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Thursday, February 11, 2016

Cheesy Ham And Garlic Sandwich Bake






Ingredients
1 pan 9 count Rhodes Warm N Serv Garlic Butter Rolls
4 ounces cream cheese
1/2 Tablespoon minced garlic
1-2 tsp dill weed (depending on preference)
1/3 lb of deli sliced ham
4 slices provolone cheese

Instructions

Cut rolls horizontally, and put back in foil pan.Mix cream cheese, minced garlic, and dill together, stirring well.Spread cream cheese mixture across the rolls, and then layer on the ham and cheese, and put the top of the rolls back on.Bake at 325 for 25 minutes, or until cheese is melted and bubbly.Enjoy!

(from the rhodes website)

Cheese Straws






Yields 20-24 straws

Ingredients
  • 1 (14 oz.) package frozen puff pastry, defrosted completely
  • 1 large egg, beaten
  • 1 cup Parmesan, grated
  • 1/2 cup Gruyere, shredded
  • 1 tablespoon water
  • 1/2 teaspoon cayenne pepper
  • kosher salt and freshly ground pepper, to taste
  • flour, for dusting
Directions

  1. Preheat oven to 375ยบ F.
  2. On 1 or 2 lightly floured piece(s) of parchment paper, roll out each sheet of puff pastry to a 10x12-inch rectangle that is 1/8-inch thick.
  3. In a small bowl or glass, beat together your egg and water, and brush it onto the puff pastry.
  4. In a medium bowl, combine cheeses, cayenne, salt and pepper. Toss to mix thoroughly.
  5. Spread cheese mixture out over the puff pastry and gently press it into the pastry to adhere.
  6. Using a sharp knife or pizza cutter, cut each sheet (horizontally) into 10-12 thin strips. 
  7. Spread apart each strip so there’s 1-2-inches between them, twisting them before laying them back down on parchment paper.
  8. Place in oven and back for 12-15 minutes, or until puffed up and golden brown. Turn each straw over and return to bake for another 2 minutes.
  9. Remove from oven and let cool before serving.

Homemade Poptarts





Yield: 8 tarts

Ingredients
2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 - 5 Tbsp ice water
3/4 cup strawberry preserves, divided (or other preserve of choice)
Icing
1 cup powdered sugar
2 Tbsp half and half, plus more as needed
1/4 tsp vanilla extract

Directions
In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.
Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
For the icing:
In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
Recipe Source: tart portion adapted from Bon Appetit
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