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.

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread - from allrecipes.com user Laurie Bennett

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used 1/2 cup applesauce and 1/2 cup veg. oil instead)
2/3 cup water (I used apple juice instead)
3 cups white sugar (I only did 1 cup white sugar plus 1 cup brown sugar)
1 teaspoon vanilla (original recipe didn't call for this)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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.

Holly Jolly Peanut Butter Cookies

Holly Jolly Peanut Butter Cookies - from brightideas.com

ingredients and directions:

• 1 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1 - 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup PETER PAN® Creamy Peanut Butter
• 1/2 cup Parkay Original®-stick, softened (1/2 cup = 1 stick)
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 -1/4 teaspoons vanilla extract
• 1 pkg pkg (12.6 oz) M&M’S® Brand Milk Chocolate Candies

• Yield: 36 servings (1 cookie each)
• Prep Time: 40 minutes
• Bake Time: 10 -12 minutes
• Difficulty: Moderate

• 1. Preheat oven to 350°F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
• 2. Cream PETER PAN® peanut butter, Parkay® and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&M’S® Brand Chocolate Candies with wooden spoon.
• 3. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.
• 4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.

Christmas Mice Cookies

Christmas Mice Cookies - from TasteofHome.com

18 ServingsPrep: 30 min. + chilling

Ingredients

• 2/3 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• 2 cups chocolate wafer crumbs (about 40 wafers), divided
• 1/3 cup sour cream
• 36 red nonpareils
• 1/4 cup sliced almonds
• 18 pieces black shoestring licorice (2 inches each)

Directions

In a microwave, melt chocolate chips; stir until smooth. Stir in 1
cup crumbs and sour cream. Cover and refrigerate for 1 hour or until
easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a
ball, tapering one end to resemble a mouse. Roll in remaining
chocolate crumbs to coat. Position nonpareils for eyes, almond
slices for ears and licorice pieces for tails.


Yield: 1-1/2 dozen.

Marinade for Chicken

Marinade for Chicken - as seen on allrecipes.com, posted by user jillypooh

"This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes."

Ingredients:

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice

2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley

Directions:

1.	In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats

Prime Rib Herb Paste

Prime Rib Herb Paste from Ziggy at about.com

This is a great rub to put on prime rib. (We use eye of round.)The combination of flavors with the olive oil make a good slow roasted rib roast perfect. Whether you are roasting, grilling or smoking this is a great rub.

INGREDIENTS:

• 1 tablespoon chopped garlic
  
• 2 tablespoons chopped fresh basil (We used all dried spices that we had on hand, but fresh might be better...)
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
  
• 4 tablespoons olive oil
• 1-1/2 tablespoons Lawry's Seasoned Salt
• 1 tablespoon fresh ground black pepper
• 1 teaspoon garlic salt blend (sometimes I use this, sometimes I don't)
  

PREPARATION:

Combine all ingredients in a blender or food processor and blend until smooth and even. Spread evenly over the surface of the (prime rib) roast.

Buffalo Chicken Cheese Balls

Buffalo Chicken Cheese Balls - as seen on FoodNetwork

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Over-the-Rainbow Macaroni and Cheese

Over-the-Rainbow Macaroni and Cheese - by Patti LaBelle, as seen on Oprah

Servings: Serves 4 to 6

Ingredients

Over-the-Rainbow Macaroni and Cheese

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 8 tablespoons (1 stick) plus 1 tablespoon butter
• 1/2 cup (2 ounces) shredded Muenster cheese
• 1/2 cup (2 ounces) shredded mild Cheddar cheese
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta , cut into small cubes
• 2 large eggs , lightly beaten
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms - from Margaret Zollars
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350F. Grease a baking sheet. Clean mushrooms with a damp paper towel.
2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Marie - Helene's Apple Cake

Marie-Helene’s Apple Cake - as seen on Two Peas and Their Pod

Recipe from Dorie Greenspan’s Around My French Table

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds-I used Honeycrisp, Gala, Fuji, and Granny Smith)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled

1. Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.

2. Whisk the flour, baking powder, and salt together in a small bowl.

3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.

4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.

5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

6. Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Dorie suggests not covering the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies - from Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Rocky Road Crunch Bars

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Prep Time:

15 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

24 servings

Ingredients

• 1 stick plus 1 tablespoon soft unsalted butter
• 10 ounces semisweet chocolate, broken into pieces
• 3 tablespoons golden syrup or 1/4 cup corn syrup
• 8 ounces plain hard and crunchy cookies
• 2 cups mini marshmallows
• 2 teaspoons powdered sugar

Directions

Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.

Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

Pea and Pesto Soup

Pea and Pesto Soup - as seen on the episode "On the Run" of Nigella Lawson on cookingchanneltv.com

Ingredients

• 3 cups water
• 3 cups frozen peas
• 2 scallions
• 1 teaspoon Maldon salt or kosher salt
• 1/2 teaspoon lime juice
• 4 tablespoons (1/4 cup) fresh pesto (not jarred)

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Rachel's Snappy Balsamic Dressing

Rachel's Snappy Balsamic Dressing - from allrecipes.com

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 cloves garlic, pressed
• 2 teaspoons crushed fennel seed
• 1/2 teaspoon salt
• 1 teaspoon pepper

Directions

1. In a jar with a tight fitting lid, or cruet with a stopper, combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper. Seal, and shake vigorously to mix. Shake again just before serving.

Caramel Apple Bread

Caramel Apple Bread - by Donna Currie, from SeriousEats.com, as seen on thekitchn.com

Ingredients:

• 1 cup apple cider
• 2 teaspoons instant yeast
• 13 1/2 ounces (about 2 1/2 cups) bread flour, divided, plus more as needed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 pound Jonathan apples (about 2 medium)
• 2 tablespoons olive oil
• About 7 ounces dulce de leche
• 1/2 cup peanuts, chopped
• 1 tablespoon butter, softened (optional)

Directions:

In the bowl of your stand mixer, combine the apple cider and instant yeast. Set aside until foamy, about 10 minutes. Add about 2/3 of the bread flour and stir to combine. Cover the bowl with plastic wrap and set aside for 1 hour.

Add the remaining bread flour, sugar, and salt. Knead with the dough hook on low speed until the dough starts to become elastic, about 5 minutes.

Peel one apple, and working quickly so the apple doesn't go brown, grate it directly into the bowl, stopping at the core. Continue kneading dough on low speed until the apple is completely incorporated. Add flour as needed, until dough is supple and elastic, but no longer sticky (about 1/4 cup). Add olive oil and continue kneading until the oil is completely incorporated. Form the dough into a ball, drizzle with a bit of olive oil, and return to bowl. Cover bowl with plastic wrap and set aside until doubled in volume, about one hour.

Preheat oven to 325 degrees. Spray 9-inch by 5-inch loaf pan with nonstick cooking spray or line with parchment paper.

Add dulce de leche and peanuts to small nonstick pan and heat slowly on medium-low heat. As the caramel begins to melt, peel remaining apple, core, and cut into 1/4-inch dice. Add to caramel immediately before apple begins to brown. Cook on low for one more minute and remove from heat.

Turn dough out onto floured work surface. Knead it briefly and form into rough square. Using rolling pin, roll dough into approximate 9-inch by 16-inch rectangle. Spread the caramel mixture onto the dough leaving 1/2-inch border along long edges and 2-inch border along short edges (rewarm caramel sauce as necessary if it is not spreadable)

Starting with one of the shorter ends, roll up dough jellyroll style, tucking in sides as you go and ending at the short end hat was left uncovered. Seal seam and the ends, and place in the prepared loaf pan. Cover loaf with plastic wrap and set aside to rise until doubled, about 40 minutes.

Uncover loaf, slash as desired (see note), and bake at 325 degrees until golden brown, about 45 minutes. For a soft brown crust, take the loaf out of the oven about five minutes before it is finished baking, and spread butter over top of loaf. Return loaf to oven and bake for the final five minutes. Cool loaf for five minutes in the pan, turn it out, transfer to a wire cooling rack, and let it cool completely before slicing.

Easy Chicken & Yellow Rice

Easy Chicken & Yellow Rice - mother in law

Ingredients:

• 1 small package boneless, skinless chicken breasts cut into slices (or I use tenderloins)
• 1 package Vigo yellow rice mix (we use the 10 oz package so we have left overs)
• 1 frozen package of baby peas
• olive oil
• water

Directions:

1. Brown chicken in small amount of olive oil in large pot.
   
2. Add water according to directions on rice package. Bring to boil and add rice.
3. Cover and simmer for 20 minutes.
4. Add frozen peas and simmer 5 more minutes.
   
5. Serve with black beans. (She suggests Kirby brand in the can).
   

Cheddar Goldfish Crackers

Cheddar Goldfish Crackers - from Country Living, as seen on YumSugar

Ingredients:

• 1 cup(s) all-purpose flour
• 4 tablespoon(s) cold unsalted butter, cut into small pieces
• 8 ounce(s) grated extra-sharp Cheddar cheese
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) fresh-ground pepper
• 1/2 cup(s) peanut butter
• 1 tablespoon(s) honey
• 1/8 teaspoon(s) cayenne pepper, optional

Directions:

1. Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
2. Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.
3. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.
   

Momofuku Milk Bar Compost Cookie

The Momofuku Milk Bar Compost Cookie
recipe by Christina Tosi
(Courtesy of Regis & Kelly's website) as seen on Amateur Gourmet via David Lebovitz

Ingredients:

1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup [Note: I left this out; not because I'm against corn syrup, I just didn't have it. The cookies came out fine, though may have had a nicer sheen with the syrup.]
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)

Note: as said above, I used chopped up bittersweet chocolate and crushed pretzels. Next time I'd definitely add potato chips.

1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

2. On a lower speed, add eggs and vanilla to incorporate.

Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.

Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

5. Using a 6 oz. ice cream scoop (I'm not sure how many ounces mine is, but it worked well), portion cookie dough onto a parchment lined sheetpan.

6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.

At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.

8. Cool the cookies completely on the sheet pan (good luck!) before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.

Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake - as seen on So Tasty, So Yummy

Ingredients

• 16oz. of uncooked pasta (I used bowties)
• 1 10 oz package of frozen chopped spinach, thawed and drained
• 4 cups of cubed cooked chicken1 14.5 oz. can of diced tomatoes1 8 oz. container of onion and chive cream cheese
• 1 teaspoon basil
• 1 teaspoon Italian herbs
• 1 teaspoon crushed red pepper
• salt/pepper
• 2 cups of shredded mozzarella cheese

Directions

1. Cook pasta and drain

2. Make sure spinach is well drained and pat dry.

3. Stir pasta, spinach, chicken, half of the mozzarella cheese, tomatoes, salt and pepper, and cream cheese in bowl.

4. Spoon into baking dish and sprinkle with remaining cheese.

5. Bake, covered at 375 for 30 minutes, uncover and bake for 15 more or until bubbly.

Oatmeal and Applesauce Pancakes

Oatmeal and Applesauce Pancakes - as seen on allrecipes.com by user TJAUREGUI12

Ingredients

1 cup all-purpose flour
1/3 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup fat free sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk

Directions

1. Heat a lightly oiled griddle over medium-low heat.
2. In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
3. Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

Alton Brown's "The Chewy"

Alton Brown's The Chewy - Chocolate Chip Cookies
as seen on Joelen's Culinary Adventures

2 sticks unsalted butter
2¼ cups whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
#20 disher/ice cream scooper (I used a smaller, medium scoop)
Parchment paper
Baking sheets
Mixer

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Stir in the chocolate chips. Chill the dough.

When ready to bake, heat oven to 375F.Scoop chilled dough onto parchment-lined baking sheets, 6 cookies per sheet if using the #20 disher (or 8 cookies per sheet, if using a medium scoop).Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

David Lebovitz's Chocolate Chip Cookies

Chocolate Chip Cookies
Source: Serious Eats
Adapted from Ready for Dessert by David Lebovitz as seen on Mrs. Regueiro's Plate

Ingredients:
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped *I used walnuts*
14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks *There are chocolate chunks available.*

Preparation:
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Yield: 48 cookies...and you'll eat them all.

Tortillas

Tortillas- source unknown

2 cups flour (I usually use AP, though I've thrown in some white wheat in a pinch)
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (let it warm up a bit towards room temp sometimes... sometimes I don't)
3/4 cup warm water

• Mix flour, salt, baking power and butter
• Crumble together until coarse
• Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl if needed, repeat until all dough is sticky and combined into a big mound. (play around with water amounts... it'll depend on a lot of factors how much you need)
• Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic (I forgot this step last night... no big whoop)
• Break dough up into 8-10 golf ball sized balls
• Dampen cloth with warm water and let cloth sit on dough for 20 minutes (again, last night I was spacey-- I let it sit uncovered in the bowl before breaking into balls)
• Pre-heat flat pan to medium-high
• Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. (I treat them like Indian flatbread and press the edges while rotating while cooking. Probably don't have do, but it might help keep them flat and even)

Savory Sun Dried Tomato Corn Muffins

Savory Sun Dried Tomato Corn Muffins - on Bella Sun Luci Sun Dried Tomato jar (also see mooneyfarms.com)

Ingredients:

• 2 - (8.5 oz) packages corn muffin mix
• 2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 2/3 cup Bella Sun Luci Sun Dried Tomatoes in olive oil and herbs, diced
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs

Directions:

1. Preheat oven to 375.
   
2. Grease 2 muffin tins.
   
3. In large bowl, stir together muffin mix, corn, garlic and, tomatoes.
4. In another small bowl, whisk together buttermilk, sour cream, and eggs until blended.
5. Combine mixtures and stir.
6. Spoon into muffin tins, filling cups halfway.
7. Bake 15 minutes, until golden brown.
   

1. Preheat oven to
   

Braised Chicken in Sun Dried Tomato Cream

Braised Chicken in Sun Dried Tomato Cream - recipe found on Bella Sun Luci Sun Dried Tomato jar (see mooneyfarms.com)

Ingredients:

• 4 boneless, skinless chicken breast halves
• 3 garlic cloves, thinly sliced (I used my garlic press instead)
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 - 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes, drained (reserve some of the oil for cooking) julienne cut
• 2 Tbsp olive oil from jar

Directions

1. Heat reserve oil in heavy medium skillet over medium high heat.
2. Add chicken to skillet and saute until golden, about 4 minutes per side.
3. Add garlic and stir 30 seconds.
4. Add white wine, cream, sliced tomatoes and bring to boil.
   
5. Cover skillet, reduce heat to medium low, and simmer until chicken is cooked through, about 3 minutes.
6. Transfer chicken to plates and keep warm.
7. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.
8. Season sauce to taste with salt and pepper and spoon over chicken and serve.

Notes:

• Next time I'd double the ingredients to make the sauce
• I'd recommend serving with pasta
• I used half-and-half instead of heavy cream
  

Banana Chocolate Bread Pudding

Chocolate Banana Bread Pudding -from allrecipes

Ingredients

• 4 eggs
• 2 cups milk
• 1 cup white sugar (I used 2/3 cup and it was very sweet. Next time I'll try 1/2 cup.)
  
• 1 tablespoon vanilla extract
• 4 cups cubed French bread
• 2 bananas, sliced
• 1 cup semisweet chocolate chips (next time I'll mix in 3/4 and then sprinkle 1/4 over the top)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I used my casserole dish that is smaller than a 9 x 13.
   
2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 (to 10) minutes for bread to soak. Pour into prepared pan.
3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean. It took me 1-1/2 hours.

I served it warm with ice cream and it was delicious!!

Salted Caramel Brownies

Amelie's Salted Caramel Brownies

- as published in the Oct 2009 issue of Home & Garden

see also this article online

Yields 24 brownies

• 6 ounces unsweetened chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 2 cups granulated sugar
• 3 large eggs
• 1 cup unbleached all-purpose flour
• 1 3/4 cup salted caramel glaze (see below; prepare glaze when brownies are cool)

Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.

In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes.

Tip: Gelatin is no harder to use -- or find -- than JELL-O. Often, gelatin is "bloomed," that is, sprinkled over cold water to hydrate it, before use to make it easier to blend.

Tip: Don't be afraid of caramel. It just needs attention—it will reach the dark amber stage quickly once it starts to color—and a tall pan to prevent splattering when you add the cream and butter.

Tip: High-butterfat European butter—like the Plugrá brand used at Amelie's—produces a more luxurious brownie and creamier caramel.

Tip: If you love to bake, invest in a digital kitchen scale. It's more precise—and means fewer measuring cups to clean.

Tip: It's all about the chocolate. Baker's unsweetened baking chocolate is fine; Valrhona unsweetened chocolate is excellent.

Tip: Don't overbake the brownies. When ready, a little bit of brownie crumb will stick to a toothpick inserted into the center of the pan.

Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square.

Salted Caramel Glaze

• 1/2 cup heavy cream
• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 2 teaspoons fine sea salt
• 2 tablespoons powdered gelatin,
• combined with 1/4 cup cold water

In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

Cheesy Potatoes

CHEESY POTATOES - from a friend on facebook

ingredients
2 lb. bag frozen hash browns (I use the shredded ones)
1 can cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
some crushed up corn flakes

Spread the frozen hash browns in an 9 x 13 inch baking dish. Mix soup, sour cream, and cheese in a bowl. Pour mixture over hash browns. Pour melted butter over the top of the mixture and sprinkle with crushed corn flakes.

Cover with aluminum foil and bake for approx. 1 hour at 350 degrees or until bubble and warm. Remove foil for the last 15 minutes.