Friday, January 30, 2015

Cheesy & Meaty Foldovers

Kids (and adults) are always looking for snacks and parents should want to keep them as healthy and nutritious as possible. The products that you buy in the store are filled with chemicals and preservatives. This recipe, although not totally healthy is a better alternative for your body than a processed and pre-packaged food.
1 container Pillsburry Croissant (or you can use the croissant reipe below if you are feeling like a baker man
1 8oz package or your favorite cheese
8 oz of your favorite type of meat (ham, bacon, chicken, roast beef, etc.)
each foldover will need 2 croissants if using the Prepackaged kind. If making your own croissant dough, each foldover will need to be about 5" square.
Pre-heat oven to 350 lay out your dough squares on you prep counter.
In the center, place 1 oz of cheese (slice, cube, crumbles). on top of the cheese, lay your choice of meat. Be sure that the meat or cheese are not over flowing the edge of the dough.
Fold the four corners into the center and overlap to create a pocket for the meat and cheese.
Place your completed foldovers onto a greased baking sheet and place in oven for about 15-20 minutes or until the dough has reached a golden brown color. this will ensure that the cheese has melted.
Remove from oven and let cool for 2-3 minutes
Serve and ENJOY!
Croissant Recipe
For the dough:
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 5 oz. (1/2cup plus 2 Tbs.) cold water 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 1-1/2 oz. (3 Tbs.) soft unsalted butter 1 Tbs. plus scant 1/2 tsp. instant yeast 2-1/4 tsp. table salt
For the butter layer
10 oz. (1-1/4 cups) cold unsalted butter For the egg wash 1 large egg

Granny's Best Queso dip

All good recipes start with fresh ingredients, and this one is no different. Queso is a traditional Tex-Mex favorite combining fresh vegetables, cheese and milk to a nice thick dip consistency for all types of gatherings.
2 Medium ripe tomatos
1 medium white onion
1 medium single clove of garlic
2 Jalepeno peppers (or as many as you can stand)
1 Habenaro pepper (optional-used for additional heat if the Jalapenos are too mild)
2 4.5 oz cans of Hatch Green Chilie's (hot) (can also substitute milder chilies if you prefer less spice
1 pkg spicy pork sausage (literally can be any brand, but I am partial to Owens, since it is created locally in Dallas)
8 oz (1/2 pkg) Velveeta Original Cheese
1 16 oz pkg Velveeta Queso Blanco
1 to 1 1/2 cups of 2% milk (this will vary based on desired consistency)
Method: Turn the crock pot to warm while prepping the cheese.
Cheese should be chopped into about 1/2 inch squares.
In a 5 Quart crock pot add the cheese and 1/2 cup milk and cover, allowing cheese to melt, stirring occasionally while checking the consistency and the heat. add more milk as necessary until all cheese is melted to desired consistency.
In a 12" frying pan (deep), crumble and brown pork sausage until completely cooked through. ensure that the sausage is in small clumps (1/4 in round or smaller). While the sausage is cooking, finely chop all of the veggies to about the same size as the clumps of sausage (1/4 inch).
When sausage is thoroughly cooked, add all the chopped veggies and saute until onions are opaque (almost see through)add the two cans of green chilis (drained).
Fold the sausage and veggie mixture into the melted cheese.