Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013

Cornbread Quiche

CRUST

2/3 cup yellow corn meal

2/3 cup all purpose flour

1/3 cup butter flavored Crisco

2 Tbsp sugar

1 egg

1 Tbsp water

FILLING

2/3 cup half+half

2 eggs

1 Tbsp basil

1 tsp fresh ground pepper

2 Tbsp minced onions

2 Tbsp bacon bits

1¾ cup corn (fresh or frozen)

Preheat oven to 350º.

Combine corn meal, flour and sugar together and mix well.  Add shortening and mix until crumbly; add egg and mix well.  Add water if needed. 

Press crust in quiche dish making it thick up the sides of the dish.  Cover with aluminum foil, press against crust; bake for 10 minutes, remove foil and bake an additional 5 minutes.

Meanwhile beat eggs and add half & half, pepper, basil, onions and bacon bits.  Mix well.  Fold in corn.  Pour mixture over hot crust and smooth corn evenly over top.  Bake 350º for 45 minutes or until a knife inserted in center comes out clean.  Let stand 10 minutes before cutting.

© Crackerberries 2011

"It's Not Just A Snack Pita"

Have you ever had leftover Pita Pockets that are a little too stale to make sandwiches out of? When you go to put the ingredients in, they break and fall apart and you end up tossing them out to the birds. This is a real winner … almost as good as a big plate of Nacho’s. I think next time I will add black olives to the recipe.



Not Just a Snack Pita

¼ cup EVOO (extra virgin olive oil)
¼ cup ranch dressing
¼ cup bacon bits
½ cup Monterey Jack cheese
3 6-inch round pita pockets

Preheat oven to 350º. Combine EVOO and ranch dressing in small bowl. Split apart the round pita pockets so that you have two rounds for each one. Cut each round into 8 wedges. Spread, rough side up, on greased cookie sheet. Brush each pita with the dressing mixture. Sprinkle with cheese and bacon bits. Bake at 350º for 15 minutes. Serve with ranch dressing and mustard.


Caper Horseradish Mustard

2 Tbsp Horseradish mustard
2 Tbsp drained capers
2 Tbsp fresh chives
Combine all ingredients in small bowl and mix well.


© Crackerberries 2009