I'm currently enjoying a nice little vacation visiting my family in Alabama. I've been here over a week now and will be heading home in a few days.
I hate when vacations have to come to an end.
I come from a good sized family....2 sisters, a brother.....lots of aunts and uncles, dozens of cousins and unknown numbers of second cousins. It goes on and on. I even met a sweet lady last week who's somehow related to me.....2nd or 3rd cousin to my dad. (What does that make her and I?) Unless a family reunion were to be arranged, there would be no way I'd get to see everyone. So, this trip I've spent my time with my immediate family. And as is typical....most of it centered around cooking. It's a good thing we all love to cook and are good at it. Even my brother is into cooking. Actually....to be honest, my brother is better at "plating" food than I am.
The day after I arrived, I was staying at the older of my two sisters, Jenifer's house (both are younger than I am), in Birmingham. We had decided to have a girls night since her husband and son would be gone most of the night doing boy things (football practice). Which left the house to us girls...both of my sisters (Jenifer and Nicki), my two beautiful, sweet nieces (ages 10 and 2) and one of my cousins, Rachel
We planned a great dinner, along with wine and beer and enjoyed each others company. My baby sister, Nicki, brought Bacon Cheddar Dip
Hers didn't look exactly like that (this is a photo of some I made a while back)...she had dipped into hers the night before. It's so good she couldn't wait. Or maybe she made it for herself and then decided to share it with us to save herself from eating the whole thing. It doesn't matter....it's a great dip, and very addicting.
Jenifer made our grandmother's Baked Beans
I made our grandmothers Lemon Ice Box
We had other dishes but these were the highlights of the evening.
Anyways, this post is about the yummy little delectable Cheese Filled Rolls that Jenifer and I made. I know it's not a new recipe. And I'd bet most of you have made them, or a variation of, in the past. I know it's not the first time I've had them....but I'd never actually made them before. So.... I felt they needed a spot on my blog.
I think we made some alterations to the recipe to accommodate some "particular" palettes....and that's what I love about recipes like this one....the fact that you can make changes to fit your needs, tastes or even ingredient limitations.
Cheese Filled Rolls
1 can of grand flaky biscuits (8 biscuits)
1 - 8 oz block of cream cheese, at room temperature
1 tsp garlic powder
1 tsp Italian seasoning
1/4 cup melted butter
3/4 cup grated Parmesan cheese
1/4 cup crushed, toasted pecans
Preheat the oven to 350' F. Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
Peel each biscuit in half (so you have 2 disks) and flatten them out a little....stretching them a bit to make them bigger.
Cream together the cream cheese, garlic and Italian seasoning. Put a dab (about a scant tablespoons worth) of the mixture in the center of each biscuit disk
Fold each disk in half and pinch the edges together to secure
(Using a fork to pinch them is not necessary or even recommended. Although it looks 'purty' now, by the time these are baked, you don't even see the edges)
Now....get out medium smallish bowls. Put the melted butter in one bowl. In the other bowl, mix together the Parmesan cheese and crushed pecans.
Dip each biscuit in the butter and then roll it in the cheese mixture.
Place on your prepared cookie sheet.
Bake at 350' for 25 - 30 minutes.
Makes 16 rolls for your enjoyment.
These are even good the next day....cold!!
I'd like to try them again and add some finely chopped green onions to the cream cheese. Or little bits of bacon...or Italian sausage. Hmmm....of course my mind wanders over to the Mexican cuisine side...with jalepeno's and cheddar cheese. Desserts just around the corner with the thought of maple flavored cream cheese and bacon bits.....or a fruit version or....chocolate in there somewhere.
I gotta stop.....now!