Saturday, March 31, 2012

Strawberry Hand Pies

Ingredients:

8 tablespoon(s) (4 ounces) cream cheese, softened
8 tablespoon(s) (1 stick) butter, softened
1/4 cup(s) heavy cream
1 tablespoon(s) granulated sugar
1/4 teaspoon(s) Kosher salt
1 cup(s) all-purpose flour, plus more for dusting
1/3 cup(s) strawberry or apricot jam
3/4 cup(s) (about 6 to 8 berries or 2 apricots) strawberries or chopped apricots
1 egg, beaten
1 1/2 tablespoon(s) raw turbinado sugar

Directions:

In a food processor, pulse together cream cheese, butter, cream, granulated sugar, and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.

Preheat oven to 350 degrees F. Working on a floured surface, roll out dough into a 10- by- 20-inch rectangle. Using a bowl or glass, cut out 8 (4 1/2 inches each) circles.

Drop about 2 teaspoons jam onto 1 side of each circle and top with 1 tablespoon strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (1/2 inch each) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.

Recipe shared from:  
 http://www.delish.com/recipefinder/strawberry-apricot-hand-pies-recipe-opr0811?click=recipe_sr

Dutch Apple Pie

Ingredients:

Pie Crust:

1 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
4 tablespoon(s) margarine or butter
1/4 cup(s) shortening

Apple Filling:

2 pound(s) Granny Smith apples, (about 4 large)
2 tablespoon(s) fresh lemon juice
1 container(s) (8 ounces) sour cream
3/4 cup(s) granulated sugar
2 tablespoon(s) all-purpose flour
1 teaspoon(s) vanilla extract
1/8 teaspoon(s) salt
1 large egg

Streusel Topping:

3/4 cup(s) all-purpose flour
1/2 cup(s) walnuts, toasted and chopped
1/4 cup(s) packed brown sugar
1/4 cup(s) granulated sugar
1 teaspoon(s) ground cinnamon
1 teaspoon(s) grated orange peel
4 tablespoon(s) margarine or butter, cold

Directions:

Prepare pie crust: In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in margarine with shortening until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.

On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger in diameter than inverted 9 1/2-inch deep-dish pie plate. Ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. Cover and refrigerate pie shell.

Meanwhile, preheat oven to 400 degrees F. Prepare apple filling: Peel, core, and cut apples into 1/4-inch-thick slices. In large bowl, toss apples with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour-cream mixture into apple mixture; spoon into chilled pie shell.

Place sheet of foil under pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 1 hour, covering loosely with foil if apples are browning too quickly.
While pie is baking, prepare streusel topping: In medium bowl, stir flour, walnuts, brown sugar, granulated sugar, cinnamon, and orange peel. With fingertips, blend in cold margarine or butter until mixture resembles coarse crumbs.

After pie has baked 1 hour, turn oven control to 350 degrees F. Sprinkle streusel topping evenly over apples. Bake pie 30 minutes longer or until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm. Or cool completely to serve at room temperature later.

Recipe shared from:   http://www.delish.com/recipefinder/dutch-apple-pie-1736 

Panko-Crusted Asparagus Spears

Ingredients:

Cooking spray, preferably canola oil
1/3 cup(s) low-fat mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoon(s) white miso (see Notes)
1 teaspoon(s) chile-garlic sauce
1/2 teaspoon(s) toasted sesame oil
1 bunch(es) (about 1 pound) asparagus, trimmed
3/4 cup(s) Japanese-style panko (See Notes)
1/4 cup(s) sesame seeds

Directions:

Preheat oven to 450 degrees F. Line a baking sheet with foil; coat with cooking spray.
Combine mayonnaise, scallions, miso, chile-garlic sauce, and oil in a small bowl.
Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.

Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.

Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.

Notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt, and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings, and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. For this recipe, use white Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.

Recipe shared from:  http://www.delish.com/recipefinder/panko-crusted-asparagus-spears-recipe-ew0511?click=recipe_sr

Crab Nachos

Ingredients:

4 ounce(s) jumbo lump crab meat, picked over for shells
3 tablespoon(s) chopped fresh cilantro
1 1/2 tablespoon(s) fresh lime juice
1 tablespoon(s) minced shallot
1 (1 tablespoon) red Fresno or jalapeño chile, seeded, minced
1/2 teaspoon(s) kosher salt
24 cup-shaped tortilla chips (like Tostitos Scoops)
2/3 prepared guacamole

Directions:

Place crab meat in a medium bowl and break lumps up into smaller pieces. Add cilantro, lime juice, shallot, chile, and salt. Gently toss to combine. (Cover bowl with plastic wrap and refrigerate for several hours ahead of time.)

Fill tortilla cups with a generous 1 teaspoon guacamole and top with crab mixture.

Recipe shared from: 
http://www.delish.com/recipefinder/crab-nachos-recipe-rbk1211?click=recipe_sr 

Meatball Sliders


Ingredients:

1 tablespoon(s) olive oil, plus more for frying
1/2 cup(s) finely chopped onion
2 clove(s) garlic, minced
3 slice(s) white bread, crusts removed, torn in pieces
1/3 cup(s) milk
3/4 pound(s) ground beef chuck
1/2 pound(s) ground pork
1/4 pound(s) ground veal
1/2 cup(s) freshly grated Parmesan or Pecorino Romano cheese
1 large egg, beaten
2 tablespoon(s) chopped fresh basil or Italian parsley
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
3 cup(s) homemade or store-bought marinara sauce
1 1/2 cup(s) baby arugula
1 package(s) (15-ounce) party-size potato rolls, split, or other mini soft rolls
10 slice(s) (thin) provolone cheese, halved

Directions:

In a small saucepan, heat oil over medium-low heat and sauté onions and garlic until translucent, about 5 minutes; let cool. In a medium bowl, combine bread and milk; let stand until mushy. Add ground meats, onion mixture, cheese, egg, basil, salt, and pepper; mix with hands until just combined (don’t overmix). Using a small ice cream scoop or a tablespoon, form into 20 small meatballs.

Heat about 1/4 cup of olive oil in a large, deep skillet over medium heat. Working in batches, fry meatballs until brown all over, about 7 minutes per batch. Transfer to a plate. Discard drippings and wipe skillet. Add marinara sauce to skillet and return meatballs to sauce. Bring to a boil, reduce heat to low, cover with lid slightly ajar, and simmer, turning meatballs occasionally, about 30 minutes or until meatballs are tender.

To serve, place arugula leaves on bottom of each roll. Top each with 1 meatball. Drizzle each meatball with some of the sauce and top with a cheese slice and the top of the roll.

Recipe shared from: http://www.delish.com/recipefinder/meatball-sliders-rbk0510-recipe?click=recipe_sr

Fried Green Beans


Ingredients:

1/2 cup(s) Dijon mustard
1/4 cup(s) honey
2 teaspoon(s) hot sauce
1 1/2 teaspoon(s) light soy sauce
1 pinch(s) dry mustard
4 cup(s) canola oil, for frying
2 large egg whites
1 1/2 cup(s) all-purpose flour
1 1/4 cup(s) club soda
1 pound(s) green beans, ends trimmed
Salt, to taste

Directions:

In a medium saucepan over low heat, whisk first 5 ingredients until warmed. Transfer sauce to a small bowl; let cool.

In a medium Dutch oven fitted with a thermometer over medium-high heat, heat oil to 350 degrees F. In a medium bowl, whisk egg whites to soft peaks. Whisk in flour and club soda.

Working in batches, dip beans in batter, then lower into oil. Fry until golden brown, about 3 minutes. Drain on paper towels; sprinkle with salt. Serve with dipping sauce.

Recipe shared from:  http://www.delish.com/recipefinder/fried-green-beans-recipe-clv0711?click=recipe_sr

Beef Picadillo Empanadas

Ingredients:

2 tablespoon(s) olive oil
1/2 cup(s) diced onion
1 1/2 teaspoon(s) chopped garlic
1 teaspoon(s) ground cumin
1 cup(s) tomato sauce
1/4 cup(s) pimento-stuffed olives
1/4 cup(s) raisins
1 cup(s) cooked and shredded beef brisket
3 tablespoon(s) slivered almonds, toasted
1/2 cup(s) shredded pepper Jack cheese
1 package(s) reduced-fat refrigerated pie crusts, brought to room temperature
1 large egg, beaten

Directions:

Heat oven to 375 degrees F. Line a baking sheet with parchment paper.
Heat oil in a large skillet over medium heat. Add onion, garlic, and cumin; cook 3 minutes. Stir in tomato sauce, olives, and raisins, and simmer for 3 minutes. Transfer to a bowl. Stir in beef and almonds. Let filling cool slightly, then stir in cheese.

On a lightly floured surface, roll pie crusts into two 13-inch circles. Cut circles into quarters; trim each quarter into a rough 5 1/2-inch circle.

Spoon a generous 1/4 cup of filling onto half of each pastry circle. Fold pastry over filling to enclose; crimp edges to seal. Place empanadas on prepared baking sheet; brush with egg and make a small slit on top of each. Bake 30 minutes.

Recipe shared from: 
http://www.delish.com/recipefinder/beef-picadillo-empanadas-recipe-rbk0311?click=recipe_sr

Oven Fries with Herbs and Pecorino


Ingredients:

2 large baking potatoes, cut into 4-by-1/2-inch sticks
1/4 cup(s) extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon(s) minced sage
1 teaspoon(s) minced rosemary
1/4 cup(s) freshly grated Pecorino Romano cheese
Salt
Freshly ground pepper

Directions:

Preheat the oven to 425 degrees F. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.

Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

Recipe shared from: http://www.delish.com/recipefinder/oven-fries-herbs-pecorino-recipe-fw0710

Mexican Fiesta Bites



Ingredients:

24 won ton wrappers

1 cup cooked crumbled Italian sausage

1/2 cup salsa

3/4 cup Mexican style shredded cheese

1/4 cup sour cream

2 Tbsp. chopped fresh cilantro

Directions:

Heat oven to 350°F.

Place 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.

Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.

Top with sour cream and cilantro.

Recipe shared from: http://www.kraftrecipes.com/recipes/mexican-fiesta-bites-127689.aspx

Mini Taco Bowls


Ingredients:

8 flour tortillas (6 inch)

1 lb. extra-lean ground beef

1 cup salsa

1/2 cup cheddar cheese, shredded

2 cups chopped lettuce

1 tomato, chopped

1/4 cup ranch dressing

Directions:

Heat oven to 350°F.

Microwave tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling.

Bake 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.

Spoon meat mixture into tortilla bowls; top with remaining ingredients.

Recipe shared from:  http://www.kraftrecipes.com/recipes/mini-taco-bowls-94521.aspx 

White Chocolate Bundt Cake with Raspberry Sauce


Ingredients:

Raspberry Sauce:

2 (10-ounce) packages frozen raspberries in syrup, thawed, divided
1/4 cup sugar
2 to 3 tablespoons orange juice or orange liqueur

Cake:

1 (18 1/4-ounce) box reduced-fat yellow cake mix
1 (4-serving) box instant white chocolate pudding and pie filling
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 large egg
3 large egg whites
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 1/2 cups confectioners' sugar
1/4 cup skim milk
1 tablespoon almond extract

Raspberry Sauce


Directions:

To prepare the sauce: Drain 1 package of raspberries and discard the juice. Save juice from other package. Puree fruit, juice, sugar, and orange juice in a food processor or blender; strain puree to remove seeds, if desired. Chill until ready to use. Makes 1 1/2 cups.
Preheat oven to 350F.

To prepare cake: Coat a 10-inch bundt pan with nonstick cooking spray. In a mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips and pecans. Pour into bundt pan and bake for 40 to 50 minutes or until wooden pick inserted comes out clean.

Meanwhile, in a small bowl, mix confectioners' sugar, milk and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. Drizzle glaze over warm cake. Serve with Raspberry Sauce.

Recipe shared from: http://www.relish.com/recipes/white-chocolate-bundt-cake-with-raspberry-sauce/

Super Simple Low Fat German Chocolate Cream Cheese Bars


Ingredients:

1 (18.25-ounce) box German chocolate cake mix

1 egg

1/3 cup flaked coconut

1/3 cup butter, melted

1 (8-ounce) package reduced-fat cream cheese

1 (16-ounce) box confectioners' sugar

3 egg whites

1 teaspoon coconut extract

1 teaspoon vanilla extract


Directions:

Preheat oven 350F.
In large mixing bowl, combine cake mix, 1 egg, coconut, and butter.
Pat mixture into bottom of 13 x 9 x 2-inch baking pan coated with nonstick cooking spray.

In mixing bowl, beat cream cheese, confectioners’ sugar, egg whites, and coconut and vanilla extracts until mixture is smooth and creamy. Pour over mixture in pan.
Bake 35 to 40 minutes or until top is golden brown. Let cool and cut into 48 squares.

Recipe shared from:
 http://www.relish.com/recipes/german-chocolate-cream-cheese-bars/  

Easy Pina Colada Coconut Cake


Ingredients:

Cake:

1 (18.25-ounce) box white cake mix
1 egg
2 egg whites
1/4 cup canola oil
1 cup nonfat sour cream
1/2 cup non-alcoholic Pina Colada mix
2 tablespoons toasted coconut, optional


Cream Cheese Icing:

6 ounces reduced-fat cream cheese
2 tablespoons butter
1 (16-ounce) box confectioners' sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 cup flaked coconut
1/3 cup chopped pecans, toasted



Directions:

Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
In mixing bowl, combine cake mix, egg, egg whites, oil, sour cream, and Pina Colada mix, beating until well mixed. Transfer batter to prepared pan.


Bake 25 minutes or until toothpick inserted in center comes out clean.


To prepare icing: In mixing bowl, beat cream cheese and butter until creamy. Gradually add confectioners sugar, and coconut and vanilla extracts. Stir in coconut and pecans, spread on cooled cake. Garnish cake with toasted coconut, if using.

Recipe shared from: http://www.relish.com/recipes/easy-coconut-cake/

Tunnel of Fudge Cake


Ingredients:

Cake:

2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups confectioners' sugar
2 cups chopped walnuts or pecans


Glaze:

3/4 cup confectioners' sugar
1/4 cup cocoa powder
2 to 3 tablespoons milk or half and half

Directions:

Preheat oven to 350F. Grease a 12-cup Bundt pan with butter and dust with flour.
Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick.) Spoon batter into prepared pan.

Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.

To prepare glaze, combine confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.


Recipe shared from: http://www.relish.com/recipes/tunnel-of-fudge-cake/

Spicy Sausage Florentine Pizza




Ingredients:


1 pkg. Johnsonville® Ground Hot Italian Sausage or Links, casings removed
2 personal size Pre-Made Pizza Crusts (or 1, 12” crust)
1cup pizza sauce
1cup mozzarella cheese, shredded
1cup fresh mushrooms, sliced
2cloves fresh garlic, minced
1/2tsp. dried oregano
1/2tsp. dried basil
1cup spinach (frozen chopped, thawed and well drained)
1/4cup fresh basil, sliced (optional)
sea salt and pepper

Directions:

1. Position oven rack in center of oven and preheat to 400°F.

2. In a large skillet, sauté sausage, mushrooms and garlic until the meat is browned. Drain off fat and remove excess with paper towels. Always cook sausage to internal temperature of 160°F.

3. To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste. Cook, stirring frequently, until hot.

4. Place pizza crust on a lightly greased baking sheet. Bake for 5 minutes and remove from oven.

5. Spread meat mixture evenly over pizza crust.

6. Bake for an additional 8-10 minutes until cheese is bubbly. Remove from oven, sprinkle with fresh basil or other fresh herbs, cut and enjoy!

Recipe shared from: http://www.johnsonville.com/recipe/sausage-florentine-pizza.html

Quick & Easy Italian Meatballs



Ingredients:

1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup onion, finely chopped
1pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links or Ground Sausage

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, combine the egg, bread crumbs, KRAFT Grated Parmesan cheese, milk and onion.
3. Remove sausage from casings.
4. Add sausage to the bread crumb mixture and mix well.
5. Shape into 20 meatballs; arrange on a shallow baking pan.
6. Bake for 20 minutes or until meatballs are cooked through (160°F).
7. Serve with your favorite sauce and spaghetti.

Recipe shared from: 

Chocolate-Cherry Cupcakes


Ingredients:

Cupcakes:

3/4 cup whole-wheat pastry flour (see Note)
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk (see Tip)
1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish

Frosting:

6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar

Directions:

To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).

Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.

Notes:

Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.

Recipe shared from:  http://www.eatingwell.com/recipes/chocolate_cherry_cupcakes.html 


Shrimp Enchiladas Verde

Ingredient:

1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
1 cup(s) frozen corn, thawed
2 can(s) (4 ounce) chopped green chiles, (not drained)
2 cup(s) canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 can(s) (15 ounce) nonfat refried beans
1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup(s) chopped fresh cilantro
1 lime, cut into wedges

Directions:

Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Recipe shared from: http://www.delish.com/recipefinder/shrimp-enchiladas-verde-recipe-5347

Cream of Turkey and Wild Rice Soup



Ingredients:

1 tablespoon(s) extra-virgin olive oil
2 cup(s) sliced mushrooms, about 4 ounces
3/4 cup(s) chopped celery
3/4 cup(s) chopped carrots
1/4 cup(s) chopped shallots
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
4 cup(s) reduced-sodium chicken broth
1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
1/2 cup(s) reduced-fat sour cream
2 tablespoon(s) chopped fresh parsley

Directions:


Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.


Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Recipe shared from: http://www.delish.com/recipefinder/cream-of-turkey-wild-rice-soup-recipe-6683?click=recipe_sr

Easy Creamy Broccoli Soup

Ingredients:

1/4 cup(s) chopped onions
1 tablespoon(s) butter or margarine
1 tablespoon(s) flour
2 cup(s) milk
4 ounce(s) (1/2 of an 8-ounce package) cream cheese, cubed
1 package(s) (8-ounce) cheddar cheese, shredded
1 package(s) (10-ounce) frozen chopped broccoli, cooked, drained
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) pepper

Directions:

Cook and stir onions in butter in medium saucepan on medium-high heat for 3 to 5 minutes or until onions are crisp-tender. Blend in flour.

Add milk and cream cheese; cook on medium heat for 2 minutes or until cream cheese is melted, stirring frequently.

Stir in remaining ingredients; cook 5 minutes, or until heated through, stirring occasionally.
Recipe shared from: http://www.delish.com/recipefinder/creamy-broccoli-soup-recipe-kft0411?click=recipe_sr

Triple-Decker Chicken & Bacon Sandwich

Ingredients:

8 strip(s) Applewood smoked bacon
1 pound(s) boneless, skinless chicken breast
1 teaspoon(s) sea salt
1/2 teaspoon(s) ground black pepper
1 1/2 teaspoon(s) wasabi powder
1 teaspoon(s) lemon juice
1/2 cup(s) mayonnaise
12 slice(s) (thin) bread, toasted
1 bunch(es) watercress
1/4 red onion, sliced into rings
1 medium beefsteak tomato

Directions:

Heat oven to 350 degrees F.
Fit a wire rack on a baking pan and place bacon strips in a single layer. Bake for 20 minutes, turn bacon strips, and continue to cook until brown and just crisp -- about 5 minutes more. Transfer bacon to a paper towel-lined plate to drain excess grease.

Season the chicken on both sides with salt and pepper and place on a lightly oiled baking pan. Bake for 10 minutes at 350 degrees F, turn the meat over, and continue to bake until internal temperature at the center of the breast reaches 167 degrees F -- about 15 minutes more. Transfer chicken to a cutting board and let the meat rest for 15 minutes before slicing into 1/2-inch-thick strips.

Stir wasabi powder and lemon juice together until a paste forms. Blend in the mayonnaise, and evenly spread on the toasted bread. Place the watercress, chicken slices, and red onion on bread. Cut the beefsteak tomato into eight 1/4-inch-thick slices. Top with a slice of toast, then layer tomato and bacon. Top with remaining slices of bread, insert toothpicks, and cut into quarter triangles. Serve sandwiches immediately.

Recipe shared from: 
http://www.delish.com/recipefinder/triple-decker-chicken-sandwich-clv0707?click=recipe_sr 

Club-Style Panino


Ingredients:

2 teaspoon(s) butter, softened
2 slice(s) firm white or whole grain bread
2 slice(s) sliced Muenster cheese
2 slice(s) crisply cooked bacon or peppered bacon
2 slice(s) large tomato
2 ounce(s) sliced deli smoked turkey breast
1 tablespoon(s) mayonnaise

Directions:

Spread butter over one side of each slice of bread; turn one slice over onto a sheet of waxed paper. Place one slice of each cheese over bread; top with bacon, tomato, turkey, mayonnaise, and remaining slice of cheese. Top with remaining bread, buttered side up.
Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 minutes.

Recipe shared from:  http://www.delish.com/recipefinder/club-style-panino-recipe-sgt0710?click=recipe_sr 

Apple French Toast


Ingredients:

2 tablespoon(s) unsalted butter, plus more for griddle
4 large crisp-sweet apples (such as Jonamac or Empire), cored and cut into 1/2-inch cubes
3/4 teaspoon(s) nutmeg
1/4 cup(s) granulated sugar
1 loaf(s) (15-ounce) challah, cut into 1 1/2-inch-thick slices
3 large eggs
1/2 cup(s) milk
1/4 teaspoon(s) cinnamon
1/8 teaspoon(s) salt
Confectioners' sugar, for sprinkling

Directions:

In a large skillet over medium heat, melt butter. Add apples and 1/4 teaspoon nutmeg and cook until apples begin to brown, about 5 minutes. Add 2 tablespoons water and granulated sugar; stir to coat apples. Cook until fruit is tender, about 5 more minutes, then set aside.
Heat a griddle or large skillet over medium heat. Heat oven to 350 degrees F. Fit a baking pan with a wire rack; set aside.

Make a 2-inch slit into each bread slice to create a pocket. Stuff about 3 tablespoons apple mixture into each bread pocket; press to close. In a large, shallow bowl, whisk together eggs, milk, cinnamon, salt and remaining 1/2 teaspoon nutmeg.

Brush griddle with butter. Dip bread slices into egg mixture; cook until golden, about 2 minutes per side. Transfer to prepared baking pan; bake batch until heated through, 12 to 15 minutes. Sprinkle with confectioners' sugar.

Recipe shared from: http://www.delish.com/recipefinder/apple-french-toast-recipe-clv0910?click=recipe_sr

Healthier Hearty Potato, Ham, and Cheese Omelet

Ingredients:

2 large eggs
2 large egg whites
1 1/2 ounce(s) turkey ham, cut into 1/4-inch cubes (1/4 cup)
1 tablespoon(s) chopped flat-leaf parsley
1/4 teaspoon(s) salt
2 teaspoon(s) canola oil
1/4 cup(s) diced onion
1/2 cup(s) frozen diced potatoes, such as Ore-Ida Potatoes O’Brien
1 teaspoon(s) unsalted butter
1 ounce(s) shredded low-fat sharp cheddar cheese (1/4 cup)
2 tablespoon(s) fat-free sour cream (optional)

Directions:

In a bowl, whisk eggs, whites, turkey ham, parsley, and salt.
In an 8-inch nonstick skillet or omelet pan, heat 1 teaspoon of the oil over medium heat. Add onions and cook, stirring, 2 to 3 minutes. Add remaining oil, then add potatoes and cook, covered, stirring every few minutes until potatoes start to brown, about 5 to 6 minutes. Transfer mixture to a plate.

In the same skillet, heat butter over medium heat, until just hot enough for a drop of water to sizzle. Pour in egg mixture; it should set immediately at the edges. Tilt pan to let uncooked egg run onto the hot skillet. Continue to cook until surface of omelet is no longer liquid.

Place onion mixture across center of omelet. Top with 2 tablespoons of the cheese. Fold egg in half over the filling and transfer to a plate. Sprinkle remaining cheese on top. Serve with a mixed green salad and sour cream, if desired. Makes one omelet; repeat to make enough for the whole family!

Recipe shared from:  http://www.delish.com/recipefinder/redbooks-hearty-omelet-recipe-rbk1011?click=recipe_sr

2 Ingredient Easy Chocolate Croissants


Ingredients:

1 (8-count) tube refrigerated crescent rolls
1/3 cup(s) semisweet chocolate chips or chopped semisweet chocolate

Directions:

Heat oven to 375 degrees F.
Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.

Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.

Recipe shared from:
http://www.delish.com/recipefinder/easy-chocolate-croissants-recipe-mr0911?click=recipe_sr 

Coconut Muffins

Ingredients:

Muffins:
12 tablespoon(s) (1 1/2 sticks) unsalted butter, melted, plus more for greasing
1 1/4 cup(s) all-purpose flour, plus more for dusting
1 cup(s) rye flour
1/4 cup(s) coconut flour
1 cup(s) sugar
1/3 cup(s) finely shredded unsweetened coconut
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) kosher salt
1 can(s) (13 1/2-ounce) light coconut milk
4 egg whites

Topping:
3/4 cup(s) finely shredded unsweetened coconut
3 tablespoon(s) sugar
3 egg whites

Directions
Preheat oven to 350 degrees F and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, stir together flours, sugar, coconut, baking powder, and salt. In a medium bowl, whisk together melted butter, coconut milk, and egg whites. Gently fold butter mixture into flour mixture.
To make topping: In a small bowl, mix together topping ingredients; set aside.
Spoon batter into muffin cups and scoop about 1 tablespoon reserved topping on each muffin. Bake 35 to 45 minutes, rotating pan halfway through, until muffin springs to the touch. Twist out muffins and place on their sides in tin to cool.

Recipe shared from:  http://www.delish.com/recipefinder/coconut-muffins-recipe-opr1011?click=recipe_sr 

Baked Huevos Rancheros

Ingredients:

1/4 cup(s) extra-virgin olive oil
1 small onion, finely chopped
1/2 small green bell pepper, finely diced
1 jalapeño, seeded and minced
1 clove(s) garlic, minced
1/2 teaspoon(s) dried oregano, crumbled
Salt
Freshly ground pepper
1 can(s) (15-ounce) tomato sauce
1/4 cup(s) water
3 cup(s) tortilla chips
8 large eggs
3/4 cup(s) shredded Monterey Jack
Chopped cilantro, for garnish

Directions:

Preheat the oven to 400 degrees F. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic, and oregano. Season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the tomato sauce and water and simmer for 5 minutes, until slightly thickened.

Spoon the sauce into 4 individual, shallow baking dishes, and arrange the tortilla chips around the sides. Crack 2 eggs into each dish and sprinkle with the cheese. Set the dishes on a baking sheet and bake for 15 to 20 minutes, until the egg whites are set and the yolks are still runny. Sprinkle with cilantro and serve right away.

Recipe shared from: www.foodandwine.com

Santa Fe Breakfast Frittata


Ingredients:

6 eggs
1/4 cup(s) milk
2 Morningstar Farms® Veggie Sausage Patties (cut into 1/4- to 1/2 -inch pieces)
1 cup(s) julienne-cut red bell pepper, green bell pepper, or combination
4 teaspoon(s) vegetable oil, divided
1/2 cup(s) canned black beans, rinsed and drained
1/2 cup(s) shredded Monterey Jack cheese, Pepper Jack cheese, or Cheddar cheese (2 ounces)
Sliced avocado (optional)
Lime wedges (optional)
Sour cream (optional)
Salsa (optional)
Sliced green onions (optional)

Directions:

In medium bowl beat together eggs and milk. Set aside.
In large oven-safe nonstick skillet cook veggie patties and bell pepper in 2 teaspoons of the oil over medium heat about 3 minutes or until pepper is crisp-tender. Stir in beans and remaining 2 teaspoons oil.

Pour egg mixture over vegetables in skillet. Cook, uncovered, over medium heat. As mixture sets, run spatula around edge of skillet, allowing uncooked portions of eggs to flow underneath. Continue cooking and lifting until mixture is almost set and surface is moist.

Sprinkle cheese over top. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until top is just set and cheese is melted. Cut into wedges. Serve with avocado, lime wedges, sour cream, salsa, or green onions, if desired.

Recipe shared from:  http://www.delish.com/recipefinder/santa-fe-breakfast-frittata?click=recipe_sr

Friday, March 30, 2012

Is Coconut Water Good for You? by Monica Reinagel, M.S., L.D./N.


 
Is Coconut Water Good for You?

by Monica Reinagel, M.S., L.D./N.




There’s been a lot of buzz about coconut water lately. Here’s a description from the website for one of the leading brands:
“For more than 4,000 years, coconut water has been revered as a natural source of nutrition, wellness, beauty and hydration. In times of famine and war, coconut water has been used as an intravenous fluid and saved many lives. It’s the only natural substance that can be safely injected into the human blood stream. Now modern science has validated its effectiveness.”

Is Coconut Water Good for You?
Now, I don’t think they’re suggesting that you inject it directly into your veins—at least I hope not. But it certainly makes coconut water sound pretty special. The site goes on to list many of the “amazing benefits” of coconut water. It’s said to help with:

Muscle performance

Energy

Weight-loss

Heart health

Stress reduction

Skin, hair & nail health

Mental acuity

Kidney cleansing

Natural hang-over cure

If your hype detector is starting to tingle, then I’ve trained you well. So, let’s take a closer look at this miraculous liquid and see what’s behind all these “amazing benefits.”

Coconut Water Is Not the Same as Coconut Milk
A lot of the health claims made for coconut water are based on its potassium content.
But first, let me quickly clarify the difference between coconut water and coconut milk. Coconut milk is made by grinding up coconut meat and pressing out the liquid. Like the coconut meat itself, coconut milk is very high in fat and, therefore, calories. One cup of coconut milk contains about 550 calories, most of them from fat.

What Is Coconut Water?
Coconut water is the fluid that’s found in the cavity of the coconut when you crack it open. It contains no fat and is very low in calories, about 50 calories for one cup, most of them from natural sugars. In addition to water and sugar, coconut water also contains some minerals such as potassium and magnesium. In fact, as the websites will all tell you, coconut water has more potassium than a banana!

Is Coconut Water Really That Healthy?
As far as I can tell, a lot of the health claims made for coconut water are based on its potassium content. And potassium is certainly a good thing. It is involved in all kinds of essential bodily functions—and I suppose you could parlay that into a list of benefits like the one above. But virtually all fruits and vegetables are good sources of potassium. And, when you think about it, that list of benefits would apply to any diet that’s high in fruits and vegetables.

People who eat the recommended amount of fruits and vegetables get about twice the recommended intake of potassium on average. And one of the advantages of getting your potassium from fruits and vegetables instead of coconut water is that you also get fiber and a whole range of other important nutrients. I’m not saying that coconut water is bad for you. But I am suggesting that if you eat a lot of fruits and vegetables, like I’m always telling you to, I’m not sure coconut water offers anything new.

Should You Drink Coconut Water?
Basically, coconut water is like natural Gatorade. Like Gatorade, it contains water, simple carbohydrates (or, sugar), and electrolytes (or, minerals). Compared to a sports drink made with refined sugars, artificial flavoring, and blue food coloring, I’d say coconut water represents a solid upgrade. However, the benefits of sports drinks—whether natural or artificial—tend to be somewhat oversold.

Most sports drinks are consumed by people who aren’t exercising hard enough to need electrolyte replacement or benefit from additional carbohydrates. They end up consuming more calories than they’re burning. Here are my general guidelines for sports drinks: If you’re exercising very hard for more than 60 minutes, or in extremely hot conditions, a drink containing sugar and minerals can enhance your performance. Otherwise, plain water works just as well—and saves you some calories.

What are the Health Benefits of Coconut Water? What are some of the other claims for coconut water?
Prevents dehydration. In third world countries where clean water is scarce and children regularly die from infections and dehydration, coconut water can indeed save lives. But the coconut water sold in developed countries is probably too pricey to be much help in that scenario. And among those who can afford to pay $2 for a bottle of coconut water, deaths from cholera and typhoid are fairly rare.
Promotes heart health. Consuming foods or beverages rich in potassium, including coconut water, may help reduce the risk of hypertension and stroke. 

Promotes kidney health. Diets high in potassium, magnesium, and fluids are thought to reduce the risk of kidney stones, so it’s not surprising that coconut water is reported to help prevent or resolve kidney stones.
Fights aging. Coconut water also contains compounds that seem to protect cells against aging and cancer—in test tubes anyway. It’s exciting to think that drinking coconut water could make us immune to aging and disease. But we really should know better by now. The world is chock-a-bloc with compounds that stop aging and disease in petri dishes. And yet, we don’t seem to have solved the problem of aging and disease. I think its naïve to think that coconut water is the elixir we’ve all been waiting for.

How to Get the Benefits of Coconut Water
At the end of the day, coconut water is a reasonably nutritious, natural beverage that appears to have health benefits similar to those available from fruits and vegetables. It doesn’t replace fruits and vegetables, but if you just like the way it tastes (or the amazing testimonials have gotten to you), there’s nothing wrong with including it your diet as well. Just remember to account for the sugar and calories it provides.
And, finally, if you exercise hard or long enough to benefit from an electrolyte replacement drink, coconut water is an excellent alternative to sports drinks.

Slim Mint Cookies

Ingredients:

For the cookies:

1 large egg yolk
1/2 teaspoon peppermint oil
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, chilled and cut into small pieces
For the coating:
Ice
2 pounds semisweet chocolate couverture, separated into 1 (24-ounce) portion and 1 (8-ounce) portion

Directions:

For the cookies:

Place egg yolk, peppermint oil, and vanilla extract in a small bowl and whisk to break up the yolk.
Combine flour, sugar, cocoa powder, and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add yolk mixture and pulse just until the dough forms into a ball, about 15 1-second pulses.

Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 1 hour. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 1 hour more.
Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on the prepared baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch.

Bake the cookies until the edges are firm but the tops are still soft, about 9 to 11 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. (You can use the same piece of parchment paper.)

For the coating:
Line two baking sheets with parchment paper; set aside.
Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.

Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 24 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)

Remove the bowl from the saucepan. Add the remaining 8 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.

Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.

To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)

Using a dinner fork, dip the cooled cookies one at a time into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

Recipe shared from: http://www.chow.com/recipes/28197-slim-mints

Twixt Bars

Ingredients:

For the cookie base:
1 large egg, at room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
10 tablespoons unsalted butter (1 1/4 sticks), at room temperature and cut into small pieces

For the caramel:
Cooking spray, such as Pam
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
For the chocolate coating:
1 1/2 pounds milk chocolate couverture or coarsely chopped milk chocolate

Directions:

For the cookie base:
In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.

Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.

Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.
Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.

For the caramel:

Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.

Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.

Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.
Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It’s best to work in a cool area for this step.) Meanwhile, temper chocolate.

For the chocolate coating:

To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)

Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.

Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.

To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)

Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.

Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.

Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.


Recipe shared from: http://www.chow.com/recipes/11058-twixt

Snickles


Ingredients:

Cooking spray, such as Pam
For the peanut nougat:
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1 large egg white, at room temperature
1/8 teaspoon kosher salt
1/2 cup natural crunchy peanut butter (no added sugar)
For the caramel:
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
2 cups roasted salted peanuts
1/2 teaspoon vanilla extract
For the chocolate coating:
2 pounds milk chocolate couverture or coarsely chopped milk chocolate

Directions:

For the peanut nougat:

Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
Combine sugar, corn syrup, and water in a small saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves. Place egg white in the base of a stand mixer fitted with the whisk attachment. Spray a rubber spatula with cooking spray and set aside.

Once sugar mixture is at 270°F, add salt to egg white and beat at high speed to stiff peaks, about 2 minutes.
Once sugar mixture reaches 275°F, remove from heat. Keeping the mixer on high speed, very slowly pour 1 tablespoon of the hot syrup in a thin stream down the side of the bowl (avoiding the whisk) and let it completely incorporate before adding more. Repeat until you’ve added all the syrup; it should take about 2 minutes. Continue to mix until nougat pulls away from the sides of the bowl, about 1 minute more. Turn off the mixer and, using the oiled spatula, stir in peanut butter; mixture should be thick and spongy.

Immediately turn nougat into the prepared pan and, using the oiled spatula or your hands, spread mixture evenly. Let sit uncovered while you make the caramel, at least 5 minutes.

For the caramel:
Combine all ingredients except peanuts and vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.

Immediately remove the saucepan from heat, stir in peanuts and vanilla extract, and mix until peanuts are evenly distributed. Pour caramel mixture over nougat and, using an oiled rubber spatula, spread evenly in the pan. Let cool until caramel is no longer warm to the touch and is opaque, about 70 minutes. Remove nougat-caramel mixture from the pan, transfer to a parchment-lined baking sheet, and place in the refrigerator until caramel is cool and gives slightly when pressed.

Remove nougat-caramel mixture from the refrigerator and place on a cutting board, caramel side down. Cut into 4-by-1-inch rectangles (you need at least 24). Return to the parchment-lined baking sheet and place in the refrigerator to harden while you temper the chocolate, at least 20 minutes.

For the chocolate coating:
To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 1 1/2 pounds of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)

Remove the bowl from the saucepan. Add remaining 1/2 pound chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.

Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)

Line a baking sheet with parchment paper. Remove undipped candy bars from the refrigerator and drop them one at a time, nougat side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, use a poultry lifter or hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the fork(s) several times against the edge of the bowl and scrape the bottom of the fork(s) across the edge to wipe away any excess chocolate.

Place Snickles on the baking sheet by tilting the fork(s) so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the fork(s) out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
Trim any excess chocolate from edges of candy bars and place Snickles in an airtight container. Snickles will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.

Recipe shared from: http://www.chow.com/recipes/11059-snickles

Almond Jays

Ingredients:

For the filling:

10 ounces finely shredded sweetened coconut (about 3 1/4 cups)
6 tablespoons light corn syrup
54 whole roasted and salted almonds (about 2 ounces)

For the chocolate coating:
1 1/2 pounds milk chocolate couverture or coarsely chopped milk chocolate

Directions:

For the filling:

Line a baking sheet with waxed or parchment paper; set aside.
Combine coconut and corn syrup in the bowl of a food processor fitted with a blade. Pulse until coconut is finely ground and mixture holds shape when squeezed into a ball, about 30 (1-second) pulses.

Divide coconut mixture into 27 (2-teaspoon) portions. Work each portion between hands until it is compact and smooth. Shape each portion into a 2-1/2-inch-long, 1-inch-wide rectangle (when forming filling, it helps to rinse hands often with water).
Set rectangles on the baking sheet and place in the freezer until firm, at least 10 minutes. Meanwhile, temper chocolate.

For the chocolate coating:

To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.

Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)

Remove coconut pieces from the freezer. With a dinner fork, individually dip almonds into tempered chocolate, tapping the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place two almonds on each coconut piece with pointed ends facing inward. Once finished, return the baking sheet to the freezer until chocolate is set, at least 10 minutes. (Monitor melted chocolate to make sure it stays in temper.)

Once chocolate almonds are set, remove coconut fillings from the freezer and individually dip them into tempered chocolate with a dinner or dipping fork. Tap the fork several times on the edge of the bowl, and scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
Place Almond Jays on the baking sheet by tilting the fork so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the fork out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.

Trim any excess chocolate from edges of candy bars and place Almond Jays in an airtight container. Almond Jays will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.


Recipe shared from: http://www.chow.com/recipes/11057-almond-jay

Vanilla Bean Pound Cake


Ingredients:

1 1/2 cups all-purpose flour, plus more for coating the pan
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
1 cup granulated sugar
2 vanilla beans, split lengthwise and scraped, seeds reserved (or 2 teaspoons vanilla extract)
4 large eggs, at room temperature

Directions:

Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with butter and flour, tapping out the excess flour; set aside.

Combine the measured flour, baking powder, and salt in a medium bowl. Whisk to aerate and break up any lumps; set aside.

Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until creamy and smooth, about 1 minute. Add the sugar and vanilla seeds and continue beating until light and fluffy, about 2 minutes more. (Stop the mixer periodically to scrape down the sides of the bowl.) Add the eggs one at a time, beating well after each addition.

Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated. (Do not overmix or your cake will be tough.) Spread the batter into the prepared pan and bake until the top of the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Transfer to a rack to cool for about 10 minutes. Run a knife around the perimeter, invert the cake to remove it from the pan, and let it cool completely before serving.

Recipe shared from:  http://www.chow.com/recipes/11348-vanilla-bean-pound-cake 


Potato Gratin with Chèvre


Ingredients:

2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup heavy cream
1 cup whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces chèvre (fresh goat cheese), crumbled
1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish

Directions:

Heat the oven to 350°F and arrange a rack in the upper third. Coat an 8-by-8-inch baking dish with butter; set aside. 

Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil. While the mixture heats up, gently fold the potatoes from time to time. (It should take about 15 minutes for the potato mixture to reach a gentle boil.) Remove the saucepan from heat. 

Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Sprinkle with half of the chèvre. Repeat with the remaining potatoes and chèvre. Slowly pour all of the warm cream mixture over the potatoes. Scatter the butter pieces on top. 

Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes. Remove from the oven and let sit for at least 10 minutes before serving.

Recipe shared from: http://www.chow.com/recipes/10848-potato-gratin-with-chevre