Newtons Mini Tarts

Several weeks ago (and I use that term lightly cuz I don't remember exactly when), I received a package in the mail. Through the Tastemakers Program at Foodbuzz.com, I was one of the lucky recipients of a box of Newton's Fruit Thins.

 

Let me just say.....Yum! Seriously good cookies. And not in an overly sweet way either. Yet they satisfy that sweet craving. They're crispy like a cracker and they have these little chewy bits of fruit in them that are just soooo dang good.

Kudos to Newtons! I've always enjoyed Fig Newton bars, but this new addition to the Newton family is fabulous.  And did I mention that they're made with whole grain? Niiiiiiiice

The letter that came with the cookies suggested crushing the cookies and sprinkling them over ice cream or yogurt. Which I'm sure tastes great. But that got my brain whirling and I came up with a different plan. Trouble was....by the time the weekend came around, there weren't enough cookies left. Apparently the girls and their friends enjoyed them as well. But I really wanted to make my little treat so I added Newtons Fruit Thins to my grocery list. And you know what? They have some great flavor combos out there. Oooooh....choices! I couldn't resist picking up a package of Chocolate Raspberry instead of the Fig and Honey version they sent me.

I don't know about you but I am a huge fan of raspberries and chocolate combined and this got me excited! (apparently I'm easy...)

The next phase of my quest had me searching for recipes for no-bake tart like fillings. Sure...I could've made the standard cream cheese filling with the sweetened condensed milk it in.

I could have.

I didn't want to. I wanted something different. (to me) Something new. (to me) Something not so dang sweet (sooooo not like me). And when I found something that satisfied all those requirements....it was back to the grocery I went. To purchase mascarpone.

Before we get into the nitty gritty details of the recipe and process, let me share with you a little something. A while ago (and again, I use that turn lightly....cuz it was seriously...months ago), I chose to review product from CSNStores.com instead of doing a giveaway. One of the items I picked were these darling little non-stick mini tart pans

This was the perfect time to break these babies in. I have a thing for individually sized desserts. They just seem more....special. I mean, not only do you get to eat the whole thing....but you get so see the completed product, not just a portion. Like...getting the "B" on your slice of cake from a birthday party, or half of a balloon. When you have mini desserts, you get to see the whoooooole thing as it was intended. And you don't have to share it with anyone. And in your mind...you're thinking....this cute little, delicious dessert as just for me.

I spose this is where I tell you how great these little tart pans are. Not cuz I have to. But because they are. Easy to work with. Easy to clean and they get the job done. What more could a cook / baker ask for? (besides someone else to clean up the mess....but that may be asking for too much).

This is a very simple, easy dessert. Minimal effort required.....great results! 

Newtons Mini Tarts
Printable Version

1 1/2 cups Newtons Fruit Thins Chocolate Raspberry (about 15 cookies)
5 tablespoons butter, melted
4 oz mascarpone cheese
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
Handful of fresh raspberries to garnish

Preheat the oven to 375'F
Spray mini tart pans with cooking spray

In a food processor, process the cookies until you have fine crumbs.

Add melted butter and mix until well combined.

Spoon about 3 tablespoons of the cookie crumb mixture into each tart pan. Press mixture to the bottom and up the sides so the crust is as even as possible.

Bake in preheated oven for about 5 - 7 minutes. Allow to cool in the fridge for about an hour.

Once the crusts have cooled, in a medium sized bowl, combine the mascarpone cheese, whipping cream, sugar and vanilla. Beat until soft and fluffy. Do not over beat....we're dealing with whipping cream here and we do not want butter now, do we?

Spoon filling into mini tarts, dividing it up as evenly as you can between them. Garnish with fresh raspberries. Allow to chill for about an hour so the filling sets and the flavors settle.

And there you have your little mini tart filled with a decadent filling that's reminisce of a smooth, homemade whipped cream...only creamier and not as sweet. This allows the crust to be the star in this show. As you take your bite, of course your mouth is filled with creamy goodness....but soon the chocolate raspberry cookie flavor bursts out onto center stage and steals the show. Your taste buds are bound to give a standing ovation, demanding an encore.

Are you wondering why I've served the tart still in the pan? Cookie crumb crusts are not made to support themselves....they sorta crumble.

By the way...don't worry if you don't have mini tart pans. Just make it a full sized tart. Or in a pie plate. Its all about the flavor. Be creative with the presentation.

Soft Pretzels

I don't particularly like pretzels. I don't like mustard. I especially don't like pretzels and mustard combined. Sir Sportsalot likes both.

Before I'll eat a pretzel.....I have to be super duper hungry and limited in snack choices.

But I love soft pretzels. The chewiness. The smell. The texture of the firm outside crust and the soft pillow-y insides. Not to mention the bits of crunchy salt that litters the tops. Soft Pretzels are among the best things you can buy at the mall. (That and Hot Dog on a Stick....one of the very few things you will ever see me eat with mustard).

And believe it or not....they are among the easiest snacks to make at home. Had I known they were so easy...I would've made them ages ago!! (They've been on my list of fun things to try for years)

The recipe I used is Alton Brown's and can be found -----> here <----- if you want to check out the original. Although I did not change the recipe, I did add a minor step.

Soft Pretzels
Printable Version

1 1/2 cups lukewarm water (about 110'F)
1 tablespoon sugar
2 teaspoons salt
2 1/4 teaspoons yeast
4 1/2 cups all purpose flour (or 22 oz)
2 oz melted butter (cooled a bit, no hotter than 115'F)
Vegetable oil, for the pan
10 cups water
2/3 cup baking soda
1 egg beaten with 1 tablespoon water
Pretzel salt (if you have it....or course sea salt)

In a large bowl, combine the lukewarm water with the sugar and salt, then sprinkle the yeast on top. Set aside for 5 minutes at which time the yeast will have started to foam a bit.

Pour in the flour and butter and mix until well combined. Pour out onto a smooth surface (I found that I did not need to dust the surface with flour as the dough did not stick. If you find that it's sticking to your surface, dust slightly but try not to use too much. You don't want too much flour added to your dough). Knead the dough until smooth. This will take 5 - 10 minutes.

This is not considered smooth...

If that's what your dough looks like....knead on baby.....you've got a bit more work to do. You want it to look like this....

 

See the difference? Now it's ready for the next phase. Clean the bowl you had mixed it all in, dry it and oil it. Place your nice smooth ball into the bowl and cover with plastic wrap. 

Let it sit in a draft free place in your kitchen and allow to rise for about 50 - 55 minutes. At which point your dough has doubled in size

 

Niiiiiiiice! It's time to get rolling! 

Preheat your oven to 450'F. Line 2 cookie sheets with parchment paper and lightly grease the parchment paper with vegetable oil. 

In a large pot or stock pot, bring the 10 cups of water and the baking soda to a rolling boil. 

While the water is heating.....lightly grease your counter space where you'll be working the dough. Divide the dough into 8 equal pieces.

Roll each piece into a 24" long rope. I think that was the most challenging part for me. My ropes kept springing back. I probably should've let the 8 balls rest a few minutes before working them so much. 

Anyways....now that you have the ropes made, shape them into pretzels

Or some other shape.....My youngest daughter was helping me out and is never one to remain "in the box".

Place the pretzels on your prepared baking sheets.

Now....your water should be boiling like crazy. If not.....it will be soon. Once it is, gently and carefully place one pretzel in the water and boil for 30 seconds, carefully flipping it over halfway through the process. Using a slotted spoon, remove the pretzel from the water and return to the baking sheets. Repeat with the remaining pretzels, one at a time. 

Take your egg wash and brush over the tops...then sprinkle with course salt.

Bake for about 12 - 14 minutes or until a deep golden brown. Allow to cool on a cooling rack for a few minutes before eating.

Once cooled slightly....chow down. Or, if you must....break out the mustard. Me? I liberally applied melted garlic butter. And had a little lot on the side for dipping.

This recipe made 8. They were devoured within a few hours. They were in the oven after dinner....and by midnight....poof! They had vanished.

Let me just tell you about a personal observation....when I bit into one, fresh out of the oven...still warm and soft....it reminded me of salty soft bread. I was a bit disappointed at first. BUT....after they cooled a bit more...to room temperature, the pretzel flavor shined through and I was thrilled. And relieved. I didn't want Sir Sportsalot, the lover of all pretzels, to be unimpressed. I needn't have worried.

Now that I think of it...I just may have to make another batch today. After all, it is Father's Day. And I've been pondering the idea of a nacho version. Jalapenos chopped up and added to the dough during the mixing process and then maybe some shredded cheddar sprinkled on top just before baking. Aaaaand for that added gooeyness....a bowl of nacho cheese dip on the side. How's that for a Father's Day snack?

Happy Father's Day to all the dads out there. Now grab a beer and a pretzel and have a great day!

Peanut Butter and Maple Ice Cream

Guess what I bought recently!!!

Yep...an ICE CREAM MAKER...and I am so excited. I had one years ago...loaned it out and never got it back. By the time I went to use it, I had forgotten who I loaned it to, or they forgot they borrowed it...and well, I found myself ice cream maker-less.

I was rather bummed. Don't you just hate when that happens?!

Before I made my purchase though....I ask everyone on my Facebook page what they recommended. The verdict? A resounding vote for Cuisinart.

And that's just what I did. Found myself at Bed Bath and Beyond (after searching a few other stores) with my 1.5 qt ice cream maker in hand....a 20% off coupon from the lady in line behind me (because I never actually "plan" on going to Bed Bath and Beyond) and when all was said and done, I spent under $45.00 for the easiest ever ice cream maker.

Btw.....when did they stop using ice and rock salt? (ya....it's been a while since I've owned one. Can you tell?)

Have I ever mentioned that I love peanut butter and maple? Oh ya....I did, in my Belgian Waffle post. Now I'm going to share the story that made it happen....

It all started years ago...when I was a young girl. One of my favorite sandwiches was peanut butter and honey. I'd make them often for my sack lunch. One morning when I had my taste buds set on having one for lunch that day, I discovered that we were out of honey. Mom?!! I have never been a bologna type of gal. Not sure why I just didn't use jelly (like everyone else)...soooo, I found myself pouring maple syrup all over my bread. Shoved it in a plastic baggy (not the zip lock kind.....the old fashioned kind....the ones that fold over. Remember those?) and off to school I went. When lunch time rolled around, I found myself with a bit of a sticky baggy....but something wonderful had happened. The syrup kinda crystallized and made the edges of my bread....the crust ....the part I NEVER ate....almost like candy. Not to mention the wonderful coming together of two great flavors. Meshing in your mouth to create something amazing. A love that apparently has lasted a lifetime.

And a love that has lead to this....

Peanut Butter and Maple Ice Cream (makes about 5 cups)
Printable Version

1 cup whole milk
1/3 cup sugar
pinch of salt
1/2 cup maple syrup
2 cups heavy cream
1 tsp maple flavoring / extract (if you don't have any....skip it)
2 tsp vanilla extract
1 cup peanut butter

In a medium sized bowl, on low speed, beat together the milk, sugar and salt. Stir in the maple syrup, heavy cream, maple flavoring and vanilla extract. Cover and let sit in the fridge for 1 or 2 hours or longer (over night if need be).

Follow the instructions on your ice cream maker. After the ice cream is done, fold in the peanut butter. Enjoy now or store in the freezer until you  have a harder set.

 

Scoop and server

And enjoy as you taste a bit of my childhood obsession.

Note: this is a very sweet ice cream. There's no denying the flavor of maple. If your a bit hesitant....maybe omit the sugar all together. You could even omit the maple flavoring (might be redundant) and then increase the vanilla extract by a teaspoon. Either way...I hope you find yourself enjoying the combo of peanut butter and maple as much as I do.

SoCal Quiche

A.K.A.....BLT w/ Avocado Quiche. For reals. All of the ingredients of one of the most popular sandwiches wrapped up in one pie plate.

Just for the record...my oldest child doesn't like quiche.

Except for this one.

She was amazed..."Mom! I don't even LIKE quiche, and this is really good."

Through the Taste Maker Program with Foodbuzz.com, I was one of  the lucky recipients of a case of avocados from the California Avocado Commission.

Last week I received an email saying the avocados were on their way. I got home from work that evening and Poof! There they were....all snug in cozy, just waiting for me.

Being the avocado loving family that we are....I don't think I need to tell you how exciting this was.

The avocados were pretty hard when they arrived (which was last Thursday) and with Memorial Day weekend just around the corner, I wanted to showcase these babies. In order to speed up the ripening process, I popped them into a brown paper bag and sure enough....by Sunday, they were perfect for my BLT with Avocado Quiche.

SoCal Quiche
Printable Version

Pastry for 9" one-crust pie (I added some shredded Parmesan cheese to mine)
4 eggs
2 cups half and half
1 lb bacon, cooked and chopped
1 cup shredded cheddar cheese
1/3 cup chopped onion
1 handful arugula
1/2 tsp salt
1/2 tsp pepper
Pinch or two cayenne pepper
1 or 2 Avocados, sliced
1 tomato slice
1 handful grape tomatoes, cut in half

Preheat the oven to 425' F

Prepare your pastry and line your 9" pie plate with it.

Beat the eggs and  half and half. Add the bacon, cheese, onion, arugula, salt, pepper and cayenne. Pour into your prepared pie plate.

Which reminds me...the pie plate I used, for the very first time, was one that I had received from CSNStores.com. It was a Paula Deen Stoneware Pie Plate. What a great addition to my kitchen essentials! Not only is it beautiful, but man...is that baby DEEP! No worries about anything spilling over the top as I was placing it in the oven. (have you ever had that happen? man, what a mess it can be!)

Decorate the top with the tomatoes and avocado slices.

If you don't want to do that...just chop it all up and mix it in with the rest of the goodies. Sprinkle the top with a little pepper if you'd like.

Bake for 15 minutes. Reduce the heat down to 300' F and continue baking for another 30 minutes or so. If the crust is getting too dark, just cover it with a strip of tin foil. To test for done-ness, insert a knife halfway between the center and the edge. If the knife comes out clean, then its done. If not...back in the oven it goes.

Allow the quiche to sit for 10 minutes before serving.

And there you have it....a great breakfast quiche. Perfect for a Sunday brunch, a family gathering...or a side for an afternoon bbq.

Sloppy Jose

Nope...it's not a type-o. I didn't make a sloppy joe.

What you're looking at is Joe's south of the border cousin, Jose.

Not only is this baby packed with amazing flavor, but it takes a fraction of the time and effort typically used to make homemade sloppy joes. 

Sloppy Jose
Printable Version

1 lb Mexican chorizo, casing removed
1/2 lb ground turkey
1 small onion, diced (I actually used 1/4 of a sweet vidalia onion)
1/2 cup beef broth

Mexican Chorizo. Let's think about this for a minute. The chorizo I'm talking about is not dried. It's not hard like the Spanish version. It's a "fresh" chorizo. When you remove the casings, you are left with a minced meat that is reddish in color and packed to the hilt in flavor. Not long ago, I made my own. A beef version so that my youngest child would eat it (she's not a pork fan). It's not difficult if you have access to the various chilies that go in it. If you're interested....check out my Beef Chorizo. Anyway...the point is, you want minced, crumbly, flavorful meat. Not chunks of sausage.

So, get some chorizo and cut the casings away and squish the meat out into a well oiled hot skillet. Add the turkey and onion and cook, stirring occasionally, until cooked. Add 1/2 cup beef broth and simmer until desired consistency.

Serve on a roll and enjoy with a side of nachos.

That's it. No extensive lists of ingredients. Minimal preparation. Fabulous results.

This recipe is being shared with:

Beef Tortilla Soup

I am fairly new to the whole tortilla soup thing. As a matter of fact, I've only recently had my first ever bowl. (recently means....within the past year.) So you'd think, being so new and all, that I'd stick to the rules.

Think again.

When I looked in my freezer for dinner ideas, I found a big ole bag of beef broth and a beef tenderloin. Both needed to be used pretty quickly. Now mind you, I normally wouldn't use a beef tenderloin for soup.....but I was in the beginnings of a yucky head and chest cold. I needed soup. That I could taste. And with all the flavors and spices and heat in tortilla soup....it fit the bill.

What threw me for a loop was....when I Googled 'beef tortilla soup'...all I found were recipes that used ground beef.

I don't know about you....but the idea of ground beef in my soup did not appeal to me in the least. Maybe if they were made into meatballs or something.....but my mind was set in "shred" mode. So...I closed Google. Referred to My Tortilla Soup recipe for guidance and went for it.

Fever and all.

Results? Wonderful! Lots of flavor that even my congested-self could enjoy.....and it totally hit the spot. It was just what the doctor ordered.

What I have below is an extensive recipe...not hard. But the extra steps, I believe, add an incredible depth to the soup itself. There are some short cuts that you can use. If that's what you prefer, than I totally encourage you to do so. I'd rather you take a few short cuts and enjoy the soup than not at all. After I give the how-to's, I'll tell you how-to cut the steps down.

Well...let's start with the beef. If I had a roast, leftover or otherwise, I totally would've used it. But I didn't. What ever cut of beef you have on hand (about 2 lbs is enough)...make a rub as follows: 

1 tsp salt
1 tsp pepper
1 TB garlic
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp onion powder
1 tsp cumin
1 tsp Mexican oregano (or regular oregano)


Mix together, rub all over the meat and cook as appropriate for the cut. Keep in mind that the above measurements are not exact or set in stone. Alter according to your own taste. 

Once the meat has cooled enough to handle, use a fork to shred

Shredded Beef Tortilla Soup
Printable Version

1 large onion (I used vidalia) cut into large chunks
6 roma tomatoes cut in half
2 jalapenos (left whole)
1 poblano chili (left whole)
Oil
Salt and Pepper
5 cloves garlic, chopped
1 tsp cumin
1 tsp chili powder or ground pasilla (I used ground pasilla)
1 tsp dried Mexican oregano (or regular oregano)
8 cups beef broth
1 - 14 oz can diced tomatoes
Juice from 3 limes
2 corn tortillas, cut into strips
1 cup corn (or a 14 oz can of whole corn kernels, drained)
1 - 14 oz can black beans, drained and rinsed.
2 lbs shredded, pre-cooked beef

Recommended garnishes: avocado, cheese, fried tortilla strips or chips, chopped onions, sour cream or Crema Mexicana, cilantro

Preheat your oven to 400' F. Place the onion, roma tomatoes, jalapenos, and poblano chili on a cookie sheet. Drizzle some oil over the veggies, sprinkle with a bit of salt and pepper and roast for about 30 minutes.

Remove from oven and allow to cool enough to handle.

Puree the tomatoes in a food processor and set aside.

Remove the stems and seeds from the jalapenos and poblano. Chop roughly, along with the onions.

In a large, heavy bottomed pot, heat about 2 tsp or so of oil and saute the jalapenos, poblano, onions, and garlic.

Add the cumin, chili powder and oregano. Continue to saute for another minute or so, stirring often so as not to burn.

Pour 1 cup of the broth into the pot, stir to de-glaze. Pour in the remaining 7 cups of broth, along with the can of diced tomatoes, the pureed tomatoes (that you set aside earlier), lime juice and tortilla strips. Allow to simmer for about 30 minutes.

If you have an immersion blender, put it use and puree the crud out of what's in the pot. Otherwise, work carefully as you puree it in batches with a blender.

Add the corn and beans, and heat through.

Now you're ready to serve it. Place the meat in the bowl, spoon the soup over the meat and garnish as desired.

Enjoy the heat. The layers of flavors...the smokey, the spicy....and everything that screams South of the Border....all in one bowl of delicious goodness.

And nooooooow...I promised a few short cuts for those of you who are not interested in spending the day in the kitchen or who just don't have the time.

Skip the whole roasting of the veggies section. Just saute them in the pan. If you don't want to saute the 6 roma tomatoes....then just add another can of diced tomatoes. That right there cuts out about 45 minutes of time. Use leftover beef. You know how hard it can be to figure out what to do with that leftover roast. Just shred it up.

Tip: If you can't find (or don't like) the store bought tortilla strips (they usually have them in the crouton section of your supermarket) then slice up some corn tortillas and deep fry them until crispy. It's one of my favorite garnishments for tortilla soup.

This recipe is being shared with Heather at Girlichef.com for the final days of her year long quest to explore all the different variations of Tortilla Soup

as well as the Tuesday Hearth and Soul Blog Hop

And last but not least...I'm sharing this with Deb over at Kahakaikitchen.blogspot.com for her Souper Sunday extravaganza (which will post this coming Sunday).

Lay's New Dip Creations aren't just for chips

About a month ago, I was the lucky recipient of a few samples of Tostitos and Lays Dip Creations. I received them through the Tastemakers program with Foodbuzz. I'm not obligated to write anything in particular or anything at all, but when you play with an ingredient that's fun, you want to share it with your friends, right?

So what exactly did I get? Well.....

2 Seasoning Mix packets each of Freshly Made Guacamole, Garden Onion, Country Ranch. All made with 100% natural ingredients.

So far I've played with the Freshly Made Guacamole and the Garden Onion. Based on the picture up top, what do you think I did with the Garden Onion? Did I add it to the patty? Did I coat the fries? Well, you're just going to have a wait and see.....cuz.....

I started off with the guacamole mix. Since the packet is just seasonings....and not actual avocado, I decided to marinate some chicken with a bit of oil and vinegar (or lime juice) and let it hang out in the fridge for at least 30 minutes or a few hours, soaking in all those lovely, fresh spices. I then grilled the chicken (yes...all by myself....which is always an adventure).

(I apologize for the horrible picture. I don't know what my issue was that day...probably frazzled from dealing with the bbq)

Then I proceeded to make the most yummy quesadillas ever!!

(and another horrible pic)

But seriously...with some sauteed onions and bell peppers...a few slices of avocado and lots of cheese....not to mention the wonderfully tender and succulent chicken....this was one mighty tasty quesadilla.

Just a note....if you're taking the time to fire up the grill to cook the meat, do yourself a favor and grill the quesadillo as well. It adds such a wonderful flavor!

Of course I did use the other packet to make actual guacamole.

Quick and easy with wonderful results! All you need are the avocados. The Dip Creations does the rest. Not too spicy for those who like it mild. If you want heat....add your own :)...I'm sure the avocado won't mind.

Please, don't buy the pre-made guacamole in the deli section of your grocery store. It rarely tastes anything at all like guacamole (seriously). If you don't like guacamole, it could be because you've only had that processed, flavorless, weird stuff that comes in a plastic container. Even the texture is funky. If you ever see it at a party.....run away....fast. Don't let your lips or chips come in contact with the stuff. Grocery store brand, pre-made guacamole is that bad!

Promise me....if you're not going to make it from scratch....at least buy a packet of Lay's Dip Creations Freshly Made Guacamole mix, a few avocados, and smash them all together. Stick it in the fridge for an hour and enjoy. It's that simple

Now...what did I do with Garden Onion packet.....

Did I add it to the burger patty?

Nope

Did I add it to the fries?

Nope.....

I added it to the bun! I made a small batch of No-Knead Olive Oil dough and tossed in the whole packet.

I was originally going to make focaccia. Add some grilled onions on top before baking. But I forgot. Or subconsciously changed my mind. I had some Italian Sausage that needed to be used so I thought I'd remove the casings and make them into burgers.

So...I needed the buns.

This recipe is adapted from Artisan Bread in Five Minutes a Day

2 1/2 cups lukewarm water
2 1/4 tsp yeast
2 1/4 tsp salt
1 1/2 tsp sugar
2 TB extra virgin olive oil
1 packet Lay's Dip Creations Garden Onion Seasoning Mix
3 1/4 cups unbleached bread flour

In a non-airtight container, with a lid, combine the water, yeast, salt, sugar, olive oil and Garden Onion packet. Add the flour and stir until combined. Do not knead. Cover lightly with a lid and let sit on the counter for 2 hours

I love seeing all that speckled flavor running through the dough.

Once the 2 hours are up,  you can either refrigerate the dough or continue on to make the burger buns. I find that it is a bit easier to work with if the dough is allowed to chill-out in the fridge first. It's not as 'sticky'.

Either way, you're going to work the dough into a ball by holding it in your hands and stretching the dough around to the bottom as your rotate it. Then divide the ball into 6 equal portions (about 3 oz each). Shape each portion into a ball as your did before, adding a small amount of flour if needed. Place them on a parchment paper lined cookie sheet and just barely flatten them a bit.

 

Cover with plastic wrap and a let rise for 40 minutes. (if you didn't refrigerate the dough, they only need 20 minutes to rise).

Preheat the oven to 350' (if you're using a baking stone...the preheat time is 30 minutes before baking. If no baking stone is used, you only need about 5 minutes to preheat).

Just before baking, brush the tops with melted butter. Bake for 20 minutes or until richly browned and firm.

As you can see, my buns didn't brown. I even let them bake a bit longer. The buttoms browned just fine but the tops decided to be a bit stubborn. I didn't stress over it much. Maybe my burgers can be considered "White Burgers"....turkey meat and pale buns. With a big ole slab of mozzarella cheese melted over that Italian Sausage patty....and some grilled onions in there....

Yes....it was a great burger....from patty to bun. I loved the addition of Lay's Seasoning Mix to the dough and plan on doing that again.

Thank you Lay's for this opportunity to play with your Dip Creations.

No, I have not forgotten about the Country Ranch. But you see....ranch dressing is my favorite. And I'm just going to use the 2 seasoning mix packets that I have to make just that....Country Ranch Dressing. To dip my fries in. To pour over my salad. Even to dip my pizza in. I am a true blue ranch dressing kinda gal.