Cookin' with Super Pickle

Copycat Costco Chicken Bake----Eggroll Style

2026-05-23T12:12:15.732-07:00

I love the Costco Chicken Bake- their food court one, their frozen one and I have made it homemade numerous times too....I decided to throw it into an eggroll wrapper this time around!

1 lb Chicken Breast

Avocado Oil

2 tsp Italian Seasoning

Salt and Pepper to taste(I actually ended up using Kinder Smokehouse Salt and Pepper, which is smokey salt, pepper, onion, garlic and a touch of brown sugar so season away!)

4 oz Mozzarella, shredded*

4 oz Sharp Provolone, shredded*

2 oz Parmesan, shredded

8 oz bacon, cooked crisp and diced, (or about 1/2 cup REAL bacon bits)

1/4-1/3 cup caesar dressing

2 green onions, chopped

2 TB fresh parsley, chopped

* you can use all mozzarella if you like, or a premixed mozz/provolone shredded cheese. (I used fresh mozz and sharp provolone** for an extra kick)

Avocado Oil

**I had NO idea that provolone came in "sharp" until a few weeks ago, and found that there is literally ONE store (that I rarely frequent) in my area that sells sharp provolone. My son had requested really good Italian Subs for his 22nd bday dinner, and while researching recipes with the best meats to use, one said SHARP provolone was a must......oh MY, they were absolutely right!!

Pound your chicken breasts to an even thickness, coat with avocado oil and season with Italian seasoning, salt and pepper(or your choice of seasonings)

I put mine in my airfryer at 380 for 15-20 minutes, flip halfway through. (I pull mine at 160 and let rest under foil for 10 minutes to come to 165)

You can grill, broil, bake, even instant pot yours if you like.

After it has rested, dice it pretty fine, then let it chill in the fridge for at least an hour.

In a bowl, mix diced chicken, bacon, cheeses, parsley and green onions. Add caesar dressing until it is coated to your preference, some may want it drier, some like more sauce, but don't go OVERBOARD because you don't want to get your egg roll wrapper soggy. You can always use more caesar as a dip!

Roll the egg rolls up ,brush with avocado oil, sprinkle with italian seasoning and I did more of the kinder smokehouse salt and pepper

Airfry at 390 for 12-15 minutes, flipping halfway through

Allow to cool a few minutes before diving in!

Browned Butter Double Chocolate Chip Cookies

2025-11-08T15:33:00.000-08:00

The new Chocolate Chip Cookies in the Costco food court inspired this and I took it up a notch! This makes approx 40 large cookies , but the good news is that after the freezing step, you can pull out as few or as many as you would like rather than baking them all at once. I LOVE to have these frozen dough balls to bake when I am expecting guests, not only a nice treat to offer, it also makes my house smell amazing !

4 cups all purpose flour ( I prefer to weigh mine, 480 g)

1/4 cup cornstarch

1 tsp baking soda

1 tsp salt

1 1/2 cups white sugar

1 1/2 cups light brown sugar

1 1/2 cups butter (3 sticks)*

1/4 cup sourdough discard*

2 large eggs

2 large egg yolks

1 TB molasses

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

1 1/2 cups semi sweet chocolate chips**

1 1/2 cups bittersweet or dark chocolate chunks (61-72% cacao)**

In a sauce pan melt butter over medium heat.

When it begins to boil reduce temperature to medium low, stirring often but very gently until it turns a honey golden brown color. Immediately remove from heat and place in a heat proof dish and allow to cool.

* you will notice that the butter reduces a bit as it browns , you should end up with about 1 1/4 cup. Unfortunately I missed the reduced/browned butter pic for reference.

If you do not have sour dough discard available just brown 1 3/4 cups butter until it is reduced to 1 1/2 cups total

If you want to skip the browned butter completely....just use 1 1/2 cups melted butter

In a mixing bowl mix together the flour, cornstarch, sugars, baking powder and salt

In another bowl whisk eggs, molasses, discard and vanilla bean paste(or extract) with the cooled butter

Pour butter mixture into the dry ingredients and mix until well combined.

Add the chocolate chips and give it 1 more good mix until they are incorporated

** I really like the overjoyed brand as the dark chocolate come in chunks rather than chips so you have some texture differential.

Line 2 baking sheets with parchment paper.

Scoop about 2 TB dough per cookie, shape them into a tall oval mound and place them on the prepared sheets

Freeze for a minimum of 2 hours until frozen solid.

At this point you can transfer them to freezer bags and pull them out to bake as desired.

To bake:

Preheat oven to 350

Place up to 6 dough balls on a parchment paper lined sheet (don't take dough out of freezer until you are ready to put them in the oven, no more than 6 to give them room)

Bake for 15 -17 minutes until just turning golden on the edges, don't over bake

Allow to cool on the sheet for 10 minutes then transfer to wire rack to cool completely and enjoy!!!

Pork Apple Cider Egg Rolls

2025-10-17T11:16:00.000-07:00

Another eggroll adventure! I found a recipe with apple cider and ground pork, but the more I read it, it was definitely and AI created recipe, incomplete, pic didn't match etc....but I figured I could use the base and work from that! Original was sliders but I decided to make it into crispy, crunchy eggrolls!

Filling:

1 lb ground pork

1/2 cup apple cider

1/4 cup breadcrumbs

1/4 cup finely diced sweet onion

1/4 cup shredded apple*

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp ground sage

1/4 tsp cinnamon

1/4 tsp nutmeg

*the tarter the better, I used pink lady, I used about 1/4 of the apple, dunked it in lemon water to prevent browning then shredded it, dunk the rest of the apple and reserve for later

Eggroll wrappers

Extras:amounts to taste, just don't overwhelm the main filling

Sharp or Extra Sharp Cheddar, shredded (white cheddar would be great too!)

Caramelized Onions

Bacon, cooked crisp and crumbled

Reserved Apples, chopped small

Combine all filling ingredients and mix with hands until everything is just incorporated, don't over mix.

Cover with plastic wrap and refrigerate for at least 30-60 minutes to blend the flavors

In the meantime, cook your bacon and caramelize your onions , set aside until you are ready to assemble.

Remove filling from the fridge and heat a skillet over medium high head, throw about 1 TB oil in there, (olive or avocado is the best ) and allow to heat.

Put mixture into hot pan and crumble like you would taco meat, cook through, stirring as needed, but try not to overwork it into tiny crumbles.

Drain, allow mixture to cool, then chill for 30 minutes( or longer until you are ready to assemble!)

When it is time to assemble I prefer to just stir the cheese directly into the mixture (you want the filling chilled enough to not melt it immediately), along with the apples and bacon.

Place one eggroll wrapper and add about 2 TB filling. Top with caramelized onions (and other extras if you didn't mix the others directly in to the filling)

With damp fingers, trace some water around the edges of the wrapper and roll up starting from the bottom corner.

Fold in the middle corners, then continue rolling , firmly but not over tight.

Repeat with all fillings, toppings and wrappers

Place about 1/2 inch apart and brush with olive or avocado oil. Airfry at 360 for 12-15 minutes turning once.

Cool for 3 minutes and enjoy

I made a dip with garlic aioli thinned with a touch of apple cider

Mediterranean Meatloaf

2025-03-30T11:31:00.000-07:00

My husband loves meatloaf so I was trying to come up with something different than our normal ones. After some googling I found some ideas and came up with a delicious one! I made it with turkey this time, but I think it would be fantastic with ground beef or a beef/pork blend.

Quality olive oil
3 oz red onion
2-3 cloves garlic

1 small red bell pepper

2 cups baby spinach

1/4 cup sun dried tomatoes, I prefer oil packed, drained but not rinsed, chop well
1/2 cup crumbled feta

1 tablespoon fresh chopped dill
2 tablespoons chopped flat leaf parsley
2 teaspoons dried oregano

2 TB lemon dill hummus, plus more to serve

1 egg
1/4-1/2 cup panko bread crumbs

1 pound lean ground turkey

Line a pan with foil, drizzle with a little olive oil, and preheat oven to 425.

Cut the red pepper in half and place cut side down on foil, cut onion in large chunks and put on the pan and unpeeled garlic as well. Drizzle all with a bit more olive oil and sprinkle with salt and pepper

Roast veggies until tender crisp. Cover the pepper with a clean towel and allow the veggies to sit until cooled a bit

While those are roasting , chop spinach into pieces and wilt in a pan over medium low heat, drain and squeeze any excess moisture out.

When cool enough, chop the onions fine, mash the garlic into a paste, pull the peel and seeds from the red pepper and chop, reserving half for topping.

Put roasted veggies, spinach, sun dried tomatoes, feta, humm us, dill, parsley and oregano in a bowl.

Add egg, turkey and 1/4 cup panko

Gently mix until combined adding more panko as needed and salt/pepper to taste.

(I added about 1/3 cup, next time I would add more to firm it up a little)

Place in a greased dish, I am cooking this in my pressure cooker so I have a nice little cake dish that works perfectly. You can use a standard meatloaf pan if you are cooking it in the oven

For the topping, add the remaining red peppers and a bit of water to a small container and run an immersion blender through it until it is pureed.....you can do this in a blender or food processor if needed.

Pour topping over meatloaf and spread gently

Put 1 cup chicken broth in you instant pot and place the pan on a rack making sure it is not touching the lid

Cook on HIGH for 25 minutes, natural release for 10. Release the rest of the steam, carefully remove from pot and let set 5 more minutes. Add more feta cheese on top

Slice and serve with more Lemon Dill Hummus to dip!

*You can also add 1/4 cup chopped Kalamata olives either in the meat mix, on top before you cook or on top before you serve. I think olives are too overpowering so I let everyone add theirs as the like

Buffalo Chicken Scalloped Potato Rollup

2024-10-13T13:01:00.000-07:00

I decided to make another scalloped potato rollup like my Bacon Cheeseburger Rollup.....We were really wanting buffalo chicken so I decided to make that work!

Crust:

16 oz cheese , shredded (I used Carolina Reaper cheese and mozzarella, you can use pepper jack, monterrey jack, cheddar, or whatever combo you like!

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

salt, pepper and garlic powder to taste

Instant Pot Buffalo Chicken:

1.5 lbs chicken breast

1 cup Frank's Redhot

1/2 tsp garlic powder

1/4 tsp onion powder

dash of salt

4 TB butter cut into 4 pieces

8 oz cream cheese

2 tsp parsley

2 tsp chives

1 tsp dill

2 cloves garlic minced

Other Toppings:

(To taste, but don't overload!)

Mozzarella, shredded

Jalapenos

Tomatoes

Red Onion

What else sounds good!?

2 TB butter, melted

2 TB Frank's Red Hot (I used the one with Dill and it was FANTASTIC!)

Sprinkle for the top

McCormack's Dried Jalapeno

Kinder's Red Jalapeno and Garlic

Potato Sheet:

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Spread about half of your mixed cheese on the parchment paper, make sure it isn't spread 'too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Spread remaining cheese over the top

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven. Press gently with the back of a flat spatula to get them mushed together a little bit.

Allow to cool for 15 minutes.

While you are making the Potato Sheet start the

Instant Pot Buffalo Chicken (sorry no process pics on this part)

Place you chicken in the bottom or yout instant pot

Mix the Frank's Red Hot, garlic and onion powders and salt together

Pour all if the sauce over the chicken.
Top with the slices of butter

Set to high and cook for 13 minutes (18 if your chicken breasts are frozen)

Natural release for 7 minutes

Release the rest of the the pressure.

Remove chicken and shred

Return the shredded chicken to the pot and set to saute, bring it to a boil and allow to cook, stirring often until the sauce is reduced by half
Add in cream cheese and remaining seasonings.
Stir until the cream cheese is fully melted and the sauce is nice and thick

Allow to cool.

To assemble:

When the potatoes are cool, spread the shredded chicken over the tops, spreading to about 1/2 inch of the edges.
Top with mozzarella cheese, jalapeños, tomatoes and whatever else you like! ( I really wanted to add red onion, but I was out)

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it.

Place seam side down back on the parchment paper.

Mix melted butter with the franks red hot, brush over the top and sprinkle with the McCormacks and the Kinder seasonings

Bake at 350 for 20-30 minutes until it is bubbly and heated through.

Allow to set for 10-15 minutes and slice with a sharp knife. Top with ranch or bleu cheese and serve!

Clearly Canadian Cocktails

2024-05-12T13:58:00.000-07:00

I LOVED Clearly Canadian sparkling water when I was a teen in the 90s. I was so excited when they brought it back! And now they even have cases of at Costco so I decided to make a lovely refreshing cocktail for Mother's day

Ice

1 jigger Sailor Jerry Spiced Rum

4 thin slices of Cucumber

Raspberry Clearly Candian Sparkling Water (Mountain Blackberry was good too! I might try Peach next)

Lime juice

Add cucumber, ice and rum to a glass and stir gently to slightly muddle the cuke....

Drizzle with lime juice and top off with the sparkling water.

Serve with a slice of lime on the side and enjoy responsibly!!!

Peanut Butter Pizza

2024-03-31T11:33:00.000-07:00

Don't knock it 'til you try it!! I know it sounds weird, but YES it is absolutely delicious!

This makes 1-16 inch pizza, you could split the dough and make smaller sizes if you like

Crust:

1 TB yeast

1 tsp sugar

1 cup warm water

3 cups all purpose flour (I actually prefer to measure my flour in grams these days, 360 grams if you have the means to measure exact, otherwise scoop gently and level!)

1 tsp. garlic salt

1/4 cup parmesan cheese(fresh grated, or even green can stuff, it works)

Olive Oil for rising bowl

Corn Meal for pan

Sauce:

1/2 cup of your favorite pizza sauce (homemade here, I halved the recipe and it was perfect)

1/3 cup quality peanut butter, (I prefer Adam's No Stir, or Jif No Sugar Added)

Toppings:

8 oz Italian Sausage (Sweet, Mild, Spicy, you choose!), cooked and cooled

Sliced Pepperoni (amount to your taste)

1 fresh jalapeno, sliced (seeds in for extra heat, removed for milder flavor)

8 oz shredded mozzarella/smoked provolone (Sargento makes a good blend of these, you could use an italian blend, or straight mozzarella if you prefer)

Sprinkle of grated Parm/Romano (fresh is best, but I am not above using the green can stuff!)

Heinz Red Chili infused Honey (to taste)

Thinned drizzle of peanut butter/sauce

Crust:

In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

Combine flour, salt and parm in a your mixer bowl (I use my kitchenaid mixer, you can use a food processor of go by hand if you like)

On medium speed, slowly add the yeast mixture. Mix/knead until a ball forms and knead with a dough hook for 5 minutes until it is a nice smooth ball. ( you can add water or flour if it is looking wet or dry, just go 1 TB at a time)

When you have the ball together remove it from the bowl. Oil the bowl well with olive oil and return the dough, tossing to coat. Top with plastic wrap and place in a warm location for 60-90 minutes until doubled in size.

Punch dough down and it is ready to use!

Stretch it onto a 16 inch pizza pan that has been liberally coated with corn meal

Sauce:

Make this while the dough is rising

Mix 1/2 cup of your prefered sauce with 1/3 cup peanut butter and set aside

Assemble Pizza:

Preheat oven to 400

Spread sauce onto the crust, you can use the whole thing, or less if you prefer, just reserve a little for the drizzle on top

Top with sausage, jalapeno, cheese and pepperoni as your preference. I prefer sausage on the sauce, then cheese, with jalapenos and pepperoni on the top. Then I sprinkle with parm and romano

Heat a little extra peanut butter and sauce, and thin it with water until it is pourable and drizzle it over the whole thing

Bake 15 minutes until top is brown and bubbly.

Drizzle infused honey over the top and bake 2-3 minutes more!

Allow to set for at least 5-10 minutes before slicing!!

Mama Lil's Pepper Tortillas

2024-02-06T18:18:00.000-08:00

I was setting out to make some bacon tortillas, but I found out I was OUT of bacon, I have no idea how that happened as bacon is a staple in my house.....but I was scouring my fridge and I found a jar of Mama Lil's Pickled Mildly Spicy Peppers with garlic in oil and I had a great idea! Worked out so great I made a second batch less than a week later!

** Sun dried tomato and arugula version at the bottom!!

4 cups all purpose flour (512 grams)

2 tsp sea salt

1/3 cup oil from Mama Lil's Pickled Mildly Spicy Peppers with Garlic in oil

1/2 cup rinsed and WELL drained Mama Lil's Peppers, chopped

1 1/4 cup boiling water

In mixer(or by hand) mix flour and salt. Slowly add the boiling water and oil. Mix until well combined, then add in pepper chunks.

Gather it all into a ball , knead until you have a soft dough that doesn't stick to your hands, cover, allow to rest for 20 minutes

Divide ball into 15 portions (about 60 grams each)

On well floured surface, roll each ball into a circle (or whatever shape you can manage, circles are not my best work!) You want them very thin.

Heat a pan over medium high heat for at least 5 minutes(ungreased!), place first tortilla and allow to cook until it starts to bubble.

Flip and cook for a few minutes more. You can flip a few times until your desired look, I like a few darker spots and a few lighter ones.

Repeat until you are done with all the balls and enjoy as you would any other delicious tortilla!!

2/22/24. I switched it up a bit, used the oil from oil packed sundried tomatoes in herbs, rinsed and chilled sun dried tomatoes and added wilted and chopped arugula( after wilting, chopping and squeezing dry it was about 1/3 cup).Same method otherwise!!

Chocolate Strawberry Mousse Cake (Dairy Free Variation)

2023-10-07T12:32:00.000-07:00

I found this recipe last year and held on to it because it sounded delicious! Over the summer I made it for a coworker's bday and made it DAIRY FREE! It was such a huge hit! When I was preparing for my youngest son's 17th bday I showed it to him and he decided he must have this for his birthday too. His doesn't need to be dairy free so I made it with dairy products, but it is incredibly easy to swap out if you need DF! I also would like to try this with raspberries in place of strawberries!

Crust:

32 Oreo cookies, crushed fine (I used Dark Chocolate, you could use regular, or they did at one time have Chocolate/Strawberry filled, but that one disappeared, if you can find them use them!!)

1/2 cup butter (dairy free, I used Country Crock Plant butter with Almond oil, but that has since been discontinued, I have used the avocado oil version in baked goods with great success

pinch of salt

Filling:

2.5 tsp gelatin

3 TB cold water

1- 11.5 oz bag Signature Reserve Extra Dark Chocolate Chunks (these are sold at Safeway, they worked for my dairy free friend, but they do have a warning the "May" contain milk, so if you have a severe allergy, any dairy free semi sweet or dark chocolate would work)

3 cups heavy cream , divided (Silk Dairy Free heavy cream was my replacement, I hear country crock has one now as well, but I LOVED the Silk!)

1/4 cup powdered sugar

2 lbs fresh strawberries

Ganache Topping:

1- 11.5 oz Signature Reserve Extra Dark Chocolate Chunks(see above for sub)

2/3 cup heavy cream (see above for sub)

Assembly:

Crust:

Place a circle of parchment paper in a 9-inch springform, combine crushed Oreos, melted butter and salt, press into pan and set aside

Mousse:

Combine gelatin and water, let sit for 5-10 minutes.

Place chocolate chips in a heavy pan with 1 cup heavy cream, bring to a simmer over low heat, stirring often until the chips are melted and it is smooth and glossy.

Remove from heat, microwave your softened gelatin for 10 seconds, then add to chocolate and stir until dissolved. (you can skip the microwave step if you wish, I just felt it incorporated better this way)

Allow to cool for at least 30 minutes.

Whisk the remaining 2 cups heavy cream and powdered sugar in a mixer until stiff peaks form.

Stir in a good scoop of the cream into the cooled chocolate, then fold in the remaining cream.

Prepare about 10 strawberries(depending on size) buy cutting off the tops and slicing them in half top to bottom, put cut strawberries around the edges of the pan

Then slice off the tops and use whole strawberries to fill in the entire pan. (you should have a few berries left for topping, dice or slice those up for your decorating style)

Gently scoop the mousse filling around the strawberries (you can pipe it in with a pastry bag if you like)

Gently tap the entire cake on the counter to fill in any air pockets, then spread over the tops creating a flat top, refrigerate 4-6 hours

Ganache Topping:

Heat the 2/3 cup heavy cream and about 2 cups of the chocolate chips (reserve a small handful from the bag for some topping) on low heat, stirring often, until it is smooth and glossy.

Refrigerate until thickened about 20 minutes, then spread over mousse (still in the spring form) (Sorry missed this step in pictures)

Immediately top with remaining chocolate chunks and the diced or sliced strawberries

Chill at LEAST 6 more hours

Gently insert a thin knife around the edges of the spring form to loosen it from the pan, remove spring form

Slice and serve!!!

Bacon Cheeseburger Scalloped Potato Rollup

2023-02-13T19:02:00.002-08:00

I made a Cheesy Ham and Scalloped Potato roll up a few weeks ago and it sparked an idea of using the potato roll up elsewhere...I waited to post the ham and cheese one until I made it again since I only got some end pictures of that one, see previous post if you want to.do the Ham and Cheese Rollup !

2-3 potatoes, peeled and thinly sliced (1/16in)

roughly 16 oz mixed cheese, shredded (I used Sharp Cheddar, Mozzarella and Extra Sharp White Cheddar)

6 slices bacon, cooked crisp and crumbled

1 lb ground beef, seasoned to taste, browned and drained

1/3 of a medium sweet onion, diced (more or less to taste)

1 medium roma tomato, diced

1 medium dill pickle, diced

1 recipe SuperPickle Secret Sauce*

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Evenly spread about half of your mixed cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Top evenly about 2/3 of the remaining cheese.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven.

Allow to cool for 15 minutes.

In a large bowl combine the cooked beef, onions, tomato and pickle. Add roughly 1/2 of the secret sauce and mix gently.

Spread evenly over the cooked potatoes, right up to the edges. Sprinkle with bacon and remaining cheese.

Place seem side down back on the parchment paper.

Bake at 350 for 20-30 minutes until it is bubbly and heated through.

Allow to set for 10-15 minutes and slice with a sharp knife. Top with more secret sauce and serve!

*If you dont want to use Secret Sauce you can use BBQ, Mayo, Mustard, Ketchup or any combo you prefer!

Ham and Scalloped Potato Rollup

2023-02-13T15:37:00.001-08:00

I saw something with a potato rollup , it had a beef and tomato sauce and the like so it really didn't sound like something my family would go for but I LOVED the concept. I decided to turn it into a cheesy ham and potato roll!

I only got end pictures so I am posting this in conjunction with doing another version using this roll up so you can reference those photos if needed.

8 oz shredded mozzarella, divided

6 oz shredded parmesan (not green can), divided

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

1/4-1/3 white onion, sliced the same thickness as the potatoes

1 cup sour cream

8 oz shredded cheddar, divided

1 1/2 cups diced ham

2-3 green onions, chopped (plus one for serving)

garlic salt and pepper

(For Rollup pictures please see Bacon Cheeseburger Rollup)

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it is difficult to roll properly with out this)

Evenly spread 6 oz oz the mozzarella and 6 oz of the parmesan cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with garlic salt and pepper.

Top evenly with remaining mozzarella and parmesan (you can add more cheese if you like!) and about 3/4 of your thinly sliced onions.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven and immediately press down with a flat spatula to help the potatoes press together even more.

Allow to cool for 10 minutes

While it is cooling, shred 8 oz extra sharp cheddar and mix 1 1/2 cups with 1 cup sour cream. Reserve the rest of the cheddar.

When the potatoes have cooled, spread the cheddar/sour cream mixture evenly over the potatoes. Sprinkle with the diced ham, the rest of the sliced onions and the chopped green onions. Season more to taste.

Starting at a short end gently pick up the parchment paper and peel it away as you roll the potatoes up loosely, when it is rolled, set it seam side down back on the parchment paper.

Top with remaining cheddar and put back in the oven for 20-30 minutes

Allow to set for 10 minutes, slice with a sharp knife, top with more green onions and serve!

Caramel Apple Cookie Bars

2022-10-25T20:09:00.003-07:00

Happy Autumn everyone! I found a partial recipe on a facebook video, I thought I had saved it but can't seem to find it again, so I had to improvise.......and they turned out way better than I expected, so I had to add them here!

1 cup spiced apple cider, reduced to 1/3 cup *

2 sticks butter, softened

1 egg

1 TB molasses

3/4 cup sugar

3/4 cup dark brown sugar, packed

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

1 cup white chocolate chips

1 cup Kraft Caramel bits (or chopped up caramels if you prefer)

1 sm/med apple, cored and diced small (peeled or not is up to you, I left it peeled and used fuji)

cinnamon to taste

* To reduce your apple cider put it in a glass measuring cup (2 cup or lager to prevent spills)

Microwave on high for 5 minutes, check to see how much it has reduced, add 1-2 minutes at a time until you are down to 1/3 cup

You could do this stove top too, but it will take longer and you have to pour it back and forth into measuring cup so I prefer microwave method.

Set aside to cool

For the cookies:

Preheat oven to 350 and Grease a 9 x 13 pan

Cream butter, molasses and sugar until creamy and pale. Add egg and reduced cider, beat well until everything is well incorporated and the batter is a light brown color

Sift flour, baking powder, baking soda and salt together

Add 1 cup at a time and mix well until everything is well combined.

Add apples, white chocolate and caramel bits, mix gently until just combined.

Spread evenly into prepared pan and sprinkle with cinnamon (or apple pie spice if you like!)

Bake 35-45 minutes until golden brown, you can do toothpick method, but kind of difficult with the caramel.

Allow to cool in pan, slice into bars and enjoy!

I served slightly warm with some Ginger Ice Cream from Elevated Ice Cream.... (seriously, if you are ever in Port Townsend, WA you HAVE to stop by this place!)

Leftover BBQ and Veggie Tray Soup

2022-09-05T19:00:00.005-07:00

Hello all!! It has been a while since my last post, but I had a BBQ grillout with some friends on Sunday and had some leftovers. I was actually shocked at how delicious this turned out.....I expected it to just be a next day meal that was meh...but EVERYONE loved it!!! So I had to put it on here!

This is going to be an inexact recipe but here goes

Leftover Veggie Tray included:

Broccoli

Snap Peas

Baby Carrots

Red Bell Peppers

Celery

I also had about 1/2 sweet onion and 1/2 purple onion leftover as well

I put all my veggies in a food processor and chopped until a fine mince

All together I had roughly 3 cups of minced veggies

Put those all in a large pot

Add

1 can each, cream of mushroom, cream of chicken and cream of celery soups

3 cans of water (I considered using chicken broth but I thought it might end up too salty, perhaps milk might be a good addition too, but I stuck with water)

Mix well and allow to simmer 1 hour

Add an 8 oz brick of softened cream cheese, stir and melt

I also added 6 slices smokehouse cheddar and allowed that to melt

Simmer until the cheese is all melted and the veggies are very tender

I chopped up grilled 4 hot dogs I had and about 4 slices of bacon too and threw that in at the end and heated through.

You can add garlic, salt and pepper to taste too

Topped with some croutons made in my airfryer from leftover hot dog buns and a sprinkle of red pepper flakes!

Air Fryer Jalapeno Popper Chicken Burgers

2022-07-12T18:51:00.005-07:00

Got this idea off of a facebook video and it was a "Giant" burger, I wrote down the general specs but could never find the video again. I modified it into my own single burgers. These do require freezer time of minimum of 6 hours so plan accordingly!

Jalapeno Buns:

2 tsp yeast

1 TB sugar

1 cup milk, warm

1/4 cup oil (I used avocado oil)

2 eggs, beaten

3 3/4 cup flour

2 cups cheese of choice, shredded(I used a Mexican blend)

4 jalapenos, seeded and chopped

Burgers:

1 1/2 lbs chicken breast cooked and shredded (I did mine in the instant pot with garlic salt, pepper and paprika)

1/2 cup bacon bits , chopped fine

3 jalapenos, seeded and chopped

3 cloves garlic

1/4 cup sour cream

2 TB mayo

1 cup cheese of choice, I used 1/2 extra sharp cheddar, 1/2 mozzarella)

2 tsp +/- Ranch Seasoning

1 cup flour

2 tsp ranch seasoning

2 eggs, beaten

1/4 c water

Panko bread crumbs (started with 1 cup)

For the Buns:

No process pics this time!

In a the bowl of your mixer combine warm milk, sugar and yeast and allow to proof until foamy. Add oil and eggs and combine for 1 minute. Add flour, cheese and peppers. Using a dough hook knead until well combined. Turn dough onto a floured surface and knead by hand for afew minutes, you want it holding together but not too dry . Cut into 6 pieces and roll into balls. Place on a parchment paper lined baking sheet and allow to rise for an hour.

You can brush with an egg wash or a little butter ( I used butter)at this time, then bake at 350 for 30 minutes.

For the patties:

Sorry not many process pics

Combine cooled shredded chicken, with the bacon bits, jalapenos, sour cream , mayo, cheese and seasoning. Stir until well combined.

Scoop into 6 portions on a parchment paper lined baking sheet.

Flatten into patties. Freeze for minimum of 6 hours, up to 24.

When the patties are fully frozen make your self an assembly line with flour/ranch seasoning in one dish, beaten eggs/water in a second, and panko in a third.

Dip your frozen patties in flour and coat well, then

dip in egg

and finally in the panko and get a good even coat.

Preheat air fryer to 400, spray each patty with a little oil and working in batches if needed (mine is small so I had to do 2 at a time) air fry for 10 minutes, flip , spray with a little more oil and do 8-10 minutes more

(You can keep finished patties in the oven preheated to 200 to keep them warm)

Put on buns (toasted or not up to you) I topped with mayo, red onion, tomato and lettuce!

Kiwi Strawberry Sugar Cookie Bars

2022-05-19T17:17:00.008-07:00

I found a recipe on Pillsbury for Strawberry Lemonade Bars and I ended up loving them with some modifications. I wanted to make them again for a work bday celebration but I decided to give Kiwi Curd a shot......and oh MY it was a HUGE hit!

Kiwi Curd:

5 ripe kiwis

1/2 cup white sugar

3 large eggs yolks

1 large egg

3/4 tsp citric acid (find it in jam making aisle)

6 TB unsalted butter, cold and cubed

Sugar Cookie Base:

4 cups plus 2 TB flour

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 1/2 cups softened butter

1 1/2 cups sugar

3 TB brown sugar

2 large eggs

3 tsp vanilla

plus 2 TB sugar for sprinkling

Toppings:

2 cups stabilized whipped cream* or Cool Whip

1 lb strawberries, washed and sliced

1-2 more kiwis, peeled and sliced

* stabilized whipped cream is pretty easy, lots of recipes out there, I usually use THIS one, but did Cool Whip this time. Don't just use plain whipped cream though, it will liquify pretty quickly.

For the Kiwi Curd: (make ahead for plenty of time to chill completely!)

Peel the kiwis and puree them in a high powered blender or food processor, add citric acid and while a few more seconds

In a small pot combine egg yolks, whole egg, and sugar, whisk until well combined. Add Kiwi puree and whisk again.

Cook over medium heat whisking constantly until the mixture thickens and reaches 165 degrees. It should coat the back of a spoon.

Once thick remove from heat and add butter chunks, whisking until fully melted and incorporated.

Transfer to a jar or bowl and chill completely(at LEAST 2 hours)

For the Sugar Cookie Base:

Preheat oven to 350 and line a 10x15 sheet pan with parchment paper (I spray mine lightly with baking spray too)

Combine flour, baking soda, baking powder and salt. Set aside

In a mixing bowl cream butter and sugars together until very pale and creamy. Add eggs one at a time, then vanilla and mix until combined.

Add dry ingredients 1/2 cup at a time and mix until combined, do not over mix.

Gather all the dough into a ball and place on parchment lined pan.

With slightly damp hands, pat until it is in an even layer covering the pan. You can re dampen hands as needed to use wax paper to assist you if you like, gently peeling it off after you have it even.

Sprinkle with a little extra sugar if you like

Bake in preheated oven 21-25 minutes until browned and crackly.

Remove from oven and cool completely.

When the base is completely cool you are ready to assemble

Mix 2 cups of stabilized whipped cream or cool whip with the kiwi curd, stir gently until well combined and spread evenly over base.

Top with sliced strawberries and kiwis

Allow to chill for an hour, slice and enjoy! (I used a pizza cutter 😀

Cuban Sliders

2022-05-18T10:56:00.000-07:00

I made these a while back and loved them, but I had been having issues adding pictures to my blog. I finally made them again and got the pictures right! A little time investment but they are so delicious!!

For the Pork- Instant Pot

2lb pork roast (butt or shoulder, loin works too but might need longer cooking time to shred well)

Marinade:

1 small yellow onion, roughly chopped

1 whole bulb garlic (10-12 cloves!), chopped

3/4 cup grapefruit juice (fresh squeezed is best for the juices!)

1/2 cup lime juice

1/4 cup orange juice

1/4 cup apple cider vinegar

1 TB oregano

2 tsp cumin

2 tsp salt

1 1/2 tsp pepper

1/4 cup olive oil

For the Crusty Cuban Slider Rolls:

1 1/3 cups warm water

1 TB yeast

1 1/2 tsp sugar

1 TB salt (yes TABLESPOON)

3 cups flour

Topping:

3 TB butter, melted

1 TB dijon mustard

1 tsp garlic powder

Remaining Ingredients:

Ham Slices to taste

Swiss Slices to taste

Chopped Dill Pickles

Mayo

Dijon Mustard

Pork:

In a high power blender combine all marinade ingredients except the olive oil

Blend until smooth, add the olive oil in a slow stream to emulsify it.

Make about 4 nice deep slices across the pork roast, not all the way through, but enough to open it up a bit.

Place it in a large bowl and cover with marinade. Allow to sit 4-8 hours or overnight if you like.

Preheat the instant pot to sear on high, add a little more olive oil. Remove pork from marinade and sear on all sides.

Add marinade to the pot with the pork. And cook on high pressure for 50 minutes.

Natural release for 15 minutes.

Remove from the pot and allow to cool until you can shred it well.

On a foil lined pan spread out the shredded pork in a thin layer drizzle with pan dripping.

Broil under high heat until it is nice and crispy, stirring as needed and adding more pan drippings to keep it from drying out too much

For the Cuban Slider Rolls:

In a bowl proof your yeast with the warm water and sugar

When it is bubbly add 1 1/2 cups of the flour and the salt. Mix Well

Switch to a dough hook and add remaining flour 1/2 cup at a time, Knead until it pulls away from the sides, adding a little more flour IF NEEDED.

Place it in a greased bowl and toss the dough to coat. Cover and allow to rise in a warm spot for 1 hour.

When it has risen knead again and divide into 12 evenly sized balls. Put into a baking dish so that the are touching slightly. Allow to rise 1 hour more

Bake at 350 degrees for 60 minutes until they are nice and toasty on top

Set aside and allow to cool

When they are fully cooled , remove from pan and slices lengthwise without pulling them apart.

Assembly:

Place the bottom half of the rolls in a baking dish. Spread with Mayo and Dijon mustard to taste, spread on shredded pork (you dont have to use it all of course), then top with ham slices, pickles and cheese. Drizzle a little more Dijon, spread another thin layer of mayo on the top half of the rolls and set on top.

Combine the topping ingredients and brush evenly over the tops

Cover with foil and bake 45 minute.

Uncover and bake 15 minutes more.

Allow to set for 10 minutes then slice and enjoy

Peanut Butter Oreo Balls

2021-11-28T15:15:00.005-08:00

A new obsession coming on, just in time for holiday baking!!!

I found a recipe for Pumpkin Pie Oreo Balls and they were so delicious and easy, then I started thinking about all the new oreo flavors and how this could be endless treat ideas!! No process pics but I am sure I will be doing more so I will add next time!!!

1 family package(19ish oz) chocolate peanut butter pie oreos( or just regular peanut butter filled ones)

8oz cream cheese, softened

1/2 cup creamy peanut butter

2 -12 oz packages semi sweet chocolate chips

In a high powered blender crush all the cookies into fine crumbs.

In a large mixing bowl combine cream cheese and peanut butter and beat on high speed until fluffy.

Add in crumbs and mix until thoroughly combined.

Line a large baking sheet with parchment paper.

Measure about 2 TB of the mixture and roll in into a ball(you can go smaller/larger if you want). Place on parchment lined sheet, repeat with remaining filling.

Place the prepared balls in the freezer for 30 minutes.

When they are almost done put one 12 oz bag of chocolate chips in a bowl and microwave in 30 second intervals stirring after each 30 seconds until it is smooth. (dont over heat or they get dry and not easy to dip)

Place each ball in the melted chocolate and coat well(I use 2 forks) Place back on the lined sheet.

Repeat with remaining balls melting chocolate from the second bag as needed.

Chill for 10 more minutes until the coating had re-hardened .......enjoy!

Good frozen or chilled, or even at room temp, but refrigerate to store longer if you have leftovers!

Cream of Zucchini Soup

2021-11-14T18:31:00.000-08:00

I found a Cream of Zucchini Soup recipe and it looked fantastic.....but I forgot to bookmark it and could not find it again, but then I thought about my Cream of Greens soup and thought I could totally modify it with Zukes.......and it a was a TOTAL hit! No process pics but it is pretty simple.

1 medium onion, diced

3 cloves garlic, minced

2 TB avocado oil

2 small potatoes, peeled and cut into quarters

2 lbs zucchini, unpeeled and sliced

4 cups chicken broth

1 cup heavy cream

1 cup milk (I used 2%)

1/2 tsp red pepper flakes

salt and black pepper to taste

1/2 cup sour cream

Fresh grated Parmesan cheese

In a large pot heat oil over medium heat, add onions and garlic and cook until tender and fragrant.

Add potatoes, zucchini and broth.

Bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes until potatoes and zukes are very tender.

With an immersion blender (or in a regular blender in batches) process until completely smooth.

Add milk cream, seasonings and sour cream and process again until smooth.

Heat through and serve with a topper of parmesan cheese!

I did a side of Texas Toast too!

Bacon Cheeseburger Meatloaf Sliders

2021-11-14T16:44:00.002-08:00

I saw a post about meatloaf sliders so I decided to give my own a shot.

Meatloaf:

1.5 lbs ground beef

1/3 cup chopped sweet onions

1/3 cup chopped dill pickles

2 eggs

1 tsp garlic powder

seasoned salt and pepper to taste

2/3 cup bread crumbs

5-6 slices thick bacon, cooked crisp and crumbled

1 recipe SuperPickle's Secret Sauce(divided use)

1 package of 12 pull apart Sweet Hawaiian Rolls

8-10 onion rings cooked crisp(Homemade or Frozen, I actually really like the Great Value brand!)

1 roma tomato, chopped

shredded cheddar to taste

Topping:

1/4 cup butter

2 tsp minced garlic

1 tsp seasoned salt

Combine all meatloaf ingredients, adding about 1/4 cup of the SuperPickle's Secret Sauce and gently mix until combined, don't overmix.

On a large baking sheet pat the meatloaf into a rectangle(a little bigger than the size of the un cut hawaiian rolls.

Bake at 350 for 20-30 minutes until it hits 165 degrees.

Remove from oven, drain grease and allow to cool. Cut to shape if needed (mine was a bit too big, but my middle son certainly chomped down the excess LOL)

While it is cooling get your onion rings cooked up, I did them in my airfryer.

Slice the Hawaiian rolls lengthwise without separating them. Place in a 13x 9 baking dish.

Broil the bottom slices until just browned, then spread with 1/2 the remaining Secret sauce.

Place the sheet of meatloaf on top. Cover with cheese, chopped tomatoes and more bacon if you like!

Place the cooked onion rings on top and drizzle with remaining Secret sauce.

Mix topping ingredients.

Place the top of the rolls on top and brush with the topping.

Bake at 350 until warmed through and the buns are toasty.

Allow to rest for 5 minutes, then slice and serve!

Smoked Ice with an Orange Twist

2021-10-17T17:47:00.003-07:00

Smoked Ice....excellent for a Bourbon on the rocks, or other cocktails!

8 cups water

1 orange, sliced

Put the water and orange in a pan ( I used a 9 x 13 foil roasting pan).

Preheat smoker to 175(or lower as long as you can maintain the smoke, less evap at lower temp), with a mild wood like cherry or apple (oak would be fantastic too!)

Smoke the water for 45 minutes. Turn off the smoker and close vents, allow to cool without opening for 1 more hour.

Strain out the orange slices (I ran it through a coffee filter to get out all stray orange particles)

Place pan in freezer and chill until frozen solid (alternately you could strain into ice trays)

Smash with a meat hammer and remove from pan and place in a large ziplock bag.

Serve with your favorite bourbon or whiskey or cocktail

Smoked Buffalo Ranch Ritz Bits

2021-10-17T15:22:00.005-07:00

Tasty little snack I threw in the smoker with some other projects today!

1- 8.8 oz box Cheese filled Ritz Bits crackers

4 TB butter, melted

2 TB Frank's RedHot sauce

1 packet dry ranch seasoning

Mix melted butter and hot sauce, set aside

Place the ritz bits in a pan (I used a foil roasting pan) and toss with buffalo sauce, then sprinkle on the packet of ranch and toss again.

Preheat smoker to 225 with a mild wood like cherry or apple

Smoke for 1 hour.

Remove from smoker and allow to cool completely so they crisp back up.

ENJOY!

Hawaiian Pork Eggrolls

2021-10-13T18:56:00.002-07:00

YEP.....more Eggrolls!!! A spin off of my delicious Hawaiian Pork Burgers.

1 package of Eggroll Wrappers (approx 20 wrappers)

Filling:

24 oz ground pork, crumbled and cooked, seasoned with salt, pepper and garlic powder, cooled well

4 oz Jarlsberg cheese, shredded ( or Swiss if unavailable)

3 green onions

1 TB soy sauce

1 tsp white sugar

1 tsp brown sugar

2 cloves garlic, minced

1 tsp ginger paste (or fresh grated ginger root)

1/2 cup grated granny smith apple

3/4 cup crushed pineapple, drained

1/4 cup chopped red onion

3 TB BBQ sauce

1 TB Mayo

salt and pepper to taste

red pepper flakes to taste

Combine all filling ingredients in a bowl.

Stir well and allow to mingle in the fridge for at least an hour.

Place approx 3 TB on an eggroll wrapper, slightly dampen the edges of the wrapper, fold up bottom corner,

fold in 2 side corners,

and gently but firmly roll to the top corner, you want it somewhat tight, but not so tight they explode.

Put them in a preheated 400 degree airfryer and brush with olive or avocado oil. Fry for 5 minutes, flip v and fry 4 minutes more, working in batches as needed.

You can also deep fry these in a traditional matter if you choose, or even brush with oil and bake at 400 for 20 or so minutes, turning as needed.

Serve with your choice of dip!

Air Fried Green Cherry Tomatoes

2021-08-24T13:03:00.008-07:00

Here it is August....tomato season....If your garden is anything like mine you have lots of varying ripeness on those tomato plants. I LOVE fried green tomatoes and while I was picking my ripe cherry toms I started thinking about my fried pickle recipe.....so here we go!!

12 oz green cherry tomatoes (about 30) sliced in half

3/4 cup milk

2 eggs

1/2 cup flour

1 tsp paprika(smoked if you have it!)

1/2 tsp garlic powder

1/4 tsp onion powder

salt and pepper to taste

5 oz buttery crackers, (Club or Ritz work well), crushed into SUPERFINE crumbs(in a blender or food processor)

1 TB dried parsley

1 tsp dried oregano

1 tsp garlic powder

salt and pepper taste(I found no extra salt necessary since the crackers were salted

Not as many process pics but you get the idea.

First whisk the milk and eggs together in a dish, add tomatoes and swish around

In a large ziplock bag combine flour and seasonings, seal and shake well.

Remove from the milk mixture, draining well (don't discard the milk yet!)

Add the tomatoes to the flour, seal and shake well to completely coat each half

In another dish combine cracker crumbs and seasonings, mix well.

Shake excess flour from the tomatoes and a few at a time re-dunk in the milk mixture then press into the crumb mixture completely coating each side. Pressing gently but firmly to allow coating to adhere.

Place on a plate in single layer.

Freeze for 15 minutes. (VERY IMPORTANT STEP, DON'T SKIP!)---

Preheat airfryer to 400 for 5 minutes. Arrange tomatoes in single layer, working in batches if necessary ( I did mine in 2 batches).

Spray gently with preferred oil( I use avocado) and close lid. Fry for 7 minutes, turn and spray again, cook 5 minutes more.

I served mine with Wasabi Ranch dip

Smoked Jalapeno Popper Zucchini Casserole with Chicken

2021-08-18T18:57:00.000-07:00

I had a bunch of zucchini from my garden and I have recently tried smoked cream cheese (which is fantastic!!) so when I came across a zucchini popper casserole I decided to play with it as a smoker recipe.

You could also do this in the oven at 350 for 30 mins or so if you don't have a smoker

2 cups cooked shredded chicken breast, seasoned to taste

3 medium zucchini, sliced 1/4" thick

2 jalapeños, diced, divided use

1/2 bunch green onions, chopped

2 cloves garlic, minced ,(fresh is BEST)

8 oz cream cheese, softened

1/2 cup sour cream

2 -3 TB dry ranch seasoning ( to taste)

4 oz extra sharp cheddar, shredded

2 oz pepper jack, shredded

8 slices thick bacon, cooked crisp and crumbled

1 sleeve garlic butter flavored Ritz crackers, crushed

3 TB butter, melted

Fresh Parmesan cheese to taste

Preheat smoker to 250 with apple or cherry wood..

Combine soft cream cheese with sour cream and ranch seasoning, add in green onions and 3/4 of the jalapeños.

Spray the bottom of a 9x11 pan( I use a disposable foil pan for the smoker ) with nonstick spray. Layer a little less than 1/2 the zucchini slices to cover the bottom of the pan.

Spread cream cheese mixture over the zucchini, then layer the chicken, about 2/3 of the cheeses and half the bacon.

Top with an even layer of remaining zucchini, overlapping as needed to cover it all up. Press gently to even everything out. Sprinkle on remaining cheese.

*you can make to this point and pop in the fridge until ready to cook if you like

Mix cracker crumbs with butter and evenly layer over the top, add the last of the jalapeños and the other 1/2 of the bacon and sprinkle the parm.

Smoke for 60-75 minutes until internal temp is 165.

Allow to set for 10 minutes before dishing it up

Lemon Cheesecake Puffs

2021-05-31T12:15:00.002-07:00

Yep another puff!!! Made these for a little weekend get together with friends and they were an instant hit! No process pics but nearly the same as my past 2 so feel free to go to either of those if you need some visual help.

I made enough for 12 so I am including the full recipe, totally easy to half it if you don't need that many!

Another idea I am going to make next time, adding 1 tsp lemon extract to the cream cheese mix in place of the vanilla, and adding fresh strawberry slices under the lemon curd!

2 sheets puff pastry, thawed

Cream Cheese filling:

2 8 oz packages cream cheese, softened

1/3 cup granulated sugar

1/4 cup sour cream

1 tsp vanilla

Lemon Curd:

2 egg yolks

1 whole egg

2/3 cup sugar

1/3 cup fresh lemon juice (fresh is important, bottled just doesn't do it justice)

6 TB salted butter, cut into small cubes

* add 1/8 tsp salt if using unsalted

1 TB lemon zest

Make the curd first to allow for cooling time:

In a double boiler bring a few inches of water to a boil, reduce to a simmer.

In the top pot add egg, yolks, egg, sugar and lemon juice. Whisk well. Continue to heat and whisk until very thick. (you can turn the heat up slightly if this seems to be VERY slow going)

Remove from heat and whisk in butter until it is all melted. Set aside and allow to cool completely.

Puff Pastry:

Preheat oven to 400, line 2 baking sheets with parchment paper.

Unfold each sheet, cut on the fold lines then across the entire sheet to make a total of 12 rectangles.

Place the dough, not touching, on the baking sheet.

Bake for 10 minutes and rotate pans in the oven, bake 5-7 minutes more until they are nice and golden brown.

Cool completely

Cheesecake Filling:

In a mixing bowl beat the softened cream cheese and sugar until no lumps remain. Add in sour cream and vanilla and beat until incorporated.

Assembly:

Gently pull each puff pastry apart like a hamburger bun, add a good scoop of the cheesecake filling and top with lemon curd. Replace tops and gently sprinkle with powdered sugar to finish!

Best enjoyed immediately but if you need to store them for a bit, cover loosely with plastic wrap and store in the fridge