Easy Cinnamon Roll Cookies

Ingredients:

1 pouch sugar cookie mix

1/2 cup butter or margarine, softened

1/4 cup all-purpose flour

1 egg

1 tablespoon butter, melted

1/4 cup granulated sugar

1 tablespoon ground cinnamon

3/4 cup powdered sugar

1 tablespoon milk

Directions:

1. In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.

2. In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.

3. Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.

4. Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

5. In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

Recipe shared from: www.bettycrocker.com

Creamy New England Style Clam Chowder

Ingredients:

3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1 1/4 cups chopped celery with leaves (about 2 large stalks)

4 garlic cloves, chopped

2 bay leaves

1/4 cup all purpose flour

7-6 1/2-ounce cans chopped clams, drained, juices reserved *Costco also sells 51 oz cans, which work beautifully for this recipe

1 1/4 cups half and half

2 teaspoon hot pepper sauce

1/4 cup parsley, finely chopped

1-2 tablespoons dill, dried

1 tsp pepper, finely ground, adjust to taste

1/2 teaspoon salt, adjust to taste

Directions:

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). 

Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half, parsley, dill, salt and pepper and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. Refrigerate uncovered until cold, then cover and keep refrigerated. Chowder will taste even better the next day. Enjoy!

* If using the Costco sized cans, measure out the clam juice that the clams come in and adjust the amount of bottled clam juice you would use.

Recipe adapted from: epicurious.com

Fabulous Mini Cherry Pies from Adventuress Heart

If pies are the new cupcake then these mini cherry pies can rival any 
cupcakes in the cuteness category and they're 100% home-made and so delicious!

Start with the Pate Brisee (click on apple marzipan link for recipe), this was half of the recipe I used for the apple marzipan galette, I froze it so all I had to do was thaw it overnight in the fridge!

Martha Stewart Living, December/January 1996/1997

Yield: Makes one double-crust or two single-crust 9-inch pies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 sticks (1 cup) unsalted butter, cold, cut into small

1/4 cup ice water, plus more if needed

Directions:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here. 

I think this is probably one of the most useful and exciting tips I've ever learned because before this I would avoid cherries, using a parring knife to peel the flesh around the pit was not fun at all!

These cherries go into a pot after pitting and I add a bit of sugar to sweeten and a squeeze of lemon to balance things out then it boils for 12 mins or so on medium low and once they are soft enough to squish with a spoon I thicken with a little mix of half a tbsp of cornstarch and a few drops of water and the cherry mixture begins to thicken I take it off the heat and let it cool.

Ok so these little pies were made right in the cupcake pan.. no greasing or anything required. Just cut the dough and put it straight in.

The filling should be cool of course and you can begin your assembly creating any type of design you like. Here I made three different designs ...

Use some eggwash to create a nice sheen on the little pies before baking..

Bake between 350 and 375 for 30 mins or so until the pastry is crispy and browned.

Shared from:www.adventuressheart.com

Charbroiled Garlic & Parmesan Panko Oysters on the Half Shell

Ingredients:

1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 tablespoon minced parsley leaves, plus more for garnishing
1 dozen raw oysters, on the half shell
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil

Directions:

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly. Set aside.

In a small bowl combine the bread crumbs, 2 tablespoons of the parmesan, and the olive oil. Stir until thoroughly combined.

Heat a gas or charcoal grill. Place oysters on the half shell right over the hottest part. Spoon enough of the butter and bread crumb over the oysters so that they are almost overly stuffed.

The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Garnish with remaining parsley and Parmesan cheese. If you like the tops crispy and brown, you can place them under the broiler for a few minutes. Serve immediately. Enjoy!

Smokey Garlic Marinated Rib Steak

Ingredients:

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
Parsley, chopped
Parmesan, grated

Directions:

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade. Allow steaks to sit for 5 minutes. Sprinkle with parsley and Parmesan. Enjoy!

Caramel & Pecan Apple Pie

Ingredients:

Crust:

1 box refrigerated pie crusts, softened 

Filling:

6 cups thinly sliced peeled apples (6 medium)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Topping:

1/3 cup caramel topping

2 to 4 tablespoons chopped pecans

Directions:

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

In large bowl, gently mix all filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown, removing foil during last 15 minutes of baking. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

Recipe shared from: www.bettycrocker.com

Apple Pie Pops

Ingredients:

Filling:

1tablespoon butter

1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)

1 teaspoon lemon juice

1/4 cup caramel topping

Crust:

1 refrigerated pie crust, softened

8 craft sticks (flat wooden sticks with round ends)

1 egg white, beaten

1 teaspoon sugar

1/8 teaspoon ground cinnamon

Glaze:

2 tablespoons powdered sugar

1 1/2 teaspoons milk

1 1/2 teaspoons milk

Directions:

In 8-inch skillet, melt butter over medium heat. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in 1/4 cup caramel topping; continue cooking until sauce is thick and coats apples. Set aside.

Meanwhile, heat oven to 400°F. Unroll pie crust onto cutting board. Using 3-inch round cutter, cut out 12 rounds. Place 6 rounds on ungreased cookie sheet. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in each filling.

Flatten remaining rounds until 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit in top crusts to vent steam. Brush tops with remaining egg white. In another small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over tops.

Bake 12 to 15 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool at least 10 minutes before serving. If desired, in small bowl mix glaze ingredients until smooth. Drizzle with glaze.

Recipe shared from: www.bettycrocker.com

Apple Pie Cupcakes

Ingredients:

Apple Filling:

2 tablespoons unsalted butter

2 large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Juice of half lemon (about 1 1/2 tablespoons)

Topping:

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup chopped walnuts

Base:

1-12.4 oz can refrigerated cinnamon rolls with icing

Garnish:

Whipped cream

Caramel topping

Directions:

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.

In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.

Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.

Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.

Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.

Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.

Serve cupcakes topped with whipped cream and a drizzle of syrup.

Recipe shared from: www.bettycrocker.com

Slow Cooker In-Your-Sleep Chili

Ingredients:

1 pound ground beef

1 large onion, chopped

2-15 ounce cans chili beans in chili gravy

1-14 1/2 ounce can diced tomatoes and green chiles, undrained

1-11 1/2 ounce can hot-style vegetable juice

Sliced green onions, dairy sour cream, and/or shredded cheddar cheese (optional)

Directions:

In a large skillet, cook ground beef and onion until meat is brown; drain off fat.

In a 3 1/2- to 4-quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chiles, and vegetable juice.

Cover; cook on low-heat setting for 4 to 6 hours on on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.

Recipe shared from: www.bhg.com

Slow Cooker Tex-Mex Chipotle Sloppy Joes

Ingredients:

1 1/2 pounds uncooked ground chicken or turkey

1 1/2 pounds ground pork

2 cups chopped onions (2 large)

4 cups bottled salsa (medium hotness)

1 1/2 cups chopped green sweet peppers (2 medium)

1 1/2 cups fresh corn or frozen whole kernel corn

2 tablespoons chopped canned chipotle pepper in adobo sauce*

1 tablespoon chili powder

1 1/2 teaspoons ground coriander

1 1/2 teaspoons garlic salt

16 - 20 6-inch flour tortillas or hoagie rolls, split and toasted

Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)

Directions:

In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Recipe shared from: www.bhg.com

Golden Fried Clam Strips

Ingredients:

6 cups canola oil
2 pounds clam strips (about 4 cups)*
1 cup buttermilk, well-shaken

1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt

2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste

Directions:

Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.

While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).

Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.

Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).

Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.

* You can purchase raw clam strips from your local seafood store.  If they do not carry them on a regular basis you can ask them to order them for you.

Recipe adapted from: epicurious

Simple Soft Taco Carnitas

Ingredients:

1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
1 tablespoon kosher salt plus 1 tsp
2 teaspoons ground black pepper
1 onion, roughly chopped
4 cloves garlic, finely minced or pressed through a garlic press
1/2 cup dry white wine

2 jalapenos, chopped

1 tbsp olive oil

corn tortillas

queso blanco
cilantro, finely chopped

1 avocado, chopped (optional)
salsa

2 limes, cut into quarters

Directions:

Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low. If you don't have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat. 

Fry jalapenos in oil, add the pork, season with salt and brown until it's crisp around the edges. Warm tortillas by placing a small stack in a damp paper towel and microwave for approximately 30 second. Pile onto warmed corn tortillas.  Sprinkle queso blanco and cilantro over pork and finish off with a squeeze of lime.

Recipe adapted from: foodnetwork.com

Gooey Almond Joy Coconut Brownies

Ingredients:

For the Brownies:

1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 eggs
3/4 cups flour
1 cup chocolate chips
2 cups shredded, sweetened coconut
pinch salt
2/3 cup + 2 Tbsp sweetened condensed milk
8 fun sized Almond Joy candy bars, chopped

For the Chocolate topping:

6 oz milk chocolate chips

Directions:

Preheat the oven to 350°F. Cover an 8" x8" pan with foil so that it falls over the edges and spray bottoms and sides wit nonstick spray.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 8"x8" pan.

In a medium sized bowl, combine the coconut, salt and condensed milk. Stir to combine. Dot the coconut mixture evenly over the brownie batter and use a knife to swirl the coconut mixture into the brownie mixture.

Sprinkle chopped Almond Joy bars over brownies.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven.

For the chocolate topping sprinkle chocolate chips over warm brownies and use a knife to spread evenly . Refrigerate brownies overnight to allow the brownies to set and for the flavors to combine.

Recipe adapted from: Beantown Baker

Peach Blueberry Iced Tea

Ingredients:

8  tea bags of your favorite
2 peaches or nectarines, peeled, pitted and sliced
1 cup fresh blueberries
3-4 tablespoons light agave nectar, adjust amount to taste

sprigs of sage

Directions:

Put 6 cups water into a medium pot and bring to a boil. Remove from the heat, add tea bags, cover and steep 6 to 7 minutes; discard tea bags. Meanwhile, purée half of the peaches and blueberries with agave nectar in a food processor or blender until smooth; transfer to a large pitcher with remaining fruit. (Alternately, muddle fruit in pitcher with a wooden spoon.) Add 3 cups ice cubes to pot with hot tea and stir until melted; pour tea into pitcher with fruit. Serve immediately over ice, or chill until ready to serve.

Crunchy Peanut Butter Cup Brownies

Who doesn't love the combination of peanut butter and chocolate? Add a fudgy brownie base with a layer of melted peanut butter cups covered with a chocolate, peanut butter and krispy rice topping and you have something that is irresistible!

Ingredients:

*Brownies:

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped*
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour, sifted

Peanut Butter & Chocolate Layers:

10 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter

2 cups Rice Krispies cereal 

Directions:

Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, leaving a slight overhang on all sides. Spray bottom and sides with a non stick spray. Set aside.

Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth.

Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour batter into prepared pan and bake approximately 55 minutes.  You want the brownies almost fully cooked.  If you place a toothpick in the center you should see moist crumbs when you remove it. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

While they are finishing baking, melt the chocolate chips and peanut butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow to cool 30 minutes before placing in refrigerator. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator. Cut into bite size pieces...enjoy!

* You can also use your favorite boxed brownie mix if you are short on time.

Recipe adapted from: browneyedbaker

Easy Spicy Pulled Pork Tostadas

What could be better than a crispy tostada shell covered with a spicy shredded pulled pork?  

The creaminess of the queso blanco goes perfectly with the cilantro and garden fresh salsa. Simple ingredients come together to make one tasty dish. I hope you enjoy it as much as my family did!

Ingredients:

Pulled Pork:

1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
2 tbsp crushed garlic
1 bottle (12 ounces) barbecue sauce, your favorite
1 tbsp chipotle chile pepper
1/2 tsp dried oregano
3 to 4 tablespoons honey, or to taste
dash hot pepper

Tostadas:

3/4 cup canola oil
corn tortillas
salt

Toppings & Garnish:

fresh salsa (see recipe below)
queso blanco, crumbled (Mexican white cheese)
sour cream
cilantro
lime 

tomato, diced

Directions:

Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, garlic, barbecue sauce, chipotle powder, oregano, honey, and hot pepper; pour over roast. Cover and cook on Low setting for 7 to 9 hours. Cool and remove from slow cooker. Shred meat making sure to tear into small pieces and combine with 1/2-1 cup salsa. Adjust amount to your liking. Set aside.

Line a cookie sheet with paper towels and set aside. In a medium sized non stick skillet add 3/4 cup of canola oil and heat to 350 degrees. Fry the tortillas, one at a time, using a fork to hold down the tortilla. Flip after one side is golden brown. Cook until the tortilla is crisp. Remove to a paper towel-lined cookie sheet and season with salt. Repeat with all tortillas.

To serve, place some of the shredded pork in the center of a tostada and top with crumbled queso blanco, sour cream, cilantro, and salsa.  Squeeze a little lime juice on to add some zing (optional).

Fresh Salsa

Ingredients:

1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
1/2 cup sweet onion, finely chopped
1/2 jalapeno, finely chopped
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1 tsp sugar
salt & pepper to taste
juice of 1/2 a lime

Directions:

In a medium sized bowl combine tomato, canned tomatoes, onion, jalapeno, garlic, cilantro, lime juice, sugar, and salt & pepper.

Blueberry Cheesecake Squares

Ingredients:

Cheesecake:

2 cups Wheaties® cereal, crushed

1 tablespoon butter or margarine, melted

2-8 oz pkgs reduced-fat cream cheese (Neufchâtel)

1 can (14 oz) fat-free sweetened condensed milk

1/2 cup fat-free sour cream

2 eggs or 1/2 cup fat-free egg product

1teaspoon vanilla

Blueberry Topping:

1/4 cup sugar

1 1/2 teaspoons cornstarch

2 tablespoons water

1 tablespoon lemon juice

2 cups fresh or frozen (unsweetened) blueberries

Directions:

Heat oven to 375ºF. Temperature is approximate as every oven cooks differently.  Make adjustments as necessary. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.

Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.

Bake 35 to 40 minutes or until center is jiggly but sides are set. Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.

Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.

For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

Recipe shared from: http://www.bettycrocker.com/recipes/blueberry-cheesecake-squares/c293df9f-b71b-4be1-9c02-787c1f1f4168

Easy 5 Ingredient Frozen Chocolate-Raspberry Pie

Ingredients:

1 quart (4 cups) raspberry sherbet

1 cup hot fudge topping, slightly warmed

1 chocolate sandwich cookie crumb crust (6 oz)

1 cup frozen (thawed) whipped topping
1/2 cup fresh raspberries

Directions:

Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.

Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.

To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

Recipe shared from: http://www.bettycrocker.com/recipes/frozen-chocolate-raspberry-pie/2195fe37-c4af-4512-b580-04afb5cf3281

Cheese & Sausage Stuffed Banana Peppers

Ingredients:

4 oz ground pork, crumbled, browned and drained

8 ounces Italian sausage, crumbled, browned and drained
1-8 ounce pkg light cream cheese, softened
4 ounces sharp cheddar cheese, shredded
1/2 medium onion, finely chopped

4 cloves garlic, finely chopped
1/2 teaspoon black pepper

1 tsp sugar
1/2 teaspoon granulated garlic
1/2 teaspoon dried parsley
1/2 teaspoon Old Bay Seafood seasoning
12 banana peppers, sliced down the side with seeds and membranes removed

1/2 cup green enchilada sauce

1/4 cup mozzarella, grated

1/4 cup sharp cheddar, grated
red chili flakes (optional)
cilantro, chopped (optional)

Directions:

Preheat oven to 400F.

Combine all ingredients except banana peppers in medium bowl. Mix thoroughly.

Stuff each pepper and place on a large greased baking dish.  Cover with enchilada sauce and mozzarella.

Bake about 30-40 minutes, or until peppers are soft and filling is bubbly and beginning to brown.

Easy Cheesy BBQ Chicken Empanadas

Ingredients:

3 cups rotisserie chicken, skin removed and chopped
1-8 oz. package shredded extra sharp cheese
4 ounces light cream cheese, softened
1 jalapeno, seeded and chopped
1/3 cup sweet onion, finely chopped
1/3-1/2 cup spicy bbq sauce
1/2 teaspoon pepper
1-15 oz. package refrigerated pie crustswater
egg wash-1 egg mixed with 1-2 tbsp water
Directions:

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 6 ingredients. Unroll 1 piecrust onto a lightly floured surface. Cut out rounds, using a 5-6 inch cookie cutter or using a small bowl and a butter knife. Re-roll dough as needed to use up scraps. Repeat procedure with remaining pie crusts.

Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared baking sheet. Brush tops with egg wash and bake for approximately 25 minutes or until golden brown. You may need to broil the tops for a minute or so to get a nice brown on the crust. Enjoy!

Jalapeno Corn Bread Muffins Stuffed with Spicy Pulled Pork

Ingredients

Pulled Pork:

1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
2 tbsp crushed garlic
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper

fresh salsa (see recipe below)

Directions:

Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, garlic, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on Low setting for 7 to 9 hours. Cool and remove from slow cooker.  Shred meat making sure to tear into small pieces and combine with 1/2-1 cup salsa.  Adjust amount to your liking. Set aside.

Fresh Salsa 

Ingredients:

1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
1/2 cup sweet onion, finely chopped
1/2 jalapeno, finely chopped
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1 tsp sugar
salt & pepper to taste
juice of 1/2 a lime

Directions:

In a medium sized bowl combine tomato, canned tomatoes, onion, jalapeno, garlic, cilantro, lime juice, sugar, and salt & pepper.

Jalapeno Corn Bread Muffins

Ingredients:

1 c. yellow cornmeal
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. melted bacon fat or shortening
2 lg. eggs, beaten
2/3 c. buttermilk
1 med. onion, finely chopped
1 c. sharp Cheddar cheese, grated
3 fresh or canned jalapeno peppers, chopped

Directions:

Preheat oven to 350 degrees. Lightly oil 12 cup muffin tin. In large bowl, combine the cornmeal, salt and baking powder. Stir in the bacon fat. Add eggs and buttermilk and blend well. Stir in the onion. Fill each muffin cup with 2 tablespoons batter. Cover with 2 tablespoons of pulled pork and top with an additional tablespoon of batter and cheese. Bake for 35 minutes or until muffins are fully cooked. Allow the muffins to cool and remove from the cups. Serve with additional salsa.

Mini Cookies ‘n Cream Stuffed Cakes

Ingredients:

Cake Layers:

1 box chocolate fudge cake mix

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

Cookies ‘n Cream Layer:

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

3/4 cup sugar

1/2 cup whipping cream

1 teaspoon vanilla

12 creme-filled chocolate sandwich cookies, crushed

Ganache Layer:

8 oz semisweet baking chocolate, chopped, or chocolate chips

1 cup whipping cream

Garnish:

6 creme-filled chocolate sandwich cookies, crushed

Directions:

Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.

Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.

Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.

To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

Recipe shared from: http://www.bettycrocker.com/recipes/mini-cookies-n-cream-stuffed-cakes/56c04a50-2a7c-489d-bcc0-572cf1255927#?st=6&term=chocolate fudge cupcakes&ps=9&pi=9

Double Dark Chocolate-Coconut Cupcakes

Ingredients:

Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup original- or vanilla-flavored soymilk

1/2 cup canola oil or vegetable oil

1 tablespoon cider vinegar

1 1/2 teaspoons vanilla

1/2 cup miniature chocolate chips

Chocolate-Coconut Frosting:

1/2 cup butter, softened

1/3 cup virgin unrefined coconut oil (solid, not melted)

1 teaspoon vanilla

2 to 4 teaspoons water

3 tablespoons unsweetened baking cocoa

3 cups sifted powdered sugar

Directions:

Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. 

Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.

Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

For frosting, in large bowl, beat butter, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.

To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Recipe shared from: http://www.bettycrocker.com/recipes/double-dark-chocolate-coconut-cupcakes/bbc14af7-dd30-4e8c-97d3-306cedcc6bc1#?st=6&term=chocolate cupcakes&ps=9&pi=9

Baked Crab & Shrimp Rangoon with Sweet & Sour Dipping Sauce

Ingredients:

1-8 oz chive and onion cream cheese or low fat cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/2 cup imitation crab meat, crumbled

1/4 lb salad shrimp

1/4 tsp pepper
Wonton wrappers

Cooking spray

Sweet and sour sauce (see recipe below)

Directions:

Preheat oven to 375. Liberally spray a large baking sheet with cooking spray and set aside.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic and pepper together until well combined. Fold in the crab and shrimp meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. 

Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers with nonstick cooking spray. Bake for about 12 minutes. Broil tops for approximately 2 minutes or until golden brown. Remove from oven and serve with sweet and sour sauce.

Sweet & Sour Sauce

Ingredients:

1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

2 tbsp pineapple, diced (optional)

Directions:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

Rosemary & Paprika Sausage Gravy with Flaky Honey Biscuits

Ingredients:

12-ounces spicy bulk pork sausage or pork sausage links with casings removed
2 tablespoons all-purpose flour
2 cups milk

1 tsp rosemary, finely chopped

1/2 tsp paprika

1/2 tsp seasoning salt

1/2 tsp red pepper flakes
1/2 tsp sugar

1/4  cup plus 2 tbsp green onions, finely sliced
Freshly ground black pepper, to taste
Flaky honey biscuits, recipe follows

Directions:

Heat a large non stick fry pan or a cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Add red pepper flakes and half of the rosemary and cook another minute.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage, paprika, remaining rosemary, seasoning salt, sugar, pepper and 1/4 cup green onions. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and sprinkle with green onions. Add additional salt and pepper to taste. Add a dash of paprika a pepper and serve immediately.

Flaky Honey Biscuits

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup honey
1 1/2 sticks (3/4 cup) cold unsalted butter

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the milk and honey. Stir until it is completely combined.

Cut the butter into chunks and add it to flour. With a pastry cutter or two knives, cut the butter into the flour until it's the size of small peas. Add the milk and honey mixture to the flour and mix gently just until there are no dry spots.

Flour your work surface and turn the dough out. Pat it into a rough rectangle, then roll it until it's about 1/2 inch thick. Fold it in thirds, like a letter, and roll it again. Fold in thirds again. This time, roll it again to about an inch thick. With a 3-inch biscuit cutter, cut as many biscuits as you can. Re-roll the scraps and cut more biscuits. 
Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. If you like, brush the top of the biscuits with milk, butter, or cream. Bake at 400 degrees until the tops are nicely browned, 12-14 minutes.

Biscuit recipe shared from: http://www.seriouseats.com/recipes/2012/01/honey-biscuits-recipe.html

Crispy Dill Coleslaw

Ingredients:

4 cups of thinly sliced green cabbage
2 carrots, shredded

3 tbsp mayonnaise

1 tbsp sugar

1-2 tsp dill

2 tsp apple cider vinegar

1/4 cup sweet onion, finely diced

Salt and pepper to taste

Directions:

Starting with a half of a head of cabbage, use a mandoline and  thinly slice until you have approximately 4 cups of sliced cabbage. Add to a large mixing bowl.  Grate 1 large carrot and add to cabbage. Finely dice 1/2 of a small sweet onion (1/4 cup) and add to cabbage and carrot mixture.

For the dressing, add mayo, sugar, dill, vinegar, and salt and pepper. Mix thoroughly and add to cabbage, carrot and onion mixture and mix well. Adjust salt and pepper to taste.

Beer Batter Fried Colossal Shrimp

Ingredients:

2 quarts vegetable oil for frying
1 1/2 pounds colossal shrimp, deveined and tails removed
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Directions:

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse shrimp, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the shrimp through the batter after it has been dipped.

Dip shrimp into the batter, then drop one at a time into hot oil. Fry shrimp, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Beer Batter Fried Cod

Ingredients:

2 quarts vegetable oil for frying
8-4 ounce cod fillets
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1-12 ounce bottle of beer

Directions:

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Decadent Salted Caramel Brownies

Ingredients:

Brownies:

½ cups butter
6 ounces semisweet, coarsely chopped
¾ cups sugar
2 eggs
½ tbsp vanilla
½ cups plus 2 tbsp all purpose flour
¼ teaspoons salt

Caramel Layer:

14 ounces caramels, unwrapped
4 tbsp plus 4 tsp heavy whipping cream
1/4 teaspoons sea salt, plus 1/2 tsp for sprinkling on top

Directions:

Preheat your oven to 350 F. Line a 9×9 pan with aluminum foil, leaving a few inches hanging over the sides. Spray the bottom and sides of the foil generously with nonstick spray. Set aside.

Put the stick of butter into a microwave-safe bowl. Put it into the microwave for several seconds and melt the stick of butter. Add the chocolate and let it sit for 30 seconds to 1 minute. Stir and if the chocolate isn’t fully melted, microwave for additional 30-second intervals until smooth, stirring in between.

In a large mixing bowl, mix together sugar, eggs and vanilla until incorporated. Add in the butter/chocolate and mix until thick and glossy (about a minute). Stir in the flour and table salt until just combined.

Pour half of this mixture into the greased pan and spread it to the corners. Bake for 20 minutes, then remove it from the oven and let it cool for 20 minutes.

Place the caramels, cream and 1/4 teaspoon sea salt in a microwave-safe bowl. Heat it in the microwave in 30-second intervals, stirring in between, until smooth and creamy. Pour half of the caramel over the cooked brownies and spread to the corners. Pour the rest of the brownie mixture evenly over the caramel and spread to the corners.

Sprinkle 1/4 teaspoon of sea salt on top of the brownie batter. Bake for 18-20 minutes or until the center is set. Allow to cool for at least 15 minutes and then pour remaining caramel over the top of brownies and sprinkle remaining sea salt over caramel layer. if caramel sauce gets too thick, you can microwave it for 10 seconds intervals to make spreading a bit easier. Cool completely before lifting the brownies out of the pan.

Adapted from: http://tastykitchen.com/recipes/desserts/salted-caramel-brownies-4/

Fried-Catfish Rolls

Ingredients:

Vegetable oil, for frying
1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat)
2 scallions, roughly chopped
1/2 cup mayonnaise
1 to 2 tablespoons pickling liquid, plus sliced pickles for garnish
Kosher salt and freshly ground pepper
1/2 cup instant flour (such as Wondra)
1 pound catfish fillets, cut into 1/2-inch chunks
1 12-count package miniature potato buns (do not separate)
2 tablespoons unsalted butter, melted
1 large ripe tomato, thinly sliced
1 stalk celery, thinly sliced

Directions:

Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.

Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.

Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.

While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.

Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/fried-catfish-rolls-recipe/index.html

Marbled Cheesy Stuffed Potatoes

Ingredients:

4 large russet potatoes
1 large sweet potato
1/4 cup sour cream
3 tablespoons unsalted butter, cut into pieces and softened
2 scallions, thinly sliced
3/4 cup shredded sharp cheddar cheese Pinch of freshly gratednutmeg
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing

Directions:

Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.

Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.

Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-stuffed-potatoes-recipe/index.html

Steak and Hummus Sandwich

Ingredients:

1/2 red onion, thinly sliced
1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 cup hummus
1 pound grilled flank steak
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 pocketless pitas (preferably whole wheat)
8 romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.

Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/steak-and-hummus-sandwiches-recipe/index.html