Thursday, December 2, 2010
2 c. chopped, peeled potato
dried, minced onion
4 T. margarine
4 T. flour
1/2 tsp. salt
2 c. milk
Bring chicken broth, potatoes and a sprinkle of onion to a boil. Keep covered and reduce heat and allow to simmer for 10 minutes. In a skillet, melt margarine. Stir in flour, salt and pepper. Allow to cook for about 1 minute. Whisk in milk and cook until thick and bubbly. Add to broth and cook till thickened slightly.
*I like to smash most of the chunks after it has finished cooking. This thickens the soup as well.
Wednesday, December 1, 2010
In a big bowl combine:
1 big can (12.5 oz) canned chicken breast with juice
1 can cream of chicken soup
1/2 tsp poultry seasoning
Frozen cubed hash browns
Frozen peas & carrots
(You just have to guess on the amount of frozen hash browns and veggies. Add them a little at a time, because you don't want the mixture to end up too dry.)
Put mixture in pie crust, top with another pie crust (make sure to cut cute designs in the top!). Bake at 400 degrees for 1 hour.
- Cover the edge of the crust with foil or pie crust protectors to keep it from burning.
- Make this in a large Pyrex pie dish.
- Don't smash the mixture into the pie; you want enough air to circulate within the pie to cook it all the way through.
- 2 cups chilled mashed potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour, for dredging
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.
6 C water
6 chicken bullion cubes (or 6 tsp powder)
1 T parsley
1 T dried minced onion
2 carrots, diced (or more)
5 potatoes, chopped into square chunks
Boil until potatoes are soft.
Separately melt 3 T butter and then mix in ½ C flour, ½ tsp salt, and ¼ tsp pepper. Whisk paste together with 2 C milk and then stir into the potato/water pot. Heat this mixture until it boils and thickens.
Tuesday, November 30, 2010
1/4 C sugar
2 T butter, melted
2 T corn syrup
1-1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups unsalted almonds
In a large bowl, combine sugar, butter, corns syrup, cinnamon, salt, and nutmeg. Add almonds, toss to coat. Transfer to greased 15x10x1 baking pan. Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Cool on wire rack (maybe I was supposed to put the whole pan on the rack?); break apart if necessary. Store in airtight container.
Wednesday, November 3, 2010
Cadbury Egg Cookies
1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs
Preheat oven to 350. Chop up the Cadbury Eggs. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and bake for about 8-10 minutes.
2 c. corn syrup
1 c. butter
2 c. whipping cream, scalded
sprinkle of salt
Add sugar and corn syrup to heavy pot and bring to a boil. Add a sprinkle of salt. Add butter and bring back to a boil, stirring often. Slowly add scalded cream to mixture making sure boiling doesn't stop. Cook to:
232 degrees for rolls
234 degrees for turtles
236 degrees for dipping
238 degrees for cut caramels
Pour into buttered pan. When cool, cut into squares and wrap in waxed paper.
3/4 c. warm milk
1/4 c. margarine
1/4 c. sugar
1 tsp. salt
1 egg, beaten
approx. 3 1/2 c. flour
Warm milk and margarine in a small saucepan on the stove - do not boil. In mixer bowl, combine sugar, yeast, and about half the flour. With mixer on low, add milk to flour. Then add the salt and egg and remaining flour until dough reaches the right consistency (dough should be slightly sticky). Remove dough hook/beater, cover bowl and let dough rise until double in size. Roll out dough on a lightly floured surface til 1/3-inch thick and cut out doughnuts. Allow doughnuts and holes to rise uncovered for 30-40 minutes. Fry in at least 1 1/2 inches of oil until browned. Dredge doughnuts in powdered sugar, cinnamon sugar, etc.
Friday, October 8, 2010
1 tsp. dried basil, crushed
1 clove garlic, minced, or 1/8 tsp. garlic powder
1 8 oz. loaf French bread
6 oz. sliced mozzarella cheese
4 oz. sliced fully cooked smoked turkey
2 T. sliced pitted ripe olives
2 tomatoes, thinly sliced
1/8 tsp. coarsely ground black pepper
In a small mixing bowl stir together the olive oil, basil, and garlic. Split the French bread lengthwise. Use a spoon to hollow out the top half, leaving a 3/4-inch shell. Brush the cut sides of both halves with the olive oil mixture.
On the bottom half of the bread, layer half of the mozzarella cheese, all of the turkey, the olives, the remaining cheese, and the tomato slices. Sprinkle with pepper. Top with the bread top. Wrap in heavy duty foil.
Bake in a 375 degree oven about 10 minutes or till heated through. Cut into portions.
2 T. cold water
5 c. fresh raspberries or two 10-oz. bags frozen rasperries, thawed
3/4 c. sugar
2 large egg whites, at room temperature
1 c. heavy cream
In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.
In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into bowls/cups and refrigerate until set, at least 1 hour or overnight.
Source: Food & Wine
2 cups white flour
1 1/2 cups whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
15 oz. cooked or canned pumpkin puree (not pie filling)
1 cup oil (I actually do less)
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips
Thursday, October 7, 2010
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 TBSP sugar
1 tsp (packed) grated orange peel
Wednesday, October 6, 2010
2 T olive oil
1 large onion, finely chopped
Kosher Salt and Black Pepper
2 cups Quick Cooking Barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn greens--mustard, kale, or spinach (I've used frozen spinach before)
2 ounces cheese (the recipe calls for Taleggio or Brie, but I've used mozzarella or blue cheese with good results)
1/4 cup grated Parmesan
1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until tender; 6 to 8 minutes.
2. Add the barley tomatoes, chicken stock, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender; 12 to 15 min.
3. Add the greens and cheese and cook, stirring occasionally, until the greens are tender; 3 to 4 minutes. Divide among bowls and sprinkle with some Parmesan cheese.
Hands on time: 30 min.
Total time: 30 min.
This makes great leftovers!
Tuesday, October 5, 2010
3/4 cup (6 oz) reduced-fat cream cheese
1/2 cup butter, softened
1 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 cups chopped, peeled apples (Rome is recommended)
1. Preheat oven to 350 degrees.
2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside.
3. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar, cinnamon, and apples in a bowl. Stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray. Sprinkle with cinnamon/sugar mixture.*
4. Bake for 1 hour and 15 minutes or until cake pulls from sides. Cool completely on wire rack.
*My recipe does not specify how much cinnamon and sugar to sprinkle on the top, so I just make a guess.
Tuesday, September 21, 2010
1 tablespoon butter or margarine, softened
2 slices Italian bread
1/3 cup shredded mozzarella cheese
2 slices tomato
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.
Tuesday, September 7, 2010
Thursday, September 2, 2010
The meat I used was pork. Just put a little oil at the bottom of a crock pot, toss your meat (fat side up) in and cook on low for as long as it takes for the meat to be tender enough to just flake apart (might take up to 24 hours). Sometimes you will have to pull liquid out (when it boils the meat it can become tough). Keep the liquid you take out to baste the meat periodically while it is cooking so it does not dry out. Chicken does not take as long and you have to put a little water in the crock pot so it does not dry out. I've found beef can take longer than pork to cook, but maybe I've only used cheap beef :)
3 T yeast
2 1/2 C warm water
3/4 C sugar
2 1/2 tsp salt
3/4 C oil or melted butter or margarine
around 8 C flour
Dissolve yeast in water, add sugar, eggs, fat, salt. Add flour slowly until soft dough. Let rise until double. Form balls, let rise to desired size. Bake at 375 for 9-12 minutes.
Saturday, August 7, 2010
I did not use the bread machine and I stuffed it with cheese, tomatoes and basil with basil and Parmesan cheese on top. I liked the recipe because there is a lot of room for flexibility.
Wednesday, August 4, 2010
Here's how I made it:
2 bunches green onions, thinly sliced
1 cup grated Parmesan cheese
4 tablespoons whole wheat flour
2 tablespoons chopped fresh thyme
2 teaspoonss salt
1 1/2 teaspoon ground black pepper
3 pounds waxy (red, gold, or purple) potatoes, cut into 1/8-inch-thick rounds
2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
9 teaspoons olive oil
Preheat oven to 375°F. Butter three 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Use a mandoline to quickly slice up the potatoes and squash.
Divide potatoes into three piles. Divide squash into two piles. Use the first pile of potatoes to create a layer on the bottom of each pan. Use the first pile of squash to create a layer on top of the potatoes in each pan. Drizzle 1 teaspoon of olive oil in each pan. Use about 1/3 of the cheese mixture and divide amongst the three pans. Repeat with the 2nd pile of potatoes, 2nd pile of squash, olive oil, and 1/3 of the cheese mixture. Finish with the final pile of potatoes and the last bit of cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Place 2 cups chopped tomatoes in the baked pie shell. Sprinkle with 1/2 tsp dried basil, 1 tsp salt, 1/8 tsp pepper, 1/2 tsp sugar, 2 or 3 chopped green onions. Spread over tomatoes: 1/2 cup grated Swiss cheese and 1/2 cup grated cheddar cheese (sharp is the best).
Combine 2 eggs, slightly beaten, 2 TBS flour, and 1 cup evaporated milk. Pour over cheese and bake at 375 degrees for 40-45 minutes. Cool 5 minutes before cutting.
3/4 c. sugar
2-3 T. flour
1/4 tsp. cinnamon
2 T. butter
Mix peaches, sugar, flour and cinnamon in a bowl. Pour into an unbaked 9-inch pie shell. Dot with butter. Top with second crust (I prefer a lattice top) and seal the edges. Bake at 400 for 45-50 minutes.
1-2 T. cold butter
salt & pepper
foil envelope (purchase or make your own: one layer heavy duty foil or two layers regular foil)
Place potatoes in pile on foil. Dot with small pieces of butter and season with salt and pepper. Tightly fold envelope closed (it's going to steam up so you want your folds very tight). Place on grill at about medium heat. Flip and turn about every 10 minutes. Cook approx. 35 minutes total.
Approx. 4-5 servings
Thursday, July 29, 2010
Wednesday, July 7, 2010
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 TBS vegetable oil
1 can (20 oz) pineapple chunks, drained, reserve 2 TBS juice
1 basket cherry (or grape) tomatoes
2 red or green bell peppers, cut in 1-1/2 inch pieces
Combine 1/2 cup Kikkoman marinade, 2 TBS pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade. Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Makes 6-8 servings.
Wednesday, June 2, 2010
2 TBS dark-brown sugar
2 TBS fresh lime juice, plus wedges for serving
3 TBS soy sauce
2 tsp vegetable oil
3 scallions, white and green parts separate and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts
Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.
Source: Everyday Food Magazine, May 2010
Tuesday, May 4, 2010
Base: Sugar cookie dough - My recipe:
3/4 C sugar
1/3 C shortening
1/2 tsp vanilla
1 T milk
1 1/2 C flour
1 tsp baking powder
1/8 tsp salt
Beat wet ingredients until smooth, stir in dry ingredients. Press or roll onto greased and floured pizza pan. Bake at 375 for 12-15 minutes until edges start to turn golden. Loosen cooked crust with a metal spatula (so it doesn't stick) and let cool on pan.
8 oz cream cheese
1/2 C sugar
2 tsp vanilla
Beat till creamy, spread on cooled cookie.
Toppings: lots of beautiful fruit--strawberries, blackberries, kiwi, mandarin oranges, banana slices, raspberries, grapes, etc. Decorate in an appealing design.
To serve, slice into "pizza" slices and enjoy!
1 pkg crescent rolls (8 count)
1 pkg garden vegetable cream cheese
Veggies: carrots cut, broccoli, tomatoes diced, bell pepper slices, cucumbers, etc
Unroll crescent rolls and place flat on cookie sheet. Bake at 350 for about 8 min or until golden. To serve, pass out "pizza" slices, let individuals apply their own cream cheese (so they can put as little or as much as they want), press veggies into cream cheese, eat! I like to pile the veggies high and try to eat without them tumbling off. If you want a healthier version, we've thought about maybe using regular pizza dough with hummus, or you could always do pita bread.
Tuesday, April 6, 2010
2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can chickpeas, rinsed and drained
1 (14 oz.) can vegetable broth
1 1/2 c.ups uncooked medium seashell pasta (about 6 ounces)
1/2 c. grape tomatoes, halved
2 garlic cloves, minced
1 T. minced fresh parsley
1 T. fresh lemon juice
3 T. shredded Parmigiano-Reggiano cheese
Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 min. Add salt and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 min.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor; process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
6 hard boiled eggs
1/4 c. mayonnaise
1 tsp. vinegar
1 tsp. mustard
1/8 tsp. salt
Place eggs in large pot and cover with warm water. Bring pot to boiling on the stove. Set timer and boil eggs for 12 min. Allow to cool naturally in the pot with cool running water into it. Peel the eggs.
In seperate bowls, pour in water and drop in food coloring until it reaches your desired color. Place peeled eggs into the water. Allow eggs to sit in the colored water until their reach your desired color. Remove eggs from water and cut in half.
Mix mayonnaise, vinegar, mustard and salt in a pan. Place mayonnaise mixture into a Ziploc bag and clip of the tip of the bag. Pipe mayonnaise into the hollowed out eggs. Sprinkle on top with paprika. Serve!
2 T. butter
1 medium chopped onion
2 cloves minced garlic
1 tsp. Maggi (available in most grocery stores and gives distinct flavor)
1 tsp. Accent
1 tsp. dry mustard
1 T. paprika
3 T. flour
2 T. chicken base (powdered bouillon)
2 T. parsley (4 T. if fresh)
1 T. sweet basil (3 T. if fresh)
2 c. heavy cream or milk (of any fat percentage) works
1/8 t. grated nutmeg
Melt 2 T. butter in a large saucepan and saute one medium chopped onion. Add garlic and warm through. Add Maggi, Accent dry mustard, paprika, flour, chicken base, parsley, and sweet basil. If using fresh tomatoes follow Option 1, if using diced follow Option 2.
Option 1: Add cut up tomatoes and 2 cups water or enough to cover tomatoes. Bring to boil and simmer 15 to 20 min. until tomatoes collapse. Put in blender and blend until smooth. Return to pan.
Option 2: Add the diced tomatoes to the pan and simmer for 15 or 20 min. Put in blender and blend till smooth or use and immersion blender.
Can be put in freezer bags or containers at this point and frozen. This recipe can easily be multiplied and stored in the freezer--especially if you have a lot of fresh tomatoes. When the soup is thawed, make sure to simmer the soup a few minutes before I add the milk or cream which makes the texture smooth. Gradually add 2 cups heavy cream or milk. Add grated nutmeg. Taste for salt and sugar. Bring just to boiling and stir with a whisk--will take out air and restore natural color.
Thursday, March 18, 2010
24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
2 Tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled-I use real bacon bits
6 Tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated Parmigiano-Reggiano
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.
*** Can make up to two days ahead. Wrap to refrigerate and bring to room temperature before heating
Friday, March 12, 2010
should make about 36 eclairs, depending on the size you make them
1 c water
1/2 C Crisco
1/4 tsp salt
1 C flour
Combine water and Crisco and bring to a boil. Mix in flour and salt, stirring constantly until one lump. Take off heat, stir in eggs one at a time, beating well after each. Place on greased cookie sheet in rounded 1/2 Tablespoonfuls.
Bake at 450 F for 10 min, then 375 F for 25 min (though mine were done after only 15 min at 375)
Let cool. Cut off tops and remove some of the insides if necessary. Fill to top with vanilla pudding. Put tops back on and cover with hot frosting. Store in fridge.
1 oz unsweetened chocolate
2 tsp butter
1 C powdered sugar
2 T boiling water
Melt chocolate and butter. Blend in powdered sugar and water till smooth. Drizzle over eclairs. The consistency should be liquidy enough that it drips off a spoon, so you may need to adjust the water amount to reach that consistency.
Thursday, March 4, 2010
Wednesday, March 3, 2010
3 large eggs
1/4 C melted butter
1/2 C biscuit mix
3/4 C diced ham
1/2 C diced onion
4oz green chili
about 3/4 C shredded cheese (I used half mozzarella and half sharp cheddar)
2 Tbs shredded Parmesan cheese
salt and pepper
optional: biscuit dough, pie crust dough, or pre-made shells
Mix everything together.
If you do not want a crust, just grease a mini muffin tin and fill each well with 1 tablespoon of filling. Bake at 375 for 10-15 minutes. Poke with toothpick to test for doneness.
If you want a crust just press a thin layer of biscuit or pie dough into each muffin well and fill with 1 tablespoon filling. Bake at 375 for 10-15 minutes.
(I used biscuit dough but it got very puffy so I would recommend pie crust.)
Makes about 24 mini quiches.
**I also made a few single-serving size quiches in a jumbo muffin tin that turned out well. I reduced the oven temperature to 350 and increased cook time to 25-30 minutes.
Tuesday, March 2, 2010
Adapted from Gourmet, June 2007
Makes 16 2-inch square, thick brownies
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.
1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.
Serve on toasts.
1 cup grated Monterey Jack cheese
1 (4 oz) can chopped green chiles
1 clove garlic, minced
1 long loaf baguette French bread, thinly sliced
In a bowl, combine mayonnaise and cheese; set aside. In another bowl, combine chiles and garlic. Spread chile-garlic mixture on each bread slice. Top with a tablespoon of mayo/cheese mixture. Place on a baking sheet. Broil for about 3 minutes or until bubbly and slightly brown. Makes about 2 dozen. (Better served when warm.)
Source: "Essential Mormon Celebrations" by Julie Badger Jensen
Fudge cake with peppermint chips and fudge frosting in white or brown chocolate