Homemade Italian...Breaking Bread with Good Friends

What is it about being part of the process in creating a meal that makes it so incredibly delicious? There's just something about being able to actually see where the ingredients came from that is so appealing to me as a person who loves to cook.  

Fresh, sun-ripened strawberries picked directly from the vine by your own hand....
the flavor is incredible!

These gorgeous apples will surely make a delectable pie, apple butter, or applesauce.

As we walked through their amazing garden we came upon the incredible aroma of fresh basil....later that evening I was fortunate enough to taste some of this in a homemade pesto pasta sauce made by our hosts!

As much as love to cook I shamefully have to say that I've never made fresh pasta before. The process itself is straight forward, but I believe that the of true secret of fabulous pasta comes through in the measurement of ingredients and love put into making it.

Flour, salt, water, oil, egg and a few other simple ingredients come together to make something incredibly delicious!

We were later treated to the most delectable homemade bread...prepared before our eyes.

The waiting begins as we watch the bread to rise...

Almost ready for the oven...I can already smell the baked bread....incredible!

 Our hosts even made us drinks with fresh raspberries picked from their amazing garden...taste bud overload! 

Ready to roll out the pasta... here we go!

It looked so delicious and it wasn't even cooked yet!

My daughter, Hanna, helping Zach roll out the pasta. Zach and Lisa had to remind the boys not to try and sneak the pasta off the pasta rack while it dried. Zane (their youngest son) rested his face and arms on table eyeing the pasta!

Waiting for the pasta to dry on the pasta rack we went for a walk through their amazing gardens. Our hosts (Zach and Lisa) are incredible people.  They grow an huge array of produce, pick their own mushrooms, hunt their own game, can their own fruits and vegetables, and make just about everything from scratch.  All this and they have 2 boys, Xander and Zane all 6 and under. I am in awe!

  

The finished loaf of bread. There is nothing like the smell of bread right from the oven!

The cooked pasta...we had to wrestle with these long strands of goodness.

Fresh pasta with a vodka cream sauce that was made with their own homegrown tomatoes. The pasta sauce was seasoned up with dried peppers that were, you guessed it, grown in their garden.  Topped with grated Parmesan cheese...no words can describe.  Honestly, this was probably the best pasta dish I have ever eaten. No one will be able to convince me that there is a vodka pasta sauce out there that will even come close to this one.  

We also were served a pasta with fresh pesto. The last (and only time) I had pesto I decided that it was not for me. The flavor was so overpowering (not in a good way) that I never again desired to try it.  After having Zach and Lisa's homemade pesto sauce I've been converted to a pesto lover.  I couldn't get enough of it! 

Along with the warm bread we had oven roasted Amish garlic drizzled with olive oil and salt...it spread like butter.  I must have had at least 4-5 cloves along with 3 slices of bread.  If all this deliciousness was not enough...we were served some wonderful chocolate chip cookies at the end of the meal.  Like everything in this kitchen...they were homemade. What a wonderful way to spend a Sunday evening with gracious hosts, incredible Italian food, and wonderful fellowship!

Caramel-Toffee Cheesecake

Ingredients:

1 1/2 cups finely crushed gingersnap cookies

2 tablespoons granulated sugar

1/4 cup butter, melted

5-8 ounces packages cream cheese, softened

1 1/3 cups packed brown sugar

3 tablespoons all purpose flour

5 eggs

2 egg yolks

2 teaspoons vanilla

Caramel Topping (see recipe below)

2-1.4 ounce bars chocolate-covered English toffee, coarsely chopped

Directions:

Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.

In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.

Bake about 1-1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill overnight.

Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.

Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.


Caramel Topping

Ingredients:

1 1/2 cups granulated sugar

1/4 cup water

1/2 teaspoon lemon juice

1 cup whipping cream

Directions:

In a large saucepan, combine granulated sugar, water, and lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.

Recipe shared from: http://www.bhg.com/recipe/cheesecake/caramel-toffee-cheesecake/

Cherry Cheesecake Kuchen

Ingredients:

2 1/4 cups all-purpose flour

1 package active dry yeast

1/2 cup milk

1/2 cup sugar

1/4 cup butter

1/2 teaspoon salt

2 eggs

1-8 ounce package cream cheese, softened

1-8 ounce carton dairy sour cream

1/4 cup sugar

1 tablespoon all-purpose flour

1/2 teaspoon vanilla

1 egg, lightly beaten

1/2 teaspoon finely shredded lemon peel

1-21 ounce can cherry pie filling

1/2 teaspoon almond extract

Cherry pie filling (optional)

Chopped white chocolate (optional)

Directions:

Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.

In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.

Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).

Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.

Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.

Recipe shared from: http://www.bhg.com/recipe/cheesecake/cherry-cheesecake-kuchen/

Banana Cheesecake

Ingredients:

2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup sugar

1/2 cup butter, melted

3-8 ounce package cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

1 cup mashed bananas (about 2 medium)

1-8 ounce carton dairy sour cream

2
tablespoons white creme de cacao

2
tablespoons dark rum

1 1/2 cups flaked coconut, toasted

Directions:

Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. 

Recipe shared from: http://www.bhg.com/recipe/desserts/banana-cheesecake/

Black Bottom Cheesecake

Ingredients:

1/3 cup butter, melted

1/4 cup sugar

1 1/4 cups finely crushed graham crackers

2/3 cup whipping cream

1 cup semisweet chocolate pieces

1 cup chopped pecans, toasted (optional)

2-8 ounce package cream cheese, softened

1/2 cup sugar

2 eggs

1/2 cup caramel-flavored ice cream topping

Chopped pecans, toasted (optional)

Chocolate Garnish (optional)

Directions:

Preheat the oven to 350 degrees F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1-1/2 inches up the side of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Cool on a wire rack.

In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust. Sprinkle with 1 cup pecans, if desired.

For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.

Bake for 30 to 35 minutes or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosenand remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with a drizzle of caramel ice cream topping, and, if desired, additional pecans and Chocolate Garnish.

Recipe shared from: http://www.bhg.com/recipe/cheesecake/black-bottom-cheesecake/

Mashed Potato Patties with Tapenade Cream

Ingredients:

2 1/2 cups leftover mashed potatoes or 1 20-oz. pkg. refrigerated mashed potatoes

2 ounces smoked Gouda, or smoked cheddar cheese, shredded; or crumbled feta cheese (1/2 cup)

1 tablespoon all-purpose flour

1 tablespoon snipped fresh cilantro, dill, tarragon, or chopped green onion

1/8 teaspoon freshly ground black pepper

1 egg

1 tablespoon water

1/2 cup fine dry bread crumbs

2 teaspoons olive oil

1/2 cup dairy sour cream

3 tablespoons olive tapenade, 1 to 2 tsp. prepared horseradish, or 1 tsp. ground cumin

Directions:

In a large bowl stir together mashed potatoes, cheese, flour, cilantro, and pepper. Form potato mixture into 8 patties, each about 3/4 inch thick.

In a shallow dish beat together the egg and water. In another shallow dish place bread crumbs. Dip potato patties in egg mixture, then in bread crumbs, turning to coat both sides.

In a large nonstick skillet heat 1 teaspoon of the oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; cook for 4 minutes or until bottoms are golden brown. Gently turn patties and cook 4 to 5 minutes more, or until golden brown. Remove to baking sheet. Keep warm in 300 degree F oven. Cook remaining patties, using remaining 1 teaspoon oil.

Meanwhile, in a small bowl stir together sour cream and tapenade. Serve patties hot with sour cream mixture. Makes 8 servings.
Recipe shared from: http://www.bhg.com/recipe/vegetables/mashed-potato-patties-with-tapenade-cream/

Quick and Easy Roasted Cheddar Potatoes

Ingredients:

1-24 ounce package frozen potato wedges (skins on)

2 tablespoons cooking oil

4 cloves garlic, minced

1 teaspoon smoked paprika or paprika

1/4 teaspoon salt

Nonstick cooking spray

1 cup shredded white or other cheddar cheese (4 ounces)

2/3 cup crushed croutons (about 1 cup croutons)

Dairy sour cream (optional)

Directions:

Preheat oven according to package directions for potatoes. Place frozen potatoes in a large self-sealing plastic bag. Combine cooking oil, garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and shake to coat potatoes.

Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges according to package directions, turning once.

In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer). Serve with sour cream, if desired.

Recipe shared from: http://www.bhg.com/recipe/vegetables/roasted-cheddar-potatoes/

Cheesy Mashed Potato Pots

Ingredients:

2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Milk (optional)

1/2 cup whipping cream

1/3 cup shredded American or cheddar cheese

1/3 cup crumbled applewood smoked bacon

1/4 cup finely diced onion

Olive oil

Freshly ground black pepper (optional)

Optional add ins: diced ham, green onions, grated smoked gouda, grilled sweet corn, broccoli.

Directions:

Finely dice 1/4 of a sweet onion and cool until translucent in a frying pan with olive oil. Set aside.

Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Fold in cooked bacon and onions.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. 

Recipe shared from: http://www.bhg.com/recipe/vegetables/cheesy-mashed-potato-pots/

Antipasti Bow Ties

Ingredients:

4 ounces dried bow ties (about 2 cups)

1-12 ounce jar marinated artichoke salad or 1 1/2 cups deli-marinated artichoke salad

1 tablespoon olive oil

1 teaspoon dried Italian seasoning, crushed

1/2 of a medium cantaloupe

6 ounces salami, chopped

4 ounces bocconchini, halved (small fresh mozzarella balls)

Salt and ground black pepper

Directions:

Cook pasta according to package directions. Drain and rinse under cold water; drain again.

Drain artichoke salad, reserving 1/4 cup liquid. Toss liquid with olive oil and Italian seasoning. Remove peel from cantaloupe, cut into wedges; halve wedges.

Combine pasta, artichoke salad, cantaloupe, salami and bocconchini; toss with dressing. Season to taste with salt and pepper.

Recipe shared from: http://www.bhg.com/recipe/salads/antipasti-bow-ties/

Spinach, Grapes and Bacon Salad with a Raspberry Vinaigrette

Ingredients:

8 slices bacon

4 cups grapes

1/4 cup raspberry vinegar

1 tablespoon packed brown sugar

Dash each salt and ground black pepper

6 cups baby spinach

4 ounces dilled havarti cheese, shaved

Pecan halves (optional)

Directions:

In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

Recipe shared from: http://www.bhg.com/recipe/salads/spinach-grapes-and-bacon/ 

Shrimp Bruschetta Salad

Ingredients:

1 pound large peeled fresh or frozen (thawed) cooked shrimp

1 pint yellow and/or red cherry tomatoes, quartered

1/4 cup snipped fresh Italian (flat-leaf) parsley

1/4 cup Asian sweet chili sauce

1 small baguette or small loaf of French bread

3 tablespoons mayonnaise

Bottled hot pepper sauce (optional)

Directions:

Preheat broiler. Remove tails from shrimp, if present. Combine shrimp, tomatoes, parsley, and sweet chili sauce in a medium bowl. Set aside.

Halve loaf of bread lengthwise and crosswise. Brush cut surfaces with mayonnaise and toast, place on a baking sheet. Broil bread 4 to 5 inches from heat 2 minutes or until golden brown.

Top toasted bread pieces with shrimp mixture. Pass bottled hot pepper sauce. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/seafood/shrimp-bruschetta-salad/ 

Pierogies with Meat Sauce

Ingredients:

1-12.8 ounce package frozen potato-and-onion-filled pierogies

8 ounces uncooked chorizo sausage or bulk Italian sausage

1 pint red and/or yellow cherry tomatoes, halved

1-8 ounce can tomato sauce

4 ounces watercress (4 cups)

Directions:

In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.

Meanwhile, in a 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup of the tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, for 6 to 8 minutes or until tomatoes begin to soften.

Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Recipe shared from: http://www.bhg.com/recipe/pork/pierogies-with-meat-sauce/

Falafel Patty Melt

Ingredients:

1/2 cup frozen peas

1-16 ounce can garbanzo beans (chickpeas), rinsed and drained

1 medium carrot, shredded

2 tablespoons all-purpose flour

2 tablespoons olive oil

1/2 teaspoon ground black pepper

1/4 teaspoon salt

8 slices dilled Havarti cheese (4 to 6 ounces)

4 flatbreads or pita bread rounds

Romaine leaves (optional)

Sliced tomato (optional)

Directions:

Preheat oven to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. Using a food processor or an immersion blender, puree garbanzo beans, carrot, flour, 1 tablespoon of the olive oil, the pepper, and salt. Stir in peas. Form mixture into eight patties.

Heat remaining oil in a large nonstick skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.

Meanwhile, place flatbreads on a baking sheet. Place two slices of cheese atop each flatbread. Bake for 5 minutes or until cheese is melted. Place two patties on each flatbread; fold over. Cut in half and, if desired, serve with romaine and tomato.

Recipe shared from: http://www.bhg.com/recipe/sandwiches/falafel-patty-melt/

Pan-Fried Garlic Steak

Ingredients:

4 4 - 5 ounces beef ribeye steaks (Delmonico)

Olive oil

Salt and ground black pepper

6 cloves garlic, peeled and thinly sliced

2 tablespoons butter

1 15 - 19 ounce can cannellini beans (white kidney beans)

1/4 cup snipped fresh Italian (flat-leaf) parsley

Directions:

Drizzle steaks lightly with olive oil; sprinkle with salt and pepper.

Preheat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir for 1 minute or until softened; remove from pan.

Add butter and beans to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with beans.

Recipe shared from: http://www.bhg.com/recipe/beef/pan-fried-garlic-steak/

Veggie Frittata

Ingredients:

1/3 cup dried orzo

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

2 tablespoons olive oil

8 eggs

1/4 cup milk

1/2 cup chopped pitted kalamata olives

1/4 cup basil, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons shredded Parmesan cheese

Directions:

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

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

Broil 4 to 5 inches from heat for 3 minutes or until top is set. Sprinkle with cheese. Cover and let stand 5 minutes. Cut into wedges to serve. 
Recipe shared from: http://www.bhg.com/recipe/eggs/veggie-frittata/

Cappuccino-Caramel Oat Bars

Ingredients:

3 cups rolled oats

2 1/3 cups all-purpose flour

1 cup chopped pecans

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 tablespoon instant coffee powder or instant espresso powder

2 teaspoons vanilla

3/4 cup caramel ice cream topping

1/2 cup chopped pecans

Coffee Glaze (see recipe below)

Directions:

Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. If desired, drizzle with Coffee Glaze. Cut into bars. 

Coffee Glaze

Ingredients:

2 tablespoons very hot milk

1 teaspoon instant coffee powder

1 cup sifted powdered sugar

Directions:

In a small bowl combine very hot milk and instant coffee powder; stir until dissolved. Stir in sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze.

Recipe shared from: http://www.bhg.com/recipe/bars/cappuccino-caramel-oat-bars/

Peanut Butter Munchies

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup peanut butter

1 egg

1 tablespoon milk

1 teaspoon vanilla

3/4 cup sifted powdered sugar

1/2 cup peanut butter

2 tablespoons granulated sugar

Directions:

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
Recipe shared from: http://www.bhg.com/recipe/cookies/peanut-butter-munchies/

Chocolate PB Mini Sandwiches

Ingredients:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup creamy peanut butter

1/4 cup dry roasted peanuts, finely chopped

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

1/4 cup butter, softened

1 1/2 cups creamy peanut butter

1/3 cup powdered sugar

3 tablespoons milk

2 tablespoons packed brown sugar

1/2 teaspoon vanilla

8 ounces bittersweet chocolate, coarsely chopped

1 1/2 cups dry roasted peanuts, chopped (optional)

Directions:

Preheat oven to 350 degrees F. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a sugared fork. Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; let cool.

For filling: In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. Beat until smooth and creamy.

Spread 1 teaspoon of the filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Place sandwich cookies on wire racks set over waxed paper.

In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly. Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts. Let stand about 1 hour or until chocolate is set. Makes about 72 sandwich cookies.

Recipe shared from: http://www.bhg.com/recipe/cookies/chocolate-pb-mini-sandwiches/

Coffee and Cookie Brownies

Ingredients:

1 16 1/2 - 18 ounce package refrigerated sugar cookie dough

2 eggs, lightly beaten

1-19 1/2 ounce package milk chocolate brownie mix

1/2 cup cooking oil

1/3 cup coffee liqueur or cooled strong coffee

1 cup semisweet or bittersweet chocolate pieces

Directions:

Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Recipe shared from: http://www.bhg.com/recipe/brownies/coffee-and-cookie-brownies/

Chunky Path Brownies

Ingredients:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1 cup water

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

1 1/2 teaspoons vanilla

3 cups tiny marshmallows

Chocolate Topper:

1-12 ounce package semisweet chocolate pieces

1/2 cup whipping cream

1/4 cup butter

Chocolate-Peanut Topper:

1 1/3 cups semisweet chocolate pieces

1 cup creamy peanut butter

3 tablespoons butter

1 cup chopped dry roasted peanuts

Directions:

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

Chocolate Topper: In a medium saucepan, combine semisweet chocolate pieces, whipping cream and butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

Chocolate-Peanut Topper: In a medium saucepan, combine semisweet chocolate pieces, creamy peanut butter and butter. Cook and stir over medium-low heat until mixture is smooth. Sprinkle with chopped dry roasted peanuts.

Recipe shared from: http://www.bhg.com/recipe/brownies/chunky-path-brownies/

Fudge Ripple Turtle Brownies

Ingredients:

1/2 cup butter

3 ounces unsweetened chocolate, coarsely chopped

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup all-purpose flour

1/4 teaspoon baking soda

1 cup chopped pecans, toasted

3/4 cup semisweet chocolate pieces

20 vanilla caramels, unwrapped

1 tablespoon milk

Directions:

In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.

Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.

In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.

Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.

Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.

In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.

Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.
Recipe shared from: http://www.bhg.com/recipe/brownies/fudge-ripple-turtle-brownies/

Creme de Menthe Brownies

Ingredients:

1-11 ounce package dark chocolate pieces

1/2 cup butter

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

Creme de Menthe Filling (see recipe below)

Dark Chocolate Ganache (see recipe below)

Directions:

In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat. Remove from heat; cool.

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.

Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.

In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan.

Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Spread Creme de Menthe Filling over cooled brownies. Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.

Spread slightly cooled Dark Chocolate Ganache over Creme de Menthe Filling, spreading to the edges with a spatula. Cover and chill about 1 hour or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 48 brownies.

Creme de Menthe Filling

Ingredients:

1-3 ounce package cream cheese, softened

1/2 cup butter, softened

3 cups powdered sugar

2 tablespoons creme de menthe (or 2 tablespoons milk, 1/2 teaspoon mint extract, and several drops of green food coloring)

Milk

Directions:

In a large bowl, combine cream cheese and butter. Beat on medium speed with an electric mixer for 30 seconds. Gradually beat in 1 cup of the powdered sugar. Beat in creme de menthe. Gradually beat in remaining powdered sugar. Beat in 1 tablespoon of additional milk, if needed, to make the filling slightly thicker than a frosting


Dark Chocolate Ganache

Ingredients:

1/2 cup whipping cream

1-11 ounce package dark chocolate pieces

Directions:

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add dark chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes.
Recipe shared from: http://www.bhg.com/recipe/brownies/creme-de-menthe-brownies/

Grilled Pound Cake with Espresso Chocolate Sauce

Ingredients:

2 tablespoons boiling water

1 tablespoon instant espresso coffee powder

3/4 cup whipping cream

1 tablespoon light-color corn syrup

8 ounces special dark baking chocolate or semisweet chocolate, finely chopped (about 1-1/3 cups)

1-16 ounce loaf prepared or frozen pound cake*, thawed

1/4 cup orange juice or 2 tablespoons orange juice with 2 tablespoons orange liqueur

1 cup whipping cream, whipped, or 2 cups frozen whipped dessert topping, thawed

1/2 cup pistachio nuts, chopped

Directions:

In a very small bowl, combine boiling water and espresso powder. Set aside.

For chocolate sauce: In a small heavy saucepan, combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.

Cut pound cake into eight 3/4-inch-thick slices.* Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.

For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as above.)

Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce. Makes 8 servings.

Recipe shared from: http://www.bhg.com/recipe/chocolate/grilled-pound-cake-with-espresso-chocolate-sauce/

Salami-Mozzarella Calzone

Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Directions:

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley andlemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/salami-mozzarella-calzone-recipe/index.html

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Simply Delicious Pizza Pockets

Ingredients:

Refrigerated pizza dough

1/2 tomato sauce

1/3 cup of each mozzarella and parmesan, grated 

1 egg, beaten

Additional optional add ins:

Pepperoni, Canadian bacon, pineapple, onions, sausage, olives

Directions:

Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with tomato sauce and grated mozzarella and parmesan. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with parmesan before baking. Poke a hole in each; bake 20 minutes at 400 degrees F.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/pizza-pockets-recipe/index.html 

Simply Delicious Cream Cheese & Jam Pockets

Ingredients:

Refrigerated pizza dough

1 container of cream cheese, plain

1/2 cup jam, your favorite flavor

1 egg, beaten

1/4 cup sugar

Directions:

Roll out refrigerated pizza dough to 1/4-inch. Cut into 3-inch rounds. Dollop with cream cheese and jam. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/jam-pockets-recipe/index.html

Simply Delicious Ricotta-Apple Pockets

Ingredients:

Refrigerated pizza dough

1 cup ricotta

1 cup apple, diced

1/4 cup of cinnamon sugar

1 egg, beaten

Directions:

Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/ricotta-apple-pockets-recipe/index.html

Spicy Chorizo Pockets

Ingredients:

2 teaspoons vegetable oil, plus more for brushing
2 links fresh chorizo (about 6 ounces), casings removed
1/2 teaspoon ground cumin
1/4 cup fresh corn kernels, or frozen corn, thawed
2 tablespoons chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 ounces)
2 scallions, chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

Directions:

Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-chorizo-pockets-recipe/index.html

Simply Delicious Broccoli-Cheddar Pockets

Ingredients:

Refrigerated pizza dough 

1 cup broccoli,chopped cooked

1 cup cheddar, shredded

1 egg, beaten 

1/2 cup Parmesan, grated

Directions:

Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with chopped cooked broccoli and shredded cheddar. Brush the edges with beaten egg, fold in half and press to seal. Brus with egg and sprinkle with parmesan. Poke a hole in each; bake 20 minutes at 400 degrees F.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-cheddar-pockets-recipe/index.html

Portabella Fries with Garlic Aioli

Ingredients:

Garlic Aioli:

1/4 cup mayonnaise

2 cloves garlic, grated

1 teaspoon white wine vinegar

Fries:

Vegetable oil for frying

1 egg 

1/4 cup milk

1/2 cup all-purpose flour

1 teaspoon steak seasoning

1 cup plain bread crumbs

2 large portabella mushrooms, gills removed, sliced

Directions:

In small bowl, mix garlic aioli ingredients; set aside.

In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.

In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.

Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/portabella-fries-with-garlic-aioli/2c32bbc8-22be-4d6f-8eb7-1692aca86610

Beer-Battered Jalapeño Bites

Ingredients:

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon table salt

1 bottle or can (12 oz) dark beer, chilled

Vegetable oil for deep frying

10 medium to large jalapeño chiles, cut into 1/4-inch rings

Coarse sea salt, if desired

1cup ranch dressing

Directions:

In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.

In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.

Serve fried jalapeño bites warm with ranch dressing.

Recipe shared from: http://www.bettycrocker.com/recipes/beer-battered-jalapeno-bites/6bd72daf-350a-406f-967f-f84369c0b815

Spicy Beer-Battered Avocado

Ingredients:

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon table salt

1 bottle or can (12 oz) dark beer, chilled

2 tablespoons Sriracha sauce

Vegetable oil for deep frying

3 avocados, pitted, peeled and quartered

Juice of 1 lime

Coarse sea salt, if desired

2plum (Roma) tomatoes, chopped

Directions:

In medium bowl, mix flour, baking powder, table salt, beer and Sriracha sauce with whisk until smooth.

In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Toss avocado quarters with lime juice. Working in small batches, dip avocado quarters in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.

Serve fried avocado warm, garnished with tomato.

Recipe shared from: http://www.bettycrocker.com/recipes/spicy-beer-battered-avocado/1f46f2a3-a120-4d7d-bfbd-2e7952941bba

Beer-Battered Calamari with Garlic-Lemon Mayonnaise

Ingredients:

Calamari:

1 lb fresh squid bodies

2 cloves garlic, chopped

1/2 teaspoon lime juice

1/2 teaspoon salt

Freshly ground black pepper to taste

Beer Batter:

2 cups all-purpose flour

1 tablespoon olive oil

1 1/2 teaspoons salt

1/4 teaspoon ground red pepper (cayenne)

Freshly ground black pepper to taste

1 cup cold regular or nonalcoholic beer

Vegetable oil for deep frying

Garlic-Lemon Mayonnaise:

1 cup mayonnaise

1 clove garlic, peeled

Juice of 1/2 lemon

Salt and black pepper to taste

2 tablespoons chopped fresh basil leaves

Directions:

Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.

Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.

In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.

In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.

Serve calamari hot with Garlic-Lemon Mayonnaise.

Recipe shared from: http://www.bettycrocker.com/recipes/beer-battered-calamari-with-garlic-lemon-mayonnaise/c8794644-7e06-4882-b585-7389a9e3efb6

Beer Battered Grilled Cheese Sandwiches

Ingredients:

6 slices hickory-smoked bacon

4 slices rustic white bread

2 slices provolone cheese (3/4 oz each)

2 slices Cheddar cheese (3/4 oz each)

1 egg

3/4 cup pale ale beer

1/4 cup all-purpose flour

1/4 teaspoon chipotle chili powder

1 tablespoon butter

Directions:

In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.

On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.

Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.

Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Recipe shared from: http://www.bettycrocker.com/recipes/beer-battered-grilled-cheese-sandwiches/952adc99-40a4-4bfd-bd35-a724084ef89d