Smooshed Potatoes

Smooshed Potatoes...from the kitchen of One Perfect Bite

Ingredients:1-1/2 to 2 pounds unpeeled small Yukon Gold potatoes
olive oil
coarse salt
4 large unpeeled garlic cloves

Directions:1) Preheat oven to 350 degrees F.
2) Pour 4 cups of water into a large pot and bring it to a boil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Do not over cook. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork.
3) When the potatoes are cooked, rinse them under cold running water to stop cooking. Place the potatoes on a work surface and, using your fist, punch them so that they flatten a bit. I protect my hand with a thin pot holder.
4) Place potatoes and the garlic cloves on a baking pan large enough to hold them in a single layer. Sprinkle with salt and drizzle each potato with olive oil. Transfer pan to oven and roast for 15 minutes. Turn potatoes to opposite side, drizzle with more olive oil and bake for 15 minutes longer. Transfer potatoes to a large serving dish. Peel and mash garlic cloves and add to potatoes. Mix well. Serve immediately. 

Yield: 4 to 6 servings.

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Caramelized Potatoes

Caramelized Potatoes

Ingredients:2 pounds small Yukon Gold potatoes, washed and unpeeled
1/2 cup granulated sugar
8 tablespoons (1 stick) melted unsalted butter
Coarse salt
Parsley

Directions:1) Put the potatoes in a pan and cover with heavily salted water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.
2) Melt sugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with coarse salt. Garnish with parsley. 

Yield: 8 servings.

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Whiskey Meatballs

Ingredients

• 1 pound Bag Frozen Meatballs
• ½ cups Ketchup (Heaping)
• ½ cups Brown Sugar, Packed
• ¼ cups Bourbon Whiskey
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Worcestershire Sauce

Preparation Instructions

NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

You don’t want to burn all that wonderful whiskey sauce! That’s the best part!

Boy these are so good! Now I know where whiskey-a-go-go came from!

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Crack Potatoes

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil.*

http://www.plainchicken.com

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Armadillo Eggs

Armadillo Eggs
1 lb pork sausage
1 1/2 cups Bisquick
8 oz. Monterey Jack cheese, shredded
2 eggs
1 pkgs Oven Fry pork flavor
1 large can whole jalapeno peppers

Cut around the stems and hollow out peppers. Stuff peppers with cheese. Set aside. Mix together raw sausage, Bisquick and any remaining cheese. Make thin patties and roll around stuffed peppers, covering completely. Dip peppers into 2 beaten eggs and then roll peppers into oven fry. Place on a cookies sheet and bake at 325 for 35 minutes or until golden brown. Serve hot. Crowd pleasure for SURE!
*You might want to wear rubber gloves so that you don't burn your hands while cleaning out the peppers. Mine burned for 3 days after.

mynameissnickerdoodle.com

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Crescent Rolls Recipes

Windy City Crescent Rolls

Serves 6-8

Ingredients

• 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
• 4 oz crumbled feta cheese
• 4 oz shredded mozzarella cheese
• 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
• 2 oz black olives, finely diced (*this ingredient is optional)
• 1 egg white, beaten
• 1/4 teaspoon red pepper flakes
• dash salt and pepper

Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.

Roll them up! (Thanks to my mother-in-law for this demonstration. Hi Rita!)

Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.

http://clairebidwellsmith.com

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Cinnamon and Sugar Pull-Apart Bread Recipes

Cinnamon and Sugar Pull-Apart Bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour.

Sugar.

Yeast and salt.

Set this flour mixture aside.

In a small sauce pan, melt the butter and milk.

Once the butter is completely melted take off the burner and add the water...

and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.

Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl.

Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered.

Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares.

Stack the squares on top of each other to make 3 to 4 piles. Don't make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don't stack the squares perfectly aligned.

Place squares in the greased bread pan.

Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Recipe from www.iheartfoodandsocanyou.blogspot.com.

CINNAMON AND SUGAR PULL-APART BREAD

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

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Arancini (Rice Balls) with Marinara Sauce

Arancini (Rice Balls) with Marinara Sauce

Yield: 8 arancini

Prep Time: 15 min

Cook Time: 5 min

Ingredients:

2 cups cooked white rice, cooled (See Kelly's Notes)
½ cup grated Parmesan
3 eggs, separated
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Oil, for frying
1 cup store-bought or homemade marinara sauce

Directions:

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.

Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.

Serve the arancini warm with a side of warm marinara sauce.

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Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels (found on Baking Junkie)

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

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Caramel Apple Bites

So I planned to cut the apples into bite-size chunks and dip them in melted butterscotch chips.

It was all going well until I got to the melting part.  It is definitely not as easy as the directions on the bag make it seem!  I burned the first 2 batches (melting in my microwave was NOT working & on the stove requires A LOT of attention).  For my third attempt, I constantly stirred while I melted them in a double boiler until it was smooth.  But when I took it off the heat, it immediately started thickening.  I couldn't put it back on the heat & dip, because if I stopped stirring, it burned.

So it ended up pretty lumpy, but very yummy.


Since that wasn't the look I was going for, I picked up these mixes at the store hoping to simplify things.

Take 2!

I read a tip to dry the apple pieces to help the caramel stick, but caramel did still pool at the bottom a bit more than I would like.  I'm going to try using less next time to make it lighter. 

Original Idea: http://www.tryitmom.com/2011/10/easy-halloween-snacks-candy-caramel.html

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Southwestern Egg Rolls with Avocado Ranch

SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCHRecipe from: Cake and Allie

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

AVOCADO RANCH

3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

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Mozzarella Sticks With Buttermilk Dip

MOZZARELLA STICKS WITH BUTTERMILK DIP

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying.  Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer.  As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches.  Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

INGREDIENTS:

For the Mozzarella Sticks:

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Canola oil for frying

For the Buttermilk Dip:

• 1/3 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon or lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 2 tablespoons minced fresh basil
• 2 tablespoons minced green onions
• 2 tablespoons minced flat-leaf parsley
• 1/4 to 1/2 teaspoon of table salt to taste
• Freshly ground black pepper to taste

METHOD:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.
4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.
5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
6. Serve immediately with buttermilk dip.

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Bacon and Eggs Over Asparagus

Ingredients

• 8 slice(s) bacon
• 1 pound(s) asparagus spears, trimmed
• 1/2 teaspoon(s) fresh thyme leaves, chopped
• Salt
• Pepper
• 8 large eggs
• 3 tablespoon(s) packed fresh flat-leaf parsley leaves, chopped
• 1 tablespoon(s) fresh dill, chopped

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Directions

1. Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat.
2. Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer, with bottoms of spears touching one long side of pan. Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.
3. Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary and spacing 1/4 inch apart. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to serving plates.

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