Best Cheese Blog: July 2016

Sunday, July 31, 2016

eggplant with feta cheese

Ingredients

Servings: 6
1 large eggplant, cut into 1/2-inch slices
olive oil, or as needed
1/3 cup feta cheese
1/4 cup finely chopped fresh basil, packed

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven rack about 6 inches from the heat source and preheat the oven's broiler.
brush eggplant slices on one side with olive oil; arrange a baking sheet with oiled side facing up.
cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
turn oven heat to 350 degrees f (175 degrees c).
turn slices and brush other side with olive oil. sprinkle feta cheese over eggplant.
bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. sprinkle basil over the eggplant slices and serve hot.

white chocolate raspberry cheesecake

Ingredients

Servings: 1
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Recipe

Cook Time:

Ready Time:

in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted white chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

gluten free pumpkin cheesecake

Ingredients

Servings: 1
crust:
1 cup almond meal
1/2 cup crushed slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons melted butter
filling:
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 3/4 cups pumpkin puree
1 cup white sugar
4 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
bake in the preheated oven until crust is set, about 10 minutes. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c). place a pan of hot water the bottom rack of the oven to help reduce cracking in the cheesecake.
beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. pour filling over hot crust.
place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. cool to room temperature before removing sides of pan. transfer cheesecake to a serving plate and cover loosely with plastic wrap. chill in refrigerator before serving, at least 2 hours.

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:

Cook Time:

Ready Time:

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.

2-layer pecan pie with cheesecake

Ingredients

Servings: 1
1 recipe pastry for a 9-inch double crust pie
1 tablespoon water, or as needed
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans
1 cup corn syrup
2 tablespoons butter, melted
1/4 cup white sugar
3 eggs
2 teaspoons extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
unroll 1 pie crust on a work surface; brush with water. place second pie crust atop the first pie crust; press gently together. place the double crust in a 9-inch pie pan.
beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. pour into pie crust; sprinkle cheesecake filling with pecans.
mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and extract together in a bowl until smooth; pour over pecan layer.
bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

Hot Artichoke Dip

Ingredients

Servings: 32
2/3 cup parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons thinly sliced green onion
1 tablespoon chopped pimento peppers

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
blend together the cheese, mayonnaise and whipping cream. stir in the artichokes, green onions and pimentos. mix well, and transfer to the prepared baking dish.
bake 25 minutes in the preheated oven, until lightly browned.

Quick And Easy Corn Casserole

Ingredients

Servings: 6
cooking spray
1 (11 ounce) can mexican-style corn
1 cup shredded cheddar cheese
1 (6 ounce) can sliced black olives, drained
2 tablespoons chopped green chilies
2 tablespoons sliced green olives

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 1-quart casserole dish with cooking spray.
mix corn, cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

cassata alla siciliana (sicilian cream tart)

Ingredients

Servings: 1
6 eggs
1/2 cup white sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons
1 cup cake flour
1/2 teaspoon salt
1 1/2 pounds ricotta cheese
6 tablespoons
1/2 cup confectioners' sugar
2 (1 ounce) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon almond extract
1/4 cup
1/4 cup confectioners' sugar for dusting

Recipe

preheat oven to 350 degrees f (175 degrees c).
to make pan di spagna (sponge cake): have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and .
separate 6 eggs and set the egg whites aside. beat egg yolks until thick and lemon colored. beat in sugar, lemon juice, orange zest, and or 1 teaspoon almond extract. beat until foamy.
sift flour 3 times and fold into eggs yolks gently but thoroughly. beat egg whites until foamy, add salt, and beat until stiff but not dry. fold into yolks. pour batter into one ungreased 9 inch spring form pan.
bake at 350 degrees f (175 degrees c) for 50 to 60 minutes. test by pressing lightly with finger tip, if cake springs back at once it is done. leave cake in pan to cool, and invert on a wire rack.
once cake is completely cool slice into 3 layers and sprinkle layers with .
to make filling: crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. stir in 6 tablespoons , grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. leave the top and sides of cake plain.
to make frosting: cream butter with 1 cup sifted confectioners' sugar. beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
cover sides and top cake evenly with frosting. store in refrigerator until ready to serve. serves 10.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

christmas eve manicotti

Ingredients

Servings: 8
crepes:
4 eggs
1/4 teaspoon salt
2 cups all-purpose flour
2 1/4 cups milk
1/4 cup melted butter
1 tablespoon vegetable oil, or more as needed
filling:
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry frozen chopped spinach - thawed, drained, and squeezed dry
1 (15 ounce) container ricotta cheese
1 (3 ounce) package cream cheese, softened
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
3 tablespoons chopped green onion
1 tablespoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups prepared marinara sauce, or as needed
1 cup shredded mozzarella cheese, or to taste

Recipe

Cook Time:

Ready Time:

whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. whisk melted butter into batter; refrigerate at least 1 hour.
pour vegetable oil into a small bowl. heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
preheat oven to 350 degrees f (175 degrees c).
lightly mix spinach, ricotta cheese, cream cheese, parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. place a crepe a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. spread remaining marinara sauce over filled crepes. sprinkle with mozzarella cheese.
bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Fluffy Fruit Dip

Ingredients

Servings: 2
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
1 orange, zested
1 fluid ounce orange liqueur

Recipe

in a large bowl, fold together the marshmallow creme and cream cheese.
stir in grated zest and liqueur or juice. refrigerate until chilled.

Sweet As Kisses Pie

Ingredients

Servings: 8
1 (8 ounce) package philadelphia cream cheese, softened
1/3 cup sugar
1 (8 ounce) tub cool whip whipped topping, thawed, divided
1 cup cherry pie filling
1 (6 ounce) honey maid graham pie crust

Recipe

Preparation Time:

Ready Time:

mix cream cheese and sugar with electric mixer on medium speed until well blended. gently stir in 2 cups of the whipped topping.
add pie filling. cut through batter with knife several times for marble effect.
pour into crust; spread with remaining whipped topping. freeze at least 3 hours or overnight. let stand 10 minutes before cutting into 8 slices.

grilled hearts of romaine

Ingredients

Servings: 6
3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons vinegar, or to taste
2 tablespoons olive oil, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat, and lightly oil the grate.
brush each romaine lettuce half with 1/2 teaspoon olive oil.
cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. transfer lettuce, cut-side up, to a platter. sprinkle parmigiano-reggiano cheese over lettuce and drizzle balsamic vinegar, vinegar, and 2 tablespoons olive oil over the top.

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:

Cook Time:

Ready Time:

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.

rugelach ii

Ingredients

Servings: 4
1 cup ground pecans
1/2 cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter
2 tablespoons white sugar
1/4 cup all-purpose flour
1 cup apricot preserves

Recipe

to make filling: combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
in a large bowl, soften butter and cream cheese. add flour and sugar, blend well. divide dough into (4) pieces.
roll each into a ball and dust each with flour, shake off excess. with a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. stack circles and refrigerate at least one hour.
preheat over to 375 degrees f (190 degrees c). grease baking sheets.
spread each circle of dough with light layer of apricot jam/preserves. divide nut filling among circles, spread evenly. cut each circle into 12 pie shaped wedges. roll wedges from wide edge to point. place on baking sheets point side down.
bake 12 - 15 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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

grilled stuffed zucchini boats

Ingredients

Servings: 6
3 small zucchini, cut in half lengthwise
1/2 cup philadelphia tomato & basil cooking creme
1/2 cup kraft 4 cheese italiano shredded cheese
1 tablespoon minced fresh parsley

Recipe

Preparation Time:

Ready Time:

heat barbecue to medium-high heat.
use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells; discard removed pulp or reserve for another use. place zucchini shells, cut-sides up, on foil-covered baking sheet sprayed with cooking spray.
spoon cooking creme into zucchini shells; place baking sheet on barbecue grate. grill 10 to 12 min. or until zucchini is tender; top with shredded cheese. grill 3 to 5 min. or until cheese is melted.
sprinkle with parsley.

spinach alfredo pizza

Ingredients

Servings: 16
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) container alfredo sauce
1 (6 ounce) can sliced mushrooms, drained
1 (10 ounce) can artichoke hearts, drained and quartered
1/2 cup grated parmesan cheese
4 cups shredded mozzarella cheese
2 unbaked pizza crusts
2 tablespoons olive oil
1 (2.25 ounce) can sliced black olives (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). spread pizza crusts out baking sheets or pizza pans.
place the spinach and alfredo sauce in a saucepan, and warm over medium heat. stir occasionally. spread 1tablespoon of olive oil each pizza crust. spoon half of the alfredo and spinach each crust, then arrange artichoke hearts over the sauce layer. top each pizza with half of the mozzarella cheese and parmesan cheese. sprinkle mushrooms and black olives on top.
bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned.

quick pumpkin cake

Ingredients

Servings: 30
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
2 eggs
2 teaspoons spice
3/4 cup cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
mix cake mix, pumpkin puree, vegetable oil, eggs, and spice together in a bowl; pour into the prepared pan.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. gradually beat confectioners' sugar into mixture until smooth; spread cooled cake.

Orange Pumpkin Loaf

Ingredients

Servings: 1
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
cut orange into wedges, and remove seeds. place orange, peel and all, in a food processor. pulse until finely chopped; set aside.
in a large bowl, cream butter and sugar until smooth. beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. stir into batter just until moistened. stir in nuts and raisins. spoon into the prepared loaf pan.
bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. let stand 10 minutes, then remove from pan, and cool on a wire rack.

pesto pizza

Ingredients

Servings: 6
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
spread pesto on pizza crust. top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
bake for 8 to 10 minutes, or until cheese is melted and browned.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

parmesan scallops

Ingredients

Servings: 2
1/2 cup cracker crumbs
1/4 cup finely grated parmesan cheese
1/2 pound fresh sea scallops
1/4 cup light cream
3 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the cracker crumbs and parmesan cheese in a zip-top bag. shake bag to mix well.
place scallops in a small bowl and pour cream over. stir to fully coat scallops.
one at a time, drop the cream coated scallops into the cracker crumb mixture. gently press scallop into the crumbs to coat and shake off any excess. place the breaded scallops a plate while breading the rest; do not stack.
heat the butter in a large skillet over medium-high heat. when butter is hot and frothy, add the scallops, being careful not to crowd the pan. cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. cook in 2 batches if necessary. serve immediately.

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:

Cook Time:

Ready Time:

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.

Rhubarb Cheesecake Pie

Ingredients

Servings: 1
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c.)
in a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. cook, stirring occasionally, until thickened. pour into pie shell.
bake in the preheated oven for 10 minutes. remove from oven and reduce temperature to 325 degrees f (165 degrees c.)
in a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. pour over rhubarb in the pan.
bake in the preheated oven for 35 minutes, or until filling is set.

pumpkin cheesecake ii

Ingredients

Servings: 1
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Recipe

preheat oven to 350 degrees f (175 degrees c).
combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. firmly press mixture into one 9 inch springform pan.
combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. mix well, and set aside.
beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. add the whole egg, remaining egg yolk and the whipping cream, beating well. add cornstarch and vanilla and lemon flavorings, beat batter until smooth. add pumpkin mixture and mix well. pour batter into the prepared pan.
bake at 350 degrees f (175 degrees c) for 50 to 55 minutes. do not overbake. center may be soft but it will firm up when chilled. let cheesecake cool on a wire rack, then refrigerate.

dick and red's bacon clam dip

Ingredients

Servings: 10
6 slices bacon
2 (8 ounce) packages cream cheese, softened
2 (6.5 ounce) cans minced clams
10 drops hot pepper sauce (e.g. tabasco™), or to taste
1/2 teaspoon worcestershire sauce
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium-high heat until crisp. drain, crumble and set aside.
in a medium bowl, stir cream cheese until smooth. stir one can of clams with juice into the cream cheese. drain the other can, reserving the juice, and stir those clams in as well. mix in the hot pepper sauce, worcestershire sauce, and lemon juice. stir in crumbled bacon. cover and refrigerate dip and reserved clam juice for one hour.
remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.

easy oreo truffles

Ingredients

Servings: 3
1 (16 ounce) package oreo chocolate sandwich cookies, divided
1 (8 ounce) package philadelphia cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time:

crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

sausage mushroom pizza

Ingredients

Servings: 8
2 tablespoons cornmeal
2 pounds frozen pizza dough, thawed or whole wheat sesame dough (below)
1/2 cup pizza sauce
1/8 teaspoon crushed red pepper
8 ounces bulk italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded italian cheese blend
grated parmesan cheese (optional)
snipped fresh basil (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f. cover two large baking sheets with reynolds wrap® heavy duty aluminum foil. sprinkle with cornmeal.
divide whole wheat sesame seed dough or thawed pizza dough into 8 equal portions. cover and let rest for 10 minutes.
roll each portion of dough on a lightly floured surface into a 6-inch circle. transfer to prepared baking sheets. prick the crusts with a fork. do not let rise.
bake about 7 minutes or until light brown. in a small bowl, combine pizza sauce and crushed red pepper. top each crust with pizza sauce, then with sausage and mushrooms. sprinkle with italian blend cheese. bake 5 minutes more or until cheese melts. if desired, sprinkle with parmesan cheese and/or fresh basil.
grilling: line grill rack with heavy duty aluminum foil. preheat grill; reduce heat to medium-hot. brush tops of dough circles with 1 tablespoon olive oil. place dough circles, oiled sides down, on foil-lined grill rack. cover and grill about 1 minute or until bottom is browned and firm. transfer dough circles to a clean surface, grilled side up. top pizzas as directed above. return assembled pizzas to the foil-lined grill rack. cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Berry Cheesecake Trifle

Ingredients

Servings: 1
1 (5 ounce) package instant cheesecake pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut into cubes
1 cup blueberries
1 pound strawberries, hulled
1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
layer half the cake cubes into a trifle bowl or glass serving dish. top cake cubes with half the pudding, half the blueberries, and half the whipped topping. repeat layers; cover and refrigerate 4 hours 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:

Cook Time:

Ready Time:

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.

easy oreo truffles

Ingredients

Servings: 3
1 (16 ounce) package oreo chocolate sandwich cookies, divided
1 (8 ounce) package philadelphia cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time:

crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

Norwegian Pancakes - Pannekaken

ingredients

servings: 6
3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar

recipe

preparation time:

cook time:

ready time:

combine the eggs and milk in the container of a blender. add the flour, salt and sugar, and blend until smooth.
heat a skillet over medium-high heat, and coat with cooking spray or butter. scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. cook until the top looks dry, about 30 seconds. carefully slide a spatula under the pancake and flip. cook for a few seconds on the other side, just until browned. remove to a plate, and repeat with remaining batter.

Twice Baked Cauliflower

ingredients

servings: 1
1 large head cauliflower, cut into florets with stems cut into bite-size pieces
1 cup shredded cheddar cheese, divided
1/2 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese, softened
1/4 cup grated parmesan cheese

recipe

preparation time:

cook time:

ready time:

preheat oven to 350 degrees f (175 degrees c).
place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add cauliflower, cover, and steam until very tender, about 5 minutes.
transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup cheddar cheese, sour cream, cream cheese, and parmesan cheese and mix thoroughly. spread the mixture into a 8-inch square casserole dish; top with remaining cheddar cheese. cover dish with aluminum foil or lid.
bake in preheated oven until hot and bubbling, 20 to 25 minutes. remove cover and continue baking until the top is browned, about 10 minutes more.

Utokia's Cauliflower In Bell Pepper And Cheese Sauce

Ingredients

Servings: 6
1 sheet (18x24-inches) reynolds wrap® heavy duty aluminum foil
4 cups cauliflowerets
1 cup pasteurized processed cheese sauce
1/2 cup chopped red bell pepper
2 ice cubes
salt and pepper to taste

Recipe

preheat oven to 450 degrees f.
place cauliflowerets in center of foil. spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. sprinkle with salt and pepper, if desired. place packet on baking sheet with 1-inch sides.
bring up sides of foil; fold down two times. double fold both ends of foil to seal packet, leaving room for heat circulation inside.
bake 20 to 25 minutes or until cauliflowerets are at desired texture. open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. stir to coat evenly.

easy oreo truffles

ingredients

servings: 3
1 (16 ounce) package oreo chocolate sandwich cookies, divided
1 (8 ounce) package philadelphia cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

recipe

ready time:

crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

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:

Cook Time:

Ready Time:

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.

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:

cook time:

ready time:

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.

tiramisu

Ingredients

Servings: 6
6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6 egg whites, stiffly beaten
1/4 cup heavy cream
3 tablespoons kirschwasser
1 1/4 cups strong brewed coffee, cold
25 ladyfingers
1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time:

Ready Time:

in a medium bowl beat together the egg yolks and 1/3 cup of sugar. using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. set aside.
dissolve remaining 2/3 cup sugar in coffee. quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
cover and refrigerate for several hours. sprinkle with cocoa just before serving.

old-fashioned swedish glogg

ingredients

servings: 7
5 (750 milliliter) bottles
1 (750 milliliter) bottle 100 proof
1 (750 milliliter) bottle white
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
3/4 cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

recipe

preparation time:

cook time:

ready time:

heat the over medium heat until just below the simmer point in a large stockpot with a lid. add bourbon and , and bring back to just below simmering. save the bottles and their caps for storing leftover glogg.
while the and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel the center of the square of cheesecloth. gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
when mixture is very hot but not boiling, carefully light it with a long-handled match. wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. put the lid on the stockpot to extinguish the flames, and turn off the heat. let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm mixture and let it cool to room temperature, about 1 hour.
strain the cooled glogg and reserve the raisins and almonds.
to store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
to serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. ladle 3 ounces of warmed glogg into a small coffee cup or small swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

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:

cook time:

ready time:

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.

company special

ingredients

servings: 1
3 1/2 cups graham cracker crumbs
3/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
4 cups frozen whipped topping, thawed
1 (3 ounce) package cook and serve vanilla pudding
1 cup milk
1 (16 ounce) can blueberry pie filling

recipe

preheat oven to 300 degrees f (150 degrees c).
in a large bowl, mix graham cracker crumbs with melted butter. pat into bottom of a 9x13 inch pan.
bake at 300 degrees f (150 degrees c). for 10 minutes or until golden brown. allow to cool.
in a sauce pan, mix pudding with milk and cook according to package directions. it will be very stiff.
in a large bowl, mix pudding and cream cheese together until smooth. fold in whipped topping. spread over cooled graham cracker crust.
top with fruit filling. refrigerate until served.

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:

cook time:

ready time:

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.

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:

cook time:

ready time:

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.

Egg Casserole

Ingredients

Servings: 6
12 eggs, beaten
1 1/2 pounds ground breakfast sausage
16 ounces shredded cheddar cheese, divided
7 slices white bread, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
brown sausage in a large skillet over medium-high heat. drain off grease, and set aside to cool. pour the eggs into a lightly greased 9x13 inch baking dish.
in a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. mix well and pour this into the egg mixture. top with the remaining 4 ounces of cheese and cover with foil.
bake at 350 degrees f (175 degrees c) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

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:

cook time:

ready time:

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.

Sweet Pie

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
4 tablespoons white sugar
1/4 teaspoon salt
1/4 cup butter
1 egg
1 teaspoon vanilla extract
4 eggs, beaten
1 teaspoon vanilla extract
1 1/2 (15 ounce) containers ricotta cheese
1 tablespoon all-purpose flour
1 cup white sugar
2 tablespoons confectioners' sugar

Recipe

Cook Time:

Ready Time:

for crust: in a large bowl, sift together 1 1/2 cups flour, 4 tablespoons sugar and 1/4 teaspoon salt. cut in butter, 1 egg and 1 teaspoon vanilla. mix until dough forms. roll into 9 inch crust. place dough in greased pie plate. chill for 1 hour.
preheat oven to 350 degrees f (175 degrees c).
in a large bowl, beat 4 eggs. add 1 teaspoon vanilla, 1 1/2 pounds ricotta cheese, 2 tablespoons flour, 1 cup white sugar and 2 tablespoons confectioners' sugar. beat until smooth.
pour into crust and bake in preheated oven for 45 minutes or until lightly browned and firm.

Saturday, July 30, 2016

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:

cook time:

ready time:

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.

tortilla rollups iv

Ingredients

Servings: 10
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded cheddar cheese
10 (10 inch) flour tortillas

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and cheddar cheese. spread even amounts of the mixture the tortillas. roll tortillas and chill in the refrigerator until ready to serve.
to serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

carrot cake xi

Ingredients

Servings: 1
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 1/3 cups vegetable oil
4 cups grated carrots
3/4 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking powder, baking soda, salt and cinnamon. set aside.
in a large bowl, mix together the sugar and eggs until thick and pale. stir in the oil, then gradually mix in the sifted dry ingredients. fold in the carrots and nuts. spread evenly into the prepared pan.
bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. when cool, frost with your favorite cream cheese frosting.

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:

Cook Time:

Ready Time:

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.

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:

cook time:

ready time:

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.

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:

Cook Time:

Ready Time:

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.