Tuesday, July 31, 2012

Sausage Ravioli Casserole


1 bag (25 oz) frozen Italian-style sausage-filled ravioli, thawed
1 jar (4.5 oz) sliced mushrooms, drained
1 medium zucchini, cut into 1/8-inch slices (about 1 cup)
1/2 cup pepperoni slices
1 jar (26 oz) roasted tomato and garlic pasta sauce
1 cup shredded Swiss cheese
1/8 teaspoon Italian seasoning, if desired


Heat oven to 350°F. In large bowl, mix all ingredients except cheese and Italian seasoning. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle with cheese and Italian seasoning.

Bake 40 to 50 minutes or until thoroughly heated and bubbly.

Recipe shared from: http://www.bettycrocker.com/recipes/sausage-ravioli-casserole/54034fd8-1356-4eb5-968b-9fa9c591519a#?st=6&term=ravioli&ps=9&pi=9

Baked Quinoa “Mac” and Cheese


1 tablespoon olive oil
1/2 cup finely chopped red or white onion
1/2 cup finely chopped tomato (1 medium)
1 1/2 cups uncooked quinoa
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3 cups water
2 eggs
1 cup milk
1 1/2 cups shredded Cheddar cheese (6 oz)
Additional shredded Cheddar cheese
Sour cream, if desired
Chopped green onions, if desired


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat oil over medium heat. Add onion and tomato; cover and cook 5 minutes or until onion is translucent and tender.
Stir in quinoa and garlic. Cook 3 to 4 minutes or until grains begin to become translucent and brown slightly (they will still be undercooked).

Stir in salt, pepper and paprika. Add water; cover and cook 15 to 20 minutes longer, stirring occasionally, until most of liquid is absorbed. Remove from heat; let stand 5 minutes.

In medium bowl, beat eggs and milk with whisk until well blended. Stir into quinoa mixture. Add 1 1/2 cups cheese; stir to combine. Pour mixture into baking dish.
Bake 30 to 35 minutes or until edges begin to brown. To serve, spoon into individual serving bowls; top with additional cheese, sour cream and green onions.

Recipe shared from: http://www.bettycrocker.com/recipes/baked-quinoa-mac-and-cheese/d0f7e5b2-3a60-4539-8e80-d43674e22a87#?st=6&term=macaroni and cheese&ps=9&pi=9

Southwestern Chicken Scaloppine


4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 tablespoons canola oil
1/2 cup chicken broth (from 32-oz carton)
1/4 teaspoon red pepper sauce, if desired
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro


Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

Oven-Fried Chicken Chunks with Peanut Sauce



1 1/2 cups corn flakes cereal, crushed (1/2 cup)
1/2 cup Bisquick Heart Smart® mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1lb boneless skinless chicken breasts, trimmed of fat, cut into 1-inch pieces
Cooking spray

Peanut Sauce:

1/2 cup plain fat-free yogurt
1/4 cup peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), optional


Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs; place chicken pieces in pan. Spray with cooking spray.
Bake uncovered 20 to 25 minutes or until coating is crisp and juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce with chicken.
Recipe shared from: http://www.bettycrocker.com/recipes/oven-fried-chicken-chunks-with-peanut-sauce/1950c051-c842-4cfa-84cd-058e1183177d#?st=6&term=fried chicken&ps=9&pi=9

Baked Chipotle-Chicken Taquitos



1 lb ground chicken
1 chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
1 tablespoon adobo sauce (from can of chipotle chiles)
3 green onions, chopped
1 1/2 cups shredded sharp Cheddar cheese
1 package  flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
Cooking spray
1tablespoon coarse (kosher or sea) salt

Guacamole Dipping Sauce:

1 avocado, halved, pitted
Juice of 1 lime
1 to 2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
Coarse or table salt to taste


Heat oven to 350°F. Spray large cookie sheet with cooking spray.
In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
Bake 12 to 15 minutes or until lightly browned and crisp.
Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
Serve taquitos hot with dipping sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/chipotle-chicken-baked-taquitos/9c778084-bbbe-48eb-808a-55eee4a2e29f

Six-Layer Strawberry Cake


Nonstick cooking spray

3 1/2 cups cake flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup shortening

2 cups granulated sugar

2 tablespoons strawberry liqueur

2 teaspoons vanilla

Red food coloring

1 cup buttermilk

1 cup finely chopped fresh strawberries

6 egg whites

1 teaspoon cream of tartar

2-8 ounce packages cream cheese, softened

1 cup butter, softened

1/4 cup milk

2 teaspoons vanilla

1 teaspoon lemon extract

4 pounds powdered sugar

Fresh strawberries

1 1/2 cups shaved or flaked coconut (optional)

White chocolate curls (optional)


Preheat oven to 350 degrees F. Coat three 8x2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat waxed paper with cooking spray. Set pans aside. In a large bowl stir together flour, baking soda, and salt; set aside.

In an extra-large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add 1-1/2 cups of the granulated sugar, beating about 2 minutes or until well combined. Beat in liqueur, 2 teaspoons vanilla, and 10 drops food coloring. Alternately add flour mixture and buttermilk to sugar mixture, beating on low speed after each addition just until combined. Fold in 2/3 cup of the chopped strawberries.

Thoroughly wash beaters. In a large bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add remaining 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the beaten egg whites into cake batter to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pans, spreading evenly.

Bake for 20 to 25 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 15 minutes. Remove from pans; remove waxed paper. Cool completely on racks.

For white frosting, in an extra-large bowl combine 1 package of the cream cheese and 1/2 cup of the butter. Beat on medium speed until smooth. Beat in 2 tablespoons of the milk, 1 teaspoon vanilla, and 1/2 teaspoon of the lemon extract. Gradually add 2 pounds of the powdered sugar, beating well.

For pink frosting, in another extra-large bowl repeat Step 5 using remaining cream cheese, butter, milk, vanilla, lemon extract, and powdered sugar, except add 8 drops food coloring with the milk. Fold in remaining 1/3 cup chopped strawberries.

To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side up, on a serving plate. Spread with 1 cup of the pink frosting. Place another cake layer, cut side down, on top of frosting. Spread with another 1 cup of the pink frosting. Repeat with three more cake layers and the remaining pink frosting. Top with the final cake layer, cut side down. Insert three or four long wooden skewers vertically into cake so layers do not slide. Loosely wrap with plastic wrap and chill for 30 minutes.

Frost side of cake with about 3 cups of the white frosting. If desired, lightly press coconut into frosting. Remove skewers. Frost top of cake with the remaining white frosting. Garnish with additional strawberries and chocolate curls, if desired. Chill for 1 hour before serving. While still cold, cut cake.*

Recipe shared from: http://www.bhg.com/recipe/layer-cakes/six-layer-strawberry-cake/

Strawberry Meringue Pie


1 refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

1/2 cup sugar

7 tablespoons lemon curd

5 cups fresh strawberries (halve large berries)

Snipped fresh mint


Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.

Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.

In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.

Recipe shared from: http://www.bhg.com/recipe/pies/strawberry-meringue-pie/

Strawberry Shortbread


2 tablespoons strawberry preserves

1 cup butter, softened

1/2 teaspoon almond extract

2 2/3 cups all-purpose flour

1/2 cup granulated sugar

1/8 teaspoon salt

Strawberry Glaze

Coarse sugar (optional)


Snip any large pieces of fruit in the strawberry preserves. In a large bowl beat butter, strawberry preserves, and almond extract with an electric mixer on medium speed until well combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch log. Wrap and freeze for 1 to 2 hours or until firm.

Preheat oven to 325 degrees F. In a large bowl stir together flour, granulated sugar, and salt. Add butter mixture, breaking or cutting log if necessary to fit in bowl. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.)

Divide dough in half. Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out dough rounds or squares with a scalloped-edge 1-1/2- to 2-inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.

Bake for 12 to 14 minutes for 1-1/2-inch cookies or 14 to 16 minutes for 2-inch cookies or until edges just start to brown. Transfer cookies to wire racks and cool completely. Spread tops of cookies with Strawberry Glaze; if desired, sprinkle with coarse sugar. Let stand until set.

Strawberry Glaze


1 tablespoon strawberry preserves
2 cups powdered sugar

1 tablespoon milk

additional milk


In a medium microwave-safe bowl, microwave strawberry preserves on 50 percent power about 30 seconds or until melted; snip any large pieces in the preserves. Stir in powdered sugar and 1 tablespoon milk using a wire whisk. Stir in enough additional milk, 1 teaspoon at a time, to make a smooth glaze of spreading consistency.

Recipe shared from: http://www.bhg.com/recipe/strawberry-shortbread/

Piled-High Berry Shortcake


3/4 cup all-purpose flour

2 teaspoons granulated sugar

1 teaspoon baking powder

1/8 teaspoon baking soda

dash salt

2 tablespoons butter

1/4 cup lowfat buttermilk

1 slightly beaten egg yolk

Nonstick cooking spray

1/2-8 ounce package fat free cream cheese, softened
1-6 ounce carton plain nonfat yogurt

3 tablespoons low-sugar strawberry preserves

1 1/2 cups fresh boysenberries, raspberries, and/or blackberries

For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.

Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 minutes or until golden. Cool on a wire rack.

In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.

Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.

Recipe shared from: http://www.bhg.com/recipe/breads/piled-high-shortcake/

Asian Sesame-Cucumber Salad


3 cucumbers, peeled and seeded
1/2 sweet onion, finely sliced
1/4 cilantro, finely chopped
1 tbsp kosher salt
3 tbsp rice wine vinegar
1 1/2 tsp toasted sesame oil
1 tsp teaspoon sugar
3/4 tsp pepper
1  tsp crushed red pepper flakes


Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers, onions and cilantro with the dressing and refrigerate for at least 2 hours.

Baked Pizza Egg Rolls


1 1/2 cups of turkey meatballs cut in half
1/4 pound pepperoni, sliced
3 tbsp fresh parsley, chopped
Marinara sauce
12 oz mozzarella, shredded
1-12 oz package egg roll wrappers

1 egg, whisked with 1 tsp water
cooking spray


Preheat oven to 400 degrees. Prepare a large baking sheet by spraying liberally with cooking spray and set aside.

Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond. Place 5-6 pieces of turkey, 3 pieces of pepperoni, tbsp mozzarella, 1 tsp marinara, pinch of parsley onto the bottom third of wrapper. Fold one side over the middle. Repeat with other side. Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.
Repeat with the remaining wrappers and filling until all are completed.

Spray tops of egg rolls with cooking spray. Turn egg rolls over and spray opposite side. Place on prepared baking sheet making sure that the egg rolls are not touching.

Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown.
Serve with Marinara sauce.

Baked Chicken Cordon Bleu Egg Rolls


2 cups ground chicken
4 slices thinly sliced ham, cut in half
4 slices Swiss cheese, cut in half

1 pkg onion cream cheese, at room temperature
1-12 oz pkg egg roll wrappers
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1/3 cup onion, finely chopped
1 tbsp oil
1 egg, whisked with 1 tbsp water
cooking spray


Preheat oven to 400 degrees. Prepare a large baking sheet by spraying liberally with cooking spray and set aside. 

Heat oil in a large frying pan on medium-high heat. Once pan is add onions and cook for 2-3 minutes.  Add chicken, salt, pepper and sugar.  Cook until all moisture is removed. 

Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond. Spread a tablespoon of cream cheese on wrapper. Then place about 3 tbsp filling onto the bottom third of wrapper. Lay one piece of cut ham and Swiss cheese over chicken mixture.  Fold one side over the middle. Repeat with other side. Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.

Repeat with the remaining wrappers and filling until all are completed.

Spray tops of egg rolls with cooking spray. Turn egg rolls over and spray opposite side. Place on prepared baking sheet making sure that the egg rolls are not touching.

Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown.

Serve with warned marinara sauce or a favorite dipping sauce of your choice.

Thai Sweet Chili Sauce Chicken Egg Rolls


2 boneless skinless chicken breasts
2 cloves of garlic, chopped
1/2 onion, chopped
2 shallots, chopped
3 green onions, thinly sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1/2 tsp crushed red pepper flakes (optional)
1 tbsp Hoisin sauce
1 tbsp Thai sweet chili sauce, plus addition for dipping
½ tsp ground ginger
1-12 oz pkg egg rolls wrappers

1 egg, whisked with 1 tbsp water
1 tbsp vegetable oil
cooking spray


Remove all of the fat from the chicken and then place all ingredients in a food processor. Pulse chicken is well mixed with ingredients.

Heat a 12" frying pan coated with vegetable oil on medium high.  Once pan is hot add chicken mixture and cook until thoroughly cooked through and all of excess liquid is cooked off.  Excess liquid will make the egg rolls soggy!

Preheat oven to 400 degrees. Prepare a large baking sheet by spraying liberally with cooking spray and set aside.

Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond. Place about 3 tablespoons of filling onto the bottom third of wrapper. Fold one side over the middle. Repeat with other side. Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.

Repeat with the remaining wrappers and filling until all are completed.

Spray tops of egg rolls with cooking spray. Turn egg rolls over and spray opposite side. Place on prepared baking sheet making sure that the egg rolls are not touching.

Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown.

Garnish with chopped cilantro and serve with sweet chili sauce, plum sauce or an other favorite dipping sauce.

Crispy Baked Taco Egg Rolls


1 1/4 lbs ground turkey or chicken
1 packet taco seasoning mix 
1/2 cup grated extra sharp cheddar
1 can jalapeno refried beans 
1-12 oz pkg egg roll wrappers
1 egg, whisked with 1 tbsp water
Cooking spray


In a 12" frying pan brown the ground meat over medium high heat.  Drain excess grease from meat  and return to frying pan. Add the taco seasoning mix and cook until most of excess liquid has cooked off.

Preheat oven to 400 degrees.  Prepare a large baking sheet by spraying liberally with cooking spray and set aside. 

Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond.  Place a thin layer of refried beans and about 3 tablespoons of filling onto the bottom third of wrapper. Fold one side over the middle. Repeat with other side.  Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.

Repeat with the remaining wrappers and filling until all are completed. 

Spray tops of egg rolls with cooking spray.  Turn egg rolls over and spray opposite side.  Place on prepared baking sheet making sure that the egg rolls are not touching.

Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown. 

Garnish with chopped cilantro and serve with salsa or you favorite dipping sauce.

Monday, July 30, 2012

Ravioli and Vegetables in a Pesto Cream Sauce


2 teaspoons olive or vegetable oil
8 oz fresh green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 Roma tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 oz frozen cheese-filled ravioli (from 24-oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel


In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Recipe shared from: http://www.bettycrocker.com/recipes/ravioli-and-vegetables-with-pesto-cream/896fc0c2-8845-47dc-b4e7-a7c20c6f72a2

Chocolate Banana Bread Bars with a Creamy Chocolate Frosting



1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup plus 2 tablespoons butter or margarine, softened
1 egg
3/4 cup mashed very ripe bananas

3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners' sugar, sifted
1/4 cup milk
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt

milk or dark chocolate squares (optional)
grated chocolate bar with hazelnut (optional)


Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Reserve 1 cup of the dough. To the remaining dough, add mashed banana and walnuts; mix well. Spread in bottom of pan.
In medium microwaveable bowl, microwave 3/4 cup of the chocolate chips with the remaining 2 tablespoons butter on High about 1 minute, stirring after 30 seconds, until melted and smooth. Add reserved cookie dough; stir until well blended. Drop chocolate dough by spoonfuls evenly over top of banana mixture; spread gently to almost cover. Swirl chocolate mixture into banana mixture with knife for marbled design.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

Frost bars and allow to set for 2 hours before cutting into squares. Sprinkle grated chocolate over bars and place chocolate squares on each bar for garnish. Makes 9 -3x3 "squares.

Yellow Squash & Patty Pans with Crispy Bacon and Shallots Bits


1 tablespoon butter

1 tbsp olive oil
2 cups (about 1 pound) yellow zucchini, stems removed and cut into 1/2" rounds
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed into 1/2" rounds and then into fourths
1 teaspoon sea salt
1/2-3/4 teaspoon freshly ground black pepper
5 green onions, thinly sliced
5 sliced of apple smoked bacon, cut into small pieces
2 cloves of garlic, finely chopped
3 large shallots, finely chopped
3/4 tsp sugar

Cook bacon until crispy and brown in a 10-inch heavy skillet remove pan from heat. Drain on a paper towel.  Remove all but 1 1/2 tsp drippings.

Return pan to heat and add shallots.  Cook until crispy brown. Drain on same paper towel with bacon.  Wipe pan clean with a paper towel and over medium high heat, melt butter and olive oil.  

Add zucchini, patty pans and garlic. Sauté, stirring occasionally, until tender, 7 to 8 minutes. Add salt, pepper and sugar. Before serving sprinkle with crispy bacon and fried shallots.

Crispy Bacon & Shallot Fried Couscous


1 tablespoon vegetable oil
5 pieces thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1/4 cup sweet onion, finely chopped
3 large shallots, finely chopped
6 green onions, finely sliced
1/2-3/4 tsp each of salt and pepper(adjust to taste)
5 cups cooked couscous


Place a large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, shallots, and sweet onions to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the couscous, the remaining 2 teaspoons soy sauce, bacon, salt and pepper. Toss to heat through.

Easy Garlic Tempura Chicken Fingers


8 chicken breast tenderloins
1/2 cup cornstarch
1 large egg, beaten
1 cup very cold water
1 cup bleached all-purpose flour
1 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Peanut oil, for frying
Season salt


Lightly coat the chicken tenderloins in the cornstarch, shaking to remove any excess. Set aside. In a large frying pan, preheat the oil to 350 degrees F.

In a bowl, beat the egg with the cold water. Add the flour and remaining ingredients. Mix  just until smooth. Dip the chicken into the batter, shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels. Lightly sprinkle with season salt.  Serve with sweet chili sauce or one of your favorite dipping sauces.

Sunday, July 29, 2012

Fudgy Salted Caramel Shortcakes


1 cup plus 2 tablespoons Original Bisquick® mix
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
1/3 cup milk
2 tablespoons butter or margarine, melted
1/3 cup miniature semisweet chocolate chips
3 cups frozen (thawed) whipped topping
6 tablespoons butterscotch caramel topping
Miniature semisweet chocolate chips
Coarse sea salt


Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.

To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick mix, sugar and cocoa until completely blended and lumps are gone. Add milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
Spoon scant level measuring tablespoonfuls (or use #70 cookie scoop) into muffin cups. Bake 5 to 7 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean. Cool 5 minutes. Gently loosen sides and remove from cups. Cool completely.
To assemble, spoon 2 tablespoons whipped topping in bottom of 3 x 2-inch glass shot glass*. Top with 1 teaspoon caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake. Drizzle top of shortcake with 1/2 teaspoon caramel topping. Garnish with chips; sprinkle lightly with salt. Repeat with remaining ingredients.

* 5 oz paper cups can be substituted for shot glasses

Recipe shared from: http://www.bettycrocker.com/recipes/fudgy-salted-caramel-shortcakes/30b7fec3-a8f7-48d9-ad26-ac02ce498871#?st=6&term=salted caramel&ps=9&pi=9

Crunchy Eggplant Crisps


12 baby eggplant or 1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs
2 tbsp all purpose flour
2 tablespoons extra-virgin olive oil
olive oil spray


Preheat oven to 375°F. Place a large baking sheet in oven during preheat.  Coat eggplant slices with beaten egg, then bread eggplant by placing the panko and flour in a ziplock bag and shaking until coated. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Spray liberally with olive oil spray before placing in oven. 

Bake 20 minutes, flip and bake another 10 minutes. You can cook a little longer if you like them crispier. Serve with marinara sauce for dipping.

Light and Crispy Panko Breaded Calamari


2 large squid pieces, cleaned and thawed*
3 eggs, beaten
1 cup of flour
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp turmeric (will give calamari a nice color)
2 1/2 cups of panko
1/2 cup vegetable oil


Begin by placing flour, panko, salt, pepper, and tumeric in a ziplock bag.

Slice squid into large 1" thick rings and place on plate lined with a paper towel.

Set up an assembly line and dip 5-6 large squid rings in the egg and then drop into panko flour mixture and toss to coat. Set breaded on a baking sheet.

Heat 1/2 cup of vegetable oil in a large frying pan 
over medium-high heat until it is hot.

Test the oil by placing a piece of the breaded squid in hot oil.  Should begin to bubble. Do not overcrowd pan otherwise the oil temperature will drop too quickly causing calamari to retain too much oil. Cook for 1-2 minutes. Do not overcook or the calamari will become chewy. 

As calamari becomes a light golden brown remove from oil and place on a baking sheet lined with paper towels. Repeat process with remaining squid rings. Serve with marinara sauce or a Thai sweet chili sauce.

*Try to buy the largest squid you can find as it will be easier to work with.

Farmer's Market Summer Corn and Tomato Salad


6 ears corn, husked and cleaned
3 large Roma tomatoes, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons rice wine vinegar
salt and pepper to taste
1 tsp sugar
1/2 tsp dried or fresh dill
1/2 tsp dried parsley


Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together all of the ingredients and mix thoroughly. Chill for 1-2 hours.

Deliciously Easy Baked Eggplant Parmesan


12 baby eggplant or 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs

2 tbsp all purpose flour
2 tablespoons extra-virgin olive oil
1 1/2 cups pasta sauce*
3/4- 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

fresh basil, roughly chopped


Preheat oven to 375°F. Place a large baking sheet in oven during preheat.  Coat eggplant slices with beaten egg, then bread eggplant by placing the panko and flour in a ziplock bag and shaking until coated. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce*, then breaded eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes. Top off with fresh basil and serve.

* Place a thin layer of sauce over eggplant in order that it does not get soggy in the baking process.

Saturday, July 28, 2012

Summer Peach Hand Pies with Vanilla Ice Cream


1 ounce rolled refrigerated unbaked piecrust (2 crusts)

3 medium peaches, pitted and chopped, or one 16-oz. pkg. frozen unsweetened peach slices, thawed and chopped

2/3 cup tiny marshmallows

1/2 teaspoon cinnamon sugar or chili powder

1 tablespoon cinnamon sugar or 1 Tbsp. sugar mixed with 1/2 tsp. chili powder

Vanilla Ice Cream 


Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.

In medium bowl combine peaches, marshmallows, and the 1/2 teaspoon cinnamon sugar or chili powder.
Unroll one piecrust. Cut crust into 6 wedges. Spoon a scant 1/4 cup of the peach mixture along one long side of each wedge, 1/2 inch from edge of crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.

Place pies on prepared baking sheets. Prick top crusts of pies two or three times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool completely.
Serve standing upright in paper cups or in glasses with a scoop of ice cream. Makes 12 twisters.

Recipe shared from: http://www.bhg.com/recipe/pies/summer-peach-pie-twisters/

Blue Cheese and Bacon Mini Corndogs


1 cup all-purpose flour

2/3 cup yellow cornmeal

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1 tablespoon shortening

3/4 cup milk

1/4 cup blue cheese

1 egg

3 slices bacon, crisp-cooked and finely crumbled or chopped

Oil for deep fat frying

6 jumbo beef franks, cut in half crosswise

12 6-inch wooden skewers

Honey mustard or mustard

Blue Cheese Dip (see recipe below)

Fresh Italian (flat-leaf) parsley (optional)

In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)

Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).

Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.

Blue Cheese Dip


2/3 cup mayonnaise

1/4 cup sour cream

2 ounces crumbled blue cheese

1 teaspoon Worcestershire sacue

1/8 teaspoon ground black pepper


In medium bowl combine mayonnaise, dairy sour cream, crumbled blue cheese, Worcestershire sauce, and ground black pepper. Cover and chill until ready to serve.Recipe shared from:


Lemon Ice Cream with Blueberry Sauce


5 - 6 lemons

2 cups milk

1 1/4 cups granulated sugar

1/4 teaspoon salt

12 egg yolks

2 cups whipping cream

Blueberry Sauce (see recipe below)


Finely shred 2 tablespoons peel from lemons. Squeeze juice to equal 3/4 cup. Set aside peel; cover and refrigerate juice.

In small saucepan heat milk over medium heat just until tiny bubbles begin to appear around the edge of the saucepan.

In large saucepan whisk sugar, salt, and lemon peel into egg yolks until well blended. Gradually whisk in warmed milk. Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and coats the back of a clean metal spoon, about 15 minutes (do not boil). Remove pan from heat. Transfer mixture to large bowl. Quickly cool by placing the bowl in a very large bowl of ice water for about 5 to 7 minutes, stirring constantly. Once completely cool, stir in whipping cream. Cover and chill 4 to 24 hours.

Just before freezing stir in lemon juice. Strain through fine-mesh strainer; discard peel. Freeze in 4- or 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen 4 hours. Serve with Blueberry Sauce. Makes about 7 cups. Each 1/2-cup serving.

Blueberry Sauce


2/3 cup sugar

1 teaspoon cornsarch

1/4 teaspoon salt

1/3 cup water

1 teaspoon lemon juice

4 cups fresh or frozen blueberries


In saucepan combine sugar, cornstarch and salt; stir in water and lemon juice and mix well. Add fresh or frozen blueberries. Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cool. Serve at room temperature. Or cover and refrigerate 1 hour or up to 2 days. If chilled, let stand at room temperature 30 minutes before serving. Makes 3 cups.

Recipe shared from: http://www.bhg.com/recipe/ice-cream/lemon-ice-cream/

Spaghetti & Meatball Pie


3 eggs, lightly beaten

2/3 cup grated Parmesan cheese

8 ounces packaged dried bucatini pasta or spaghetti

3 cups thinly sliced sweet onions (2 large)

2 tablespoons butter or margarine

1 cup ricotta cheese

2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

1/4 teaspoon black pepper

1 pound frozen cooked Italian meatballs, thawed

1 24 - 26 ounce jar purchased tomato and basil pasta sauce or marinara sauce

1 1/2 cups shredded mozzarella cheese (6 ounces)

Small fresh basil leaves

Shaved Parmesan cheese


Grease a 10-inch springform pan. Line bottom of pan with parchment paper or foil. Grease parchment or foil; set pan aside. Or grease a 2-quart square baking dish.

For pasta crust, in a small bowl stir together two of the eggs and the grated Parmesan cheese; set aside. In a large saucepan cook pasta according to package directions. Drain pasta; return to saucepan. Add egg mixture, tossing to coat. Press pasta mixture into bottom of prepared springform pan, building up side slightly. Set aside.

Meanwhile, in a large skillet cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender and lightly browned, stirring occasionally. Uncover; increase heat to medium. Cook about 5 minutes more or until onions are golden brown, stirring occasionally. Remove from heat.

Preheat oven to 350 degrees F. In a small bowl stir together the remaining egg, the ricotta cheese, the snipped basil, and the pepper. Spread ricotta cheese mixture over pasta crust. Top with caramelized onions. Place springform pan on a large pizza pan or baking sheet (if using a baking dish, place it directly on the oven rack). Bake for 15 minutes. Spoon 3/4 cup of the pasta sauce over layers in pan. Sprinkle with 1/2 cup of the mozzarella cheese.

Toss meatballs with 3/4 cup of the pasta sauce and 1/2 cup of the mozzarella cheese. Arrange meatball mixture over layers in pan, forming a mound. Top with 1/2 cup of the remaining pasta sauce (reserve remaining pasta sauce and mozzarella cheese).

Tent pie lightly with foil; bake for 45 to 50 minutes more or until heated through. Sprinkle with remaining mozzarella cheese. Let stand, uncovered, on a wire rack for 15 minutes. Using a serrated knife, cut pie into wedges. Garnish with basil leaves and shaved Parmesan cheese before serving. Heat and pass remaining pasta sauce.

Recipe shared from: http://www.bhg.com/recipe/meatball-pie/

Easy Fruit Pocket Pies


3/4 cup fresh raspberries and/or blueberries

2 tablespoons sugar

1/4 teaspoon ground cinnamon

6 tablespoons Smashed Apple Jam or apple butter (see recipe below)

12 slices soft whole grain white or soft whole wheat bread

1/4 cup vegetable oil


Preheat oven to 350 degrees F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside.

For each pie, spoon 1 tablespoon of Smashed Apple Jam in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit. Trim crusts from bread using a serrated knife.

Using a fork, press the edges of the bread together to seal in the filling. Lightly brush the top slice of bread with some of the oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.

Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Transfer to a cooling rack. Cool at least 30 minutes before serving. 

Select soft whole grain bread for these pies, and use the bread directly from the wrapper. The moistness of fresh bread works to seal the fruit inside. You will know when the pies are done when the bottoms are evenly toasted. To check for browning, use a spatula to lift the pies and peek at the undersides.

Smashed Apples


4 pounds apples

1/2 cup water


Peel, core and slice apples. Place apples and water in a 4 or 5-quart heavy-bottom pan over medium heat. Simmer, covered, for 20 minutes, until very tender. Remove from heat. Mash apples with a potato masher or blend with an immersion blender. Return to heat and simmer, uncovered, for 5 minutes until the jam thickens and most of the liquid has evaporated, stirring frequently. Transfer to a covered container. Store in the refrigerator for up to 2 weeks.

Recipe shared from: http://www.bhg.com/recipe/pies/easy-fruit-pocket-pies/

Melon & Bacon Salad with Sweet Sesame Dressing


1/3 cup sugar

3 tablespoons champagne vinegar or white wine vinegar

1/2 teaspoon kosher salt or salt

1/2 teaspoon ground ginger

3 tablespoons vegetable oil

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons sesame seeds, toasted

1/2 teaspoon toasted sesame oil

Dash cayenne pepper

2 cups cut up seedless watermelon

2 cups cut up cantaloupe

2 cups cut up honeydew

1 cup sliced English cucumber

Lettuce leaves

Snipped fresh cilantro (optional)

Crisp cooked bacon, drained and crumbled (optional)


In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat. Place in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.

In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat. Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon. Pass remaining dressing. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/salads/melon-salad-with-sweet-sesame-dressing/

Cowboy Rib Eye Steak and Whiskey Butter


1 tablespoon New Mexican chile powder or chile powder

1 tablespoon chipotle chile powder

1/2 tablespoon smoked paprika

1/2 tablespoon white pepper

1 teaspoon freshly ground black pepper

1 tablespoon Sugar-in-the-Raw

2-1 inch thick bone-in ribeye steaks, (about 1 pound each)

Whiskey Butter (see recipe below)


For rub, in bowl combine chile powders, paprika, white pepper, black pepper, and sugar.*

Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with Whiskey Butter. To serve, slice steaks. 

Whiskey Butter


2 sticks unsalted butter

2 shallots, soaked in whiskey

3 teaspoons minced parsley

1/2 teaspoon Dijon-style mustard

1/2 teaspoon Worcestershire sauce

3 teaspoons Jack Daniels whiskey

1/2 teaspoon sea salt or salt

Ground white pepper to taste


Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Recipe shared from: http://www.bhg.com/recipe/beef/cowboy-steak-and-whiskey-butter/

Bacon-Wrapped Pork and Beans


1 1 1/2 - 1 3/4 pound center-cut pork loin fillet


Ground black pepper

8 slices center-cut bacon

16 green onions

1 pint cherry or grape tomatoes, halved

1-16 ounce can pinto beans, rinsed and drained

1/3 cup ketchup

2 tablespoons water

1 teaspoon yellow mustard


Cut pork loin crosswise into eight pieces. Sprinkle lightly with salt and pepper. Wrap one slice of bacon around each piece of pork; secure with a small skewer or wooden pick. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover and grill for 25 minutes or until pork is slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling.

Meanwhile, chop four of the green onions; set aside. Place remaining onions on grill rack over coals. Grill for 3 to 4 minutes, turning occasionally until just tender.

In a saucepan combine the chopped onions, tomatoes, beans, ketchup, the water, and mustard. Bring to a boiling; reduce heat. Cover and simmer until pork is done. Serve with pork and green onions.
Recipe shared from: http://www.bhg.com/recipe/pork/bacon-wrapped-pork-and-beans/

Fresh Corn Cakes with Garden Relish


2 tablespoons olive oil

2 cups fresh corn kernels

1/2 cup chopped sweet onion

1 cup buttermilk

1 egg, lightly beaten

3/4 cup quick-cooking polenta mix

1/2 cup all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Garden Relish (see recipe below)

Small fresh basil leaves (optional)


In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add corn and onion. Cook and stir about 5 minutes or until onion is just tender. Remove from heat; cool slightly. Place half of the corn mixture in a food processor. Cover and process until nearly smooth. Transfer to a large bowl. Stir in buttermilk and egg.

In another bowl stir together the polenta mix, flour, baking powder, baking soda, and salt. Add the polenta mixture to the buttermilk mixture and stir just until combined. Stir in the remaining corn mixture.

In a very large skillet heat remaining 1 tablespoon olive oil over medium heat. For each corn cake, pour about 1/4 cup batter into hot skillet; spread batter if necessary. Cook over medium heat about 2 minutes on each side or until golden brown. Add more oil to skillet as needed when frying remaining cakes. Spoon relish over corn cakes and, if desired, top with basil. Makes 6 (2-cake) servings

Garden Relish


1 large seeded and chopped red sweet pepper

1 1/2 cups fresh corn kernels

1/2 cup chopped onion

1/4 cup chopped basil

1 tablespoon olive oil

salt and pepper


In a bowl combine 1 large seeded and chopped red sweet pepper, 1-1/2 cups fresh corn kernels, 1/2 cup chopped onion, and 1/4 cup chopped basil. Stir in 1 tablespoon olive oil. Add salt and pepper to taste.

Recipe shared from: http://www.bhg.com/recipe/appetizers-snacks/fresh-corn-cakes-with-garden-relish/

Veggie Frittata


1/3 cup dried orzo

2 medium red, yellow and/or orange sweet peppers, chopped

2 tablespoons olive oil

8 eggs

1/4 cup milk

1/2 cup chopped pitted kalamata olives

1/4 cup basil, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons shredded Parmesan cheese


Preheat broiler. In a large saucepan, cook orzo in 4 cups boiling lightly salted water according to package directions; drain. Meanwhile, in a large oven-going skillet cook chopped peppers in hot oil over medium-high heat until tender. Stir in orzo.

In a large bowl beat together eggs and milk. Stir in olives, basil, salt, and pepper. Pour over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the skillet edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Reduce heat as necessary to prevent overcooking.

Broil 4 to 5 inches from heat for 3 minutes or until top is set. Sprinkle with cheese. Cover and let stand 5 minutes. Cut into wedges to serve.

Recipe shared from: http://www.bhg.com/recipe/eggs/veggie-frittata/

Friday, July 27, 2012

Golden Pound Cake with a Chocolate Ganche



3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1cup evaporated milk


8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules


For Cake:

Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.

Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

For Ganache:

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Recipe shared from: http://www.bettycrocker.com/recipes/golden-pound-cake/196fe4f2-be5a-43b7-9c69-fe8a677886f0