Ham and Cheese Pretzel Bombs

Ham and Cheese Pretzel Bombs

Fresh pizza dough
8 oz. ham, cut into cubes
8 oz. cheese, cut into cubes
1 c. baking soda
1 T. Kosher salt
1 egg, beaten

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
Bring a large pot of water to a boil.
Roll the pizza dough into 1" balls.  Flatten the balls and add one cube of ham and one cube of cheese to each ball.  Pull the dough up and around the ham and cheese pinching the ends tightly to seal it.
Add the baking soda to the boiling water.  Be careful as it will bubble up.  Stir until dissolved.
Add the pretzel balls to the boiling water 4 or 5 at a time, for 20 - 30 seconds before removing with a slotted spoon and setting on the prepared baking sheet.
After all the pretzel bombs have been boiled, brush them with the egg and sprinkle with the salt.  Bake at 400 degrees for 15 to 20 minutes.  Serve immediately with your favorite mustard for dipping.

I used the pre-made pizza dough from Trader Joe's.  You can also get dough from your local pizzaria or you can make it from scratch. This recipe won't work with frozen or canned pizza dough.

You can use any cheese you prefer as long as it melts easily.  Avoid hard cheese like Parmesan or Asiago.

Chicken Taco Soup

 

Chicken Taco Soup

Ingredients

• 1 medium onion chopped
• 2 T. olive oil
• 1 jalapeno diced
• 2 - 3 skinless,boneless chicken breasts cut into 1” cubes
• 1 can (16 oz.) chili beans rinsed and drained
• 1 can (15 oz.) black beans rinsed and drained
• 1 can (15 oz.) whole kernel corn drained
• 2 cans (14.5 oz) diced tomatoes with green chiles
• 1 tsp. ground cumin
• 2 tsp. chili powder
• tortilla chips

Instructions

• Heat the olive oil in a Dutch oven..  Add the chicken and cook until browned.  Add the onion and jalapeño and cook until soft.
• Add the chili beans, black beans, corn, tomatoes, cumin and chili powder.  Cover and cook over medium heat for about 30 minutes.  Serve topped with crushed tortilla chips.

Egg Hashbrown Muffins

 Egg Hashbrown Muffins

6 large eggs

1/4 c. sour cream

1 tsp. garlic salt

1/2 tsp. black pepper

1/4 tsp. smoked paprika

1 (20 oz.) pkg. shredded refrigerated hash browns

2 T. butter

4 green onions

6 slices bacon

1/2 c. grated Parmesan cheese

1 1/2 c. shredded sharp Cheddar cheese

Cook the bacon until crispy then drain thoroughly before finely chopping it.  Finely chop the green onions. Melt the butter.  Set these item aside.

Preheat the oven to 350 degrees F and spray a regular 12 cup muffin tin with cooking spray.  Set aside.

In a bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.  Add the hash brown, melted butter, green onion, crumbled bacon, grated Parmesan cheese and shredded cheddar cheese.  Mix well.  Divide this mixture between the muffin cups.

Bake for 25 - 30 minutes until golden.  Rest for 5 minutes then run a butter knife around the muffin cups to loosen.  Serve.

You can grated your own fresh potatoes to use in place of the shredded refrigerated hashbrowns.  You can also use frozen hashbrowns but you need to thaw them first.