About Shawn E

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So far Shawn E has created 2 entries.

Grilled Cheese Pull-Aparts

This is a childhood favorite with a twist. This can be prepared with a soup or dip of your choice, if desired. I’ve always preferred to have with a chicken noodle soup while others use tomato soup and even a Marinara sauce can be used.


1 can Pillsbury® refrigerated crusty French loaf
1 block (8 oz) Cheddar cheese, cut into 18 pieces
1/3 cup butter, melted
2 tablespoons Progresso® garlic herb bread crumbs
1 can of a soup or dip of your choice


Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
Remove dough from can. Cut into 18 half-inch-thick slices. Gently stretch and flatten each dough slice; wrap dough around 1 piece of cheese, making sure to seal cheese completely inside dough. Repeat with each piece of cheese and slice of dough.
Quickly dip each dough-wrapped cheese into melted butter; very lightly coat with bread crumbs. (Do not use too many bread crumbs, just enough for a little texture and flavor.) Place wrapped cheese in 3 rows in pan.
Bake 30 minutes or until tops are golden brown and center rolls are no longer doughy. Meanwhile, heat soup as directed on can.
Serve warm bread with hot soup.

From: Pillsbury.com

December 24th, 2013|Dinner|

Truffles with OREO’s

This is a unique OREO twist on the classic truffles.

Ready In: 1 hr 30 mins


1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted


Crush 9 of the cookies to fine crumbs in a food processor and reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies into fine crumbs and place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate and place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm in about 1 hour. Store leftover truffles, covered, in refrigerator.

April 25th, 2013|Dessert|