Monday, December 31, 2012

Thai Noodle Salad



Thai Noodle Salad


Ingredients:
  • 1 (8-oz.) package vermicelli
  • 1/3 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh lime juice
  • 1 tablespoon fish sauce*
  • 1 tablespoon honey
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 2 carrots, grated
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 cup finely shredded cabbage
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped dry-roasted peanuts

Instructions:

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
* Soy sauce may be substituted for fish sauce.

Heidi Kinsella, Wilmington, Delaware, Southern Living
OCTOBER 2006

original recipe: http://www.myrecipes.com/recipe/thai-noodle-salad-10000001536746/

Vanilla Bean Shortbread Sandwiches with Orange Buttercream





Vanilla Bean Shortbread Sandwiches with Orange Buttercream

original recipe: http://www.recipe.com/vanilla-bean-shortbread-sandwiches-with-orange-buttercream/

Ingredients:
  • 1 1/4  cupsall-purpose flour
  • 3  tablespoons granulated sugar
  • 1  vanilla bean, halved lengthwise or 2 teaspoons vanilla
  • 1/2  cup butter
  • 1/4  cup butter, softened
  • 2  cups powdered sugar
  • 1 to 2  tablespoons milk
  • 1/2  teaspoon finely shredded orange peel

Instructions:

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.

Broccoli Cauliflower Casserole





Broccoli Cauliflower Casserole


Ingredients:
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 1 package (16 ounces) frozen cauliflower florets, thawed
  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 1/4 cups milk
  • 4 ounces (1/2 package) cream cheese, cubed

Instructions:

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

original recipe: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx
 
Related Video:

Sunday, December 30, 2012

Baked Garlic Parmesan Chicken





Baked Garlic Parmesan Chicken

original recipe: http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx

Ingredients:
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Thursday, December 27, 2012

Self-Rising Garlic Sticks



Self-Rising Garlic Sticks

original recipe: http://www.kingarthurflour.com/recipes/self-rising-garlic-sticks-recipe

Ingredients:
  • 1/2 cup (8 tablespoons) butter
  • 2 to 4 medium-large cloves garlic, peeled and minced or mashed; to taste
  • 2 1/4 cups King Arthur Unbleached Self-Rising Flour
  • 2/3 cup milk

Instructions:

1) Preheat your oven to 450°F. As the oven is preheating, place the 8 tablespoons butter in a 9" x 13" pan, and put the pan in the oven to melt the butter. When the butter is melted, remove the pan, and sprinkle in the minced garlic, stirring gently to distribute.

2) Stir together the flour and milk to make a soft dough. Gather the dough into a ball, and gently fold it over three or four times.

3) Place the dough on a well-floured surface, and roll/pat it into a 10" x 8" rectangle; it'll be fairly thin.

4) Cut the dough in half crosswise, into two 8" x 5" rectangles. Cut each rectangle into 16 sticks, about 5" x 1/2" each.

5) Lay the sticks close together in the pan, turning them to coat with the butter; you'll need to snug them right up against one another.

6) Bake the sticks for 15 to 20 minutes, until they're a light golden brown. Remove them from the oven, and as soon as you can handle them, gently pull them apart and place on a plate or in a basket. Serve warm.

Yield: about 32 sticks.

Tips:

For an even quicker and easier treat, simply use a tablespoon cookie scoop to drop the biscuit dough into the garlic-butter in the pan, flattening them to (mostly) cover the bottom surface. Bake as directed.

Wednesday, December 26, 2012

Chocolate Billionaires



Chocolate Billionaires

original recipe: http://www.tasteofhome.com/Recipes/Chocolate-Billionaires

Ingredients:
  • 1 package (14 ounces) caramels
  • 3 tablespoons water
  • 1-1/2 cups chopped pecans
  • 1 cup crisp rice cereal
  • 3 cups milk chocolate chips
  • 1-1/2 teaspoons shortening

Instructions:

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.

Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container. Yield: about 2 pounds.

Nutritional Facts:
1 ounce equals 172 calories, 10 g fat (4 g saturated fat), 4 mg cholesterol, 51 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Butternut Squash, Caramelized Onion, and Spinach Lasagna





Butternut Squash, Caramelized Onion, and Spinach Lasagna

original recipe: http://www.myrecipes.com/recipe/butternut-squash-lasagna-50400000116791/

Ingredients:
  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 12 garlic cloves, unpeeled (about 1 head)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water $
  • 2 (9-ounce) packages fresh spinach
  • 5 cups 1% low-fat milk, divided $
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles

Instructions:

1. Preheat oven to 425°.

2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.

7. Preheat broiler.

8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

Tuesday, December 25, 2012

Sweet Potato Bread Pudding with Pecan Crumble




Sweet Potato Bread Pudding with Pecan Crumble

original recipe: http://www.pauladeen.com/recipes/recipe_view/sweet_potato_bread_pudding_with_pecan_crumble/

Ingredients:
  • Butter, for baking dish
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups pureed sweet potato
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 egg yolks
  • 2 (1-pound, 4-ounce) loaves white bread, crusts removed
  • Pecan Crumble, recipe follows

Pecan Crumble:
  • 1 cup all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1 stick cold unsalted butter, diced
  • 1/2 cup quick-cooking oats
  • 1/2 cup toasted and chopped pecans

Instructions:

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

Pecan Crumble:

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.

Monday, December 24, 2012

Cheesecake Lemon Bars




Cheesecake Lemon Bars


Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup unsalted butter, cut into cubes
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 2 eggs, beaten

Instructions:

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.

Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.

Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.

Bake in the preheated oven until the filling is set, about 30 minutes.

original recipe: http://allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx

Sunday, December 23, 2012

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich




Pizzelle & Chocolate Hazelnut Ice Cream Sandwich

original recipe: http://www.delallo.com/recipes/pizzelle-chocolate-hazelnut-ice-cream-sandwich

Ingredients:

Instructions:

Gently scoop ice cream onto the pizzelle. This works best if ice cream is left to soften, as cookies are very delicate. On another pizzelle, spread chocolate hazelnut; the spread can be warmed for easier application.

We used a thick layer of chocolate hazelnut spread, a 3/4-inch layer of ice cream and dipped the edges in chopped hazelnuts. For best results, individually wrap sandwiches and freeze.

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich Ingredients:

Artichoke Flatbread



Artichoke Flatbread

original recipe: http://www.bhg.com/recipe/pizza/artichoke-flatbread/

Ingredients:
  • 4 whole wheat flat bread (naan)
  • 3t ablespoons olive oil
  • 6 cups fresh spinach leaves
  • 6 ounces garlic and herb flavored goat cheese, crumbled
  • 26 ounce jar marinated artichoke hearts, drained and chopped
  • 1 medium tomato, chopped
  • 1/2 teaspoon salt
  • 1/4t easpoon pepper
  • Pizza seasoning (optional)

Instructions:

1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.


Saturday, December 22, 2012

Grilled Prosciutto-Wrapped Asparagus




Grilled Prosciutto-Wrapped Asparagus

original recipe: http://threemanycooks.com/recipes/nibbles-and-apps/grilled-prosciutto-wrapped-asparagus/

Ingredients:
  • 24 medium asparagus spears, snapped
  • 8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
  • 1 large garlic clove
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon each Kosher salt and black pepper
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling

Instructions:

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Spiced Pork Meatballs with Guacamole

 photo:




Spiced Pork Meatballs with Guacamole

original recipe: http://leitesculinaria.com/1762/recipes-spiced-pork-meatballs-with-guacamole.html

Ingredients:

For the meatballs:
  • 2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
  • Sea salt
  • 1 red chili, finely chopped with its seeds
  • 1 tablespoon grated gingerroot
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • Zest of a lemon, grated

For the guacamole:
  • 3 ripe organic avocados
  • Juice of 3 limes
  • 1 chili, finely chopped, with its seeds
  • Sea salt
  • A handful of fresh cilantro leaves, chopped


Instructions:

Make the meatballs:

1. Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.

2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.

Make the guacamole:

1. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.

2. Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

Friday, December 21, 2012

Five-Veggie Four-Cheese Lasagna




Five-Veggie Four-Cheese Lasagna



Ingredients:
  • Salt
  • 8 ounces uncooked lasagna noodles
  • 3 tablespoons extra virgin olive oil, plus additional for drizzling
  • 6 ounces portobello mushrooms, sliced into 1/4-inch-thick pieces
  • 1 medium zucchini, sliced lengthwise into 1/4-inch-thick strips
  • 1 red onion, sliced into 1/4-inch-thick rings
  • Freshly ground black pepper
  • 1 14-ounce can artichoke hearts, drained and quartered
  • 1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
  • 1 26-ounce jar spaghetti sauce
  • 8 ounces ricotta cheese
  • 4 ounces provolone cheese, shredded (about 1 cup)
  • 4 ounces Parmesan cheese, freshly grated (about 1 cup)
  • 8 ounces fresh mozzarella cheese, thinly sliced (about 2 cups)

Instructions:

Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente; drain well. Arrange noodles in a single layer on a dish towel-lined baking sheet. Drizzle lightly with olive oil; set aside.

Spread the mushrooms on a baking sheet. On a separate baking sheet, spread the zucchini and onion in a layer. Drizzle 1 1/2 tablespoons oil over each; season with salt and pepper. Roast until golden and caramelized (25 minutes for the mushrooms and 35 minutes for the zucchini and onion); cool. In a bowl, combine the vegetables with the artichoke hearts and spinach.

In a small saucepan, heat the sauce over medium heat for 5 minutes. Spread one-fourth of the sauce over the bottom of a 13x9-inch baking pan. Top with a single layer of lasagna noodles (about one-third), one-third of the ricotta, and an additional one-fourth of the sauce. Spread half the vegetable mixture on top of the sauce, then layer one-third of the provolone, Parmesan, and mozzarella on top of the vegetables. Layer on another one-third of the pasta, another one-fourth of the sauce, the remaining vegetable mixture, and another one-third of all the cheeses. Top with remaining pasta, sauce, and cheeses. Cover the lasagna loosely with foil. Bake 40 to 45 minutes or until bubbling and golden. Remove the foil, increase the oven temperature to 450°F, and continue baking about 10 minutes more or until the cheese is brown around the edges. Let stand for at least 10 minutes before serving.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Chees




Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Chees

original recipe: http://www.foodandwine.com/recipes/spaghetti-with-tomatoes-black-olives-garlic-and-feta-cheese

Ingredients:
  • 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
  • 1/2 cup Kalamata or other black olives, pitted
  • 1/4 pound feta cheese, crumbled
  • 3 tablespoons drained capers
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound spaghetti
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced

Instructions:

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

NOTES:

Variations

Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella:  Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.

Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs:  Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.

Homemade Gnocchi



Homemade Gnocchi

original recipe: http://www.marthastewart.com/287393/homemade-gnocchi

Ingredients:

Gnocchi:
  • 3 best-quality Idaho potatoes, washed and dried
  • 2 cups all-purpose flour
  • 1 tablespoon coarse salt

Pesto:
  • 2 cups fresh basil leaves, without blemishes, cleaned and dried
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture. Spread out on a rimmed baking sheet and allow to cool completely (very important).

In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.

Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces. To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines. Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.

Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the pesto.

To make the Pesto: Place the basil, garlic, pine nuts, cheese, salt, and pepper in a blender or food processor. Blend for 10 seconds. With the machine running, gradually pour in the olive oil until the mixture is smooth. Store in a jar in the refrigerator for a couple of days with oil poured on top to prevent darkening, or freeze. Makes 2/3 cup.

Chili Rellenos Casserole




Chili Rellenos Casserole


Ingredients:
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

    Chicken Mozzarella Roll-​Ups




    Chicken Mozzarella Roll-​Ups

    original recipe: http://www.rightathome.com/Food/Recipes/Pages/ChickenMozzarellaRollUps.aspx

    Ingredients:
    • 4 small (4 ounces each) boneless, skinless chicken breasts
    • 12 large, fresh basil leaves, rinsed and patted dry
    • 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
    • 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
    • 1 1/2 cups canned, plain tomato sauce

    Instructions:

    step 1: Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

    step 2: Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

    step 3: Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

    step 4: Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

    step 5: Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

    step 6: Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

    Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette



    Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette

    original recipe: http://www.myrecipes.com/recipe/grilled-lobster-tails-with-a-ruby-red-grapefruit-and-tarragon-vinaigrette-188353/

    Ingredients:
    • 4 piece(s) lobster tails
    • 1 cup(s) ruby red grapefruit juice
    • 1/2 cup(s) extra-virgin olive oil
    • 3/4 teaspoon(s) salt
    • 2 teaspoon(s) shallot minced
    • 1/2 teaspoon(s) dijon mustard
    • 1 tablespoon(s) champagne vinegar
    • 1/2 teaspoon(s) white pepper
    • 1 tablespoon(s) fresh tarragon leaves chopped
    • 2 1/2 paprika
    • 2 tablespoon(s) salt
    • 2 tablespoon(s) garlic powder
    • 1 tablespoon(s) black pepper
    • 1 tablespoon(s) onion powder
    • 1 tablespoon(s) cayenne pepper
    • 1 tablespoon(s) oregeno
    • 1 tablespoon(s) thyme dried

    Instructions:

    Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use.

    To prepare the dish, set the grill on medium-high. Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and 1/2 teaspoon Bayou Blast Creole Seasoning. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through.

    Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance.

    Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.

    Bayou Blast Creole Seasoning

    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme

    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Thursday, December 20, 2012

    Deluxe Chocolate Marshmallow Bars




    Deluxe Chocolate Marshmallow Bars

    original recipe: http://www.tasteofhome.com/Recipes/Deluxe-Chocolate-Marshmallow-Bars

    Ingredients:
    • 3/4 cup butter, softened
    • 1-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1-1/3 cups all-purpose flour
    • 3 tablespoons baking cocoa
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup chopped nuts, optional
    • 4 cups miniature marshmallows

    TOPPING:
    • 1-1/3 cups semisweet chocolate chips
    • 1 cup peanut butter
    • 3 tablespoons butter
    • 2 cups Rice Krispies

    Instructions:

    In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

    Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

    Bake at 350° for 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.

    For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Spread over bars immediately. Chill until set. Yield: 3 dozen.

    Nutritional Facts:
    1 serving (1 each) equals 194 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 143 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

    Roasted Tomatoes With Shrimp and Feta




    Roasted Tomatoes With Shrimp and Feta

    original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html

    Ingredients:
    • 5 large tomatoes, cut into eighths
    • 3 tablespoons olive oil
    • 2 tablespoons  minced garlic
    • kosher salt and black pepper
    • 1 1/2 pounds medium shrimp, peeled and deveined
    • 1/2 cup chopped fresh parsley
    • 2 tablespoons  lemon juice
    • 1 cup Feta, crumbled
    • crusty bread, for serving

    Instructions:

    1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
    2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
    3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
    4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

    Chocolate Fruitcake




    Chocolate fruitcake

    original recipe: http://www.kingarthurflour.com/recipes/chocolate-cherry-berry-fruitcake-recipe

    Ingredients:

    cake:
    • 2 cups dried cherries, chopped if very large
    • 1/2 cup brandy or rum, or 1/3 cup water
    • 3/4 cup unsalted butter
    • 1 1/2 cups sugar
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract, optional
    • 2 tablespoons Cake Enhancer, optional
    • 3 large eggs
    • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
    • 3/4 cup milk, at room temperature
    • 1 1/2 cups candied red cherries
    • 1 1/3 cups Raspberry Jammy Bits or Blueberry Jammy Bits (a combination is nice)
    • 2 cups chocolate chips or chunks
    • 2 1/2 cups diced pecans or walnuts, optional

    glaze :
    • 3/4 cup simple syrup, brandy, or rum

    Instructions:

    1) Combine the dried cherries with brandy, rum, or water. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.

    2) Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans, five 7" wooden bakers, six 7" paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans.

    3) In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer.

    4) Beat in the eggs one at time. Stir in the flour alternately with the milk.

    5) Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts. Stir into the cake batter.

    6) Spoon the batter into the lightly greased pans, filling them about three-quarters full. Bake for 50 to 100 minutes; the smaller the pan, the shorter the baking time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.

    7) Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you've baked them in paper pans, they can stay right in the pan.

    8) If you're using simple syrup, brush the warm cakes all over, continuing to brush until you've used it all. If you choose not to use the syrup, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.

    9) When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or syrup weekly), before serving.

    Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves; or 5 to 6 smaller loaves.

    HowTo - Chocolate Filigree Hearts




    Martha Stewart Living, February 2010

    Delicate, lacy confections are sure to set your love's passion aflame. Crafted from piped melted chocolate, they're easy to make yet elegant enough to transform ordinary cupcakes into touching little works of art.

    Chocolate Filigree Hearts How-To 

    These make a delicious garnish for raspberry cupcakes with pink buttercream.

    Trace the inside of a 2-inch heart-shaped cookie cutter (surlatable.com) onto parchment 30 times using a pencil. Flip parchment, and transfer to a baking sheet.





    Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole.

    Pipe chocolate into hearts, following outlines and filling in with squiggles (be sure squiggles are at least 1/4 inch thick so hearts won't break when removed).

    Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula. Makes 30.

    Wednesday, December 19, 2012

    Brownie Chocolate Chip Cheesecake



    Brownie Chocolate Chip Cheesecake

    original recipe: http://www.pillsburybaking.com/recipes/details/4242

    Ingredients:
    • Crisco® Original No-Stick Cooking Spray
    • 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
    • 3 (8 oz.) packages cream cheese, softened
    • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1/2 cup mini chocolate chips

    Instructions:

    HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.

    BAKE 35 minutes or until set.

    BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.

    REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.


    TIP Chocolate chips may fall to top of brownie layer during baking.

    Grandma Ople's Apple Pie




    Grandma Ople's Apple Pie


    Ingredients:
    • 1 recipe pastry for a 9 inch double crust pie
    • 1/2 cup unsalted butter
    • 3 tablespoons all-purpose flour
    • 1/2 cup white sugar
    • 1/2 cup packed brown sugar
    • 1/4 cup water
    • 8 Granny Smith apples - peeled, cored and sliced

    Instructions:

    Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

    Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

    Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

    original recipe: http://allrecipes.com/recipe/grandma-oples-apple-pie/detail.aspx
    Related Video:

    Monday, December 17, 2012

    Chocolate Fudge Cheesecake



    Chocolate Fudge Cheesecake

    original recipe: http://www.myrecipes.com/recipe/chocolate-fudge-cheesecake-10000001133821/

    Ingredients:
    • 1/2 cup toasted, chopped pecan
    • 4 (1-ounce) unsweetened chocolate baking squares
    • 1 cup butter, softene
    • 2 cups sugar
    • 4 large eggs
    • 1 cup all-purpose flour
    • 1 teaspoon vanilla extract
    • 1 cup semisweet chocolate morsels
    • 4 (8-ounce) packages cream cheese, softened
    • 1 3/4 cups sugar
    • 7 large eggs
    • 2 teaspoons vanilla
    • 2 Chocolate Glaze
    • Garnishes: fresh mint sprigs, sliced strawberries

    Instructions:

    Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

    Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

    Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

    Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

    Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

    Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

    Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

    Note:
    We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

    Sunday, December 16, 2012

    Pineapple Delight Dessert





    Pineapple Delight Dessert


    Ingredients:
    • 2 cups graham cracker crumbs
    • 1/2 cup butter or margarine, melted
    • 1/2 cup butter or margarine, softened
    • 1 and 1/2 cups icing sugar
    • 1 egg
    • 1 tsp. vanilla
    • 1 14oz. can crushed pineapple
    • 2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)

    Instructions:

    Preheat the oven to 325 degrees F and place rack in the centre of the oven.

    In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

    In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

    Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

    Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

    original recipe: http://brooke-bakes.blogspot.ca/2011/08/pineapple-delight-dessert.html

    2 Minute Microwave Fudge



    2 Minute Microwave Fudge



    Ingredients:
    • 1 lb powdered sugar
    • 2/3 cup cocoa
    • 1/4 teaspoon salt
    • 1/4 cup milk
    • 2 teaspoons vanilla
    • 1/2 cup butter or 1/2 cup margarine
    • 1/2 cup chopped nuts     (optional)

    Instructions:

    1. Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
    2. Stir in milk and vanilla.
    3. Mix well.
    4. Place butter on top.
    5. Microwave on high, 2 minutes.
    6. Beat with wooden spoon until smooth.
    7. Stir in nuts (OPTIONAL).
    8. Spread in 8 X 8 X 2 inch baking pan.
    9. Chill about 1 hour or until firm.
    10. Cut into 36 pieces.



    original recipe: http://www.food.com/recipe/2-minute-microwave-fudge-43703

    Saturday, December 15, 2012

    Beef Enchiladas

    Beef Enchiladas Ingredients:

    Beef Enchiladas






    Beef Enchiladas


    Ingredients:
    • 1 pound lean ground beef or 1 package fully cooked shredded beef
    • ½ cup chopped onion
    • 2 cloves garlic, crushed
    • ½ tsp. salt
    • ¼ tsp. pepper
    • 2 cans (10 ounces each) mild enchilada sauce
    • 8 small corn tortillas (6-7 inches diameter)
    • ¾ cup shredded pepper-jack cheese
    • 1 Tbsp. chopped fresh cilantro
    • sour cream (optional)

    Instructions:

    1. Preheat oven to 350°F.
    2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.
    3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
    4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
    5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
    6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

    original recipe: http://www.hispanickitchen.com/profiles/blogs/beef-enchiladas

    Friday, December 14, 2012

    Beef Enchiladas

    Beef Enchiladas Ingredients: 1 pound lean ground beef or 1 package fully cooked shredded beef ½ cup chopped onion 2 cloves garlic, crushed ½ tsp. salt ¼ tsp. pepper 2 cans (10 ounces each) mild enchilada sauce 8 small corn tortillas (6-7 inches diameter) ¾ cup shredded pepper-jack cheese 1 Tbsp. chopped fresh cilantro sour cream (optional) Instructions:

    Slow Cooker Orange Rosemary Chicken




    Slow Cooker Orange Rosemary Chicken

    original recipe: http://www.pauladeen.com/recipes/recipe_view/slow_cooker_orange_rosemary_chicken/

    Ingredients:
    • 1 (3-4 pound) roasting chicken
    • 2/3 cup chicken broth
    • 2 oranges, quartered, divided
    • 1 medium onion, quartered
    • 4 tablespoons butter, softened
    • 2 oranges, zested
    • 2 tablespoons fresh rosemary, finely chopped
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup orange marmalade
    • 2 rosemary sprigs, more for garnish
    • 1 head of garlic
    • 3 orange slices

    Instructions:

    In the bottom of slow cooker, add chicken broth, 4 orange quarters and onion. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.

    Pat chicken dry and liberally salt and pepper the cavity. Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity. Using your fingers, loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken. Place chicken on top of orange quarters and lay three orange slices on top of the bird. Cover and cook on low for 8 to 10 hours, or until juices run clear.

    Apple Cinnamon Roll Cupcakes

     photo: pauladeen.com



    Apple Cinnamon Roll Cupcakes

    Ingredients:

    For the Cinnamon Roll:
    • 2 cups 2% milk
    • 1 tablespoon (.5 oz) active dry yeast
    • 1/3 cup sugar
    • 2 teaspoons salt
    • 6 ½ cups all-purpose flour, divided
    • 2 eggs
    • ¼ cup unsalted butter, room temperature

    For the Filling:
    • ½ cup unsalted butter, melted
    • 1 cup sugar
    • 1 cup brown sugar
    • 3 tablespoons cinnamon
    • 1 cup loosely chopped pecans
    • 2 cups finely chopped tart apples

    For the Apple Cider Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons + 1 teaspoon apple cider

    Instructions:

    1. In a small saucepan or a microwave oven, warm milk to about 110 F. In a large mixing bowl, dissolve yeast and sugar in the milk.
    2. Add salt and two cups of flour and beat for two minutes.
    3. Beat in eggs and butter.
    4. Stir in the remaining flour a half cup at a time, beating well after each addition.
    5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
    6. Place the dough in a large bowl and cover it with a towel.  Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
    7. Roll out dough into a long rectangle about 1/4” thick.
    8. Brush with about half of the melted butter.
    9. To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
    10. Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.
    11. Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.
    12. Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner.  If they don’t fit, fold the ends together to make a “C” shape.  The pieces should come to about the top of the liners.
    13. Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
    14. Preheat the oven to 350 F.
    15. Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
    16. Bake for 20 minutes or until the tops are golden.
    For the Apple Cider Glaze:
    In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
    Drizzle over cupcakes.



    original recipe: http://www.pauladeen.com/recipes/recipe_view/apple_cinnamon_roll_cupcakes/

    Buttermilk Ranch Cheeseball





    Buttermilk Ranch Cheeseball

    Ingredients:
    • 1 tablespoon sour cream
    • 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
    • 1 (8 ounce) package cream cheese
    • 1/2 pound Cheddar cheese, shredded
    • 1/4 cup finely chopped pecans

    Instructions:

    Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.

    Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

    original recipe: http://allrecipes.com/recipe/buttermilk-ranch-cheeseball/detail.aspx

    Gingerbread Cake with Creamy Gingerbread Frosting




    Gingerbread Cake with Creamy Gingerbread Frosting

    original recipe: http://www.mccormick.com/Recipes/Desserts/Gingerbread-Cake-with-Creamy-Gingerbread-Frosting.aspx?cmpid=2012-mccormick-holidaylookbook-recipe-share-pinterest

    Ingredients:
    • 2 1/2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons McCormick® Ginger, Ground
    • 1 teaspoon baking soda
    • 1 teaspoon McCormick® Cinnamon, Ground
    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup firmly packed brown sugar
    • 1 cup molasses
    • 2 eggs
    • 1 cup boiling water
    • Creamy Gingerbread Frosting (recipe follows)

    Instructions:

    1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.

    2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.

    3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.

    4. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.

    Creamy Gingerbread Frosting: Pour 1 cup milk into medium bowl. Add 1 package (4-serving size) vanilla instant pudding mix, 1/2 teaspoon McCormick® Ground Ginger and 1/8 teaspoon McCormick® Ground Cinnamon . Beat with wire whisk 2 minutes. Gently stir in 1 tub (8 ounces) frozen whipped topping, thawed.

    Roast Chicken with Rosemary




    Roast Chicken with Rosemary

    original recipe: http://allrecipes.com/Recipe/Roast-Chicken-with-Rosemary/Detail.aspx

    Ingredients:
    • 1 (3 pound) whole chicken, rinsed
    • salt and pepper to taste
    • 1 small onion, quartered
    • 1/4 cup chopped fresh rosemary

    Instructions:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
    3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

    Thursday, December 13, 2012

    Grilled Mozzarella Sandwiches



    Grilled Mozzarella Sandwiches

    original recipe: http://www.marthastewart.com/315376/grilled-mozzarella-sandwiches

    Ingredients:
    • 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
    • 8 1/2-inch thick firm white sandwich bread
    • 2 large eggs
    • 1/2 cup heavy cream
    • 1 teaspoon fresh thyme, leaves
    • 1 teaspoon coarse salt
    • A grating of nutmeg
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons unsalted butter

    Instructions:

    Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.

    In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.

    In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

    Easy Lemon Bars



    Easy Lemon Bars


    Ingredients:
    • 1 (18.25 ounce) package lemon cake mix with pudding
    • 1 egg
    • 1/2 cup vegetable oil
    • 1 (8 ounce) package cream cheese
    • 1/3 cup white sugar
    • 1 tablespoon lemon juice

    Instructions:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
    3. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
    4. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

    original recipe: http://allrecipes.com/recipe/easy-lemon-bars/detail.aspx



      Chocolate-Hazelnut Baklava




      Chocolate-Hazelnut Baklava

      original recipe: http://www.foodandwine.com/recipes/chocolate-hazelnut-baklava

      Ingredients:
      • 1 pound hazelnuts
      • 12 ounces bittersweet chocolate, coarsely chopped
      • 2 2/3 cups sugar
      • 1 1/2 tablespoons cinnamon
      • 1 pound phyllo dough
      • 2 sticks unsalted butter, melted
      • 2 cups water
      • 1 1/2 cups honey

      Instructions:

      Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.

      Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.

      Unwrap the phyllo and cover with a sheet of plastic wrap. Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.

      Bake the baklava for 25 minutes, then lower the oven temperature to 300° and bake for 50 minutes longer, until golden.

      In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.

      Gluten-Free filled Breads Sweet and Savory





      Gluten-Free filled Breads Sweet and Savory

      original recipe: http://www.kingarthurflour.com/recipes/gluten-free-filled-breads-sweet-and-savory-recipe

      Ingredients:

      batter:
      • 1 box King Arthur Flour Gluten-Free Bread Mix

      cinnamon pecan filling:
      • 1 tablespoon cinnamon
      • 1/2 cup granulated sugar
      • 2 teaspoons tapioca starch
      • 1/2 cup chopped pecans

      sun-dried tomato and pesto filling:
      • 1/2 cup pesto
      • 1/2 cup Parmesan cheese
      • 3/4 cup chopped sun-dried tomatoes

      Instructions:

      1) Prepare mix according to instructions on the box.

      2) Combine all ingredients in either of the filling recipes.

      3) After the bread batter's first 30 minute rise, stir it down and lightly grease an 8 1/2" X 4 1/2" or 9" x 5" loaf pan.

      4) Spread about 1 1/4 cups batter in the bottom of the pan and follow with 1/3 of the filling, taking care to leave a 1/2" border around the edges to ensure sealing.

      5) Repeat the layering process with two more layers and a final layer of bread batter on top so that there are three layers of filling and four of the bread mix. Leave the middle of the loaf domed in a traditional shape and smooth the surface gently with wet fingers.

      6) Cover the pan with greased plastic wrap, leaving room for expansion. Allow the bread to rise for 20 to 40 minutes, or until it's crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

      7) Remove the plastic wrap. Bake the bread until it's golden brown and the internal temperature registers 200°F to 210°F (about 50 to 60 minutes). Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing.

      Yield: 1 loaf.

      Wednesday, December 12, 2012

      Blackberry-Apple Pie




      Blackberry-Apple Pie

      original recipe: http://www.myrecipes.com/recipe/blackberry-apple-pie-50400000117045/

      Ingredients:
      • 2 1/2 cups all-purpose flour
      • 1 teaspoon salt
      • 3/4 cup cold butter, cut into pieces
      • 1 1/2 cups (6 oz.) shredded white Cheddar cheese
      • 1/2 to 3/4 cup ice water
      • 1 large egg, lightly beaten
      • Blackberry-Apple Pie Filling
      • 1 tablespoon sparkling sugar

      Instructions:

      1. Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.

      2. Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.

      3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.

      4. Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.

      Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.

      Blackberry-Apple Pie

      Blackberry-Apple Pie Ingredients:

      Praline Oatmeal Cookies






      Praline Oatmeal Cookies


      Ingredients:
      • 2 cups flour
      • 1 teaspoon baking soda
      • 1 teaspoon McCormick® Cinnamon, Ground
      • 1/2 teaspoon salt
      • 1 cup (2 sticks) butter, softened
      • 1 cup firmly packed light brown sugar
      • 2 eggs
      • 1 cup granulated sugar
      • 1 teaspoon McCormick® Pure Vanilla Extract
      • 2 cups quick-cooking oats
      • 1 package (8 ounces) toffee bits
      • 1 cup chopped pecans

      Instructions:

      1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, toffee bits and pecans.

      2. Drop by rounded tablespoons onto ungreased baking sheets.

      3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.





      original recipe: http://www.mccormick.com/Recipes/Desserts/Praline-Oatmeal-Cookies.aspx

      Peanut Butter Secrets




      Peanut Butter Secrets

      original recipe: http://www.pillsburybaking.com/recipes/details/1595

      Ingredients:

      COOKIE
      • Crisco® Original No-Stick Cooking Spray
      • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
      • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
      • 3/4 cup firmly packed brown sugar
      • 1/2 cup granulated sugar
      • 1/2 cup Jif® Creamy Peanut Butter
      • 1 large egg
      • 1 teaspoon vanilla extract
      • 2 cups Pillsbury BEST® All Purpose Flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 40 to 45 chocolate-covered miniature peanut butter cups

      GLAZE
      • 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
      • OR 1 teaspoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
      • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
      • 2 tablespoons Jif® Creamy Peanut Butter

      Instructions:

      1. HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray.
      2. COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
      3. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.
      4. BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.
      5. COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.
      6. DIP cookie tops in chocolate. Let stand until chocolate is set.

      Ultimate Coconut Cake






      Ultimate Coconut Cake

      original recipe: http://www.marthastewart.com/260375/ultimate-coconut-cake?czone=food/cake-center/favorite-cake-recipes&center=0&gallery=274212&slide=260375

      Ingredients:
      • 2 cups sweetened shredded coconut flakes
      • 2 Coconut Cake
      • Robert Carter's Simple Syrup
      • Coconut Filling
      • Coconut Cake Frosting

      Instructions:

      1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
      2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
      3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
      4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

      Caramel Apple Cookies





      Caramel Apple Cookies

      original recipe: http://www.recipe.com/caramel-apple-cookies-1/?sssdmh=dm17.636585&esrc=nwdr121112

      Ingredients:
      • 1/2  cupbutter, softened
      • 1-1/4  cupspacked brown sugar
      • 1  tsp.baking soda
      • 1  tsp.apple pie spice
      • 1/4  tsp.salt
      • 1  egg
      • 1/2  cupapple juice or milk
      • 2-1/4  cupsall-purpose flour
      • 1/4  cupwhole wheat flour or all-purpose flour
      • 1  large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
      • 1/2  cuppacked brown sugar
      • 3  Tbsp.butter
      • 3  Tbsp.apple juice
      • 2-2/3  cupspowdered sugar
      • 1/2  cupfinely chopped pecans, toasted

      Instructions:

      1. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.

      2. Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.

      3. In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.