Lemon Cornbread Shortbread Bars Week #6

Lemon Cornbread Shortbread Bars

1 1/2 sticks (3/4 cup or 12 T.) unsalted butter, room temp.
3/4 cup powdered sugar
1 Tbsp. finely grated lemon zest
1/2 tsp. lemon extract
1 cup all-purpose flour
1/2 cup finely ground yellow cornmeal
1/4 tsp. table salt
2 Tbsp. Turbinado or sparkling sugar (optional)
Position a rack in the middle of the oven and heat oven to 325 degrees F. Lightly grease the sides and bottoms of an 8x8-inch square baking pan. Line with a sheet of parchment. Set aside.
In a medium bowl, combine butter, sugar, lemon zest and extract. With a hand mixer, beat on medium high speed til light and creamy; about 3 minutes. Add the flour, cornmeal and salt and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.
Using a rubber spatula (I used my hand moistened with water) spread the dough into the pan in a smooth even layer. Dip the tip of a knife or a bench scraper in flour to prevent sticking and score the dough all the way through the bars. Cut the bars into finger like shapes (I cut the bars into 6 pieces on one side and 3 on the other side for a total of 18 pieces). Sprinkle the tops of the uncooked shortbread with turbinado or coarse grain sugar.
Bake until the tops look dry and are golden, about 35-40 minutes. Transfer the pan to a rack. Immediately cut the shortbread into bars using the previously scored lines as a guide (they will have faded a bit during baking). Let the bars cool completely in the pan before removing them from the pan.
NOTES: It's important to cut the shortbread as soon as it comes out the oven . If you wait til it's cooled, it will crumble when you try to cut it.
~ If you leave an overhang on the parchment paper, it will be easier to remove from the pan.

Super Bowl Appetizers-Stuffed Pizza Rolls-Week 5

Easy Pizza Dough Ingredients

• 1½ cups Warm Water
• 1 tsp Salt
• 1 tbsp Sugar
• ⅓ cup Olive Oil
• 4 cups Flour
• 2¼ tsp Yeast

Directions:

Use 1½ cups warm water pour sugar and yeast; let yeast activate for 5 minutes or until becomes frothy.

In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.

Add the yeast combo to the flour mixture and mix until well incorporated. Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you’re not using the dough right away, you can also freeze it.

Stuffed Pizza Rolls

Ingredients

• Pizza Dough (store bought or homemade)
• Pepperoni
• 6 Mozzarella String Cheese Sticks
• 4 tbsp Butter
• 2-3 Cloves of Garlic, minced
• 1 tbsp Fresh Parsley, chopped
• 
  
• Dipping Sauce
• 1- 8oz can Tomato Sauce
• 1 tsp dried Italian Seasoning
• 1/2 tsp Garlic Powder

Instructions

1. Preheat your oven to 400 degrees (or according to the dough's package directions). Roll out the pizza dough, making a 12" X 18" (approximately) rectangle. Using a pizza cutting wheel, cut 24 squares. As you can tell from my picture below, the squares do not have to be exactly the same size.
2. I used sandwich pepperoni from the deli, so I had to quarter my slices to fit in the squares. Lay a slice (I used 2 quarters) of pepperoni on each square.
3. Then top with cheese. I also quartered the string cheese sticks. We thought that ended up being the perfect amount of cheese per roll.
4. Pull the 4 corners of each square together to seal & place the rolls, seam side down, in the dish.
5. In a small skillet, melt the butter over low heat.
6. Add the minced garlic & cook for 1-2 minutes.
7. Then add in the chopped parsley & turn off the heat.
8. Brush the garlic butter on the top of the rolls, coating well. (I also sprinkled a little Parmesan Cheese on the top!)
9. Bake at 400 degrees (or according to package directions) for 10-15 minutes, until golden. Just keep an eye on them since all dough cooks differently.
10. While your rolls are in the oven, you can make the dipping sauce. In a small sauce pan, heat the tomato sauce with the dried Italian Seasoning & Garlic Powder over low/ medium heat, stirring occasionally.

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Stuffed Pizza Rolls

Ingredients

• for the rolls
• Pizza Dough (store bought or homemade)
• Pepperoni
• 6 Mozzarella String Cheese Sticks
• 4 tbsp Butter
• 2-3 Cloves of Garlic, minced
• 1 tbsp Fresh Parsley, chopped
• for the dipping sauce
• 1- 8oz can Tomato Sauce
• 1 tsp dried Italian Seasoning
• 1/2 tsp Garlic Powder

Instructions

1. Preheat your oven to 400 degrees (or according to the dough's package directions). Roll out the pizza dough, making a 12" X 18" (approximately) rectangle. Using a pizza cutting wheel, cut 24 squares. As you can tell from my picture below, the squares do not have to be exactly the same size.
2. I used sandwich pepperoni from the deli, so I had to quarter my slices to fit in the squares. Lay a slice (I used 2 quarters) of pepperoni on each square.
3. Then top with cheese. I also quartered the string cheese sticks. We thought that ended up being the perfect amount of cheese per roll.
4. Pull the 4 corners of each square together to seal & place the rolls, seam side down, in the dish.
5. In a small skillet, melt the butter over low heat.
6. Add the minced garlic & cook for 1-2 minutes.
7. Then add in the chopped parsley & turn off the heat.
8. Brush the garlic butter on the top of the rolls, coating well. (I also sprinkled a little Parmesan Cheese on the top!)
9. Bake at 400 degrees (or according to package directions) for 10-15 minutes, until golden. Just keep an eye on them since all dough cooks differently.
10. While your rolls are in the oven, you can make the dipping sauce. In a small sauce pan, heat the tomato sauce with the dried Italian Seasoning & Garlic Powder over low/ medium heat, stirring occasionally.

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Super Bowl Appetizers -Week 4

Our class Chili Bites

Mini Mexican Chili Bites

Ingredients:
3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream

***NOTE- I made homemade chili beans by placing pinto beans into the crockpot, cover the beans with water, add a can o tomato sauce and I added a gluten free package of chili mix. Using an immersion blender when beans are done, I made them into chunky chili beans. Beans will need to cook in crockpot for about 6 hours on high. 

Method:
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!