Tater Tot Mess

This is not a recipe I'm proud I made. But it happened and it was eaten, so let's do this.

It tasted better than it looks, but it looks like a mess.

The recipe is here from BlogChef.net. I added frozen corn to mine and omitted the onion.

Again, not my proudest moment, but I'm glad it's out here and now, we can move on.

Not Exactly Pizza Inn Chocolate Chip Pizza

Every time I go somewhere I once lived, there are foods I feel I must eat while I can. As much as I love living in SoFla, there are many many foods that I just can’t get down here. I missed one precious opportunity recently - Pizza Inn's Chocolate Chip Pizzert. Sadly, if I want a genuine pizzert I must travel over 575 miles for it. Not likely. Sooooo I’ve tried to replicate it. This is more difficult than it would seem. (Google it. Many people have tried, many have failed.)

My secret ingredients:

The Jiffy mix plus butter poured over the pizza crust. (Side note: this is the first time I’ve used Pillsbury’s thin crust pizza in a tube and I’m a convert. It’s really good and doesn’t taste like it’s pre-made like I thought it would.)

Add chocolate chips. I used mini ones. It was a good call. Although, I’d probably use a few more.

After baking it for 15ish minutes. (Confession - I don’t remember how long I baked it. At all even a little.)

Yum.

Result - not exactly what I wanted. I cooked it too long, I need more of a gooey filling. Also, it was kind of thin. Maybe more mix? But I’m going to try again. Soon.

Just buy the Butterfingers.

So, I found this recipe (from In Katrina's Kitchen) for homemade Butterfingers made with candy corn. WOW! I thought. How awesome and amazing!

This is what melted candy corn looks like. It’s even more terrifying in real life.

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It’s quite possible I messed up the recipe. I was baking a lot when I made these and I didn’t think they would cool, so I put the pan in the fridge. They were impossible to cut without crumbling after that. They tasted great, but way too much work.

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This is the only piece that made it to completion.

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Just buy the damn candy bars.

Sometimes, you gotta be bad.

I made burgers. They were delicious. Sometimes you just have to have a big juicy chunk of meat. At least I do.

The goods for a mighty fine bar-b-que burger.:

Ground chuck seasoned with 2 dashes of garlic powder and a dash of onion powder. Mix in a raw egg, some Worcestershire sauce, and a heap of breadcrumbs (remember I said I don’t often measure…).

Heat the grill. Fry 3 pieces of bacon (for 2 burgers). Grill the burgers, slice some cheese. Assemble as follows: Bun, burger, cheese, bacon, crunchy onions. On the other bun - bar-b-que sauce (a little dab ‘l do ya).

Put all together and enjoy.

(Recipe for the healthy green stuff beside the yummy burger soon. Scout’s honor.)

Breakfast Turnovers of Glory

This a.m. hubby woke up on the cranky side of the bed. So, to help him out (I’m so thoughtful) I made turnovers for breakfast. This was my own concoction - I happened to have the ingredients handy.

8oz of cream cheese (I didn’t have a full 8oz of cream cheese, so I used what I had - 5oz.)

Sugar

Puff Pastry, thawed

Mini choc chips (optional)

Heat oven to 350. Mix the cream cheese and sugar together. I used around 3 tablespoons, but I frequently don’t measure when I cook. Use more/less to suit your own taste. Cut the pastry into 4 squares. Divide the cream cheese mix evenly on half of each pastry.

If you want, add approx 1 tablespoon of mini choc chips into each portion. I made half choc, half plain. Fold dough over and press edges together.

Cook for 15-18 min.

LET COOL. The filling will burn your mouth to bits.

You will enjoy. These are probably one of the best things I’ve ever made.