Everything about Pierogi

My boyfriends parents are from Poland but he was born here and they have been visiting for the past two weeks. (a lot of eye rolling at his mother)

Polish pierogi dough recipe (original)

Ingredients in this recipe:

  • 3 cups of wheat flour (all-purpose)
  • half a teaspoon of salt
  • 0.75 cup of boiling water
  • 0.25 cup of cold water
  • half a teaspoon of oil

takes 30-40 min — makes about 30 pierogi

Recipe:

  1. Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
  2. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
  3. After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
  4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it’s time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men’s hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
  5. Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won’t adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
  6. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
  7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Pierogi with meat filling recipe

Ingredients in this recipe:

  • 0.5 kg of beef
  • 3 carrots
  • 1 parsley
  • 1 leek
  • half of a celery
  • 1 onion
  • butter or oil for frying
  • 1 roll
  • parsley leaves
  • two eggs
  • salt & pepper
  • pierogi dough
  • crackling or fried onion

takes about 1.5 hours

Recipe:

  1. Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
  2. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don’t buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.
  3. While the meat is being cooked with vegetables peel onion and cut it into cubes.
  4. Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
  5. Take the meat out of stock and tear into smaller pieces.
  6. Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
  7. Add also fried onion and precisely mix everything.
  8. Grind the blend of onion, meat and roll in a meat mincer.
  9. Chop parsley leaves up and add to stuffing.
  10. Break two raw eggs into a meat mixture.
  11. Add salt and grinded black pepper. Mix. Season to taste.
  12. If your stuffing is too dry add some stock.
  13. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
  14. Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.
  15. We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides – from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
  16. Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn’t truly traditional.

 

recipes from http://www.tastingpoland.com

 

Spring summer recipes from weight watcher

Jumbo Bacon-Cheddar Stuffed Sliders

Prep Time:25 min – Cook Time:8 min – Serves:4 – 8 smart points per serving

Description

Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.

Ingredients

  • 3Tbsp light mayonnaise
  • 2Tbsp unsweetened dill pickle(s), chopped
  • 1Tbsp ketchup
  • 1Tbsp uncooked shallot(s), minced
  • 1⁄2tsp Dijon Mustard
  • 1⁄2tsp pickle juice
  • 1 splash(es)hot sauce
  • 1 splash(es)Worcestershire sauce
  • 1 pound(s)uncooked 93% lean ground beef
  • 2 slice(s)crisp cooked bacon, crumbed
  • 1⁄4 cup(s)low fat shredded cheddar cheese, sharp variety
  • 1⁄2 tsp kosher salt
  • 1⁄8tsp black pepper
  • 2 spray(s) cooking spray
  • 4 piece(s) lettuce, Romaine variety
  • 1⁄2 medium plum tomato(es), cut into 4 slices
  • 4roll(s)Sister Schubert’s Parker house style yeast rolls, or other brand

Directions

  1. To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
  2. To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling – wrap tightly and keep chilled).
  3. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
  4. To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
  5. Serving size: 1 slider

Grilled Asparagus with Orange Butter

Prep Time:10 min – Cook Time: 5 min – Serves: 8- 1 smart points per serving

Description

Orange juice mellows asparagus spears, offering a balanced, summery flavor to this grilling favorite. Look for spears that are all the same thickness, so they’ll cook evenly and at the same time.

Ingredients

  • Tbsp unsalted butter, melted
  • Tbsp fresh orange juice
  • tsp table salt
  • 1⁄2 tsp black pepper, freshly ground
  • pound(s) uncooked asparagus, thin spears (about 48), trimmed
  • spray(s) cooking spray
  • Tbsp orange zest, finely grated, for garnish

Directions

  1. Preheat grill to medium heat.
  2. In a small bowl, combine butter, juice, salt and pepper; set aside.
  3. Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and tender, about 5 minutes.
  4. Transfer to a serving platter and brush with butter mixture; garnish with zest.
  5. Yields 6 spears per serving.

 

 

Finger sandwiches

As you all may know my friend is getting married in September. I am listing some finger sandwich idea recipes up that I may or may not use for her bridal shower in July. At the bottom are the websites where i got these recipes from.

Cucumber Tea Sandwiches

Variety is key with tea sandwiches, and for a vegetarian option, make the ultimate classic tea sandwich: cucumber. A good cucumber tea sandwich will be light and fresh, but still flavorful – like these from Great Party Recipes which makes about forty sandwiches.

Ingredients:

  • 1 large cucumber, peeled and sliced very thinly
  • salt
  • ¾ cup soft butter
  • 2 teaspoons minced fresh garlic
  • 20 pieces thin-sliced bread
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • pepper to taste

Directions: Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Combine the butter and garlic and apply to one side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on ten of the bread slices, top with the other ten slices, remove the crusts, and quarter. Serve immediately.

 

Santa Fe Wraps

But maybe you feel like reinventing the tea-sandwich-wheel — and with Paula Deen’s recipe for Santa Fe wraps, that is exactly what you should do. Cut into pinwheels, there are between twelve and fifteen servings in this recipe.

Ingredients:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 1 (4½-ounce) can chopped green chiles
  • 1 (4¼-ounce) can chopped olives
  • 1 cup (4-ounce) shredded pepper jack cheese
  • 2 tablespoons salsa, plus salsa for dipping, optional
  • ½ cup green onion tops, sliced
  • 1 cup chopped fresh spinach
  • 2 packages flour tortillas

Directions: In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into six slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

 

 Strawberry Shortcake Skewers

You’ll need wooden skewers to complete this easy, light dessert idea from Blissful Baking. The measurements below make around twelve to fifteen large skewers, and there are countless variations of this simple skewered dish. One alternative would be to use pound cake instead of angel food cake, cut into cubes as well.

Ingredients:

  • pre-made angel food cake bundt
  • milk, white, or dark chocolate (melting discs, almond bark or chocolate chips, morsels, etc.)
  • strawberries (one package)

Directions: Slice angel food cake into cubes and set aside. Hull strawberries and slice in half. Skewer the cake and push it to the bottom of the skewer. Follow with a strawberry half and continue until you fill the skewer. (about three of each per skewer) Place skewers on a sheet of waxed paper.

Melt chocolate, and pour it into a pastry bag, or plastic bag. (If using a plastic bag, cut off one corner once chocolate is inside.) Drizzle chocolate over each skewer. Keep in the fridge until ready to serve.

Smoky “Pimiento” Cheese Sandwiches

Ingredients

  • 1 (3-oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 cups (8 oz.) shredded smoked Cheddar cheese
  • 2 cups (8 oz.) shredded smoked Gouda cheese
  • 1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
  • 14 bread slices (sourdough and dark wheat)

Preparation

  1. Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
  2.  Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.

Goat Cheese-Pecan Finger Sandwiches

Ingredients

  • 4 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped toasted pecans
  • 2 tablespoons chopped fresh parsley
  • 14 bread slices, divided
  • 1/3 cup red pepper jelly

Preparation

Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.

 

7 Simple, Elegant Recipes Ideal for Baby and Bridal Showers

http://www.myrecipes.com/how-to/5-to-try/finger-sandwich-recipes

Salmon Dishes

Salmon is one of the fish that I love eating all year round but mainly during the summer. Here are some Salmon dishes that I want to try making. If anyone has tried any of the ones I post let me know how it is and feel free to make suggestions. Yes I did put the weight watchers values on there because as you all know how I enjoy being a part of the weight watchers community.

 

Baked Salmon Puttanesca

serves 4 – prep time 15 – cook time 23 – 7 points

This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It’s delicious with richly-flavored fish such as salmon.

Ingredients

  • 1Tbsp olive oil – 4 smart points
  • 1 medium uncooked shallot(s), finely chopped – 0 points
  • 2 clove(s )garlic clove(s), minced -0 points
  • 1⁄2 tsp crushed red pepper flakes – 0 points
  • 1 Tbsp anchovy paste (or 3 fillets, mashed with a fork) – 1 point
  • 28 oz canned diced tomatoes, drained – 0 points
  • 1 Tbsp canned tomato paste – 1 point
  • 10 medium olive(s), Kalamata variety, pitted, roughly chopped – 1 point
  • 2 Tbsp capers, rinsed and drained – 0 points
  • 16 oz uncooked skinless salmon fillet(s) – 19 points

Instructions

  1. Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
  2. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
  3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
  4. Serving size: 4 oz salmon, 1/2 cup sauce

Chili-Rubbed Salmon with Mango-Peach Salsa

5 points / Prep Time:20 min / Cook Time:10 min / Serves:4

A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.

Ingredients

  • 1 large peach(es), ripe, diced – 0 points
  • 3⁄4 cup(s) mango(es), ripe, diced – 0 points
  • 1⁄4 cup(s) uncooked red onion(s) -0 points
  • 2 Tbsp cilantro, fresh, minced – 0 points
  • 1 small jalapeño pepper(s), seeded, minced (don’t touch seeds with bare hands) – 0 pts
  • 2 tsp fresh lime juice – 0 points
  • 1⁄2 tsp honey – 1 points
  • 1⁄2 tsp olive oil, extra virgin – 1points
  • 1 pinch kosher salt – 0 points
  • 1 tsp chili powder, ancho variety – 0 points
  • 1 tsp ground cumin – 0 points
  • 1⁄2 tsp dried oregano – 0 points
  • 3⁄4 tsp kosher salt – 0 points
  • 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets – 19 points
  • 2 spray(s)cooking spray – 0 points

Instructions

  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeño, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Yields 1 salmon fillet and about 1/3 cup salsa per serving.

Holiday Cookies- What’s your favorite?

Holiday Cookies – What’s your favorite?

M&M’s® Cookies

Ingredients

Directions

  1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
  2. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.

Soft Gingerbread Cookies

Ingredients

Directions

  1. In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed.
  2. Cover the dough and chill for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  5. Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Recipes that I Enjoy

Grilled Cheddar Cheese Sandwiches with Pickles

serving size:4 Weight watchers Points: 5

A quick-and-easy cream cheese spread elevates your basic grilled cheese to something special.

Ingredients

  • 1⁄4cup(s)low fat cream cheese
  • 3 Tbsp uncooked shallot(s), minced
  • 4 tsp mustard grainy
  • 1Tbsp unsweetened dill pickle(s) or bread and butter pickles, minced
  • 8 slice(s)reduced-calorie bread
  • 3⁄4 cup(s) low fat shredded cheddar cheese sharp variety
  • 2 spray(s) cooking spray

Instructions

  1. In a small bowl, combine cream cheese, shallot, mustard and pickles; spread about 1 tablespoon cream cheese mixture on one side of each piece of bread. Top 4 slices of bread with 3 tablespoons cheese each; cover with remaining bread slices, cream cheese-side down.
  2. Off heat, coat a large skillet with cooking spray and heat over medium heat; cook sandwiches, 2flipping once, until lightly toasted and cheese melts, about 2 to 3 minutes per side. Yields 1 sandwich per serving.

Pan-Fried Flounder

serving size:4 Weight watchers Points: 4

This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.

Ingredients

  • 1 pound(s)uncooked flounder fillet(s)
  • 1Tbsp Dijon mustard
  • 1 large egg white(s)
  • 1⁄4 cup(s) yellow cornmeal
  • 2 tbsp grated parmesan cheese
  • 1 tbsp fresh thyme, finely minced or 1 tsp dried thyme
  • 1/2 tsp table salt or to taste
  • 1/2 tsp black pepper, freshly ground or to taste
  • 2 spray(s) olive oil cooking spray
  • 1 tbsp olive oil
  • 1/2 medium lemon(s), cut into 4 wedges

Instructions

  1. Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
  2. In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
  3. Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*
  4. Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Quinoa salad with corn and peppers

serving size: 6 Weight watchers Points: 4

This grain side dish is packed with citrusy flavors and fresh summer vegetables like juicy, sweet corn.

Ingredients

  • 1 cup(s)uncooked quinoa
  • 1 medium yellow corn on the cob, kernels removed
  • 1⁄2 medium sweet red pepper(s), diced
  • 1⁄2 medium yellow pepper(s), diced
  • 1 1⁄2 Tbsp orange zest
  • 1⁄3cup(s)unsweetened orange juice, freshly squeezed (or less to taste)
  • 1 tsp canola oil
  • 1⁄4 tsp table salt or to taste
  • 1⁄8 tsp black pepper or to taste
  • 2 Tbsp chopped almonds, toasted

Instructions

  1. Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
  2. Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.

Pesto, Ricotta, and Tomato Tortilla Pizza

serving size: 4  Weight watchers Points: 9

These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto.

Ingredients

  • cup(s) fresh tomato(es)chopped
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup reduced fat pesto sauce
  • 4 medium whole wheat tortillas
  • 2 sprays cooking spray

Instructions

  1. Preheat the oven to 450 F. Coat two baking sheets with cooking spray.
  2. Arrange tortillas on prepared baking sheets; spread each with 2 tablespoons pesto. Top each with small dollops of ricotta cheese (2 tablespoons total per tortilla); sprinkle each with 2 tablespoons mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.
  3. To serve, sprinkle each pizza with 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.

Friendsgiving part 2

Apple-Pear Crisp

Ingredients:

  •  1 spray(s) cooking spray
  • 1 pound(s) fresh apple(s), Granny Smith, cored, cut into 1-inch-thick slices
  • 1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
  •  2 tsp fresh lemon juice   
  • 4 Tbsp dark brown sugar, unpacked

Topping  Ingredients

  •   1 large egg(s)   
  •  6 Tbsp dark brown sugar, unpacked   
  •  1/4 tsp table salt   
  •  1 tsp ground cinnamon   
  •  1 cup(s) uncooked rolled oats   
  •  6 Tbsp light butter, melted   

Directions

  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.

Stuffed Mushrooms

Ingredients:

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Acorn Squash

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Pineapple Stuffing

Ingredients:

  • 1/2 cup margarine
  • 1 cup white sugar
  • 4 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 5 slices white bread. cubed

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
  2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

New Traditions: “Friends”giving

Some of my friends and I want to start Friendsgiving on black friday now and here are some recipes for items for some of the things I was thinking about making.

BUTTERNUT SQUASH AND KALE SOUP

INGREDIENTS:

  • 1 medium butternut squash (about 5 cups)
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 or 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 5 to 6 cups vegetable stock
  • 12 cups baby kale, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dark brown sugar

 

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.

2. Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber. Lightly coat the cut faces with the softened butter. Place cut-side-down on the baking sheet and bake until a knife goes through the skin easily, 1 hour to 1 hour, 30 minutes. Let the squash cool completely, then scoop out the flesh and set aside. Discard the skin.

3. In a large, deep saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the garlic, thyme and parsley and cook for 1 minute more.

4. Add the flour and cook, stirring, for 1 minute. Slowly add 2 cups of the stock, stirring constantly. Add the baked butternut squash and stir well. Stir in the remaining stock and simmer for 10 minutes. Remove from the heat.

5. Use a hand blender to puree the soup in the pan until it’s smooth. (Alternatively, in batches, puree the soup in a blender or food processor and then return to the pan.)

6. Return the soup to medium heat and bring to a boil. Add the kale, salt, pepper, and sugar. Simmer until the kale is tender, 5 o 10 minutes. Serve hot.

 

AVOCADO- PINE NUT SALAD

INGREDIENTS:

  • 2 medium vine-ripened tomatoes, chopped
  • 1 head green leaf lettuce, chopped
  • 1 head red leaf lettuce, chopped
  • 1 large avocado, chopped
  • 1/3 cup pine nuts, toasted
  • 1/4 cup mozzarella cheese, shredded

DRESSING

  • 4 Tablespoons white wine vinegar
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • salt and pepper, to taste

DIRECTIONS:

1. Place dressing ingredients in shaker jar. Shake well and refrigerate until chilled.

2. Prepare salad ingredients and toss with chilled dressing.

3. Serve immediately.

ONE-POT PAPRIKA CHICKEN THIGHS

INGREDIENTS:

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

 Roasted Brussels Sprouts with Toasted Almonds

No Bread – Gluten Free Holiday recipes

Since my brother’s girlfriend is gluten free it gave me the idea to post up some festive NO BREAD recipes that will help you cook for everyone and not have to make the separate dish for that one or two people who are gluten free. Plus I’m throwing in some vegetarian recipes in there too.

Cookie Crumb Crust

  • gluten free non stick spray (yes there is such a thing)
  • 1 1/2 cups finely ground gluten free cookie crumbs (DO NOT USE WHOLE COOKIES measure it out)
  • 4 tablespoons or dairy free butter substitute, melted

preheat oven to 350 F. Spray a nine inch pie pan with cooking spray.

In mixing bowl, mix the crumbs and melted butter until fully combined. Dump into pie pan and evenly press until smooth over the bottom and sides of the pan.

Bake for 8 to 10 minutes or until warm, fragrant, and lightly toasted. Let cool before filling .

Chocolate Raspberry Bonbons

Ingredients

  • 3/4 cup dark chocolate, 73%
  • 1/4 cup raspberry jam

Directions:

  • Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
  • Using a small paint brush, coat the bottom and sides of a candy mold.
  • Place mold in freezer for 10 minutes to allow chocolate to harden.
  • Remove mold from freezer.
  • Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
  • Paint chocolate over raspberry jam to cover and make final layer.
  • Place in freezer for 10 minutes to harden.
  • Remove from freezer, turn mold upside down and pop candies out of mold.
  • Serve.

Strawberries and Cream Truffles

Ingredients:

  • 2 packets strawberry jelly
  • 1 cup coconut
  • 1/3 can condensed milk
  • 1/2 cup white chocolate chips

Directions:

  • Knead together ONE packet jelly, coconut and condensed milk using the back of a fork until thoroughly mixed.
  • Chill 30 minutes.
  • 
Roll 1 teaspoon mixture into a ball.
  • Throw into a pie plate with the other packet of Jelly.
  • Roll to coat thoroughly, put on a plate and chill another 30 minutes.
  • Melt 1/2 cup of white chocolate buttons, and spoon a teaspoon full over each truffle, chill again.

Gluten Free Chocolate Mint Brownies, Microwave Recipe(GF)

Ingredients:

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter or 1/2 cup canola oil
  • 3/4 cup sifted rice flour
  • 1/2 cup sifted cocoa
  • 1/2 cup chopped walnuts

Peppermint Icing

  • 2 tablespoons butter
  • 1 cup icing sugar
  • 1 tablespoon half-and-half cream
  • 1/8 teaspoon peppermint extract

Glaze •    2 tablespoons butter •    1/4-1/3 cup chocolate chips Directions:

  1. Beat together eggs, sugar, vanilla extract and salt for one minute.
  2. 
Add melted butter or canola oil.
  3. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil.
  4. Stir in the sifted flour, cocoa and walnuts
  5. Lightly spray or grease a glass 10 by 10 inch baking pan.
  6. 
Microwave on High for 5- 6 minutes.
  7. When done the top looks dry but will spring back.
  8. In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
  9. Stir together icing ingredients and spread over cooled brownies.
  10. For Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
  11. Drizzle over peppermint icing layer.
  12. Chill and slice.
  13. 
Makes about 25 squares.

Recipes that I found on my computer

So I am trying to clean out my computer of documents that I do not need and have no valuable information in them. I came across several documents that have recipes in them. Instead of deleting the file without doing anything with the recipes I figured that I would share the recipes with you all.

Hot Wings with a Blue Cheese Sauce

Ingredients

For sauce:

  • 1 cup Greek yogurt
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons finely grated red onion
  • 2 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • For the Wings:
  • Peanut oil, for frying
  • 1 1/2 cups all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 tablespoons ancho chili powder
  • 1 1/2 teaspoons garlic powder
  • 3 pounds chicken wings, split at the joint, tips removed
  • 1/2 cup red wine vinegar
  • 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
  • 1 tablespoon New Mexico chili powder
  • 1 tablespoon dijon mustard
  • 1 to 2 tablespoons honey
  • 1 stick unsalted butter, quartered
  • Chopped fresh cilantro, for garnish (optional)
  • Jicama sticks, for serving

Directions:

  1. Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
  2. Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
  3. Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  4. Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

Avocado Hummus

Ingredients:

  • 200g cooked chickpeas (drained and rinsed)
  • 1 large or 2 medium Avocados
  • 1 large clove of garlic
  • 3 tablespoons of tahini
  • juice of 1 lemon
  • a big handful of fresh coriander
  • ½ teaspoon ground cumin
  • salt and pepper
  • olive oil

Directions:

  • put all the ingredients into a food processor (or use a stick blender) with a splash of olive oil and puree until smooth. You can add more olive oil to get the right consistency. Taste and season accordingly.

Pear & Pomegranate Salsa

Ingredients:

  • 2 fresh pears, cored and diced
  • 1 fresh pomegranate, seeded
  • ½ red onion, diced
  • ½ cup chopped fresh cilantro leaves
  • juice of ½ lemon

 Directions:

  1. toss all ingredients together until combined. Salt to taste.

Cherry Tomato Salad With Buttermilk-Basil Dressing

Ingredients:

  • 6 cups red and yellow cherry tomatoes, halved if large
  • Kosher salt and freshly ground pepper
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons thinly sliced fresh basil leaves
  • 1 shallot, minced
  • 2 cloves garlic, minced

Directions

  1. Put the cherry tomatoes in a large serving bowl.
  2. Season with salt and pepper and toss. In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic.
  3. Season with pepper.
  4. Drizzle the dressing over the tomatoes and toss.

Broccoli Salad  By: Paula Dean

Ingredients:

  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 cup halved cherry tomatoes
  • Salt and freshly ground black pepper

Directions:

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

BLT Burgers

Ingredients:

  • 1/4 cup(s) ketchup
  • 1/4 cup(s) light mayonnaise
  • 1 tablespoon(s) yellow mustard
  • 1 1/4 pound(s) lean ground beefz
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 8 slice(s) bacon
  • 4 sesame hamburgers buns, split
  • Lettuce, tomato and/or onion, for garnish

Directions:

  1. Preheat grill to medium-high (or preheat your broiler)
  2. Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
  3. Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
  4. Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
  5. Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.

Rachael Ray’s Lemon Risotto

Ingredients:

  • 1 quart chicken stock
  • 1 tablespoon of EvOO
  • (extra virgin olive oil)
  • 1 small to medium onion
  • finely chopped
  • 2 garlic cloves
  • finely chopped or grated
  • zest and juice of 1 lemon
  • 1/2 cup of dry white wine
  • salt and black pepper
  • 2 tablespoons butter
  • cut into small pieces
  • 1/2 cup of grated Pecorino Romano
  • cheese, a couple of handfuls
  • 2 tablespoons slivered fresh mint leaves
  • A handful of basil leave, shredded or torn

Directions:

In a medium saucepan, heat the stock aand two cups of water over medium-low heat. in a risoto pot or large skillet with round bottom, heat the evoo over medium to medium-high heat. add onions and garlic to the risoto pot and saute to soften for 3 to 4 minutes. stir in the rice and add the zest of the lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaborate. A few laddles at a time, add the warm stock and stir for a minite to develop the starch (this will make the risoto creamy). Keep adding stock each time the pan starts becoming dry at the edges. the total cooking time will take 18 minutes or so. When the rice is cooked al dente, season with salt and pepper, stir in the butter, lemon juice, cheese, and herbs. Garnish with lemon zest and herbs. Serve immediately.

Avocado Crab Melt

Ingredients:

  • 1 1/2 cups picked crabmeat
  • 2 tablespoons minced red onion
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • Salt and pepper
  • 4 English muffins, split and toasted
  • 2 avocados from Mexico, peeled, pitted and sliced
  • 1 cup shredded Swiss cheese

Directions:

  1. Heat broiler. In a bowl, mix together crabmeat, onion, jalapeño, cilantro and lime juice; season with salt and pepper.
  2. Spoon 3 tablespoons crabmeat mixture onto each muffin half; top with 3 slices avocado and sprinkle with 2 tablespoons cheese.
  3. Broil until cheese is melted and bubbly.

Artichoke and Tomato Panzanella

Ingredients:

  • 3 cups 1 1/2-inch-cubed whole-wheat bread
  • One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
  • 2/3 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 large red tomatoes, cut into wedges (about 2 pounds)
  • 1 cup pitted black olives, halved
  • 3/4 cup chopped fresh basil leaves (about 1 bunch)
  • 1/4 cup white wine vinegar

Directions:

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper.
  2. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes.
  3. Remove the bread and artichokes from the grill and transfer to a large bowl.
  4. Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Drizzle the dressing over the salad.
  6. Toss to combine and serve immediately.

Tri-Color Orzo

Ingredients:

  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet.
  3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  4. Once the orzo is cool, transfer to a large serving bowl.
  5. Add the remaining ingredients and toss gently to combine. Serve.

Bacon-wrapped Halibut     By: Rachael Ray

Ingredients:

  • 2 pounds baby Yukon gold potatoes
  • salt
  • 1 pound Brussels sprouts
  • 4 (6 to 8 ounces) skinless halibut fillets
  • 2 teaspoons Old Bay seafood seasoning
  • 4 slices smoky bacon
  • 2 ½ tablespoons vegetable oil
  • black pepper
  • 1 large shallot, thinly sliced
  • ½ red bell pepper, seeded and chopped
  • 2 garlic cloves, finely chopped
  • a few sprigs of fresh thyme, leaves removed and chopped
  • ¾ cup of chicken stock
  • 1 tablespoon butter, cut into pieces
  • a few stems of fresh tarragon, leaves removed and chopped
  • ½ cup sour cream
  • ¼ to 1/3 cup chopped fresh chives
  • 4 lemon wedges

Directions:

  1. Halve the potatoes and place in pot.
  2. Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10-12 minutes
  3. Preheat the oven to 375 degrees
  4. Halve the Brussels sprouts, place them cut side down on the cutting board, thinly slice lengthwise, and reserve.
  5. While the potatoes cook, season the fish with Old bay and wrap the fish in bacon.
  6. Heat the ½ tablespoon of vegetable oil over a medium-high heat in an oven proof skillet.
  7. When oil is hot, add the fish and cook for 2 minutes on each side to crisp up the bacon, then transfer to the oven for 7 to 8 minutes to cook through.
  8. While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat.
  9. Add the sliced Brussels sprouts and toss to coat in oil.
  10. Season with salt and pepper and cook for 2 to 3 minutes, then add shallots, bell peppers, garlic, and thyme.
  11. Toss for a minute or two more, then add about ½ cup of the stock and cook it out for 2 to 3 minutes more.
  12. Turn off the heat and melt the butter, then garnish with tarragon.
  13. Drain the potatoes and return them to the hot pot.
  14. Mash with sour cream, the chives, the remaining ¼ cup of stock and salt and pepper to taste.
  15. Serve the fish on the Brussels Sprouts with mash potatoes and lemon wedges on the side.

Shrimp Primavera with Goat Cheese

Ingredients:

  • ½ (16 ounces) packages whole wheat rotini pasta
  • 2 teaspoons olive oil
  • 3 green onions, slivered
  • 2 cloves garlic, minced
  • 1 (8 ounce) jar quartered marinated artichoke hearts, drained
  • 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 tablespoons capers
  • ¼ teaspoon chipotle chile powder
  • 1 pound large shrimp, peeled and deveined
  • 1/3 pound crumbled goat cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add articholes, tomatoes, capers, and chipotle chile powder; bring to a boil.
  3. Reduce to low heat and simmer.
  4. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  5. Divide pasta evenly into bowls and top shrimp and tomato sauce. Scatter goat cheese over sauce.

Avocado Filled with Red Snapper Ceviche

Ingredients:

  • 1 pound Skinless Red Snapper Fillets ~ cubed
  • 2 cups Fresh Lime Juice
  • 1 cup Diced Tomato
  • ¼ cup Diced Red Onion
  • ¼ cup Chopped Cilantro
  • 1 Medium Diced Jalapeno
  • ¼ tsp. White Pepper
  • 1½ tsp Kosher Sea Salt
  • ½ cup Ketchup
  • 2 oz. Tomato Juice
  • 4 Avocados from Mexico

Directions:

  1. Clean and cube snapper fillets into ¼” pieces and place in a ceramic or glass dish.
  2. Combine snapper with lime juice, mix and cover.
  3. Refrigerate for one hour and stir. Let sit covered in refrigerator for 3 more hours. Stir mixture every hour.
  4. Rinse snapper in cold water and drain.
  5. In a large bowl, mix snapper and all remaining ingredients.
  6. Cut the avocados in half lengthwise and remove pit. Fill avocado half with the red snapper ceviche.

BROWNIE PIE!!!

Ingredients:

  • 6 tablespoons butter (3/4 stick)
  • 3 cups chocolate chips, divided
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt]
  • Ice cream, for serving (optional)

Directions:

  1. Grease and flour a 9-inch pie pan. Pre-heat the oven to 350°F.
  2. Melt the butter in the microwave. Add 2 cups of the chocolate chips; remove from the heat and stir until the chocolate melts. Set aside to cool completely.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium-high speed until light, about 3 minutes.
  4. Stir in the cooled chocolate. In a medium size bowl, combine the flour, baking powder, salt and the remaining 1 cup of chocolate chips.
  5. Fold the flour mixture into the batter until just combined.

Pour into the prepared pan and bake for 35-40 minutes, until the center is puffed (the top may crack).
  6. The inside will still be very soft. Cool to room temperature before serving with ice cream, if desired.

Ginger and Chocolate-Chip Bars

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups light brown sugar
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 12 ounces semisweet chocolate chips

Directions:

  1. Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.
  3. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).
  4. To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

**To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Tiramisu Cake

Ingredients:

Cake:

  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup coffee
  • 1 Tablespoon coffee flavored liqueur
  • Filling Ingredients:
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners’ sugar
  • 2 Tablespoons coffee flavored liqueur

Frosting:

  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 Tablespoons coffee flavored liqueur

Garnish:

  • 2 Tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions.
  3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

Filling:

  1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting:

  1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff.
  2. Fold 1/2 cup of cream mixture into filling mixture.
  3. Assembling the Cake:
  4. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
  5. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
  6. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
  7. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
  8. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  9. To make the chocolate curls, use a vegetable peeler and run it down the edge of the cake.

Raspberry Bars

Ingredients:

  • 1 1/2 cups plus 2 tablespoons butter, softened
  • 1 2/3 cups granulated sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 2/3 cups toasted hazelnuts, chopped in food processor
  • 2 cups raspberry preserves (not jelly)

Directions:

  1. Pre-heat the oven to 350°F. Spray a 9-inch x 13-inch inch baking pan with nonstick cooking spray.
  2. Cream the butter and sugar with an electric mixer until fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the salt and flour and mix just to incorporate – do not over-mix. Stir in the nuts and mix until just blended.
  5. Press two-thirds of the dough into the prepared pan.
  6. Spread with the raspberry preserves, then crumble the remaining dough on top. Bake until top is lightly browned, about 1 hour.
  7. Cool completely on a cooling rack and cut into squares.

Monkey Bread

Ingredients:

Bread:

  • 4 cans refrigerated biscuits
  • 1 cup packed brown sugar
  • 1 1/2 sticks butter (3/4 cup)
  • 1/2 cup white sugar
  • 2 Tablespoons cinnamon
  • 1/2 cup raisins (these are optional, it’s great with or without them)

Icing:

  • 1/2 pound cream cheese
  • 1/2 pound butter
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Directions:

Icing:

  1. Allow cream cheese and butter to get to room temperature.
  2. Beat butter and cream cheese together in a large bowl with a mixer.
  3. Slowly add in the pound of powdered sugar.
  4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
  5. When almost done, add in the extract and lemon juice.

Bread:

  1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
  2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
  3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
  4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
  5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.

 

Directions: