Our Daily Bread" Men Who Cook
As seen on "Our Daily Bread" 06/13/2009
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Jessica Pirro – Director Crisis Services
Recipe from Relish Magazine
Tracy & Danny Schuhmacher’s Recipe
Chip and Dip Cookies
1 cup butter, softened
½ cup sugar
1 egg yolk
1 tsp. vanilla extract
1 ¾ cups flour
¾ cup crushed potato chips
¾ cup crushed pretzels
1 cup semisweet chocolate chips
Pre-heat oven to 350*
Combine butter and sugar, beat with a mixer until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in chips and pretzels. Using about 1 tablespoon full of cookie dough, shape into a log. Place on un-greased cookie sheet. Continue this process, using all dough. Bake at 350* for 14 – 18 minutes, until edges are lightly browned. Cool completely on the baking sheet.
Melt chocolate chips. Dip one end of each cookie into the melted chocolate and place on waxed paper.. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
**Tracy and her son Danny of Penfield, NY won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
***Tracy and Danny dipped both ends of their cookies: one end with semisweet chocolate and the other end with melted white chocolate chips.
Fr. Paul’s Rustic Onion Tart
1 lb. onions, sliced thinly
3 Tbsp. butter
Salt, to taste
Pepper, to taste
A dash of nutmeg
¼ cup sweet wine
1 cup cream
1/3 cup Romano Cheese
Pre-heat oven to 375*
In a hot skillet add the butter and onions. Cook onions about 5 minutes then add the wine. Cook about 5 minutes longer, until the wine has evaporated. Transfer to a large mixing bowl. Add the salt, pepper and nutmeg. Mix well. Add the cream, egg and cheese. Mix well. Transfer to a piecrust. Fr. Paul used a pre-made pie curst, but you can make your own if you’d like.
Bake at 375* for 25 minutes.
Lt. David Mann’s Breakfast Burrito
6 eggs, scrambled
2 Tbsp. butter
12 – 16 oz. home fries
1 small onion, chopped
¼ red pepper, chopped
1 link smoked Andouille or Chorizio sausage, diced
8 oz. cheese, diced
1 pkg. 10-inch tortilla shells
In a large bowl, scramble the eggs. Prepare home fries according to package (Lt. Mann made his from scratch) add onion and pepper, set aside. In a hot frying pan add the butter and sausage. Cook about 2 – 3 minutes until sausage is warm. Add the home fries. Cook until home fries are heated through, mixing well. Set aside.
In another frying pan scramble the eggs. Add 6 oz. cheese. Cook until eggs are no longer runny. And the cheesy eggs to the home fries. Mix well.
Heat another frying pan to warm the tortilla shells. Place shells in a dry hot skillet about 1 minute per side.
When the shell is warm, remove it to a plate and add the home fry, sausage, egg mixture. Fold the shell like a burrito. Sprinkle with remaining cheese.