Let's do brunch!

I've got to spend a glorious weekend at home this past weekend...mostly because the significant other and I have been very ill with some creepy crud the takes over your sense of smell/taste to play a horrible game of keep away.  Very awful! Saturday we were feeling well enough to have some real food so I started concocting us a very delicious brunch of bacon, eggs, mashed potato pancakes (A great recipe to use leftover mashed potatoes!), and English muffins.  Nothing special, but very good because we could smell and taste it. Brunch is so under rated!

Sunday morning, I woke up at a very ungodly hour and couldn't go back to sleep, so I started

planning our brunch in my head...because this is how my mind works at 4:00am on a Sunday morning.   We both like quiche, but a big one kind of goes to waste before we can finish it because it's just the two of us.  I devised the recipe that follows for a quiche for two.  I must say with delicious results. I served it with a mashed potato pancake, a chocolate chip pecan scones, and orange wedges for color.

 Also...I am sure you can fill this with any quiche filling you find yummy.  This is just what we had on hand. 

J.J.'s Quiche for Two

Ingredients

• 2 large eggs
• ¼ Swiss cheese, shredded
• 10 baby spinach leaves
• 2 slices Canadian bacon, chopped
• ½ pie crust
• Tablespoon milk
• 2 pats of butter
• Salt/pepper/seasoning of your choice

Directions

1. Cut pie crust in rounds to fit your cooking vessel. We have these cool mini pie pans I like to use.
2. Butter your cooking vessel.
3. Place pie crust in vessel...making sure it is in full contact with the pan.
4. Divide the Swiss equally between both pie shells...reserving a couple pinches to place on top.
5. In a bowl, scramble eggs with milk and seasoning.
6. Divide egg mixture between both pie shells.
7. Add 3 of the spinach leaves to EACH pan.
8. Add Canadian bacon to both pans.
9. Top with remaining spinach and cheese.
10. Bake in 350 oven for about 20 minutes...different ovens may vary. 

Grandma's Mashed Potato Cakes

Ingredients

• 2 cups mashed potatoes
• 1 large egg
• 3 tablespoons finely diced onion
• Black Pepper
• 2 tablespoons of flour
• splash of milk – this varies depending on how stiff the mixture is
• Cooking spray

Directions

1. Combine all ingredients till makes a batter the consistency of pudding...you may have to add more flour or milk depending on your mashed potatoes.
2. Cook on medium heat in a non stick pan, coated in cooking spray a heaping tablespoon at a time.
3. Once flipped, flatten into a cake.
4. Cook time varies depending on how crisp you want them.
5. Serve warm as a delicious side to a breakfast, brunch, or even dinner.

Rosy's Chocolate Chip Pecan Scones

Ingredients

• 1 ¼ cups all-purpose flour
• 1/8 -1/4 cup sugar depending on how sweet you want them
  
• 1 ½ teaspoons double-acting baking powder
• ¼ cup mini chocolate chips
• ¼ cup chopped pecans
• 4-ounces sour cream
• 2 ½ tablespoons stick margarine or butter
• Baking Sugar to garnish

Directions

1. Preheat the oven to 450 degrees F.
2. In a large mixing bowl, add in the flour, sugar and baking powder. Mix in the chocolate chips and walnuts.
3. Create a hole in the middle of the bowl, pushing the dry ingredients to the sides. Pour the sour cream into the hole and crumble the margarine in with your fingers as well. Mix everything together with a big spoon until the dry ingredients absorb all of the sour cream and margarine. Continue to knead the dough with your fingers until the consistency is uniform.
4. Sprinkle a small amount of flour on top of a baking sheet. 
5. Take the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet. 
6. Cut the dough with a knife into 8 pieces by making a plus sign, and then a multiply sign. Make sure to separate all 8 wedges of dough to allow room for each piece to expand in the oven without touching. 
7. Sprinkle with Baking Sugar. Bake until very lightly browned, 10 to 15 minutes

Coldcock? No, I asked for Cold Cuts!

Today is National Cold Cut's Day!  These are also known as lunch meats/luncheon meats/sandwich meats/cooked meats/sliced meats/cold meats/deli meats...depending on where you hail from.  Enjoy the day and have a ham or turkey sandwich! I personally want roast beef and Swiss, on a good potato bread. 

It was a weekend of cooking. I made bread for the week. Those of you that have been around awhile know, I am not of and do not like baking.  I have found this great, egg bread recipe and changed it to my own liking.  It is fairly simple, can be made by hand or in the bread machine.  At our house we mix and let it have its first rise in the bread machine, knead, shape, then let rise again before baking.  If you have a Kitchen Aid Mixer or similar and dough attachment, use it!  The mixer will do the work for you. If you don't, it's ok, you can mix everything by hand and it will turn just fine.

Golden Egg Bread

Ingredients

•     3/4 cup milk or buttermilk - originally called for water (70° to 80°)
•     3 tablespoons honey - originally called for 3 tablespoons of sugar
•     3 tablespoons butter, melted - originally called for 3 tablespoons of olive oil
•     2 eggs
•     1-1/2 teaspoons salt
•     3-1/2 cups bread flour
•     2-1/4 teaspoons active dry yeast

Directions

Bread Machine

1.     In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
   
2.     Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
3.     When it's done, take it out and let it cool at least 15 mintes before cutting into it. If you cut too early, the inside will be kind of gummy.

Manual

1.     In bowl add the flour, yeast, and salt and start mixing.  Add honey then, Add the warm water or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, add the butter to the dough.
2.     When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of  flour and form it into a ball. 
3. After that, put the dough  in a bowl or on a cutting board and let it rest for up to 30 minutes, covered.  (Tip from significant other: spray dough with olive oil to keep it from drying out.)
4.     After about 10 minutes, you take the dough and roll it. Divide if desired and shape or place in well greased bread pan.  Cover and let rise an additional 30 minutes.
5.     Bake at 350 degree, for 30 to 40 minutes.  When it's done, take it out and let it cool at least 15 minutes before cutting into it. If you cut too early, the inside will be kind of gummy.

    Yield: 1 loaf (16 slices.)

The dough has so many other uses as well.  This is what I have played with and is my favorite so far: Garlic Knots.  So buttery...so garlicky...so delicious. They go great with pasta, the Warm Maple Bacon Spinach Salad, or anything! 

J.J.'s  Delicious Garlic Knots

Ingredients

• Golden Egg Bread Dough (recipe above)

Seriously the best seasoning ever!

• 1 stick unsalted butter
• 1 tablespoon grated Parmigiano-Reggiano/Parmesan cheese or more to taste
• 1/2 tablespoon of garlic powder or more to taste
• 1/2 teaspoon of Badia Complete Seasoning or more to taste (optional...find it in the Spanish section of your store.)

Directions 

1.  Divide bread dough after first rise into equal portions...I got about 8 from one batch of dough...could get more if you want smaller knots.
2. Stretch dough into ropes about 6-7 inches long and tie in knot.
3. Place knots on well greased baking tray.  
4. Cover and let rise 15 minutes.
5. Bake at 350 for 30/40 minutes until golden brown.
6. While knots are baking, melt butter in microwave safe dish in 30 second intervals till fully melted.
7. Mix in spices and cheese.
8. Generously brush mixture on knots as soon as they come out of oven.
9. Serve and Enjoy! 

Yeild: 8 Knots

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Super Bowl XLVII or Festivus Maximus 2013

Super Bowl weekend is upon us soon and it is an a great weekend for me.  My awesome/beloved Baltimore Ravens have made it and only you Maryland people will understand...Festivus Maximus!  (In 2000, the Baltimore Ravens coach Brian Billick would not allow his players to discuss the possibility of competing in the Super Bowl. Instead, he and the rest of the Ravens players and staff referred to the playoffs as Festivus, and the Super Bowl as Festivus Maximus.)

In my opinion and because I am too lazy to do the research, Super Bowl Sunday is most likely the biggest snacking “holiday” in the USA. Everybody wants to snack during the game and wait for the commercials. And be serious here, unless your team is in the big dance, you only watch for the food and commercials.

As for myself, I will be enjoying the game in Maryland with my Rosy and friends at Hooters.  This however does not effect my collection of recipes I have been gathering and testing for the big weekend.

  'Wannabe' Jalapeno Popper Party Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
4 jalapeno peppers, seeded and diced
1/2 teaspoon red pepper flakes

Directions

Mix cream cheese, sour cream, and Parmesan cheese together in a saucepan over low heat until evenly blended. Fold in bread crumbs, jalapeno peppers, and red pepper flakes. Cook and stir dip until Parmesan cheese is melted, 2 to 5 more minutes

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste 

Directions

Preheat oven to 350 degrees F

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.


Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded 
• 1 (8 ounce) package cream cheese
• 12 slices bacon 

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Candied Bacon Pigs

Ingredients

• 1 (14 ounce) package little smokies sausages
• 1 pound bacon slices, cut into thirds crosswise
• 1 1/2 cups brown sugar, divided 
• 1/2 (12 fluid ounce) can cola-flavored carbonated beverage
• 1/2 teaspoon Chinese five-spice powder
• 1 dash hot pepper sauce, or to taste (optional) 

Directions

Preheat oven to 325 degrees F (165 degrees C).

Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.

Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.

Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.

Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.

Set the cooker to High, and cook 4 hours. Serve warm.

Triple-Layer Peanut Butter Brownies

Ingredients

• 1pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 1pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding
• 1cup  cold milk
• 1cup  Creamy Peanut Butter
• 1/2cup  powdered sugar
• 1-1/2cups  COOL WHIP Whipped Topping (Do not thaw.)
• 3oz.  BAKER'S Semi-Sweet Chocolate
• 1/2cup Dry Roasted Peanuts, coarsely chopped

Directions

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour, serve.

And now for a drink...I have posted this before, but it can stand to be posted again since it fits! Happy Festivus Maximus!


The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired.

Super Bowl Snacks Part 2

Dips are a huge part of Game Day snacking...I have included old and new. Remember, I love Melissa's awesome Buffalo Chicken Dip...there is my awesome onion dip and a few others. I personally after having all those garlicy, spicey and awesome dips like to head for the sweets. So, I have included a few sweets as well...Vegan Brownies that are REALLY tasty. If you don't tell them they would never know!




Enjoy the snacks and enjoy the game!



Amazing Artichoke Dip



Ingredients

1 (14-ounce) can water-packed artichoke hearts, drained

1 (8-ounce) container cream cheese

1 (10-ounce) package frozen chopped spinach, thawed

2 cloves garlic, chopped

1/3 cup freshly grated Parmesan cheese

2/3 cup plain whole yogurt

1/4 teaspoon salt

1/2 teaspoon red pepper flakes, to taste

Parmesan for sprinkling



Directions



Preheat oven to 350 degrees. Spray or butter a 1-quart baking dish. Process all ingredients in a blender or food processor until combined and artichoke hearts are roughly chopped. Spread into prepared baking dish, sprinkle with additional Parmesan and bake for 20 to 25 minutes, or until cheese is melted and bubbly.





Low Fat Vegan Black Bean Brownies



Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.





Ingredients:

15 ounces black beans, drained and rinsed

2 whole bananas

⅓ cup agave nectar

¼ cup unsweetened cocoa

1 tsp vanilla extract

¼ cup raw sugar (optional)

¼ cup instant oats



Instructions:



Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.





J.J.’s Bean Dip



1 16 oz can refried beans – fat free

2 – 3 tablespoons of medium white queso

Taco Sauce or Hot Sauce to taste





Heat beans in microwave safe bowl for 30 seconds to a minute. Stir in queso and hot sauce. Reheat if you want a warmer dip…serve and enjoy with your favorite chips.





J.J.'s Onion Dip



1 16oz container of Sour Cream - I like Daisy

1 1/2 packets of Lipton Onion Soup Mix

2 tablespoons of Worcestershire Sauce

1/2 teaspoon garlic powder



Mix all ingredients till well combined, do this at least eight hours before serving. Chill! Enjoy! is good with chips and vegetable trays.





Melissa’s Buffalo Chicken Dip



2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)

2 [8 ounce]packages cream cheese

1 cup Ranch dressing – Must use Hidden Valley for this!

3/4 cup red hot sauce – I use Texas Pete

1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella



Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly.



I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.



Chocolate-P&B Quesadillas



4 (7 to 8-inch each) flour tortillas

Butter, softened

1/4 cup creamy or crunchy peanut butter

1/4 cup marshmallow creme

2 small bananas, sliced

1/2 cup milk or semisweet chocolate chips



Spread one side of each tortilla with just enough softened butter to cover lightly. Place tortillas on clean work surface, buttered sides down.



Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla.

Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.



Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.



Repeat with remaining quesadillas. Cut each into 3 pieces and serve immediately.



Makes 4 servings.



Quarterback Blitz Bars



1 cup butter or margarine

2 1/4 cups graham cracker crumbs

1/3 cup HERSHEY'S Cocoa

3 tablespoons granulated sugar

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1 cup HEATH BITS 'O BRICKLE Toffee Bits

1 cup chopped walnuts

1 cup MOUNDS Sweetened Coconut Flakes



Heat oven to 350°F (175°C). Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven.



Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan.



Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly.



Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature several hours. Cut into bars.



Makes about 36 bars.



J.J.'s Deviled Eggs



6 hard-cooked eggs, peeled and cut lengthwise

3 tablespoons Mayonnaise or Salad Dressing – I prefer a mixture of both!

2 tablespoons sweet pickle relish

1 teaspoon yellow mustard

Paprika for garnish



Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, relish, mustard, and mix thoroughly (I use a hand mixer). Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.



Cover lightly with plastic wrap and refrigerate for up to one day before serving.



J.J.'s Taco Dip



½ pound lean ground beef

1 pack of taco seasoning- I prefer low sodium

1 jar favorite queso

½ jar of favorite taco sauce

1 can re-fried beans

chopped onion (optional)

shredded cheese

sour cream (optional)

black olives (optional)



Preheat oven to 350. Brown meat in skillet and prepare with taco seasoning as directed. Set aside.



Spray a 9 x 9 pan...layer with beans, queso, meat, sauce, onions. Top with shredded cheese. Bake 15 - 20 minutes until cheese melted and bubbly. Garnish with dollops of sour cream and black olives.

Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.