RECIPE:
Cut low-moisture mozzarella cheese into 3/4 inch cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine:
* 1 pound ground beef
* 1 pound hot Italian sausage
* 1/2 tsp garlic powder
* 2 tsp salt
* 1 tsp black pepper
* 1 cup bread crumbs
* 1/4 cup parmesan cheese
* 2 eggs
* 1/2 cup whole milk
* 1/2 cup chopped parsley

Directions:
Roll golf-ball-sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meatball around it until it’s a new ball again. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2½ hours.

2. Three-Ingredient Slow Cooker Apple Spice Cake

Here’s what you need:
* 1 box spice cake mix
* 2 20 oz cans of apple pie filling
* 8 oz butter

Directions:
Pour apple pie filling into slow cooker. Top with cake mix and butter. Cook on high for 2 to 2½ hours. This dish is great with vanilla ice cream on top!

3. Cinnamon Roll French Toast Bake

Here’s what you need:
* 2 tubes refrigerated cinnamon rolls with icing
* 4 Tbsp. butter, melted
* 6 eggs
* 1/2 cup milk
* 2 tsp cinnamon
* 2 tsp vanilla
* 1 cup maple syrup

Directions:
Pour the allotted butter on the bottom of a 9×13 glass baking dish. Cut each cinnamon roll into eight pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour one cup of maple syrup over the mixture. Bake at 375°F (190°C) for 25 minutes. Top with the icing from the cinnamon rolls.

4. Cheesy Bacon Egg Cups

Here’s what you need to make six bacon and egg cups:
* 3 slices of bread
* 3 Tbsp. shredded cheese
* 6 slices of bacon, cooked
* 6 eggs
* Salt and pepper

Directions:
With a jar or cookie cutter, cut two circles into each piece of bread. Place in muffin tin cups. Wrap a piece of cooked bacon along the edge of each muffin cup — make sure the bacon is JUST cooked and still warm, so it doesn’t break or crumble. Sprinkle half Tbsp. of cheese into each cup, then top with an egg. Season with salt and pepper, and bake at 400°F (204°C) for 15 minutes (longer for firmer yolk). Top with green onion.

5. Cheesy Spinach and Artichoke Bread Ring Dip

Here’s what you need:

• 12 frozen dinner roll dough balls
• 8 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1 14-oz can (1 1/2 cups) artichoke hearts, drained and chopped
• 3/4 cup frozen chopped spinach, thawed and drained of excess water
• 2 cloves garlic, chopped
• 1 tsp basil
• 1/2 tsp crushed red pepper flakes
• Olive oil

Directions:
Coat a 10-inch oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size. In a medium bowl, combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, and red pepper flakes. Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.) Remove and let cool slightly before serving. Enjoy!

6. Bacon, Egg, and Cheese Breakfast Bread Boat

Here’s what you need:
* 1 baguette
* 5 large eggs
* 1/3 cup heavy cream or whole milk
* 4 oz cooked bacon bits
* 4 oz cheese
* 2 green onions, thinly sliced

Directions:
In a medium bowl, mix eggs, cream, bacon, cheese, and onions. Cut a long rectangle through the top of the baguette and partially unstuff the baguette. Spoon the mixture into the baguette. Bake for 25 minutes at 350°F (175°C). Cut and serve while still warm.

7. Mini Caramel Apple Pops

Here’s what you need:
* 1 to 2 apples
* Popsicle sticks (cut in half for shorter sticks)
* Caramel dip
* Desired toppings (video includes: peanuts, pretzels, Oreos, cookies, caramel corn, M&M’s)

Directions:
Use a melon scooper to scoop out mini apple balls. Insert a popsicle stick on the side with the skin. Dip the apple ball in caramel, and dip again in preferred toppings.

8. Cheese-Stuffed Burger Dogs

Here’s what you need to make five to six burger dogs:

• 2 lbs ground beef
• 1 block of cheddar cheese
• Salt and pepper
• Hot dog buns
• Your favorite condiments

Directions:
Slice the cheese into sticks (about the size of string cheese). Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into five to six palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day). Flatten each ball out into a rectangle and place a cheese stick toward the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick. Place the soon-to-be burger dogs on a hot grill. Grill for 6 to 10 minutes, turning the dogs when charred grill marks appear on a side. You’ll need to do three to four turns (or more) to make sure you have even cooking around each dog. Burgers should be done when some cheese starts oozing out along with meat juice. Serve on hot dog buns with your favorite burger or hot dog condiments.

9. Cheese-Stuffed Tater Tots

Here’s what you need:
* 2 lbs. frozen hash browns, thawed
* 2 Tbsp. all-purpose flour
* 1 1/2 Tbsp. salt (or more to taste)
* 1 Tbsp. ground black pepper
* 3 eggs
* Brick of cheddar cheese, cut into small, rectangular cubes
* Vegetable oil, for frying

Directions:
Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl. Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight). Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they’re crispy and golden brown. Let cool a bit, then enjoy!

10. Easy Brunch Bake

Here’s what you need:
* 6 refrigerated buttermilk biscuits
* 12 eggs
* 1/2 onion, diced
* 5 oz Canadian bacon, diced
* 1/2 cup cheddar cheese
* 1/2 cup mozzarella cheese
* 1/2 tsp salt
* 1/4 tsp pepper
* 2 Tbsp. chives, chopped

Directions:
Whisk together the eggs, onion, bacon, cheese, salt, and pepper. Place buttermilk biscuits in a greased 9×9 inch casserole dish, and pour the egg mixture over them. Top with chives. Bake at 350°F (177°C) for 30 to 35 minutes. Let cool and top with more chives (if you feel like it).

11. Sausage-Wrapped Soft-Boiled Egg (Scotch Egg)

Here’s what you need:
* 7 large eggs
* 1 lb ground sausage
* 1 bunch green onions
* 2 cloves garlic (minced)
* 1 Tbsp. mustard
* Salt
* Pepper
* Flour
* Seasoned bread crumbs
* Vegetable oil (for frying)

Directions:
Bring a medium pot of water to a boil. Add five eggs and boil for six minutes. Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg). Combine sausage, green onions, garlic, mustard, salt, and pepper. Peel the cooled eggs and roll in flour. Press out the sausage mixture into patties and wrap around the floured eggs. Whisk the remaining two eggs together to form an egg wash. Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg. Heat oil to 300˚F and fry each egg for about three minutes, until browned on all sides. Transfer fried eggs to a baking tray and finish cooking in a preheated oven for five minutes at 200˚C (400˚F).

12. Slow Cooker Chocolate Lava Cake

Here’s what you need:

• 1 chocolate box cake and corresponding ingredients
• 1 package of pudding and corresponding ingredients
• Some semisweet chocolate chips
• Optional: vanilla ice cream

Directions:
Mix chocolate box cake and pour into slow cooker. Then mix box pudding and layer on top of cake mix. Sprinkle as many chocolate chips on top as you like. Cook on high for two and a half hours. Enjoy on its own or with vanilla ice cream.

13.One-Pot Chicken Alfredo

Here’s what you need to serve two to four people:
* 1 Tbsp. olive oil
* 2 chicken breasts, cubed
* 3 garlic cloves, minced
* 14 oz chicken broth
* 1 cup heavy cream
* 1/2 lb uncooked penne pasta
* 1 1/2 cups grated Parmesan
* Parsley for garnish (optional)

Directions:
In a pot, heat the oil and brown the chicken. Add garlic and sauté for about a minute. Add broth, cream, and pasta and bring to a boil. Cover and reduce the heat to a simmer for 15 to 20 minutes. Turn off heat and stir in Parmesan cheese. Top with parsley if desired.

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