Recipe of the Day: Pasta Carbonara Frittata

Ingredients
turkey bacon
eggs
Parmesan
garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes, or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.

Cook turkey bacon in a large skillet over medium-high heat until crisp, 5 to 8 minutes. Remove bacon to paper towels to drain. Discard all but 1 Tbsp. of fat in skillet.

Preheat broiler to high. Whisk together eggs, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.

Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.
Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.

Recipe found here: Pasta Carbonara Frittata

Read Full Post »

Recipe of the Day: Dan Marino’s Pasta Bolognese

Dan Marino’s Pasta Bolognese

INGREDIENTS:
2 Tbsp olive oil
1 1/2 lb ground beef
1 1/2 lb ground pork
4 oz pancetta, cut into 1/2-inch dice
1 yellow onion, diced
2 carrots, peeled and diced
1 rib celery, diced
5 cloves garlic, minced
1/2 cup tomato paste
1/2 cup dry red wine
1 cup milk
2 (28-oz) cans diced tomatoes, pureed and strained
3 bay leaves
1 rind Parmigiano-Reggiano cheese
1 lb tagliatelle, cooked al dente

DIRECTIONS:
1. In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.

2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.

3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.

4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.

Recipe found here: Dan Marino’s Pasta Bolognese

Read Full Post »

Recipe of the Day: Picnic Macaroni Salad *International Picnic Day*

Picnic Macaroni Salad

what you need
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/2 cup KRAFT Real Mayo Mayonnaise
1/3 cup CLAUSSEN Sweet Pickle Relish
1/4 cup chopped onions
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 tomato, chopped

make it
PREPARE Dinner in large saucepan as directed on package.

STIR in remaining ingredients.

Recipe found here: Picnic Macaroni Salad

Read Full Post »

Recipe of the Day: Viennese Apple Strudel *National Apple Strudel Day*

Viennese Apple Strudel

Ingredients
2¼ lb (1kg) Golden Delicious apples
½ cup raisins
½ cup granulated sugar
½ cup chopped blanched almonds
3 tbsp dark rum
½ tsp pure vanilla extract
Grated zest of ½ lemon
4 sheets thawed frozen filo dough
4 tbsp butter, melted, plus more for the baking sheet
2/3 cup fresh bread crumbs
Confectioners sugar, for garnish

Directions
1. Preheat the oven to 350°F (180°C). Butter a large baking sheet. Peel, core, and cut the apples into ½ in (13mm) dice. Combine in a bowl with the raisins, sugar, almonds, rum, vanilla, and lemon zest.

2. Place a filo sheet on a work surface and brush with melted butter. Repeat with the remaining pastry sheets.

3. Sprinkle the bread crumbs over the pastry, leaving a 1in (2cm) border. Spoon the filling over the bread crumbs. Fold in the short sides to cover about 1in (2.5cm) of the filling. Starting from a long side, roll up the pastry, tucking in the filling if it escapes. Transfer to the baking sheet and brush with melted butter.

4. Bake for 30–40 minutes, brushing with the remaining melted butter after 20 minutes, until golden brown.

5. Let cool on the baking sheet. Sift liberally with confectioner’s sugar. Serve warm, or at room temperature.

Notes
Preparing the apples: To ensure that your strudel does not turn soggy, choose crisp apples and avoid ones that are too ripe. Also, avoid cutting the apples too small, since they will soften while baking.

Recipe found here: Viennese Apple Strudel

Read Full Post »

White chocolate and vanilla fudge cakes

White chocolate and vanilla fudge cakes

150g white chocolate, chopped
100g unsalted butter, chopped
½ cup (120ml) whole milk
1/3 cup + ½ tablespoon (73g) caster sugar
1 vanilla bean, split lengthwise, seeds scraped with the back of a knife
1 egg
¼ cup (35g) self raising flour
½ cup + ½ tablespoon (75g) all purpose flour
200g white chocolate, extra

Preheat the oven to 160°C/320°F. Butter well twelve 1/3 cup (80ml) capacity mini Bundt pans.

Place the chocolate, butter, milk, sugar and vanilla seeds in a medium saucepan over low heat and stir until melted and smooth. Allow to cool completely. Stir in the egg.

Sift flours in a large bowl and add the chocolate mixture. Stir with a wooden spoon until smooth. Spoon the mixture into prepared pans. Place on a baking sheet and bake for 15 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes then carefully unmold onto a wire rack. Cool completely.

Place the extra chocolate in a small heatproof bowl and melt over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. Drizzle the cakes with the melted chocolate and set aside until firm.

Recipe found here: White chocolate and vanilla fudge cakes (a GREAT recipe blog)

Read Full Post »

Recipe of the Day: Chocolate Sour Cream Fudge Cake *National Fudge Day*

Chocolate Sour Cream Fudge Cake

Ingredients

CAKE
9 tablespoons butter, divided
2 teaspoons powdered instant coffee
1/3 cup hot water
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract

ICING
1 lb unsalted butter, at room temperature
4 cups confectioners’ sugar (powdered sugar)
12 ounces unsweetened chocolate, melted, cooled
1 teaspoon vanilla
powdered sugar, garnish (optional)

Directions
Preheat Oven to 350°.

CAKE

Butter a 9×13 cake pan with 1 tbs of butter and set aside.

Dissolve the coffee powder in the hot water and let cool.

In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.

In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.

Add the sour cream and mix well.

In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.

Beat in the melted chocolate, dissolved coffee, and vanilla.

Spread the batter into the prepared pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.

Cool on a large wire rack for about 10 minutes.

Carefully run a knife around the edges of cake, invert onto rack to cool completely.

ICING
Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.

On low speed, beat in confectioner’s sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.

Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).

Spread about 1/2 of the icing over the cake, it will be a generous amount.

Top with the top half of the cake, cut side down.

Spread the remaining icing over the top and sides of cake.

Sprinkle with powdered sugar to garnish if desired.

Recipe found here: Old Fashioned Sour Cream Chocolate Fudge Cake With Icing

Read Full Post »

Recipe of the Day: Slow Cooker Tapioca Pudding *National Tapioca Pudding Day*

Ingredients
4 cups milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten

Directions
Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Recipe found here: Slow Cooker Tapioca Pudding

Read Full Post »

Recipe of the Day: Strawberry Shortcake *National Strawberry Cake Day*

Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Recipe found here: Strawberry Shortcake

Read Full Post »

Recipe of the Day: Peanut Butter Kiss Cookies *National Peanut Butter Cookies Day*

Peanut Butter Kiss Cookies

Ingredients
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
24 milk chocolate kisses

Directions
In a large bowl, cream peanut butter and sugar until light and fluffy. Add egg and vanilla; beat until blended.

Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked.
Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Editor’s Note: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Recipe found here: Peanut Butter Kiss Cookies

Read Full Post »

Recipe of the Day: German Chocolate Cake *National German Chocolate Cake Day*

German Chocolate Cake

Ingredients

1/2 cup(s) Boiling Water
2 cup(s) All-Purpose Flour
1/4 cup(s) Cocoa
1 teaspoon(s) Baking Soda
1 teaspoon(s) Salt
2 cup(s) Sugar
1 cup(s) (2 sticks) Unsalted Butter, softened
4 large Eggs, separated
1 teaspoon(s) Vanilla
1 cup(s) Buttermilk Coconut-Pecan Filling

Directions

Make batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German’s Chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.

Bake cake: Divide batter equally between pans and spread evenly. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.

Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling
Ingredients
U.S. Metric Conversion chart
1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

Directions
In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.

Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Recipe found here: German Chocolate Cake

Read Full Post »