Turkey Enchiladas

Thanksgiving is almost here and will bring grateful hearts, the love of family and friends....and the long dreaded...... left over bird!  Those left over birds can come back in many forms but this enchilada recipe brings it back with flair in a dish that I promise you will have them asking for seconds!  It's a super quick main dish that can be made ahead - those Black Friday Sales will be calling you but you'll be ready to rest and relax by making this meal in advance!

Here's what you'll need:

2 cups chopped turkey - light or dark meat
1 pkg medium size tortillas - I prefer flour over corn
2 cans Cream of Chicken Soup
1 can Chopped Green Chili's (I use mild flavor)
2 cups shredded cheese (Mexican blend)
2 cups sour cream
1 small jar red enchilada sauce
4 green onion bases chopped
salt and pepper
sliced black olives
4 green onion tops - sliced thin
red pepper flakes

Grab the left over turkey and chop about 2 cups into bite size pieces.   Drain the green chili's then mix with soup (do not dilute soup).  Add 1 cup sour cream, the white of 4 green onions chopped, 1 cup shredded cheese, salt and pepper to taste.  Blend the turkey into the soup mixture - that's your filling!  Spray your casserole dish with non-stick cooking spray and preheat your oven to 350*. 

Take one tortilla, spoon two generous tablespoons of turkey mix into the center and gently roll to close.  Place each filled tortilla into the casserole dish, seam side down. I recommend not layering these.  Bake in two separate dishes if you need to (I did). Top the tortillas with a dollop of sour cream then sprinkle with the remaining shredded cheese  (use more cheese if you like).  Drizzle with red enchilada sauce and bake at 350* for 20-25 minutes and let set for 5 minutes before serving.

Garnish with black olives and sliced green onions.  I sprinkle a few red pepper flakes to add color and a kick of heat to mine.  I recommend serving with wedges of Mexican cornbread! You can jazz this up to suit your tastes, I think I'd like to veggie it up with fried corn and black beans next time!  This dish yields 10 - 12 enchiladas. 

If this dish inspires you immediately and you don't have any left over turkey hanging around, you can buy a pre-cooked turkey breast at the grocery.  The total prep to taste time for this was 40 minutes!  That makes this a new busy night favorite for me! 

Pumpkin Crepes

Your punkins' of all sizes will LOVE you for this one!  It's the first nippy weekend of fall and I am in full autumn mode!  They say this is the season of "pumpkin everything" and normally, I stay away from trendy, but this recipe gave me enough warm fuzzies to over ride my seasonal snobbery!  This dish will warm your heart, satisfy your sweet tooth and make your tummy happy until the Great Pumpkin arrives!

Filling First
1 pkg Cream Cheese, Softened
5 Tbl Sugar
1 pnt Whipping Cream
¼ c Cinnamon sugar

Crepes Next
2 c Milk
1 c Canned Pumpkin Pie Mix
3 Eggs
1 tsp Vanilla
2 c Baking Mix (Bisquick or Jiffy)
2 Tbl Sugar

Directions
Make your filling first.  Beat together the cream cheese, cinnamon sugar and 3Tbl white sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks then add 2 Tbl white sugar to mix. Add the cinnamon sugar and cream cheese mixture and gently whip just until blended. Set in the fridge.

Next, make your crepe batter.  It's as simple as it can be - just add all your ingredients into your mixing bowl and beat a low speed until well incorporated.  Now you're ready to fry them up!

Preheat a small / medium sized non-stick skillet (depending on how large you want your crepes) on medium heat and add a 1/2 tsp of butter. Pour approximately 1/4 cup (1/3 if you want larger crepes) batter in the pan and tilt the pan to spread the batter (you want them thin - too thick and they will crack when you roll them).  Fry a couple minutes per side until browned and done to your liking.  I try to only flip once an don't over cook them.  If your pan gets to hot, remove it from the burner in between crepes and let it cool for a second then add your butter, batter and return it to heat.  To keep the crepes warm and moist until filling, I put in the oven along side a large bowl of hot water (trust me on the hot water trick - keeps them soft).
 
Serve
Spread a crepe with a spoonful of filling (use your piping bag if you're feeling fancy) and roll her up!  Now don't put her on the plate as a Plain Jane.  Warm your serving plate then garnish with whipped cream and a dash of powdered sugar, cinnamon sugar or pumpkin pie spice mix.  Drizzle with pancake syrup (warm, of course). 

Serve with a chilled glass of milk and lean back against your kitchen counter - you'll want to be braced for the waves of applause!

Fresh Tomato Bread

 

I'm just a simple country cook and was raised by a GREAT country cook!   I grew up using what was fresh and plentiful to make delicious, soul soothing food.  This recipe was passed to me from a long time friend and it reminded me of growing up in Henry County so much I could smell my Mama's kitchen again!.  Here is a nostalgic flash back recipe, a wonderful compliment to any meal. 

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise
1/3 cup chopped onion or scallions
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.

If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.
To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Green Tomato Bread

I dug up this recipe for green tomatoes and I thought, Oh Why Not!  I wasn't sure how this would turn out and in all honestly, I expected a complete flop!  But what I got was a total FLIP!  Crab a cold glass of milk and get ready for the surprise of your life! 

3 cups all purpose flour

¹⁄₄ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 tablespoon cinnamon

1 tablespoon cinnamon sugar

2 large eggs

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups finely chopped green tomatoes

1 ¹⁄₂ cups of chopped pecans

1/2 stick melted butter

1/2 cup brown sugar

Combine the dry ingredients in large bowl. Make a well in the center of mixture.  Combine the eggs, oil, and vanilla, melted butter; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.

Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.

Bake at 350°F for 1 hour or until toothpick inserted comes out clean.

Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

Ice Cream Dreams

I Scream, You Scream, We ALL Scream for ICE CREAM! It's hot outside so why not be cool about dessert and treat your friends and family to a frosty home made treat! Dig out that Ice Cream Maker and get your Rock Salt ready!

Base for Flavored Ice Cream
2 C Heavy Whipping Cream
2 C Whole Milk
2 C White Sugar
1/4 t Salt
2 t Vanilla
3 C Flavor of your choice (I like to use 4 cups...I always like extra:) Fruit and candies work well with this recipe.  You are only limited by your imagination and what you have on hand. Blend two flavors if you feel bold!

Chop your flavoring (fruit or candies), add to cream, milk, sugar, salt and vanilla....blend all together well. You don't have to beat it to death, just blend it well (I use a whisk). Pour mixture into the well of your ice cream maker.

Basic Freezing Instructions (all flavors):Seal with lid (be sure your seal is complete) the add layer of 2"ice to 1/2" Rock Salt and repeat until the freezer is full. Plug it in and let it start churning. You'll notice a change in the sound of the freezer or it will stop churning suddenly (usually in 30-45 minutes). That's the sign that you are done! Unplug immediately! You can serve it as a soft serve straight from the freezer or transfer the ice cream to a Tupperware container and freeze in your deep freeze until it has firmed. Makes 2 Quarts.

Butter Pecan (Daddy's Favorite)
1 pint Heavy Whipping Cream
1 pint Half and Half (or Whole Milk)
2 C Brown Sugar
1 1/2 sticks Melted Butter
1 1/2C Chopped Pecans (toasted lightly in butter then cooled)
2 t Vanilla

Combine all ingredients then add to Ice Cream Maker and start the freezing process. I doubled the butter in this recipe as I like it extra super buttery...but then who doesn't!!!

Tomato Zucchini Pie

In the height of the garden's generosity, I think I've found a simple but amazing recipe to use everything that is overwhelming me this weekend.  I am taking some short cuts (no, I don't make my own pie crust from scratch - and I have NO remorse for it either).  Those people at Pillsbury need jobs so I purchase their products in order to help support their employment! :)

 

You'll need:

Frozen pie crust (I like the kind you roll out into your own dish)

1 c fine grated Parmesan cheese

2 tbls extra-virgin olive oil (I used Canola - it's fine too)

3 small green onions, finely chopped

2 medium zucchini, sliced

6 oz cherry tomatoes, halved

4 oz shredded mozzarella

2 tbls fresh chopped basil leaves

2 tbls all-purpose flour

2 tbls heavy cream (I was out of cream, whole milk does fine)
2 eggs

 coarse salt and freshly ground pepper
1 pinch red pepper flakes (2 pinches if you like things spicier)
 

Sprinkle just a pinch or two of the flour on your counter and roll that pie crust into just a little larger than it's original shape.  You'll want it to come up and over the sides of the pie.  Sprinkle the 1/4 c Parmesan cheese over as you roll it out and it will blend together.

 

Heat 1 tablespoon oil in a skillet over medium and cook the zucchini and green onions about 4 - 5 minutes on medium high heat.  You want it lightly golden but not soggy. Remove from heat and place in a large mixing bowl to cool.

 

Halve your tomatoes - it make a better texture and releases some of the tomato juices. Stir tomatoes, remaining Parmesan cheese, mozzarella, basil and flour into a mixing dish and stir well.  Mix 1 egg and milk, add to cheese mixture and incorporate well.  Add the zucchini - green onion mixture. Season with salt and pepper.

 

Transfer to a 9-inch pie plate lined with your crust. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of your pie shell, slightly overlapping.  Beat 1 egg with 1 tsp cold water then use a pastry brush to glaze the edges of your pie shell (it makes a pretty golden crust when it bakes).

 

Preheat oven to 375°F.  Bake pie on baking sheet until crust is golden brown and juices are bubbling, 50-60 minutes. Transfer to a wire rack to cool slightly. Serve warm.

 

I might sprinkle more Parmesan just before serving...but I'm cheesy that way! :) 

 

 

Squash Casserole

Once again, our garden is way ahead of us!  We have more squash than we know what to do with and from only two plants!  The granddaughter is eating her fair share but you can only ask so much from a 7 month old.....so I have to figure out how to use the rest of these yellow beauties!  This made my kitchen smell so good, I had to call the Hubs in from the patio just to sniff this!  This is so good, I may make it again tomorrow!

You'll Need:

4 large yellow squash - washed and cubed
3 Tbl butter
1/2 tsp onion flakes
two pinches of red pepper flakes
1 cup milk
3 eggs
1 1/2 cup shredded sharp cheddar cheese
2 sleeves of Ritz crackers - crushed
salt and black pepper to taste

Sauté' squash with onion flakes and red pepper flakes (salt and pepper to taste) in 2 Tbl butter until tender but not mushy.  While your squash cooks, whip eggs and milk together and add 1 cup of the sharp cheddar cheese.  Blend well.

Transfer squash into a 9x9 casserole dish (sprayed with cooking spray).  Stir in one sleeve of crushed Ritz crackers.  Top with remaining 1/2 cup of cheese then top with the remaining sleeve or Ritz.  Dot the top of your casserole with thin slices of the remaining butter.

Bake at 350* for 40 - 45 minutes until golden brown and the center is a firm set.  Let rest for 5 minutes then serve.  Summer Golden YUM!

If you are an onion fan (I'm not) you can use 1/2 sweet onion chopped instead of the onion flakes.  I am so glad I added the red pepper flakes - that really sets off the flavor for this hearty side dish.  I hope ya'll enjoy it as much as we have!

Grilled Pepper Nachos

Cinco de Mayo is on the way and ya'll know how I love a good theme for dinner! This makes a really great appetizer or light dinner.  Grab your sombrero and get your grill tongs.  We're grillin' this one out veggie style!
 
4 bell peppers (any color you like)
2 cups shredded cooked chicken
4 green onion (chop both green and white parts)
2 cloves garlic (finely chopped)
1 teaspoon chili powder
1/2 cup fried (or grilled) corn
1/2 cup black beans (rinsed and drained)
1 cup salsa
2/3 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese
3/4 cup sliced black olives
1/2 cup sour cream
canola oil, salt and pepper

Heat a few tablespoons of vegetable oil in a non stick skillet, add onion and garlic, saute' for 2 minutes.  Add chili powder, corn black beans and shredded chicken, toss until well blended and the chicken is warm.  Remove from heat and add salsa plus a pinch of salt and pepper.

Wash and half the peppers, spoon the chicken mixture evenly into the pepper halves.  Top with shredded cheddar cheese and grill over medium heat 10-15 minutes.  Top with sour cream, olives and cilantro - serve immediately.

These can be prepped ahead and kept in the fridge overnight.  You can also bake these in the oven if it rains on your fiesta!  You can adjust the heat with your favorite hot sauce.

Ravioli with Roasted Vegetables

 

 

Several things about this dish appealed to me at first sight!   Pasta and asparagus, two of my all time favs!  The real hook was that is claimed to be ready in under 20 minutes.  That is an absolute truth!  I did this for the first time ever from start to seated in 17 minutes (and I had to keep reviewing the recipe during the process)!  This dish is light and delicious.  With all these veggies included, all you need is a good crusty garlic bread and you are ready to dine in no time!  Anything that tastes this good and can be prepared this fast holds a special place in my heart and my recipe box!

 

You'll Need:

 

1 - 8 oz package of fresh ravioli with filling of your choice

1 bundle of fresh asparagus

1 cup shredded carrots

1 half lemon

1/2 stick of butter

1/2 cup walnut pieces - chopped

4 tbs minced fresh parsley

2 tbs grated Parmesan plus some to serve at the table

very lightly salt and pepper to taste

 

Place the fresh ravioli into a large microwave safe bowl, cover with water and heat for 6 minutes (until cooked thru) then drain, rinse and set aside. 

 

While the ravioli cooks, clean and chop the vegetables. Chop off the bottom thirds of the asparagus and discard, cut the remainder into half or thirds for bite size pieces.  In a large sauce pan, melt 2 tbs of butter over medium heat until melted. Add chopped asparagus and carrots to the pan, stir to coat veggies with butter and cover with the pan with a lid. Cook for 4 to 5 minutes (toss often to prevent burning).  Add remaining butter and walnuts - mix together with the veggies and cook for 2 minutes (again, toss often to prevent burning).   Add the ravioli and parsley and toss until heated thru and well mixed.  Give the mixture just a pinch of salt and a few grinds of black pepper then squeeze the juice from 1/2 a lemon (no seeds please) over your pan and toss to coat all ingredients well.

 

Remove from heat, plate and serve.  Sprinkle each serving with a healthy pinch of the grated fresh Parmesan cheese (no powdered cheese please - use the real deal).  Pair with a buttered baguette or garlic loaf and serve!

 

You can easily change the ravioli to tortellini, substitute your favorite veggies and switch to slivered almonds or omit nuts all together to suit your preferences.  Personally,  I like  a mix of spinach ravioli and four cheese ravioli.  I'd be very tempted to add sugar snap peas and maybe even top with bacon bits next time!  You make this the way YOU like it!  I promise you, this is not a single appearance dish....she WILL be invited to return and often!

 

Beef and Guinness Pot Pie

 Saint Patrick's Day is approaching and I feel the 1/4 Irish Lass in me rising up to cook up a warm and comforting dish of celebration. 

"May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!"

You'll need:

3 pounds beef or lamb roast (cut into 1 inch cubes)
1/3 cup flour
salt and pepper 
1 stick unsalted butter
1 cup Guinness or stout beer
1 1/5 cups beef broth (low sodium)
3 medium leeks, white and light green parts only,
   halved lengthwise and cut into 1 inch pieces
1 pound carrots ( cut into 1 inch pieces)
5 stalks celery (cut into 1 inch pieces)
12 ounce bag of frozen sweet peas (no need to thaw)
1 box frozen puff pastry
1 egg (beaten)
Pre-heat the oven to 325 degrees.

Season the beef with 1 1/4 teaspoons salt, and pepper to taste and toss in flour in a large bowl. Melt the butter in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 10 -12 minutes.

Add the Guinness and beef stock, scraping up any browned bits  from the bottom of the pot. Bring to a simmer, then cover and transfer to the oven to braise for 30 minutes.  Add the leeks, carrots and celery to the pot and continue braising for 1 more hour.

Thaw puff pastry for 45 minutes while your stew cooks.   Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper to taste, stir in frozen peas, and divide among 6 ramekins.

Put ramekins on a parchment-lined baking sheet. Top with a circle of pastry 1/2-inch larger than the top. Brush the outside edges of each ramekin with the egg wash then place the dough on top.  folding over the side and pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and cracked pepper.

Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.  I garnished mine with chives and paprika, fresh chopped parsley would be great too! 

These freeze well but if you are going to freeze them, I'd recommend not adding the puff pastry prior to freezing.  You can also top this with mashed potatoes.  I recommend serving mashed potatoes on the side and a freshly baked loaf of bread to catch every drop of Irish goodness!  I'm adding Bailey's Irish Cream Brownies for dessert to sweeten the night!

Chicken Linguine

I walked in the house at 5:30 p.m. and served this up at 6:00 p.m.!  That is the first qualifier for this dish!  The Hubs ate two bowls - that's the second qualifier and you can tweak the veggies to suit what your family likes - that's the home run qualifier!

I ordered this at a restaurant this week and it was DELISH!  One of my favorite things to do is to come home and "re-create" it my way!

You'll Need:

3-4 chicken tenders (fried or grilled)
1/2 box linguine or thin spaghetti noodles
1 1/2 - 2 cups Alfredo sauce (brand of your choosing)
1 package sugar snap peas (fresh or frozen)
1/2 red sweet pepper
1/2 green bell pepper
4 strips bacon (cooked and diced)
1/4 cup Italian cheese blend
1/4 cup Parmesan cheese (grated)
3 pats butter

Start by cooking a microwave safe pot of water for 6 minutes, then add your pasta (I break my pasta in half so that it fits well and cooks quickly).  Microwave for 10 minutes, drain and set aside.

While your pasta is cooking, sauté the sugar snap peas and diced peppers in a skillet with 2 pats of real butter over medium heat.  You want your veggies tender but not mushy.  Be careful not to over cook them.

As your pasta boils and your veggies cook, slice your cooked chicken tenders into thin strips.  I had some left over fried chicken tenders and they did just great in this recipe.  Make life easy and pick up a snack pack at your favorite chicken drive thru or your local deli.  Fried is yummy, grilled is great too - totally your call.

I microwave my bacon (because I hate the mess of frying and this is faster).  Cook for 3 1/2 minutes then check for doneness.  Add an additional 30 seconds if needed to cook bacon completely.  Be sure to have paper towels under and over or this will make a mess in your microwave.  Let cool then chop the bacon.

Mix your drained pasta with the Alfredo sauce, one pat of butter and 1/4 cup of Italian cheese blend.

Mix the pasta with the sautéed veggies.  Add to your serving dish, top with chicken, bacon and sprinkle with a generous pinch of grated Parmesan cheese.  Voila'!  Dinner is served!

Pair this with garlic bread and the salad of your choice and you have made if from door to table in half an hour!  You can easily adjust the veggies to what your family likes.  Fresh sautéed green beans, broccoli or carrots are simple subs.  On a busy week day - this delivers a quick and delicious dinner!  I hope this works as well for your family as it did for me!

This serves dinner for two - just double for a full family serving.

Peaches and Cream French Toast Bake

 

 

 

I love spoiling the people I love and nothing says LOVE better than breakfast (excluding diamonds of course:)!  This is an easy dish with ingredients that you probably already have on hand.  It just takes a few minutes of effort to let those you love know how special they are to you...just get cookin'!  This is super easy with just a dash of different!

 

You'll Need:

1 loaf French bread, sliced about an inch thick

8 eggs    

2 cups whole milk

1/4 cup sugar    

1 teaspoon vanilla extract    

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2 cans sliced peaches packed in juice, drained well  

1/2 cup packed dark brown sugar

1/2 teaspoon cinnamon 

a pinch of nutmeg   

1/2 cup heavy cream

 

Butter a 9-by-13-inch baking dish. (All great recipes start with butter!) Arrange bread in a tight, flat layer in dish.

In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar, cinnamon and nutmeg. Cover tightly and refrigerate overnight.

Remove baking dish from refrigerator and let it sit on the counter for half an hour. Preheat oven to 350°F.

Pour cream into a small sauce pan and bring to a boil over high heat. Cook until reduced by half, (about 10 minutes). Drizzle over peaches - bread mix and bake, uncovered, until casserole is lightly browned on top around 45 to 50 minutes.

Let stand for 10 minutes before serving. 

Syrup is not required as this is already super sweet but who am I to tell you not to add your favorite syrup, powdered sugar or even whipped cream to add more decadence to this dish! Be just as sweet as you want to be!  Love begins one fork full at a time!  If you are serving breakfast for two, just cut this recipe in half, it bakes well in an 8x8 dish for a smaller serving.   

xxooxx 

 

P.

Savory and Sweet Super Bowl Sandwiches

 

 

When I first found these recipes, I thought they were too simple and too similar, but something kept bringing me back to these. I am a firm believer in KISS food (Keep It Simple Sweetheart) so I decided to try these last week and I am SO GLAD that I did!  These sandwiches have very different flavors and were a huge hit with the football crew! 

 

The Roast Beast Sliders (Roast Beef - obviously named by a fan of Dr. Seuss) is so savory and the Swiss has just enough tang to compliment the Worcestershire sauce.  The Funeral Rolls pack a sweet heat between the buttery goodness of the Hawaiian rolls and the kick of the pepper cheese.  These are  quick and simple to make but totally different in flavor and presentation.

 

I served these with side condiments of mayonnaise, yellow mustard and spicy Dijon mustard.  I recommend bread and butter pickle slices for the Roast Beast Sliders and dill slices for the Funeral Rolls.  You can feed a hungry crowd and they will cheer your efforts!

 

Roast Beast Sliders

 

You'll Need:

8 wheat Kaiser rolls

2 lbs sliced roast beef

8 slices of Swiss cheese

1/2 cup of real butter

1 tsp  Worcestershire sauce

 

 

Funeral Rolls

 

You'll Need:
 2 -12 packages of sweet Hawaiian dinner rolls (White or Wheat)
 2 lbs of Virginia baked ham
12 slices Monterey Jack Pepper cheese
1 stick of real butter
2 tsp Worcestershire sauce
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp sesame seeds (or poppy seeds)

 Directions:
You will need two 9 x 13 pans. Place the bottoms of rolls in each pan. Top each with the meat (about 2 shaved slices).  Cut the cheese slices into 4 parts and place 2-3 small pieces on each sandwich then top with the other half of the roll. 

 

Mix the melted butter with the Worcestershire sauce (add spices last for the Funeral Rolls) then brush the melted mixture over the sandwiches. It's recommended to cover your dish and let them sit in fridge to chill for an hour or so (or even over night).  I had guests on the way and just let mine sit on the counter for about an hour and baked them right away - they came out great! 

 

I topped my sandwiches with a pinch of salt and a quick grind of fresh pepper (sesame seeds on the Funeral Rolls) just before baking....that little bit of seasoning kicks up the flavor just right.  Bake at 275* for 10-12 minutes or until cheese is melted. They are great hot or at room temperature.

 

If you happen to have left overs, they save beautifully!  Just cover in an airtight container and refrigerate.  They reheat in the microwave in 30 seconds and are good cold too!