Italian Layer Bake

OMG would you look at those layers of deliciousness?

A cross between an awesome sandwich and lasagne, this casserole would be very impressive to serve at your next dinner party.

I want one now!  New rule for our kitchen . . . we need to keep refrigerated crescent rolls in the fridge for times like these!

Ingredients

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices Swiss cheese (about 1/2 pound)
• 1 (12-ounce) jar roasted peppers, drained
• 4 eggs, beaten

Directions 

Preheat oven to 350 degrees F. 

Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. 

Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. 

Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. 

Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers. 

Place remaining square of dough over peppers. 

Pour remaining beaten eggs over dough and cover lightly with foil. 

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through.

Let cool 15 to 20 minutes, then cut and serve. 



Recipe and Photo Source: Mr. Food

Notes from Mr. Food:

If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

For more cool ideas from the dairy aisle, visit our friends at Easy Home Meals!

Berries and Coconut Cream

Berries are always a great choice for desserts or snacks.  

I love this recipe for its simplicity.  The coconut cream sounds delicious

and a great alternative to plain whipped cream

This recipe comes from Real Simple's series Favorite Summer Recipes

Ingredients

• 2 pounds mixed berries (such as blackberries and raspberries)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 1 cup heavy cream
• 1/2 cup cream of coconut (such as Coco Lopez)

Directions

In a large bowl, gently toss the berries, sugar, and lime juice.

With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.

Real Simple, By Sara Quessenberry, August, 2009

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Pimento Cheese Burger

Can we assume from The Food Network that Bobby Flay is the King of Burgers and BBQ?  I've heard raves about his restaurant Bobby's Burger Palace.  I'd love to go there and have one of these Pimento Cheese Burgers!

The Captain and I love cheeseburgers and we love pimento cheese . . . of course we will be trying this recipe soon!

Photo and Recipe Source:  Bobby Flay's website

Makes 4 burgers

Pimento Cheese

• 1/3 cup prepared mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne powder
• ¼ pound extra sharp white cheddar cheese, coarsely grated
• ¼ pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely diced piquillo peppers or roasted red peppers

Using a fork, stir together the mayonnaise, salt, pepper and cayenne in a large bowl. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Burgers

• 1½ lbs freshly ground chuck (80/20)
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 4 hamburger buns, with or without sesame seeds, split
• 8 thick slices double smoked bacon, cooked until crisp, optional

1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.

2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden brown and cooked to medium doneness.

3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil and cook until the cheese melts slightly.

4. Place the burger on the bottom half of the bun, top the cheese with 2 slices of bacon on top of the cheese and top with the bun top.