Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I added a little cayenne pepper as well to the batter.
Monday, June 20, 2011
Fuzzy Navel Cake
from allrecipes.com
Ingredients
1 (15 ounce) can sliced peaches, drained
1/2 cup peach schnapps
1 cup white sugar
1/4 cup orange juice
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
2/3 cup vegetable oil
1 cup chopped pecans
1 1/2 cups confectioners' sugar
Directions
In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.
In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.
Ingredients
1 (15 ounce) can sliced peaches, drained
1/2 cup peach schnapps
1 cup white sugar
1/4 cup orange juice
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
2/3 cup vegetable oil
1 cup chopped pecans
1 1/2 cups confectioners' sugar
Directions
In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.
In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.
Sunday, June 12, 2011
Tangy Potato Salad with Scallions
http://www.marthastewart.com/313228/tangy-potato-salad-with-scallions
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.
Ingredients
* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil
Directions
1.
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.
Ingredients
* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil
Directions
1.
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)
Saturday, June 11, 2011
Chocolate Wiskey Cupcakes
Recipe from my favorite blog http://annies-eats.net/2010/03/26/chocolate-whiskey-cupcakes/
Chocolate Whiskey Cupcakes
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream - used plain greek yogurt
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
For the whiskey simple syrup:
½ cup water
½ cup sugar
2 tbsp. whiskey
For the frosting:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup water
1 cup sugar
3 sticks (18 tbsp.) unsalted butter, at room temperature
Pinch of salt
3-4 tbsp. whiskey
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.
To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.
To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup *** i used a fork to create some holes for the whiskey syrup to sink in***. Pipe the frosting onto the cupcakes using a pastry bag. Refrigerate until ready to serve.
Chocolate Whiskey Cupcakes
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream - used plain greek yogurt
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
For the whiskey simple syrup:
½ cup water
½ cup sugar
2 tbsp. whiskey
For the frosting:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup water
1 cup sugar
3 sticks (18 tbsp.) unsalted butter, at room temperature
Pinch of salt
3-4 tbsp. whiskey
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.
To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.
To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup *** i used a fork to create some holes for the whiskey syrup to sink in***. Pipe the frosting onto the cupcakes using a pastry bag. Refrigerate until ready to serve.
Tuesday, June 7, 2011
Easy Braised Brisket
from cooking light
This dish reheats beautifully—and may even be better the second day.
YIELD: 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
TOTAL:4 HOURS
COURSE: Main Dishes
Ingredients
1 (2 1/2-pound) beef brisket, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
Preparation
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
This dish reheats beautifully—and may even be better the second day.
YIELD: 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
TOTAL:4 HOURS
COURSE: Main Dishes
Ingredients
1 (2 1/2-pound) beef brisket, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
Preparation
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
Better than Sex Cake
1 (8 ounce) box devil's food cake mix
10 ounces diet cola
1 egg white
6 ounces fat-free caramel topping
7 ounces low fat sweetened condensed milk (or fat free)
1 cup heath English toffee bits
1 (8 ounce) container fat-free cool whip
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1 Mix cake mix, egg white and diet soda.
2 Bake as directed in a greased 9x13 pan.
3 During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
4 Take cake out of oven, and poke holes all over the top.
5 Pour caramel mixture over warm cake, filling in the holes.
6 Sprinkle Heath bits over the top, reserving some for the top.
7 Cool completely.
8 Cover with container of FF cool whip and sprinkle with remaining heath bits.
9 Put in fridge until ready to serve.
10 ounces diet cola
1 egg white
6 ounces fat-free caramel topping
7 ounces low fat sweetened condensed milk (or fat free)
1 cup heath English toffee bits
1 (8 ounce) container fat-free cool whip
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1 Mix cake mix, egg white and diet soda.
2 Bake as directed in a greased 9x13 pan.
3 During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
4 Take cake out of oven, and poke holes all over the top.
5 Pour caramel mixture over warm cake, filling in the holes.
6 Sprinkle Heath bits over the top, reserving some for the top.
7 Cool completely.
8 Cover with container of FF cool whip and sprinkle with remaining heath bits.
9 Put in fridge until ready to serve.
Monday, June 6, 2011
Seafood Paella
Modified from - http://www.epicurious.com/recipes/food/views/Seafood-Paella-102991#ixzz1OXxO5E29
* 1 tablespoon olive oil
* 5 bacon slices, chopped
* 2 cups chopped onions (about 2 medium)
* 4 garlic cloves, minced
* 2 cups long-grain white rice
* 1 7-ounce jar roasted sliced pimientos with juice
* 1/2 teaspoon crushed saffron threads
* 2 cups bottled clam juice
* 1 1/2 cups chicken stock or canned low-salt chicken broth
* 1 pound large uncooked shrimp, peeled, deveined
* 2 cleaned squid, bodies cut into 1/2-inch rings
* 10 mussels, scrubbed, debearded
* 8 Large Scallops
* 1 cup frozen green peas, thawed
* Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange squid, scallops and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
During the last 10 mins of baking add Shrimp on top.
Bake paella until mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
* 1 tablespoon olive oil
* 5 bacon slices, chopped
* 2 cups chopped onions (about 2 medium)
* 4 garlic cloves, minced
* 2 cups long-grain white rice
* 1 7-ounce jar roasted sliced pimientos with juice
* 1/2 teaspoon crushed saffron threads
* 2 cups bottled clam juice
* 1 1/2 cups chicken stock or canned low-salt chicken broth
* 1 pound large uncooked shrimp, peeled, deveined
* 2 cleaned squid, bodies cut into 1/2-inch rings
* 10 mussels, scrubbed, debearded
* 8 Large Scallops
* 1 cup frozen green peas, thawed
* Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange squid, scallops and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
During the last 10 mins of baking add Shrimp on top.
Bake paella until mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Shrimp and Saffron Rice
Ingredients:
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
Spanish Style Mac and Cheese -
Kitchen Daily
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Vegetable Turkey Mini Meatloaf - All Recipes
Ingredients
• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous ( I used garlic couscous)
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. I also seasoned with salt and pepper. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous ( I used garlic couscous)
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. I also seasoned with salt and pepper. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Cucumber Salad
1 can of garbanzo beans
1 can of heats of palm cut in quarters, drain majority of liquid except a small amount, reserve.
1 seedless cucumber, sliced and cut into quarters
2-3 tomatoes chopped
1/2 to 1 entire yellow or white onion chopped--depending on how spicy it is I will use half or all
Fresh parsley, chopped--K only used a little b/c neither of us like parsley that much
The juice of 2 lemons
Olive oil--probably around 2 Tbsps but I usually eyeball this
Greek seasoning, to taste.
Put beans in bowl, add chopped hearts of palm, including reserved juice. Add all other chopped ingredients. Slice 2 lemons in half, remove seeds and squeeze all juice from lemons into bowl. Add olive oil and greek seasoning, stir. Serve
1 can of heats of palm cut in quarters, drain majority of liquid except a small amount, reserve.
1 seedless cucumber, sliced and cut into quarters
2-3 tomatoes chopped
1/2 to 1 entire yellow or white onion chopped--depending on how spicy it is I will use half or all
Fresh parsley, chopped--K only used a little b/c neither of us like parsley that much
The juice of 2 lemons
Olive oil--probably around 2 Tbsps but I usually eyeball this
Greek seasoning, to taste.
Put beans in bowl, add chopped hearts of palm, including reserved juice. Add all other chopped ingredients. Slice 2 lemons in half, remove seeds and squeeze all juice from lemons into bowl. Add olive oil and greek seasoning, stir. Serve
Strawberry Dessert in Phyllo cups
2 cups Pureed Strawberries
1 cup soften Cream cheese
1/2 cup Marsp cheese
Diced Kiwi Fruit
Phyllo dough cups
Mix cheese and Strawberries and chill. One firm pipe into cups and garnish with kiwi. Add a touch or honey or confectioner sugar to strawberry mixture if needed
This is just a rough estimate of what I did since I didn't write it down...woops
1 cup soften Cream cheese
1/2 cup Marsp cheese
Diced Kiwi Fruit
Phyllo dough cups
Mix cheese and Strawberries and chill. One firm pipe into cups and garnish with kiwi. Add a touch or honey or confectioner sugar to strawberry mixture if needed
This is just a rough estimate of what I did since I didn't write it down...woops
Grilled Pepper Poppers
Cooking Light
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
Shrimp Eggs Benedict
From Cooking Light
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
Chicken Empanadas
Paula Deen Foodtv.com
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Doughnuts!!
Janelle's Friend Katie made these tasty treats!
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
Brunch Stuffed Peppers
Pauladean.com
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Clone of a Cinnabon
From Allrecipes.com
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Bloody Mary's:
Ingredients
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Churros
Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Gazpacho ShotsGazpacho shots
Gazpacho Shots
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
Ghirardelli® Triple Chocolate Truffle Cake
From All recipes.com
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Herb Goat Cheese Spread with Mint
Read More http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Spread-with-Mint-350819#ixzz1OXqzxR8E
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
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Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
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