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Grilled Cheese Egg in a Hole

Grilled Cheese Egg in a Hole

Ingredients
2 slices soft bread, like white or potato
1 to 2 teaspoons mayonnaise
1 to 2 slices sharp white cheddar cheese or your favorite melty cheese
1 large egg
Freshly ground pepper
Sea Salt

Directions
Start heating a non-stick pan on medium-low. Spread a thin layer of mayonnaise on one slice of bread and place the bread mayonnaise-side down in the pan.

Cut the cheese into thirds. Place one-third on each side of the bread in the pan. Cut the remaining third in half and fill in the top and bottom of the gap between the other slices of cheese, leaving a cheese-less square in the middle. [Editors' note: You want to cover the entire slice of bread except for the square in the center where you'll be cutting a hole through the sandwich.]

Spread a thin layer of mayonnaise on the other slice of bread and place it on top of the cheese, mayonnaise-side up. Cook the sandwich for a few minutes until the bottom is golden brown.

Flip the sandwich over. Using a cookie cutter or a drinking glass, cut out a hole in the middle of the sandwich about 2 1/2- to 2 3/4-inches wide. Remove the circle of bread (you can continue grilling this on the side of the pan) and crack the egg into the hole. Cover and cook until the egg is set to your liking.

Slide the sandwich onto a plate. Season the egg with freshly ground pepper and sea salt (I used a red Alaea salt, which is why the egg looks like it has measles). Serve with tomato soup, if you like.

Serves 1

Black Velvet Whoopie Pies

Black Velvet Whoopie Pies

Ingredients

Cookies:
1 package (2-layer size) German chocolate cake mix with pudding
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
3 tablespoons McCormick® Black Food Color
3 eggs

1 tablespoon McCormick® Pure Vanilla Extract

Jack-O-Lantern Orange Filling:
1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1/2 teaspoon McCormick® Pure Orange Extract
1/2 teaspoon McCormick® Red Food Color
1/2 teaspoon McCormick® Yellow Food Color

Directions
For the Cookies, preheat oven to 350°F. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.).

Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For the Orange Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Serves: 24
Serving Size: 1 whoopie pie

Cooking Tips
Variations:
Frankenstein Green Filling: Use McCormick® Pure Lemon Extract in place of the orange extract and 1/4 teaspoon Neon Green McCormick® Assorted NEON! Food Colors & Egg Dye in place of the yellow and red food color.

Phantom Purple Filling: Use 1 teaspoon McCormick® Raspberry Extract in place of the orange extract and 1/2 teaspoon Neon Purple and 15 drops Neon Blue McCormick® Assorted NEON! Food Colors & Egg Dye in place of the yellow and red food color.

White Chocolate Pound Cake with Chocolate Sauce

White Chocolate Pound Cake with Chocolate Sauce

Ingredients
4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 eggs
2 teaspoons McCormick® Pure Vanilla Extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange peel
1 tablespoon orange juice
2 teaspoons McCormick® Pure Vanilla Extract

Directions
In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly.

Remove from the heat. Stir in the orange peel, orange juice, vanilla and remaining butter. Serve warm with cake. Yield: 16 servings.

TO MAKE AHEAD: Cake and chocolate sauce can be prepared a day in advance. Cover and refrigerate sauce. Store cake in a resealable plastic bag or airtight container at room temperature. Reheat sauce over low when ready to serve.

Recipe found here: White Chocolate Pound Cake with Chocolate Sauce

Spiced Potatoes

Spiced Potatoes

Ingredients
6 to 8 medium unpeeled red potatoes, sliced
1/2 cup butter, melted
1 tablespoon dried oregano
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes

Directions
Place potatoes in an ungreased 11-in. x 7-in. baking dish. Mix butter, oregano, garlic and red pepper flakes; pour over potatoes.
Bake, uncovered, at 450° for 30 minutes or until potatoes are tender, stirring every 10 minutes. Yield: 4-6 servings.

Recipe found here: Spiced Potatoes

Prosciutto Provolone Panini

Prosciutto Provolone Panini

Ingredients
8 slices white bread
8 slices provolone cheese
4 thin slices prosciutto
3 tablespoons olive oil
3 tablespoons minced fresh sage

Directions
On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread.
Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 4 servings.

Recipe found here: Prosciutto Provolone Panini

Delicious Stuffed Baked Apples

Delicious Stuffed Baked Apples

Ingredients
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup chopped dried apricots
2-1/4 cups cranberry-apple juice
1/3 cup thawed cranberry juice concentrate
4 large Golden Delicious apples
1/3 cup packed brown sugar
3/4 teaspoon ground allspice, divided
1/4 cup butter, melted

Directions
In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes.

Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish.

Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples.

Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples. Yield: 4 servings.

Recipe found here: Delicious Stuffed Baked Apples

Pumpkin Swirl Bread

Pumpkin Swirl Bread

Ingredients

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk

BREAD:
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

OPTIONAL TOPPINGS:
1 cup confectioners’ sugar
1/4 teaspoon McCormick® Pure Vanilla Extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Directions
Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Read more: http://www.tasteofhome.com/recipes/pumpkin-swirl-bread#ixzz3GzU4Gh9K

Recipe found here: Pumpkin Swirl Bread

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