Classic Irish Breakfast

Start your day with a Classic Irish Breakfast.... easy to make and a great way to celebrate St. Patrick's Day!

I hope you try it... even when it's not a holiday... the is a great weekend breakfast!








So What's in a typical Irish Breakfast?   Here goes....

Irish Soda Bread - with or without raisins.. this traditional bread is delicious.. we love it sliced and toasted in the morning.

Boxty - Irish Potato Pancakes - add a little dollop of sour cream... these are to die for!

Baked Beans - yep.. you read that right... it's a common addition to breakfast in the UK and Canada.. make them in a crock pot instead of the oven...

Bangers - aka sausages... yumm.. you can usually find Irish sausages in the grocery store.. Johnsonville makes them, as well as, other brands.

Eggs.... over easy is a good start or have them however you prefer.

Coffee - no breakfast would be complete without it!

Bangers and Mash

Bangers and Mash is a well known English meal.... but few people realize that it's a traditional meal for the Irish and the Germans.   Bangers are sausages... and the kind of sausage you make depends on what you like... it can be breakfast sausage.. or bratwurst... in my case.. we used "beer brats"... the white and mild variety... similar to the "weisswursts" my mother cooked. 

How to cook them?.. well.. as many kinds of sausages there are.. there are probably as many ways to cook them.  You can just brown them and cook them until fully cooked, or grill them.. or the way I'm posting today.

The recipe in today's post is a version of one I saw that was by someone growing up in Ireland who's family ate it regularly. 

It caught my eye because it was almost identical to the one my Mother made.  The only addition to the recipe that was different was the red wine.  I was intrigued so I made it like my Mother... only I added some red wine.. not nearly the amount that this Irish fellow did... just a little to try it.. and I loved it!

TIPS

As I mentioned.. you can use any sausage you want.. however.. I would not recommend breakfast sausage for this recipe. 

I highly recommend the beer brats or, if you can find them at a German butcher, weisswursts.

Weisswurst literally means white sausage.  It's made from veal and some mild spices.

I used Campbell's Beef Consomme ... it has a stronger beef flavor than beef broth and it's concentrated.  You can substitute beef broth or bouillon cubes if you must.. but it is best to use the Beef Consomme.

I don't measure the water exactly.. I simply fill one of the soup cans half full and add that... if you aren't using the canned consomme, don't dilute the beef broth.. just use it as is.

I used a cabernet sauvignon.. nothing expensive... Yellow Tail is a good brand.

This "gravy"  is not really gravy.. it really is soup... it's very thin... you can thicken in by taking a tablespoon of flour and adding some of the liquid from the skillet and mixing it until you have a smooth very thick mixture.. add it back to the main skillet and thicken it... use more flour if it's still not thick enough... cornstarch is also another option if you prefer not to use flour.

Figure 2 sausages per person.  I made this with 6 sausages.

Delicious served with mashed potatoes and  cabbage... add a dark beer to go with it... yumm!

Recipe:  Bangers and Mash

All you need:

Sausages

2 tablespoons butter

1 large onion, halved then sliced

2 cans Campbell's Beef Consomme

1/2 can (about 5 oz.) water

1/2 cup dry red wine

Mashed potatoes

All you need to do:

In a large skillet, over medium high heat, lightly brown the sausages on all sides... remove to a plate.

Melt the butter in the skillet and add the onions.  Cook until they are soft and lightly brown.  Add the beef consomme, water and wine.  Bring to a boil and cook until the liquid is reduced by half.

If you want a true gravy.. thicken it as I mentioned in the TIPS section of the post.

Lower the heat and return the sausages to the pan and simmer for about 5 minutes until the sausages are hot again.

Serve over mashed potatoes.

Turkey Shepherd’s Pie

 

Turkey Shepherd’s Pie is a wonderful alternative to the traditional recipe… and just as tasty… possibly even better!

TIPS

You can certainly do a shortcut here … without sacrificing flavor.  The first shortcut…. Either purchase ready-made mashed potatoes (Simply Potatoes brand is an example) or use leftover mashed potatoes from a previous night’s meal.

I gave you instructions for my Creamy Mashed Potatoes… however.. you can use your own favorite recipe if you desire.

I used a packet of Knorr Roasted Turkey Gravy.. before you turn your nose up at it…. Consider why I did it instead of making a “gravy”  from butter flour and chicken broth…. in one word… flavor… You certainly can make the gravy but be prepared to add some spices.. otherwise it will be bland.

If you want to make it without the Knorr Roasted Turkey Gravy packet… use 1 tablespoon flour… sprinkle it over the meat and vegetables (in place of the gravy packet in the recipe) and add ¾ cup chicken broth and sprinkle ¼ teaspoon dried thyme over it as well.  make sure the flour is well mixed into the mixture before slowly adding the chicken broth so you don’t have lumps. Stir well as you add the chicken broth.

If making the gravy, instead of plain chicken broth.. you could also use Turkey broth or Roasted Chicken broth… there are brands that have these varieties, although they can be difficult to find, depending on where you live.

Believe it or not, I had a hard time finding frozen carrots and peas (mixture)… so I used fresh carrots… I like to use those small Belgian carrots you find in the bags in the Produce section of the grocery store.  I just slice them up, they’re the perfect size.

When browning the meat and cooking the vegetables, they will draw a lot of moisture into your pan… that’s okay… it will cook down as it cooks in the skillet.

I used mushrooms in this recipe.. we like them… although not completely traditional.. it’s a great addition, feel free to leave them out if you prefer.

This recipe will serve 4.

I’d recommend a side salad to go with this to complete your meal.

I hope you try this .. it’s delicious!

Recipe:  Turkey Shepherd’s Pie

All you need:

1 pound ground turkey

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

½ cup sliced fresh carrots

1 pkg. (8 oz.) fresh mushrooms, sliced

1 packet Knorr’s Roasted Turkey Gravy *See TIPS for alternatives

¾ cup water

1 tablespoon Worcestershire sauce

2 tablespoon ketchup or tomato paste

1 cup frozen peas, partially thawed

Mashed Potatoes

1/3  cup plus a small amount to sprinkle shredded cheddar cheese

¼ cup sliced green onion

For the Mashed Potatoes:

4 large potatoes (Yukon Gold preferred), peeled and cubed

4-6 tablespoons butter

½ cup milk

¼ teaspoon pepper

3 tablespoons heavy cream

Salt to taste

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet, heat the olive oil and crumble the meat.  Brown the meat and diced onions and garlic over medium high heat.

When meat is fully cooked, drain off any excess fat.

Add the mushrooms and fresh carrots and continue cooking until mushrooms and carrots begin to soften.

Sprinkle the gravy packet over the meat mixture and stir.

Add the water and mix well.

TIP: If you’re not using the gravy packet and you’re making it with flour and chicken broth and you’re not the best at sprinkling the flour… you can add the flour to the chicken broth in a larger measuring cup or medium bowl… whisk vigorously until the flour is well incorporated into the chicken broth.

Add the Worcestershire Sauce and ketchup (or tomato paste), stir well to incorporate.

Cook until the carrots are fork tender but not mushy.

Add the peas, stir well.  Note:  I only partially thaw the frozen peas… they will cook when the pie is in the oven,  this way they don’t get mushy.

Salt and pepper to taste.

To Make the Mashed Potatoes:

Peel and dice the potatoes… making sure the pieces are the same size so they cook in the same amount of time.

Place in a large pot with 1 tablespoon salt and cover with water and bring to a boil.

Turn down the heat and simmer the potatoes about 20 minutes or until fork tender.

Drain and return to the pot or place into the bowl of an electric mixer.

Heat the milk and 4 tablespoons butter until butter is just melted.

Mash the potatoes until desired consistency.

Add the milk and butter mixture and stir.

Add the heavy cream and stir.

Add the ground black pepper and stir.

Salt to taste.

Stir in the shredded cheddar cheese and green onions.

Be sure to have a little shredded cheese left to sprinkle on top.

To assemble the pie:

Spread the meat mixture in a 9 inch pie dish or casserole or individual dishes.

Spread the mashed potatoes over the meat mixture.

Sprinkle some shredded cheddar cheese over the top of the potatoes.

Place dish on a foil lined cookie sheet so if the pie bubbles over it doesn’t make a mess in your oven (mine did not bubble over).

Bake at 350 degrees F for approximately 25 minutes or until potatoes begin to brown a bit and the pie is bubbly.

Irish Eggs Benedict

I love Eggs Benedict and when I saw this on a menu recently… I had to try it.  Instead of  Canadian bacon or ham on the English muffin… it had corned beef hash.  I thought it was an odd mix.. corned beef hash and Hollandaise sauce … but thought I’d try it.. sooo glad I did.. I absolutely loved it… in fact.. I think I like it better than the traditional Eggs Benedict.

This is a perfect meal for breakfast or brunch, lunch or even a supper.

TIPS

Not a lot of tips here…

When you make the hash… dice the potatoes small.. the size you get frozen in bags.

Follow my Corned Beef Hash recipe here…. It uses left over corned beef… which is best.. but what I especially liked was the addition of sautéed peppers… it really makes this a flavorful dish.

Either poached or even a once over easy fried egg will be great with this.

Try poaching the eggs in the oven… great for making poached eggs for a bunch of people.  Click here for the “How to Poach Eggs in the Oven” post.

Watching carbs?  Go easy on the potatoes in the hash or leave them out… instead of the English muffin.. just use the hash… the only carbs then are the few in the Hollandaise sauce…

A quick snip of chives over the top makes a really nice presentation.

I hope you try this delicious version of a great classic dish!

Recipe:  Irish Eggs Benedict

All you need:

Toasted English muffins

Poached eggs *See TIPS

Corned beef hash

Hollandaise Sauce

Butter (optional)

Snipped chives for garnish

All you need to do:

Heat or cook all the ingredients and assemble.

Note:  To save time, make the corned beef hash ahead and heat in a skillet while the English muffins are toasting and eggs and Hollandaise sauce are cooking.

To Assemble:

Place the toasted English muffin on each plate.  A light spread of butter on the muffin is optional.

Place a generous amount of corned beef hash on top of each toasted half of the English muffin.

Place a poached egg on each half and drizzle (read pour) a generous amount of Hollandaise sauce over the top.

Snip some chives over the top and serve immediately.

Corned Beef Hash from Leftovers

 

Recently we went out to brunch and I had a dish that included Corned Beef Hash.  While ordering, the waiter asked if I wanted sautéed onions and peppers in my hash… I thought hmmm… why not.  My Corned Beef Hash has always included onions.. but peppers?.. sounded good to me.. and it was!

We can learn a lot from restaurant chefs… we can make our cooking more efficient and flexible to fit all tastes…. and this was a prime example.  I had never thought of making the ingredients separately, and in this case, potatoes, sautéed onions and peppers each separately then mixing them together.  By doing it this way.. you can accommodate everyone’s preferences… with onions, without onions… with peppers, without peppers.. and so on.

TIPS

The ingredient amounts are flexible… the amounts listed are approximate and just a suggestion.  Since you use leftover corned beef, use what you want to use for the hash and mix in the other ingredients by eye until you get the right balance for your own tastes. 

The ratio I like to use is…. 1 part corned beef…  potatoes are the same amount as the corned beef… onions are half the amount of the corned beef.. and all the peppers combined are ½ the amount of the onions.  So.. 2 cups corned beef… 2 cups cubed potatoes…  1 cup onions… ½ cup peppers. 

I used a mix of yellow, red and green peppers.. it adds great color and the flavors are slightly different… red and yellow being far milder than green pepper.

You can use any kind of potatoes you have on hand.. and you can peel them or leave the skins on for a more rustic hash.  I cut my potatoes in tiny cubes because I wanted to be able to use the hash in another dish. 

If you cut larger pieces of potato you will need to cook them longer to get them cooked through… you want them slightly crispy on the outside and soft on the inside.  You can par boil them briefly before sautéing them.

While you’re cooking the potatoes, you can add a couple of tablespoons of water to the hot skillet after you add the potatoes and putting a lid on the skillet.  The steam will help cook the potatoes faster.  After the steam evaporates you can add olive oil and continue cooking to crispy perfection.

You can cube the corned beef or shred it.  If you decide to shred it… you will need to heat it briefly in the microwave (if it has been stored in the fridge) because it does solidify in the fridge during storage.

This is a very, very easy recipe that is delicious!  Serve it by itself or with an egg on top.. great for a breakfast, lunch or dinner.

Recipe:  Corned Beef Hash

All you need:

2 cups corned beef, cooked and cubed or shredded

2 cups diced potatoes

1 cup diced onions

½ cup diced peppers

About 3 tablespoons butter

About 2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

All you need to do:

*Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Add the corned beef to a large bowl.

Sauté the peppers in 1 tablespoon butter until soft over medium high heat.  Remove from the pan to the bowl.  *Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Sauté the onions in 1 tablespoon butter until soft over medium high heat.  Remove from the pan and add to the bowl.

Cook and brown the potatoes in 1 tablespoon butter and 1 tablespoon olive oil.  Remove from the pan and add to the bowl.

Mix the ingredients, including the chopped parsley.  Add a little butter and olive oil in equal parts to the skillet if needed.  You will not need much grease.. you just want enough so the hash doesn’t stick.   Cook until the hash is hot and slightly crispy.  Add salt and pepper to taste.

Serve with an optional poached or fried egg on top.

 

Classic Irish Breakfast

Start your day with a Classic Irish Breakfast.... easy to make and a great way to celebrate St. Patrick's Day! 

I hope you try it... even when it's not a holiday... the is a great weekend breakfast!








So What's in a typical Irish Breakfast?   Here goes....

Irish Soda Bread - with or without raisins.. this traditional bread is delicious.. we love it sliced and toasted in the morning.

Boxty - Irish Potato Pancakes - add a little dollop of sour cream... these are to die for!

Baked Beans - yep.. you read that right... it's a common addition to breakfast in the UK and Canada.. make them in a crock pot instead of the oven...

Bangers - aka sausages... yumm.. you can usually find Irish sausages in the grocery store.. Johnsonville makes them, as well as, other brands.

Eggs.... over easy is a good start or have them however you prefer.

Coffee - no breakfast would be complete without it!

Irish Pub Food

Classic Irish Pub Food is a terrific way to celebrate St. Patrick's Day... delicious and hearty home cooking... there's a wide variety to choose from.. something for every taste.. all easy to make. So whether your celebrating with family or friends.. these dishes are sure to please.

Try one of these terrific recipes!

Start out with a Typical Irish Breakfast ... a couple of bangers (sausages) and fried eggs, baked beans, Boxty (Irish Potato Pancakes) and some Irish Soda Bread.... just delicious!

Potatoes O'Brien - a delicious combination of potatoes, onions and peppers... a great side dish... serve with eggs and all the breakfast trimmings

Irish Sausage Rolls - these are easy to make... they go great as an appetizer with a pint... or a light lunch.

Irish Beef Hand Pies - are nifty little beefy pastries that are a terrific also for a lunch or light super.  A delicious ground beef mixture wrapped in a flaky pie crust... great for snacking and on the go.

Crock Pot Irish Potato Leek Soup -  a hearty soup... great when served with a crusty bread...so easy to make.. just set up the crock pot and go watch the parade.. come home to a soup that needs very little finishing.

Irish Soda Bread - what better bread to go with soup than Irish Soda Bread.... it goes with so many meals including breakfast!

Crock Pot Corned Beef and Cabbage - no list would be complete without Corned Beef and Cabbage.. this recipe is made in a crock pot.. worry and fuss free!

Shepherd's Pie - truly a satisfying meal.. a popular favorite.. topped with mashed potatoes, this recipe uses ground beef.. it's easy to make.. and can be prepped and made ahead... just pop it in the oven when you need it!

Boxy - Irish Potato Pancakes - who doesn't love a great potato pancake?  Add a small dollop of sour cream.. and all I can say is YUM!  Make these as a side to a meal or smaller as an appetizer... either way you have a winner for sure!

Irish Beef Stew - A hearty beefy stew... served with mashed potatoes and Irish Soda Bread... a true delight!

Bangers and Mash - a traditional Pub Food for sure... sausages and mashed potatoes in a gravy... so good!

Colcannon - a traditional Irish dish of mashed potatoes with kale or cabbage, onions and often with bacon, is a perfect addition to any menu especially a St. Patrick’s Day celebration.

Irish Sausage Rolls

 

A popular Irish Pub food, Irish Sausage Rolls are quite easy to make and go perfectly with a pint… a great way to celebrate St. Patrick’s Day.

TIPS

Be forewarned, if you have never had these sausage rolls, they tend to be bland…but you will find yourself reaching for more than one just the same.  As I mentioned, they really do go perfectly with a pint.

If you really must have sausage with more of a zing, you could add more seasonings… perhaps pepper flakes… a sprinkling will do just fine.

I chop the onion and garlic together in my mini chopper.  It gets everything finely ground and mixed perfectly together.

I was tempted to cook the filling first since it does use ground pork, but it isn’t necessary, the high temp and baking it for 25 minutes should be fine.  You can always test one by inserting an instant read thermometer to check the internal temperature.

I was afraid they would be greasy, but it really didn’t render any grease in the pan and they weren’t greasy to the taste or touch.

It is essential the oven be preheated to 400 degrees F.  You need the high heat for the dough to rise and get flaky.

I hope you try this delicious pub food!

Recipe:  Irish Sausage Rolls

All you need:

For the filling:

1 pound ground pork

1 large onion, finely chopped

2 garlic cloves, minced

1 cup bread crumbs

1 egg, beaten

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon dried marjoram

Other Ingredients:

1 sheet frozen puff pastry, thawed

1 egg, beaten

All you need to do:

Preheat the oven to 400 degrees F.

Line a large baking sheet with parchment paper and set it aside.

In a large bowl, combine the filling ingredients together until well mixed.

Place the puff pastry sheet on a floured board.  Cut the pastry into thirds by cutting along the seams.  Working with each third separately, using a rolling pin, roll each third into a 10 inch by 4 ½ inch rectangle (this isn’t a lot larger than the original size of the third, so don’t go crazy rolling.  You can measure with a ruler).

Divide the filling mixture into thirds.  Take each third of the filling and make a log shape along the 10 inch side of the pastry. 

Brush the beaten egg on the lower portion of the pastry.  Starting at the filling end, roll the pastry down to form a pastry log.  Pinch the seam slightly.  Cut each log into 4 equal pieces.

TIP:  To get it perfectly rounded, gently roll any uneven pieces.

Place on the parchment lined baking sheet.  Brush the top of each roll with the beaten egg.

Bake in the preheated oven (400 degrees F) for 25 minutes.  Allow to cool 10-15 minutes before serving.

Crock Pot Irish Potato Leek Soup

 

This Irish Potato Leek Soup is not like the usual potato leek soup Americans are used to… very good and certainly hearty… but not the same.  So be warned it’s different.

What makes it different you might ask…. two things.  Most American potato leek soups don’t add cabbage.  And secondly, it is blander.  I do urge you to try it.. you can always adjust the seasonings to your liking.

TIPS

This soup is made in a crock pot … I was concerned about the long cooking time would make the vegetables mushy… the carrots and potatoes were perfect.. of course the cabbage and onions were soft… so the cooking times should be right on target.

The leeks and onions lose their flavor and the dominant flavor becomes the cabbage… until the bacon goes in.   The bacon is Irish bacon.. not the same as American bacon.  It’s most similar to Canadian bacon or Italian pancetta.  You can use either one to get a soup most closely like the one with Irish bacon.

You can use American bacon in this recipe… the original recipe says to cook and “crumble” the bacon… Canadian bacon would not “crumble”…. with that said… make sure you cut back the amount of bacon if you use American bacon and drain it well on paper towels. 

Pancetta usually already comes diced.. you usually can find it in the gourmet cheese section or by the deli in the supermarket.

I have used American bacon.  I cook it in the oven.. follow the link to get easy instructions on making bacon in the oven.. it’s easy and clean up is a snap.

When I use American bacon.. I use thick sliced smoked bacon… I like the flavors it adds to this soup… it makes it no longer as bland.  I cook it until it’s cooked but still pliable.. then I coarsely chop it.  The packages usually are 12 oz…   and ¾ of the package is about right.. you can adjust the amount to your liking.

You use the white and light green parts of the leek.  The stiff dark green parts can be added in large pieces that can be removed when cooking is done.  It adds flavor but that part is really not edible.

Lastly, while the name of this soup is potato leek soup… the leek is really are not that evident after all the long cooking.. you can add more leeks if you want.  You can add more later in the cooking to remedy that.  Sprinkling a bit of chopped green onion will also add a little subtle flavor to the soup.

Serve with crusty fresh bread.

With St. Patrick’s Day coming up… this soup is perfect to get you in the mood to celebrate the Irish way!

Recipe:  Crock Pot Irish Potato Leek Soup

All you need:

1 container (32 oz) chicken broth

3-4 medium size potatoes, peeled and cubed

1 ½ cups roughly chopped cabbage

1 leek, sliced *see TIPS

1 large onion, chopped

4 carrots, chopped

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1 cup sour cream

About ½ pound bacon, cooked and chopped *See TIPS

About ¼ cup chopped fresh parsley to sprinkle

All you need to do:

Place the chicken broth, potatoes, cabbage, leek, carrots, onions, bay leaf, salt and pepper in a crock pot.  Cook on low for 7-8 hours or on high for 5 hours. 

 

Fish out the bay leaf.  Ladle about ¾- 1 cup of the broth into a bowl.  Add the sour cream and stir until smooth.  Add that back into the crock pot.  Add the cooked chopped bacon.  Stir well.  Allow to cook on low for about 30 minutes.  Adjust salt and pepper to taste if necessary.

Ladle into bowls and sprinkle the parsley over the top.

Boxty - Irish Potato Pancakes

I think every cuisine ... Irish, German, French... to name a few... has a potato pancake... and I'm determined to work my way through them all.. they're all good.. really good.

Boxty is the Irish version of a potato pancake... served as is.. or with a dollop of sour cream.. and also sometimes served as a wrap (like a fajita).. we went to an Irish pub not long ago and my son had his stuffed with a Guinness Beef Stew... of course we all sat there fork in hand to try it.. it was wonderful!

Delicious and easy to make... I hope you try it.

Trivia

There are several variations of this folk rhyme about Boxty...

"Boxty on the griddle, Boxty on the pan, if you can't make Boxty, you'll never get a man".

TIPS

I used my food processor to grate the potatoes... a lot faster and easier than using a boxed grater... but it tends to shred the potatoes instead of actually grating them.. the traditional method is grating... it's up to you what method you want to use... they all taste wonderful.

The milk used in the recipe can either be whole, low fat or fat free.

You can seriously cut down the time and work by using leftover mashed potatoes... otherwise.. if you don't have leftovers.. just peel and cut 2 large potatoes into large dice .. cover with salted water and boil until soft.. about 10 minutes... drain and mash with a bit of butter and milk... they don't need to be perfect... salt and pepper to taste.

I used Yukon Gold potatoes... I like the texture ... you can substitute any variety you prefer.

After grating them.. place them on a paper towel in a strainer.. to drain off any water that will drain out of the potatoes...I let them sit on paper towels for about 20 minutes or so.

A lot of cooks fry these in oil... I have a really good non-stick pan .. so I just spray it with olive oil cooking spray and "fry" them that way.. a lot less fat.. and not greasy .. I like it that way much better.

Save any leftovers (if you have them).. leftovers are good too.. just a quick nuke in the oven and they're good!

I made mine relatively thick... I used a 1/2 cup dry measuring cup to scoop out the batter to make them.. I didn't quite fill the cup up... makes an average sized pancake.

Having a party?... make these much smaller... a tiny dollop of sour cream.. they will be a hit.. guaranteed!

Recipe:  Boxty - Irish Potato Pancakes

All you need:

2 large Yukon Gold potatoes, peeled and grated *See TIPS

1 cup mashed potatoes

1 cup flour

1 egg, slightly beaten

2-3 tablespoons milk

A sprinkling of salt and pepper

Olive oil cooking spray

Sour cream for garnish

All you need to do:

Mix the ingredients in a large bowl.

Spray a non-stick skillet with olive oil cooking spray and hit it over medium high heat.

Scoop the batter onto the hot skillet .. making the size pancakes you prefer... don't make them too thick.. about the thickness of a good regular pancake.

When the bottom is golden brown.. flip them.  When both sides are golden brown... remove them from the skillet and serve them.

If you're making these for a party snack... you can make them ahead... store them in a container in the fridge... when you want to serve them.. place them on a baking sheet and hit them until hot in a 325 degree oven.