baked fontina

I love cheesy dips.  I have had this one pinned for awhile now and finally got around to making it.  It did not disappoint. 

I followed the directions but used less olive oil.  There was still oil left in the pan that had such great flavor ad was perfect to dip bread in just like at a restaraunt.

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html?oc=linkback

Million Dollar Candy Recipe

I found this recipe on pinterest and decided to give it a try.  I have never made nougat before and it was pretty easy and very yummy.

The entire candy bar was delicious but got soft quickly and was messy.  But it was so good.

Here is recipe:

Bottom  Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.



http://www.twirlandtaste.com/2012/12/take-bite-of-candy-mans-billion-dollar.html?m=1

Easy pepperoni rolls

We make pepperoni buns from scratch. I will have to post the recipe one day.
When we drive to west virginia we stop and get a bag of fresh pepperoni rolls. 

Here is a quick version that we made for Amelia's birthday party. Quick, simple, and yummy.

Ingredients

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• optional - marinara or ranch sauce for dipping 
•  
Garlic Butter Glaze:
• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
4. When rolls are done remove from the oven and brush with the garlic butter glaze.