Move over egg in the hole, there’s a sweeter, softer bed in town for our eggs to rest their head on.

And yes, by “bed” I’m talking about doughnuts!

Egg in-a-Doughnut Hole to be exact!

Fluffy, sweet, whimsical doughnuts!

Add the perfectly cooked egg, and now you have a super delicious, and incredibly fun breakfast / brunch item, that will have everyone raving!

What you’ll need:

Your fave doughnuts.. I used basic glazed!

Eggs

Instructions:

Place the doughnut in a warm pan, and crack an egg into it~ cook it until the egg is how you like it!

That’s all folks! Enjoy! 🙂

The post ~Egg-in-a-Doughnut Hole! first appeared on Oh Bite It.

Move over doughnuts, bagel holes are coming through! That’s right, we now have doughnut holes to even that delicious playing field!  ..yeah umm, this is only fair. Bagels need their day in the sun.. and today is that day! 🙂

Not to mention that sometimes, ok.. ALL most of the time, we just want to pop a toasty, tender, cream cheese-stuffed, bagel bite into our mouths and continue on like nothing happened! Am I right? .. of course I am lol!  

Go ahead and try to prove me wrong! 🙂

Make LOTS!

What you’ll need:

1 container of Pillsbury Pizza Crust (about 13 oz. if pizza dough) 

water

salt

1 beaten egg

bagel seasoning.. your fave!

Cream cheese: any flavor you like, I used garden veggie, and jalapeno! *AND/OR adding some Smoked Salmon in there would also be SO AMAZING!

A pastry bag with tip OR a filling injector, like THIS ONE 

Directions:

1. Pop open tube of dough and roll it into as many 1″ balls as you can…

Place bagel balls on floured surface, cover with damp paper towel, and let rise another 20 minutes. In the meantime, bring a stockpot of salted water to boil and preheat oven to 450 degrees.

Boil each bagel ball approximately 2 minutes on each side and place on baking sheet lined with wax or parchment paper…

Brush each bagel with the beaten egg and douse in the topping(s) of your choice…

Bake for 15 minutes to produce very soft, chewy bagels; 20 minutes for browner bagels with a crunch, let them cool.

Now, gently fill each bagel hole with the cream cheese! Use a pastry bag, or a filling injector (see above ‘what you’ll need)..

..and DIG IN! ~Enjoy! 🙂

The post ~Bagel Holes! first appeared on Oh Bite It.

It was a cool, calm morning and all was quiet when BOOM~  a little voice came through the room in the sweetest little voice, it said “Mom..I want breakfast”.  Ugh~  there goes the calm and quiet part..lol!  What was I to do?  

Don’t answer that…I had to think of something and fast, before the rest of the world wakes up and the dogs start barking, the lawn mowers start mowing, and my quiet time becomes a distant memory!  I grabbed a pan and pretty much ransacked my pantry and fridge…and here we are~  LOL!

Here lies proof, that in literally a matter of minutes, you can have a warm, buttery and flaky sausage filled, gravy soaked  pan of Crescents that will be gone long before your happy place disappears.

~Make a quick batch of these the next time you want to switch up that morning meal or have a unique and tasty brunch to impress!

What you’ll need for 8 Crescents (double for more):

1 container of Pillsbury Crescent Rolls (8 count)

Sausage Links..one per Crescent.  Fully cooked is fine, just be sure to defrost them!

one packet of Gravy Mix..I used White Gravy

Salt and Pepper…to taste

Directions:

Lay out each crescent and roll up one of the sausage links, starting at the wide end…

Place them into your baking pan and pour the (salt and peppered) gravy all over the top…

Bake it at 350 degrees for approx. 30-40 minutes, or until the sausage is fully cooked and the crescents are golden~  if your sausage is pre-cooked the time may be a title less, just keep an eye on it!

Let them cool and serve them up…

Prepare for the incoming YUM!  ~Enjoy! 🙂

The post ~Crescent Sausage & Gravy Bake! first appeared on Oh Bite It.

Well, my love for taking the ordinary, and attempting to make it extraordinary is alive and well… as evidenced here with this super simple, but super delicious take on Undon noodle soup.  

I’m talking about a magical mash-up of everything we know and love about Udon noodles.. colliding head-on with everything we know and love about pot pies.

These buttery and flaky pot pies hold a special surprise inside, in the form of umm.. Udon soup.  And not just any Udon soup… no way, this is Fortune Udon Soup.. which means JLS Foods time-tested quality and flavor are in each and every succulent, soupy, ‘noodly’, slurpy bite!

What you’ll need for 6 pot pies:

6 oven safe 3″ bowls

2 packs of Fortune Udon Noodles.. I used the Mushroom flavor, and the Chicken flavor

You can purchase JSL Foods products at”: Albertsons, Lucky’s, Von’s, Pavilions, WinCo, Target

2 sheets (one box) of puff pastry dough.. cut into 6 – 4″ squares  

2 cups gravy.. either beef, or chicken flavor.  I used store bought, but you can totally make your own as well.

1 cup brocoli .. chopped

1 cup corn

1 egg … for egg wash

2 tbsp. toasted sesame seeds

Directions:

Spray the oven-safe bowls with non-stick spray and set aside.

Prepare the noodles (INCLUDING THE ENCLOSED FLAVOR PACKETS) according to the package instructions.. drain the water, leave the noodles in the pot, and set them aside.

Now add the gravy, corn, broccoli, (and any other veggies you’d like) into the noodles, mix well to combine, set aside…

Cut the puff pastry sheets into 6 even 4″ squares.. roll each square out just a bit. 

Place one dough sheet, gently down into each bowl, making sure not to poke any holes in it…

Scoop some of the noodle mixture into each bowl, just until they’re generously filled…

Pinch the edges of the dough, and gently pull the dough up and over the noodles.. making sure there aren’t any holes exposing the noodles.

Brush the pot pie with some of the egg, and a sprinkling of sesame seeds…

Now, into the oven at 350 degrees for approx. 15-20 minutes.. OR just until the dough is golden, and the noodles are hot all the way through…

Let them cool for a couple of minutes…

But serve them nice and warm…

Share with your BFF…

Like…YOU!  ~Enjoy! 🙂

Be sure to follow all of JSL Foods social media links and share the LOVE!

FACEBOOK > TWITTER

The post ~UDON Soup Pot Pies! first appeared on Oh Bite It.

Ahhh~ the good old, tried & true glorious Frito Pie!  That school cafeteria creation that was every kid’s favorite day!

I mean, is there any savory ‘pie’ better than a perfect pile of fritos, chili, and cheese?  ..I think not.  Well, I should say.. ‘I thought not!’ . until now.  Dare I say that I found a way to take the Frito Pie that we all know and love, and elevate it to a level not yet reached by any other ordinary Frito Pie?!  It’s true!   

Crazy right?!  I know.. Now your Frito Pie has its very own cake to call home.  A Corn Bread Cake that is, with layers of cheese and perfectly poked holes to capture all that warm chili way down deep inside of it.  Soft enough to sink your face into, yet strong enough to easily hold a crunchy blanket of crispy Fritos!  

~Jazz up Frito Pie night and make this dish, you’ll be everyone’s favorite friend!  🙂

What you’ll need:

One oven safe pan sprayed with non stick spray

2 – 8.5 oz. boxes of Jiffy Corn Muffin Mix

1 can of whole kernel corn with the liquid (DO NOT DRAIN)

1/2 cup creamed style corn

1 – 1lb. can of Chili.. such as Hormel

32 oz. box of Velveeta.. you’ll only use approx. 3/4 of it.

2 eggs

Directions;

In a large bowl combine the corn bread mix with the eggs, can of whole kernel corn, and 1/2 cup of creamed style corn..

Now, pour half of the batter into the pan, and place 1 even layer of Velveeta slices on top of it…

Pour the remaining batter evenly over the cheese…

Bake it at 350 degrees for approx. 20 minutes, or until it’s golden on top, and cooked through.  Gently using a knife handle or something similar, poke holes, evenly spread out, down into the corn bread…

Pour the chili all over the top, carefully pressing some of it down into those holes…

Then top the chili with a nice, generous layer of fritos…

Add a few chunks of cheese over the top .. because.. EXTRA!  

And bake it again for approx 5 minutes or so, just until the cheese melts, and the chili is nice and hot…

Serve it up…

And plate it up nice and hot…

Then DIG IN!  ~Enjoy!  🙂

The post ~Frito Pie Poke Cake! first appeared on Oh Bite It.

Every day once in a while, I wander through the grocery store like a zombie.  Mostly because I’m there all the time.. but sometimes every time it’s because of the evil bakery department that I’m forced to walk past, you know.. on my way to the veggies.. haha.  

But that bakery department gets into my soul every time.  And this time, there was some fresh garlic bread (and when I say “fresh”… I mean still steamy) that had just been put out, and like a sign from the carb-angels above.. I had a vision…lol.

My vision was of a huge, warm, buttery loaf of garlic bread.. stuffed with a delicious mozzarella-topped spaghetti dinner.  Now, I admit that the thought of a one-handed wonder of a meal appealed to me very much, because you know.. uh, less dishes.. BUT I also knew that I was onto something AMAZING!  

~And guess what?!  ..can you guess?  ,.. I was right!  

Each thick, savory, spaghetti-stuffed slice is like nothing you’ve ever had.  Not only is the combo out of this world, this dish is also your entertainment.  

Oh yeah… your friends and family will be speechless, other than the Oooh’s and Ahhh’s!  

What you’ll need:

one loaf of garlic bread.. either store bought OR made by YOU! 

2-3 cups of fully cooked/prepared and fully sauced spaghetti

1 egg

1/4 cup olive oil

2-3 tbsp. of butter.. melted

2 tsp. garlic powder (fresh chopped garlic is optional)

a dash of oregano.. to taste

1 lb. block of soft mozzarella.. sliced into 8-10 equally thick slices

Directions:

In a med bowl, combine the olive oil and the butter with the oregano.. melt until mixed…

Add the egg into the spaghetti, and gently fold together until fully combined.,

Now, slice the bread into evenly thick slices (approx. 1″ or so)

Carefully remove some of the bread from each slice, creating a “well” in the center.. **MAKING SURE NOT TO MAKE A HOLE THROUGH THE BREAD.. JUST A WELL THAT WILL HOLD YOUR SPAGHETTI!  DON’T REMOVE BREAD ALL THE WAY THROUGH THE SLICE.

Now fill that hole with a generous amount of spaghetti…

Brush the edges with the olive oil/butter mixture…

Top each piece of stuffed bread with a slice of mozzarella…

Bake on a sheet pan, at 350 degrees.. for approx. 25 minutes,OR until the spaghetti is firm.  TO prevent the cheese and bread from burning while the spaghetti fully cooks, simply cover the bread with foil when it starts to get dark.

Serve it up nice and hot…

Grab a slice.. or 3, for YOU!

And DIG IN!  ~Enjoy!  🙂

The post ~Spaghetti STUFFED Garlic Bread! first appeared on Oh Bite It.

I recently went to one of those amazing fondue restaurants, where everything is interactive, fun.. and umm… cheesy!  We had cheese for an appetizer, we had cheese for the main course.. and dessert was even filled with yes..deliciously dippable sweet cheese!  

What did most of that melty, glorious cheese all have in common?  … can you guess?  .. BOOZE!  Yep!  Good old Mr. Al Cohol.   (You can totally omit the beer if you’d like and still have a bomb result..so, you have no excuse not to make a perfect pile of these babies!)

All I can say is.. I was inspired.  I wanted to bring that fondue experience to game night, movie night.. or as I like to call it “any night”.  

I wanted this fondue to be easy to eat, scrumptiously decadent, with a huge WOW factor.. and here we are!

Now, I don’t know about you, but I HATE making pretzels.  Oh.. I love eating pretzels..but the ordeal to make them is just more than my laziness can handle, and the way they end up looking is just more than my self esteem can handle.  SO I did what any lazy creative person would do.. I used pretzel rolls.  

YES, this way all the pretzel work is done for me.. and I can honestly say, I think this is the best pretzel hack EVER!  

Each pretzel filled BOMB is loaded with exploding beer-soaked-cheese FONDUE.  Warm, gooey, beer infused cheddar fills each crispy, perfectly salted fondue-filled BOMB that explodes upon lip impact!

You have to do this!!  ..trust me, make LOTS!

What you’ll need for 12 FONDUE BOMBS:

3 pretzel rolls slice in half

2 cups of melted cheese.. I used Velveeta

1/4 -1/2 cup beer.. your fave

salt

oil for frying..I used veg.

a mini muffin tin.. sprayed with non-stick spray

Directions:

Over a double boiler, melt the cheese…

Add in the beer (add it slowly, as needed for your desired thickness, it should be pancake batter-ish in consistency) ..mix until smooth and thick..

Fill the muffin tin with approx. 1 tbsp. of the cheese

Freeze the cheese for at least 2 hours or overnight…

Now, cut each pretzel roll half.. in half again, and roll it out until thin…

Dip the bread quickly into some water…

Place one frozen cheese cube into the center of the bread, and gently work it around the cheese with your hands, so that the cheese is fully covered… set aside.

Heat the oil to 350 degrees.. and fry them up, one at a time.. until evenly golden…

Serve them SUPER warm!!  

And DIG IN!  ~Enjoy! 🙂

The post ~Beer Cheese Pretzel FONDUE BOMBS! first appeared on Oh Bite It.

It’s such a beautiful thing when two delicious worlds collide isn’t it?  There’s just something so unique about the union of two tasty treats coming together to give life to a brand new doubly delicious tasty treat.  🙂

This is one of those unions.  I’ve taken classic mac n cheese and magically merged them with crispy and crunchy onion rings.  Make sure you’re sitting down when you eat these babies, because they are life-changing.

Each glorious onion ring is beer battered for a light and crispy crunch on the outside, ..and then they’re warm, cheesy, and OH SO gooey on the inside, as that mac n cheese makes its way through your mouth and into your soul.

Pile them nice and high for a huge WOW factor~

~Whip these up for the next movie night, or game day, and you will be the snack MVP!

What you’ll need:

• 2-3 med/large onions, cut into 1⁄2-inch rounds
• 2 quarts peanut oil
• 1 cup all-purpose flour
• 1⁄2 cup cornstarch
• 1 teaspoon baking powder (not shown)
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon paprika (not shown)
• 3/4 cup OR SO light-flavored beer (such as Modelo), ice-cold
• 

Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat.

Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together…

Slowly add the beer to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer).

The batter should leave a trail if you drip it back into the bowl off the whisk. Do not over mix; a few small lumps are OK…

Dip one frozen and stuffed onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly and CAREFULLY lowering it in with your fingers until just one side is sticking out, then dropping it in…

Fry, flipping the rings halfway through cooking, until they are deep golden brown…

Serve them warm and gooey…

Don’t forget to share… ??!

Or NOT!  ~Enjoy! 🙂

The post ~Mac n Cheese Stuffed Onion Rings! first appeared on Oh Bite It.

Are we loving all the wild assortment of OREO flavors molesting our news feed?  Or are we doing collective eye rolls?  I’m somewhere in-between! I think I’m fascinated with the idea of 500 different OREO flavors, while at the same time, trying to unstick my eyeballs from the back of my head as we drift farther away from the good old original cookie flavored cookie…lol.

That being said, I will now take this opportunity to rant, feel free to scroll down to avoid said rant, but here we go:

I may be alone in feeling this way, but I feel like OREO is messing with our heads in one giant mind F$$K.  I’m sorry OREO, but if you’re going to tease us with amazing names and flavor ideas, could you at least show some effort in making them authentically flavored?  Like, I know you all sit around in board meetings making important flavor decisions such as Waffles & Syrup.  Did you all unanimously vote to have NO real syrup dripping out of the center, down our face..and onto our clothes?  Or did no one think of it? ..I need to know.  Come on OREO people, get it together.. it says Waffles and Syrup, ..give us some real syrup darn it.  .. ok, rant over.  🙂

And that brings me to this~ this here is a REAL ‘flavored’ OREO.

Oh, yeah..I’m talking about flavors through the roof!

This right here is a cookie and brunch all in one!  As crazy as these sound, trust me.. it will be one of the BEST tasting little treats you’ve ever put in your face.  NO joke!

Each little savory/sweet gem is perfectly packed with ALL things chicken & waffles!  I’m talking about starting with the incredible-ish Waffle & Syrup OREO, and taking it to levels beyond anyone’s normal sanity flavor limits.

We’ve got the OREO, all warm and snuggling some super succulent bites of fried chicken, lovingly smushed and coated in waffle batter, and then deep fried to golden, puffed perfection.  SO GOOD!

Warm, sweet, savory, whimsical, and DELICIOUS..these will make you the MVP VIP and every letter in-between!  ~Make LOTS!

What you’ll need for approx. 2 dozen:

24 Waffles & Syrup OREOS.. these are a limited flavor, so GOLDEN OREOS will totally have the same result!.. trust me.  🙂

Small pieces of pre-cooked fried chicken, such as popcorn chicken or tenders from your deli counter.

Waffle mix.. equalling 2 cups of batter.. follow your box instructions.

oil for frying, either veg or canola

syrup for dipping

powdered sugar for topping

Directions:

Cut up the chicken into 1/8″-ish slices, making sure that they will fit easily in between the OREO…set aside

Carefully separate each OREO, and place one piece of the chicken in there…

Mix up the waffle batter…

Prepare all the OREOS…

Dip the stuffed cookie in the waffle batter, making sure to coat it evenly and well.  Using tongs helps to gently squeeze the cookie together, and allows you to use a spoon to coat the cookie…

Carefully lower the cookie into the hot (350 degree) oil and VERY carefully release the tongs after it’s slightly golden and holds together on its own.  Battering them by hand and individually lowering them into the oil works well too, as long as your oil is the correct temp.

Let them cool, just slightly.. but you want to eat them warm if possible…

Sprinkle them with some powdered sugar, cuz it’s pretty..lol

And remember the syrup for dipping.. it’s a must.

Now,  DIG IN!  ~Enjoy! 🙂

The post ~Chicken & Waffle Fried OREOS! first appeared on Oh Bite It.

Mother’s Day is upon us and we all know what that means, yep..Mom gets the well-deserved star treatment!  It wouldn’t be the star treatment if it didn’t include some sort of delicious delights right??  Delicious delights that she didn’t have to make and serve herself lol.

And when I say “star treatment”..I’m talking actually about “5 Star Treatment” in the form of a succulent and satisfying breakfast, or better yet.. brunch, so mom can sleep a little longer because..SLEEP!

Just like mom, you want everything you give her to be amazing, and that’s where Lucky Leaf comes in.  Thanks to the ease, quality and simplicity of Lucky Leaf Fruit Filling and Topping, you can whip up these wonderful waffles in a matter of minutes, and have mom feeling deliciously loved.

Each waffle is loaded with blueberries, and sweet, rich, Blueberry Lucky Leaf Fruit Topping.. all balanced out with the subtle, rich, and savory flavors of sour cream.  The sour cream takes these babies over the top and will make you the MVP of Mom’s Day!

What you’ll need for approx. 1 dozen waffles:

1 – 21 oz. can of Blueberry Lucky Leaf Fruit Filling & Topping

3 cups of waffle mix (you’ll prepare according to your box instructions)

1/4 cup sour cream

1 cup fresh/frozen blueberries for topping

syrup for topping

powdered sugar for topping

A waffle iron

Directions:

In a large bowl, combine the waffle batter (prepared according to your box instructions)  with the sour cream.  Swirl in 1/2 cup of the Blueberry Fruit Filling…

Add the batter to the waffle maker, and gently swirl in 1 tsp. of the Blueberry Fruit Filling, and cook up your waffles…

Plate them warm with a sprinkling of powdered sugar…and some blueberries on top!

Serve them to your happy and very LOVED Mom!  ~Enjoy! 🙂

Be sure to follow Lucky Leaf all across social, and share that sweet LOVE!

FACEBOOK > PINTEREST > TWITTTER > YOUTUBE 

*This is a sponsored post, however, all opinions are my own

The post ~Blueberry Sour Cream Waffles! first appeared on Oh Bite It.