Comments on: My Specialty Dish http://www.misszoot.com/2008/01/02/my-specialty-dish/ misszoot.com - the mundane life of a horribly geeky mother of 3 Sun, 12 Feb 2012 06:19:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dirka http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-346926 Dirka Fri, 04 Jan 2008 15:47:06 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-346926 I'm definitely coming back here and stealing these recipe's! My specialty is: http://www.greatpartyrecipes.com/dirt-dessert-recipe.html I’m definitely coming back here and stealing these recipe’s! My specialty is:

http://www.greatpartyrecipes.com/dirt-dessert-recipe.html

]]> By: Victoria http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-346249 Victoria Fri, 04 Jan 2008 03:27:11 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-346249 Erm. Toast. I can make toast. Erm. Toast. I can make toast.

]]> By: amy http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345846 amy Thu, 03 Jan 2008 21:38:23 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345846 The spinach dip or hummus from Publix is yummy paired with Pita chips. I transfer to my own bowl and act like it is my special dish. That is until someone asks me how to make it and then I give them driving directions. Why bake when you can buy? The spinach dip or hummus from Publix is yummy paired with Pita chips. I transfer to my own bowl and act like it is my special dish. That is until someone asks me how to make it and then I give them driving directions. Why bake when you can buy?

]]> By: lemonade http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345733 lemonade Thu, 03 Jan 2008 19:59:35 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345733 microwave popcorn and coke!! microwave popcorn and coke!!

]]> By: Digirati Dad http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345396 Digirati Dad Thu, 03 Jan 2008 15:04:19 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345396 The dish is great, thanks! The dish is great, thanks!

]]> By: mdv http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345058 mdv Thu, 03 Jan 2008 09:47:20 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345058 This is my last one, I promise. :-) Refrigerated dough (I prefer the Pillsbury Pizza Crust) Spaghetti sauce (I prefer one with Basil) Grated Parmesan Cheese 1 Egg beaten with 1 tbsp. water Cut dough into strips (5-6" in length and no wider than 1"). Place strips on foil lined baking sheets. Brush strips with egg wash. Sprinkle parmesan cheese according to taste. Bake according to dough package. Serve with suace in a small bowl. Options: If you want to get fancy, you can give the dough strips a twist or two before baking. Also, if you are serving at room temperature, you could heat the sauce for 15 seconds or so. This is my last one, I promise. :-)

Refrigerated dough (I prefer the Pillsbury Pizza Crust)
Spaghetti sauce (I prefer one with Basil)
Grated Parmesan Cheese
1 Egg beaten with 1 tbsp. water

Cut dough into strips (5-6″ in length and no wider than 1″). Place strips on foil lined baking sheets. Brush strips with egg wash. Sprinkle parmesan cheese according to taste. Bake according to dough package. Serve with suace in a small bowl.

Options: If you want to get fancy, you can give the dough strips a twist or two before baking. Also, if you are serving at room temperature, you could heat the sauce for 15 seconds or so.

]]> By: mdv http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345049 mdv Thu, 03 Jan 2008 09:38:36 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345049 I just love this topic. :-) This isn't my specialty dish, but it is popular when I make it. Refrigerated dough (I prefer the Pillsbury Pizza Crust) Pizza/Spaghetti sauce Mozzarella Pepporoni If the dough is perforated, press seams together. Stretch out dough, pour some sauce down the center, sprinkle some cheese down the center, add pepporoni, add more cheese. Pull dough together and cut a few slashes over the top. If you would like, you can brush an egg wash (one egg beathen with 1 tbsp. of water) over the top. Bake at 350° until golden brown. I just love this topic. :-)

This isn’t my specialty dish, but it is popular when I make it.

Refrigerated dough (I prefer the Pillsbury Pizza Crust)
Pizza/Spaghetti sauce
Mozzarella
Pepporoni

If the dough is perforated, press seams together. Stretch out dough, pour some sauce down the center, sprinkle some cheese down the center, add pepporoni, add more cheese. Pull dough together and cut a few slashes over the top. If you would like, you can brush an egg wash (one egg beathen with 1 tbsp. of water) over the top. Bake at 350° until golden brown.

]]> By: mdv http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345036 mdv Thu, 03 Jan 2008 09:28:16 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345036 I will second the Velveeta and chili dip. To add a little kick to the cheesy I add some sharp cheddar. I will second the Velveeta and chili dip. To add a little kick to the cheesy I add some sharp cheddar.

]]> By: mdv http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345022 mdv Thu, 03 Jan 2008 09:15:57 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-345022 It seems that my specialty dish is macaroni and cheese. I'm asked to bring it to every BBQ and gathering to which I am invited. It takes apporoximately 2 hours to make and I would be happy to make it for you. It seems that my specialty dish is macaroni and cheese. I’m asked to bring it to every BBQ and gathering to which I am invited.

It takes apporoximately 2 hours to make and I would be happy to make it for you.

]]> By: Amy http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-344831 Amy Thu, 03 Jan 2008 06:06:29 +0000 http://www.misszoot.com/2008/01/02/my-specialty-dish/#comment-344831 let me tell ya one more - get a big box of brownie mix, 13x9 dish size - mix that up and pour half in the dish, then get three of those LARGE Symphony candy bars with toffee and almonds, lay them side by side across the top of the brownie mix you poured in the dish, then pour the rest of the batter on top and bake according to the package directions. Now cutting them is tricky. You kind of want to refrigerate it for about 30 minutes after it cools, just to firm it up enough to slice through, and then basically put it back in the refrigerator so that toffee crunch stuff hardens back up. Then when you are ready to serve them or plate them, pull them out and cut through again where you have cut/scored before, and they will be easier to get out intact. I know it sounds a little complicated but oh my, those gooey brownies and then you bite into that crunchy, buttery toffee....YUMMMMM and so worth it. (it's really not that complicated once you get into doing it and understand how it is setting up!) let me tell ya one more – get a big box of brownie mix, 13×9 dish size – mix that up and pour half in the dish, then get three of those LARGE Symphony candy bars with toffee and almonds, lay them side by side across the top of the brownie mix you poured in the dish, then pour the rest of the batter on top and bake according to the package directions.

Now cutting them is tricky. You kind of want to refrigerate it for about 30 minutes after it cools, just to firm it up enough to slice through, and then basically put it back in the refrigerator so that toffee crunch stuff hardens back up. Then when you are ready to serve them or plate them, pull them out and cut through again where you have cut/scored before, and they will be easier to get out intact.

I know it sounds a little complicated but oh my, those gooey brownies and then you bite into that crunchy, buttery toffee….YUMMMMM and so worth it. (it’s really not that complicated once you get into doing it and understand how it is setting up!)

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