| Ham & Cheese Scrolls Recipe
Ingredients:
1 sheet puff pastry, thawed
2 Tbs. mustard
4 oz. thinly-sliced honey ham
2 oz. basil or baby spinach leaves, stems removed
4 oz. thinly slice Swiss cheese
Preparation:
Spread the mustard over the entire sheet of thawed
dough. Place the ham over the pastry and top with basil
and cheese. Start rolling the long side of the dough up
and continue until the roll reaches the middle of the
dough. begin rolling the other side until both rolls meet
in the middle. Cut the rolled dough into two to three inch
slices using a bread knife and a sawing motion. Place the
slices on a parchment lined cookie sheet in a 425-degree
oven for about 15 minutes or until golden.
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Tiny Cheese PuffsIngredients:
1 stick butter, cut into pieces
1/2 tsp. sugar
1/2 tsp. salt
1 cup flour
4 eggs
3/4 cup grated cheese
1 cup water
Preparation:
Preheat oven to 400 degrees. In a medium saucepan,
combine butter, sugar and salt with one cup of water.
Bring the mixture to a boil over medium heat,
adjusting heat as necessary so butter is fully melted
when mixture boils. Reduce heat and add flour all at
once. Beat vigorously with a wooden spoon until dough
is well blended and forms a ball, leaving a film on
the bottom and sides of the pan, about one to two
minutes.
Remove from heat and let cool for five minutes.
Place the dough in a bowl or processor and beat in
eggs, one at a time. Add cheese and blend. Pipe or
drop the dough onto a parchment lined baking sheet.
Bake for nine minutes, then reduce the heat to 350
degrees and bake nine minutes more. To fill, cut puffs
in half and remove uncooked middle.
Bacon and Tomato Potato Skins
Ingredients:
6 large baking potatoes
2 teaspoons cooking oil
1 teaspoon chili powder
Several dashes bottled
hot pepper sauce
2/3 cup chopped
Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely
chopped
2 tablespoons finely
chopped green onion
4 ounces cheddar cheese
or reduced-fat cheddar cheese, shredded (1 cup)
1/2 cup dairy sour
cream (optional)
Preparation:
Wash potatoes thoroughly and prick with a fork. Arrange
on a microwave-safe plate. Micro-cook, uncovered, on 100%
power (high) for 17 to 22 minutes or till almost tender,
rearranging once. (Or, bake potatoes in a 425 degrees F.
oven for 40 to 45 minutes or till tender.) Cool.
Halve each potato lengthwise. Scoop out the inside of each
potato half, leaving about a 1/4-inch-thick shell. Cover
and chill the leftover fluffy white part of potatoes for
another use. Combine the cooking oil, chili powder, and
hot pepper sauce. With a pastry brush, brush the insides
of the potato halves with the oil mixture. Cut the potato
halves in half lengthwise. Return to the baking sheet.
Sprinkle potato quarters with bacon, tomato, and green
onion. Top with cheese. To make ahead, cover and chill for
up to 24 hours.
Bake in 450 degrees F. oven for 10 to 12 minutes or till
cheese is melted and potato quarters are heated through.
Serve with sour cream, if desired.
Crescent Pecan Gouda Pouch
Ingredients:
1 roll refrigerated crescent dough
7 oz. round Gouda cheese, wax removed
1 Tbs. Dijon mustard
1 Tbs. chopped pecans, toasted
Preparation:
Unroll the dough and pinch together the perforations. Trim
off a 1/3-inch strip of dough to form a square and reserve
for another use. Place the cheese in the center of the
square. Spread the top of the cheese with the mustard and
sprinkle with the pecans. Draw up the sides of the dough
to form a sack and pinch the dough in place. Place in a
350-degree oven for 20 minutes or until golden brown. Cool
completely and serve. |
