DebPC
Staff member
- 2,997
I play Jimmy Buffett music during the show. I make a cheeseburger twist and margarita pie and have the host make a margarita punch! I have a ugly Hawaiian shirt contest and give everyone leis.
Here are the recipes I do! I have also attached the invite I use!
Cheeseburger Twist
6 slices (3/4 ounce each) American cheese, diced
1/2 cup diced green bell pepper
1/4 cup chopped onion
2 tablespoons ketchup
2 tablespoons all-purpose flour
1 garlic clove, pressed
1 egg
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 packages (11 ounces each) Pillsbury refrigerated French bread dough 1/2 pound lean (90%) ground beef, cooked, crumbled and drained
Preheat oven to 375°F. Dice cheese and bell pepper using Chef’s Knife. Chop onion using Food Chopper. In Classic Batter Bowl, combine cheese, bell pepper, onion, ground beef, ketchup, flour and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf. Lightly sprinkle additional flour evenly over dough using Flour/Sugar Shaker. Using Baker’s Roller™, roll dough crosswise to a 4-inch width, creating a well down the center of each loaf. Spoon half of the beef mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam side down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8”, keeping ends of dough 1 inch from edge of baking stone and leaving two 1½ inch openings in center of twist. Lightly brush egg white over dough using Pastry Brush. Using Serrated Bread Knife, cut a 3 inch slit in each of the top sections of twist to reveal filling. Grate Parmesan cheese over loaf using Deluxe Cheese Grater. Bake 30-32 minutes or until deep golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Cut into slices. Serve warm.
Margarita Pie
Crust:
1 1/4 cups finely crushed pretzels
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 limes
1/4 cup orange juice
1 can (14 oz) condensed milk
1 container (8 oz) frozen whipped topping, thawed
Crush pretzels in plastic bag with Dough Roller. Combine all crust ingredients in Batter Bowl. Press crust mixture onto bottom and up sides of 9 in Pie Plate, set aside. Zest both limes using Lemon Zester/Scorer, juice both limes with Lemon Aid. Combine lime zest and juice with filling ingredients and fold together with Super Scraper in clean Batter Bowl. Pour filling into crust. Chill 25-30 minutes.
Margarita Punch
2 (12 oz) cans frozen lemonade (undiluted, THAWED)
1 (12 oz) can frozen limeade (undiluted, THAWED)
1 (12 oz) can frozen orange juice (undiluted, THAWED)
8 cups water
1 (3 litre) Sprite/7-Up
2 cups Tequila
Mix together, serve over ice.
Makes 1 1/2 gallons.
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The Pampered Chef
Dawn Brown
Here are the recipes I do! I have also attached the invite I use!
Cheeseburger Twist
6 slices (3/4 ounce each) American cheese, diced
1/2 cup diced green bell pepper
1/4 cup chopped onion
2 tablespoons ketchup
2 tablespoons all-purpose flour
1 garlic clove, pressed
1 egg
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 packages (11 ounces each) Pillsbury refrigerated French bread dough 1/2 pound lean (90%) ground beef, cooked, crumbled and drained
Preheat oven to 375°F. Dice cheese and bell pepper using Chef’s Knife. Chop onion using Food Chopper. In Classic Batter Bowl, combine cheese, bell pepper, onion, ground beef, ketchup, flour and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf. Lightly sprinkle additional flour evenly over dough using Flour/Sugar Shaker. Using Baker’s Roller™, roll dough crosswise to a 4-inch width, creating a well down the center of each loaf. Spoon half of the beef mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam side down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8”, keeping ends of dough 1 inch from edge of baking stone and leaving two 1½ inch openings in center of twist. Lightly brush egg white over dough using Pastry Brush. Using Serrated Bread Knife, cut a 3 inch slit in each of the top sections of twist to reveal filling. Grate Parmesan cheese over loaf using Deluxe Cheese Grater. Bake 30-32 minutes or until deep golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Cut into slices. Serve warm.
Margarita Pie
Crust:
1 1/4 cups finely crushed pretzels
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 limes
1/4 cup orange juice
1 can (14 oz) condensed milk
1 container (8 oz) frozen whipped topping, thawed
Crush pretzels in plastic bag with Dough Roller. Combine all crust ingredients in Batter Bowl. Press crust mixture onto bottom and up sides of 9 in Pie Plate, set aside. Zest both limes using Lemon Zester/Scorer, juice both limes with Lemon Aid. Combine lime zest and juice with filling ingredients and fold together with Super Scraper in clean Batter Bowl. Pour filling into crust. Chill 25-30 minutes.
Margarita Punch
2 (12 oz) cans frozen lemonade (undiluted, THAWED)
1 (12 oz) can frozen limeade (undiluted, THAWED)
1 (12 oz) can frozen orange juice (undiluted, THAWED)
8 cups water
1 (3 litre) Sprite/7-Up
2 cups Tequila
Mix together, serve over ice.
Makes 1 1/2 gallons.
------------------------------------
The Pampered Chef
Dawn Brown