Italian Asiago Bubble Bread

Dough:
   1 1/2 c warm water
   1 tbs yeast
   2 tbs sugar
   2 tbs oil (canola, olive whatever)
   1 tsp salt
   3 oz. shredded Asiago cheese (about 3/4 c)
   4 c flour, give or take a little

Asiago Topping:
   4 tbs butter, melted
   1/4 c olive oil
   6 cloves garlic, minced
   2 oz. Asiago cheese, finely grated (about 1/2 c)
   1 tsp Italian seasonings

In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour.  Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch.  Knead the dough for 2-3 minutes.  Lightly spray a large bowl with cooking spray, and place the dough in the bowl.  Cover tightly with greased plastic wrap.  Let the dough rise until it has doubled (about an hour).  Punch down the dough and turn it onto a lightly greased surface. 

An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings.  Lightly grease a 9X13 pan.  Divide the dough into 14-20 equal pieces and shape the dough into round balls.  Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.  Pour/scrape the remaining filling and cheese over the dough.  Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled.  Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center.  Let cool for 5-10 minutes before digging in!


From Mel's Kitchen Cafe

Killer Crunch Brownies

Brownies:
   12 oz. chocolate chips
   1 c butter
   1 1/2 c sugar
   1 tsp vanilla
   4 large eggs
   1 1/2 c flour
   1/2 tsp salt

Topping:
   7 oz. jar marshmallow creme
   1 c peanut butter
   1 c semi-sweet chocolate chips
   3 c rice krispie cereal


Preheat oven to 350.  Line a 9X13 baking pan with aluminum foil and grease with cooking spray.  In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips.  Stir constantly and remove from heat when the chips are fully melted.  Whisk in the sugar and vanilla.  Add the eggs, blending fully, one at a time.  Add the flour and salt, and mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.

While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer.  In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly.  When fully melted and smooth, remove from the heat and stir in the rice krispies.  Scoop spoonfuls over the marshmallow layer and gently spread into an even layer.  Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours.  Serve chilled.


From Mel's Kitchen Cafe