30 January 2010
29 January 2010
21 January 2010
This is a dessert that Alton Brown mentioned on an episode of Dear Food Network last year. It sounded so good that people hounded him for the recipe until he posted it on his personal website. I heard about it this Christmas and found it on Recipezaar. My sister and I made it when we got together for Christmas.
6 cups Cinnamon Chex
3 cups Cheerios
16 oz. plain M&Ms or Reese’s Pieces
2 cups small pretzels
2 cups mixed nuts
3 (11 oz.) packages white chocolate chips
Dump the cereal, M&Ms, nuts & pretzels in a large bowl.
Melt the white chocolate in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
Store in zip-top bags or air-tight containers.
Makes 25 cups.
Yummy! This is so good! I made a few changes. The original recipe called for 3 cups of Rice Chex and 3 cups of Corn Chex. My grocery store was out of regular Chex (because it was on sale that week), so I got a box of Cinnamon Chex. This ended up being the best substitution ever! The Cinnamon Chex was so good in this. I will definitely use that from now on. I also left out the nuts, just because I don't really like them. And I can't eat chocolate right now (sad, I know!), so I used Reese's Pieces instead of the M&Ms. It was okay, but I am looking forward to trying it with M&Ms. I didn't really like the Cheerios in this recipe. They tasted too much like Cheerios to me! I think next time I will leave them out and substitute more of the Cinnamon Chex.
The only other change I made was to increase the amount of white chocolate. It called for two bags, but I saw pictures of the result on Recipezaar, and it didn't look very white to me. I wanted it to be more on the sweet side, so we used three bags. This definitely makes it sweeter!
We didn't have a bowl big enough to mix all of this together at once, so we split it up and mixed in two batches. Then we dumped it all out on parchment and let it harden. Then we had trouble not eating it while it was hardening!
The great thing about this recipe is how easy it is to customize it to your preferences. You can throw anything you want in there! And remember, it makes a lot! If you are making it just for yourself, you will probably want to reduce the recipe. Or be prepared to give some of it away.
This is a new recipe I made for our church breakfast last Sunday. I saw it in Cooking Light magazine.
Sausage Roll Rosettes
1 (11 oz.) can refrigerated French bread dough
2 tbsp butter, melted
8 oz. sage flavored pork sausage, cooked and crumbled
¾ cup shredded Gruyère or mozzarella cheese
Preheat oven to 350°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Brush with butter, leaving a ½" border. Sprinkle sausage mixture evenly over dough, leaving a ½" border; top with cheese. Press toppings firmly into dough. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal. Cut 1 (½" thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (½" thick) pieces; arrange in a 13 x 9" baking dish coated with cooking spray.
Bake for 20-25 minutes or until golden.
Makes 6 servings (serving size: 2 rolls)
Sat. Fat 8g
These were a hit at the church breakfast. I served them with fruit salad. I made four batches. I baked them the night before, refrigerated them in a large bowl, then heated them up in a very low (170) oven during the worship service. They were nice and warm after church. (I covered the bowl with foil so that they didn't get any more brown.)
I only changed a few things from the original recipe. It called for fresh sage and salt to be added to the sausage. I skipped the sage and just bought sage-flavored sausage. I didn't think the sausage would need salt because sausage is usually pretty salty, and so is cheese, so I didn't see the need.
I couldn't find Gruyere at the little grocery store in our town, so I used an Italian blend that was pre-shredded. While it worked okay, it wasn't ideal. It had parmesan in it, which doesn't melt. It just kind of got brown instead. So I think next time I will use mozzarella instead.
Here are a few pics of the process:
Unrolling the dough. I did four of these, and some were easier than others. Make sure you keep the dough in the fridge until right before you unroll it, because it gets harder to separate it the warmer it gets. Just be gentle with it so that it doesn't tear. The original recipe said to roll it out to be 13" by 8", but I had a hard time with this and decided to just keep it the size and shape it was. That worked just fine.
Sprinkle on the cheese. The recipe didn't say this, but I found it beneficial to press the sauage and cheese into the dough before rolling it up.