Tuesday, November 25, 2014

SAUSAGE & STUFFING CRISS-CROSS PASTRY


Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.



INGREDIENTS

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 2 eggs
    • 1 tbsp. water
    • 1/2 lb. bulk pork sausage
    • 1 cup Pepperidge Farm® Herb Seasoned Stuffing
    • 1 small onion, chopped (about 1/4 cup)
    • 1 cup chopped mushrooms (about 3 ounces)



DIRECTIONS

Heat the oven to 375°F. 


Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.


Monday, November 17, 2014

Chocolate Walnut Strudel



Puff pastry has got to be one of my favorite tricks for semi-homemade cooking . . . actually, The Captain introduced me to cooking with puff pastry.

It is an awesome versatile product that can be used in so many ways.  The result is a very quick, easy and delicious dessert, like this recipe from Pepperidge Farm, that makes such a beautiful and impressive presentation.

Puff pastry has become a regular on my grocery list and I will be posting more recipes from Pepperidge Farm and other sources, as well as those recipes that we create.






INGREDIENTS


    • 1 egg
    • 1 tbsp. water
    • 4 oz. semi-sweet chocolate, chopped
    • 2 tbsp. milk
    • 1 tbsp. butter
    • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 1/2 cup chopped walnuts
    • 1 tbsp. confectioners' sugar




DIRECTIONS

Heat the oven to 375°F. 


In a small bowl, beat egg and water with a fork.

In a medium microwaveable bowl, microwave the chocolate, milk and butter together on a medium setting for 30 seconds. 

Stir until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet into a 16x12-inch rectangle. 

Spread chocolate mixture on the pastry to within 1 1/2 inches of the edge and sprinkle with walnuts. 

Start at the short side and roll up like a jelly roll. Place seam-side down onto a baking sheet and tuck the ends under to seal with the egg mixture.

Bake for 35 minutes, until the pastry is golden brown. 

Cool the strudel on baking sheet placed on a wire rack for 30 minutes. 

Sprinkle with the confectioners' sugar.


Notes from Pepperidge Farm

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square. Cut the pastry into shapes using a cookie cutter. Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above.



Apple-Cinnamon Shortcakes



The aroma of apples and cinnamon 
baking in the oven is intoxicating!




INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt 
in a large bowl

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.


Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Baked Apple Fritters



There is nothing like fritters or muffins with a cup of coffee for a quick and delicious breakfast.

This recipe for Baked Apple Fritters comes from the kitchens of Gold Metal Flour . . . check out their website for more delicious recipes.







Ingredients:


    • 1-1/2 cups Gold Medal® all-purpose flour
    • 1/2 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 6 tablespoons cold butter
    • 1 large egg
    • 1/2 teaspoon vanilla
    • 1 (6 ounce) container Yoplait very vanilla yogurt
    • 1 cup chopped apple (about 1 large apple)
    • 1/2 cup shredded apple (about 1 small apple)
    • 2 cups powdered sugar
    • 1/3 cup apple cider

Directions:

Preheat oven to 350°F. 


Using non-stick cooking spray, lightly spray two mini muffin pans.

Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg 
in a large bowl

Using a pastry blender or two knives, cut in the butter until coarse crumbs form.

Whisk together the egg, vanilla and yogurt 
in a small bowl

Combine the yogurt mixture and flour mixture and until well mixed. 

Fold in apples.

Place batter in each muffin cup, 
a few teaspoons at a time . 

Bake 15 minutes or until they just start to brown.

Remove from the oven and turn the oven broiler on high. 


Transfer the fritters to the cookie sheets lined with parchment paper.

Whisk together 1 cup powdered sugar and 4 tablespoons apple cider 
in a small bowl. The glaze should be very thin. 

Brush the glaze over each fritter, letting it drip down the sides. 

Return the fritters to the oven . . . broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. 

Rotate the baking sheets every minute so they don’t blacken and burn.

Remove fritters from the oven. 


Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick . . . brush glaze evenly over broiled fritters. 

Let glaze harden on cookie sheets until set . . . about 15 minutes.


Notes:

Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Servings: 48 fritters

Prep Time: 25 minutes

Baking Time: 20 minutes

Total Time (start to finish): 45 minutes



Source

Wednesday, November 5, 2014

Cream Cheese Deviled Eggs Recipe



Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!





Ingredients

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled



Directions 

Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.
Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 


Yield: 16 appetizers.


Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


Source
Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51










Butter Pecan Cheesecake



One of my favorite ice cream flavors is rich and buttery butter pecan . . . I can imagine a cheesecake with that awesome flavor!

This cheesecake, which comes from Taste of Home, is a strong contender for our holiday dessert table this year.  We just might make it before the holidays!

Let me know if you try it out!





Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted


FILLING:

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans



Directions

Combine the cracker crumbs, pecans, sugar and butter 
in a large bowl.  

Set aside 1/3 cup for topping. 

Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan.

Beat cream cheese and sugar until smooth 
in a large bowl

Beat in the sour cream, vanilla and butter flavoring. 

Add eggs, beating on low speed until combined. Fold in pecans. 

Pour into crust and sprinkle with reserved crumb mixture. 

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan (I've never done this step when making cheesecake).

Bake at 325° for 70-80 minutes or until center is almost set. 

Remove springform pan from water bath. 

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen.  Cool 1 hour longer. 

Refrigerate overnight. Remove sides of pan. 

Yield: 16 servings.


Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32

Tuesday, November 4, 2014

Coconut-Pecan German Chocolate Pie



Going through recipes and picking out what to make for the holidays is always fun.  Here is a recipe for a pie that is a contender for our holiday dessert table from Taste of Home.

Doesn't it look delicious?






Ingredients

    • 1-1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 6 tablespoons cold lard
    • 3 to 4 tablespoons ice water


FILLING:
    • 4 ounces German sweet chocolate, chopped
    • 2 ounces unsweetened chocolate, chopped
    • 1 can (14 ounces) sweetened condensed milk
    • 4 egg yolks
    • 1 teaspoon McCormick® Pure Vanilla Extract
    • 1 cup chopped pecans


TOPPING:
    • 1/2 cup packed brown sugar
    • 1/2 cup heavy whipping cream
    • 1/4 cup butter, cubed
    • 2 egg yolks
    • 1 cup flaked coconut
    • 1 teaspoon McCormick® Pure Vanilla Extract
    • 1/4 cup chopped pecans




Directions

Mix flour and salt in a small bowl . . . blend lard in until crumbly.  Add ice water gradually, toss until dough holds together.  Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.

Preheat oven to 400°. 

Roll dough to a 1/8-in.-thick circle on a lightly floured surface.  Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.

Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack. 

Reduce oven setting to 350°.

Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended.  Stir in pecans. Pour into crust. 

Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan.  On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.

Whisk a small amount of hot mixture into egg yolks in a small bowl.  Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 


Yield: 8 servings.



Sunday, October 26, 2014

Cheesy Chicken Enchiladas



Another yummy recipe from Sandra Lee!





Ingredients

Makes: 4 servings


    • 1 1⁄2 cups cooked rice 
    • 1⁄2 cup shredded grilled chicken breast 
    • 1 cup shredded Monterey Jack cheese, divided 
    • 1 can (10 ounces) enchilada sauce, divided 
    • 1 teaspoon chili seasoning 
    • 2 tablespoons chopped fresh cilantro, divided 
    • 8 corn tortillas, warmed 
    • 1⁄2 cup sour cream (optional), for serving 
    • Salt and pepper 



Directions

Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 


Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


Source



VELVEETA® Potato Bites



Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.





Ingredients
  • 2 lb. baking potatoes (about 6), peeled, cut into chunks
  • 2 green onions, thinly sliced
  • 1 egg, beaten
  • 1/4 tsp. black pepper
  • 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
  • 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
  • 1-1/2 cups TACO BELL® Thick & Chunky Salsa




Directions
In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Source: kraftrecipes.com

Easy Salted Peanut Chews




Reminds me of one of my favorite candy bars!


Ingredients

    • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
    • 3 tablespoons vegetable oil
    • 1 tablespoon water
    • 1 egg
    • 3 cups miniature marshmallows
    • 2/3 cup light corn syrup
    • 1/4 cup butter or margarine
    • 2 teaspoons vanilla
    • 1 bag (10 oz) peanut butter chips
    • 2 cups crisp rice cereal
    • 2 cups salted peanuts


Directions

Heat oven to 350°F. 

Spray the bottom of pan (13x9-inch) with cooking spray.

Stir cookie mix, oil, water and egg until soft dough forms in a large bowl

With floured fingers, press dough in pan using.

Bake 12 to 15 minutes or until set.

Sprinkle marshmallows over crust immediately.  Bake 1 to 2 minutes longer, until marshmallows begin to puff up.

Cook corn syrup, butter, vanilla and chips over low heat in 4-quart saucepan stirring constantly until chips are melted. 

Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. 

Refrigerate 30 minutes or until firm. 

For bars, cut into 9 rows by 4 rows.




Expert Tips from Betty Crocker


Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.

For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips.



Source

Wednesday, October 22, 2014

Snickerdoodle Cheesecake With Caramel Sauce




What a great combination!  If you love and snickerdoodles and cheesecake too, this dessert is for you.

The recipe comes from Sandra Lee of the Food Network Channel.  Her food creations are always a delicious treat!  If you have not checked out her website, the link appears at the end of the recipe.





Makes: 10 servings


Ingredients


    • Cooking spray 
    • 1 package (21 ounces) snickerdoodle cookie mix with spice packet 
    • 8 tablespoons (1 stick) butter, melted 
    • 2 packages (8 ounces each) cream cheese, at room temperature 
    • 1⁄4 cup packed light brown sugar 
    • 3 eggs 
    • 3⁄4 cup caramel topping 
    • 3/4 teaspoon cinnamon extract 


Directions

Preheat oven to 350°F. 


Spray a 9-inch springform pan with cooking spray.

Using a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter. Stir until mixture comes together. Press mixture into bottom of springform pan and 2 inches up sides.  

Using a large bowl, beat together cream cheese, brown sugar, and remaining spice from packet. Add eggs, 1 at a time, beating well after each addition. 

Pour into the springform pan over the cookie crust.

Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack.

Using a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer until mixture thickens (about 5 minutes). 

Remove from heat and stir in cinnamon extract.

Cool to room temperature.


Cut cooled cheesecake into wedges (still in the springform pan). Pour cooled caramel mixture over cheesecake. 

Chill in refrigerator for at least 2 hours before serving. 

Remove sides of springform pan and transfer wedges to a platter.


Source

Thursday, October 9, 2014

Root Beer Bundt Cake




The sweet flavor of root beer is uniquely delicious.  The aroma of root beer takes me back to my childhood days when I could not get enough, especially if it included vanilla ice cream.  Being from a large italian family, huge family birthday parties brought out all the distant cousins of all ages who would gather at a local park that had those awesome shelters with electricity.  The birthday parties always included root beer and vanilla ice cream. 

It is amazing what memories the awesome aromas of food and drinks bring out in us.

The recipe comes from the kitchen of the Food Network.  If you haven't checked out the website and you are a serious foodie, you must check it out! The link to the website follows the recipe.

Wouldn't this cake be awesome served warm with some ice cream?  I think so!!!






Ingredients

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract


Directions

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.


Source
Photograph by Kang Kim

Monday, October 6, 2014

Christmas Cannoli Cake




What can I say about one my favorite desserts in the form of a cake?

Can't wait to make this!




Ingredients


Sponge Cake Roll

    • 4 cup(s) eggs, at room temperature
    • teaspoon(s) granulated sugar
    • 1 cup(s) vanilla extract
    • tablespoon(s) flour
    • 1 freshly grated orange zest
    • Confectioners’ sugar for dusting

Cannoli Filling

    • 1 tub(s) (16 oz) 73% or 75% moisture ricotta cheese (we used BelGioioso; see Note)
    • 3 tablespoon(s) orange liqueur (such as Grand Marnier, Triple Sec or Strega)
    • 1/4 cup(s) granulated sugar
    • 1/2 cup(s) heavy (whipping) cream
    • 1/2 cup(s) coarsely chopped mixed candied fruit
    • 1 1/2 ounce(s) dark or bittersweet chocolate, grated on large holes of box grater

Decoration: 
Sweetened whipped cream, melted chocolate and chopped mixed candied fruit



Directions



Heat oven to 350°F. 


Spray bottom and sides of a 1 51⁄2 x 10 1⁄2-inch rimmed baking sheet with nonstick spray. Line with wax paper and spray paper.

Cake Roll: 
Beat eggs and sugar with mixer on high speed 5 to 6 minutes in a large bowl until very thick and tripled in volume. 

Add vanilla with mixer. 

Sprinkle flour over top and add orange zest. 

Fold in gently with a rubber spatula just until blended. 

Spread in prepared pan.

Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes.


Lay a smooth kitchen towel on work surface and sift confectioners' sugar. Invert cake on towel, remove pan and peel off wax paper. 

Roll up cake and towel from a narrow end of cake. 

Cool completely on rack.


Filling: 
Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream

Unroll cake and spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible and decorate. 

To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. 

Refrigerate until serving (up to two days). 

Slice with a serrated knife.


Note: Tips & techniques

If 73% or 75% moisture ricotta cheese is unavailable, drain a 15-oz tub whole-milk ricotta in a coffee filter–lined strainer set over a bowl 24 hours in the refrigerator. Proceed with recipe, omitting orange liqueur. 


Planning Tip: 

The cake can be made through Step 6 up to 2 days ahead. Refrigerate in a ziptop bag. 

Prepare and refrigerate filling up to 1 day ahead. 

Decorate refrigerated cake up to 4 hours before serving.

Refrigerate.


Source:
Womans Day

Friday, October 3, 2014

Dulce de Leche Swirl Cheesecake



Cheesecake recipes always get my attention!

This recipe comes from Martha White.  I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc.  In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!




Ingredients


Crust

    • 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
    • 1/2 cup very soft butter


Filling

    • 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
    • 1/2 cup sugar
    • 3 large eggs
    • 2/3 cup Smucker's® Caramel Flavored Topping


Directions

HEAT oven to 325ºF. 

SPRAY bottom of 9-inch springform pan with no-stick cooking spray.

For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.

For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.

SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.

BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. 

Chill overnight or at least 3 hours before serving.


Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.


Source:  Martha White



Tuesday, September 23, 2014

Fiesta Smothered Chicken




Ingredients


    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon garlic powder
    • 2 boneless skinless chicken breast halves (5 ounces each)
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup chopped onion
    • 4 teaspoons chopped seeded jalapeno pepper
    • 6 teaspoons butter, divided
    • 1/4 cup shredded pepper Jack cheese
    • 1/4 cup shredded cheddar cheese



Directions


Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  Sprinkle with cheeses. 

Cover and cook for 1-2 minutes or until cheese is melted. 

Yield: 2 servings.


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.




Originally published as Fiesta Smothered Chicken 
in Cooking for 2 Spring 2009, p28

The Ultimate Shrimp and Grits



Not an easy recipe to put together, 
but aren't shrimp and grits worth it?

The recipe is adapted from Tyler Florence . . . 
a great dish for a special occasion!







Ingredients

Grits
    • 2 tablespoons heavy whipping cream (if desired)
    • 2 tablespoons butter 
    • 4 cups water 
    • 1 cup quick cook grits (not instant) 
    • Kosher salt 
    • Fresh ground black pepper (if desired) 
    • Extra-virgin olive oil 
    • 1 medium white onion, minced 
    • 1 garlic clove, peeled and minced 
    • 1 pound spicy andouille sausage links, cut into bite-size pieces 
    • 2 tablespoons all-purpose flour 
    • 2 cups chicken broth 
    • 1 bay leaf 
    • 2 pounds large shrimp, peeled and deveined, tails on or off 
    • Kosher salt and freshly ground black pepper 
    • Pinch cayenne pepper 
    • 4 shakes bottled hot sauce 
    • 1/2 lemon, juice only 
    • 2 tablespoons finely chopped fresh Italian flat-leaf parsley 
    • 2 tablespoons finely chopped chives 
    • 1 recipe Buttermilk Biscuits 

Buttermilk Biscuits

    • 4 cups all-purpose flour
    • 1 tablespoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons baking soda
    • 1 cup cold shortening, cut into 1/2-inch pieces
    • 1 - 2 cups buttermilk





Directions

Grits


Add the water, butter, salt (about 3 teaspoons) and cream (if desired) to a 3-quart pot over medium-high heat and bring to a boil. 

Add grits and whisk constantly. 

Reduce the heat and simmer when the grits begin to bubble. 

Cook until the mixture is smooth and thick, for about 10 to 15 minutes.

Remove from heat. (Thin grits with a little extra cream or water, if necessary). 

Season with salt and pepper to taste.


Sauce

Heat about 2 tablespoons olive oil in a deep skillet over medium heat. 

Saute the white onion and garlic for about 2 minutes to soften. 

Add the sausage.  Cook, stirring, until the fat has rendered and the sausage is brown. 

Sprinkle flour into the fat.  Stir to create a roux. 

Slowly pour in the broth and continue to stir (this will avoid lumps). 

Add bay leaf. 

Cook and stir occasionally until the liquid has come to a simmer.  

Remove from heat. Keep warm.


Shrimp

Preheat the grill to medium-high. 

Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. 

Season shrimp with plenty of salt and pepper. 

Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. 


Put it all together

Fold the grilled shrimp into the sauce. 

Add the cayenne pepper, hot sauce, and lemon juice. 

Season with salt and pepper. 

Stir in parsley and chives. 

Serve shrimp on top of the grits with Buttermilk Biscuits (recipe follows).


Buttermilk Biscuits

Preheat the oven to 375 degrees F. 

Sift together, in a large bowl, the flour, salt, baking powder, and baking soda. 

Cut in the pieces of shortening into the flour mixture, using your hands or a pastry blender, until the mixture resembles coarse crumbs. 

Make a well in the center and add 1 cup buttermilk. 

Quickly fold the dry ingredients into the buttermilk using your hands, until a sticky dough forms. (If the dough is too dry, add 1/2 to 1 cup of buttermilk, a little at a time, until a sticky dough forms.) 

Turn the dough out onto a floured surface. 

Create layers by gently fold the dough three or four times. 

Press the dough to a 1 1/2-inch thickness.  Cut with a floured 3-inch biscuit cutter. 

Place the biscuits on an ungreased cookie sheet. Brush the tops with additional buttermilk. 

Bake for 20 to 25 minutes, until golden brown.


This recipe was adapted from:
Source:  recipe.com
Recipe by Tyler Florence









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