With a tasty homemade barbecue sauce, these ribs are pretty fantastic!
Ingredients:
- 4 pounds baby-back pork ribs
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1/2 cup red wine vinegar
- 1 tablespoons vegetable oil
- 4 teaspoons Worcestershire sauce
- 2 teaspoons butter
- 2 teaspoons coarsely ground pepper
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce (optional)
Directions:
Preheat oven to 325 degrees.
Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, for 1 to 1 1/2 hours, then drain.
Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat, and simmer, uncovered, for about 30 minutes or until slightly reduced. Remove from heat and cool at room temperature for 1 hour.
Brush sauce over ribs. Reduce oven temperature to 300 degrees. Bake, uncovered, basting occasionally, for 30-45 minutes or until ribs are tender.
Saturday, January 31, 2009
Thursday, January 15, 2009
Apple Crumble
This is a phenomenal dessert! Similar to an apple crisp or apple cobbler, it tastes fantastic when served right from the oven with vanilla ice cream or frozen yogurt. A perfect mixture of warm apples, brown sugar, cinnamon, and oats is sure to leave you wanting more.
Ingredients:
- 2 pounds green apples (we used 3 medium apples), peeled and thinly sliced
- 2 tablespoons sugar
- 3 tablespoons water
- 3/4 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
Directions:
Preheat oven to 375 degrees. Place 1 tablespoon butter in a glass 9x9 or 8x8 inch pan and place it in the oven until the butter is melted, then tilt the pan to allow the butter to coat the bottom.
Place the apple slices in a large bowl and add the sugar and water. Mix to combine, then place apples and any remaining sugar water from the bottom of the bowl into the prepared pan.
Sift the flour and cinnamon together into a medium bowl. Use a pastry blender to mix in the remaining 7 tablespoons of cold butter until the mixture resembles coarse breadcrumbs. Add the brown sugar and oats; mix well.
Sprinkle the brown sugar topping over the apples in the pan. Bake for 25 minutes or until the apple is tender and the topping is golden.
Suggestion: Serve warm over ice cream or frozen yogurt.
Ingredients:
- 2 pounds green apples (we used 3 medium apples), peeled and thinly sliced
- 2 tablespoons sugar
- 3 tablespoons water
- 3/4 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
Directions:
Preheat oven to 375 degrees. Place 1 tablespoon butter in a glass 9x9 or 8x8 inch pan and place it in the oven until the butter is melted, then tilt the pan to allow the butter to coat the bottom.
Place the apple slices in a large bowl and add the sugar and water. Mix to combine, then place apples and any remaining sugar water from the bottom of the bowl into the prepared pan.
Sift the flour and cinnamon together into a medium bowl. Use a pastry blender to mix in the remaining 7 tablespoons of cold butter until the mixture resembles coarse breadcrumbs. Add the brown sugar and oats; mix well.
Sprinkle the brown sugar topping over the apples in the pan. Bake for 25 minutes or until the apple is tender and the topping is golden.
Suggestion: Serve warm over ice cream or frozen yogurt.
Saturday, January 10, 2009
Oven-Fried Potato Fries
This is a healthier (and tastier) version of French fries that you can make at home, from scratch, without much fuss. Coated with spices and baked in the oven, these fries are a great accompaniment to just about any main dish.
Ingredients:
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 3 medium unpeeled Idaho or russet baking potatoes
- cooking spray
Directions:
Preheat oven to 425 degrees.
In a small bowl, mix salt, sugar, paprika, mustard, and garlic powder.
Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half, then cut into wedges of about equal size and thickness. Place potato wedges, skin sides down, in ungreased 9x13 inch pan.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt/spice mixture.
Bake uncovered 25-30 minutes or until potatoes are tender when pierced with a fork. (Baking time varies depending on size and type of potato.)
Ingredients:
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 3 medium unpeeled Idaho or russet baking potatoes
- cooking spray
Directions:
Preheat oven to 425 degrees.
In a small bowl, mix salt, sugar, paprika, mustard, and garlic powder.
Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half, then cut into wedges of about equal size and thickness. Place potato wedges, skin sides down, in ungreased 9x13 inch pan.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt/spice mixture.
Bake uncovered 25-30 minutes or until potatoes are tender when pierced with a fork. (Baking time varies depending on size and type of potato.)
Au Gratin Potatoes
This is a delicious potato dish! I grew up having au gratin potatoes from a box mix, but this is much, much better. Yes, it will take you awhile to slice the potatoes, but in the end you'll be glad you did. Tip: to slice the potatoes more easily, cut them first so that you have a flat surface that can rest against the cutting board.
Ingredients:
- 2 tablespoons butter or margarine
- 1 small onion, chopped (1/4 cup) (can use dried minced onion)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
- 6 medium potatoes, peeled and thinly sliced
- 1/4 cup dry bread crumbs
- paprika to taste
Directions:
Heat oven to 375 degrees. Grease a 1 1/2 quart casserole dish or 9x13 inch pan.
In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in 1 1/2 cups cheese until melted.
Spread potatoes in prepared dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
In a small bowl, mix the remaining 1/2 cup cheese with the bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15-2o minutes or until top is brown and bubbly and potatoes are tender.
Ingredients:
- 2 tablespoons butter or margarine
- 1 small onion, chopped (1/4 cup) (can use dried minced onion)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
- 6 medium potatoes, peeled and thinly sliced
- 1/4 cup dry bread crumbs
- paprika to taste
Directions:
Heat oven to 375 degrees. Grease a 1 1/2 quart casserole dish or 9x13 inch pan.
In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in 1 1/2 cups cheese until melted.
Spread potatoes in prepared dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
In a small bowl, mix the remaining 1/2 cup cheese with the bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15-2o minutes or until top is brown and bubbly and potatoes are tender.
Sesame Buttered Broccoli
This is a nice Asian-flavored twist on plain broccoli.
Ingredients:
- 1 1/2 pounds broccoli, chopped (about 4 cups)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed, toasted if desired
- 1/2 teaspoon sesame oil
Directions:
In a 2-quart saucepan, heat 1 inch water to boiling, then add broccoli. Heat to boiling and boil uncovered 4-6 minutes or until crisp-tender. Drain well. Return broccoli to saucepan.
Meanwhile, in a small bowl, stir remaining ingredients until well-mixed. Pour butter mixture over hot broccoli and toss to coat.
Ingredients:
- 1 1/2 pounds broccoli, chopped (about 4 cups)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed, toasted if desired
- 1/2 teaspoon sesame oil
Directions:
In a 2-quart saucepan, heat 1 inch water to boiling, then add broccoli. Heat to boiling and boil uncovered 4-6 minutes or until crisp-tender. Drain well. Return broccoli to saucepan.
Meanwhile, in a small bowl, stir remaining ingredients until well-mixed. Pour butter mixture over hot broccoli and toss to coat.
Fettuccine Alfredo
This is pretty much Paul's specialty, and one of Becky's very favorite dishes. The extra-cheesy, creamy sauce is wonderful over any kind of pasta.
Ingredients:
- 5 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 9 1/2 fluid oz (about 1 1/5 cup) heavy cream
- 2 tablespoons chopped fresh marjoram (can use dried marjoram)
- salt to taste
- pepper to taste
Directions:
Melt butter in a saucepan over low heat. Add the Parmesan and cream and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes or until the sauce has thickened slightly. Stir in the marjoram and season with salt and black pepper. Serve with fettuccine or any other type of pasta.
Ingredients:
- 5 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 9 1/2 fluid oz (about 1 1/5 cup) heavy cream
- 2 tablespoons chopped fresh marjoram (can use dried marjoram)
- salt to taste
- pepper to taste
Directions:
Melt butter in a saucepan over low heat. Add the Parmesan and cream and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes or until the sauce has thickened slightly. Stir in the marjoram and season with salt and black pepper. Serve with fettuccine or any other type of pasta.
Cream Cheese Mashed Potatoes
This is the best-ever recipe for homemade mashed potatoes (which taste so much better than dried potatoes from a box). The cream cheese and sour cream make the potatoes so smooth and creamy, and the paprika sprinkled on top adds a little flavor twist and makes them very pretty.
Ingredients:
- 8 to 10 potatoes, peeled and halved
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 cup butter
- 1/4 cup chives, chopped (can use dried chives)
- 1 1/2 teaspoons salt
- paprika to taste
Directions:
Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash potatoes.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. (We use a 7x11 inch pan when we make a half-recipe.)
In a large bowl, beat cream cheese with mixer until smooth. Add potatoes, sour cream, butter, chives, and salt. Spoon into prepared dish. Sprinkle top of potatoes with paprika. Bake, uncovered, for 30 minutes or until warm throughout.
Ingredients:
- 8 to 10 potatoes, peeled and halved
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 cup butter
- 1/4 cup chives, chopped (can use dried chives)
- 1 1/2 teaspoons salt
- paprika to taste
Directions:
Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash potatoes.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. (We use a 7x11 inch pan when we make a half-recipe.)
In a large bowl, beat cream cheese with mixer until smooth. Add potatoes, sour cream, butter, chives, and salt. Spoon into prepared dish. Sprinkle top of potatoes with paprika. Bake, uncovered, for 30 minutes or until warm throughout.
Chicken Manicotti
This is a really tasty, "comfort food" recipe. It's got lots of cheese, cream cheese, and chicken. Mushrooms are optional -- what we do is stuff half the shells without mushrooms, then add the mushrooms to the remaining half of the chicken mixture. When cooking the manicotti shells, make sure they are not touching each other after you drain them, or they will stick together and tear. Be patient stuffing the shells -- they may tear, but they will still taste good!
Ingredients:
- 6 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/4 cup minced fresh parsley (can use dried parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 medium onion, finely chopped (can use dried minced onion)
- 1 can (8 oz) mushroom stems and pieces, drained
- 1 tablespoon butter
- 14 manicotti shells, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups (8 oz) shredded cheddar cheese, divided
- 4 tablespoons (1/4 cup) shredded Parmesan cheese, divided
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt, and pepper. Stir in chicken.
In a small skillet, cook onion and mushrooms in 1 tablespoon butter until tender. Add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt the 3 tablespoons butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 1/2 cups cheddar cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in a greased 10x15 inch pan. Top with stuffed manicotti shells, then remaining sauce.
Cover and bake for 25 minutes. Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer, or until bubbly and cheese is melted.
Ingredients:
- 6 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/4 cup minced fresh parsley (can use dried parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 medium onion, finely chopped (can use dried minced onion)
- 1 can (8 oz) mushroom stems and pieces, drained
- 1 tablespoon butter
- 14 manicotti shells, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups (8 oz) shredded cheddar cheese, divided
- 4 tablespoons (1/4 cup) shredded Parmesan cheese, divided
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt, and pepper. Stir in chicken.
In a small skillet, cook onion and mushrooms in 1 tablespoon butter until tender. Add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt the 3 tablespoons butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 1/2 cups cheddar cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in a greased 10x15 inch pan. Top with stuffed manicotti shells, then remaining sauce.
Cover and bake for 25 minutes. Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer, or until bubbly and cheese is melted.
Caramel Pretzel Sticks
This is a neat recipe that works really well around Christmastime. It is fun to prepare these snacks with another person. Large pretzel rods are dipped in homemade caramel sauce then in milk and white chocolate to decorate them. Get creative with how you apply the chocolate. You could even mix red or green food coloring in with the white chocolate. Broken pretzel rods can still be used -- just dip the broken end in the caramel.
Ingredients:
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup butter, cubed
- 1 can (14 oz) sweetened condensed milk
- 1 package (10 oz) pretzel rods
- 6 to 12 oz white candy coating
- 6 to 12 oz milk chocolate candy coating
- 3/4 cup finely chopped walnuts (optional)
Directions:
In a heavy saucepan, combine the sugar, corn syrup, and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-to-steady rate for 4 minutes. Remove from the heat; stir in sweetened condensed milk. Return to heat. Reduce heat to medium-low. Cook and stir until a candy thermometer reads 245 degrees (firm ball stage) (we didn't use a thermometer). Keep warm.
Pour 1 cup caramel into a 1-cup glass measuring cup. Quickly dip each pretzel rod halfway into caramel. Allow excess to drip off. Place on a baking sheet lined with waxed paper. Let stand until hardened.
In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an air-tight container.
Note: When we tried this recipe, it made far more than enough caramel. You may want to have extra pretzel rods handy just in case. Alternatively, you can pour remaining caramel into an 8x8 inch pan and cool to room temperature, then cut into squares and wrap in wax paper.
Ingredients:
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup butter, cubed
- 1 can (14 oz) sweetened condensed milk
- 1 package (10 oz) pretzel rods
- 6 to 12 oz white candy coating
- 6 to 12 oz milk chocolate candy coating
- 3/4 cup finely chopped walnuts (optional)
Directions:
In a heavy saucepan, combine the sugar, corn syrup, and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-to-steady rate for 4 minutes. Remove from the heat; stir in sweetened condensed milk. Return to heat. Reduce heat to medium-low. Cook and stir until a candy thermometer reads 245 degrees (firm ball stage) (we didn't use a thermometer). Keep warm.
Pour 1 cup caramel into a 1-cup glass measuring cup. Quickly dip each pretzel rod halfway into caramel. Allow excess to drip off. Place on a baking sheet lined with waxed paper. Let stand until hardened.
In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an air-tight container.
Note: When we tried this recipe, it made far more than enough caramel. You may want to have extra pretzel rods handy just in case. Alternatively, you can pour remaining caramel into an 8x8 inch pan and cool to room temperature, then cut into squares and wrap in wax paper.
Homemade Deep-Dish Pizza
Is it easier to pop a frozen pizza in the oven? Of course. Does it taste as good? No way! Once you try this deep-dish pizza with a homemade crust, you'll want to make it again and again. The crust is wonderfully chewy and has whole wheat flour for added nutrients. You can vary the toppings according to what you like best. Be creative! This recipe has been edited in July 2019 to incorporate some changes based on a kitchen window recipe we had from a class. It needed more water and oil to keep from being too dry.
Ingredients:
- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 1.5-2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup cornmeal
- 1/4 cup canola oil and 2 T olive oil
- 1 T minced fresh basil (or 1/2-1 t dried)
- 1 T minced fresh oregano (or 1/2-1 t. dried)
- 1 T minced fresh marjoram (or 1/2-1 t. dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper to taste
- 2-3 cups Italian cheese (could use some cheddar
- 1 bell pepper, chopped
- chopped onions (can use dried minced onions)
- 1 T minced fresh basil (dried doesn't work as well here, be careful not to add dried herbs at beginning of cooking or they get bitter)
- 1 T minced fresh oregano
- 1 T minced fresh marjoram
- 1 T vegetable oil
- 1/2 cup (2 oz) shredded Parmesan cheese
- 4 plum tomatoes, seeded and chopped
- minced garlic
- 1 package (3 oz) sliced pepperoni
- mushrooms if desired
-spaghetti or pizza sauce, optional
Directions:
In a large bowl, dissolve yeast in warm water. Add flours and oils, herbs, garlic powder, salt, and pepper and mix. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top of dough. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down and roll into a 14 inch circle. Transfer to a well-greased 10 inch oven-proof skillet (or 9 inch springform pan or a pizza pan). Spread a layer of sauce over the crust and sprinkle 1 cup cheese on top.
In a large skillet, saute pepper, onions, herbs, and mushrooms in oil until tender. Spoon vegetables over cheese, then Parmesan cheese, tomatoes, and garlic. Sprinkle with 1 cup of remaining Italian cheese.
Bake at 400 degrees for 15 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5-10 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.
Ingredients:
- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 1.5-2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup cornmeal
- 1/4 cup canola oil and 2 T olive oil
- 1 T minced fresh basil (or 1/2-1 t dried)
- 1 T minced fresh oregano (or 1/2-1 t. dried)
- 1 T minced fresh marjoram (or 1/2-1 t. dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper to taste
- 2-3 cups Italian cheese (could use some cheddar
- 1 bell pepper, chopped
- chopped onions (can use dried minced onions)
- 1 T minced fresh basil (dried doesn't work as well here, be careful not to add dried herbs at beginning of cooking or they get bitter)
- 1 T minced fresh oregano
- 1 T minced fresh marjoram
- 1 T vegetable oil
- 1/2 cup (2 oz) shredded Parmesan cheese
- 4 plum tomatoes, seeded and chopped
- minced garlic
- 1 package (3 oz) sliced pepperoni
- mushrooms if desired
-spaghetti or pizza sauce, optional
Directions:
In a large bowl, dissolve yeast in warm water. Add flours and oils, herbs, garlic powder, salt, and pepper and mix. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top of dough. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down and roll into a 14 inch circle. Transfer to a well-greased 10 inch oven-proof skillet (or 9 inch springform pan or a pizza pan). Spread a layer of sauce over the crust and sprinkle 1 cup cheese on top.
In a large skillet, saute pepper, onions, herbs, and mushrooms in oil until tender. Spoon vegetables over cheese, then Parmesan cheese, tomatoes, and garlic. Sprinkle with 1 cup of remaining Italian cheese.
Bake at 400 degrees for 15 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5-10 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.
Chocolate Peanut Butter Cheesecake
Whether you're a cheesecake lover, a chocolate-and-peanut-butter lover, or both, this marvelous recipe is sure to please. With chocolate and peanut butter throughout the recipe, and peanut butter cups on top, you can't go wrong if you're looking for a rich, fancy dessert.
Ingredients:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup crushed Oreo cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 oz) sour cream
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Directions:
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan.
Combine cracker crumbs, cookie crumbs, sugar, and butter. Press onto the bottom and at least 1 inch up the sides of the prepared springform pan. Place the pan on a baking sheet and bake for 7-9 minutes or until set. Cool on a wire rack.
In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
In a large bowl, beat together cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour 1 cup into a bowl and set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin. Fold hot fudge into reserved cream cheese mixture. Carefully spoon over filling in pan, then cut through filling with a knife to swirl.
Place pan on a baking sheet and bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool 1 hour longer.
Microwave remaining 3/4 cup hot fudge topping for 30 seconds or until warmed, then spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan before serving. Refrigerate leftovers, covered.
Ingredients:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup crushed Oreo cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 oz) sour cream
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Directions:
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan.
Combine cracker crumbs, cookie crumbs, sugar, and butter. Press onto the bottom and at least 1 inch up the sides of the prepared springform pan. Place the pan on a baking sheet and bake for 7-9 minutes or until set. Cool on a wire rack.
In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
In a large bowl, beat together cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour 1 cup into a bowl and set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin. Fold hot fudge into reserved cream cheese mixture. Carefully spoon over filling in pan, then cut through filling with a knife to swirl.
Place pan on a baking sheet and bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool 1 hour longer.
Microwave remaining 3/4 cup hot fudge topping for 30 seconds or until warmed, then spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan before serving. Refrigerate leftovers, covered.
Friday, January 9, 2009
Quiche Lorraine
This is a wonderful dish that goes well for breakfast but is also tasty for any other meal. With a prepared crust, it's not too difficult to make.
Ingredients:
- 9-inch pie crust (we get the frozen deep dish ones)
- 4-6 strips bacon
- 1 onion, chopped
- 1 cup Gruyere or Swiss cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 4 eggs, lightly beatn
- 1 1/2 cups cream or combination of milk and cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper (can substitute regular pepper)
Directions:
Preheat oven to 450 degrees.
Bake pie crust for 5 minutes.
Cook bacon until crisp; remove from skillet. Pour off all but one tablespoon of the fat from the skillet. Cook onion in remaining fat until onion is transparent.
Crumble the bacon. Sprinkle the bacon, onion, and cheeses over the inside of the crust.
Combine the eggs, cream, nutmeg, salt, and pepper and pour over the onion-cheese mixture.
Bake 15 minutes, then reduce oven temperature to 350 degrees and bake approximately 30 minutes, or until a knife inserted one inch from the pastry edge comes out clean.
Ingredients:
- 9-inch pie crust (we get the frozen deep dish ones)
- 4-6 strips bacon
- 1 onion, chopped
- 1 cup Gruyere or Swiss cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 4 eggs, lightly beatn
- 1 1/2 cups cream or combination of milk and cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper (can substitute regular pepper)
Directions:
Preheat oven to 450 degrees.
Bake pie crust for 5 minutes.
Cook bacon until crisp; remove from skillet. Pour off all but one tablespoon of the fat from the skillet. Cook onion in remaining fat until onion is transparent.
Crumble the bacon. Sprinkle the bacon, onion, and cheeses over the inside of the crust.
Combine the eggs, cream, nutmeg, salt, and pepper and pour over the onion-cheese mixture.
Bake 15 minutes, then reduce oven temperature to 350 degrees and bake approximately 30 minutes, or until a knife inserted one inch from the pastry edge comes out clean.
Skillet Chicken Parmesan
This is a quick and easy recipe for an old favorite, Chicken Parmesan.
Ingredients:
- 1/4 cup grated Parmesan cheese, divided
- 1 1/2 cups pasta sauce
- 1 tablespoon olive oil
- 1 1/2 pounds skinless boneless chicken breast halves (4 to 6)
- 1 1/2 cups (6 oz) shredded mozzarella cheese
Directions:
Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-to-high heat. Add chicken and cook 10 minutes or until browned.
Pour sauce mixture over chicken. Cover. Cook 10 minutes over medium heat or until chicken is no longer pink.
Top with mozzarella and remaining Parmesan. Let stand 5 minutes or until cheese melts.
Ingredients:
- 1/4 cup grated Parmesan cheese, divided
- 1 1/2 cups pasta sauce
- 1 tablespoon olive oil
- 1 1/2 pounds skinless boneless chicken breast halves (4 to 6)
- 1 1/2 cups (6 oz) shredded mozzarella cheese
Directions:
Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-to-high heat. Add chicken and cook 10 minutes or until browned.
Pour sauce mixture over chicken. Cover. Cook 10 minutes over medium heat or until chicken is no longer pink.
Top with mozzarella and remaining Parmesan. Let stand 5 minutes or until cheese melts.
Mint Chocolate Cheesecake Bars
This is a neat recipe, particularly if you like mint and chocolate together. The cream cheese flavor adds an extra twist. It's a great recipe to make for dessert for a lot of people -- otherwise, be prepared for leftovers.
Ingredients:
- 2.5 cups finely crushed Oreo cookies (you can use any kind of Oreos; generic is fine too)
- 1/2 cup butter or margarine, melted
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tablespoon peppermint extract
- 1 cup (6 oz) semi-sweet chocolate chips
- 1 package chocolate mint candies (e.g. Andes), chopped
Directions:
Preheat oven to 325 degrees.
In a medium bowl, combine cookie crumbs and butter until well-mixed. Press mixture firmly into the bottom of a 13x9 inch pan. Bake 6 minutes, then cool.
In a medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, and peppermint extract until smooth. Pour over cooled cookie base. Bake for 25-30 minutes. Cool completely.
In a heavy saucepan, melt chocolate chips and drizzle over the top of the bars. Sprinkle chopped mint candies over the top. Cut into bars. Refrigerate leftovers, covered.
Ingredients:
- 2.5 cups finely crushed Oreo cookies (you can use any kind of Oreos; generic is fine too)
- 1/2 cup butter or margarine, melted
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tablespoon peppermint extract
- 1 cup (6 oz) semi-sweet chocolate chips
- 1 package chocolate mint candies (e.g. Andes), chopped
Directions:
Preheat oven to 325 degrees.
In a medium bowl, combine cookie crumbs and butter until well-mixed. Press mixture firmly into the bottom of a 13x9 inch pan. Bake 6 minutes, then cool.
In a medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, and peppermint extract until smooth. Pour over cooled cookie base. Bake for 25-30 minutes. Cool completely.
In a heavy saucepan, melt chocolate chips and drizzle over the top of the bars. Sprinkle chopped mint candies over the top. Cut into bars. Refrigerate leftovers, covered.
Thursday, January 8, 2009
Chocolate Chip Cheesecake
This is one of the easiest, and tastiest, cheesecake recipes we have come across. It's made easier by the fact that you use a prepared crust from the store. (It can be a little tricky to find a chocolate crust -- not all stores have them.) But with a chocolate crust, chocolate chips mixed in the batter, and chocolate glaze, this is a cream cheese-chocolate concoction that's hard to beat.
Ingredients:
- 6 oz cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (6 oz) mini chocolate chips
- 1 teaspoon flour
- 1 (8 or 9 inch) prepared chocolate graham cracker crust
- 1/2 cup mini chocolate chips
- 1/4 cup whipping cream
Directions:
Preheat oven to 350 degrees.
With a hand mixer, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla. Mix well.
Toss 1 cup chocolate chips with flour. Stir chocolate chips into cream cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when touched lightly. Cool, then top with glaze.
To make glaze: In a small saucepan over low heat, melt 1/2 cup mini chocolate chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over cooled cheesecake.
Serve cheesecake chilled. Refrigerate leftovers, covered.
Ingredients:
- 6 oz cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (6 oz) mini chocolate chips
- 1 teaspoon flour
- 1 (8 or 9 inch) prepared chocolate graham cracker crust
- 1/2 cup mini chocolate chips
- 1/4 cup whipping cream
Directions:
Preheat oven to 350 degrees.
With a hand mixer, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla. Mix well.
Toss 1 cup chocolate chips with flour. Stir chocolate chips into cream cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when touched lightly. Cool, then top with glaze.
To make glaze: In a small saucepan over low heat, melt 1/2 cup mini chocolate chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over cooled cheesecake.
Serve cheesecake chilled. Refrigerate leftovers, covered.
Monday, January 5, 2009
Apricot Pecan Bars
This recipe came to me with the title "Delicious Apricot Bars." I am always a little skeptical of recipes whose authors feel the need to use a descriptor like "delicious" or "wonderful" or "fabulous" in the name of the recipe -- if it's really that good, it shouldn't need to say so in the title. But it turns out they named this recipe wrong anyway. A more accurate name would be "Phenomenal Apricot Bars." These bars are truly amazing: with a slightly crisp, sugary-buttery crust topped with a gooey brown sugar-pecan-apricot mixture, they are a definite crowd-pleaser.
Ingredients:
- 2/3 cup dried apricots
- 1/2 cup butter (cold)
- 1/4 cup sugar
- 1 1/3 cups sifted flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar, packed
- 2 eggs, beaten well
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts (pecans recommended)
Directions:
Preheat oven to 350 degrees. Grease an 8x8 inch pan.
Place apricots in a saucepan and cover with water. Bring to a boil, then boil for 10 minutes. Drain, cool, and chop.
While apricots are boiling, combine butter, sugar, and 1 cup flour in a medium bowl. Using a pastry blender, mix until crumbly. Press into prepared pan. Bake for 20-25 minutes or until lightly browned.
Meanwhile, sift together remaining 1/3 cup flour, baking powder, and salt. Set aside. In another bowl, gradually beat brown sugar into eggs. (I used a whisk to beat in 1/4 cup brown sugar at a time.) Add dry ingredients and mix well (again, a whisk worked well). Stir in vanilla, nuts, and apricots. Spread over base.
Bake for 25-30 minutes. (Baking time with a metal, non-stick pan was approximately 25 minutes.) Cool completely before cutting, or the topping will ooze all over the place. Bars can be cut as small as 1 or 1 1/2 inches square.
[Optional: Sprinkle or dip bars in powdered sugar after they are cooled and cut. I didn't try this -- they were delicious as is.]
Ingredients:
- 2/3 cup dried apricots
- 1/2 cup butter (cold)
- 1/4 cup sugar
- 1 1/3 cups sifted flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar, packed
- 2 eggs, beaten well
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts (pecans recommended)
Directions:
Preheat oven to 350 degrees. Grease an 8x8 inch pan.
Place apricots in a saucepan and cover with water. Bring to a boil, then boil for 10 minutes. Drain, cool, and chop.
While apricots are boiling, combine butter, sugar, and 1 cup flour in a medium bowl. Using a pastry blender, mix until crumbly. Press into prepared pan. Bake for 20-25 minutes or until lightly browned.
Meanwhile, sift together remaining 1/3 cup flour, baking powder, and salt. Set aside. In another bowl, gradually beat brown sugar into eggs. (I used a whisk to beat in 1/4 cup brown sugar at a time.) Add dry ingredients and mix well (again, a whisk worked well). Stir in vanilla, nuts, and apricots. Spread over base.
Bake for 25-30 minutes. (Baking time with a metal, non-stick pan was approximately 25 minutes.) Cool completely before cutting, or the topping will ooze all over the place. Bars can be cut as small as 1 or 1 1/2 inches square.
[Optional: Sprinkle or dip bars in powdered sugar after they are cooled and cut. I didn't try this -- they were delicious as is.]
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