cannoli i

Ingredients

• Servings: 16
• 3 cups ricotta cheese
• 1 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 1/2 cup chopped candied citron
• 1/4 cup semisweet chocolate chips
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 2 eggs
• 2 tablespoons distilled white vinegar
• 2 tablespoons cold water
• 1 egg white
• 1/4 cup finely chopped pistachio nuts
• 1/3 cup confectioners' sugar for decoration
• 1 cup vegetable oil for frying

Recipe

• to make filling: combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. stir in candied citron and semi-sweet chocolate pieces. refrigerate to chill.
• to make shells: sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. cut in the shortening with a pastry blender until pieces are the size of small peas. stir in 2 beaten eggs. blend in the white vinegar and the cold water one tablespoon at a time.
• turn dough lightly floured surface and knead until smooth and elastic. wrap in waxed paper and chill in refrigerator for half an hour.
• from cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. roll chilled dough 1/8 inch thick on floured surface. using the cardboard pattern and a pastry cutter, cut ovals from dough. wrap dough ovals loosely around tubes, just lapping over opposite edges. seal edges by brushing with the slightly beaten egg white.
• set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees f (180 degrees c). fry only as many cannoli shells as will float uncrowded one layer deep. fry about 8 minutes or until golden. turn occasionally while frying.
• drain off excess fat before removing to absorbent paper. cool slightly. remove tubes. cool shells completely.
• when ready to serve, fill with chilled ricotta filling. sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. keep cannoli filling refrigerated.

Red Velvet Cheesecake Swirl Brownies

Ingredients

• Servings: 1
• 1/2 cup unsalted butter, melted
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 ounce red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1/4 teaspoon salt
• 2 large eggs, slightly beaten
• 3/4 cup all-purpose flour
• 1 (8 ounce) package cream cheese at room temperature
• 1/4 cup white sugar
• 1 large egg
• 1/4 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking pan.
• whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. stir 2 eggs into mixture until thoroughly combined.
• stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. pour remaining batter into the prepared baking dish.
• beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. do not overmix. drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. cool completely before cutting into bars; store covered in refrigerator.

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.

Chili Rellenos Casserole

Ingredients

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

Recipe

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


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

pumpkin cookies vii

Ingredients

• Servings: 3
• 1 cup butter flavored shortening
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (16 ounce) container cream cheese frosting

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter flavored shortening and sugar. beat in the egg and vanilla, then stir in the pumpkin puree. combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. roll into walnut sized balls and place them 2 inches apart the prepared cookie sheets.
• bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. allow to cool completely before frosting with cream cheese frosting.

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.

Crustless Spinach Quiche

Ingredients

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

Recipe

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


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