Salted Caramel Whoopie Pies

Cake:

3/4 cup Hood® Sour Cream
1/3 cup Hood® 2% Reduced Fat Milk
1 3/4 cups all-purpose flour
2/3 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1/3 cup unsalted butter, room temperature
1 cup packed brown
1 egg
1 tsp vanilla extract
Flaked sea salt

 

Salted Caramel Sour Cream Frosting:

 

 

 

 

 

 

 
1/2 cup granulated sugar
1/4 cup water
1 tbsp corn syrup
1/4 cup Hood® Sour Cream, room temperature
2 tsp vanilla extract
1/2 tsp salt
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/4 tsp fleur de sel (or coarse sea salt)

Whoopie Pies:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In bowl or measuring cup, stir together sour cream and milk. Set aside.

In separate bowl, stir flour with cocoa powder, baking soda and salt until combined. Set aside.

In a separate bowl, cream butter and sugar with electric mixer until well combined. Beat in egg until fluffy. Beat in vanilla. With mixer on low speed, alternately add the dry mixture in 3 parts with the sour mixture in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.

Drop or scoop generous 2 tbsp dollops onto prepared baking pans, leaving a 2-inch space between cakes. (Makes about 24 whoopie pie halves.) Top half of the cakes (12) with a very light sprinkle of sea salt.

Bake for about 12 to 13 minutes or until a tester comes out clean when inserted into the center of cake. Cool completely.

Salted Caramel Sour Cream Frosting:

Mound the granulated sugar in the center of a medium, heavy saucepan set over medium heat. Add the water and corn syrup; bring to a boil (do not stir) cook for about 4 minutes, swirling pan often, until sugar turns a deep amber color.

Remove from heat. Wearing oven mitts, immediately and slowly whisk in sour cream, vanilla and salt. If mixture hardens, stir over low heat to melt. Cool to room temperature.  

Using electric beaters, beat cooled salted caramel electric beaters with butter until combined. On low speed, gradually add icing sugar; increase the speed and beat until frosting is smooth and fluffy. 

Spread or pipe 2 tbsp Salted Caramel Sour Cream Frosting on flat side of 12 unsalted cakes. Cap with remaining cakes, salt side up.

Cooking Tip: For a quick and easy alternative replace home made caramel with 1/3 cup store-bought caramel. Add 1/4 tsp salt to the icing.  

Monte Cristo Strata

1 loaf (20 oz) country white bread, crusts removed and thinly sliced                        
1/4 cup spicy brown mustard
14 oz sliced Black Forest ham
3 1/2 cups shredded Gruyère cheese (14 oz)
3 tablespoons chopped fresh sage leaves
4 eggs
3 cups milk
2 teaspoons ground pepper                        


Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.

 

Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.

 

In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.                            

 

Cover dish with sheet of greased foil. Let stand 30 minutes before baking.                           

 

Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.

 

Let stand 10 minutes before serving.

Peanutty Pie Crust Clusters

 

Whip up a delicious treat with flaky pie crust squares, peanut butter and toffee.

                   

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prep time 30 min                    

total time 45 min

servings 30                    

 

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box

1 bag (12 oz) white vanilla baking chips (2 cups)

1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 tablespoon Jif® Creamy Peanut Butter

1 cup salted cocktail peanuts

2/3 cup toffee bits

Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.


Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Slow Cooker Dulce de Leche

2 14-ounce cans of sweetened condensed milk

3 half pint (8-ounce) canning jars

Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings.

Place jars in crock pot and add water to just reach the bands of the jars.

Cook on low heat for 6-8 hours (for caramel sauce consistency) or 10 hours (for a consistency more like pudding; see notes).

Carefully, remove jars from the crock pot and enjoy!

 

Initially, I cooked this for 10 hours and savored the pudding-like dessert that was magically created. Then, the thought occurred to me that cooking for a slightly shorter amount of time might create a consistency that could be drizzled over ice cream or my favorite apple cake. I made another batch and checked at six and at eight hours. The dulce de leche was a syrupy consistency both times. (This led to my new favorite use for this sweet treat: a make-at-home dulce de leche latte! The recipes for this as well as the apple cake are available on my website.) Select a cooking time based on the consistency you desire, and don’t hesitate to open the lid and check it as slow cookers vary based on size, model, etc.

Ambrosia Pavlova

Pineapple Curd
1/4 cup sugar
1/4 teaspoon kosher salt
Grated zest of 1 lemon
1 large egg yolk
1/4 cup fresh pineapple juice
2 tablespoons unsalted butter, melted


Meringue
1/4 cup cornstarch
1 tablespoon distilled white vinegar
1 tablespoon vanilla extract
1 teaspoon kosher salt
2 cups sugar
8 large egg whites, at room temperature
1 cup very finely ground pistachios, toasted and cooled

Topping
1/4 cup sugar
Grated zest of 2 oranges
1/2 teaspoon kosher salt
1/2 cup unsweetened coconut milk
1 cup cold heavy cream
1 orange, peeled of its pith and cut into segments
1 grapefruit, peeled of its pith and cut into segments
1/2 cup candied cherries in syrup, such as Amarena Fabbri
Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving

1. MAKE THE PINEAPPLE CURD In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth. Add the pineapple juice and butter and stir until smooth. Bring to a simmer over medium heat, stirring constantly. Once it begins to simmer, continue to cook and stir the curd until it is thickened and coats the back of a spoon, about 2 minutes. Transfer to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until ready to use.
2. MAKE THE MERINGUE Heat the oven to 350°. In a small bowl, stir together the cornstarch, vinegar, vanilla, and salt until a thick paste forms. Put the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until smooth. Increase the speed to medium-high and beat until soft peaks form. Add the cornstarch paste to the beating egg whites and continue to beat until very stiff and glossy peaks form, about 5 minutes. Add the pistachios and, using a rubber spatula, very gently fold until evenly incorporated.
3. Trace a 9-inch circle onto a sheet of parchment paper. Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray. Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides. Transfer to the oven and immediately lower the oven temperature to 215°. Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours. Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours. (The cooling process allows the meringue to dry and cool slowly enough so that it doesn’t collapse on itself.) Once cooled, gently tip the meringue onto its side and peel away the parchment paper. Carefully place the meringue on a flat cake stand or serving platter.
4. WHEN READY TO SERVE, MAKE THE WHIPPED CREAM In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk. Pour into a large bowl, add the cream, and whisk until stiff peaks form. Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.
5. Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd. Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.  

Pecan Pie Bars

2/3 cup granulated sugar                        

1/2 cup butter or margarine, softened                        

1 teaspoon vanilla extract                        

1 1/2 cups Gold Medal™ all-purpose flour

2/3 cup packed brown sugar                        

1/2 cup Betty Crocker™ corn syrup                        

1 teaspoon vanilla extract                        

1/4 teaspoon salt                        

3 eggs                        

1 cup coarsely chopped pecans

 

Semisweet chocolate chips, melted, if desired

Directions

Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

 

In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.

 

Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.

 

Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.

 

Create party triangles by cutting the bar squares diagonally in half before dipping in melted chocolate.

Skillet Buffalo Chicken Lasagna

2 teaspoons olive oil 
1/2 onion, chopped                        
1clove garlic, finely chopped                        
2 boneless skinless chicken breasts, chopped                        
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained                        
1/3 cup Buffalo wing sauce                        
1 tablespoon butter                        
1/2 teaspoon salt                        
1/4 teaspoon pepper                        
1 1/2 cups shredded mozzarella cheese (6 oz)                        
5 to 6 uncooked lasagna noodles, broken into pieces                        
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese                        
Crumbled blue cheese, if desired                        
 
Directions

 

In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.

 

Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.

 

Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.

 

Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

 

Tips

 

For a healthier version, use reduced-fat mozzarella cheese, whole wheat lasagna noodles, and stir in 1 cup fresh spinach leaves.

Reduce the heat by reducing the amount of the Buffalo wing sauce.

 

Deep-Dish Apple Bourbon Streusel Pie

This pie, which is prepared in a rectangular baking dish, serves more people than a standard round pie, so it’s great when you’re serving a crowd. To create decorative cutouts, prepare a second batch of dough using half the amount of ingredients specified here. Roll out the dough and make cutouts according to the package instructions for the piecrust cutters.

Ingredients:

For the dough:

2 1/2 cups all-purpose flour

2 Tbs. granulated sugar

1 tsp. salt

16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice

6 to 8 Tbs. (90 to 125ml) ice water

For the filling:

3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick

3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

1/4 cup cornstarch

3 Tbs. bourbon

2 Tbs. vanilla extract

For the streusel:

2/3 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 Tbs. ground cinnamon

1/2 tsp. salt

2/3 cup roughly chopped pecans

7 Tbs. cold unsalted butter, diced

 

Directions:

To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F.

Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined.

To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.

Williams-Sonoma Kitchen

 

Graham Encrusted Yams Recipe

Ingredients Yams: 2 40 oz cans yams, drained 1 cup butter, melted and divided 1/8 tsp cinnamon, ground 1/8 tsp cloves, ground 1/8 tsp nutmeg 1/8 tsp black pepper 1/2 tsp salt Topping: 1 1/3 cups graham crackers, crumbled 1 cup brown sugar 1/4 tsp salt Note: 1/2 tsp Allspice may be substituted for cinnamon, cloves, nutmeg & black pepper Preparation Fill 2.5 quart casserole dish with yams and heat thoroughly Mix 1/2 cup butter with spices and 1/2 tsp salt and spread over yams Toss remaining 1/2 cup butter with graham cracker crumbles, brown sugar and 1/4 tsp salt Using a spoon, layer evenly on top of yams Broil on low until topping browns 12-16 servings

Pie Crust Recipe

Ingredients

4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 cup shortening
3/4 cup unsalted butter
1 egg
1/2 cup + 1 tablespoon cold water

Preparation

1. Combine flour, salt and sugar, and sift into a large bowl.
2. Using a pastry blender or two forks, cut shortening and butter into flour mixture until it is fully incorporated and looks like coarse meal.
3. In a small bowl, beat egg and water thoroughly.
4. With a fork, slowly incorporate the egg mixture into the flour mixture until a soft dough is formed. You may not need all of the egg mixture.
5. Divide dough into four evenly-shaped balls, and tightly wrap each one in plastic wrap. Refrigerate for at least one hour. Can be refrigerated for several days, or frozen for up to three months.
6. When ready to use, roll the dough to the appropriate size between two sheets of plastic wrap. This will help keep the dough from sticking. Remove the plastic wrap and place into the pie dish.
7. Use the crust according to your pie recipe.

Brined Roasted Turkey Recipe

Brining your holiday turkey will ensure that you get a juicy and succulent bird. After an overnight bath in salt water, fill your turkey with flavorful aromatics instead of stuffing.

Ingredients

1 cup salt + 2 gallons of water
1 (12- to 14-pound) turkey, trimmed, neck, giblets, and tailpiece removed (keep for gravy if desired)
6 sprigs fresh thyme
2 onions, quartered
2 celery ribs, chopped coarse
1 granny smith apple, quartered
1 lemon, quartered
3 tablespoons unsalted butter, melted
1 tablespoon soy sauce
1 cup water, plus extra as needed

Preparation

1. In large container, dissolve salt in 2 gallons cold water. Submerge turkey in brine, cover, and refrigerate or store in very cool spot (40 degrees or less) for 6 to 12 hours.
2. Adjust oven rack to lowest position and heat oven to 325 degrees.
3. Remove turkey from brine and pat dry, inside and out, with paper towels. Do not rinse.
4. Fill the turkey cavity with vegetables, herbs, apple and lemon. Rub outside of skin with melted butter and soy sauce. Tie legs together with kitchen twine and tuck wings behind back.
5. Place turkey in oven. After 45 minutes, remove pan from oven; baste turkey with juices from pan or add water if the pan is dry. If the breast is looking too brown, cover with heavy duty aluminum foil to prevent over-cooking. Roast until breast registers 160 degrees and thighs register 175 degrees. Total roasting time will depend on the size of your bird. For a smaller turkey plan on 2-3 hours; a larger bird will take 3-4 hours.
6. Remove turkey from oven. Gently tip turkey so that any juices accumulated in the cavity run into pan. Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve with gravy.

Impossibly Easy Pizza Bake

         Impossibly Easy Pizza Bake

3 1/3 cups Original Bisquick™ mix (from a 2 lb 8 oz box)                        

1 cup milk                         

1 jar (14 oz) pizza sauce                         

1 package (7 oz) sliced pepperoni

1 bag (8 oz) shredded mozzarella cheese (2 cups)                        

Directions

1.  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).

2.  Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

3.  Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

Creamy Parmesan-Garlic Chicken Wings

    Creamy Parmesan-Garlic Chicken Wings

20 minute prep time
1 hr 10 minute total time
12 servings

Roasted Garlic Sauce

1 bulb garlic

2 teaspoons olive or vegetable oil

1 container (10 oz) fresh Alfredo sauce

1 teaspoon freshly grated lemon peel                        

Chicken

1 tablespoon vegetable oil

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes 

Directions

1.  Heat oven to 425°F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.

2.  To roast the garlic: Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle bulb with 2 teaspoons oil. Wrap securely in foil. Place in pie plate or shallow baking pan.

3.  In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.

4.  Place pie plate with foil-wrapped garlic in oven on lower rack. Place chicken on cookie sheet. Bake uncovered 30 minutes; turn chicken. Bake garlic about 15 minutes longer or until garlic is tender when pierced with toothpick or fork. Cool slightly. Bake chicken 5 to 15 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

5.  Gently squeeze soft garlic out of cloves, and press half of the garlic through a garlic press into 1-quart saucepan. Save remaining garlic for another use. Beat in Alfredo sauce and lemon peel with whisk; gently heat over medium-low heat 5 minutes, stirring frequently. Remove from heat; set aside. Toss chicken with half of the sauce. Serve warm with remaining sauce for dipping.

SAVORY POTATO SOUP

There's nothing like creamy, dreamy potato soup to warm you up on a cold day. For a hearty, veggie-packed meal, serve with a fresh green salad. You say potato, we say soup.

     Makes 4 servings

 

Ingredients

3 cups potatoes, cubed
1 cup water
1/2 cup carrot, sliced
1/2 cup onion, diced
1/2 tsp. salt
1 chicken bouillon cube
1 1/2 cups skim milk
2 tbsp. flour
1 cup low-fat cheddar cheese, grated 

 

Methods/steps

Cook the vegetables (first 5 ingredients) until done. Don't drain! Add next 4 ingredients (bouillon through cheese). Cook until thickened.

 

EASY TWICE-BAKED POTATO CASSEROLE

3   slices bacon
2   green onions, divided
2 lbs. (1 kg) unpeeled russet potatoes, cut into 1-in (2.5-cm) pieces (about 4-5 medium potatoes)
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) 2% plain low-fat Greek yogurt
1/2 tsp. (2 mL) salt
1/8 tsp. (.5 mL) black pepper
2 oz. (60 g) sharp cheddar cheese, grated (1/2 cup/125 mL)

Directions

Preheat oven to 350°F (180°C). Slice bacon crosswise into ¼-in. (6-mm) slices. Cook bacon over medium heat 10-12 minutes or until crisp.   

Meanwhile, slice green onions. Reserve 1 tbsp. (15 mL) green tops for garnish. Remove bacon to paper towel-lined plate (do not drain drippings); set aside.  

 

Place potatoes, stock and remaining onion bottoms into Casserole. Microwave, covered, on HIGH 10-12 minutes or until potatoes are very tender, stirring halfway through cooking.

Remove Casserole from microwave. Add yogurt, salt and pepper to potatoes. Coarsely mash and mix potatoes until well blended.  

 

Sprinkle with cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted. Remove Casserole from oven. Top with bacon and reserved green onions. 

Yield: 
10 servings of (½ cup/125 mL) 
 Nutrients per serving: U.S. Nutrients per serving (½ cup/125 mL): Calories 140, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 18 g, Fiber 1 g, Protein 6 g

U.S. Diabetic exchanges per serving: U.S. Diabetic Exchanges per serving: 11/2 Starch, 1 Fat (1 1/2 Carb)  

Mussels Fra Diavolo

Sauce

2 tablespoons extra-virgin olive oil

1/2 medium onion, minced

1 basil sprig

2 garlic cloves, minced

1/2 teaspoon dried oregano

Pinch of crushed red pepper

Kosher salt

1/2 cup dry white wine

1 tablespoon tomato paste

Sugar

One 28-ounce can tomato puree, preferably Italian

Pepper

 

Mussels

1/4 cup extra-virgin olive oil

1/4 cup minced shallot

2 garlic cloves, thinly sliced

1 teaspoon crushed red pepper

1 cup dry white wine

3 pounds mussels, scrubbed and debearded

Chopped parsley, for serving

Crusty bread, for serving

MAKE THE SAUCE
In a large saucepan, heat the olive oil until shimmering. Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine, tomato paste and a generous pinch of sugar and simmer for 2 minutes. Add the tomato puree and bring just to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season the sauce with salt and pepper.
MAKE THE MUSSELS
In a large saucepan, heat the olive oil until shimmering. Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Stir in the tomato sauce and bring to a simmer. Stir in the mussels, cover and cook until the mussels open, 3 to 5 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.  

The tomato sauce can be refrigerated for up to 5 days.

SUMMER SQUASH SALAD WITH RADISHES, MANCHEGO CHEESE AND LEMON

Equipment 

Japanese mandolin

Microplane zester

Large mixing bowl

Chef's knife

1  Clove garlic

1  T Honey

2  T Champagne or sweet white wine vinegar

Juice and zest of 2 lemons

1/2 cup Best-quality olive oil

1 medium shallot

2-3 medium zucchini or yellow summer squash

1/2 lb mixed heirloom summer squash

One small bunch mixed radishes

Coarse kosher salt

Freshly cracked black pepper

One dried hot chile

1/3 cup basil leaves, torn into small pieces

1/3 cup mint leaves, torn into small pieces

2/3 cup Manchego cheese, finely grated

1  T Fresh horseradish, finely grated

               

Start by crushing and finely mincing the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.

                

Trim and slice the shallot on a Japanese mandolin. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.

                

Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.

Honey-Butter-Grilled Chicken Thighs with Parsley Sauce

1 stick unsalted butter, at room temperature

2 small garlic cloves, finely grated

2 tablespoons fresh lemon juice

1 1/2 tablespoons honey

1 tablespoon finely grated horseradish

2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves

Kosher salt

Pepper

1/3 cup extra-virgin olive oil, plus more for brushing

12 chicken thighs (about 7 ounces each)

 

 

 

In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.

 

In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.

 

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.

 

Make Ahead The honey butter can be refrigerated for up to 3 days. Bring to room temperature before using.

No-Bake Cookies Recipe

                   

No-bake cookies are pretty standard, but the secret to the best consistency is in how long you boil.

Ingredients

1 stick butter
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1/2 cup peanut butter
1 tsp. vanilla
3 cups quick-cook oats

Preparation

1. Bring butter, sugar, milk and cocoa to a boil, stirring constantly. Then allow a full boil for 90 seconds (that's the secret!).
2. Remove from heat, and stir in the peanut butter and vanilla.
3. Then slowly stir in oats.
4. Drop spoonfuls onto parchment paper, and allow to cool. Once cooled, they pop right off the paper without sticking.

Bacon & Brie Burgers with Grilled Apples

    

Aioli

1 tbsp (15 mL) dried chives
1/4 cup (50 mL) light mayonnaise
2 tsp (10 mL) Chive & Tarragon Seasoning Mix

 

Apple & Burgers

1 1/2 tsp (7 mL) dried tarragon
1 medium Granny Smith apple
4 slices bacon, sliced into thirds
2 tbsp (30 mL) Chive & Tarragon Seasoning Mix
1   garlic clove, peeled
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
1 lb (450 g) 80% lean ground beef such as chuck
2 oz (60 g) Brie cheese, cut into 2-in. (5-cm) slices
4   English muffins, split

Directions

1

Prepare grill for direct cooking over medium-high heat. For aïoli, combine mayonnaise, dried onions and tarragon in (1-cup/250-mL) Prep Bowl; stir until blended. Cover and refrigerate until ready to use.

2

Core apple with The Corer™. Cut apple in half crosswise. Set aside one half for another use. Slice remaining apple half into four rings using Simple Slicer on #3 setting; set aside. For burgers, place bacon, chives, tarragon, garlic, black pepper and salt into Manual Food Processor; cover and pump handle until bacon is finely chopped. Transfer bacon mixture to Classic Batter Bowl. Add beef; mix gently until thoroughly combined. Form beef mixture into four 1/2-inch-thick (1-cm) patties.

3

Grill patties, covered, 4-5 minutes. Turn patties over using BBQ Turner; top each patty with one slice of cheese. Grill, covered, an additional 4-5 minutes or until cheese is melted and internal temperature of burgers reaches 160°F (71°C). While burgers are grilling, add apple slices to grid of grill. Grill, covered, 3-4 minutes or until grill marks appear, turning once. Add English muffins to grid of grill. Grill 1-2 minutes or until lightly toasted; remove muffins from grill. Place apple slices on burgers; remove burgers from grill.

4

To serve, spread muffin bottoms evenly with aïoli. Place burgers on muffin bottoms; top with muffin tops.

Yield:  4 servings of 1 burger
Nutrients per serving:  Calories 610, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 115 mg, Sodium 820 mg, Carbohydrate 6 g, Fiber 1 g, Protein 29 g
U.S. Diabetic exchanges per serving: 1/2 starch, 4 medium-fat meat, 4 fat (1/2 carb)
Cook's Tips: For juiciest, most tender results for this recipe, choose ground beef (such as ground chuck) that is 80% lean.

For easier processing, place the bacon in the freezer for 10 minutes

Garden Bean Salad

Garden Bean Salad

1 can (16 oz.) green beans
1 can (16 oz.) wax beans
2 cans (17 oz.) lima beans  (I substitute butter beans)
1 can (16 oz.) kidney beans  (I use dark kidney beans as they are less mushy and hold their shape better)
1 can (15-16 oz.) garbanzo beans (chick peas)
1 large green pepper, chopped
3 celery stalks, chopped
1 jar (2 oz.) slice pimentos, drained (I use the chopped pimentos which I think come in 4 oz. jars)
1 bunch green onions, sliced

2 cups vinegar
2 cups sugar (Splendar)
1/2 cup water
1 teaspoon salt

Drain all cans of beans.  Place in a large bowl.  Add green peppers, celery, pimento and green onions.  Set aside.

Bring remaining ingredients to a boil in heavy sauce pans.  Boil 5 minutes.  Remove from heat and immediately pour over vegetables.  Refrigerate for several hours or overnight.

Makes 16 servings.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

1/4 cup butter, softened
8 oz. cream cheese, softened
3 oz. (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioner's sugar
1/3 cup half & half
1 teaspoon vanilla

Cream together butter and cream cheese.  Add melted chocolate, salt and softened confectioner's sugar, half & half and vanilla.

Beat until smooth and spreadable.

Double Chocolate Pound Cake

Double Chocolate Pound Cake

2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
1/2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup mini semisweet chocolate chips

Preheat oven to 325* F.  Grease and flour or use pan spray with flour to prepare pan.  In small bowl, dissolve instant coffee in water;  stir in cocoa powder and mix well.  Set aside to cool.

Stir together flour, baking soda, baking powder and salt; set aside.  In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.  Beat in eggs, one at a time.  Add vanilla; mix well.  Combine cocoa mixture and sour cream.  Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.  Fold in chocolate chips.  Spoon 4 1/2 cups batter into top of large cupcake pan; spoon remaining batter into bottom of pan.

Bake 60 - 70 minutes or until toothpick inserted into center comes out clean.  Cool cake in pan on wire rack 15 minutes.  Turn cake onto wire rack to cool completely.  To assemble cupcake ice top of cake's bottom half.  Place top half of cake atop iced bottom half.  Decorate as desired.

Makes 10 -12 servings.

When using your favorite boxed cake mix please note that for a baked cake to fill the entire pan, fill pan with batter about 2/3 full (about 6 cups of batter, which will be more than a single box cake mix).

Frosting - Sarah's recipe

Sarah's favorite frosting recipe

1 pound confectioner's sugar
3 tablespoon milk
dash of salt
1/2 cup Crisco
1/2 cup butter
1/2 teaspoon vanilla


double for 2 layer cake (Pillsbury cake mix from a box)

Curried Snack Mix

Curried Snack Mix


3 tablespoons butter
2 tablespoons packed light brown sugar
1 1/2 teaspoons hot curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups rice cereal squares
1 cup walnut halves
1 cup dried cranberries

Melt butter in large skillet.  Add brown sugar, curry powder, salt and cumin; mix well.  Add cereal, walnuts and cranberries; stir to coat.  Transfer mixture to slow cooker.  Cover, cook on LOW 3 hours.  Remove cover; cook, uncovered 30 minutes.

Makes 16 servings.

Asian Barbecue Skewers

Asian Barbecue Skewers


2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 cup thinly sliced scallions
1 tablespoon toasted sesame seeds (optional)

Cut each thigh into 4 pieces about 1 1/2 inches thick.  Thread chicken onto 7 inch long skewers, folding thinner pieces, if necessary.  Place skewers into slow cooker, laying as flat as possible.

Combine soy sauce, brown sugar, oil and garlic in small bowl.  Reserve 1/3 cup sauce; set aside.  Pour remaining sauce over skewers.  Cover; cook on LOW 2 hours.  Turn skewers over and cook 1 hour longer.

Transfer skewers to serving platter.  Discard cooking liquid.  Spoon on reserved sauce and sprinkle with sliced scallions and sesame seed, if desired.

Makes 4 to 6 servings.

Hot Pizza Dip Recipe

                                  Hot Pizza Dip  Recipe

Ingredients

8 ounces cream cheese, softened
1 teaspoon dried Italian seasoning
4 ounces shredded mozzarella cheese
3 ounces grated Parmesan cheese
8 ounces marinara sauce
2 tablespoons sliced green onions
Sliced French bread for dipping

Preparation

1. Preheat oven to 350 degrees,
2. Combine cream cheese and Italian seasoning and spread on the bottom of an 8" x 8" square baking dish.
3. Sprinkle half of the mozzarella and Parmesan cheeses over the cream cheese mixture.
4. Spread marinara sauce over the mozzarella and Parmesan cheese layer.
5. Add remaining cheese mix on top and scatter the green onions.
6. Bake 15 to 18 minutes, or until bubbly.

Pepper-Jack Crescent Twists with Salsa-Ranch Dip

             
         
   

           Pepper-Jack Crescent Twists with Salsa-Ranch Dip


Dip
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup ranch dressing


Twists

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded pepper Jack cheese (4 oz)
2 tablespoons sesame seed

Preparation

1. In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
2. Heat oven to 375°F. Lightly grease cookie sheets. Unroll 1 can of dough into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough. Place dough over cheese; seal perforations. Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together.
3. Cut crosswise through both layers of dough into 12 strips. Place strips on cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
4. Bake 10 to 15 minutes or until golden brown. Serve warm with dip.

Pineapple Chicken Drumettes

3 lb. chicken drumettes

1 garlic clove

1 cup fresh or canned pineapple

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup honey

1/2 cup soy sauce

2 Tbsp. vegetable oil

 

Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 hours.

Wonton Poppers

1 8 oz. pkg. cream cheese, softened

1 cup Monterey jack cheese, shredded

4 oz. jalapeño peppers, seeded and diced finely

1 tsp. fresh minced garlic

3 green onions, diced

Black pepper

1 16 oz. package wonton wrappers

1 quart vegetable oil for frying

 

 

In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeño peppers, garlic and green onions. Mix well and season with a little black pepper. Fill the wonton wrappers with approximately 1 tbsp. cream cheese mixture. Fold wrappers into triangles then press with moistened fingers to seal or seal edges as desired.
In a large skillet, heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your favorite chili dipping sauce, ranch dressing or naked.

Cucumber Boats

                                    Cucumber Boats


2 Medium Tomatoes
2 Cucumbers
1 Tsp. Olive Oil
1 Tsp. Balsamic Vinegar
1/4 Tsp. Italian Seasoning
1.5 oz. Crumbles Feta Cheese

1. In a small bowl combine chopped tomatoes, oil, vinegar, oregano, salt and pepper.
2. Toss gently until well mixed.
3. Chill until time to serve (at least a few hours) Just before serving add Feta cheese to tomatoes and mix well.
4. Peel cucumbers and cut them in half lengthwise.
5. Using a melon ball or spoon, scoop out and discard the seeds.
6. Pile tomato mixture into Cucumbers.
7. Serve right away

MUDSLIDE TARTLETS

MUDSLIDE TARTLETS

 



 

INGREDIENTS:

Tartlets:

·         1.5 cups Flour

·         .25 cup Sugar

·         1 tsp Cocoa powder

·         .5 tsp Ground cinnamon

·         .5 cup (1 stick) Unsalted butter, cut into small chunks

  ·         2 Eggs

·         .25 tsp Vanilla extract

 

Filling:

·         1 cup Sugar

·         .5 cup (1 stick) Butter, softened

·         1 oz Vodka

·         1 oz Kahlua

·         1 oz Irish cream liqueur

·         1 oz Cream

·         Garnish: Mini chocolate chips

PREPARATION:
To make the tarlet dough, Preheat the oven to 425° F. In a bowl, stir together the flour, sugar, cocoa powder and cinnamon. Add the butter and cut in with your fingers or a pastry cutter until the butter is well-incorporated and the mixture is the texture of wet sand. Add the eggs and vanilla, and mix until just combined and the mixture forms a ball. Roll out on a floured surface and cut into circles to fit a mini-tartlet pan. Bake for 18 minutes, remove from the oven and let cool completely.

To make the filling, stir together all the ingredients until fully combined. Refrigerate until needed. Add the filling to a pastry bag (or a zip-top plastic bag with the corner cut off) and pipe into the tartlet shells. Sprinkle with mini chocolate chips.

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