Wednesday, November 11, 2009

Kicked Up Mini-Pimento Cheese

My mom made this the other day and it was sooooooo good..

Kicked Up Mini-Pimento Cheese Po boys
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 20 min Inactive Prep Time: 2 min Cook Time: 7 min Level:
Easy Serves:
3 cups of spread, or 6 sandwic Ingredients
8 slices bacon, chopped
1/2 pound extra-sharp white cheddar, roughly grated
1/2 pound extra-sharp orange cheddar, roughly grated
8 ounces roasted red bell peppers, chopped
3/4 cup mayonnaise, preferably homemade
1 cup sliced spicy ham (such as capicolla)
1/2 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Essence, recipe follows**
Salt and freshly ground black pepper
6 individual French bread rolls or pistolets, halved lengthwise
In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool.

In a large bowl, combine the bacon white cheddar, orange cheddar, roasted peppers, mayonnaise, ham, green onions, garlic, essence and salt and pepper, and stir to blend. Cover and refrigerate for at least 2 hours to allow flavors to develop.

Spread about 1/2 cup on each roll.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Saturday, November 7, 2009

Breakfast Cookies Recipe

I made these cookies yesterdy they are so good.. I had to share the recipe.. PLus they are super easy to make..

Breakfast Cookies Recipe
From the Cheerios website.

24 min | 10 min prep

SERVES 12 , 12 cookies

1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).