Chocolate Peanut Butter Cupcakes

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

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

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

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

Ingredients

3 oz. Butterscotch schnapps
Root beer

Directions

Mix in a mug and enjoy!

Source: Mixologist App for iPod Touch

Iced Jack

Ingredients

2 oz. Whiskey
1 can Iced Tea

Directions

Combine over ice in a highball glass.

Source: Mixologist App. on Ipod Touch

Snickerdoodles

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

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

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

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

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

If I Only Had a Brain

Bourbon Pecan Pie

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

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

Source: Family Recipe

Jungle Fever

Hippos
Reeds
Flamingos
Crocodiles

Crocodiles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!