tag:blogger.com,1999:blog-48096721834297003302024-03-13T02:52:31.090-07:00Yummi Recipesstartcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.comBlogger379125tag:blogger.com,1999:blog-4809672183429700330.post-81839565747075880892014-01-23T00:16:00.000-08:002014-01-23T00:16:14.990-08:00Creamy Crockpot Ranch Potatoes Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPNcSS-5vKgHHXF7MwKhEwuOSWM22Mp1FypmVx9ja1MIHjjYo9qxw5N2fd6UzPnwVzO3RqzOzxu3K0cpf_QurHIgw3bcHoimbG542ybrvFUBN2LP-C2sPbl-ZXBUfCusQ4bBjjm4kXng/s1600/casserole-ranch-potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPNcSS-5vKgHHXF7MwKhEwuOSWM22Mp1FypmVx9ja1MIHjjYo9qxw5N2fd6UzPnwVzO3RqzOzxu3K0cpf_QurHIgw3bcHoimbG542ybrvFUBN2LP-C2sPbl-ZXBUfCusQ4bBjjm4kXng/s1600/casserole-ranch-potatoes.jpg" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>8 ounces cream cheese, softened</li>
<li>2 pounds small red potatoes, quartered</li>
<li>1 envelope buttermilk ranch dressing mix</li>
<li>½ cup milk</li>
<li>1 can cream of potato soup</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br />
<ol>
<li>Place potatoes in a crockpot. Combine cream cheese and dressing mix; add soup and milk and blend well. Pour mixture over potatoes and mix completely. </li>
<li>Cook on low for 7 to 9 hours or on high for 3½ to 4½ hours.</li>
</ol>
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<i>Note: Serves 4.</i><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com4tag:blogger.com,1999:blog-4809672183429700330.post-73117629132982668962014-01-08T22:32:00.000-08:002014-01-24T22:39:32.820-08:00Melt In Your Mouth Blueberry Cake Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik434oFXQDC1dPpKC0_AT5XpPOHDkdh_p6KbQtR-YxeqLHhVeXEQkB1TAxVasvO7hVlejLtLCJH8rXglYJ4iMmxSWevAeHOZUG0w2MvRaCUEAT5hLIoedzDR5qQ1ftMTOma1c9Y3Cstss/s1600/fresh-blueberry-tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik434oFXQDC1dPpKC0_AT5XpPOHDkdh_p6KbQtR-YxeqLHhVeXEQkB1TAxVasvO7hVlejLtLCJH8rXglYJ4iMmxSWevAeHOZUG0w2MvRaCUEAT5hLIoedzDR5qQ1ftMTOma1c9Y3Cstss/s1600/fresh-blueberry-tart.jpg" /></a></div>
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<b>Ingredients:</b></div>
<ul>
<li>1½ cups fresh blueberries</li>
<li>½ cup butter</li>
<li>¼ teaspoon salt</li>
<li>1 teaspoon vanilla extract</li>
<li>½ cup white sugar</li>
<li>2 egg yolks</li>
<li>1½ cups all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>⅓ cup milk</li>
<li>2 egg whites</li>
<li>¼ cup white sugar</li>
<li>1 tablespoon all-purpose flour</li>
<li>1 tablespoon white sugar</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.<br /> </li>
<li>Cream butter or margarine and ½ cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.<br /> </li>
<li>Combine 1½ cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.<br /> </li>
<li>In a separate bowl, beat whites until soft peaks form. Add ¼ cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.<br /> </li>
<li>Bake for 50 minutes, or until cake tests done.</li>
</ol>
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Note: Serves 12.<br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-50368472798615121202014-01-03T19:08:00.000-08:002014-01-03T19:08:00.294-08:00Salted Chocolate Dipped Mandarins<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvLyVLMlCE38ampAe2Ath-S6rM3FYrQYeVqL-xeyinu1PTDcAY26mYPitF-9MmDYTEEUcr35c0TvByIJnJgEpucNFqeEWsx929kCRriXw8AsF94mtYSHyBnBB8ukYyGcIAQNVj-KOA-s/s1600/Salted+Chocolate+Dipped+Mandarins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvLyVLMlCE38ampAe2Ath-S6rM3FYrQYeVqL-xeyinu1PTDcAY26mYPitF-9MmDYTEEUcr35c0TvByIJnJgEpucNFqeEWsx929kCRriXw8AsF94mtYSHyBnBB8ukYyGcIAQNVj-KOA-s/s320/Salted+Chocolate+Dipped+Mandarins.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>5 mandarin oranges</li>
<li>½ cup semi-sweet chocolate or dark chocolate chips</li>
<li>sea salt or coarse salt</li>
<li>1 teaspoon shortening, optional</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<ol>
<li>Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges.<br /> </li>
<li>In a microwave safe bowl or with the help of a double boiler, melt chocolate chips and add shortening, if desired. Adding shortening is optional - it helps make the chocolate super smooth and easier to work with. Using only melted chocolate will work fine as well.<br /> </li>
<li>Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy!</li>
</ol>
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Note: Serves 4.<br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>deliciouslyyum</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source:<span style="font-size: xx-small;"> deliciouslyyum.com/salted-chocolate-dipped-mandarin-slices/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-84622207391812855992014-01-03T00:03:00.000-08:002014-01-03T00:03:00.273-08:00Spicy Smoked Sausage Cheesy Pasta Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXPCHNYOeSjRq7Tcfd8vMOuEtVTwgBV6kh9EDChkNB3D9fCRht6Av5W7xUYfL55pos5xvoYzvUg0qdjWEMSb-uqS0r2NsNa-JGgugtJ3mmvjiqmWelXgsS-TaEDTSD-19iR01OHbiyqM/s1600/cheesy-salami-pasta-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXPCHNYOeSjRq7Tcfd8vMOuEtVTwgBV6kh9EDChkNB3D9fCRht6Av5W7xUYfL55pos5xvoYzvUg0qdjWEMSb-uqS0r2NsNa-JGgugtJ3mmvjiqmWelXgsS-TaEDTSD-19iR01OHbiyqM/s320/cheesy-salami-pasta-recipe.jpg" width="249" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>8 oz Penne pasta</li>
<li>1 lb smoked sausage </li>
<li>½ cup heavy cream</li>
<li>1 cup Monterey Jack cheese, shredded </li>
<li>1 tablespoon olive oil</li>
<li>1½ cups diced onion</li>
<li>2 cloves garlic, minced</li>
<li>2 cups low-sodium chicken broth</li>
<li>1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild</li>
<li>½ teaspoon salt and pepper, each</li>
<li>⅓ cup thinly sliced scallions</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<ol>
<li>Start with add in olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.<br /> </li>
<li>Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.<br /> </li>
<li>Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.</li>
</ol>
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<br />
Note: Serves 4.<br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>kevinandamanda</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-29343062801105807472014-01-02T18:49:00.000-08:002014-01-02T18:49:00.697-08:00Crab Bisque Soup Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcC_OfSXlcCkRsHP30wGQLVpUayKhS5AsVeBEVtKgmWj0lHmunc0dHQ4MxGG7iyVq-gl3jlmwotHgwPnvC1uadtq8MG_kxtG5FT6juQqmJ1EBtYf3l3311mggP5lU3HgsuGCCdl21INs/s1600/Crab-Bisque-soup-appetizer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcC_OfSXlcCkRsHP30wGQLVpUayKhS5AsVeBEVtKgmWj0lHmunc0dHQ4MxGG7iyVq-gl3jlmwotHgwPnvC1uadtq8MG_kxtG5FT6juQqmJ1EBtYf3l3311mggP5lU3HgsuGCCdl21INs/s320/Crab-Bisque-soup-appetizer.jpg" width="224" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>4 "dungeness" crabs</li>
<li>3 tablespoons olive oil</li>
<li>1 carrot, chopped</li>
<li>2 stalks celery, chopped</li>
<li>3 tomatoes, chopped</li>
<li>5 cloves garlic, chopped</li>
<li>5 shallots, chopped</li>
<li>3 sprigs fresh tarragon leaves, chopped</li>
<li>3 tablespoons Cognac</li>
<li>2 cups dry white wine</li>
<li>2 tablespoons tomato paste</li>
<li>10 cups fish stock or water</li>
<li>Cayenne pepper</li>
<li>Pinch dried thyme</li>
<li>1 bay leaf</li>
<li>2 cups heavy cream</li>
<li>1 lemon, juiced</li>
<li>Salt</li>
<li>Freshly ground pepper</li>
<li>1 tablespoon minced chives or parsley leaves</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<ol>
<li>Remove the claws from the crabs and cut the bodies into quarters. Heat a<br />6-quart stockpot. Add the olive oil and saute the crab pieces until they turn red. As the pieces cook, remove them and set aside. Add the chopped carrot, celery, tomatoes, garlic, shallots, and tarragon. Saute the vegetables for 10 minutes. Pour in the cognac and ignite. Once the flame has subsided, deglaze with white wine. Add the tomato paste, crab bodies, and enough fish stock to cover (approx. 10 cups). Season with cayenne, thyme, and bay leaf. Boil soup gently for 15 minutes.<br /> </li>
<li>Reduce the cream by half in a small saucepan. Remove the crab from the stock pot and set aside. Add the reduced cream to the soup. Puree the soup in a<br />food processor in batches. Strain the pureed soup and keep warm.<br /> </li>
<li>Remove the crab meat from the claws and cut into bite-size pieces. Add to the soup. Season with lemon juice, salt, and pepper to taste. Serve in heated soup bowls and garnish with minced chives or parsley. Add croutons or crackers<br />if desired.</li>
</ol>
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<br />
<i>Note: Serves 4.</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>susannahskitchen</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">susannahskitchen.com/2013/02/recipe-delicious-crab-bisque.html </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-54520241382150223042013-12-26T21:12:00.000-08:002013-12-26T21:12:00.646-08:00Earthquake Cake Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNArvFnQV37j0XjwHrjvMqbpEb4qKAXWbCXDfM5hUbATUESAlZJpmJhX9RMR-GB5wfOgGZfrgRiypOgd45wpk_8nvA2EPykz4Ban4y8QaSh-KvXrgl7A7MHF9fiu0dLwyapK7G6F2DH8/s1600/earthquake-cake-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNArvFnQV37j0XjwHrjvMqbpEb4qKAXWbCXDfM5hUbATUESAlZJpmJhX9RMR-GB5wfOgGZfrgRiypOgd45wpk_8nvA2EPykz4Ban4y8QaSh-KvXrgl7A7MHF9fiu0dLwyapK7G6F2DH8/s320/earthquake-cake-recipe.jpg" width="218" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>1 (18 ounce) package chocolate cake mix (any type you like) or 1 (18 ounce) package devil's food cake mix</li>
<li>1⅓ cups water, to prepare cake</li>
<li>½ cup vegetable oil, to prepare cake</li>
<li>3 large eggs, to prepare cake</li>
<li>1 cup chopped nuts (like: pecans or english walnuts)</li>
<li>1 cup coconut</li>
<li>1 (8 ounce) package cream cheese, softened (low fat if you prefer)</li>
<li>½ cup butter, softened</li>
<li>1 teaspoon vanilla extract</li>
<li>2 cups confectioners' sugar</li>
<li>¾ cup semisweet chocolate morsel</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br /><br /><ol>
<li>Preheat oven to 350 degrees.<br /> </li>
<li>Grease a 13 x 9 pan. (i used Pam cooking spray.)<br /> </li>
<li>Evenly sprinkle nuts and coconut on bottom of pan.<br /> </li>
<li>In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.<br /> </li>
<li>Beat on medium speed for 2 minutes.<br /> </li>
<li>Pour batter over nuts and coconut.<br /> </li>
<li>In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.<br /> </li>
<li>Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.<br /> </li>
<li>Bake at 350 degrees for 50 minutes. Enjoy!</li>
</ol>
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Note: Serves 12.<br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com2tag:blogger.com,1999:blog-4809672183429700330.post-33558541949688635562013-12-22T19:59:00.000-08:002013-12-22T19:59:30.900-08:00Decadent Chocolate Cake with Whipped Chocolate Frosting<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPQTigfjrRL1QlLDmePqnA6U5J4n3vggipS9gEMrbxYuwM3OTfGYvcHptlqYazB8sm0ejHeESatvYZJkIMU7HDT43uSgRqbLjHQpaz3N2bzn9SDNADa1vRAftjDGD2LARF3b5iaUtzYU/s1600/Gluten-Free-chocolate-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPQTigfjrRL1QlLDmePqnA6U5J4n3vggipS9gEMrbxYuwM3OTfGYvcHptlqYazB8sm0ejHeESatvYZJkIMU7HDT43uSgRqbLjHQpaz3N2bzn9SDNADa1vRAftjDGD2LARF3b5iaUtzYU/s320/Gluten-Free-chocolate-cake.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<i>Cake:</i><br />
<ul>
<li>⅓ cup milk</li>
<li>4 large eggs</li>
<li>¾ cup butter, melted and cooled</li>
<li>1½ cups granulated sugar</li>
<li>1 teaspoon pure vanilla extract </li>
<li>1 cup unsweetened cocoa powder</li>
<li>2 cups cooked and cooled quinoa (about ½ cup dry quinoa for 2 cups cooked) </li>
<li>1½ teaspoons baking powder</li>
<li>½ teaspoon baking soda</li>
<li>½ teaspoon salt</li>
</ul>
<i>Frosting:</i><br />
<ul>
<li>2¼ cups heavy whipping cream</li>
<li>1¼ cups semisweet or bittersweet chocolate chips</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<i>Cake:</i><br />
<ol>
<li>Preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.<br /> </li>
<li>Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.<br /> </li>
<li>In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.<br /> </li>
<li>Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).</li>
</ol>
<i>Frosting:</i><br />
<ol>
<li>Place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.<br /> </li>
<li>Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within ½-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).<br /> </li>
<li>Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.<br /> </li>
<li>Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit. </li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i><span style="font-size: small;"><span style="color: black;">Note: Serves 12.</span></span></i></span></span><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>melskitchencafe</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">melskitchencafe.com/2013/08/decadent-chocolate-cake.html</span> </i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-65760782773272994862013-12-21T22:13:00.001-08:002013-12-21T22:13:49.876-08:00Prawns with Champagne Sabayon<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0UnKqk3z1Jt23YcCfy3m65uJ6M4VLcQL7dMQ4ygpwnQjmvvNJm2KiX9NTB1D_qgJlL3X1shg3FIx6ZcrLTNb4pY6iDsyP_mo3yMJUR4Ap0_0E3uE0kxc3JzQfRtcWspuoDFnJq22SCw/s1600/Prawns-with-champagne-soup-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0UnKqk3z1Jt23YcCfy3m65uJ6M4VLcQL7dMQ4ygpwnQjmvvNJm2KiX9NTB1D_qgJlL3X1shg3FIx6ZcrLTNb4pY6iDsyP_mo3yMJUR4Ap0_0E3uE0kxc3JzQfRtcWspuoDFnJq22SCw/s320/Prawns-with-champagne-soup-.jpg" width="292" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>300 gr Mushroom </li>
<li>juice of 1 lemon</li>
<li>200 gr of artichoke hearts in a jar</li>
<li>16 raw Prawns(or scampi)</li>
<li>1 shallot</li>
<li>30 gr butter</li>
<li>few sprigs of chives</li>
<li>salt and pepper</li>
</ul>
<i>For the sabayon:</i><br />
<ul>
<li>5 egg yolks</li>
<li>40 gr of powdered sugar</li>
<li>12.5 cl champagne</li>
</ul>
<br />
<br />
<div style="text-align: left;">
<b>Instructions:</b><br />
</div>
<ol>
<li>Wash mushrooms, clean them, cut them into quarters and sprinkle with lemon juice. Drain artichoke hearts and cut into strips.<br /> </li>
<li>Un-Shell the prawns (keep the tails).<br /> </li>
<li>Prepare sabayon. In a large bowl, beat the egg yolks with the sugar until they turn white. Place the bowl in a bain-marie and beat again about 5 to 8 minutes gradually adding the champagne frothy.<br /> </li>
<li>Preheat oven to 220 ° C (therm. 7-8). Peel and chop the shallot. Do it lightly in a pan with butter. Add mushrooms, artichoke hearts, salt and pepper, brown for 8 minutes. Add the prawns and cook for 5 minutes (but no more) turning.<br /> </li>
<li>Divide the contents of the pan in slightly bowls and pour over the sabayon. Bake in the oven for 4 minutes. Garnish with chives and enjoy immediately.</li>
</ol>
<br />
<br />
Note: Serves 4.<br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i>cuisine.larousse.fr</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">cuisine.larousse.fr/recettes/detail/langoustines-au-sabayon-de-champagne </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-33046244751853502052013-12-21T00:13:00.000-08:002013-12-21T00:13:06.279-08:00Spinach Artichoke Melts Sandwich Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUBj9zSgZAMaKRwM9u1KxVD4DaoGr7_s4fEmXC20XWe6zBw_U_jiIBhVFieXD042IUPdiN0x_P3iaSwT4M-svldc2inMCLzoNmT7114YBHR1ehp1gLG1qHLEN6sXxwm8J4yB4i9ZYuRw/s1600/sandwiches-cheesy-artichoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUBj9zSgZAMaKRwM9u1KxVD4DaoGr7_s4fEmXC20XWe6zBw_U_jiIBhVFieXD042IUPdiN0x_P3iaSwT4M-svldc2inMCLzoNmT7114YBHR1ehp1gLG1qHLEN6sXxwm8J4yB4i9ZYuRw/s320/sandwiches-cheesy-artichoke.jpg" width="227" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>1 tablespoon butter</li>
<li>1 clove garlic, minced or grated</li>
<li>1 tablespoon flour</li>
<li>½ cup milk </li>
<li>1 ounce cream cheese</li>
<li>½ cup shredded mozzarella cheese</li>
<li>½ cup grated parmesan cheese</li>
<li>½ cup greek yogurt</li>
<li>½ teaspoon crushed red pepper flakes (optional)</li>
<li>½ teaspoon pepper</li>
<li>½ cup (about 5 ounces) frozen chopped spinach, thawed</li>
<li>1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped</li>
<li>1 chicken breast, grilled and sliced thin (optional)</li>
<li>8 slices thick sourdough or tuscan bread</li>
<li>butter, for spreading</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<ol>
<li>Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.<br /> </li>
<li>Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!<br /> </li>
<li>Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.<br /> </li>
<li>Slice and serve.</li>
</ol>
<br />
<br />
<i> </i><br />
<i>Note: Makes 4.</i><br />
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<br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>halfbakedharvest</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">halfbakedharvest.com/spinach-and-artichoke-melts/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-36698445542458560182013-12-20T23:29:00.001-08:002013-12-20T23:29:36.278-08:00Bacon Walnuts Winter Salad Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWICtX6R2iJU1VHwIHqzQgew5ra0f_B5hKm5FYwxUFHT8kIv4QdrhKROJBOGnQePXO8Vraa36T9rfGZ1D2vV2J7mbc8cjmLdMDNPjxXfgdS-gMSxU0HX-C8UrrdDzuoImXmtqM-DJX7I/s1600/winter-bacon-nut-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWICtX6R2iJU1VHwIHqzQgew5ra0f_B5hKm5FYwxUFHT8kIv4QdrhKROJBOGnQePXO8Vraa36T9rfGZ1D2vV2J7mbc8cjmLdMDNPjxXfgdS-gMSxU0HX-C8UrrdDzuoImXmtqM-DJX7I/s320/winter-bacon-nut-salad.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<i>Salad:</i><br />
<ul>
<li>6 cups salad greens, such as spring mix with arugula</li>
<li>2 slices bacon, cooked crisp and crumbled</li>
<li>3 tablespoons toasted, coarsely chopped walnuts</li>
<li>3 tablespoons dried sweetened cranberries</li>
<li>¼ cup crumbled goat cheese</li>
</ul>
<i>Dressing:</i><br />
<ul>
<li>3 tablespoons extra virgin olive oil</li>
<li>1 tablespoon honey</li>
<li>1 tablespoon coarse grain mustard</li>
<li>2 tablespoons freshly squeezed lemon juice</li>
<li>1 clove garlic, minced </li>
</ul>
<br />
<ul>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<ol>
<li>In a large salad bowl, toss all the salad ingredients.<br /> </li>
<li>In a small bowl, whisk together the dressing ingredients. Drizzle desired amount of dressing and toss gently.</li>
</ol>
<i><br /></i>
<i>Note: Serves 4.</i><br />
<i><br /></i>
<i></i><br />
<i><br /></i>
<br />
<br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>pluggedintocooking</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source:<span style="font-size: xx-small;"> pluggedintocooking.com/2012/01/winter-salad/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-2105106468953527182013-12-20T23:14:00.001-08:002013-12-20T23:14:29.934-08:00Salmon and Spinach Fettuccine Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeI_vBNd1KUnOaveBX6uiThbCEf6f-KiloPKu_WElKRfxPv1-DUPaJ2G4OqVO2y8KiTXib-zKRWij1bfFCnhzb7orEUdUNOnpus-t7ZCdF-m6Po3eYQu7m368LD1AEELXUihzWdHwDZY/s1600/smoked-salmon-spinach-pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeI_vBNd1KUnOaveBX6uiThbCEf6f-KiloPKu_WElKRfxPv1-DUPaJ2G4OqVO2y8KiTXib-zKRWij1bfFCnhzb7orEUdUNOnpus-t7ZCdF-m6Po3eYQu7m368LD1AEELXUihzWdHwDZY/s320/smoked-salmon-spinach-pasta.jpg" width="238" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>8 oz dry fettuccine</li>
<li>¼ cup butter</li>
<li>1 cup milk</li>
<li>1 tablespoon all-purpose flour</li>
<li>1 cup parmesan cheese, freshly grated</li>
<li>½ lb smoked salmon, chopped</li>
<li>1 cup fresh spinach, chopped</li>
<li>2 tablespoons capers</li>
<li>¼ cup sun-dried tomato, chopped</li>
<li>½ cup fresh oregano, chopped </li>
</ul>
<ul>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br /><ol>
<li>Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.<br /> </li>
<li>In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.<br /> </li>
<li>Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.</li>
</ol>
<br />
<br />
<i>Note: Makes 4 servings.</i><br />
<br />
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<br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>allrecipes</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">allrecipes.com/recipe/salmon-and-spinach-fettuccine </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-29244100476417207932013-12-20T22:47:00.002-08:002013-12-20T22:47:47.359-08:00Buffalo Wing Phyllo Bite Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwc0qFiOrktc3MkIIXmvT38len7I7rOliJMWcHY9zwSnBrShb883hKVTRKr3av4FjNpJCFSxRqplPqhyphenhyphen5M31W6oSTckFOCvOQdz56mJawY2FWCT_DHTp0Wo4_SkN3QERKR2dFKl837Zw/s1600/Buffalo-Wing-Phyllo-Bites-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwc0qFiOrktc3MkIIXmvT38len7I7rOliJMWcHY9zwSnBrShb883hKVTRKr3av4FjNpJCFSxRqplPqhyphenhyphen5M31W6oSTckFOCvOQdz56mJawY2FWCT_DHTp0Wo4_SkN3QERKR2dFKl837Zw/s1600/Buffalo-Wing-Phyllo-Bites-recipe.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04_waC_lUkJM5tp8h7pM0xQE6TjCBUEgpD6vbjr3AIWGEDrl9k6D-KMLFYa1AJihFCQKpSKiE3_HLD-zwCeFbtstnB20GFAu55imhtoXAs02YYjTBs897W9NBiXYXD7PJhgsaFm_L7D8/s1600/Buffalo-Wing-Phyllo-Bites-r.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>1 cup cooked chicken, shredded</li>
<li>¼ cup hot sauce (like: "Frank’s sauce" or any other hot sauce you like)</li>
<li>1 package (15 count) "Mini Fillo Shells" (look in the frozen food aisle by the pre-made pie crusts)</li>
<li>2 tablespoons blue cheese dressing (use low-fat blue cheese dressing even)</li>
<li>2 tablespoons green onions, sliced (or maybe some finely chopped fresh celery stalks or small bits of celery leaves)</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<ol>
<li>In a small bowl, combine shredded chicken with hot sauce.<br /> </li>
<li>Place one Tablespoon of chicken in each fillo shell. Drizzle each
shell with blue cheese dressing and garnish with green onions. Serve
immediately.</li>
</ol>
<br />
<br />
<i>Note: Makes 15 bites. </i><br />
<br />
<br />
<br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>robynsonlineworld</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">www.robynsonlineworld.com/2013/12/buffalo-wing-phyllo-bites-easy-appetizer-recipe/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-18101409662437411812013-12-20T22:30:00.000-08:002013-12-20T22:30:19.974-08:00Chicken Tikka Masala Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEBoae2rPecPIafUgYTWG9hObMTfj3ZMT3eFu5L9bwKBxtT0LBir2o_hxDFn7Dz8uOkLc7PoNOqGSRnO-hmFMmb5dabwfRlrUyXYzfb4MDg1s8nPPHwXE1qhT7PkkGOFGO-ShSyJETMs/s1600/Asia-Chicken-Tikka-Masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEBoae2rPecPIafUgYTWG9hObMTfj3ZMT3eFu5L9bwKBxtT0LBir2o_hxDFn7Dz8uOkLc7PoNOqGSRnO-hmFMmb5dabwfRlrUyXYzfb4MDg1s8nPPHwXE1qhT7PkkGOFGO-ShSyJETMs/s320/Asia-Chicken-Tikka-Masala.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<i>Marinade:</i><br />
<ul>
<li>1 cup plain greek yogurt</li>
<li>1 tablespoon lemon juice</li>
<li>2 teaspoon ground cumin</li>
<li>5 teaspoon garam masala</li>
<li>3 teaspoon powdered ginger</li>
<li>3 large boneless, skinless chicken breasts, cut into bite-size pieces</li>
</ul>
<i>Sauce:</i><br />
<ul>
<li>1 tablespoon ghee (or butter)</li>
<li>1 teaspoon minced garlic</li>
<li>⅛ cup jarred jalapeño slices (or one finely chopped jalapeño pepper)</li>
<li>2 teaspoon garam masala </li>
<li>2 teaspoon paprika</li>
<li>2 teaspoon salt, or to taste</li>
<li>1 teaspoon pepper</li>
<li>1 (8oz) can tomato sauce</li>
<li>1 cup heavy cream</li>
<li>fresh cilantro, chopped (for garnish) </li>
</ul>
<br />
<ul>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br />
<ol>
<li>Lightly oil a large cast iron or heavy-bottomed skillet and turn to medium heat.<br /> </li>
<li>Place ghee or butter in a large pot or skillet and turn to medium low. It needs to be big enough to hold the sauce and the chicken together at the end.<br /> </li>
<li>Add garlic and jalapeño to the melted butter and sauté, stirring occasionally, for at least one minute.<br /> </li>
<li>Add the marinated chicken to the skillet and set a timer for 4 minutes. Turn attention back to sauce.<br /> </li>
<li>Add garam masala, paprika, salt and pepper to the butter, stir well.<br /> </li>
<li>Add tomato sauce and heavy cream to the butter, stir well and simmer on low heat. To get it to a simmer I turned up the heat for a minute until the sauce bubbled, and then I slowly turned it to low. You want it to still bubble slightly, but not so much that it's popping out of the pan.<br /> </li>
<li>Once the chicken has cooked for 4 minutes, flip the pieces and cook for 4 more minutes.<br /> </li>
<li>Check the chicken with a meat thermometer. When it's done, add it to the sauce and let it continue to simmer.<br /> </li>
<li>Warm naan as the package directs. Let the chicken simmer while the oven heats up and the naan warms.<br /> </li>
<li>Turn off the stove and stovetop and sprinkle the dished-out portions of chicken with cilantro. Serve with warmed naan.<br /><br /><br /><br /><i>Note: Serves 4.</i></li>
</ol>
<br />
<br />
<br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: lrennie.blogspot.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">lrennie.blogspot.com/2013/12/chicken-tikka-masala.html </span></i></span></span><br />
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<i></i></div>
startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com1tag:blogger.com,1999:blog-4809672183429700330.post-49152018131676074972013-12-17T23:51:00.000-08:002013-12-20T23:52:04.329-08:00Mushroom and Chestnut Pie Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcU6f6KrNOY3vLPid96-WvTxZc3hoItt_mANYP9G_pJhNpMJ5T6VycE1R2A_eNV3PHzSXvAxkLIIVS90iQJ0UJ2yl1F4eCY-lIiBkltdKFIbW9jhyphenhyphen1058QPG7BZyv8b5VFBh4ruLG6WM/s1600/Mushroom-chestnut-pie-gruye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcU6f6KrNOY3vLPid96-WvTxZc3hoItt_mANYP9G_pJhNpMJ5T6VycE1R2A_eNV3PHzSXvAxkLIIVS90iQJ0UJ2yl1F4eCY-lIiBkltdKFIbW9jhyphenhyphen1058QPG7BZyv8b5VFBh4ruLG6WM/s320/Mushroom-chestnut-pie-gruye.jpg" width="300" /></a></div>
<br />
<b>Ingredients:</b></div>
<br />
<i>Puff Pastry Topping:</i><br />
<ul>
<li>80g puff pastry</li>
<li>Plain flour for rolling pastry</li>
<li>Spray oil</li>
<li>Salt and Black pepper</li>
</ul>
<i>Pie Filling:</i><br />
<ul>
<li>1 tablespoon butter</li>
<li>1 tablespoon oil</li>
<li>300g mushrooms (Like: mostly chestnut mushrooms, plus a few white mushrooms), cut into chunky dice</li>
<li>3 cloves garlic, minced</li>
<li>75g shallots, sliced</li>
<li>100g cooked chestnuts, cut into chunky dice</li>
<li>4 tablespoons dry white wine</li>
<li>½ teaspoon dried thyme</li>
<li>250ml vegetable stock</li>
<li>50ml single cream</li>
<li>50g gruyère cheese, grated</li>
<li>4 tablespoons fresh parsley, chopped</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br />
<ol>
<li>Star by preparing your pastry. On a well-floured surface, roll out the pastry and cut it into several rectangles. Lay them on a baking sheet lined with baking paper. Spray the pastry pieces lightly with oil, and season with salt and black pepper. Set aside.<br /> </li>
<li>Preheat the oven to 200°C (Gas Mark 6 / 400°F).<br /> </li>
<li>Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.<br /> </li>
<li>At this point, you can put the pastry into the pre-heated oven for about 10 minutes, until puffed up and golden brown.<br /> </li>
<li>While the pastry is cooking, add a good glug of wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little, just a few minutes. Add the cream and grated gruyère, and mix together. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consistency (add a dash more stock if you’d like it to be thinner, or simmer it for a few more minutes to thicken it up). Season to taste.<br /> </li>
<li>Add the fresh parsley just before serving, and serve topped with a piece of puff pastry.</li>
</ol>
<br />
<i>Note: Serves 2.</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>amuse-your-bouche</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">amuse-your-bouche.com/mushroom-chestnut-pie/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-2622146346763266322013-12-05T23:46:00.000-08:002013-12-05T23:46:07.614-08:00Homemade Chocolate Pecan Tart<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6np0n16T2WybY4GrSrnN-DUc4ZsaKGU8BX_KAFgZJlueVpEjLCEUOnKNG8_JCa_QqH7mhORxNWOUPhHDRrh_GD-jYVquJIR3B8WDXvOcaD4x0yDREtbBbbDUA89184xCRidzq6Ac1D3A/s1600/Homemade-Chocolate-Pecan-Ca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6np0n16T2WybY4GrSrnN-DUc4ZsaKGU8BX_KAFgZJlueVpEjLCEUOnKNG8_JCa_QqH7mhORxNWOUPhHDRrh_GD-jYVquJIR3B8WDXvOcaD4x0yDREtbBbbDUA89184xCRidzq6Ac1D3A/s320/Homemade-Chocolate-Pecan-Ca.jpg" width="247" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<i>Crust:</i><br />
<ul>
<li>1¼ cups all-purpose flour</li>
<li>¼ cup unsweetened cocoa powder</li>
<li>½ teaspoon salt</li>
<li>½ cup unsalted butter, softened</li>
<li>¼ cup granulated sugar</li>
<li>2 large egg yolks</li>
</ul>
<i>Filling:</i><br />
<ul>
<li>1¾ cups pecan halves</li>
<li>8 ounces (about 1¾ cups) semisweet chocolate, chopped</li>
<li>pinch salt</li>
<li>¾ cup heavy cream</li>
<li>2 tablespoons coffee flavored liqueur</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<i>Crust:</i><br />
<ol>
<li>Preheat oven to 350°.<br /> </li>
<li>Whisk together flour, cocoa powder, and salt. Set aside.<br /> </li>
<li>Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg yolks and mix well.<br /> </li>
<li>Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined but still a bit crumbly.<br /> </li>
<li>Press crust mixture into the bottom and up the sides of a 4"x 14" rectangular tart pan or a 9-inch round tart pan.<br /> </li>
<li>Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans). Place the pan on a rimmed baking sheet.<br /> </li>
<li>Bake 20 to 22 minutes, or until the edges of the crust are dry. Then, carefully remove the parchment paper and pie weights. Continue baking crust for 10 to 12 minutes, or until dry and set.<br /> </li>
<li>Cool crust completely.</li>
</ol>
<br /><i>Filling:</i><br />
<ol>
<li>Spread pecans in a single layer on a baking sheet. Bake at 350°, 8 minutes, or until toasted and fragrant.<br /> </li>
<li>Allow the pecans to cool. Then, chop them roughly. Set aside ¼ cup of pecans for garnish.<br /></li>
<li>Combine chocolate and a pinch of salt in a large bowl.<br /> </li>
<li>Place cream in a small saucepan. Bring to a simmer. Remove the pan from the heat and pour the cream over the chocolate. Allow to sit for 1 minute. Then, stir gently until the mixture is smooth.<br /> </li>
<li>Stir in 1½ cups of pecans and liqueur.<br /> </li>
<li>Pour the ganache into the cooled tart shell. Sprinkle with reserved pecans.<br /> </li>
<li>Refrigerate 1 hour, or until set. The tart may be loosely covered and refrigerated for up to 2 days before serving.</li>
</ol>
<br />
<br />
<br />
<i>Makes 10 servings. This is a great pie for making in advance. You can store it for a
couple of days in the refrigerator. Then, just set it out at room
temperature for a bit before serving.</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>bakeorbreak</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Soource : <span style="font-size: xx-small;">www.bakeorbreak.com/2013/11/chocolate-pecan-tart/ </span></i></span></span><br />
<br />startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-22243920057356744492013-12-03T23:40:00.000-08:002013-12-03T23:40:01.956-08:00Peanut Butter Loaf Cake<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldAHny7CR72OmB55EORq2G500HxSoi5r9vrCnL-I8OyQV-Hde4IavEl4Nz2wDfP78x19lj-axqsO7cLkSFIZJdfIaWd1ZrIWOBiN-dlvI6ppUx-8BoSNkfyymJWR_xWmDVUG-zELthzY/s1600/Nutella-Swirled-Peanut-laye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldAHny7CR72OmB55EORq2G500HxSoi5r9vrCnL-I8OyQV-Hde4IavEl4Nz2wDfP78x19lj-axqsO7cLkSFIZJdfIaWd1ZrIWOBiN-dlvI6ppUx-8BoSNkfyymJWR_xWmDVUG-zELthzY/s320/Nutella-Swirled-Peanut-laye.jpg" width="242" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>1 large egg</li>
<li>¾ cup buttermilk</li>
<li>½ cup light brown sugar, packed</li>
<li>heaping ⅓ cup creamy peanut butter</li>
<li>¼ cup granulated sugar</li>
<li>¼ cup coconut oil, melted (canola or vegetable oil may be substituted)</li>
<li>1 tablespoon vanilla extract</li>
<li>1½ cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>pinch salt, optional and to taste</li>
<li>about ⅔ cup Nutella for layering inside the loaf</li>
<li>about ¼ cup Nutella for swirling on top the loaf</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<ol>
<li>Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don't use an 8-by-4-inch pan; it's too small).<br /> </li>
<li>In a large bowl, whisk together the first 7 ingredients, through vanilla.<br /> </li>
<li>Add the flour, baking soda, optional salt, and stir until just combined; don't overmix. Batter will be very thick and lumpy. Don't try to stir the lumps smooth.<br /> </li>
<li>Turn about ⅔ of the batter out into prepared pan (just eyeball it), smoothing the surface lightly with a spatula; set aside remaining batter.<br /> </li>
<li>Evenly pour about ⅔ cup Nutella over the batter (just eyeball it), smoothing it lightly with a spatula to push it into the corners and cover the surface completely. Tip: Microwaving the jar of Nutella for 15 to 30 seconds, or as needed, makes pouring and spreading it easier.<br /> </li>
<li>Top with the remaining batter, smoothing it lightly with a spatula.<br /> </li>
<li>Drizzle about ¼ cup Nutella (just eyeball it) over the top for swirls. Make sure there aren't any large, concentrated blobs because they could cause the top to fall upon cooling. To create the marbled pattern shown, I made 3 long, parallel lines, like train tracks. Then with a toothpick, I went up-and-back horizontally (perpendicular to the train tracks), covering the length of the pan until it was completely swirled. Make swirls in whatever way is easiest for you.<br /> </li>
<li>Bake for 40 to 45 minutes, or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.<br /> </li>
<li>Allow bread to cool in pan for at least 30 minutes before turning out onto a wire rack to cool completely. Note that bread may fall a bit in the center as it cools. This is to be expected because it's very weighed-down with Nutella.<br /> </li>
<li>Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months. Serve plain, with a smear of peanut butter and/or Nutella, makes wonderful French toast.<br /><br /><br /><i> Makes about 12 slices.</i></li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: averiecooks.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">averiecooks.com/2013/12/nutella-layered-and-swirled-peanut-butter-bread-peanut-butter-loaf-cake.html </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-45053418288857274342013-12-03T20:07:00.002-08:002013-12-03T20:07:51.217-08:00Triple-Chocolate Pumpkin Pie<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoajCE-GQAA-5ZveLdd61Gry1wk8mp_fng0SG9C1m5atczfz3JvUBLvJNyb6jDyVkpEm1MYeDMjQIP9jzoIWrUVOME4o0iNahpdnoE30jdEemd7TXxkG8RRWbe6uJZYgrgNrnz030_O0/s1600/chocolate-pumpkin-tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoajCE-GQAA-5ZveLdd61Gry1wk8mp_fng0SG9C1m5atczfz3JvUBLvJNyb6jDyVkpEm1MYeDMjQIP9jzoIWrUVOME4o0iNahpdnoE30jdEemd7TXxkG8RRWbe6uJZYgrgNrnz030_O0/s320/chocolate-pumpkin-tart.jpg" width="278" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>2 cups finely ground graham cracker crumbs (about 16 crackers)</li>
<li>3 ounces (6 tablespoons) unsalted butter, melted</li>
<li>1 tablespoon granulated sugar</li>
<li>2 tablespoons packed light-brown sugar</li>
<li>½ teaspoon coarse salt</li>
<li>½ teaspoon ground cinnamon</li>
<li>3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped</li>
<li>6 ounces semisweet chocolate (preferably 55 percent cacao), chopped</li>
<li>2 ounces (4 tablespoons) unsalted butter, cut into small pieces</li>
<li>1 can (15 ounces) solid-pack pumpkin</li>
<li>1 can (12 ounces) evaporated milk</li>
<li>¾ cup packed light-brown sugar</li>
<li>3 large eggs</li>
<li>1 tablespoon cornstarch</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1½ teaspoons coarse salt</li>
<li>¾ teaspoon ground cinnamon</li>
<li>¾ teaspoon ground ginger</li>
<li>¼ teaspoon ground nutmeg</li>
<li>Ground cloves</li>
<li>1 ounce milk chocolate, melted</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<ol>
<li>Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.<br /> </li>
<li>Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.<br /> </li>
<li>Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.<br /> </li>
<li>Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.<br /> </li>
<li>Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.<br /> <br /> <br /> <br /><i>Makes 12 servings.</i><br /><br /><br /></li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: marthastewart.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">www.marthastewart.com/312484/triple-chocolate-pumpkin-pie </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-70171216661918065582013-12-02T22:34:00.000-08:002013-12-03T22:34:32.756-08:00Rocky Road Cookies<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivO3KvtXyoAn51eyhFwdPPNedUUyLIixEWihyWE3-jK7RteHnxY3ZR4-ge3cEKavs0RjYSIEm6EtxYqlMSkx-Alndx029rsAQHSwf9_F8sLe7Q16YdqybcN4xk2fc7ANLA7OlhFzghze4/s1600/marshmallows-chocolate-chip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivO3KvtXyoAn51eyhFwdPPNedUUyLIixEWihyWE3-jK7RteHnxY3ZR4-ge3cEKavs0RjYSIEm6EtxYqlMSkx-Alndx029rsAQHSwf9_F8sLe7Q16YdqybcN4xk2fc7ANLA7OlhFzghze4/s320/marshmallows-chocolate-chip.jpg" width="216" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>3 cups powdered sugar</li>
<li>⅔ cup unsweetened cocoa powder</li>
<li>¼ teaspoon salt</li>
<li>3 extra large egg whites</li>
<li>1 tablespoon vanilla extract</li>
<li>2 cups semisweet chocolate chips</li>
<li>2.5 oz sliced almonds (pecans work too!), toasted</li>
<li>1 cup mini marshmallows</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br /><ol>
<li>Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.<br /> </li>
<li>In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.<br /> </li>
<li>Use a small ice cream scoop to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).<br /> </li>
<li>Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.<br /><br /><br /><em>Note: Makes approx. 2-3 dozen cookies.</em></li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>amandeleine</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">amandeleine.com/2013/03/27/rocky-road-cookies/</span> </i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-48884875827065142842013-12-02T21:14:00.000-08:002013-12-05T21:21:29.409-08:00Homemade Candy Cane Marshmallow Pops<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP_7JuIbyJ_nu3f0RsgEQ3utzqY1e-sIjV1V8mlGe0x9La-HIRWkL96m0oTUwY-d22vaBM33fOPVeE95PDGUY1t2cfWadFddy-G_x4QYy-qQDhZrNY6ZCNGj5XvgzhozFNWY2dQ09v5Q/s1600/chocolate-christmas-decoration.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP_7JuIbyJ_nu3f0RsgEQ3utzqY1e-sIjV1V8mlGe0x9La-HIRWkL96m0oTUwY-d22vaBM33fOPVeE95PDGUY1t2cfWadFddy-G_x4QYy-qQDhZrNY6ZCNGj5XvgzhozFNWY2dQ09v5Q/s320/chocolate-christmas-decoration.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>1 child to crush candy canes (optional, but fun)</li>
<li>large marshmallows</li>
<li>mini candy canes</li>
<li>melted chocolate (Like Trader Joe’s Dark Chocolate block)</li>
<li>crushed candy canes</li>
</ul>
<br />
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<ol>
<li>Stick a mini candy cane into the large marshmallow.<br /> </li>
<li>Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.<br /> </li>
<li>Place on a waxed paper lined baking sheet and allow to set.</li>
</ol>
<br />
<i>You could wrap it up and give it as a gift!</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><em>livlifetoo.blogspot</em></i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i><em>Source : <span style="font-size: xx-small;">livlifetoo.blogspot.com/2011/12/candy-cane-marshmallow-pops.html </span></em></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-12429785800133848812013-11-29T18:59:00.000-08:002013-12-22T19:03:02.875-08:00Monkey Bread (Sweet Rolls) Recipe<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrtqaXBK5yxDtfxjaKWkXwySlrS0DCsk311HsykR918kBjV512SWVb0c5fnQwbJfwMmhSPxqCFHX6efUhUFaAwOQ-mYoH9D_Da22i2ESaoQcY8GJ25-eJmVmc51LLEUe5q6unfrnFS7s/s1600/breakfast-sugar-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrtqaXBK5yxDtfxjaKWkXwySlrS0DCsk311HsykR918kBjV512SWVb0c5fnQwbJfwMmhSPxqCFHX6efUhUFaAwOQ-mYoH9D_Da22i2ESaoQcY8GJ25-eJmVmc51LLEUe5q6unfrnFS7s/s320/breakfast-sugar-bread.jpg" width="301" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>Cinnamon</li>
<li>1 cup chopped nuts (optional)</li>
<li>1 pkg. frozen rolls (24 count)</li>
<li>1 pkg. butterscotch pudding (not instant)</li>
<li>1 cup packed brown sugar</li>
<li>1 stick of butter</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br /><ol>
<li>Grease a bundt pan and sprinkle in cinnamon and nut (if using).<br /> </li>
<li>Place frozen rolls on top.<br /> </li>
<li>Sprinkle pudding mix over the rolls.<br /> </li>
<li>Cook the butter and sugar until dissolved and pour over the rolls.<br /> </li>
<li>Cover the pan with a sheet of wax paper sprayed with cooking spray.<br /> </li>
<li>Cover with a tea towel and leave at room temperature for 8 hours.<br /> </li>
<li>Bake at 350° F for 25 minutes.<br /> </li>
<li>Let sit for a minute to cool before inverting the pan onto a serving plate.<br /> </li>
<li>Spoon any leftover sauce over the top of the rolls and serve warm.</li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i>adventuresofadogmom.wordpress</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">adventuresofadogmom.wordpress.com/2012/12/23/breakfast-sweet-rolls-a-k-a-monkey-bread/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-74024343495181344772013-11-25T00:12:00.000-08:002013-12-25T00:13:01.346-08:00German Chocolate Pie<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWL6Ub_lHqWi3TP6o1kZ_Q56SId0MAl-F2nrRtrqtbOzU5O22Yzk9BekJITqX3K_h1XtTHZLfpNwOhWIvkYL_AQ5G2FRNRIlV-raShXkOIYhUWepjDs30CDA7NN_YtVEGZlWhpbkzK4hM/s1600/chocolate-quick-tart-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWL6Ub_lHqWi3TP6o1kZ_Q56SId0MAl-F2nrRtrqtbOzU5O22Yzk9BekJITqX3K_h1XtTHZLfpNwOhWIvkYL_AQ5G2FRNRIlV-raShXkOIYhUWepjDs30CDA7NN_YtVEGZlWhpbkzK4hM/s320/chocolate-quick-tart-recipe.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b></div>
<ul>
<li>1 (8-ounce) package Baker’s semi-sweet chocolate</li>
<li>¼ cup butter or margarine</li>
<li>1 (13-ounce) can sweetened condensed milk</li>
<li>1⅓ cups shredded coconut</li>
<li>3 eggs, slightly beaten</li>
<li>½ cup sugar</li>
<li>1 (9-inch) unbaked pie shell (you’ll need a deep-dish)</li>
<li>whipped cream or ice cream (optional, but this is so rich, you’ll need it)</li>
</ul>
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<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<ol>
<li>Preheat oven to 400F degrees.<br /> </li>
<li>In a saucepan, melt chocolate and butter over medium heat.<br /> </li>
<li>Add sweetened condensed milk, coconut, eggs and sugar. Stir until blended.<br /> </li>
<li>Pour into unbaked pie shell (I used a frozen one, and the filling came all the way up to the top!)<br /> </li>
<li>Set pie on a cookie sheet and bake in a preheated 400 deg oven for 30 -40min.<br /> </li>
<li>Cool or serve warm with a dollop of whipped cream or ice-cream.<br /> </li>
<li>Store in refrigerator.</li>
</ol>
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<br />
<i>Note: Serves 12.</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: easybaked.net</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source: <span style="font-size: xx-small;">duguid.org/Recipes/desserts/GERMAN%20CHOCOLATE%20PIE.html</span></i></span></span><br />
<br />startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-90096162328380999262013-11-20T23:51:00.003-08:002013-11-20T23:51:28.859-08:00Mini Eggnog Cheesecakes<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZqJ2GSll4kEwAvAuZLx6iVEtGJX5OKLvz7mmqFG6RkgXy8ziZArfW2NaHQuY1xmeL2130U1RQ8QAW3ipgj3kiHZjgohObqEsPw5N0ddBlJJt4DYB0ggXvWnnfNVLnynb6S7rxwuS1rI/s1600/mini-cheese-cake-recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZqJ2GSll4kEwAvAuZLx6iVEtGJX5OKLvz7mmqFG6RkgXy8ziZArfW2NaHQuY1xmeL2130U1RQ8QAW3ipgj3kiHZjgohObqEsPw5N0ddBlJJt4DYB0ggXvWnnfNVLnynb6S7rxwuS1rI/s320/mini-cheese-cake-recipes.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<i>Crust:</i><br />
<ul>
<li>1 cup graham cracker crumbs, roughly 6 full sheets store bought graham crackers</li>
<li>2 tablespoon unsalted butter, melted</li>
<li>½ tablespoon granulated sugar</li>
<li>¼ teaspoon nutmeg</li>
</ul>
<i>Cheesecake:</i><br />
<ul>
<li>12oz cream cheese, room temperature</li>
<li>½ cup granulated sugar</li>
<li>½ cup eggnog</li>
<li>1 tablespoon all purpose flour</li>
<li>½ teaspoon vanilla extract</li>
<li>¼ teaspoon nutmeg</li>
<li>¼ teaspoon salt</li>
<li>1 egg</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br />
<ol>
<li>Preheat oven to 350 degrees. Lightly grease the cavities of a 12 cup muffin or cheesecake pan.<br /> </li>
<li>In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.<br /> </li>
<li>Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well blended. Add egg, mixing only until just combined. Fill cavities ¾ full. Bake for 15-18 minutes or until centers are only slightly jiggly. <br /> </li>
<li>Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.<br /> </li>
<li>Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.<br /><br /><br /><i>Makes 12 small cakes.</i></li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>bakedbyrachel</i></span></span>.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source : <span style="font-size: xx-small;">bakedbyrachel.com/2012/12/mini-eggnog-cheesecakes/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-10704865541119531052013-11-19T21:21:00.000-08:002013-12-21T21:22:01.604-08:00Bacon Spinach Cheese Ball Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qH3qOd0FxgY3-C_Zp604g-xI24JviRxF-kqUIL7il0cia5-JeQWSzKc1guAmvRBbCdbhNiRHWD2Eez1k1x444uKmzmWW9FbIRcv5a6stQ8z6yvoAPhovu5bi2qnxS1Gspi8FBZ2Kz8I/s1600/bacon-cheesy-ball-bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qH3qOd0FxgY3-C_Zp604g-xI24JviRxF-kqUIL7il0cia5-JeQWSzKc1guAmvRBbCdbhNiRHWD2Eez1k1x444uKmzmWW9FbIRcv5a6stQ8z6yvoAPhovu5bi2qnxS1Gspi8FBZ2Kz8I/s320/bacon-cheesy-ball-bite.jpg" width="313" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>6 slices bacon</li>
<li>6 ounces fresh spinach</li>
<li>½ teaspoon kosher salt</li>
<li>½ cup onion, finely minced</li>
<li>2 cloves garlic, finely minced</li>
<li>1 (8 ounce) block of cream cheese, softened</li>
<li>½ cup shredded cheddar jack cheese</li>
<li>¼ teaspoon cayenne pepper</li>
</ul>
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<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<ol>
<li>In a large skillet cook the bacon until crisp. Set aside to cool and drain on paper towels. Chop when cool.<br /> </li>
<li>Drain all but 1 tablespoon bacon grease from the skillet. Add the spinach and cook over medium heat until wilted and cooked through. Sprinkle the spinach with salt and set aside on a cutting board to cool. Chop finely when cooled.<br /> </li>
<li>Add the onion to the skillet and cook until it's translucent and a tiny bit golden at the edges. Add the garlic to the skillet and cook for 1 minute. Remove from heat.<br /> </li>
<li>Place the cream cheese in a large bowl. Add cheese, onions, garlic, half of the chopped bacon, chopped spinach, and cayenne pepper and stir well.<br /> </li>
<li>Roll the cream cheese mixture into a large ball and then roll in the remaining chopped bacon. Wrap tightly and refrigerate until ready to serve. </li>
</ol>
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<br />
<i>Note: Serves 10.</i><br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: </i></span></span><span style="color: #666666;"><span style="font-size: x-small;"><i><span style="color: #666666;"><span style="font-size: x-small;"><i>steaknpotatoeskindagurl.blogspot</i></span></span></i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source:<span style="font-size: xx-small;"> steaknpotatoeskindagurl.blogspot.com/2013/04/bacon-spinach-cheese-ball.html </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-74045304976149549842013-11-12T22:16:00.000-08:002013-12-03T22:22:57.582-08:00Bacon Wrapped Chicken Breasts with Chile Cheese Sauce<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHKRVSRFuLqnx2UddVO979iKVSuHiEg2OgCT1SiyBV2gpY6Ak742zJnQqvr_O0c_vJYTo-6Md-5GRgEnvGCdcr68fuyjdEVexMbxtW3P983Ra5EonaYhLyNyMmBxWRafnh0HoVPXVIxQ/s1600/breasts-with-chile-cheese-sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHKRVSRFuLqnx2UddVO979iKVSuHiEg2OgCT1SiyBV2gpY6Ak742zJnQqvr_O0c_vJYTo-6Md-5GRgEnvGCdcr68fuyjdEVexMbxtW3P983Ra5EonaYhLyNyMmBxWRafnh0HoVPXVIxQ/s320/breasts-with-chile-cheese-sauce.jpg" width="266" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>8 slices bacon</li>
<li>4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)</li>
<li>1 (10.75-ounce) can condensed cheddar cheese soup</li>
<li>⅓ cup milk</li>
<li>1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)</li>
<li>Dash Worcestershire sauce</li>
</ul>
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<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<ol>
<li>Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.<br /></li>
<li>Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.<br /></li>
<li>Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm.<br /></li>
<li>Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.<br /><br /><br /><i>Note: Makes 4 servings, use more or less of the peppers depending on how sassy you like your food.</i></li>
</ol>
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: thedeenbros.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source : <span style="font-size: xx-small;">thedeenbros.com/index.php/recipes/recipe_detail/bacon-wrapped_chicken_breasts_with_chile_cheese_sauce/ </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0tag:blogger.com,1999:blog-4809672183429700330.post-67904375412962663312013-11-10T23:07:00.000-08:002013-11-20T23:08:54.339-08:00Easy and Fast Mexican Chicken Recipe<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDDB7Ng8B2ulMeYvwbA-2wO5f8acQk0HYUycqIxniymKCKmwu_55sxvts1psry5yZuBQJf7MZWZCxFasGJTt4qNULMhCxxXwrxp_bIq6ynpesHKy_KUZ7NLeOJ7w3h5pg6QgwgZfpUeE/s1600/fast+mexican+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDDB7Ng8B2ulMeYvwbA-2wO5f8acQk0HYUycqIxniymKCKmwu_55sxvts1psry5yZuBQJf7MZWZCxFasGJTt4qNULMhCxxXwrxp_bIq6ynpesHKy_KUZ7NLeOJ7w3h5pg6QgwgZfpUeE/s1600/fast+mexican+chicken.jpg" /></a></div>
<br />
<b>Ingredients:</b><br />
</div>
<ul>
<li>4 skinless, boneless chicken breasts</li>
<li>cooking spray</li>
<li>1 clove garlic, minced</li>
<li>1 pinch salt</li>
<li>1 pinch ground black pepper</li>
<li>1 pinch ground cumin</li>
<li>1 cup salsa</li>
<li>1 cup shredded Cheddar cheese</li>
</ul>
<br />
<div style="text-align: left;">
<b>Instructions:</b></div>
<br />
<br /><ol>
<li>Preheat oven to 375 degrees F (190 degrees C).<br /> </li>
<li>Heat a greased skillet to medium. Rub chicken pieces with garlic, salt,
pepper and cumin to taste; place in hot skillet. Cook until brown on
both sides and no longer pink, 10 to 15 minutes.<br /> </li>
<li>Transfer chicken to 9x13-inch baking dish or casserole dish, top with
salsa and cheese, and bake in preheated oven until cheese is bubbly and
starts to brown, 15 to 20 minutes.</li>
</ol>
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Makes : 4 servings<br />
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<span style="color: #666666;"><span style="font-size: x-small;"><i>Photo Credit: allrecipes.com</i></span></span><br />
<span style="color: #666666;"><span style="font-size: x-small;"><i>Source : <span style="font-size: xx-small;">http://allrecipes.com/recipe/quick-and-easy-mexican-chicken/Detail.aspx </span></i></span></span><br />
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startcooking!http://www.blogger.com/profile/12300468775870427157noreply@blogger.com0