Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

serves 6

Ingredients

1    butternut squash (2 1/2 lb)

1/4 cup butter or margarine

2    large cloves garlic, finely chopped

1/4 cup Progresso™ panko bread crumbs                                             

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped fresh parsley

 

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

 

In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

 

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

 

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

 

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Avocanana Bread

Avocanana Bread

Total time: 1 hrs. 10 min.

Cook time: 1 hrs. 10 min.

 

Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.

Ingredients

Serving Size: 8

8

 

1/3 cup	old-fashioned oats (1 minute or regular)
1 cup	all purpose flour
1 tsp.	baking powder
1 tsp.	baking soda
1/2 tsp.	salt
1 tsp.	cinnamon
1	ripe, Fresh California Avocado, seeded
1/4 cup	canola oil
1 cup	(packed) brown sugar
2	eggs
2	very ripe bananas
1/2 cup	chopped walnuts
1/4 cup	buttermilk

Instructions

Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.

Preheat oven to 350 degrees F.

Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.

Scoop the avocado into a large bowl and mash lightly.

Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.

Add eggs, one at a time, beating well after each addition.

Stir in bananas, then walnuts and dry ingredients.

Stir in buttermilk and beat just until buttermilk is incorporated.

Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.

 

Yields: 1 loaf

 

Serving Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.

 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Autumn Root Vegetable Gratin with Herbs and Cheese

Autumn Root Vegetable Gratin with Herbs and Cheese

Serves 6
     

1 1/2 cups whole milk

2 cloves garlic

Pinch freshly grated nutmeg

2tablespoons extra virgin olive oil

3/4pound butternut squash

3/4pound white potatoes

1/2pound parsnips

Salt and pepper

1/4teaspoon chopped fresh thyme leaves

1/4 teaspoon finely chopped fresh rosemary

1cup grated Gruyère

1cup grated Pecorino

 

Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.

 

Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.

 

Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.

 

Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.

 

Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.

CIDER CHEESECAKE PIE

Cider Cheesecake Pie

Makes one 9-inch pie

For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed

For the filling:
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 teaspoons cinnamon
1 to 2 grates fresh nutmeg
3 eggs
3/4 cup heavy cream
3/4 cup boiled cider (available from King Arthur; thawed apple juice concentrate will work in a pinch)
1 tablespoon vanilla extract

For the optional finish:
1/2 cup granulated sugar
1/2 cup water
Juice of 1 lemon
2 apples, halved, cored, and thinly sliced

Preheat the oven to 425° F. Butter a 9-inch springform pan and place it on a baking sheet.

 

In the bowl of a food processor, pulse the flour, salt, and cinnamon to combine. Add the butter and pulse until it’s the size of peas. Remove the mixture and transfer to a medium bowl.

 

Use a fork to mix in ice water, 1 tablespoon at a time, until the dough just comes together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

 

On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Transfer the dough to the springform pan and work carefully to make sure it’s nestled all the way down to the base. Chill thoroughly; 15 to 20 minutes in the freezer is best.

 

Dock the frozen dough all over with a fork. Place a square of parchment over the pie and fill with pie weights. Bake until just beginning to brown at the edges, 10 to 12 minutes. Remove the pie weights, brush the base of the dough with egg wash, and return to the oven for 5 minutes more. Take the pie out of the oven and cool the crust completely. Reduce oven temperature to 350° F.

 

In the bowl of a food processor, purée the cream cheese, sugars, cinnamon, and nutmeg to combine.

 

Add the eggs and mix until smooth. Add the cream, cider, and vanilla and mix until fully incorporated.

 

Pour the filling into the cooled crust, and bake until the custard is just set, 35 to 40 minutes. Cool completely.

 

While the pie cools, you can make the (totally optional) garnish. Bring the sugar, water, and lemon juice to a boil in a small pot. Add the apples (you may need to work in batches), and simmer for about 1 minute. Lay out on absorbent paper towels to drain.

 

Layer the apples on top of the finished cheesecake pie.

How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds



You know the drill. Pick out a pumpkin, grab some carving templates and tools, and away you go. But when you're elbow-deep in pumpkin innards this fall, don’t forget to reserve the seeds for an easy, addictive snack that’s ready in minutes.

By

 

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Carving pumpkins may get all the Halloween glory, but it’s roasting the oh-so-addictive seeds inside that’s become our favorite treat for any time of year. Pumpkin seeds, also called Pepitas, are an amazing snack that you can roast and enjoy in just a few simple steps. You can season your seeds any way you like, opting for a savory flavor profile—think cumin and coriander—or a sweet combination, like cinnamon and ginger. No matter how you season them, roasted pumpkin seeds serve as the perfect blank canvas for the flavors of your choice.

Aside from their easy preparation and deliciously crispy texture, pumpkin seeds are also chock-full of nutrients; their multiple health benefits give us plenty of reasons to keep snacking! According to the USDA, pumpkin seeds are full of essential nutrients, particularly magnesium, potassium and zinc. Magnesium helps regulate blood pressure, as well as muscle and nerve function. Potassium has also been shown to help regulate blood pressure, as well as maintain healthy bones and muscles. Zinc does wonders for the immune system, helping to prevent respiratory infections and other common illnesses. Pepitas are also a phenomenal source of protein—just one cup has over 18 grams.

All the great nutrients pumpkin seeds have to offer make us even happier to keep them on hand year-round. But before you learn how to roast your pumpkin seeds, you’ll need to assemble a few basic things.

What you’ll need:

• Pumpkin
• Carving knife
• Colander
• Baking sheet

The pumpkin type you choose depends on what your grocer may have available at the time. The most common type of pumpkins sold for cooking purposes are referred to, quite logically, as “cooking pumpkins.” These pumpkins—like the Styrian, for example—produce highly flavorful seeds and tend to be smaller than the “carving pumpkins” seen on display around Halloween. Either are fine to use; you’ll only notice a slight variation in the texture and flavor of the seeds.

We used three smaller cooking pumpkins to roast our seeds, but you can also opt for the larger carving variety. As a general rule of thumb, one 10-14 lb pumpkin will yield about one cup of pumpkin seeds—but of course, mother nature has some variation.

How To:

1.  Carve off the top of your pumpkin(s).

2.  If you’re using a larger carving pumpkin, taking off the top might be all you need to do. But for several smaller cooking pumpkins, like ours, you’ll also want to cut the pumpkin into sections for better access to the seeds.

3.  Scoop out the innards and seeds of the pumpkin and place in colander.

4.  Next, separate the seeds from the innards, discarding the innards into a small bowl and leaving the seeds in the colander.

5.  Once you have a colander that’s solely full of seeds, rinse them under cold running water.

6.  After rinsing your seeds, pat them dry with a paper towel or cloth. Sprinkle 1 tablespoon vegetable oil on baking sheet and sprinkle seeds on top. Be sure to spread them as thinly as possible so there is only one layer.

7.  Heat oven to 300 degrees. Sprinkle 1 teaspoon kosher salt over seeds. If adding other seasonings, like any of the 13 flavor combinations below, now’s the time to toss those ingredients with the seeds.

8.  Bake for 15 to 20 minutes or until golden; cool all the way before eating.

Expert tips:

• An optional step before rinsing and drying your seeds is to boil them in salt water for ten minutes. This makes them extra crispy and also easier to digest.
• Roasting times may vary depending on the size of the seeds. Smaller seeds may take closer to ten minutes, while larger ones may take closer to 30. The best way to check is to take them out when they are lightly browned: pumpkin seeds that are ready to eat will be very crispy and easy to bite into. 
• There’s really no wrong way to eat a pumpkin seed! Some people crack the shell and remove the inner seed first, but it’s easy (and tasty!) to eat the seeds whole and enjoy them that way.

13 ways to flavor your roasted pumpkin seeds

Cinnamon sugar: This recipe for cinnamon sugar pumpkin seeds will satisfy any sweet tooth.

Salt and vinegar: 1 teaspoon salt and 2-3 tablespoons balsamic vinegar

Parmesan garlic herb: 1/3 cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon salt and 2 tablespoons minced fresh rosemary

Taco: Check out our recipe for peppy roasted pumpkin seeds for a Tex-Mex twist.

Truffle chive: 1 teaspoon black truffle salt or oil, 2 tablespoons minced fresh chives and 1/3 cup grated Parmesan cheese

Buffalo wing: 1 tablespoon melted butter and 2 tablespoons hot sauce
Chile lime: ½ teaspoon salt, 1 teaspoon chili powder and 2 tablespoons fresh lime juice

Brown butter: 2-3 tablespoons browned butter (melt butter in sauce pan over medium-high heat until it bubbles and starts to brown) and 1 teaspoon salt

Jerk: Toss the pumpkin seeds in a batch of our scratch jerk seasoning

Pumpkin pie: 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, 1/8 teaspoon ground cloves and 1-2 tablespoons sugar

Ranch: 1-2 tablespoons minced fresh chives, 2 teaspoons minced fresh parsley, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper

BBQ: Our Cajun spice rub adds smoky depth

Sesame ginger: 1 teaspoon sesame oil, 2 tablespoons soy sauce, 2 teaspoons sugar and 1 teaspoon ground ginger.

Want a pumpkin-seed sampler? After tossing 12 handfuls of seeds with 12 different seasonings, roast them in a muffin pan to separate each flavor.

Ways to serve:
Aside from being a delicious standalone treat, pumpkin seeds also make great additions to existing dishes. Here are some fun serving ideas:

• Add them to southwestern quinoa salad
• Use them to top a veggie or pesto-based pizza
• Add to no-bake bars
• Garnish a warm cup of butternut squash soup
• Add to granola or trail mix
• Top shortbread cookies 
• Give chicken chili an extra crunch

Red Lobster Cheddar Bay Biscuits Copycat

Red Lobster Cheddar Bay Biscuits Copycat

Yield:  15 biscuits


2 cups Bisquick

²⁄₃ cup milk

¹⁄₂ cup cheddar cheese, shredded

¹⁄₂ cup butter melted

¹⁄₄ teaspoon garlic powder

Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cookie sheet.
Bake 6-8 minutes or until golden brown.
Mix butter or margarine and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.

Spaghetti with Corn Carbonara and Crab

Spaghetti with Corn Carbonara and Crab      

7 ears of corn, shucked
1 pound spaghetti
2 tablespoons unsalted butter
1/4 pound guanciale**, cut into 1/4-inch dice
2 medium shallots, minced
2 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice, plus finely grated zest, for garnish
Salt
Pepper
1/2 pound jumbo lump crabmeat
Extra-virgin olive oil and shichimi togarashi***, for serving

On a work surface, cut the corn kernels off of the cobs; using the sharp side of the knife, scrape the pulp off the cobs. You should have 4 cups of kernels and pulp. Transfer the kernels and pulp to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids.

In a large saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 2 cups of the cooking water, then drain the pasta.

 

Wipe out the saucepan and melt the butter in it. Add the guanciale and cook over moderate heat, stirring occasionally, until the fat is rendered, about 7 minutes. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes. Add the spaghetti, strained corn puree, 1 1/4 cups of the pasta cooking water and the lemon juice. Cook over moderate heat, tossing, until the sauce is thickened and creamy, 3 to 5 minutes; add more of the cooking water if necessary. Season the pasta with salt and pepper and very gently fold in the crab. Transfer to shallow bowls and drizzle with olive oil. Garnish with lemon zest and shichimi togarashi and serve right away.

 

Make Ahead

The strained corn puree can be refrigerated overnight.

 

**Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

To make guanciale, you rub pork cheeks with some combination of salt, sugar, pepper, herbs and spices and then air dry them for several weeks. If you're feeling ambitious, try making your own.  There is a recipe in Mario Batali’s The Babbo Cookbook.

 

Guanciale: Made from the jowls of hogs, the meat is rubbed with pepper before aging, and is less fatty than its common substitute, pancetta.

 

***shichimi togarashi - Japanese 7 Spice - The exact ingredients and ratios may change from blender to blender, but seven spice powder is built on a foundation of chiles, dried orange peel, Sichuan peppercorns, sesame seeds (white and/or black), dried ginger, and seaweed. It likely originated in 17th century apothecaries, after chiles were introduced to Japan as a form of medicine.

  

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

 

 

1/2 cup rolled oats

1 15.5-oz. can black beans, rinsed and drained
1 large egg
1 tsp. ground cumin
Kosher salt
2 oz. finely grated pepper Jack cheese (1/2 cup)
1 large scallion, minced
2 Tbs. chopped fresh cilantro
1 Tbs. olive oil; more for the plate
4 whole-wheat hamburger buns, toasted
Jarred salsa, for serving
Sliced avocado, for serving

 

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.
With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.

Penzey's Crumbly-topped Rhubarb

Crumbly-Topped Rhubarb

3 cups chopped rhubarb (fresh or thawed from frozen)
1 tablespoon floor
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon water


Topping

 6 tablespoons flour
1/2 teaspoon brown sugar
1/2 cup oats (quick-cooking or old-fashioned)
6 tablespoons butter (3/4 stick)

Preheat oven to 350*.  In a medium bowl, combine rhubard, flour, sugar, cinnamon, salt and water.  Stir to combine.  Pour into a lightly greased 8" x 8" pan.  In a second bowl,  combine the flour, brown sugar, oats and butter.  Mix together until crumbly.  Sprinkle over rhubarb.  Bake at 350* for 40 minutes.

Prep time:  15 minutes
Baking time:  40 minutes
Serves:  6
Calories per serving: 240

Penzey's Curry Ginger Dressing

Heat1 tablespoon olive oil over medium heat.

Add 2 teaspoons sweet curry powder and cook for 2 minutes.

In a bowl, mix together

• 1/4 cup minced red onion or shallots
• 2-3 tablespoons sweet ginger bits
• 1/3 cup mayonnaise
• 1 tablespoon vinegar
• 1 teaspoon Dijon-style mustard
• 1/4 - 1/2 teaspoon salt (to taste)
• 1/4 teaspoon cayenne (to taste)

Add the curry paste to the mayonnaise mixture and mix well.

Add 1-2 cups tuna or cooked chicken and some chopped pecans and you've got a great salad for sandwiches.

Penzey's Quick Stir-Fry Sauce

4 tablespoons soy sauce
1 teaspoon honey
1-2 teaspoons Chinese 5 spice
1/2 teaspoon granulated garlic powder
1/2 teaspoon minced ginger
       and/or
1 tablespoon sweet ginger bits
cayenne pepper to taste

Combine all ingredients and add to meat and veggies while stir-frying and serve over noodles or rice.

Mudslide Tartlets

Mudslide Tartlets


Tartlets
1 1/2 cups flour
1/4 cup sugar
1 tsp. cocoa powder
1/2 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into small chunks
2 eggs
1/4 tsp. vanilla extract

Filling
1 cup sugar
1/2 cup (1stick) butter, softened
1 oz. vodka
1 oz. Kahlua
1 oz. Irish cream liqueur
1 oz. cream

Garnish
mini chocolate chips

To make tartlet dough:
Preheat the oven to 425* F.
In a bowl, stir together 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 texture of wet sand.  Add eggs and vanilla, and mix until just combined and the mixture forms a ball.  Roll out on a textured 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 incorporated.  Refrigerate until needed.  Add the filling to a pastry bag (or a zip-top bag with the corner cut off) and pipe into the tartlet shells.

Sprinkle with mini chocolate chips

Extra Crispy Fried Chicken

                   

Extra Crispy Fried Chicken

 

1/4 cup plus 2 tablespoons kosher salt

1/4 cup freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/2 tablespoons minced rosemary, plus 4 medium sprigs

1 1/2 tablespoons minced thyme, plus 4 sprigs

1 1/2 tablespoons minced sage, plus 4 sprigs

5 minced bay leaves, preferably fresh, plus 5 whole leaves

3 garlic cloves, minced, plus 1 head, broken into cloves

Two 3-pound whole chickens

1 quart buttermilk

1 tablespoon hot sauce, such as Tabasco

1 teaspoon sugar

Grapeseed or vegetable oil, for frying

2 cups all-purpose flour

1/2 cup rice flour

1/4 cup garlic powder

1/4 cup onion powder

Flaky sea salt, for sprinkling

Lemon wedges, for serving

 

 

Preheat the oven to 200°. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.)

 

In a very large bowl, whisk the buttermilk with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour

 

In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel–lined plate.

Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tablespoons of kosher salt and the remaining 2 tablespoons of pepper.

 

Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel–lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away with lemon wedges.       

 

 

 

 

 

 

  

Warm Chocolate Ganache Tart with Toasted Pecan Crust

Warm Chocolate Ganache Tart with Toasted Pecan Crust

CRUST
1 1/2 cups chopped pecans
2 tablespoons sugar
3 tablespoons unsalted butter, melted

FILLING
12 oz. semisweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 egg

1 Heat oven to 375°F. Place pecans and sugar in food processor; pulse until finely ground. Add butter; pulse until moistened. Press into bottom and up sides of 9-inch tart pan with removable bottom. Bake 12 to 14 minutes or until light brown.

2 Meanwhile, place chocolate in food processor; pulse until finely chopped. Microwave cream in medium glass measuring cup on high 1 to 2 minutes or until cream comes to a boil. With processor running, pour cream into chocolate; blend until smooth. Add egg; pulse until well-blended. Pour chocolate mixture into tart shell.

3 Bake 15 to 20 minutes or until slightly puffed and cracked on edges and center jiggles slightly when tapped but is not liquid. (Filling will firm up slightly as it cools.) Cool on wire rack 15 minutes; serve warm. (Tart can be made up to 8 hours ahead. Cool completely; cover and refrigerate. Reheat at 350°F. for 5 to 10 minutes or until warm.)

8 servings

PER SERVING: 515 calories, 44 g total fat (19 g saturated fat), 5.5 g protein, 34 g carbohydrate, 80 mg cholesterol, 25 mg sodium, 4.5 g fiber

Red Lobster Cheddar Bay Biscuits Copycat

Red Lobster Cheddar Bay Biscuits Copycat

2 cups Bisquick

²⁄₃ cup milk

¹⁄₂ cup cheddar cheese, shredded

¹⁄₂ cup butter, melted

¹⁄₄ teaspoon garlic powder

 

Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cookie sheet.
Bake 6-8 minutes or until golden brown.
Mix butter or margarine and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.

Artichokes Steamed in the Microwave

Artichokes Steamed in the Microwave


3 globe artichokes

¹⁄₄ cup water

¹⁄₂ lemon

 

Trim the artichokes by cutting off the stem and cutting off the tips of the leaves. *I often cut them in half, lengthwise, and scoop out the choke but you can skip this step.

Rub the lemon over all the cut parts of the artichokes so it does not brown.

Place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid. *Try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits.

*I place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later.

Add the water and cover.

Cook on high for 11 minutes. Check at about 9 minutes since all ovens are not the same, and pierce the hearts with a fork. If they are soft they are done.

Drain and serve.

I love fresh artichokes but did not like how long they took to steam until I discovered this procedure. 3 artichokes done in 11 minutes! How easy and quick is that!? This can also be a prelude to grilled or roasted artichokes if you steam half the amount of time in the microwave and then proceed with the other recipes. Great timesaver!

Glazed Yeast Donuts

Glazed Yeast Donuts

Ingredients

1-1/2 cup	whole milk, lukewarm (about 105 F)
1-1/2 teaspoons	salt
1/3 cup	vegetable shortening
1/3 cup	warm water (95 F to 115 F)
1-1/2 tablespoons	active dry yeast (1/2 ounce or 2 packages)
2 large	eggs
1/4 cup	sugar
5 cups	all-purpose flour, sifted
	Oil for frying
	Glaze:
2 to 4 tablespoons	whole milk or water
2 teaspoons	vanilla extract
1-1/2 cups	powdered sugar, sifted

Cooking Instructions

In a small saucepan, combine milk, salt and shortening. Heat over low temperature until shortening is melted. Remove from heat, and pour into small bowl. Set aside to cool until lukewarm.

Lightly grease a metal mixing bowl and set aside.

In a small bowl, whisk together warm water and yeast. Let stand until the yeast has proofed and light foam develops on the surface, about 5 minutes. Pour yeast mixture into the work bowl of a stand mixer fitted with a flat beater paddle. Add eggs, sugar, and half of the flour. Turn stand mixer onto low speed and mix to combine ingredients. With the mixer running on low, slowly add the lukewarm milk mixture. Increase the mixer speed to medium and mix until well combined. Reduce the mixer speed to low and add the remaining flour. Continue to mix, slowly increasing speed to medium, until mixed well.

Stop mixer, and change out the flat beater for the dough hook. Turn mixer onto low and then slowly increase to medium speed. Continue mixing for 4 to 5 minutes or until the dough pulls away from the bowl and becomes smooth. Transfer dough to greased bowl, cover and place in a warm dry place to rise until dough has doubled in volume.

Lightly flour the bottom of a rimmed baking sheet.

On a well-floured surface, roll dough out to 3/8-inch thick rectangle. Using a 2-1/2 inch donut cutter, cut out 2 dozen donuts, pulling scraps of dough back together and lightly rerolling as needed. Place donuts on prepared baking sheet. Cover lightly with a clean kitchen towel and let rise for 30 minutes.

Line a second rimmed baking sheet with paper towels, and place a cooling grid on top, as a cooling station.

Add oil to cold deep fryer or large heavy bottom pot, and heat over medium high heat until oil reaches 365 F. Working in batches of 3 or 4 donuts at a time, lower donuts into hot oil and cook until lightly golden on each side, about 90 seconds per side. Remove Adjust heat under oil to maintain oil temperature. Let oil return to temperature before adding the next batch of donuts. Remove donuts from oil with a spider or slotted spoon. Let excess oil drain over deep fryer before transferring to cooling station. Continue until all donuts are cooked. Let the cooked donuts cool 12 to 15 minutes before glazing.

In a wide shallow bowl, combine the glaze ingredients. Once donuts are cooked enough to handle, dip each donut in the glaze and return to cooling rack. Serve immediately. Store in a single layer in a airtight container. Makes approximately 2 dozen donuts.


Glaze variations:

Chocolate Glaze
1 stick (4 ounces) unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped
2 cups powdered sugar, sifted

In a medium saucepan over low heat, combine the butter, milk, corn syrup, vanilla and chocolate. Stirring continuously, heat until chocolate and butter have melted and mixture is smooth. Remove from heat and stir in powdered sugar, stirring until smooth. Dip each donut in glaze. Let set 15 to 20 minutes, or until glaze is set before serving.


Strawberry Glaze
1/2 cup strawberry puree
1-1/2 cups powdered sugar, sifted

In a wide, shallow bowl, whisk together the puree and powdered sugar until smooth. Dip donuts in glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Maple Glaze
1/4 cup maple syrup
1 teaspoon maple extract
2 cups powdered sugar
2 to 4 tablespoons milk or water

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Lemon Glaze
2 to 4 teaspoons lemon juice
1-1/2 teaspoon lemon zest
1 teaspoon lemon extract
1-1/2 cups powdered sugar

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.

Swazi Salad

Swazi Salad 

 

3 medium beets (12 ounces), scrubbed

1/4 cup canola oil

2 tablespoons fresh lemon juice

2 teaspoons minced peeled fresh ginger

Kosher salt

Pepper

1 head of romaine lettuce (1 pound), coarsely chopped

3 radishes, thinly sliced

1 Hass avocado, peeled and coarsely chopped

1/4 cup crushed roasted peanuts

Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.

 

Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.

 

In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

 

Make Ahead

The roasted beets can be refrigerated 
for up to 3 days.

        

Summer Vegetable Stack

Summer Vegetable Stack

2   medium zucchini (about 1 lb/450 g)

1   medium yellow squash

2   medium russet potatoes (about 14 oz/ 397 g)

3   large firm plum tomatoes

2 tbsp (30 mL) olive oil

3   garlic cloves, pressed

1 tbsp (15 mL) Italian seasoning

1 tsp (5 mL) salt

1 cup (250 mL) shredded Italian cheese blend

Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Simple Slicer (mandolin) on #3 setting. Place vegetables in a large mixing bowl.
 

        Add oil, pressed garlic, seasoning and salt. Toss to coat.  

 

Arrange vegetables in rows in Small Baker (8" x 8"). Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.  

 

Remove baker from oven to cooling rack. Remove foil; top with cheese. Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown. 

Yield:

8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g

 

Cacio e Pepe Pasta Pie (Cheese and Pepper Pasta Pie)

 


Cacio e Pepe Pasta Pie      
Italian for Cheese and Pepper Pasta Pie

1 pound spaghetti
1 1/2 cups milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 teaspoons ground black pepper
Kosher salt
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
Butter, for greasing

Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.

In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar. Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake for 35 to 40 minutes, until the cheese is melted and bubbling.

 

Turn on the broiler. Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top. Transfer to 
a rack and let cool for 15 minutes. Remove the ring, cut the pie into wedges and serve.

  

Fresh Corn Cornbread

Fresh Corn Cornbread

Serves 6 to 8
We prefer to use a well-seasoned cast-iron skillet in this recipe, but an ovensafe 10-inch skillet can be used in its place. Alternatively, in step 4 you can add 1 tablespoon of butter to a 9-inch cake pan and place it in the oven until the butter melts, about 3 minutes.

Ingredients

1 1/3 cups (6 2/3 ounces) stone-ground cornmeal

1 cup (5 ounces) all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons salt

3 ears corn, kernels cut from cobs (2 1/4 cups)

6 tablespoons unsalted butter, cut into 6 pieces

1 cup buttermilk

2 large eggs plus 1 large yolk

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.

 

Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan (you should have about 1½ cups). Cook puree over medium heat, stirring constantly, until very thick and deep yellow and it measures 3/4 cup, 5 to 8 minutes.

 

Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.

 

Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet over medium heat. Scrape batter into skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 23 to 28 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool for 20 minutes before cutting into wedges and serving.

Guacamole Salad

Guacamole Salad

 

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Squash Casserole

Squash Casserole

3 cups Pepperidge Farm® Cornbread Stuffing
1/4 cup butter, melted (1/2 stick)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squashes, shredded (about 2 cups)
2 small zucchini, shredded (about 2 cups)
1 small carrot, shredded (about 1/3 cup)
1/2 cup shredded Cheddar cheese

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.

                      Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

                             

Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

Five-Ingredient Rhubarb Squares

Five-Ingredient Rhubarb Squares

1 box Betty Crocker™ SuperMoist™ yellow cake mix
3/4 cup cold butter or margarine, cut into small pieces                        
1 3/4 cups sugar                        
3 eggs                  
4 cups sliced fresh rhubarb                     
Whipped cream, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.

In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.

Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Ritz Cracker Chocolate Bars

Ritz Cracker Chocolate Bars


11 oz. box of Ritz crackers
14 oz. can of sweetened condensed milk, (regular or low-fat)
12 oz. bag of dark chocolate chips



Preheat oven to 350*.

Pulse crackers until crumbs form

Add can of condensed milk and half bag of chocolate chips

Put into greased 8" x 8" pan and bake for 10 minutes at 350*

Immediately after baking add rest of chocolate chips to top and let sit for 5 minutes or until melted.  Then spread melted chocolate evenly over top.

Cut into small pieces.

Kahlua Cookie Dip

Kahlua Cookie Dip

1/2 package of Oreo cookies, crushed
1 large container of Cool Whip
2-3 tablespoons Kahlua

Mix above ingredients and serve chilled with Pepperidge Farms Pirouette Rolled Wafer Cookies


Also good with Mint Oreos and Crème de Mint liquor

Snickers Popcorn

Snickers Popcorn

8 qts. air popped corn (2 cups of kernels)
2 cups light brown suger, packed
1/2 cup light corn syrup
1 cup salted peanuts
3 oz. melted semi-sweet chocolate (optional)
1 cup salted butter
1 teaspoon salt
1 teaspoon baking sode
30 "Fun Size" Snickers bars coarsely chopped

Preheat oven to 200 degrees.  Over medium heat, boil butter, brown sugar, salt and corn syrup for five (5) minutes.  Remove from heat and stir in baking soda.  Pour over popcorn and stir to coat evenly.  Transfer to waxed paper lined counter and sprinkle peanuts on top.  Stir until all is coated evenly.  Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.  Remove from oven and stir in coarsely chopped Snickers bars.  Return to oven for 3 more minutes so the Snickers bars begin to melt slightly into the popcorn.  Remove from oven and transfer popcorn to wax paper to cool.  Drizzle melted chocolate on top of popcorn, if desired.  Let set and store in an airtight container.

Greek Pizza

Greek Pizza

12 ounces pizza dough

1 cup pizza sauce

1 ¹⁄₂ cups mozzarella cheese

2 cups cooked chicken, cubed

1 large red onion, sliced thin

¹⁄₂ cup feta cheese, crumbled

¹⁄₄ cup tomatoes, seeded, diced

¹⁄₄ cup kalamata olive, crushed

1 tablespoon oregano, fresh

 

Preheat oven to 400 degrees Fahrenheit.
Grease 12 inch x 12 inch non-stick pizza pan with vegetable shortening.
Spread pizza dough onto pizza pan.
Spread pizza sauce over dough.
Top with remaining ingredients.
Bake 12 to 15 minutes or until bottom of crust is golden brown.

Greek Feta Dip

Greek Feta Dip

cup feta cheese, crumbled

¹⁄₄ cup kalamata olive, pitted and diced (add more if you love them)

¹⁄₄ cup garlic-infused extra-virgin olive oil (the type for dipping)

2 slices pita bread

 

Combine the feta cheese and the olives.
Drizzle the garlic infused oil over the mix, until it looks juicy and perfect for dipping your bread into.
Spray a skillet with olive oil baking spray, or pour enough olive oil in the skillet to just coat the bottom. Heat over medium-high heat. Warm your pita bread in the skillet. Remove, and cut into quarters. Repeat with the other piece of pita bread. (When desperate, I've seen this eaten with yeast rolls. lol).
Serve the bread warm from the skillet with the feta cheese mix. The feta cheese/olive mix should be at room temperature or just slightly warmer. You don't want the olive oil congealed, so if made ahead of time, zap it at 50% in the microwave to knock the chill off of it. It's almost like Greek crostini!

Homemade Baked Potato Chips [Vegan, Gluten-Free]

Homemade Baked Potato Chips [Vegan, Gluten-Free]

3 russet potatoes, scrubbed
2 Tbs. extra-virgin olive oil or cooking spray
1 tsp. sea salt
Optional seasonings: onion powder, garlic powder, curry powder, vinegar, chili powder


Preheat the oven to 400 degrees. Using a mandolin, slice the potatoes into thin slices, about 1/8 inch thick. Soak the potato slices in a bowl of warm water for 10-15 minutes. Drain the potatoes and pat them dry. It’s important they be completely dry or they won’t get crunchy. I actually put them in a salad spinner and then pat them dry with a dishtowel.

Lay the potato slices on 2 large baking sheets. Make sure they are in a single layer. Drizzle with oil or spray with the cooking oil spray on both sides. Bake for 20 minutes, flipping them halfway through. The chips should be golden brown and still soft in the center.

Sprinkle the chips with salt and any other seasonings you’re using and serve.

Giardiniere Pickles

Yields 5 cups

Prep time:  1 hour
Cook time:  10 minutes

INGREDIENTS

For the Butter:

1 cup buttermilk

3 cups heavy cream

 

For the Giardiniere:

2 cups distilled white vinegar

¼ cup granulated sugar

2 tablespoons kosher salt

3 serrano chiles

1 red bell pepper, seeded and cut into ½-inch dice

½ medium yellow onion, very thinly sliced

1¼ cups small (about ½-inch) cauliflower florets

1¼ cups very thinly sliced carrots (about 3 medium carrots)

2 medium celery stalks, very thinly sliced (about 1 cup)

2 garlic cloves, finely chopped

1 tablespoon whole yellow mustard seeds

1½ teaspoons dried oregano

¼ cup olive oil

 

Sourdough, toasted

 

DIRECTIONS

 

Make the cultured butter:
In a stand mixer, whip the buttermilk and heavy cream on medium-high speed until the solids separate, 10 to 15 minutes. If you're worried about any spillage, tightly wrap the top of the bowl with plastic wrap. (Reserve the leftover buttermilk for another use.)
Build an ice bath using 4 cups of cold water and 2 cups of ice.
Place the butter solids in a fine-mesh sieve set over a large bowl.
Spoon ½ cup of ice water over the butter and gently knead (like dough) to remove all of the remaining buttermilk. Knead and rinse until the liquid that seeps out is clear and all of the water is removed.
Place the butter on a piece of wax paper and roll into a log. Chill in the fridge to firm.

Make the giardiniere:
In a medium pot, combine the vinegar, sugar and salt, and bring to a boil. Add the chiles and cook until they are cooked through and the green color begins to dull, 8 to 10 minutes. Remove from the heat and allow the chiles to cool completely in the vinegar.
When the chiles are cool, slice into ¼-inch-thick rounds. Reserve the pickling liquid.
In a mixing bowl, combine the pickling liquid with the sliced chiles and all remaining ingredients (except the bread). Allow to marinate for 1 to 2 days before serving. Place in an airtight container and keep in the fridge for up to 2 weeks.

Spread some butter over a piece of warm sourdough toast.
Top with the giardiniere and serve.