INDIVIDUAL POTATO GRATINS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
PIGGY ROLLS
Pigging out: Making dinner rolls can be a family affair when you start out with store-bought bread dough. Everyone will love forming these adorable edible pigs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
- For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
- Beat together the milk, egg and salt in a small bowl.
- Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
- Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.
PIGGY POPS
Anyone with a sweet tooth will go hog wild for these candy-coated pigs. My mother-in-law and I made the cute, cookie pops for a bake sale.-Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 pops.
Number Of Ingredients 9
Steps:
- Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
PIGGY DIP AU GRATIN
Make and share this Piggy Dip au Gratin recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp bread knife, cut the top of the loaf of bread off and hollow out the inside of the loaf, leaving the shell.
- Combine cheeses, garlic, onions, bacon bits and sour cream, mix well and place mixture in bread shell.
- Bake at 350 degrees for 45 minutes.
- Serve with crackers.
Nutrition Facts : Calories 237, Fat 14.3, SaturatedFat 7.6, Cholesterol 31.5, Sodium 405.6, Carbohydrate 18.3, Fiber 0.9, Sugar 1.6, Protein 8.7
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