I found this recipe on the Kraft Foods website and it's definitely a keeper. Planning a special dinner? This is your dessert.
12 Oreo Cookies, finely crushed (about 1 cup)
2 Tbsp butter, melted
3 squares Baker's White Chocolate, divided
2 pkgs (8 oz each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1tsp vanilla
2 eggs
1/4 cup red raspberry preserves
Preheat oven to 350 degrees.
Crush Oreo cookies in a Ziploc bag. Mix cookie crumbs and butter; press onto bottom of Springform pan. Melt 2 chocolate squares as directed on package.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25 - 28 minutes, or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cook cheesecake completely. Refrigerate 4 hours.
Sunday, February 20, 2011
Thursday, February 17, 2011
Citrus Chicken Salad
This recipe got mixed reviews for dinner tonight. I loved it. I thought it was just the right amount of citrus and heat, but the youngsters weren't quite as impressed. You'll have to decide whose taste buds to trust.
1 (15 oz) can of Mandarin Oranges in light syrup
3 Tbsp sugar
2 limes
1/4 tsp cayenne pepper
3 Tbsp olive oill
4 boneless, skinless chicken breasts
6 cups of baby lettuce greens (washed)
Salt and pepper to taste
Salt and pepper both sides of chicken breasts.
Drain the can of Mandarin Oranges and save the syrup. Pour syrup into saucepan and add sugar. Bring to a boil and let sauce reduce to about half. Remove from heat and allow to cool.
Zest two limes into a small batter bowl. Slice limes in half and juice both into bowl with lime zest. Add cayenne pepper and olive oil Add Mandarin Orange mixture when cooled and whisk well. Pour 1/2 cup of the dressing into a small prep bowl for later use.
Grill the chicken breasts on a grill pan or outdoor grill for 6 minutes on first side. Brush with set aside dressing and then turn chicken. Brush tops of chicken again with dressing. Cover and cook for 5 more minutes. Turn chicken again and allow to sit for five minutes. Slice in small pieces to be place on top of lettuce to serve.
To serve, place desired amount of baby lettuce leaves on plate. Top with cooked chicken breasts and Mandarin Oranges. Whisk dressing and then drizzle over the top. Season with salt and pepper to taste.
I really liked this!
1 (15 oz) can of Mandarin Oranges in light syrup
3 Tbsp sugar
2 limes
1/4 tsp cayenne pepper
3 Tbsp olive oill
4 boneless, skinless chicken breasts
6 cups of baby lettuce greens (washed)
Salt and pepper to taste
Salt and pepper both sides of chicken breasts.
Drain the can of Mandarin Oranges and save the syrup. Pour syrup into saucepan and add sugar. Bring to a boil and let sauce reduce to about half. Remove from heat and allow to cool.
Zest two limes into a small batter bowl. Slice limes in half and juice both into bowl with lime zest. Add cayenne pepper and olive oil Add Mandarin Orange mixture when cooled and whisk well. Pour 1/2 cup of the dressing into a small prep bowl for later use.
Grill the chicken breasts on a grill pan or outdoor grill for 6 minutes on first side. Brush with set aside dressing and then turn chicken. Brush tops of chicken again with dressing. Cover and cook for 5 more minutes. Turn chicken again and allow to sit for five minutes. Slice in small pieces to be place on top of lettuce to serve.
To serve, place desired amount of baby lettuce leaves on plate. Top with cooked chicken breasts and Mandarin Oranges. Whisk dressing and then drizzle over the top. Season with salt and pepper to taste.
I really liked this!
Monday, February 14, 2011
Fun With Herbs - Rosemary
Rosemary Pork and Roasted Potatoes
3 lb pork loin roast
8 sprigs of fresh Rosemary
2 cloves garlic (pressed)
2 Tbsp olive oil
Seasoned salt
Pepper to taste
Using two silicone bands, secure three sprigs of Rosemary to the top and bottom side of the roast.
Slice two sprigs of Rosemary, removing stems. Place in small prep bowl with garlic, olive oil, seasoned salt and pepper. Stir well and brush mixture over all sides of the roast.
Place on a broiler pan and broil on a lower rack for about 35 -40 minutes. Turn over and change oven to bake at 450 degrees. You'll place the Roasted Potatoes in the oven when you turn your roast. See that recipe below.
6 russet potatoes (washed well, but not peeled)
2 sprigs of fresh Rosemary
1 clove garlic (pressed)
2 Tbsp olive oil
Salt and pepper to taste
6 slices of bacon (cut in half)
Chop two sprigs of Rosemary, removing stems. Place in a small prep bowl with olive oil, garlic, salt and pepper.
Slice potatoes into quarters. Place in a pot of boiling water and boil for about 5 minutes. Drain well and pour into a large mixing bowl.. Pour Rosemary mixture over the potatoes and stir to coat. Pour into a baking dish and top with half slices of bacon. Place in oven when pork roast is turned. Allow to roast at 450 for about 30 - 35 minutes.
Remove roast and potatoes from oven. Allow to rest for 5 minutes before slicing roast to serve.
Serve with your favorite steamed green veggie. This recipe will serve 6.
Thursday, February 10, 2011
Chocolate Gooey Butter Cake
Who doesn't love gooey butter cake? And what could possibly make it better . . . why, chocolate, of course.
1 (18.25 oz) package chocolate cake mix
3 large eggs
1 cup (2 sticks) butter
1 (8 oz) package cream cheese (at room temperature)
3 Tbsp unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13" cake pan with non-stick cooking spray.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
Beat the cream cheese until smooth. Add the two eggs and the cocoa powder and beat until well mixed. Reduce the speed of the mixer to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and vanilla. Beat until smooth. Spread over the top of the batter in the pan.
Bake the cake for 40 minutes. The center should be slightly gooey. Slice and serve with whipped topping, if desired. I actually like to sprinkle a little bit of powdered sugar over the top.
1 (18.25 oz) package chocolate cake mix
3 large eggs
1 cup (2 sticks) butter
1 (8 oz) package cream cheese (at room temperature)
3 Tbsp unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13" cake pan with non-stick cooking spray.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
Beat the cream cheese until smooth. Add the two eggs and the cocoa powder and beat until well mixed. Reduce the speed of the mixer to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and vanilla. Beat until smooth. Spread over the top of the batter in the pan.
Bake the cake for 40 minutes. The center should be slightly gooey. Slice and serve with whipped topping, if desired. I actually like to sprinkle a little bit of powdered sugar over the top.
Thursday, February 3, 2011
Saucy & Creamy Lasagna
I love lasagna, but it's really hard to find good lasagna. I have tried for years to find a recipe that works for me. I think I've finally perfected it -- this is a combination of a few recipes I've tried over the years. I took the best from each recipe. Give this a try and let me know what you think.
1 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
1/2 lb ground beef
1/2 lb Italian sausage
2 jars (26 - 28 oz) of your favorite pasta sauce (I like Prego Tomato, Onion & Basil)
4 Tbsp butter
1/4 cup flour
2 1/4 cups Half & Half (not fat-free)
1 (15 oz) container whole milk ricotta cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
2 cups shredded mozzarella cheese
Put a large stock pot of water over high heat to bring it to a boil. Once boiling, add lasagna noodles and boil for nine minutes. Drain and set aside.
Combine olive oil and butter in large frying pan over medium heat. Add onion, celery and garlic and cook for five minutes until softened. Add the beef and Italian sausage breaking up with a spoon, about 10 minutes, until browned. Season the beef to taste.
Add pasta sauce to meat and allow to simmer over low heat as the rest of the ingredients are prepared.
Preheat your oven to 350 degrees.
Melt 4 Tbsp butter in a small saucepan and then add flour. Whisk while cooking over medium-low heat for about 1one minute. Whisk in the Half & Half. Cook until the sauce boils (whisk often). Stir in the ricotta cheese and season with salt and pepper. Stir in nutmeg. Remove from the heat.
Spray a 9 x 13" deep baking dish with cooking spray. Spread 1/4 cup of the white sauce over the bottom of the pan. Arrange 4 lasagna noodles in the dish and top with one third of the meat sauce mixture and 1/2 cup of the white sauce and sprinkle with 1/2 cup of the mozzarella cheese. Repeat layers two more times. Top with four lasagna noodles and the remaining white sauce and the mozzarella cheese.
Bake for 45 minutes until the top is golden and bubbling. Let stand 10 minutes before serving.
1 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
1/2 lb ground beef
1/2 lb Italian sausage
2 jars (26 - 28 oz) of your favorite pasta sauce (I like Prego Tomato, Onion & Basil)
4 Tbsp butter
1/4 cup flour
2 1/4 cups Half & Half (not fat-free)
1 (15 oz) container whole milk ricotta cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
2 cups shredded mozzarella cheese
Put a large stock pot of water over high heat to bring it to a boil. Once boiling, add lasagna noodles and boil for nine minutes. Drain and set aside.
Combine olive oil and butter in large frying pan over medium heat. Add onion, celery and garlic and cook for five minutes until softened. Add the beef and Italian sausage breaking up with a spoon, about 10 minutes, until browned. Season the beef to taste.
Add pasta sauce to meat and allow to simmer over low heat as the rest of the ingredients are prepared.
Preheat your oven to 350 degrees.
Melt 4 Tbsp butter in a small saucepan and then add flour. Whisk while cooking over medium-low heat for about 1one minute. Whisk in the Half & Half. Cook until the sauce boils (whisk often). Stir in the ricotta cheese and season with salt and pepper. Stir in nutmeg. Remove from the heat.
Spray a 9 x 13" deep baking dish with cooking spray. Spread 1/4 cup of the white sauce over the bottom of the pan. Arrange 4 lasagna noodles in the dish and top with one third of the meat sauce mixture and 1/2 cup of the white sauce and sprinkle with 1/2 cup of the mozzarella cheese. Repeat layers two more times. Top with four lasagna noodles and the remaining white sauce and the mozzarella cheese.
Bake for 45 minutes until the top is golden and bubbling. Let stand 10 minutes before serving.
Tuesday, January 18, 2011
Oh Baby It's Cold Outside - Turkey Dumpling Stew
1 leftover roasted turkey carcass, plus 3 - 4 cups shredded turkey meat
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
1 lb carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
4 Tbsp butter
4 shallots, minced
1/4 cup flour
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 lb green beans, trimmed and cut into 1" pieces
Chopped fresh chives for topping
Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 - 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 - 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock through a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 - 40 minutes. (You'll have about 8 cups of stock.)
Prepare the dumplings (recipe is below).
Make the stew: Melt the butter in a large wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots. Cover and cook 5 minutes. Stir in the turkey meat, lemon juice and green beans. Add the dumpling (see recipe below) in a single layer. Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with fresh chives.
Dumplings:
3 cups flour (plus more for dusting)
3/4 cup minced mixed fresh herbs and celery leaves
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Freshly ground pepper
6 Tbsp cold butter, cut into small pieces
1 1/2 cups cold buttermilk
Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
Turn out onto a floured piece of parchment paper. Pat into a 3/4" thick rectangle.
Cut the dough into rough 2" squares with a large knife. Cover with plastic wrap. Keep covered while you make the stew.
Just reading this recipe should make you feel better - this is a true comfort food recipe. Enjoy!
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
1 lb carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
4 Tbsp butter
4 shallots, minced
1/4 cup flour
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 lb green beans, trimmed and cut into 1" pieces
Chopped fresh chives for topping
Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 - 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 - 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock through a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 - 40 minutes. (You'll have about 8 cups of stock.)
Prepare the dumplings (recipe is below).
Make the stew: Melt the butter in a large wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots. Cover and cook 5 minutes. Stir in the turkey meat, lemon juice and green beans. Add the dumpling (see recipe below) in a single layer. Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with fresh chives.
Dumplings:
3 cups flour (plus more for dusting)
3/4 cup minced mixed fresh herbs and celery leaves
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Freshly ground pepper
6 Tbsp cold butter, cut into small pieces
1 1/2 cups cold buttermilk
Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
Turn out onto a floured piece of parchment paper. Pat into a 3/4" thick rectangle.
Cut the dough into rough 2" squares with a large knife. Cover with plastic wrap. Keep covered while you make the stew.
Just reading this recipe should make you feel better - this is a true comfort food recipe. Enjoy!
Monday, January 17, 2011
Time to Think About Super Bowl Party Food
Those who know me know I love football, and the only thing better than the playoffs is having your team in the playoffs. For we St. Louis Rams fans, it's been a long time since our last playoff game, but we have hope. 2010 was a much better year than any of us expected last September. I know by the time the big game rolls around on February 6th I'll have a strong opinion about who will win. Right now, all I care about is THE PATRIOTS WON'T BE THERE!!!!! Way to go Jets - thanks for beating them.
It's time to get started thinking about what food will be served when we get together to watch the big game and analyze this year's commercials.
Tailgate Nut Mix
1 large egg white
1 can (10 oz) deluxe mixed nuts (2 cups)
1/4 cup granulated sugar
1/2 tsp ground ginger
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 300 degrees. In medium bowl, with whisk, beat egg white until foamy. Stir in nuts. Add remaining ingredients and toss until nuts are thoroughly coated.
Spread nuts in single layer on ungreased rimmed baking pan. Bake 15 minutes. Remove from oven. Stir and separate nuts, spreading evenly in pan. Bake 10 minutes longer. Cool nuts in pan on wire rack 3 minutes, then transfer nuts to large plate to cool completely. Store nut mix in airtight container up to 1 week.
It's time to get started thinking about what food will be served when we get together to watch the big game and analyze this year's commercials.
Tailgate Nut Mix
1 large egg white
1 can (10 oz) deluxe mixed nuts (2 cups)
1/4 cup granulated sugar
1/2 tsp ground ginger
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 300 degrees. In medium bowl, with whisk, beat egg white until foamy. Stir in nuts. Add remaining ingredients and toss until nuts are thoroughly coated.
Spread nuts in single layer on ungreased rimmed baking pan. Bake 15 minutes. Remove from oven. Stir and separate nuts, spreading evenly in pan. Bake 10 minutes longer. Cool nuts in pan on wire rack 3 minutes, then transfer nuts to large plate to cool completely. Store nut mix in airtight container up to 1 week.
Thursday, January 13, 2011
BLT Salad
I don't know about you, but I'm not too inspired to cook or create new meal ideas lately. The cold and gray days leave me a little bit uninspired. This is one of my quick and easy go-to dishes when I need a quick one-pot, or in this case, one-bowl dinner ideas.
Cook 1 lb of spiral pasta according to package directions; drain. Cook and crumble 1 lb bacon. Add 1 large seeded and chopped tomato (or 1/2 lb of cherry tomatoes, halved). Add 1/3 cup ranch salad dressing and toss with pasta. Combine with 3 cups torn Romaine lettuce just before serving.
Serves 6
Cook 1 lb of spiral pasta according to package directions; drain. Cook and crumble 1 lb bacon. Add 1 large seeded and chopped tomato (or 1/2 lb of cherry tomatoes, halved). Add 1/3 cup ranch salad dressing and toss with pasta. Combine with 3 cups torn Romaine lettuce just before serving.
Serves 6
Wednesday, January 12, 2011
Apricot-Glazed Turkey Breast
Next time you need a special meal, give this wonderfully moist and tender turkey breast a try.
1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 tsp pepper
1.2 tsp salt
1 bone-in turkey breast (5 lbs)
Preheat your oven to 325 degrees.
Stir together the apricot preserves, balsamic vinegar and salt and pepper. Place the turkey breast on a rack in your favorite roasting pan.
Bake (uncovered) for 1 1/2 - 2 hours, or until meat thermometer reads 170 degrees. Baste the turkey every 30 minutes with the apricot mixture. Tent your turkey in foil if it browns too quickly.
Cover and let stand for 15 minutes before slicing.
1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 tsp pepper
1.2 tsp salt
1 bone-in turkey breast (5 lbs)
Preheat your oven to 325 degrees.
Stir together the apricot preserves, balsamic vinegar and salt and pepper. Place the turkey breast on a rack in your favorite roasting pan.
Bake (uncovered) for 1 1/2 - 2 hours, or until meat thermometer reads 170 degrees. Baste the turkey every 30 minutes with the apricot mixture. Tent your turkey in foil if it browns too quickly.
Cover and let stand for 15 minutes before slicing.
Thursday, January 6, 2011
Bacon, Mushroom and Brie Potatoes
This is one good baked potato! You need to add this to your menu the next time you want to serve something special.
6 medium potatoes (scrubbed)
6 tsp olive oil
3/4 tsp salt
10 bacon strips (chopped)
1/2 lb sliced baby portobello mushrooms
6 oz Brie cheese (sliced)
Chive Gremolata (see recipe posted previously)
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400 degrees for 50 - 60 minutes or until tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 Tbsp drippings. Saute mushrooms in the drippings.
Cut a 2" X in tops of potatoes; insert cheese slices. Top with mushrooms, bacon, and Chive Gremolata.
6 medium potatoes (scrubbed)
6 tsp olive oil
3/4 tsp salt
10 bacon strips (chopped)
1/2 lb sliced baby portobello mushrooms
6 oz Brie cheese (sliced)
Chive Gremolata (see recipe posted previously)
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400 degrees for 50 - 60 minutes or until tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 Tbsp drippings. Saute mushrooms in the drippings.
Cut a 2" X in tops of potatoes; insert cheese slices. Top with mushrooms, bacon, and Chive Gremolata.
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