S'mores Gramham Krispy Treats

S'mores Graham Krispie Treats

 

Yield: 12 Bars

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

A twist on a campfire classic treat

Ingredients:

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

Directions:

In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.
In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.
Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.
Slice into bars and serve. Devour.

From: Country Cleaver

Sugar Cookie Bars

(I found this recipe at Cooking Classy)

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)
• Add jam or other flavoring to add a little something extra to the frosting!

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

 

Yield: 12 extra-large cookies

These peanut butter and chocolate chip cookies are extra-large and super soft.

Ingredients

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 3/4 cup (225 grams) crunchy or creamy peanut butter
• 1 1/4 cup (225 grams) brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups (250 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (200 grams) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
3. In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined.
4. Scoop into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
5. Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
6. From: Completely Delicious

Milano Cookies

Homemade Milano Cookies
Serves: about 3 dozen cookies

Ingredients:
- 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
- 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
- Cookie filling, recipe follows

Cookie filling:
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 orange, zested


Directions:
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Recipe and photo from hey, that tastes good

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.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts. 

From: Lulu the Baker

Giant S'mores Stuff Cookies

S’mores Stuffed Chocolate Chip Cookiessource: idea and method inspired by Picky Palate

I made my own graham crackers for these s’mores stuffed cookies, but you can certainly use store-bought crackers if you’re pressed for time or you know, not crazy like me.    You’ll need 4 approximately 1 1/2″ by 3″ pieces which for store-bought graham crackers means half of a graham square.  If you decide to make your own graham crackers (go for it!), cut them to fit.  This recipe yields 4 gigantic cookies.  Feel free to double the recipe and/or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie.

Ingredients:

For the cookie dough (Thick and Chewy Chocolate Chip Cookies):

• 2 cups plus 2 tbsp all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter, melted and cooled until warm
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips

For assembly:

• 1 cookie dough recipe, at room temperature
• 8 graham cracker squares, broken into halves (see header note above)
• 4 marshmallows, snipped in half lengthwise
• 1 full-size Hershey’s bar, divided between each of the prospective cookies

Instructions:

1. To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined.  Beat in the egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy.  Stir in chocolate chips.
2. Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.
3. To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet.  Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side.  Lay the remaining graham crackers on top of the assemble s’mores.  Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.
4. Space the cookies at least 4 inches apart on the two baking sheets.  Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.  (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling.  Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.)  Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes.  Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving.  Serve warm or at room temperature.

From: Smells Like Home

Chocolate Chocolate Chip Zucchini Cake

Chocolate Chocolate Chip Zucchini Cake
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

From: http://blogs.babble.com/family-kitchen/2011/08/23/chocolate-chocolate-chip-zucchini-cake/

Strawberry Napoleon

Easy Strawberry Napoleon Recipe:

(Recipe from All Things Delicious)

1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish

Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

*You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.

This recipe makes 3 servings.

From: Six Sisters Stuff

Pudding Cookies Chocolate Chip

Pudding Cookies

Ingredients:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

4 c. of add-ins

( like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

 

from: http://www.sundaybaker.net/2008/05/snack-thatll-last-you-all-week-pudding.html

Caesar BLT Pasta Salad

Caesar BLT Pasta Salad
(adapted from Food Network)
16 oz. mini farfalle (bowties)
1 lb. bacon
1 pint sugar plum tomatoes, sliced
1 c. Gardini’s Caesar dressing
1 c. sliced black olives
1/2 c. parmesan
1 clove garlic
1/4 c. olive oil
Juice of one lemon
4 c. chopped romaine lettuce

Cook the pasta in a large pot of salted water to al dente, then drain. (I cooked mine the night before and tossed it with the olive oil and lemon juice and marinated it in the refrigerator overnight.) This keeps the pasta from sticking together.

Cut the bacon into bite size pieces and cook in a large skillet until crisp. Drain on paper towels. Discard the bacon grease; leaving just a tablespoon or so in the skillet. Add the sliced tomatoes and garlic and toss in the skillet for just a couple of minutes to cook the garlic and soften the tomatoes. Then let sit until cool.

Since the pasta is nice and cold from being refrigerated overnight; just mix in the Caesar dressing, bacon, tomato mixture, olives and Parmesan, then toss in the chopped lettuce at the end and it’s ready to go! Serve at room temperature.

**Add avocado, and lose the romaine.  And only add a "splash" of Caesar dressing.

From: http://bigsislilsis.com/2012/08/05/caesar-blt-pasta-salad/

Mini Whole Wheat Chocolate Chip Cookies

Mini Whole Wheat Chocolate Chip Cookies

Yield: makes 2 1/2-3 dozen cookies
Prep Time: 60 minutes
Cook Time: 6-7 minutes per batch
Total Time: 1.5 hours

Ingredients:

1/2 cup unsalted butter
1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg + 1 egg yolk, lightly beaten
2 cups whole wheat pastry flour
1/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup milk chocolate chips
2/3 cup mini chocolate chips

Directions:

To brown butter, add butter to a skillet over medium heat. Once melted, whisk constantly until brown bits start to appear in the bottom of the pan - about 5 minutes. Remove immediately from heat and continue whisking for another 30 seconds or so. Let cool COMPLETELY.
In a small bowl, whisk together flours, baking soda and salt.
Once cool, add sugars to a large bowl with butter, whisking until smooth. Add in vanilla extract then whisk in egg and egg yolk until combined. Using a large spoon, add in dry ingredients and mix well until a dough forms - using your hands if needed. Fold in chocolate chips until they are scattered throughout the dough. Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees F. Roll dough into balls slightly smaller than one inch around. Place on a baking sheet about 2 inches apart. Bake for 6-7 minutes, then remove and let cool completely. Do not overbake!

From:http://www.howsweeteats.com/2012/09/mini-whole-wheat-chocolate-chip-cookies/

Pumpkin Bread with Pumpkin Butter Cream

Here are the recipes for the Pumpkin Loaf and Pumpkin Buttercream Frosting. Makes one 9 x 5″ loaf.
PUMPKIN BREAD (adapted from Great Coffee Cakes, Sticky Buns, Muffins and More)

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 large eggs
• 3/4 cup packed dark brown sugar (I substituted light brown sugar)
• 1/3 cup granulated sugar
• 2 teaspoons freshly grated orange zest (I omitted this)
• 1 teaspoon freshly grated lemon zest (I left this out, too)
• 1/2 cup canola oil
• 1 1/4 cups canned pure pumpkin puree
• 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.
Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.
Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.
If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…
PUMPKIN BUTTERCREAM FROSTING by NancyCreative

• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 Tablespoons canned pure pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 3 cups powdered sugar
• 2 teaspoons half & half or milk
• 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top

Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.
After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

From: http://nancycreative.com/2011/12/06/pumpkin-bread-with-pumpkin-buttercream/

Chocolate Covered Strawberry Pie

1 quart fresh strawberries, sliced
1 (8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips
1 cup milk chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)

Melt 3/4 cup of of the white chocolate chips in the microwave (30 second intervals)for about 1-2 minutes, being careful not to burn. Set aside.

Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.

In a separate bowl, beat together the softened cream cheese, the other 1/2 cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.

Spread the cream into the chocolate pie crust. (I recommend not putting all of the cream in the crust at first. There is a lot of cream and it will overflow as you stuff in the quart of strawberries.) Then, press the sliced berries into the mixture ALL over it. Find every single available nook & cranny, and shove a berry in it!

Melt the remaining white chocolate in one bowl & melt the milk chocolate in another. Drizzle the melted milk chocolate on first…then the white chocolate. Make sure the drizzles are thin and spread out because if you pour the chocolate on top (like i did) it is impossible to cut when the chocolate chips harden again.

S'mores Snack Mix

S’mores Snack Mix II

Posted on June 7, 2011 by wherelifehappens

1/2 bag Golden Grahams Cereal
1/2 large bag mini marshmallows (divided in half)
1/2 bag (or 6 oz.) chocolate chips (divided in half)
2 T unsalted butter or margarine
Nonstick spray (not olive oil!)
1. Melt 1/2 of marshmallows, 1/2 of chocolate, all of the butter in a large bowl in the microwave for about a minute, stirring every 20-30 seconds. (hint: spray bowl, hands, and spoon when messing with this SUPER sticky stuff)
2. Spray a cookie sheet or rectangular baking dish with cooking spray and spread out remaining marshmallows, chocolate chips, and all of the cereal.
3. Drizzle melted mixture over cereal and toss to coat. It is VERY sticky, so don’t wear anything important when you make this.
4. Press into the pan and spread it out so that when it hardens, it’s relatively easy to break apart. Store in an airtight container (or leave out on your counter for ten minutes and then you won’t have to bother with said container!).

Garlic Red Potatoes

Garlic Red Potatoes

• 2 pounds red potatoes, quartered  (I use half red and half yukon gold potatoes)
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon grated Parmesan cheese

1. Preheat oven to 425 degrees F.
2. Place potatoes in an 9 x 13 inch baking dish, lined with tin foil to make an easy cleanup.
3. In a large bowl, combine melted butter, garlic, salt and lemon juice; add
4. the potatoes and stir to coat.
5. Pour potatoes into the baking dish and sprinkle Parmesan cheese over potatoes.
   Bake in preheated oven for 25-35 minutes.

From: http://realmomkitchen.com/3545/garlic-red-potatoes/

Sweetheart Cherry Pies

Recipe: Sweetheart Cherry Pies

Summary: Mini Pastries for Valentines Day

Ingredients

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted
  

Instructions

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
3. Sprinkle and stir the sugar with the chopped cherries in a bowl.
4. Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
5. Brush the top with melted butter.
6. Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
7. Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Preparation time: 10 minute(s)
Cooking time: 15 minute(s)

From: http://www.cakestudent.com/sweetheart-cherry-pies/

Corn Bread

Ingredients

• 1 box yellow cake mix
• 1 (9oz) box corn bread mix
• 1/3 c. milk
• 4 eggs
• 5 Tbsp. butter, melted
• 1 c. water

Instructions

• Spray 9x13 glass pan with cooking spray (you can also do a regular-sized muffin tin if you would rather).
• Mix together cake mix and corn bread mix in a large bowl.
• Add remaining ingredients and stir well (the batter should be nice and thick)
• Pour into prepared pan (or muffin tin)
• Bake at 350-degrees for 20-25 minutes, or until baked through (use the "toothpick test" to determine doneness). If baking in a muffin tin, bake for 18-20 minutes or until golden brown and baked through.

From: http://www.favfamilyrecipes.com/2012/11/cake-y-corn-bread.html

Caprese Panini

Caprese [Mozzarella Tomato & Basil] Panini

Ingredients

• Gluten-free bread
• Tomato, sliced – about 1/8-1/4″ thick
• Fresh Mozzarella cheese, sliced about 1/4″ thick
• Fresh Basil, finely chopped
• Pesto, pre-made or homemade
• Extra Virgin Olive oil

Directions
Turn on panini machine or heat grill pan.

To prepare sandwiches, take 2 slices of bread and spread a thin layer of pesto on one side of each piece. Add 2 slices of tomato on top of one piece [pesto side up]. Add mozzarella slices on top of the tomatoes. Sprinkle with basil and top with the 2nd piece of bread, pesto side down.

Brush both sides of panini with olive oil. Put your sandwich(s) onto the grill, press down the top of the grill and let sit for 5-7 minutes or until cheese has melted.

Remove, cut in half and serve immediately.

Enjoy!

From: http://withstyleandgraceblog.com/2012/07/16/caprese-mozzarella-tomato-basil-panini/

Blueberry Buttermilk Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
From: http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Honey Whole Wheat Bread

Honey- Whole Wheat Bread

Yield: 2 loaves

Prep Time: 30 min + rising time

Cook Time: 25 min

Ingredients:

2 cups Gold Medal® whole wheat flour
4 to 5 cups Gold Medal® bread flour
2 Tablespoons granulated white sugar
1 1/2 teaspoons salt
2 packets active dry yeast (.25-ounce envelopes)
1/4 cup honey
1 2/3 cups water
2/3 cup milk
1/4 cup (1/2 stick) unsalted butter
additional flour, as needed

Directions:

1. In a large mixing bowl, whisk together the the whole wheat flour, 4 cups bread flour, sugar, salt and yeast.
2. In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.
3. Stir the liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.
4. With the dough hook installed on your stand mixer, mix the dough. Add more bread flour by the Tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to a lightly floured counter surface.
5. Knead by hand until no longer sticky, adding flour as necessary. Form the dough into a large round and place in a large, greased bowl.
6. Cover the bowl with plastic wrap or a clean dish towel, let rise in a warm place for 30 minutes (or until about doubled in size). Remove the dough from the bowl and divide it in half. Roll each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams. Roll on the counter-top to make a uniform log and place each roll in an oiled 9x5-inch bread pan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.
7. Return the pan to a warm place, cover lightly with a clean dishtowel and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes, or until the center of the bread tests 190 to 200 degrees. Remove the bread from the pans and let them cool on a rack.

Tips:

*If you don't have a stand mixer, you can mix and then knead the bread by hand. It'll be a bit of a workout, but it's worth it.
*To create a nice, warm place for your loaves to rise, turn on oven for 60 seconds and then turn it off. Turn the oven light on too. The temperature should be just about right for your loaves to rise nicely. (don't forget to turn off the oven!)
*Want a buttery component to it? Brush butter onto the top of the loaf as soon as it comes out of the oven. Let it soak into the loaf, then remove the loaf from the pan to cool.
*If you do not plan to consume both loaves right away, they freeze beautifully. Wrap loaf with foil as soon as it comes out of the oven- just foil, nothing else- the wrapping-while-hot trick retains the moisture so when thawed it's very fresh tasting.
*Over-kneading and adding too much flour may result in a drier, denser loaf. Be careful.

Source: RecipeGirl.com (adapted from "PeteFL" via Cooking.com Forum)

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Olive Garden's Bolognese

Tortelloni Bolognese

Prep Time:

25 minutes

Cook Time:

1 hour, 15 minutes

Serving Size:

4812

Ingredients

2 Tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely chopped

½ lb ground beef

6 oz Italian sausage, skinned

1 cup red wine

18 oz can crushed tomatoes, chopped (ground)

1 tsp fresh rosemary, chopped (1/4 tsp dry)

1 tsp fresh sage, chopped (1/4 tsp dry)

Salt to taste

Pepper to taste

2 lbs Tortelloni

Parmesan cheese, freshly grated

Procedures

1. HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
2. DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
3. TOSS hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.

Cake Batter Pudding Cookies

These were soooo good! I could have easily eaten the whole batch--but I didn't. I made these for my husband (who lives for cookies, cakes, candy, etc.)...he was very particular about the sprinkles, but I had to go with what they offered at Walmart...so nothing spectacular.

Original Recipe:

• 1 1/2 sticks (or 3/4 cup) butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) package instant vanilla pudding mix, dry
• 3/4 cup yellow cake mix, dry
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 2-1/4 cups flour
• 1/2 tsp salt
• sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles sprinkles.

Roll into 1" balls and place on greased baking sheet.

Bake at 350 F for 10-12 minutes.

Chipotle Chicken Salad

I'm not sure if I already mentioned this, but I'm not a fan of sour cream--at all. And when I saw this recipe called for sour cream I was hesitant. But I've found that when a recipe asks for sour cream (as long as it includes other ingredients as well) I'll add it, just not as much as it asks for. Luckily this recipe was great and the sour cream wasn't over powering at all.

Original Recipe:

• 
  
• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

1. To prepare dressing, combine first 7 ingredients, stirring well.
2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
   
   Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

White Chocolate & Cherry Shortbread Cookies

My dad always says, "you'll know your husband really likes something if he asks you to make it again." This was one of those recipes. I first saw this recipe on Pinterest...I wanted to make it for Valentine's Day. Plus it gave me the chance to use my new food processor. It was slightly labor intensive...but that could just be because I'm not the greatest baker...and mine didn't come out like the picture either. But they were very good. I wondered exactly what shortbread was/is and I read that it's crumbly because of it's high fat content! ha! But they're a keeper for sure.

Here is the original recipe:

ingredients:

2/3 cup maraschino cherries, drained
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter, cut into cubes
12 ounces good quality white chocolate, finely chopped and divided
1 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening

directions:

Pulse cherries briefly in a food processor until finely chopped. You should have 1/2 cup of chopped cherries; spread on a double layer of paper towels to remove any excess liquid.

In the bowl of a food processor, combine flour and sugar. Add the butter and pulse until mixture resembles fine crumbs. Add drained cherries and 4 ounces of the chopped chocolate. Pulse briefly to combine. Finally, add almond extract and, if desired, food coloring. Knead mixture until it comes together in a smooth ball.

Divide dough in half, and roll each half into a cylinder approximately 1 1/2-inches in diameter by 10-inches long. Roll up in parchment paper or plastic wrap, twisting ends to seal. Refrigerate for at least 1 hour or until firm.

Preheat oven to 325ºF. Using a sharp knife, slice chilled dough into 3/8-inch-thick slices. Arrange on a non-stick or parchment lined baking sheet. Bake for 10 to 12 minutes or until centers are set and bottoms are lightly golden. Cool for 1 minute on cookie sheet, then transfer to a wire rack to cool completely.

In a small saucepan or a microwave safe bowl, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat or microwave on low power, stirring often, until melted. Transfer melted chocolate into a squeeze bottle fitted with a small round tip and drizzle over tops of cookies. Alternatively, you can dip cookies in melted chocolate and roll edges in decorative sprinkles. Place cookies on waxed paper until set.

Here are the changes I made:

Oh, I should point out that from August 2011-May 2012 (hopefully) I didn't actually have an oven. I used a toaster oven to bake anything and everything. As a result the baking times and temperature in the original recipe have not been tried and tested. Also, I didn't add the melted chocolate at the end. Hubbs thought they were sweet enough without it, and requested I don't put it on--which is a rarity for him. (He loves ALL things sugar--especially white chocolate). Oh and I prefer mine thicker than the picture shows. I made them both ways (thin and thick) and the thicker ones have a better taste and texture.

Potato, Corn, and Leek Chowder

I've only made this once...maybe twice...why? I have no idea, because I loved it! I added some leftover shredded chicken to mine and it was sooo good! I left out the chives and I used dried parsley. Also, I'm fairly certain I used 2% milk and not whole milk. I can't remember for sure, but I just don't see myself buying whole milk for this. Oh, this is another Cooking Light recipe. Definitely a keeper.

• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 cups coarsely chopped leek (about 1 large)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 2 cups whole milk
• 3 tablespoons all-purpose flour
• 3 cups fat-free, less-sodium chicken broth
• 2 cups fresh corn kernels (about 4 ears)
• 2 pounds cubed peeled Yukon gold or red potato
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons chopped fresh chives

Preparation

1. Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.