1. In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 tsp. paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11 inch x 10 inch, rectangle. Cut widthwise into 3 1/2 inch strips.
2. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.
3. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20 -25 minutes. ENJOY!!
Mile High Nachos Supreme with Avocado Cream
Prep: 15 min Serves : 8 to 10
Bake: 20 min
6 oz. white cheddar, grated
6 oz. orange cheddar, grated
cooking spray
1 bag (16 oz.) yellow or white cairn tortilla chips
1 can (15 oz.) black bean, rinsed
1 tsp. chill powder
1 large ripe avocado, halved and pitted
1/2 cup sour cream
1/2 tsp. line zest plus 2 tbsp. juice
whole milk, for thinning sauce
sliced radishes, jalapenos, cilantro leaves, chopped red onion and diced tomatoes
1. Preheat the oven to 350 degrees. In a large bowl, toss the cheese together.
2. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all cheese is melted and the chips are browned in spots, about 20 minutes.
3. Meanwhile, in a bowl. toss the beans and chili powder. Scoop the avocado flesh into food processor. Add sour cream, line zest and line juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.
4. Scatter the beans , sliced radishes and jalapenos, cilantro leaves, red onion and tomatoes over the hot nachos; drizzle with the avocado sauce. Serve the remaining sauce on the side. Enjoy!!
When you make my German Grandma’s Pretzel you are in for a real treat! You can make two batches, sweet and salty.
As my Grandma said, It’s all in the dough! Dough
1 cup whole milk, warmed
3 large eggs
1/3 cup water. warmed
4 Tbsp. unsalted butter, melted and cooled
6 cups all -purpose flour
1/2 cup ( 3 1/2 oz.) sugar
4 1/2 tsp. instant or rapid- rise yeast
2 tsp. salt
1 large egg beaten with 1 tbsp. water, for brushing
1. Whisk milk, eggs, water, and melted butter together in a large bowl. Combine 6 cups flour, granulated sugar, yeast, and salt in stand mixer fitted with dough hook. With mixer on low speed, slowly add milk mixture and let dough come together, about 2 minutes.
2. Increase mixer speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. If after 4 minutes dough seems very sticky, add more flour, about 1/2 cup, 2 tbsp., at a time, until dough cleas sides of bowl but sticks to bottom.
3. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Place dough in large, lightly greased bowl and cover with greased plastic wrap. Let rise in warm place until doubled in size, 1 to 1 1/2 hours.
4. Line two rimmed baking sheets with parchment paper. Turn dough out onto lightly floured counter, divide into two equal pieces, and cover with greased plastic. Roll one piece of dough into 36-inch rope, about 1 1/4 inches thick, then transfer to prepared baking sheet and shape into large pretzel. If you are not sure how to make a pretzel, get a picture of one. It really is not hard. Cover pretzels with greased plastic and let rise.
German Pretzel
5. Adjust the oven racks to upper-middle and lower-middle positions. Preheat oven to 350*. Brush the egg wash onto the pretzels. Cook for 30 to 35 minutes until golden brown.
FOR THE GLAZE
1 3/4 cups confectioners sugar
1/4 cup whole milk
1/4 tsp. almond extract
pinch salt
Brush glaze evenly over warm pretzels. Transfer glazed pretzels to wire rack and let cool completely before serving. FOR THE SALTY
Just before you put the pretzels in the oven sprinkle sea salt. lightly!
I hope your enjoy my Grandma’s Pretzels.! ENJOY!!
Prep:20 min Bake: 15 min
Thaw Puff Pastry: 40 min. Makes: 20 pieces
1/2 of a pkg. Puff Pastry Sheets
1 egg
1 tbsp. water
1/2 cup Monterey Jack cheese
1/4 cup shredded Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz.) fresh or frozen copped spinach, thawed and well drained
1. Thaw pastry sheet at room temperature 40 min. or until easy to handle. Heat oven to 400 degree*. Lightly grease 2 baking sheets. Or you can use parchment paper.
2. Stir egg and water in a small bowl. Stir both cheeses together, onion and garlic powder in medium bowl.
3. Unfold pastry sheet on a lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side closet to you , roll up like a jelly roll.
Place cut pastry on sheet!
4. Cut into 20 (1/2) slices. Lay slices flat on baking sheet. Brush with egg mixture.
5. Bake 15 or until golden. Serve warm or room temperature.
My Spinach-Cheese Swirls
These are really good with a good hot bowl of soup. Or any party favorite. ENJOY!!
These are so much fun to make. You can easy make up any kind of Cheese Straw that you like. Here are a few I made up.
Here is what you will need to make your regular Cheese Straws!
1 17 oz. package frozen puff pastry, thawed but still cold ( easier to handle)
flour, for dusting
1 large egg
1 cup shredded sharp cedar cheese
1/2 cup grated parmesan cheese
Kosher salt and ground pepper
1. Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tsp. water; generously brush on the pastry sheets. ( Save some of the egg wash)
2. Combine the cheddar, parmesan, 1/2 tsp. salt and 1/2 tsp/ pepper in a medium bowl. Sprinkle the cheese mixture over 1 pasty sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll our the sandwiched pastry sheets into 10 by 12 inch rectangle.
Line Pastry Sheets
3. Line 2 baking sheets with parchment paper. Cut the puff rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
4. Position racks in the upper and lower thirds of the oven and preheat to 375*. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slider the straws onto a rack to cool or eat them hot like I do.
Cutting up the into rectangle.My Own Cheese Twist
Here are some of the other ones we made. Very taste! Add whatever you like to the mixture and surprise yourself and your family! ENJOY!!
1 pound frozen Tater Tots
Cooking spray
4 slices bacon
1 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp. Sriracha
Chopped chives (fresh), for the topping
1. Bake the Tater Tots as directs. ( You can also fry them for more crunchiness). If you decide the oven – reduce the temperature to 400 degrees, and lightly coat a 9-inch pie plate with cooking spray. (Using a square pan is just as good).
2. Cook the bacon in a medium skillet over medium- low heat for 8 minutes, turning. (Tip) I cook a pound of bacon in the over on a baking pan at 350 for 18 to 20 minutes. You can always save the bacon for another dish. Anyway you cook your bacon, remove it and place it on a paper towel-lined plate to drain. After cooling roughly chop up the bacon.
3. Lightly press the Tater Tots into the prepared dish. Top with cheese and bacon. Bake until cheese melts, about 5 minutes.
4. In a medium bowl, combine the sour cream and mayo with Sriracha. Drizzle the pie with the spicy mayo and sprinkle with chives. ENJOY!!
4 celery ribs, finely chopped
2 cups mayonnaise- I use Duke’s-no sugar in it.
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 tsp. seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled eggs- chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuces leaves or spinach leaves
1/2 tsp. paprika
green onions, cut into small strips
1. In a large bowl, combine the first six ingredients; gently stir in the crab and eggs. Refrigerate.
2. With a 3-in. round cookie cutter, cut a circle from each of the slices of bread. Spread each with 1/2 tsp. butter. Top with lettuce and 2 rounded tablespoonful’s of crab salad; sprinkle with paprika. Garnish with onion strips if desired and watch them disappear. Enjoy!!
2 pkg. (8oz. each) cream cheese, softened
1 envelope ranch salad dressing mix
5 green onions, chopped
1 can (4oz.) chopped green chilies, drained
1 can (4oz.) sliced ripe olives, drained
1 celery rib, chopped
1/4 cup chopped red pepper
2 or 3 Tbsp. real bacon bits
8 flour tortillas (10 in.) you can use any kind of tortillas, I do! My favorite is sundried tomato tortillas or whole wheat.
In a small bowl, beat the cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over the tortillas. Roll them up. and cut them into 1 inch slices. Refrigerate leftovers if you have any. Enjoy!!
1 cup diced peeled peach
1 cup diced ripe tomato
3 Tbsp, chopped green onion
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 Tbsp of sugar
1/4 Tsp. salt
1/4 Tsp. pepper
Hey you can add some hot sauce for a kick!
1. In a medium bowl combine peach, tomato, onion, line juice and hot sauce if you like. Add oil, sugar salt, and pepper.
2. Refrigerate until ready to serve. This can be used with chips, tacos, baked potatoes, and my favorite “the cucumber rounds.” Recipe for them is on the site. Anyway you like it, Enjoy!!
This Pimento Cheddar balls can be made-ahead for the guests who just pop in or you just like to save yourself a little time.
Prep: 15 min. Cook: 1 min.
serve: 24 1 inch balls
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped pimentos, dry
2 Tbsp. flour
1 Tsp. hot pepper sauce
1/2 Tsp. Creole seasoning
3 eggs whites, beaten (make sure it is stiff)
2 cups panko bread crumbs
Oil for frying Your choice
Your can use the recipe Creole Ranch Dipping Sauce. (At the bottom)
1. In a medium bowl combine cheese, pimentos, flour, hot pepper sauce, and Creole seasoning. Add egg whites and 1 cup of panko, combine together.
2. Roll mixture into 24 (i-inch) balls. Roll each ball in remaining 1 cup of panko, coat well.
3. Fill a Dutch oven will 2/3 oil and heat to about 350 over medium heat. Fry the Cheddar balls until lightly browned. You can do 4 to 5 balls at a time.
4. Drain on a paper towel and keep warm. Serve with the Creole Ranch Dipping Sauce. Enjoy!!
Fun Recipes to make and enjoy!! 