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Monday, May 23, 2016

Asparagus Parmesan

Ingredients

  • Servings: 5
  • 1 tablespoon butter
  • 1/4 cup olive oil
  • 1 pound fresh asparagus spears, trimmed
  • 3/4 cup grated parmesan cheese
  • salt and pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.

Pepperoni Stuffed Zucchini

Ingredients

  • Servings: 4
  • 2 medium zucchini
  • 1/3 cup diced onion
  • 12 slices pepperoni sausage, diced
  • 1/2 cup grated asiago or parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • cut zucchini in half lengthwise. with a metal spoon, scoop out most of the insides and place into a skillet. transfer the zucchini shells to a baking sheet.
  • place the skillet over medium heat, and stir in onion and pepperoni. cook about 3 minutes. remove from heat, and spoon into zucchini shells. sprinkle with cheese.
  • bake in preheated oven for 12 minutes.

homemade mac and cheese

Ingredients

  • Servings: 4
  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

Recipe

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

  • cook macaroni according to the package directions. drain.
  • in a saucepan, melt butter or margarine over medium heat. stir in enough flour to make a roux. add milk to roux slowly, stirring constantly. stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. put macaroni in large casserole dish, and pour sauce over macaroni. stir well.
  • melt butter or margarine in a skillet over medium heat. add breadcrumbs and brown. spread over the macaroni and cheese to cover. sprinkle with a little paprika.
  • bake at 350 degrees f (175 degrees c) for 30 minutes. serve.

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.

asparagus with brie

Ingredients

  • Servings: 4
  • 1 bunch fresh asparagus, trimmed
  • 1/2 (2.2 pound) wheel brie cheese, sliced
  • 1/4 cup butter, melted
  • 1/2 cup dry bread crumbs
  • 1/4 cup toasted sesame seeds

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still crisp, about 2 to 6 minutes. drain and place in a shallow baking dish.
  • lay cheese slices over asparagus. in a small bowl combine melted butter, bread crumbs and sesame seeds. sprinkle over cheese.
  • bake in preheated oven for 8 minutes.
  • increase oven to broil. broil just until breadcrumbs are golden brown.

Sunday, May 22, 2016

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.

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.

grandma carol's pumpkin roll

Ingredients

  • Servings: 1
  • 3 eggs, beaten
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter
  • 1 (16 ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins

  • preheat oven to 400 degrees f (200 degrees c). butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. generously dust a kitchen towel with confectioners' sugar.
  • beat eggs, white sugar, and pumpkin together in a bowl until creamy.
  • sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. stir to combine. spread batter evenly into the prepared pan.
  • bake in the preheated oven for exactly 10 minutes.
  • immediately turn cake the prepared kitchen towel. starting at a long end, roll up pumpkin cake and towel. let rolled cake rest for 10 minutes.
  • beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
  • unroll cake; spread with the filling. roll up cake (without towel). cut off any jagged ends. cover and refrigerate until chilled. cut cake in half if desired; sprinkle with confectioners' sugar before serving.

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.

Eggs Benedict

Ingredients

  • Servings: 2
  • 12 fresh asparagus spears
  • 4 eggs
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon salt
  • 2 large croissants, split
  • 4 slices canadian-style bacon
  • 1 cup grated asiago cheese
  • 1/2 cup prepared hollandaise sauce

Recipe

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

  • place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. cover pan and bring the water to a boil. add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
  • fill a large saucepan with 2 to 3 inches of water and bring to a boil. reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. stir in salt until dissolved. crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. repeat with the remaining eggs. poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place a warm plate.
  • preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • arrange croissant halves on a baking sheet. top each with 1 poached egg, 1 slice canadian bacon, 3 spears asparagus, and 1/4 cup asiago cheese.
  • broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
  • heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. serve sauce poured over baked croissants.

Saturday, May 21, 2016

Asparagus Side Dish

Ingredients

  • Servings: 4
  • 1 bunch fresh asparagus, trimmed
  • 2/3 cup water
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 10 grape tomatoes, halved

Recipe

    Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins

  • combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. allow the asparagus to steam until tender, about 10 minutes; drain. reduce heat to low and return the skillet to the heat. drizzle olive oil over the asparagus; sprinkle with parmesan cheese. add the grape tomatoes to the skillet and replace the lid. allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 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.

Parmesan Tomatoes

Ingredients

  • Servings: 4
  • 4 ripe tomatoes, sliced
  • 4 tablespoons mayonnaise
  • 4 tablespoons parmesan cheese
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown mustard
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 teaspoon chopped fresh parsley
  • 1/4 cup shredded mozzarella cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • arrange tomato slices in a single layer on a baking sheet. in a small bowl, mix together mayonnaise, parmesan, dijon mustard, and brown mustard. season with oregano, and salt and pepper to taste. use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. sprinkle with mozzarella , and then top with parsley.
  • bake in preheated oven for approximately 15 minutes, or until golden brown. serve immediately.

Pesto Zoodles

Ingredients

  • Servings: 2
  • 1 tablespoon olive oil
  • 4 small zucchini, cut into noodle-shape strands
  • 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
  • 3 tablespoons pesto, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons shredded white cheddar cheese, or to taste

Recipe

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

  • heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
  • stir garbanzo beans and pesto into zucchini; lower heat to medium-low. cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
  • transfer zucchini mixture to serving bowls and top with white cheddar cheese.

Classic Tiramisu

Ingredients

  • Servings: 12
  • 6 egg yolks
  • 1 1/4 cups white sugar
  • 1 1/4 cups mascarpone cheese
  • 1 3/4 cups heavy whipping cream
  • 2 (12 ounce) packages ladyfingers
  • 1/3 cup coffee flavored liqueur
  • 1 teaspoon unsweetened cocoa powder, for dusting
  • 1 (1 ounce) square semisweet chocolate

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs

  • combine egg yolks and sugar in the top of a double boiler, over boiling water. reduce heat to low, and cook for about 10 minutes, stirring constantly. remove from heat and whip yolks until thick and lemon colored.
  • add mascarpone to whipped yolks. beat until combined. in a separate bowl, whip cream to stiff peaks. gently fold into yolk mixture and set aside.
  • split the lady fingers in half, and line the bottom and sides of a large glass bowl. brush with coffee liqueur. spoon half of the cream filling over the lady fingers. repeat ladyfingers, coffee liqueur and filling layers. garnish with cocoa and chocolate curls. refrigerate several hours or overnight.
  • to make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

scallop gratin

Ingredients

  • Servings: 2
  • 2 tablespoons melted butter, or as needed, divided
  • 1/4 cup creme fraiche
  • 1/4 cup white
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch kosher salt, or to taste
  • 8 dry-pack sea scallops
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons finely grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat oven to 450 degrees f (230 degrees c). brush 2 small gratin dishes with 1 tablespoon melted butter.
  • whisk creme fraiche, white , lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. top with tarragon and parmesan cheese. drizzle remaining butter over the top.
  • bake in the preheated oven for 4 minutes. increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

Lemonade Pie Iv

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 3/4 cup frozen lemonade concentrate, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

  • in a blender, combine lemonade concentrate, cream cheese, and condensed milk. blend on medium speed until mixture is smooth. transfer mixture to a bowl and fold in whipped topping. pour mixture into graham cracker crust. chill before serving.

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.

tangy tomato tuna casserole

Ingredients

  • Servings: 6
  • 1 (8 ounce) package elbow macaroni
  • 2 (8 ounce) cans tomato sauce
  • 2 (7 ounce) cans tuna, drained
  • 1 (8 ounce) container cottage cheese
  • 1 onion, minced
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon salt (optional)
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, melted

Recipe

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

  • 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.
  • preheat oven to 350 degrees f (175 degrees c). butter a 2 1/2-quart casserole dish.
  • mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. stir bread crumbs and butter together in a bowl; spread over tuna mixture.
  • bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.

Friday, May 20, 2016

cinnamon rolls iii

Ingredients

  • Servings: 16
  • 1/4 cup water at room temperature
  • 1/4 cup butter, melted
  • 1/2 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 4 cups bread flour
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 4 teaspoons ground cinnamon
  • 3/4 cup chopped pecans (optional)
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Recipe

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

  • in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
  • when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
  • butter a 9x13-inch baking pan.
  • roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • bake rolls in preheated oven until browned, 15 to 20 minutes.
  • stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

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.

vanilla crepes

Ingredients

  • Servings: 12
  • 1 1/2 cups milk
  • 3 egg yolks
  • 2 tablespoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons melted butter

Recipe

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

  • in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
  • heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
  • fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Easy Slow Cooker Squash

Ingredients

  • Servings: 6
  • 4 pounds yellow summer squash, sliced
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 pound processed cheese food (such as velveeta®), cubed

Recipe

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

    Ready Time: 1 hr 20 mins

  • place the squash and onion into a pot, and pour in enough water just to cover. bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. do not stir. drain the squash and onion in a colander set in the sink.
  • gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. set the cooker on low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. do not stir.

italian cheesecake

Ingredients

  • Servings: 1
  • 1 1/2 pounds ricotta cheese
  • 2 cups confectioners' sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon flavored extract
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated orange zest

Recipe

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

  • preheat oven to 400 degrees f (205 degrees c). grease and flour one 9 inch round springform or regular pan.
  • combine the ricotta, confectioners' sugar and eggs. blend well. stir in vanilla, almond extract, extract, lemon juice, lemon zest and orange zest. beat by hand until smooth and creamy. pour batter into the prepared pan.
  • bake at 400 degrees f (205 degrees c) for 40 minutes, until golden. place on a rack and cool.

Thursday, May 19, 2016

Patriotic Fruit Pizza

Ingredients

  • Servings: 1
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 3 large bananas, sliced - or as needed
  • 1 tablespoon lemon juice, or as needed
  • 1 (16 ounce) package fresh strawberries, sliced
  • 1 (6 ounce) container fresh blueberries

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). whisk the flour, cream of tartar, baking soda, and salt in a bowl.
  • in a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape an ungreased 12x17 inch baking sheet.
  • bake in the preheated oven until very lightly browned, 8 to 10 minutes. allow to cool completely.
  • while the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
  • to decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. arrange alternating stripes of white bananas and red strawberry slices across the pizza. refrigerate leftovers.

Scandinavian Sweetheart Waffles

Ingredients

  • Servings: 5
  • 2 eggs, separated
  • 1/4 cup white sugar
  • 1 teaspoon vanilla sugar
  • 1/4 cup water
  • 3 tablespoons butter, melted
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1 pinch salt

Recipe

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

  • place egg yolks into a large mixing bowl with the sugar, and beat until light and frothy. mix in the vanilla sugar and water until evenly combined, and stir in half the melted butter, half the buttermilk, half the flour. when mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt, and beat again to a smooth batter.
  • in a separate bowl, beat the egg whites with an electric mixer until they form stiff peaks; gently fold the egg whites into the batter, incorporating as much volume as possible.
  • preheat a waffle iron according to manufacturer's directions.
  • spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. remove waffle to a plate. if using a heart-shaped iron, break the waffle into individual hearts to serve. repeat with remaining batter.

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.

Red, White, And Blueberry Cheesecake Pie

Ingredients

  • Servings: 1
  • 8 sheets phyllo dough
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries
  • 1/2 cup strawberry jelly
  • 1 cup heavy cream, whipped (optional)

Recipe

    Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 2 hrs 30 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • on a flat surface, place one sheet of phyllo dough. brush it with melted butter, and cover with another piece of phyllo. repeat until all 8 sheets are used. using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. carefully press circle into a greased 9-inch pie plate; gently fan edges. bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. reduce oven temperature to 350 degrees f (175 degrees c).
  • in a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. beat in eggs until well combined. fold in 1 cup of blueberries. pour filling into prepared crust.
  • bake at 350 degrees f (175 degrees c) until set, 40 to 50 minutes. to prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. cool completely on a wire rack.
  • in a small bowl, beat jelly until smooth; spread over cheese filling. arrange 1 cup blueberries on top in a star pattern.

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.