Kathryn and regular guest Chef, Marty Schultes try out some new gadgets and prepare a couple of party recipes for kids of all ages.
In the second half of the show, Kathryn and Marty make a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!
Unicorn Doo Doo Cakes
- 1 Box White Cake Mix Make the cake according to Box directions
- 24 Flat-bottomed Ice cream Cones May have leftover batter
- 4 Food Coloring Colors of your choice
- Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
- Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
- 1 Tbs. olive oil
- 1 medium onion
- 2 cloves garlic-optional minced
- 1 medium Bell Pepper Red diced
- 1 tsp Paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder I used a 1 TBSP
- 1 6 oz. can tomato paste
- 1 cup frozen or fresh corn I used fresh corn
- 1 lb lean ground beef, chicken, or turkey
- 3 cups All Purpose Flour
- 1 1/2 sticks Butter diced
- 1/2 cup milk can be lactose free - I use ice water 1/4 cup
- 1 tsp sugar optional
- Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
- Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
- Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.