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February 1, 2018

Chocolate – Cherry Stromboli

chocolatecherrystromboli

Ingredients

  • 4 cups all-purpose flour
  • 1 pkg. (¼ oz.) quick-rise yeast
  • 1 tsp. salt
  • 1 cup warm water (120° to 130°)
  • 3 Tbsp. canola oil
  • 2 Tbsp. honey
  • 1 large egg, room temperature, lightly beaten
  • 1 tsp. lemon juice
  • 8 oz. finely chopped bittersweet chocolate, divided
  • ½ cup dried cherries, chopped
  • 2 Tbsp. coarse sugar

Directions

  1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2.  

    Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.

  3.  

    Preheat oven to 400°. Press dough into a greased 15 x 10 x 1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.

  4.  

    Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.

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February 1, 2018

Mini Cherry Cheesecakes

cherrycheesecake

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • ⅓ cup sugar
  • 2 tsp. lemon juice
  • 1½ tsp. vanilla extract
  • 1 large egg, lightly beaten

TOPPING

  • 1 lb. pitted canned or frozen tart red cherries
  • ½ cup sugar
  • 1 Tbsp. cornstarch
  • Red food coloring, optional

Directions

  1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
  2.  

    Bake until centers are almost set, 12-15 minutes. Cool completely.

  3.  

    For topping, drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

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February 1, 2018

Chocolate Peanut Butter Pizza

chocolatepenutbutterpizza

Ingredients

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1½ cups plus 5 Tbsp. all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup (6 oz.) semisweet chocolate chips

Directions

  1. Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes.
  2. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.
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February 1, 2018

Breakfast Lasagna

BreakfastLasagna

Ingredients

  • 3 no-cook lasagna noodles
  • 3 bacon strips, diced
  • 2 Tbsp. diced sweet or green onion
  • 2 Tbsp. diced sweet red pepper
  • 4 large eggs

CHEESE SAUCE

  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup 2% milk
  • 1 tsp. grated Parmesan cheese
  • ¼ tsp. salt
  • 1 cup shredded sharp cheddar cheese
  • 3 Tbsp. whole-milk ricotta cheese

Directions

  1. Soak lasagna noodles in warm water for 20 minutes. In a skillet, cook bacon, onion and red pepper over medium heat until the bacon is crisp, 8-10 minutes. Remove 2 Tbsp. bacon mixture and drain on paper towels; reserve. Whisk eggs and add to skillet; cook and stir until cooked through.
  2.  

    Preheat oven to 350°. For sauce, melt butter in a saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth.

  3.  

    Drain noodles on paper towels. To assemble lasagna, spread 3 Tbsp. cheese sauce over bottom of a greased 8 x 4-in. loaf pan. Layer with one lasagna noodle, 3 Tbsp. cheese sauce, half the egg mixture and another noodle. Layer with 3 Tbsp. cheese sauce, ricotta cheese and remaining egg mixture. Top with a third noodle, remaining cheese sauce and reserved bacon mixture.

  4.  

    Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

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February 1, 2018

Bourbon Bacon & Ginger Cinnamon Rolls

BourbonBaconGingerCinnamonRolls

Ingredients

  • 8 bacon strips
  • ¾ cup bourbon
  • 1 tube (12.4 oz.) refrigerated cinnamon rolls with icing
  • ½ cup chopped pecans
  • 2 Tbsp. maple syrup
  • 1 tsp. minced fresh ginger root

Directions

  1. Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard remaining bourbon.
  2.  

    In a skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 tsp. drippings.

  3.  

    Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6 x 1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then re-roll forming a spiral. Pinch ends to seal. Repeat with the remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.

  4.  

    Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.

  5.  

    Drizzle icing over warm cinnamon rolls; top with pecans.

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February 1, 2018

TORTELLINI SOUP

TortelliniSoup

Ingredients

  • CHICKEN BROTH three 14.5-oz. cans
  • DICED TOMATOES one 28-oz. can with basil, garlic, and oregano
  • FENNEL 1 bulb, trimmed, quartered, cored, and sliced
  • ONION 1 cup chopped
  • KALE 8 cups chopped
  • CHEESE-FILLED TORTELLINI one 9-oz. pkg.
  • FRESH OREGANO 2 Tbsp. chopped
  • WHIPPING CREAM 1 to 2 Tbsp.
  • PARMESAN CHEESE ½ cup grated

     

     

     

     

     

     

     

     

Directions

  1. In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
  2. If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

Makes 8 servings.

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February 1, 2018

SALMON WITH KUMQUATS

SalmonwithKumquat

Ingredients

  • 2 ½ cups kumquats, halved
  • 4 6-oz. fresh salmon fillets, skin on
  • 1 large navel orange
  • 2 cups water
  • 5 Tbsp. extra virgin olive oil, divided
  • ½ cup thinly sliced shallots
  • 2 tsp. grated fresh horseradish or prepared horseradish
  • 2 tsp. packed brown sugar
  • 2/3 cup dry white wine
  • ¼ cup fresh basil leaves, thinly sliced
  • ½ head radicchio, shredded

Directions

  1. In a medium bowl sprinkle kumquat halves with 1 Tbsp. salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.
  2.  

    Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.

  3.  

    In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.

  4.  

    Remove salmon from brine; pat dry. Season with salt and black pepper.

  5.  

    In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.

  6.  

    Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a sauce like consistency. Remove from heat. Stir in half the basil.

  7.  

    Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.

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February 1, 2018

French Onion Soup

FrenchOnionSoup

Ingredients

  • 5 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 8 cups thinly sliced onions (about 3 lbs.)
  • 3 garlic cloves, minced
  • ½ cup port wine
  • 2 cartons (32 oz. each) beef broth
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 24 slices French bread baguette (½ in. thick)
  • 2 large garlic cloves, peeled and halved
  • ¾ cup shredded Gruyere or Swiss cheese (about 3 oz.)

Directions

  1. In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
  2.  

    Stir in port wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour.

  3.  

    Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with the remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.

  4.  

    To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

 

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February 1, 2018

Chicken Tortilla Soup

ChickenTortillaSoup

Ingredients

  • 2 cans (16 oz) Pinto beans
  • 2 lbs. chicken cooked and shredded
  • 1 can (12 oz) whole tomatoes mashed and undrained
  • 1 can (10 oz) enchilada sauce
  • 1 medium onion chopped
  • 1 can (4 oz) green chilies chopped
  • 2 cloves garlic chopped
  • 8 cups chicken broth
  • 1 pkg. (1.25 oz) taco seasoning
  • 1 pkg (10 oz) frozen corn
  • 2 T. fresh cilantro chopped
  • tortilla chips

Directions

  • Combine all ingredients except cilantro and tortilla chips in a large stock pot.
  • Bring to a boil.  Reduce heat to medium-low and simmer for 30 minutes until onions are translucent.  (or 3-4 hours in a slow cooker).
  • Serve with cilantro and tortilla chips.
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November 13, 2017

Turkey and Potato Pot Pie

Courtesy of OK! magazine Celeb cook: Martina McBride Around the Table

SERVES: 6

TOTAL TIME: 1 HR., 20 MIN.

Ingredients

• 4 tbsp. butter

• 1/2 cup onion, diced

• 1 clove garlic, minced

• 4 tbsp. flour

• 1 1/2 cups milk

• 1/4 tsp. black pepper

• 2 cups frozen mixed vegetables

• 2 cups leftftover turkey, shredded or torn into bite-size pieces

• 1 cup Parmesan cheese, shredded

• 2 cups leftftover or refrigerated mashed potatoes

• 1 sheet puff pastry, thawed

• 1 egg, beaten

Directions

1. Preheat oven to 400°.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and sauté until onions are translucent, about 5 minutes.

3. Add flour and stir for about 1 minute. Gradually whisk in the milk until sauce is thick and smooth.

4. Stir in black pepper, frozen mixed vegetables, turkey and Parmesan cheese. Mixture will be thick.

5. Pour into 9 x 13 baking dish. Smooth mixture into baking dish.

6. Carefully spread mashed potatoes on top of the sauce mixture.

7. Unfold the thawed pastry onto a clean, lightly floured surface. Roll out puff pastry slightly and place over the filling. Press the pastry to the rim to seal. Brush the pastry with the beaten egg and cut slits into pastry.

8. Bake for 40 to 50 minutes or until puff pastry is golden brown and the filling is hot and bubbling. Let cool for 10 minutes before serving.

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