tag:blogger.com,1999:blog-83999257817215387492023-11-16T10:08:57.507-08:00Delicious recipesabdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8399925781721538749.post-30134934105834159482018-04-18T02:46:00.000-07:002018-04-18T03:13:50.671-07:00Baked Cauliflower Fries – How Not to Make Baked Cauliflower Fries<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m3WOMnGHchTs6LZXL4vZ_EfaafnPzlwuHX_agY0jZjA861jMzakGBWEBnYu2U_TaxWhnfshod9KNX4z67NUfQ6Jxm1z1v6Mi_ksaR90Atink9A5ndWhBC32xOtRVOp3pUKX6MvH9ioHS/s1600/nacho-cheeze-cauliflower-bites1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m3WOMnGHchTs6LZXL4vZ_EfaafnPzlwuHX_agY0jZjA861jMzakGBWEBnYu2U_TaxWhnfshod9KNX4z67NUfQ6Jxm1z1v6Mi_ksaR90Atink9A5ndWhBC32xOtRVOp3pUKX6MvH9ioHS/s320/nacho-cheeze-cauliflower-bites1.jpg" width="223" /></a></div>
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<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote class="tr_bq" style="text-align: left;">
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<a name='more'></a><span style="font-family: "adobe myungjo std m" , serif;">⇲I
won’t add insult to injury writing a long blog post about how disappointing
this recipe was. The video pretty much says it all. And while I can’t honestly
say I hope you try this yourself, a small part of me secretly hopes you
do. </span><br />
<blockquote>
<span style="font-family: "adobe myungjo std m" , serif;">Not
that I want you to experience the misery that was this recipe, but rather
because maybe you’ll think of a way to actually pull this off. The taste was
fine. Maybe even better than fine, but the texture was a huge letdown. You
can’t win them all. Enjoy?</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
</blockquote>
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<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: "adobe myungjo std m" , serif;"><o:p> </o:p></span><span style="font-family: inherit;">➤Ingredients
for about 24 crappy cauliflowers “fries:”</span><span style="text-align: right;"> </span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">2 head
cauliflowers (about 5 pounds total), cut into floret</span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1
tablespoon kosher salt</span><span style="text-align: right;"> .</span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">- You
should end up with about 3 1/2 cups of cooked, squeezed-dry cauliflower.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">To the
cauliflower add...</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">2
large eggs</span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">4 <span style="font-family: "adobe myungjo std m" , serif; font-size: 11.0pt; line-height: 107%;">ounce </span>(about 1 cup) shredded cheddar cheese.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1
ounce (1/4 cup packed) finely grated Parmigiano-Reggiano.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">4
cloves peeled garlic, crushed fine.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1/2
teaspoon freshly ground black pepper.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1/4
teaspoon dried oregano.</span><span style="text-align: right;"> </span></blockquote>
</blockquote>
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<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1/8
teaspoon cayenne.</span></blockquote>
</blockquote>
<blockquote class="tr_bq" dir="ltr" style="text-align: left;">
<blockquote style="text-align: left;">
<span style="font-family: inherit;">1
tablespoon olive oil<o:p><br /></o:p>more
cheese to dust top</span></blockquote>
</blockquote>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-24362214415362944232016-07-21T10:29:00.000-07:002017-04-28T04:51:28.225-07:0020 Minute Honey Garlic Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients:</span><br />
<a name='more'></a><br />
<br />
1/3 cup honey<br />
1/4 cup soy sauce (I use reduced sodium)<br />
1 Tablespoon minced garlic<br />
optional: 1 teaspoon minced fresh ginger<br />
1 lb medium uncooked shrimp, peeled & deveined1<br />
2 teaspoons olive oil<br />
optional: chopped green onion for garnish<br />
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<span style="color: #e06666; font-size: x-large;">Directions:</span><br />
<br />
Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.<br />
Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)<br />
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Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.<br />
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-88024596574896546112016-07-21T10:16:00.002-07:002016-07-21T10:16:44.182-07:00Chicken Broccoli Alfredo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
<a name='more'></a><br />
<br />
planning!<br />
10 ounces broccoli<br />
8 ounces penne pasta (for gluten free, use gf brown rice penne)<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
1.5 pound chicken breast (1 large chicken breast)<br />
4 garlic cloves, minced<br />
1 cup heavy cream<br />
1 cup milk<br />
1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded<br />
salt and pepper, to taste<br />
<br />
Try a Mediterranean Chicken Orzo Recipe.<br />
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<br />Instructions</span><br />
<br />
<div>
Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.<br />
Cook pasta al dente, drain.<br />
In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.<br />
Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.</div>
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To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.<br />
Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-51995537589459887582016-07-21T10:10:00.001-07:002016-07-21T10:10:14.618-07:00Oreo Cheesecake Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />Ingredients</span><br />
<a name='more'></a><br />
<br />
<div>
For the crust:<br />
<br />
24 whole Oreo cookies (I buy 1 package of oreos--use 24 for the crust and chop the rest for the filling)<br />
5 Tbsp butter, melted<br />
<br />
For the filling:<br />
<br />
2 (8 ounce) packages cream cheese, at room temperature<br />
1/2 cup granulated sugar<br />
1/4 cup sour cream<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1 tablespoon all-purpose flour<br />
1/2 tsp salt<br />
<br />
Remaining Oreos, chopped (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)<br />
<br />
For the chocolate coating:<br />
<br />
16 ounces high quality milk or semi-sweet chocolate (like a hershey's bar or ghiradelli chocolate chips)<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span></div>
<div>
For the crust:<br />
Preheat oven to 350 degrees F. Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.<br />
Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.<br />
For the filling: <br />
Reduce oven to 325 degrees F.<br />
In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. (Don't overmix) Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly). Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.<br />
Coat in chocolate:<br />
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Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan. Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.<br />
Place the chocolate in a microwave-safe bowl and heat at 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Line a baking sheet with parchment paper. Dip cheesecake squares, one at a time, in the melted chocolate (I use a fork to gently roll it in the chocolate, then lift it up and let the excess chocolate drip off). Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-27873365854520250372016-07-21T09:40:00.002-07:002016-07-21T09:40:35.502-07:00Slow Cooker Buffalo Chicken Sliders<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">
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<br />ingredients:</span><br />
<a name='more'></a><br />
<br />
2 lbs boneless, skinless chicken breasts<br />
1 cup wing sauce (I like Frank’s), divided<br />
1/2 onion, chopped finely<br />
Ranch dressing<br />
12 slider buns<br />
<span style="color: #e06666; font-size: x-large;">
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<div>
<span style="color: #e06666; font-size: x-large;">directions:</span><br />
<br />
In a slow cooker, add chicken breasts and top with 1/2 cup wing sauce and onions. Cover and cook on low for 6-7 hours or high for 4-5 hours.<br />
Remove chicken from slow cooker and shred using 2 forks or stand mixer. Reserve 1/4 cup of liquid from slow cooker, and discard the rest. Place shredded chicken back into slow cooker bowl, add 1/4 </div>
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<div>
cup reserved liquid, and remaining 1/2 cup wing sauce. Stir to coat chicken.<br />
Place about 1/4 to 1/3 cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired. Enjoy!</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-15860734115496048742016-07-21T09:33:00.003-07:002016-07-21T09:34:10.125-07:00Garlic Cheese Bombs<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />Ingredients</span><br />
<a name='more'></a><br />
<br />
24 Rhodes Dinner Rolls<br />
24 pieces of cheese<br />
Garlic Butter<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span><br />
<br />
The first step is to place 24 Rhodes frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let them thaw for about 2 1/2 hours, or until they're soft and no longer frozen. <br />
<br />
In the meantime, cut 24 cubes of mozzarella cheese. I made ours extra cheesy and cut the entire brick of cheese into 24 cubes. You can cut these as small as you'd like, depending on cheesiness preference. <br />
<br />
When rolls are thawed, flatten each one and wrap completely around a cube of cheese so you can't see it. Stack the rolls in a greased bundt pan. Brush the rolls with garlic butter and allow to rise for another 30 minutes, covered with plastic wrap. <br />
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When it's time to serve, you can either invert the pan and slide the bombs out onto a plate or you can pull them directly out of the pan individually without flipping. Up to you! <br />
<br />
Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-84076074495566498742016-07-10T06:38:00.002-07:002016-07-13T04:19:09.375-07:00Slow Cooker Chicken Tortellini Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0kcOiViJGPG9R35N_rZXEMq0T0kvqVBASd2Ceh4e_b5uDhqCSGqQtWZsOtxSo5cPiBmZvP7d6ZhBYO7bedd2LMzK03AQCD3BPlZUoxAXksrN-sYmc8oX0jk2ww6aW34XUIF_GbOAKQAU/s320/tortellini-soup-chef-savvy.jpg" width="230" /></div>
<br />
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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<div>
1½ pounds boneless chicken breast<br />
3 medium carrots, peeled and diced<br />
3 stalks celery, diced<br />
1 medium onion, diced<br />
3 cloves garlic, minced<br />
6 cups low sodium chicken broth<br />
1 cup water<br />
2 bay leaves<br />
1 teaspoon Italian seasoning, or more to taste<br />
2 cups cheese tortellini<br />
chopped fresh parsley for serving, if desired<br />
salt and pepper to taste<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span><br />
<br />
Add all of the ingredients to a slow cooker except for the tortellini.<br />
Cook on low for 6 hours.<br />
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.<br />
Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.</div>
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Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.</div>
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abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-69754175207975738232016-07-10T06:35:00.001-07:002016-07-13T04:19:38.483-07:00Homemade Ham & Cheese Pockets<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4AQAeoT2gNjKzIte394axeQFig30y-nOO9tJmP8KnCB5pdCeP9VL8jszafA-HaKFr8LksJEh33Dru91dRXgMJqLG0KA6GlaEWdyFwkgzlUOe6jazkNVKV-ZQu1QHgZVYWWDqYbSpZysq/s320/cheese-ham-pockets-2.jpg" width="225" /></div>
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<span style="color: #e06666; font-size: x-large;">Ingredients:</span><br />
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<br />
2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)<br />
1 and 1/3 cups (320ml) warm water, about 110°F (43°C)<br />
3 and 1/2 cups (440g) all-purpose flour, plus more for work surface<br />
1 Tablespoon (13g) granulated sugar<br />
2 Tablespoons (30ml) olive oil<br />
3/4 teaspoon salt<br />
egg wash: 1 large egg beaten with 1 Tablespoon milk<br />
FILLING<br />
8 slices cheese or 2 cups shredded (I use sharp cheddar)<br />
16 thin slices deli ham or 2 cups cubed ham<br />
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<span style="color: #e06666; font-size: x-large;">Directions:</span><br />
<br />
In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.<br />
Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)1 for 1 hour or until doubled in size.<br />
Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.<br />
Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).<br />
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Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.<br />
Make ahead tip: The pockets can be made through step 4 then covered and refrigerated for up to 1 day. Then bake as directed. You can also freeze the baked pockets, which is what I do. After the pockets cool, wrap them individually in aluminum foil and freeze. Then microwave for 2-3 minutes on high or bake at 350°F (177°C) for 20 minutes. No need to thaw. To make just the dough ahead of time, see freezing and thawing instructions in my pizza crust post.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-23149707977986463092016-07-10T06:18:00.002-07:002016-07-13T04:20:06.981-07:00LOADED MASHED POTATO BALLS<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHY4Xf_FZ22lgT4yO27wMuWtUT4NZQz-WzR8I0X6hFVSJFBMU_0UoMm-8sfFo34UIyxq33CfzZ57bTZuqMVCtD0BEccIOM1AnRCwCmhcJlPrCem_sJ_pxncZQHJqPJhThQ0S2i-MA6fGC/s320/IMG_7462edit.jpg" width="213" /></div>
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</script><br />INGREDIENTS:</span><br />
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<br />
4 slices bacon, diced<br />
2 cups vegetable oil, or more, as needed<br />
3 cups leftover mashed potatoes<br />
1 cup shredded cheddar cheese<br />
2 tablespoons chopped fresh chives<br />
1/2 teaspoon cayenne pepper, optional<br />
2 large eggs, beaten<br />
1 1/2 cups Panko*<br />
2 tablespoons freshly grated Parmesan<br />
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<span style="color: #e06666; font-size: x-large;">DIRECTIONS:</span><br />
<br />
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.<br />
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.<br />
In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.<br />
Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.<br />
Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.<br />
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Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.<br />
Serve immediately, garnished with Parmesan, if desired.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-55971208880755971262016-07-10T06:15:00.003-07:002016-07-13T04:20:46.819-07:00ASIAGO BROCCOLI CHEESE SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">INGREDIENTS</span><br />
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<br />
<div>
2 Tbsp vegetable oil for cooking<br />
1 small Vidalia onion<br />
1 large carrot<br />
¼ cup flour<br />
2 cups vegetable broth<br />
½ cup heavy cream<br />
8 oz sharp white cheddar cheese (block not shredded)<br />
4 oz Asiago cheese (+ little more for each serving bowl) (block not shredded)<br />
3 garlic cloves<br />
Salt<br />
Fresh cracked black pepper<br />
1 lb broccoli florets<br />
Croutons:<br />
Italian bread (or French baguette)<br />
Olive oil<br />
Salt<br />
Asiago cheese<br />
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<span style="color: #e06666; font-size: x-large;">INSTRUCTIONS</span><br />
<br />
Steam broccoli until soft. Mince it and set aside. (You can steam it in a microwave, in a steamer bag.)<br />
In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent.<br />
Sprinkle flour and mix until veggies are coated with flour.<br />
Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir.<br />
Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses.<br />
Grate cheddar and Asiago cheeses into the pot. Stir slowly until cheeses are all melted. (I recommend using block cheese and grate it in yourself because it will melt much better. Pre-shredded cheese is coated in cornstarch while packaged.)<br />
Add pressed garlic, salt and pepper to taste.<br />
Stir in broccoli. Lower the heat to medium low, cover and cook for about 7-10 minutes, stirring occasionally.</div>
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Croutons: (I didn't put measurements for a reason, because you can make as few or an many as you want and it just requires a drizzle of olive oil and sprinkle of salt and cheese.) Preheat oven to 325. Cut bread into ½ inch cubes and place them in a mixing bowl. Drizzle some olive oil. add some salt and grated Asiago cheese. Mix well until all bread cubes are evenly coated. Spread on a baking sheet and bake for 10-15 minutes, until crunchy and golden.<br />
Top each bowl of soup with some grated Asiago cheese and croutons.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-11009406562826646672016-07-10T06:11:00.001-07:002016-07-13T04:21:02.961-07:00Chicken Caesar Wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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<br />
<div>
3 cups shredded romaine lettuce<br />
2 cups cooked chicken, chopped<br />
6 slices cooked bacon, chopped<br />
¼ cup grated Parmesan cheese<br />
¼ cup croutons<br />
½ cup Caesar dressing<br />
5-6 flour tortillas (8 inch)<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span></div>
<div>
Add the first 5 ingredients to a medium bowl.<br />
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<div>
Mix in caesar dressing until evenly coated.<br />
Spoon into tortillas and enjoy!</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-43925352438185882732016-07-10T06:04:00.004-07:002016-07-13T04:21:25.662-07:00Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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<br />
<div>
1/3 cup sun-dried tomatoes with oil (2 tablespoons)<br />
1 lb chicken breast, sliced in half, chopped<br />
3 garlic cloves, minced<br />
salt<br />
paprika<br />
1 cup half and half (and more) - (half milk - half cream to form a lighter cream)<br />
1/4 teaspoon salt<br />
1 cup Asiago cheese, grated<br />
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)<br />
2 cups fresh spinach<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span></div>
<div>
Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat<br />
Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.<br />
To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. </div>
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<div>
Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more.<br />
Cook pasta according to package instructions. Drain, rinse.<br />
Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-45673720378528857712016-07-10T05:55:00.005-07:002016-07-10T05:55:36.678-07:00Chicken Broccoli Alfredo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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<br />
10 ounces broccoli<br />
8 ounces penne pasta (for gluten free, use gf brown rice penne)<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
1.5 pound chicken breast (1 large chicken breast)<br />
4 garlic cloves, minced<br />
1 cup heavy cream<br />
1 cup milk<br />
1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded<br />
salt and pepper, to taste<br />
<br />
Try a Mediterranean Chicken Orzo Recipe.<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span><br />
<br />
<div>
Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.<br />
Cook pasta al dente, drain.<br />
In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.<br />
Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.</div>
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To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.<br />
Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-4104159628707339632016-07-10T05:49:00.003-07:002016-07-10T05:49:32.753-07:00Pizza Margherita Grilled Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">INGREDIENTS</span><br />
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<div>
1 teaspoon olive oil<br />
1 large garlic clove, minced<br />
14.5 ounces fire-roasted canned tomatoes<br />
¼ teaspoons salt<br />
1 tablespoon sugar<br />
16 ounces fresh mozzarella cheese, sliced<br />
1 cup basil leaves<br />
8 slices sourdough bread<br />
3 tablespoons butter, melted<br />
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<br />INSTRUCTIONS</span></div>
<div>
In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomatoes, salt and sugar. Simmer for 8-10 minutes. Set aside.<br />
Heat a large cast-iron skillet or griddle to a medium heat.<br />
Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.<br />
Drizzle with a little bit of olive oil. Season with salt and pepper. Place top of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.</div>
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Place sandwich butter side down in heated skillet (work in batched if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-47424943532099044922016-07-10T05:45:00.002-07:002016-07-10T05:45:19.620-07:00Millionaire Fudge {Granny's Recipe Revisited}<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients:</span><br />
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<div>
3 (12 oz bags) semi-sweet chocolate chips<br />
2 (7 oz.) jars marshmallow creme<br />
4 1/2 cups sugar<br />
1 (12 oz.) can evaporated milk<br />
1-1 1/2 cups chopped pecans (optional)<br />
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<span style="color: #e06666; font-size: x-large;">Directions: </span></div>
<div>
Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.<br />
<br />
In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)<br />
<br />
In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.<br />
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Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to over beat. Add pecans and fold in.<br />
<br />
The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-66079958374908728132016-07-10T05:38:00.003-07:002016-07-10T05:38:48.513-07:00Sea Salt Dark Chocolate Almond Clusters<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">ngredients:</span><br />
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<br />
2 cups (280g) Diamond of California whole almonds<br />
8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1<br />
sea salt<br />
turbinado sugar (or any coarse/raw sugar)<br />
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</script><br />Directions:</span><br />
<br />
Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.<br />
Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.<br />
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Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!<br />
Store chocolate covered almonds in the refrigerator for up to 4 weeks.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-82233252856141487762016-06-30T13:54:00.004-07:002016-06-30T13:54:50.147-07:00 Breakfast Pizza Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTJ1aAOS8DhlIfiklOeKKO9hqszuaO4laUkOaNSYdMy4S7_blDd1rD80ry_pjzvwaDa4VHXc1BXzyd7dsM9rCexsm_yJM3a-oJNQiRQjTCa_fvAJJ1KydYXBOe8ow7hsFVRHQqPZlVch9/s200/t%25C3%25A9l%25C3%25A9chargement.jpg" width="200" /></div>
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<span style="color: #e06666; font-size: x-large;">Ingredients:</span><br />
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<br />
<div>
1 lb Ball of Pizza Dough<br />
1-1/2 cups of Shredded Mozzarella Cheese<br />
5 Slices of Bacon, cooked and crumbled<br />
1/2 cup of Cherry Tomatoes, halved<br />
About 1 cup of Sauteed Spinach, any vegetable will do<br />
Freshly Grated Parmiggiano Reggiano<br />
4 Eggs<br />
Salt and Pepper, to taste<br />
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</script><br />Process,</span><br />
<br />
1) Preheat your oven to 500 degrees and if you have a pizza stone, preheat it as well.<br />
<br />
2) Roll your dough out on a lightly floured surface to about 11 inches, top with the cheese, bacon, tomatoes, spinach and Parmiggiano, pop it in the oven and bake for 7 minutes.<br />
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3) Crack your eggs on the pizza, carefully place it back in the oven. If you like your eggs really runny, bake it for 5 minutes, if you like your eggs well done, cook it for about 8 minutes. Allow it to sit for a few minutes before cutting into it.</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-46079438682386608882016-06-30T13:51:00.003-07:002016-06-30T13:51:49.153-07:00 Salmon Pasta Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients:</span><br />
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<br />
<div>
10 oz of Fresh Salmon, I used 2 fillets that were skinless<br />
12 oz of Pasta<br />
2 Tbsp of Olive Oil<br />
3 Cloves of Garlic, peeled and chopped<br />
1/3 cup of White Wine<br />
1/3 cup of Shrimp Stock<br />
1/3 cup of Heavy Cream<br />
Juice of 1 Lemon<br />
1 Tbsp of Chopped Dill<br />
2 Tbsp of Chopped Parsley<br />
Salt and Pepper, to taste<br />
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<span style="color: #e06666; font-size: x-large;">Process,</span><br />
<br />
1) Fill a large pot with water, add a generous pinch of salt and bring it to a boil.<br />
<br />
2) In a large skillet with high sides, add the oil, preheat it over medium high heat, season both sides of the salmon and sear them in the hot pan for a couple of minutes on each side or until they develop some good color, remove to a plate, set aside and discard the oil remaining in the pan.<br />
<br />
3) Add a fresh drizzle of olive oil to the same skillet, add the garlic, saute for just a couple of minutes, then add the wine, shrimp stock and juice of 1/2 of a lemon (or whole lemon if the lemon isn’t very juicy) bring mixture to a boil.<br />
<br />
4) At this point, add the pasta to the boiling water and cook according to package instructions. <br />
<br />
5) To the boiling wine mixture, add the salmon fillets, reduce the heat to medium, cover the pan with a lid and simmer for about 8 to 9 minutes or until the pasta is fully cooked (flip the salmon half way through for even cooking).<br />
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6) Remove the salmon from the broth, increase the heat to medium-high, add the cream and herbs, cook for just a minute, then add the cooked and drained pasta in the sauce and cook it all together for about 2 to 3 minutes. <br />
<br />
7) Flake your salmon into big pieces, stir them in the pasta mixture then remove from the heat, cover the whole thing with a lid and allow everything to sit for 5 minutes covered.<br />
<br />
8) Adjust the seasoning to taste and serve right away!</div>
</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-32836044417975004592016-06-28T14:47:00.003-07:002016-06-28T14:47:37.318-07:00Hot Fudge Pudding Cake<br />
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrkwbsFMUTi33UfBlptdJAf7kbniTTP7hkZYyLuYQ_wVOCkvXC-5n8X0rkRtop4zUrrst6TVbqhDYzag948gMJnMv_anJeUL75SfGYI8sQuaIPNcD5MUko4z4h59rS5kfsG2W8iNLiGfE/s320/hot-fudge-pudding-cake2.jpg" width="220" /></div>
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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<br />
<div>
1¼ cups granulated sugar, divided<br />
1 cup all-purpose flour<br />
½ cup Hershey’s Cocoa, divided<br />
2 teaspoons baking powder<br />
¼ teaspoon salt<br />
½ cup milk<br />
⅓ cup unsalted butter, melted<br />
1½ teaspoons vanilla extract<br />
½ cup packed brown sugar<br />
1¼ cups hot water<br />
Vanilla ice cream, if desired for serving<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span></div>
<div>
Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).<br />
In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.<br />
Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it's a non-stick pan, you don't have to grease it) and spread evenly.<br />
In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!</div>
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Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.<br />
After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-89598766640482080892016-06-28T14:44:00.002-07:002016-06-28T14:44:14.947-07:00Mini Red Velvet Cheesecakes<br />
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<br />Ingredients:</span><br />
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<br />
RED VELVET COOKIE LAYER<br />
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (measured correctly)<br />
1/4 cup (32g) unsweetened cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup (115g) unsalted butter, softened to room temperature.<br />
3/4 cup (150g) packed light or dark brown sugar<br />
1/4 cup (50g) granulated sugar<br />
1 egg, at room temperature1<br />
1 Tablespoon (15ml) milk<br />
2 teaspoons vanilla extract<br />
1 Tablespoon red food coloring (liquid or gel)<br />
CHEESECAKE LAYER<br />
12 ounces (336g) full-fat cream cheese, softened to room temperature<br />
2 Tablespoons (30g) yogurt2<br />
1/3 cup (67g) granulated sugar<br />
1 large egg, at room temperature<br />
1 teaspoon vanilla extract<br />
1/2 cup (90g) mini or regular semi-sweet chocolate chips<br />
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<span style="color: #e06666; font-size: x-large;">Directions:</span><br />
<br />
Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.<br />
Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.<br />
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.<br />
Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say "scant" because otherwise you won't have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.<br />
Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.<br />
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Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.<br />
Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.<br />
Make ahead tip: Cheesecakes can be frozen up to 2 months-- thaw overnight in the refrigerator before enjoying.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-71254442180322079272016-06-28T14:37:00.000-07:002018-04-17T16:19:23.357-07:00Lemon Gooey Butter Cookies – Best Ever {from scratch!}<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®<br />
2 teaspoons (about 8 grams) baking powder<br />
1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened<br />
½ cup (1 stick/113 grams) unsalted butter, softened<br />
1½ cups (300 grams) granulated sugar<br />
2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons<br />
1½ tablespoons (22.5 ml) freshly squeezed lemon juice<br />
1 teaspoon (5 ml) pure vanilla extract<br />
1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.<br />
1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®<br />
1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt<br />
1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)<br />
1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies<br />
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<span style="color: #e06666; font-size: x-large;">Preparation</span><br />
<br />
In a medium bowl, whisk together flour and baking powder until well blended. Set aside.<br />
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream<br />
<div>
<br /></div>
<div>
together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.<br />
<br />
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.<br />
<br />
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.<br />
<br />
Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.<br />
<br />
Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.<br />
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Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.<br />
<br />
Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets.<br />
<br />
If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.</div>
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abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-24868350837161551782016-06-28T14:32:00.002-07:002016-06-28T14:32:16.419-07:00Chocolate Salted Caramel Tart<br />
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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Makes about 6-8 servings<br />
Almond Chocolate Sweet Pastry<br />
1 1/4 cups (160g) flour<br />
1/4 cup (30g) ground almonds<br />
1/4 cup (30g) unsweetened cocoa powder<br />
1/4 cup (50g) sugar<br />
1/4 tsp salt<br />
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes<br />
1 tsp vanilla extract<br />
1 egg<br />
1-2 tbsp ice water<br />
Caramel<br />
1 1/2 cups (300 g) sugar<br />
1/2 cup water<br />
1/2 cup (120 g) heavy cream<br />
5 tbsp (70 g) unsalted butter<br />
1 tsp salt<br />
Chocolate Ganache<br />
1/2 cup (120 g) heavy cream<br />
4 oz (120g) bittersweet chocolate, chopped<br />
Garnish<br />
sea salt crystals<br />
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<span style="color: #e06666; font-size: x-large;">Directions</span><br />
<br />
Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. <br />
Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.<br />
On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.<br />
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.<br />
Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.<br />
Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.<br />
Remove the pan from the heat and add the cream. It will bubble a little bit.<br />
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.</div>
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Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.<br />
Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.<br />
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.<br />
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abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-62526472964891670152016-06-28T14:28:00.000-07:002016-06-28T14:28:22.110-07:00GARLIC CHEESE BOMBS<br />
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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1 can of premade biscuits (10 pieces) (any type will work, I used Country Style)<br />
20 cubes cheddar cheese (1/2" x ¾" x ¾") (approx 4oz total)<br />
3 tablespoons butter<br />
1 clove garlic, crushed<br />
⅓ cup parmesan cheese<br />
2 teaspoons dried parsley<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span><br />
<br />
Preheat oven to 375 degrees.<br />
Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.<br />
Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.</div>
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Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan.<br />
Bake 10-12 minutes or just until browned.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-3413224776438533052016-06-25T12:07:00.002-07:002016-06-25T12:07:14.167-07:00Cookie Dough Brownies<br />
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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Brownies<br />
1 box of brownie mix<br />
OR<br />
½ cup butter, melted<br />
1½ cups white sugar<br />
1½ teaspoons vanilla extract<br />
2 eggs<br />
¾ cups all-purpose flour<br />
½ cup unsweetened cocoa powder<br />
½ teaspoon salt<br />
½ cup chocolate chips<br />
Cookie Dough Layer<br />
½ cup butter, softened<br />
¼ cup sugar<br />
⅓ cup brown sugar<br />
2 tablespoons milk<br />
¾ cup flour<br />
½ cup mini chocolate chips<br />
Topping<br />
1 cup semi-sweet chocolate chips<br />
⅔ cup heavy cream<br />
1 tablespoon butter<br />
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<span style="color: #e06666; font-size: x-large;">Instructions</span><br />
<br />
Prepare brownies according to box directions<br />
OR<br />
Preheat oven to 350 degrees. Lightly grease a 9x9 pan.<br />
In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.<br />
Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.<br />
Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.<br />
Cookie Dough Layer<br />
Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.</div>
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Topping<br />
Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.<br />
Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.comtag:blogger.com,1999:blog-8399925781721538749.post-24263664878198723912016-06-25T07:27:00.001-07:002016-06-25T07:27:15.221-07:00Raspberry Chocolate Cups<br />
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<span style="color: #e06666; font-size: x-large;">Ingredients</span><br />
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Makes 6 muffin cup servings<br />
Chocolate Cups<br />
7 oz (200 g) dark chocolate (55-70% cocoa)<br />
6 aluminum muffin cups<br />
Raspberry Puree<br />
5 oz (150 g) fresh or frozen raspberries<br />
1/4 cup (50g) sugar<br />
Chocolate Raspberry Filling<br />
7 oz (200 g) dark chocolate (55-70% cocoa)<br />
1 1/4 cup (300g) whipping cream, cold<br />
Raspberry puree<br />
Topping<br />
Fresh Raspberries<br />
Powdered sugar<br />
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<span style="color: #e06666; font-size: x-large;">Directions</span><br />
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Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.<br />
Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.<br />
Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.<br />
Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.<br />
Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.<br />
Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.</div>
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Fold the chocolate mixture into the remaining whipped cream.<br />
Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling. Refrigerate for at least 2 hours or until set.<br />
Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.</div>
abdltif chawniehttp://www.blogger.com/profile/16469543402291538923noreply@blogger.com