Ingredients
- Servings: 1
- 2 (8 ounce) packages cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced onion
- 1 teaspoon worcestershire sauce
- 1 red bell pepper
- 1 bunch fresh parsley, chopped
- 1/4 cup chopped pecans, or as needed
Recipe
Preparation Time: 30 mins
Ready Time: 1 hr 30 mins
- mix cream cheese, cheddar cheese, onion, and worcestershire sauce together in a bowl with an electric mixer until completely blended. turn cheese mixture onto a sheet of waxed paper and form it into the shape of a christmas tree. refrigerate cheese 'tree' until firm, at least 1 hour.
- cut bell pepper into thin strips and 1 star shape.
- press parsley into cheese tree to cover. press bell pepper strips in a row to form a 'garland'. make another 'garland' using chopped pecans. place bell pepper star at the top of the 'tree'. carefully transfer 'tree' to a serving platter.
Ingredients
- Servings: 6
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces monterey jack cheese, shredded
- 8 ounces longhorn or cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
- lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.
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 onto 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.
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: 1 hr 30 mins
- 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.
Ingredients
- Servings: 1
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups 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, 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 onto 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.
Ingredients
- Servings: 4
- 1 (8 ounce) package whole-wheat fettuccine
- 1 pound large dry sea scallops
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 (8 ounce) bottle clam juice
- 1 cup low-fat milk
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 3 cups frozen green peas, thawed
- 3/4 cup shredded romano cheese, divided
- 1/3 cup chopped fresh chives
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
- season the scallops salt.
- heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
- pour the clam juice into the skillet.
- whisk together the low-fat milk, flour, pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
- return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
- gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.
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 onto 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.
