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Something Else I Didn’t Know {recipe: easy focaccia bread}

29 May

Right now I have 11 friends who are pregnant. And one coming home Friday with a baby from Ethiopia. That is 12 babies. That is a big enough number that according to the rules of writing, you don’t have to spell it out with letters. That is a lot of babies.

I am sorry, but there is still something that no one tells you about having babies. I am going to tell you abut it so maybe the seven of you who are pregnant with baby number one don’t for a minute wonder, “am I the only one?”

I am over most of the weird things that happen to the body. And those things are weird not because they don’t make sense or because they seem completely out of nowhere, but because all of these things happen to your body that all work together for a specific purpose to support you and the baby perfectly. For example:  Your body emits some hormones that make your ligaments all loosey-goosey. This could be annoying because if the hormones work in you like they did in me, you have to stop running and rest or your hip joints cause shooting pain down your legs. You could think this is annoying but really it is helpful. You don’t need to be running to prove that “you can still do everything you did when you weren’t pregnant,” and, you need everything to slide out of place a little to make room for that baby to make its grand entrance into the world.

All of that seems so weird because it really does work together so well. Most of what we experience in life doesn’t work together well because it gets wrecked up by us and our pride and our selfish motives or desire for someone else’s approval that we expect everything to get all messed up. When hormones and bones and body systems all work together how God created them to support and sustain us, it feels weird.

So here is the other thing:

It took a while to feel any love.

People tell you that the minute you have a baby, you experience more love and joy than you have ever felt before. Consequently, I was really confused in our first few weeks as a family. I knew I was supposed to take care of this baby, and I could do that, but I didn’t feel much love.

I felt tired most of the time and confused at how to get her to stop crying when nothing seemed wrong. I felt a whole new set of responsibilities and the weight of someone else’s needs being forever more important than my own. But I did not feel love.

And then that did funny things to my head like make me wonder what love and joy are and if I ever felt them before and what was I doing wrong? Because I was definitely not feeling like everyone said I would. And you don’t want to tell anyone that you don’t love your baby because surely someone will take your baby away and put you in one of those jackets where the arms tie in the back. And you remember the time that your husband came with you to one of your last doctor’s appointments and as you were leaving the doctor quickly said something under her breath to your husband about how if he ever sees any bad or depressed behavior in you post-delivery that he should call the doctor immediately. And I didn’t want to go to the crazy house. And I didn’t think I needed to. I didn’t feel anything bad, I just didn’t feel anything awesome.

In a moment of weakness or after a glass of wine (which I think are the same for me ), I tell my husband all of these things and he tells me he thinks that’s ok, he thinks what I am feeling is normal and that I am a good mother. He assures me that this is not grounds for the straightjacket. And that is what I need to hear and we talk about it again the next weekend and I can’t even remember the feelings of emptiness that I had because now I feel love and joy and I want to do nothing but hold that baby and if she cries in the middle of the night and it means I get to fall asleep holding her or see her smile at 4am, well, I just think that is wonderful.

And for the recipe:

This bread is awesome. Make a big bowl of dough and then stick it in the fridge and pinch off parts of it on different nights. Top with your favorite pizza toppings for a meal, smear some garlic butter on it for s side, or slice it open and make a tasty sandwich.

Focaccia Bread

Makes about three 12-inch pizza crusts.

2 3/4 c. warm water

1 1/2 T. active dry yeast

1 T. salt

1/4 c. olive oil

6 1/2 cups flour

optional add-ins: garlic powder, rosemary, lemon zest, italian seasoning…

  • Put water in a large bowl and sprinkle yeast on top. Let sit about 5 minutes.
  • Add remaining ingredients and stir until most all flour is incorporated.
  • Cover bowl with saran wrap or a slightly damp towel.
  • Let sit at room temperature 2 hours, use right away or refrigerate until ready to use (can stay in the fridge up to five days, the flavor will get yeastier as the days go on).
  • When ready to use, preheat oven to 400. If you have a baking stone, put that in the oven.
  • Pinch off the dough you want to use and slowly pull it out into a circle.
  • Place on baking stone or lightly greased cookie sheet and bake 9-13 minutes. If I am making a pizza, I bake it about seven minutes, then put the toppings on it and bake about five more.

original post: https://saltimbocca.wordpress.com/2010/05/29/easy-focaccia-bread/

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Two Things For My Parents {recipe: chocolate chip muffins with clementine glaze}

24 Feb

The first is practical:

My mom and I have a lot of conversations that go like this:

Judy: Mmmmm this is good. Is this recipe on your blog?

Morgan: Yep, put it up last month.

J: Oh, I will have to look at that.

M: Do you read my blog?

J: I forget sometimes.

And with my dad,

Dan: Hey, Kim called and said she really liked your blog post.

Morgan: That’s great. Which one?

Dan: I didn’t read it, she said it was about carbs.

My parents don’t jump on checking blogs, but they do check their email lightening-fast. And they use gmail. They are very hip.

So, just for them, and the rest of you who are in the same boat, you can now get Saltimbocca posts in your inbox! Sign up here or click the “Subscribe to Saltimbocca by Email” link on the right of the page and each time there’s a new post, you’ll get an email that has the post in it.

And now for part two:

Last Friday morning, Shilah cried inconsolably. I tried the swing and the bouncy seat and the pacifier and finally I brought her into the nursery and sat in the rocker. We swayed forward and back while I sang to her.

I have a lot of song content because when I was in seventh grade, my parents took my brother and I with my grandparents on a trip to Germany to see the German countryside and the Black Forest and some estranged distant relatives that my grandma had tracked down. I am pretty sure I was a complete brat on that trip. Seeing scenery out of a car window wasn’t really what I had dreamed of at the age of 12. Instead, I sat in the backseat of the rental van and listened to my discman. When we left the house in London, I forgot to grab my cd case and as a result, had only the one cd in my discman to listen to for the entire trip: Jewel’s Pieces of You. I can sing every song. In order. I bet I listened to that cd 40 times that week instead of talking and hanging out with my family.

So this brings me to last Friday, singing to my crying daughter who will not stop and just enjoy the morning with me, and thinking about how I wouldn’t stop and spend the time enjoying my family at 12, and being thankful that I have 40 straight minutes of songs to sing, etched in my mind from sheer repetition.

About the time I started crying out of exhaustion and frustration, she finally stopped crying and listened. We sat, both with dried tears on our cheeks, enjoying the moment.

So, long overdue to my parents…thanks for taking me to Germany.

Chocolate Chip Muffins with Clementine Glaze (adapted from Vintage Victuals)

makes 24 muffins


  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 1/2 cup whipping cream, beaten until soft peaks form
  • 1 cup mini semisweet chocolate chips plus 1/4 cup for sprinkling on top.

Preheat your oven to 400 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine milk and lemon juice, set aside.

Combine the dry ingredients, and set aside. In a smaller bowl, combine egg, mik mixture, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Stir in chocolate chips.

Fill muffin cups about 3/4 full (which is more full than you would with most muffins, these don’t rise as much as the typical muffin recipe.

Bake 12-16 minutes.

Clementine Glaze

  • 1 1/2 cups powdered sugar
  • Zest and juice from one clementine orange

Mix ingredients together, add additional powdered sugar or water (1/2 teaspoon at a time) to make the glaze thicker or thinner. Drizzle on muffins and sprinkle with remaining chocolate chips.

It’s a Good Day {recipe: stromboli}

22 Jan
From Stromboli

Well there is still no baby yet but it’s ok. We had a deck party (beer and snacks and a talent show) at the office this afternoon because it’s employee appreciation week and I do feel appreciated. And we got on the Fortune list again, so everyone’s proud and happy but now it’s time to go home.

I get in the car and roll down the windows because its January and 70 degrees and I drive home and listen to this song and I love it. Not because of what it’s about, but because I like how when I turn it up really loud, the notes of the bass guitar vibrate in my chest cavity and the rhythm of the djembe fills my head and makes me forget about whatever I was thinking about.

And the song ends and I think about tomorrow and how I have no signs of labor so I will likely be back at work but it will be Friday and Fridays are great. I need to do laundry, but why stress about that? I compromise with the dirty clothes hamper that I know will be waiting for me with all of my jeans in it, by thinking that tomorrow maybe I will wear those pants that I sometimes also wear as pajamas, but if I couple them with a nice shirt then all of a sudden they are work-appropriate and then I have this secret that no one knows and it’s that I feel like I’m in kindergarten and it’s pajama day. And who doesn’t love pajama day?

So it’s a good day. It’s a good day to go on a walk with my husband as dusk settles over the neighborhood and a good day to make a good dinner and eat it amidst good conversation. And it’s a good day to wait.

From Stromboli

This recipe is great and I make it when I have random leftover meat. This time, I used ham, salami, sun-dried tomatoes, green peppers, and provolone cheese.  You could also fill it with chicken and spinach and cheese, or any combination of things that you like. It’s like one giant dinner kolache. YUM.

From Stromboli

Stromboli

adapted from Fabulous Foods.

Makes two, each serve 3-4, freeze one for later if you like (instructions below)

Dough
1 1/4 cups warm water
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
between 3 1/2 – 4 cups flour

Fillings (mix and match as you like)
about 1 pound thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
about 1/2 pound sliced cheese
1/4 cup grated hard cheese like Romano or Parmesan

Other Options
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic
fresh or dried basil and/or Italian seasoning

1 egg white, beaten
2 teaspoons parmesan or oregano (optional)

Pasta pauce, if you want to dip your stromboli in it! (optional)

Combine 1/4 cup warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 – 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled or almost-doubled, about 1 hour.

Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).

Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10″ x 8″. Arrange fillings like a center stripe on dough. Brush the top with 1 egg white and sprinkle with parmesan or oregano (optional).  Pinch the edges of the seam and tuck the ends of the roll beneath the roll itself.

**At this point, if you want to freeze one of the strombolis, go for it! wrap it tightly in foil and freeze. When you’re ready to use it, let it thaw at room temperature (about 4 hours) and then continue with cooking instructions from here!**

Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.

Original Post: https://saltimbocca.wordpress.com/2010/01/22/stromboli/

Gaining 10 Pounds from a Single Cheeseburger, or Not {recipe: no-knead beer cheese bread}

4 Dec

The pictures of this bread are not very good but whatever. The bread is delicious. I mean, beer, butter, and cheese? Yes, please.

You can thank the baby for this recipe, because pregnancy has opened up a whole new realm of foods to me.

I spent most of college figuring out how to consume as few calories as possible, namely focusing on food I had put into one of three categories: lean proteins, sugar-free jello, and diet coke. Stellar categories, I know.  The latter two are not really food groups, but I made them so. And, though I was 19, I was sure I had the FDA beat on this one…my food pyramid was definitely better than theirs (<<check that out, it looks totally different from when we were in elementary school). But, I learned that this three-category food pyramid really isn’t a sustainable model. It leaves you tired and frail and stressed out about that supposed-to-be fun dinner with friends that you’re going to but won’t know how much butter they used to saute those vegetables and they surely won’t have jello. Also it makes your mom really worried.

Shortly after we got married, we tried out a month of eating organic and natural foods. This trial month could not include two of my food groups, because, well, aspartame is not organic or natural. I felt fantastic that month, and gained a few healthy pounds. With some encouragement from my husband, I was able to turn that organic/natural month into a lifestyle of healthiness and a better relationship with food. It took two solid years for me to gain the 10 pounds that my body wanted in order to function normally, not because I can eat whatever I want and not gain weight, but because each pound was such an effort to live with, a constant reminder that my life purpose was not to control my weight. But I got through it.

Anyways, one thing I had to learn was that eating a cheeseburger wasn’t going to make me gain 10 pounds in one sitting. That sounds dumb, but it is really what I had convinced myself. I am sure you have convinced yourself of some dumb stuff, too. Learning this allowed me to begin incorporating new food groups into my life, like bread and cheese.

So how does this relate to pregnancy? With pregnancy I kind of threw in the towel around 22 weeks when my leg-bones started to pop out of place from the hip-bones and running and jogging became distant memories. Around this same time I had to stop paying attention to the weight I was gaining. It didn’t really matter what I ate, I still gained weight, as my body prioritizes the baby. So, I began to have more fun foods that I wouldn’t normally let myself have. Not in excess, just in healthy moderation. Homemade eggnog? Sure, I will have a glass. Ravioli drizzled with cream sauce? Yum. A salad with full-fat dressing? Well if you’re going to put it right in front of me…None of these things will make be gain ten pounds in one sitting. They’re fine amongst a balanced diet and an active lifestyle.

Enter this Beer Cheese Bread. Most breads have a fat mixed in with the dough. This one doesn’t have a liquid fat in the batter, rather it has a load of cheese and then you basically drench the thing in butter. It is fantastic. Blake and I came home from work one day at lunch and made it and ate it hot. That is the best way to eat it for sure, about 10 minutes out of the oven.

This bread is halfway between a biscuit and a regular loaf of bread, and best of all, there is no kneading or yeast or rising time, just mix the ingredients and throw it in the oven!

Have a piece, it won’t kill you.

Beer Cheese Bread

Makes one 9×5 loaf

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup shredded cheese (I used sharp cheddar)
1 bottle (12 ounces) beer (I used Shiner)
1/2 cup melted butter

Preheat oven to 350.

Mix flour, sugar, baking powder, and salt in a bowl, stir in cheese. Stir in beer until dough is stcky. Don’t overmix the dough, it’s ok if it is lumpy.

Grease or butter the loaf pan.

Pour half of melted butter into bottom of pan.

Spoon dough into pan.

Pour remaining butter over the top.

Bake 45-60 minutes or until top is golden brown and toothpick inserted into the center comes out clean.

How to Know When Not to Tip {recipe: pumpkin bread with maple cream cheese icing}

16 Oct

You know how you tip based on the level of difficulty you perceive of the task at hand? Well, maybe you don’t, but I do.

From Pumpkin Bread with Maple Cream Cheese Frosting

For example:

Venti regular coffee that you just poured out of the drip coffee maker? No tip. I can do that, and do on most mornings.

Tall non-fat double-shot latte with pumpkin syrup (only one pump) and a little of that caramel sauce on the top. Please? Tip for sure. I am embarrassed. I can’t even remember what I ordered.

Valet my car with complimentary restaurant valet and go park it in a tiny spot three cars deep in a lot behind the restaurant because we’re building high-rises in every known parking lot in town? Giant tip. I am not a good driver and would have surely hit at least two cars doing what someone did for me. That would have cost way more than $5.

From Pumpkin Bread with Maple Cream Cheese Frosting

Ok, so now that you know about my tipping strategy, I will tell you about all of the food we brought to my last friend who had a baby.  The meal signup went out. I picked a day, planned my meal, and  then kept adding to it. Maybe they need dessert too. Maybe they need breakfast? Yes, definitely breakfast as well. And juice. And probably some fresh fruit.

My friend just had a baby. I was thinking about why I felt compelled to bring her so much food. Well it is because having a baby seems way more difficult than parking my compact car in a small spot. I perceive it arduous and stressful. I was trying to bring her the I-just-had-a-baby version of a tip.

So we go over there and bring the food and I am holding this beautiful little baby and trying to explain why I brought all of these things and it came out like, “having a baby must be hard. Here is your tip.”

I am awkward. But I make a mean pumpkin bread, so please forgive me. I love you, and your baby, A 🙂 Bottom line, if there’s not a line, or a tip jar, don’t try and relate anything to tipping. You will sound insensitive.

Pumpkin Bread

makes one loaf

1 cup sugar

1/2 cup vegetable oil

1 cup pumpkin

2 eggs

1 1/2 cup flour

1 t. sat

1 t. baking soda

1/3 cup water

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ground cloves

Preheat oven to 350.

Mix first four ingredients thoroughly, then add in the rest of ingredients and mix until combined. Pour int oa buttered 9×5 loaf pan and bake 45-60 minutes, until a toothpick inserted comes out clean.

Maple Cream Cheese Frosting

16 oz. cream cheese, softened to room temperature

1 stick unsalted butter, softened to room temperature

2 1/2 c. confectioners’ sugar

1/4 c. pure maple syrup

In a stand mixer or with a hand mixer, beat all the ingredients on medium until fluffy (this will take about 10 minutes).

Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

From Pumpkin Bread with Maple Cream Cheese Frosting

This Will Change Your Life (and mine) {recipe: starbucks banana walnut bread}

1 Sep

Back in May, exactly one day after Mother’s Day and two days after I had thrown a baby shower for my most wonderful friend, I, myself peed on the magic wand to discover some timely news.

I have not told you all yet, blog readers,  but I, two-years-and-change-into-marriage, what-should-I-do-with-my-life, oh-things-are-so-easy-to-not-have-kids, am pregnant. Yes, sometime in mid-January we are supposed to be having a baby. I am just sure ours will come via stork, clean and wrapped in a nice blanket and not with the traditional arsenal of medical tools awaiting every pregnant woman at the hospital. I am sure.

From starbucks banana bread

That being said, I have the normal pregnancy stuff, nothing that I can really tell you which would be out of the ordinary. But there is one little caveat. The only thing I didn’t expect is probably this craziness of feelings and thoughts and emotions. I am not a huge “feeler.” I would say, in any event I sort of guard myself from becoming too excited that I would be devastated if let down, and I also deny becoming too upset about anything, because what is that going to help, really?

Let me tell you what has changed. Not just my expanding waistline, or the fact that I am a human incubator harboring giant soon-to-be milk factories, or that any time after 2pm, I could slide into unsuspecting narcolepsy, or that I think if I don’t find out this baby’s gender, I can’t feel bad that I don’t feel prepared for this baby because heck, I don’t even know if it is a boy or a girl. Oh, there is more than that.

We shall call it a tornado of emotions. Now, I would not call myself an over-emotional person. Moreover, I think that I don’t get excited enough about things because I fear disappointment, or that I am not greived enough, because I am trying to shield myself from pain and hurt. Until now. Now, there is no filter. No shielding.

So, last Saturday, I was a huge jerk to my loving husband. I then proceeded to cry, uncontrollably, for at least 90 minutes and between sobs said things like, “I am so overwhelmed,” and, “I am just sad.” And Jon would have done anything to help, but all I wanted was for him to “sit there with me” to console me, after I was so rude. Then I got over the overwhelmed part and cried because I was being a horrible wife and how am I supposed to be a good mother if I am already a horrible wife? It went on. He stayed. Consoled. I survived.

Whew. So, I got through it and I am back now, in action, but something inside me thinks that will not be the last time.

Well, a few good things have come out of the last week. We had some friends and their cute baby over for breakfast last Sunday and I made this banana banana bread that is so, so good. I then proceeded to make it three more times within the following week. That’s how good it is.

All that being said, the banana bread will change your life; the banana bread AND the baby will change mine. Can you tell I am nervous?

From starbucks banana bread

I can’t take credit for this recipe. I started with a recipe for Starbuck’s Banana Walnut Bread that they posted on their corporate site. With a few modifications, this is awesome.

Starbucks Banana Walnut Bread

makes one 9×5 in. loaf.

1/2 cup vegetable oil

1 1/8 cup sugar

1 egg

1 T. vanilla

2 c. flour

1 t. baking soda

3/4 t. cinnamon

3 very-ripe bananas

1/4 cup buttermilk

1 cup walnuts, toasted and chopped

Preheat oven to 325 F and grease a 9×5 loaf pan.

Mix together oil and sugar until blended. Add egg and vanilla and stir.

Stir in flour, cinnamon and baking soda.

In a separate bowl, mash bananas until creamy and then stir in  buttermilk.

Add banana mixture to flour mixture andstir to combine.

Stir in half of nuts.

Pour batter into pan and top with remaining nuts.

Bake 45-60 minutes or until wooden toothpick is inserted and comes out clean.

From starbucks banana bread

Moving Day Breakfast {recipe: juevos rancheros kolaches}

15 Mar
From kolaches

We have had a lot of friends move lately. Moving is fun, especially when it’s not your own stuff. When it’s your move, it’s pretty stressful, not to mention the weeks of packing leading up to the move. But, when it’s someone else’s move, you show up at a packed house at 7am and go go go until it’s done. That is fun.

You meet your moving friends’ other friends who are there to help, and you get to see your moving friends at their wit’s end and see how they respond when their favorite picture frame is broken, or when their new dryer doesn’t work. You get to nag them about having ten-dozen too many hardback books, or three times the cookie sheets they really need. You get to “stumble upon” their old yearbooks and laugh at their freshman year picture and how they wrote “don’t sign my crack” in the binding of their copy. You work until you’re tired and then you sit on moved boxes in the ‘new house’ which feels quite daunting and eat fast food and wipe your greasy fingers on your pants because no one can find the napkins, or the chairs, for that matter.

You move all the stuff and as you’re realizing that it’s all just stuff…matter, with an affectionate name like “memorabelia” or “antiques”, you go back to the old house. You help clean up the spot from a spilled soda on the carpet that was fought over and then just covered by a moved couch, and you wash down the back door once-laden with prints of doggy-noses, and you paint over where all the kids’ heights were marked each birthday on the wall.  You notice that the room where you once crammed 30 friends for an evening of fellowship now looks so small and lifeless without the warmth of family and sounds of laughter.

And you realize, that it’s not the stuff, or the structure that make the memories, it’s the people and what goes on inside.

All these emotions need a little comfort, and for us, kolaches are comfort. I will always have a special place in my heart for donuts, but you really can’t beat a kolache on any morning. Sweet dough and your choice of filling will make these delightful.

So, here’s to you, friends! Hope you’re enjoying the new places!

From kolaches
Norris House Kolaches*

makes 12

*recipe note: get creative with your filling…make these italian for dinner with cheese and pepperonis, and then dip them in marinara, or form our dough around a sausage!

1 1/2 T. yeast

2 t. salt

2 1/2 T. gluten

1/2 c. non-fat dry milk powder

4 3/4 cups all-purpose flour

3 T. sugar

6 T. butter, cut into 8 pieces

1 egg

1 1/4 c. milk

Put all ingredients in a bowl or stand mixer and  knead 2 minutes by hand, or with mixer, use dough hook on “4” setting to knead dough for 2 minutes.

Examine dough, if it sticks to fingers or sides of bowl, add 1/4 cup flour at a time and knead unto it is no longer sticking to hands or bowl. If the dough is too crumbly, add 2 T. milk at a time until not crumbly.

Knead or mix 10 more minutes. Leave dough in bowl and cover with a towel or plastic wrap for about 6 hours (give or take two hours there, depending on your needs, and you will be fine!). Dough will double or triple in size.

Preheat oven to 350.

Punch the dough down to deflate and divide into 12 balls. flatten balls and fill with desired filling (see below). Pinch dough to form a wrapper around filling, and place on a greased baking sheet, 3 inches apart (you will need two baking sheets) pinched side down.

Bake 18-30 minutes, until kolaches have puffed up and are starting to trun golden brown.

Remove and enjoy hot, or freeze for later use. To eay from frozen, thaw on counter overnight and then heat in oven at 350 for 8 minutes.

Juevos Rancheros con Queso Filling

for 12 kolaches

12 eggs

1 cup salsa

1 cup shredded cheese

1 1/2 t. salt

1 t. pepper

Crack eggs and put in nonstick pan on stove. Scramble with salsa, cheese, salt and pepper.

From kolaches