Pizza sauce
Shredded Mozzarella cheese
Pepperoni slices
Additional toppings as desired: sausage, mushrooms, ham etc.

1. Spread butter on one side of each piece of bread.

2. Spread about 1 Tablespoon of pizza sauce on the un-buttered side of the bread.

3. Top sauce with cheese, pepperoni, and any other desired toppings.  Cover with another piece of bread, butter side out.

4. Place the assembled sandwich into a greased Square Pie Iron.

5. Cook sandwiches over a hot fire for approximately 5 minutes per side.  Carefully open pie irons and slide the sandwich onto a plate.  Be careful--it will be hot!

S'mores Fudge

The calendar says still summer, but the weather says fall around here! The air is cooler and has a crisp feeling. Football season is in full swing and the leaves on the trees are starting to change. Fall is here!

In our house, that means apple cider, sweatshirts, and bonfires.  In fact, just this weekend, Mike and I had our very first bonfire!  We didn't have any time to have one this summer, and we weren't quite sure if it was safe while I was pregnant.  Mike had a craving for a meal cooked over the fire, so once Summer went down for her nap, we headed outside to the fire!  I plan to share a couple recipes we made later this week.

If you're craving the tastes of summer and fall, look no further than this decadent S'mores Fudge!  The elements of the perfect s'more--graham cracker, marshmallow, and chocolate, come together in this dessert you can eat anytime.  No fire needed!

S'mores Fudge

Makes approximately 25 pieces

Ingredients:
Crust:
4 sheets graham crackers
1/4 cup sugar
2 Tablespoons butter, melted
Chocolate Fudge Layer:
1-1/2 cups milk chocolate chips
1/2 teaspoon vanilla
1/2 can sweetened condensed milk
Marshmallow Layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

1.  Crush the graham crackers and mix in the sugar and melted butter.

2.  Pour crust into an 8"x8" pan that has been lined with aluminum foil (allow foil to overhang the edges of the pan).  Press the crust down to make an even layer.

3.  Bake the crust at 375 for 15 minutes, until the edges are golden brown.

4.  Melt the chocolate chips in a small pan over medium heat.

5.  Add half the can of sweetened condensed milk (just eyeball it, no need to measure) and the vanilla and stir until smooth.

6.  Pour the chocolate layer over the graham cracker crust.

7.  Melt the white chocolate chips in a small pan over medium heat.

8.  Add in the marshmallow fluff and remaining sweetened condensed milk and stir until smooth.

9.  Pour the marshmallow layer over the chocolate layer.

10.  Refrigerate the fudge overnight.  Then, remove the fudge from the pan using the foil overhang.  Remove the foil and cut the fudge into even squares.

Store fudge in an airtight container in the fridge.

Source: Wine and Glue

Apple Cinnamon Muffins

Wow. It is way harder than I expected to get back into the swing of things! Tuesday was my first day back at work at to say it was hard is putting it mildly. Thankfully, I have fantastically understanding co-workers!

So, please bear with me as I try to get back into the groove of blogging! There's no better way to get back into it than with a fun blog challenge--The Lady Behind the Curtain's Dessert Challenge!

Even though the temperature still feels like summer, fall flavors are making their appearance. Apples and cinnamon were this month's challenge ingredients.

Admittedly, muffins aren't typically a dessert, but they are sweet and these days I will take whatever I can get my hands on!  I personally think you can eat a muffin anytime of the day!  Plus, in the interest of full disclosure, I actually made these muffins this spring and I have been holding the post until apple season. Now that it's in full swing, this recipe is being posted at the perfect time!

Apple Cinnamon Muffins

Makes 12 muffins

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup buttermilk
2 eggs
2 Tablespoons margarine, melted
2 medium apples, peeled, cored, and diced
1 Tablespoons cinnamon

1.  In a large bowl combine flour, sugar, baking powder, salt, nutmeg, and cinnamon.

2.  In a smaller bowl, whisk together buttermilk, eggs, and melted margarine.

3.  Pour wet ingredients into dry ingredients and stir until just combined.

4.  Gently stir in diced apples.

5.  Pour batter into a greased muffin tins.  Sprinkle cinnamon on top of the batter.

6.  Bake at 350 for 25-30 minutes, until a toothpick inserted into the middle of the muffins comes out clean.

Chocolate Coconut Mug Muffin

Good morning!  Today, my last guest poster, Courtney, is sharing a fabulous breakfast recipe!  Next week, I'll be back to work and back to blogging.  This mug muffin looks fabulous, and right now I'm all about healthy recipes as I'm working toward losing the baby weight :)

 

Hello!  My name is Courtney and I'm the second eldest of three sisters (Melanie and Caitlin) who blog at Fry Sauce and Grits!  My sisters and I started our blog as a way to stay connected with each other after finding ourselves having a hard time staying in touch with our busy lives!  We thought it would be fun to start a blog to share our passions, interests, and hobbies as a way to inspire others.  So our creative outlet was called Fry Sauce and Grits to best describe how we live far away from each other (Alabama and Utah), our diverse interests and our fun and quirky personalities.

I'm really excited to be guest posting for Melissa as she gets some much needed R&R and sleep from having a baby.  This week, my first born is turning one and I've been an emotional wreck!  Melissa, everybody will tell you the first year goes by so fast and they're so right!  

  

I've been trying to eat healthier ever since I lost 35 pounds after having my first baby.  It wasn't easy, and it was a lot of waking up at 5:00 a.m. to go to the gym, counting calories, and eating whole foods.    

My problem is that I have a big sweet tooth.  I inherited this very dominant gene from my mother.  As I have been on this heath and fitness crusade I've found a bunch of healthy desserts I can enjoy and that satisfies my sweet tooth, but the one I'm sharing with you today is one of my favorites!  

Before I got educated about eating right, I thought because coconut oil was really high in fat and wasn't healthy for you.  I can honestly say that by eating coconut oil daily, was one of the reasons why I lost my baby weight and haven't gotten sick this year. I used to get colds and felt like I was always visiting the doctor every couple months.  Since I started doing my LeanMoms program the beginning of this year, our medical expenses have been so much lower.  I know this isn't all due to eating coconut oil, but from my research coconut oil has so many health benefits.  So whenever I cook, I try to sneak in some coconut oil (with moderation). 

This Healthy Chocolate Coconut Mug Muffin recipe is my to-go recipe when I want something sweet, chocolate, healthy, and fast.  You can make it in less than five minutes!  This recipe was actually created as a breakfast option. I love it so much, I like to eat it for dessert too! 

Healthy Chocolate Coconut Mug Muffin (makes 1 serving)

2 Tbsp coconut flour (you can substitute almond flour or ground flaxseed)

1 1/2 Tbsp stevia

1 Tbsp cocoa powder, heaping

1 egg

3 Tbsp almond milk

1 Tbsp coconut oil

splash of vanilla extract 

Mix all dry ingredients in a large coffee mug, then add wet ingredients.  Place uncovered mug in a microwave and cook for two minutes.  *I like to pour more milk on top of it to make it more of a bread pudding!  Let the mug muffin cool off for a few minutes and enjoy!  

Nutritional per serving: Calories 300, Fat 23 grams, Carbs 24 grams, Protein 9 grams (this is for coconut flour and coconut oil)

Recipe adapted from LeanMoms.com 

Make sure to follow Melanie, Caitlin, and I on our blog Fry Sauce and Grits!  We would love to stay connected with you on Pinterest, Twitter, Instagram, Facebook, and Google+!   Thanks again for stopping by!