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Archive for October, 2013

Twice-Baked New Potatoes

Twice-Baked New Potatoes

Ingredients
1 1/2 lb. small red potatoes
2 to 3 Tbsp. canola oil
1 cup(s) (4 oz.) shredded Monterey Jack cheese
1/2 cup(s) sour cream
3 oz. cream cheese, softened
2 Tbsp. chives
1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 lb. sliced bacon, cooked and crumbled

Directions
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400°F for 50 minutes or until tender. Cool.

In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, chives, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells.

Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 8 minutes or until heated through.

Recipe found here: Twice-Baked New Potatoes

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Black Cat Dippers with Pumpkin Pie Dip

Black Cat Dippers with Pumpkin Pie Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1 cup confectioners’ sugar
1 tablespoon pumpkin pie spice
1 tablespoon honey
1 package (15 ounces) refrigerated pie pastry
1 Eggland’s Best Egg
1 tablespoon milk
Black paste food coloring
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions
In a large bowl, beat cream cheese until fluffy. Add the pumpkin, confectioners’ sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.

Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess dough and reroll scraps if desired. Beat the egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.

Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats(3 cups dip).

Recipe found here: Black Cat Dippers with Pumpkin Pie Dip

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Apple-Cream Cheese Muffins

Apple-Cream Cheese Muffins

Ingredients

Muffins
3/4 cup packed brown sugar
1 3/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
2/3 cup oil
1/4 cup applesauce
1 teaspoon vanilla
1 large apple, peeled, shredded (about 1 cup)
1/3 cup cream cheese (from 8-oz package)

Streusel
3 tablespoons packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened

Directions
1 Heat oven to 350°F. Line 15 muffin cups with paper baking cups. Reserve 1 tablespoon of the brown sugar in the muffins for filling.

2 In large bowl with electric mixer, mix remaining brown sugar for muffins, 1 3/4 cups flour, the baking powder, cinnamon and salt on low speed until mixed. Reserve 1 tablespoon of the beaten egg for filling. Add oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until mixed. With spoon, stir in apple.

3 In small bowl, mix cream cheese, the reserved 1 tablespoon brown sugar and reserved 1 tablespoon egg. Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full. In small bowl, mix all streusel ingredients; sprinkle over batter.

4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.

Recipe found here: Apple-Cream Cheese Muffins

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Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions
Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe found here: Double Layer Pumpkin Cheesecake

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Tuscan Pork Stew

Tuscan Pork Stew

Ingredients
1-1/2 pounds boneless Pork Loin roast, cut into 1-inch cubes
2 tablespoons olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
1/2 cup dry red wine or additional reduced-sodium chicken broth
1/4 cup orange marmalade
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked fettuccine, optional

Directions
In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.

Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired. Cover and cook on low for 8-10 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Serve with fettuccine if desired. Yield: 8 servings.

Recipe found here: Tuscan Pork Stew

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Marina Cafe Seafood Bisque

Marina Cafe Seafood Bisque

Ingredients
1 stick butter
1/2 onion, diced
1 tablespoon garlic, chopped
1/2 stalk celery, diced
1 cup Italian tomatoes, crushed
1/2 cup flour
1/4 cup sherry
1 cup white wine
2 cup heavy cream
1 quart milk
2 ounces scallops
4 ounces shrimp, baby
2 ounces crawfish tails
2 ounces lump crabmeat
1 cup clams, with juice
10 ounces fish, diced
1 teaspoon lemon juice
1/2 bunch green onion, chopped
1 teaspoon paprika
2 tablespoons basil, chopped
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Instructions
Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

Recipe found here: Marina Cafe Seafood Bisque

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Boozy Bourbon Chocolate Cupcakes

Boozy Bourbon Chocolate Cupcakes

Ingredients

Cupcakes
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish
1/4 cup coffee liqueur

Directions
1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3 Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4 For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5 To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Recipe found here: Boozy Bourbon Chocolate Cupcakes

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