Monday, September 30, 2013

Butterfinger Rice Kripsie Treats





Chocolate, peanut butter, and Butterfingers all rolled into those gooey treats: HEAVEN!

Butterfinger Rice Kripsie Treats

Ingredients:
  • 2 Tablespoons butter
  • 1/2 cup creamy peanut butter
  • 1 (10 oz) bag mini marshmallows
  • 7 cups Rice Krispies cereal
  • 16 "Fun Size" Butterfinger candy bars, chopped into chunks (or about 6 large candy bars)
  • 1 cup milk chocolate chips
  • 2 teaspoons shortening

Instructions:

  1. Spray an 9x13-inch pan with nonstick spray.
  2. In a large saucepan, melt the butter and peanut butter together over medium heat. Add the marshmallows- stir until melted. Remove from heat and stir in the Rice Krispies (I found that it was easiest to put all the ingredients into a large bowl instead of stirring it together in the saucepan). Stir in the Butterfingers (setting about 1/2 cup aside for the topping). Scrape the mixture into the prepared 9x13" pan and press it evenly into the pan with clean hands. Let it cool.
  3. Heat the chocolate chips and the shortening in a small glass bowl in the microwave (or in a small saucepan on the stove) until they are melted and smooth. Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner. Drizzle chocolate onto the krispie treats, sprinkle with Butterfinger chunks and then drizzle more chocolate on top.
  4. Store in a covered container.   


Source: http://www.sixsistersstuff.com/2012/11/butterfinger-rice-kripsie-treats.html

Grasshopper Fudge Cake





Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.

Grasshopper Fudge Cake

Servings 15

Ingredients:
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 teaspoons mint extract
  • 12 drops green food color
  • 2 jars (16 oz each) hot fudge topping
  • 1 container (8 oz) frozen whipped topping, thawed
  • 5 drops yellow food color
  • Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Instructions:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. 2Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
  3. 3Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
  4. 4Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  5. 5Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.


Source: http://www.bettycrocker.com/recipes/grasshopper-fudge-cake/3645bc77-fd32-41d0-8631-8b09956351e0

Pumpkin Crunch Coffee Cake





This pumpkin coffee cake is perfect for breakfast, brunch and every coffee break in between!

Pumpkin Crunch Coffee Cake

Servings: 9

Ingredients:

Coffee Cake:
  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin pie mix (not plain pumpkin)

Topping:
  • 1/3 cup Betty Crocker® pumpkin spice cookie mix (from 17.5-oz pouch)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons cold butter


Instructions:

  1. Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  2. 2In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
  3. 3In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
  4. 4Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.


Tips:

Look for pumpkin pie mix, which usually comes in a 30-oz can, with the other pie fillings and canned pumpkin in the grocery store. Pumpkin pie mix contains sugar and spices, unlike plain canned pumpkin.

Add 1/2 cup of chopped pecans to the topping for a truly delicious addition!



Source: http://www.bettycrocker.com/recipes/pumpkin-crunch-coffee-cake/ee750991-ab82-46c9-a329-14fb6e64dc8b

Grandma Betty’s Caramel Apples





A family favorite for over 50 years. Once you try this, you will never go back to unwrapping and melting all those commercial caramels to dunk apples in!

Braeburn apples are my favorite for this recipe—not too sweet and not too tart.


Grandma Betty’s Caramel Apples

Ingredients:
  • 12 whole Apples
  • ¼ cups Butter
  • 1 cup White Syrup
  • 14 ounces, fluid Eagle Brand Condensed Milk
  • 2 cups White Granulated Sugar
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.
  2. Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)
  3. When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.
  4. Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.
  5. Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.

Extra caramel from the bottom of the pan:

1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.



Source: http://tastykitchen.com/recipes/desserts/grandma-bettye28099s-caramel-apples/

Sunday, September 29, 2013

Caramel Apple Bars





Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.

Caramel Apple Bars

Servings: 36

Ingredients:
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/4 cup shortening
  • 1 3/4 cups Gold Medal® all-purpose flour
  • 1 1/2 cups quick-cooking oats
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 1/2 cups coarsely chopped peeled tart apples (3 medium)
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 bag (14 ounces) caramels

Instructions:

  1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
  2. 2Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
  3. 3Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Tips:

Rolled oats are whole oats that have been steamed and flattened. Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.

Make a date with Date Bars: Heat 1 pound cut-up dates (3 cups), 1 1/2 cups water and 1/4 cup sugar over low heat about 10 minutes, stirring constantly, until thickened; cool. Use date mixture instead of the apples, 3 tablespoons flour and caramels.



Source: http://www.bettycrocker.com/recipes/caramel-apple-bars/

Pumpkin Better Than S*x Cake





Pumpkin Better Than S*x Cake

Ingredients:
  • 1 box yellow cake mix
  • 15 oz. can pumpkin puree (not pumpkin pie mix)
  • 14 oz. can sweetened condensed milk (fat free is ok)
  • 8 oz. tub cool whip
  • ½ bag heath bits
  • caramel sundae sauce

Instructions:

  1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
  2. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
  3. Remove cake from oven and let cool for about 10 minutes after baking.
  4. Using the end of a wooden spoon to poke holes all over the top of the cake.
  5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
  6. Refrigerate for 30 minutes.
  7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (note: if you want it less sweet you can use less of the jar)
  8. Refrigerate for 3-4 hours, or overnight


Source: http://www.justapinch.com/recipes/dessert/cake/pumpkin-better-than-sex-cake.html

Thursday, September 26, 2013

Chicken Gloria Casserole







Chicken Gloria Casserole

Ingredients:
  • 3 skinless boneless chicken breasts, trimmed and cut in half lengthwise
  • Salt
  • Pepper
  • 1/3 cup Gold Medal® all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 container (8 oz) sliced fresh mushrooms
  • 1/2 cup cream sherry wine
  • 1 can (18 oz) Progresso® creamy mushroom soup
  • 6 slices Muenster cheese
  • 3 tablespoons chopped fresh parsley

Instructions:

  1. Heat oven to 350°F.
  2. Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
  3. In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
  4. Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
  5. Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
  6. Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
  7. Top with parsley.

Pumpkin Pie with Maple Crumb Topping





This simple pumpkin pie recipe is easy to make, but the flavor has real depth and texture. The secret is the sweet and crunchy maple crumb topping. It really takes this simple pumpkin pie recipe to a whole new level. Because the topping is sweet, I've reduced the amount of sugar used in this pumpkin pie, so it won't be cloying. The result is a perfect mix of sweet and silky custard with a crunchy topping.

Yield: 8 servings, pumpkin pie

Ingredients:

For Pumpkin Pie:
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, lightly beaten
  • 12 oz. evaporated milk
  • 1/3 cup firmly-packed brown sugar
  • 1/4 cup maple syrup
  • 2 tsp. pumpkin pie spice
  • 1 9-inch deep-dish frozen pie crust, thawed according to package directions

Maple Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly-packed brown sugar
  • 6 Tbsp. cold butter
  • 1 Tbsp. crystallized ginger (optional)
  • 2 Tbsp. maple syrup


Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine pumpkin puree, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

Place pumpkin pie on a baking sheet, and bake 20 minutes. While pie is baking, make crumb topping: Combine flour, sugar, butter and ginger, if using, in a food processor. Pulse until mixture becomes crumbly. Do not overprocess, or the mixture will turn into a dough. You just want large chunks of crumbly goodness.

Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 30-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.


Source: http://kidscooking.about.com/od/pies/r/Pumpkin-Pie-With-Maple-Crumb-Topping.htm

Milk Chocolate Frosting





Milk Chocolate Frosting

YIELD:Makes 5 cups

Ingredients:
  • 1 pound milk chocolate, finely chopped
  • 4 sticks unsalted butter, softened
  • 1 cup confectioners' sugar
  • Pinch of coarse salt
  • 1 cup sour cream

Instructions:

Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.


Source: http://www.marthastewart.com/961008/milk-chocolate-frosting

Classic Beef Meatballs





Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Classic Beef Meatballs

YIELD:Makes about 2 dozen 1 1/2-inch meatballs

Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 4 cups Classic Tomato Sauce

Instructions:


Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.

In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.

Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.

Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.

Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.



Source: http://www.marthastewart.com/866430/classic-beef-meatballs

Tuesday, September 24, 2013

Pecan Pie Bars

 



Pecan Pie Bars

Filling

Cream together:

1/2 cup sugar
3 eggs


Crust

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour
1/2 cup of icing sugar
1 cup of butter


Add:

1 cup light corn syrup
1 tsp vanilla
1/2 stick of butter (melted)
a pinch of salt
2 cups of pecans

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.



Source: http://texasrootsandboots.wordpress.com/2012/04/16/recipe-pecan-pie-bars/

Fluffy Marshmallow Buttercream Frosting





A fluffy buttercream that is perfect for frosting cupcakes and is super fluffy and airy This frosting only takes a few minutes of your time to make.

Fluffy Marshmallow Buttercream Frosting

Ingredients:
  • 1/2 cup(s) butter (no substitutes) room temperature $
  • 1/4 cup(s) confectioner's sugar sifted (optional)
  • 1 jar(s) marshmallow fluff
  • 1 tablespoon(s) milk as needed

Instructions:

1. Start by leaving the butter out to come to a room temperature. Do not melt the butter in the microwave, for that will separate the oils and fats in the butter and will result in a buttercream with a texture similar to cottage cheese.

2. Cream the butter until it is light and fluffy. Then begin to add the powdered sugar a spoonful at a time. The amount of powdered sugar I wrote above is just a suggestion. Not much sugar is needed since the marshmallow fluff is very sweet. You can always add more sugar after you've mixed in everything.

3. Mix in the whole container of marshmallow fluff. Keep mixing until everything is combined.

4. Add your favorite extracts and seasonings. This frosting is super versatile.
My personal favorite is peppermint extract which gives a light and refreshing flavor to the fluffy frosting.

5. Depending on what your use for this frosting is, you may want to add some milk into the frosting to thin it out. I have noticed that the frosting can tend to be on the thick side without the milk. Take care to add only a few drops of milk at a time, for you don't want a gloopy mess that's too thin to frost.

6. Try not to eat it before it gets on a cake or a cupcake. :)



Source: http://www.myrecipes.com/recipe/fluffy-marshmallow-buttercream-frosting-186839/

Pumpkin Streusel Cheesecake Bars





Pumpkin Streusel Cheesecake Bars

Ingredients:

Cookie Base:
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup cold butter or margarine


Filling:
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons Gold Medal® all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons whipping cream
  • 2 eggs

Toppings:
  • 1/3 cup chocolate topping
  • 1/3 cup caramel topping


Instructions:

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


Source: Pumpkin Streusel Cheesecake Bars

Macaroni and Cheese Pancakes





Macaroni and Cheese Pancakes

Ingredients:
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. coarse salt
  • 1⅓ cup buttermilk
  • 1 cup whole milk
  • 2 eggs
  • 2 Tbsp. butter, melted
  • 2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
  • 1½ cups grated cheddar
  • Maple syrup and hot sauce for serving  

Instructions:

In a large bowl, whist the dry ingredients.

In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar.

Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes.

Flip and cook until second side is golden brown.

Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).


Source: http://misckitchen.com/2012/03/15/macaroni-and-cheese-pancakes/

Sunday, September 22, 2013

Arroz al Ajillo





Arroz al Ajillo (Garlic Rice with Shrimp)

Yields 3-4 servings

Ingredients:
  • ½ pound of medium shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup bacon, diced
  • 4 tablespoons butter
  • 3-5 garlic cloves, crushed
  • 3 green onions, diced
  • 3 cups rice, cooked

Instructions:

I opted to slice the shrimp in half, lengthwise. Not sure why, but that's what I did. Season the shrimp with the paprika, salt and pepper and set aside.

In a medium-sized pan, cook the bacon until crisp. Add the shrimp and cook them for a couple of minutes just until they don't look translucent. Add 2/3 of the green onions. Remove the shrimp and bacon from the pan with a slotted spoon, leaving the bacon fat behind.

In the same pan, add the butter, once melted add the garlic and give it a quick stir. Don't let it burn. Add the rice and stir well to make sure it is all coated with the garlic butter. Incorporate the shrimp, toss and serve topped with the rest of the green onions.






Source: http://www.hispanickitchen.com/profiles/blogs/arroz-al-ajillo-a-trifecta-of

Oven-Fried Chicken Chimichangas





Oven-Fried Chicken Chimichangas

Ingredients:
  • 2/3 cup picante sauce or 2/3 cup your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 1/2 cups cooked chicken, chopped
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped with some tops (about 1/4 cup)
  • 6 (8 inch) flour tortillas
  • 2 tablespoons margarine, melted
  • shredded cheddar cheese, for serving
  • chopped green onion, for serving
  • picante sauce, for serving

Instructions:

  1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling.
  4. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted margarine.
  6. Bake at 400°F for 25 minutes or until golden.
  7. Garnish with additional cheese and green onion and serve salsa on the side.


Source: http://www.food.com/recipe/oven-fried-chicken-chimichangas-28148

Thursday, September 19, 2013

Grandmother's Buttermilk Cornbread





Grandmother's Buttermilk Cornbread

Ingredients:
  • 1/2 cup butter
  •  2/3 cup white sugar
  •  2 eggs
  •  1 cup buttermilk
  •  1/2 teaspoon baking soda
  •  1 cup cornmeal
  •  1 cup all-purpose flour
  •  1/2 teaspoon salt

Instructions:

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


Source: http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread

Almond Joy Cookies





Almond Joy Cookies

Ingredients:
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds

Instructions:

  1. Pre-heat oven to 375°F Lightly grease cookie sheets.
  2. Combine dry ingredients, set aside.
  3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Source: http://www.justapinch.com/recipes/dessert/cookies/almond-joy-cookies-5.html

Easy and Delicious Ranch-Parmesan Chicken





Easy and Delicious Ranch-Parmesan Chicken

Ingredients:
  • 6 boneless skinless chicken breasts
  • 1 cup dry breadcrumbs     (even better, use panko breadcrumbs)
  • 1/4-1/3 cup parmesan cheese
  • 1 teaspoon seasoning salt
  • 1/2-1 teaspoon ground black pepper
  • 1/2-1 teaspoon garlic powder
  • 1 cup prepared ranch salad dressing     (use bottled salad dressing, you might need a bit more dressing)
  • 1/4 cup melted butter (no substitutes)

Instructions:

  1. Set oven to 400° degrees (set oven rack to lowest position).
  2. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
  3. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
  4. Coat in the breadcrumb mixture.
  5. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
  6. Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
  7. If desired you can sprinkle black pepper over the chicken pieces .
  8. Bake uncovered for about 30-35 minutes or until the chicken is cooked).


Source: http://www.food.com/recipe/kittencals-easy-and-delicious-ranch-parmesan-chicken-200296

Broccoli Chicken Dijon





Broccoli Chicken Dijon
Ingredients:
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon light soy sauce
  • 4 cups broccoli florets
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breast, cut into thin strips
  • 2 tablespoons Dijon mustard

Instructions:

  1. Mix chicken broth and soy sauce; set aside.
  2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
  3. Remove from skillet; cover to keep warm.
  4. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
  5. Add broth mixture; mix well.
  6. Bring to boil.
  7. Reduce heat to medium-low.
  8. Stir in mustard until well blended.
  9. Return broccoli mixture to skillet; mix lightly.
  10. Cook until heated through, stirring occasionally.


Source: http://www.food.com/recipe/broccoli-chicken-dijon-south-beach-diet-120351

Wednesday, September 18, 2013

White Chocolate Coconut Cake





White Chocolate Coconut Cake

Ingredients:
  • 1 package white cake mix (regular size)
  • 1 cup water
  • 1 can (15 ounces) cream of coconut, divided
  • 3 egg whites
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup vanilla or white chips
  • 2 ounces cream cheese, softened
  • 1 cup heavy whipping cream, divided
  • 3-1/2 cups flaked coconut, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup sugar

Instructions:

  1. In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted.
  4. Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
  5. For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form.
  6. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers. Yield: 12 servings.


Source: http://www.tasteofhome.com/Recipes/White-Chocolate-Coconut-Cake

Roast Pork with Maple and Mustard Glaze





Roast Pork with Maple and Mustard Glaze

Ingredients:
  • 2 1/2 pounds boneless pork loin roast
  • 1 cup real maple syrup
  • 4 tablespoons prepared Dijon-style mustard
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons soy sauce
  • salt to taste
  • ground black pepper to taste

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Source: http://allrecipes.com/recipe/roast-pork-with-maple-and-mustard-glaze/detail.aspx

Monday, September 16, 2013

Basic Cheese Pizza



Basic Cheese Pizza

Ingredients:
  • 1/4 ounce dry yeast
  • 1 cup water, lukewarm
  • 1 teaspoon sugar
  • 3 cups bread flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup tomato puree
  • 2 tablespoons tomato paste
  • 1 garlic clove, minced
  • 1 tablespoon fresh basil, chopped
  • 4 ounces fresh mozzarella cheese

Instructions:

Dough:.
  1. In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F).
  2. Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes.
  3. Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour).
  4. Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball.
  5. In another bowl, pour in the 1 tbsp olive oil and spread around.
  6. Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes.
  7. Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.
  8. To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan) - this dough is enough for 1 14-in pizza with a thin bottom crust and enough dough around the edge to munch.

Sauce:.
  1. Combine pureed tomatoes, tomato paste, minced garlic, and basil.
  2. Spread onto prepared pizza dough.
  3. Top with sliced mozzarella cheese and bake at 500°F for 11-13 minutes.


Source: http://www.food.com/recipe/basic-cheese-pizza-194593

Colossal Caramel Apple Trifle Recipe





Colossal Caramel Apple Trifle Recipe

YIELD: 42

Ingredients:
  • 1 package yellow cake mix (regular size)
  • 6 cups cold milk
  • 3 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 teaspoon apple pie spice
  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 1-1/2 cups chopped pecans, toasted
  • 2 cans (21 ounces each) apple pie filling
  • 2 cartons (16 ounces each) frozen whipped topping, thawed

Instructions:

  1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
  2. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
  3. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
  4. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
  5. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).

Source: http://www.tasteofhome.com/Recipes/Colossal-Caramel-Apple-Trifle

Triple-Chocolate Mousse Cake






With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.


Triple-Chocolate Mousse Cake
YIELD:makes 8

Ingredients:
  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse
  • 2 ounces solid semisweet chocolate

Instructions:

STEP 1
Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

STEP 2
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

STEP 3
Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

STEP 4
Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

STEP 5
Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

STEP 6
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.






Source: http://www.marthastewart.com/317890/triple-chocolate-mousse-cake

Triple-Chocolate Mousse Cake






With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.


Triple-Chocolate Mousse Cake
YIELD:makes 8

Ingredients:
  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse
  • 2 ounces solid semisweet chocolate

Instructions:

STEP 1
Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

STEP 2
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

STEP 3
Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

STEP 4
Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

STEP 5
Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

STEP 6
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.






Source: http://www.marthastewart.com/317890/triple-chocolate-mousse-cake

Melt-in-Your-Mouth Pumpkin Cookies





Melt-in-Your-Mouth Pumpkin Cookies

Yield: about 60 cookies

Ingredients:
  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15 ounce canpumpkin
  • 4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 3/4 cups powdered sugar
  • Ground cinnamon (optional)

Instructions:

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.







Source: http://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies/

Monday, September 9, 2013

Pumpkin Fluff Dip






Dip into dessert with cookies or crackers and scoop up a taste of our fluffy pumpkin dip. Perfect for the holidays—or anytime, really!


Pumpkin Fluff Dip

Ingredients:
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin
  • 1 teaspoon pumpkin pie spice

Instructions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.






Source: http://allrecipes.com/Recipe/Pumpkin-Fluff-Dip/Detail.aspx

Grandma's Peanut Butter Cookies





I have tried many other peanut butter cookie recipes, but this one is still our favorite. Crispy, but a light texture . . . they almost melt in your mouth!

Grandma's Peanut Butter Cookies

Ingredients:
  • 1 cup softened butter
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup carnation powdered milk
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Instructions:

  1. Cream butter and peanut together in a large bowl.
  2. Add sugars and eggs, mix well.
  3. Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
  4. Let dough stand 15 minutes.
  5. Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
  6. Flatten with a fork, dipped in flour, criss-cross fashion.
  7. Bake at 375 degress for 10-12 minutes.
  8. Watch closely and remove when tops just start to brown.
  9. Wait about 5 minutes before removing from baking sheet. Cool on racks.


http://www.food.com/recipe/grandmas-peanut-butter-cookies-333572

Sunday, September 8, 2013

Peanut Butter Bars





These are sinfully delicious and remarkably like Reese's Peanutbutter Cups. NO baking either. Now, how good is that (on a hot summer day) ?

Peanut Butter Bars

Original recipe makes 1 - 9x13 inch pan

Ingredients:
  • 1 cup butter or margarine, melted
  •  2 cups graham cracker crumbs
  •  2 cups confectioners' sugar
  •  1 cup peanut butter
  •  1 1/2 cups semisweet chocolate chips
  •  4 tablespoons peanut butter

Instructions:

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.


Pumpkin Gingerbread Trifle





A lovely desert that’s as visually appealing as it is flavorful.

Pumpkin Gingerbread Trifle

Servings: 20 servings

Ingredients:
  • 1   12-ounce carton Cool Whip
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1   30-ounce can pumpkin pie filling
  • 1   5.1-ounce package cook-and-serve vanilla pudding mix
  • 2   14-ounce packages gingerbread mix
  • 1/2 cup gingersnaps (optional)

Instructions:

Bake the gingerbread according to the package directions; cool completely.  Meanwhile, prepare the pudding and set aside to cool.  Stir the pumpkin pie filling, sugar, and cardamom into the pudding.  Crumble 1 batch of gingerbread into the bottom of a large, clear bowl.  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.  Repeat with the remaining gingerbread, pudding, and whipped cream.  Sprinkle of the top with crushed gingersnaps if desired.  Refrigerate overnight. Trifle can be layered in a punch bowl.



Source: http://www.pauladeen.com/recipes/recipe_view/pumpkin_gingerbread_trifle/

Pumpkin Gingerbread Trifle

A lovely desert that’s as visually appealing as it is flavorful. Pumpkin Gingerbread Trifle Servings: 20 servings Ingredients:

Pumpkin Gingerbread Trifle

A lovely desert that’s as visually appealing as it is flavorful. Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

Sopapilla Cheesecake





I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory!

Sopapilla Cheesecake

Ingredients:
  •     1 cup sugar
  •     2 (8oz) packages cream cheese (softened)
  •     1/4 cup butter (melted)
  •     Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
  •     2 cans Pillsbury crescent rolls
  •     1 teaspoon vanilla


Instructions:
  1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
  2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
  3. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
  4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
  5. Bake at 350 degrees for 20-30 minutes.

Friday, September 6, 2013

New York Times Chocolate Chip Cookies





I think these were quite possibly the best chocolate chip cookies I've ever made. I also think that by grating the unsweetened chocolate, it made for a more consistent chocolate flavor throughout the entire cookie. This is definitely a recipe worth repeating.


New York Times Chocolate Chip Cookies

Ingredients:
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt (I used kosher salt)
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 8 ounces semi-sweet chocolate, chopped into chunks
  • 4 ounces unsweetened chocolate, grated
  • 8 ounces semi-sweet chocolate chips
  • sea salt

Instructions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.






Jack Daniel’s Chocolate Chip Pecan Pie





Jack Daniel’s Chocolate Chip Pecan Pie

Ingredients:
  • 3 extra-large eggs, slightly beaten
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 cup dark corn syrup
  • 1 teaspoon vanilla
  • 1/4 cup Jack Daniels
  • 1/2 cup semisweet chocolate chips
  • 1 cup whole pecans
  • 1 (10-inch) pie crust, unbaked

Instructions:

Preheat oven to 375 degrees.

Combine eggs, sugar, butter, syrup, and whiskey. Mix well and strain (I don't strain, and it is fine).

Sprinkle most of the chips over the bottom of crust. Cover with pecans. Pour filling over chips and pecans. Sprinkle top with remaining chips.

Bake 35 to 40 minutes or until knife inserted halfway between center and edge comes out clean (chips sprinkled on top will make this difficult - they melt.) Let cool at least 30 minutes before cutting.

Thursday, September 5, 2013

Spinach and Feta Stuffed Chicken





Spinach and Feta Stuffed Chicken

Makes: 4 servings


Ingredients:
  • 3/4 cup crumbled feta
  • 1/2 cup thawed frozen chopped spinach, squeezed dry
  • 3 tablespoons cream cheese
  • 1/4 cup chopped scallions
  • 2 cloves garlic, minced
  • 3 tablespoons EVOO
  • 4 6 ounces boneless, skinless chicken breasts

Instructions:

Preheat oven to 450 degrees . In bowl, mix first 5 ingredients. Cut a lengthwise pocket into each breast; season the pocket and stuff with spinach mixture. In ovenproof skillet, heat EVOO over medium-high and cook chicken until golden, 4 minutes per side. Transfer to oven and bake 5 to 7 minutes.



Apple Cider Floats





Apple Cider Floats

Makes: 2 servings

Ingredients:
  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 cup vanilla ice cream
  • 1 tablespoon caramel sauce
  • Grated nutmeg

Instructions:

In small saucepan, heat cider with cinnamon stick. Pour cider into 2 float glasses. Top with ice cream, caramel sauce and grating of nutmeg. Serve with spoon.



Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/apple-cider-floats

Wednesday, September 4, 2013

Toffee Chocolate Bars





Toffee Chocolate Bars

Ingredients:

Base:
  • 3/4 c margarine,softened
  • 3/4 c packed brown sugar
  • 1 1/2 c flour

Topping:
  • 10 oz tin sweetened condensed milk
  • 2 tbsp margarine
  • 1 3/4 cups milk chocolate chips
  • 1 1/3 c toffee bits

Instructions:

Base..cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

filling...Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Flourless Chocolate Cake with Chocolate Glaze





For devoted chocolate lovers' only! The ultimate chocolate indulgence, this moist and dense chocolate cake is topped with a smooth, rich dark chocolate ganache that melts in your mouth. Serve it with sweetened whipped cream and raspberries for a delightful and elegant desert.

Ingredients:

Cake:
  • ¾ cup Hain® Organic Sugar
  • 1 cup water
  • 1 stick plus 1 tablespoon unsalted butter, softened
  • 18 oz SunSpire™ chocolate baking chips, either semi-sweet or bittersweet
  • 6 large eggs

Ganache :
  • 1 cup heavy whipping cream
  • 8 oz SunSpire™ Organic Fair Trade 65% Cacao Bittersweet Baking Chips
  • Sweetened and lightly whipped cream

Instructions:

  1. Preheat oven to 350 ˚F. Line a 10-inch spring-form pan with parchment paper and set aside.
  2. In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir until sugar has melted, simmer for 5 minutes, then remove from heat.
  3. Melt butter in a saucepan over medium-low heat, add chocolate and stir until smooth; then add in sugar mixture. Let mixture cool slightly, add in eggs and whisk until well blended.
  4. Pour batter into prepared spring-form pan. Set spring-form pan inside a roasting pan and then add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. Put the roasting pan in the oven and bake for about 50 minutes or until cake no longer moves in the center when lightly shaken. Remove the spring-from pan from the water bath and transfer it to a rack to allow the cake to cool completely.
  5. Bring the cream to a simmer over medium-high heat. As soon as cream begins to simmer, remove the pan from the heat, stir in chocolate and whisk until smooth.
  6. Pour ganache over the top of the cooled cake, gently rotating and turning the cake pan to distribute it evenly. Refrigerate the cake for about two 2 hours.
  7. This can be made two days ahead and stored in the refrigerator.



Source: http://www.sunspire.com/recipe/flourless-chocolate-cake-chocolate-glaze

Sunday, September 1, 2013

Easy, delicious, and cheap baked ziti

Wow. I am so sorry I dropped off the map for almost a week! My oldest son, Leo, celebrated his 5th birthday this week, and I spent most of the week prepping for his party and some out of town guests. Since I was thinking of you...and my budget...I have some money saving ideas for you!

For this party, nine kids and around 15 adults took over our small home and back yard. The challenge was feeding all of them and feeding them well. In days past I would have had this catered by a local pizzeria that we enjoy. Usually I would order a big pan of ziti, a big pan of salad, and a couple of pizzas. They're prices have gone up since then, but once upon a time, it would have run around $70. (Now, I think they are asking $40 for the ziti alone).






Here's how much the home made version costs.

Baked Ziti:
pasta = $2
sauce = $2.50
ricotta = $1.50
mozzarella = $1.50
Ziti total = $7.50

Salad:
Lettuce = $3.00
(oil, vinegar, and seasonings all came from my cupboard)

Pizzas:
Bagged crusts: $4.00
Sauce = $2.00
Cheese = $3.00
Total = $9.00

Yes. You read that right. I fed all those people (with at least a third of a pan of baked ziti for leftovers) for less than $20.

If I had time to make the pizza crusts, I would have done it all for less than $16. Just saying.

To celebrate my victory over catering costs, I want to share my recipe for baked ziti with you.

First, boil two pounds of ziti, rinse, drain, and put into a big aluminum pan.



Add one large jar of pasta sauce.



Mix until everything is coated.


Add about 12 oz. of ricotta cheese (more or less, depending on your preferences).





Mix until everything is coated.





Take out a package of shredded mozzarella.





Mix about half into the ziti.



Sprinkle the other half on top (not pictured) and bake! Since all the ingredients are cooked, you are pretty much just cooking it to melt the mozzarella. Mine took around 30-40 minutes at 350, but that was probably because it was in the fridge for a while before cooking. Just keep an eye on it; it shouldn't take too long.





Sit back and enjoy the compliments!