24492 easy awesome filling panini Recipes

food cake mix, instant chocolate pudding, eggs, milk, vegetable oil, vanilla, chocolate extract, almond extract, milk chocolate bar, about three 1 . 55-oz bars, chopped, ready to eat cheesecake filling, cherry pie filling, divided, chocolate frosting, chocolate-covered cherry

panini bread, sliced turkey, bacon cooked, two slices tomato, leaf lettuce, diced onions, swiss or cheddar cheese, sauce, cooking oil, olive oil, parmesan cheese, garlic salt

food cake mix, instant chocolate pudding mix, eggs, milk, canola oil, vanilla extract, chocolate extract, almond extract, milk chocolate bars-chopped, ready-to-eat cheesecake filling-divided, cherry pie filling, chocolate fudge frosting, chocolate covered cherries-cut in half (optional)

all-purpose flour, sugar, baking powder, pumpkin pie spice, salt, butter, beaten egg, milk, apple-cherry filling (see recipe below ), whipping cream , whipped, apple-cherry filling, in a saucepan , combine 1 21-oz can apple pie filling and 1 cup frozen tart red cherries., cook and stir the mixture till heated through. remove from heat. stir in 1 tsp vanilla .

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

cream cheese, softened, butter, sugar, all-purpose flour, apricot fruit filling (such as solo), sugar for dusting

spice cake mix, instant vanilla pudding, pumpkin puree, water, vegetable oil, eggs, pumpkin pie spice, cold milk, cheesecake flavor instant pudding and pie filling, chopped toasted pecans, english toffee bits

apple pie filling, ground cinnamon, ground nutmeg, margarine, brown sugar, all-purpose flour

sheet pepperidge farm puff pastry, egg, water, apple pie filling

cherry pie filling, rolled oats, brown sugar, whole wheat flour, baking powder, chopped pecans, butter

whole graham crackers, instant vanilla pudding mix, cold milk, cherry pie filling

all-purpose flour, cold butter, cold cream cheese, salt, beaten egg, apricot preserves, white sugar, for sprinkling

panini bread, plum sauce (i used delmaine), chicken (cooked & shredded ) or 1/2-1 cup ham (cooked & shredded), red onion (finely sliced ), red pepper (diced ), yellow pepper (diced ), green pepper (diced ), tomato (sliced )

panini bread, sliced boneless chicken breasts, roasted red pepper (jar or fresh ), fresh basil leaves, cheddar cheese, crumbled goat cheese

butter or margarine, self-rising flour, sugar, milk, cherry pie filling (or 2 cup. other fruit with juice, or other fruit pie filling), vanilla ice cream or cool whip is a great topper

carton ready-to-serve cheesecake filling (24.3 oz., coarsely crushed cream-filled chocolate sandwich cookies (about 12) divided, chocolate crumb crust (9 )

apple pie filling, coarsely chopped, ground cinnamon, ground nutmeg, reduced-fat cream cheese, sugar, ground cinnamon, flour tortillas, white sugar, brown sugar, water, butter, cornstarch, vanilla extract