Thursday, March 28, 2013

Potato Fritatta

Cat Cora’s Potato Fritatta
Servings: Serves 6–8

5 Tbsp. olive oil
1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper

Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.

While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.

In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.

In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.
Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.

If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature

Williams & Sonoma Potato Fritatta

2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
10 thick-cut bacon slices, cut into 3⁄4-inch dice
10 eggs
1 1/2 cups shredded cheddar cheese
1/4 cup plus 1 Tbs. minced fresh chives
1/2 cup sour cream

Preheat an oven to 400°F.

In a bowl, stir together the potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.
Increase the oven temperature to 500°F.

In the deep half of a frittata pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish.
In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.

In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream. Serves 8.

Williams-Sonoma Kitchen.

Pizza Rolls

3 cans Pillsbury Buttermilk Biscuits
60 Pepperoni Slices
Block of Colby Cheese
1 Beaten Egg
Parmasean Cheese
Italian Seasoning
Garlic Powder
1 jar Pizza Sauce
Cut the block of cheese into 30 squares, flatten out a biscuit and stack pepperoni and cheese, then pepperoni on top.  Gather up the edges of the biscuit, (see photo below).  Line the rolls up in a greased 9 x 13 pan. 
Brush the tops of the pizza balls with the beaten egg, and sprinkle with the Parmasean, Italian seasoning, and garlic powder.  Bake 425 degrees for 18-20 minutes.  Serve with Pizza sauce for dipping.  

Crescent Sausage Bites


1 lb sausage
1 8 oz pkg cream cheese
2 pkgs crescent rolls
salt / pepper


In a saulte pan, brown sausage and drain.  Add salt and pepper to taste.  Blend in cream cheese, until the cream is melted. Unroll one of the pkgs of the crescent rolls and place on a baking sheet.  Using your fngertips press the seams together to seal.  Spread the sausage mixture over the dough, evenly leaving a 1/2 inch border around edges.  Unroll the second roll of crescents and place on top of the sausage mixture.  Press the edges together to seal all edges. 

Bake @ 375 for 20 minutes or until crescent rolls are golden brown.  Using a pizza cutter cut into small squares and serve.

Tuesday, March 26, 2013

Cheesy Bread

from: Welcome Home

This delicious, cheesy bread served hot right from the oven with a big bowl of soup will be one of your favorites.  This is an easy recipe and the b read is so good, it doesn't even need butter.


2 cups of flour (all-purpose)
1 cup shredded sharp cheddar cheese
1 t. sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t coarse ground black pepper
1 cup buttermilk
1/2 cup butter, melted
2 eggs

In a large bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper.  In a smaller bowl beat eggs, melted butter and buttermilk with a whisk.  Add to flour mixtureand mix with a spoon, just enought o wet all the ingredients.  Pour into a loaf pan that has just the bottom of the pan sprayed with Pam.  Bake in a preheated 350 degree oven for 35-40 minutes.  Allow to cool for 15 minutes before removing from the pan. 

Loaded Baked Potato Bites

2 cups left over mashed potatoes
2 T flour
2/3 cup shredded cheese
3 strips of bacon, crumbled
1/3 cups of green onions
1 egg
1 1/4 - 1 1/2 cups of Italian Bread crumbs or Panko
Salt & Pepper
Oil for frying
Ranch Dipping Sauce
Remove potatoes from fridge adn let sit for a few minutes to remove the chill.  Add flour to potatoes in a large mixing bowl, stirring to combine well.  Add the cheese, bacon, and green onions.  Using about a heaping tablespoon of the mixture and roll into a ball.  If it doesn't stick togehter and hold its shape, add a bit more flour to make it more sturdy. 
Heat oil in a fryer or saucepan to medium high or 350-375 degrees.  Whisk egg into a small bowl and season with salt and pepper.  Palce bread crumbs into a seperate bowl.  Dip each ball in egg, then roll in bread crumbs.  Set all aside on a baking pan.  Fry until golden brown about 1 -2 minutes.  Fry in small batches, and drain on a paper towel.
Makes 12- 14 Bites



Mounds Brownies

1 box Family Size Brownies (9 x 13), prepared
5 1/3 cups shredded, unsweetened coconut
14 oz Eagle Bran milk
1 1/2 cups  powdered sugar
Prepare brownies according to the directions for cake like brownies on the box.  Let cool completely.
In a mixing bowl, combine unsweetened coconut, Eagle Bran milk and powdered sugar until all ingredients are well blended.  Spread over cooled brownies. 
1/2 cup heavy cream
4 oz semi sweet baking chocolate, chopped
Heat heavy cream on stove top, do not allow to boil.  Place chopped chocolate ina small bowl and pour hot cream over the chocolate, mix well.  Pour the chocolate mixture over the coconut topped brownies.  Allow to cool before cutting the brownies. 

Easy Pecan Pie Bars

1 can crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 T butter, melted
1 t vanilla
1 egg , beaten

Heat oven to 350.  Unroll crescent rolls and press into the bottom and 1/2 inch up the sides of a 9 x 13 inch pan.  Firmly press the perforations to seal.  Bake 8 minutes.

Meanwhile, in a medium bowl, mix remaining ingredients.  Pour filling over partially  bakes crust.

Bake a 18-22 minutes longer or until golden brown.  Cool completely, about  1 hour and cut into bars.

Cheesy Ham Biscuit Pull Aparts

I do not remember where I got this recipe, however, someone claimed it as hers, so here is her info:

1 16.3 oz Pillsbury Grands Flaky Layers Biscuits (buttery flavor)
1 egg
2 T milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar cheese
1/2 cup Monterey Jack cheese
1/2 t. garlic

Heat oven to 350 degrees/  Spray a 11x7 or 12x8 glasss baking dish with Pam cooking spray.  In a large bowl, beat egg, and milk with a wisk until smooth.  Seperate biscuit dough into individual biscuits and cut each in quarters.  Stir into egg mixture until evenly coated.  Fold in ham, cheese, onions and garlic.  Spoon into the prepared glass baking dish, arranging biscuits into a single layer. 

Bake at 350 for 25 minutes or until golden brown.

Friday, March 22, 2013

Red Lobster Cheese Biscuits in a Loaf Pan

3 cups flour
1T baking powder
1 t salt
1/4 t cayenne pepper
1/8 t black pepper
4 oz cheddar cheese, cut into 1/4" cubes
1 1/4 cups milk
3/4 cup sour cream
3 T butter, melted
1 egg, lightly beaten

Heat oven to 350. Grease a 9x5 loaf panwith oil.  In a bowl whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered with flour mixture.  (This will prevent your cheese from sinking to the bottom of the loaf of bread. 

In an different bowl, whisk together the reamaining ingredients.  Fold the wet mixture into the dry mixture, stire just until combined.  DO NOT OVER STIR!  Pour into the loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes and remove from the pan.  Allow to cool for 1  hour before slicing.

Banana Pudding Poke Cake

1 - 10 z  box yellow cake mix plus the ingredients on the box to make the cake...eggs, oil, water etc

2 - 3.4 oz pkg instant banana pudding
4 cups milk
1 - 8 oz Kool Whip
20 vanilla wafers


Prepare cake mix according to pkg directions for a 9 x 13 cake.  Once cake comes out of the oven, allow to cool for just a couple of minutes.  Using a wooden spoon handle, poke holes into the cake, all the way to the bottom of the pan.  You will want the holes to be fairly big so that the pudding has plenty of room to get down into them.

In a bow whisk together the pudding and the  milk, stirring until all of the lumps are gone.  Let the pudding sit for a couple of minutes so that it starts to thicken, but not set completely.  It should still be pourable. 

Pour the puddin all over the cake, spreading it out and making sure it goes into the holes.  Place into the fridge to set and cool. 

Once the cake is completely cool, spread on the whipped topping, sprinkle on the crushed vanilla wafers. Top with sliced bananas to serve.


Chopped Nuts

7up Biscuits


2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 up
1/4 cup melted butter

Preheat oven to 450

Cut sour cream into Bisquick with a pastry blender.  Add 7up, this will make a very soft dough. 

Sprinkle additional Bisquick on a hard surface and pat dough out, cut into 8-9 biscuits.  Melt the butter in a 9" square pan, place the biscuits into the pan and bake 12-15 minutes until golden brown.

Taco Grande


8 - 6-7" flour tortillas
1 lb lean ground turkey or (beef)
2 T taco seasoning mix
1/2 cup water
16 oz jar or homemade salsa
 8 oz (2 cups) shredded Colby & Monterey Jack cheese (divided)
1 green onion sliced w/tops (divided)
4 cups shredded lettuce
1/2 cup sour cream


Preheat oven to 350

Spray bottoms and sides of a deep dish baker (pie plate), with Pam or non stick cooking spray.  Arrange four flour tortillas in bottom of baking dish, overlapping slightly.

In large skillet, cook meat on medium heat 8- 10 minutes, breaking into taco meat.  Drain if necessary, and add taco seasoning mix and water cook until water is absorbed and meat is no longer pink.  Remove from heat and add salsa. 

Spoon meat evenly over the tortillas, sprinkle with 1 cup of the cheese, and half of the green onion. Top with the remaining flour tortillas and overlap slightly, press down lightly. 

Add remainder of the cheese and green onions, bake 30 minutes, until cheese is melted.  Remove from oven and let stand 5 minutes. 

Top with layer of sour cream, lettuce, chopped tomatoes, black olives, jalapeno, guacamole etc.

Chocolate Chip Oohy Goohy Butter Bars

1 box butter-recipe cake mix
1 egg
1/2 c (1stick) butter, melted
1- 8 oz cream cheese, softened
2 eggs
1 t. vanilla
1 16 oz  box powdered sugar
1/2 c (1 stick) butter, melted
1 cup chocolate chips
Preheat oven to 350.  Lightly grease a 9 x 13 baking pan.  In a bowl combine cake mix, egg, and butter with an electric mixer.  Mix well, and pat into the bottom of prepared pan.  Still using the electric mixer, beat cream cheese until smooth, add eggs and vanilla.  Slowly add the powdered sugar, mix until well blended.  Reduce the speed of the mixer and slowly add butter. Stir in the chocolate chips. 
Pour the filling over the cake mixture and spread evenly.  Bake for 45-50 minutes.    You want the center to be a little goohy.  Remove from the oven and cool completely. 
**If you want to drizzle chocolate over the top for garnish, allow to cool for 15 minutes or so and drizzle away, then cool completely before slicing and serving.

Easy Fudge

Easiest fudge recipe in the world!  Just try to mess this up!!
1 can of Eagle Bran milk
1 1/2 bags of Chocolate Chips
1 cup chopped walnuts
Toss all ingredients into a microwave safe bowl, melt until creamy, stirring every 10 seconds.  Pour into a parchment or foil lined 8x8 baking dish, cool for 2 hours.  Cut & serve.

Ham & Cheese Sliders

1-2 pkgs Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3T Dijon Mustard
2-3 t. Worchestershire Sauce
3 t. poppy seeds
1 1/2 lbs shaved deli ham
8-10 slices of Swiss or American cheese

In saucepan melt buitter, add onion and cook until onion is soft and tender.  Add, mustard, Worchestershire sauce, and poppy seeds.  Simmer 5 minutes. 

Slice rolls across middle of pkg, leaving the top and bottom of rolls intact.  Place in a foil lined baking dish and spread 2/3 of the butter mixture.  Layer ham and cheese, and place the top of the rolls on the cheese and ham.  Top with the remaining butter mixture.

Bake for 20 minutes @ 350. 

Thursday, March 21, 2013

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup butter)
1 egg, lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 t. baking powder
1/2 t. salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese

Preheat oven to 350.  Melt butter and pour into a 9 x 13 glass baking dish.  In a small bowl, mix together the egg, milk, flour, sugar baking powder, and salt.  pour directly over the butter and do not stir.
Add the strawberries, arrange in a single layer, Cut cream cheese into small  pieces and arrange over the strawberries.  Bake @ 350 for 45 minutes or until top is brown.  Serve hot with ice cream or whipped topping

Reese's Peanut Butter Cookie Dough Dip

Yield 10-12

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese (softened)
3/4 cup powdered sugar
1 t. vanilla
1/2 cup semi-sweet chocolate chips or 1 1/2 cups chopped Reese's cups

In a small saucepan over medium heat, add brown sugar and butter. Whisk until combined and butter is melted.  Bring to a boil and remove from heat.  Whisk in the peanut butter, and vanilla.  Set aside to cool.

In a large mixing bowl, beat cream cheese with powdered sugar until creamy (3-4 minutes).  With mixer on low, add in the brown sugar mixture (that has cooled to room temp).  Mix until combined.  Fold in choc chips or Reeses cups.  Serve immediately or stor in the fridge until ready to serve. 

Serve with pretzels, Graham Cracker Stix, animal crackers..etc

Hummus Pizza


Humus Pizza
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese


1. Preheat the oven to 475 degrees C (220 degrees C).

2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3 .Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Black olives


Taziki's Rice


Taziki's Mediterranean Cafe's Basmati Rice

2 cups basmati rice (see note)
3 cups water
4 ounces unsalted butter
1 teaspoon salt
1 teaspoon pepper
1/2 cup (4 lemons) lemon juice
1/2 cup parsley, fresh chopped

Place water and rice in 8-quart pan with lid.

Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12 to 15 minutes until rice is fluffy.

Take off burner and allow rice to sit for 2 to 5 minutes.

Pour cooked rice into a medium mixing bowl. Add all ingredients. Mix thoroughly with spoon or large fork.

Note: Use longer grain Indian basmati rice, which is sold at Whole Foods

Taziki's Hummus

Taziki’s Hummus Recipe

* 2.5 cups garbanzo beans
* 1/4 cup olive oil
* 1/3 cup lemon juice
* 1 teaspoon cumin
* 1 teaspoon salt
* ½ - 1 teaspoon pepper
* pinch of cayenne
* 1.5 tablespoons tahini

Add to taste: Jalapenos. roasted red peppers, or garlic, paprika

Hummus from Dried Beans

1 cup dried garbanzo beans (garbanzos)
2 tablespoons tahini
4 garlic cloves
2 teaspoons cumin powder
1/3 cup lemon juice
3 tablespoons olive oil
1 pinch cayenne pepper, powder
1 1/2 teaspoons salt
1 tablespoon olive oil, for serving
1 pinch sweet paprika, for serving
1 Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.

2 Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.

3 Simmer for 1 1/4 hours - or until the chickpeas are very tender.

4 Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
5 Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.

6 Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
7 Serve drizzled with olive oil and paprika