Wednesday, February 29, 2012

Chocolate-Frosted Mint Bars

Chocolate-Frosted Mint Bars

Bars
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon mint extract
4 drops green food color
1 cup butter or margarine
4oz unsweetened baking chocolate, cut into pieces
2 cups granulated sugar
2 teaspoons vanilla
4eggs 
1cup Gold Medal® all-purpose flour

Chocolate Frosting
2 tablespoons butter or margarine
2 tablespoons corn syrup 
2 tablespoons water
2oz unsweetened baking chocolate, cut into pieces
1teaspoon vanilla
1cup powdered sugar

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
. 2In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
3. Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
4. Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
5. Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Recipe shared from: www.bettycrocker.com

Perfect for St. Patrick's Day...Chocolate Grasshopper Cheesecake

Chocolate Grasshopper Cheesecake 

Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2tablespoons butter or margarine, melted

Filling
4 oz semisweet baking chocolate
3-packages (8 oz each) cream cheese, softened
1 cup sugar
4eggs
1/3 cup green crème de menthe liqueur*

Topping and Garnish
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

Directions:

1. Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

2. In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

4. Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

6. To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.

Recipe shared from: www.bettycrocker.com

St. Patrick's Day Taste a Rainbow Cupcakes

Taste a Rainbow

Ingredients:

1- 18-1/4-ounce box White cake mix
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Directions:

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.


RAINBOW COLOR DROPS OF FOOD COLORING:

Purple-9 red and 6 blue drops
Blue-12 drops
Green-12 drops
Yellow-12 drops
Orange-12 yellow and 4 red drops
Red-18 drops

Directions:

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Recipe shared from: http://familyfun.go.com/st-patricks-day/st-patricks-day-recipes/st-patricks-day-desserts/

Quick & Tasty Chicken Alfredo Pot Pies

Chicken Alfredo Pot Pies

Ingredients:

1/2-15 ounce package (1 crust) rolled refrigerated unbaked piecrust
3 cups frozen vegetable blend (any combination)
3 cups cubed cooked chicken or turkey
1-10 ounce container refrigerated Alfredo pasta sauce
1 teaspoon dried thyme, marjoram, or sage, crushed
Fresh thyme or marjoram sprigs (optional)

Directions:

1.Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups.

2.On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.*

3.Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-alfredo-pot-pies/

Three-Cheese Ziti and Smoked Chicken Casserole

Three-Cheese Ziti and Smoked Chicken Casserole

Ingredients:

12 ounces dried cut ziti pasta
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3 1/2 cups milk
1 1/2 cups finely shredded Asiago cheese (6 ounces)
1 cup finely shredded fontina cheese (4 ounces)
1/2 cup crumbled blue cheese (2 ounces)
2 cups chopped smoked chicken or shredded purchased roasted chicken
1/3 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2 teaspoons truffle-flavor oil or melted butter
Directions:

1.Preheat oven to 375 degrees F. Grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain. Return to pan.

2.Meanwhile, in a medium saucepan, heat butter over medium heat. Add garlic; cook and stir for 30 seconds. Stir in flour, salt, and white pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Gradually add Asiago cheese, fontina cheese, and blue cheese, stirring until melted. Stir in chicken. Stir chicken mixture into cooked pasta.

3.Transfer mixture to the prepared casserole. In a small bowl, combine panko and truffle oil; sprinkle over pasta mixture. Bake, uncovered, about 25 minutes or until mixture is heated through and crumbs are lightly browned. Let stand for 10 minutes before serving. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/three-cheese-ziti-and-smoked-chicken-casserole/

Chicken Flautas with Black Beans

Chicken Flautas with Black Beans


Ingredients:

6-10 inches flour tortillas
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 teaspoon cooking oil
2 cups shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup bottled salsa
1/2 cup shredded Mexican cheese blend (2 ozs.)
2 tablespoons snipped fresh cilantro or oregano
Cooking oil for frying
3 cups shredded lettuce
Purchased guacamole (optional)
Bottled salsa (optional)
Dairy sour cream (optional)
Cilantro leaves (optional)

Directions:

1.Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

2.Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.

3.For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.

4.In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.

5.To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.

Recipe shared from: http://www.bhg.com/recipe/poultry/chicken-flautas-with-black-beans/

Chocolate-Banana Doughnuts

Chocolate-Banana Doughnuts
 
 
Ingredients:

5 1/2 - 6 1/2  cups all-purpose flour
2/3  cup granulated sugar
2  package active dry yeast 

3/4 cup milk 
1/2  cup butter (1 stick)
3  medium bananas, mashed (1 cup)
2 eggs, plus 2 egg yolks 
Vegetable oil for deep-fat frying
1 recipe Glaze (below) 


Directions:

1. In bowl combine 1-1/2 cups of the flour, the sugar, yeast, and 1 tsp. salt; set aside. In saucepan combine milk and butter. Heat until warm (125 degrees F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium 2 minutes. Stir in 3-1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover;  rise 1 hour or until doubled.

2 . On floured surface roll dough to 3/8-inch thickness. Cut with floured 2-1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.


3. Fry a few at a time in hot oil (365 degrees F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze. Makes 30 doughnuts plus holes.


Glaze

Ingredients:


3/4 cup semi-sweet chocolate pieces
1/4 cup whipping cream
2 tablespoons butter
3/4 cup powdered sugar
2 teaspoons light-color corn syrup


Directions:

In microwave-safe bowl combine semi- sweet chocolate pieces, whipping cream, and butter. Microwave 1 minute; stir. Microwave 30 seconds more. Whisk in powdered sugar until smooth and light-color corn syrup.


Recipe shared from:http://www.bhg.com/recipe/quickbreads/chocolate-banana-doughnuts/

Strawberry-Kiwi Jam

Strawberry-Kiwi Jam

Ingredients:

3 cups fresh strawberries, hulled and quartered
3 medium fresh kiwifruit, peeled and finely chopped
1-1 3/4 ounce package powdered fruit pectin
1 tablespoon finely chopped crystallized ginger
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon finely shredded orange peel
Dash salt
5 cups sugar

Directions:

1.In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.

2.Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

3.Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.
Recipe shared from: http://www.bhg.com/recipe/fruit/strawberry-kiwi-jam/

Tuesday, February 28, 2012

Shamrock Milkshake Cupcakes

Shamrock Milkshake Cupcakes

Ingredients:

4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup green creme de menthe*
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
1 recipe White Chocolate Frosting (see below)
Green food coloring

Directions:

1.Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.

3.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

4.Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5.Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.
from the test kitchen
*If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.


White Chocolate Frosting

Yield: 3-1/2 cups

Ingredients:

1 cup butter, softened

6 ounces white baking chocolate with cocoa butter, chopped

1/3 cup whipping cream

1 1/2 - 2 cups powdered sugar

Directions:

Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency. Makes 3-1/2 cups.

Recipe shared from: http://www.bhg.com/recipe/cupcakes/shamrock-milkshake-cupcakes/

Chocolate-Irish Cream Cheesecake

Chocolate-Irish Cream Cheesecake

Ingredients:

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3-8 ounce packages cream cheese, softened
1-8 ounce carton dairy sour cream
1 cup sugar
1-8 ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions:

1.Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

2.For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

3.Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

4.Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Recipe shared from: http://www.bhg.com/recipe/cheesecake/chocolate-irish-cream-cheesecake/

Fried Egg and Sausage Ciabatta Breakfast Pizzas

Fried Egg and Sausage Ciabatta Breakfast Pizzas


Ingredients:

1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese
1 pound spicy or sweet Italian sausages, casings removed
8 large eggs

Directions:

Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.

Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.

Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Fried-Egg-and-Sausage-Ciabatta-Breakfast-Pizzas-241096#ixzz1ngSEpj5Y

Huevos Rancheros in Tortilla Cups

Huevos Rancheros in Tortilla Cups

Ingredients:

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce

Directions:

Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.

Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).

Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Huevos-Rancheros-in-Tortilla-Cups-350400#ixzz1ngQvWjOK

Scrambled Burrito

Scrambled Burrito


Ingredients:


2 flour tortillas (about 7 1/2 inches in diameter)
4 large eggs
2 tablespoons milk
Salt and black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted butter
1/2 ripe avocado, pitted, peeled, and diced
1/2 cup (2 ounces) grated Monterey Jack
2 tablespoons sour cream

Directions:

1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.

2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of cilantro in a bowl. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and cook, stirring, until just fi rm. Add avocado; cook until done (1 1/2 minutes total).

3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Scrambled-Burrito-352209#ixzz1ngPi3MqS

Mmmm...Dutch Baby with Lemon Sugar

Dutch Baby with Lemon Sugar

Ingredients:

1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet

Accompaniment: lemon wedges


Directions:

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar.

Recipe shared from:  http://www.epicurious.com:80/recipes/food/views/Dutch-Baby-with-Lemon-Sugar-352279#ixzz1ngOdFyw0

Monday, February 27, 2012

Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars

Ingredients:

Crust:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling:
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract
Glaze:
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel**(can sub sea salt)

Directions:

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

** A type of sea salt; available at some supermarkets and at specialty foods stores.

Recipe shared from:  http://www.epicurious.com:80/recipes/food/views/Dulce-de-Leche-Cheesecake-Bars-359393#ixzz1nanvpigi

Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
3/4 cup smooth peanut butter
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup grape jelly or other jelly or jam
2/3 cup coarsely chopped salted dry-roasted peanuts

Directions:

Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.

Recipe shared from:  http://www.epicurious.com:80/recipes/food/views/Peanut-Butter-and-Jelly-Bars-364073#ixzz1nalnfiIJ

Crispy Fried Fish Tacos

Fried Fish Tacos

Ingredients:

1 quart vegetable oil
12 to 16 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 pound cod fillet, cut into 3- by 1-inch strips

Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges

Directions:

Preheat oven to 350°F.

Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until  thermometer registers 360°F.

Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.

While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.

Assemble tacos with warm tortillas, fish, and accompaniments.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Fried-Fish-Tacos-103714#ixzz1nakWaD6T

Veggie Tacos

Veggie Tacos

Ingredients:

Vegetable Filling:
1 small eggplant, cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
6 tablespoons olive oil
3/4 cup diced onion
2 cloves of garlic, finely chopped
1 cup diced red bell pepper
1 can (28 ounces) tomatoes
3/4 pound plum tomatoes, cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
Salt and pepper, to taste
1/4 cup chopped parsley
1/2 cup canned dark-red kidney beans, drained
1/2 cup canned chickpeas, drained
For the tacos:
8 hard corn taco shells
2 cups finely shredded iceberg lettuce
1 cup diced red onion
4 ripe plum tomatoes, diced
8 ounces sour cream
8 ounces grated Cheddar cheese

Directions:

1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.

2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.

3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.

4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Veggie-Tacos-241550#ixzz1najBqARj

Potato, Sausage, and Spinach Breakfast Casserole

Potato, Sausage, and Spinach Breakfast Casserole

Ingredients:

16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Directions:

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Potato-Sausage-and-Spinach-Breakfast-Casserole-368302#ixzz1nahxbzr2

Buttermilk Waffles with Cherry-Almond Sauce

Buttermilk Waffles with Cherry-Almond Sauce


Ingredients:

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)
1 cup cherry preserves
1/2 teaspoon almond extract
2 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon (scant) salt
2 cups buttermilk
9 tablespoons unsalted butter, melted, divided
Lightly sweetened whipped cream or plain yogurt

Directions:

Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.

Preheat oven to 300°F. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.

Place waffles on plates. Top with whipped cream and cherry sauce.

Recipe shared from:  http://www.epicurious.com:80/recipes/food/views/Buttermilk-Waffles-with-Cherry-Almond-Sauce-351550#ixzz1nagfXNI
S

Sausage, Fontina, and Bell Pepper Strata

Sausage, Fontina, and Bell Pepper Strata

Ingredients:

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Directions:

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Sausage-Fontina-and-Bell-Pepper-Strata-353316#ixzz1nafHwfR6

Chorizo and Scrambled Egg Breakfast Tacos

Chorizo and Scrambled Egg Breakfast Tacos

Ingredients:

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)

Directions:

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desir
ed.

Recipe shared from: http://www.epicurious.com/recipes/food/views/Chorizo-and-Scrambled-Egg-Breakfast-Tacos-236871

Sunday, February 26, 2012

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Picture of Carbonara Deep-Dish Pasta-Crusted Pan Pizza Recipe
Ingredients:

Salt
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Directions:

Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Recipe shared from: http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html

Cheesy Stuffed Shells

Cheesy Stuffed Shells recipe
Ingredients:

1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup 2% milk shredded mozzarella cheese, divided

1/4 cup grated parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (24 oz.) spaghetti sauce

1 large tomato, chopped

Directions:

Heat oven to 400°F.

Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

Mix  sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
Recipe shared from: http://www.kraftrecipes.com/recipes/cheesy-stuffed-shells-91437.aspx

Cheesy Stuffing Cups

Cheesy Stuffing Cups recipe

Ingredients:


1/4cup butter
3/4cup chopped celery
1-1/2cups water
1pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3cup dried cranberries
1/4cup coarsely chopped walnuts
1-1/2 cups shredded cheddar cheese, divided
1 egg, beaten


Directions:


Heat oven to 350ºF.


Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, berries and nuts. Add 1 cup cheese and egg; mix lightly.


Spoon into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining cheese.


Bake 10 min. or until stuffing cups are heated through and cheese is melted.


Recipe shared from: http://www.kraftrecipes.com/recipes/cheesy-stuffing-cups-107779.aspx

Cheesy Bacon and Potato Omelet

Cheesy Bacon and Potato Omelet recipe

Ingredients:

6 slices bacon, chopped

1 lb. potatoes, peeled, cut into thin slices

1/2 cup sliced onions

1 clove garlic, minced

6 eggs, beaten

1 cup shredded sharp cheddar cheese, divided

1/4 tsp. black pepper

2 Tbsp. chopped fresh parsley

Directions:

Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.

Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.

Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

Recipe shared from: http://www.kraftrecipes.com/recipes/cheesy-bacon-potato-omelet-112465.aspx

Quick & Delicious Sunday Brunch Bake

Sunday Brunch Bake recipe 

Ingredients:

1 doz. eggs

1/3 cup sour cream

1 pkg. (16 oz.) breakfast pork sausage

1mcup sliced fresh mushrooms

1 onion, chopped

2 tomatoes, chopped

1 pkg. (8 oz.)  shredded  cheddar cheese

Directions:

Heat oven to 400°F.

Beat eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.

Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.

Bake 30 min. or until center is set.

Recipe shared from: http://www.kraftrecipes.com/recipes/sunday-brunch-bake-57114.aspx 

Stuffed French Toast



Ingredients:

4 slices cinnamon-raisin bread

1/4 cup cream cheese spread

8 slices honey ham

2 eggs

2 Tbsp. milk

2 tsp. sugar

2 Tbsp. maple-flavored or pancake syrup

Directions:

Spread bread with cream cheese spread; fill with ham. Lightly press edges together to seal.

Beat eggs, milk and sugar with fork in pie plate until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both sides.

Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Recipe shared from: http://www.kraftrecipes.com/recipes/stuffed-french-toast-91430.aspx 

Saturday, February 25, 2012

Chocolate-Peanut Butter Dream Bars

Chocolate-Peanut Butter Dream Bars

Ingredients:

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4 cup vegetable oil

2 tablespoons cold strong brewed coffee or water

1 egg

Filling

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 container (8 oz) frozen whipped topping, thawed

1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped

Topping

1/4 cup creamy peanut butter

1/4 cup milk

2 tablespoons sugar

3 oz bittersweet baking chocolate, melted

1 cup unsalted dry-roasted peanuts

Directions:

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/chocolate-peanut-butter-dream-bars/8a78eb7d-f882-47d0-a724-cf8617bcbe1b 

Peanut Butter Cookie Candy Bars

Peanut Butter Cookie Candy Bars

Ingredients:

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

Filling

1/3 cup light corn syrup

3 tablespoons butter or margarine, softened

3 tablespoons peanut butter

1 tablespoon plus 1 1/2 teaspoons water

1 1/4 teaspoons vanilla

Dash salt

3 1/2 cups powdered sugar

Caramel Layer

1 bag (14 oz) caramels, unwrapped

2 tablespoons water

1 1/2 cups unsalted dry-roasted peanuts

Topping

1 bag (11.5 oz) milk chocolate chips (2 cups)

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Recipe shared from: http://www.bettycrocker.com/recipes/peanut-butter-cookie-candy-bars/ec3f7334-a3b9-498a-9966-39fc6246b50c

Caramel-Peanut Butter Bars

Caramel-Peanut Butter Bars

Ingredients:

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

15 miniature chocolate-covered peanut butter cup candies, coarsely chopped


Filling

36 caramels (from 14-oz bag), unwrapped

1 can (14 oz) sweetened condensed milk (not evaporated)

1/4 cup creamy peanut butter

1/2 cup peanuts

Topping

1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting

1/2 cup peanuts, chopped

Directions:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/caramel-peanut-butter-bars/727cb035-7ebc-4791-b478-31297baaff92

Fudge-Mint Cookie Bars

Fudge-Mint Cookie Bars

Ingredients:

1 1/4 cups marshmallow creme

1/8 teaspoon mint extract

8 drops green food color

1 box Betty Crocker® ultimate fudge Premium brownie mix (with fudge pouch)


Water, vegetable oil and eggs called for on brownie mix box

3/4 cup white vanilla baking chips

1 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)

18 mint creme-filled chocolate sandwich cookies, coarsely chopped (3 cups)

Directions:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir together marshmallow creme, mint extract and 4 drops of the food color until light green.
In large bowl, make brownie mix as directed on box, using water, oil, eggs and fudge pouch. Spread batter in pan. Drop 4 or 5 large tablespoonfuls of marshmallow mixture onto batter (reserve remaining marshmallow mixture). Gently pull table knife through marshmallow mixture and batter in S-shaped curves in continuous motion for marbled design. Spread evenly in pan.
Bake 25 to 28 minutes or until set. Cool completely, about 1 hour.
In small microwavable bowl, microwave baking chips on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Stir melted chips and frosting into remaining marshmallow mixture. Stir in remaining 4 drops food color until light green; spread over cooled bars. Sprinkle with cookies; press in slightly. For bars, cut into 6 rows by 4 rows.
Recipe shared from: www.bettycrocker.com

Red Velvet Cheesecake

Picture of Red Velvet Cheesecake Recipe

Ingredients:

For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt

For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring

Directions:

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-cheesecake-recipe/index.html 

Copy Cat Romano's Macaroni Grill Rosemary Bread

Romano's Macaroni Grill Rosemary Bread. Photo by Strawbelly

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 ½ cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Directions:

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray baking pan or cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F.
Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with remaining butter (and salt if desired.).

Recipe shared from:  http://www.food.com/recipe/romanos-macaroni-grill-rosemary-bread-64446 

Heirloom Tomato, Black Bean & Corn Salsa




Ingredients:

3 ears yellow corn (can used drained canned or thawed frozen corn)
1 medium-sized red onion, sliced to ¼-inch-thick strips
½ bunch fresh cilantro
½ bunch fresh basil
2 heirloom tomatoes
1 serrano chili
1, 15 oz. can black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon toasted cumin seed
½ lemon
Kosher or sea salt and cracked black pepper to taste
Preparation

Shave corn kernels from ears; set aside. Heat olive oil in a sauté pan; caramelize onions over medium heat for 6-8 minutes. When onions reach a golden-brown hue, add corn and cook an additional 1 minute before turning off the heat. Stir occassionally.

While onions and corn cool, dice tomatoes into ¼-inch cubes. Cut serrano chili in half, remove and discard the seeds and membrane (this is where the heat of the chili resides), and mince. Pick herbs, discard stems, then chop coarse.

Transfer onion-and-corn mixture to a medium-sized mixing bowl and toss together with remaining ingredients. Season to taste with salt and pepper.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=182

Sticky Sweet Hoisin Pork


Ingredients:

1½ boneless pork butt
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup honey
2 tablespoons sugar
1 tablespoon rice wine
1 tablespoon oil
Pinch of kosher or sea salt

Directions:

Cut pork into long strips about 2 inches wide, then score meat.

For the marinade, combine hoisin, soy sauce, sugar, wine, oil and salt in a large bowl. Cover pork and let marinate for 1 hour in refrigerator.

Preheat oven to 375°F.

Remove pork and save marinade. Add honey. Place pork on metal rack on baking pan. Roast 20 minutes. Turn over and brush with marinade. Roast for 20 minutes more.

You can also grill the pork; set up your grill for one side direct heat, the other indirect. Mark first side of pork. Turn over and brush. Mark second side; remove from heat and brush. Cook covered for about 30 minutes.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=34

Fuji Apple Slaw


Ingredients:

1 head Napa cabbage shredded
½ red onion jullienne
2 Fuji apples jullienne
1 ½ teaspoons celery seed
1 tablespoon Dijon mustard
¼ cup cider vinegar
1 large shallot brunoise
¾ cup extra virgin olive oil
1 teaspoon honey

Directions:

Mince shallot and place in a bowl with vinegar, honey, mustard, and salt.

Chop the rest of your vegetables.

When finished, slowly whisk in the olive oil to the shallots, vinegar, and mustard to emulsify. Dress the Napa cabbage and apples with the vinaigrette, then add the celery seed. Allow to marry in the refrigerator for 30 minutes before serving.

Recipe shared from:  http://www.nuggetmarket.com/recipes.php?id=273

Quick & Easy Pork Egg Rolls


Ingredients:

1 pound ground pork
2 cloves garlic, minced
1 carrot, small diced
6 scallions, thin sliced
2 teaspoons lemongrass puree (optional...can sub finely chopped onion)
2 tablespoons Tamari (Shoyu or soy sauce)
1 package egg roll wrappers

Directions:

Start the pork in a cold, medium sized skillet over medium low heat. Make sure to break it up with a spoon as it cooks so you get a fine texture for your final product. When the pork is beginning to brown, and starts releasing some of the fat, make a space in the pan and toast the garlic in the rendered fat. When the edges just turn brown stir it in along with the rest of the ingredients, and keep cooking until no pink is left. This should take 8 to 10 minutes. Allow to cool completely before wrapping.

To wrap place an egg roll wrapper with one corner towards you. Fill it with about 2 tablespoons of the pork mixture, right in the middle perpendicular to you. Fold the corner over the meat and push back with your fingers to tighten. Fold in the corners on the left and right, and roll, wet the corner farthest from you with a little water to seal and roll tight.

To fry: in a shallow pan with high sides fill with about 2 inches of oil, and preheat to 350 degrees F. Fry on one side until golden brown and blistering, this should take 5 to 6 minutes. Flip and finish cooking until golden brown and delicious another 5 to 6 minutes.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=377

Tangy Meatloaf Burgers

Picture of Tangy Meatloaf Burgers Recipe


Ingredients:

1 small onion (1/2 sliced into rings, 1/2 diced)
1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
1/4 cup fresh parsley, chopped
1/2 cup breadcrumbs (preferably panko)
1 large egg
1 teaspoon sweet or smoked paprika
1/3 cup ketchup
1/3 cup duck sauce
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 potato buns or other rolls, split
Lettuce, sliced tomato and pickle slices, for topping
Sweet potato chips, for serving (optional)

Directions:

Preheat a grill to medium high. 
If you do not have a grill, you can cook the patties in a frying pan or under a broiler. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes.  

Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. 

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/tangy-meatloaf-burgers-recipe/index.html

Mini Skillet Meatloaves

Picture of Mini Skillet Meatloaves Recipe

Ingredients:

1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Directions:

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve meatloaves with the hot glaze.

Mini Meatloaf Cupcakes with Mashed Potatoes

Picture of The Motherloaf Recipe
Ingredients:

Meatloaf:
Nonstick cooking spray
1 cup crumbled butter crackers
1 cup oats
15 ounces ground chuck
15 ounces ground pork
2/3 cup diced onion
2/3 cup whole milk
1/2 cup chopped fresh parsley
1/2 cup diced celery
1/3 cup ketchup
1/4 cup diced green pepper
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon yellow mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon seasoned salt
2 eggs, lightly beaten

Mashed Potato Topping:
2 pounds potatoes
Salt
2 tablespoons milk
2 tablespoons sour cream
2 ounces unsalted butter, softened
Freshly ground black pepper

Your favorite gravy, for serving

Directions:

For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.

Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix.

Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)

For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper.

For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.

*Cooking notes: place cupcake pan on a baking sheet or use a popover or large sized cupcake pan in order to avoid a messy spill over in your oven.

Recipe shared from: http://www.foodnetwork.com/recipes/the-motherloaf-recipe/index.html

Hearty Minestrone Soup

Picture of Minestrone Soup Recipe
Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
Directions


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Recipe shared from: http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe/index.html

Delicious Low Fat Slow-Cooker Split Pea Soup

Picture of Slow-Cooker Split Pea Soup Recipe

Ingredients:

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)

Directions:

Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.

Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.

Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-split-pea-soup-recipe/index.html

Slow-Cooker Chile Pork Tacos

Picture of Slow-Cooker Pork Tacos Recipe
Ingredients:

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Directions:

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Recipe shared from: http://www.foodnetwork.com/recipes/slow-cooker-pork-tacos-recipe/index.html

Friday, February 24, 2012

Chocolate and Coconut Frozen Banana Popsicles


Ingredients:

3 large bananas, peeled and halved crosswise
6 ounces semi-sweet or milk chocolate, chopped
1/3 cup unsweetened shredded coconut, toasted
6 popsicle sticks

Directions:

Carefully push a popsicle stick into the cut end of each banana half, leaving about 11/2 inches of the stick poking out. Transfer bananas to a parchment paper-lined sheet tray and freeze until just solid, 30 to 45 minutes.

Microwave chocolate in a medium bowl, stirring every 20 to 30 seconds, until chocolate is completely smooth, 1 to 2 minutes. (Or, melt chocolate in the top of a double boiler.)

Transfer coconut to a wide, shallow dish and remove bananas from freezer. Working with one banana half at a time, spoon some of the melted chocolate over the banana and spread around with the back of the spoon to cover the surface. Sprinkle banana with some of the coconut, allowing any that doesn't stick to fall back into the dish. Return banana halves to baking sheet and freeze until chocolate is set, about 10 minutes.

Recipe shared from: http://www.wholefoodsmarket.com/recipes/2442

Crunchy Homemade Chicken Nuggets



Ingredients:

1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup nonfat plain yogurt
Cooking spray
2 cups crushed corn flakes
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup honey mustard sauce for dipping

Directions:

Preheat oven to 375°F. Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for 1 hour or overnight.

Grease a large baking sheet with cooking spray; set aside. Put corn flakes, parsley, salt and pepper into a large, resealable plastic bag and shake to combine. Working with a few pieces at a time, drop chicken into bag, seal and shake to coat; transfer chicken to prepared baking sheet as done.

Bake chicken until crunchy on the outside and cooked through, about 25 minutes. Serve with honey mustard on the side for dipping.

Recipe shared from: http://www.wholefoodsmarket.com/recipes/1036