1 (8 oz) block of cream cheese, softened
4 Tbsp powdered sugar
1 tsp vanilla
1/2 tsp cinnamon (especially good if you decide to go with the apple topping)
4 flour tortillas (soft taco size, 6 or 8")
1 pt strawberries, washed and sliced
1/4 cup granulated sugar
2 to 4 cups canola oil, for frying
*toothpicks, for securing
*additional mix of cinnamon and sugar, for sprinkling (about 1/4 cup sugar and 2 tsp cinnamon, mixed)
Mix sliced strawberries and 1/4 cup granulated sugar in a small bowl and set aside. Pour oil in a
deep sided fry pan and heat over med/high heat. (It takes about 8-10 minutes for it to be ready.)
While oil is heating, mix together the cream cheese, powdered sugar, and vanilla in a small
mixing bowl. Mix by hand or with an electric mixer until creamy and all lumps are gone. Stir in 1
tsp of cinnamon. (This is an optional ingredient, but adds a really nice touch. Especially if you use
the apple topping.) Warm up tortillas in the microwave for a few seconds, just to make them
softer. Spoon about 1/4 cup of cheesecake mix on to the middle of the tortilla. Fold and tuck to
form a burrito, making sure filling stays inside. Secure with 1-2 toothpicks along the seam. Using
tongs, place burritos (one at a time) into the oil, and lightly fry. Remove from oil and let cool on
paper towel. Remove toothpicks, lightly sprinkle with mix of cinnamon and sugar, and top with
strawberries. (The strawberries will have had enough time to macerate and make a really nice
sauce.) SO GOOD! You can get REALLY decadent and add some chopped nuts and a drizzle of
chocolate, maybe even some whipped cream! Oh the possibilities!!!
2-4 apples, halved and sliced (I use a mix of red and green)
1/2 stick butter
1 Tbsp granulated sugar
1 tsp cinnamon
Place all ingredients in a small sauce pan and let simmer for about 10 minutes; just until it cooks down and apples are tender. Proceed with recipe as listed above. And again, some chopped nuts and whipped cream would be amazing here! Make it your own!
TASTY MINI CRAB ROLLS
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
WARNING: These are very addictive!!
10 jalapeno peppers
10 bacon slices, cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated Monterey Jack
1 tsp. chipotle powder
2 shallots, minced
1.Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
2.Mix the cream cheese, Monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
3.Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
4.Smoke them in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned.
TO COOK ON GRILL: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking.
To COOK IN THE OVEN: Bake them in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
Great for pre-dinner cocktails or with a salumi platter (salami, prosciutto, pancetta, etc.
1 c confectioners' sugar
2 tsp finely chopped fresh rosemary leaves
1/2 tsp salt
1/2 c finely grated Parmesan cheese
1 c (2 sticks) unsalted butter - room temp
1 tsp water (if needed)
Put flour, sugar, rosemary, salt and parmesan into the bowl of food processor. Pulse until completely combined. Add butter and pulse until soft dough forms. The dough should hold together when squeezed with your hands. If it doesn't, add a little water at a time until the dough comes together.
Spread out a large sheet of plastic wrap onto your work surface and transfer dough onto it. Using plastic wrap, roll it into a log shaped roll. Twist ends of plastic to make it into a compact and tight log - about 2 1/2" in diameter. Chill until firm - at least an hour or more.
Preheat oven to 375º. Line 2 cookie sheets with parchment paper. Slice dough into 1/3" slices and arrange on your lined cookie sheets, about 1" apart ( I sliced mine then used a scallop cookie cutter to make edges pretty) . Bake until edges are just starting to brown -12-14 minutes. Cool 5 minutes then transfer to rack to cool completely. Store in airtight container or spread on a tray to serve.
...and of course,
For the Filling:
2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Homemade Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour
Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
For the dough:
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Cup Milk
Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can.
To assemble and cook:
Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.
JALAPENO POPPER ROLLS
1 (8 ounce) package cream cheese (softened)
1 cup Monterey jack cheese (shredded)
1 (4 ounce) can jalapeno peppers (diced)
1 teaspoon fresh garlic (minced)
3 green onions (diced)
1 tablespoon bacon bits (or more, to taste)
ground black pepper (to taste)
1 (16 ounce) package wonton wrappers
1 quart vegetable oil (for frying)
Step 1: In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic, green onions, and bacon bits. Season with a little black pepper. Beat an egg in a small bowl.
Step 2: Place about 1 teaspoon of the cream cheese mixture into the center of a wonton wrapper. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the beaten egg on the edges of the wonton wrappers. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the wonton wrappers are used or the cream cheese mixture is gone.
Step 3: In a large skillet heat oil over medium-high heat (these can also be cooked in the deep-fryer at 375 degrees). Drop 3-4 of the rolled wontons into the oil at a time, and quickly fry, turning once until they are golden brown. Drain on paper towels. Repeat until all of the jalapeno popper rolls are fried.
(Makes 15 Servings)