The Forbidden Bite Recipes

CHORIZO-TATER TOT BITES

Chorizo-Tater Tot Bites image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 pound (about 3 cups) frozen Tater Tots
10 ounces fully cooked (not dried) chorizo sausage, diced
12 large eggs
1/2 cup half-and-half
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
4 scallions, sliced
1 tablespoon unsalted butter

Steps:

Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375 degrees F.
Meanwhile, cook the chorizo in a medium ovenproof nonstick skillet over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions.
Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the chorizo over the top; transfer the skillet to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces.

FAIRY BITES

Fairy Bites image

A cute little cookie confection, perfect for tea parties! Cute square bites with little sprinkles. In Australia, bread is buttered and topped with colored sprinkles. This recipe has been doubled, turned out fine. Went quickly. If the cookies don't hold together, press firmly into an ice cube tray with a rounded top and drop onto a baking sheet. Kids and adults love these little disappearing treats.

Provided by K. Lea

Categories Desserts Cookies

Time 30m

Yield 30

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, slightly softened
½ cup white sugar
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
3 tablespoons multi-colored sprinkles

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
Cream together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed, scraping bowl often, until well combined. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
Bake until bottoms just begin to brown, about 15 minutes.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 12.2 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 40 mg, Sugar 4.3 g

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