Sunday, June 30, 2013

Blueberries and Cream Pie

Blueberries and Cream Pie

Killer Marinated Tomatoes




These are the most amazingly delicious tomatoes you’ll ever sink your teeth into. Be sure to serve them with big hunks of yummy bread to soak up all delicious marinade. You can substitute an equal amount of halved cherry tomatoes.

Ingredients:
  • 3 Tablespoons Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • 1 Tablespoon Granulated Sugar
  • 1-½ teaspoon Garlic Salt
  • 1-½ teaspoon Seasoned Salt
  • ¾ teaspoons Dried Thyme
  • ½ teaspoons Ground Black Pepper
  • ¾ cups Canola Oil
  • ½ cups Red Wine Vinegar
  • 3 whole Scallions, Sliced
  • 6 whole Tomatoes, Cut Into Wedges

Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!



Source: http://tastykitchen.com/recipes/appetizers-and-snacks/killer-marinated-tomatoes/

Killer Marinated Tomatoes




These are the most amazingly delicious tomatoes you’ll ever sink your teeth into. Be sure to serve them with big hunks of yummy bread to soak up all delicious marinade. You can substitute an equal amount of halved cherry tomatoes.

Ingredients:
  • 3 Tablespoons Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • 1 Tablespoon Granulated Sugar
  • 1-½ teaspoon Garlic Salt
  • 1-½ teaspoon Seasoned Salt
  • ¾ teaspoons Dried Thyme
  • ½ teaspoons Ground Black Pepper
  • ¾ cups Canola Oil
  • ½ cups Red Wine Vinegar
  • 3 whole Scallions, Sliced
  • 6 whole Tomatoes, Cut Into Wedges

Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!



Source: http://tastykitchen.com/recipes/appetizers-and-snacks/killer-marinated-tomatoes/

Wednesday, June 26, 2013

Baked Smores Bars





Baked S'mores Bars

Ingredients:
  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Instructions:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.



Source: Sugar Cooking - Smore Bars

Impossible Pie





Impossible Pie

Ingredients:
  • 2 cups (500ml) milk
  • 1 cup (90g) desiccated coconut
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 1/2 cup plain flour
  • 120g butter or margarine
  • 3/4 cup caster or white sugar
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Place milk, coconut, eggs, vanilla, flour, margarine and sugar in blender. Mix well.
  2. Pour into a greased and floured 25cm pie plate. Sprinkle nutmeg on top.
  3. Bake at 180 degrees C for 45 minutes.


Source: http://allrecipes.com.au/recipe/3875/impossible-pie.aspx

Tuesday, June 25, 2013

Chocolate Oatmeal Bars





This recipe turns out perfectly even with evaporated milk in a 9x13 pan. I usually double the recipe and use a 16x12x1 in. cookie sheet. I also leave out the walnuts b/c of personal preference. Granted the filling can be a little tedious(constant stirring) but its minimal effort for an incredibly tasty bar. I HAVE to bring these to every event I attend or risk being shunned by friends and family alike!

Chocolate Oatmeal Bars

Ingredients:
  • 1 1/2 cups butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 cups quick cooking oats
  • 2 tablespoons butter
  • 1 cup semisweet chocolate chip
  • 2/3 cup evaporated milk
  • 1/4 cup white sugar
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
  2. To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
  3. To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
  4. Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
  5. Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
  6. Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

Source: http://allrecipes.com/Recipe/Chocolate-Oatmeal-Bars/Detail.aspx?crlt.pid=camp.wA1LSg2dOriR

Lemon Fudge Recipe





I've made this recipe in the past with awesome results!!! I just made it again, but when I went to grab my lemon flavoring (right in the middle of cooking the fudge!) I realized the bottle was empty! Not having a lot of time to think about it, I dumped in some raspberry flavoring instead, and added a little red food coloring. It turned out GREAT!!!! =D

Lemon Fudge Recipe

Ingredients:
  • 1-1/2 teaspoons plus 6 tablespoons butter, divided
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 2/3 cup sweetened condensed milk
  • 2/3 cup marshmallow creme
  • 1-1/2 teaspoons lemon extract

Instructions:

  1. Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
  2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Monday, June 24, 2013

Elvis Presley's Favorite Pound Cake





This is one of the best pound cakes I have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.

Elvis Presley's Favorite Pound Cake

Ingredients:
  • 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Instructions:

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.






Source: Elvis Presley's Favorite Pound Cake - epicurious.com

Dry Jell-O Salad (Jello) Cottage Cheese Fruit Salad





I could eat the whole bowl by myself! This is a great recipe for those who don't like Jell-O since you use it dry and it gives a totally different texture than traditional Jell-O salads. Hint: if you use orange flavored Jell-O use mandarin oranges instead of pineapple.

Dry Jell-O Salad (Jello) Cottage Cheese Fruit Salad

Ingredients:
  • 1 lb cottage cheese
  • 1 (3 ounce) box any flavor jell-o gelatin powder
  • 1 cup whipped topping
  • 1 (4 ounce) can crushed pineapple, well drained


Instructions:
  1. Mix together in order given.
  2. Chill for 2 hours.


Source:  Dry Jell-O Salad (Jello) - Food.com

Sunday, June 23, 2013

Toffee Crunch Caramel Cheesecake




I made this for Father's Day and it is fabulous!! I actually made half the recipe in a 6-7-inch springform and it was perfect for 6 smaller (but rich) pieces. I would recommend this to anyone who needs an impressive dessert. I have also found that using a Kitchenaid makes a HUGE difference in the consistancy etc. I made the caramel sauce,it was easy and turned out great. One thing I did change was that I use the heath bar crushed up all over the top...either way this cheesecake is awesome and impressive!

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Toffee Crunch Caramel Cheesecake

yield: Makes 10 to 12 servings
Ingredients:

Gingersnap crust:
  • Nonstick vegetable oil spray
  • 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons (packed) golden brown sugar

Cheesecake:
  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 5 large eggs
  • 1 teaspoon vanilla extract

Caramel topping
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream
  • 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped


Instructions:

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.


Source: http://www.epicurious.com/recipes/food/photo/Toffee-Crunch-Caramel-Cheesecake-231417

Chocolate Peanut Butter Bars




Chocolate Peanut Butter Bars

Ingredients:
  • 2 cup(s) quick cooking oats
  • 1 3/4 cup(s) light brown sugar
  • 1 1/2 cup(s) flour
  • 1 cup(s) butter
  • 1 bag(s) 6oz semi sweet chocolate
  • 1 can(s) 14oz Sweetened Condensed Milk
  • 1/2 cup(s) creamy peanut butter

Instructions:

  1. HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
  2. RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
  3. BAKE 15 minutes.
  4. STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
  5. STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
  6. BAKE an additional 15 minutes. Cool. Cut into bars.

Source: http://www.myrecipes.com/recipe/chocolate-peanut-butter-bars-224957/

Thursday, June 20, 2013

Magic Pumpkin Buckle




Probably my family's favorite pumpkin dessert, the crust mixture, which is actually poured in first, rises to the top during baking to form a rich topping. So you don't get a soggy bottom crust like you do with a pie.

Ingredients:
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract

FILLING:
  • 3 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground ginger, cloves and nutmeg

TOPPING:
  • 1 tablespoon butter
  • 2 tablespoons sugar

Instructions:

  1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.
  2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.
  3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.

Prep: 15 min. 
Bake: 55 min. 
Yield: 12 Servings


Source: http://www.tasteofhome.com/Recipes/Magic-Pumpkin-Buckle

Stuffed Chicken Marsala





Stuffed Chicken Marsala

Ingredients:

Cheese Stuffing:
  • 1/2 cup smoked shredded cheese (provolone or gouda)
  • 8-oz package mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 1 tsp fresh garlic, minced
  • 1/4 tsp red pepper flakes, crushed
  • 2 Tbsp sun-dried tomato flakes (drain first if in oil)
  • 1/3 cup green onions, thinly sliced
  • 3/4 cup sour cream (6 oz)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Sauce:
  • 1 small onion, cut in half and thinly sliced lengthwise
  • 24 fl oz Marsala wine
  • 8 fl oz heavy cream
  • 2 small containers button mushrooms, thinly sliced (6 cups)
  • Salt and pepper to taste
  • 2 lbs skinless, boneless chicken breasts
  • 4 fl oz olive oil
  • 2 cups all-purpose flour

Instructions:

Pre-heat oven to 350°F.

1)COMBINE all cheese stuffing ingredients in a mixing bowl.

2)BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.

3)PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

4)FOLD over other lobe of chicken breast; does not have to seal.

5)HEAT large sauté pan over medium heat.

6)ADD olive oil and heat until shimmering.

7)PLACE flour in a shallow pan and season to taste with salt and pepper.

8)DREDGE stuffed chicken breasts in flour, shaking off excess.

9)SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

10)REMOVE chicken from pan and place in a baking dish.

11)BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12)ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

16) SERVE with your favorite garlic mashed potato recipe.


Preparation time: 40 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Wednesday, June 19, 2013

Bayou Brownies


photo: food.com


  
Bayou Brownies

Ingredients:
  • 1 cup chopped pecans
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (8 ounce) package cream cheese
  • 1 (16 ounce) package powdered sugar

Instructions:

  1. Combine pecans, butter, 1 egg and cake mix.
  2. Stir until well blended.
  3. Press into the bottom of a lightly greased 13X9 inch pan.
  4. Set aside.
  5. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.
  6. Beat at medium speed until smooth.
  7. Pour cream cheese mixture over cake mix layer.
  8. Bake at 325 for 40 minutes or until cheese mixture is set.
  9. Let cool completely in pan on wire rack.


Source: http://www.food.com/recipe/bayou-brownies-43350 

Irish Cream Whoopie Pies




whoopie pies... decadent cookies, sandwiched together with utter sweetness, beckoning to be devoured. I just can't seem to get enough of them! I've made three variations in the last month, and I'm swooning over the heavenly goodness that continues to find its way out of my oven. In celebration of St. Patrick's Day (and my love for Baileys!), I decided to try an Irish Cream Whoopie Pie.





I adapted the cookie portion from the chocolate pumpkin whoopies I made in the fall. Then, I whipped up a delightful Baileys buttercream filling.

These turned out SO good... they're intoxicating!

Ingredients
Yields about 20 whoopie pies

For the cookies: 
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1 cup Baileys Irish Cream
  • 1 tsp pure vanilla extract

For the filling:
  • 12 tbsp (1 and 1/2 sticks) unsalted butter, softened
  • 1 3/4 cups confectioners' sugar
  • 1 1/2 - 2 tbsp Baileys Irish Cream

Instructions:

Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric stand mixer, combine butter and both sugars. Using the paddle attachment, mix on medium/high speed until smooth, about 3 minutes. Add egg and mix until pale and fluffy, about 2 minutes. Adjust speed to low and gradually mix in half the flour mixture, then the Baileys and vanilla, and finish with the remaining flour mixture.

Drop tablespoonfuls onto prepared baking sheet, spacing 2 inches apart. Bake 10-12 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

For the filling, combine butter and sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add Baileys and beat until combined. Transfer buttercream to a prepared pastry bag fitted with a large star tip.

To assemble, pipe filling on the flat sides of half the cookies then sandwich with remaining cookies.

Tuesday, June 18, 2013

White-Chocolate Cherry Shortbread





White-Chocolate Cherry Shortbread

Ingredients:
  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares with cocoa butter, finely chopped
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring (optional)
  • 2 teaspoons shortening
  • White nonpareils and/or red edible glitter (optional)


Instructions:
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.



Source: http://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/

Grandma's Green Bean Casserole





I quadupled this recipie for an office potluck. I was hoping to bring some home, and I was close to not getting my wish. Everyone loved it. I added french onions into the mix and put some on top as well for texture. Make SURE that you get french cut beans and not whole cut. There is a huge difference in how the casserole holds up by using the wrong bean.

Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup onion, diced
  • 1 cup sour cream
  • 3 (14.5 ounce) cans French style green beans, drained
  • 2 cups shredded Cheddar cheese
  • 1/2 cup crumbled buttery round crackers
  • 1 tablespoon butter, melted

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.


Source: http://allrecipes.com/recipe/grandmas-green-bean-casserole/detail.aspx 

Monday, June 17, 2013

Old-Fashioned Lemon Bread





Old-Fashioned Lemon Bread

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup olive or vegetable oil
  • 1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use)
  • LEMON SYRUP (recipe follows)

Instructions:

PREHEAT oven to 350° F. Grease and flour 8 x 4-inch baking pan.

COMBINE flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.

BAKE for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.

LEMON SYRUP:
COMBINE 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.



Source: http://www.verybestbaking.com/recipes/142464/Old-Fashioned-Lemon-Bread/detail.aspx

Eclair Cake




This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

Ingredients:
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 cups milk
  • 1 (16 ounce) package graham cracker squares
  • 1 (16 ounce) package prepared chocolate frosting

Instructions:

  1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Sunday, June 16, 2013

Cilantro Pesto Grilled Shrimp


 photo: jennfit.ca


Cilantro Pesto Grilled Shrimp

INGREDIENTS:
  • about 20, wild medium size shrimp (Peeled & De-veined)
  • 7 x 8′ wooden skewers
  • cilantro pesto ( recipe below )

Cilantro Pesto Recipe:
Makes 2 cups
  • 2 bunches organic cilantro – packed
  • 2 cups organic baby spinach – packed
  • 1 organic lemon – zested
  • 1/2 organic lemon – juiced
  • 2 tablespoons toasted pine nuts – toast in a dry heated saute pan for 3-4 minutes stirring periodically until browned
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups organic olive oil
  • sea salt and fresh ground pepper for taste

Add all pesto ingredients in a food processor, except for olive oil. Blend and gradually pour in olive oil. Season with about ¼ tsp. sea salt and ¼ tsp. fresh ground pepper. Done.





DIRECTIONS FOR SHRIMP SKEWERS:

Soak the wooden skewers in water for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.

Toss the shrimp in about half of the cilantro pesto sauce and put aside the other half for later.
I prefer to marinate the shrimp in the pesto sauce first for at least 2 hours in the fridge, but you do not have to.

Once marinated, skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don’t end up loosing some shrimp on the grill.

On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.




Remove shrimp from grill and serve on (or off) skewer with drizzled pesto on top. Perfectly paired with chicken or fish and field greens salad.




Source: http://jennfit.ca/blog/cilantro-pesto-grilled-shrimp/

Pineapple Pie Bars



My dad used to swipe pineapple from the officers mess on his destroyer. I made this for him for Fathers day. I read the recipe and thought, wow thats a lot of sugar. Cut it back to one cup, nothing to think about. Still plenty sweet. Waiting for it to get cold, now. Good thing I made two!

Pineapple Pie Bars

Ingredients:
  • 2 (9 inch) pie shell
  • 2 eggs, beaten
  • 1 1/3 cups white sugar
  • 1 tablespoon lemon juice
  • 2 cups fresh pineapple - peeled, cored and chopped
  • 1 tablespoon butter

Instructions:

  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
  3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.

original recipe: http://allrecipes.com/recipe/pineapple-pie-iv/

Saturday, June 15, 2013

Blueberry Lemon Cookies





These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!

Soft and Fluffy Cookie Base Recipe

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

 *Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For my Blueberry Lemon Cookies I chose to add:

  • 1 1/2 cups blueberries
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

Blueberry Lemon Cookies





These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!

Soft and Fluffy Cookie Base Recipe

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

 *Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For my Blueberry Lemon Cookies I chose to add:

  • 1 1/2 cups blueberries
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

One Hour Cinnamon Rolls


One Hour Cinnamon Rolls


I will give step by step instructions, and the complete recipe is at the end.

Start by putting warm water, sugar, oil, and yeast in your mixer bowl.  Mix a little bit, then let it sit for 15 minutes.

Now add salt, eggs, and flour.  Put the lid on and mix it for 10 minutes.  Turn it off and let it sit for 10 minutes.




Oil your cupboard (don’t use flour).  Dump your dough out and divide in half.



Press your dough into a basic rectangle shape with your hands.  When I talked to my mom, she told me she never uses a rolling pin.  Just her hands.  



Melt 1/2 cube of butter (or margarine, whatever you have is fine) and pour it onto the dough.  Spread it out (I use my hands…much easier and faster).


Take your cinnamon-sugar mixture and spread evenly over the dough.  Don’t forget your edges!  





If  you want to add raisins, at the beginning, put them in warm water to plump them up.  Then sprinkle them on at this point.

Now you need to roll up your dough.  You want it tight, but not too tight.  It just takes practice.


This roll now needs to be divided into 12 equal size sections.  Divide in half, then each section in half.  That give you 4.  Then cut each of those 2 more times to give you 3 from each.  12 total.  



Place all 12 on a greased cookie sheet (I also lay a sheet of parchment paper down and then grease it.  Much easier cleanup).  When you put them down, put the ends facing into the middle.  That way you won’t have any dry ends.

Repeat with the other half of your dough.  You now have 24 rolls. 


Now you let them rise.  It really doesn’t take very long.  They will raise in the oven some, so don’t let them get too big.


This is approximately how big they are when I put them in the oven today.  I normally would let them rise a bit longer.  I like them big!

Bake for 12-14 minutes at 400.  They should be a nice golden brown when you take them out.


Let them cool, and then it’s time to frost.

To make your frosting, put your powdered sugar in the bowl, along with butter, salt, and vanilla.  SLOWLY add milk until the frosting is the consistency you want.  I am still working on this one.  I always add just a touch too much, and then it is too runny.  But it still tastes good.


Now just spread the frosting on using a rubber spatula.  This recipe of frosting will cover both trays of rolls.  Be generous.  The frosting really makes it perfect!


I frosted them too soon today because we really wanted to taste them, so the frosting melted a little bit.  But they are so delicious warm that it is worth it!

So there you go!  Easy cinnamon rolls.  We started at 9:30, and by 11:30, everyone was gone.  We had made them, baked them, frosted them, and eaten them.  2 hours.  It doesn’t get much simpler than that!

******Recipe******

One Hour Cinnamon Rolls

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast (4 1/2 Saf-Instant)



Then add:

1 T. salt

3 eggs

10 1/2 c. flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk



Orange Rolls: Add orange concentrate to regular frosting

Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting

Cream cheese Rolls: Add cream cheese to regular frosting






Friday, June 14, 2013

Tiramisu Brownie





Tiramisu Brownie
Ingredients:

Espresso Brownie Base:
  • 3 oz. bittersweet chocolate, roughly chopped
  • 1 stick unsalted butter, cut into tablespoon pats
  • 1 Tbsp instant espresso powder (or sub 2 Tbsp of Kahlua - I have not tried this)
  • 1/2 C sugar
  • 2 eggs
  • 1/2 C AP flour
  • Pinch salt
  • 1/2 teaspoon vanilla extract

Mascarpone Filling:
  • 8 oz. mascarpone
  • 1/2 C marsala
  • 1/4 C sugar
  • 1 C whipping cream

Topping: Dark chocolate


Instructions:

Make the brownie:
Preheat the oven to 350ºF and line a 8 x 8 baking pan with a sheet of foil to make the brownies easy to lift out. You can grease the foil but I didn't.

Melt the butter and chocolate in a large bowl over a bain marie or in a microwave on low power, about 30% (whisk between intervals to insure even heating).

Whisk in the espresso powder to the warm chocolate. Then whisk in the sugar, salt, vanilla, and eggs. Finally add the flour and mix until just incorporated (do not overmix).

Spread the batter into the baking pan and bake for about 17 to 22 minutes. Start checking the brownies early. A toothpick inserted into the center of the brownies should come out with moist crumbs.

After the brownies are done, set them aside to cool while you make the filling.

Make the filling:
In a large bowl, whisk together the mascarpone, sugar, and marsala until smooth.

Meanwhile in the bowl of a stand mixer, beat the whipping cream until stiff peaks form. I like to whip it with the machine to soft peaks and then whip by hand to stiff peaks so I don't overwhip (easy to do on a KA).

Fold in about 1/3 of the cream into smooth marscarpone mixture to lighten it. Then fold the rest of the whipped cream into mascarpone. Chill the mixture until the brownies have cooled to room temp.

To serve:
It's easiest to make each serving individually since the filling will ooze out if you cut the brownie (not as soft as ladyfingers). This recipe will make 8 2in x 4in servings.

Cut the brownies into 2 x 4 rectangles. Then cut each rectangle in half horizontally so you get two layers of the brownie (top and bottom).

Add a dollop of the filling to the bottom layer, add the top layer, then add more filling on top. Smooth off the top and sides then grate some chocolate shavings on top.

Notes:
- I tend to make my baked goods with less sugar, so I used 6 Tbsp of sugar in the brownies instead of 1/2 C.
- You may not use all of the filling but this stuff is so delicious, you can just eat it with a spoon (I'm guilty of this).
- I skipped the raw egg yolk (traditionally added) in the filling because I didn't want to deal with it. You can also whisk the egg yolk with the marsala over a bain marie to create a zabaglione for the filling.


Grilled Salmon II




Grilled Salmon II

Ingredients:
  • 4 (4 ounce) fillets salmon
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons thinly sliced green onion
  • 1 1/2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon salt

Instructions:

  1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
  2. Preheat barbecue or gas grill.
  3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

source: http://allrecipes.com/recipe/grilled-salmon-ii/Detail.aspx

Thursday, June 13, 2013

Peanut Butter Sheet Cake





Peanut Butter Sheet Cake

1 - 10x15 inch pan ( 20 Servings )

Ingredients:
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 3/4 cup butter or margarine, softened
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

  • 2/3 cup white sugar
  • 1/3 cup evaporated milk
  • 1 tablespoon butter or margarine
  • 1/3 cup chunky peanut butter
  • 1/3 cup miniature marshmallows
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
  2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
  3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
  4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
  5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.


source: http://allrecipes.com/recipe/peanut-butter-sheet-cake/detail.aspx

Perfect Chicken





Perfect Chicken

Ingredients:
  • 2-4 boneless chicken breasts with or without rib meat
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 1/2 t. onion powder
  • 1/2 t. paprika
  • 2-3 T. olive oil

Instructions:

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.



source: http://therecipecrayonbox.blogspot.com/2012/03/perfect-chicken.html

Wednesday, June 12, 2013

Zucchini Cakes





Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.

Ingredients:
  • 1 large zucchini, grated
  • 1 large egg
  • 1 c. panko bread crumbs
  • Salt and pepper to taste
  • 1 tbsp. Adobo spices
  • 1/2 c. Parmesan cheese, grated

Instructions:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Makes about 12 cakes.

Banana Cake with Praline Filling and White Chocolate





Banana Cake with Praline Filling and White Chocolate

Ingredients

Cake:
  • 3 cups of cake flour3 and 1/2 teaspoons of baking powder
  • 1 and 1/2 teaspoons of cinnamon
  • 1/2 teaspoon of salt
  • 3/4 cup of milk
  • 1/2 cup of ripe mashed bananas
  • 8 ounces of softened unsalted butter
  • 2 cups of sugar
  • 7 egg whites

Praline Filling:
  • 1 cup sugared pecans, cooled
  • 1 and 1/2 cups white chocolate ganache

Sugared Pecans:
  • 1 and 1/2 cups pecan halves
  • 3 cups vegetable oil
  • 1 cup confectioners sugar

White Chocolate Ganache:
  • 8 ounces of white chocolate chopped
  • 2 and 1/2 cups of heavy cream
  • 1 and 1/2 teaspoons vanilla extract


Instructions:

Preheat the oven to 350F degrees.

Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.

In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.
To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling

With a large chef’s knife chop the pecans. Or pulse in a food processor being careful not to turn into paste.
Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans

Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling.

Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)
While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache

Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.



source: http://atendercrumb.com/2009/01/banana-cake-w-praline-filling-white-chocolate-ganache-tcs/

Thursday, June 6, 2013

Princess Pie





Princess Pie 

Crust:
  • 1 cup flour
  • 1/2 cup butter, melted
  • 2 Tbs sugar
  • 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:
  • 1 small package coconut cream instant pudding
  • 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened.  Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.



Source: http://stellabskitchen.blogspot.com/2011/05/princess-pie.html

Classic Boston Cream Pie





This pie, with its layers of sponge cake, vanilla pudding, and a slick of sweet dark chocolate glaze, is a classic.

Ingredients:
  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 1 quart whole milk
  • 1 tablespoon vanilla extract
  • 10 ounces (about 1 1/2 cups) granulated sugar, divided
  • Pinch of salt
  • 1 egg
  • 7 egg yolks
  • 2 ounces (about 1/2 cup) corn starch
  • 5 ounces dark chocolate, chopped (about 1 cup)
  • 4 ounces heavy cream (about 1/2 cup)
  • 2 tablespoons light corn syrup

Instructions:

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust is a light golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.

In a large saucepan, stir together milk, vanilla, half of sugar, and salt. In a large bowl, whisk together egg and egg yolks. Add starch and remaining sugar and whisk until very pale yellow in color, about 2 minutes. Set aside. Place saucepan with milk mixture over low heat and bring to a simmer, stirring occasionally. When it starts to bubble, remove from the heat. Temper the eggs with the hot liquid in small amounts, whisking constantly with each addition. Once all of the liquid has been poured into the eggs, pour the mixture back into the pot and whisk constantly over low heat until the mixture begins to thicken and bubble. From the point you see the first bubble, whisk for two additional minutes, then pour the custard into the pie shell and press plastic wrap against the top. Allow the custard to cool at room temperature, then chill in the fridge for at least two hours.

When you are ready to serve, placed the chopped chocolate in a bowl. In a medium-sized saucepan, combine the cream and corn syrup and bring to a simmer over medium heat. Once the cream begins to simmer, pour the cream over the chocolate and allow it to sit for 2 minutes. Stir the mixture until the chocolate is smooth. Pour the chocolate glaze over the top of the chilled pie and smooth with an offset spatula, and serve immediately.







Source: http://www.seriouseats.com/recipes/2012/05/classic-boston-cream-pie-recipe.html

Summer Squash Puffs




Summer Squash Puffs

Ingredients:
  • 1 quart oil for frying
  • 4 summer squash, cut into chunks.
  • 1 medium onion, grated
  • 2 eggs, beaten
  • 2/3 cup all-purpose flour
  • 2/3 cup dry corn muffin mix
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Instructions:

  1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.


Source: http://allrecipes.com/Recipe/Summer-Squash-Puffs/Detail.aspx?crlt.pid=camp.CfXzyZfzBMg4

Beatty's Ultimate Chocolate Cake




Beatty's Ultimate Chocolate Cake


Ingredients:

Butter for greasing the pans:
  • 1 ¾ cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • ¾ cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Chocolate Frosting:
  • 6 ounces good semisweet chocolate such as Callebaut
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee powder


Instructions:

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.




Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0

Wednesday, June 5, 2013

Grandma & Katie's Frozen Dessert





Refreshing during the summer, or any time of year, this tasty treat can be made ahead of time.

Ingredients:
  • 1/2 cup creamy peanut butter
  • 1/2 cup light corn syrup
  • 2 cups crispy rice cereal
  • 2 cups chocolate-flavored crispy rice cereal
  • 1/2 gal. vanilla ice cream, softened
  • 1/2 to 1 cup Spanish peanuts, coarsely chopped
  • Garnish: chocolate syrup

Instructions:

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated.

Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top; if desired.

Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares to serve.



source: http://www.myrecipes.com/recipe/grandma-katies-frozen-dessert-00420000008781/

Grandma & Katie's Frozen Dessert

Lighter Lemon Bars




Lighter Lemon Bars

Ingredients:
  • 1 1/3 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 egg white
  • 3 tablespoons butter, softened
  • 1 cup granulated sugar, divided
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Confectioners’ sugar for dusting

Instructions:

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

Whisk together 1 cup of the flour, the salt, and baking powder in a small bowl. Whisk together the eggs and egg white in a small bowl until blended.

To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan. Bake until the crust is golden brown, about 20 minutes. Reduce the oven temperature to 300°F.
Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.

Nutritional Information:

121 Cal (22% from Fat, 7% from Protein, 71% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 0 g Fiber; 13 g Sugar; 11 mg Calcium; 1 mg Iron; 74 mg Sodium; 36 mg Cholesterol

Servings: 16 bars
Prep Time: 15 min
Cook Time: 45 min




source: http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_lemon_bars/