The Smith Family Recipes

Slow Cooker Buffalo Chicken

2010-02-17T09:58:00.000-08:00

4 skinless, boneless chicken breast halves
1 bottle Frank's buffalo wing sauce
1 package dry ranch salad dressing mix
blue cheese crumbles
hoagie rolls, split lengthwise

Place the chicken breasts into a slow cooker, and pour in the wing sauce and the ranch dressing mix. Cover and cook on low for 6 to 7 hours.

Once the chicken has cooked, shred the meat finely with two forks.

Serve on hoagie rolls and top with blue cheese crumbles.

From All Recipes.

Adam and I were both big fans of this one. I modified the recipe a bit and it was delicious!

Pretzel Crusted Chicken with Cheddar Mustard Sauce

2010-01-18T14:12:00.000-08:00

1 bag of salted pretzels, any shape
3 sprigs of fresh thyme, leaves removed
Salt and freshly ground black pepper
2 eggs (I used egg beaters)
2 small, boneless, skinless chicken breasts, cut into strips 1/2-inch thick
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound (about 2 1/2 cups) sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard, such as Gulden’s

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some pepper, and mix to combine. Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken breast in the ground pretzels, then in egg, then in the pretzels again.

Preheat a large skillet with the EVOO, enough to go 1/4 inch up the sides of the skillet. Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer the finished chicken strips to the oven to keep warm.

While the chicken is frying, heat a medium saucepot over medium heat, melt butter and add the flour. Cook flour and butter for 1 minute then whisk in the milk. When the milk comes to a bubble, stir in cheese and mustard with a wooden spoon. Season with salt and freshly ground black pepper, and remove from heat.

Transfer the fried pretzel-crusted chicken to a serving plate. Serve the mustard-cheddar sauce alongside.

From Rachael Ray.

We were all fans of this one, especially the cheese sauce. It is definitely going in the rotation!

Crockpot Bacon and Cheese Chicken

2010-01-13T08:28:00.000-08:00

3-4 chicken breasts
12 pieces cooked and crumbled bacon (I used less)
1/4 cup teriyaki sauce
1/2 cup Ranch salad dressing (I used fat free)
1 cup shredded cheddar cheese

Place the chicken in the crockpot. In a small bowl, combine the teriyaki sauce and the ranch dressing. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crockpot, getting between the chicken pieces,if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4.

I thought it was tasty. Adam thought it was okay. B wouldn't touch it!

Little Egg & Bacon Tarts

2010-01-09T07:34:00.000-08:00

3 pieces Frozen Puff Pastry
12 whole Eggs
500 grams Chopped Bacon
50 grams Sliced Mushrooms
1 bunch(es) Chopped Chives
½ cups Cream Cheese
½ cups Grated Parmesan
12 pinch(es) Freshly Ground Black Pepper

Preheat oven to 180 degrees Celsius.

Cut 12 rounds from the puff pastry to fit a medium-sized muffin tin. Place rounds into the muffin tin, pressing down to the base and shaping a little to fit.

Crack one egg into each flan. Sprinkle each egg with bacon. Place a couple of slices of mushroom on top of the bacon, then 1/2 to 1 teaspoon of cream cheese. Sprinkle with chives and top with parmesan and freshly ground pepper. (See note below for variations.)

Bake for 20 minutes or until pastry is crispy and flans are nice and brown on top.

Note: the mushrooms and chives could be replaced by any of your favorites: sun-dried tomatoes, asparagus, etc. and any choice of herbs.

From The Pioneer Woman's Tasty Kitchen.

As I'm sure you can tell from the picture, I went WAY off of the recipe here. I used a can of crescent rolls instead of puff pastry, which was enough to make 6 tarts using a large muffin tin. I used bacon bits instead of fresh bacon (it's what I had), Egg Beaters instead of eggs, nixed the mushrooms and parmesan cheese. I also added in chopped spinach and gouda cheese (because everything is better with gouda). I also eye-balled everything, so I have no clue what my exact measurements were.

Next time I think I'll mix the cream cheese in with everything else, it was a little odd just hanging out on top by itself. We all really liked these, they were very similar to Panera's egg souffle.

Gingerbread Cookies

2009-12-25T06:46:00.000-08:00

1 c. butter
1 c. sugar
1 c. molasses
1 egg
4 c. sifted all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg

In the bowl of a stand mixer, cream together the butter and sugar until smooth. Stir in molasses and egg.

Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.

Cover, and chill for at least one hour.

Preheat the oven to 350 degrees and line with parchment paper. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters.

Place cookies 2 inches apart on cookie sheets. Bake for about 10 minutes in the preheated oven, until firm. Let cool for 10 minutes on pan. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

From Good Things Catered.

I decorated them using Royal Icing, from Good Things Catered.

Asian Buffalo Chicken

2009-08-26T09:04:00.000-07:00

4 chicken breasts
1/2 cup teriyaki sauce
1 cup hot wing sauce
4 tsp garlic powder

Mix together the teriyaki and wing sauce. Place chicken breasts on aluminum foil in oven safe dish and spinkle the garlic powder over the chicken breast. Pour the sauce mixture over the chicken and bake at 350 degrees for 1 hour.

This was really tasty and a bit spicy (probably not kid-friendly). Next time I think we'll cook these on the grill instead of baking them.

From Spark Recipes.

Chicken Parmesan Burgers

2009-07-29T09:42:00.000-07:00

For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

From Annie's Eats.

Fabulous Sugar Cookies

2009-06-27T07:13:00.000-07:00

1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 c. flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling
1 recipe Glacé Icing

Preheat oven to 400 degrees.
Cream butter and sugars in a mixer for 5 minutes.
Add eggs one at a time, mixing thoroughly.
Add vanilla, almond, and lemon zest.
Sift in flour, baking powder, and salt a little at a time.
Do not over mix, this process should take about one minute.
Chill dough for up to a week in the fridge, or roll out and cut right away.
Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
Wait until cookies are cooled before icing.

This recipe made 30-32 big, thick cookies.

From Good Things Catered.

Glacé Icing

2009-06-27T07:02:00.000-07:00

1 lb powdered sugar (about 3 3/4 C)
1/4 cup + 2 tbsp whole milk
1/4 cup + 2 tbsp light corn syrup
1 tsp extract (almond, vanilla, etc)

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It's smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me, it's when it gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.

Take your glazing icing and separate it into bowls if you want to color it. Use gel food coloring (you can find it at craft or cooking stores) for more intense colors.

From Our Best Bites.

Crockpot Angel Chicken

2009-04-29T08:30:00.000-07:00

6 boneless chicken breasts (I used 4)
1/2 cup butter
1 pkg dry italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine or 1/2 c. chicken broth
4 oz. onion & chive cream cheese
1 pkg angel hair pasta, cooked according to box directions

Place chicken in crock pot. In a sauce pan, melt butter. Stir in the Italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked pasta.

Artichoke Chicken Pasta

2009-04-27T09:38:00.000-07:00

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove of garlic, minced (I used the kind in the jar)
3-4 leaves of basil, chopped
Zest of one lemon, chopped finely (I used lemon juice)
Sea salt and fresh cracked pepper to taste

Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Place chicken into a large zip lock bag and add the ingredients above. Mix so the chicken is evenly coated with marinade. Let it marinate for at least 1 hour.

Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before slicing into bite size chunks.

1 can of artichoke hearts
1 handful of grape tomatoes (I used 2 plum tomatoes diced)
1 clove of garlic, minced (I used the kind in the jar)
3 tbsp Parmesan cheese
Cheese tortellini, prepared per instructions
Juice of 1-2 lemons
1-2 tbsp butter
5-6 basil leaves, chopped
Sea salt and fresh cracked pepper to taste

Cook the tortellini per instructions. While the pasta is cooking, add the artichoke hearts, tomatoes and minced garlic to the the hot skillet you cooked the chicken in. Add more oil if needed (I didn't need to). Sauté and stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil, sea salt and fresh cracked pepper to taste. Enjoy.

Next time, I think I'll saute some onions in pan with the artichokes, tomatoes and garlic.

Blueberry Baked French Toast

2009-04-12T18:47:00.000-07:00

1 Family Size Bag Stacy’s Pita Chips - Simply Naked
7 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract
6 oz fresh blueberries (optional)
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) butter

Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly.

In a bowl mix together eggs, milk, cream, sugar, and vanilla.

Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.

Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.

Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.

Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.

Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.

Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.

From The Pioneer Woman.

Sausage Pita's

2009-04-02T09:40:00.000-07:00

1 package of breakfast sausage
lettuce
shredded cheddar cheese
tomato
Italian dressing
pita bread

Cook the sausage and drain off the excess oil. Cut the pita bread in half and pull it open. Mix the sausage, lettuce, tomato, cheese and dressing together and stick it in the pita. Enjoy!

Thai Chicken Pizza

2009-03-06T13:44:00.000-08:00

1 pre-made pizza crust (we use whole wheat)
peanut sauce
pre-cooked chicken strips/cubes
green onions
carrot strips
mozzarella cheese
chopped peanuts

Cover the pizza crust in the peanut sauce, then layer the other ingredients on top. Bake it in the oven according to the instructions on the pizza crust.

Crockpot Swiss Chicken

2009-02-24T19:21:00.000-08:00

4 boneless, skinless chicken breasts
2 cans cream of mushroom soup
4 slices of swiss cheese
1 box of stove top stuffing
1/4 cup water

Dump the box of Stove Top into the bottom of a crockpot sprayed with non-stick spray. Place the chicken on top of it. Place the swiss cheese slices over the chicken. Drizzle the water along the edges of the crockpot. Spread the soup on top. Cook 'til the chicken is done!

Crockpot Hawaiian Chicken

2009-02-23T07:50:00.000-08:00

4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch

Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours. Serve over rice.

Caramel Corn

2008-11-02T05:56:00.000-08:00

1/2 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3 bags microwaved popcorn
1 1/2 c. honey roasted peanuts, or addin of choice

Preheat oven to 300 degrees
Pop popcorn and place popcorn and peanuts in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Boil without stirring 4 minutes.
Remove from heat and stir in soda and vanilla.
Pour over popcorn and stir to coat.
Place popcorn in two large shallow baking dishes and bake in preheated oven, tirring every 15 minutes, for 45 minutes.
Remove from oven, stir one more time and let cool completely before breaking into pieces.

From Good Things Catered.

Welsh Rarebit

2008-09-23T12:34:00.000-07:00

Slices of crusty bread, buttered and toasted under the broiler
2 tablespoons butter
2 tablespoons flour
1/3 cup whole milk
1/2 cup beer
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
Couple of dashes Worcetershire
1 1/2 cups freshly grated sharp cheddar
1 egg yolk

Melt butter in a saucepan over low heat.

Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.

Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.

Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.

Remove from heat and whisk in egg yolk,

Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.

From The Pioneer Woman.

Jodi's Spinach & Artichoke Dip

2008-09-03T08:16:00.000-07:00

1 pkg cream cheese (not low fat or fat free) 8 oz.
1 pkg Amish Country Havarti Cheese
1 pkg reen Giant frozen creamed spinach
1 can artichoke hearts (drained and chopped)

In a microwave safe dish, combine cream cheese and havarti cheese. Microwave for 2 minutes, until cheeses melt and you can stir them together.

Defrost spinach in the microwave and add to cheese mixture along with chopped artichokes and a dash of garlic powder.

Microwave all ingredients together for 3-4 minutes or until desired warmth.

Serve with Tostitos scoops or in a bread bowl.

Roasted Tomato Soup

2008-08-28T11:10:00.000-07:00

8 large garden tomatoes (or I used a variety of heirloom tomatoes, as long as you have enough to fill a baking sheet)
3 Tbsp olive oil
4 large garlic cloves, finely mined
1 large can (or 3 14oz. cans) of fat free, low sodium chicken stock
2 Tbsp fresh basil, finely chopped
salt and pepper to taste

Preheat oven to 450 degrees. Line heavy baking sheet with foil. Halve and seed tomatoes and place skin-up onto prepared baking sheet. You should have enough tomatoes to fill the sheet. Roast in oven until skins slightly brown and wrinkle, about 20 minutes. Remove tomatoes from oven, peel of and discard skins. They should remove with ease. Place inards of roasted tomatoes into blender or food processor and pulse until smooth. Heat oil in bottom of large stockpot and add minced garlic. Stiring constantly, heat garlic until fragrant (about 30-60 seconds). Immediately add chciken stock to deglaze bottom of pan. Add tomato mixture, basil, salt, pepper, and any other herbs you like to the stock pot and simmer for 20 minutes. Pass the soup mixture through a chinois to remove any chunks of tomato, garlic, or herb. Serve immediately or keep in fridge for up to a week.

From Good Things Catered.

Oven Fried Chicken Tenders

2008-08-28T11:06:00.000-07:00

For the brine:
7 cups low fat buttermilk
1/2 c table salt
1/4 c light brown sugar
2 tbsp cayenne powder
1 tbsp garlic powder
3 bay leaves, broken into pieces

For the chicken:
1/4 cup vegetable oil
about 4 cups prepared italian bread crumbs (I make these and keep in bulk -- CI recommends Melba toast as the best way to go)
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
4 large boneless, skinless chicken breasts, trimmed of excess fat and cut into three relative equal sized tenders

In a large bowl combine buttermilk, salt, and sugar and mix until completely dissolved. Add the additional brine ingredients and stir to combine. Place preapred tenderloins into brine and tightly cover. Place in fridge for 2-3 hours.

Line sheet pan with foil and a layer of paper towels and top with wire rack. Remove chicken from brine, shake off excess and place onto wire rack.

Place in fridge, uncovered, for an additional 2 hours. Bread and cook immediately or cover tightly with plastic wrap for up to 6 hours until ready to bake.

Adjust oven rack to upper-middle position and heat oven to 400 degrees.

Line sheet pan with foil and set large flat wire rack over sheet pan. Drizzle vegetable oil over bread crumbs in a shallow dish or pie plate; toss well to coat.
Mix eggs, mustard, thyme, salt, pepper, oregano and garlic powder with a fork in a second shallow dish or pie plate.

Working one piece at a time, coat chicken on both sides with egg mixture.
Set chicken in breadcrumbs, sprinkle crumbs over chicken, and press to coat. Turn chicken over and repeat on other side. Gently shake off excess and place on rack.

Bake until chicken is deep nutty brown and juices run clear, about 20-30 minutes depending on tenderloin size.

From Good Things Catered.

Caribbean Spiced Chicken Burgers

2008-08-28T11:04:00.000-07:00

1 lb. ground chicken
4 Tbsp low sodium soy sauce
4 Tbsp red wine vinegar
2 Tbsp packed brown sugar
2 tsp fresh thyme
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/4 tsp chili powder
1/4 tsp allspice
1/8 tsp ground ginger

In small bowl, combine thyme, salt, garlic, onion, paprika, pepper, allspice, ginger and set aside.

Divide ground chicken into four 1/4 lb rounds. Shape rounds into 1/2 inch thick patties (about 5 inches wide).

In high sided dish or airtight storage bag, combine soy sauce, vinegar, and brown sugar. Mix to dissolve sugar into liquids. Coat both sides of chicken patties with spice mixture and place into liquid. Seal and place in fridge for about 1 hour to marinate.

Turn grill on medium high. Remove chicken patties from marinade, shake to remove excess and place onto grill. Cook, flipping once, until cooked through, about 15 minutes. Remove from grill and let sit, covered by foil, for 5-10 minutes before serving.

From Good Things Catered.

Artichoke Stuffed Turkey Burgers

2008-08-28T10:47:00.000-07:00

2 lbs lean ground turkey
1 Tbsp balsamic vinegar
1/4 medium sweet onion, diced finely
1 large pinch of garlic salt
ground black pepper to taste
4 artichoke hearts, quartered
4 oz. aged fontina cheese, sliced into 4- 1 oz. squares

In large bowl, add ground turkey, balsamic vinegar, onion, garlic salt and pepper. Work lightly with hands until well blended.

Heat grill on medium heat.

Divide meat into four portions. Remove 2/3 of each portion and flatten into 5 inch patties. Place 1 slice of fontina and four artichoke heart quarters in middle of each patty. Lightly flatten remaining 1/3 of each portion into 3-4 inch patties and place on top. Work lightly to flatten and seal all edges of patties.

Cook over medium to medium-low heat without moving burger until bottom side is browned and cooked through, about 8 minutes.

Turn burgers over and continue to cook until bottom side is browned and the burger is cooked through but not dried out about 8-10 more minutes.

Remove from heat and serve immediately.

From Good Things Catered.

Peppercorn Garlic Pork Tenderloin

2008-08-28T10:44:00.000-07:00

1/4 cup plus 2 tablespoons olive oil
4 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
5 garlic cloves, finely chopped/pressed
1/2 sweet onion (like yellow or vidalia), finely chopped
freshly ground pepper (I use rainbow variety)
salt
2 pound pork tenderloin
10 good shallots, peeled and halved
2 pounds fingerling potatoes, rinsed and quartered

Whisk 1/4 cup olive oil, vinegar, and lemon in a medium bowl/baking dish/freezer bag.
Heat 2 tablespoons oil over medium high heat and cook onion until begining to brown (about 3 minutes). Add garlic and cook until fragrant (about 30 seconds). Add to vinagrette mixture. Stir and add a healthy dash of salt and lots of freshly ground pepper. Add pork tenderloin and cover.

Refrigerate at least 4 hours or up to one day.

Preheat oven to 375 degrees. Line baking dish with foil for easy clean-up. Place tenderloin in baking dish, discard marinade, and place shallots and potatoes around pan. Insert thermometer into deepest part of tenderloin and roast in oven until internal temperate reaches 160 degrees. (should be about 20/30 minutes a pound.
Take out of oven and plate roasted vegetables with some fresh chopped parsley.
Let tenderloin rest for 15 minutes before carving.

From Good Things Catered.

Spicy Garlic Shrimp

2008-08-28T10:42:00.000-07:00

1 lb. large shrimp, deviened and shelled
1 1/2 tbsp sesame oil
5 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
1 pinch salt
1 pinch black pepper
2 Tbsp fresh parsley, minced
1 lemon, zested

In large fry pan or wok, heat sesame oil until almost smoking.

Add shrimp, garlic, red pepper, salt and pepper and stir constantly to cook through, about 3-5 minutes depending on size.

Remove from heat and place into bowl with parsley, lemon zest and squeeze a bit of juice from the lemon you zested onto shrimp.

Toss to combine and serve immediately.

From Good Things Catered.

Vegetable Soup

2008-08-28T10:41:00.000-07:00

2 Tbsp olive oil
1 c. onion, diced
1 large can (about 4 cups) low sodium chicken stock
3 cups water
2 large cans diced tomatoes
4 c. zuchinni, diced
2 c. carrots, diced
1 1/2 c. celery, diced
4 c. kale, rinsed and chopped
2 cans cannellini beans, drained
1 Tbsp fresh basil, minced
2 tsp. fresh oregano, minced
2 cloves garlic, minced
salt and pepper to taste

Heat olive oil in pan on medium high and add onion. Cook onion until starting to brown (about 5 minutes). Add remaining ingredients and stir to de glaze bottom of stock pot. Reduce to simmer cover and cook for 25 minutes.

Serve immediately or pack for lunches!

From Good Things Catered.

Falafel

2008-08-28T10:39:00.000-07:00

16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 Tbsp of fresh parsley, chopped
1 tsp coriander
1 tsp cumin
2 Tbsp flour
Salt
Pepper
Oil for frying

Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small disks.

Fry in 1/2 inch of oil at 350 degrees until golden brown (5-7 minutes). Place finished falafel on dish with paper towels to cool slightly. Serve hot.

From Good Things Catered.

Shrimp Scampi

2008-08-28T10:37:00.000-07:00

1/4 c. olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 tsp dried hot red-pepper flakes
1/2 c. dry white wine
1 tsp salt
1/2 tsp black pepper
5 Tbsp unsalted butter
3/4 lb angel-hair pasta
1/2 c. chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.

Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.

Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes.

Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

From Good Things Catered.

Not Yo' Mama's Banana Pudding

2008-08-28T10:34:00.000-07:00

1 12 oz container cool whip, thawed
1 14 oz can sweetened condensed milk
1 8 oz package cream cheese, softened
2 cups milk
1 5 oz box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

From Paula Deen.

Chocolate Chip Banana Bread

2008-08-28T09:42:00.000-07:00

1 3/4 c. plus 2 tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 tbsp milk
1 tbsp vanilla extract
3 large extra ripe bananas, mashed

Preheat oven to 350 degrees and prepare loaf pan.

In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.

In bowl of stand mixer, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then banana to mixture and combine well. With mixer on low, add flour mixture until just combined then fold in chocolate chips.

Spread into loaf pan, tap to remove air pockets, and place in oven to bake. Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean. Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely (or serve warm! Yum!)

From Good Things Catered.

Banana Cream Pie

2008-08-26T13:34:00.000-07:00

For the crust:
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into small cubes
3 tbsp. very cold water

For the pastry cream and filling:
2 cups whole milk
6 large egg yolks
½ cup light brown sugar, packed
1/3 cup cornstarch, sifted
½ tsp. ground cinnamon
1/8 tsp. grated nutmeg
Pinch of salt
1 tsp. vanilla extract
3 tbsp. cold unsalted butter, cut into bits
3 ripe but firm bananas, plus extra for garnish (if desired)

For the topping:
1 cup cold heavy cream
2 tbsp. confectioners' sugar, sifted
1 tsp. vanilla extract

To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add in the butter and toss with a fork to combine. Mix on low speed until the mixture resembles coarse meal. Mix in the water on low speed just until the dough comes together. Form the dough into a ball, wrap in plastic wrap and chill for about 30 minutes.

Preheat the oven to 425° F. Transfer the chilled dough to a lightly floured work surface. Roll out the dough into a thin round large enough to fit a 9-inch round pie plate. Carefully transfer the dough to the pie plate, trim the edges and use your thumb and fingers to crimp the edge. Cover with a piece of foil or parchment paper, and fill the pie plate with baking beads (dried beans or rice works too.) Bake for about 15-20 minutes or until the crust is nearly set. Remove the foil and baking beads and bake the crust uncovered for 5 more minutes, or until it is completely baked and light golden brown. Transfer to a wire rack to cool.

In the meantime, make the pastry cream. Bring the milk to a boil. Meanwhile, in a large saucepan, whisk together the egg yolks, brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about ¼ cup of the hot milk to temper the eggs so that they don't curdle. Then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, still whisking constantly, bring the mixture to a boil. Allow to boil, stirring constantly, 1 to 2 minutes before removing from the heat. Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. Press a piece of plastic wrap against the surface of the custard and refrigerate until cold.

When you are ready to assemble the pie, peel the bananas and cut them diagonally into ¼-inch thick slices. Whisk the chilled custard to loosen it, then spread about a quarter of it over the cooled pie crust (this will be a thin layer). Top with a layer of banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.

To make the topping, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream just until it starts to thicken. Beat in the confectioners' sugar and vanilla extract and continue to beat until the cream holds firm peaks. Spoon the topping over the pie filling and spread to cover the edges of the custard. Garnish with extra banana slices, if desired. Slice and serve (this pie is best eaten the day it is made.)

From Annie's Eats.

Caramel Apple Sticky Buns

2008-08-26T12:38:00.000-07:00

Rolls:
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon

Caramel Topping:
1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

From The Pioneer Woman.

Potato Bundles

2008-08-26T12:35:00.000-07:00

Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Heavy cream
Kosher salt
Paprika
Freshly ground black pepper
2 tablespoons minced parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve foil bundles right on the plate!

From The Poineer Woman.

Red Pepper Risotto

2008-08-26T12:33:00.000-07:00

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 cup Arborio rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan (any combination of cheeses will do)
1/2 teaspoon Turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.

Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.

Add cheeses and stir. Serve immediately!

From The Pioneer Woman.

Grilled Stuffed Zucchini

2008-08-26T09:46:00.000-07:00

2 medium zucchini (about 10")
4 oz Italian turkey sausage (that's 1 link of the kind pictured here)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1 T Italian style bread crumbs

kosher salt
black pepper
extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on.

Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 C. This will go in your filling.

Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.

Preheat your grill outside and then start your filling in a skillet on the stovetop. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 t kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.

You're gonna add that cheese in just a second! First take your zucchini to the grill and put them hollow-side down.

Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside.

Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1T cheese and sprinkle with 1/4-1/2 t bread crumbs. Lastly, give them a little drizzle of extra virgin olive oil.

Place them back on the grill (filling side up- please!) Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.

If you're doing this inside, it will take a little longer seeing as you can't close the lid to keep in the heat. You also might want to broil them in the oven when they're finished to help the cheese on top get nice and bubbly.

That's it folks. Quick and easy!

From Our Best Bites

Green Bean Bundles

2008-08-26T09:45:00.000-07:00

1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you'll have 1 lb. after the beans' ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt

Bring a large pot of lightly salted water to a boil.

If you're using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right? When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you're planning on completing the beans immediately, preheat the oven to 400.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

From Our Best Bites.

Garden Fresh Salsa

2008-08-26T09:42:00.000-07:00

4-5 C diced tomatoes, any variety (about 5-6 med/lg tomatoes)
1 C diced onion (red or white)
1 poblano pepper, roasted and chopped
1 anahiem pepper, roasted and chopped
1/2 C sliced green onions
1 1/2 T minced garlic
3/4 C chopped cilantro (slice it up stems and all)
4 T fresh lime juice (about 2 limes)
1 t kosher salt
1/8-1/4 t chipotle chili powder
optional: 1 jalapeno, seeded and diced
5.3oz can tomato juice (that's the little tiny can, half the size of a pop can)

Note: If you don't have that many tomatoes: use 2 less, omit the tomato juice, and add one can diced tomatoes instead. The flavor and texture of canned tomatoes actually works really well in fresh salsa, I do it all the time. You can also substitute 1 green bell pepper for the poblano and anahiem. No roasting is necessary with the bell pepper.

The first thing I do is roast my chili peppers. You can do this way ahead of time- like a day or two before if you want. It adds a unique flavor, softens the flesh, removes the waxy skin, and gives you tiny charred bits in the finished product that makes it looks super cool. Use the exact directions found here for roasting red peppers. Super easy and pretty fast too. Just grill or broil until completely blackened and then put immediately into a ziplock bag. Leave for 20-30 minutes. Remove from bag, peel off skin, de-seed and chop.

While the peppers are cooking or steaming, combine tomatoes, onions, green onions, garlic, cilantro, lime juice and salt and chipotle powder. Oh, and the jalepeno if you're using it. Stir to combine.

Once that's all stirred up, add tomato juice until it's the consistancy you like. I add the whole little can. You can find these in the juice section of the grocery store, and they usually come in a 6-pack. Great to have on hand for soups and stews too.

Process in a food processor (or carefully in a blender in really small batches) until it's the consistancy you prefer. I like mine on the chunky side.

Then don't you DARE bust out the tortilla chips yet! Put that stuff in a container in the fridge and leave it alone for several hours. It's going to taste totally different when it comes out. Salsa has to sit around to reach perfection. Let it do its thing before you devour it and it will be a million times better.

From Our Best Bites.

Garlic-Rosemary Roasted Fingerling Potatoes

2008-08-26T09:37:00.000-07:00

1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt

Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.

Now...this is where the beauty of this recipe comes in. You can either do all of this ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once. Either way, you're not going to spend more than 30 minutes making these beauties and they're so elegant that you could seriously serve them at the fanciest dinner party. So...if you're making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you're saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly and then cover them with plastic wrap and refrigerate them until you're ready to bake them.

When you're ready to bake these guys, sprinkle with Kosher salt. Bake for 10-15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

From Our Best Bites.

Cheese and Tomato Tart

2008-08-26T09:31:00.001-07:00

1 recipe for pie crust (or just use a pre-made pie crust if you're short on time)
3/4 c. light sour cream
1/3 c. light mayonnaise (NOT Miracle Whip)
1 Tbsp. coarse grain or Dijon mustard (I'm using Emeril's horseradish coarse-grain mustard)
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 small onion, minced
4-5 cloves garlic, minced or pressed
2-3 Tbsp. butter
8 oz. pepper jack cheese, shredded
3-4 fresh, ripe Roma tomatoes

Preheat oven to 400 degrees. Prepare pie crust and place in the bottom of a 9" pie plate. Set aside (preferably in the fridge).

Heat butter in a medium skillet over medium heat. Saute onions and garlic until tender and fragrant. Set aside and allow to cool.

In a medium bowl, combine sour cream, mayonnaise, mustard, salt, and pepper. Stir in cheese. Set aside.

Slice tomatoes about 1/4" thick and layer in the bottom of the pie plate. Top with cheese/sour cream mixture.

Bake for about 25 minutes or until crust is golden brown and the top is bubbly. Remove from oven and allow to stand at least 30 minutes in order to set. Cut into 12 wedges and serve!

This can be served by itself as an appetizer or with a spinach or Romaine salad with a light vinaigrette for brunch.

From Our Best Bites.

9-Inch Single Pie Crust

2008-08-26T09:31:00.000-07:00

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

Making the Dough

Combine flour and salt in a medium-sized bowl. Cut in shortening (room temperature) until you get pieces that are about pea-sized.

Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened.

Gently pat the dough into a ball (it should come together easily but not be sticky). Wrap in plastic wrap and keep in the fridge until you're ready to use.

Rolling the Dough

When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don't freak out TOO much; like I said, this recipe for crust is pretty forgiving, but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it (gently; notice a theme here?).

Finishing it off

Unless I'm planning on doing something fancy schmancy with my edges, I just run a sharp knife around the edges of the pie plate, cutting off the excess dough. Then I use my thumb and fingers to make kind of a big, wavy edge on the crust, but that's just how I do it; there are lots of pretty pie edges.

Pre-baked Crusts

Sometimes a recipe will call for a pre-baked crust. Some people place "weights" (either little balls specifically designed for this purpose, or even beans) in the pie to keep it from puffing and shrinking, but I've found that with this recipe, I don't need them. Just prick the bottom of the crust with a fork and bake at 450 for 10-12 minutes or until golden-brown.

Double Crusts

Sometimes you'll need or want a lid on top of that pie. Just double the recipe for the crust and cut the dough in half, using one part for the bottom and one part for the top.

When you put the crust on top, you'll need some way of letting the steam out. This is where you can really wow people. I had a roommate who would cut a cute little heart in the top crust; some people cut some decorative slits so when you put it on top, it spreads a little and looks all pretty. My favorite thing to do is a lattice top. To do that, place the rolled-out bottom crust in the pie plate, fill your pie as desired, and then roll out the top crust and cut it into strips about 1" wide. You can use a knife or a fluted pastry wheel.

Egg Wash

Some people really like that pretty, golden shine that some pies have. Personally, I can take it or leave it and I usually leave it. I have egg issues (in that they tend to creep me out, not that I'm deathly allergic) and I've noticed a distinct, yucky, burny egginess sometimes when I put an egg wash on a crust. Also, if the eggs aren't thoroughly beaten or if there's more egg in some places than others, I've found that the egg wash doesn't come out so pretty. BUT if you've ever wondered how to get that pretty, shiny pie and want to do it, beat an egg very well and then brush the crust top (or edges if your pie doesn't have a top) with the beaten egg and bake. You'll want to keep an eye on how it's browning, though, you don't want your pie to look burned. Personally, I've found that this crust browns nicely and looks perfectly pretty without an egg wash.

If You Can't Take the Heat

You'll want to keep an eye on your pie as it's baking because sometimes, the crust gets brown long before the pie is done. If you see this happening, take some tin foil and punch a hole a couple inches in diameter in the middle. Remove pie from oven and carefully, loosely place the shield over the pie (loose because you still want the steam to be able to escape). This will keep the edges from getting too brown while the middle finishes cooking.

From Our Best Bites.

Toffee Chocolate Chip Cookies

2008-08-26T09:27:00.000-07:00

2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*

*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.

Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined. Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.

From Our Best Bites.

Chocolate Zucchini Bread

2008-08-26T09:20:00.000-07:00

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter. When you call it a quick "bread" it's okay to slather it in butter, when it reality it's like slathering a piece of really good chocolate cake in butter. Just do it. It's bread. And vegetables.

From Our Best Bites.

Spinach Lasagna

2008-08-26T09:16:00.000-07:00

13.25 oz pkg Whole Wheat Lasagna
24 oz jar Tomato & Basil Pasta Sauce
16 oz pkg Cut Leaf Spinach, thawed and drained
24 oz pkg Fat Free Cottage Cheese
15 oz pkg Part Skim Milk Ricotta Cheese
2 Tbsp Olive Oil
2 Cups Onion, chopped
2 Cloves Minced Garlic

Bring water to a rapid boil. Boil Lasagna until slightly al-dente. Saute onions and garlic in olive oil. In a large mixing bowl, combine cottage cheese, ricotta cheese, egg whites, spinach and the sauted onions. When pasta is ready, layer in the following order: Pasta, Cheese Mix, Pasta, Sauce. Bake on 350 for approx 45 minutes.

From Beth.

Cinnamon Chocolate Chip Pound Cake

2008-08-26T09:15:00.000-07:00

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups semisweet or bittersweet chocolate chips
2 tablespoons ground cinnamon

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Yields two loaves.

From Lauren's Kitchen.

Grilled Flatbread with Gruyere, Garlicky Greens, and Carmelized Onions

2008-08-26T09:10:00.000-07:00

1 recipe pizza dough
1 Tbsp olive oil, divided
1 large garlic clove, minced
1 tsp fresh oregano leaves, minced
1/2 tsp fresh thyme leaves, minced
large pinch salt
ground pepper to taste
1 large bunch rainbow swiss chard (about 10 stalks)
2 garlic cloves
1 large onion, sliced thinly
8 oz. gruyere cheese, rinds removed and sliced thinly

Place baking stone on clean grill, leaving room for grill basket, and set heat to low. Preheat in covered grill for about 20-30 minutes, until temperature on stone has regulated around 500 degrees.

Meanwhile, in a small pan over medium low heat, add an additional olive oil until hot. Add onions to pan as well as a hefty pinch of salt and cook, stirring occasionally, on low until caramelized, about 25-30 minutes. Place in bowl and set aside.

Wash and dry swiss chard. Lay on cutting board and cut leaves and soft stems into thin strips, about 1/4 inch thick or smaller. Discard tough stems.

In medium nonstick pan over medium high heat, add 2 tsp of olive oil and bring up to almost smoking. Add garlic and cook until fragrant, about 30 seconds, add Swiss chard and toss well to coat with garlic and oil. Tossing occasionally, cook Swiss chard down, about 5 minutes. Salt and pepper to taste and remove from heat.

Divide dough in half and on a floured surface roll out each half in a long loaf shape, about 5 inches by 12-14 inches (or as long as your stone can handle for both of them).

Drizzle about 1/2 tsp olive oil onto each pizza and spread evenly using fingers. Spread minced garlic, then oregano, and thyme onto pizzas, dividing evenly. Lightly salt and pepper tops and bring pizzas, cheese, and halved tomatoes out to the grill.

Carefully lift and place pizzas onto heated baking stone. Place slices of gruyere cheese onto dough, then spread swiss chard and onions evenly on top.

Let grill until cheese has melted, bottom has browned slightly, and dough is cooked through, about 10 minutes (varies greatly by grill as the temperature is not easily regulated). Carefully remove from grill, place on cutting board, slice and serve.

From Good Things Catered.

Reese's Cake

2008-08-26T09:08:00.000-07:00

1 recipe your favorite chocolate cake baked into 2-8inch rounds
1 stick butter, room temperature
1 c. creamy peanut butter
5 c. powdered sugar, sifted
1/4 – 1/3 c. milk, divided
6 full sized Reeses cups

Bake your favorite chocolate cake recipe according to instructions and let cool completely.

Place Reeses cups into freezer for later use.
In bowl of stand mixer, add butter, peanut butter and 1/8 c. milk. Mix on slowest setting to combine well. Slowly add powdered sugar, mixing on slowest setting. 1 Tbsp at a time, add remaining milk, just until desired consistency is reached (you may not need all of it depending on climate and temperature).

When cake layers are cooled completely, level off, and place one layer on serving plate. Scoop about 1 c. of frosting onto top of layer and spread out with off-set spatula. Place second, leveled, layer on top of frosting and frost cake fully, reserving about ½ c for decorating.

Remove Resses cups from freezer, unwrap and quarter two cups. Unwrap remaining Reeses and chop.

Pipe 8 frosting spirals around top of cake, topping each with a Resses quarter. Place chopped candies in middle of cake top.

Place in fridge until meal time. Remove cake from fridge 1-2 hours before serving to let come to room temperature.

From Good Things Catered.

Plantain Chips with Chili Garlic Mango

2008-08-26T09:04:00.000-07:00

2 plantains
1 c. (about) vegetable oil
2 Tbsp kosher salt

1 mango
1 small chili pepper of choice (depends on how you like spice – if you don’t, you can use bell pepper)
2 cloves garlic
zest of 1/2 lime
juice of 1 lime
1 Tbsp minced cilantro
1/2 tsp salt

In large, flat-bottomed fry pan, over medium heat, add oil to coat bottom of pan about 1/2 -3/4 inch deep. Using fry or candy thermometer, heat oil to 350 degrees.

Meanwhile, peel plantains and slice thinly on the diagonal, discarding skin and ends.

When oil is heated, carefully add plantains to oil and fry until golden brown, watching oil temperature before adding more. When plantains are just starting to golden, remove carefully, place on plate lined with two paper towels and immediately sprinkle with kosher salt.

Repeat with remaining plantain pieces and let cool (these can be done up to 24 hours in advance – but the fresher the better).

While plantain chips cool, peel and dice mango finely. Carefully seed and dice chili pepper (I recommend using gloves for this). Add mango, chili pepper, and remaining ingredients to a small bowl. Toss to combine and serve with plantain chips.

Makes about 40-50 finger appetizers or serve chips and mango separately on a platter to serve less.

From Good Things Catered.

Quick Southern-Style Baked Beans

2008-08-26T09:01:00.000-07:00

8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Serves up to 18

From The Pioneer Woman.

Saltine Cracker Toffee Bars

2008-08-26T08:57:00.000-07:00

Saltine Crackers
1 c. Butter
1 ½ c. Brown Sugar
Chocolate Chips

To start, preheat oven to 350 degrees. Next, grease a cookie sheet or jelly roll pan, and then lay out your saltine crackers in a nice orderly fashion.

Next, boil butter and brown sugar in a saucepan for 3 minutes, stirring constantly. I like to melt the butter and brown sugar over medium heat until it's all melted and stirred together, and then I crank it up to high heat and boil for 3 minutes.

After you've boiled for 3 minutes, pour mixture over your pan of saltine crackers, spread it around nice and evenly. Bake at 350 for 4 minutes.

Remove from oven and top with chocolate chips, spread the chips out while still warm.

From All Things G&D.

Peanut Butter Chocolate Chip Muffins

2008-08-26T08:52:00.000-07:00

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter
2 large eggs
1 cup milk
3/4 cup chocolate chips.

Preheat oven to 375. Line a muffin pan with 12 paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

From Annie's Eats.

Raspberry Lime (or Lemon) Cake

2008-08-26T08:49:00.000-07:00

For the cake:
2¾ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
Zest of two limes (or lemon)
½ cup canola oil
¼ cup plain yogurt
1 tsp. vanilla extract
¾ cup milk
1 tbsp. lime juice (or lemon)
2 cups fresh raspberries

For the glaze:
1 cup confectioners’ sugar
1-3 tbsp. lime juice (or lemon)

Preheat the oven to 350° F. Lightly grease and flour a 9 x 13-inch baking dish.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and lime zest. Mix together with your fingers until the sugar is moist and fragrant. Add the canola oil and beat until combined. Mix in the yogurt and vanilla extract. In a measuring cup, combine the milk and lime juice. Stir in half of the dry ingredients on low speed, mixing just until incorporated. Mix in the milk mixture until smooth. Beat in the remaining dry ingredients on low speed just until blended. Pour the batter into the prepared pan and smooth with a spatula. Drop the raspberries evenly over the surface of the batter. Bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely.

To make the glaze, place the confectioners’ sugar in a bowl. Whisk in a tablespoon of lime juice, and adding more as needed until the glaze has reached a good consistency for drizzling. Drizzle over the surface of the cooled cake. Let set before serving.

From Annie's Eats.

Fiesta Chicken Pasta

2008-08-19T09:21:00.000-07:00

1 13.25oz package of pasta
1 cup canned corn
2 boneless skinless chicken breasts
1 cup canned tomatoes
1/4 cup salsa
1 8oz package fat free cream cheese
taco seasoning

Cook the pasta, drain and set aside.

Cut the chicken into bite-sized pieces and cook in a pan sprayed with Pam.

Once cooked through, add cream cheese, corn, salsa, tomatoes and taco seasoning.

Simmer over medium-low heat for 5 minutes or until cream cheese is fully incorporated.

Toss with pasta.

Chicken Orzo

2008-08-19T09:03:00.000-07:00

1 c. water
1 can chicken broth
12 oz. boneless skinless chicken breast, cut bite sized
1 1/4 c. whole wheat orzo, uncooked
1 c. frozen peas
2 oz. Monterey Jack cheese
salt, pepper, and dried herbs to taste (I use basil and thyme)

Brown chicken in a skillet sprayed with cooking spray. Sprinkle on salt, pepper and whatever herbs you like.

Add water and broth to pan, bring to a boil and pour in orzro.

Cover and cook, stirring occasionally, until orzo is soft and almost all liquid is absorbed.

Remove from heat and mix in peas and cheese. Stir until cheese melts. Serve immediately.

From Spark Recipes.

Eggplant Caviar

2008-07-14T06:03:00.000-07:00

1 medium eggplant
2 tomatoes, chopped and peeled
1/2 medium red onion
2 large garlic cloves
1 Tbsp olive oil, plus more for crostini
1/4 c. cilantro
1/4 c. pitted kalmata olives
1 Tbsp fresh lemon juice
1 tsp kosher salt
1 tsp freshly ground pepper
1 baguette, preferably sourdough, sliced
2 scallions, white and light green portion thinly sliced

Preheat oven to 350 and place eggplant on a lined baking sheet. Place baking sheet into oven and roast until eggplant looks wilted and skin is easily pieced with a fork, about 60-75 minutes. Remove eggplant from oven and cool completely.

In bowl of food processor, combine tomato, red onion, garlic and olive oil. Pulse to process until well combined. Add eggplant, cilantro, olives, lemon juice, salt and pepper and pulse until ingredients are roughly chopped to the consistency of a salsa, about 4-5 pulses and set aside.

Preheat oven to 450 and place baguette slices onto baking sheet. Brush each slice lightly with olive oil. Place baking sheet into oven and bake until edges are lightly golden, about 10 minutes. Remove from oven, place a spoonful of eggplant caviar onto each slice and place on serving platter. Top with sliced scallions and serve.

Makes about 30 slices.

From Good Things Catered.

Vegetable Tian

2008-06-09T09:57:00.000-07:00

Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb. medium round potatoes, unpeeled (I used golden potatoes)
3/4 lb. zucchini
1 1/4 lb. medium tomatoes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves, plus extra sprigs
2 oz. Gruyere cheese, grated (I used Parmesan)

Preheat the oven to 375 degrees. Brush a 9×13″ baking dish with olive oil. Heat 2 tablespoons olive oil in a sauté pan, and cook the onions over medium heat until translucent, about 8-10 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs. Drizzle with 1 more tablespoon of olive oil, if desired. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top , and bake for 30 minutes more, or until browned. Serve warm.

From Annie's Eats.

Lemon Poppy Seed Cakes with Raspberry Curd Filling

2008-06-09T09:56:00.000-07:00

For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tsbp. unsalted butter, at room temperature
1 cup whole milk

For the raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice

For the lemon buttercream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice

Fresh raspberries, for garnish

To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 9×13″ cake pan. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.

Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.

Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.

From Annie's Eats.

Peanut Butter Chocolate Ganache Sandwich Cookies

2008-06-09T09:55:00.000-07:00

For the cookies:
1 half batch of dough for peanut butter crisscrosses

For the ganache:
3/4 cup heavy cream
1 tbsp. butter
9 oz. bittersweet chocolate, broken into 1/4 oz. pieces

Bake the cookies according to the original instructions, only make them smaller (I used a small Pampered Chef scoop and baked them for 8-9 minutes). Allow to cool completely.

To make the ganache, heat the heavy cream and the butter in a saucepan over medium-high heat. Bring to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Cover with plastic wrap and chill for at least 1 hour, or until the ganache has thickened enough to be piped onto a cookie.

Match the cooled cookies up into pairs by size. Turn one cookie of each pair over so that the flat side is facing up. Place the chilled ganache into a plastic bag with a corner snipped off. Pipe a swirl of ganache onto the flat face of each pair. Top with the other cookie of each pair and press it onto the ganache, so that it is pushed to the edges of the sandwich. Refrigerate for 1 hour or until set. Bring to room temperature to serve.

From Annie's Eats.

Peanut Butter Crisscrosses

2008-06-09T09:52:00.000-07:00

2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup peanut butter (crunchy or smooth)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts
about ½ cup sugar, for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable (mushable, actually) dough.

Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

From Annie's Eats.

Strawberry Margarita Pie

2008-06-09T09:51:00.000-07:00

For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp. unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 tbsp. tequila
1/4 cup triple sec
3 tbsp. fresh lime juice
Zest of one lime
2 cups heavy cream

For garnish:
Fresh strawberries
Lime slices or wedges

To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.

To make the filling, combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.

Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with fresh strawberries and lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.

From Annie's Eats.

Corn Fritters

2008-06-09T09:40:00.000-07:00

4 generous cups corn kernels: fresh, frozen, or canned
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 eggs
1/2 cup milk, more to thin if necessary
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 teaspoons chopped fresh chives
Canola oil, for frying
Optional ingredients: Powdered sugar, maple syrup

Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.

Add corn and chives to batter. Fold together to combine.

Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.

Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.

From the Pioneer Woman.

Apple Crisp with Sweet Cream Sauce

2008-06-09T09:38:00.000-07:00

Apple Crisp:
18-24 ounces Stacy’s Cinnamon Sugar Pita Chips
2 sticks (3/4 cup) butter, melted
4 Granny Smith Apples, peeled, cored, and sliced very thinly
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup brown sugar
1/4 cup quick oats
2 tablespoons wheat germ (optional)

Sauce:
1 cup heavy cream
3 tablespoons maple syrup
2 tablespoons sugar
1 tablespoons apple brandy (optional)
Preheat oven to 325 degrees.

Crush half the pita chips and place in the bottom of a 13 x 9-inch pan. Drizzle 1/3 of the butter over the top.

Mix apple slices with the nutmeg, salt, and 1 cup of brown sugar. Pour apples over layer of pita chips.

Crush remaining pita chips in the bag and pour over the apples. Drizzle 1/2 of the butter over the top layer of chips.

Sprinkle remaining brown sugar over the top layer of chips. Sprinkle on oats and wheat germ, if using.

Drizzle on remaining butter.

Bake for 25 to 30 minutes, or until golden brown.

While apple crisp is baking, make the cream sauce. Place all sauce ingredients into a small skillet or saucepan and cook over low heat for 15 minutes, or until sauce is reduced. Spoon apple crisp into a bowl. Generously drizzle warm sauce over the top.

From the Pioneer Woman.

Chocolate Peanut Butter Pie

2008-06-09T09:23:00.000-07:00

Crust:

25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

From the Pioneer Woman.

Oven-Baked Chicken Parmesan

2008-06-09T09:21:00.000-07:00

4 large chicken breasts (about 3 lbs.)
1 egg
1/2 c. milk
2 c. bread crumbs
1 Tbsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp garlic powder
1/4 tsp paprika
pinch of salt
3 Tbsp olive oil
3 c.pomodoro sauce ((make your own, defrost what you have or store bought is just as delicious)
1 1/2 c. shredded fresh mozzarella

Preheat oven to 375 degrees.

In a shallow dish mix together egg and milk.

In separate shallow dish mix together bread crumbs, parsley, oregano, garlic powder, paprika, and salt.

Rinse and pat chicken breasts dry. Pound to tenderize chicken breasts to about 1 inch thickness throughout.

Preheat olive oil in a oven proof skillet over medium heat.

Dip chicken breasts into egg/milk mixture and then cover in breadcrumb mixture. Place coated chicken breast in hot oil and saute each side until lightly browned (about 1 minute per side).

Place skillet directly into oven. When internal temperature of chicken reaches 160 degrees, carefully remove pan from oven and place a spoon full of sauce and 1/4 of the cheese on top of each. Place skillet back into the oven and bake until internal temperate reaches 170 degrees (about 15 minutes total)

Remove from oven and serve on top of pasta.

From Good Things Catered.

Chocolate Chocolate Chip Cheesecake

2008-06-09T09:18:00.000-07:00

30 choc wafers
2 Tbsp sugar
5 Tbsp melted butter
4 (8oz) packages cream cheese, room temp
1 ¼ c. sugar
4 eggs, 2 yolks, room temp
2 tsp vanilla
1/8 tsp salt
1/3 c. cocoa powder
1 tsp instant espresso powder
1/3 c. cream
1/2 c. bittersweet chocolate, chopped
1 c. milk choc chips

Preheat oven to 350 degrees and prepare 10 inch spring form pan. In bowl of food processor, combine chocolate wafers and sugar and pulse until finely ground.
Add melted butter and stir to combine well. Place cookie mixture into bottom of springform pan and press down to pack and distribute evenly. Place in preheated oven and bake for 12 minutes. Remove and let cool.

Preheat oven to 400 degrees

Meanwhile, combine cream cheese and sugar in stand mixer and beat until light and fluffy, about 4 minutes. Scrape down sides of bowl well and add eggs and yolks, one at a time, not adding another until fully incorporated. Scrape down sides of the bowl well, add vanilla to combine and then salt, cocoa powder, and espresso powder, scraping down sides of the bowl to fully incorporate ingredients.

Meanwhile, in small saucepan, add cream and just bring to a boil. Remove from heat, add chocolate, and stir to combine well. Temper with a small amount of cheesecake batter and add chocolate mixture into cheesecake mixture, stirring well to combine. Spray sides of springform pan with nonstick spray and place onto a baking sheet. Add chocolate chips to cheesecake mixture and gently fold in to incorporate. Scrape cheesecake mixture into springform pan, tap to release air bubbles, and place into oven.

Let bake in 400 degree oven for 15 minutes. Without opening oven, turn oven temp down to 200 degrees and let bake until internal temperature for cheesecake reaches 150, about 60-80 minutes additional. (Note: Make sure to watch the temp here, starting to check early, or your cheesecake will crack) Remove cheesecake from oven and let cool 2 hours on counter. Place into fridge and let cool and set overnight before serving.

From Good Things Catered.

Stuffed Pizza Rolls

2008-06-09T09:13:00.000-07:00

1 roll refrigerated pizza dough
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice

Preheat oven to heat specified on pizza dough package.

Unroll your pizza dough onto a lightly floured surface. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

From Our Best Bites.

Chicken Pesto Pizza

2008-04-29T09:28:00.000-07:00

For the pesto:
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese

For the pizza:
1/2 batch perfect pizza crust dough (enough for 1 pizza), at room temperature
Olive oil, for brushing
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about 1/2 of one chicken breast)
Cherry tomatoes, sliced into thirds
Kosher salt and freshly ground black pepper

To make the pesto, toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes. Set aside. Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes. Transfer the cloves to a cutting board; cool, peel and chop. Place the basil in a heavy-duty gallon-sized plastic bag. Pound the bag with a rolling pin until all the leaves are bruised.

Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste. Store in an airtight container in the refrigerator.

To make the pizza, preheat the oven to 500 degrees F. Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes. Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal. Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands (I use both). Leave an approximately 1-inch border that is thicker around the edges for the crust. Lightly brush this outer edge of the crust with olive oil. Spread a thin layer of pesto on the pizza crust using the back of a spoon. Sprinkle with a layer of shredded mozzarella cheese. Top with grilled chicken pieces and sliced cherry tomatoes. Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone. Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes. Slice and serve immediately.

From Annie's Eats.

Perfect Pizza Crust

2008-04-29T09:25:00.000-07:00

½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

From Annie's Eats.

Deep Dish Quiche

2008-04-20T07:58:00.000-07:00

Pioneer Woman’s Quiche

1/2 recipe Perfect Pie Crust
1 1/2 cups heavy cream
2 cups grated Swiss cheese
salt and pepper to taste
3/4 pound thick cut peppered bacon
1 stick butter
1 large or 2 medium yellow onions, very thinly sliced
2 boxes white mushrooms, washed and sliced
1 can quartered artichoke hearts
Optional: fresh parsley, fresh chives

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste.
Remove from heat and allow to cool for about 20 minutes.
Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.)
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir.
Add parsley or chives, if desired.
Pour into pie crust and press to submerge ingredients.
Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

From The Poineer Woman.

Fresh Lemon Tartlets

2008-04-20T07:35:00.000-07:00

1 recipe basic tart dough
1 c. milk
1 tsp vanilla
1 1/2 Tbsp lemon zest
3 Tbsp fresh lemon juice
3 egg yolks
1/3 c. sugar
scant 1/8 c. flour
2 Tbsp cornstarch
1 lemon, halved lengthwise and sliced thinly
16 ripe blueberries
8 fresh raspberries
fresh mint or other garnish

Preheat oven to 375 degrees and prepare 8 tartlet pans.
Roll out chilled dough and evenly place into tartlet pans.
Cover dough with parchment and fill with pie weights.
Place in the oven to bake until just turning golden color on edges, about 15-20 minutes.
Remove from oven and let cool completely.
Meanwhile, in small saucepan, combine milk, vanilla, and lemon zest, stir and place over medium heat.
In small mixing bowl, combine egg yolk and sugar and whisk to combine well.
Add flour and cornstarch and beat into yolk mixture to combine very well.
When milk mixture comes to a boil, remove from heat, add a spoonful into the yolk mixture to temper, then add yolk mixture into milk, whisking constantly to combine.
Place back over heat, whisking constantly until mixture thickens well.
Remove from heat, and stir in lemon juice.
Place into bowl and cover with plastic wrap, placing over the top of the cream to avoid a crust and place into fridge to chill well, about 1 hour or more.
When pastry cream and tart shells are both cooled complete, fill each tart shell evenly with the lemon pastry cream, smoothing top.
Add lemon slices, berries and mint as garnish and serve.

From Good Things Catered.

Accordion New Potatoes with Garlic and Spring Onion

2008-04-20T06:40:00.000-07:00

4 medium sized yukon gold new potatoes
4 medium sized red skinned new potatoes
3-4 cloves garlic, peeled and sliced
1 tsp olive oil
garlic salt and pepper
1 pinch sweet paprika
1 bunch spring onions, white and light green portion sliced thinly and remaining discarded

Preheat oven to 425 degrees.
Wash new potatoes and dry well.
On stable cutting board, place new potatoes, wide side up, and slice a full inch down into the top in 1/4 inch increments (about 1/2 the width as slices in the picture above).
Repeat with each potato and them place in a large bowl.
Toss potatoes with the olive oil and a liberally sprinkling of garlic salt and pepper.
Place slices of garlic clove in between every other slice in the potatoes you cut.
Place the potatoes into a baking dish and sprinkle evenly with paprika.
Place baking dish into oven and roast until potatoes are cooked through, about 35-45 minutes, depending on the size of your potatoes.
Remove from oven, plate, sprinkle with spring onion and serve.

Instructions on getting beautiful deeps cuts in the potato. Check it out here!

From Good Things Catered.

Chocolate Peanut Butter Torte

2008-04-12T07:31:00.000-07:00

For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt

For the crunch:
1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips
2 tsp. sugar
1/2 tsp. espresso powder
1/4 tsp. ground cinnamon
Dash of ground nutmeg

For the filling:
2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 oz. cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp. whole milk

For the topping:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

To make the crust, preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.

To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.

From Annie's Eats.

Macaroni and Cheese

2008-04-07T11:23:00.000-07:00

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Preheat oven to 350 degrees

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Recipe from The Pioneer Woman.

Garlicky Tomato Sauce

2008-04-03T08:35:00.000-07:00

1 Tbsp olive oil
1 small onion, finely diced
4 garlic cloves, minced or pressed
1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped
1 (14 oz) can tomato sauce
1/4 c. water
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
2 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
1/2 tsp salt
1/4 tsp black pepper
1 pinch raw sugar

In large stock pot over medium heat, heat oil and bring up to almost smoking. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
Add garlic and cook until fragrant, about 60 seconds. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
Turn heat to a simmer and add remaining ingredients, stirring to combine. Let simmer for one hour, uncovered. If storing, remove from heat and place in airtight containers in fridge once cooled. If serving immediately, simmer until begins to bubble and serve.

Sweet Potato Fries

2008-04-02T09:38:00.000-07:00

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Overnight Cinnamon Rolls

2008-04-02T06:55:00.000-07:00

Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you're going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you'll stick your finger in the little well so you can taste it and you'll burn yourself and possibly let out an expletive. You'll be so hurt you'll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.

From Our Best Bites.

Stuffed Bleu Cheese Potatoes

2008-04-02T06:53:00.000-07:00

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return to hot oven and bake for 12-15 minutes.

Remove and sprinkle bacon and cheddar cheese over each potato bake an additional 3-5 minutes or until cheese is melted and bubbly.

From Our Best Bites.

Banana Cream Pie

2008-04-02T06:51:00.000-07:00

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie pie crusts (graham crackers, nilla wafers, oreo)
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

From Our Best Bites.

Cookie Dough Truffles

2008-03-09T07:10:00.000-07:00

8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

From Annie's Eats.

Cheesy Chicken Enchiladas

2008-03-09T07:08:00.000-07:00

4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

From Annie's Eats.

Chicken Enchiladas

2008-03-09T07:07:00.000-07:00

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie's Eats.

Chicken Noodle Soup

2008-03-09T07:05:00.000-07:00

For the stock:
1 tbsp. vegetable or canola oil
1 lb. ground chicken
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
1 qt. water
2 qt. low-sodium chicken broth
2 bay leaves
2 tsp. salt
2 bone-in, skin on chicken breast halves, cut in half crosswise

For the soup:
3 tbsp. cornstarch
¼ cup cold water
1 cup thinly sliced onion
½ cup celery, cut into ½-inch pieces
1 cup (4 oz.) egg noodles
4-6 Swiss chard or kale leaves, ribs removed and torn into 1-inch pieces (about 2 cups)
1 tbsp. minced fresh parsley

To make the stock, heat the oil in a large Dutch oven over medium-high heat. Add the ground chicken, onion, carrot and celery to the pot. Cook for 5-10 minutes, until the chicken is no longer pink, stirring frequently. Reduce the heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook for 30 minutes. Remove the lid, increase the heat to high and bring the mixture to a boil. (If the liquid is already boiling, remove the chicken breasts immediately and proceed.) Transfer the chicken breasts to a plate and set aside. Continue to cook the stock for 20 minutes, adjusting the heat to maintain a gentle boil. Pour the stock through a fine mesh strainer into a large bowl or other container. Press on the solids to extract as much liquid as possible. Discard the solids. Allow the stock to settle for about 5 minutes. Skim fat off the surface.

Return the stock to the Dutch oven. Heat over medium-high heat. In a small bowl, combine the cornstarch and water; whisk together until a smooth slurry forms. Stir the mixture into the stock and bring to a gentle boil. Add the onion, carrots, and celery and cook 10-15 minutes. Add the egg noodles and continue to cook until vegetables are tender and the noodles are cooked, about 5 minutes.

Meanwhile, remove the skin and bones from the chicken and discard. Shred the meat into bite-sized pieces. Add the chicken, Swiss chard or kale, and parsley to the soup. Cook just until heated through, about 2 minutes. Season to taste with salt and pepper, and serve.

From Annie's Eats.

Banana Bread Waffles

2008-03-09T07:03:00.000-07:00

4 tbsp. unsalted butter, melted
1 cup plus 2 tbsp. warm milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. brown sugar
1½ tsp. yeast
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground clove
2 eggs, lightly beaten
1 cup mashed ripe bananas (about 3 whole bananas)
2 tbsp. sour cream or Greek yogurt

In a small bowl, whisk together the melted butter, warm milk and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, brown sugar, yeast, salt and spices. Whisk together to blend. Add the wet ingredients to the bowl and whisk just until smooth. Whisk in the eggs until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours.

When you are ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes. It should be about doubled in size and there should be small bubbles on the surface.

Add the mashed bananas and sour cream or yogurt to the batter. Whisk lightly to incorporate into the batter. Cook in a preheated waffle maker according to the manufacturer’s instructions. Serve as desired with maple syrup and banana slices.

From Annie's Eats.

Cappuccino Fudge Cheesecake

2008-03-09T07:01:00.000-07:00

For the crust:
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt

For the ganache:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped
¼ cup coffee flavored liqueur

For the filling:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tbsp. all-purpose flour
1½ tbsp. dark rum
2 tbsp. instant espresso powder
2 tsp. vanilla extract
1½ tsp. mild-flavored (light) molasses
3 large eggs

For the topping:
1½ cups sour cream
1/3 cup sugar
2 tsp. vanilla extract

To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed. Pour 2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Garnish with chocolate-covered espresso beans as desired. Chill until the ganache is completely firm, at least 6 hours.

From Annie's Eats.

Baked Southwestern Egg Rolls

2008-03-09T07:00:00.000-07:00

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

From Annie's Eats.

French Onion Soup

2008-03-09T06:58:00.000-07:00

2 tbsp. unsalted butter
2 large red onions, thinly sliced
Pinch of sugar
2 leeks, including tender green portions, thinly sliced
2 cloves garlic, minced
3 cups low-sodium chicken broth
¾ cup low-sodium beef broth
¼ cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
Salt and pepper, to taste
Baguette slices, ¾-inch thick
Sliced Gruyere cheese

Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste.

Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes. Cool a few minutes before serving.

Serves 3-4.

From Annie's Eats.

Easy Peasy Shrimp Scampi

2008-03-09T06:52:00.000-07:00

pasta
3 garlic cloves, minced
chicken stock
1 tbsp butter
1/2 cup of grated parmesan cheese
pre-cooked shrimp, tails removed
kosher salt
pepper

First, bring a pot of water to a boil and cook your pasta. Any kind will do. Saute the garlic in hot olive oil.

When the garlic is nice and cooked, add a little pepper and kosher salt to taste and then pour in about half a container of chicken broth.

As the chicken broth and garlic begin to heat, add butter to melt into the mixture.

Sprinkle in parmesan cheese.

Toss shrimp into the cooking broth.

Also, toss in some more pepper to taste, and some basil. You can do some more grated parmesan, too. Whatever. It's your scampi.

Bring the sauce to a simmer and drain your pasta. You can toss the pasta and sauce together or you can plate the pasta and spoon the sauce and shrimp over it.

From three pugs & a baby.

Fetuccine Alfredo with Spinach

2008-03-09T06:50:00.000-07:00

fettucine
frozen chopped spinach
1 cup of fat-free milk
1 tbsp butter
2 tsp corn starch
1/4 cup light cream
3/4 cup grated parmesan cheese
kosher salt
fresh ground pepper

Bring a pot of water to a boil and add your frozen spinach and fettucine. Boil for about 10 minutes (so the pasta is nice and al dente).

In the meantime, melt the butter in a saucepan. When it's melted, add the milk and the corn starch and heat, stirring, until slightly thickened.

Drain your pasta and spinach and return to the original pot. Then add the thickened sauce and toss. Add the cheese and the cream to the pasta and combine over low heat.

Salt and pepper to taste, and serve.

From three pugs & a baby.

Spicy Black Bean Burger

2008-03-09T06:46:00.000-07:00

2 (14oz) cans low-sodium black beans, drained and rinsed well
1/2 medium yellow onion
1/2 large green pepper, seeds discarded
1 large clove garlic
1 medium carrot
1 tsp cumin
1 tsp smoked paprika
1 tsp spicy chili garlic sauce, optional (if you like them spicy)
1 egg
1/4 cup herbed bread crumbs

Preheat oven to 350 degrees and line baking sheet with parchment.
In bowl of food processor, add onion, green pepper, carrot and garlic.
Pulse to combine well and mince ingredients.
Remove from food processor bowl and place in fine mesh strainer to strain off excess liquid.
In medium to large bowl, place rinsed and dried black beans.
Smash into paste with fork.
Add remaining ingredients and stir to combine well.
If chili garlic sauce is not used, add a pinch of salt and ground pepper.
Using hands (and mixture is relatively goopy, don't worry), place bun-sized patties onto baking sheet.
Place into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through.
Remove from oven, let cool and serve or store.

Makes about 8 patties.

From Good Things Catered.

Rosemary Candied Cashews

2008-03-09T06:45:00.000-07:00

4 tbsp butter
1/4 cup dark brown sugar, packed
1 Tbsp fresh rosemary, minced
1 1/2 cups whole cashews (or nuts of choice)
coarse grain salt

Preheat oven to 350 degrees and prepare baking sheet.
In medium saucepan over medium heat, heat butter, sugar and rosemary.
Stir until ingredients are fully combined.
Add nuts and cook until lightly browned and nuts covered in sugar mixture, about 5 minutes.
Place nut mixture onto prepared baking sheet and spread out.
Roast until sugar has slightly hardened (will be bubbly), about 15 minutes.
Remove pan from oven and toss with large pinch of coarse salt.
Cool completely, tossing periodically to keep from sticking.

From Good Things Catered.

Chocolate Ganache Truffles

2008-03-09T06:44:00.000-07:00

1/2 c. cream
2 c. semi sweet chocolate, chopped
1 tsp vanilla extract
1 c. chocolate of choice for dipping, chopped

In shallow pan over medium heat, add cream.
Bring cream to a boil.
Remove from heat and add chocolate and vanilla.
Stir to combine completely until smooth.
Let rest for 15 minutes.
Pour into plastic wrap lined pan and place into fridge.
Let mixture cool overnight and up to 2 days.
Remove hardened ganache from fridge.
Take 1/2 tsp sized pieces and roll into balls.
Place balls of ganache onto lined baking sheet.
Place baking sheet into fridge.
Meanwhile, in double boiler over low heat, melt dipping chocolate.
Remove ganache balls from fridge, carefully dip into chocolate and place onto parchment.
Top with sprinkles, if desired, and let cool completely to harden.
Let all truffle coating harden before serving.

From Good Things Catered.

Minestrone Soup

2008-03-09T06:42:00.000-07:00

2 tsp olive oil
1/2 tsp kosher salt
1 sweet onion, diced
4 carrots, sliced
4 celery stalks, sliced
2 cloves garlic, crushed
1/4 head Napa cabbage, chopped
2 small zucchini, diced
1 c. chopped green beans
2 tablespoons parsley, minced
1 tablespoon oregano , minced
1/2 teaspoon thyme, minced
28 oz diced tomatoes
48oz low sodium chicken broth
1 14oz can garbanzo beans, drained and rinsed
1 14oz can kidney beans, drained and rinsed
1 c. dry pasta, cooked
Salt and pepper to taste

In large stock pot or dutch oven over medium heat, add olive oil and bring up to almost smoking.
Add onion, carrots, celery and salt and stir to combine.
Cook, stirring occasionally until softened, about 5 minutes.
Add garlic and stir until fragrant, about 60 seconds.
Add cabbage, zucchini, green beans, parsley, oregano, thyme, tomatoes with juice and chicken broth.
Stir to combine well, turn heat to a low simmer and cover and cook for 30 minutes.
Add beans, cooked pasta and simmer for 5 more minutes.
Salt and pepper to taste, let cool slightly and serve.

From Good Things Catered.

Lebanese Minestrone Soup

2008-03-09T06:40:00.000-07:00

2 tsp olive oil
1 tsp salt
2 large carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced finely
1 red pepper, seeded and diced
1 large clove garlic
1 tsp fresh za’atar (or thyme)
1 red potato (or 2 small), diced
2 small yellow squash, diced
1 cup quartered artichoke hearts (steamed fresh is what I used)
1 (28oz) can diced tomato
48 oz low sodium chicken stock
2 (14oz) cans of chick peas, drained and rinsed
1 Tbsp minced fresh parsley
1 bay leaf
1 tsp coriander
½ tsp cracked black pepper
½ tsp oregano
¼ tsp chili powder
1 pinch cumin
1 tsp fresh lemon juice
salt and pepper as needed

In large stock pot or dutch oven over medium heat, add olive oil and bring up to almost smoking.
Add carrots, celery, onion, red pepper and salt and stir to combine.
Cook, stirring occasionally until softened, about 5 minutes.
Add garlic and za'atar and stir until fragrant, about 60 seconds.
Add potato, squash, artichoke, tomatoes with juice, chicken broth and herbs.
Stir to combine well, turn heat to a low simmer and cover and cook for 20 minutes
Add one can of chick peas and stir to combine.
Using food processor or blender, add 1/2 c. of soup liquid and other can of chick peas.
Carefully blend until smooth and add to pan.
Stir to combine, cover and cool additional 10 minutes.
Remove from heat, add lemon juice and salt and pepper to taste.
Remove bay leaf and discard and let cool just slightly before serving.

From Good Things Catered.

Potato Leek and Artichoke Gruyere Gratin

2008-03-09T06:39:00.000-07:00

1 lb. baby Yukon or French fingerling potatoes, sliced into 1/8" slices with a mandolin
1 lb. leeks (about 2 large), white and light green portion sliced
1 1/2 cups steamed artichoke hearts
4 tbsp butter
1 small onion, chopped fine
2 medium garlic cloves, minced or pressed
4 tbsp flour
5 cups chicken stock
1 4in x 2in Gruyere rind
1 tsp fresh thyme
1/8 tsp paprika
1 pinch ground mustard seed
1 bay leaf
1 cup shredded Gruyere
1/2 cup shredded Monterrey jack cheese
1/2 cup shredded Parmesan

Preheat oven to 350 degrees.
Meanwhile, melt butter in Dutch oven over medium high heat about 1 min.
Add onions and saute until soft and begins to brown slightly, about 4 min.
Add garlic and saute until fragrant, about 30 sec.
Add flour and stir well until browned, about 3 mins.
Deglaze pan with chicken stock just a little at a time, scraping browned bits from the bottom of the pan.
Cook chicken stock down to thicken a bit.
Add Gruyere rind and bay leaf and simmer vigorously until stock is reduced and sauce gets thick, stirring occasionally, about 10 minutes.
Remove cheese rind and add thyme, paprika, ground mustard seed, shredded Gruyere and Monterrey jack cheese and stir to melt.
Add sliced potatoes, leeks, and artichokes and stir to coat.
Cover Dutch oven tightly and place in oven to cook for 45 minutes.
Remove top of Dutch oven, stir slightly to re coat mixture, top with shredded Parmesan and place back into oven to brown for 15 minutes.
Remove Dutch oven from oven and let cool, uncovered, for 10 minutes before serving.

From Good Things Catered.

Mocha Cupcakes

2008-03-09T06:36:00.000-07:00

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hersheys Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup fresh brewed hot coffee

Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, almond extract and vanilla; beat on medium speed of mixer 2 minutes. Stir in coffee (batter will be thin).
Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Fill cups 2/3 full with batter.
Bake 22 to 25 minutes.

From A Year in the Kitchen.

French Onion Soup

2008-03-09T06:26:00.000-07:00

1 tbsp olive oil
1 tbsp butter
3 lbs yellow onions (not sweet, just plain yellow onions)
1 tsp fresh ground black pepper
1/4 cup brandy or cognac
2 cups red wine
1 cup white wine
4 cups reduced sodium beef stock
2 sprigs fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 loaf of Brown Soda Bread
1 cup shredded gruyere cheese

Heat a dutch oven over medium-low heat.
Peel onions and divide in half.
Chop half the onions, and slice the other half (the diced thicken the soup more, and the slices give it more texture, but you can cut them however you'd like!).
Add to the pot, stir and cook until caramelized and water is evaporated, about 30 minutes.
Season with pepper, add brandy and wines, cook until reduced by half.
Add stock, thyme and bay leaf.
Turn to low, cover and simmer for an hour to four hours, stirring occasionally.

Taste the soup, add salt and more pepper, if necessary.
Turn broiler on high. Place 4 ramekins on a baking sheet.
Ladle soup into ramekins (about 2 cup capacity), remove thyme stems and bay leaf when you come across them.
Sprinkle with gruyere cheese, top with bread, and sprinkle with more cheese.
Place until the broiler for 2-3 minutes, until cheese is golden brown and melted.

From A Year in the Kitchen.

The Best Broccoli of Your Life

2008-03-09T06:22:00.000-07:00

2 large bunches of broccoli, cut into florets
5 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp ground pepper
4 garlic cloves, peeled and sliced
1/3 cup shredded parmesan cheese

You preheat the oven to 425.

Put the broccoli on a cookie sheet. Toss with olive oil, salt, pepper and garlic.

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

When it's done, take it out of the oven. Zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1 1/2 tbsp more olive oil, 3 tbsp toasted pine nuts and 1/3 cup of freshly grated parmesan cheese.

From Amateur Gourmet.

Dinner Spanakopitas (Spinach Turnover)

2008-01-15T12:55:00.000-08:00

2 tbsp. olive oil
1/2 cup chopped yellow onion
2 green onions, white and green parts, chopped
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat. Add the green onions and cook for another 2 minutes until they are wilted but still green. Meanwhile, add the thawed and drained spinach to a large mixing bowl. When the onions are done, add them to the bowl. Mix in the eggs, Parmesan cheese, 1 1/2 tablespoons bread crumbs, nutmeg, salt and pepper. Gently fold in the feta and the pine nuts.

Place one sheet of phyllo dough flat on a work surface. Brush the dough lightly with butter. Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter. Continue this process until you have a stack of 4 sheets of phyllo. Cut the stack of phyllo in half lengthwise (I found a pizza cutter useful for this step). Place 1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush the tops with melted butter, sprinkle with flaked salt (I used kosher) and bake for 30-35 minutes, until the phyllo is browned and crisp. Serve hot.

Yield: 6 strudels

Creamy Ziti with Peas and Ham

2008-01-15T12:23:00.000-08:00

1 cup part skim ricotta cheese
1/2 cup grated parmesan cheese
2 tbsp butter, cut into 8 pieces
4 ounces thick sliced ham, diced
1 tbsp extra virgin olive oil
1 onion, minced
2 garlic cloves, minced
1 lb small pasta (I used mini ziti, the recipe called for mini shells)
2 cups frozen peas
1 tbsp fresh lemon juice (half of one lemon squeezed)

Bring 4 quarts of water to boil for the pasta.

Combine the ricotta, Parmesan, butter, 1/4 tsp salt, 1/2 tsp pepper in a serving bowl large enough to hold the pasta.

Cook the ham in the oil in a 12 inch skillet until the ham is cooked through and browned. Drain onto a plate lined with paper towels, reserving the oil.

Cook the onions in the oil until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Remove from heat and add to the ricotta mixture, stir to mix well.

When the water is boiling, stir in 1 tbsp salt and the pasta. Cook stirring often, until the pasta is almost tender, but still a little firm to the bite. Add the peas during the final 30 seconds of the pasta cooking.

Reserve 3/4 cup of the pasta cooking water and then drain the shells and peas. Whisk the lemon juice and 1/2 cup of the reserved pasta cooking water into the ricotta mixture until smooth. Add the shells and peas and toss to coat. Add the reserved ham, and toss to coat. Season with salt and pepper to taste. Save the remaining 1/4 cup pasta cooking water to loosen the sauce before serving.

Bananas Foster Bread Pudding

2008-01-15T10:54:00.000-08:00

For the bread pudding:
3 eggs
2 egg yolks
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup overripe bananas, pureed
1 tsp. vanilla extract
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 3/4 cup heavy whipping cream
5-6 cups French bread, torn up into pieces

For the sauce:
8 tbsp. unsalted butter
1/2 cup light brown sugar, firmly packed
1/3 cup heavy whipping cream
2 bananas, sliced
3 tbsp. dark rum

To make the bread pudding, preheat the oven to 350 degrees F. In the bowl of a mixer fitted with the whisk attachment, combine the eggs and egg yolks and whisk on medium speed until frothy. Add in nutmeg, cinnamon, banana puree and vanilla extract. Whisk until fully incorporated. Add in both sugars and whisk until well combined. Add in the cream and whisk until incorporated. Add the bread pieces to the egg mixture and mix until the bread has absorbed most of the liquid. Pour pudding into baking dish (I used a 2 qt. oval dish, but individual dishes are fine too). Let sit for 30 minutes.

Place the baking dish(es) inside a larger dish and add 1 inch of hot water to create a water bath. Bake uncovered for about 1 hour (5-10 minutes less for smaller dishes), or until the pudding is no longer runny.

To make the bananas foster sauce, heat a large skillet over low heat. Add the butter and brown sugar and cook, stirring constantly, until the sugar has just begun to dissolve into the butter. Add the banana slices. Moving the skillet back and forth, cook for 1 minute. Remove the skillet from the heat and add the rum. Return to the stove and tilt the pan to ignite the liquor. After the alcohol burns off, add the cream. Stir until fully incorporated. Serve immediately over warm bread pudding. (Sauce can be refrigerated, and then reheated on the stove.)

Very Berry Muffins

2008-01-15T10:52:00.000-08:00

4 tbsp butter (melted and cooled)
1 cup flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar(plus additional for sprinkling)
1 egg
1/4 cup milk
1 1/2 cup frozen mixed berries (thawed and divided)
Preheat oven to 375 degrees and spray muffin tin with cooking spray.

Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.

Using two spoons pour batter into prepared muffin tin, filling each chamber 3/4 full. Sprinkle top of muffins with sugar. Bake for 22-28 minutes or until a toothpick inserted in center comes out clean.