Cheese and Ham Breakfast Buns - Muffins

Ingredients:
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup cheddar cheese (grated)
2 green onions (sliced)



Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
2. Stir in the ham, cheddar cheese and green onions.
3. Rub some butter in the baking dish to prevent sticking.
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.

30 min. Chicken Noodle Soup

Ingredients 
1 Tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 Tablespoon flour
3 ½ cups chicken broth (2 cans—Swanson Natural Goodness is good)
1 cup water
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked egg noodles 
1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

Directions 

1. Melt butter in a large pot over medium-high heat. 

2. Add carrots and celery; saute 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. 

3. Remove from heat and gradually stir in the broth, water, salt, and pepper. 4. Return to the heat and bring to a boil. 

5. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. 

6. Cover, reduce heat, and simmer 10 minutes.

Corn Tart

Ingredients:
1 tablespoon butter
1 small onion, chopped
2 eggs, hardboiled, peeled and chopped
5 ears of corn or 1 can of creamed sweet corn
2 tablespoons milk
1 tablsepoon cornstarch
1 cup shredded mozzarella cheese
2 tarta shells-storebought or made-from scratch pie crust Pillsbury Pie Crusts also work.
salt, to taste
pepper, to taste

Directions:

1- Preheat the oven to 350 degrees Fahrenheit. 

2- Heat the butter in a skillet over medium-high heat and saute the onions until translucent.  If you are using corn on the cob, boil the cobs until tender, cool, and grate the kernels using the coarse side of a cheese grater.  Add the corn, to the onion mixture.  Add the milk and cornstarch, and stir until thickened.  Add the sugar, salt, and pepper to taste.  Stir in the cheese.  Heat through until the cheese is melted.  Remove form heat and let cool slightly.

3- Put 1 pie crust onto a round pan.  Put corn mixture onto the center of the pie crust.  Sprinkle with chopped egg pieces.  Cover with second pie crust round and seal the edges by twisting the dough, or pressing with the tines of a fork so that none of the filling seeps out during baking.

4- Bake until crust is golden brown, about 35-40 minutes.  Cut into wedges, and serve hot, cold, or at room temperature.

Bacon Cheddar Biscuit

 

Ingredients
2 1/4 cups all propouse flour
3 1/4 tsp baking powder
1 tsp salt
1/8 tsp ground red pepper
1/2 cup/ 3oz. diced slab bacon
3 tbsp unsalted butter, cubed and chilled
3/4 cup/ 3oz. shredded sharp Cheddar cheese
1 1/2 cups heavy cream
2 tbsp unsalted butter melted

Directions 

1.- Combine flour and next 3 ingredients; cover and freeze 8 hour. 

2.- Preheat oven 425F. Cook bacon over is brown but not crisp; drain on paper towels. Cool completely. 

3.- Toss cubed butter with flour mixture in a large bowl; mix with hand. flattening butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Add cream, stir until just combined. Scoop dough evenly into 1 tbsp. mounds; arrange 1 in. apart on baking sheets. 

4.- Bake 8 to 10 minutes or until golden and cooked through. Transfer biscuit to a wire rack, brush with melted butter. Server hot or at room temperature.  

Pizza Napoletana

Ingredients
1 1/2 cup all prupose flour, plus extra for dusting
1 tsp salt
1 tsp active dry yeast 
1 tsp olive oil, plus extra for oiling
6 tsp lukewarm water

Topping 
6 tomatoes 
6oz mozzarella cheese, drained and sliced thinly salt and pepper
2 tsp shredded fresh basil leaves 
2 tsp olive oil

Directions

1- To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast. Make a well in the center an pour in the oil and water. Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hand.

2-  Turn out the dough onto a lightly floured counter and knead well for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with lightly oiled plastic wrap, and set aside to rise in a warm place for about 1 hour, our until doubled in size. 

3- Turn out the dough onto a lightly floured counter and know down. Knead briefly, then cut in half and roll out each piece into a circle about 1/4 inch /5mm think. Transfer to a lightly oiled cookie sheet and push up the edges with your fingers to form a small rim. 

4- For the topping, arrange the tomato and mozzarella slices alternative over the pizza bases. Season to taste with salt and pepper, sprinkle with the basil, and drizzle with the olive oil. Bake in a preheat oven, 450F, for 10-20 minutes, until the crust is crisp and the cheese has melted. Server immediately and enjoy!