Friday, August 31, 2012

Chocolate Angel Food Cake

Ingredients • 1-1/2 cups egg whites (about 10) • 1 cup cake flour • 2 cups sugar, divided • 1/2 cup baking cocoa • 1 teaspoon cream of tartar • 1 teaspoon vanilla extract • 1/4 teaspoon salt • GLAZE: • 1/2 cup semisweet chocolate chips • 3 tablespoons half-and-half cream
Directions • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside. • Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. • Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. • Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake. • Yield: 12 servings.

Thursday, August 30, 2012

Broccoli Salad

Yield: 6 to 8 servings Prep Time: 25 min Ingredients: DRESSING: 1 cup mayonnaise (light or regular- your preference) 2 tablespoons white wine vinegar 2 tablespoons granulated white sugar SALAD: 1 large bunch of broccoli (you'll need 6 to 8 cups florets) 1 cup diced red onion 1 cup halved grape or cherry tomatoes 1/2 cup raisins 1/2 cup cashews 6 to 8 slices cooked and crumbled bacon (see Tips)
Directions: 1. Prepare the dressing: In a medium bowl, stir together the dressing ingredients and set aside. 2. Prepare the salad: Rinse the broccoli and the flowerette ends into bite-sized pieces (discard the stems). Place the broccoli in a large bowl. Add the onions. Add just enough of the dressing to coat the broccoli- add a little, toss, add a little more- until you have coated the broccoli lightly with the dressing (you may not use it all). Add the tomatoes, raisins, cashews and bacon. Gently toss to blend all of the ingredients evenly. Add more dressing, if needed (only if the salad is looking dry). Refrigerate until ready to serve. Can be prepared up to a few hours in advance, but it's best to toss with the dressing about an hour before serving. Tips: *Notes about the broccoli- Yes, it is served raw. And No, don't use frozen broccoli. *For easy clean-up, cook your bacon in the oven. Preheat the oven to 400[dg]F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake it for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon. Source:

Wednesday, August 29, 2012

Crab Rangoon Dip

Ingredients: -2 cans crab meat -16 oz. cream cheese (2 blocks) -1/2 cup sour cream -4 green onions, chopped -1 1/2 tsp. Worcestershire sauce -2 Tbsp powdered sugar -1/2 tsp garlic powder -1/2 tsp lemon juice
1)First, soften the cream cheese in the microwave for about a minute. 2)Chop your green onions. Add them and your two cans of crab meat (drained). 3)Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice. 4)Mix all the ingredients and bake for 30 mins at 350 degrees. Sever hot with chips or fried wontons.

Tuesday, August 28, 2012

Baked Mushrooms with Rosemary and Parmesan

• 1 lemon • 1 tbsp Fresh rosemary, chopped • 25 ml Olive oil • 300 g White mushrooms, sliced • 20 g Parmesan, grated • Salt and freshly mulled black pepper
1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl. 2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper. 3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

Italian Bread with Gorgonzola

Long loaf of Italian Bread or long crusty rolls. 1/4 cup butter 1/2 cup Gorgonzola cheese 1 to 2 cloves garlic Parsley Salt Pepper Fresh grated Parmesan cheese Optional: Basil or Oregano
. Cream the butter with the Gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. If using the basil or the oregano add now as well. Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slice and reshape loaf. Sprinkle top of loaf with Parmesan cheese and wrap in foil. Place in 400°F oven for 10 or 15 minutes and serve hot.

Sunday, August 26, 2012

Olive Cheese Bread

Ingredients • One 6-ounce can black olives, drained • One 6-ounce jar pimiento-stuffed green olives, drained • 2 stalks green onions • 1 stick butter, at room temperature • 1/2 cup mayonnaise • 12 ounces Monterey Jack cheese, grated • 1 loaf crusty French bread, sliced lengthwise
Directions Preheat the oven to 325 degrees F. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes. Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

Saturday, August 25, 2012

Peach Mojitos

Servings: 10 servings (serving size: about 2/3 cup) Ingredients • 3 cups coarsely chopped peeled ripe peaches (about 1 pound) • 1 teaspoon grated lime rind • 1 cup fresh lime juice (about 4 large limes) • 3/4 cup sugar • 1/2 cup packed mint leaves • 2 cups white rum • 4 cups club soda, chilled • Crushed ice • Mint sprigs (optional)
Directions 1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids. 2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired. Powered by

Friday, August 24, 2012

7-Layer Pasta Salad

Ingredients • Kosher salt • 8 ounces farfalle (about 4 cups) • 2 stalks broccoli, cut into florets • 1/2 cup mayonnaise • 1/2 cup buttermilk • 1/4 cup plus 1 tablespoon chopped fresh chives • 1/4 cup chopped fresh parsley • Juice of 1 lime • Freshly ground pepper • 2 avocados, diced • 1 12-ounce piece deli ham, diced (about 2 cups) • 8 ounces yellow cheddar cheese, shredded • 1 small head romaine lettuce, sliced • 2 tomatoes, diced
Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry. Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl. Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Thursday, August 23, 2012

Cheesy Mashed Potato Bake

Ingredients - 2 c leftover mashed potatoes - 1/4 c grated cheddar - 1/4 c grated Mexican cheese mix - 1 pinch grated cheddar - 1 pinch grated Mexican cheese mix - salt and pepper to taste - 1 egg - 1/2 c bread crumbs, dry. maybe a little less
Directions 1. Mix together potatoes, 1/4 cups of cheeses, salt pepper, egg and bread crumbs. 2. Melt a tab of butter in a glass pie dish. This will keep potatoes from sticking and add flavor. 3. Place potato mixture in dish and spread evenly. Top with remaining pinches of cheeses and bake for 30 min. @ 400

Wednesday, August 22, 2012


Ingredients - 1-1/2 c flour - 1/4 c sugar - 2-1/2 tsp baking powder - 1/2 tsp salt - 1 egg, beaten - 1 can(s) (6 oz) can frozen lemonade concentrate, thawed - 1/4 c milk - 1/3 c vegetable oil - 1/2 c walnuts, chopped
Directions 1. Preheat oven to 375. Mix dry ingredients. 2. In another bowl, mix 1/2 cup lemonade, egg, milk and oil. Add the dry ingredients. Stir in nuts. 3. Prepare muffin pan with vegetable spray or cupcake liners. Fill with batter about 2/3 full. Bake for 15-20 minutes. 4. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar

Tuesday, August 21, 2012

Peachy Keen Long Island Iced Tea

INGREDIENTS: 1 fluid ounce peach schnapps 1 fluid ounce vodka 1 fluid ounce gin 1 fluid ounce gold tequila 1 fluid ounce rum 3 fluid ounces sweet and sour mix 1 fluid ounce cola, or to taste
DIRECTIONS: 1. Fill a large glass with ice. Pour peach schnapps, vodka, gin, tequila, and rum over the ice; stir in sweet and sour mix. Top with a splash of cola; stir. Add peaches for garnish if desired

Orange Creamsicle Fruit Dip Recipe

Ingredients: 1 (8 oz) package of cream cheese, softened (I used Neufchatel cream cheese and it worked great) 1 (7-8 oz) jar of marshmallow creme 1/4 cup fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange) 2 tsp orange zest (I used the same orange that I used for the juice) 1/4 tsp vanilla Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)
Directions: Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving. Recipe adapted from

Sunday, August 19, 2012

Grilled Chicken a L' Orange

Ingredients - 1 orange, grated zest only - 1 medium orange, about 1/3 cup juice - 1 tsp dry mustard - "just a pinch" of cumin - 2 Tbsp optional red wine vinegar - 1/3 c olive oil - 4 boneless, skinless chicken breasts - 2 Tbsp butter - 2 Tbsp flour - 1/2 Tbsp sugar - 1/4 tsp cinnamon - 1/4 tsp dry mustard - 2 Tbsp red wine vinegar - 1/2 c orange juice
Directions 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar. 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it. 3. Spread another sheet of plastic wrap over the chicken breasts. 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness. 5. Remove plastic wrap and place chicken in marinade. 6. Cover and allow to marinate 30 minutes to 1 hour. 7. When you are ready to cook the chicken, preheat the grill. 8. Then prepare the sauce. 9. In a wide skillet, melt the butter over low heat and stir in the flour. 10. Cook this roux over low heat for a minute or two, until it bubbles. 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined. 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened. 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken. 14. Grill the chicken just until cooked through, 3 to 5 minutes per side. 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce. 16. Serves 4

Saturday, August 18, 2012

Lobster Sliders

1 freshly cooked lobster, about 2 lb. total (about 1/2 lb. meat) 2 Tbs. mayonnaise 2 Tbs. crème fraîche 2 Tbs. finely chopped celery 1 Tbs. minced shallot 2 cornichons, finely chopped (small pickled gherkins) 1 1/2 tsp. minced fresh tarragon 1/2 tsp. grated lemon zest Sea salt and freshly ground pepper, to taste 1 Tbs. unsalted butter, at room temperature 8 mini brioche rolls, split 1 small head Bibb lettuce
To remove the lobster meat, twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from the head to the tail. Discard the black vein that runs the length of the body, and discard the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat. Chop the lobster meat into 1/2-inch pieces. In a bowl, combine the lobster meat, mayonnaise, crème fraîche, celery, shallot, cornichons, tarragon and lemon zest. Stir gently to blend and season with salt and pepper. Refrigerate until ready to use. Heat a large fry pan over medium heat. Butter the cut side of each roll. Place the rolls, buttered side down, in the pan and toast until lightly golden, about 1 minute. Transfer the rolls to a work surface and spoon about 3 Tbs. lobster mixture on the bottom half of each roll. Add a few lettuce leaves. Top with the remaining roll halves, secure with a toothpick if you like and serve immediately. Serves 8. Variation: You can make an assortment of sandwiches on tiny rolls for a picnic. Somehow their small size makes them more appealing. Other favorites are roast chicken breast with arugula on buns spread with herb butter, and mixed roasted vegetables on buns spread with aioli. You can vary the size, too. Use 4 standard brioche rolls and serve the sliders as a main course for 4 Williams-Sonoma

Friday, August 17, 2012

Honey Balsamic Vinaigrette

INGREDIENTS: 1/2 cup balsamic vinegar 1 small onion, chopped 1 tablespoon soy sauce 3 tablespoons honey 1 tablespoon white sugar 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 2/3 cup extra-virgin olive oil
DIRECTIONS: 1. Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Thursday, August 16, 2012

Strawberry Fluff Angel Food Cake

Serves: 10-12 Ingredients • 1 Angel Food Cake (baked according to pkg. directions) • 2 – 3 oz. Pkgs. Strawberry Flavored Gelatin • 1 – 16 oz. Container Frozen Whipped Topping (thawed)
Instructions 1. Bake angel food cake according to package directions, using a tube pan/angel food pan. Allow to cool. 2. While cake is cooling, mix both packages of strawberry flavored gelatin with two cups of hot water in large mixing bowl. Stir until gelatin is dissolved. Place in refrigerator and allow to chill. 3. When gelatin is about ¾ of the way set, add container of thawed whipped topping to bowl and mix with electric mixer. Combine well. 4. Take angel food cake and cut in half horizontally to create two layers. Spread gelatin and whipped topping mixture on bottom layer. Replace top layer and cover entire cake with remaining gelatin/whipped topping combination. Store finished cake in refrigerator You can also use your favorite flavored gelatin like orange or black cherry for a yummy dessert

Wednesday, August 15, 2012

Cilantro Chicken

Yield: Serves 6 Prep Time: 15 min Cook Time: 8 min Ingredients: 2 1/2 pounds boneless/skinless chicken thighs, fat trimmed 1/4 cup extra virgin olive oil 1/4 cup minced garlic 1/2 bunch fresh cilantro (a big handful) 3/4 to 1 cup sweet chili sauce
Directions: 1. Place chicken in a large zip baggie. 2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long. 3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through. 4. Remove chicken to a platter and brush the sweet chili sauce on top. Tips: *1/4 cup of minced garlic is quite a lot to mince yourself. I like to buy it already minced for this recipe - either fresh or jarred. *If you are preparing this recipe as gluten-free, just be sure to use a brand of chili garlic sauce that is known to be GF.

Tuesday, August 14, 2012

Italian Cream "Mug" Cakes

Serves: 8 Ingredients • CAKE MIX: • 1 (18.25-ounce) package white cake mix • 1 (4-serving) package instant vanilla pudding mix • 1 cup flaked sweetened coconut • 3/4 cup chopped pecans • GLAZE MIX: • 3 cups confectioners' sugar
Instructions 1. In a large bowl, combine dry cake and pudding mixes; blend well with a whisk. Stir in coconut and pecans. 2. Divide cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label "Cake Mix." Do the same with confectioners’ sugar, packing about 1/3 cup mix in each bag; seal and label "Glaze Mix." 3. Make individual microwave Italian Cream “Mug” Cakes (below). Making an Italian Cream “Mug” Cake: Spray the inside of a microwave-safe mug generously with cooking spray. Pour prepared bag of cake mix into mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon milk. Mix until all ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix in a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over mug cake immediately after removing it from microwave. Serve cake warm in the mug.

Smoky Corn Quesadillas

1/4 cup fresh corn kernels (from half a medium ear) 1/2 cup grated Monterey Jack 2 Tbs. chopped fresh cilantro 1/2 tsp. smoked paprika (don't use regular paprika) Kosher salt 2 7- to 8-inch flour tortillas 2 tsp. vegetable oil Lime wedges and sour cream, for serving
________________________________________ In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half. Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Sunday, August 12, 2012

NO Bake Peanut Butter Chow Mein Noodle Cookies

Ingredients - 3/4 c chunky peanut butter - 3/4 pkg chow mein noodles - 1 pkg marshmallows - 1/4 c butter or margarine - 1 pkg butter scotch morsels - 3 med chocolate candy bars melted to drizzle
Directions 1. Melt butter in 5 qt sauce pan swirling around to coat sides and bottom. 2. Over Low Heat, Add peanut butter and 1/2 bag of butterscotch morsels. Stir till melted. 3. Add marshmallows stirring quickly and add chow mein noodles, and all of the other items stirring quickly. Just until mixed well. Drop onto wax paper your choice of size. Cool an hour. Drizzle with chocolate making a big dollop in the middle. Cool and put in a covered container, enjoy!!

Saturday, August 11, 2012


MAKES 6 PITA SANDWICHES – OR 12 CROISSANT SANDWICHES for the chicken salad: 3 1/2 cups, cooked chicken breasts – cut into 1-inch cubes 1 1/4 cups, real mayonnaise (such as Best Foods) 1 cup, finely chopped celery 1/2 cup, finely grated fresh carrot 1/2 cup, finely chopped sweet red bell pepper 2 teaspoons, dried tarragon (or to taste) 1/2 teaspoon, dried oregano salt and freshly ground black pepper (to taste) 1 (14-ounce) can artichoke hearts packed in water – well-drained and coarsely chopped for the sandwiches: 6 white or whole wheat pocket pita breads – cut in half, OR 12 fresh croissants lettuce chicken salad sweet red pepper strips (optional)
To Make the Chicken Salad: Combine all ingredients listed for the chicken salad. Cover and refrigerate for at least 4 hours to allow flavors to blend. To Compose the Sandwiches: Line each side of the pita bread halves with a lettuce leaf. Fill the pockets with chicken salad, and garnish with red pepper strips if desired. If using croissants: cut each in half and place a lettuce leaf on the bottom slice; add chicken salad, top with red pepper strips if desired, cover with croissant top, and slice in half. Serve immediately. Variations: 12 mini-pocket pita breads may be substituted for the large-size pitas. Slice only a strip off the top to fill them, OR slice in half as above to make very small sandwichess. Recipe adapted from: American Sandwich, by Becky Mercuri

Friday, August 10, 2012

Spinach Artichoke Ricotta Pie

Ingredients • 5 tablespoons butter, divided • 1 small onion, finely chopped • 3 cloves garlic, grated or finely chopped • 1 egg • 1 cup fresh ricotta • Grated nutmeg, about 1/2 teaspoon • Zest of 1 lemon • Salt and pepper • 1 cup Parmigiano-Reggiano, divided • 1 10-ounce box frozen spinach, defrosted • 1 14-ounce box frozen artichoke hearts, defrosted and chopped • 1/2 cup breadcrumbs • 4 12x17 sheets phyllo dough, defrosted Yields: 6-8
Preparation Preheat oven to 400°F. In a medium-sized skillet over medium-high heat, heat 1 tablespoon of butter and cook onion and garlic until soft, about 3 to 4 minutes. Remove from heat and cool. In a mixing bowl beat the egg, add the ricotta, nutmeg, lemon zest, salt, pepper, spinach, artichoke hearts, breadcrumbs and cooled onion and garlic mixture. Add 3/4 cup Parmigiano Reggiano. Reserve the filling while you prepare the spring form pan. Melt the remaining 4 tablespoons butter and brush the entire inside of pan with it. Line one side of the pan at a time with phyllo: Lay one sheet with the short end in the middle of the bottom of the pan. Drape the rest of the sheet up the side of the pan and over the edge, leaving a good amount of overhang. Brush the section on the bottom of the pan with more butter, then repeat with another sheet of phyllo on the unlined half of the pan, overlapping the sheets a bit in the center. Sprinkle the phyllo-lined bottom of the pan with remaining Parmigiano Reggiano and season with some pepper. Turn the pan so that one of the draped sides is facing you, and repeat the layering action in the opposite direction leaving you with lots of overhang on all the sides of the pan. Brush with any remaining butter. With care, transfer the ricotta filling into the phyllo-lined pan; spread it out evenly, from edge to edge, trying not tear the phyllo. Working one at a time, fold each of draped overhang phyllo sheets over the top of the filling, pressing in down gently. Brush each folded-over sheet with a little more butter. Bake 25-30 minutes, until golden brown. Let cool about 5 minutes, remove the outer ring of the pan and serve.

Thursday, August 9, 2012

Fake-Out Mini Lasagnas

Ingredients • 8 vine-ripened tomatoes, sliced about 1/4-inch thick • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided • 2 teaspoons Italian seasoning • Salt and ground black pepper • 24 ravioli, square or round depending on your muffin tin • 1/2 pound ball fresh mozzarella, grated • 1/2 cup grated Parmigiano-Reggiano • 1 bunch of basil leaves, about 24 Yields: 12 as a snack
Preparation Preheat oven to 325ºF. Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve. While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain. Raise oven temp to 375°F. Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves. Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish. Rachael Ray

Wednesday, August 8, 2012

Magic Brownie Recipe

Ingredients • 1 cup plus 1 tablespoon sugar, divided • 3/4 cup butter • 6 eggs • 3 cups chocolate syrup • 1 1/2 cups all-purpose flour • 7 ounce sweetened, condensed milk • 1/2 cup butterscotch chips • 1/2 cup chocolate chips • 1 cup shredded coconut • Nonstick spray, for the baking tray
Preparation Position a rack in the center of the oven and preheat to 325°F. Cream 1 cup sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the butter to soften at room temperature before beginning.) Paddle on low speed, then medium, for a total of 2-3 minutes. Add the eggs all at once, and paddle at low speed until blended, about 1 minute. Add the syrup and paddle for another minute; the mixture will be very wet, but that’s okay. Paddle on low speed for about 1 minute, then stop and scrape. Add the flour, paddle on low for 1 minute, then scrape. Paddle on low until thoroughly mixed; the mixture will still be very wet and look a little grainy. Spray a 13x9x2“-deep baking tray with nonstick spray and line the bottom with parchment paper. Pour the batter into the pan. It won’t even come halfway up the sides. In a large bowl, mix together the sweetened, condensed milk, butterscotch chips and chocolate chips. Spread over top of unbaked brownie mix, covering the surface. Spread shredded coconut on top. Bake brownies until crispy, the batter begins to pull away from the sides of the pan, and a toothpick inserted to the center comes out clean, about 30 minutes. The top of the coconut will appear toasted. Remove the tray from the oven and let the brownies cool in the pan. Cover cutting board with parchment paper. Sprinkle the brownies with the remaining tablespoon sugar and gently turn the brownies out onto the parchment paper by inverting the tray. Peel off the parchment if it is stuck to the brownies. Cut the brownies into 6 even strips (1 1/2 inches each) along the length of the batch, then crosswise at 3-inch intervals to make 24 brownies. Buddy Valastros

Tuesday, August 7, 2012

Neiman Marcus Chicken Salad

Ingredients • 4 cups cooked and diced chicken (I used a rotisserie chicken) • 1 cup light mayonnaise • 1 cup diced celery • 1 1/2 cup purple grapes, halved • 1 Tbsp fresh parsley chopped • 1 tsp salt • pepper to taste • 1/3 cup whipping cream • 1/2 cup toasted sliced almonds plus additional for garnish if desired (I bought them toasted from the store)
Instructions 1. In a large bowl, combine all of the above ingredients. 2. Fold the mixture until well combined. Serve on croissants or over red lettuce leaves. 3. Serves 6

Sunday, August 5, 2012

Gorgonzola-Garlic Dip

INGREDIENTS: 8 ounces Gorgonzola cheese, crumbled 1/3 cup minced red onion 1/2 cup minced fresh parsley 2 cloves garlic, minced 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1/3 cup olive oil
DIRECTIONS: 1. Mix together the Gorgonzola cheese, onion, parsley, and garlic in a bowl until well blended. Whisk together the vinegar, lemon juice, and olive oil in a separate bowl until well blended. Stir the vinegar mixture into the cheese mixture until well blended. Refrigerate at least 4 hours, or longer. Serve at room temperature.

Saturday, August 4, 2012

Frozen Strawberry Crunch Cake

Ingredients • 1 box Nature Valley Granola Bars • 1/3 cup brown sugar • 1 cup flour • 2 tablespoons melted butter • 2 egg whites • 1/2 cup sugar • 1 cup heavy whipping cream • 1 lemon • 4 ounces cream cheese • 1 1/2 cups freshly chopped strawberries
Directions 1. Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. 2. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into a pan that has been covered with parchment paper. Bake at 350 degrees for 20 minutes. 3. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another five minutes. 4. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. 5. Fold the fresh strawberries into the cream mixture. 6. In a buttered glass cake pan, press half of the crumbs on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. 7. Cover and freeze for three hours or more and enjoy

Friday, August 3, 2012

Grilled Shrimp Tacos

Ingredients • 1/2 cup sour cream • 3 tablespoons mayonnaise • 3 tablespoons milk • 1/2 teaspoon ground cumin • 1 1/2 pounds large shrimp, peeled • 3 tablespoons butter, melted • 2 large garlic cloves, minced • 4 limes, cut into quarters • kosher salt • 8 6-inch corn tortillas • 2 to 3 cups finely shredded green cabbage • bottled green tomatillo salsa
Directions 1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. 2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter. 3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned. 4. Remove from grill. Lightly salt the shrimp. 5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. 6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime. Tip To keep the shrimp from spinning when flipped, thread each on two parallel skewers instead of one.

Thursday, August 2, 2012

Honey-Lime Cilantro Chicken

Serves: 4 Prep time: 5 minutes Marinate time: 30 minutes Cook time: 6 minutes INGREDIENTS 1 Knorr® Chicken flavor Bouillon Cube, crumbled 2 Tbsp. lime juice 1 Tbsp. honey 1 Tbsp. chopped fresh cilantro 1 clove garlic, finely chopped 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
INSTRUCTIONS Combine Knorr® Chicken flavored Bouillon Cube and next 4 ingredients. Place chicken in a large plastic bag and add Bouillon mixture. Close bag and marinate in refrigerator for 30 minutes. Remove chicken from marinade, discarding marinade. Grill or broil chicken about 6 minutes or until thoroughly cooked, turning once.

Wednesday, August 1, 2012

Cheesecake In A Blender

Cook time: 55 Min Difficulty: EASY Prep time: 10 Min Serves: 8 Ingredients CRUST INGREDIENTS: - 1 1/2 c all purpose flour - 1 tsp baking powder - 1/4 c sugar - 1 stk butter, melted - 1 egg, slightly beaten CHEESECAKE BODY INGREDIENTS: - 16 oz cream cheese, softened - 1 Tbsp flour - 2 eggs - 1 c sugar - 1 1/4 c milk - fruit or cinnamon for garnish
Directions 1. Preheat oven to 350°. Spray a 10" spring-form pan with PAM. WRAP the bottom and up the sides of the pan with a square of aluminum foil, to protect against any leaks. Make sure your spring-form pan is properly aligned and that it tightly seals when you snap the ring shut! NOTE: if you want to use a 9" spring-form pan to get a thicker piece of cake, you will have to bake the cake at least 10 minutes longer. Watch it closely, and use a cake tester to test for done-ness. 2. For crust: Sift together flour, baking powder and sugar. Mix together with butter and 1 slightly-beaten egg. Press the mixture along the bottom and slightly up the sides of the prepared pan. 3. For cheesecake: Place the cream cheese, flour, 2 eggs, sugar and milk into a blender and process on high for 3 minutes. No, there is no vanilla in this recipe! Really & truly! Pour into the prepared crust. Bake for 55 - 60 minutes (longer, if you use a 9" spring-form pan). Cool and remove from spring-form. Serve with fruit topping, if desired