Air fryer cheese stuffed garlic crescent rolls

They other night my friend told me that they made crescent rolls in the air fryer. “You can do that?”, I asked. I use my air fryer pretty much every day but I’m still learning to think outside the box for ways I can use it. Apparently TikTok knows all the ways so I may need to start opening that app more often. Anyway, she says they made them in the air fryer and they were amazing. And then mentions you can do fun things with them. I had to find out for myself because I am a bread lover! I decided to do Italian style crescents with mozzarella, Italian seasoning, garlic and butter. Basic but essential when having pasta, right? I paired these with a homemade cajun chicken broccoli fettucine alfredo. The combination was amazing!

INGREDIENTS

1 - 8 ounce can refrigerated crescent rolls
1 cup shredded mozzarella cheese
2 tablespoons butter melted
1 tsp garlic powder

1 tsp Italian seasoning

DIRECTIONS

Spray air fryer basket with non-stick spray. In a small bowl, mix the melted butter, garlic, and Italian seasoning. Open the crescent rolls and separate the triangles. Add a pinch of shredded mozzarella cheese to the widest part of the crescents. Roll the crescents and pinch the ends together so that no cheese spills out. Brush each crescent with the butter garlic mixture.

Add crescent rolls to air fryer at 375 and cook for 7 to 8 minutes, until golden brown. Air fryers vary so be sure to check on them halfway through. Once done, remove the crescents from the air fryer and brush with additional melted butter.

I have so many recipes I want to try for these crescents now like adding pepperoni, stuffing with buffalo chicken dip, ham and swiss, jalapeno popper, Nutella and a chocolate syrup drizzle…mind blown.

Makes: 8 servings

Garlic Butter Steak Bites with Lemon Zucchini Noodles

I was pretty on the fence when trying this recipe. I had never had zucchini noodles before. I know that probably sounds crazy, but I’ve always been a “give me all the pasta” kind of girl. But this recipe was better than I could’ve imagined! Easy to make and filled me up fast with barely any carbs. Can’t beat that!

Ingredient

1 - 1.5 lbs sirloin steak cut into small cubes

4 medium zucchini, spiraled (or a 24 oz bag of store-bought zucchini noodles)

1 tablespoon olive oil

3 tablespoons butter, divided

2 teaspoons minced garlic

1/4 cup beef, chicken or vegetable broth

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

1/2 teaspoon red chili pepper flakes, optional

Juice of 1/2 lemon (or ¼ cup)

Marinade:

1/4 cup soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce (I used Sriracha)

Fresh cracked black pepper, to taste

Juice of 1/2 lemon 

Instructions

In a ziploc baggie, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients. I let this marinade for an hour, flipping halfway through.

Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.  Place the steak bites in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.

Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside, leaving the juice in the pan.

Add 1 tbsp butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

If you spiral your own zucchini: add the noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. If you use a steam and serve bag like I did, cook the zucchini as directed then drain. Add zucchini and coat in the sauce. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute while mixing. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!

Note: I didn’t have any parsley. And my thyme was the dried kind in a shaker, not fresh. I did add a couple extra shakes of red pepper flakes.

Jalapeno Popper Cheese Bread

I love anything to do with jalapeno poppers. I’m also a sucker for cheese bread. So this was a marriage of the utmost happiest for my taste buds.

Ingredients:

1 loaf of french bread

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

4oz. cream cheese, softened

1/2 cup sour cream

1/2 mayo

1/2 cup jalapeno slices, divided

1 tbsp. parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cup shredded mozzarella or Colby jack cheese

Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper.  Cut the bread lengthwise and place both parts face up on the sheet.  Brush both pieces with melted butter. Sprinkle with garlic powder.  Cover with a piece of aluminum foil and place in the oven.  Bake for 5 minutes.

In the meantime, divide the jalapenos. Save the pretty slices to place on top of the bread (About 1/4 cup). Chop the rest. In a medium mixing bowl, mix together cream cheese, sour cream, mayo, chopped jalapenos, parmesan, salt and pepper.

Remove the bread from the oven and uncover. Spread the jalapeno dip mixture on the bread. Top with remaining jalapenos and the shredded cheese. Bake for 5 more minutes or until cheese begins turning golden brown. 

Sriracha ranch and bacon cheeseburger sliders

Ingredients:

1 pound ground beef

1 package king’s Hawaiian rolls

6 pieces bacon, cooked and cut in half

½ cup ranch dressing

2 tbsp sriracha

Cheese slices (I recommend sharp cheddar or pepperjack)

4 tbsp butter

Garlic powder

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the ranch and sriracha sauce. Set aside.

Brown ground beef and drain. I seasoned with salt and pepper and added some minced garlic and chopped white onions. Mix ground beef and ranch sauce.

Put the bottom of the rolls in the baking dish. Butter and sprinkle with garlic powder.

Spread the ground beef and sauce over them. Top with cooked bacon, cheese and top with the top half of the rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.

Sriracha Bacon Sliders

When you’re having a Cards Against Humanity party and you know how much your friends love bacon and sriracha, these sliders are an absolute no brainer. I was a bit worried they would be too hot but they were nothing short of spectacular and were a huge hit with the crew. 

Ingredients:

1 pound bacon, cooked and crumbled

1 cup mayonnaise

1/4 sriracha sauce

24 slider rolls, sliced in half but kept as one large piece (I used King Hawaiian Sweet Rolls)

3 cups cooked turkey or chicken (I used canned chunk chicken)

2 cups shredded cheese (I used Colby Jack)

4 Tbsp butter, melted

1/4 tsp garlic salt

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the mayonnaise and sriracha sauce. Set aside. Put the bottom of the rolls in the baking dish. Spread the sriracha sauce over them. Add the cooked turkey/chicken, bacon, cheese and top with the top half rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.

Cheesy Stuffed Garlic Bread Sliders

When there is an ice storm pummeling your state what better way to spend a Sunday afternoon than with great friends, a crockpot of chili and these amazing stuffed garlic bread sliders? Simple to make and were the hit of the party.

Ingredients:

1 pkg slider buns, like Kings Hawaiian

1 (10 ct.) pkg sliced mozzarella

1/2 cup butter, softened

3 cloves garlic, minced

2 tsp garlic salt (I used garlic powder instead of garlic salt)

2 tsp Italian seasoning

Topping

4 Tbsp butter, melted

1 clove garlic, minced

1/2-1 tsp garlic powder

1/2 cup parmesan cheese

Preheat oven to 350.  Slice slider buns in half lengthwise. In bowl mix together your butter, garlic, garlic salt and Italian seasoning. Spread butter mixture on both cut sides of buns. Layer bottom of sliders with cheese and top with upper layer. In another small bowl mix together your topping mixture and pour over tops of buns, spread over tops with a spatula. Cover with tin foil and bake for about 20 minutes or until cheese is melted. Let cool a bit, cut and serve.

Chocolate cake mix bars

So rich and decadent! No one will believe how easy these are to make!

Ingredients:

1 chocolate cake mix

1 stick (1/2 cup) butter softened to room temperature

1 egg

1/2 cup sweetened condensed milk

1 tsp vanilla

1 cup milk chocolate chips

1 cup white chocolate chips

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper & spray with cooking spray. Combine cake mix, butter, vanilla & egg in mixer bowl & beat until mix forms into thick dough.  Press 2/3 of the dough into the prepared baking pan (it will look like there isn't enough to cover the bottom, just keep working it into a thin even layer). Sprinkle with 1/2 cup of each type of chocolate chips. Pour sweetened condensed milk over the top in a thin, even layer. Separate remaining dough into balls & evenly distribute over the top of the chocolate chips. Press down to flatten a bit. Sprinkle with remaining chocolate chips. Bake 27­ 30 minutes. Cool completely before slicing. 

Buffalo Ranch Chex Mix

Ingredients:

1 bag bugles

1 box rice chex

10 oz. can dry roasted peanuts
1 package pretzels

1 box Cheez-Its zesty ranch crackers

¼ cup buffalo sauce

½ stick butter

1 ranch packet

Combine bugles, chex, pretzels and peanuts in a large bowl.  Melt butter and whisk together with buffalo sauce and ranch packet.  Pour over mixture and toss to combine.  Bake at 250 for one hour, stirring every 15 minutes.  Break cheez-its into smaller pieces and add to mixture.  Store in an air tight container.  

Note: This makes a HUGE batch! 

Crockpot cheesy corn mac

My friend Brian makes this and it’s always the hit of the party. I made it for Thanksgiving and it did not disappoint!

Ingredients:

1 can regular corn (drained)

1 can cream style corn

½ a large brick of velveeta cheese

8 oz. AE French onion dip

¾ stick of butter

1 ½ cups uncooked macaroni

Cook macaroni.  Drain and place in crockpot.  Dump everything else in.  Cook on low.  Stir as it begins to melt together.  Serve when warm.  

5 minute caramel bugles with double chocolate drizzle

This snack is basically better than anything Bugles! They are sweet, salty, and extremely addicting. It's almost dangerous that they are so quick and easy to make!

Ingredients:

8 cups Bugles (1 regular size bag)

¾ cups brown sugar

6 T. butter

3 T. light corn syrup

¼ tsp. baking soda

¼ c. white chocolate chips

¼ c. semisweet chocolate

Measure Bugles. Set aside. Line baking sheet with wax paper.

Add butter, brown sugar, and corn syrup to a large microwavable bowl. Microwave one minute. Stir. Continue to microwave in 30 second intervals until the mixture is smooth and creamy. Add baking soda and stir until combined.

Add Bugles to butter mixture. Microwave in one minute increments, stirring after each minute. Microwave for a total of three minutes.  Pour Bugle mixture onto wax paper.

Put semisweet chocolate chips in a snack size seal-able bag. Leave the bag unsealed and microwave for two minutes, at half power. Seal bag and kneed until chocolate chips are completely melted. Snip a small triangle off the corner or the bag and drizzle over Caramel Bugles.  Repeat with white chocolate chips. Cool completely and store in an air tight container.

** The snack size baggie chocolate drizzle didn’t work for me so I just went to a bowl and a fork.  

Garlic Butter Roasted Carrots

Ingredients:

2 pounds carrots, diagonally cut into about 2 to 3­inch pieces (I used a bag of baby carrots)

5 tablespoons butter

4 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

chopped fresh parsley, for garnish

Preheat oven to 425F.  Grease a baking sheet with cooking spray; set aside.  Melt butter over medium heat in a large nonstick skillet or pan.  Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.  Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl.  Transfer carrots to baking sheet.

Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.  Garnish with fresh chopped parsley and serve.

I served these last night with pork roast and baked potatoes.  They were just the right amount of garlicy goodness.  

Monkey bread muffin cups

Ingredients:

2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)

½ c. sugar

1 tbsp. cinnamon (or to your liking)

½ c. butter

½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.

Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 

Melt butter and brown sugar together.  Drizzle over the top of each muffin.

Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

Trash Treats

Ingredients:

3 tbsp. butter

1 (16) oz. bag marshmallows

2 tbsp. peanut butter

4 c. potato chips, crushed

2 c. Pretzels, crushed

1/4 c. M&M's

1/2 c. chocolate chips, melted

Grease a 9" x 9" pan with cooking spray.

In a large pot over low heat, melt butter. Add marshmallows and stir until smooth. Add peanut butter and stir to combine. Turn off the heat and quickly stir in crushed chips and pretzels.

Using a spatula or wax paper, press mixture into pan. Sprinkle with M&M's. Drizzle with melted chocolate. Let chocolate cool and harden before serving, about 30 minutes.

These bars were a perfect combination of sweet and salty. The only thing I would change is to mix the M&Ms in to the mixture before pressing in the pan.  They tend to fall off the top after you cut them.  I also had a small amount of Reeses Pieces in the kitchen so I added those too.  Yum! 

No Bake Crunchy Chocolate Peanut Butter Bars

Ingredients:

1 stick butter

1 C. peanut butter

2 C. crushed graham crackers (1 pack or 9 graham crackers)

1 C. powdered sugar

2 C. chocolate chips

2 Tbsp. vegetable oil

Spray 9x13 pan.  In a saucepan, melt butter and peanut butter, stirring until smooth.  Remove from heat and set aside.  In a large bowl, mix the crushed graham crackers and powdered sugar.  Once mixed, add the peanut butter and butter mix.  Stir.  Spread the mixture evenly into the pan. 

In a pot over medium-low heat, combine the chocolate chips and vegetable oil.  Stir occasionally until the chocolate is melted and smooth.  Pour the chocolate over the peanut butter layer.  Cover the pan and refrigerate for 30 minutes.  Cut bars and enjoy.  

Rhubarb Dream Bars

Ingredients:

Crust:

2 C. flour

¾ C. powdered sugar

1 C. butter

Mix crust and press into 9x13 pan.  Bake at 350 degrees for 15 minutes.

Filling:

4 eggs (beaten)

2 C. sugar

¼ C. flour

½ tsp. salt

4 C. rhubarb

Mix the filling ingredients and fold in the rhubarb.  Pour on top of the crust and bake at 350 for 40-55 minutes or until the edges begin to brown.  

Banana Cake

Ingredients:

Cake:

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice

3 cups all-purpose flour

1.5 tsp baking soda

¼ tsp salt

¾ cup soft butter

2 cups sugar

3 eggs

2 tsp vanilla

1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

Icing:

½ cup softened butter

8 oz cream cheese, room temp.

1 tsp vanilla

3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Directions:

Preheat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.

Mash banana and mix with lemon juice and set aside.  In a med bowl, mix flour, baking soda and salt. Set aside.  If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside. In a large bowl, cream butter and sugar.  Beat in eggs, one at a time. Stir in vanilla.  Beat in flour mixture alternately with buttermilk.  Stir in bananas.

Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

Cream butter and cream cheese.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

Frost cake and enjoy!

This is one of my favorite recipes I’ve made to date…and I’m not even a fan of bananas.  The banana flavor is mild, just adding a touch of sweetness.  The frosting is amazing.  The cake is super moist.  If you have some bananas that you need to use up, I would definitely recommend this! 

Monster Cookies

 

Ingredients:

1 1/2 cups creamy or chunky peanut butter

1 cup packed light brown sugar

1 cup granulated white sugar

1/2 cup (1 stick) unsalted butter, softened

3 large eggs

1 tablespoon vanilla extract

4 1/2 cups quick cooking oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup M&M's plain chocolate candies

Preheat oven to 350°F. Spray cookie sheets with nonstick spray. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.

Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Chubby Hubby Clusters

Recipe from Six Sisters Stuff

Ingredients:

1½ cups semi-sweet chocolate chips

1 cup peanut butter chips

½ cup butter, cut into pieces

¼ cup peanut butter

2 cups pretzel sticks, roughly chopped

1 cup salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter.  Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in

chocolate.  Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.  If you don't eat them all in one sitting, store leftovers in an airtight container.

This treat was easy to make (no bake) and combines some of my favorite flavors.  Chocolate, peanut butter and salt…how can we go wrong with that? Thanks, Six Sisters for a great recipe to add to the Christmas goodie platter! 

Pepper jack and bacon scalloped potatoes

6-7 potatoes, peeled and diced

8-10 slices bacon, cooked and crumbed

1 sleeve Ritz crackers (I used bacon flavored)

1 stick butter

1 cup milk

½ cup flour

2 cups shredded pepper jack cheese

Cut potatoes and bring to a boil for about 10 minutes.  Strain and add to a greased 9x13 pan. Sprinkle bacon on top of the potatoes. Shake milk and flour together (or stir briskly with a whisk) and pour on top of potatoes. Add a few dashes of salt and pepper. Cover with pepper jack cheese.  

Melt the stick of butter and add one sleeve of well crushed crackers.  Mix and spread this on the top of the potatoes.  Cover with foil and bake for 40 minutes.  Remove foil. Bake for 15 more minutes.

On a cold rainy day, nothing sounds better to me than a hot casserole out of the oven.  But, because it was cold and rainy, I didn’t want to go to the grocery store.  So I decided to put this together some ingredients I had in my kitchen and see what happened.  The result? One of my favorite creations of all time!! Warm, hearty and delicious!  

Peanut Butter Puff Corn

Ingredients:

Two 3½ oz bags puffcorn

¾ cup butter

¼ cup peanut butter

1¼ cup brown sugar

⅔ cup light corn syrup

1 teaspoon baking soda

Pour puffcorn into a large, greased roasting pan. Put butter, peanut butter, brown sugar and light corn syrup in a large saucepan (mixture will bubble up so it has to be big). Bring to a boil and cook for 1 minute, stirring constantly. Add baking soda and mixture will foam up. Pour mixture over puffcorn and stir to coat. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Remove from oven, pour onto waxed paper and break into pieces.

Although it takes a little time to make this due to the stirring every 10 minutes, it is totally worth it! This is sweet and delicious with a bit of crunch.