Creamy Butter Chicken

Ingredients:
3 pcs Chicken Keel
One handful of curry leaves
1 tbsp butter

Coating:
1/4 cup plain flour
1/4 cup corn flour / tapioca flour
2 eggs, beaten

Seasonings:
400ml Evaporated milk
1 tsp sugar
1/4 tsp salt



Combine plain flour & corn flour in a bowl. Beat up eggs in a separate bowl. Add a pinch of salt.Dry chicken keel with towel. 
Heat up oil in a deep oil. Coat chicken keel with eggs, then flour. Deep fry in low fire until golden brown. Set aside & let cool. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
Add in evaporated milk, simmer in low fire till milk is thicken. Add in sugar and salt. Chop chicken keel into big slices. Pour milk onto chicken. Serve hot.


Recipe found here.

Mac 'n Cheese with Broccoli

Ingredients:
3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)


Directions
Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
Place half of the macaroni and broccoli in a greased 13x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.Serves 12.


Recipe found here.

Mushroom, spinach & mozzarella mini crustless quiches

Cooking spray
2 Tablespoons olive oil
1 small onion, diced
5 ounces fresh baby spinach
6 ounces crimini or button mushrooms, sliced
5 eggs
1 cup grated mozzarella cheese
1/2 cup 2 % milk
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Generously spray a standard-sized muffin tin with cooking spray, making sure to cover each cup completely. Set aside.
Heat a large saute pan over medium heat. Add olive oil. When the oil begins to shimmer, add onions. Cook until softened, about 5-8 minutes.
Add the mushrooms and cook, stirring, until they shrink in size and begin to brown, about 5 minutes.
Turn the heat to low and mound the spinach on top of the mushrooms and onions. It will look like a lot of spinach, but it will wilt down. Gently stir until spinach wilts, about 2 minutes.
Set aside to cool.

Crack eggs into a medium mixing bowl. Pour in the milk. Whisk until the eggs and milk completely combine and the mixture slightly fluffy, about 1 minute. Stir in the cheese, salt and pepper.
When the spinach and mushroom mixture has cooled slightly, add it to the egg mixture and stir gently to combine.
Fill each muffin cup with 1/4 cup of egg and vegetable mixture.
Bake for 25-30 minutes or until the tops of the mini quiches begin to brown.
Remove from oven and let cool for 5 minutes. Run a butter knife around each mini quiche to free it from the muffin tin.
Serve warm or at room temperature.


Recipe found here.

Mama’s Spaghetti Casserole with Baked Garlic Herb Bread

Ingredients:

CASSEROLE:
Salt
1 pound uncooked spaghetti
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
1 26-ounce jar spaghetti sauce
3 ounces Parmesan cheese, freshly grated (about 3/4 cup)
8 ounces mozzarella cheese, shredded or thinly sliced (about 2 cups)

GARLIC HERB BREAD:
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Pinch salt
1 16-inch loaf Italian bread, halved lengthwise

Instructions:
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions; drain.
In a large Dutch oven, heat the oil over medium-high heat. Add the beef; cook about 5 minutes or until brown, breaking meat up with a fork as it cooks. Add the salt, oregano, black pepper, and red pepper flakes. Stir in the spaghetti sauce, Parmesan, and the cooked spaghetti. Transfer to baking dish. Top evenly with mozzarella. Bake for 30 to 40 minutes or until the cheese is melted and bubbling.For the garlic bread, while the casserole bakes, whisk together the butter, parsley, garlic, and salt. Brush the butter mixture over the cut sides of both bread halves. Wrap each half in aluminum foil; bake, alongside the casserole, for 15 to 20 minutes or until heated through.

For crispier bread, unwrap for the last 5 minutes of baking. Serve bread with the casserole. Serves 8.


Recipe found here.

Garlic Pesto Chicken with Tomato Cream Penne

1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.
 
Sauce:
8 ounces of your choice of pasta 
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.


Recipe found here.

Lemon Chicken Fingers

2 pcs boneless & skinless chicken breast meat / 8 chicken fillets
Juice from 1 lemon
3 - 4 tbsp Premium Light Soy Sauce
1 egg, beaten
Corn flour for coating
Olive oil
Dash of pepper
Salad & julienned lemon rind for garnishing

Rinse chicken breasts meat, cut off any excess fat on the chicken meat. Pat dry and put them in a plastic bag/zip-lock bag. Flatten the bag. 
Pound the meat gently with the meat tenderizer mallet or back of the knife.
Cut chicken meat into 8 strips. 
Marinate chicken meat with premium light soy sauce, pepper and 3 - 4 tbsps of lemon juice.
Transfer to the zip-lock bag or air tight container and marinate in the fridge for 30 mins.
Meanwhile, beat egg in a plate with 2 - 3 tbsps of lemon juice. Set aside.
Prepare corn flour in a plate for coating. Set aside.
Remove chicken meat from fridge and rest at room temperature for 5 mins. Drain off extra marinating liquid.
Heat up 3 - 4 tbsps olive oil in a frying pan, dip chicken strips/pieces in the egg mixture then to corn flour. One strip by one strip.
Pan fry chicken strips batch by batch each sides for 2 - 3 mins or until chicken is golden brown in low fire.
Transfer to kitchen paper towels to absorb excessive oil.
Arrange on a place with salad and garnish with julienned lemon rind. Serve while warm.


Recipe found here.

Marinated Grilled Mushrooms

1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise

Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees F or Preheat the grill, if grilling.
Thread the mushrooms onto presoaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.


Recipe found here. 

Chicken w/ bacon, mushrooms & cheese

Ingredients
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice

Chicken:
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Instructions:
Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. 
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.


Recipe found here.

Pasta with mushroom, white wine and cream

300g dried pasta
25g butter
1 tbsp olive oil
1 garlic clove
white wine
200ml double cream
3 tbsp grated Parmesan
250g mushrooms
sea salt and black pepper
 

Bring a pot of water to the boil, add salt and pasta and cook until al dente.Chop your mushrooms and garlic. Melt your butter with your oil in a large pan and add your garlic.
Add your mushrooms and season. Cook for about 8 – 10 mins until coloured. Add a good splash of wine and simmer until evaporated, add your cream and Parmesan. Simmer gently until it has thickened. Drain your pasta and add to your sauce.
Mix together and serve with lots of Parmesan cheese on top.



Recipe found here.     

Mozzarella Cheese Sticks

16 string cheese sticks
1/2 cup flour
1/2 tsp. Emeril’s Essence
2 eggs
1/4 cup milk
1 1/2 cups panko crumbs
1 Tbsp. dried parsley
Salt and pepper to taste
Canola oil for frying

Dipping sauce
19 oz. can tomato sauce
2 cloves of garlic, minced
1 Tbsp. olive oil
1/2 tsp. crushed red pepper or to taste
1 tsp. Italian seasoning
salt and pepper to taste

Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all ingredients together for Emeril’s spice. Unwrap cheese sticks and cut them in half. Using three bowls for dipping, place the flour and Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley and salt and pepper to taste. Now start to dip the cheese sticks. First in the flour, then egg and finally panko. Place them on a cookie sheet and freeze for 20-30 min. Meanwhile heat the olive oil in a small sauce pan and add the garlic and saute for 1 min. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 min. Heat a few inches of the canola oil in a wok or large deep frying pan. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. Drain on a paper towel lined plate. Serve with the tomato sauce immediately. 


Recipe found here.

Marsala Chicken and Mushroom Casserole

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese


Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Recipe found here.

Turkey and mushroom stroganoff

Fry Light
4 bacon rashers (remove visible fat, and cut into strips)
1lb cooked turkey (or chicken)
400g can chopped tomatoes
1/4 pint (142 ml or 1/2 cup) chicken stock
2 red peppers, deseeded and chopped
11oz halved button mushrooms
2 tsp dried mixed herbs
salt & pepper
1oz (198g) fat free formage frais
flat leaf parsley, chopped
boiled rice or egg noodles



Spray a large pan with fry light and cook the bacon and turkey for 3-4 minutes. Add tomatoes, stock, peppers, mushrooms and dried herbs. Season and bring to a boil.
Reduce the heat, cover and cook 15-20 mins. Remove from heat, stir in formage frais, top with parsley.
Serve over boiled rice, or mix with egg noodles before serving.

Recipe found here.

Slovak Bread Fondue

Ingredients
1 loaf of bread (we had a 350g one)
100g shredded Parmesan
100g shredded cheese like Edam
100g cream cheese like Philadelphia
300ml whipping cream
150g bacon
1/2 red or orange bell pepper
3 spring onions
Pinch of dried oregano
Salt
Olive oil

Cut off top of bread so that you have a lid for your fondue pot. Carefully scrape out the crumb and cut it into smaller chunks. Set aside.
Cut bacon in small cubes and fry for 5-7 minutes until golden-brown. Transfer bacon onto a small plate and leave the fat in the frying pan. Preheat oven to 190C.
Dice bell pepper and spring onions.
In a large mixing bowl, combine whipping cream and cheeses. Add diced pepper, onions, bacon, a pinch of salt, and oregano. Stir well.
Transfer bread onto a baking sheet lined with parchment paper.
Using fat left from frying the bacon, brush bread on the outside and the inside. Pour the cheese mix into prepared bread.
Bake for 25 minutes, then open the “lid”. Place chunks of bread we have scraped out onto the baking sheet and drizzle them with olive oil. Return baking sheet in the oven and bake the fondue and the “spoons” for another 10-15 minutes.
Allow to cool for about 5 minutes and serve!

Serves 2-4.

Recipe found here.

Copycat Twinkies

Photo credit: http://www.digitalfilmtree.com/blog/wp-content/uploads/2012/11/twinkies.jpg

Ingredients
Cake:
16-Ounce Box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water

Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract
Instructions
Note: You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick
 

Preheat oven to 325 degrees F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes.

Cream Cheese Swirl Brownies

Ingredients:
10 Tablespoons butter
3 ounces Hershey's Milk Chocolate Chips
1 cup sugar
2 large eggs
2 teaspoons vanilla
3/4 cup All Purpose Flour
1/4 teaspoon salt
2 tablespoons Unsweetened Hershey's Cocoa Powder
For the Cream Cheese Swirl:
8 ounces Cream Cheese, softened
1/3 cup sugar
pinch salt
1 large egg
2 teaspoons vanilla
Full Sized Hershey Bars, to top

Instructions:
Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Cool slightly.
In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix. Pour batter into prepared baking pan.

For the Cream Cheese Swirl
Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Top with full sized hershey Bars and return to still warm oven until lightly melted. Cool and serve with vanilla ice cream, if desired. 


Recipe found here.

Greek Style Lemon Roasted Potatoes

Ingredients:
Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced


Directions:
Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.


Recipe found here.

Basil & Veggie Mini Quiches

5 eggs
3 egg whites
1 cup milk
1/4 cup finely chopped red pepper
1/4 cup finely chopped scallion
6 basil leaves, chiffonaded
1/4 cup grated sharp cheddar cheese
Sprinkle of kosher salt
Cooking spray


Preheat the oven to 325 degrees F. In a medium bowl, whisk together the eggs. Add the milk and whisk again.
In a medium bowl, combine the red pepper, scallion, cheddar cheese, and basil.
Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about 3/4 full. Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
Put the filled muffin tin into the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.

Serves 12 mini quiches.


Recipe found here.

Baked Ravioli

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese


Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving. Serves 4-6.


Recipe found here.

Spinach and Artichoke Pasta

Ingredients:
6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

 

Instructions:
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.
Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.
Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.
Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.


Recipe found here.

Chocolate Peanut Butter Pie

Chocolate Crust
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (2 cups)

Peanut Butter Filling
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
Kosher salt

Chocolate Topping
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

Garnish
1/4 cup Chopped Peanuts, chopped
1/4 cup semi sweet chocolate, chopped


MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. Melt butter and stir into the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: Place chopped chocolate in a medium bowl. Heat cream over medium heat until simmering. Add cream to chocolate and stir until melted.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the chopped peanuts and chocolate around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.


Recipe found here.

Mini Lemon Meringue Pies

INGREDIENTS:
1 batch Homemade Microwave Lemon Curd (about 2 cups), chilled
24 1.75-inch premade miniature tart shells
2 cups meringue topping



DIRECTIONS:
Place the tart shells on a tray or baking sheet.
Spoon the lemon curd into a piping bag and fill each tart with lemon curd.
Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.


Recipe found here.

Caramel Peanut Butter Fudge

Ingredients:
4 oz. (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup milk
1/2 cup corn syrup (or brown rice syrup)
1/2 cup Smart Balance Rich Roast Smooth Peanut Butter
1 tsp. vanilla extract
1/4 tsp. sea salt, plus a little more for sprinkling the top
1/2 cup chopped peanuts



Instructions:
Melt the butter in a 3-4 quart pan until it starts to foam and turn light golden brown. Add the brown sugar, milk, and corn syrup. Bring to a boil and turn heat to medium. Cover with the lid and cook, without peeking, for 5 minutes. Remove lid, being careful not to drop any water back into the pan. Attach a candy thermometer to the side of the pan and cook until it reaches the softball stage, about 236 degrees F. Remove from heat and add the vanilla extract, the peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120 degrees F. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. Beat in 3/4 of the chopped peanuts, reserving some for the garnish.

Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into squares.


Recipe found here.

Pumpkin Waffles with Apple Cider Syrup

Ingredients
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
APPLE CIDER SYRUP
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter



Directions
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.



Recipe found here.

Baked oven fries

Ingredients:
3 russet potatoes (about 24 oz.), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste


Directions:
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Recipe found here.

Three-Cheese Skillet Lasagna

Ingredients
43 ounces canned whole peeled plum tomatoes (28-ounce can and a 15-ounce can)
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large egg yolk
1 1/2 cups part-skim ricotta cheese, room temperature
1 box (12 ounces) no-boil lasagna noodles
1/2 pound fresh mozzarella, shredded
1/4 cup grated pecorino or Parmesan cheese


Directions
Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

TIP:
Breaking the lasagna noodles into pieces allows you to arrange them easily and snugly in the skillet without large gaps between them.


Recipe found here.

Homemade soft caramels

Ingredients:
candy thermometer
wax or parchment paper
1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup


Instructions:
Cook and stir constantly. Cook in heavy pan until it reaches 240 degrees. Take off stove and add:
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring
pour into a 9x13 buttered pan. cool completely before cutting.


TIPS:
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.


Recipe found here.

Meatball Parmigiana Sliders

For The Meatballs
2 slices white or sandwich bread, torn into 1-inch pieces
1/2 cup whole milk
8 ounces ground beef
8 ounces ground pork
4 ounces ground veal
1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, minced
1 large egg
Coarse salt
Marinara Sauce

For The Sandwiches
2 dozen brioche rolls, split
1 1/2 cups coarsely grated mozzarella cheese (5 ounces)
1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
Small basil leaves



Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.


Recipe found here.

Mocha Swirl Bread with Espresso Glaze

For the Cake
1 1/2 tablespoons instant espresso powder
1 tablespoon boiling water
3/4 cup greek yogurt
1/2 cup cornmeal
8 tablespoons (4 oz or 1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons cocoa powder

For the Glaze
2 teaspoons instant espresso powder
2 teaspoons boiling water
1 tablespoon greek yogurt
2/3 cup plus 2 tablespoons powdered sugar, sifted


Instructions
For the Cake:
Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.
In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar, eggs, flour, baking powder, baking soda, salt, and vanilla extract. Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.
Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.
Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.
For the Glaze:
In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.


Recipe found here.

Crispy baked ravioli

1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup milk
48 small refrigerated cheese-filled ravioli
3/4 cup pasta sauce, warmed


Heat oven to 375°F. Combine bread crumbs and cheese in medium bowl.
Combine sour cream and milk in small bowl. Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
Place ravioli on nonstick baking sheet. Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.


Recipe found here.

Milk Chocolate Tart with Pretzel Crust

Crust
1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted
Filling
1 1/2 cups heavy cream
3/4 pound milk chocolate, chopped
Maldon sea salt, crushed pretzels and crème fraîche, for serving


In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

Recipe found here. 

Pumpkin-Swirl Brownies

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts


Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.


Recipe found here.

Pecan Pie Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.


Recipe found here.

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips


Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Serve at room temperature.


Recipe found here.

Peanut butter chocolate chip cookie sticks

1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
1 cup semisweet chocolate chips

Preheat oven to 375° F. Line a baking sheet with parchment paper.
In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half.
On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough.
Bake in preheated oven for 6-7 minutes or you can bake for 8-9 minutes for crispier cookies. Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.


Recipe found here.

Baked pumpkin doughnuts

Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons All-Purpose Flour

Coating
3 tablespoons cinnamon-sugar

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm, gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 doughnuts or 15 muffins.  Recipe found here.

Chocolate Covered Potato Chips

1½ cups chocolate chips (milk, semi-sweet, dark is your choice)
1 (15.25 ounce bag) bag ridge-cut potato chips


Place chocolate chips in a heat resistant bowl and place over a pot of simmering water. (make sure the water doesn’t touch the bottom of the bowl)
Completely melt chocolate until smooth and begin dipping the chips, about ½ way.
Shake off any excess chocolate and place chips onto a baking sheet lined with wax paper.
Allow chocolate covered chips to dry completely before serving.
Store in an airtight container for up to 1 week.


Recipe found here.

Caprese Lasagna Roll Ups

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup Simple Marinara Sauce, recipe follows
 

Preheat oven to 350 degrees.  Cook pasta according to directions listed on package to al dente. Drain pasta and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste. 
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes while you prepare pasta and lasagna filling.


Recipe found here.