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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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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.

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.

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.

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.

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.

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.