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Archive for December, 2014

Philly Cheese Steak Dip

Philly Cheese Steak Dip

Ingredients
1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Directions
Saute onion and green pepper in olive oil over medium heat. Set aside.

In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.

Serve with chips or toasted baguettes.

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Bacon-Chicken Crescent Ring

Bacon-Chicken Crescent Ring

Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix

Directions
Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Yield: 8 servings.

Recipe found here: Bacon-Chicken Crescent Ring

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Cannoli Cupcakes

Cannoli Cupcakes

Ingredients
1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners’ sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

Directions
Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners’ sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream.

Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8 cupcakes.

Recipe found here: Cannoli Cupcakes

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Party Shrimp

Party Shrimp

Ingredients
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined

Directions
In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.

Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Yield: about 2-1/2 dozen.

Recipe found here: Party Shrimp

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Heavenly Drinking Chocolate

Heavenly Drinking Chocolate

Ingredients
4 cups half-and-half cream
2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
2 ounces milk chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
Sweetened whipped cream

Directions
In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, nutmeg and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream. Yield: 5 cups.

Recipe found here: Heavenly Drinking Chocolate

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Overnight Cherry Danish

Overnight Cherry Danish

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky).

Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.

Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.

Recipe found here: Overnight Cherry Danish

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Parmesan-Swiss Cheese Twists

Parmesan-Swiss Cheese Twists

Ingredients
2 tablespoons Priano® Shredded Parmesan Cheese
2 ounces Happy Farms Shredded Swiss Cheese
1 teaspoon Stonemill Essentials Paprika
1/8 teaspoon Stonemill Essentials Garlic Powder
1/8 teaspoon Stonemill Essentials Iodized Salt
1/8 teaspoon Stonemill Essentials Chili Powder
8 ounces Bake House Creations Crescent Rolls
1 Goldhen Large Egg, lightly beaten

Directions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Combine the Parmesan cheese, Swiss cheese, paprika, garlic powder, salt and chili powder in a bowl.

Unroll the crescent roll dough and separate it into 2 long rectangles. Pinch the perforated seams together to seal. Brush the face side up of the dough lightly with the egg. Sprinkle the cheese mixture evenly over 1 rectangle. Place the second rectangle, egg side down, over the filling and pinch the edges to seal them together.

Cut the rectangle into 8 long strips. Working one at a time, gently twist each strip several times. Cut each strip in half. Place them on a baking sheet, about 1-inch apart.

Bake until golden brown, 12-14 minutes. Serve warm or room temperature with marinara sauce. Can be made 1 day ahead and stored in an airtight container. For best results, warm the day-old twists in a 350°F oven for 5-6 minutes. Yield: 8 servings.

Tip: Recipe can be made 1 day ahead and stored in an airtight container. For best results, warm the day-old twists in a 350°F oven for 5-6 minutes.

Recipe found here: Parmesan-Swiss Cheese Twists

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Orange Date Nut Bread

Orange Date Nut Bread

Ingredients

BREAD:
2 eggs
2 tablespoons butter
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

SAUCE:
1/2 cup orange juice
1/2 cup sugar

Directions
For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl.

In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9-in. x 5-in. loaf pan.

Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking.

Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack. Yield: 1 loaf.

Recipe found here: Orange Date Nut Bread

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One-Pot Ribollita

Ribollita means “re-boiled”. This is like a stew.

One-Pot Ribollita

Ingredients

1 (14 oz.) can cannellini beans (or white kidney beans), rinsed and drained
1/4 pound pancetta, chopped
1 large white onion, chopped
1 sweet potato, (baked for 45 minutes at 400º F.) peeled and diced
2 ribs celery, with leaves, chopped
1 carrot, peeled and chopped
1 heirloom tomato, seeded and chopped
1 bunch swiss chard, thinly shredded
1 bunch Tuscan or Black kale, separated from stems, thinly shredded
1 bay leaf
2 cloves garlic, minced
3 slices stale, white peasant bread (Italian country-style), torn into pieces
2-3 sprigs rosemary
3-4 tablespoons extra-virgin olive oil; plus extra for garnish
2-3 cups chicken stock
1 cup water
kosher salt and freshly ground pepper, to taste
1/8 teaspoon nutmeg
freshly grated Parmesan cheese, garnish

Directions

In a large pot, heat olive oil over medium-high heat and add pancetta. Cook for 2-3 minutes, or until browned.
Stir in sweet potato, garlic, carrot, onion, celery, rosemary and bay leaf.

Season with salt and pepper and cover pot to cook the vegetables, stirring occasionally, for 10 minutes.

Add tomato, swiss chard and kale to the mixture, and season with nutmeg. Then add the beans and pieces of bread.

Pour in the chicken stock and water and bring to a boil. Cook for 2-3 minutes, then reduce heat and let simmer until thickened.

Remove from heat, divide into bowls and garnish with more olive oil and Parmesan cheese. Serve hot.

Serves 6

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Decadent Brownie Swirl Cheesecake

Decadent Brownie Swirl Cheesecake

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract
Fresh raspberries and chocolate curls, optional

Directions
Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl.

Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired. Yield: 16 servings.

Recipe found here: Decadent Brownie Swirl Cheesecake

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