Blog Cookbook

New England Clam Chowder

2011-11-12T20:42:00.001-05:00

Ingredients

2 pounds boiling potatoes, peeled, diced
4 bacon slices, chopped
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10-ounce can baby clams, drained, juices reserved
1 8-ounce bottle clam juice
1 cup whipping cream
1 cup milk

Directions

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

Source

Read More http://www.epicurious.com/recipes/food/views/Barbaras-New-England-Clam-Chowder-1121#ixzz1dXsmkIkL

Double Peanut Butter and Chocolate Cookies

2011-11-03T21:21:00.001-04:00

Ingredients

1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips

Directions

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

About 3 dozen cookies.

Source

Peanut Butter and Potato Chip Cookies

2011-10-29T21:40:00.002-04:00

Ingredients

1 cup (2 sticks) butter, softened
2 tablespoons Smooth Operator or The Bee’s Knees peanut butter
1 egg
¼ cup light brown sugar
¼ cup white sugar
¾ cup crushed potato chips
1 teaspoon vanilla extract
2 cups all-purpose flour

Directions

1. In a mixing bowl, cream butter and sugar. Mix in the egg. Stir in the peanut butter and mix well. Stir in potato chips. Add vanilla; mix well.

2. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1-in. balls; place 2 inches apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned.

3. Cool on the baking sheet for 10 minutes, then on a wire rack for 30 minutes before serving.

Peanut Butter & White Chocolate Rice Krispie Treats

2011-10-29T16:10:00.001-04:00

Ingredients

4 tablespoons butter
1 bag (10.5 ounces) miniature marshmallows
½ cup peanut butter with white chocolate*
5 cups Rice Krispies cereal
½ cup white chocolate chips
½ cup peanut butter chips

Directions

1. Butter (or spray with non-stick cooking spray) an 8- or 9-inch square baking pan; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat and stir in the peanut butter until melted.

3. Add the Rice Krispies cereal, white chocolate chips and peanut butter chips. Stir until well coated.

4. Using a greased spatula or spoon or a piece of wax paper, evenly press the mixture into the pan. Allow to sit at room temperature for at least 30 minutes, or until set. Cut into squares and serve.

*Note: If you can’t find the peanut butter/white chocolate blend, use the same amount of regular peanut butter and add 2 ounces of white chocolate, melted.

Source

Quick Apple and Sweet Potato Soup

2011-10-29T16:08:00.000-04:00

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 stalks celery, chopped
1/2 cup chopped Vidalia onion
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground cumin
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 Granny Smith apples, cored, peeled and cut into 1-inch chunks
4 cups vegetable stock
1 1/2 cups apple cider

Directions

In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.

In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Source

Asian Dumpling Soup

2011-10-29T16:06:00.000-04:00

Ingredients

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

Source

Maple, Apple & Cheddar Pie

2011-10-19T21:20:00.001-04:00

Ingredients

Pastry for a Double-Crust Pie
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups thinly sliced peeled apples, such as Jonathan or McIntosh (5 medium)
1 1/2 cups shredded white cheddar cheese (6 ounces)
6 tablespoons maple syrup
1 tablespoon whipping cream
1/4 cup toasted chopped pecans (optional)

Directions

1. Heat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.

2. For the filling, in a bowl, stir together sugar, flour, cinnamon and salt. Add apples; toss to coat. Add cheese and 4 tablespoons of the maple syrup; stir to combine. Transfer to pastry-lined pie pan. Drizzle with cream.

3. Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent over browning.

4. Bake at 375 degrees F for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm.

Source

Apple Cheesecake

2011-10-10T16:23:00.002-04:00

Ingredients

For the Crust
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted

For the Apple Topping
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 medium to large Granny Smith or other baking apple,
peeled, cored and thinly sliced

For the Filling
3 8-ounce packages of cream cheese
3 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1/2 cup apple topping

Directions

For the Crust, combine the three ingredients and press onto the bottom and about 1-1/2 inches up the sides of a 9-inch springform pan; chill in the refrigerator so the butter will set and hold the crust together.

For the Topping, place sugar, lemon juice, flour, cinnamon and nutmeg in a Dutch oven or large, deep frypan; whisk ingredients together well.

Add apples; bring to a boil, stirring often because the flour needs the boil to thicken all the juices, both from and sugar and lemon juice and from the apples as they cook.

Cover and simmer about 15 minutes or just until apples are tender. Gently stir as needed.
Remove from the heat and cool to room temperature.
Preheat your oven to 350°F.

Set aside about 1/2 cup of the topping to incorporate into the filling and refrigerate the rest until needed.

For the filling, Mix cream cheese, eggs, sugar and vanilla until well blended.

Chop up any large pieces of the reserved topping so it will distribute evenly through the filling. Otherwise, it will create holes.

Add the reserved apple topping to the filling and mix well.

Pour the filling into your chilled crust.

Bake in the preheated oven for 50 minutes. Turn the oven off and prop open the oven door. Leave the cheesecake in the oven for an additional 60 minutes.

Cool cheesecake to room temperature, and chill four hours or more.

Top with your apple topping.

Vanishing Oatmeal Raisin Cookies

2011-10-09T19:49:00.001-04:00

Ingredients

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Directions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Source

Roasted Eggplant Hummus

2011-10-02T21:38:00.001-04:00

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Dark Chocolate Dreams Banana Muffins

2011-10-02T21:36:00.002-04:00

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
1/3 cup unsalted butter, melted
3 large very ripe bananas, mashed
1 large egg, lightly beaten
3 Tablespoons Peanut Butter & Co.’s Dark Chocolate Dreams

Preheat the oven to 375 degrees F.

Sift together the flour, baking soda, baking powder and kosher salt in a bowl. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, butter, mashed bananas and egg on medium speed for about 3 minutes.

Slowly add in the sifted ingredients on low speed until just combined. Take a spatula and fold the ingredients together.

Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into each cupcake liner.

Then place three 1/4 teaspoons of Dark Chocolate Dreams on top of each muffin. Swirl it around with a knife. If the swirls aren’t perfect, don’t worry.

Bake the muffins at 375 degrees F for 18 minutes. Let the muffins cool in the pan for 10 minutes and then transfer the muffins to a cooling rack.

Whoopie Pies

2011-10-02T21:32:00.000-04:00

Brat Attack

2011-06-29T22:24:00.002-04:00

Ingredients

6 turkey bratwurst
12-oz. can beer
14-oz. can of sauerkraut
6 rolls
1 medium onion, thinly sliced
2 tbsp. coarse grain mustard

Directions

Dump everything but the rolls and sauerkraut into a large pot and simmer for approximately 20 minutes. Fire up the frill to medium-high heat and grill your brats for an additional 10 minutes. Heat sauerkraut separately in a saucepan. Place a sausage in each split roll and serve with a generous topping sauerkraut.

Source

Peanut Butter Crispy Rice Treats

2011-05-11T18:49:00.000-04:00

Ingredients

3 tbs. unsalted butter
1 bag (10 oz., or about 40) marshmallows, or 4 cups miniature marshmallows
3/4 cup creamy peanut butter
6 cups crispy rice cereal

Directions

1. Lightly grease an 8-inch square baking dish and set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Quickly add the marshmallows and stir until completely melted. Quickly add the peanut butter and stir until well incorporated. Remove from heat. Transfer to a large bowl, add the cereal, and stir until well coated.

3. Press the mixture evenly into the prepared baking dish. Allow to cool for at least 1 hour. Cut into squares and serve immediately, or store in an airtight container for up to three days.

Carrot Cake

2011-04-23T15:36:00.001-04:00

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Source

Ranch Deviled Eggs

2011-04-22T00:03:00.002-04:00

Directions

Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

Source

Baked Salmon Steaks

2011-04-17T22:08:00.000-04:00

Ingredients

3 salmon steaks (about 1/2 lb each)
lemon juice
Ritz crackers, crumbled
garlic and onion powder
3 pats butter (1 tablespoon each)
salt and pepper, to taste
1 tablespoon fresh parsley, minced

Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper.

In a microwaveable dish, melt butter; toss crushed crackers in butter. Sprinkle the cracker mixture evenly over the top of the fish. Sprinkle with minced parsley.

Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven (or grill) and the size of the fish steak.

Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.

A grill may be used instead of a broiler. Heat grill to at least 400°F on a gas grill, or if using briquettes, coals should be white hot.

Source

Roasted Asparagus

2011-04-17T22:04:00.000-04:00

Ingredients

1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

Source

Chocolate Peanut Butter Whoopie Pies

2011-04-03T20:48:00.002-04:00

Ingredients

1 12-oz. pkg. miniature semisweet chocolate pieces
2 Tbsp. milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1-1/2 cups granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1/2 cup milk
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1 recipe Filling

Directions

1. Preheat oven to 350 degrees F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.

2. In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.

3. Filling: In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined. If needed, beat in 2 tablespoons milk until spreading consistency. Makes 30 servings.

Source

Edamame Ginger Dip

2011-04-03T20:45:00.002-04:00

Ingredients

8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini
1 clove garlic
1/8 teaspoon salt
Hot pepper sauce to taste

Preparation

Cook edamame according to package directions.
Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth.
Chill for 1 hour before serving.

Source

Peanut Butter and Jelly Bars

2011-03-14T23:22:00.002-04:00

Ingredients

Nonstick vegetable oil spray
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
3/4 cup smooth peanut butter
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup grape jelly or other jelly or jam
2/3 cup coarsely chopped salted dry-roasted peanuts

Preparation

Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.

Source

Spinach-Feta Dip

2011-02-12T14:16:00.001-05:00

Ingredients

3/4 cup fat-free sour cream
1/2 cup 2% reduced-fat cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 green onions, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/3 cup crumbled feta cheese

Instructions

Place sour cream and cottage cheese in bowl of a food processor; process until smooth. Add spinach, green onions, lemon juice, salt and pepper; process to combine. Add feta and pulse just until combined. Transfer to bowl. Cover and refrigerate at least 1 hour.

Source

I made this for a fellow teacher game night in Wanaque, NJ. It was quite a fun night!

Frozen Dark Chocolate-Banana Bites

2011-01-27T21:38:00.002-05:00

Ingredients

1 large ripe banana
1 to 2 tbs. Dark Chocolate Dreams peanut butter

Directions

1) Slice the banana lengthwise and spread the peanut butter on the cut side of one of the halves.

2) Lay the other banana slice on top of the first, flat side down, as if making a sandwich.

3) Cut the re-formed banana into 1 or 2 inch pieces and wrap each individually in plastic wrap.

4) Freeze for at least 2 hours, or until firm. Allow to thaw for about a minute before eating. Store in the freezer for up to 1 week.

Source: The Peanut Butter & Co. Cookbook

Cocoa Brownies with Browned Butter and Walnuts

2011-01-27T21:34:00.002-05:00

Ingredients

Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Directions

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Source

Dr. Schlager

2011-01-27T21:31:00.001-05:00

Ingredients

2 oz. Goldschlager
2 oz. Dr. Pepper

Directions

Pour the Goldschlager into a highball glass. Add the Dr. Pepper and some ice cubes. Drink away.

Source: Mixologist App for iPod Touch

Candy Rider

2011-01-11T23:48:00.002-05:00

Ingredients

3 oz. Gin
9 oz. Dr. Pepper

Directions

Find a nice red cup. Stir in the ingredients over ice if your Dr. Pepper is warm. Drink quickly. It's good. Taste like candy-hence the name.

Source: Mixologist App on iPod Touch

Chocolate Peanut Butter Cupcakes

2010-12-29T22:10:00.001-05:00

Ingredients

Cupcakes

3/4 cup creamy peanut butter
1/4 cup powdered sugar
2 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 teaspoons vanilla extract

Frosting

4 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1/3 cup creamy peanut butter
1 1/4 cups powdered sugar, sifted

Instructions

1. Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers.

2. Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.

3. Whisk flour, cocoa, baking soda and salt together in a medium bowl.

4. Combine butter and granulated sugar in mixing bowl. Using a mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.

5. Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.

6. Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter (don’t spread). Spoon remaining batter over peanut butter. Bake 18 to 20 minutes, until tops spring back when touched. (Note: The normal toothpick test for doneness won’t work due to the filling.) Remove from oven and let cool completely.

7. To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy, about 3 minutes. Add powdered sugar, beat until light and fluffy, about 2 minutes.

8. Frost tops of cupcakes when they are completely cool. Makes 24 cupcakes.

Source

Hot Scotch

2010-12-26T20:43:00.003-05:00

Ingredients

2 oz Butterscotch schnapps
8 oz Hot chocolate
whipped Cream (optional)

Directions

Pour Buttershots Schnapps into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream.

Source

Sasha

2010-12-25T22:55:00.002-05:00

Ingredients

1 oz. Bailey's Irish Cream
4 oz. Root Beer

Directions

Pour the chilled Bailey's into a collins glass then add the root beer (it foams like crazy). Sweet, smooth, creamy and delicious.

Source: Mixologist App. for iPod Touch

Gingerbread Man

2010-12-24T19:29:00.003-05:00

Directions

1/3 oz. Bailey's Irish Cream
1/3 oz. Goldschlager
1/3 oz. Butterscotch schnapps

Directions

Mix over ice in a shaker and pour in a shot glass or highball glass.

Source

Cotton Candy

2010-12-24T14:30:00.004-05:00

Ingredients

3 oz. Butterscotch schnapps
Root beer

Directions

Mix in a mug and enjoy!

Source: Mixologist App for iPod Touch

Iced Jack

2010-12-20T00:22:00.002-05:00

Ingredients

2 oz. Whiskey
1 can Iced Tea

Directions

Combine over ice in a highball glass.

Source: Mixologist App. on Ipod Touch

Snickerdoodles

2010-12-19T23:54:00.003-05:00

Ingredients

1 1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon

Directions

Heat oven to 400 degrees Fahrenheit. Mix 1 1/2 cup sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoons into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture to coat. Place about 2" apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. Make about 6 dozen.

Source: Carol from Church

Peanut Butter Blossoms

2010-12-19T23:51:00.002-05:00

Ingredients

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Source

White Chocolate Cherry Chunkies

2010-12-18T17:26:00.001-05:00

Ingredients

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Source

Old-Fashioned Peanut Butter Cookies

2010-12-18T17:15:00.002-05:00

Ingredients

2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 cup creamy peanut butter
1 cup vegetable shortening
1 tsp. vanilla extract
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs

Directions

1. Preheat the oven to 350 degrees fahrenheit.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

3. In a separate bowl, use an electric mixer to combine the peanut butter, shortening, and vanilla. Add the granulated sugar and brown sugar and mix until fluffy. Add the eggs one at a time, and continue mixing until well combined. Add the dry ingredients, 1/2 cup at a time, mixing until the dough is firm.

4. Use a tablespoon to make 1-inch balls of dough and set them 3 inches apart on an ungreased cookie sheet. Using a fork, press down on each cookie twice, making a crisscross pattern on top of the cookie.

5. Bake on the center rack of the oven for 10 - 12 minutes, or until golden brown. Allow to cool 5 to 10 minutes before serving. Store in an airtight container for up to 2 weeks.

Source: The Peanut Butter & Co. Cookbook

Bulldog

2010-12-05T01:15:00.003-05:00

Ingredients

1 oz. gin
4 oz. orange juice
ginger ale

Directions

Fill mixing glass with ice, pour in shot and orange juice; shake. Pour into rocks glass and top off with ginger ale.

Source: Sex on the Beach and other Wild Drinks, 1997.

Indian Corn

2010-11-27T23:41:00.001-05:00

If I Only Had a Brain

2010-11-27T23:40:00.002-05:00

Bourbon Pecan Pie

2010-11-25T12:30:00.002-05:00

Ingredients

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Source

Shoot a Wild Turkey

2010-11-25T12:27:00.001-05:00

Ingredients

2 ounces Wild Turkey
1 ounce butterscotch schnapps
1/2 cup canned sweet potatoes
1 teaspoon nutmeg

Garnish/tools:
Mini marshmallows
Creme brule torch

Directions

Add whiskey, butterscotch schnapps, canned sweet potatoes and nutmeg to a blender and whir until smooth. Pour into two shooter glasses and top with mini marshmallows. Brown the marshmallows to your liking, from a golden brown to a charred, blackened patina. Let cool for a moment and then swallow drink in one gluttonous mouthful. Give thanks to the fact that your favorite Turkey Day side dish now comes in convenient shot glass form.

Source

Celery and Olive Salad

2010-11-21T20:11:00.002-05:00

Source: Family Recipe

Jungle Fever

2010-11-14T00:04:00.002-05:00

Hippos
Reeds
Flamingos
Crocodiles

Crocodiles

2010-11-13T23:39:00.004-05:00

Ingredients

4 vanilla cupcakes baked in blue liners
1 cup canned vanilla frosting
Black and neon blue food coloring
1/3 cup each blue and green decorating sugar
4 peanut butter sandwich cookies
8 pieces green cereal O's

Directions

1. Tint 2 tablespoons of the vanilla frosting black with the food coloring. Spoon the black frosting into a ziplock bag, press out the excess air, seal, and set aside. Spoon 1/4 cup of the vanilla frosting into a ziplock bag, press out the excess air, seal, and set aside. Tint the remaining vanilla frosting blue with the food coloring.

2. Place the blue sugar in a small shallow bowl. Spread the blue frosting on top of the cupcakes. Roll the edge of the cupcakes in the sugar.

3. For the croc heads, trim the edges of the cookies with a serrated knife to from a long V-shape. Place the green sugar in a shallow bowl. Snip a small (1/8-inch) corner from the bag with the vanilla frosting and pipe on top of the trimmed cookies to cover; spread smooth. Press the frosted side of the cookies into the green sugar and cover completely. Attach the sugared cookies to the frosted cupcakes, sugar side up, allowing one third of the cookie to hang over the edge.

4. For the eyes, trim the bottom edge of the green cereal pieces. Pipe 2 dots of vanilla frosting at the back of the head and attach the trimmed pieces of cereal, cut side down. Pipe teeth on the outer edges of the heads with the remaining vanilla frosting in the bag, starting at the top edge of the cookie and using the squeeze-release-pull technique. to make sharp teeth. Snip a small (1/8 inch) corner from the bag with the black frosting and pipe dots to make the nostrils and eyes.

Source: What's New Cupcake?

Hippos

2010-11-13T23:17:00.003-05:00

Ingredients

4 vanilla cupcakes in blue liners
1/3 cup blue decorating sugar
1 cup canned vanilla frosting
Neon blue food coloring
4 peanut butter sandwich cookies
8 mini chocolate chips
16 pieces orange cereal O's

Directions

1. Place the blue sugar in a small shallow bowl.

2. Spoon the 2 tablespoons of the vanilla frosting into a small ziplock bag, press out the excess air, seal, and set aside. Tint the remaining vanilla frosting blue with the food coloring. Spread the blue frosting on top of the cupcakes and smooth. Roll the edge of the cupcakes in the sugar.

3. For the hippo heads, press a cookie into the frosting of each cupcake, allowing one third of the cookie to hang over the edge. Snip a small (1/8 inch) corner from the bag with the vanilla frosting. Pipe dots of the frosting onto the peanut butter cookie for the eyes, nostrils and ears. Attach the chocolate chips, flat side up, to the frosting to make the eyes and attach the cereal pieces to make the ears and nose.

Source: What's New Cupcake?

Weenies with the Works

2010-11-11T13:29:00.002-05:00

Ingredients

15 oz can low-fat turkey chili with beans
7 oz can low-sodium whole-kernel corn, drained
6 reduced-fat beef hot dogs
7 oz can sauerkraut, drained

Directions

In a small saucepan, heat the chili and corn for 5 to 8 minutes. Slap the dogs into buns. Slop an equal amount of the chili mix and sauerkraut onto each dog.

Source: A Man, A Can, A Plan, 2002.

Mr. Bones Jangles

2010-10-30T12:14:00.003-04:00

Ingredients

11 chocolate cupcakes in black paper liners
12 orange paper liners
1 black paper line
1 cup white candy melting wafers
1 1/4 cups chocolate cookies (Oreos, Famous Chocolate Wafers)
1 cup canned chocolate frosting
Orange and black gummy worms or crunchy worms for garnish

Directions

1) Place the bone templates on two cookie sheets. Cover with wax paper. Place the white candy melting wafers in a ziplock bag; do not seal the bag. Microwave for about 10 seconds to soften. Massage the mixture and return to the microwave. Repeat the process until the candy is smooth about 1 minute. Press out the excess air.

2) Snip a small (1/8 - inch) corner from the bag, and following he bone templates, pipe an outline. Fill in the bones with melted candy. Use a toothpick to pull the melted candy into the smaller areas. Tap the pans lightly to smooth the surface. Transfer the cookies sheets to the refrigerator for 5 minutes, or until firm.

3) Spoon the cookies crumbs into a shallow bowl. Spread the forst on top of the cupcake and smooth. Roll the top of the cupcakes in the crumbs to cover completely.

4) Place each cupcake in an orange paper liner. Arrange the cupcakes in a skeleton shape on a serving platter. Carefully peel the bones from the wax paper and place them on the cupcakes as shown, pressing them into the crumbs and frosting. Garnish with gummy worms in paper liners.

Source: What's New Cupcake?

Baked Apples with Peanut Butter

2010-10-26T22:19:00.004-04:00

Ingredients

1/2 cup Cinnamon Raisin Swirl peanut butter
1/2 cup (1 stick) plus 4 tsp. butter, softened
4 large red apples, cored
4 tsp, sugar
Vanilla yogurt or ice cream

Directions

1. Preheat the oven to 300 degrees fahrenheit.

2. In a small bowl, mix the peanut butter and the 1/2 cup butter until well combined. Spoon the peanut butter mixture into the hollow center of the apple, packing in in tightly. Top each apple with 1 teaspoon of butter and 1 teaspoon of sugar.

3. Set the apples in a baking dish with 1/4 cup of water and bake for 20 to 25 minutes, or until the apples are fully cooked. While they're baking, baste the apples once or twice with the juice from the bottom of the pan. Allow to cool for 5 minutes before serving with vanilla yogurt or ice cream.

Source: The Peanut Butter & Company Cookbook

Apple Crisp

2010-10-24T13:21:00.003-04:00

Ingredients

4 baking apples, peeled, cored and sliced in medium size wedges
1 1/2 tbs. sugar
1 tsp. cinnamon
3/4 cup melted butter
1 cup flour
1 cup sugar
pinch of salt

Directions

Peel the apples and slice them in medium size wedges and place in a large bowl. Sprinkle the apples with the 1 1/2 tablespoon and cinnamon. Toss the apples to coat. Combine the melted butter, flour, sugar and salt. Toss with your hands to form a crumbled mixture. Grease a 9 inch pie plate with butter and lay down the apples. Spread the crumble mixture over the apples and bake at 350 degrees fahrenheit for 45 - 50 minutes. Let cool and serve with vanilla ice cream if you desire.

Source: Family Recipe

Jewish Apple Cake

2010-10-17T12:59:00.003-04:00

Ingredients

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.

2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

3. Combine flour, baking powder and salt in a bowl and set aside.

4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended (about one minute).

5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.

6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

Source

I made this for my father's birthday, his mother makes great apple cake so he found this recipe and I made it for him.

Homemade Cinnamon Raisin Swirl Peanut Butter

2010-10-15T23:59:00.002-04:00

Ingrdients

1 cup creamy peanut butter
1 tbs. sugar
1 tsp. cinnamon
1/4 cup raisins

Directions

Mix everything together in a bowl.

Source: The Peanut Butter and Company Cookbook

Cinnamon Raisin Swirl Sandwich

2010-10-15T23:54:00.003-04:00

Ingredients

2 tbs. Cinnamon Raisin Swirl peanut butter
2 slices whole wheat bread
2 tbs. vanilla cream cheese
1/4 Granny Smith apple, peeled and thinly sliced

Directions

1. Spread the peanut butter on one slice of bread and the cream cheese on the other.

2. Lay the apple slices on the peanut butter and top with the other slice of bread, cream cheese side down. Slice in half diagonally.

Source: The Peanut Butter and Company Cookbook

Vanilla Cream Cheese

2010-10-15T23:50:00.003-04:00

Ingredients

1 package (8 oz) cream cheese, softened
3 tbs. confectioner's sugar
1 tsp. vanilla extract

Directions

Place the cream cheese, confectioner's sugar, and vanilla in a large bowl and use an electric mixer to blend until well combined and slightly fluffy. Do not over whip. Refrigerate in a sealed container for up to 2 weeks.

Source: The Peanut Butter & Company Cookbook

Peanut Butter Caramel Apples

2010-10-15T23:40:00.002-04:00

Ingredients

6 large Granny Smith apples
2 cups roasted, salted peanuts, chopped
50 individually wrapped caramels (about 1 bag)
1/2 cup creamy peanut butter
1/4 cup sweetened condensed milk

Directions

1. Wash the apples well and allow them to dry completely. Be sure to remove any stickers on the apples. Gently twist the stems until they break off. Firmly insert an apple stick into the center of the bottom of each apple, until the stick is at least three-fourths of the way into the apple.

2. Line a small cookie sheet or platter with waxed paper. Place the chopped peanuts in a large bowl and set aside. Unwrap the caramels and place them in a small saucepan. Add the peanut butter, sweetened condensed milk, and 3 tablespoons of water, and heat over low heat until the mixture is combined and just starting to bubble, stirring constantly.

3. Remove the caramel mixture from the heat and use a spoon or small spatula to coat each apple with the mixture. Roll each apple in the bowl of chopped peanuts, pressing the nuts into the peanut butter-caramel coating. Be careful-the caramel will be hot! Set the finished apples on a preapred cookie sheet, and refrigerate them for at least 2 hours to let the caramel set before eating.

Source: The Peanut Butter & Co. Cookbook

Taffy Apple Salad

2010-10-14T23:05:00.002-04:00

Ingredients

1 egg
1/3 cup honey
1 tbs. flour
1 3/4 tbs. cider vinegar
1 (8 oz.) can crushed pineapple, drained (save juice)
4 large apples (cut and unpeeled)
1 (8 oz.) container whipped topping
1 1/2 cup peanuts (crushed)

Directions

Beat egg in small saucepan. Add flour, honey, pineapple juice (as needed) and vinegar. Stir and cook over low heat until it looks like pudding. Refrigerate until cold. Fold whipped topping into pudding mixture. Mix together pineapple, apples and 1 cup of the peanuts. Pour into serving dish. Sprinkle with remaining peanuts. Refrigerate before serving.

Source: American Beekeeping Federation

Avocado Hummus

2010-10-05T13:13:00.002-04:00

Ingredients

2 (15oz.) cans chick peas
3 cloves garlic, finely minced
3-4 tbsp fresh lemon juice
3 tbsp Tahini
1/2 tsp salt
1/2 tsp cumin
dash of nutmeg
dash of cinnamon
dash of ground cloves
fresh black pepper
1/2 cup low-fat plain yogurt
1 ripe avocado

Directions

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.

Source

This recipe called for Garam Masala which is a traditional Indian seasoning which is made up of cardamom seeds, cumin seeds, coriander seeds, black peppercorns, stick cinnamon, whole cloves, dried nutmeg, and turmeric in which you grind up fresh in a coffee grinder. I just used dashes of what I had on hand instead of creating it myself.

Original Nestle Toll House Mini Morsel Cookies

2010-09-28T21:15:00.002-04:00

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source

I made these for a Development Math Workshop at Middlesex County College where I work because we did multiplying and dividing fractions, so we halved a recipe, hence the cookies.

Cannoli Cream for Cannolis

2010-09-25T11:29:00.002-04:00

Directions

2 lbs. Ricotta cheese
1 1/2 c. powdered sugar
2 to 3 tsp. vanilla
1/4 tsp. white rum
Miniature chocolate bits or grated chocolate (as desired)

Directions

1) Be sure to drain the ricotta cheese over a large mixing bowl. Place the ricotta cheese around cheese cloth and then place the cheese cloth package in a mesh strainer and place it over night to drain.

2) Whip Ricotta in electric mixture until smooth and light. Add powdered sugar, vanilla and white rum. Fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. After filling shells, dip ends of cannoli into toasted almonds or pistachio nuts. Fill only just before ready to serve. Sprinkle powdered sugar over the tops.

I got this recipe from a website but tweaked by draining the ricotta which is a must and also adding the rum which I got the tip from a baker fried. I made these for MaryBath's dad's 50th birthday because he loves cannoli.

Peanut Butter Hummus

2010-09-21T21:17:00.002-04:00

Ingredients

1 can chickpeas (15-19 oz)
4 tablespoons peanut butter
2 tablespoons olive oil
1 1/2 tbs. tahini
3 tablespoons lemon
1 clove garlic, crushed
1/4 teaspoon salt
1/4 tsp. cayenne pepper
1/8 tsp. cumin
couple of dashes of hot sauce

Directions

In a food processor, combine all ingredients and blend to a dip consistency. If it is too thick, add more warm water 1 tablespoon at a time.

Serve peanut butter hummus immediately or store in refrigerator for up to 3 days.

Serve with fresh celery, carrots, and broccoli. Warm pita or french bread cubes also do well.

I found this recipe by mistake and just had to make it cause I love peanut butter. I added a few variations for some flavor like the tahini in place of water, might as well add something that gives flavor instead of flavorless. I also added cayenne, cumin and hot sauce for some heat, spice, and everything nice!

Guava Cheesecake

2010-09-19T10:59:00.003-04:00

Ingredients

1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly

Directions

1)Heat oven to 350°F (175°C). Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)

2)Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.

3)Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.

4) Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.

5) Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.

Source

Travis and I made this Randy's birthday because he loves guava and cheesecake and we found this recipe. It was good but I prefer sweet cheesecake like with chocolate or something. We had with his family who all liked it.

Roasted Red Pepper Hummus

2010-09-17T13:30:00.005-04:00

This is my own personal recipe where I took the previous Hummus recipe and tweaked it. I did look up to see what other spices go in Hummus but all the measurements I did on my own.

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
2 roasted red peppers, chopped, from a jar is fine
1/4 tsp. cumin
1/4 tsp. cayenne pepper
dash of red pepper flakes

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender along with roasted red peppers. Place lemon juice, tahini, chopped garlic, olive oil, black pepper, cayenne, cumin and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Garnish with thin slices of roasted red pepper.

Source: Personal Recipe

Hummus

2010-09-14T14:08:00.002-04:00

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source

Peanut Butter BLT

2010-09-04T17:38:00.003-04:00

Ingredients

2 slices white bread
2 tbs. creamy peanut butter
4 strips bacon, cooked
2 to 3 pieces green leaf lettuce, washed and trimmed
2 to 3 slices ripe tomato

Directions

1. Toast the bread and immediately spread the peanut butter on one side of each slice.

2. Layer the bacon, lettuce, and tomato atop the peanut butter on one slice of bread, and then top with the other slice, peanut butter side down.

3. Insert two toothpicks, each about 2 inches from opposite corners of the sandwich, and slice in half diagonally.

Source: The Peanut Butter & Co. Cookbook, Quirk Books, 2005.

Reeds

2010-08-28T02:54:00.004-04:00

Ingredients

12 mini vanilla cupcakes baked in blue paper liners
1/4 cup granulated sugar
5 candy spearmint leaves
1/2 cup canned vanilla frosting
Neon blue food coloring
1/4 cup blue decorating sugar

Directions

1. Spring the granulated sugar on a clean work surface. Roll out the spearmint leave to a scant 1/4-inch thickness, using additional sugar as necessary to prevent sticking. For the reeds, cut the flattened candies into zigzag grass shapes with clean scissors.

2. Tint the vanilla frosting blue with food coloring. Spread the blue frosting on top of the mini cupcakes. Place the blue decorating sugar in a small shallow bowl and roll the edge of the cupcakes in the sugar. Insert several pieces of the cut spearmint leaves into the frosting as reeds.

Source:What's New Cupcake?, Houghton Mifflin Harcourt, 2010

Flamingos

2010-08-28T02:36:00.007-04:00

Ingredients

12 mini vanilla cupcakes baked in white paper liners
1 cup pink candy melting wafers
12 thin pretzel sticks
12 large pink jelly beans
6 banana-shaped candies (Runts), halved crosswise
1/2 cup pink decorating sugar
1 cup canned vanilla frosting
Black food coloring

Directions

1. Line a cookies sheet with wax paper. Place the pink candy melting wafers in a 1-cup glass measuring cup. Microwave for 10 seconds to soften, stir, return to the microwave, and repeat until the candy is smooth. about 1 minute total.

2. For the necks and head, hold the end of the pretzel stick and tip the measuring cup; dip the stick into the melted candy to cover almost completely. Allow the excess candy to drip off back into the cup. Transfer the coated pretzel stick to the wax paper. Dip one end of a jelly bean into the melted candy and attach to the coated end of the pretzel at an angle to make the head. Repeat with the remaining pretzels and jelly beans. For the beaks, dip the cut ends of the halved banana candies into the melted candy. Attach to the other end of the jelly bean to make the beak. Refrigerate until set, about 5 minutes.

3. Spoon the remaining melted candy into a small ziplock bag; do not seal the bag. Reheat in the microwave for 5 to 10 seconds if necessary. Press out the excess air and seal. Place the wing templates on a cookie sheet and cover with wax paper. Snip a small (1/8-inch) corner from the bag and pipe the outline of the wings, then fill in with melted candy. Tap the pan lightly to smooth surface. Repeat to make 12 sets of wings. Refrigerate until set, about 5 minutes.

4. Place the pink sugar in a shallow bowl. Tint 1 tablespoon of the vanilla frosting black with the food coloring. Spoon into a ziplock bag, press out the excess air, seal, and set aside. Spread the remaining vanilla frosting on top of the mini cupcakes, mounding it slightly in the center. Starting on the edge, roll the cupcakes in the pink sugar to cover completely.

5. Gently peep the chilled flamingo head assemblies and wings from the wax paper. Insert the pretzel stick all the way into each cupcake close to one side. Press the wings into each cupcake on either side of the neck. Snip a very small (1/16-inch) corner from the bag with the black frosting and pipe dots of fronting for the eyes and a line on the banana candy to mark the tip of the beak.

Source:What's New Cupcake, Houghton Mifflin Harcourt, 2010

I made these for my friend Travis' 22nd birthday at his house. He asked me to make him cupcakes for his birthday and of course I said yes! It was myself, Travis, Randy, and Jayson. They were actually really easy to make, not hard to all!

M&M's Miracle Cookies

2010-08-13T22:38:00.001-04:00

Ingredients

1 egg
1 cup reduced fat creamy peanut butter
1 cup granulated sugar
1 tsp. vanilla
3/4 cup M&M’S® MINIS® Milk Chocolate Candies

Directions

Place egg, sugar, peanut butter and vanilla in a mixing bowl and blend. Mixture will be stiff. Add M&M’S® MINIS® Milk Chocolate Candies. Drop by well-rounded teaspoonfuls onto ungreased cookie sheet. Bake in a 350°F oven for 8 to 10 minutes or until edges are brown. Remove from oven. Cool. Makes 24 small cookies or 18 larger cookies.

Source

Tasty Tuna Burgers

2010-08-04T20:09:00.003-04:00

Ingredients

1 12 oz. can white tuna, drained
1 1 oz. packet dry zesty Italian salad dressing
1 tbs. lemon juice
2 egg, hard-boiled, chopped
1/2 cup sweet pickle relish
1 8 oz. carton sour cream
6 kaiser rolls
6 slices Swiss cheese

Directions

In bowl, combine tuna, salad dressing, lemon juice, eggs, pickle relish and sour cream; mix well. Spread over bottom of rolls and place cheese slices over each roll. Place on baking sheet and broil just until cheese begins to melt. Cover with top of roll and serve immediately.

Source: Best Burger Cookbook, Mud Puddle Books, 2007.

Grilled Peaches

2010-08-04T20:04:00.002-04:00

Ingredients

3 tablespoons white sugar
3/4 cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 1/2 ounces blue cheese, crumbled

Directions

1) In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.

2) Preheat grill for medium-high heat.

3) Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Source

Grilled Peaches with Cinnamon Sugar Butter

2010-08-03T19:15:00.001-04:00

Ingredients

1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
Pinch salt
4 ripe peaches, halved and pitted
Canola oil
Mint leaves, for garnish

Directions

In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

Source

Peach Cream Cheese

2010-08-02T22:45:00.003-04:00

Ingredients

1/2 diced and peeled peaches
8 oz. package of cream cheese
1 tbs. powdered sugar

Directions (for peeling a peach)

1) Bring a pot of water to boil (enough to submerge the peach fully - see note).
2) Using a slotted spoon, dip peach for 30-45 seconds.
3) Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
4) You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. 5) You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Source

Directions (for cream cheese)

Start with 8 ounces cream cheese at room temperature. Whip the diced and peeled peaches with the 1 tablespoon powdered sugar.

Source

Easy Peach Cobbler

2010-08-02T22:37:00.006-04:00

Ingredients

1 cup flour
1 cup sugar
1/2 tsp. salt
2 tsp. baking powder
2/3 cup milk
2 - 3 cup fresh peaches, sliced
3/4 cup sugar

Directions

Mix together the flour, one cup of sugar, salt and baking powder; add milk. Pour in 8 x 12 inch glass baking dish. Mix peaches and 3/4 cup sugar and pour over batter. Bake 45 minutes in 350 degrees fahrenheit. Serve hot or cold, with ice cream, if desired.

Source: The Best Basic & Easy Recipes of Savannah, Dixie Post Cards & Souvenir Sales, 2000.

We went peach picking this passed weekend an we got so many peaches! We need ways to use them all before they spoil!

Reese's Pieces Peanut Butter Cookies

2010-07-31T21:09:00.002-04:00

Ingredients

1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S PIECES Candies

Directions

1. Heat oven to 350°F.

2. Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. About 2-1/2 dozen cookie.

Source

Koi Pond

2010-07-30T00:46:00.003-04:00

Ingredients

24 vanilla cupcakes baked in blue paper liners
1 can (2 cups), plus 1/2 cup vanilla frosting
Blue food coloring
48 orange circus peanuts
48 orange peanut butter–filled candy-coated chocolates (Peanut Butter M&M’s)
24 orange cereal O's (Froot Loops, Apple Jacks)
48 brown mini candy-coated chocolates (M&M’s Minis)
White and light blue candy-coated chocolates for serving (My M&M's; optional)
White and blue paper circles (optional)

Directions
1) Spoon 1/2 cup of the vanilla frosting into a small ziplock bag, press out the excess air, seal, and set aside. Tint the remaining can of vanilla frosting pale blue with a few drops of the blue food coloring. Cover and set aside.

2) For the fins, place 24 of the circus peanuts on their sides and cut lengthwise into 2 slices, to make 48 slices. Lay each slice cut side down and cut each in half on the diagonal to make 96 pieces. For the bodies, place the remaining 24 circus peanuts flat side down and make a diagonal cut from one end, removing no more than 1/4 inch.

3) Spread the tops of the cupcakes with the light blue frosting and smooth. Place 1 of the circus peanut bodies on top of each frosted cupcake. Arrange fins, cut side up and pointed ends out, 2 at the uncut end of each circus peanut body and 2 on either side in the middle.

4) Snip a small (1/8-inch) corner from the bag with the vanilla frosting. Pipe a large dot of frosting at the cut end of the circus peanut body. Press 2 orange candies into the dot of frosting for the eyes and 1 cereal O for the mouth. Pipe small dots of vanilla frosting on the orange candies and add the brown candies for the pupils. Repeat on all of the koi bodies with the remaining frosting and candies.

5) If you like, arrange the cupcakes on a surface with circles cut from white and blue papers and sprinkle the platter with white and light blue candies.

Source: What's New Cupcake?, Karen Tack & Alan Richardson, Houghton Mifflin Harcourt, 2010.

Sauteed Soft-Shell Crab

2010-07-23T20:48:00.001-04:00

Ingredients

4 (3 1/2-ounce) soft-shell crabs, cleaned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon butter

Directions

Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

Source

Ants on a Picnic

2010-07-07T21:07:00.003-04:00

Ingredients

12 vanilla cupcakes in green paper liners
watermelon candies (available in a candy store that sells candy by the pound)
1 cup flaked sweetened coconut
green and yellow food coloring
1/2 cup canned dark chocolate frosting
1 can (16 oz.) vanilla frosting
36 brown candy-coated chocolate covered almonds (used Planters Dark Chocolate Almonds)

Directions

1. Place the coconut into a ziplock bag. Add 3 drops of green food coloring and 1 drop of yellow food coloring. Seal the bag and shake vigorously until the coconut is tinted grass green. Place the coconut in a shallow bowl.

2. Spoon the dark chocolate frosting into a ziplock bag, press out the excess air, and seal.

3. Tint the vanilla frosting spring green with green food coloring and a few drops of yellow. Spread the top of a cupcake with the green frosting and smooth. Roll the edge of the cupcake in the coconut. Repeat with the remaining cupcakes and frosting.

4. Snip a small (1/8 - inch) corner from the with with the chocolate frosting. Arrange 3 brown candies in a row on top of each cupcake, securing with a dot of chocolate frosting between the candies. Pipe 3 jointed legs on each side of each center candy. Pipe 2 chocolate antennae on each head. Pipe chocolate dots to look like seeds on the watermelon candies. Place the watermelon candies on top of the ant's legs. Arrange the cupcakes so the ants are marching in a row.

Source: What's New Cupcake?, Karen Tack & Alan Richardson, Houghton Mifflin Harcourt, 2010.

Perfect Cake Mix Cupcakes - Vanilla

2010-07-06T21:09:00.004-04:00

Ingredients

1 box (18.25 oz.) cake mix (such as classic vanilla or devil's food)
1 cup buttermilk (in place of the water called for on the box)
vegetable oil (the amount on the box)
4 large eggs (in place of the number called for on the box)

Directions

1. Preheat the oven to 350 degrees fahrenheit. Line muffin cups with paper liners.

2. Following the box's instructions, combine all the ingredients in a large bowl, using the buttermilk in place of the water specified (the box will call for more water than the buttermilk here), using the amount of vegetable oil that is called for (typically, white or yellow cake calls for 1/3 cup; chocolate cakes usually call for 1/2 cup), adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.

3. Spoon half of the batter into a large ziplock bag, press out the excess air, and seal. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden (if using a light-colored mix) and a toothpick inserted in the center comes out clean, 20 to 25 minutes for jumbo, 15 to 20 minutes for standard, and 8 to 10 minutes for mini cupcakes. Remove the cupcakes from the baking pans, place on a wire rack, and allow to cool completely.

Source: What's New Cupcake?, Karen Tack & Alan Richardson, Houghton Mifflin Harcourt, 2010.

I did not do the part with the ziplock bag. Thought I did not have a big enough size but I did. Next time I will try that because I never get 24 cupcakes like the recipe says. Again, I had the left over buttermilk from my father's cake.

Chilled Avocado Soup Shots with Spicy Breadcrumbs

2010-06-25T16:28:00.004-04:00

Ingredients

Soup

1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
1 1/2 cups (or more) vegetable broth or low-salt chicken broth
1/4 cup heavy whipping cream
2 tablespoons fresh lime juice
Generous pinch of coarse kosher salt

Breadcrumbs

1 4x4x1/2-inch slice soft white sandwich bread with crust
1 tablespoon butter
3/4 teaspoon paprika
1/4 teaspoon coarse kosher salt
1/8 teaspoon cayenne pepper

Directions

Soup

Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours.

DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.

Breadcrumbs

Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool.

DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.

Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.

Source: Bon Appetit, June 2010

Ghirardelli Dark Chocolate Truffles

2010-06-25T14:05:00.004-04:00

Ingredients

2 cups Ghirardelli 60% Cacao Bittersweet Baking chips
1/3 cup heavy whipping cream
6 tbs. unsalted butter, cut into small pieces

Coating:
1/3 cup Ghirardelli Unsweetened Cocoa or
3/4 cup finely chopped almonds or pecans

Directions

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1 inch balls. Roll each ball in coating.

Source

Caribbean Bean Salad

2010-06-23T22:38:00.004-04:00

Ingredients

16 oz. white rice
3 16 oz. can of black beans
2 16 oz. can of kidney beans
1 16 oz. can of small red beans
1 10 oz. frozen corn
1 12 oz. roasted red pepper
1 green pepper, diced
1 white onion, diced
1/4 cup lemon juice
1/2 red wine vinegar
1 1/4 cup vegetable oil
1 tbs. salt
1 tbs. black pepper
1/2 tbs. oregano
1/2 tsp. cumin
1/4 tsp. cayenne pepper

Direction

1) Cook the rice as directed on package.
2) Dice the green pepper, onion, and roasted red pepper and put in a large bowl,
3) Open up the cans of beans and rinse and drain all of the beans.
4) Add the beans with the diced vegetables along with the rice when it is done, lastly add in frozen corn.
5) Mix together the lemon, red wine vinegar, salt, and spices. Then slowly whisk in the vegetable oil.
6) Toss the salad with the dressing and let stand in refrigerator. The longer the time the better it tastes.

Source: family recipe for all BBQs

Blueberry Pancakes

2010-06-22T11:45:00.003-04:00

Ingredients
(this is the recipe for Classic Buttermilk Pancakes)

2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups plus 2 tbs. buttermilk
2 tbs. unsalted butter, melted, or canola oil, plus extra for greasing

(for Blueberry Pancakes add this to the batter)
1 1/2 cups fresh or frozen blueberries
3 tbs. packed light brown sugar
1 tsp. ground cinnamon

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt (also ground cinnamon if making Blueberry Pancakes). In a small deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree fahrenheit oven. Bake the remaining batter as directed. Top with butter and maple syrup.

Source: Pancakes and Waffles, Lou Seibert Pappas, Chronicle Books, 2004.

Baked Buttermilk Mustard Chicken Thighs

2010-06-21T18:16:00.002-04:00

Ingredients

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions

1) Preheat oven to 425 degrees F.

2) Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.

3) Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.

4) Divide mixture into two portions and set one portion aside.

5) Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.

6) Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.

7) Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.

8) To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Source

Chocolate-Raspberry Layer Cake

2010-06-20T22:39:00.005-04:00

Ingredients

Cake
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs

Chocolate ganache and raspberry topping
18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/4 cups heavy whipping cream
6 tablespoons seedless raspberry jam, stirred to loosen, divided
2 6-ounce containers fresh raspberries
Powdered sugar

Special Equipment
2 9-inch-diameter cake pans with 2-inch-high sides

Test-Kitchen Tip
A two-step process ensures a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.

Equipment Tip
This recipe calls for two 9-inch cake pans with 2-inch-high sides, which is a bit deeper than an average cake pan. You can find these pans at kitchen supply stores and restaurant supply stores, or buy them online at surlatable.com or culinarydistrict.com.

Directions

Cake

Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

Chocolate ganache and raspberry topping

Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.

Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

Source: Bon Appetit, June 2010

I made this for Father's Day and my dad picked this cake.

Very Cherry Ham Steaks

2010-06-05T10:27:00.002-04:00

Ingredients

2 low-soidum ham steaks, each 1/4 inch thick (about 14 oz. total)
8-oz can cherry cola
2 tsp. Worcestershire sauce
1 tbsp. canned low-sodium tomato paste
2 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/8 tsp. ground black pepper
1 scallion, chopped

Directions

Coat a large skillet with cooking spray and place over medium-high heat. Cut the steaks in half and cook for 2 minutes per side, or until browned. Remove to a plate. Dump the soda, Worcestershire, and vinegar into the pan, scraping the pan bottom. Boil over high heat for 3 to 5 minutes, or until the liquid is reduced to about 1/4 cup. Reduce the heat to low and stir in the tomato paste, mustard, and pepper. Return the steaks to the pan and cook, turning, for 2 minutes, or until coated with sauce. Scatter the chopped scallion over the top.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

Gonzo Garbanzo Salad

2010-06-02T22:41:00.004-04:00

Ingredients

14 oz. can garbanzo beans (chickpeas) rinsed and drained
1/4 cup low-fat Italian salad dressing
15 oz. can mandarin oranges in juice, drained
1/4 cup honey-roasted peanuts
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
2 scallions, chopped
1 tsp. salt-free lemon-pepper seasoning
1 tbs. chopped fresh basil or parsley

Directions

In a bowl, mix together everything but the oranges and peanuts. Mix in the oranges. Scatter the peanuts before serving.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

I did some substitutions. Instead of Italian dressing I used red wine vinaigrette. Also, instead of lemon-pepper I used pepper and lemon zest. Left out the red bell pepper because I did not have one.

Rotelle with Basil and Parsley Ricotta

2010-06-02T19:18:00.003-04:00

Ingredients

1 cup ricotta cheese
1 egg
1/4 cup each packed Italian flat leaf parsley and basil leaves, finely chopped
1/4 cup grated Parmesan cheese
pinch of nutmeg
12 oz. rotelle

Directions

1. Whisk the ricotta, egg, parsley and basil, Parmesan, and nutmeg in a large bowl.

2. Cook the rotelle in a large pot of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Add immediately to the bowl of ricotta. Toss to coat the hot pasta. Serve at once.

Source: 365 Ways to Cook Pasta, Harper Collins, 1982.

Maizin' Potatoes

2010-06-02T19:10:00.004-04:00

Ingredients

2 7 oz can low-sodium whole kernel corn, drained
4 large baking potatoes
1/4 cup low-fat ricotta cheese
1 tbs. chopped green onion
1/2 tsp sodium-free herb seasoning

Directions

Wash the potatoes and stab 'em with a fork a few times. Nuke them on high for 8 minutes. Cut each in half length-wise. Scoop out the innards and combine them with all of the other ingredients. Refill the skins and nuke on high for for 1 1/2 minutes.

Source: A Man, A Can, A Plan, Rodale Books 2002.

BBQ Chicken

2010-06-01T17:59:00.002-04:00

Ingredients

1 whole chicken - 3 1/2 to 4 lbs.
Salt Free Mrs. Dash - herbs
Onion powder
Poultry seasoning
Season salt, optional
4 tbsp. Kraft BBQ sauce
2 tbsp. Worcestershire
2 tbsp. soy sauce

Directions

Wash and dry chicken. Liberally sprinkle all spices inside and outside of chicken. Baste with mixture of BBQ sauces. Grill until done.

Source

I modified this recipe for 3 lbs of chicken cut up, drum sticks and thighs.

Bacon Wrapped Aspargus

2010-05-31T18:11:00.002-04:00

Ingredients

10 spears fresh asparagus, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

Directions

Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally. Discard toothpicks.

Source

Bronco Burger

2010-05-31T18:06:00.003-04:00

Ingredients

5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1 egg
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos® corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Directions

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.

In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Source

Savory Garlic Burgers

2010-05-25T20:15:00.003-04:00

Ingredients

1 lb. ground beef
1/4 cup Lea & Perrins Worcestershire Sauce
1 tbs. finely chopped garlic or 1 tsp. garlic powder
1/4 tsp. salt

Directions

In a medium bowl combine everything. Shape into four patties. Grill or broil until done.

Source- back of Lea & Perrins Worcestershire Sauce

Fried Bean Tomatoes

2010-05-18T17:14:00.005-04:00

Ingredients

14 oz can original or BBQ baked beans
15 oz can Mexican style stewed tomatoes, with juice
7 oz can low sodium, whole kernel corn
1 1/2 cups instant white rice

Directions

Dump all the ingredients plus 1 cup water into a nonstick skillet. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

Source: A Man, A Can, A Plan, Rodale Books, 2002.

Tequila Lime Chicken

2010-05-14T21:48:00.002-04:00

Ingredients

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Source

I made this for Jayson's BBQ that he hosted at his house right before my graduation. I ended up BBQing because he has no clue what he has doing! He does't mind admitting to it though!

Tuna Taters

2010-05-06T20:38:00.005-04:00

Ingredients

6 oz. can low-sodium chunk white tuna
2 large baking potatoes
10 oz. package frozen broccoli, thawed
1/4 cup shredded reduced fat Cheddar cheese
1 tsp. chili powder

Directions

Wash the potatoes and stab 'em with a fork a few times. Nuke them on high for 8 minutes. Dump the broccoli in a bowl and nuke it for 4 minutes. Mix in the tuna. Cut the potatoes in half lengthwise and scoop out some of the flesh. Plop 1/2 of the tuna-broccoli mixture onto each spud. Sprinkle each with 1/2 of the cheese and 1/2 of the chili powder. Nuke on high for 1 1/2 minutes.

Source: A Man, A Can, A Plan, David Joachim, Rodale Books, 2002.

This was actually really good for being super easy. It was nice and filling too and healthy!

Crantini

2010-05-06T20:32:00.004-04:00

Ingredients

6 parts gin
1 part unsweetened cranberry juice
lime or lemon twist

Directions

Pour gin into a chilled cocktail glass. Slowly add the cranberry juice. Garnish with lime or lemon twist.

Source: The Martini Book, Black Dog and Levanthal Publishers, 1997

I made this it was kind of gross. Very very strong. I watered it down with more cranberry juice but it was still tough to get down.

Original Nestle Toll House Chocolate Chip Cookies

2010-05-06T19:04:00.003-04:00

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source

I made these for my last day of student teaching party that my students wanted to have.

Cubed Steaks Au Poivre

2010-05-03T18:59:00.003-04:00

Ingredients

4 beef cube steaks (1 lb.)
1 1/2 tsp. black pepper
1 tsp. salt
3 tbsp. butter
1/3 c. water
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce

Directions

Sprinkle steaks with salt and pepper. Melt butter in skillet over medium heat. Brown meat on both sides, about 4 minutes. Push to side of skillet. Into drippings stir water, lemon juice and Worcestershire sauce. Stir well and put some of the sauce on steaks and serve.

Source

Lime Vinaigrette

2010-05-01T14:02:00.003-04:00

Ingredients

1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper

Directions

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper.

Source

I saw this as I was watching and I made right away. I figured I would make it. I will use this salad dressing the last week of student teaching.

Italian Meat Loaf

2010-04-29T18:19:00.003-04:00

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 egg
3/4 cup bread cumbs
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Directions

1. Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan. Spread ketchup over top.

2. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meat loaf.

3. Let stand 5 minutes; remove from pan.

Source

Italian Mashed Potatoes

2010-04-29T18:18:00.003-04:00

Ingredients

3 pounds thin-skinned potatoes
About 1 cup milk
1 to 2 tablespoons minced garlic
1/2 cup olive oil
1/2 cup grated romano cheese
1/2 cup minced fresh basil leaves or parsley
1/8 teaspoon paprika or cayenne
Salt and pepper

Directions

1. In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.

2. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.

3. Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)

4. Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.

Source

Marble Cheesecake

2010-04-28T19:53:00.004-04:00

Ingredients

4 squares (4 oz.) unsweetened chocolate
2 lbs. (32 oz.) cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
1 cup sour cream

Directions

1. Preheat the oven to 350 degrees.

2. Melt the chocolate in the top of a double boiler.

3. Meanwhile, in a large mixing bowl, beat the cream cheese until light and fluffy.

4. Slowly add the 3/4 cup sugar, then the eggs. Beat just until well blended. Stir in the sour cream.

5. When the chocolate has melted, stir in the remaining 1/4 cup sugar and remove from heat.

6. Scoop out one cup of the cream cheese mixture and stir into chocolate, mixing thoroughly until color is uniform. Add another 1/2 to 1 cup of the cream cheese mixture, depending on color and consistency desired.

7. Deposit the chocolate batter, about 1/4 cup at a time, on top of the light batter. To create the marble effect, dip a rubber spatula into the mix and draw swirls. Transfer the mixture into the baking pan.

8. Bake at 350 degrees until done, approximately 1 hour. Turn off oven, open oven door and let cook before refrigerating.

Source: The Joy of Cheesecake, Dana Bovbjerg & Jeremy Iggers, Barron's, 1980.

For the crust I used the Chocolate Crumb Crust. This is for Rico's birthday. He is 25! Old!