Easter Egg Baskets Sp5 Recipes

Steps:

• Thoroughly mix first two ingredients.
• Add eggs one at a time and completely mix after each.
• Add the extract and beat until smooth.
• Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
• Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
• Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
• Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
• Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

Steps:

• Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
• Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
• While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!

Steps:

• Special equipment: jumbo sized 6-cup muffin tin
• Heat the oven to 350 degrees F.
• In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
• Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
• Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
• Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
• Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
• Top the eggs with crispy prosciutto and serve immediately.

Steps:

• Preheat oven to 425°F.
• In a bowl combine hash brown, salt, and pepper. Divided evenly into 12 greased cups. Press mixture onto sides and bottom of muffin cups. Bake at 425 F for 20 minutes or until lightly brwon.
• Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally until meat is cooked. Drain of fat, then put hamburger back into skillet add half of grated sharp cheddar cheese, salt and pepper to taste until all mixed.
• Remove baking pan from oven, divided ground beef mix into muffin cups, and add cheese on top, then put them back into oven until cheese melts.
• Place on paper towel to remove excess grease before serving.
• Serve warm as an appetizer. Enjoy.