One Pot BLT Pasta

One Pot BLT Pasta
Compliments of It’s a Keeper
www.everydaytastes.com
12 slices of bacon, divided
4 cups chicken broth
2-14.5 oz cans diced tomatoes
1 medium onion, chopped
4 cloves garlic, chopped
1/2 tsp crushed red pepper flakes
12 oz uncooked linguine pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, chopped
4 oz cream cheese
1 oz Parmesan cheese, grated
Halved grape tomatoes
Slice the bacon cross wise into strips.  Cook in a large skillet with high sides for 8-9 minutes, or until crisp.  Remove bacon and drain on paper towels.  Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.
Place broth and diced tomatoes in a large bowl.  Microwave, covered, on high for 6-8 minutes or until hot.  Return skillet to heat and add onion and red pepper flakes.  Saute for 2-3 minutes or until tender.  Add garlic and cook for 10-20 seconds.  Add broth mixture, pasta, salt and half of the cooked bacon.  Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm.  Stir occasionally.
Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish.  Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened.  Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

Amazing Cookie Dough Brownies

 Amazing Cookie Dough Brownies

Ingredients for the brownies:
- 1/2 c. butter
- 4 Tbls. cocoa powder
- 2 eggs
- 1 c. sugar
- 1 tsp. vanilla
- 3/4 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder


Directions for the brownies:
1) Melt butter and cocoa.
2) Stir in eggs, vanilla, sugar; beat lightly until combined.
3) Sift in flour and mix until combined.
4) Pour into an 8x8 pan. Bake at 350 degrees for 30 minutes.

Ingredients for the topping:

Note Le Creuset spatula!

- 1/2 c. butter
- 1/2 c. brown sugar
- 1/4 c. white sugar
- 2 Tbls. milk
- 1 tsp. vanilla
- 1 c. flour
- Somewhere between 1/2 and 1 whole bag of chocolate chips (depending on your desired level of chunky chocolatiness).


Directions for the topping:
1) Mix all of the topping ingredients together EXCEPT flour and chocolate chips.
2) Mix in flour.
3) Mix in chocolate chips.
4) Spread topping onto baked brownie

Life in Reviews

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Brisket & Brie Quesadillas with Mango Barbecue Sauce
Brisket
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slicing against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.
Yields: 8 servings
Adapted from The Pastry Queen, 2004

Decadent Brownie Pie

Decadent Brownie Pie
For the brownie layer:
2/3 cup butter, melted
1 1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1 1/4 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
3 tablespoons milk

For the ganache:
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped

In a large bowl, add melted butter, sugar and corn syrup. Whisk to combine. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt in a separate bowl; gradually add to the butter mixture alternately with milk, beating well after each addition. Spread batter into a greased 10-inch springform pan. Bake at 325° for 35-40 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.

For the ganache: In a small saucepan, bring cream to a boil. Remove from the heat and pour in chocolate; let sit for 3-4 minutes, then stir until smooth. Set aside about 10 minutes until slightly cool. Pour ganache over brownie layer and refrigerate until ganache is completely set.

Take out of the fridge about 30 minutes before serving and let it sit at room temperature. Garnish as desired.

SOURCE:Let's Dish

Oatmeal Chocolate Caramel Bars

Oatmeal Chocolate Caramel Bars
Printable Version
Printable Version with Picture
*Makes 9X13-inch pan of bars
1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter
14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips
Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.
Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Annie's eats

Coffee Heath Bar Cake

Coffee Heath Bar Cake from Cake Keeper Cakes

Printer Friendly Version

For the Cake:

• 1½ cups all purpose flour
• 1 Tbsp instant espresso powder (optional, see note)
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 egg
• 1 egg yolk
• 1½ tsp vanilla extract
• 1 cup milk

For the Streusel:

• 4 Heath bars (1.4 oz. each) chopped, or 1 cup prechopped Heath bits
• 2 tbsp light brown sugar
• 2 Tbsp all purpose flour
• 1 Tbsp butter, softened

Preheat the oven to 350F. Grease a 9-inch round springform pan.
For the Streusel: Combine the Heath toffee bits, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.
For the Cake: Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the egg, egg yolk and vanilla.With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes (Mine was done in 50 minutes). Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack.
Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
NOTE: If you don't enjoy the coffee flavoring, it can be omitted from the recipe.

Mexican Lasagna

Mexican Lasagna
Printable Version with Picture
Printable Version
*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.
*Serves 6-8
1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.
Mel's Kitchen cafe

Weeknight Bolognese

http://www.sipandbite.blogspot.com/

Weeknight Bologneseserves 4-5
adapted from Ina Garten, How Easy is That?

• 1 lb lean ground sirloin
• 4 cloves minced garlic
• 1/2 Tbs dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-oz) can crushed tomatoes, preferably San Marzano
• 2 Tbs tomato paste
• kosher salt and ground black pepper
• 3/4 lb dried pasta, such as shells or oricchiette
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Add the sirloin to a large skillet over medium-high heat.  Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink.  Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.

Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatos 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined.  Bring to a boil, lower heat, and simmer 10-15 minutes.

Meanwhile, bring a large pot of salted water to boil.  Add the pasta and cook until al dente.  Drain and pour into a large serving bowl.

As the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 8 to 10 minutes, stirring occasionally until thickened.  Add the sauce to the pasta, along with the Parmesan cheese, and toss well.  Serve hot and pass additional Parmesan at the table.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Pumpkin Crunch Cake

 

 

 

 

 

Pumpkin Crunch Cake

Its the Great Pumpkin Cake, Charlie Brown from More Than A Mount Full

Crunch Topping adapted from Good House Keeping

3 Cups Walnuts, finely chopped
3 Cups Vanilla Wafers (about 75 cookies)
3 Cups Brown Sugar
3 Sticks Butter, melted

In a food processor, pulse cookies to a fine crumb, then pulse walnuts finely. Add in Brown Sugar and mix well. Add in Melted Butter and blend together. Divide mixture into 4 round sprayed Cake Pans, pressing into bottom and spreading it evenly into each cake pans.  Makes about 10 cups; 2 cups for each cake pan and reserve about 2 cups of the mixture which will be baked to use on the sides of the cake. Set pans aside and begin cake.

Pre-heat Oven to 350 degrees.

Pumpkin Crunch Cake
1 1/4 cup Sugar
1 1/2 sticks of Softened Butter
1 (16 oz) can Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 cups Flour
1/2 cup Greek Yogurt
1 tbsp Pure Vanilla
1 tbsp Pumpkin Pie Spice
2 1/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
3 Large Eggs

In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently. Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Add in the Eggs, one at a time just until blended. Divide batter equally into your 4 prepared cake pans (about 1-1/2 cups per cake pan), smooth it out and make it as even as possible in the pan.  Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.

Bake in a 350 degree oven for about 20-25  minutes or until a toothpick inserted in the center comes out clean.  If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. Break up the extra crunch mix to very small bits to use to decorate the cake with.

Cream Cheese Frosting
3 (8 oz) packs Cream Cheese
1 (16 oz)  Marscapone (or use 2 more 8oz pkg of Cream Cheese, if you wish)
2 sticks Softened Butter
1 lb  Powdered Sugar
1 tbsp Pure Vanilla

Whip the cream cheese, marscapone, and butter till very smooth and creamy. Slowly add in the powdered

sugar while mixer is on low setting. Add in Vanilla and mix well.  Set aside till needed.

After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.  After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.  When finished frosting, coat sides and top with your extra crunch mixture.

The cake should be allowed to chill for a few hours before cutting, it will help firm up this cake. 

Pomegranate Blueberry Mocktail

Pomegranate Blueberry Mocktail
Printer-Friendly Version

Ingredients:
¼ cup fresh or frozen blueberries
3 oz. pomegranate soda
3 oz. pomegranate juice
2 oz. white grape juice
Lemon slices, for garnish

Directions:
Add blueberries to a tall glass and mash slightly.  Fill glass with ice, if desired.  Combine the soda, pomegranate juice and white grape juice.  Pour the mixture into the glass with the blueberries and garnish with a slice of lemon.

*To de-virginize, add 1 oz. vodka and ½ oz. pomegranate liqueur.

Source: Preggatinis by Natalie Nelsen

Creamy Taco Mac

Creamy Taco Mac
Printer-Friendly Version

Ingredients:
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)
Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.
Source: adapted from Delish

Magical Layered Brownies

Magical Layered Brownies
Printable Version with Picture
Printable Version
*Makes 9X13-inch pan of brownies
Brownies:
1/2 cup (1 stick) butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon pure vanilla extract
Browned Butter Frosting:
1/2 cup (1 stick) butter
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Glaze:
3 tablespoons butter
4 ounces bittersweet or semisweet chocolate, chopped
Preheat the oven to 300 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.
For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).
For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.
Spread the frosting over the cooled brownies.
For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife or offset spatula). Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold.
Recipe Source: adapted slightly from Ann Hodgman

Caramel Nutella Crumb Bars

Caramel Nutella Crumb Barsadapted from Tracey’s Culinary Adventures
For the crust & topping:

• 2 sticks unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour

For the caramel & Nutella filling:

• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/4 cup packed brown sugar
• 1 14 ounce can sweetened condensed milk
• 1/4 – 1/2 cup Nutella, depending on how thick you want your Nutella layer

Preheat oven to 350 degrees and line a 13×9 baking dish with parchment paper.
To make the dough, in the bowl of  a stand mixer beat together the butter, sugar, and salt on medium speed until creamy using the paddle attachment. Beat in the vanilla.
Turn the mixer to low and slowly add 2 1/4 cups of the flour, beating just until the dough becomes smooth and the flour is incorporated.
Press 3/4s of the dough in the prepared baking dish. Press the dough evenly to form the bottom layer. Refrigerate while you prepare the crumb topping and filling.
Add the remaining 1/4 cup of flour to the remaining dough and beat together until coarse and crumbly. Do not over mix.
For the caramel filling, place the butter, corn syrup, brown sugar, and condensed milk in a saucepan over medium low heat. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it darkens and begins to get thicker, about 10 minutes. Remove from the heat and allow to cool for 10 minutes.
Remove the pan from the refrigerator and spread with the Nutella (I used 1/4 cup, but would add a bit more next time) using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily.
Pour the caramel filling over the Nutella layer and spread evenly with the spatula.
Sprinkle on the crumb topping.
Bake for about 30 minutes or until the filling is a dark brown color and hot and bubbling. Cool on a wire rack for 15 minutes and then cut into squares.

Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt

 

 

 

Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt

1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 Cup additional white chocolate chips
1.  Preheat oven to 350 degrees F.  Cream butter and sugars until light and fluffy.  Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted.  Add melted chocolate chips  and remaining peanut butter to beaten butter and sugars.  Beat in egg and vanilla.
2.  Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips.  With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness.  Sprinkle each cookie with a touch of sea salt.   Bake for 12-15 minutes or until edges become golden and slightly crisp.  Let cool for 10 minutes on baking sheet before removing.
3 dozen cookies

Picky palete

Fruit Pizza

Fruit Pizza
Printable Version with Picture
Printable Version
Dough:
1/2 cup butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Zest of 1 lemon, divided (use the other half for the frosting)
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
1 package (8 ounces) cream cheese, softened
2 tablespoons granulated sugar
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh lemon juice from 1 lemon (1-2 tablespoons)
Other half of lemon zest from above
Fresh Fruit:
Strawberries
Raspberries
Blueberries
Pineapple
Peaches
Kiwi
Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you’ll have to test this out since I’ve only used a 10-inch tart pan).
For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.
Bake the dough for 10-12 minutes, or until very lightly browned. Don’t overbake as the crust will become dry. Cool the crust on a wire rack completely.
In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.
Recipe Source: adapted slightly from Two Peas and Their Pod

Funfetti Cake Batter Dip

 

 

 

 

 

 

Funfetti Cake Batter Dip

3 tbsp. Funfetti cake mix

2 tbsp. plain yogurt

1 tbsp. cool whip (or whipped cream)

Wisk cake mix and yogurt until smooth.  Fold in cool whip.  Refrigerate until serving.  Serve with pretzels or animal crackers

 

Little Bitty Bites

Red Velvet Cheesecake

Red Velvet CheesecakeIngredients:For the crust:
1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1 tbsp. sugar
For the cheesecake:
3 (8 oz.) packages cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa powder, sifted
1 cup sour cream
1/2 cup buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring
For the topping:
4 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract
Directions:Line the bottom of a 9-inch springform pan with a round of parchment paper.  To make the crust, combine the Oreo crumbs, melted butter and sugar in a small bowl.  Mix together with a fork until all the crumbs are moistened.  Press the mixture onto the bottom of the prepared pan.
Preheat the oven to 325 degrees F.  To make the filling, beat together the cream cheese and sugar in the bowl of a stand mixer at medium-low speed for 1 minute.  Add eggs, unsweetened cocoa powder, sour cream, buttermilk, vanilla extract, vinegar and food coloring.  Mix on low speed just until fully combined.  Pour the batter into the prepared pan.
Bake at 325 degrees F for 10 minutes, reduce the heat to 300 degrees F, and bake for 1 hour and 15 minutes or until the center is firm.  Turn off the oven, prop the door open slightly, and let the cheesecake stand 30 minutes.  Remove the cheesecake from the oven; cool in the pan on a wire rack for 3o minutes.  Run a thin knife around the outside edge of the cake to separate from the pan.  Cover and chill for at least 8 hours.
To make the topping, in the bowl of an electric mixer, beat the cream cheese and butter on medium speed until smooth; gradually add powdered sugar and vanilla, beating until smooth.  Remove the cheesecake from the refrigerator and spread the topping evenly over the cheesecake.  Remove sides of springform.  Garnish if desired.
Source: adapted from Culinary Concoctions by Peabody, originally from Southern Living Christmas Cookbook

Cookie Dough Pie

Cookie Dough Pieslightly adapted from Siggy Spice

Ingredients:
15.25 ounce package Original Chips Ahoy Cookies (not the chewy kind)
8-12 ounces Cool Whip or homemade whipped cream
1-2 cups milk
Chocolate Sauce or melted chocolate chips, for drizzle

Directions:

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. *The original recipe calls for 2 cups of milk. I was able to get away with using one, and dipping my cookies at an angle so I wouldn't waste so much milk. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. I used one tub of cool whip and then made more homemade whipped cream because I like to go heavy on everything. Just be sure to go light on your first two layers of whipped cream if you only want to use one container of cool whip, but I recommend using more. It was so good! Garnish with chocolate syrup  or a small amount of melted chocolate chips, if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

*Note- You must dip quickly or your pie will be very soggy. Make sure to shake off all excess milk so that you do not have a puddle of milk in your pie.

Valentine Chocolate Bark

2 bags white chocolate chips (I like Ghiradelli)
2 bags bittersweet (or semisweet) chocolate chips (I still like Ghiradelli)
2 cups Rice Krispies
conversation hearts
sprinkles

Place 3/4ths of the white chocolate chips in a glass or metal bowl.  Place over a pan of simmering water and stir until melted.  Remove from heat and stir in the remaining white chocolate chips until melted. (If the chocolate is too thick, stir in some Crisco...about 1 TBSP).

Stir in the Rice Krispies.

Spread onto a cookie sheet, lined with parchment paper. (An offset spatula works great.)

Melt the bittersweet chocolate using the same method. (You shouldn't need the Crisco here.)

Using an offset spatula, gently spread over the white chocolate.

{I don't use the word "sexy" very often on the blog....or ever....but really, melted dark chocolate?  Sexy.}
 

OK.....sprinkle on the conversation hearts and sprinkles.  Let set up until hardened.


Break into pieces.

 

{I served them in a vintage muffin tin. :)} 

Bake at 350

Homemade Graham Crackers

Homemade Graham Crackersadapted from Nancy Silverton’s Pastries from the La Brea Bakery (via 101 Cookbooks and Smitten Kitchen)

2 1/2 cups unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons milk, full-fat is best
2 tablespoons pure vanilla extract

Topping (optional)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Make the dough:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. (If you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.)

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: 
Divide the dough in half and return one half to the refrigerator. Sprinkle a layer of flour on your workspace and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut into squares or use cookie cutters to make shapes.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers:
Poke holes in the cracker to make the tops textured like the store-bought ones. You can even poke a line of holes down the middle to make them "perforated".

Bake for 20 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. I baked the shorter end because I liked them slightly chewy.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

Nat's Notes:
1. I substituted 1 1/2 cups of whole wheat pastry flour for the all-purpose. Worked great! You could even swap the whole thing out, and I bet it would be fine.

Pumpkin Bread

Pumpkin Bread
2 c. unsifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda (I forgot this last time)
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 c. sugar
3/4 c. butter or margarine, softened (do not use unsalted butter)
1 (1 lb.) can pumpkin (about 1 3/4 cup)
2 eggs

Preheat oven to 325F. Combine all the dry ingredients well. Blend butter and sugar and add two eggs. Add the pumpkin. Add the flour mixture. Bake in two 9x5x3 loaf pans for 1 hour and 15 min. or in five mini loaf pans for 35 min., or until a toothpick comes out clean.

Key Lime Pie Cupcakes

 

 

 

 

Key Lime Pie Cupcakes

Makes 24 cupcakes
Adapted from Culinary Concoctions by Peabody (cake adapted from Easy Home Cooking magazine)
1 recipe key lime pie filling (recipe follows)
1 recipe graham cracker crust (recipe follows)
1 recipe lime cake batter (recipe follows)
1 recipe lime buttercream (recipe follows)
graham cracker crumbs for garnish (optional)
Preheat the oven to 350.
Pour the batter from the line cake evenly over the graham cracker crust.  Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pan on a wire rack for 10 minutes.  Remove from the pan and allow to cool completely.
Once cool, fill your cupcakes with the key lime pie filling using the cone method.
Frost each cupcake with the lime buttercream, and top with graham cracker crumbs, if desired.
Key Lime Pie Filling8 oz. mascarpone or cream cheese, at room temperature
1 (9 oz.) can sweetened condensed milk
5 oz. key lime juice
Place all ingredients in a mixer fitted with a paddle attachment, and mix on low for 30 seconds.   Increase the  speed to medium and blend for 2 minutes.
Refrigerate the filing for 2 or more hours.
Graham Cracker Crust
3/4 cup graham cracker crumbs
2 Tbsp. sugar
3-4 Tbsp. unsalted butter, melted
Prepare 2 muffin tins with liners.
In a food processor, blend together graham cracker crumbs and sugar.  Add 3 Tbsp melted butter and pulse a few times.   If it seems like it needs more butter, add the remaining tablespoon.  Distribute evenly among cupcake liners and press down to form a shell.
Lime Cake
2.25  cups cake flour
1 Tbsp. baking powder
1/2  tsp. salt
1/2 cup unsalted butter, at room temperature
1.5 cups granulated sugar
2 egg whites
2 eggs
1 tsp. vanilla
1/2 cup milk
1/2 cup sour cream
1 Tbsp. lime zest
Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Add egg whites, beating well after each addition.   Add eggs, beating well after each addition.  Beat in the lime zest until blended.
Combine milk, vanilla, and sour cream in a bowl, whisking until incorporated.
With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition.
Lime Buttercream
1 cup  unsalted butter, at room temperature
6 to 8 cups powdered sugar
3 TBSP key lime juice, possibly more to thin out frosting
splash of vanilla
Beat together the butter, 3 cups of the sugar, key lime juice and vanilla on medium speed until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar.  If too thick, thin with more key lime juice.  You can also use more lime juice if you want a more tart flavor.

Elly Says Opa

Sticky-Fingers Bars

Sticky-Fingers Bars

Adapted from Rebecca Rather’s “The Pastry Queen”

Makes about 24

Crust:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup salted peanuts, coarsely chopped
• 4 (2.07-ounce) Snickers® bars

Filling:

• 3 large eggs
• 1 1/4 cups sugar
• 1/4 cup Lyle’s Golden Syrup or light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• Pinch of salt

• 1 cup smooth peanut butter
• 1 cup salted peanuts, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped

1. Preheat the oven to 375 degrees F.

2. Line a 9-by-13-inch baking dish with aluminum foil, leaving several inches of overhang on the short ends of the dish. (You’ll use them to lift the bars out of the dish later.) Grease the foil with butter or a nonstick cooking spray. Set aside.

2. For the Crust: Using a stand mixer fitted with a paddle attachment, cream the butter, sugar and vanilla. With the mixer on medium-low, add the flour and peanuts, and mix just until incorporated.

3. Press the dough into your prepared baking dish, and bake until the crust is golden brown, about 15 minutes. Let it cool on a wire rack for 10 minutes.

4. Decrease the oven temperature to 350 degrees F.

5. Cut the Snickers® bars horizontally into 1/4-inch-thick slices. Cover the crust with the Snickers® slices, leaving about 1/4-inch between slices.

6. For the Filling: In a large bowl, whisk the eggs, sugar, syrup, butter, vanilla and salt. Pour the mixture over the crust, and bake for 25 to 30 minutes, or until set. (The filling shouldn’t wiggle when you take the pan out of the oven.) Cool for 20 to 30 minutes.

7. To Assemble: Spread the peanut butter on top of the filling. Sprinkle the chopped peanuts evenly over the peanut butter.

8. Place the chocolate in a microwave-safe bowl or measuring cup, and melt it in the microwave. Check every 30 seconds to make sure the chocolate doesn’t burn. Stir the chocolate until it’s smooth, and drizzle it over the chopped peanuts.

9. Refrigerate for at least 1 hour.

10. Grab the foil edges, and lift the bars out of the pan. Using a serrated knife, trim the edges away from all four sides. Then, using a smooth sharp knife (preferably a Santoku or even a cleaver) or a bench scraper, cut into bars. Store the bars in the refrigerator until you’re ready to eat them. Serve chilled or at room temperature.

STORAGE: If you wrap the bars well, they will keep for about 5 days at room temperature or 3 weeks frozen.

Thin Crust Cheese Pizza

Thin Crust Cheese Pizza
Printer-Friendly Version

Yield: 2 13-inch pizzas
Ingredients:
For the crust:
3 cups (16½ oz.) bread flour
2 tsp. sugar
½ tsp. instant yeast
1 1/3 cups ice water
1 tbsp. vegetable oil
1½ tsp. salt

For the sauce:
1 (28 oz.) can whole peeled tomatoes, drained
1 tbsp. extra-virgin olive oil
1 tsp. red wine vinegar
2 cloves garlic, minced or pressed
1 tsp. salt
1 tsp. oregano
¼ tsp. ground black pepper

For topping:
Olive oil, for brushing
½ cup (1 oz.) finely grated Parmesan cheese
2 cups (8 oz.) shredded whole-milk mozzarella

Directions:
To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor* fitted with the metal blade.  Pulse just to combine.  With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds.  Let dough rest for 10 minutes.

Add the oil and salt to the dough.  Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds.  Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute.  Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  (After the period of refrigeration, the dough can be wrapped tightly in plastic wrap and frozen for later use.)

To make the sauce, combine all ingredients in a food processor.  Blend until smooth, about 30 seconds.  Transfer to a bowl or container and refrigerate until ready to use.

One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat.  Preheat the oven to 500˚ F.  Remove the pizza dough from the refrigerator and divide in half.  (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet.  Spray the dough balls lightly with cookies spray.  Cover loosely with plastic wrap and let sit at room temperature for 1 hour.

To assemble the pizza, transfer a dough ball to a well floured work surface.  Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim.  Using your hands, gently stretch the dough to a 12-inch circle. (I needed to use the rolling pin a bit to get my crust thin enough.) Transfer the dough to a well floured pizza peel and stretch to a 13-inch circle.  Lightly brush the thicker edge of the disk with olive oil.  Spread ½ cup of the pizza sauce over the dough.  Sprinkle evenly with the grated Parmesan and the shredded mozzarella.  Carefully transfer the pizza to the preheated baking stone.  Bake until the cheese is bubbling and slightly browned, 10-12 minutes.  Let cool about 5 minutes before slicing and serving.

*This dough can also be made in a stand mixer or by hand.  Keep in mind, the idea is to avoid warming the dough, so a food processor or mixer is optimal.

Source: Cook’s Illustrated, January & February, 2011 Annies Eats

Savory Spinach Bites

Savory Spinach Bites
Servings: 18-24 spinach bites, depending on how big you make them
Ingredients
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix***I use Pepperidge Farm because it’s the only vegetarian stuffing around.  Which is sad, because I used to love Stove Top brand but then discovered that their “Cornbread” stuffing actually contained chicken.  :(
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.
5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.
7. Line a rimmed baking sheet with parchment paper.
8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.
9.  Bake the balls for about 15-20 minutes, or until very slightly browned.  **Your kitchen will smell fantastic, I promise.
Dipping sauces:  I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc.  Whatever you like!

The Curvy carrot

Chocolate Truffles

Chocolate Truffles
5 oz of your favorite dark chocolate
1/4 cup heavy cream
pinch of salt
1 1/2 tsp Grand Marnier (or other flavored liqueur, optional)
Cocoa powder or chopped nuts for rolling (I used three types of cocoa for color variation: unsweetened, Special Dark, and dutch process)
Chop the chocolate into small pieces and place into a small bowl. Heat cream, salt, and liqueur (if using) over medium heat until bubbles began to form along the edges. Pour cream over chocolate and let sit for a couple of minutes. Stir chocolate until smooth. If there are still unmelted pieces, microwave in 10-15 second bursts, stirring in between until all pieces have melted.
Scrap down the sides of the bowl and place in the fridge for 45 minutes to an hour. Once completely cooled, use a buttered melon baller, spoon, or small dough scoop to portion the chocolate in ~1 Tablespoon balls. (I cleaned up the shape by placing the ball of chocolate into my buttered palm and lightly rolling with the spoon.) If you have problems with the chocolate becoming too soft while you work, place the bowl in the freezer for ~10 minutes and then continue.
Place the truffle into cocoa powder (or chopped nuts) and roll to coat. Store in the fridge in an airtight container (I actually keep mine in the freezer and cover the bottom of the container with a dusting of cocoa powder).
Adapted from Martha Stewart Living, May 2000
Yields ~15 truffles

Chop the chocolate into small pieces and place into a small bowl. Heat cream, salt, and liqueur (if using) over medium heat until bubbles began to form along the edges. Pour cream over chocolate and let sit for a couple of minutes. Stir chocolate until smooth. If there are still unmelted pieces, microwave in 10-15 second bursts, stirring in between until all pieces have melted.
Scrap down the sides of the bowl and place in the fridge for 45 minutes to an hour. Once completely cooled, use a buttered melon baller, spoon, or small dough scoop to portion the chocolate in ~1 Tablespoon balls. (I cleaned up the shape by placing the ball of chocolate into my buttered palm and lightly rolling with the spoon.) If you have problems with the chocolate becoming too soft while you work, place the bowl in the freezer for ~10 minutes and then continue.
Place the truffle into cocoa powder (or chopped nuts) and roll to coat. Store in the fridge in an airtight container (I actually keep mine in the freezer and cover the bottom of the container with a dusting of cocoa powder).
Adapted from Martha Stewart Living, May 2000
Yields ~15 truffles5 oz of your favorite dark chocolate
1/4 cup heavy cream
pinch of salt
1 1/2 tsp Grand Marnier (or other flavored liqueur, optional)
Cocoa powder or chopped nuts for rolling (I used three types of cocoa for color variation: unsweetened, Special Dark, and dutch process)

Snickerdoodle Cookies

 

 

 

Snickerdoodle Cookies

Printable Recipe
Yield: 3 1/2 dozen cookies
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
1 cup butter, room temperature
1 1/2 cups plus 4 Tbsp sugar, divided
2 eggs
2 tsp cinnamon
Preheat oven to 350˚F.  Line cookie sheet with parchment paper.
In a medium sized bowl, mix together the flour, baking soda, salt and cream of tartar.  Set aside
In a large mixing bowl, fitted with a paddle attachment, cream together the 1 1/2 cups sugar and butter until fluffy.  Add eggs one at a time.
Slowly stir in the flour mixture.  Form dough into balls.  In a wide bowl, combine the 4 Tbsp sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet.  Bake for 12 minutes.  The cookies will flatten as they bake and set as they cool.
*If the dough is too sticky, add another 1/2 to 1 cup flour.  I lost count as I was measuring and had sticky dough, so I added another 1/2 cup.  When I make this recipe again, I’ll be sure to update the correct amount.
Source: Adapted from Itsy Bitsy Foodies

Easy King Ranch Chicken

 

 

 

Easy King Ranch Chicken

Printable Recipe
Yields: 6 – 8 servings
4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.
In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.
After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.
Source:  Stephanie, friend of Pennies on a Platter
Printable RecipeYields: 6 – 8 servings
4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.
In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.
After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.
Source:  Stephanie, friend of Pennies on a Platter

Burger Buns

 

 

 

Burger Buns

Printable Recipe
Yield: 8 buns
3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon unsalted butter, softened
For topping:
1 large egg beaten with 1 tablespoon water, for egg wash
sesame seeds
Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt and egg.  Mix in the bread flour and all-purpose flour.  Once incorporated, mix in the butter.  Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6 to 8 minutes.
Transfer dough to a bowl lightly brush with olive oil.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1 to 2 hours.
Line a baking sheet with parchment paper.  Divide the dough into 8 equal parts.  Gently roll each part into a ball and place on the baking sheet, 2 to 3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again for 1 to 2 hours.  The dough is ready when nearly doubled.
Fill a large metal pan with a shallow layer of water and set on the lowest rack of the oven.  Move the other rack to the center position.  Preheat oven to 400˚F.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.  Bake buns for about 15 minutes, until golden brown, rotating halfway through.  Let cool completely on a wire rack.
Source: Annie’s Eats, Smitten Kitchen,

Zeppole (Italian Doughnuts)

 

 

 

 

Zeppole (Italian Doughnuts)

Printable Recipe
Yield: 2 dozen doughnuts
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/4 cup water
1/4 cup sugar (plus more for topping)
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying
For Chocolate Sauce
3/4 cup heavy cream
1 cup bittersweet (or semi-sweet) chocolate chips
For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in a couple of minutes.)
Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.
For the chocolate sauce: Place chocolate chips into a heat-proof bowl. Heat the cream until hot but not boiling. Pour over the chips and let set one minute. Stir until smooth.
When the zeppole is cool enough to handle, roll in sugar and then dip the top halves in the chocolate sauce. Serve immediately.
Adapted from Giada’s New Italian Favorites

Governor Bars

 

 

 

 

Governor Bars

Printable Recipe
6 cups Kellogg’s Rice Krispies (or generic brand)
1 cup peanut butter
1 cup honey
1 cup sugar
12 ounce bag semi-sweet chocolate chips
12 oz bag butterscotch chips
Place Rice Krispies and peanut butter in a large mixing bowl.  Do not mix together yet; set aside.
Heat the honey and sugar in a medium sauce pan until it is just boiling.  Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter.  Mix with a wooden spoon until combined.  Lightly press the mixture into a greased 13- x 9- inch pan.
Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Stir until melted and smooth.  Spread evenly on top of the Rice Krispies.  Let cool until hardened before slicing into bars.
Source:  Kara Conrad, friend of Pennies on a Platter

Chocolate Peanut Butter Torte

 

 

 

 

Chocolate Peanut Butter Torte

Printable Recipe
For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt
For the crunch:
1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips
2 tsp. sugar
1/2 tsp. espresso powder
1/4 tsp. ground cinnamon
Dash of ground nutmeg
For the filling:
2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 oz. cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp. whole milk
For the topping:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Directions:
To make the crust, preheat the oven to 350 degrees F.  Butter a 9-inch springform pan and place it on a baking sheet.  Combine the Oreo crumbs, melted butter and salt in a small bowl.  Toss with a fork to moisten all of the crumbs.  Press into a thin layer covering the bottom and sides of the springform pan.  Freeze the crust for 10 minutes.  Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg.  Toss with a fork to mix and set aside.
To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks.  Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks.  Scrape the cream into a separate bowl and refrigerate until needed.
Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth.  Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.
Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse.  Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.  Scrape the mousse into the crust, mounding and smoothing the top.  Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water.  Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.  Bring the 1/2 cup of cream to a full boil.  Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
Pour the ganache over the torte, smoothing with a metal icing spatula.  Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes.  When the ganache is firm, remove the sides of the springform pan.  Refrigerate until ready to serve.
Source: Annie’s Eats