Jenn’s Cook Book

From Midnight Snacks chapter 1:15 AM Under the Covers, these snacks are perfect when  you want to “head to bed and call it a wrap.” The recipes in this chapter are designed for those occasions when it seems there is nothing to eat in the entire house, using a little creativity and scant supplies to produce a tasty treat.

These might be a little labor intensive if you are in a hurry first thing in the morning, but if you have the time these can also make a mighty good breakfast. “Here’s how to turn a lowly slice of soft sandwich bread into a lovely turnover.” My version is posted below, but the authors gave several suggestions for fillings, which are posted following the recipe.

Jenn’s Chocolate-Cream Cheese “Tossovers”
4 slices of bread, crusts removed
2 tbsp unsalted butter, melted
2 oz cream cheese, divided
4 tsp mini-chocolate chips, divided
cinnamon sugar, for sprinkling

Preheat oven to 400F and cover a baking sheet with parchment paper.

Roll out crust-free bread with a rolling pin (bread should be flattened to the thickness of a saltine cracker).

Brush the edges of the flattened bread with melted butter. In the center of each piece, spoon 1/2 oz of cream cheese and 1 tsp chocolate chips.

Fold the bread into a triangle and press the edges together. Crimp edges with a fork if necessary.

Arrange triangles on prepared baking sheet and brush the tops with melted butter. Sprinkle with cinnamon sugar. Bake until golden brown, about 15-20 minutes.

Other topping suggestions:

A spoonful of preserves and a smear of cream cheese
A dollop of jelly and a layer of peanut butter
Pieces of a dark chocolate candy bar
Fresh berries, peach or plum slices, or chopped apples sprinkled with sugar
Small slice of cheddar cheese and applesauce
Caramel sauce, shredded coconut, and chopped pecans

Feel free to improvise, making your own personal creation.

This is another recipe from my Betty Crocker PocketChef Breakfast and Brunch cookbook. These quick and easy biscuits are great for breakfast, brunch, lunch or dinner!

2 cups Original Bisquick mix
2/3 cup milk (2% recommended)
1/2 cup (2 oz) shredded cheddar cheese
1/4 cup unsalted butter, melted
1/4 tsp garlic powder or garlic salt

Preheat oven to 450F

In a medium bowl, stir Bisquick mix, milk, and cheese with a wire whisk or fork until a soft dough forms. Beat vigorously for 30 seconds. Drop rounded balls of dough about 2 inches apart on a non-stick cookie sheet.

Bake 8 to 10 minutes or until golden brown. In a small bowl, stir melted butter with garlic powder until well mixed. Brush butter on warm biscuits before removing from cookie sheet. Serve warm.

Great with a simple breakfast of bacon and eggs.

This is a quick and simple alternative to frozen garlic bread.

1 baguette or long, thin loaf of bread
1/4 cup extra virgin olive oil
1 tbsp Italian seasoning
1/4 cup shredded parmesan cheese or Italian cheese blend

Preheat oven to 350F

Cut baguette or bread into 8-10 slices, about 1/4 inch thick. Combine oil and Italian seasoning in a small bowl. Arrange slices on a baking sheet and brush one side with oil mixture.

Flip slices over and brush opposite side with oil mixture. Top each slice with a small amount of shredded cheese.

Bake 7-10 minutes or until slices are golden brown.