12 large eggs, hardboiled
1/3 cup mayonnaise, plus
2 tablespoons mayonnaise
2 teaspoons canned chipotle chiles, finely chopped (can add up to 3 teaspoons)
24 cilantro leaves, fresh, garnish
Peel eggs and cut in half lengthwise.
Spoon yolks into small bowl; arrange whites on platter.
Mash the yolks.
Mix in mayonnaise, then 2 teaspoon chipotle chiles.
Add more chopped chiles, if desired, for more heat.
Season filling to taste with salt, if desired.
Using pastry bag fitted with 1/2 inch diameter star tip, pipe filling into egg whites OR spoon into egg whites.
Cover and chill eggs at least 2 hours.
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4 big potatoes, washed well and sliced
1 tbsp. cumin
2 tbsp. chili powder
1 jar real bacon bits, or cook up well done bacon and crumble
A large ziplock baggie
Your favorite nacho toppings – grated cheddar cheese, sour cream, black olives, green onions, diced tomatoes, etc.
Place the sliced potatoes into a large zipper baggie, along with the oil, cumin, chili powder, and some of the bacon, then seal baggie and shake well, until evenly coated.
Alternate layers of the seasoned potato slices with cheese, tomatoes, peppers, olives, bacon, etc. Top with cheese and the remaining bacon. Bake at 350 for 30 minutes, Test to be sure the potato slices are tender. Serve with sour cream and/or your favorite toppings.
For the dough…
- 1 cup warm milk
- 2 eggs
- 1/3 cup butter, melted
- 1 tsp salt
- 1/2 cup sugar
- One package of rapid rise yeast
- 4 1/4 cup flour
- 1/2 cup butter, melted
Sift together flour, sugar, and salt, add yeast after all is sifted through. Add in milk, eggs, and butter. Mix until just combined.
Knead on low for at least 3 minutes. You want your dough to have a slight elastic feel when you pinch and pull your dough.
Cover your dough and allow rise until doubled. This step takes about 45 minutes. Turn your stove on low and set it on top (works well for me).
Once the dough has doubled turn it out onto a lightly floured surface. Roll out a rectangle. Spread the dough with the melted butter.
For the filling…
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 1/2 Tbs cinnamon
Combine the sugars and cinnamon until mixed through. Then evenly sprinkle the sugar/cinnamon filling over the butter. Leave a 1/2″ uncovered by sugar on the long edge opposite of you, it makes it easier to seal after rolling.
Roll up your dough starting closest to you with the long edge of the rectangle. Lightly press the buttered edge against your roll to seal it up. Cut your roll into 12 roll; start by cutting roll in half, then quarters, and then each quarter into thirds.
Place rolls swirl side up in a greased 9 x 13″ pan. Cover rolls and allow to rise another 30 minutes.
Pre-heat oven to 350 degrees. Bake rolls for 13-15 minutes or until just starting to turn golden brown. Do not over bake.
While rolls are baking make your frosting.
For the frosting…
- 4 oz. cream cheese
- 2 Tbs butter, softened
- 1 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1-2 Tbs milk
Cream the cream cheese and butter, add in the rest of the ingredients except milk and whip until smooth. Start adding in 1 Tbs milk and add one more to get the desired consistency.
Once your rolls are done, remove from oven and allow to cool for 10 minutes before spreading with frosting.
Are YOU Ready For Some Football ???
Super excited that the Super Bowl is in my home state… NEW JERSEY, let alone the area I grew up in… so today I’ll be posting awesome appetizer ideas for those parties… Get yourself ready… 🙂