Pecan Pie Cookies

Taken from Open The Oven & Take a Look

Cookie Ingredients:

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

1 cup chopped pecans
1/2 p firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/2-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 9 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Almond Cheesecake Bars

Taken from Paula Deen

1 3/4 cups vanilla wafer crumbs
1 cup finely chopped almonds
1/2 cup firmly packed brown sugar
6 tbsp butter, melted
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 large eggs
3/4 cup sour cream
2 tbsp almond flavored liqueur
1 cup sliced almonds, toasted

Preheat oven to 300. Line a 13x9 inch baking pan with heavy duty aluminum foil, letting edges of foil extend over sides of pan.

In a small bowl, combine wafer crumbs, chopped almonds, brown sugar, and butter. Press evenly into bottom of prepared pan. Bake 8 minutes.

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and liqueur. Bake 45 minutes, or until set. Sprinkle with sliced almonds. Let cool completely before cutting. Store in refrigerator.

Stuffed Mushrooms

Taken from epicurious.com

3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsleyPreheat oven to 400°F.

Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.

Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.

While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.

Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Cranberry Pecan Tart

Taken from Paula Deen magazine

Cream Cheese Pastry
(makes 1 (10 inch) tart crust
2 cups all-purpose flour
1/4 cup butter, chilled
1 (3 oz) package cream cheese
3 tbsp ice water

In the work bowl of a food processor, combine flour, butter, and cream cheese. Process until mixture is crumbly. With food processor running, add water, 1 tbsp at a time, until mixture comes together and forms a ball. Flatten dough into a disc, and wrap tightly into heavy-duty plastic wrap; chill for 30 minutes.

1 recipe Cream Cheese Pastry (recipe above)
3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries

Preheat over to 350. Press Cream Cheese Pastry into bottom and up sides of a 10 inch deep-dish tart pan with removable bottom. Cover pastry with pie weights or dried beans. Bake for 10 minutes. Let cool; remove pie weights.

In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup , whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes, or until set. Let cool completely before cutting.

Smashed Potatoes

Taken from Cooks Illustrated

2 lbs Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tbsp unsalted butter, melted and warm
1/2 cup cream cheese (4 oz), room temperature
Ground black pepper
3 tbsp chopped fresh chives (optional)

1. Place potatoes in large saucepan and cover with 1 inch cold water, add 1 tsp salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, above 5 minutes.
2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives, and 1/2 tsp salt. Using Rubber spatula or back of a wooden spoon , smash potatoes just enough to break skins. Fold in butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tbsp at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.
   

Chicken Cordon Bleu

Taken from allrecipes.com

INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Snickerdoodles

1 cup shortening (or butter)
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2 tsp cinnamon

Heat oven to 400. Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, baking soda, and salt; stir in. Shape dough into 1" balls. Roll in mixture of 2 Tbsp sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes.

Makes 6 dozen cookies.

Legal Seafoods - Cranberry Bog Lemon Martini

2 ½ ounces Absolut Citron Vodka
3 ounces cranberry puree (buy frozen or make fresh)
½ ounce sour mix
1 dash Angostura bitters
3 fresh cranberries for garnish

Combine vodka, cranberry puree, sour mix, and bitters in an ice–filled shaker. Shake vigorously six to eight times and strain into a martini glass. Garnish with three cranberries.

Garlic and Citrus Chicken

Taken from Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twinePosition the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Beef Stew

3 pounds beef - chuck, round or rump
6 tablespoons shortening or butter
1 large onion coarsely chopped
3 cups beef broth
1 clove garlic halved
2 tablespoons parsley finely chopped
1 bay leaf
1 pinch dried thyme
1 tablespoon salt
1/4 teaspoon pepper
6 medium potatoes peeled and halved
6 medium carrots peeled and cut in 3" lengths
3 medium onions cut in quarters
2 stalks celery cut in 2" lengths
8 ounces tomato paste
10 ounces frozen peas

1. Cut beef into 1 1/2" cubes and dredge in flour
2. In a large kettle melt shortening
3. Brown beef in hot shortening and brown on all sides
4. Add onions and continue cooking until tender
5. Add beef broth, garlic, parsley, bay leaf, thyme, salt & pepper
6. Cover and simmer 1 1/2 hours or until meat is tender
7. Add potatoes, carrots, onion & celery; cook another hour or until vegetables are tender
8. Fifteen minutes before end of cooking, stir in tomatoes and peas
   

Gingerbread-Pumpkin Ice Cream Sandwiches

I saw this recipe in Martha Stewart magazine last year and thought it sounded perfect for my family's typical Sunday dinner. It is grown up enough for the adults to enjoy but fun enough for the kids. I finally made it last Sunday and everyone loved it.

For the ice cream:

Makes 15

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup canned solid-packed pumpkin
• 1 cinnamon stick
• 6 large egg yolks
• 1/4 cup sugar
• 1/2 cup canned solid-packed pumpkin
• 1/2 teaspoon pure vanilla extract
• Chewy Gingerbread Cookies

Directions

1. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
2. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
3. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

For the cookies:

• 3 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark-brown sugar
• 2 tablespoons finely grated, peeled fresh ginger
• 1/2 cup unsulfured molasses
• 2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
• 1/3 cup granulated sugar

Directions

1. Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
   
2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
3. Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
4. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Taken from AmbersKitchen

Bourbon Chicken

(Source: RecipeZaar.com)

Ingredients:
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

My modifications:

-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.

- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.

Peanut Butter Bon Bons

This recipe makes a ton of bon bons and is pretty messy. But it is sooo yummy.

2 cups peanut butter
1/2 cup butter
1 lb sifted confectioners sugar
2 cups Rice Krispies
12 oz butterscotch pieces
12 oz semisweet chocolate chips

Melt butter and peanut butter in microwave. Combine confectioners sugar and cereal . Pour peanut butter over cereal. Blend together with hands. Form into 1/2 inch balls. Chill until firm. Melt butterscotch and semi sweets in microwave. Dip Rice Krispie balls into sauce. Place on wax paper. Chill until firm.

Spaghetti Sauce

1 cup chopped onion
3 cloves chopped garlic
3 Tbsp olive oil
3 1/2 cups Italian plum tomatoes
2 small cans tomato paste
2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Saute onion and garlic in oil. Add tomatoes, paste, water, bay leaf, salt and pepper. Simmer uncovered 2 hours. Add oregano and continue cooking for 15 minutes. Remove bay leaf.

Cranberry Bread

My mom made this bread for every Thanksgiving and Christmas since I can remember. When I am not home for the holidays I try to continue the tradition.

1 stick butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 cup milk
1 1/2 cup cranberries

Directions

1. Beat butter and sugar together
2. Add eggs to butter and sugar one at a time
3. Add vanilla
4. Mix flour and baking powder together in separate bowl
   
5. Alternate adding flour mixture and milk to the batter
6. Pour batter into loaf pan and top with sugar
7. Cook at 400 for 1 hour
   

The Best Chili Ever

This is total comfort food to me during the winter. This recipe makes about 40 servings so I always freeze it in batches for later.

1/4 cup olive oil
1 lb chopped onion
1 lb sweet Italian sausage, casing removed
4 lbs ground beef
3/4 Tbsp ground black pepper
12 oz tomato paste
1 1/2 Tbsp minced garlic
1 1/2 oz ground cumin seed
2 oz chili powder
1/4 cup prepared Dijon mustard
2 Tbsp salt
2 Tbsp dried basil
2 Tbsp dried oregano
3 lbs canned tomatoes drained
1/4 cup burgundy
1/8 cup lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped Italian parsley
24 oz dark red kidney beans drained
10 oz pitted black olives drained

Directions

1. Heat olive oil in large kettle. Add onions and cook until tender.
2. Crumble sausage and ground beef into kettle and cook until well browned. Drain grease.
3. Over low heat stir in black pepper, tomato paste, garlic, cumin seed, chili powder, mustard, salt, basil, and oregano.
4. Add drained tomatoes, burgundy, lemon juice, dill, parsley, and drained kidney beans. Stir well and simmer uncovered for 15 minutes.
5. Add olives and simmer for another 5 minutes.

Dilly Dip

This dip is a must have at all holidays in my family. The occasion just isn't the same without it. Yum!

2 cups sour cream
2 cups mayonnaise
4 Tbsp minced parsley
4 Tbsp minced onion
4 tsp dill weed
4 tsp seasoned salt

Mix everything together and let sit for several hours before serving.

Chicken Marsala

Taken from Annie's Eats

Chicken Marsala
Ingredients:
2-4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
kosher salt
ground black pepper
2 tbsp. olive oil
4 slices of bacon or pancetta, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced
1 tbsp. minced shallot
1 tbsp. tomato paste
1 ½ cups Marsala wine (sweet)
1 ½ tbsp. fresh lemon juice (1 small lemon)
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
2 tbsp. chopped fresh parsley leaves

Directions:
Adjust oven rack to lower-middle position. Place a large heatproof dinner plate on the oven rack, and heat oven to 200° F. Heat a 12” heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in a shallow bowl or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside.

Add oil to hot skillet and heat until shimmering. Place floured cutlets in a single layer in the skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return to oven.

Return skillet to low heat and pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot; sauté for 1 minute.

Add cooked pancetta and tomato paste. Stir while sautéing, until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom until sauce is slightly syrupy and reduced to about 1 ¼ cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from the chicken. Whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

Tag I'm it

I've been tagged by Doril so here it goes.... 7 random facts about me.

1. I lived in MA for the first 23 years of my life but I do not have a Boston accent.
2. My high school mascot was the Rebel (complete with Confederate flag, even though it was New England). Our football coaches were Lee and Grant. Only the field hockey team mascot was the Porkers.... still embarrassed to say I graduated from that school.
3. I broke my arm in the 5th grade. I kicked my own arm going over the vault in gymnastics
4. My dog Riley was on the June/July 2007 cover of Animal Wellness Magazine. He's my little celebrity :)
5. I hate olives. I try them often and just can not get myself to like them.
6. I got very sick on my honeymoon in Italy. We spent 4 days in a hotel watching Italian television. We need a honeymoon do-over
7. I can pretty much recite The Sound of Music and Annie. I watched them both WAY too much when I was little.

Easy Fajitas

1 lb chicken or beef cut into strips
1 medium red or green bell pepper cut into strips
1 small onion sliced into rings
1 package fajita seasoning mix (I like Old El Paso)

Preheat oven to 450°F. Combine all ingredients in a bowl and mix. Place one sheet of tin foil on a cookie sheet and top with mixture. Top with another sheet of tin foil, bring up sides and seal. Bake 20 minutes

Chicken Eugenie

Taken from http://laneyu.blogspot.com/

4 chicken breasts

salt and pepper to taste

paprika

8-12 thin slices ham (I just bought thin deli cut ham in a container...can have lunch sandwiches with the leftovers.)

1/2 cup melted butter (I used light butter.)

1 can mushroom soup (can use low fat or fat free)

1 8oz carton sour cream (can use reduced fat)

1 4oz can sliced mushrooms, drained

1/2 cup sherry (I used red wine I already had on hand.)

Place ham in lightly greased 9x13 casserole dish. Top with chicken. (I placed the ham slices on top of the chicken instead of on the bottom.) Sprinle with paprika and salt and pepper. Combine the rest of the ingredients and mix well. Pour over the chicken and ham. Bake uncovered at 350 degrees for about one hour.

Sausage, Peppers, and Onions

Taken from foodnetwork.com

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Buffalo Chicken Dip

4 boiled boneless breasts (shredded with a fork)
8 oz botttle of Franks Red Hot
8oz bottle of Ranch Dressing
8oz of crumbled Bleu Cheese
8oz of shredded Cheddar Cheese
16oz of Cream Cheese

Mix all ingredients, bake at 325 for 40 mins. I serve with celery and tortilla chips...always flies off the table!

Savory Eggs

Taken from epicurious.com

Ingredients

12 eggs
2 teaspoons Dijon mustard
2 teaspoons drained pickle relish
2 to 4 dashes of Tabasco sauce
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh chives, plus whole chives for garnish
6 tablespoons prepared mayonnaise
Paprika, for garnish

Preparation

1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.

2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.

3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.

Makes 24 egg halves.

Cranberry and Dried Cherry Sauce

Taken from epicurious.com

Ingredients

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried tart cherries*
1 12-ounce bag cranberries

Preparation

Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.

* Available at specialty foods stores, natural foods stores, and supermarkets.

Makes about 4 cups.

Prime Rib with Cabernet Au Jus

Taken from epicurious.com

Ingredients

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme

1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed

Fresh parsley sprigs

Preparation

Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Serves 8.

Beef Tenderloin with Roasted Shallots, Bacon and Port

Taken from epicurious.com

Ingredients

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil

6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour

1 large bunch watercress

Preparation

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Serves 12.

Double Lemon Bars

Taken from epicurious.com

1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving.

Makes 24.

Green Beans with Lemon and Parsley

Taken from epicurious.com

Ingredients

2 pounds green beans, trimmed, halved crosswise

5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley

Preparation

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

Makes 8 servings.

Triple Chocolate Celebration Cake

Taken from epicurious.com

Ingredients

Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving
2/3 cup seedless raspberry jam

1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*

3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries

*Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.

Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.

Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.

Preparation

Make cake: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes

If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.

Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.

Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

Makes 20 servings.

Baked Ham with Mustard and Marjoram

Taken from epicurious.com

1 1/2 cups whole-grain Dijon mustard
1/2 cup (packed) golden brown sugar
3 tablespoons dried marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground black pepper

1 9- to 10-pound fully cooked bone-in ham (shank or butt end)

2 1/2 cups Madeira
1 cup orange juice

2 tablespoons chopped fresh marjoram or 2 teaspoons dried

preparation

Preheat oven to 400°F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate)

Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.

Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.

Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.

Makes 8 servings.

Emeril's Lasagna

Taken from foodnetwork.com

2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe follows
1/2 pound grated Parmigiano-Reggiano cheese
1 package of dried lasagna noodles

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

Emeril's Meat Sauce:
2 tablespoons olive oil
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano

In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

Yield: 1 1/2 to 2 quarts

Cheesecake Stuffed Strawberries

Taken from allrecipes.com

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste

1. Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Clark's Quiche

Taken from allrecipes.com

INGREDIENTS
1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.

In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Stuffed Shells

Taken from allrecipes.com

INGREDIENTS

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

DIRECTIONS

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Monkey Peanut Butter Bars

Taken from allrecipes.com

1 cup confectioners' sugar
1/4 cup peanut butter
3 1/2 tablespoons milk
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup rolled oats
2 cups semisweet chocolate chips

1. Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
2. Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
3. Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
4. To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

Garlic Cheddar Chicken

Taken from allrecipes.com

INGREDIENTS
3 tablespoons butter
1-1/2 cloves garlic, minced
1/4 cup and 1 teaspoon dry bread crumbs
3 tablespoons freshly grated Parmesan cheese
1/2 cup and 1 tablespoon shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
3 skinless, boneless chicken breast halves - pounded thin

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)

Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Annie's Fruit Salsa and Cinnamon Chips

Taken from allrecipes.com

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Chicken Pot Pie

Taken from allrecipes.com

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Mississippi Mud Pie

Taken from Annie's Eats

Mississippi Mud Pie
Ingredients:
1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust (see recipe below), made with chocolate cookies - (I used Oreos)
1/2 cup toffee bits
1 quart premium coffee ice cream, softened

Directions:
In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Alternatively, in a microwaveproof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners’ sugar and vanilla to the chocolate mixture and mix well. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.


Cookie Crumb Crust
Ingredients:
1 1/4 cups cookie crumbs, such as graham crackers, chocolate wafers or gingersnaps
5 Tbs. unsalted butter, melted
3 Tbs. sugar

Directions:
Preheat an oven to 350°F. In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish. Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Makes one 9-inch crust.

Dog Treats

Taken from culinaryconcoctionsbypeabody

Note: Some people feel garlic is bad for dogs. Don’t use it then. My vet as well as two other vets(who are friends) said the small amount of garlic would do nothing. This person tells me by recommending these treats I could kill your dog. I got another email telling me that cornmeal and wheat is bad for your dog and will cause tooth decay. I also got reprimanded for using peanut butter because dogs might be allergic to nuts. So please, for the love of God don’t make these dog biscuits.

Molasses Dog Biscuits

2 cups cornmeal
2 eggs
2 Tablespoons molasses
2 cloves garlic
½ cup chicken broth
½ cup powdered milk

Preheat oven to 400º. In a large mixing bowl combine all the ingredients. Blend until smooth. Roll this mixture out ¼ inch thick and cut into shapes or shape into dog biscuits by hand. Place 1 inch apart on a greased cookie sheet. Bake for 20 minutes until golden brown.

Peanut Butter and Oatmeal Dog Treats

2 TBSP flaxseed meal
1 TBSP olive oil
1 cup water
1/2 cup natural peanut butter
1 cup oatmeal
2 cups whole wheat flour

Mix all the ingredients together. Roll on a floured surface to 1/4 inch thick, adding flour or water as needed. Cut with a cookie cutter(we just make squares). Bake at 300F for 20 minutes. Turn off the oven and leave the treats for several hours or overnight in the oven.

Soy Flour Dog Bones

2 eggs
2 TBSP soy flour
2 TBSP wheat germ
2 TBSP instant nonfat dry milk
1/2 tsp salt
4 TBSP water
1 tsp chicken flavored granules
2 cups whole wheat flour

Preaheat oven to 350F. Use ungreased cookie sheets.
Break eggs into a large bowl and stir until blended. Add the soy flour, wheat germ, dry milk, salt and water; and stir until smooth. Add the flour and mix into the egg mixture; you can do this with a spoon, but your hands work better. The dough will be stiff and dry.
Remove the ball of dough to a working surface; pat into a rectangle 3 inches wide and 1/2 inch thick, then cut itno bones 3/4 inch wide…we made smaller ones than that…basically cut those in half. Place 1 inch apart on a cookie sheet. Bake for 20 minutes on one side then flip and bake for another 15-20. Remove and cool on racks.

Poached Pear Salad with Blue Cheese, Spiced Caramel Walnuts and Blackberry Jam Vinaigrette

Taken from culinaryconcoctionsbypeabody

Ingredients:

Salad greens
poached pears(recipe follows)
blackberry jam vinaigrette(recipe follows)
spiced caramel walnuts(recipe follows)
blue cheese( however much you like)

Poached Pears

2 ripe Green Anjou pears, cut in half and cored
1 ½ cups Pinot Gris(I used A to Z from here in the PNW)
1/3 cup sugar
1/3 cup Port wine
2 whole cloves

Bring wines, sugar and cloves to a boil(making sure the sugar dissolves) and then bring to a simmer. Poach pears for 15 minutes. Remove ¾ cup of the liquid and reserve. Leave the pears in the liquid while you prepare the rest of the salad.

Blackberry Jam Vinaigrette

¾ cup poaching liquid from the pears
2 TBSP cider vinegar
¾ cup olive oil
1 tsp garlic
¼ cup blackberry jam

Cook reserved pear liquid(make sure no cloves are in there) until reduced by half. In a blender or Cuisinart mix reduction with blackberry jam, vinegar, garlic and some salt to taste. While blender is running, slowly add the oil.

Spiced Caramel Walnuts

1 cup walnuts
½ cup sugar
½ tsp chile powder
½ tsp sweet paprika
1 tsp sea salt

Combine sugar with the spices. Place into a saucepan and turn on medium heat. Watch carefully to see the sugar start to caramelize around the edges of the pan. When that happens throw in the walnuts and stir. When they are coated in caramel spread onto a pan that has been covered in parchment paper. Once it is completely cooled, break into pieces.

To put the salad together:
Place a little bit of vinaigrette onto the bottom of the plate(this insures that the bottom greens get some of the good stuff too). Slice poached pear half in half. The slice each quarter and fan out placing it in the middle of the greens. Garnish with walnuts and blue cheese crumbles. Drizzle desired amount of vinaigrette.

Samoas Brownie

Taken from cookingcutie

Caramel Blondies
(adapted from Kraft Foods)

1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
2 eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 lb. caramels
1/4 cup milk

1. Preheat oven to 350 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil. Mix brown sugar, butter, eggs, and vanilla in a large bowl until well blended (I mixed by hand with a wood spoon); set aside. Combine flour, baking powder and salt. Add to brown sugar mixture; mix well. Reserve 1 cup of the batter for later use; spread remaining batter into prepared pan.

2. Baking 15 minutes or until firm. Microwave caramels and milk in microwaveable bowl 2-3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan; spread to within 1/2 inch of edges.

3. Spoon reserved 1 cup batter over caramel layer; with an icing spatula, spread batter together with caramel until a smooth layer appears. Bake an additional 18 minutes or until center is set. Cool completely.


Toasted Coconut Topping
(adapted from Cupcake Bakeshop)

2 (5-oz) cans evaporated milk
1 1/3 cups sugar
1/2 cup (1 stick) butter
3 cups shredded, sweet coconut

1. Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, approximately 12 minutes.

2. Combine milk, sugar and butter in a medium saucepan. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.

3. Add 2 cups of the coconut, reserving the remainder for assembly of the brownie; stir to combine. Cool completely.


Chocolate Ganache
(source: Cupcake Bakeshop)

8 oz. bittersweet chocolate
1 cup (8 oz) heavy cream
1 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan and then pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and stir until combined.

5. Let cool to room temperature.


ASSEMBLING THE BROWNIE:

1. Bake blondies and cool completely.

2. Prepare chocolate ganache and once cool, spread a thin layer over the cooled blondies. Put pan in refrigerator for at least 30 minutes.

3. Prepare toasted coconut topping and let cool to room temperature. Spread over hardened chocolate ganache layer and top with extra toasted coconut.

4. Drizzle with remaining chocolate ganache.

Creamy Orzo served with Herb-Rubbed Grilled Chicken

1 pound orzo (rice-shaped pasta)
2 tbsp olive oil
1 large shallot, finely chopped
1 garlic clove, minced*
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream*
1 cup frozen peas, thawed*
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
reserved pasta water
2 tsp herbes de provence
2 boneless skinless chicken breasts, pounded to 1/2"

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 10-11 minutes. Drain, reserving 1 cup of the cooking liquid.

Season pounded chicken on both sides with herbes de provence (1 tsp per breast), salt and pepper.

Meanwhile, heat the oil in a heavy large frying pan over medium heat and pre-heat the grill to medium-high heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Put chicken on grill, turning after 4-5 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas*. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo generously with salt and pepper, and serve.

* Modifications:

1. Even when halving the recipe, use a 1-2 cloves minced garlic.
2. I used 1 1/2 cups chopped fresh broccoli florets rather than peas (personal preference). After the tomatoes have cooked for 6 minutes, add the broccoli. Cook for 2 minutes, turn the heat to medium-low and then add the cream.
3. You might need a little extra cream if the orzo soaks up too much liquid after you add it to the pan.
4. I halved this recipe and cooked two chicken breasts. The whole orzo recipe will serve 6-8.

Prep time: 10-15 minutes

Cook time: 15 minutes

Serves: 6-8

Peppers and Leeks and Onions Quiche

Taken from canarygirl

Ingredients:

crust for one pie
2 eggs plus 2 egg yolks (reserve whites for another purpose)
1 cup heavy cream
1 cup milk
1/2 of 1 red pepper, chopped
1/2 of 1 yellow pepper, chopped
1 small-medium red onion, minced
1 leek, white parts only, thinly sliced
2 cloves garlic, minced
2/3 cup chopped ham
2/3 cup Gouda cheese, shredded

Preparation:

Par-bake crust at 425ºF (200ºC) for 10 minutes.
Meanwhile, whisk eggs with some salt and pepper until frothy.
Add in cream and milk and continue whisking until fully combined.
Add vegetables, ham and cheese and stir to combine.
Pour egg mixture into prepared crust.
Bake at 425ºF (200ºC) for about 45 minutes, or until just set in the center (it may still jiggle a little).
Allow to rest 10 minutes before slicing.

Parmesan Crusted Chicken with Greens and Lemon Pepper Vinagrette

Ingredients:

1/2 lb fresh arugula (3 large bunches)
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup good olive oil (I use extra virgin)
1/2 tsp kosher salt (I use sea salt instead)
1/4 tsp freshly ground black pepper
1/4 lb chunk of parmesan
6 boneless, skinless chicken breasts (I actually used about 2 pounds worth of fillets, which worked out to about 12 fillets, and had to adjust the bread crumbs and parmesan a little)
1 cup flour
1 tsp kosher salt (again, I used sea salt instead)
1/2 tsp freshly ground pepper
2 extra large eggs (I needed 3)
1 1/4 cup seasoned bread crumbs
1/2 cup freshly grated parm cheese
1 Tbs butter
2-3 Tbs olive oil

Preparation:

Wash and dry your arugula (or open your prewashed greens, lmbo).
In a small bowl, whisk the lemon juice, oil, salt and pepper. Set aside to toss with greens right before serving.
How easy was that? Now on to the chicken…
Pound the chicken, or filet it like I mentioned above. (this is really important for fast cooking and juicy chicken.)
Combine flour, salt and pepper on a plate.
In a bowl, beat the eggs with 1 tbsp water.
On a second plate, combine the bread crumbs and parm.
Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.
Heat the butter and olive oil in a large skillet. Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown. (I used only olive oil)
Toss the salad greens with enough vinaigrette to coat them, add more if you like. (I just dress the greens once they’re on the chicken).
Place chicken on dinner plate, then place a mound of salad over each chicken breast. Shave some parmesan with a vegetable peeler over the greens and serve immediately. (I just used more grated)

Recipe Source
Author: Barefoot Contessa

Pasta di Pollo

Taken from canarygirl

Ingredients:

2-3 tablespoons butter
1 red onion, minced
1/2 pound (200 grams) bacon, in small pieces
2-3 cloves garlic, minced
1 bunch green onions, chopped
3-4 chicken breasts, pan seared and sliced
2 pounds (1 kilo) farfalle (bowtie) pasta or other smaller pasta
1 cup cream

for sauce:

3 cups cream
1 chicken boullion cube
1 cup grated parmigiano-reggiano, asiago or grana padano cheese
cornstarch slurry to thicken

Preparation:

First make the cream sauce.
Heat cream to just below boiling, then add boullion and cheese and whisk through.
Heat cream to just below boiling again, and add cornstarch slurry to thicken, whisking constantly.
Reserve.
Melt butter in a deep sautee pan.
Sautee garlic first, just until golden, then add onions and sautee until transluscent.
Add bacon and cook through until it is nice and brown.
Add 1 cup cream and stir through.
Add chicken and green onions and stir through.
While you are doing these steps, cook the pasta according to package directions.
Drain pasta and return to pot.
Pour sauce over pasta and stir through.
Serve pasta garnished with chopped parsley