Feeds:
Posts
Comments

Archive for December, 2013

Italian Brunch Torte

Italian Brunch Torte

Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 Eggland’s Best® Eggs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Directions
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.

Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture.

On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.

Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. Yield: 12 servings.

Recipe found here: Italian Brunch Torte

Read Full Post »

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips, optional

Directions
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

Recipe found here: Buffalo Chicken Dip

Read Full Post »

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Ingredients
3/4 cup REESE’S Creamy Peanut Butter
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups(8-oz. pkg.) REESE’S Minis Peanut Butter Cups

Directions
1. Heat oven to 350 F. Grease 8- or 9-inch square baking pan.

2. Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

3. Spread one half of batter in prepared pan. Sprinkle mini peanut butter cups over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture (some of the peanut butter cups will still be exposed).

4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

Recipe found here: Chocolate And Peanut Butter Filled Peanut Butter Blondies

Read Full Post »

Coffee & Cream Martini

Coffee & Cream Martini

Ingredients
2 tablespoons coarse sugar
1 teaspoon finely ground coffee
Ice cubes
1-1/2 ounces vodka
1-1/2 ounces Kahlua
1-1/2 ounces Irish cream liqueur
Chocolate syrup, optional

Directions
Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture.

Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass.

Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately. Yield: 1 serving.

Recipe found here: Coffee & Cream Martini

Read Full Post »

Gumdrop Fudge

Gumdrop Fudge

Ingredients
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops

Directions
Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops.

Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature. Yield: about 3 pounds.

Recipe found here: Gumdrop Fudge

Read Full Post »

Southwest Spinach Strata
Southwest Spinach Strata

Ingredients
2-1/2 cups cubed day-old white bread
2-1/2 cups cubed day-old whole wheat bread
2/3 cup black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
1 cup Southwestern-style egg substitute
2 cups fat-free milk
1/4 cup minced fresh cilantro
1/4 teaspoon salt
6 tablespoons reduced-fat sour cream
6 tablespoons salsa

Directions
Place half of the bread cubes in an 8-in. square baking dish coated with cooking spray. Layer with beans, spinach and half of the cheese. Top with remaining bread cubes.

In a large bowl, whisk the egg substitute, milk, cilantro and salt. Pour over top. Let stand for 5 minutes.

Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 6 servings.

Recipe found here: Southwest Spinach Strata

Read Full Post »

Date Nut Bread

Date Nut Bread

Ingredients:

1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preparation:
Grease a 9x5x3-inch loaf pan.

Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Recipe found here: Date Nut Bread

Read Full Post »

Older Posts »

%d bloggers like this: