vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting - from Halfbakedharvest 

The perfect pairing of fall flavors...autumn in a sweet cupcake!

 prep time 30 minutes

 cook time 20 minutes

 total time 50 minutes

 servings 16 cupcakes

 calories 313 kcal

INGREDIENTS

CHAI SPICE

• 4 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/3 cup granulated sugar

PUMPKIN CHAI CUPCAKES 

• 1/2 cup melted coconut oil (melted butter or canola can be used)
• 3/4 cup packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt

BROWN SUGAR FROSTING 

• 8 tablespoons salted butter, at room temperature
• 1/4 cup heavy cream
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups powdered sugar

INSTRUCTIONS

1. 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter. 

   2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 

   3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

   4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 

   5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

   6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined. 

   7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

NY Times Spaghetti Carbonara

INGREDIENTS

•  Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about 1/3 packed cup) grated Parmesan
•  Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12 ounces spaghetti (about 3/4 box)

•  

  Nutritional Information

PREPARATION

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Butter Mochi

Butter Mochi Recipe - as seen on hawaiian airlines

Ingredients:

• 1 stick 4oz unsalted butter
• 1 ½ cups sugar
• 4 eggs at room temperature
• 1 lb. mochiko sweet rice flour 
• 1 tablespoon baking powder, sifted
• ¼ teaspoon salt
• 3 cups whole milk
• 1 can (15oz) coconut milk

Directions:

1. Preheat the oven to 325 degrees.
2. In a mixer with a paddle attachment, or hand mixer, mix butter and sugar together. Increase speed to medium and cream for 8 minutes. Butter and sugar should turn light colored, creamy, & fluffy.
3. Add eggs, one by one, then lower speed and add mochiko, baking powder and salt, incorporate.
4. Lastly, add milks, stopping briefly to scrape down sides of the bowl. 
5. Pour into a greased cake pan, and bake for 1 hr. Checking at the 45 minute mark by inserting a cake tester. Tester should come out moist but no raw clumps of batter attached. 
6. Let cool, preferably overnight, butter mochi is best after resting. 
7. ENJOY!

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

★★★★★4.9 from 56 reviews

• Author: Katya @ Little Broken
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6-8 1x
• Category: Main
• Method: One-Pot
• Cuisine: American

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Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

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SCALE

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about 1/2 large onion
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled + chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
• 4 cups water (or veggie stock)
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
• 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

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Instructions

1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

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Notes

• To make it VEGAN: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one(affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2) , plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarifications, please ask in the comments below and I’ll be happy to answer.

April Bloomfield's English Porridge

By Genius Recipes

This porridge is just right. Bloomfield calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them—and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won't be too much, because at the end you'll add something sweet and something milky and it will all live in harmony. Adapted slightly from A Girl and Her Pig (Ecco, 2012)

Serves 2 to 3Prep time: 5 min 
Cook time: 20 min

• 1 1/2 cup whole milk, plus a few generous splashes
• 1 1/2 cup water
• 1 1/2 teaspoon Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
• 1/2 cup rolled oats
• 1/2 cup steel-cut oats
• 2 tablespoons sugar (maple, brown, or white) or maple syrup

1. Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
2. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
3. After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
4. Taste for seasoning—it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.

Chicken Enchiladas

Chicken Enchiladas - via MSF

Cook and shred (boil 10 minutes) 2-3 chicken breasts. Season with 1 t. cumin and 1 t. chili powder. Combine 1/2 c butter and 1/2 cup flour in medium saucepan. Heat 2 min. Remove and stir in 1 c chicken broth, 1 c milk, 1 t salt, 1 t cumin and 1 t chili powder. Return to heat and stir til thick and bubbly. Remove from heat and str in 1 pint sour cream (2 c) Steam tortillas to soften. Add chicken to each tortilla and cheese with a little sauce. Roll and place seam-side down. Top with sauce and sprinkle with cheese.

Bake uncovered for 30 minutes.

Aunt Cindy's Enchiladas Verde

Aunt Cindy's Enchiladas Verde - via MSF

2-3 c brown or white rice
2 cans black or kidney beans
1 lb ground beef flavored with taco seasoning
8 oz. sour cream
salsa (as much as you like)

Mix all of above together. Fill your tortillas. Top with cream of chicken soup mixed with green chiles (1 or 2 4oz cans) and LOTS of cheese.

Bake until heated through.

Queen Elizabeth's Drop Scones

Queen Elizabeth's Drop Scones - as seen on Matchbook Magazine and Simply Recipes

4 teacups flour
4 tablespoons caster sugar
2 teacups milk
2 whole eggs
2 teaspoons bicarbonate soda
3 teaspoons cream of tartar
2 tablespoons melted butter

Beat eggs, sugar, and about half the milk together, add flour, and mix well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter.

Julie's Note: these are more like pancakes than scones.

Three Packet Roast

Three Packet Roast - as seen on thenest.com


(Beef) Top round roast
1 pckg of dry ranch dressing mix
1 pckg of dry italian dressing mix
1 pckg of dry brown gravy mix
1-2 cups of water or beef broth (this depends on how much you feel comfortable putting in with your roast to keep it moist)

Pour the broth/water over the roast in the crock pot
Mix all the dry mixes together and sprinkle over the roast and the liquid.
Cook on Low for 6-8 hours (depending on the size of your roast) or High for 2-3 hrs
about 4-5 hours in I add small red potatoes, carrots, onions, celery...whatever I have on hand!

I serve with bread, green beans, or squash casserole....

French Chocolate Brownies

Recipe: French Chocolate Brownies

Published: April 11, 2007

Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, 

as seen on New York Times

Time: 1 1/4 hours

12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional).

1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.

2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.

3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil. 

Yield: 12 to 16 brownies.

Hot Corn Dip

Hot Corn Dip
Recipe by Emeril Lagasse, as seen on Our Best Bites
 

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
• 4 ounces monterey jack or cheddar, shredded- I used monterey jack
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Queso Blanco Dip

Queso Blanco Dip - from Annie's Eats

Yield: about 2 cups

Ingredients:

1 tbsp. canola or vegetable oil

¼ cup onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

12 oz. white American cheese, shredded*

4 oz. Monterey jack cheese, shredded

¼-2/3 cup milk

1 tomato, seeded and finely diced

2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Pizza Dip

Pizza Dip - as seen on Sugarcrafter

• 1 (8 ounce) package cream cheese, softened
• 1 cup pasta sauce
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 cup diced pepperoni slices
• 1 1/2 cups shredded mozzarella cheese
• Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip
Adapted from Frank’s Red Hot Sauce - as seen on Couture & Crayons

• 1 rotisserie chicken, meat shredded with a fork
• 8 oz. cream cheese, softened
• 1/4 cup blue cheese salad dressing (omit and use 1/2 cup ranch dressing total, if you prefer)
• 1/4 cup ranch salad dressing
• 1/2 cup crumbled blue cheese (substitute shredded mozzarella if you prefer)
• 1/2 cup Frank’s Red Hot sauce (any hot sauce will do)

Mix together all ingredients until well combined. Bake in a preheated 350 degree oven for 20 minutes. Serve with crackers, chips, or sliced bread.

Macaroni and Cheese

Macaroni and Cheese - as seen on 68 Days of Gourmet
(Recipe source The Gourmet Cookbook)

Ingredients:

FOR TOPPING
1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko or coarse dry breadcrumbs
1 cup grated extra-sharp cheddar cheese

FOR CHEESE SAUCE AND MACARONI
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups grated extra-sharp cheddar cheese (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 pound elbow macaroni

Directions:

Preheat oven to 400 degrees. Grease a 3-4 quart baking dish or 13 x 9 pan with butter or cooking spray.

FOR THE TOPPING
Mix together panko, butter and cheese in a medium bowl. Set aside.

FOR THE SAUCE
Melt butter in a heavy pot over low heat. Whisk in flour and red pepper flakes and cook, whisking constantly, for about 3 minutes to make a roux. Whisk in milk in a slow steady stream. Increase heat and bring to a boil, whisking constantly. Simmer for another 3 minutes, stirring frequently until mixture is thickened a bit. Stir in cream, cheese, mustard, salt and pepper until cheese is melted. Remove from heat and set aside.

COOK THE MACARONI AND ASSEMBLE THE DISH
Cook macaroni according to package directions, making sure to add plenty of the salt to the cooking water. (At least 1 tablespoon for every 4 quarts.) Undercook macaroni about 3-4 minutes so that it still has quite a bite to it. This ensures the pasta won’t get mushy when cooking. Reserve 1 cup pasta water and then drain noodles.

Stir together macaroni, reserved cooking water and sauce in a large bowl or in your sauce pot if it’s big enough. Transfer to prepared baking dish, mixture will be loose.

Sprinkle topping evenly over mixture and bake for about 25-35 minutes. Top should be golden and bubbling.

Yield: 8 main course servings or 12-14 side dish servings

Rocky Road Brownies

Rocky Road Brownies - as seen on 68 Days of Gourmet
(Recipe source Gourmet, December 1996)
Ingredients:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped and divided
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup miniature marshmallows
Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.
In a heavy 1 1/2-quart saucepan over low heat, melt butter, unsweetened chocolate and 2 ounces of bittersweet chocolate. Stir constantly until smooth. Remove pan from heat and cool mixture for about 10 minutes. Stir in sugar and then add eggs 1 at a time, beating well with a wooden spoon after each addition. The mixture should look glossy and smooth. Add in flour and salt and stir until just combined.
Reserve 1/2 cup of the batter in a separate bowl. Spread remaining batter evenly in pan and bake on middle rack of oven for 20 minutes.
While bottom layer is baking, stir walnuts, marshmallows and remaining 2 ounces of bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake for an additional 7-10 minutes, or until marshmallows are golden. Cool completely in pan on a rack before cutting.
Layer brownies between sheets of wax paper in Tupperware and store at room temperature. They will stay fresh for several days.
Yield: 16 brownies

Tuxedo Brownie Cups

Tuxedo Brownie Cups - from Pampered Chef (via terpblog)

Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced

Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

(C)The Pampered Chef, Ltd. 2010

http://www.pamperedchef.com

Toll House Cookie Sundae Pie

Toll House Cookie Sundae Pie - from taracooks.com

For one pie:

• 1 unbaked 9″ deep dish pie shell
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 1/2 sticks soft butter
• 1 Tablespoon vanilla
• 1 cup semi-sweet chocolate chip morsels
• 1 cup nuts

Preheat oven to 325 degrees.

Beat eggs in large bowl on high speed until eggs are foamy. Then beat in the flour and sugars. Next add the soft butter and beat. Finally add the chocolate chips and nuts and stir by hand to blend. Spoon into unbaked pie shell.

Bake 55-60 minutes or until a knife inserted in the middle of the pie comes out clean. Serve pie while warm with whipped cream or ice cream, and caramel and hot fudge sauce.

Roasted Pear Salad

	Roasted Pear Salad - from marzetti.com
	Prep Time: 15 minutes Cook Time: 40 minutes

Marzetti Ingredients	Other Ingredients
1 cup, divided Marzetti® Light Balsamic Vinaigrette Dressing To taste, Marzetti® Chunky Blue Cheese Dressing	1/3 cup brown sugar 1/4 cup chopped pecans 4 oz blue cheese 1/4 cup dried cherries 3 firm pears 2 tbsp fresh lemon juice 8 oz butter lettuce

Preparation:

Preheat oven to 375 degrees.

DRESSING: Mix 3/4 cup Marzetti® Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.

STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside.

PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp. of Marzetti® Light Balsamic Vinaigrette Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® Chunky Blue Cheese Dressing over each salad.