Dreamy Chocolate Pear Cheesecake
Crust:
1 cup chocolate graham crumbs
2 Tablespoons melted butter
1 Tablespoon granulated sugar
Filling:
1 cup granulated sugar
1/3 cup flour
¼ teaspoon salt
32 oz Ricotta cheese
6 large eggs, slightly beaten
2 teaspoons vanilla
1 teaspoon freshly grated orange peel
1 can (15oz) pear halves, drained, sliced evenly
Topping:
½ cup melted semi-sweet chocolate chips
To make crust, in small bowl combine crust ingredients. Press firmly onto bottom of 9 inch springform pan lined with parchment paper, edges cut.
To make filling, in small bowl combine 1 cup sugar, flour, and salt; set aside. In large bowl of electric mixer, beat ricotta cheese at low speed until smooth. Add eggs gradually, beating at low speed until smooth. Stir in sugar mixture, vanilla, and orange peel, mix until smooth. Pour into prepared crust.
Bake at 350 degrees for 1 hour. Remove from oven, arrange pear slices on top. Return to oven and bake an additional 30 minutes. Cool on wire rack. Drizzle with melted chocolate. Chill in refrigerator overnight.
Serves 12
Wednesday, March 31, 2010
Monday, March 29, 2010
Gourmet Nachos
Gourmet Nachos
By: Rosanna
½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives
Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.
Serves 4
By: Rosanna
½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives
Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.
Serves 4
Sunday, March 28, 2010
Asparagus Lasagna
Asparagus Lasagna
9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
6 to 8 servings
9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
6 to 8 servings
Saturday, March 27, 2010
Spinach-Stuffed Turkey Meat Loaf
Spinach-Stuffed Turkey Meat Loaf
By: Williams Sonoma
High in Protein- Good source of fiber
¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white
For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese
2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest
Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.
In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.
Preheat oven to 350 degrees.
To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.
Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.
Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.
Makes 4-5 servings
Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce
In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.
Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Makes about 3 quarts
By: Williams Sonoma
High in Protein- Good source of fiber
¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white
For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese
2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest
Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.
In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.
Preheat oven to 350 degrees.
To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.
Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.
Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.
Makes 4-5 servings
Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce
In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.
Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Makes about 3 quarts
Friday, March 26, 2010
Spinach Custard with Gruyere Topping
Spinach Custard with Gruyere Topping
By: Williams Sonoma
High in Protein
2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard
Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.
Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.
In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.
Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.
In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.
Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.
Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.
Serves 6
By: Williams Sonoma
High in Protein
2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard
Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.
Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.
In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.
Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.
In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.
Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.
Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.
Serves 6
Garlic Cheese Biscuits
Garlic Cheese Biscuits
By: Rosanna
Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water
Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).
Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.
By: Rosanna
Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water
Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).
Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.
Thursday, March 25, 2010
No-Bake Chocolate Peanut Butter Bars
No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House
1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided
Grease 8x8 glass pan
Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.
Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.
Makes 20 bars
No-Dairy Harvest Pumpkin Apple Bread
No-Dairy Harvest Pumpkin Apple Bread
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
Wednesday, March 24, 2010
Cauliflower with Orange Zest and Green Onion
Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma
Low in Saturated Fat- Cholesterol Free
1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges
Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.
Preheat the oven to 400 degrees.
Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.
Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.
Serves 4
Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”
By: Williams Sonoma
Low in Saturated Fat- Cholesterol Free
1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges
Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.
Preheat the oven to 400 degrees.
Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.
Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.
Serves 4
Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”
No-Dairy Cornbread Muffins
No-Dairy Cornbread Muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
Tuesday, March 23, 2010
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
By: Gourmet Magazine October 2009
For Cake:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 ½ cups unsweetened applesauce
For Frosting:
8oz cream cheese, softened
3 Tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup confectioners’ sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees
Butter 8x8 glass square baking dish.
Make Cake:
Whisk together flour, baking powder, baking soda, salt and spices.
Beat butter, brown sugar and vanilla with an electric mixer at high speed until pale and fluffy, about 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture just until combined.
Spread batter evenly in prepared pan and bake until golden brown and wooden pick inserted into center comes out clean, about 45 minutes. Cool in pan for 15 minutes. Run a knife around edges of cake to loosen, then invert onto a plate. Reinvert cake onto a rack and cool completely.
Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Stir in confectioners’ sugar and cinnamon, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
Serves 6
No-Dairy Carrot and Zucchini Bread
No-Dairy Carrot and Zucchini Bread
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
Monday, March 22, 2010
Chicken Enchilada Soup
Chicken Enchilada Soup
2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water
Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.
Serves 6-8
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
Sunday, March 21, 2010
No-Dairy Banana Graham Muffins
No-Dairy Banana Graham Muffins
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
No-Dairy Baked Potato Soup
No-Dairy Baked Potato Soup
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
Saturday, March 20, 2010
Salmon, Red Potato, and Asparagus Salad
Salmon, Red Potato, and Asparagus Salad
By: Williams Sonoma
1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed
For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper
10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced
Preheat oven to 400 degrees
Season the salmon evenly with salt and pepper.
Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.
Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.
If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.
When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.
To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.
In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.
Serves 4
By: Williams Sonoma
1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed
For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper
10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced
Preheat oven to 400 degrees
Season the salmon evenly with salt and pepper.
Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.
Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.
If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.
When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.
To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.
In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.
Serves 4
No-Dairy Oatmeal Pumpkin Bread
No-Dairy Oatmeal Pumpkin Bread
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
Friday, March 19, 2010
Potatoes and Green Beans with Cucumber and Yogurt Dressing
Potatoes and Green Beans with Cucumber and Yogurt Dressing
By: Williams-Sonoma
For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber
5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar
To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.
Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.
In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.
Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.
Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.
Makes 6 servings
By: Williams-Sonoma
For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber
5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar
To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.
Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.
In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.
Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.
Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.
Makes 6 servings
Mashed Potatoes Baked with Three Cheeses
Mashed Potatoes Baked with Three Cheeses
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
Thursday, March 18, 2010
Spiced Fingerling Potatoes
Spiced Fingerling Potatoes
By: Williams-Sonoma
4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint
In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.
In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.
Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.
Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.
Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.
Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.
Makes 4 servings
*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*
By: Williams-Sonoma
4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint
In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.
In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.
Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.
Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.
Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.
Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.
Makes 4 servings
*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*
Roasted Potato Slices with a Rosemary-Garlic Crust
Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma
Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy
In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)
Preheat the oven to 400 degrees.
Generously spray a large baking sheet with nonstick cooking oil spray.
In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.
Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.
Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.
Serves 4
By: Williams-Sonoma
Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy
In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)
Preheat the oven to 400 degrees.
Generously spray a large baking sheet with nonstick cooking oil spray.
In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.
Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.
Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.
Serves 4
Wednesday, March 17, 2010
Roasted Tomatoes with Cannellini Beans and Capers
Roasted Tomatoes with Cannellini Beans and Capers
By: Williams Sonoma
High in Protein- High in Fiber
1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.
Preheat oven to 400 degrees.
Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.
Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.
Transfer to a warmed serving dish and serve at once.
Serves 4
By: Williams Sonoma
High in Protein- High in Fiber
1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.
Preheat oven to 400 degrees.
Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.
Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.
Transfer to a warmed serving dish and serve at once.
Serves 4
Goat Cheese and Potato Gratin
Goat Cheese and Potato Gratin
By: Williams Sonoma
Good source of Protein
2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees
Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.
Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.
Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.
Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.
Garnish the gratin with thyme leaves, cut into squares, and serve.
Serves 6
By: Williams Sonoma
Good source of Protein
2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees
Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.
Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.
Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.
Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.
Garnish the gratin with thyme leaves, cut into squares, and serve.
Serves 6
Tuesday, March 16, 2010
Pasta with Tomatoes, Spinach, and Goat Cheese
Pasta with Tomatoes, Spinach, and Goat Cheese
By: Rosanna adapted from Williams-Sonoma
High in Protein- Low in Cholesterol
Kosher salt
¾ lb fusilli or ziti pasta (twirly kind)
2 cups (2oz) loosely packed spinach leaves
1 Tablespoon extra-virgin olive oil
2 cups grape or cherry tomatoes, stems removed
3 garlic cloves, minced
½ cup (2oz) crumbled fresh goat cheese
Freshly ground pepper
Bring a large pot ¾ full of water to a boil. Add 1 Tablespoon salt and the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ¼ cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.
Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from heat and season with ½ teaspoon salt. Spoon the tomatoes over the pasta.
Dollop the goat cheese, 1 Tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1-2 Tablespoons, or more, of the cooking water if the pasta seems dry. Season with pepper and serve.
Makes 4 servings.
Chocolate Peanut Butter Chip Glazed Fudge
Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa
3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream
Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).
Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).
Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.
Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.
Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.
Makes 2lb (about 40 squares)
“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”
Bacon, Avocado and Tomato Sandwich
Bacon, Avocado and Tomato Sandwich
By: Rosanna
4 slices of French bread
6 slices of bacon, cooked
1 tomato, sliced thinly
1 avocado, sliced
1 egg white, or 1 whole egg, cooked to your liking
4 Fresh round mozzarella slices with balsamic vinegar drizzled on top
1 dill pickle, sliced
Mayonnaise
Mustard
Line baking sheet with foil. Lightly butter both sides of French bread slices. Place baking sheet in oven on top rack, closest to broiler, and broil on “3” just until crisp (doesn’t take long. Don’t leave its site, and consider keeping oven door cracked as a reminder!), about 1-2 minutes. Turn bread slices over, put back under broiler until other side is crisp, maybe another minute or so. Remove from oven.
Layer BLT: Place 3 slices of bacon, 2 slices of tomato, 3 slices of avocado, 2 slices of pickle, 2 round mozzarella slices and prepared egg on one slice of bread. Lightly spread mayonnaise and mustard on remaining slice of bread and top BLT. Serve immediately.
Serves 2 sandwiches (can be cut in half)
Monday, March 15, 2010
Crumb-Crusted Rack of Lamb with White Beans
Crumb-Crusted Rack of Lamb with White Beans
By: Rosanna adapted from Williams Sonoma
High in Protein- High in Fiber
For the White Beans:
2 cups (14oz) dried cannellini beans, soaked and drained*
1 whole clove
2 yellow onions, halved
4 garlic cloves, smashed
1 bay leaf
½ teaspoon dried thyme
1 rack of lamb, 8 ribs, or about 2lb, trimmed of any fat and bones “frenched” (ask the butcher to French the bones if the lamb isn’t already sold that way)
2 Tablespoons Dijon mustard
½ cup fresh white bread crumbs (about 2 slices), processed finely in food processor
2 teaspoons dried parsley
1 teaspoon dry thyme
¼ teaspoon dry rosemary
Kosher salt and freshly ground black pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add 4 cups water. Stick the clove into an onion half and add the onion halves, garlic, bay leaf, and thyme to the saucepan. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans, reserving the liquid. Discard the bay leaf, both onion halves, and the clove.
Preheat the oven to 450 degrees.
Place the lamb, meaty side up, in a shallow 2 quart baking dish. Pour in ½ cup of the bean liquid. Roast the meat until lightly browned, about 10 minutes. Remove the dish from the oven and reduce the temp to 400 degrees.
Place the lamb on a cutting board. Cut into individual lamb chops. Spread the mustard over each chop. In a small bowl, stir together the bread crumbs, parsley, thyme, rosemary, ½ teaspoon salt, and 1/8 teaspoon pepper. Using your hands, press the bread crumbs into the mustard, covering the meat in an even layer. Measure out 4 cups of the cooked beans and arrange on the bottom of the baking dish to cover completely. (Reserve the remaining beans for another use.) Pour in 1 cup of the bean liquid. Set the lamb, crumb-coated side up, on the top of the beans.
Roast the lamb until the meat springs back to the touch or until a thermometer registers 170 for well done, about 45-50 minutes. Remove from the oven, transfer the lamb to the cutting board, and tent loosely with foil. Let rest for 10 minutes.
Divide the beans among warmed individual plates. Place 2 chops on each plate and serve at once.
Serves 4
Cinnamon Raisin Bread Pudding with Maple Sauce
Cinnamon Raisin Bread Pudding with Maple Sauce
By: Williams Sonoma
1 loaf Pre-sliced French Bread (1lb) cut into 3 strips, and the strips cut into cubes
¾ cup raisins
1 very ripe banana, peeled and pureed
4 large eggs
3 cups milk
1 cup and 1 Tablespoon granulated sugar
1 ¼ teaspoon ground cinnamon
1 teaspoon vanilla
For Maple Sauce:
½ cup maple syrup
¼ cup (2oz) orange marmalade
2 cinnamon sticks, each 3 inches long
Place the bread cubes in a large bowl. Add the raisins and mix with your hands to distribute them evenly.
Place the banana on a cutting board and mash with a fork, 3-4 minutes. In another bowl, whisk the eggs until blended. Whisk in the milk, the pureed banana, 1 cup sugar, 1 teaspoon of the cinnamon, and the vanilla, mixing well. Pour evenly over the bread. Set aside and soak for 30 minutes (this is an important step so don’t rush it).
Preheat the oven to 350 degrees. Coat a 9x2 inch round cake pan with cooking oil.
Spoon the soaked bread mixture into the prepared pan, smoothing the top to level it by pushing down bread cubes with back of spoon. It will reach the rim of the pan. In a small bowl, stir together remaining 1 Tablespoon of sugar and ¼ teaspoon cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the pudding.
Bake the pudding until it has puffed about 1 inch above the rim of the pan, approx 1 ½ hours. Remove from oven and let cool to lukewarm or room temperature.
To make the maple sauce, in a small frying pan, combine the maple syrup, marmalade, cinnamon sticks and ½ cup water. Bring to a boil over medium-high heat. Boil gently, reducing heat to medium until the liquid is reduced by 1/3, about 6-10 minutes. Remove from heat. You will have about 1 cup. Let cool to warm or room temperature before serving. Remove the cinnamon sticks.
Cut the pudding into wedges and place on individual plates. Spoon 2 Tablespoons of the sauce over each wedge. Serve at once. Keep leftovers refrigerated; re-heating in microwave if desired.
Serves 8
Rich Chocolate Chip Toffee Bars
Rich Chocolate Chip Toffee Bars
By: Chocolate Lover’s Collection
2 1/3 cup flour
2/3 cup packed brown sugar
¾ cup (1 ½ sticks) butter, cold, cut into pieces
1 egg, slightly beaten
2 cups (12oz) semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 ¾ cup (10oz) toffee bits, divided (can be found in bakers isle of grocery store)
Heat oven to 350 degrees. Grease a 9x13 glass baking dish.
In a large bowl, stir together flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs (this step can be done in a food processor “pulsed” a couple of times). Add egg; mix well. Stir in 1 ½ cups chocolate chips and all of chopped nuts. Reserve 1 ½ cups of mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top.
Bake 25-30 more minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits. Cool completely in pan on wire rack. Cut into bars.
Makes about 30 bars
Sunday, March 14, 2010
Rocky Road Brownies
Rocky Road Brownies
By: Easy Baking Hershey’s Cocoa
1 ¼ cup Hershey’s semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped nuts
½ cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa powder
½ teaspoon baking powder
½ teaspoon salt
Heat oven to 350
Grease 9-inch square baking dish.
Stir together chocolate chips, marshmallows, and nuts; set aside. Place butter in large microwavable-safe bowl. Microwave 1-1 ½ minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa powder, baking powder, and salt; blend well. Spread batter in prepared pan.
Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. With wet knife, cut into squares.
Makes about 18 brownies
By: Easy Baking Hershey’s Cocoa
1 ¼ cup Hershey’s semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped nuts
½ cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa powder
½ teaspoon baking powder
½ teaspoon salt
Heat oven to 350
Grease 9-inch square baking dish.
Stir together chocolate chips, marshmallows, and nuts; set aside. Place butter in large microwavable-safe bowl. Microwave 1-1 ½ minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa powder, baking powder, and salt; blend well. Spread batter in prepared pan.
Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. With wet knife, cut into squares.
Makes about 18 brownies
Holiday Red Raspberry Chocolate Bars
Holiday Red Raspberry Chocolate Bars
By: Easy Baking Hershey’s Cocoa
2 ½ cups flour
1 cup granulated sugar
¾ cup finely chopped pecans
1 egg, beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cup Hershey’s Raspberry Chips
Heat oven to 350
Grease 9x13 glass baking dish.
Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam until soften; carefully spread over crumb mixture. Sprinkle with raspberry chips. Crumble remaining crumb mixture evenly over top.
Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Makes 30 bars
By: Easy Baking Hershey’s Cocoa
2 ½ cups flour
1 cup granulated sugar
¾ cup finely chopped pecans
1 egg, beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cup Hershey’s Raspberry Chips
Heat oven to 350
Grease 9x13 glass baking dish.
Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam until soften; carefully spread over crumb mixture. Sprinkle with raspberry chips. Crumble remaining crumb mixture evenly over top.
Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Makes 30 bars
Saturday, March 13, 2010
Toffee Chunk Brownie Cookies
Toffee Chunk Brownie Cookies
By: Chocolate Lover’s Collection
1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)
Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.
Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.
Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Makes 36 cookies
By: Chocolate Lover’s Collection
1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)
Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.
Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.
Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Makes 36 cookies
Couscous Vegetable Salad
Couscous Vegetable Salad
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
Hawaiian Fruit Pie
Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
Friday, March 12, 2010
Rosanna’s Chicken and Noodle Casserole
Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s
1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded
*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.
Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.
Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.
Serves 4
Key Lime Chiffon Pie
Key Lime Chiffon Pie
By: Williams Sonoma
Low in Fat
For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk
For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt
To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.
Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.
To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.
Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.
In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.
Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.
Makes one 9 inch pie, or about 8 servings
By: Williams Sonoma
Low in Fat
For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk
For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt
To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.
Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.
To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.
Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.
In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.
Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.
Makes one 9 inch pie, or about 8 servings
Thursday, March 11, 2010
Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
By: Rosanna adapted from Williams Sonoma
“Good source of Protein- Low in Cholesterol”
2 medium globes eggplant (about 2lb), trimmed
Kosher salt
6 teaspoons extra-virgin olive oil
¼ cup finely chopped yellow onion (1/2 small yellow onion)
2 garlic cloves, pressed
1 can (14 ½ oz) petite diced tomatoes with juice
¾ Tablespoon dried basil
Freshly ground black pepper
1 cup part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
½ cup shredded part-skim mozzarella cheese
Cut off the stem ends of the eggplant, discard. Standing it upright on the widest cut end, cut the eggplant vertically into 8 slices, each about ½ inch thick (each eggplant will yield 4 slices; each slice shrinks to half of its size by the time it is done baking! This leaves 4 end pieces to finely cho). Finely chop the outer slices, which are mostly skin, and reserve.
Sprinkle both sides of the 8 eggplant slices lightly with kosher salt and layer them in a colander set over a plate. Place a second plate on top to weigh them down and let stand for 1-2 hours. Rinse the slices well and pat dry with paper towels.
Preheat oven to 400 degrees.
Lightly brush both sides of each eggplant slice, using 4 teaspoons of the olive oil for all of the slices. Arrange the slices in a single layer on a baking sheet. Bake them until the bottoms are lightly browned, about 15 minutes. Remove from oven.
Meanwhile, in a large, nonstick frying pan over medium heat, warm the remaining 2 teaspoons of oil. Add the onion and reserved chopped eggplant and sauté, stirring until tender, about 15 minutes. Add the garlic and sauté for 1 minute until fragrant. Add the tomatoes and their juice and the basil and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens, about 10 minutes. Stir in ¼ teaspoon salt and season with pepper.
In a small bowl, combine the ricotta, Parmigiano-Reggiano, and a grind of pepper and stir to blend.
Have ready a shallow, 1 ½ quart baking dish, 7x11 stoneware rectangular baking dish. Place 4 of the eggplant slices in a single layer in the dish. Divide the ricotta mixture evenly among the eggplant slices, spreading it slightly. Top with half of the tomato mixture, dividing it evenly among the slices, then top with the remaining 4 slices of eggplant. Spoon the remaining tomato mixture over the top, dividing evenly. Sprinkle evenly with mozzarella.
Cover the dish with foil. Bake until the sauce is bubbly and the eggplant is heated through, about 25 minutes. Remove from the oven and serve with spaghetti and garlic bread.
Makes 6 servings
Simple Spaghetti:
8oz spaghetti cooked according to package direction (about 10 minutes once water is at a boil), drain.
In a separate skillet heat ¼ cup extra virgin olive oil to a sizzle (on medium-high heat). Add 2 large garlic cloves, minced and ¼ teaspoon red pepper flakes. Constantly stir and sauté the garlic and pepper flakes until the garlic is golden, but not burned, taking it off the heat occasionally to flip in pan. Careful not burn.
Add drained pasta and toss in infused heated olive oil.
Plate up a slice of the Eggplant, with a dollop of noodles, sprinkled with Parmigiano-Reggiano, and toasted garlic bread.
Double Layer Chocolate Pie
Double Layer Chocolate Pie
By: Chocolate Lover’s Collection
4oz cream cheese, softened
1 Tablespoon milk or half-and-half
1 Tablespoon sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6oz)
2 cups cold milk or half-and-half
2 packages (4 serving size each) chocolate flavor instant pudding and pie filling
Mix cream cheese, 1 Tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 ½ cups of the whipped topping. Spread onto bottom of crust.
Pour 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hour or until set. Garnish with whipped topping.
Makes 8 servings
Note: To soften cream cheese quickly, microwave on High for 20 seconds
By: Chocolate Lover’s Collection
4oz cream cheese, softened
1 Tablespoon milk or half-and-half
1 Tablespoon sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6oz)
2 cups cold milk or half-and-half
2 packages (4 serving size each) chocolate flavor instant pudding and pie filling
Mix cream cheese, 1 Tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 ½ cups of the whipped topping. Spread onto bottom of crust.
Pour 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hour or until set. Garnish with whipped topping.
Makes 8 servings
Note: To soften cream cheese quickly, microwave on High for 20 seconds
Wednesday, March 10, 2010
Fudge Truffle Cheesecake
Fudge Truffle Cheesecake
By: Easy Baking Hershey’s Cocoa
Chocolate Crumb Crust:
Stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup Hershey’s cocoa powder and 1/3 cup melted butter in bowl. Press firmly onto bottom of 9-inch springform pan (lined with parchment paper on the bottom; edges cut to be barely noticeable).
Cheesecake filling:
2 cups (12oz) semi-sweet chocolate chips
3 packages (8oz each) cream cheese, softened (I even tested, and it worked (!) (2-8oz each) cream cheese, and 8oz of Mascarpone Cheese*)
1 can (14oz) sweetened condensed milk (not evaporated milk)
4 eggs
2 teaspoons vanilla
Heat oven to 300 degrees. Move rack to the middle of the oven.
Place chocolate chips in microwavable bowl. Microwave 1 ½ minutes, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate several hours, if possible overnight, before serving. Cover; refrigerate leftover cheesecake.
Makes 10-12 servings
* Mascarpone Cheese: can be purchased at most supermarkets in 8oz tubs. Mascarpone Cheese is called the “true Italian cream cheese!” The texture is creamy and doesn’t need any time to become room temperature!*
Chocolate Almond Macaroon Bars
Chocolate Almond Macaroon Bars
By: Rosanna adapted from Easy Baking Hershey’s Cocoa
1 cups chocolate cookie crumbs (1 pack of graham crackers, with ¼ cup cocoa powder and 1/8 cup granulated sugar)
4 Tablespoons butter, melted
3 Tablespoons powdered sugar
½- ¾ can (14oz) sweetened condensed milk
1 ½ cups sweetened coconut flakes
½ cup almonds, toasted *, then finely chopped
½ cup semi-sweet chocolate chips
1/8 cup heavy whipping cream
½ cup Premier White Chips
*To toast almonds: Heat oven to 350 degrees. Spread almonds on shallow baking sheet. Bake 5-8 minutes or until lightly browned*
Heat oven to 350 degrees
Grease 8x8 glass baking dish.
Combine crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds; mix well. Carefully drop mixture by spoonfuls over crust; spread evenly. Bake 22-25 minutes or until coconut edges just begin to brown. Cool.
Place chocolate chips and cream in microwavable bowl. Microwave 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours until thoroughly chilled. Cut into bars. Refrigerate leftovers.
Makes 9-16 bars
Cottage Cheese Fruit Salad
Cottage Cheese Fruit Salad
By: Roberta Grah (Plainfield, IN) and Marilyn Anderson (Oregon City, OR)
12oz cottage cheese
1 can (11oz) mandarin oranges, drained
1 can (20oz) crushed pineapple, drained
8oz tub Cool whip, thawed
3oz package of orange Jello
Mini marshmallows, if desired!
Mix all ingredients together and chill. You can use low calorie or sugar free ingredients!
Tuesday, March 9, 2010
Chocolate Cherry Bars
Chocolate Cherry Bars
By: Easy Baking Hershey’s Cocoa
1 cup (2 sticks) butter
¾ cup Hershey’s cocoa powder
2 cups granulated sugar
4 eggs, divided
1 ½ cups plus 1/3 cup flour, divided
1/3 cup chopped almonds
1 can (14oz) sweetened condensed milk (not evaporated milk)
½ teaspoon almond extract
1 cup “mini” semi-sweet chocolate chips
1 cup chopped maraschino cherries, drained
Heat oven to 350
Generously grease 9x13 glass baking dish.
Melt butter in large saucepan over low heat; stir in cocoa powder until smooth. Remove from heat. Add sugar, 3 eggs, 1 ½ cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
Meanwhile, whisk together remaining 1 egg, 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle with mini kissed and cherries. Return to oven.
Bake an additional 20 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, at least 6 hours, preferably overnight. Cut into bars. Cover; refrigerate leftover bars.
Makes about 30 bars
Cream of Broccoli Soup
Cream of Broccoli Soup
By: Richard Puls (Cleveland, OH)
4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese
Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.
By: Richard Puls (Cleveland, OH)
4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese
Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.
Monday, March 8, 2010
Lime Cheesecake with Fresh Fruit
Lime Cheesecake with Fresh Fruit
“A careful combination of lower-fat ingredients produced a lighter cheesecake with creamy texture and wonderfully satisfying flavor. The fresh fruit topping is an ideal partner for the bright lime taste of the filling.”
Cheesecake:
2 (8oz) reduced-fat cream cheese, softened
1 (8oz) fat-free cream cheese, softened
1 (14oz) can fat-free sweetened condensed milk
1 egg
3 egg whites
3 Tablespoons flour
2 Tablespoons fresh lime juice
2 teaspoons grated lime peel
Topping:
3 cups assorted fresh berries
1 kiwi fruit, halved, sliced
1 nectarine, cut into thin wedges
½ cup red currant jelly, melted
Heat oven to 325 degrees. Wrap foil around outside of 9-inch springform pan to prevent leaks while baking.
In large bowl, beat both cream cheeses with condensed milk on medium speed until smooth and creamy. Add egg and egg whites; beat until smooth. Add flour, lime juice and lime peel; beat until well mixed. Pour into springform pan. (Tip: to prevent sticking, and for easy cutting, clip piece of parchment paper onto bottom of pan. Trim excess paper away from bottom so it’s almost invisible)
Place springform pan in large shallow roasting pan or broiler pan. Fill large pan with enough hot water to come halfway up sides of springform pan.
Bake 45-50 minutes or until edges are puffed and top looks dull and is dry to the touch. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours, preferably overnight; cover and store in refrigerator up to 3 days.
Up to 3 hours before serving, arrange fruit over cheesecake. Brush melted jelly over fruit (this will give it a nice sheen look and prevent the fruit from oxidizing). Refrigerate until glaze is set.
Makes 12 servings
“A careful combination of lower-fat ingredients produced a lighter cheesecake with creamy texture and wonderfully satisfying flavor. The fresh fruit topping is an ideal partner for the bright lime taste of the filling.”
Cheesecake:
2 (8oz) reduced-fat cream cheese, softened
1 (8oz) fat-free cream cheese, softened
1 (14oz) can fat-free sweetened condensed milk
1 egg
3 egg whites
3 Tablespoons flour
2 Tablespoons fresh lime juice
2 teaspoons grated lime peel
Topping:
3 cups assorted fresh berries
1 kiwi fruit, halved, sliced
1 nectarine, cut into thin wedges
½ cup red currant jelly, melted
Heat oven to 325 degrees. Wrap foil around outside of 9-inch springform pan to prevent leaks while baking.
In large bowl, beat both cream cheeses with condensed milk on medium speed until smooth and creamy. Add egg and egg whites; beat until smooth. Add flour, lime juice and lime peel; beat until well mixed. Pour into springform pan. (Tip: to prevent sticking, and for easy cutting, clip piece of parchment paper onto bottom of pan. Trim excess paper away from bottom so it’s almost invisible)
Place springform pan in large shallow roasting pan or broiler pan. Fill large pan with enough hot water to come halfway up sides of springform pan.
Bake 45-50 minutes or until edges are puffed and top looks dull and is dry to the touch. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours, preferably overnight; cover and store in refrigerator up to 3 days.
Up to 3 hours before serving, arrange fruit over cheesecake. Brush melted jelly over fruit (this will give it a nice sheen look and prevent the fruit from oxidizing). Refrigerate until glaze is set.
Makes 12 servings
Cocoa Kiss Cookies
Cocoa Kiss Cookies
By: Easy Baking Hershey’s Cocoa
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup Hershey’s cocoa powder
1 cup finely chopped pecans
54 Hershey’s Kisses Milk Chocolates (1 package)
Powdered sugar
Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375 degrees
Remove wrappers from chocolate kisses. Mold scant Tablespoon of dough around each chocolate kiss, covering completely. Shape into balls. Place on parchment paper lined baking sheets.
Bake 10-12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.
Makes about 4 dozen cookies
By: Easy Baking Hershey’s Cocoa
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup Hershey’s cocoa powder
1 cup finely chopped pecans
54 Hershey’s Kisses Milk Chocolates (1 package)
Powdered sugar
Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375 degrees
Remove wrappers from chocolate kisses. Mold scant Tablespoon of dough around each chocolate kiss, covering completely. Shape into balls. Place on parchment paper lined baking sheets.
Bake 10-12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.
Makes about 4 dozen cookies
Sunday, March 7, 2010
White Chip Apricot Oatmeal Cookies
White Chip Apricot Oatmeal Cookies
By: Easy Baking Hershey’s Cocoa
¾ cup (1 ½ sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 cup flour
1 teaspoon baking soda
2 ½ cups rolled oats
1 2/3 cup (10oz) Hershey’s Premier White Chips
¾ cup chopped dried apricots
Heat oven to 375 degrees
Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls dough into balls; place on parchment paper lined baking sheets.
Bake 7-9 minutes or just until lightly browned; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 3 dozen cookies
By: Easy Baking Hershey’s Cocoa
¾ cup (1 ½ sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 cup flour
1 teaspoon baking soda
2 ½ cups rolled oats
1 2/3 cup (10oz) Hershey’s Premier White Chips
¾ cup chopped dried apricots
Heat oven to 375 degrees
Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls dough into balls; place on parchment paper lined baking sheets.
Bake 7-9 minutes or just until lightly browned; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 3 dozen cookies
Chicken Noodle Soup
Chicken Noodle Soup
By: Vi Speth (Logan, UT)
1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour
In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.
By: Vi Speth (Logan, UT)
1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour
In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.
Saturday, March 6, 2010
Hawaiian Cake
Hawaiian Cake
By: Rosanna
1 box Butter Recipe Yellow Cake Mix
½ cup canola oil
4 eggs
15oz can mandarin oranges, with juice
Icing:
2pkgs (3.4oz each) instant vanilla pudding
20oz crushed pineapple, with juice
1 tub (8oz) Cool whip topping, thawed
Mix cake ingredients: cake mix, oil and eggs, then add the mandarin oranges with juice. Bake in 2 (9-inch) cake pans (sprayed with flour cooking spray to prevent sticking) at 350 degrees for 30 minutes. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
To make cake:
Take one cake layer and place it on a cake platter. Mix vanilla pudding with crushed pineapple and juice, then gently mix in cool whip. Place half of icing mixture on cake layer. Top with second cake layer, and frost with remaining icing. Cover and refrigerate at least 2 hours before serving.
Serves 12
5 Layers of Heaven
5 Layers of Heaven
By: Rosanna
¾ cup (1 ½ sticks) butter
1 ¾ cup vanilla wafers; crushed fine in food processor
6 Tablespoons Hershey’s cocoa powder
¼ cup granulated sugar
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup Heath Bits ‘O Brickle toffee bits
1 cup chopped nuts
Heat oven to 350 degrees
Melt butter in 9x13 glass baking pan by placing butter directly in pan, and placing pan in oven while it warms to correct temperature!
Combine vanilla wafer crumbs, cocoa powder and sugar; sprinkle over melted butter.
Pour sweetened condensed milk evenly over top of crumbs. Top with chocolate chips and toffee bits, then nuts; press down firmly.
Bake 25-30 minutes or until lightly browned (condensed milk will start to bubble around edges; Cliff says this is the best part!). Cool completely in pan on wire rack. Chill, if desired (but we like them at room temperature). Cut into bars. Store covered at room temperature.
Makes about 20 bars
“4 Stars…Cliff’s absolute favorite; he even came up with the title!”
Friday, March 5, 2010
Baked Creamy Poppy seed Chicken
Baked Creamy Poppy seed Chicken
By: Rosanna
Combine and set aside:
1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked chunked chicken (2 boneless skinless chicken breasts, sauted in olive oil on stove top, seasoned with Kosher salt and ground black pepper, cool slightly (enough to handle), cube)
½ cup chopped yellow onion (1 small onion)
½ cup chopped celery (1 large stalk)
Combine:
4oz crushed Ritz crackers (1 rack of crackers)
½ cup melted butter (1 stick)
1 Tablespoon poppy seeds
Starting with the cracker mixture, alternate layers of mixtures twice, in a 7x11 stoneware rectangular baking dish. Top with crushed and combined: ½ cup French’s fried onions, ¼ cup shredded parmesan, and ½ cup Panko bread crumbs. Bake at 350 degrees (convection if possible), uncovered, for 30 minutes, sprinkling topping on last 10 minutes (as to not burn).
"4 Stars! Flavor is amazing!"
"I've even added 1/2 cup cooked white rice and it's even more amazing!"
Colorful Caramel Bites
Colorful Caramel Bites
By: Chocolate Lover’s Collection
1 cup plus 6 Tablespoons flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, melted
1 ¾ cups “M&M’s” Semi-sweet Chocolate Mini Baking Bits, divided
1 ½ cups chopped pecans, divided
1 jar (12oz) caramel ice cream topping
Preheat oven to 350 degrees (reduce heat to 325 if using a glass baking pan)
Combine 1 cup flour, oats, sugar, baking soda, and salt; blend in melted butter to form crumbly mixture. Press half the crumb mixture onto bottom of 9x9 baking pan; bake 10 minutes. Sprinkle with 1 cup baking bits and 1 cup nuts. Blend remaining 6 Tablespoons flour with caramel topping; pour over top. Combine remaining crumb mixture, remaining ¾ cup baking bits and remaining ½ cup nuts; sprinkle over caramel layer. Bake 20 minutes or until golden brown. Cool completely. Cut into squares.
Makes 36 squares
By: Chocolate Lover’s Collection
1 cup plus 6 Tablespoons flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, melted
1 ¾ cups “M&M’s” Semi-sweet Chocolate Mini Baking Bits, divided
1 ½ cups chopped pecans, divided
1 jar (12oz) caramel ice cream topping
Preheat oven to 350 degrees (reduce heat to 325 if using a glass baking pan)
Combine 1 cup flour, oats, sugar, baking soda, and salt; blend in melted butter to form crumbly mixture. Press half the crumb mixture onto bottom of 9x9 baking pan; bake 10 minutes. Sprinkle with 1 cup baking bits and 1 cup nuts. Blend remaining 6 Tablespoons flour with caramel topping; pour over top. Combine remaining crumb mixture, remaining ¾ cup baking bits and remaining ½ cup nuts; sprinkle over caramel layer. Bake 20 minutes or until golden brown. Cool completely. Cut into squares.
Makes 36 squares
Chocolate Peanut Butter Cups
Chocolate Peanut Butter Cups
By: Chocolate Lover’s Collection
1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix (Note: You may substitute Devil’s Food, Dark Chocolate, or Butter Recipe Fudge Cake mix flavors for the Swiss chocolate mix)
1 container Duncan Hines Creamy Homestyle Vanilla Frosting
½ cup Creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically
Preheat oven to 350 degrees
Place 30 (2 ½ inch) paper liners in muffin cups.
Prepare, bake and cool cupcakes following package directions for basic recipe.
Combine vanilla frosting and peanut butter in medium bowl in electric mixer until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes.
Makes 30 cupcakes
By: Chocolate Lover’s Collection
1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix (Note: You may substitute Devil’s Food, Dark Chocolate, or Butter Recipe Fudge Cake mix flavors for the Swiss chocolate mix)
1 container Duncan Hines Creamy Homestyle Vanilla Frosting
½ cup Creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically
Preheat oven to 350 degrees
Place 30 (2 ½ inch) paper liners in muffin cups.
Prepare, bake and cool cupcakes following package directions for basic recipe.
Combine vanilla frosting and peanut butter in medium bowl in electric mixer until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes.
Makes 30 cupcakes
Thursday, March 4, 2010
Chocolate Pecan Tassies
Chocolate Pecan Tassies
By: Chocolate Lover’s Collection
***note: you will need a mini-muffin tin for this recipe***
Crust:
½ cup (1 stick) butter
1 package (3oz) cream cheese, softened
1 cup flour
Filling:
1 square Baker’s Unsweetened Chocolate
1 Tablespoon butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
Powdered sugar (optional)
Beat ½ cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.
Heat oven to 350 degrees. Microwave chocolate and 1 Tablespoon butter in large microwave bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted.
Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.
Shape chilled dough into 36 (1 inch) balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.
Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.
Makes 36 tassies
By: Chocolate Lover’s Collection
***note: you will need a mini-muffin tin for this recipe***
Crust:
½ cup (1 stick) butter
1 package (3oz) cream cheese, softened
1 cup flour
Filling:
1 square Baker’s Unsweetened Chocolate
1 Tablespoon butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
Powdered sugar (optional)
Beat ½ cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.
Heat oven to 350 degrees. Microwave chocolate and 1 Tablespoon butter in large microwave bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted.
Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.
Shape chilled dough into 36 (1 inch) balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.
Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.
Makes 36 tassies
Fudgy Banana Rocky Road Clusters
Fudgy Banana Rocky Road Clusters
By: Chocolate Lover’s Collection
1 package (12oz) semi-sweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips
Place chocolate chips and peanut butter in large microwavable bowl. Microwave at High 2 minutes or until chips are melted and mixture is smooth, stirring twice.
Fold in marshmallows, peanuts and banana chips.
Line baking sheets with parchment paper. Grease parchment paper. Drop rounded Tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in refrigerator.
Makes 2 ½ dozen clusters
By: Chocolate Lover’s Collection
1 package (12oz) semi-sweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips
Place chocolate chips and peanut butter in large microwavable bowl. Microwave at High 2 minutes or until chips are melted and mixture is smooth, stirring twice.
Fold in marshmallows, peanuts and banana chips.
Line baking sheets with parchment paper. Grease parchment paper. Drop rounded Tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in refrigerator.
Makes 2 ½ dozen clusters
Wednesday, March 3, 2010
Simple Boston Cream Pies
Simple Boston Cream Pies
By: Chocolate Lover’s Collection
***Makes 2 cakes***
1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting
Preheat oven to 350 degrees
Grease and flour two 8 or 9 inch round pans.
Prepare, bake and cool cake following package directions for basic recipe.
To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.
Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.
Makes 12 to 16 servings
By: Chocolate Lover’s Collection
***Makes 2 cakes***
1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting
Preheat oven to 350 degrees
Grease and flour two 8 or 9 inch round pans.
Prepare, bake and cool cake following package directions for basic recipe.
To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.
Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.
Makes 12 to 16 servings
Double Chocolate Truffles
Double Chocolate Truffles
By: Chocolate Lover’s Collection
½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds
In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.
Makes about 2 dozen truffles
By: Chocolate Lover’s Collection
½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds
In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.
Makes about 2 dozen truffles
Chocolate Crackletops
Chocolate Crackletops
By: Chocolate Lover’s Collection
2 cups flour
2 teaspoon baking powder
2 cups granulated sugar
½ cup (1 stick) butter
4 squares (1 oz each) unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 teaspoons vanilla
1 ¾ cup “M&M’s” Chocolate Mini Baking Bits
Additional granulated sugar
Combine flour and baking powder; set aside. In 2 quart saucepan over medium heat combine 2 cup sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in “M&M’s”; chill mixture an additional 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With sugar-dusted hands, roll dough into 1 inch balls; roll balls in additional granulated sugar. Place 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.
Makes about 5 dozen cookies
By: Chocolate Lover’s Collection
2 cups flour
2 teaspoon baking powder
2 cups granulated sugar
½ cup (1 stick) butter
4 squares (1 oz each) unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 teaspoons vanilla
1 ¾ cup “M&M’s” Chocolate Mini Baking Bits
Additional granulated sugar
Combine flour and baking powder; set aside. In 2 quart saucepan over medium heat combine 2 cup sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in “M&M’s”; chill mixture an additional 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With sugar-dusted hands, roll dough into 1 inch balls; roll balls in additional granulated sugar. Place 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.
Makes about 5 dozen cookies
Tuesday, March 2, 2010
Peanut-Butter-Banana Brownie Pizza
Peanut-Butter-Banana Brownie Pizza
By: Chocolate Lover’s Collection
1 package (21 ½ oz) brownie mix
1 package (8oz) cream cheese, softened
¼ cup sugar
¼ cup creamy peanut butter
3 large bananas, peeled, sliced
¼ cup coarsely chopped peanuts (optional)
2 squares semi-sweet baker’s chocolate
2 teaspoons butter
Preheat oven to 350 degrees
Prepare brownie mix as directed on package. Spread batter evenly over parchment lined pizza 12-inch pizza pan. Bake 20 minutes. Cool completely on wire rack.
Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts (if using).
Melt chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts.
Makes 12 servings/slices
By: Chocolate Lover’s Collection
1 package (21 ½ oz) brownie mix
1 package (8oz) cream cheese, softened
¼ cup sugar
¼ cup creamy peanut butter
3 large bananas, peeled, sliced
¼ cup coarsely chopped peanuts (optional)
2 squares semi-sweet baker’s chocolate
2 teaspoons butter
Preheat oven to 350 degrees
Prepare brownie mix as directed on package. Spread batter evenly over parchment lined pizza 12-inch pizza pan. Bake 20 minutes. Cool completely on wire rack.
Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts (if using).
Melt chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts.
Makes 12 servings/slices
Double Chocolate Chunk Cookies
Double Chocolate Chunk Cookies
By: Chocolate Lover’s Collection
4 squares Baker’s Semi-Sweet Chocolate, divided
½ cup (1 stick) butter, slightly softened
½ cup granulated sugar
¼ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
4 squares Baker’s Semi-sweet chocolate
Melt 1 square chocolate; set aside. Cut 3 squares chocolate into large (1/2 inch) chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks. Refrigerate 30 minutes.
Heat oven to 375 degrees. Drop dough by heaping Tablespoons, about 2 inches apart, onto parchment paper lined baking sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks.
Melt 4 squares chocolate. Dip ½ of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.
Makes about 2 dozen cookies
By: Chocolate Lover’s Collection
4 squares Baker’s Semi-Sweet Chocolate, divided
½ cup (1 stick) butter, slightly softened
½ cup granulated sugar
¼ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
4 squares Baker’s Semi-sweet chocolate
Melt 1 square chocolate; set aside. Cut 3 squares chocolate into large (1/2 inch) chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks. Refrigerate 30 minutes.
Heat oven to 375 degrees. Drop dough by heaping Tablespoons, about 2 inches apart, onto parchment paper lined baking sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks.
Melt 4 squares chocolate. Dip ½ of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.
Makes about 2 dozen cookies
Chocolate Butter Crunch
Chocolate Butter Crunch
By: Chocolate Lover’s Collection
1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips
Line Jelly roll pan with foil, extending edges over sides of pan. Generously grease foil.
Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.
Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.
Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.
Makes about 1 ½ pounds
By: Chocolate Lover’s Collection
1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips
Line Jelly roll pan with foil, extending edges over sides of pan. Generously grease foil.
Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.
Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.
Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.
Makes about 1 ½ pounds
Monday, March 1, 2010
Chocolate-Chocolate Cake
Chocolate-Chocolate Cake
By: Chocolate Lover’s Collection
*You would think by the title that this cake is too rich, but on the contrary. It holds its shape beautifully, yet the cake itself is moist and fluffy. Just enough chocolate. Yummy with a scoop of vanilla bean gelato. The powdered sugar dusted on top gives it a nice touch*
1 package (8oz) cream cheese, softened
1 cup sour cream
½ cup hot coffee or water
2 eggs
1 package (2-layer size) dark chocolate cake mix
1 package (4 serving size) chocolate flavor instant pudding and pie filling
1 cup semi-sweet chocolate chips
Mix cream cheese, sour cream, hot coffee (or hot water), and eggs with an electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in semi-sweet chocolate chips. (Batter will be stiff.)
Pour into greased and floured 12-cup fluted tube or bundt pan.
Bake at 325 degrees for 1 hour and 5 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries if desired.
Makes 10 to 12 servings
Pecan-Crusted Chicken
Pecan-Crusted Chicken
By: Cuisine at Home
2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)
Preheat oven to 450 degrees.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish.
Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.
Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.
Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled
Combine all the dressing ingredients until blended.
Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.
Top greens with sliced chicken. Serve with extra dressing on the side.
Serves 4
By: Cuisine at Home
2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)
Preheat oven to 450 degrees.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish.
Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.
Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.
Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled
Combine all the dressing ingredients until blended.
Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.
Top greens with sliced chicken. Serve with extra dressing on the side.
Serves 4
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