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Saturday, November 29, 2014

Apple "Pie"fection




Apple “Pie”fection

"This recipe is a unique way to make apple pie that I tried out for thanksgiving. Sliced apples under a lattice crust are bathed with a sweet buttery caramel sauce before baking." this was quite possibly the perfect pie recipe.
 
Ingredients:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored
and sliced


Method:


Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. then sprinkle with granulated sugar.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Thursday, November 13, 2014

Pumpkin Cheesecake with Cookie Crust

- This delicious cheesecake recipe was born out of my dislike for pumpkin pie at Thanksgiving. I've been making it every year for about ten years now and it has become a much requested dish at the Thanksgiving dessert table.  I hope you and your family enjoy it as much as my family does!

Pumpkin Cheesecake 

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Crust:
1 Cup gingersnap crumbs (about 20 small cookies)
1 Cup shortbread cookie crumbs (lorna doone)
6T real butter, melted
3 T brown sugar
1/2  C finely chopped pecans


Filling:
24oz cream cheese (3- 8oz blocks)
1 Cup canned pumpkin puree
1 Cup white chocolate chips 

1 Cup sugar

3 eggs
2 tsp vanilla
1/4 tsp nutmeg

1/4 tsp ginger
1 1/2 tsp cinnamon
1/8 tsp cloves


optional topping:whipped cream, roughly chopped pecans, and caramel sauce (homemade is best.)


 Method:
Preheat oven to 350. Using a couple large pieces of heavy duty foil, securely wrap the bottom and outside of your springform pan. This will prevent leaks while using the water bath.

Crust:
Use a food processor to crush shortbread cookies, pecans and gingersnaps. Combine the cookie/nut mixture, brown sugar, and butter and  pulse several times to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.

Filling:
Melt the chocolate chips, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.
With an electric mixer beat cream cheese and sugar until very smooth (no lumps.)  Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.
With the mixer running, slowly add in white chocolate in a steady stream.
Pour filling mixture on top of the crust.

The Water Bath:
Place cheesecake pan inside of a larger pan. I use a roasting pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, very carefully pour water into the larger pan about halfway up the side of your cheesecake pan, or approximately 1 1/2 inches.
 Bake for 60-75 minutes or until set. The center should be just a little bit jiggly. It will finish cooking while it's cooling.
When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.  This is a very soft cheesecake so sufficient chilling is a must!

When ready to serve all it really needs is a dollop of sweetened whipped cream. 

If you want to go crazy spread with whipped cream, drizzle caramel sauce over it, and sprinkle with pecans!

Friday, October 24, 2014

Jalapeno Poppers

Jalapeno Poppers

8oz Cream Cheese
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1 packet dry ranch dressing mix
1 teaspoon garlic powder
20 large Jalapeno peppers, halved and seeded
1 pound sliced bacon, cut in half

Method:
Preheat an oven to 400 degrees F.

Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.

Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes

Sunday, August 24, 2014

Pampered Chef, All-American Celebration Cake

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings
- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings

- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings

- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99
One of my very favorite cakes for Summer!

All-American Celebration The Pampered Chef
1 package (16 ounces) angel food cake mix
1 lemon juice and the zest
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Method:
Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth. Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit. Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake. Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired. Yield: 15 servings.

Monday, April 21, 2014

Mulligatawny

I love the way this soup makes my kitchen smell just like an Indian restaurant! And it's a great introduction for my kids into the wonderful world which is Indian cuisine.      


Mulligatawny

Ingredients

  • 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 Tablespoon Curry Powder
  • 32 ounces/4 cups, Chicken Broth or water with the equivalent bullion
  • 2 cups Half-and-half
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste 
  • 2 cups sweet potato peeled diced and steamed
  • 1/2 cup sliced cooked carrots
  • 1 cup frozen peas
  • 2 teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • Cayenne Pepper (totally optional, For Spice)

Prep:


Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
Steam carrots and sweet potatoes to al'dente so just slightly undercooked. drain off the water and set the veggies aside.
In the same pot that the chicken was cooked in, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken, steamed sweet potato, cooked carrots, frozen peas and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Sunday, April 20, 2014

Carrot Cake!

We enjoyed these little beauties for Easter yesterday! 


Carrot Cake
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup Coconut
1/2 cup Pecans
1/2 cup Raisins
2 cups granulated sugar
1 cup vegetable oil
4 eggs
3 cups peeled and finely grated carrots
1 recipe Cream Cheese Icing (below)

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9x13-inch pan; or line your cupcake pan with cupcake liners-set aside.

Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside.
Combine coconut, walnuts, and raisins in a food processor or blender and process until very very fine. In a large mixing bowl, combine sugar and oil and mix well. Add the eggs, one at a time, beating until creamy. Add ground nut mixture and grated carrots and beat until blended. Add dry ingredients and mix until well blended. Do not over mix!
Divide batter equally into pans or cupcakes and bake
40 to 45 minutes for cake
20 to 25 minutes for cupcakes
or until they test done when tapped lightly in the middle and they spring back.
Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with Cream Cheese Icing. Makes 12 servings.

Just a quick note about freezing* I like to make the cakes a couple days before I need them and then freeze them while they are still slightly warm- i think this makes them extra moist. IF wrapped well  they can keep for quite a while in the freezer.
 

Sunday, March 9, 2014

Picnic Mashed Potatoes

We had these tonight and they were so yummy. They remind me of what potato salad would taste like as mashed potatoes. They are even better as left overs!!!


Picnic Mashed Potatoes
5 russet potatoes peeled and quartered
1/4 tsp sugar
1/2 cup sour cream
1/4tsp dried mustard
1tbsp green onion
Paprika
Parsley

Method
Place potatoes in a pot with enough water to cover them. Bring to a boil over high heat. Lower heat to medium and cook for 20 mins or until tender when pierced with a fork. Drain and mash.  Stir in sour cream, dry mustard, and green onions. Stir until light and fluffy. Warm in oven or microwave then Season with salt and pepper, paprika and parsley.

Ham and Broccoli Cordon Bleu

We made a new recipe for dinner tonight and it was a total win across the board!

Ham and Broccoli Cordon Bleu

6 1/4" Slices Black Forest ham
6 slices mozzarella cheese (you can substitute almost any other cheese)
12 broccoli spears
 Sauce
2Tbsp butter
2Tbsp flour
1/4tsp salt
1/2tsp horseradish
1tsp yellow mustard
1/4tsp Worcestershire sauce
1/2 tsp minced onion
1 egg yolk
2/3 cup pineapple or orange juice
1/3 cup milk

Method:
Top each slice of ham with a slice of cheese. Blanch the broccoli. Drain. Place a couple broccoli spears on each ham/cheese slice. In a small saucepan melt butter. Blend in flour, salt, horseradish, and mustard. Worcestershire sauce and minced onion. Whisk until smooth. Combine egg yolk and juice, mix into butter mixture. Stir in milk. Cook over low heat stirring constantly until thick and bubbly. Spoon sauce over broccoli . Roll ham and cheese around the broccoli and secure with a toothpick.place in a shallow baking dish. Cover and bake at 350 for 25 minutes.pour remaining sauce over ham rolls. Enjoy!!! 


Saturday, February 15, 2014

Costco Apple Muffins with Crunchy Bottom and Maple Glaze

Apple Muffins with Crunchy Oat Bottom and Maple Cinnamon Glaze

Crumble bottom:
1 1/2cups quick oats
1/2 cup butter melted 
1/2 cup brown sugar
pinch of salt

Muffin batter:
2 cups whole wheat flour
1 cup quick oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2-3 medium apples, diced (about 3 cups of apple chunks)
1 cup sugar
4 eggs
3/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla 
1 cup buttermilk (or 1 cup regular milk with 1 tablespoon lemon juice)

Glaze: 
1 cup powdered sugar
1 tablespoon pure maple syrup
Juice from half a lemon
Dash of cinnamon 

METHOD: 
Preheat oven to 350. Lightly grease muffin tins, or line with paper liners. 

Make the crumble mixture for the bottom: Stir all ingredients together until combined and set aside.

Batter: In a large bowl, whisk together the dry ingredients (Flour, oats,baking powder, baking soda, salt, cinnamon,ginger, nutmeg, and allspice) then stir in the apples until coated. Make a well in the center.
In a separate bowl, whisk together the eggs, vanilla, buttermilk, melted butter and sugar, then pour into the well in the dry ingredients. 
With a wooden spoon, mix the dry and wet ingredients together, using big, slow circular scrapes. Be sure to incorporate the dry ingredients on the bottom of the bowl, but stop as soon as everything is incorporated. DO NOT over mix! 

Fill each muffin tin with a small scoop of crumble, and pat down with your hands or the back of a spoon. Then fill with muffin batter on top of crumble, filling tins about 3/4 of the way full. Bake for 25-35 minutes, or until golden brown and a toothpick poked in the center comes out clean.

Cool completely in the tin, then gently run a knife along the outside edge to release the muffins. 

Mix together glaze ingredients (add more syrup if it's too stiff, or more sugar if it's too runny), and glaze cooled muffins. YUMMY!

Wednesday, January 22, 2014

Peanut Butter Cream Cheese Frosting


Peanut Butter Cream Cheese Frosting (great for Brownies)
8 oz cream cheese
1/2 cup creamy peanut butter
1 tsp vanilla
3 1/2 cup powdered sugar
2 Tbsp cream or milk

METHOD: Cream all the ingredients in a mixer add cream/ milk until you reach the desired consistency.