Friday, November 30, 2012

Dutch Apple Pie with Oatmeal Streusel





Dutch Apple Pie with Oatmeal Streusel


Ingredients:
  • 1 (9 inch) pie shell
  • 5 cups apples - peeled, cored and sliced
  • 2 tablespoons all-purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1 teaspoon lemon zest
  • 1/2 cup butter

Instructions:

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.



original recipe: http://allrecipes.com/recipe/dutch-apple-pie-with-oatmeal-streusel/detail.aspx

Tequila-Orange Grilled Shrimp



Tequila-Orange Grilled Shrimp

original recipe: http://www.bigoven.com/recipe/162202/Tequila-Orange-Grilled-Shrimp

Ingredients:
  • 1 poundshrimp; large, peeled, deveined and tails left on
  • 3 tablespoonsolive oil
  • 1 jalapeno pepper; very finely chopped
  • 2 clovesgarlic; very finely chopped
  • lime zest; of one lime
  • Coarse salt
  • pepper; freshly ground
  • 1 cupOrange juice
  • 1/4 cuptequila
  • 1 shallot; finely chopped
  • 1 tablespoonUnsalted butter
  • 1 tablespoonchives; fresh, chopped

Instructions:

In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.

In a shallow saucepan, comine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Orange Soaked Bundt Cake

photo: Mark Ferri @ www.finecooking.com


Orange Soaked Bundt Cake


Ingredients:
  • 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
  • 2 cups sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
  • 3/4 cup canola or other mild-flavored oil (check for freshness before using)
  • 1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
  • 1 Tbs. vanilla extract
  • 3/4 cup strained fresh orange juice
  • 5 large eggs

For the syrup & glaze:
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1 Tbs. unsalted butter, melted
  • 2 Tbs. dark rum
  • 1 cup confectioners' sugar, divided

Instructions:

Heat the oven to 350°F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.

To make the syrup and glaze:

While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minutes before slicing and serving.

nutrition information (per serving):
Size : without garnish; Calories (kcal): 660; Fat (g): 34; Fat Calories (kcal): 310; Saturated Fat (g): 11; Protein (g): 7; Monounsaturated Fat (g): 15; Carbohydrates (g): 82; Polyunsaturated Fat (g): 6; Sodium (mg): 135; Cholesterol (mg): 145; Fiber (g): 1;

original recipe: http://www.finecooking.com/recipes/orange-soaked_bundt_cake.aspx

Slow Cooker Chocolate Lava Cake




Slow Cooker Chocolate Lava Cake

original recipe: http://www.bettycrocker.com/recipes/slow-cooker-chocolate-lava-cake/4f08a6d7-da83-4aff-b2ee-611d19024f04

Ingredients:

Cake:
  • 1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 3 eggs

Topping:
  • 1 box (4-serving size) instant chocolate pudding and pie filling mix
  • 2 cups milk
  • 1 bag (12 oz) milk chocolate chips (2 cups)

Instructions:

Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.

In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.

Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

tips:

To make your chocolate lava cake boozy, replace 1/4 cup of the milk in the cake batter with coffee- or chocolate-flavored liqueur.

To prevent the lava cake from burning around the edge, line the slow cooker with cooking parchment paper.

Tostada Pizza



Tostada Pizza

original recipe: http://www.recipe.com/tostada-pizza-1/?socsrc=recpin112912tostadapizza

Ingredients:
  • 1  poundlean ground beef
  • 3/4  cupwater
  • 1  4 ounce can diced green chilie peppers, drained
  • 1/2  1 1/2 ounce envelope (about 2 tablespoons) taco seasoning mix
  • 1  teaspoonchili powder
  • 1  tablespooncornmeal
  • 1  10 ounce package refrigerated pizza dough
  • 1  15 ounce can pinto beans with jalapeno peppers, rinsed and drained
  • 1  cupshredded cheddar or Monterey Jack cheese (4 ounces
  • 1  cupshredded lettuce
  • 1  medium tomato, chopped
  • 1/2  cupthinly sliced green onions (4)
  • Bottled taco sauce (optional)

Instructions:

In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.

Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree F oven for 5 minutes.

In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. If desired, serve with taco sauce. Makes 6 servings.

Thursday, November 29, 2012

Chocolate Cannoli Cake



Chocolate Cannoli Cake


Ingredients:

Cake:
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking powder
  • 1 tablespoon espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
  • 3 large eggs
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk

Filling:
  • 2 cups ricotta cheese, part-skim preferred
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
  • 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:
  • 1 cup unsweetened baking cocoa
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon espresso powder, optional
  • 1/2 cup heavy cream
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • pinch of salt
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract

Instructions:

1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

4) Add half the flour to the bowl, beating at low speed to combine.

5) Add all of the milk, beating at low speed to combine.

6) Add the remaining flour, beating gently just until the batter is smooth.

7) Pour the batter into the prepared pan.

8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

15) Beat until the mixture is smooth and fluffy. Beat in the vanilla.

16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.

18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

19) Ice the cake — top and sides — with the frosting.

20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

Yield: 8 to 12 servings.

tips:
As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

original recipe: http://www.kingarthurflour.com/recipes/chocolate-cassata-recipe

Chocolate Cannoli Cake



Chocolate Cannoli Cake


Ingredients:

Cake:
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking powder
  • 1 tablespoon espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
  • 3 large eggs
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk

Filling:
  • 2 cups ricotta cheese, part-skim preferred
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
  • 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:
  • 1 cup unsweetened baking cocoa
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon espresso powder, optional
  • 1/2 cup heavy cream
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • pinch of salt
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract

Instructions:

1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

4) Add half the flour to the bowl, beating at low speed to combine.

5) Add all of the milk, beating at low speed to combine.

6) Add the remaining flour, beating gently just until the batter is smooth.

7) Pour the batter into the prepared pan.

8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

15) Beat until the mixture is smooth and fluffy. Beat in the vanilla.

16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.

18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

19) Ice the cake — top and sides — with the frosting.

20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

Yield: 8 to 12 servings.

tips:
As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

original recipe: http://www.kingarthurflour.com/recipes/chocolate-cassata-recipe

Cranberry Feta Pinwheels







Cranberry Feta Pinwheels

original recipe: http://www.food.com/recipe/cranberry-feta-pinwheels-16213

Ingredients:
  • 1 (170 g) package dried sweetened cranberries
  • 1 (250 g) container cream cheese spread
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped green onion
  • 4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

Instructions:

  1. Combine all ingredients except tortillas, mix well.
  2. Divide and spread mixture evenly among tortillas.
  3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
  4. To serve cut into 12 slices.
  5. A nice variation is to add thin slices of ham on top of the spread before rolling.

Country Apple Dumplings



Country Apple Dumplings

Ingredients:
  • 2 large Granny Smith apples, peeled and cored
  • 2 (10 ounce) cans refrigerated crescent roll dough
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 (12 fluid ounce) can or bottle Mountain Dew ™


Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
  3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
  4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.


original recipe: http://allrecipes.com/recipe/country-apple-dumplings/detail.aspx

    Under 300 Calories - Asparagus-and-Ham Casserole





    Asparagus-and-Ham Casserole ( Under 300 Calories )

    Ingredients:
    • 1 (1-ounce) slice white bread $
    • 3 3/4 cups uncooked extra-broad egg noodles $
    • 2 1/2 cups (1 1/2-inch) sliced asparagus
    • 1/4 cup all-purpose flour $
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 cup whole milk
    • 1 cup fat-free, less-sodium chicken broth
    • 1 tablespoon butter
    • 3/4 cup finely chopped onion $
    • 1 tablespoon fresh lemon juice
    • 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces) $
    • 1/4 cup chopped fresh flat-leaf parsley
    • 2 tablespoons grated fresh Parmesan cheese

    Instructions:

    Preheat oven to 450°.

    Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
    Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

    Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

    Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.



    original recipe: http://www.myrecipes.com/recipe/asparagus-and-ham-casserole-10000000226485/

    Tuesday, November 27, 2012

    Parmesan Garlic Roasted Potatoes




    Parmesan Garlic Roasted Potatoes

    Ingredients:
    • Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
    • A few tablespoons of olive oil
    • 2-3 cloves garlic, minced
    • 1 to 2 Tablespoons fresh chopped parsley
    • Fresh grated Parmesan cheese
    • Salt and pepper, to taste

    Instructions:

    Preheat oven to 450 °F. 

    Cut potatoes into cubes or wedges.  Bring a pot of water to a boil. 
    Add the potatoes and cook for 3 to 6 minutes depending on size.

    While potatoes are cooking put oil in cast iron skillet or other heavy
    pan and heat in oven.  

    Drain the potatoes  and place them back in the pot.  Put the pot back
    on the burner and shake to dry the potatoes and to rough up their
    surface. This is what gives roasted potatoes that perfect crust.

    Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

    When potatoes are almost tender sprinkle with fresh
    garlic and Parmesan, salt and pepper and continue roasting until
    potatoes are tender.  Turn at least one more time for even browning.  

    Just before serving, toss with fresh chopped parsley.

    original recipe: http://www.thibeaultstable.com/2010/11/parmesan-garlic-roasted-potatoes.html

    Cheesecake Pops

    Cheesecake Pops Ingredients: 5 8-oz. packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream Boiling water as needed Thirty to forty 8-inch lollipop sticks 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped 2 tablespoons vegetable shortening Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional Instructions: Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the batter into it. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and shortening, stirring often, until completely smooth. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Roll the pops quickly in decorations, if using. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. What did I do wrong? I lost my patience and accidentally overbaked. Note that the baking time is supposed to take 35-40 minutes. From a lot of reports from other DBs who had finished the challenge, the baking was taking much longer. I baked it for 45 minutes, only to find a creamy soup. I left it for another 30 minutes to find it firming, but still very loose. I glared at it, then set the timer for 30 more minutes and went to take a shower. Yes, I know that's a mistake. However, it did work out in my favor as the overbaking resulted in a firm consistency that required almost no refrigeration before scooping. It also didn't seem to affect the final product, as the cake was still quite creamy. So, I started scooping, put it in the fridge for 15 minutes after I reached the middle of the cake, and was able to freeze the pops right away. The rules required that we follow the cheesecake recipe (exemption for allergies and dietary restrictions), but we could use whatever dip/decoration we wanted. As previously mentioned, I have a weakness for Cheesecake Factory's Adam's Peanut Butter Fudge Ripple. To recreate the flavors, I mixed peanut butter into the melted chocolate and dipped the pop in crushed Butterfingers. Mixing the peanut butter was a bit of a gamble as I wasn't sure whether the chocolate would still harden into shells. I started with a half portion of the dip. Using my kitchen scale, I weighed out 5 oz. dark chocolate, then brought it up to 8 oz. with peanut butter. Add 1 tbsp. of shortening and melt the whole mixture in a bowl placed over a pot of simmering water. Luckily, it turned out beautifully. The other change I made was the sticks. Instead of using lollipop sticks, I decided to use Pocky sticks. They're edible and fun.

    Monday, November 26, 2012

    Crumb-Topped Apple Slab Pie



    Crumb-Topped Apple Slab Pie

    original recipe: http://www.bhg.com/recipe/pies/crumb-topped-apple-slab-pie/?socsrc=bhgpin070512

    Ingredients:
    • 2 1/4 cups all-purpose flour
    • 3/4 teaspoon salt
    • 2/3 cup butter-flavored shortening
    • 8 - 10 tablespoons cold water
    • 2/3 cup sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
    • Crumb Topping

    Instructions:

    1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

    2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

    3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

    4. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

    5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

    from the test kitchen

    To Bake Ahead:
    Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.

    Crumb Topping

    Ingredients:
    • 1cup quick-cooking rolled oats
    • 1cup packed brown sugar
    • 1/2 cup all-purpose flour
    • 1/2 cup butter
    • 1/2 cup pecans

    In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

    Chocolate Eclair Dessert




    Chocolate Eclair Dessert


    Ingredients:
    • 2 individual packages graham crackers
    • 2 (3 ounce) packages instant vanilla pudding mix
    • 3 cups milk
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 (16 ounce) package prepared chocolate frosting

    Instructions:

    Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.


    original recipe: http://allrecipes.com/recipe/chocolate-eclair-dessert/detail.aspx

    Chicken and Roasted Garlic Lasagna



    Chicken and Roasted Garlic Lasagna

    original recipe: http://www.fortheloveofcooking.net/2009/10/chicken-and-roasted-garlic-lasagna.html

    Chicken Mixture:
    • 2 cups roasted chicken, shredded
    • 2 bulbs of roasted garlic
    • 1/4 sweet yellow onion, diced finely
    • 5-6 baby bell peppers, diced finely (I used red & yellow)
    • 6-7 fresh basil leaves, chopped
    • Dried oregano, to taste
    • Sea salt and freshly cracked pepper, to taste



    Prepare the roasted garlic.

    Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

    Other Ingredients:
    • 1 (32 ounce) container ricotta cheese (I used part skim fat)
    • 1 egg
    • 5-6 fresh basil leaves, chopped
    • Dried Oregano, to taste
    • Fresh nutmeg, grated, to taste
    • 1/2 cup + 3 tbsp of Parmesan cheese (divided)
    • 9 whole wheat lasagna noodles, cooked per instructions
    • Mozzarella cheese, shredded
    • Roasted Garlic and Basil Marinara

    Preheat oven to 375 degrees.

    Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

    Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano.

    Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

    Sunday, November 25, 2012

    Baked Brie-Cranberry Bun Appetizers



    Baked Brie-Cranberry Bun Appetizers

    original recipe: http://www.food.com/recipe/baked-brie-cranberry-bun-appetizers-255098

    Ingredients:
    • 125 g brie cheese
    • 6 tablespoons whole berry cranberry sauce
    • 2 tablespoons butter
    • 4 crispy rolls

    Instructions:

    1. Cut your rolls in half lengthwise.
    2. Butter the top half of the roll.
    3. Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
    4. Top each half with 1 1/2 tbsp of cranberry sauce.
    5. Put on the top half of the roll and wrap each in non stick foil.
    6. Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
    7. Cut each bun in half or thirds depending on the size of your rolls.

    Ruggles Reese's Peanut Butter Cup Cheesecake




    Ruggles Reese's Peanut Butter Cup Cheesecake


    Ingredients:

    For The Crust
    • 4 1/2 cups crushed Oreo cookies
    • 1 cup chopped roasted peanuts
    • 1/2 cup butter, melted

    For The Filling:
    • 2 lbs cream cheese, softened
    • 5 eggs, at room temperature
    • 1 1/2 cups firmly packed brown sugar
    • 1 cup smooth peanut butter     (not natural-style)
    • 1/2 cup whipping cream
    • 1 teaspoon vanilla extract
    • 12 Reese's Peanut Butter cups, broken into small pieces

    For The Topping
    • 3 ounces sour cream
    • 1/2 cup sugar

    Instructions:

    Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

    To Make The Crust:.
    1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
    2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

    To Make The Filling:.
    1. Beat cream cheese in bowl of electric mixer until smooth.
    2. Add eggs, one at a time, beating well after each addition.
    3. Add sugar, peanut butter and cream; mix until smooth.
    4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
    5. Pour filling into prepared crust.
    6. Place springform pan into a larger baking pan.
    7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
    8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

    For The Topping:.
    1. Combine the sour cream and sugar and spread on the cheesecake.
    2. Return the cake to the oven for 5 minutes.
    3. Remove from the oven and allow to cool on a wire rack for one hour.
    4. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
    5. Refrigerate for at least 4 hours.



    original recipe: http://www.food.com/recipe/ruggles-reeses-peanut-butter-cup-cheesecake-114907

      Butter Brickle Frozen Delight



      Butter Brickle Frozen Delight



      Ingredients:
      • 1 1/4 cups graham cracker crumbs
      • 1/3 cup butter, melted
      • 1/4 cup white sugar
      • 1 cup all-purpose flour
      • 3/4 cup quick cooking oats
      • 1/4 cup brown sugar
      • 1/2 cup butter, melted
      • 3/4 cup chopped pecans
      • 1 (8 ounce) package cream cheese
      • 1 (14 ounce) can sweetened condensed milk
      • 1 (12 ounce) container frozen whipped topping, thawed
      • 1 (12 ounce) jar caramel topping

      Instructions:

      1. Preheat oven to 350 degrees F (175 degrees C).
      2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
      3. Bake 6 minutes, until set. Cool completely.
      4. Preheat oven to 400 degrees F (200 degrees C).
      5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
      6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
      7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
      8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

      Million Dollar Pie

       photo: www.food.com


      Million Dollar Pie


      Ingredients:
      • 2 graham cracker pie crusts
      • 1 (14 ounce) can Eagle Brand Condensed Milk
      • 1 (10 ounce) can crushed pineapple
      • 9 ounces Cool Whip
      • 3 tablespoons lemon juice
      • 3/4 cup pecans

      Instructions:

      1. Mix all ingredients.
      2. Pour into crusts. Garnish with extra pecans if you wish.
      3. Refrigerate 2 hours before serving.

      original recipe: http://www.food.com/recipe/million-dollar-pie-314766

      Soft and Puffy Cheesecake Cookies




      Soft and Puffy Cheesecake Cookies


      Ingredients:
      • 3/4 cup unsalted butter, softened
      • 3 ounces cream cheese
      • 2/3 cup sugar
      • 1 tsp vanilla extract
      • 2 cups All-Purpose Flour
      • Graham Cracker Crumbs, for coating

      Instructions:

      Preheat oven to 375 degrees.

      In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined.

      Scoop the dough and form into 1" balls. Roll in graham cracker crumbs so cookie is covered.

      Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

      original recipe: http://abbysweets.blogspot.com/2010/10/week-1-cheesecake-cookies.html




      Saturday, November 24, 2012

      Lemon Cheesecake Bars




      Lemon Cheesecake Bars


      Ingredients:

      For the crust:
      • 8 graham crackers (full sheets)
      • 2 tablespoons sugar
      • 3 tablespoons butter, melted


      For the filling:
      • 2 8oz cream cheese bricks
      • 1/3 cup Greek-style yogurt
      • 3/4 cup sugar
      • 2 large eggs
      • 1/4 teaspoon vanilla extract
      • 1 tablespoon heavy cream
      • 5 tablespoons freshly squeezed lemon juice
      • Finely grated zest of 2 lemons
      • Dash of salt

      For the topping:
      • 1/3 cup freshly squeezed lemon juice
      • 2 large eggs, plus one large yolk
      • 1/2 cup sugar
      • 2 tablespoons cold butter, cut in cubes
      • 1 tablespoon heavy cream
      • 1/4 teaspoon vanilla extract
      • 1/8 teaspoon salt
      • Food coloring ( optional )


      Instructions:

      **Make the crust. Preheat oven to 325 degrees. Line the bottom and side of an 8″ square pan* with aluminum foil to make a sling. Crimp the overhanging foil to the edges of the pan.

      **In a food processor, pulse graham crackers and sugar until fine (or if your angry and need to vent, roll the crackers sealed in a plastic bag with a rolling pin–take a few whacks if necessary). Add butter and mix until moistened. Transfer crumb mixture to the pan and press into the bottom. Bake the crust for 10-12 minutes or until just beginning to brown.

      **While crust bakes, make the filling. Whip the cream cheese in a stand mixer until light and fluffy. Add sugar, eggs, lemon zest, lemon juice, heavy cream, vanilla and salt stopping frequently to scrape down the sides of the bowl. Pour the mixture on top of the hot crust and spread it evenly to the sides. Shake the pan to smooth the top. Bake for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken.

      **As the cheesecake bakes, make the topping. Heat the lemon juice in a medium saucepan, on medium heat until hot, but not boiling. Whisk the eggs in a small bowl and slowly whisk in the sugar. Whisking constantly, slowly pour in half of the hot lemon juice into the egg mixture, then return the egg/lemon juice mixture to the saucepan and continue cooking and stirring until mixture reaches 170 degrees or it’s thick enough to coat the back of a spoon, about 3 minutes. Immediately remove the pan from the heat, add the butter and stir until incorporated. Stir in the cream, vanilla, and salt , stirring until smooth. Cover with plastic wrap and refrigerate until needed.

      **After the cheesecake comes out of the oven, pour the lemon topping on top and smooth out for even coverage. Cover with plastic wrap and let pan cool, about 20-30 minutes. Place cooled cheesecake in the refrigerator for at least 5 hours (but up to 2 days) to set.


      Lemon Cheesecake Bars




      Lemon Cheesecake Bars


      Ingredients:

      For the crust:
      • 8 graham crackers (full sheets)
      • 2 tablespoons sugar
      • 3 tablespoons butter, melted


      For the filling:
      • 2 8oz cream cheese bricks
      • 1/3 cup Greek-style yogurt
      • 3/4 cup sugar
      • 2 large eggs
      • 1/4 teaspoon vanilla extract
      • 1 tablespoon heavy cream
      • 5 tablespoons freshly squeezed lemon juice
      • Finely grated zest of 2 lemons
      • Dash of salt

      For the topping:
      • 1/3 cup freshly squeezed lemon juice
      • 2 large eggs, plus one large yolk
      • 1/2 cup sugar
      • 2 tablespoons cold butter, cut in cubes
      • 1 tablespoon heavy cream
      • 1/4 teaspoon vanilla extract
      • 1/8 teaspoon salt
      • Food coloring ( optional )


      Instructions:

      **Make the crust. Preheat oven to 325 degrees. Line the bottom and side of an 8″ square pan* with aluminum foil to make a sling. Crimp the overhanging foil to the edges of the pan.

      **In a food processor, pulse graham crackers and sugar until fine (or if your angry and need to vent, roll the crackers sealed in a plastic bag with a rolling pin–take a few whacks if necessary). Add butter and mix until moistened. Transfer crumb mixture to the pan and press into the bottom. Bake the crust for 10-12 minutes or until just beginning to brown.

      **While crust bakes, make the filling. Whip the cream cheese in a stand mixer until light and fluffy. Add sugar, eggs, lemon zest, lemon juice, heavy cream, vanilla and salt stopping frequently to scrape down the sides of the bowl. Pour the mixture on top of the hot crust and spread it evenly to the sides. Shake the pan to smooth the top. Bake for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken.

      **As the cheesecake bakes, make the topping. Heat the lemon juice in a medium saucepan, on medium heat until hot, but not boiling. Whisk the eggs in a small bowl and slowly whisk in the sugar. Whisking constantly, slowly pour in half of the hot lemon juice into the egg mixture, then return the egg/lemon juice mixture to the saucepan and continue cooking and stirring until mixture reaches 170 degrees or it’s thick enough to coat the back of a spoon, about 3 minutes. Immediately remove the pan from the heat, add the butter and stir until incorporated. Stir in the cream, vanilla, and salt , stirring until smooth. Cover with plastic wrap and refrigerate until needed.

      **After the cheesecake comes out of the oven, pour the lemon topping on top and smooth out for even coverage. Cover with plastic wrap and let pan cool, about 20-30 minutes. Place cooled cheesecake in the refrigerator for at least 5 hours (but up to 2 days) to set.

      original recipe: http://www.mysuzyhomemaker.com/2010/04/lemon-cheesecake-barsm-m-m-m-m-m.html 

      Gooey Pecan Pie Bars



      Gooey Pecan Pie Bars

      original recipe: http://www.midwestliving.com/recipe/bars/gooey-pecan-pie-bars/

      Ingredients:
      • 2 cups all-purpose flour
      • 1/2 cup granulated sugar
      • 1/8 teaspoon salt
      • 3/4 cup butter or margarine
      • 1 cup packed brown sugar
      • 1 cup light-colored corn syrup
      • 1/2 cup butter or margarine
      • 4 eggs, lightly beaten
      • 2 1/2 cups finely chopped pecans
      • 1 teaspoon vanilla

      Instructions:

      1. In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.
      2. In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.
      3. Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.
      4. Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve.

      Makes: 20 to 32 servings
      Yield: 20 to 32 bars
      Prep 25 mins
      Bake 45 mins

      Nutrition facts:
      Servings Per Recipe 20, cal. (kcal) 363, pro. (g) 4, vit. A (IU) 534, calcium (mg) 30, sat. fat (g) 9, iron (mg) 1, sodium (mg) 175, fiber (g) 2, chol. (mg) 75, carb. (g) 39, Fat, total (g) 23

      Holiday Cherry Cheesecake



      Holiday Cherry Cheesecake


      Ingredients:

      Crust:
      • 1 cup chopped walnuts
      • 1 1/4 cup flour
      • 1/2 cup brown sugar
      • 1/2 cup shortening
      • 1/2 cup sweetened coconut

      Filling:
      • 2 (8 oz.) packages of cream cheese, softened
      • 2/3 cups sugar
      • 2 eggs
      • 2 tsp. vanilla extract
      • 2 (21 oz.) cans cherry pie filling

      Instructions:

      Preheat oven to 350 degrees F.

      For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form and add 1/2 cup of nuts to crust, and 1/2 of the coconut into crust mixture. Mix well and remove 1/2 cup of the crust mixture and set aside with the remaining nuts and coconut. This will be used for the topping. Press the crust mixture into a pie pan. Bake for 10 minutes, or light golden brown.

      Beat together cream cheese, sugar, eggs, vanilla and pour into baked crust. Smooth it over the crust. Bake for another 15 minutes. Pour cherry pie filling over the cheesecake, and smooth over. Sprinkle reserved crust mixture over cherry pie filling. Bake 15 minutes more and then let cool. Refrigerate over night. Cut and enjoy.

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

      Broccoli, Grape, and Pasta Salad




      Broccoli, Grape, and Pasta Salad


      Ingredients:
      • 1 cup chopped pecans
      • 1/2 (16-oz.) package farfalle (bow-tie) pasta
      • 1 pound fresh broccoli
      • 1 cup mayonnaise
      • 1/3 cup sugar
      • 1/3 cup diced red onion
      • 1/3 cup red wine vinegar
      • 1 teaspoon salt
      • 2 cups seedless red grapes, halved
      • 8 cooked bacon slices, crumbled

      Instructions:

      1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

      2. Prepare pasta according to package directions.

      3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

      4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


      original recipe: http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad-50400000115388/

      Broccoli, Grape, and Pasta Salad

      Broccoli, Grape, and Pasta Salad Ingredients: 1 cup chopped pecans 1/2 (16-oz.) package farfalle (bow-tie) pasta 1 pound fresh broccoli 1 cup mayonnaise 1/3 cup sugar 1/3 cup diced red onion 1/3 cup red wine vinegar 1 teaspoon salt 2 cups seedless red grapes, halved 8 cooked bacon slices, crumbled Instructions:

      Broccoli, Grape, and Pasta Salad

      Broccoli, Grape, and Pasta Salad Ingredients:

      Easiest Fudge in the World




      Easiest Fudge in the World

      original recipe: http://busycooks.about.com/od/candyandsnackmixes/r/easiestfudge.htm

      Ingredients:
      • 1 (12-ounce) package semisweet chocolate chips
      • 1 (14-ounce) can sweetened condensed milk
      • 1 tablespoon butter
      • 1 tablespoon cream
      • 1/2 cup milk chocolate chips, if desired

      Instructions:

      Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.)
      Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined.

      Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.

      You can add just about anything to this easy recipe. Stir in a cup of chopped nuts, add a cup of marshmallows after the cooking time is done, stir in chopped dried fruit or some white chocolate chips. Have fun with the recipe!

      Prep Time: 5 minutes

      Cook Time: 2 minutes

      Total Time: 7 minutes

      Yield: Makes about 2 pounds candy

      Friday, November 23, 2012

      Scalloped Potatoes

       photo: NcMysteryShopper @ www.food.com



      Scalloped Potatoes

      original recipe: http://southern.food.com/recipe/scalloped-potatoes-85629

      Ingredients:
      • 4 cups thinly sliced potatoes
      • 3 tablespoons butter
      • 3 tablespoons flour
      • 1 1/2 cups milk
      • 1 teaspoon salt
      • 1 dash cayenne pepper
      • 1 cup grated sharp cheddar cheese
      • 1/2 cup grated cheese, to sprinkle on top
      • paprika

      Instructions:

      1. In a small sauce pan, melt butter and blend in flour.
      2. Let sit for a minute.
      3. Add all of cold milk, stirring with a whisk.
      4. Season with salt and cayenne.
      5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
      6. Reduce heat and stir in cheese.
      7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
      8. Pour half of cheese sauce over potatoes.
      9. Repeat with second layer of potatoes and cheese sauce.
      10. Sprinkle the remaining cheese on top.
      11. Top with some paprika for color.
      12. Bake uncovered for about 1 hour at 350°F.

      Reuben Rolls



      Reuben Rolls

      original recipe: http://www.ragester.com/showthread.php?480-Reuben-Rolls

      Ingredients:
      • 3/4 cup Thousand Island dressing
      • 1/4 cup Dusseldorf mustard
      • 2 tablespoons wine vinegar
      • 1 teaspoon plus 1/4 cup minced onion (divided)
      • 1 teaspoon minced garlic
      • Dash of Worcestershire sauce
      • Dash of hot pepper sauce
      • 8 ounces corned beef (ground or shredded)
      • 6 ounces shredded Swiss cheese
      • 1/2 cup sauerkraut, rinsed and drained
      • 12 to 15 egg roll wrappers
      • Vegetable oil

      Instructions:

      Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

      To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

      Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

      Makes 12 to 15 rolls.

      Orange Chicken and Vegetable Stir-Fry

       photo: www.pbs.org


      Orange Chicken and Vegetable Stir-Fry



      Ingredients:

      Sauce:
      • 1/2 cup orange juice
      • 2 tablespoons soy sauce
      • 2 tablespoons rice vinegar
      • 1 tablespoon oyster sauce
      • 1 tablespoon orange zest
      • 2 large cloves garlic
      • 1 teaspoon minced ginger
      • optional sweetener like sugar, honey, agave, etc.

      Stir-fry:
      • 1 pound chicken tender cut into cubes
      • salt and pepper
      • 3 tablespoons corn starch
      • 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
      • olive oil
      • 1/2 cup medium yellow onion, chopped

      Instructions:

      1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
      2. Taste the sauce and add your choice of sweetener to your liking.
      3. Blend again for a few more seconds.
      4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
      5. Rinse the skillet clean.
      6. Season the chicken with salt and pepper.
      7. Add the corn starch and massage the chicken with your hands.
      8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
      9. Transfer the vegetables to a plate lined with a paper towel.
      10. Wipe down the skillet until dry.
      11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
      12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
      13. Add the remaining vegetables and stir-fry them together for 2 minutes.
      14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
      15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
      16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

      original recipe: http://www.pbs.org/parents/kitchenexplorers/2012/08/30/orange-chicken-vegetable-stir-fry/

        Magic Crust Custard Pie




        Magic Crust Custard Pie


        Ingredients:
        • 1/4 c    margarine
        • 4    eggs
        • 3/4 c    white sugar
        • 1 pinch    salt
        • 2 c    milk, 2%
        • 2 tsp    vanilla extract
        • 1/2 c    all purpose flour

        Instructions:

        1. Put all ingredients into a blender. Blend for 30 seconds.

        2. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.

        3. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.



        original recipe: Robyn Witte @ http://www.justapinch.com/recipes/dessert/pie/magic-crust-custard-pie-3.html

        Thursday, November 22, 2012

        Baked Parmesan Paprika Chicken




        Baked Parmesan Paprika Chicken


        Ingredients:
        • 1/4 cup all-purpose flour
        • 1/2 cup grated Parmesan cheese
        • 2 teaspoons paprika
        • 1/2 teaspoon salt
        • 1/2 teaspoon black pepper
        • 1 egg, beaten
        • 2 tablespoons milk
        • 4 skinless, boneless chicken breast halves
        • 1/4 cup butter, melted

        Instructions:

        1. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
        2. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
        3. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

        Enchilada Lasagna



        Enchilada Lasagna


        Ingredients:
        • 2 tbsp of vegetable oil
        • 1 lbs chicken breast, chopped to bite pieces
        • 5 cups of mexican blend cheese
        • 1 can of cream of celery
        • 1 can of cream of chicken
        • 1 1/2 cups sour cream
        • 1/4 cup canned and chopped green chillies (drained)
        • small corn tortillas
        • 1 tsp cumin
        • 2 tsp salt
        • 1/2 tsp pepper

        Instructions:

        Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
        In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

        Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese

        Bake 425 degrees for  20 minutes or until cheese melted and golden brown on top.


        original recipe: http://www.mogwaisoup.com/2009/08/enchilada-lasagna.html

        Wednesday, November 21, 2012

        Spicy Chicken Rigatoni




        Spicy Chicken Rigatoni

        Ingredients:
        • 1/4 cup oil
        • 1/2 Tbs crushed red pepper
        • 1/8 tsp salt
        • 1/8 tsp ground black pepper
        • 1 Tbs chopped garlic
        • 6 oz chicken, sliced
        • 3/4 cup. Marinara sauce
        • 1/2 cup Alfredo sauce
        • 2 tsp butter
        • 1/4 cup peas
        • 1 lb Rigatoni pasta, cooked according to package directions
        • additional 1/2 t crushed red pepper (for garnish)

        Instructions:

        In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

        Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

        Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.


        NOTES

        Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

        original recipe: http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni?full_recipe=true

        Baked Pumpkin Donuts



        Baked Pumpkin Donuts


        Ingredients:

        doughnuts
        • 1/2 cup vegetable oil
        • 3 large eggs
        • 1 1/2 cups granulated sugar
        • 1 1/2 cups pumpkin purée (canned pumpkin)
        • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
        • 1 1/2 teaspoons salt
        • 1 1/2 teaspoons baking powder
        • 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
        *See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
        coating
        • 3 tablespoons cinnamon-sugar

        Instructions:

        1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

        2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

        3) Add the flour, stirring just until smooth.

        4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

        6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

        7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

        8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

        9) Cool completely, and wrap airtight; store at room temperature for several days.

        Yield: 12 doughnuts or 15 muffins.

        tips:

        Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.


        original recipe: http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe

        Cheesecake Chinese Style





        Cheesecake Chinese Style


        Ingredients:
        • 1 Tablespoon Ground Cinnamon
        • 1 cup Fresh Berries
        • 1 package Egg Roll Wrappers
        • 8 Tablespoons Cream Cheese
        • 3 Tablespoons Ricotta Cheese
        • 2-½ Tablespoons Powdered Sugar
        • 1 whole Egg
        • 3 Tablespoons Milk
        • Canola Oil

        Instructions:

        *Any fresh fruit of your choice will work, but berries (strawberries, raspberries, blueberries, blackberries) are best because the liquid content is lower and makes for a better turn out.

        1. Heat 1-inch of canola oil in a large saute pan (about 325 degrees F).

        2. In a bowl, whisk-mix the cream cheese, ricotta, and 1 1/2 tablespoons of the powdered sugar until thoroughly blended.

        3. Beat egg and milk together.

        4. Place 1 1/2 tablespoons of cheese mix in the center of the back of each egg roll skin and place about 5 berries in the center of the cheese mixture.

        5. Brush the egg wash around the edges of egg rolls skin and fold left and right sides of skin in about 1/2-inch, and then roll from back to front, ensuring that the roll is sealed. Like a burrito, more or less, except closed on top as well.

        6. Place in oil and cook both sides until golden brown. Remove onto paper towels to drain for a few minutes.

        7. Dust with cinnamon and sugar and top with whipped cream (if desired, of course).



        Cheesecake Chinese Style




        Cheesecake Chinese Style


        Ingredients:
        • 1 Tablespoon Ground Cinnamon
        • 1 cup Fresh Berries
        • 1 package Egg Roll Wrappers
        • 8 Tablespoons Cream Cheese
        • 3 Tablespoons Ricotta Cheese
        • 2-½ Tablespoons Powdered Sugar
        • 1 whole Egg
        • 3 Tablespoons Milk
        • Canola Oil

        Instructions:

        *Any fresh fruit of your choice will work, but berries (strawberries, raspberries, blueberries, blackberries) are best because the liquid content is lower and makes for a better turn out.

        1. Heat 1-inch of canola oil in a large saute pan (about 325 degrees F).

        2. In a bowl, whisk-mix the cream cheese, ricotta, and 1 1/2 tablespoons of the powdered sugar until thoroughly blended.

        3. Beat egg and milk together.

        4. Place 1 1/2 tablespoons of cheese mix in the center of the back of each egg roll skin and place about 5 berries in the center of the cheese mixture.

        5. Brush the egg wash around the edges of egg rolls skin and fold left and right sides of skin in about 1/2-inch, and then roll from back to front, ensuring that the roll is sealed. Like a burrito, more or less, except closed on top as well.

        6. Place in oil and cook both sides until golden brown. Remove onto paper towels to drain for a few minutes.

        7. Dust with cinnamon and sugar and top with whipped cream (if desired, of course).


        original recipe: shecancook2 @ http://tastykitchen.com/recipes/desserts/cheesecake-chinese-style/

        Tuesday, November 20, 2012

        Cranberry Orange Bread




        Cranberry Orange Bread

        Source: http://www.familyfeatures.com/feeds/food/FeatureDetail.aspx?ID=4173
        Adapted from Chobani Kitchen
        Ingredients:
        • 2 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 3/4 cup 2% Plain Chobani
        • 1 cup sugar
        • 1 egg
        • 3/4 cup orange juice
        • 1 tablespoon grated orange zest
        • 1 1/2 cups fresh cranberries
        • 1/2 cup walnuts, lightly toasted and chopped coarsely

        Instructions:

        1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
        2. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
        3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
        4. Wrap in plastic and foil. This bread is extra delicious on the second day.
        Nutritional Information:
        Calories:    160          
        Total Fat:    3.5g
        Cholesterol:    15mg          
        Protien:    5g
        Carbohydrates:    31g         
         Sodium:    230mg

        Parmesan Spinach Cakes



        Healthy Spinach Recipe - Parmesan Spinach Cakes

        original recipe: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html


        4 servings, 2 spinach cakes each
        Active Time: 15 minutes
        Total Time: 40 minutes

         Ingredients:
        • 12 ounces fresh spinach, (see Note)
        • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
        • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
        • 2 large eggs, beaten
        • 1 clove garlic, minced
        • 1/4 teaspoon salt
        • 1/4 teaspoon freshly ground pepper

        Instructions:

        1. Preheat oven to 400°F.
        2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
        3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
        4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired. 


        Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

        Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

        Weights & Measures
        10 ounces trimmed mature spinach=about 10 cups raw
        10 ounces baby spinach=about 8 cups raw

        NUTRITION
        Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.

        Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

        Coconut caramel Drizzle Pie



        Coconut caramel Drizzle Pie



        Ingredients:
        • 2 (9 inch) prepared graham cracker crusts
        • 6 tablespoons butter
        • 1 (7 ounce) package shredded coconut
        • 1 cup chopped pecans
        • 1 (14 ounce) can sweetened condensed milk
        • 1 (8 ounce) package cream cheese, softened
        • 1 (16 ounce) container frozen whipped topping, thawed
        • 1 (12 ounce) jar caramel ice cream topping

        Instructions:

        Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

        In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.


        original recipe: http://allrecipes.com/recipe/freezer-caramel-drizzle-pie/detail.aspx