Crust:
1 pkg. (24 ozs) frozen shredded hash brown patties, thawed and broken apart.
1 egg, beaten
salt & pepper to taste
Egg Topping:
7 eggs
1/2 cup milk
1 cup chopped ham
1/2 cup fresh mushrooms
1/4 cup sliced green onion
1/4 cup green pepper
1 1/2 cup shredded cheddar cheese
salt & pepper to taste
Preheat oven to 400 degrees. Cover pizza stone with parchment paper.
Crust-Combine potatoes, egg, salt and pepper; mix well. Spread potato mixture into 14" circle on stone; pat down with back of spoon. Bake 20 minutes; remove from oven.
Egg topping-Whisk eggs and milk. Season with salt and pepper. Microwave on high for 3 minutes; stir. Microwave an additional 3 minutes; stir. Spread cooked eggs over potato crust. Top with ham, mushrooms, green onions and bell pepper. Sprinkle with cheese. Return to oven and bake for 10 minutes.
Wednesday, April 29, 2009
Monday, April 27, 2009
Mall Pretzels
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Notes:
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
I just use all-purpose flour instead of part bread flour. I also make about 18 pretzels instead of 12 from a batch. I butter the pan instead of using parchment. You definitely have to knead it a long time to get them to look nice.
I bake these for 8 mins and then freeze them. That way we can take them out as we need them. If you are going to freeze them don't brush with butter or add salt because they don't keep as well. When you want to have a pretzel simply toast them in the toaster oven or bake in oven, then butter and salt them.
Submitted by Anitra
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Notes:
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
I just use all-purpose flour instead of part bread flour. I also make about 18 pretzels instead of 12 from a batch. I butter the pan instead of using parchment. You definitely have to knead it a long time to get them to look nice.
I bake these for 8 mins and then freeze them. That way we can take them out as we need them. If you are going to freeze them don't brush with butter or add salt because they don't keep as well. When you want to have a pretzel simply toast them in the toaster oven or bake in oven, then butter and salt them.
Submitted by Anitra
Lori's Taco Dip
1 lb. ground beef or turkey
1 pkg. taco seasoning mix
1 jar taco sauce
8 oz. cream cheese, softened
8 oz. sour cream
Toppings (choose your favorites)
diced tomatoes
diced onion (I like green, but red is good too)
shredded cheddar
chopped cilantro
shredded lettuce
chopped black olives
Brown beef or turkey. Add taco seasoning per package directions. Let cool. Spread cream cheese in the bottom of a 9X9 pan. Spread sour cream over cream cheese. Pour taco sauce on the sour cream layer then add the ground beef or turkey. Add desired toppings and serve with tortilla chips or taco shells.
Submitted by Anitra
1 pkg. taco seasoning mix
1 jar taco sauce
8 oz. cream cheese, softened
8 oz. sour cream
Toppings (choose your favorites)
diced tomatoes
diced onion (I like green, but red is good too)
shredded cheddar
chopped cilantro
shredded lettuce
chopped black olives
Brown beef or turkey. Add taco seasoning per package directions. Let cool. Spread cream cheese in the bottom of a 9X9 pan. Spread sour cream over cream cheese. Pour taco sauce on the sour cream layer then add the ground beef or turkey. Add desired toppings and serve with tortilla chips or taco shells.
Submitted by Anitra
Peanut Butter Brownie
1/4 cup butter
2 ounces unsweetened chocolate, chopped
3 tablespoons creamy peanut butter
1 egg, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla
2 tablespoons creamy peanut butter
1 tablespoon butter
3/4 cup sifted powdered sugar
1/3 cup chopped assorted candies, such as bite-size chocolate-covered peanut butter cups, candy-coated chocolates
Directions
1. Grease a 6-inch springform pan. Set aside.
2. In a heavy small saucepan, melt the 1/4 cup butter and unsweetened chocolate over low heat, stirring frequently. Stir in the 3 tablespoons peanut butter. Cool about 10 minutes. In a medium mixing bowl stir together the beaten egg, granulated sugar, flour, and vanilla. Stir in the cooled chocolate mixture. Pour mixture into the prepared baking pan.
3. Bake in a 350 degree F oven for 35 minutes. Cool for 10 minutes on a wire rack. Loosen sides of springform pan. Cool brownie completely.
4. Remove sides of springform pan and, using a thin metal spatula or knife, loosen bottom of brownie from bottom of pan. Carefully transfer brownie to a flat plate or a 7- or 8-inch cardboard round that's covered with foil.
5. For glaze: In a heavy small saucepan melt the 2 tablespoons peanut butter and 1 tablespoon butter over low heat. Remove from heat and stir in powdered sugar. Stir in 2 teaspoons very hot water. Stir in additional hot water, 1 teaspoon at a time, to make a glaze.
6. Pour warm glaze over cooled brownie, spreading evenly and allowing it to drip down sides. Top with assorted candies. Store in a tightly covered container in the refrigerator for up to 3 days (or freeze unglazed brownie for up to 1 month). Makes 1 brownie.
Please note: I didn't like the way the brownie rised (too flat), so I ended up using a box brownie mix and it worked great!!
Submitted by Becky
2 ounces unsweetened chocolate, chopped
3 tablespoons creamy peanut butter
1 egg, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla
2 tablespoons creamy peanut butter
1 tablespoon butter
3/4 cup sifted powdered sugar
1/3 cup chopped assorted candies, such as bite-size chocolate-covered peanut butter cups, candy-coated chocolates
Directions
1. Grease a 6-inch springform pan. Set aside.
2. In a heavy small saucepan, melt the 1/4 cup butter and unsweetened chocolate over low heat, stirring frequently. Stir in the 3 tablespoons peanut butter. Cool about 10 minutes. In a medium mixing bowl stir together the beaten egg, granulated sugar, flour, and vanilla. Stir in the cooled chocolate mixture. Pour mixture into the prepared baking pan.
3. Bake in a 350 degree F oven for 35 minutes. Cool for 10 minutes on a wire rack. Loosen sides of springform pan. Cool brownie completely.
4. Remove sides of springform pan and, using a thin metal spatula or knife, loosen bottom of brownie from bottom of pan. Carefully transfer brownie to a flat plate or a 7- or 8-inch cardboard round that's covered with foil.
5. For glaze: In a heavy small saucepan melt the 2 tablespoons peanut butter and 1 tablespoon butter over low heat. Remove from heat and stir in powdered sugar. Stir in 2 teaspoons very hot water. Stir in additional hot water, 1 teaspoon at a time, to make a glaze.
6. Pour warm glaze over cooled brownie, spreading evenly and allowing it to drip down sides. Top with assorted candies. Store in a tightly covered container in the refrigerator for up to 3 days (or freeze unglazed brownie for up to 1 month). Makes 1 brownie.
Please note: I didn't like the way the brownie rised (too flat), so I ended up using a box brownie mix and it worked great!!
Submitted by Becky
Biscochitos
3 cups all-purpose flour
1-1/2 teaspoons anise seed, crushed
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups butter-flavored shortening
1 egg
1/2 cup granulated sugar
3 tablespoons frozen orange juice concentrate, thawed, or brandy
1 teaspoon vanilla
Cinnamon-sugar (optional)
Crushed anise seed (optional)
Directions
1. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, the 1-1/2 teaspoons anise seed, the baking powder, and salt; set aside.
3. In a large mixing bowl beat shortening with an electric mixer on medium speed until fluffy. Add egg, granulated sugar, orange juice concentrate or brandy, and vanilla. Beat until mixture is light. Beat in as much of the flour mixture (dough will be stiff). Divide dough in half.
4. On a lightly floured surface, use a floured rolling pin to roll half of the dough at a time to 1/4-inch thickness. using a 2-1/2-inch cutter, cut dough into desired shapes. If desired, sprinkle cutouts with cinnamon-sugar and additional crushed anise seed.
5. Bake in a 350 degree oven about 9 minutes or until bottoms are golden. Transfer to a wire rack; cool. Makes about 36 (2-1/2 inch) cookies.
Submitted by Becky
1-1/2 teaspoons anise seed, crushed
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups butter-flavored shortening
1 egg
1/2 cup granulated sugar
3 tablespoons frozen orange juice concentrate, thawed, or brandy
1 teaspoon vanilla
Cinnamon-sugar (optional)
Crushed anise seed (optional)
Directions
1. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, the 1-1/2 teaspoons anise seed, the baking powder, and salt; set aside.
3. In a large mixing bowl beat shortening with an electric mixer on medium speed until fluffy. Add egg, granulated sugar, orange juice concentrate or brandy, and vanilla. Beat until mixture is light. Beat in as much of the flour mixture (dough will be stiff). Divide dough in half.
4. On a lightly floured surface, use a floured rolling pin to roll half of the dough at a time to 1/4-inch thickness. using a 2-1/2-inch cutter, cut dough into desired shapes. If desired, sprinkle cutouts with cinnamon-sugar and additional crushed anise seed.
5. Bake in a 350 degree oven about 9 minutes or until bottoms are golden. Transfer to a wire rack; cool. Makes about 36 (2-1/2 inch) cookies.
Submitted by Becky
Sunday, April 26, 2009
Seven Layer Bean Dip
1 (16 oz.) can refried beans
1/2 cup salsa
1 cup sour cream
1 cup shredded lettuce
1 cup grated cheddar cheese
1 cup finely chopped tomato
4 pieces finely chopped green onion
Place beans evenly into pan. Spread salsa evenly over beans. Spread sour cream evenly over salsa. Lay lettuce evenly over sour cream. Lay cheese evenly over lettuce. Lay chopped tomato evenly over cheese. Sprinkle onion on top.
Submitted by Nick
1/2 cup salsa
1 cup sour cream
1 cup shredded lettuce
1 cup grated cheddar cheese
1 cup finely chopped tomato
4 pieces finely chopped green onion
Place beans evenly into pan. Spread salsa evenly over beans. Spread sour cream evenly over salsa. Lay lettuce evenly over sour cream. Lay cheese evenly over lettuce. Lay chopped tomato evenly over cheese. Sprinkle onion on top.
Submitted by Nick
Marinara/Pizza Sauce
2 tablespoons olive oil
6 oz can tomato paste
20 oz can canned tomatoes (I puree these in the food processor/blender)
1 carrot, grated or 1 tsp sugar
½ tsp freshly ground pepper
1/2 T Italian seasoning
1/2 t dried basil
5 tablespoons butter
salt to taste
Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. Simmer for 30 minutes.If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt.
6 oz can tomato paste
20 oz can canned tomatoes (I puree these in the food processor/blender)
1 carrot, grated or 1 tsp sugar
½ tsp freshly ground pepper
1/2 T Italian seasoning
1/2 t dried basil
5 tablespoons butter
salt to taste
Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. Simmer for 30 minutes.If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt.
Fluffy Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt (use less salt if you are using salted butter)
1 tablespoon white sugar (2-3 Tbsp if you like them sweeter)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Submitted by JoAnn
3 1/2 teaspoons baking powder
1 teaspoon salt (use less salt if you are using salted butter)
1 tablespoon white sugar (2-3 Tbsp if you like them sweeter)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Submitted by JoAnn
Monday, April 6, 2009
Turtle Cheesecake
Crust:
2 cups vanilla wafer crumbs (can also use graham cracker crumbs)
6 tablespoons butter, melted
Caramel Filling:
1 (14oz.) bag caramels
1/4 cup milk
1 cup chopped pecans
Cheesecake Filling:
2 (8oz) packages cream cheese (at room temperature)
1/2 cup sugar
1 tsp vanilla
2 eggs (at room temperature)
4 squares semi-sweet chocolate, melted, slightly cooled
Heat oven to 325 degrees
Crust: Mix crumbs and butter; press onto bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Bake 10 minutes.
Caramel Filling: Microwave caramels and milk in a small microwavable bowl on high 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.
Cheesecake Filling: Beat cream cheese, vanilla and sugar at medium speed until blended. Don't over beat. Add eggs one at a time and mix on low just until blended. Do not over mix. Stir in melted chocolate by hand. Pour over pecans. Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least four hours or overnight. I prefer to refrigerate overnight. 12 servings.
Submitted by JoAnn
2 cups vanilla wafer crumbs (can also use graham cracker crumbs)
6 tablespoons butter, melted
Caramel Filling:
1 (14oz.) bag caramels
1/4 cup milk
1 cup chopped pecans
Cheesecake Filling:
2 (8oz) packages cream cheese (at room temperature)
1/2 cup sugar
1 tsp vanilla
2 eggs (at room temperature)
4 squares semi-sweet chocolate, melted, slightly cooled
Heat oven to 325 degrees
Crust: Mix crumbs and butter; press onto bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Bake 10 minutes.
Caramel Filling: Microwave caramels and milk in a small microwavable bowl on high 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.
Cheesecake Filling: Beat cream cheese, vanilla and sugar at medium speed until blended. Don't over beat. Add eggs one at a time and mix on low just until blended. Do not over mix. Stir in melted chocolate by hand. Pour over pecans. Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least four hours or overnight. I prefer to refrigerate overnight. 12 servings.
Submitted by JoAnn
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