Thai Curry Turkey Burgers

Ingredients:

1-1/4 lb. ground turkey (not ground turkey breast)
2 Tbs. red or green Thai curry paste
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill
1 medium lime
2/3 cup mayonnaise
3/4 cup thinly sliced seedless cucumber
1/4 cup fresh cilantro leaves
1 small shallot, thinly sliced
1 Tbs. seasoned rice vinegar
4 sesame seed hamburger buns
Sliced tomato, for serving

Directions:

Prepare a medium gas or charcoal grill fire.

In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.

While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.

Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.

Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

Recipe shared from: finecooking.com

Beef Burgers with Blue Cheese and Caramelized Onions

Ingredients:

2 Tbs. unsalted butter
2 medium yellow onions, chopped (about 2 cups)
1-1/2 lb. ground beef (preferably 85% lean)
1 Tbs. chopped fresh tarragon
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce (preferably Lea & Perrins)
Vegetable oil, for the grill
4 oz. blue cheese, crumbled (about 1 cup)
4 brioche or challah rolls, split

Directions:

Prepare a medium-high gas or charcoal grill fire.

Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.

Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.

When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.

Recipe shared from: http://www.finecooking.com/recipes/beef-burgers-with-blue-cheese-caramelized-onions.aspx

Best Ever BLT Burger

Ingredients:

1-1/2 lb. ground chuck (80 to 85% lean)
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
4 slices best-quality cheddar cheese
4 brioche-style hamburger buns
8 strips bacon, cooked until crisp and drained on paper towels
4 leaves green leaf lettuce
2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
1 avocado, peeled and thickly sliced
1 recipe Kicked-Up Ketchup (see recipe below)

Directions:

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.

Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

Kicked-Up Ketchup:

Ingredients:

1 Tbs. canola oil
1 small yellow onion, quartered and thinly sliced crosswise
1 Tbs. cider vinegar
1/2 cup ketchup, preferably Heinz or Del Monte
1/4 tsp. crushed red pepper flakes
1/4 tsp. ancho chile powder
1/4 tsp. ground cumin
Pinch ground cinnamon
Pinch ground cloves
Freshly ground black pepper

Directions:

Heat the oil in a medium sauce pan over medium-low heat. Add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes. Add the vinegar and scrape up any browned bits from the bottom of the pan. Stir in the ketchup, red pepper flakes, chile powder, cumin, cinnamon, cloves, several grinds of black pepper, and 1/4 cup water. Simmer for 5 minutes to thicken slightly and meld the flavors. The ketchup keeps for about 2 weeks in the refrigerator; serve at room temperature.

Hazelnut Butter & Strawberry Jam Crepes with Powdered Sugar

Ingredients: 

Batter:

1 cup cold water

1 cup cold milk

4 large eggs

1/2 tsp salt

2 cups all-purpose flour

4 tbsp melted butter

Filling:

Hazelnut Butter

Strawberry jam

Powdered sugar

Directions: 

Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture. 

Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan. 

Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes. Fill with hazelnut butter, strawberry jam and sprinkle with powdered sugar.

Turkey Kielbasa, Zucchini & Mozzarella Stuffed Crepes

Ingredients:

Batter:

1 cup cold water
1 cup cold milk

4 large eggs

1/2 tsp salt

1/2 tsp dried dill

2 cups all-purpose flour

4 tbsp melted butter


Directions:

Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.

Heat a non-stick or cast iron pan to medium high.
Melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan. 

Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer.
Place parchment paper between cooked crepes. 


Filling:

2 tbsp olive oil, divided

1 large shallot, minced

12 oz. pre-cooked kielbasa, cut into 1/2 inch pieces

1 small yellow or green zucchini, cut in half lengthwise and thinly sliced

½ tsp freshly ground black pepper

4 oz. mozzarella cheese, grated
4 oz Parmesan cheese, grated

1 egg
olive oil

Directions:

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add shallots and cook, stirring, for 1 minute. Add sausages and cook, stirring occasionally, until sausages start to brown. Add zucchini slices and cook until they are just tender. Remove from heat and let cool for 5 minutes.

In a medium bowl, stir together mozzarella cheese and egg until combined.

Using 8 crepes, arrange 1/3 cup filling down the center of each crepe. Roll and lay side-by-side in a greased 9- by 13-inch baking dish.
Brush the tops of the crepes with 1 tablespoon olive oil and sprinkle Parmesan cheese over top.

Preheat oven to 350 degrees.

Bake until the crepes are heated through, 10 to 15 minutes. Serve immediately.

Candy Bar Cheesecake

Ingredients:

Crust:

2 cups chocolate cookie crumbs (from 15-oz box)

1/3 cup granulated sugar1/4cup butter or margarine, melted

Filling:

2 milk chocolate-covered peanut, caramel and nougat candy bars (3.7 oz each), unwrapped

3 packages (8 oz each) cream cheese, softened

1 cup packed brown sugar

1 container (8 oz) sour cream

1 teaspoon vanilla

2 eggs

Topping:

Milk chocolate ice cream topping, if desired

Directions:

Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.

Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.

Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.

Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.

Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/candy-bar-cheesecake/97aa3306-886d-4d2d-a545-b7fb9a89e5cb

Peanut Butter Ripple Brownies

Ingredients:

Brownies:

1/2 cup sugar

1/3 cup peanut butter

2 tablespoons all-purpose flour

1 egg

1 box brownie mix

Water, vegetable oil and egg called for on brownie box

Chopped peanuts, if desired

Peanut Butter Frosting:

2/3 cup vanilla frosting 

1/4 cup peanut butter

1 to 2 teaspoons milk

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside.

Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.

Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.

In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 6 rows by 5 rows.

Recipe shared from: http://www.bettycrocker.com/recipes/peanut-butter-ripple-brownies/0d2f0cf5-2f7a-412e-8c27-0b7eeded7437

Tomato, Parmesan & Prosciutto Pizza Rolls

Ingredients:

2 cups warm water (105 degrees to 115 degrees F)

2 package active dry yeast

6 cups bread or all-purpose flour

2 1/2 teaspoons fine sea salt

1 large clove garlic

3 cups cherry tomatoes, halved and/or quartered

1/2 cup finely shredded Parmesan cheese

1/4 cup extra-virgin olive oil

1 teaspoon finely shredded lemon peel

1/2 teaspoon finely ground black pepper

2 - 4 ounces thinly sliced proscuitto

1 cup basil leaves

olive oil

snipped fresh basil

Directions:

In a large bowl combine the warm water and yeast; let stand for 5 minutes. Add flour and 2 teaspoons salt, stir to combine. Turn out onto a lightly floured surface. Knead 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover with a kitchen towel. Let rise at warm room temperature 1 to 2 hours, until doubled in size.

For sauce, while dough is rising, mince and mash garlic with a large pinch of salt to make a paste. In a bowl stir together garlic paste, tomatoes, Parmesan, 1/4 cup oil, lemon peel, pepper, and remaining 1/2 teaspoon salt.

Position racks in the upper and lower thirds of an oven. Preheat oven to 425 degrees F.

Place dough on a well-floured work surface. Stretch or roll dough to a 22 x 14-inch rectangle. Scatter proscuitto and basil leaves on dough. Place tomato sauce along the lengthwise center of dough. Fold lower third of dough over tomato sauce, then fold over upper third of dough. Cut dough crosswise in 10 pieces. Transfer rolls, cut sides up, to two baking sheets, spacing about 2 inches apart. Gently press dough to expose some filling.

Bake rolls 25 to 30 minutes, rotating baking sheets between racks midway through baking time, until crusts are golden and hollow sounding. To serve, drizzle rolls with olive oil and sprinkle with snipped fresh basil.

Recipe shared from: http://www.bhg.com/recipe/tomato-pizza-rolls/

Slow Cooker Pulled Jerk Chicken Sandwiches

Ingredients:

For the rub:

1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg
For the chicken:
4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil

For the marinade:

1/2 cup freshly squeezed lemon juice
1/2 cup dark molasses (not blackstrap)
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed
3 medium scallions, trimmed and thinly sliced
1 1/2 cups cilantro (about 1 bunch), coarsely chopped
1 tablespoon finely chopped fresh thyme leaves
1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
1 Scotch bonnet or habanero pepper, sliced into rounds

To serve:

24 (4-inch) deli French rolls or other crusty bread

Directions:

Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. Heat the oil in a large frying pan over medium-high heat. When it just begins to smoke, place half of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with the remaining chicken.

Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours.

When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm.
When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve.

Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.

Recipe shared from: http://www.chow.com/recipes/27788-pulled-jerk-chicken-sandwiches

Deliciously Good Carnitas

Ingredients:

For the pork:

3 (5-inch) fresh marjoram sprigs
2 medium garlic cloves, peeled and smashed
1 tablespoon coriander seeds
1 bay leaf
1 medium white onion, peeled and quartered through the root end
2 teaspoons kosher salt
3 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)

Corn or flour tortillas
Guacamole
Salsa
Chopped fresh cilantro leaves
Lime wedges

Directions:

Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine. Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onion and salt. Arrange the pork in a single layer and add enough water to just cover the meat. 

Bring to a simmer over medium heat. Skim and discard any foam that floats to the surface using a large spoon. Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)

Remove and discard the herb packet and onion quarters. Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan. 

Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes. 

Remove and discard any large pieces of unrendered fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.

Recipe shared from: http://www.chow.com/recipes/29567-carnitas

Tofu and Broccolini Pad See Ew

Ingredients:

1 (14-ounce) package dried wide rice noodles
14 ounces firm tofu, drained and cut into large dice
2/3 cup soy sauce
1/2 cup water
2 tablespoons packed light brown sugar
1 pound broccolini, sliced on the bias into 1-inch-long pieces
1/4 cup vegetable oil
6 medium garlic cloves, sliced paper thin
2 large eggs

Directions:

Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.

Meanwhile, place tofu cubes on a paper-towel-lined plate; set aside. Combine soy sauce, 1/4 cup of the water, and the brown sugar in a small bowl; set aside.

Heat remaining 1/4 cup water in a large nonstick frying pan with a tightfitting lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini to a plate and set aside.

Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.

Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.

Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.

Recipe shared from: http://www.chow.com/recipes/28028-tofu-and-broccolini-pad-see-ew

Refreshing Limeade with a Touch of Lemon

Ingredients:

2 cup lime juice (from 10 regular sized limes

Juice of one lemon
1 3/4-2 cups granulated sugar
5 cups water

1 cup of crushed ice
Lime slices (about 8 slices cut in half to make 16 pieces)

Directions:

In a small saucepan bring to a boil the 2 cups of sugar* and 3 cups of water. Continue to stir for 5 minutes.  Once the sugar is dissolved, remove from heat and let cool for for a few minutes. 

*You can adjust the amount of sugar depending on how sweet you like your limeade.  Add lime and lemon juice and stir.

Allow to cool for 15 minutes and add remaining 2 cups of cold water, 1 cup of crushed ice, and lime slices.  Stir to mix ice, additional water, and lime slices. 

Cinnamon Streusel Coffee Cake Muffins

Ingredients:

Streusel:

1/4 cup all-purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter or margarine, softened

Batter:

2 cups dry pancake mix

2/3 cup sugar

3/4 cup milk

1 egg

2 tablespoons butter or margarine, softened

Directions:

Preheat oven to 350°F.

In small bowl, stir together flour, sugars and cinnamon.

Cut in butter or margarine with fork or pastry blender until mixture is crumbly. Set aside.

Place pancake mix, sugar and milk in medium bowl and using an electric mixer, mix on low speed until blended.

Add egg and butter or margarine and continue to mix on low speed until mixture is blended.

Divide batter in half and of batter and place half of the batter, divided evenly, in 12 cupcake cups.

Divide topping in half and sprinkle half of streusel topping evenly over the 12 cups.

Spoon remaining batter over streusel layer in cups.

Sprinkle remaining streusel over batter in cups.

Bake 30-35 minutes or until toothpick inserted into center comes out clean. Cooking time will vary depending on your oven.

Deliciously Easy Toblerone & Chocolate Chunk Cookies

Ingredients:

1 (18.25 oz.) chocolate  or devil's food cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1-3.5 oz dark chocolate candy bar, roughly chopped
1-3.5 oz Toblerone bar, roughly chopped

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended.

Stir in chopped chocolates and drop by rounded spoonfuls onto cookie sheets.

Bake for approximately 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely otherwise they may break.

Easy Mini Chicken & Cheddar Broccoli Pies

Ingredients:

Chicken-Broccoli Mixture:

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup fresh or frozen chopped broccoli, thawed and drained

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese (4 oz)
Sour cream with dill

Baking Mixture:

3/4 cup Krusteaz pancake and waffle mix

1/2 cup fat free or 1% milk or reduced fat buttermilk

2 eggs

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon of baking mixture onto chicken-broccoli mixture in each muffin cup.

Bake about 30-35 minutes (adjust cooking time for your oven) or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with dill sour cream.

Tex-Mex Mini Veggie Pies

Ingredients:

Veggie Mixture:

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 to 2 chipotle chiles in adobo sauce, chopped

1/2 cup fresh or frozen corn

2 cloves garlic, finely chopped

1/4 teaspoon dried oregano

1/2 teaspoon salt

1 tablespoon fresh lime juice

1 cup black beans, drained, rinsed 

1/4 cup fresh cilantro, chopped

1 cup low fat Cheddar cheese, shredded

Baking Mixture:

3/4 cup Krusteaz or my easy low fat baking mixture (see recipe below)

1/2 cup milk or light buttermilk

2 eggs

Garnishes:

1 pint cherry or grape tomatoes, cut in half

1 avocado, pitted, peeled and diced

1/2 cup light sour cream 

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.

Bake 30-35 minutes (adjust baking time for your oven) or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.


Easy Low Fat Baking Mixture:

Ingredients:

3 1/4 cups unsifted all-purpose flour 

1/2 cup sugar 

1 cup nonfat dry milk powder 

1/2 cup cornstarch 

1 tablespoon baking powder 

1 teaspoon baking soda 

1 1/2 teaspoons salt 

Directions: 

Mix all ingredients together. Cover tightly and store. Use buttermilk or skim milk to moisten.

Chewy Quadruple Chocolate Chips Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
1 (6-ounce) cup semisweet chocolate chips
1  large milk chocolate candy bar, chopped
1 large cookies and cream candy bar, chopped
1 large dark chocolate candy bar, chopped

1/2 cup walnut, chopped (optional)

Directions:

Preheat oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, combine butter, shortening, granulated and brown sugars, and vanilla; beat until creamy. Beat in egg then gradually add flour mixture until well combined. With a wooden spoon, stir in chocolate chips and nuts; mix well.

Drop mixture by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake 8 to 10 minutes, until golden. Cool 2 minutes then remove cookies to a wire rack to cool completely.

Chicken and Tofu Mini Meatloaves with Creamy Mashed Sweet Potatoes

Ingredients:

Meatloaves:

1/2 lb ground chicken

3/4 lb lean ground pork
12 oz extra firm tofu, drained and crumbled
1 cup Italian seasoned breadcrumbs
1 large onion, finely chopped

4 cloves garlic, finely chopped

2 green onions, finely sliced
1/8 cup milk
1 egg
1 1/2 tsp salt

1/2 tsp paprika
1/2 tsp black pepper

Garnish:

Parmesan cheese, grated
Parsley, finely chopped

Directions:

Preheat oven to 350 degrees.  Finely chop up the onion and garlic and add to a large mixing bowl.

Drain the tofu well, press between two paper towels to remove excess moisture and crumble. Add to bowl.

Add remaining ingredients to bowl. Mix thoroughly until all ingredients are well incorporated. 

Thoroughly spray the bottoms and sides of a 12 cup cupcake pan. 

Evenly distribute meat mixture into the 12 cups.  

Press into each pan and smooth out the tops.  Place in oven and bake for approximately 25 minutes. Prepare mashed sweet potatoes (see recipe below). Remove cooked meatloaves from pan and top with mashed sweet potatoes and sprinkle with chopped parsley and grated Parmesan cheese.

Mashed Sweet Potatoes:

Ingredients:

5 cups sweet potatoes, peeled and chopped
1/4 cup butter
1/4 cup light cream cheese
1 tablespoons honey
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/8 tsp pepper

Directions:
Add the potatoes to a large pan and cover with water. Bring to a boil over medium-high heat.

Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the pan and add the butter, honey, nutmeg, salt and pepper. 

Beat at medium-low speed with an electric mixer until smooth. Serve with meatloaves.

Low Fat Savory Pork and Tofu Meatballs with Garlic Mashed Potatoes and Creamy Brown Gravy

Ingredients:

Meatballs:

1/2 lb extra lean ground beef

3/4 lb lean ground pork
12 oz extra firm tofu, drained and crumbled
1 cup Italian seasoned breadcrumbs
1 large onion, finely chopped

4 cloves garlic, finely chopped

2 green onions, finely sliced
1/8 cup milk
1 egg
1 1/2 tsp salt

1/2 tsp paprika
1/2 tsp black pepper
1/8 cup maple syrup
1/2 tsp nutmeg (optional)

2 tbsp olive oil

Garnish:

Parsley, finely chopped

Directions:

Finely chop up the onion and garlic and add to a large mixing bowl.

Drain the tofu well, press between two paper towels to remove excess moisture and crumble. Add to bowl.

Add remaining ingredients to bowl. Mix thoroughly until all ingredients are well incorporated. 

Using a large frying pan, add olive oil and heat on medium high.  Form meat mixture into 2 inch balls and place in pan.  Cook until brown and turn.  When other side of meatball is browned, cover and cook for approximately 10-15 minutes or until thoroughly cooked. Remove meatballs from pan and keep warm.  Reserve pan drippings for gravy. Make mashed potatoes and gravy (see recipe below).  Plate by placing a thick layer on potatoes on plate and cover with meatballs.  Top with brown gravy and chopped parsley and serve.

Creamy Garlic Mashed Potatoes:

Ingredients:

5-6 large white potatoes
4 large cloves garlic
1 cup (or more) 1% or fat free milk
1 pkg. light cream cheese

1/2 tsp salt

1/2 tsp pepper

1/8 tsp paprika
1 tsp chives, finely chopped

Directions:

Cook potatoes until fork-tender. Remove skins.

Process garlic cloves through a garlic press; add to potatoes.

Mix potatoes in a medium bowl using a hand mixer. After potatoes are broken down, add cream cheese, milk, salt, pepper, and paprika. Continue blending until smooth.  Mix in chopped chives. Cover and keep warm.

Creamy Brown Gravy: 

Ingredients:

Drippings from meatballs, reserved from meatballs
2 tbsp. flour
1 cup canned beef broth

1/2 1% or fat free milk

1-2 green onions, finely chopped
1/4 - 1/2 tsp soy sauce
1 tsp. Worcestershire sauce
1/2 tsp paprika
Salt & pepper 

Directions:

Thicken drippings remaining in skillet with flour. Slowly add beef broth, Worcestershire sauce, and 1/4 teaspoon soy sauce. Cook over low heat, stirring with a whisk until thickened and smooth.  Add green onions, paprika and one teaspoon salt and pepper. Taste gravy and adjust seasonings if necessary.

Spicy Sausage Empanadillas

Ingredients:

8 oz bulk spicy pork sausage

1 medium onion, finely chopped (1/2 cup)

1 teaspoon finely chopped garlic

1/4 cup pitted green olives, finely chopped 

1 teaspoon ground cumin

1/2 tsp pepper

1/2 tsp paprika

1/2 cup sharp cheddar, grated (optional)

1 package (17.3 oz) frozen puff pastry, thawed

1 egg

1 teaspoon water

Fresh cilantro,chopped

Directions:

Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray with cooking spray.

In 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Stir in olives and cumin; remove from heat.

On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.

Place 1 tablespoon sausage mixture on each pastry square. Add a snall amount of grated cheese. In small bowl, beat egg and water with fork until well blended. Brush egg mixture on edges of pastry squares. Fold pastry over filling to make triangles; press edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and sausage mixture. Brush tops of triangles with egg mixture.

Bake 20 to 25 minutes or until golden brown. Serve warm. Garnish with cilantro.

Recipe shared from: http://www.bettycrocker.com/recipes/empanadillas/1eee0152-98e1-45b9-bdc5-6ec145fcb5fe#?st=6&term=spicy sausage&ps=9&pi=9

Cheesy Confetti Egg Bake

Ingredients:

1 bag (1 1/4 pounds) refrigerated shredded hash browns

1 tablespoon butter

2 medium green onions, sliced

1 package (8 ounces) sliced mushrooms

1 cup frozen mixed vegetables, thawed

12 eggs

2 cups shredded Cheddar cheese

1/2 cup milk

1 teaspoon salt

1/4 teaspoon pepper

Directions:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.

Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.

Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.

Bake uncovered about 40 minutes or until eggs are set in center.

Recipe shared from: http://www.bettycrocker.com/recipes/confetti-egg-bake/32532bf8-6d74-4f0b-b250-a6e0e28631c3#?st=6&term=hashbrowns&ps=9&pi=9

Simple Cake Batter Dessert Waffles

Ingredients:

1 box cake mix (any flavor)

1 1/3 cups water

1/3 cup vegetable oil

3 eggs

Directions:

Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)

Make cake batter as directed on box, using water, oil and eggs.

For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

Serve waffles warm or cold with toppings of your choice.

Recipe shared from: http://www.bettycrocker.com/recipes/cake-mix-waffles/2bbb7bfa-5a9b-4836-b7a9-c2a5ac1aeb66

Scotch Eggs with Biscuits and Sausage Gravy

Ingredients:

For the eggs:

6 large eggs, at room temperature
Kosher salt
1 cup all-purpose flour
Freshly ground pepper
1 cup breadcrumbs
Vegetable oil, for frying
4 large biscuits, split and warmed

For the gravy:

1 teaspoon extra-virgin olive oil
8 ounces fresh breakfast sausage, casings removed
2 teaspoons chopped fresh thyme
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

Directions:

Bring a large saucepan of water to a simmer over medium-high heat. Add 4 eggs and simmer 5 minutes for very runny yolks, or 6 minutes for yolks that are slightly set around the edges. Transfer the eggs to a bowl of ice water with a slotted spoon; drain, peel carefully and pat dry. Season with salt.

Put the flour in a shallow dish and season with salt and pepper. Put the breadcrumbs in another dish; season with salt and pepper. Beat the remaining 2 eggs in a third dish; season with salt and pepper. One at a time, carefully dredge the cooked eggs in flour, then roll in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs. Roll in the beaten eggs again and reroll in the breadcrumbs. Put the eggs on a parchment-lined plate; refrigerate while you make the gravy. Reserve 2 tablespoons of the seasoned flour.

Heat the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the thyme and the reserved 2 tablespoons seasoned flour and cook, stirring, 1 minute. Stir in the chicken broth and cream and bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Add more cream or water if the gravy is too thick. Keep warm.Heat about 2 inches of vegetable oil in a medium saucepan over medium heat until a deep-fry thermometer registers 375 degrees F. Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Drain on paper towels.

Serve the gravy and fried eggs on the biscuits.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-over-the-top-breakfast-recipe/index.html

Creamy Parmesan Marinara Fettucine

Ingredients:

Sauce:

2 tbsp olive oil
1 medium onion diced
4 cloves garlic minced
4 cups marinara sauce or store bought marinara sauce (see recipe below)
14.5 oz diced tomatoes with garlic and onion
1/2 tsp red pepper flakes
2 cups half and half
1/2 tsp salt
1 tsp sugar
1 1/2 tsp dried dill
black pepper to taste
1/2 cups Parmesan

1 lb fettucine noodles
Grated Parmesan
Parsley, finely chopped

Directions:

In a large skillet, add olive oil and onions. Saute 8 minutes. Add garlic and tomatoes. Simmer 10 minutes. Simmer 10 minutes. Add pepper flakes, salt, sugar, black pepper, and cream. Simmer for a final 30 minutes.

While pasta is simmering, cook pasta noodles according to package directions.

Add Parmesan 5 minutes before serving. Toss sauce with fettucine and sprinkle with Parmesan and parsley.

Marinara Sauce

Ingredients:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

Directions:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.

Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate.

Coconut-Chocolate Bars

Ingredients:

1 1/2 cups butter, softened

1 cup sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 cup unsweetened baking cocoa

2 cups flaked coconut

1/2 cup caramel topping

1/2 cup semisweet chocolate chips

1/2 teaspoon vegetable oil

Directions:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.

Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.

In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.

Recipe shared from: http://www.bettycrocker.com/recipes/coconut-chocolate-bars/7202c12b-620b-4342-8b27-7711bf03e6c1

Mint Peekaboo Bars

Ingredients:

1 cup sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

1 egg

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 package (4.67 ounces) foil-wrapped rectangular chocolate mints, unwrapped

Directions:

Heat oven to 350°F. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

Reserve 3/4 cup dough for topping. Press remaining dough in bottom of ungreased 13x9-inch pan. Place 4 mints end-to-end on dough across narrow end of pan. Continue adding mints to make 7 rows of 4 mints each. Press mints lightly into dough. Crumble reserved dough over mints.

Bake 20 to 23 minutes or until light brown. Cool completely to set chocolate, about 45 minutes. For bars, cut into 7 rows by 4 rows.

Recipe shared from: http://www.bettycrocker.com/recipes/mint-peekaboo-bars/e0564f2e-9715-4ff4-91ad-1c342201a732?sc=All%20Gold%20Medal%20Flour%C2%AE%20Recipes&term=Gold%20Medal%20Flour&itemId=6815e1a5-f4d2-4f1c-aa3c-8be8d0251079

Fajita Chicken Wings

Ingredients:

12 chicken wings, tips removed

Marinade:

1/4 cup lime juice

2 tablespoons vegetable oil

3 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 clove garlic, finely chopped

Directions:

Cut each chicken wing in half; place in large resealable food-storage plastic bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

Heat oven to 375°F. Drain chicken wings, reserving marinade. Place chicken on broiler pan.

Bake 45 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), brushing occasionally with reserved marinade. Discard any remaining marinade. Serve warm.

Recipe shared from: http://www.bettycrocker.com/recipes/fajita-chicken-wings/a3059ce1-7021-4758-9da2-29b0a0e05d39

Sticky & Sweet Ginger Garlic Chicken Wings

Ingredients:

Glaze:

1/2 cup packed brown sugar

1/2 cup rice vinegar

2 tablespoons grated gingerroot

1 tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes

3 cloves garlic, finely chopped

1 teaspoon soy sauce

Chicken:

3 tablespoons red pepper sauce

2 tablespoons vegetable oil

1/2 teaspoon salt

1/2 teaspoon pepper

5 lb chicken wing drummettes

1 cup all-purpose flour

Directions:

In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.

In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.

Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.

Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.

In large bowl, toss chicken with glaze.

Recipe shared from: http://www.bettycrocker.com/recipes/sticky-ginger-garlic-chicken-wings/3f374fb3-0bd2-4406-a4ea-7d90cd62db3f?sc=All%20Gold%20Medal%20Flour%C2%AE%20Recipes&term=Gold%20Medal%20Flour&itemId=6815e1a5-f4d2-4f1c-aa3c-8be8d0251079

Oatmeal-Chocolate Chip Cookies

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1 1/2 cups  all-purpose or unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 cup chopped nuts, optional

Directions:

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Recipe shared from: http://www.bettycrocker.com/recipes/oatmeal-chocolate-chip-cookies/48acadc3-f7e1-46b5-bb33-33bee95f6cf7#?term=Oatmeal-Chocolate%2BChip%2BCookies&fv=AND(HasGridViewImage%3ATrue)&pi=1&ps=9

Chicken Fajita Casserole

Ingredients:

1can (16 oz) refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8  flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend

Directions:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.

Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.

Recipe shared from: http://www.bettycrocker.com/recipes/chicken-fajita-casserole/8dddde67-71c3-4ccd-a5ac-1acf59adb13c