Potato Nests

ingredients

• 1  20-oz. pkg.  refrigerated shredded hash brown potatoes
• 2    eggs, beaten
• 1  Tbsp.  snipped fresh chives
• 1/2  tsp.  salt
• 12    eggs
• 2/3  cup  milk
• 1/4  tsp.  salt
• 1/4  tsp.  ground black pepper
• 2  Tbsp.  butter or margarine
• 1-1/2  cups  shredded American cheese (6 ounces)
•     Fresh chives (optional)
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directions

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

nutrition facts

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• Calories205.3, 
• Total Fat (g)12.4, 
• Saturated Fat (g)6, 
• Cholesterol (mg)266.3, 
• Sodium (mg)487.6, 
• Carbohydrate (g)11, 
• Fiber (g).6, 
• Protein (g)12.2, 
• Vitamin C (DV%)5,
• Calcium (DV%)13, 
• Iron (DV%)6, 
• Percent Daily Values are based on a 2,000 calorie diet

My variations . . . Use large muffin pan instead of baking sheet . . . substitute cheddar cheese for american cheese . . . add bacon or sausage.  What an awesome presentation!

Recipe and photo source:  Better Homes and Gardens

Gooey Butter Cake

The title says it all . . . 

a decadent cake from Paula Deen!

Ingredients 

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened 

2 eggs 

1 teaspoon vanilla 

8 tablespoons butter, melted 

1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  

Prepare Filling

In a large bowl, beat the cream cheese until smooth.  

Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  

Spread over cake batter and bake for 40 to 50 minutes.  

Make sure not to over bake as the center should be a little gooey.

Source:  Paula Deen

Cheddar Dill Scones

I'm back with another recipe from Ina Garten of the Food Network.  

This is one of the original recipes from her early days slaving

over the ovens in her shop, The Barefoot Contessa.

It was interesting to hear the stories of her beginnings,

  like starting work at 3AM  in the morning . . .  OMG!

It brought back memories of having a retail store

 . . . sometimes more like a nightmare, except that

following your dream gives you the determination

 to do whatever it takes.

In the beginning, she only made one type of scone.

That is, until asked what other types she made.

She rattled off a list of different flavored scones that

 she had yet to even make . . . the Cheddar Dill Scone

 was one of them.  She promptly experimented with

the recipe and this is what she  came up with.  

I'm glad she did!

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, small-diced
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. 

Makes 16 large scones

Click here for more recipes from this episode.

I've discovered a new show on the Food Network Channel featuring Ann Thornton. Here's a part of the website's bio about Ann and the show . . . 

"As an expert pastry chef, Anne Thornton shares indulgent recipes for tantalizing treats on her “In the Kitchen” Food Network cooking series, Dessert First With Anne Thornton. Anne demystifies and simplifies the world of pastry and dessert by showing viewers the ins and outs to no-fear baking. From flaky pastries to ice cream cake, Anne’s approachable techniques prove that any home cook can create impressive desserts."

I've been searching for sweets and comfort foods lately since that funky mood has struck me that calls for this kind of food.  The television has been stuck on the Food Network lately since I have really been bored with food.  If you are a sweet-o-holic like me, you will love this program.  I love her style of cooking . . . easy . . . using convenience foods.  I could not believe how easy these awesome croissants came together and the possibilities for fillings are endless.  My thoughts have turned to using cannoli filling with chocolate chips for something delicious and different . . . can't wait to try it.

Milk Chocolate and Almond Croissants

Ingredients

• 1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
• Flour, for dusting, if needed
• 4 (1/2-ounce) mini milk chocolate bars, each broken into 4 equal pieces (recommended: Hershey's)
• 1 large egg, beaten
• Sugar, for sprinkling
• 1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball
• Almond slices, for garnish

Directions

Special equipment: pizza cutter or kitchen shears, ruler

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.

For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.

For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.

Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

For more recipes from this episode, click here.