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Thursday, December 31, 2015

Nona's Tableside Homemade Soft Tofu

Ingredients

  • Servings: 4
  • 1 1/4 cups dried soybeans
  • 14 fluid ounces water
  • 1 1/2 teaspoons liquid nigari

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 37 mins

  • soak the dry beans in water for at least 12 hours. drain the beans. you want to end up with 14 ounces of soaked beans.
  • place a colander inside a larger bowl. line the colander with a few layers of cheesecloth or a cotton towel. use a blender to blend the beans with 14 fluid ounces of water. pour into a nonstick saucepan and bring to a boil. stir frequently. as soon as it comes to a boil, reduce the heat to low; simmer and stir for about 3 minutes.
  • pour the soybean mixture into the lined colander. gather the edges and twist the solids in a ball to wring out all of the liquid. i use a can to help press out all of the soy milk. you will need 3 cups of the soy milk, (24 fluid ounces). if you don't have enough, pour some more hot water over the soybean solids (okara) until you have enough.
  • pour the soymilk into a saucepan. heat to 170 to 175 degrees f (75 to 80 degrees c).
  • at the table, have a container ready that is about 4 inches deep and 4 to 6 inches across to make the tofu in. you can use any container that is big enough to hold the milk, but if it is too big, it will be more difficult to form the tofu.
  • measure the nigari into the container at the table first. pour the hot soy milk into the container. no stirring is necessary as the act of pouring the liquid in stirs it enough to form the tofu. wait for 3 to 5 minutes for the tofu to form. you can serve immediately, or refrigerate for later use.

Paneer (home Made)

Ingredients

  • Servings: 4
  • 4 cups milk
  • 1 tablespoon plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon fresh lemon juice

Recipe

    Cook Time: 20 mins Ready Time: 2 hrs 20 mins

  • combine the milk, yogurt, salt and sugar in a saucepan. heat over medium heat, stirring occasionally with a whisk. as the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  • remove from the heat and pour into a sieve lined with cheesecloth. lift the cheesecloth by the four corners and tie them together. hang the cheese in the cloth over the sink to drain. it will take 30 minutes to 1 hour. once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  • if later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

brick-oven pizza (brooklyn style)

Ingredients

  • Servings: 2
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 1/2 cup no salt added canned crushed tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Recipe

    Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins

  • sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
  • preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
  • using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
  • with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  • bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

Cucumber Cups With Dill Cream And Smoked Salmon

Ingredients

  • Servings: 24
  • 1 1/3 large cucumbers
  • 4 ounces cream cheese, softened
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 4 ounces smoked salmon, cut into 2-inch strips
  • 24 small fresh dill sprigs

Recipe

    Preparation Time: 40 mins Ready Time: 40 mins

  • trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. drain cucumbers, cup sides down, on paper towels for 15 minutes.
  • beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. spoon 1/2 teaspoon cheese mixture into each cucumber cup. top each cup with 1 salmon strip and 1 dill sprig.

Simple Macaroni And Cheese

Ingredients

  • Servings: 4
  • 1 (8 ounce) box elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
  • melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. add cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • fold macaroni into cheese sauce until coated.

jay's signature pizza crust

Ingredients

  • Servings: 1
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees f/45 degrees c)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins

  • in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  • stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
  • turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
  • preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  • bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Crustless Spinach Quiche

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
  • heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
  • in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
  • bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

tiramisu cake

Ingredients

  • Servings: 1
  • 1 (9 inch) sponge cake
  • 3/8 cup strong brewed coffee, room temperature
  • 3/8 cup
  • 1 1/2 pounds mascarpone cheese, room temperature
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons unsweetened cocoa powder, for dusting

Recipe

    Preparation Time: 20 mins Ready Time: 2 hrs 20 mins

  • cut the cake in half lengthwise to make two layers. combine the coffee and . sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
  • beat together the mascarpone and the confectioners' sugar until fluffy. spread half the cheese mixture over the bottom cake layer. top with remaining cake layer and spread remaining cheese on top. dust liberally with sifted cocoa. refrigerate 2 hours before serving.

eggnog cheesecake iii

Ingredients

  • Servings: 1
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup eggnog
  • 2 eggs
  • 2 tablespoons
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
  • bake in preheated oven for 10 minutes. place on a wire rack to cool.
  • preheat oven to 425 degrees f (220 degrees c).
  • in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
  • bake in preheated oven for 10 minutes.
  • reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

zucchini boats on the grill

Ingredients

  • Servings: 4
  • 2 medium zucchini
  • 1 slice white bread, torn into small pieces
  • 1/4 cup bacon bits
  • 1 tablespoon minced black olives
  • 1 jalapeno pepper, minced
  • 3 tablespoons diced green chile peppers
  • 1/4 cup minced onion
  • 1/4 cup chopped tomato
  • 6 tablespoons shredded sharp cheddar cheese
  • 1 pinch dried basil
  • seasoned salt to taste
  • ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • prepare the grill for indirect heat.
  • place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
  • in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
  • stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
  • place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Wednesday, December 30, 2015

Mike's Favorite Grilled Cheese

Ingredients

  • Servings: 1
  • 2 slices bread
  • 2 tablespoons butter, divided
  • 2 slices processed american cheese

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • heat a small skillet to medium high heat. spread a thin layer of butter on one side of both bread slices; place one slice bread, buttered-side-down, in hot skillet. immediately place both cheese slices on bread and cover with second bread slice, butter-side-up. when first side is browned, turn over and brown other side. remove from heat and let cool 2 to 3 minutes before serving.

Slow Cooker Creamed Corn

Ingredients

  • Servings: 10
  • 1 1/4 (16 ounce) packages frozen corn kernels
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 tablespoon white sugar
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 10 mins

  • in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
  • cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Quick And Easy Strawberry Shake Pie

Ingredients

  • Servings: 2
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 (14 ounce) can sweetened condensed milk
  • 3/4 cup mashed strawberries
  • 2 (8 ounce) containers frozen whipped topping, thawed, divided
  • 2 (9 inch) prepared graham cracker crusts
  • sliced fresh strawberries (optional)

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • beat cream cheese and sweetened condensed milk with an electric mixer in a bowl until well combined.
  • stir strawberries and 1 container whipped topping into cream cheese mixture.
  • spread mixture into the two prepared pie crusts. top pies with remaining container of whipped topping.
  • garnish with sliced strawberries if desired. chill for at least 2 hours.

chantal's new york cheesecake

Ingredients

  • Servings: 1
  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 7 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
  • in a medium bowl, mix graham cracker crumbs with melted butter. press bottom of springform pan.
  • in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
  • bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

antipasto

Ingredients

  • Servings: 1
  • 4 cups chopped cauliflower
  • 4 cups pearl onions
  • 2 cups chopped red bell peppers
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 cucumbers - peeled, seeded and chopped
  • 2 cups carrots, chopped
  • 2 cups vegetable oil
  • 2 cups distilled white vinegar
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon pickling spice, wrapped in cheesecloth
  • 1 cup black olives
  • 1 cup pitted green olives
  • 4 cups canned mushrooms
  • 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

    Cook Time: 30 mins Ready Time: 9 hrs 30 mins

  • in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
  • in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
  • in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
  • drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
  • stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

double layer pumpkin cheesecake

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins

  • 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.

carrot cake iii

Ingredients

  • Servings: 1
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
  • bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
  • to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Egg And Spinach Casserole

Ingredients

  • Servings: 1
  • 6 eggs, beaten
  • 3/4 cup onion, chopped
  • 1/4 cup all-purpose flour
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (16 ounce) package small curd cottage cheese
  • 1 (16 ounce) package shredded cheddar cheese
  • 1/2 cup butter, melted
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat an oven to 350 degrees f (175 degrees c). prepare a 9x13 inch baking dish with cooking spray.
  • beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. stir in the spinach, cottage cheese, cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  • bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Carrot Pineapple Cake I

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
  • pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
  • to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Tuesday, December 29, 2015

carrot cake iii

Ingredients

  • Servings: 1
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
  • bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
  • to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

eggnog cheesecake iii

Ingredients

  • Servings: 1
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup eggnog
  • 2 eggs
  • 2 tablespoons
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
  • bake in preheated oven for 10 minutes. place on a wire rack to cool.
  • preheat oven to 425 degrees f (220 degrees c).
  • in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
  • bake in preheated oven for 10 minutes.
  • reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

Best Carrot Cake Ever

Ingredients

  • Servings: 2
  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs 30 mins

  • in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
  • in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
  • bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

Mad Dogs

Ingredients

  • Servings: 1
  • 1 hot dog
  • 1 slice cheddar cheese
  • 1 slice bacon

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. place on a cookie sheet or baking dish.
  • bake at 400 degrees f (200 degrees c) for 11 to 15 minutes, or until bacon is crisp.

christmas eggnog cheesecake

Ingredients

  • Servings: 1
  • crust:
  • 8 whole graham crackers
  • 1 teaspoon white sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 egg
  • 1 3/4 cups prepared eggnog
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) carton sour cream
  • 1 pinch ground nutmeg, or more to taste

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr 5 mins

    Ready Time: 5 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. with processor running, drizzle butter into crumbs just to incorporate. press graham cracker mixture into the bottom of a 9-inch spring form pan.
  • bake crust in the preheated oven for 10 minutes; cool on wire rack.
  • beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. beat sugar mixture into cream cheese until smooth; beat in egg. slowly beat eggnog into cream cheese mixture, followed by vanilla extract. pour cream cheese filling into spring form pan over the crust. tap pan lightly on a work surface to release air .
  • bake in the oven for 1 hour.
  • spread sour cream over filling. return to oven and bake 5 more minutes.
  • cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. sprinkle with ground nutmeg to taste before serving.

Chili Rellenos Casserole

Ingredients

  • Servings: 6
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces longhorn or cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  • bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

antipasto

Ingredients

  • Servings: 1
  • 4 cups chopped cauliflower
  • 4 cups pearl onions
  • 2 cups chopped red bell peppers
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 cucumbers - peeled, seeded and chopped
  • 2 cups carrots, chopped
  • 2 cups vegetable oil
  • 2 cups distilled white vinegar
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon pickling spice, wrapped in cheesecloth
  • 1 cup black olives
  • 1 cup pitted green olives
  • 4 cups canned mushrooms
  • 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

    Cook Time: 30 mins Ready Time: 9 hrs 30 mins

  • in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
  • in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
  • in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
  • drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
  • stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

Monday, December 28, 2015

jay's signature pizza crust

Ingredients

  • Servings: 1
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees f/45 degrees c)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins

  • in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  • stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
  • turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
  • preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  • bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Crustless Spinach Quiche

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
  • heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
  • in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
  • bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

brick-oven pizza (brooklyn style)

Ingredients

  • Servings: 2
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 1/2 cup no salt added canned crushed tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Recipe

    Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins

  • sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
  • preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
  • using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
  • with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  • bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

Chili Rellenos Casserole

Ingredients

  • Servings: 6
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces longhorn or cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  • bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Eggplant Pizzas

Ingredients

  • Servings: 4
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 large eggplant, sliced into 1/2 inch rounds
  • 1/4 cup vegetable oil
  • 1 (14 ounce) can pizza sauce
  • 1 1/2 cups shredded mozzarella cheese

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • beat the eggs in a bowl. mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  • heat the vegetable oil in a large, deep skillet over medium heat. place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. drain the eggplant slices on a paper towel-lined plate. arrange the eggplant in one layer on a baking sheet. spoon enough pizza sauce to cover each eggplant slice. top each eggplant with mozzarella cheese.
  • bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

And Cheese Strata

Ingredients

  • Servings: 1
  • 1/2 loaf dry french bread, broken into pieces
  • 3 tablespoons butter, melted
  • 8 ounces shredded swiss cheese
  • 4 ounces shredded monterey jack cheese
  • 1 (1/4 inch thick) ham slice, coarsely chopped
  • 1 3/4 cups milk
  • 9 eggs
  • 4 green onions, minced
  • 1/4 cup
  • 1 1/2 tablespoons dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup sour cream
  • 1/2 cup grated parmesan cheese

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 40 mins

  • grease a 9x13-inch baking dish.
  • arrange bread pieces in the prepared baking dish; drizzle with melted butter. top with swiss cheese, monterey jack cheese, and ham.
  • whisk milk, eggs, green onions, , mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. cover dish tightly with aluminum foil and refrigerate for 24 hours.
  • remove dish from refrigerator 30 minutes before baking.
  • preheat oven to 325 degrees f (165 degrees c).
  • bake strata in the preheated oven for 1 hour. remove aluminum foil and top with sour cream and parmesan cheese. bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

zucchini boats on the grill

Ingredients

  • Servings: 4
  • 2 medium zucchini
  • 1 slice white bread, torn into small pieces
  • 1/4 cup bacon bits
  • 1 tablespoon minced black olives
  • 1 jalapeno pepper, minced
  • 3 tablespoons diced green chile peppers
  • 1/4 cup minced onion
  • 1/4 cup chopped tomato
  • 6 tablespoons shredded sharp cheddar cheese
  • 1 pinch dried basil
  • seasoned salt to taste
  • ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • prepare the grill for indirect heat.
  • place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
  • in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
  • stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
  • place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Sunday, December 27, 2015

double layer pumpkin cheesecake

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins

  • 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.

Slow Cooker Creamed Corn

Ingredients

  • Servings: 10
  • 1 1/4 (16 ounce) packages frozen corn kernels
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 tablespoon white sugar
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 10 mins

  • in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
  • cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Cheesy Bbq Bread

Ingredients

  • Servings: 12
  • 3/4 pound butter
  • 1 large onion, minced
  • 2 tablespoons poppy seeds, or to taste
  • 1 (1 pound) loaf sourdough french bread
  • 1 pound white american cheese, sliced

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. stir poppy seeds into onion mixture.
  • cut bread into slices, leaving them still attached on the bottom of the loaf. put an american cheese slice into each slit; spoon poppy seed mixture into each slit. wrap loaf with aluminum foil.
  • bake in the preheated oven until cheese is melted, about 30 minutes.

carrot cake iii

Ingredients

  • Servings: 1
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
  • bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
  • to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

carrot cake iii

Ingredients

  • Servings: 1
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
  • bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
  • to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

chantal's new york cheesecake

Ingredients

  • Servings: 1
  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 7 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
  • in a medium bowl, mix graham cracker crumbs with melted butter. press bottom of springform pan.
  • in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
  • bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

Pizza On The Grill Ii

Ingredients

  • Servings: 8
  • 1 ready made pizza crust
  • 2 cups shredded mozzarella cheese
  • 1 cup tomato sauce
  • 1/2 cup chopped green bell pepper
  • 1/2 cup fresh sliced mushrooms

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat an outdoor grill for high heat and lightly oil grate.
  • roll out prepared pizza dough to a size that will fit your grill. place on grill for 5 minutes, or to desired doneness, and flip over. now add the sauce, cheese, green bell pepper and mushrooms.
  • cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

Saturday, December 26, 2015

Chili Rellenos Casserole

Ingredients

  • Servings: 6
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces longhorn or cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  • bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Carrot Pineapple Cake I

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
  • pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
  • to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

overnight asparagus mushroom strata

Ingredients

  • Servings: 8
  • 2 teaspoons butter, or as needed
  • 1 3/4 cups sliced crimini mushrooms
  • 5 english muffins, split and toasted
  • 1 cup shredded colby-monterey jack cheese
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup chopped red bell pepper
  • 1/2 onion, finely chopped
  • 8 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded colby-monterey jack cheese

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins

  • melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. set the mushrooms aside.
  • grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. stuff pieces of remaining muffins into the spaces between the halves. spread 1 cup of colby-monterey jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. cover the dish, and refrigerate overnight.
  • the next day, preheat oven to 375 degrees f (190 degrees c).
  • remove the casserole from the refrigerator and let stand for 30 minutes. spread 1 cup of colby-monterey jack cheese in a layer over the casserole.
  • bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. let stand 5 to 10 minutes before cutting into squares.

Best Carrot Cake Ever

Ingredients

  • Servings: 2
  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs 30 mins

  • in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
  • in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
  • bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

Spinach Cheese Pie

Ingredients

  • Servings: 1
  • 2 (9 inch) pie crusts
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 15 ounces ricotta cheese
  • 8 ounces mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 cups diced cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). press bottom pie crust into glass pie dish.
  • in a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, parmesan, and cheddar cheeses. mix together well and pour into bottom pie crust. place second pie crust on top of filling and trim edges.
  • bake at 350 degrees f (175 degrees c) for 40 minutes. let stand 10 minutes and cut into wedges.

Dandan's Strawberry Cream Pie

Ingredients

  • Servings: 8
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sliced fresh strawberries, mashed
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup sliced fresh strawberries
  • 1 (9 inch) prepared graham cracker crust

Recipe

    Preparation Time: 20 mins Ready Time: 3 hrs 20 mins

  • mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. stir 3/4 cup mashed strawberries into cream cheese mixture.
  • beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the cream will form sharp peaks. fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
  • spoon strawberry mixture into graham cracker crust. chill at least 3 hours before serving.

Fruit Dip

Ingredients

  • Servings: 3
  • 8 ounces cream cheese
  • 1/2 cup marshmallow creme
  • 2 cups frozen whipped topping, thawed
  • 1/4 cup unsweetened pineapple juice

Recipe

  • blend together the cream cheese, marshmallow cream and thawed topping. add enough pineapple juice to make it dipping consistency. chill for 1 hour.

Cheese Corn Spoon Bread

Ingredients

  • Servings: 6
  • 2 eggs, lightly beaten
  • 1 (12 ounce) package corn bread mix
  • 1 (8 ounce) can cream-style corn
  • 1 (8.75 ounce) can sweet corn, drained
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded swiss cheese

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
  • combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. mix well and pour into the prepared pan.
  • bake in the preheated oven for 35 to 40 minutes. remove casserole from oven and sprinkle cheese over the top. return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. serve warm, spooning servings right from the pan.

eggnog cheesecake iii

Ingredients

  • Servings: 1
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup eggnog
  • 2 eggs
  • 2 tablespoons
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
  • bake in preheated oven for 10 minutes. place on a wire rack to cool.
  • preheat oven to 425 degrees f (220 degrees c).
  • in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
  • bake in preheated oven for 10 minutes.
  • reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

Friday, December 25, 2015

Eggplant Pizzas

Ingredients

  • Servings: 4
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 large eggplant, sliced into 1/2 inch rounds
  • 1/4 cup vegetable oil
  • 1 (14 ounce) can pizza sauce
  • 1 1/2 cups shredded mozzarella cheese

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • beat the eggs in a bowl. mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  • heat the vegetable oil in a large, deep skillet over medium heat. place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. drain the eggplant slices on a paper towel-lined plate. arrange the eggplant in one layer on a baking sheet. spoon enough pizza sauce to cover each eggplant slice. top each eggplant with mozzarella cheese.
  • bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

jay's signature pizza crust

Ingredients

  • Servings: 1
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees f/45 degrees c)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins

  • in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  • stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
  • turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
  • preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  • bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Cheesecake

Ingredients

  • Servings: 12
  • cooking spray
  • crust:
  • 25 chocolate sandwich cookies (such as oreo®), crushed
  • 1/3 cup white sugar
  • 1/3 cup melted butter
  • filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 20 mini chocolate-coated caramel-peanut nougat candy bars (such as snickers®), cut into quarters
  • 2 teaspoons vanilla extract

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 10 hrs 10 mins

  • preheat oven to 300 degrees f (150 degrees c). place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
  • mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
  • beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
  • bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

Crustless Spinach Quiche

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
  • heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
  • in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
  • bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

Chili Rellenos Casserole

Ingredients

  • Servings: 6
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces longhorn or cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  • bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Thursday, December 24, 2015

Brazilian Cheese Puffs (pao De Queijo)

Ingredients

  • Servings: 24
  • 1/4 cup canola oil
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 cup tapioca starch
  • 1 egg
  • 1/3 cup plain yogurt
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat an oven to 450 degrees f (230 degrees c).
  • combine the canola oil, water, and salt in a saucepan and bring to a boil. place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. beat in the egg. stir in the yogurt, parmesan cheese, and mozzarella cheese. pour the mixture into mini-muffin tins.
  • place on middle rack of the preheated oven. reduce heat to 350 degrees f (175 degrees c). bake until slightly golden, 25 to 30 minutes.

tomato bacon grilled cheese

Ingredients

  • Servings: 4
  • 8 slices bacon
  • 1/4 cup butter, softened
  • 8 slices white bread
  • 8 slices american cheese
  • 8 slices tomato

Recipe

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
  • heat a large skillet over medium heat. spread butter one side of each slice of bread. lay 4 slices of bread, butter side down, in the skillet. top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. cover with a slice of bread, butter side out. fry sandwiches until golden on both sides.

Mom's Breakfast Strata

Ingredients

  • Servings: 8
  • 9 slices bread, torn into bite size pieces
  • 1/2 cup diced fresh mushrooms
  • 1/2 cup chopped green bell pepper
  • 16 ounces cheddar cheese, shredded
  • 1/2 cup chopped onion
  • 2 cups cubed cooked ham
  • 8 eggs
  • 2 cups milk

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 13 hrs 10 mins

  • grease a 9x13 inch baking dish. layer half of the torn bread in the bottom of the dish. sprinkle the mushrooms and green bell pepper evenly over the bread layer. sprinkle with half of the cheese. top with remaining bread pieces, then layer with the onion and ham. sprinkle with remaining cheese. whisk together eggs and milk; pour over the entire pan. cover with aluminum foil, and refrigerate for 12 to 24 hours.
  • preheat the oven to 350 degrees f (175 degrees c).
  • bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

antipasto

Ingredients

  • Servings: 1
  • 4 cups chopped cauliflower
  • 4 cups pearl onions
  • 2 cups chopped red bell peppers
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 cucumbers - peeled, seeded and chopped
  • 2 cups carrots, chopped
  • 2 cups vegetable oil
  • 2 cups distilled white vinegar
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon pickling spice, wrapped in cheesecloth
  • 1 cup black olives
  • 1 cup pitted green olives
  • 4 cups canned mushrooms
  • 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

    Cook Time: 30 mins Ready Time: 9 hrs 30 mins

  • in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
  • in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
  • in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
  • drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
  • stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

cheddar and olive balls

Ingredients

  • Servings: 45
  • 18 1/2 ounces extra sharp cheddar cheese, shredded
  • 1/2 cup butter, softened
  • 1/2 teaspoon paprika
  • 1 1/2 cups all-purpose flour
  • 45 pitted green olives

Recipe

    Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins

  • allow cheese to sit out until it is at room temperature. in a large bowl, mix together the cheese, butter and paprika using a pastry blender. gradually mix in flour, first using the pastry blender, then using your hands. mix until the dough pulls together. it should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. if dough appears too dry, add more shredded cheese.
  • preheat the oven to 375 degrees f (190 degrees c). pinch off a small piece of dough, and cover an olive with it. roll gently between your palms to smooth and seal the olive inside the ball. place an ungreased cookie sheet and repeat with remaining dough and olives. place the tray of covered olives into the refrigerator for 10 minutes to firm up.
  • bake for 20 to 25 minutes in the preheated oven, or until browned. serve hot or at room temperature.

brick-oven pizza (brooklyn style)

Ingredients

  • Servings: 2
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 1/2 cup no salt added canned crushed tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Recipe

    Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins

  • sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
  • preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
  • using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
  • with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  • bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

david's favorite football dip

Ingredients

  • Servings: 8
  • 1 pound ground turkey
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can vegetarian baked beans
  • 1 (16 ounce) can vegetarian refried beans
  • 1 tablespoon coconut oil
  • 1 cup salsa
  • 1/2 cup taco seasoning mix
  • 2 tablespoons ranch dressing
  • 2 teaspoons soy sauce
  • 2 teaspoons liquid smoke flavoring
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. cover skillet and simmer until onion is softened, about 5 more minutes. transfer turkey mixture to a bowl.
  • stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with cheddar cheese and mozzarella cheese. cover skillet and cook until cheeses melts, 3 to 5 minutes.
  • mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

Eggs Benedict Breakfast Pizza

Ingredients

  • Servings: 16
  • 12 eggs, well beaten
  • 1 tablespoon butter
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1 (.9 ounce) package hollandaise sauce mix
  • 2/3 cup milk
  • 1/4 cup butter
  • 3 cups diced cooked ham
  • 1 cup shredded sharp cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • melt 1 tablespoon butter in a nonstick skillet over medium heat. pour in eggs, and cook to desired degree of doneness, stirring constantly.
  • preheat an oven to 400 degrees f (200 degrees c). unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. press seams together and press up sides of pan to form a crust.
  • prepare hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. pour evenly over crescent roll crust. spread scrambled eggs evenly over sauce, then top with cubed ham. sprinkle lightly with shredded cheese.
  • bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.