Affichage des articles dont le libellé est online associates degree. Afficher tous les articles
Affichage des articles dont le libellé est online associates degree. Afficher tous les articles
samedi 21 mars 2015
mercredi 18 mars 2015
RESTAURANT STYLE STUFFED MUSHROOMS
ingredients
30 Mushrooms, cleaned with stems removed.
For the filling
4 oz cream cheese
⅓ cup mayonnaise
½ cup shredded extra sharp white cheddar
1 120 g can crab meat, drained
1 clove garlic, finely grated
salt and pepper to taste
extra shredded cheese for topping
ingredients
instructions
Preheat the oven to 350 degrees
Clean the mushrooms and remove the stems. Place the mushrooms upside down in an oven proof dish.
In a large bowl combine all the ingredients for the filling.
Using a teaspoon, generously fill each mushroom cap with the crab and cheese mixture.
Top with a little more grated cheese.
Bake for 30 minutes or until golden brown.
Let the Mushrooms sit for 10 minutes before serving.
instructions
Keywords
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dimanche 15 mars 2015
APPLE FRITTER BREAD
ingredients
1 tsp cinnamon
¼ cup brown sugar
For the apple layer
2 cups finely chopped apples. I used 2 granny smith
2 tbsp. brown sugar
1 tsp cinnamon
For the bread
½ cup butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla
1½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup milk
For the glaze
½ cup powdered sugar
1-2 tbsp. milk
ingredients
instructions
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with foil leaving some over hang and spray lightly with cooking spray.
In a small bowl, combine the cinnamon and brown sugar. In another bowl, add the chopped apples, cinnamon and brown sugar.
Cream the butter and sugar in a large mixing bowl until light and fluffy.
Add the eggs and vanilla and stir until fully combined.
Stir in the flour, baking powder and salt.
Slowly add the milk and mix until smooth.
Pour half the batter in the pan. Sprinkle half the brown sugar and cinnamon mixture over top and half the apples.
Pour the remaining batter, cinnamon mixture and the remaining apples. Press the apples lightly into the batter.
Bake for 50-55 minutes or until a toothpick comes out clean.
Whisk the powdered sugar and milk. Pour over the bread.
Cool before slicing.
instructions
Keywords
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samedi 7 mars 2015
Stuffed Chicken Thighs
ingredients
1.5 lb boneless skinless chicken thighs (about 6 thighs)
1 jar chicken gravy
1/3 C milk
1 tsp seasoned salt
1/2 tsp black pepper
1 package chicken flavored stuffing (prepare as per box)
ingredients
instructions
instructions
Keywords
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vendredi 6 mars 2015
Easy Breakfast Casserole
ingredients
1/2 lb. breakfast sausage
3 green onions, chopped whites and greens
4 eggs
1/2 C. milk
3 frozen shredded hash brown patties
1 1/4 C. shredded Colby jack cheese
ingredients
instructions
instructions
Keywords
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Taco Corn Bread Casserole
ingredients
1 pkg 8.5 oz corn bread/muffin mix
1 egg
1/3 c milk
1 lb hamburger
1 pkg taco seasoning mix
1 can(s) black beans
1 c sour cream
1 c mexican cheese (or any cheese you like)
1/2 c onion, chopped
1 medium tomato, chopped
1 c shredded lettuce
1 can(s) sliced olives (optional)
ingredients
instructions
1 Brown the hamburger and then add the taco seasoning, according to package directions.
2 Preheat the oven to 350. In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake for 15 minutes.
3 Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
instructions
Keywords
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lundi 2 mars 2015
Peppermint Crunch Ice Cream Pie
ingredients
3 pints (1 1/2 quarts) peppermint ice cream
1 Oreo cookie pie crust (or other chocolate-flavored pie crust)
1 (12 oz) jar fudge ice cream topping
Crushed Candy canes
Whipped topping
ingredients
instructions
In a large bowl, stir ice cream until softened.
Spoon ice cream into pie shell and spread evenly. Return to freezer for about 3-4 hours (or until completely frozen).
To serve, let pie stand at room temperature for about 5 minutes before slicing. Serve topped with fudge topping, whipped cream, and crushed candy canes.
Makes about 6-8 servings (just depends on how big you slice it!).
instructions
Keywords
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vendredi 20 février 2015
~oreo and heath ice cream pie~
ingredients
one pre-made oreo cookie pie crust
1/2 gallon chocolate chip or cookies & cream ice cream
8 oz. Heath bits
1 jar caramel topping or dulce de leche
1 jar hot fudge topping
ingredients
instructions
Freeze the crust, Heath bits and metal mixing bowl in the freezer until everything is well chilled (about 2 hours.) After everything is chilled, allow the ice cream to soften a bit (but not melt.) Place the ice cream in the metal mixing bowl (I use my Kitchen Aid mixer for this and it works like a charm.) Pour the Heath bits over and mix until the bits are well incorporated. Spread into chilled Oreo crust. Place back in the freezer to set for a few hours. When ready to serve, heat the caramel and hot fudge toppings. Cut the pie into 6 pieces and place on pretty dessert plates. Drizzle the warmed toppings over each slice. Fantastic with cold press coffee!
instructions
Keywords
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Dark Chocolate Cream Pie
ingredients
1 ready made graham cracker crust
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups sweetened dark chocolate, chopped (or you can use the baking chips)
1/3 cup heavy cream (milk can be substituted)
8 ounce container of Cool Whip
ingredients
instructions
Melt chocolate and cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, creating a chocolate ganache, if needed heat for an additional 10 seconds.
With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of your pie, and mix again till all combined.
Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust.
To drizzle chocolate. If chocolate has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice.
Refrigerate pie for at least 4 hours before serving.
instructions
Keywords
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lundi 16 février 2015
Artichoke and Tomato Chicken
ingredients
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
ingredients
instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
instructions
Keywords
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Cinnamon Roll Casserole
ingredients
1 tube cinnamon rolls with icing
½ cup unsalted butter
⅓ cup granulated sugar
2 eggs
3 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
1 Tbsp brown sugar
ingredients
instructions
Pre-heat oven to 350℉.
Cut up cinnamon rolls into pieces and place in an oven-safe casserole dish.
In a pot, melt butter and granulated sugar together on low to medium heat. Then, set aside.
In a bowl, with a fork, beat eggs nutmeg, vanilla, and cinnamon together.
Pour butter and sugar mixture over the cut-up cinnamon rolls, followed by the egg mixture.
Top with brown sugar.
Bake for 30 minutes.
Once out of the oven, top with icing and enjoy!
instructions
Keywords
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dimanche 15 février 2015
CREAMY WHITE CHICKEN CAPRESE LASAGNA
ingredients
3 cups cooked and shredded chicken (I used rotisserie chicken)
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan Cheese
½ cup sun-dried tomatoes, chopped and drained
1-1/2 pkg. low fat cream cheese
1 cup ½ and ½
1 tsp. minced garlic
¼ cup fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella
Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
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ingredients
3 cups cooked and shredded chicken (I used rotisserie chicken)
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan Cheese
½ cup sun-dried tomatoes, chopped and drained
1-1/2 pkg. low fat cream cheese
1 cup ½ and ½
1 tsp. minced garlic
¼ cup fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella
ingredients
3 cups cooked and shredded chicken (I used rotisserie chicken)
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan Cheese
½ cup sun-dried tomatoes, chopped and drained
1-1/2 pkg. low fat cream cheese
1 cup ½ and ½
1 tsp. minced garlic
¼ cup fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella
Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
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Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
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Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
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Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
Directions:
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of three, like shown.
Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
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samedi 14 février 2015
pan fried salmon with broccolini & seared lemon
The secret to this dish is cooking the lemons with the fish. The heat caramelised the surface and helps to release the juices leaving you with an instant sauce to squeeze over your fish.
ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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vendredi 13 février 2015
Mushroom, Goat Cheese, & Spicy Chicken Sausage Lasagna
ingredients
1 15-oz container ricotta cheese
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 oz sliced mushrooms
2-3 links spicy chicken sausage (I love the kind from Trader Joe's!), sliced
1 large jar marinara sauce
1 cup crumbled goat cheese
2 cups shredded mozzarella cheese
1 box no-bake lasagna noodles
Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
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ingredients
1 15-oz container ricotta cheese
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 oz sliced mushrooms
2-3 links spicy chicken sausage (I love the kind from Trader Joe's!), sliced
1 large jar marinara sauce
1 cup crumbled goat cheese
2 cups shredded mozzarella cheese
1 box no-bake lasagna noodles
ingredients
1 15-oz container ricotta cheese
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 oz sliced mushrooms
2-3 links spicy chicken sausage (I love the kind from Trader Joe's!), sliced
1 large jar marinara sauce
1 cup crumbled goat cheese
2 cups shredded mozzarella cheese
1 box no-bake lasagna noodles
Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
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Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
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Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
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Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
Directions:
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.
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jeudi 12 février 2015
All-American Sloppy Joe Pockets
Sloppy Joe Filling:
Ingredients:
1 lb extra lean ground beef
1 clove garlic, minced
1/2 medium onion, diced fine
2 8 oz can tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 tsp brown sugar
1 Tbsp Worchestershire sauce
Salt and pepper to taste
Quick Rise Basic Bread Dough:
Ingredients:
1 1/2 cup milk
2 Tbsp melted butter
1 Tbsp dry yeast
2 Tbsp honey or sugar
1 tsp salt
4 cups half white/lhalf whole wheat flour (a little more if needed to form workable dough)
Additional ingredients:
1 cup shredded American or colby/jack mix cheese
Directions:
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
DSC_0012
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
DSC_0013
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
DSC_0014
and fold dough over into half shape.
. DSC_0015
Moisten inside edges with water, and seal shut by pressing fork tines into edges.
DSC_0017
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.
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Sloppy Joe Filling:
Ingredients:
1 lb extra lean ground beef
1 clove garlic, minced
1/2 medium onion, diced fine
2 8 oz can tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 tsp brown sugar
1 Tbsp Worchestershire sauce
Salt and pepper to taste
Quick Rise Basic Bread Dough:
Ingredients:
1 1/2 cup milk
2 Tbsp melted butter
1 Tbsp dry yeast
2 Tbsp honey or sugar
1 tsp salt
4 cups half white/lhalf whole wheat flour (a little more if needed to form workable dough)
Additional ingredients:
1 cup shredded American or colby/jack mix cheese
Directions:
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
DSC_0012
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
DSC_0013
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
DSC_0014
and fold dough over into half shape.
. DSC_0015
Moisten inside edges with water, and seal shut by pressing fork tines into edges.
DSC_0017
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.
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Additional ingredients:
1 cup shredded American or colby/jack mix cheese
Directions:
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
DSC_0012
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
DSC_0013
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
DSC_0014
and fold dough over into half shape.
. DSC_0015
Moisten inside edges with water, and seal shut by pressing fork tines into edges.
DSC_0017
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.
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Additional ingredients:
1 cup shredded American or colby/jack mix cheese
Directions:
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
DSC_0012
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
DSC_0013
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
DSC_0014
and fold dough over into half shape.
. DSC_0015
Moisten inside edges with water, and seal shut by pressing fork tines into edges.
DSC_0017
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.
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Additional ingredients:
1 cup shredded American or colby/jack mix cheese
Directions:
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
DSC_0012
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
DSC_0013
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
DSC_0014
and fold dough over into half shape.
. DSC_0015
Moisten inside edges with water, and seal shut by pressing fork tines into edges.
DSC_0017
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.
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The Ultimate Apple Spice Cake
ingredients
1 stick (4 ounces; 8 tablespoons) unsalted butter + extra for greasing pan
4 large apples (any kind you like, mix and match) (I used 4 Fuji apples)
2 large eggs
3/4 cup sugar (I used Vanilla Sugar)
3 tablespoons apple schnapps, or Calvados (I used 1 tablespoon EACH brandy, boiled apple cider and water)
1/2 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon (my addition)
¼ teaspoon freshly ground nutmeg (my addition)
¼ teaspoon ground allspice (my addition)
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Directions:
Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.
Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.
Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.
In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.
Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.
Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com
Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.
Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.
Serves 6.
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ingredients
1 stick (4 ounces; 8 tablespoons) unsalted butter + extra for greasing pan
4 large apples (any kind you like, mix and match) (I used 4 Fuji apples)
2 large eggs
3/4 cup sugar (I used Vanilla Sugar)
3 tablespoons apple schnapps, or Calvados (I used 1 tablespoon EACH brandy, boiled apple cider and water)
1/2 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon (my addition)
¼ teaspoon freshly ground nutmeg (my addition)
¼ teaspoon ground allspice (my addition)
3/4 cup all-purpose flour
3/4 teaspoon baking powder
ingredients
Directions:
Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.
Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.
Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.
In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.
Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.
Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com
Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.
Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.
Serves 6.
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Directions:
Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.
Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.
Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.
In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.
Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.
Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com
Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.
Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.
Serves 6.
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Directions:
Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.
Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.
Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.
In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.
Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.
Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com
Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.
Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.
Serves 6.
Directions:
Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.
Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.
Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.
In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.
Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.
Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com
Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.
Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.
Serves 6.
Directions:
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Strawberry-Blackberry Cake
ingredients
6 tablespoons unsalted butter, softened to room temperature, plus more for pie plate
3/4 cup sugar + 2 tablespoons for topping
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon Fiori di Sicilia (or substitute orange extract)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
12 ounces fresh strawberries, hulled and halved
6 ounces fresh blackberries
Garnish: powdered sugar or freshly whipped cream
Directions:
Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.
Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)
Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).
Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.
Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.
Makes 1 10-inch cake; 8 servings.
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ingredients
6 tablespoons unsalted butter, softened to room temperature, plus more for pie plate
3/4 cup sugar + 2 tablespoons for topping
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon Fiori di Sicilia (or substitute orange extract)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
12 ounces fresh strawberries, hulled and halved
6 ounces fresh blackberries
Garnish: powdered sugar or freshly whipped cream
ingredients
Directions:
Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.
Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)
Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).
Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.
Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.
Makes 1 10-inch cake; 8 servings.
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Directions:
Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.
Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)
Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).
Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.
Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.
Makes 1 10-inch cake; 8 servings.
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Directions:
Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.
Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)
Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).
Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.
Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.
Makes 1 10-inch cake; 8 servings.
Directions:
Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.
Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)
Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).
Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.
Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.
Makes 1 10-inch cake; 8 servings.
Directions:
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mercredi 11 février 2015
Meatloaf
ingredients
1 cup chopped onion
1 cup chopped green bell pepper
3 tablespoons minced fresh parsley
1 teaspoon pepper
3/4 teaspoon salt
2 garlic cloves, minced
1 egg, lightly beaten
1 (1-ounce) slice white bread, torn into small pieces
1 1/2 pounds ground round
Vegetable cooking spray
1/3 cup ketchup
ingredients
instructions
Preheat oven to 350 degrees F.
Combine first 8 ingredients in a large bowl, tossing to moisten bread. Crumble meat over onion mixture, and stir just until blended. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Spread ketchup over top of loaf. Bake at 350° for 1 hour or until meat loaf registers 160°. Let loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 6 slices. Serve with a side of mashed potatoes, or as a sandwich between 2 pieces of thick, crusty bread.
instructions
Keywords
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Super Soft Chewy Chocolate Chip Cookies
ingredients
1 pound (4 sticks) butter, softened (I used I Can't Believe It's Not Butter sticks)
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 packages 3.4oz instant vanilla pudding
4 eggs
2 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
2 packages semi sweet chocolate chips (or mix and match your favorite kind)
ingredients
instructions
In a large stand mixer, cream together butter, brown sugar, and granulated sugar until creamy. Add dry vanilla pudding mix until well blended. Add vanilla and eggs one at a time beating well with each addition. In a large mixing bowl, sift together flour and baking soda.
Gradually add flour mixture a little at a time until well blended. Stir in chips (or divide dough between two bowls and add chips to each one). Drop by rounded tablespoonfuls onto ungreased cookie sheets and bake at 350 for 10-12 minutes (10 was perfect for my electric oven). Cool on wire racks.
instructions
Keywords
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lundi 9 février 2015
Potluck Cordon Bleu Casserole Recipe
ingredients
4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups half-and-half cream
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
TOPPING:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts
ingredients
instructions
In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture.
Spoon into a greased 13-in. x 9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.
instructions
Keywords
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