Teena Petrus, Field Editor for Taste of Home, will be holding a cooking class next week at Kitchen and Gift in Altoona. She stopped by the studio to give us a preview.
Watch the video for more details on the class and to see Teena make the Bacon and Cheddar Triangles.
Finger Foods for Watching Football Cooking Class
Kitchen and Gift
Thursday, September 20 @ 6:30 pm
Call 814-943-1588 to register.
The recipes below will be part of the cooking class.
Bacon and Cheddar Triangles
lb bacon, cooked and finely chopped
1 8 oz package shredded cheddar cheese
1 medium onion finely chopped
1 package phyllo dough
Butter flavored cooking spray
Combine bacon, cheese, and onion in a bowl and set aside.
Unroll thawed Phyllo dough and place a damp paper towel on the top layer to keep it moist.
Lay 1 sheet of Phyllo dough on a clean surface and spray with butter flavored spray. You may also brush the dough with melted butter.
Lay another sheet of the dough on top of the first one and spray with more butter flavored spray. Cut the dough into 6 equal sized strips. Sprinkle about cup of filling along the lower edge. Fold the corner of the dough over the filling and continue to fold the triangle up like a flag until you reach the end of the strip. Place triangle on a cookie sheet. Repeat for remaining strips. Spray the tops of the triangles with butter flavored spray. Bake at 350 for about 15 minutes or until they're golden.
3 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp brown sugar
1 Tbsp dry mustard
2 Tbsp (more or less) Coarse Salt
Combine all ingredients; rub over pork roast. Roast pork inoven until browned. Put roast in a slow cooker and continue cooking until done. You can use bone-in or boneless roasts. Shred pork.
1 cup cider vinegar
cup brown or yellow mustard
1/3 cup brown sugar
2 cloves garlic crushed
1 tsp salt
1 tsp cayenne pepper
tsp black pepper
Combine sauce ingredients and cook until mixture boils. I prefer to serve the sauce on the side since it's a little spicy. The pork is excellent with or without the sauce.
Honey/Rum Tropical Fruit Salad
Assorted tropical fruits cut into bite sized pieces (you can use frozen mixed to save time)
Toss the fruit in a bowl and set aside
cup lemon juice
1 tsp cinnamon (optional)
Whisk together rum, honey, and lemon juice. Pour over fruit and toss with fruit. Sprinkle with cinnamon. Allow to marinate in refrigerator for 3 hours before serving.
Bruchetta with Tomatoes and Prosciutto
1 stick of French baguette bread cut into " slices
2 large tomatoes finely chopped
1 medium onion finely chopped
1 -2 minced cloves garlic
cup fresh basil chopped
2 ounces of Prosciutto ham cut into strips
shredded Mozarella cheese
2 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper
Toast bread slices under broiler until they are golden. Remove from oven and set aside.
In a bowl, combine the tomatoes, onion, basil. Stir in the vinegar and oil. Season with salt and pepper.
Top each slice of bread with tomato mixture (about 1 tsp, depending on the size of the slice). Lay a piece of Prosciutto over the tomato and top with shredded mozzarella. Place pan under broiler and cook until the cheese melts. Keep on eye on this as it happens quickly and you don't want to burn the cheese.
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