Chocolate Coconut Swirled Marshmallows

I love to make my own marshmallows-they just taste SO much better than store bought and people think you're fancy smchmancy (when really it takes about 20 minutes to make and most of that time is waiting for things to puff up!)

These are special marshmallows, chocolate swirled in with a bit of coconut extract and topped with toasted coconut.  If coconut isn't your thing, leave it out and subsitute vanilla extract instead to just have true chocolate swirled marshmallows.

 *Makes an 8x8 container, or about 64 marshmallows

•  4Tbs cocoa powder
• 4Tbs boiling water
• 2 packets gelatin
• 1/2 cup + 4 Tbs. ice cold water
•  2 tsp coconut extract (vanilla if omitting coconut flavor)
• 1 1/2 cups sugar
• 1/2 c + 2Tcorn syrup
• 1/4 tsp salt
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• 3/4 cup toasted shredded coconut
• Pam

Instructions

1. Spray an 8” x 8” metal pan with Pam-lightly
2. Mix the powdered sugar and cornstach together and set aside
3. Sprinkle 1/2 of the toasted coconut into the pan and move around until the bottom is coated, set aside
4. Stir the cocoa powder with the boiling water and coconut extract in a small bowl and stir thoroughly to dissolve the cocoa, set aside
5. In your stand mixer, attach the whisk attachment
6. Sprinkle the gelatin packets in, and pour 1/2 of the cold water on top-leave alone to let bloom 
7. In a small bu heavy pot, add the sugar, salt, corn syrup, and remaining water- cover and leave along for 3-4 minutes
8. Uncover and monitor with a candy thermometer until mixture reaches soft ball stage- 240 degrees (about 6-8 minutes)
9. SLOWLY and CAREFULLY pour the hot sugar mixture into the mixer with it running at its lowest speed
10. Once everything is added, gradually crank it up to high and let it whip for 9 minutes
11. During the last minute of whipping, stop the mixer and add in the cocoa mixture-whip quickly just to swirl, not to combine
12. Immediately pour the marshmallow into the pan, using a PAM coated spautla to help get everything out
13. Spray your hands with Pam and smooth out the top, then sprinkle the rest of the toasted coconut on top
14. Let marshmallows sit, uncovered 8 hours or overnight
15. The next day, turn the out onto a cutting board and use a pizza cutter dipped in the cornstarch/powdered sugar mixture to cut into squares
16. Dust the cut edges with the cornstarch/powdered sugar mixture, shake off excess powder and enjoy!

*Marshmallows will keep several weeks at room temp in an air-tight container.

Whole Lotta Lovin' Oatmeal Raisin Cookies

To call these Oatmeal Raisin cookies isn't really fair...there are so many more delicious ingredients that shine in here like dried cherries, Craisins, and of course, zucchini.  That's right-zucchini!

• 1 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 oz. room-temperature butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 3 cups rolled oats
• 1 packed cup shredded zucchini (about 1/2 a medium zucchini)
• 1/2 cup raisins
• 1/2 cup dried cherries
• 1/2 cup Craisins

1. In bowl, combine flour, baking soda and salt
2. Using an electric mixer, beat butter and sugars at high speed until fluffy, about 5 minutes
3. Beat in the egg at medium speed, then flour mixture
4. Stir in oats, zucchini, raisins, cherries, and Craisins (do it with the mixer if yours can handle it)
5. Let everything chill in the fridge for about 30 minutes
6. Bake slightly lesss than 1/4 cupfuls on 2 parchment-lined baking sheets at 350°, switching pans halfway through, until golden, 15 to 17 minutes

*For better results, bake only 9 cookies to a sheet 

Mushroom Stuffed Pork Tenderloin

Citrusy, mushroomy, bacony pork tenderloin!  YUM!

5 tablespoons extra-virgin olive oil, plus more for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

1. Heat 2 tablespoons olive oil in a large skillet over medium heat
2. Add the bacon and cook until crisp, about 8 minutes
3. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes
4. Add the garlic and cook 1 minute
5. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley, let cool
6. Soak 10 to 12 toothpicks in water to prevent them from burning
7. Rinse the pork and pat dry, butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through
8. Open the meat like a book so the tenderloins lie flat
9. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward
10. Spread the mushroom mixture over the 2 tenderloins
11. Starting with a long side, tightly roll up each tenderloin
12. Secure the seams with the toothpicks
13. Preheat a grill to medium high; brush the grates with olive oil
14. Brush the pork rolls with olive oil and season with salt and pepper
15. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes
16. Transfer to a cutting board to rest, about 10 minutes
17. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl
18. Remove the toothpicks and slice the pork rolls,top with parsley oil

Caribbean Pork Tenderloin

Quick, easy weeknight meal that brings me back to my honeymoon in Jamaica.

•  2 pork tenderloins
• Zest and juice of 2 oranges
• Zest and juice of 1 lime or lemon
• Zest and juice of 1 pink grapefruit
• 1 Tbsp olive oil
• 3 Tbsp greek oregano (fresh), roughly chopped
• Rice with beans, for serving
• Coleslaw, for serving

1. Put tenderloins in Ziploc baggie and pour next 5 ingredients on top
2. Squish bag around and let marinate overnight in fridge
3. Grill pork approximately 9-12 minute or until just done (do not overcook, a small amount of pink in the center is pefect)
4. Let pork rest 10 minutes, then slice and serve with rice and coleslaw

Light Blue Cheese Dressing

soooo delicious, maybe  my favorite dressing!

1/2 cup low-fat plain yogurt

1 tablespoon 2% milk

1/4 cup Miracle Whip

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

Pinch of cayenne pepper

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper, to taste

1. Whisk everything but blue cheese
2. Gently stir in blue cheese
3. Let sit in fridge overnight for flavors to develop
 
 
 

Light Ranch Dressing

This ranch dressing is so yummy, and easy to make!  Plus, it's not that bad for you :)

 

• 2/3 cup buttermilk 
• 1/4 cup Miracle Whip 
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder 
• 1/2 teaspoon dried onion flakes 
• 1/4 teaspoon garlic powder 
• 1 tablespoon chopped fresh chives 
• 1 tablespoon chopped fresh dill 
• 1 tablespoon chopped fresh parsley
• Kosher salt and freshly ground pepper, to taste

 

1. Whisk everything together, let sit at least 2 hours in the fridge

Crockpot Asian Pork Stew

This is a quick meal to throw together in the slow cooker with intense flavor!

3 cups low-sodium chicken broth

1/4 cup soy sauce

1/4 cup Chinese rice wine or dry sherry

3 tablespoons packed light brown sugar

4 cloves garlic, smashed

1 2-inch piece ginger, peeled and sliced

Kosher salt

3 pounds boneless pork shoulder

1 head bok choy, roughly chopped

3 1/2 ounces lo mein noodles

1/2 cup chopped fresh cilantro

1. Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, and 1/2 teaspoon salt in slow cooker
2. Add the pork, then cover and cook on low 8-10 hours
3. Add the bok choy to the slow cooker; cover and cook about 20 more minutes
4. Add the noodles to the slow cooker, making sure they are submerged
5. Cover and cook 10 more minutes
6. Remove the pork from the slow cooker and shred the meat
7. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth
8. Sprinkle with the cilantro

Spinach and Ricotta Gnudi

Gnudi are gnocchi's cousins, made from ricotta rather than potatoes.  They taste best the day after, because they firm up a little more.

Kosher salt

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups ricotta cheese

1 cup grated parmesan cheese

6 tablespoons all-purpose flour, plus more for rolling

2 large eggs

Freshly ground pepper

Pinch of freshly grated nutmeg

2 cups prepared marinara sauce

pinch crushed red pepper

Crusty bread, for serving

1. Put the spinach in a large bowl and separate it with your hands
2. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, crushed red pepper, and the nutmeg
3. Mix with a fork to form a slightly sticky dough, let rest in the fridge for 20 minutes
4. Spread some flour on a plate
5. Scoop out tablespoonfuls of the spinach-ricotta mixture and roll into about 24-30 loose balls using floured hands
6. Gently roll the balls in the flour
7. Drop them one by one into a large poted of salted simmering (not boiling) water
8. Bring the marinara sauce to a simmer in a large skillet over medium heat.
9. Let the gnudi cook until they rise to the surface and are firm, about 5 minutes
10. Remove the gnudi with a slotted spoon, letting the water drain off, and add to the sauce
11. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan
12. Serve with bread

Mediterranean Tuna Salad

This is a light, dressed up version of a tuna salad.  Perfect for a picnic because there isn't any mayo!

2 teaspoons dijon mustard

Grated zest and juice of 1 lemon

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh dill

Kosher salt and freshly ground pepper

2 cans solid white tuna in water, drained and flaked

1 Kirby cucumber, seeded and chopped

1 bunch scallions, sliced

1 pint cherry or grape tomatoes, halved

Handful radishes, sliced thinly

2 pieces pita or naan bread

1 head romaine lettuce, shredded

1. Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl
2. Slowly whisk in the olive oil until well blended
3. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste
4. Toss the tuna, cucumber, scallions, radishes, and tomatoes with 1/4 cup of the dressing in a medium bowl
5. Let salad chill for at least 20 minutes, no longer than 2 hours
6. Toast the pita or naan until golden brown and crusty on top
7. Slice into wedges and arrange around the plate
8. Toss the romaine with the remaining dressing and mix in with tuna
9. Top plate with tuna salad

Countertop Garlic Dill Pickles

I <3 me some pickles, but I'm a very picky pickle person :)  I like garlic dill pickles, kosher dills, and most of all new pickles as long as they are crisp.  Wimpy soggy pickles-NO way!  I found this great recipe to make my garlic dill pickles, and they require no vinegar and no canning--just a week of my patience.  :)

• 10-15 cucumbers for pickling (Kirby or marked "pickling cucumbers" work best-look for narrower dark green ones with little/no yellow and lots of warts)-must be firm!
• 1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
• 4-6 large cloves of garlic, flattened
• 1/3-cup coarse kosher salt or pickling salt  (I used kosher salt b/c I already had it, and they came out perfectly)
• 5 teaspoons pickling spice
• 2 large bay leaves

1. Layer the cucumbers and dill heads with garlic in a large NON-METAL container (think earthenware, ceramic dutch oven, glass, or even plastic tupperware)
2. Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can (I didn't because I feel we have good clean water here and I like the taste of it)
3. Cover with cheesecloth
4. Weigh down the pickles with a plate and large Ziploc bag 1/2 full of water
5. Cover with a clean tea towel, and store at room temperate somewhere out of the way (I put an extra towel under the container just in case anything dripped)
6. Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and baggie of water and replace them
7. Check after another 72 hours and see if they are done enough for you
8. If so, pack into sterile jars and cover with the brine
9. Store in the refrigerator to slow the fermentation process

Note: These are great gifts if your family and friends like pickles!

  

Spinach and Green Onion Flatbread

This flatbread is a little thick, like a flattened pizza. It is perfect with a light summer dinner, or on its own as a lunch.

 

 

• 2 teaspoons sugar
• 1 1/4-ounce packet active dry yeast
• 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 3/4 teaspoon fine salt
• 2 cups grated gouda, fontina, or Italian blend cheese (about 6 ounces)
• 4 scallions, thinly sliced, white and green parts separated
• 1 1/2 cups loosely packed baby spinach
• Pinch of sea salt or kosher salt

 

 

 

1. Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl, let stand until foamy, about 5 minutes
2. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough
3. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour (or do what I did and mix it all in a stand mixer with a dough hook for about 5 minutes, until it forms a ball)
4. Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 ½ hours
5. Brush a rimmed baking sheet with olive oil
6. Stretch the dough on the baking sheet
7. Cover with a towel; set aside until doubled, 30 minutes
8. Preheat the oven to 475 degrees
9. Scatter the cheese and scallion whites over the dough
10. Bake until the crust is golden, 15 to 18 minutes
11. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt, sprinkle over the flatbread; bake 2 more minutes

Honey Dijion Wings

Soooo easy, yummy, and healthy-even the kids can help!

• Vegetable oil, for brushing
• 4 pounds chicken wings, split at the joints, tips removed (or same amount of bone in thighs or drumsticks)
• Kosher salt and freshly ground pepper
• 3/4 cup dijon mustard
• 1/2 cup honey
• 3 tablespoons mustard powder
• 1/2 teaspoon finely grated garlic

 

1.  Position racks in the upper and lower thirds of the oven; preheat to 450 degrees 
2. Brush 2 large baking dishes with vegetable oil
3. Pat the wings dry; sprinkle with salt and pepper
4. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes
5. Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl
6. Remove the wings from the oven and toss with the mustard mixture
7. Continue baking until glazed, 3 to 5 more minutes

Black Bean Dipping Sauce

This versatile sauce goes well with anything Mexican, or even as a veggie/chip/nacho sauce!

Scrumptious with beef empanadas

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup sour cream
• 2 roma tomatoes, seeded, chopped, divided
• 2 large scallions, chopped, divided
• salt and pepper

 For a thinner sauce:

1. Puree beans and sour cream in a blender until smooth
2. Transfer to a medium bowl
3. Stir in half of tomatoes and half of scallions
4. Season to taste with salt and pepper
5. Sprinkle remaining tomatoes and scallions over

For a thicker sauce:

 

1. Follow recipe as above, but mash bean with potato masher and hand mix with sour cream rather than blending

 

  

Beef Empanadas

Delicious empanadas-baked not fried

• 1 lb ground beef
• 3 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• salt and pepper 
• 2 packages frozen puff pastry, thawed (4 sheets)
• 3 large egg yolks, beaten (for glaze)

1.  Heat medium nonstick skillet over medium high heat, add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes
2.  Add tomato paste, cumin, and cayenne
3. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes
4. Add cilantro; season to taste with salt and pepper
5. Let filling cool to room temperature
6. Preheat oven to 375 degrees, line 2 baking sheets with parchment paper
7. Cut each pastry sheet into four equal squares for a total of 16 squares
8. Lightly brush edges of squares with glaze
9. Spoon filling into center of each, dividing equally
10. Fold edges over, forming triangles, and press to seal
11. Crimp edges with tines of a fork
12. Divide triangles between prepared sheets
13. Brush tops with glaze
14. Bake until tops are puffed and golden brown, about 20 minutes

Note: These can be prepared 6 hours in advance-cover and chill
Empanadas can also be frozen on a tray after step 13-then just bag and store in freezer (To bake: cook from frozen @ 375 for about 40 min)


Scrumptious with a cooling, creamy black bean dipping sauce

CousCous Salad

This salad is quick, easy, versatile (see note), and very healthy-perfect in summer for a casual side dish!

(sorry I ate this before I remembered to take a picture---it was FABULOUS)

• 1 box plain couscous (regular, Israeli, even quinoa, bulgur, or orzo would work well)
• 1/2 red, yellow, or orange bell pepper-diced
• 1 cucumber-seeded and diced
• 1 large or 2 medium tomatoes-seeded and diced
• 1 lemon- juiced and zested
• 1 can chickpeas-drained and rinsed
• 2 heaping Tbsp cilantro or parsley*-roughly chopped
• 2 tsp olive oil
• salt/pepper to taste

1. Make couscous (or grain of choice) according to box recipe
2. When cooked, mix in medium bowl with all other ingredients
3. Eat at room temperature, or even better, chilled

*Note:  This can be dressed up all different ways (examples below)
Italian- Use parsley instead of cilantro and add 1 tsp dried oregano or 1 Tbsp fresh oregano, swap chickpeas for Canelli Beans
Mexican- Use cilantro, swap chickpeas for black or red beans, and add 1 tsp cumin
Greek-Make as above, adding feta to taste

**Can also add any crunchy veggies you love-radishes, diced carrots, celery, etc.

Mini Chicken Empanadas

This makes a lot of yummy empanadas, about 30-36 to be exact.  They freeze very well or you can make them for a party.

                                                             

• 2 11-ounce packages pie dough mix or Pillsbury prepared pie crust
• 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1/2 can drained kidney beans 
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

1. Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill
2. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and beans
3. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly
4. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water
5. Fold the circles in half and pinch to seal. Pierce the tops with a fork
6. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot

Pear Pecan Chocolate Chip Bread

This recipe makes a deliciously moist and flavorful bread perfect for a breakfast, brunch, or even dessert treat.

• 1 pear, shredded and squeezed dry
• 1/2 cup chopped pecans
• 3/4 cup chocolate chips
• 1 1/4 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• pinch nutmeg
• 2 eggs
• 1/4 cup applesauce
• 1/4 cup oil
• 1/2 cup plain yogurt or sour cream (I did 1/4 cup of each mixed with a dash of buttermilk)
• 1 tsp vanilla

1. Preheat the oven to 350
2. In a large bowl mix the flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, pecans, and chocolate chips
3. In another bowl mix the remaining ingredients
4. Gently fold the wet ingredients into the dry ones just until combined
5. Pour mixture into a greased loaf pan and bake for 55 minutes or until a toothpick comes out clean when inserted in the center
6. Cool for 30 minutes in the pan on a rack, then turn onto rack to cool completely

Zucchini Coconut Craisin Bread

This recipe makes a deliciously moist and flavorful bread perfect for a breakfast, brunch, or even dessert treat.

• 1 cup zucchini, shredded and squeezed dry
• 1/2 cup shredded coconut
• 3/4 cup Craisins
• 1 1/4 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• pinch nutmeg
• 2 eggs
• 1/4 cup applesauce
• 1/4 cup oil
• 1/2 cup plain yogurt or sour cream (I did 1/4 cup of each mixed with a dash of buttermilk)
• 1 tsp vanilla

1. Preheat the oven to 350
2. In a large bowl mix the flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, coconut, and Craisins
3. In another bowl mix the remaining ingredients
4. Gently fold the wet ingredients into the dry ones just until combined
5. Pour mixture into a greased loaf pan and bake for 55 minutes or until a toothpick comes out clean when inserted in the center
6. Cool for 30 minutes in the pan on a rack, then turn onto rack to cool completely

Passover Chocolate Raspberry Trifle

This cake is moist, light, and absolutely delicious-hard to believe you can eat it for Passover!

 

 

For cake layers:

• 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 6 tablespoons water
• 12 large eggs, separated, at room temperature
• 1 1/3 cup sugar
• ½ teaspoon salt
• 2 tablespoons Dutch-process unsweetened cocoa powder
• 1 tsp instant espresso
•  

Optional:

• raspberry jam
• mini chocolate chips

 

For filling:

• 2 cups heavy cream
• 6 tablespoons confectioners sugar, sifted

 

 

Make cake layers:

1. Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper
2. Melt chocolate with water and espresso in a small heavy saucepan over very low heat, stirring. Cool to lukewarm
3. Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer
4. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites)
5. Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly
6. Split batter evenly into 4 pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly
7. Transfer pans to cooling racks and if necessary, loosen edges with a knife
8. Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans
9. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining
10. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking

 

Make filling:

1. Beat cream with powdered sugar with cleaned beaters until it just holds stiff peaks.

 

 

Assemble trifle:

1. Bring first cake layer out of the freezer and drop into trifle bowl, cocoa side down
2. Spread 1/4 of filling evenly over the cake
3. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down
4. Spread 1/4 whipped cream on
5. Repeat this process until all layers and whipped cream are used
6. Top with mini chocolate chips

 

 

 

Note: *Spread raspberry jam on 1st and 3rd cake layer before whipped cream for extra surprise!

 

On 2nd and 4th layers, sprinkle mini chocolate chips

 

 

 

 

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

 

 

 

 

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

Philly Cooking Creme Tomato Basil Pizza

This is a very quick and easy weeknight meal that even the kids can help with! The base is Italian Philly Cooking Creme, herbacious and creamy, different from your normal pizza sauce.

• 1 ready-to-use baked pizza crust (12 inch)
• 1/2 cup Philly Italian Cheese and Herb Cooking Creme
• 1 tomato, thinly sliced
• 8 fresh basil leaves, torn
• 1/2 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 425º
2. Spread pizza crust with cooking creme; top with remaining ingredients
3. Place crust directly on middle oven rack
4. Bake 10 to 12 min. or until cheese is melted

Lemon Blueberry Buttermilk Cake

This is a cake that comes out delightfully moist everytime.  It can be made with just about any seasonal fruit, or no fruit at all!

 

 

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 1/3 cups flour
• 2 1/2 cups (10 ounces) fresh blueberries
• 1/4 cup plus 1 1/3 cups sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• Zest of 1/2 lemon
• Fresh lemon juice from 1/2 lemon
• 1 cup well-shaken buttermilk
• Powdered sugar (for dusting)

1. Butter/flour a 10 inch springform pan and lay a parchment circle down, then rebutter/flour
2. Lay berries in a single layer, sprinkle 1/4 cup sugar on top
3. Sift dry ingredients together, set aside
4. In a mixer, cream the butter and remaining sugar until it is light and fluffy, about 2 minutes
5. Add the eggs, 1 at a time
6. Add in both extracts, the juice, and lemon zest, mix thoroughly
7. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts (start and end with flour mixture)
8. Pour the batter over the berries and smooth the top
9. Bake at 350 for 50-55 minutes or until toothpick comes out clean
10. Let the cake cool for 15 minutes on a rack, then run a knife around the edge and remove pan sides
11. Invert the cake onto the rack, peel off the parchment, and sprinkle powdered sugar on top
12. Let cool completely

 

*Note: Don't like lemon and blueberries together?  Leave out the lemon juice, but keep the zest-it brightens the blueberry taste

 

This cake tastes fabulous warm or room temperature!

 

Maple Cranberry Apple Chicken

This is a fairly quick and easy meal great all year round!  It is a sweet dinner, but not too sweet.  A bonus is, there is enough glaze left over to use in a pot of cous cous to marry the foods together.

Serves 2

• 2 chicken breasts
• 1/3 cup maple syrup
• 1/2 cup chicken broth
• 2 apples-something tart like Granny Smith or Pink Lady, diced
• 1/4 cup honey
• 1 cup Craisins
• Cous Cous (your favorite kind) plus all necessary ingredients
• Large handful Craisins

1. Preheat the oven to 350
2. In a measuring cup or small bowl, mix the syrup, chicken broth, and honey-set aside
3. Pound the chicken so it has an even thickness
4. Season the chicken with salt and pepper on both sides
5. Place in a preheated ovenproof skillet that has been greased with 1 turn of the pan of vegetable oil (you don't want the taste of olive oil in this recipe) on medium-high heat
6. Carefully place the apples around the chicken
7. Let the chicken brown on both sides, about 2-3 minutes per side
8. Stir the apples as you flip the chicken, just so they won't burn
9. Pour about 3/4 of the syrup mixture in the pan, and add all of the Craisins
10. Mix everything so nothing is stuck to the bottom of the pan
11. Place the skillet in the oven, and let everything cook, stirring apples/Craisins once for approximately 30 minutes (or until chicken is cooked through)
12. Meanwhile, make Cous Cous according to the box directions, adding a large handful of Craisins and the remaining syrup mixture at the beginning
13. Serve the chicken with Cous Cous beside it and the apple mixture spooned over the top

Simple "Cheesecake" Trifle

I recently won a contest to host a Philly Cooking Creme Party.  It's where I invite my friends over and make foods with the 4 new awesome flavors of Philly Cooking Creme-yay!  In case you don't know, the Cooking Creme is sort of like a softened brick of cream cheese with delicious flavors-Santa Fe, Italian Herb and Cheese, Savory Garlic, and Original.  I decided to make an appetizer, 2 entrees, and a dessert (obviously using the Original because a Santa Fe dessert just sounds gross!)

The original can be used just like softened cream cheese, so I decided to make a mock cheesecake-with pudding! This dessert is absolutely simple to make, terrific if you cook with your kids, or are short on time!

• 1 container Philly Cooking Creme-Original Flavor
• 1 box instant vanilla pudding
• 1 box instant chocolate pudding
• 1 can Lite cherry pie filling-drained except for 2 Tbsp of "goop"
• 1 tub Lite or Fat Free Cool Whip  (you could go for "full fat" but you can't even taste the difference in this!)
• 1/4 cup mini chocolate chips
• 16 broken up Oreos
• 2 cups cold milk, divided

1. In the bowl of a stand mixer, dump 1 cup cold milk, vanilla pudding mix, and 1/2 container of Cooking Creme (just estimate, no need to measure)
2. Mix on medium-low speed for about 2-3 minutes, scraping the bowl as needed until thickened
3. Pour vanilla cheesecake-like mix into trifle bowl

4. Repeat procedure with chocolate pudding, leftover milk and Cooking Creme (no need to clean out mixer, chocolate pudding is darker and you won't see it)
5. Set chocolate cheesecake-like mixture aside
6. Layer crumbled Oreos on top of vanilla layer, followed by cherries (you need that 2 Tbsp "goop" so the cherry layer isn't TOO dry...if you like all of the goop, go ahead and use it; I'm just not a fan)
7. Smooth layers out and top with chocolate layer
8. End with Cool Whip and sprinkle mini chocolate chips on top
9. Refrigerate for at least 2 hours, but up to overnight

Soft Pretzels

Who doesn't love soft pretzels?  I don't eat them very often, but when I do I love them dipped in spicy mustard!

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 1/2 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
2. Allow to sit for 5 minutes or until the mixture begins to foam
3. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined
4. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
5. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
6. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
7. Preheat the oven to 450 degrees F
8. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil, set aside
9. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
10. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces
11. Roll out each piece of dough into a 24-inch rope
12. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
13. Place onto the parchment-lined half sheet pan and let rest for 15-20 minutes
14. Place the pretzels into the boiling water, 1 by 1, for 30 seconds
15. Remove them from the water using a large flat spatula
16. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt
17. Bake until medium golden brown in color, approximately 10 to 12 minutes
18. Transfer to a cooling rack for at least 5 minutes before serving

Cranberry Cherry Pork Tenderloin

This is an easy crock pot dinner that is made with pork tenderloin (or pork loin if you have it).  The best part-you don't even need to thaw the meat!

• Pork tenderloin (or loin), frozen-if thawed just adjust recipe by 1 1/2-2 hrs less
• 1 tsp ground ginger
• 1 Tbls mustard
• salt/pepper to taste
• 2 Tbls cornstarch
• 3 cloves garlic, chopped
• 1/3 cup cranberry juice
• 1 can cranberry sauce (if cranberries are in season, use a 10 oz bag)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/3 cup dried cherries (or Craisins)
• 1 lemon, thinly sliced

1. Place pork in crockpot
2. Combine next 6 ingredients, dump over pork  (if pork is thawed, you can rub it over the meat like a wet rub)
3. Pour in rest of ingredients, no need to stir
4. Cook on Low for 9- 10 hours or High 4-5 hours  (if thawed, 8-9 on low or 3-4 on high)
5. Slice meat (will be very soft) and serve with juices ladled on top

*Great with cous cous with some of the liquid from the meat replacing some of the water

**Also great as "pulled pork" mixed in with the juices and served on potato buns or over rice

Chicken Crepes

Here's a quick and easy weeknight dinner that feels fancy!

• 6- store bought crepes (or make your own if you'd like)
• 1/2 rotisserie chicken, shredded
• 1 bag spinach leaves
• 2 cloves garlic, minced
• 1 container mushrooms, sliced
• 4 ounces chevre (goat cheese)
• pinch red pepper

1. Carefully spread goat cheese on all crepes-either all over or a stripe down the middle, set aside
2. Saute mushrooms and garlic until golden, add chicken
3. Add spinach, cook quickly until wilted
4. Add pinch of red pepper, mix and turn off heat
5. In a crepe pan (or omelet, or just a shallow pan), heat over medium-low until pan warms
6. Place a crepe cheese side up in the pan, add chicken mixture in stripe down center
7. Fold both sides of crepe in-like a business letter and quickly put on plate
8. Continue with remaining crepes and filling

Baked Falafels

Falafels are delicious, especially when served in warm pita bread with Israeli Salad, hummus, and/or tzatiki

Frying foods is not my thing however, so I usually buy premade falafel balls and heat them up in the microwave (sounds weird, but it's awesome)...I decided to try and make my own.  It was a little tricky, even with my huge food processor, but it was fun to try.  I think I prefer store bought falafels--Far East has a great dry mix.

1 onion, chopped

2 cups dried chickpeas, soaked 18-24 hours

1 large handful chopped fresh parsley

2 large handfuls chopped cilantro

3 cloves garlic, smashed

2 tbsp ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1 tsp baking powder

1 egg

2 teaspoons olive oil

1. Soak dried chickpeas 18-24 hours, covered, in 4 cups of water
2. Preheat oven to 375F
3. Drain and rinse chickpeas and combine all ingredients except flour in a food processor
4. Pulse until smooth and well-combined, then add flour and pulse 3-4 more times
5. Spray foil-lined baking sheet with cooking spray.
6. Shape into large, round tablespoonfuls and place on baking sheet
7.  2 options- bake for 15-20 minutes, or until dry and a bit firm to the touch (will firm up more as they cool)  OR  add olive oil to oven proof skillet, lightly saute until golden brown (3-5 minutes), then transfer pan to oven and continue cooking 10-15 more minutes

Spaghetti and Meatballs Cake

No this isn't what it sounds like.  I may like trying different food combinations, but I would NEVER put meatballs on a cake! 

This is instead a delicious cake topped with what LOOKS LIKE spaghetti and meatballs.  Perfect for an Italian themed dinner, or in my case April Fools Day for 27 4th graders!  :)

This was orginally a Food Network recipe, but I modified it, one- because I had to feed 27 fourth graders (plus teachers because you KNOW the rumor  of free food at a school flies faster than Superman), two-because I love to doctor things up!

This makes 1 layered cake, and one plain chocolate cake

• 2 boxes chocolate cake mix (2 layer kind)  (plus ingredients necessary)
• 16 oz cream cheese-room temp
• 1 1/2 sticks butter-room temp
• 1 1/2-2 cups powdered sugar
• tub of Lite or Fat Free Cool Whip
• 1/2 cup Nutella, seperated
• 1 carton fresh strawberries
• 1 bag frozen strawberries (or raspberries)-thawed
• 2 tsps vanilla
• 2-4 drops yellow food coloring

1. Make both boxes of cake mix, cool completely
2. Microwave 1/4 cup Nutella for about 15 seconds, just until it is slightly soft-not hot
3. Fold Nutella into Cool Whip container, spread onto one layer of chocolate cake
4. Slice fresh strawberries, layer on top of Cool Whip mixture
5. Top with 2nd layer of cake
6. Mix cream cheese and butter on high speed until combined and very soft (NO lumps!)
7. Add in vanilla, blend
8. Slowly add 1 cup of powdered sugar, adding the remaining amount in small increments until you achieve desired sweetness
9. Frost top and sides of cake (I spread a very thin "crumb coat", then refridgerated the cake for 15-20 minutes while I cleaned up before frosting the rest) 
10. Frost 3rd cake layer (for people who just like plain chocolate cake) There WILL be frosting left over!
11. Crumble remaining cake in bowl, mix with remaining Nutella
12. Roll into 5 balls (you may need to squeeze a bit)
13. Roll each ball in the remaining cake crumbs to get a coating on the outside (this makes them look more "meatball-like"
14. Place the meatballs on the cake-3 on the layered cake, 2 on the plain cake
15. Tint the remaining frosting with the food coloring until it is a pale yellow
16. Transfer to piping bag with round tip or Ziploc bag with corner snipped
17. Pipe in figure-8 motions around the meatballs  on both cakes to look like spaghetti
18. Empty the thawed berries into the food processor (or blender) and whir until only a few small chunks remain
19. Spoon the "sauce" over the "meatballs" and let it drip down the "spaghetti" free form  (if not serving cake right away-wait to do this until right before serving)
20. Serve cake with leftover sauce

Veggie Ziti Casserole

This dish is like baked ziti with veggies, only it's layered.  You COULD mix it all together, it'd definitely be less fussy and possibly quicker, but what's the fun in that. :)

• 1 lb ziti, cooked
• 1-2 zucchini
• 1 container baby bella mushrooms
• 15 oz part skim ricotta
• 2 cups shredded mozzarella, divided
• 2 cups pasta sauce
• salt and pepper to taste

1. Set cooked ziti aside as you grill the mushrooms and zucchini sprinkled with salt and pepper
2. Slice veggies into bigger bite size bits (mushrooms in chunks, zucchini in half moon slices), combine with pasta
3. Mix 1 1/2 cups mozzarella and all of ricotta together, set aside
4. Spoon 1/2 cup sauce into a casserole dish, layer 1/3 of the pasta mixture and 1/2 of the cheese
5. Pour over another 1/2 cup sauce and another 1/3 cup pasta and the remaining cheese
6. Pour another 1/2 sauce, remaining pasta mix, anotherr 1/2 cup sauce and sprinkle with mozzarella cheese (about 1/2 cup)
7. Cover with plastic wrap and foil and freeze up to 6 months, refrigerate up to 3 days, or cook now
8. To cook now, cover with foil and bake at 350 for 20 minutes
9. Uncover and bake 15 more minutes or until cheese is bubbly and golden

Mole Rubbed Pork Chops

These pork chops are great any time of year, but if it's nice enough out to use your grill these taste even better.

• 2 Tbls firmly packed brown sugar
• 2 tsp onion powder
• 1 Tbls unsweetened cocoa powder
• 1 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 Tbls. ancho or chipotle chili powder
• salt and pepper to taste
• 4 thick, boneless pork chops
• 1 Tbls vegetable oil

1. Combine all ingredients but pork chops and oil
2. Rub the pork chops on all sides with the mixture and let stand 5-10 minutes
3. Heat oil in pan until oil sizzles (NOT splatters) when a drop of water is added  (or grill those chops!)
4. Cook chops for approximately 4-5 minutes per side, or until done

*Note: to make the pork chops even juicer, brine them:

1 tsp ground red pepper flakes

1 tsp kosher salt

1 quart warm water

3/4 cup ice cubes

1. Mix warm water, pepper flakes, and salt in a large tupperware container until salt dissolves
2. Add ice and shake or stir until water cools down
3. Add pork chops, and refrigerate for 30-60 minutes before cooking

Gulaschsuppe (Goulash Soup-German version)

I was lucky enough to accompany my husband on a business trip to Munich recently, and had the most delicious goulash soup (they call in goulashsuppe)!  It was somewhere between a soup and a stew and had a very interesting ingredient-caraway seeds!
This is dee-lish with crusty bread, preferrably rye or pumpernickel.

Serves 6 people

• 3 lbs. beef, cut in small cubes)
• 3 Tbsp. butter or olive oil
• 4 medium onions, diced
• 2 cloves minced garlic
• 2 carrots, diced
• 2 Tbsp. paprika
•  salt and pepper, to taste
• 1 1/2 tsp. caraway seeds
• 6 Tbsp. tomato paste
• 2 bay leaves
• 3 cups water
• 4 cups beef broth
• 3/4 cup red wine
• 4 medium potatoes, cubed

1. In a large dutch oven, brown the meat in oil or butter, set aside on a plate
2. Add the onions, carrots, and garlic and fry until the onions are translucent
3. Add the paprika, bay leaf, caraway seeds, water, and broth, scrape up all the brown bits at the bottom
4. Return the meat and all the collected juices to the pot
5. Bring to a boil, cover, and simmer for about 45 minutes
6. Add the potatoes and simmer for an additional 45 minutes
7. Stir in the tomato paste and red wine
8. Salt and pepper to taste
9. Remove the bay leaf before serving

Nutella Filled Pretzels

Oooh yummy, dessert pretzels!

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• 10 cups water
• 1/2 cup baking soda
• 1 egg
• 1/2 cup Nutella, softened
• 1/3 cup sugar
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
2. Allow to sit for 5 minutes or until the mixture begins to foam
3. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined
4. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
5. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
6. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
7. Preheat the oven to 450 degrees F
8. Line 2 half-sheet pans with parchment paper, set aside
9. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
10. On a floured board, roll out dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you
11. Spread 1/4 cup Nutella across the middle of the dough
12. Fold the bottom third of the dough over the Nutella, and spread on 1/4 cup more of Nutella, then fold the top third of the dough over (like folding a letter)
13. Reroll the dough into a 14-by-11-inch rectangle and cut into seven 11-by-2-inch strips
14. Pinch the cut ends together and roll into a 12 inch rope
15. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
16. Place onto the parchment-lined half sheet pan and let rest for 15-20 minutes
17. Place the pretzels into the boiling water, 1 by 1, for 30 seconds
18. Remove them from the water using a large flat spatula
19. Return to parchment lined pan
20. Beat egg in a bowl
21. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl
22. Brush the pretzels with the egg; sprinkle with the spice mixture
23. Bake until browned, 13 to 16 minutes, checking on the pretzels every 5 minutes to avoid overbaking
24. Transfer to a cooling rack for at least 5 minutes before serving

Mexican Chicken Casserole

I got a coupon to try a new product from Philly-Cooking Creme.  It's like a creamier cream cheese for savory cooking, that comes in 4 flavors.  I used the Santa Fe Blend.

• 3 cups cooked shredded chicken (I used a rotissere chicken to be faster)
• 1 can black or pinto beans, rinsed
• 1 can diced tomatoes, drained
• 3 green onions, sliced
• 1 tub Santa Fe Philly Cooking Creme
• 3 tortillas
• 3/4 cup shredded cheddar

1. Heat oven to 375
2. Combine chicken, beans, tomatoes, and green onions
3. Gently fold in 3/4 cup cooking creme
4. Spoon 1/3 of mixture into pie and top with 1 tortilla
5. Spoon 1/2 of the remaining mixture and top with 1/4 cup of cheese, and another tortilla
6. Repeat with the rest of the chicken mixture, another 1/4 cheese and the last tortilla
7. End with the leftover cooking creme and shredded cheese
8. Cover with foil and bake for about 20 minutes
9. Then uncover and bake 5 more minutes, letting the cheese brown

Peanut Butter Brownie Pudding

If you LOVE chocolate and peanut butter, this is for you.  It's like a brownie on the top and around the edges, but like a molten lava cake in the  middle...deeeeeeeelish!

• 4 squares BAKER'S Semi-Sweet Chocolate
• 1/2 cup  (1 stick) butter
• 1 cup powdered sugar
• 2   whole eggs
• 2 egg yolks
• 6 Tbsp.  flour
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp.  peanut butter
• 2 Tbsp. brown sugar
• 1/4 tsp.  vanilla

1.  Preheat oven to 425°F
2. Grease 1-qt. souffle dish or baking dish; set aside
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted
4. Stir with wire whisk until chocolate is completely melted
5. Stir in powdered sugar
6. Blend in whole eggs and egg yolks
7. Stir in flour; set aside
8. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended
9. Pour half of the chocolate batter into prepared dish; cover with peanut butter mixture, top with remaining chocolate batter
10. Bake 20 min. or until edge is set but center is still slightly soft, cool slightly before eating

French Onion Soup

Satisfying and comforting on a cold day!  This soup has very few ingredients, making is affordable, easy to make, and healthy!

• 2 Tbls butter
• large pinch sugar
• 3 lbs onions, VERY thinly sliced (I use 3 large red onions and 2 large yellow or Vidalia onions)
• 6 cups low sodium beef broth
• pinch thyme
• Sherry, to taste
• loaf French bread, cubed
• Olive oil spray
• shredded Swiss or Gruyere, about 3/4 cup

1. Melt the butter in a heavy pot, such as a Dutch oven
2. Dump in the onions and sprinkle on the sugar (the sugar isn't to sweeten, it aides in the carmelization process)
3. Stir the onions, and then let cook for approximately 1 hour  on medium-low heat or until onions reduce and are carmelized (Don't stir constantly because the onions won't carmelize, but be careful not to burn them by forgetting about them)
4. Add in the broth, thyme, and sherry to taste
5. Bring to a boil, then reduce heat to low and let simmer for 1-2 hours
6. To serve, put the bread cubes on a nonstick sheet pan and spray lightly with olive oil
7. Sprinkle on as much cheese as you like and broil until cheese is melted and brown
8. Serve soup in a bowl with cheesey croutons on top!

Sausage Calzones

These are very tasty, yield 4 large calzones perfect for a family.  If you have only 2 people in your family like me-underbake 2 of them and after they cool, wrap in foil and freeze!  Just reheat in foil at 350 for about 20 minutes.

1  package (about 1 lb) turkey or sweet Italian sausage-casings removed

1 1/2 cups ricotta 

A handful flat leaf parsley, chopped

2 cloves garlic, chopped

A handful grated Parmesan, plus extra, for knots

1/4 teaspoon nutmeg

Few grinds black pepper

2 (10-ounce) tubes prepared pizza dough

2 cups shredded mozzarella

Olive oil spray

 Powdered garlic

1. Preheat oven to 425 F
2. Brown sausage in a small skillet, crumbling as it cooks
3. Add garlic after sausage starts browning and cook until sausage is fully cooked
4. Transfer to paper towel lined bowl or plate
5. In a large bowl, mix ricotta, parsley, mozzarella, Parmigiano, nutmeg, pepper, and sausage
6. Roll out doughs and halve cross-wise
7. Place a dough rectangle on a nonstick cookie sheet (or pizza peel if you have one)
8. Mound 1/4 of the filling on one half of the dough
9. Fold dough over and pinch edges to seal
10. Trim excess corners to make half moon shaped calzones
11. Roll extra scraps into strips, tie in knots and spritz with olive oil spray
12. Sprinkle Parmesan cheese and powdered garlic on top
13. Bake all on a cookie sheet or pizza stone for about 20-25 minutes or until golden all over
14. Serve with marinara sauce

Cheese Calzones

This makes 4 ooey gooey cheesey calzones!

1 1/2 cups ricotta 

A handful grated Parmesan, plus extra, for knots

A few grinds black pepper

2 (10-ounce) tubes prepared pizza dough

Dry oregano

2 cups shredded mozzarella

Olive oil spray

 Powdered garlic

1. Preheat oven to 425 F
2. In a large bowl, mix ricotta, parsley, mozzarella, Parmigiano, oregano, and pepper
3. Roll out doughs and halve cross-wise
4. Place a dough rectangle on a nonstick cookie sheet (or pizza peel if you have one)
5. Mound 1/4 of the filling on one half of the dough
6. Fold dough over and pinch edges to seal
7. Trim excess corners to make half moon shaped calzones
8. Roll extra scraps into strips, tie in knots and spritz with olive oil spray
9. Sprinkle Parmesan cheese and powdered garlic on top
10. Bake all on a cookie sheet or pizza stone for about 20-25 minutes or until golden all over
11. Serve with marinara sauce

* To freeze some, underbake by 5-10 minutes. Cool, wrap in foil, and freeze.  Reheat in foil at 350 for about 20 minutes.

Super Moist Banana Blueberry Muffins

I've used dry pudding in cake and cookies for awhile and it always yields deliciously moist results.  This morning I thought, why not try it in muffins.  The verdict- YUM!

Makes 11-12 muffins

• 1 box banana pudding
• 1 box blueberry muffin mix (I prefer Krusteaz)
• 1 egg
• 1/3 cup water
• 4 Tbls vegetable oil
• 5 heaping Tbls plain Greek yogurt

1. In a large bowl mix first two ingredients until well combined
2. Add the other ingredients and mix just until moistened-batter will be very thick
3. Scoop into sprayed muffin tin, fill about 2/3 full
4. Bake at 400 for 15-20 minutes or until toothpick comes out clean

Shrimp Scampi

I am not a big shrimp eater, but I do happen to like this lightened up version of shrimp scampi:

• 1 bag of  medium (51-60) shrimp, peeled and deveined
• ¼ cup flour
• Pinch salt/pepper
• 4 tbsp cold butter, reserved
• 2 tbsps olive oil
• 1-2 tbsp garlic, minced
• 1 cup dry white wine or chicken broth
• 2 tbsp lemon juice
• ¼ cup chopped parsley
• Angel hair or linguine

1. Cook the pasta
2. Pat shrimp dry and place them in a large bowl or Ziploc bag
3. Shake in the flour, salt, and pepper and toss the shrimp around so they are coated.  Shake off extra and lay on paper towels
4. In a saute pan, add 1 Tbls butter and the olive oil
5. When everything melts and gets foamy, add the shrimp and cook about 3 minutes or until it turns pink-don't overcook! (Rubber shrimp  is yucky!)
6. Remove the shrimp from the pan and keep warm. Pour out any excess butter and discard
7. Return the pan to medium heat and deglaze with white wine or chicken broth, scraping any brown bits
8. Cook the wine for 2 to 3 minutes and then add the garlic and  lemon juice, cooking until the mixture is reduced by half.
9. Stir in remaining cold butter chunks until they melt into the wine and lemon-juice mixture. (The sauce won’t be thick.) Add parsley and return the shrimp to the pan for 30 seconds
10. Dump the pasta in the pot so it can absorb the sauce, toss and serve!

*If you want more sauce, add more olive oil or butter depending on your taste.  Also yummy with some Parmesan cheese grated on top!

Bagels

Who doesn't love a good bagel on a Sunday morning with a little lox and schmear of cream cheese?  Just me...oh ok, well maybe plain bagels are more up your alley Boring Bob!

This is a very cool recipe that makes basically any kind of bagels you want.  Start with the basic dough and you can add mix-ins or dip in seeds/salt to create one of a kind bagels for your family.  

This recipe makes 8 bagels, a little smaller than the kind I'm used to from the best bagel place around here, but the taste is worth it--they taste like NYC bagels!

• 4 cups flour
• 1 Tbls sugar
• 1 1/2 tsps salt
• 1 Tbls vegetable oil
• 2 tsps instant yeast
• 1-1/4 cups of warm water (1/4 cup standing by if needed)

1. Mix all the ingredients in a stand mixer (You COULD do this by hand, but you need a bit of muscle) on low speed for about 2-4 minutes-just until ball of dough comes away from the sides
2. Push the dough with your finger, it should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated
3. Plop the dough down onto the counter, and knead a few times until the dough is uniform and smooth

4. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes
5. Pre heat your oven to 425
6. Roll each dough ball into a snake with you hands (It helps if your hands are a teeny tiny bit wet) 
7. When the snake is longer than the width of your two hands, wrap it around your dominant rolling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers




tomato basil bagels resting


8. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! (This is a little tricky, don't worry, the first few bagels will have giant holes but those are the baker's treat, right?)
9. Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water with 1 Tbls baking soda added to boil, and grease a large baking tray lightly (VERY lightly, just a little splash of veggie oil on a paper towel rubbed around is perfect)
10. After the 20 minute wait, your bagels should be puffed up, add about 4 at a time to the boiling water (or as many as you can without crowding)
11. Boil for a minute, turn them over, and boil for another minute

12. Take them out, and pat them dry before putting on the oiled baking sheet. Repeat until all the bagels are boiled
13. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
14. Let them cool on racks for at least 20 minutes, before you dig in!

*You can make a 1/2 batch of just 4 bagels if you want



**Some tried and true flavors:
Cinnamon Raisin: Substitute 1 Tbl of flour for cinnamon, add 3/4 cup raisins
Whole Wheat: Substitute 1/2 the amount of flour for whole wheat flour
Rye: Substitute 1/2 the amount of flour for rye flour and add 2 tsp caraway seeds
Sundried Tomato: Substitute 1/4 cup water for tomato sauce, add minced Parmesan cheese, chiffonaded basil, and sundried tomatoes  (If you don't have the last one, call them Tomato Basil or Pizza Bagels instead)
Harvest: Substitute 1/2 cup water for cranberry juice, substitute 1 Tbl flour for cinnamon, and add 1/4 cup each: craisins, chopped walnuts, dried blueberries
Honey Cherry: Add 1 heaping Tbl honey and 3/4 cup dried cherries
Salt or Poppy Seed: Right after boiling, dip tops of bagels in a plate of either seed/topping and bake as normal