Cheese Filled Tots

I saw this on Facebook today, it looks delightful!

• 2 lbs frozen hash browns, thawed
• 2 tbsp all-purpose flour
• 1 1/2 tbsp salt (or more to taste)
• 1 tbsp ground black pepper
• 3 eggs
• brick of cheddar cheese, cut into small, rectangular cubes
• vegetable oil, for frying

1. Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl. 
2. Take a piece of cheese and wrap a palm full of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
3. Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. 
4. Let them cool a bit, then enjoy!

Heart Attack Brownies

This weekend  I made heart attack brownies. Cookie dough, candy bars, Oreos, and brownies all in one. I'm not sure I've ever eaten anything like it. I took it to work today and my staff fell into a deep sugar coma.

Peruvian Salsa

This recipe is adapted from several I've tried. It makes about 3 cups of salsa.

Ingredients:

• 6-8 large Roma tomatoes or 1-28 oz can of whole canned tomatoes, drained
• 1 medium yellow or purple onion
• 2 cloves of garlic (minced or pressed)
• 2-3 hot peppers
• 1/2- 1 cup fresh cilantro leaves
• 1 1/2 teaspoon salt
• ground pepper, to taste
• 1 tablespoon olive oil
• 1.2 teaspoon ground cumin (optional)
• juice of one lemon or lime (optional)

Instructions:

1.  If using fresh tomatoes, add 1/2 inch of water to a large skillet over medium-high heat.  Core and cut tomatoes in half, set them (cut side up) in the skillet. (If you are using whole canned tomatoes,  drain tomatoes and skip to step 3)

2.  While you dice onions, simmer tomatoes until tomatoes start to soften and the skins start to recede.  Peel and discard the skins.

3.  Blend tomatoes, hot peppers, and cilantro in a blender until smooth.

4.  Heat 1 tablespoon of oil in the skillet over medium-high heat.  Saute onion and garlic in hot oil for about 10 seconds-any more time will adjust the taste of the salsa because the onions will release sugars.

5.  Add blended tomato mixture to the skillet with the onions and garlic and stir.

6.  While salsa boils down, season with salt and ground pepper to taste.  Add cumin if desired.

7.  Simmer the salsa on medium-low for about 15 minutes , or until salsa is reduced and thick.  You may need to increase the time if the tomatoes are really juicy.

8.  You can add lime or lemon juice at this point, but be warned that it will temper the spiciness.

ENJOY!

**Notes: 

• For a mild salsa, try poblano peppers (remove all the seeds and veins)
• For spicy salsa, use one hot pepper for every 3 tomatoes.

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

S'mores Monkey Bread

Thanks Pillsbury!

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup crushed graham crackers or graham cracker crumbs
• 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1 cup milk chocolate chips (6 oz)
• 1/2 cup miniature marshmallows
• 1 1/4 cups marshmallow creme
• 3/4 cup butter
• 1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2. In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
3. Layer biscuit pieces, chocolate chips and marshmallows in pan.
4. In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
5. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!

Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!

Bacon-Pepper Mac and Cheese

INGREDIENTS

• 3 cups uncooked penne pasta (10 oz)
• 1/3 cup butter
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Dijon mustard
• 2 1/4 cups milk
• 10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 4 oz Muenster cheese, shredded (1 cup)
• 2 oz Gruyère cheese, shredded (1/2 cup)
• 1/4 cup Progresso® Italian style bread crumbs

DIRECTIONS

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
3. Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until edges are bubbly.

Chex Lemon Buddies

Ingredients

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter or margarine
• 4 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

S'more Chip Cookies

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

16 large marshmallows

8oz chocolate-flavored candy coating, chopped

DIRECTIONS

1. Heat oven to 350°F. Shape cookie dough into 36 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
2. Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.
3. Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.
4. Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.

Baklava

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Strawberry Peach Pops

INGREDIENTS

• 1 cup soymilk
• 1 cup frozen organic strawberries
• 1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
• 2 tablespoons honey
• 10 paper cups (3-oz size)
• 10 craft sticks (flat wooden sticks with round ends)

DIRECTIONS

1. Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.
2. Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.
3. Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.

Cereal Bananas

INGREDIENTS

• 2/3 cup creamy strawberry or creamy strawberry banana yogurt (from 2-lb container)
• 3 cups Cheerios® cereal
• 4 firm ripe bananas
• 8 craft sticks (flat wooden sticks with round ends)

DIRECTIONS

1. Line cookie sheet with waxed paper. In shallow dish, place yogurt. In another shallow dish, place cereal.
2. Peel bananas; cut each banana crosswise in half. Insert wooden stick into cut end of each banana half. Roll each banana half in yogurt, then in cereal to coat. Place on cookie sheet. Freeze about 1 hour or until firm.
3. Wrap each banana in plastic wrap or foil. Store in freezer.

Fro-Yo Bars

INGREDIENTS

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 containers (6 oz each) Key lime pie yogurt
• 2 containers (6 oz each) strawberry yogurt
• 1 cup Trix® cereal

DIRECTIONS

1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
2. Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
3. To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.