Friday, December 31, 2010
This morning I noticed an orange hue outside my closed window blinds. As I walked past my front door windows I saw this gorgeous sunrise. I want to wish you all a very happy, healthy, prosperous, and blessed New Year!
CLICK photo for full size!
Monday, December 6, 2010
This is easy to make:
butter a small casserole dish and toss in about 9 or 10 tater tots
add in minced dried onion, chives, anything else you might want such as crumbled bacon bits, pieces of other meat or not meat, and some shredded cheese. Mix 2 eggs (I use only ONE yolk) and add about 1/2 to 2/3 cup milk...pour over mixture in casserole. Put in 350 to 370 degree oven till center comes out clean when stuck with knife. Let cool...serve. SO GOOD and easy to make!
Wednesday, December 1, 2010
a great way to use your mini cookie cutters...or larger ones..or make cheese straws that look like French fries. I made a batch for the first time tonight and WOW...they are the BEST gourmet tasting cheese/spicy cracker I have ever had! I doubt I ever buy store bought crackers anymore! These are soooo good....the house smells so wonderful...and you could make so many varieties! I added cheddar cheese, American, Parmesan and dill seed to mine....AND pepper flakes. WOW!! Here is the recipe:
Here is the main recipe but feel free to change it up to suit your taste!
Cheese straw dough/cracker recipe:
•1 1/2 cups (about 4 ounces) grated cheddar cheese
...•4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces
•3/4 cup all-purpose flour, plus more for dusting
•1/2 teaspoon kosher salt
•1/2 teaspoon crushed red pepper flakes
•1 tablespoon half-and-half
1. Preheat the oven to 350 degrees F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper and process in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half. Process until the dough forms a ball, about 10 seconds.
(I do not have a food processor but you could use a mixer and/or bread machine ....I just cut in the butter like you do for pastry using a fork)
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8-X-10-inch rectangle that is 1/8-inch thick. With a sharp knife or a pizza cutter, cut the dough into long, thin strips, 1/4 to 1/2 inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving 1/4 inch between them. The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven, and set on a wire rack to cool. Serve at room temperature.
OR USE your cookie cutters as below directions!!
Roll the dough on a lightly floured surface until it’s 1/8-inch thick, and cut as many leaves as you can. Transfer the leaves to a baking sheet lined with Silpat®, and chill them in the fridge for three minutes. Then bake them at 350 degrees F for 12 to 15 minutes, until the edges are barely browned.
When the crackers cool they’re intensely cheesy, buttery, spicy, crunchy, addictive, drool-inspiring, and yes, lovely.
OH MY ...I cannot describe how GOURMET these crackers taste and how quick and easy they were to make! I did not use half-n-half as I did not have any..I used 2% milk and I used regular cookie sheet with NO Silpat...they still turned out soooo yummy and did NOT stick to my cookie sheets.