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Archive for September, 2016

coffee-braised-short-ribs

Coffee-Braised Short Ribs

Ingredients
4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Directions
Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.

Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8 servings.

Recipe found here: Coffee-Braised Short Ribs

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mocha-punch

Mocha Punch

Ingredients
6 cups water
1/2 cup sugar
1/2 cup instant chocolate drink mix
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup heavy whipping cream, whipped

Directions
In a large saucepan, bring water to a boil. Remove from heat. Add sugar, drink mix and coffee; stir until dissolved. Refrigerate, covered, 4 hours or overnight.

About 30 minutes before serving, pour mixture into a large punch bowl. Add scoops of ice cream; stir until partially melted. Top servings with whipped cream. Yield: 25 servings (3/4 cup each).

Recipe found here: Mocha Punch

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amazing-strawberry-cream-pie

Amazing Strawberry Cream Pie

Ingredients
1/2 cup crushed Oreo cookie crumbs (7 cookies)
2 tablespoons sugar
2 tablespoons butter, melted

FILLING:
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup mashed fresh strawberries
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar

Directions
Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken.

Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight. Yield: 3-4 servings.

Recipe found here: Amazing Strawberry Cream Pie

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football-fest-empanadas

Football Fest Empanadas

Ingredients
1 jar (16 ounces) black bean and corn salsa
1/2 cup frozen corn, thawed
2 jalapeno peppers, seeded and minced
3 tablespoons minced fresh cilantro, divided
2 teaspoons lime juice
1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
2 packages (14.1 ounces each) refrigerated pie pastry
4 ounces quesadilla cheese, shredded
1 egg, lightly beaten

Directions
In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.

Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4-in. x 3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.

Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.

Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 400° oven until crisp and heated through. Yield: 2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Football Fest Empanadas

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fluffy-key-lime-pie

Fluffy Key Lime Pie

Ingredients
1 package (.3 ounce) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)

Directions
In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust.

Cover and refrigerate for at least 2 hours or until set. Yield: 8 servings.

Recipe found here: Fluffy Key Lime Pie

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gnocchi-with-white-beans

Gnocchi with White Beans

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Directions
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.

Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings.
Editor’s Note: Look for potato gnocchi in the pasta or frozen foods section.

Recipe found here: Gnocchi with White Beans

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cherry-jubilee-cake

Cherry Jubilee Cake

Ingredients
2 egg whites
2 tablespoons butter, melted
3 tablespoons brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
3 tablespoons butter, softened
2/3 cup sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk
1/2 teaspoon almond extract
1/4 cup slivered almonds, toasted
Whipped cream

Directions
Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.

In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.

recipe found here: Cherry Jubilee Cake

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