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2008-08-14T06:00:00.000-04:00

Chicken Bruschetta
(makes 4 servings)

1 teaspoon garlic powder
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 tablespoon olive oil
1 (8-ounce) package pre-sliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5-ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
½ cup chopped red onion
½ cup chopped fresh basil
4 teaspoons balsamic vinegar
¼ cup (1-ounce) grated fresh Parmesan cheese

1. Preheat broiler.

2. Combine garlic powder, ¼ teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add ¼ teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.

Tomato Mozzarella Salad
(yield: 6-8 servings)

3 large tomatoes, sliced
8 ounces mozzarella, sliced
¼ cup olive or vegetable oil
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup minced fresh basil

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

Rainbow Pasta Salad
(yields 12-14 servings)

1 package (16-ounces) tricolor spiral pasta
2 cups broccoli florets
1 cup chopped carrots
½ cup chopped tomato
½ cup chopped cucumber
¼ cup chopped onion
1 can (15¼ ounces) whole kernel corn, drained
1 jar (6½ ounces) marinated artichoke hearts, drained and halved
1 bottle (8-ounces) Italian salad dressing.

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Almond Angel Food Cake with Crème Anglaise
and Macerated Strawberries
(yield: 16 servings)

Strawberries:

8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind

Cake:

¾ cup slivered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
½ cup powdered sugar
½ teaspoon salt
10 large egg whites
1¼ teaspoons cream of tartar
¾ cup granulated sugar
1½ teaspoons almond extract

Crème Anglaise:

2/3 cup sugar
8 large egg yolks
3½ cups 1% low-fat milk
1 tablespoon vanilla extract

1. Preheat oven to 325°.

2. To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.

3. To prepare cake, place almonds and 2 tablespoons granulated sugar in a food processor; pulse until finely chopped. Sift together the flour, powdered sugar, and salt into a bowl. Combine the almond mixture with flour mixture, and set aside. Beat egg whites in a large bowl at high a speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Add ¾ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle the flour mixture over the egg white mixture, ¼ cup at a time; fold in. Fold in almond extract. Spoon the batter into an ungreased 10-inch tube pan, and spread evenly. Bake at 325° for one hour or until the cake springs back when lightly touched.

4. While the cake is baking, prepare the crème anglaise. Combine 2/3 cup sugar and yolks in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).

5. Invert cake pan, and cool for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Serve with strawberries and crème anglaise.

Macerated strawberries (berries that have been soaked or marinated in a liquid) add color and a fruity burst. You can also try this with blueberries or raspberries.

Almond Angel Food Cake – Folding gently incorporates the beaten egg whites into the dry ingredients, which gives angel food cake its light, airy texture. To fold, “cut” down the center and up the sided of the bowl with a rubber spatula, gently combining the two mixtures.

Crème Anglaise is a custard sauce thickened solely with egg yolks (no starch), giving it a silky, smooth texture. The trick with egg yolks is to get them to thicken without turning into scrambled eggs. To do this, cook the sauce over low to medium heat, stirring constantly. When the sauce is thick enough to coat the back of a spoon, remove from heat—it’s done.

2008-07-28T15:23:00.004-04:00

Hi ladies! Celebrate July with family, friends, and delicious recipes.

Fourth of July Ribs
(serves 8)

Ingredients

1 2/3 cups barbecue sauce, divided
¾ cup honey, divided
1 cup soy sauce, divided
1 cup chopped green onions
1 medium onion, peeled and chopped
¾ cup lemon juice
2 jalapeno chili peppers, seeded and chopped
2 large cloves garlic, peeled
2 teaspoons salt
2 teaspoons ground black pepper
2 bay leaves
1 teaspoons ground black pepper
2 bay leaves
1 teaspoon dry mustard
½ teaspoon ground ginger
4 pounds pork spareribs
8 ounces Russian salad dressing
¾ cup firmly packed brown sugar
½ cup apricot preserves
¼ cup vinegar
1 tablespoon hot pepper sauce
1 teaspoon chili powder

Directions
In a blender or food processor, puree 2/3 cup barbecue sauce, ¼ cup honey, ½ cup soy sauce, green onion, onion, lemon juice, jalapeno, garlic salt, pepper, bay leaves, dry mustard, and ginger. Pour over spareribs in a pan and marinate overnight in the refrigerator, turning occasionally.

Once ribs have finished marinating, preheat oven to 350°F.
Remove ribs from marinade (reserve) and wrap each portion in aluminum foil. Arrange on baking sheet and cook for 90 minutes.
Meanwhile, simmer reserved marinade in a medium saucepan until thick, about 7 minutes. Stir in remaining 1 cup barbecue sauce, ½ cup honey, ½ cup soy sauce, Russian salad dressing, brown sugar, apricot preserves, vinegar, hot pepper sauce, and chili powder. Heat for 5 more minutes and set aside.
Preheat grill.
Remove foil from ribs when done. Place on grill and cook for 30 minutes, basting and turning occasionally.

Blueberry Crisp a la Mode
(yield – 8 servings)

You can use almost any combination of fresh berries in this dessert. Try cherries, blackberries, or a mixture of all three.

6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
½ cup packed brown sugar
½ cup regular oats
¾ teaspoon ground cinnamon
4 ½ tablespoons chilled butter or stick margarine, cut into small pieces
Vanilla ice cream or vanilla frozen yogurt

Preheat oven to 375°F.
Combine first 4 ingredients in a medium bowl; spoon into an 11x7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, ½ up brown sugar, oats, and cinnamon. Cut in the butter with pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with ice cream.

American Berry No Bake Cheesecake

2 packages (8 oz.) cream cheese softened 1/3 cup sugar
2 tablespoons lemon juice (optional)
1 tub (8 oz.) Cool Whip whipped topping, thawed
1 large graham piecrust
Strawberry halves and blueberries

Beat cream cheese, sugar, and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in tub of Cool Whip. Spoon into crust. Arrange berries in rows to resemble flag. Cover and refrigerate 3 hours or until set.

Chocolate Berry Shortcake
(makes 6 shortcakes)

Ingredients

2 cups baking mix
2 tablespoons unsweetened cocoa powder
¼ teaspoon ground nutmeg
¾ cup low-fat vanilla yogurt
3 tablespoons honey
2 tablespoons vegetable oil
2 cups sliced strawberries
1 tablespoon sugar
1 ½ cups sweetened whipped cream or non-dairy whipped topping

Preheat oven to 425°F. Combine baking mix, cocoa, and nutmeg in a medium bowl; mix well. Add yogurt, honey, and oil, stirring until a soft dough forms.
Drop dough by large spoonfuls onto an ungreased baking sheet, 1-inch apart, forming 6 shortcakes. Bake shortcakes until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on a wire rack and cool for 20 minutes.
Combine strawberries and sugar in a small bowl. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve immediately.

2008-06-17T11:59:00.004-04:00

Hi ladies, as summer is upon us and along with these irresistible recipes, I’ve included some grilling tips and brownie points.

Quick Grilling Tips:

Marinate food in the refrigerator.
Before you place the rack on the grill, always coat it with cooking spray so the food has less chance of sticking.
Use medium fire for seafood, more intense fire for meats.
Keep a spray bottle full of water handy to extinguish flare-ups that can char your food.
When grilling meat kebabs, make sure the pieces are all the same size to ensure even cooking. Pounding chicken to an even thickness helps it cook quickly and evenly.
As a rule, cover the grill when doing slow, indirect grilling with large pieces of food. Leave the grill uncovered when doing fast or direct grilling with smaller items that cook quickly.
When turning chips, chicken breasts, and the like, use a pair of tongs rather than a meat fork, which pierces the food, allowing valuable juices to escape.
Always place grilled foods on a clean platter or cutting board.
In general, give the grill 10 to 15 minutes to heat up properly.

Let’s get fired up for fajitas!

Beef-and-Chicken Fajitas with Peppers and Onions
Yield: 8 servings

Marinade:

¼ cup olive oil
1 teaspoon grated lime rind
2½ tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25 ounce) can low-salt beef broth

Fajitas:

1 (1-pound) flank steak
12 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
¼ cup low-fat sour cream
½ cup chopped fresh cilantro
Fresh cilantro sprigs

1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1½ cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

3. Prepare grill.

4. Removed steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

5. Wrap tortillas in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

6 Arrange about 1-ounce steak, about 1-ounce, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and ½ tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Brownie Points:

Any small deviations in measuring ingredients, mixing techniques, oven temperature, or bake times can affect the texture and flavor of your brownies. Here’s how to make a perfect batch.

1. Measure flour and other dry ingredients by spooning into dry measuring cups, and level with a knife.

2. Use butter or stick margarine when specified. Substituting reduced-caloric, tub-style, or whipped margarine or butter will affect the texture and flavor.

3. Stir the batter with a wooden spoon just until the dry ingredients are moist.

4. Lightly coat only the bottom of the pan with cooking spray. If you grease the sides, the batter can’t cling to the pan for support as it bakes.

5. Use an oven thermometer to ensure that your oven is heating accurately; a few degrees make a difference.

6. Use a toothpick to test for doneness. Just a trace of moist, fudgy crumbs should cling to the pick. If it comes out perfectly clean, the brownies have baked too long.

7. Be patient. Let the brownies cool on a wire rack before cutting.

8. Brownies can be made ahead and frozen. Line your pan with a sheet of aluminum foil so that about 5 inches extends beyond each end of the pan. Coat only the bottom of pan with cooking spray. Prepare the recipe as directed, and cool completely on a wire rack. Lift the brownies out of the pan from each foil end; wrap securely and freeze.

Peanut Butter-Chocolate Chip Brownies
(yield: 16 servings)

Cooking spray
1 cup all-purpose flour
¼ cup semisweet chocolate mini-chips
¼ teaspoon baking soda
1/8 teaspoon salt
¾ cup granulated sugar
¼ cup packed dark brown sugar
¼ cup creamy peanut butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white

1. Preheat oven to 350°.

2. Coat bottom of an 8-0inch square baking pan with cooking spray (do not coat sides of pan).

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl.

4. Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

2008-05-14T08:00:00.003-04:00

Enjoy this delicious, elegant dinner with family or as a casual party with friends!

Bacon and Herb-Crusted Beef Tenderloin Roast
(6 servings)

2-pound beef tenderloin roast
Salt and pepper to taste
¼ cup chopped fresh parsley
¼ cup chopped fresh oregano leaves
2 teaspoons chopped, fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon

Heat oven to 425°. Rub beef roast with salt and pepper. Mix parsley, oregano, rosemary, garlic, and oil in medium bowl. Press mixture onto top and sides of beef.
Place beef on rack in shallow roasting pan. Place bacon strips over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 35 to 50 minutes or until thermometer reads 140° for medium- rare or 155° for medium doneness.
Remove beef from oven, cover with aluminum foil and let stand about 15 minutes before serving.

Potatoes Supreme
(yields 8-10 servings)

8 to 10 medium potatoes, peeled and cubed
1 can (10¾ ounces) condensed cream-of-chicken soup, undiluted
3 cups (12-ounces) shredded cheddar cheese, divided
1 cup (8-ounces) sour cream
3 green onions, chopped
Salt and pepper to taste

Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool. Combine soup, 1½ cups cheese, sour cream, onions, salt and pepper; stir in potatoes. Place in a greased 13”x 9”x 2” baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Honey Mustard Marinated Vegetables
(8 servings)

½ lb. fresh whole green beans
1½ cups fresh baby carrots
1½ cups fresh cauliflower florets 1/3 cup purchased fat free honey mustard salad dressing
¼ teaspoon dried dill weed
1/8 teaspoon salt
1 cup fresh, small whole mushrooms
1 red bell pepper, cut lengthwise into thin strips
Lettuce leaves

Bring about 5 cups water to a boil in large saucepan. Add green beans; cook 3 minutes. Add carrots and cauliflower. Return to a boil; boil 2 to 3 minutes or just until blanched. Drain; rinse with cold water to cool.
In small bowl, combine salad dressing, dill and salt; blend well.
In large non-mental bowl, combine blanched vegetables, mushrooms, and bell pepper. Add dressing mixture; toss to coat. Cover; refrigerate at least 30 minutes or until serving time.
To serve, line platter with lettuce leaves. Arrange vegetables over lettuce. Serve with cocktail forks.

Chocolate Silk Pecan Pie
(10 servings)

1 refrigerated pie crust (from 15-ounce package), softened as directed on package
1/3 cup granulated sugar
½ cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
½ cup chopped pecans
1 cup hot milk
¼ teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
¼ teaspoon vanilla
Chocolate curls

Prepare pie crust as directed on package for a single-crust, filled pie, using 9-inch pie plate. Heat oven to 350°F. Beat granulated sugar, corn syrup, butter, salt, and eggs in small bowl, with electric mixer on medium speed one minute. Stir in pecans. Pour into piecrust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
While filled crust is cooling, place hot milk, ¼ teaspoon vanilla, and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in piecrust. Refrigerate about 1 hour or until firm.
Beat whipping cream, powdered sugar, and ¼ teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

2008-04-30T22:52:00.004-04:00

Hi ladies, Spring into the season with a delicious recipe and some fun foods too!

Spring Stir-Fry

(serves 4)

2 tablespoons vegetable oil
12 ounces skinless, boneless chicken breast halves cut on the diagonal into 1/8 inch thick slices
2 garlic cloves, thinly sliced
2 teaspoons grated and peeled fresh ginger
1 pound of asparagus, trimmed and cut on the diagonal into 3-inch pieces
½ teaspoon salt
1/8 teaspoon ground black pepper
1 package (8 ounces) sliced mushrooms
1 bunch green onions, thinly sliced
1 lime, cut into wedges

1. In nonstick 12 – inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add chicken, garlic, and 1 ½ tablespoons ginger, and cook 2-3 minutes, until chicken loses its pink color throughout, stirring constantly. Transfer chicken to bowl.

2. To same skillet, add asparagus, salt, pepper, remaining 1 tablespoon oil, and 2 tablespoons water. Cook 3 minutes or until tender-crisp, stirring frequently. Add mushrooms and cook 1 minute. Return chicken to skillet; add green onions and remaining ginger and cook 1 minute. Serve with lime wedges.

*Tip – To trim asparagus, bend the stalk; it will break off at the spot where it becomes too tough to eat.

Creamy Caramel Fondue

serves 6-8

1 (14-ounce) package caramels
2/3 cup half-and-half
1 tablespoon butter
1 teaspoon vanilla extract

Combine the caramels, the half-and-half and the butter in a 1-quart microwave safe measuring cup or bowl. Microwave on high for 2 to 3 ½ minutes to soften the candy; check the mixture after the first 2 minutes, and after that, at 30-second intervals. Remove the mixture from the microwave, then add the vanilla extract and stir until smooth. If you prefer preparing the sauce on the stovetop, heat the caramels, half-and-half and butter together in the top of a double boiler set over simmering water until the candy melts. Stir until the mixture is smooth, the remove the pan from the heat and stir in the vanilla extract. Pour the mixture into a fondue pot and set the flame to keep it warm.

Suggested Dippers:

Apple Wedges
Pear or peach wedges
Orange Sections
Pound cake cubes
Banana bread cubes
Marshmallows

Pot cleaning tip – Once caramel hardens, cleaning the pot can be difficult. Here’s a trick: add enough water to cover the candy residue, then bring it to a boil. Before the water cools, stir it to melt the candy and pour it out.

Chocolate Marshmallow Fondue

Serves 4-6

¾ cup milk
1 (6-ounce) bag semisweet chocolate chips
¾ cup marshmallow cream

Heat the milk in a medium saucepan until it just starts to simmer. Remove the saucepan from the heat. Add the chocolate chips and let them stand for 1 minute to soften. Then stir until they’re melted and the mixture is well blended. Stir in the marshmallow cream. Then whisk the sauce until smooth. Pour it into a fondue pot and set the flame to keep it warm.

Suggested Dippers:

Hulled Strawberries
Banana Slices
Apple wedges
Fresh pineapple chunks
Graham crackers
Pretzels
Vanilla wafers

2008-02-26T11:37:00.003-05:00

Hi ladies; here’s a little something for the chocolate, coffee, and vanilla lover! Happy February!!

Chocolate-dipped Cherries
(makes 24 cherries)

24 Maraschino cherries with stems (about 10-ounces)
2 tablespoons light corn syrup
2 tablespoons butter, softened
1 cup confectioners’ sugar
8-ounces semi-sweet chocolate
1 tablespoon solid vegetable shortening
½ cup blanched, slivered almonds

Line two 15x11x1-inch jelly-roll pans with waxed paper. Drain cherries well. Place on double thickness of paper toweling and set aside.
Combine syrup and butter in medium-sized bowl. Stir in sugar until well-blended. Shape into 12-inch long roll on waxed paper. Wrap waxed paper around roll; twist ends to seal and refrigerate one hour.
Unwrap roll and cut into 24, ½-inch pieces. Flatten each piece slightly in palm of hand and wrap around a cherry, leaving stem uncovered. Set on a prepared pan; refrigerate one hour or until coating is firm.
Spread almonds on microwave-safe dinner plate. Microwave on high 3 minutes, stirring once. Remove from oven and let cool on plate. When cool, chop finely and place in small, shallow bowl.
Place chocolate and shortening in small microwave safe bowl. Microwave on high for one minute. Remove and stir until melted. If necessary, microwave for 15 seconds longer and stir to melt fully.
Holding by the stem, carefully dip cherry into chocolate to cover sugar coating completely. Scrape off excess. Dip bottom in chopped nuts and place on remaining prepared pan. Repeat to coat all cherries. Refrigerate until set, about one hour. Place candies in a single layer in airtight container and store in a cool place for up to 2 weeks.

Heavenly Heart Cake
(8-10) servings)

¾ cup Hershey’s cocoa
2/3 cup boiling water
¾ cup butter or margarine, softened
2 cups sugar
1 teaspoon vanilla
2 eggs
2 cups unsifted cake flour or 1¾ cups unsifted all-purpose flour
1¼ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
Glossy chocolate sour cream frosting (below)
Creamy buttercream frosting (below)

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream butter, sugar, and vanilla in a large mixer bowl until light and fluffy; beat in eggs and cocoa mixture. Combine flour, baking soda, and salt; add alternately with butter milk to creamed mixture.
Line the bottoms of two, heart-shaped pans with waxed paper. Pour batter into prepared pans. Bake at 350° for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost with glossy chocolate sour cream frosting and decorate as desired with creamy buttercream frosting.

Glossy Chocolate Sour Cream Frosting

1½ cups Hershey’s semi-sweet chocolate chips
¾ cup sour cream
2 cups confectioners’ sugar
1 teaspoon vanilla

Melt chocolate chips in top of double boiler over hot (not boiling) water, stirring constantly until completely melted. Removed from heat; beat in sour cream, confectioners’ sugar, and vanilla.

Creamy Buttercream Frosting

2 cups confectioners’ sugar
¼ cup butter or margarine, softened
2½ tablespoons milk
½ teaspoon vanilla
Red food coloring

Combine confectioners’ sugar, butter, milk, vanilla, and a few drops of food coloring in small bowl until smooth and creamy.

Coffee-scented Tiramisu
(makes 8 servings)

1 package (8-ounce) reduced-fat cream cheese, at room temperature
1/3 cup granulated sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup heavy cream
24 crisp ladyfinger cookies (7-ounce package, see note)
1 cup strong brewed coffee, hazelnut
2 tablespoons unsweetened cocoa powder
2 teaspoons confectioners’ sugar

Beat cream cheese, sugar, almond extract, and vanilla extract in medium-size bowl for 3 to 4 minutes or until light and creamy.
Whip cream to firm peaks. Fold whipped cream into cream-cheese mixture.
Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as 12x7-inch dish. Drizzle with half the coffee. Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Drizzle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
Cover and refrigerate at least 4 hours, preferably over night. Dust with confectioners’ sugar.

*Note: Look for crisp ladyfingers such as Savoiardi or Soriano at stores.

Café Mocha Tart
(makes 12 servings)

1 refrigerated, ready-rolled pie crust (from a 2 crust, 15-ounce package)
2/3 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
3 tablespoons unsalted butter
3 tablespoons instant expresso powder
1/3 cup packed light-brown sugar
½ cup light or dark corn syrup
2 eggs
1 teaspoon vanilla extract
Whipped cream, optional

Heat oven to 350°. Fit piecrust into a 9-inch removable-bottom tart pan. Sprinkle chocolate and walnuts evenly over crust. Set aside.
Microwave butter in large glass bowl, covered, 40 seconds. Whisk in espresso powder. Beat in brown sugar, corn syrup, eggs, and vanilla. Pour into crust. 3. Bake in lower third of oven at 350° for 37 to 40 minutes. Cool on rack to room temperature. Cut into slices; serve with whipped cream if desired.

Classic Vanilla Pudding
(makes 4 servings)

1 2/3 cups milk
1 whole vanilla bean scored and scraped, seeds reserved (see note)
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup heavy cream
2 teaspoons vanilla extract

In a heavy-bottomed saucepan over medium heat, heat milk, vanilla bean, and seeds for 5 minutes. Remove from heat, cover, and let sit for 10 minutes. Strain mixture into a small bowl, discarding bean.
In same saucepan, mix together sugar, cornstarch, and salt. Gradually stir in heavy cream until completely smooth. Whisk in milk mixture.
Cook over medium heat, stirring constantly, until pudding begins to thicken, about 15 minutes. Cook 1 minute more.
Remove pan from heat and stir in vanilla extract.
Pour pudding into medium-size bowl or individual ramekins, covering the surface directly with plastic wrap.
Refrigerate for 2 hours or overnight before serving.

*Note: To remove seeds, lay a vanilla bean on a cutting board. Slit open with paring knife, then scrape off tiny seeds with blade.

Double Vanilla Cookies
(makes 3 ½ dozen cookies)

1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
¾ cup vanilla sugar (see note)
1 egg
1 teaspoon vanilla extract

Heat oven to 375°
In small bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat butter until creamy. Gradually add vanilla sugar; beat until light and fluffy, about 2 minutes. Beat in egg and vanilla extract; mix until smooth, scraping down side of bowl. On low speed, beat in flour mixture until combined.
Drop dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing 2-inches apart.
Bake at 375° for 10 minutes, or until edges are lightly browned. Let cool on sheets 1 minute, then removed to wire rack to cool completely.

Note: To make vanilla sugar: score 2 whole vanilla beans down the middle. Place in a jar with 4 cups of granulated sugar. Cover; keep in a cool, dry place for at least 2 months. Use vanilla sugar to replace part or all of the sugar in your favorite recipes.

2008-01-29T11:31:00.000-05:00

Happy New Year ladies! Enjoy these irresistible recipes for all your entertaining needs.

Delicious Dips

Parsley Ranch – the bold spin on this much-loved classic features a hearty dose of parsley, which makes it lighter and more refreshing than traditional recipes. Consider mixing this ahead of time—it tastes even better after it’s chilled for a day.

Ingredients
(makes 2¼ cups)

1 cup sour cream
1 cup mayonnaise
3 cloves garlic
2 cups packed parsley, roughly chopped
¼ cup roughly chopped chives
Salt and pepper to taste

1. Combine all the ingredients in a food processor. (You can also mince the herbs by hand and then mix the ingredients with a fork.)

2. Cover and chill the dip in the refrigerator for at least 1 hour.

Serve with: Cucumber, carrots, green beans, sugar snap peas, tortilla chips, etc.

Tzatziki – this Greek yogurt-cucumber sauce, typically served on souvlaki and gyros, also makes a delightfully tangy dip. Fresh mint and garlic give it its characteristic flavor, and you can easily adjust the amounts of both to suit your family’s tastes.

Ingredients
(makes 1½ cups)

2/3 cup peeled and finely diced cucumber
1 cup plain yogurt, stirred until smooth
1 small clove garlic, minced
2 tablespoons chopped mint (about 8 to 10 sprigs)
1½ tablespoons olive oil
¼ teaspoon salt
Pepper to taste

1. Combine all the ingredients in a mixing bowl and stir well.

2. Cover with plastic wrap and chill until ready to serve.

Serve with: toasted pita, carrots, celery, chicken strips.

Roasted Red Pepper and Feta

Your guests won’t believe this incredibly flavorful dish that takes just minutes to prepare. The feta gives it a salty zip. It also makes a yummy sandwich spread, too!

Ingredients:
(makes ¾ cup)

1 whole roasted red pepper (from a jar)
1 cup crumbled feta
1 small clove garlic
2 tablespoons olive oil

1. Combine all the ingredients in a food processor.

2. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute

Serve with: celery, green beans, toasted pita, crostini (small, thin slices of toasted bread, which are usually brushed with olive oil), tortilla chips, broccoli

Slow Roasted Lamb Shoulder with Pancetta
(8 servings)

8 garlic cloves, peeled
4 ounces Pancetta (Italian bacon), diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed

Drop garlic down feed tube of mini-processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse past. Using small sharp knife, make ½-inch deep all over lamb and fill each with panc3etta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. DO AHEAD: Can be prepared 1 day ahead. Cover with plastic wrap and chill.

Preheat oven to 300° F. Roast lamb uncovered until very tender, about 5 hours. Transfer to platter; let rest 15 minutes. Cut lamb crosswise into ½-inch thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.

For a classic side, heat drained, canned white beans with olive oil, chopped garlic, and chopped fresh sage.

Chocolate Bread Pudding with Walnuts and Chocolate Chips
(makes 6)

4 cups 1-inch cubes egg bread with crust (about 6-ounces)
1¼ cups semisweet or bittersweet chocolate hips, divided
½ cup walnuts, toasted, broken into ½-inch pieces
1 cup heavy whipping cream, divided
1 cup half-and-half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk
½ cup sugar
Lightly sweetened whipped cream

Toss bread cubes, ½-cup chocolate chips, and toasted walnuts in large bowl to blend.

Whisk ½ cup cream, ½ cup half-and-half, and cocoa in heavy medium saucepan to blend. Add remaining ¾ cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining ½ cup cream and ½ cup half-and-half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325° F. Butter six 1 to 1¼ cup ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. Top warm puddings with whipped cream and serve.

Festive Family Fun!

2007-12-03T10:27:00.001-05:00

Merry Christmas ladies! Here is a great idea for some festive family fun, hot cider, and a decadent dessert!

Silhouette Garland

To make each silhouette, start with a piece of felt (available off the bolt at fabric stores) a bit wider and longer than your child posed with her arm raised. Tape it to the wall (use painter’s masking tape to avoid wall damage). Have a child pose against the felt as if holding the garland. With a helper holding a flashlight a few feet away to create a shadow, use chalk to trace the silhouette. Remove the felt from the wall, cut out the figure, and tape it back onto the wall. (I suggest sticking pieces of duct tape to the back of the felt and loops of painter’s masking tape to the duct tape). Create a paper chain to reach from one felt kid to the other, with the names of family and friends written on the links, and tape it in place. To adapt the garland for an only child, have the child pose twice; for bigger families, add more silhouettes to hold up the center of the chain.

Christmas Cinnamon Cider
(Makes 4 to 6 servings)

Ingredients:

1 quart pasteurized apple cider or juice
¼ cup cinnamon flavor hard candies
1 teaspoon vanilla extract
¼ teaspoon cardamom or cinnamon or 1/8 teaspoon allspice
Cinnamon sticks and orange slices for garnish

In a medium saucepan, combine the apple cider or juice and candies. Cook the cider over medium heat until the candies dissolve. Stir in the vanilla extract and spice. Serve warm in mugs garnished with a cinnamon stick and orange slice.

Decadent Chocolate Truffles
(Makes 3½ dozen 1-inch round candy truffles)

3 cups (18-oz.) semisweet chocolate chips
1 (14-oz.) can Eagle^® brand original or creamy chocolate sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners’ sugar, colored sugars.

1. Melt chips with sweetened, condensed milk, remove from heat; stir in vanilla

2. Chill 2 hours or until firm. Shape into 1-inch balls; roll in any of the listed coatings.

3. Chill 1 hour or until firm. Store tightly covered.

4. Serve on festive platter in holiday mini paper cups.

"Ideas for Your Slow-Cooker"

2007-11-06T13:48:00.000-05:00

Cowboy Casserole
(makes 4-6 servings)

1 onion, chopped
1½ lbs. ground beef or ground turkey, browned and drained6 medium potatoes, cubes
2 cloves garlic, minced
16 oz. can kidney beans
15 oz. can diced tomatoes mixed with 2 tablespoons flour, or 10¾ oz. can tomato soup
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder

1. Layer onions, ground beef or turkey, potatoes, garlic, and beans in slow cooker.

2. Spread tomatoes or soup over all. Sprinkle with salt, pepper, and chili powder.

3. Cover. Cook on low 5-6 hours, or until potatoes are tender.

Chicken Cacciatore
(makes 4-6 servings)

1 frying chicken, cut into serving-size pieces
¼ cup flour
4 tablespoons oil
1 garlic clove, minced
2 onions, thinly sliced
4-oz. can sliced mushrooms
46-oz. can tomato juice, or V-8 juice
12-oz. can tomato paste
2 tablespoons dried parsley
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried oregano
½ teaspoon dried thyme
1 bay leaf

1. Put flour and chicken pieces in bag and shake to coat. Brown chicken, garlic, and onion in oil in skillet. Transfer chicken pieces, garlic, and onion to slow cooker.

2. Mix together mushrooms, tomato juice, tomato paste, parsley, sugar, salt, oregano, thyme, and by leaf. Pour over chicken, garlic, and onion.

3. Cover. Cook on low 8-10 hours.

4. Serve over spaghetti or rice.

Hearty Herbed Beef Stew
(makes 6-8 servings)

1 ½ lbs. beef round, cubes
6 tablespoons seasoned flour
2 cups beef broth
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 garlic clove
1 bay leaf
4 carrots, sliced
4 potatoes, cubed
2 onions, diced
1 rounded teaspoon chopped fresh basil, or ½ teaspoon dried basil
1 tablespoon fresh parsley, or 1 teaspoon dried parsley
1 rounded teaspoon fresh marjoram, or 1 teaspoon dried marjoram

1. Put meat in slow cooker. Add seasoned flour. Toss with meat. Stir in remaining ingredients. Mix well.

2. Cover. Cook on high 4-6 hours, or low 10-12 hours.

Seasoned Flour

1 cup flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper