(Courtesy of ourbestbites.com)
Ingredients:
6-8 slices white bread
1/4 c. softened butter
4 c. grated colby jack cheese
12 oz. pork sausage, browned and drained (if necessary)
1 can (4 oz.) green chillies, or can use a 7 oz. can if you prefer more
6 eggs
2 c. milk
1 tsp. kosher salt
1/2 tsp. paprika
1 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. dry mustard
Directions:
Start by removing the crusts from the bread and lightly butter one side. Place bread butter side down in a 9x13 baking dish. You may need to cut some of the bread pieces to make them all fit in one layer with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top and top with chilies.
In a medium size bowl whisk eggs. Add milk and seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on the top of the assembled casserole.
Cover well and place in the refrigerator overnight.
In the morning, preheat the oven to 350 degrees. Put the casserole in the oven and bake, uncovered, for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. Let sit 10 minutes before cutting into it.
(Courtesy of Viking Liquor and Melinda West)
Ingredients:
2 c. Malibu Rum
2 c. peach schnapps
1 large can pineapple juice
1 can frozen orange juice, no pulp, thawed and mixed with 3 cans of water
7-Up, sour, Sierra Mist, Sierra Mist Cranberry Splash or other drink of your choice
Directions:
Mix together the first 4 ingredients. Freeze for 48 hours. Scoop into a glass and serve with soda of your choice.
(Courtesy of julieseatsandtreats.com)
Ingredients:
16 oz. sour cream
1 pkt. ranch dressing mix
3 oz. packet bacon bits (not the plastic jar)
1 c. shredded cheddar cheese
Directions:
Mix together all ingredients. It is better to refrigerate it for a day before eating.
(Courtesy of Mr Food)
Ingredients:
1 lb. lean ground beef
1 green pepper, chopped
1 onion, chopped
3 c. (5 oz.) uncooked wide egg noodles
2 1/2 c. water
1 jar (26 oz.) spaghetti sauce
1/2 tsp. Italian seasoning
1 tsp. granulated garlic
Directions:
In a soup pot brown the ground beef, bell pepper and onion over medium heat for 6-8 minutes; stirring occasionally, until no pink remains in the beef; drain.
Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
Reduce heat, stir in noodles and simmer uncovered for 8-10 minutes until noodles are tender. Serve immediately.
http://www.mrfood.com/Pastas/Country-Beef-Pot
(Courtesy of Taste of Home)
Ingredients:
1 pkg. (9x13 pan size) fudge brownie mix
1 1/2 c. confectioners' sugar
1/2 c. butter, softened
2-3 Tbsp. peanut butter
2 Tbsp. cold 2% milk
4 1/2 tsp vanilla pudding mix
1 can (16 oz.) chocolate fudge frosting
Directions:
Prepare and bake brownies according to package directions. Cool on a wire rack.
Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting.
(Courtesy of Taste of Home)
Ingredients:
2 c. sugar
3/4 c. baking cocoa
1 c. canola oil
4 eggs
1/4 c. 2% milk
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 c. (6 oz.) semi-sweet chocolate chips
1 c. chopped walnuts, divided
14 oz. caramels
1 can (14 oz.) sweetened condensed milk
Directions:
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 c. walnuts.
Spoon 2/3 of the batter into a greased 9x13 baking pan. Bake at 350 degrees for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes out clean with moist crumbs (do not overbake). Cool on a wire rack.
(Courtesy of Taste of Home)
Ingredients:
2 c. all-purpose flour
2 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, melted and cooled
2 eggs
1 tsp. vanilla extract
1 c. chocolate chunks
4 Heath candy bars (1.4 oz. each), coarsely chopped
Directions:
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).
Spread into a 9x13 baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
(Courtesy of Kraft)
Ingredients:
1/4 c. ground coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2 1/2 c. cold water
1 c. eggnog, warmed
1/2 c. thawed whipped topping
Directions:
Place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.
Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
Pour into 4 cups; top with whipped topping.
(Courtesy of Mr Food)
Ingredients:
1/2 c. (1 stick) butter
30 large marshmallows (a 10 oz. bag contains 38-40)
1- 1 1/2 tsp. green food color
1 1/2 tsp. vanilla extract
4 c. cornflakes cereal
Red-hot cinnamon candies, for decorating
Directions:
In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.
When melted, remove from heat and stir in 1 tsp. food coloring and the vanilla. Add more food color, if desired. Stir in cornflakes.
Drop mixture, 1 tablespoon at a time, onto wax paper. Decorate with candies. Let stand 30 minutes, or until cool.
http://www.mrfood.com/Cookie-Recipes/Holly-Crackles
(Courtesy of browneyedbaker.com)
Ingredients:
2 1/4 tsp. (1 pkt.) active dry yeast
2/3 c. whole milk, warm to the touch
3 1/4 c. plus 2 Tbsp. all-purpose flour, divided
4 egg yolks
1/2 c. granulated sugar
1/3 c. apple cider
1/4 c. unsalted butter, melted
1 Tbsp. vanilla extract
1 tsp. kosher salt
1/2 tsp. ground cinnamon
FOR THE APPLES:
1/4 c. unsalted butter
1 vanilla bean
7 Granny Smith apples, peeled, cored and chopped
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
1 c. apple cider
1/4 c. apple cider vinegar
GLAZE:
1/2 c. plus 2 Tbsp. powdered sugar
1/4 c. heavy cream
1/2 tsp. vanilla extract
1/2 tsp. kosher salt
2 quarts vegetable oil, for frying
Directions:
To make the dough: place the yeast in a mixing bowl. Pour the milk over the yest and let sit for 5 minutes. Add 2 c. of the flour to the yeast and milk mixture, but do not stir. Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30-40 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 c. flour and whisk until combined, then add to the yeast mixture. Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. Add the remaining 2 Tbsp. of flour and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be very soft and sticky. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1 1/2 hours.
Make the apples: melt the butter in a 12 inch skillet over medium heat. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter and drop the vanilla bean pod in as well. Heat the butter until it is bubbling, then add the chopped apples, tossing to coat then with butter. Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally. Add the apple cider and vinegar, then increase the heat to medium-high and cook until all of the liquid has evaporated, stirring occasionally, about 10-15 minutes. Remove the vanilla bean and transfer the apples to a baking sheet to cool.
Assemble the doughnuts: scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges. Fold the dough into thirds (like a letter) by folding the bottom up and then the top down. Using your hands again to pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again. Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.
Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees.
Scrape the dough out again onto a well-floured surface and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1 inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds and allow to rest 10 minutes.
Make the glaze: while the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat. Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm.
Fry the doughnuts: very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded. Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden as well, about 4-5 minutes. Remove the doughnuts to a paper towel-lined pan or cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches.
After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with glaze. Serve warm or at room temperature.
(Courtesy of Kraft)
Ingredients:
1 pkg. (4 oz.) Baker's white chocolate
1 pkg. (4 oz.) Baker's semi-sweet chocolate
6 Tbsp. butter
1/3 c. water
1 pkg. (3.9 oz.) chocolate instant pudding
3 c. powdered sugar
6 Tbsp. multi-colored sprinkles
Directions:
Line 8 inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in a large microwaveable bowl on high for 2 minutes or until butter is melted; stir until chocolate is completely melted.
Add dry pudding mix; stir with whisk 2 minutes. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Note~
Store cut up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
(Courtesy of Mr Food)
Ingredients:
1 lb. ground pork sausage
6 c. cubed French bread
2 c. (8 oz.) shredded Cheddar cheese
3 c. milk
6 large eggs, lightly beaten
2 tsp. prepared mustard
3/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
Directions:
Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and it is no longer pink; drain well.
Place bread cubes in a lightly greased 5 quart slow cooker; sprinkle sausage and cheese over bread.
In a medium bowl, combine milk and remaining 6 ingredients. Pour over bread in slow cooker. Remove insert from slow cooker; cover insert and chill 8 hours. Return insert to slow cooker.
Cover and cook on low setting for 3 1/2 hours.
http://www.mrfood.com/Casseroles/Christmas-Morning-Strata-4076
(Courtesy of Food and Wine)
Ingredients:
1/3 c. finely ground coffee
2 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
1 (12 lb.) bone-in prime rib roast
Directions:
In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
Preheat the oven to 450 degrees. Roast the meat for 15 minutes. Reduce the oven temperature to 325 degrees and roast for about 2 1/2 hours longer, until an instant read thermometer inserted in the thickest part of the meat registers 125 degrees for medium-rare.
Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2 inch thick slices and serve.
(Courtesy of theslowroasteditalian.com)
Ingredients:
1/4 c. cornstarch
1/4 c. water
6 oz. pineapple juice
6 oz. water
1/2 c. brown sugar, packed
1/2 c. granulated sugar
3/4 c. apple cider vinegar
1/2 c. ketchup
1 Tbsp. soy sauce
Directions:
In a small bowl whisk 1/4 c. cornstarch and 1/4 c. water until combined. Set aside.
In a medium saucepan, over medium high heat, combine remaining ingredients. Whisk to combine. Bring sauce to a boil, cook for 1 minute. Add cornstarch mixture and cook until thick and shiny, about 5 minutes. Remove from heat. Set aside until ready to use.
(Courtesy of Better Homes and Gardens)
Ingredients:
3 c. tortilla chips
1 lb. skinless, boneless chicken breasts or thighs, cut into bite-size pieces
2 tsp. cooking oil
2 cans (19 oz. each) cannelini beans, rinsed and drained
6 oz. shredded Monterey Jack cheese with jalapeno peppers (1 1/2 c.)
1 can (4 1/2 oz.) diced green chilies
1 can (14 oz.) reduced sodium chicken broth
Fresh cilantro, optional
Directions:
Preheat broiler. Coarsely crush 2 cups of the chips.
In a 4-5 quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 c. of the cheese, the chilies, broth, 1/2 c. water and crushed chips. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, for tortilla crisps, place remaining 1 c. chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 c. cheese. Broil 6 inches from the heat for 1-2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro.
(Courtesy of myownlabels.com)
Ingredients:
1 1/2 qt. tomato juice
1 tsp. salt
1 tsp. pepper
1-2 tsp. Tabasco sauce
1-2 tsp. Worcestershire sauce
2/3 tsp. horseradish
1 Tbsp. lemon juice
Directions:
Mix all ingredients together.
Add vodka (1 1/2 oz. per serving) and stir.
Note~ This recipe is for 6 servings.
(Courtesy of Mr Food)
Ingredients:
1 pkg. (18 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. unsweetened cocoa
Directions:
Preheat oven to 375 degrees. Coat a mini muffin tin with cooking spray.
Slice cookie dough into 24 slices. Roll each slice into a ball and place in prepared muffin tin. Press down in center of each, making a deep well. Bake 10-12 minutes, or until edges are set and "crusts" are light brown.
Remove from oven and press down in center of each with a spoon, making an indentation. Let stand 5 minutes then remove to wire racks to cool completely.
In a small bowl, with an electric beater on medium speed, beat cream cheese, sugar and vanilla until smooth. Spoon 1 tsp. cream cheese mixture into each cup. Dust tops with cocoa. Serve immediately or cover and keep chilled until ready to serve.
http://www.mrfood.com/Cheesecakes/MiniChocolate-Chip-Cheesecakes-2156
(Courtesy of Betty Crocker)
Ingredients:
1 pouch chocolate chip cookie mix
1/2 c. butter, softened
1 egg
2 envelopes (1 oz. each) instant hot cocoa mix and 2 envelopes (0.2 oz. each) marshmallows- from 1 box of marshmallow lovers hot cocoa mix
Powdered sugar or unsweetened baking cocoa, if desired
Directions:
Heat oven to 375 degrees, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
Bake 9-11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week or freeze up to 3 months.
(Courtesy of Mr Food)
Ingredients:
1 can (16 oz.) refried beans
1 container (8 oz.) prepared guacamole
1 container (16 oz.) sour cream
1 pkg. (1 oz.) dry taco seasoning mix
2 c. (8 oz.) shredded Mexican cheese blend
1 medium-sized ripe tomato, chopped
4 scallions (green onions), thinly sliced
Directions:
Spread refried beans over a 12 inch round serving platter then spread guacamole over beans.
In a medium bowl, combine sour cream and taco seasoning; mix well then spread over guacamole. Sprinkle with cheese then the tomato, followed by scallions. Serve immediately or cover and chill until ready to serve.
http://www.mrfood.com/Appetizers/Six-Layer-Dip-1521
(Courtesy of Blueeyedbakers.com)
Ingredients:
10 oz. white chocolate, chopped (can use white chocolate with vanilla bean)
16 Oreos, crushed
Directions:
Line a 8 inch square baking dish with wax paper, letting excess hang over sides of the pan.
Place chocolate in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted. Stir until smooth. Add in crushed Oreos, reserving 1/4 c. for topping. Mix until the cookie pieces are evenly coated, the spread into prepared baking dish. Cover the top with remaining crushed cookies and chill until set, about an hour.
Remove from pan by lifting edges of wax paper. Peel off paper and cut into wedges. Serve chilled or at room temperature. Store bark covered in the fridge.
(Courtesy of mybakingaddiction.com)
Ingredients:
1 can (15 oz.) pumpkin puree
2 eggs
1/2 c. oats (optional if your dog is on a grain-free diet, sub an extra 1/4 c. grain-free flour
3 c. whole wheat flour, brown rice flour or gluten-free flour
3 Tbsp. all natural peanut butter
1/2 tsp. cinnamon
Directions:
Preheat oven to 350 degrees.
In a small bowl, stir together the flour, oats and cinnamon.
In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Stir wet ingredients into dry.
Pour onto a floured surface and roll dough out to 1/2 inch thick. Cut out using a cookie cutter. The dough will be a little sticky, a dusting of flour for your hands and the rolling pin will help. Bake for 30-35 minutes, until golden brown.
Place on cooling racks and let cool thoroughly. They will harden as they cool.
(Courtesy of veganyackattack.com)
Ingredients:
1 oz. vanilla vodka
1 oz. Fireball whiskey
4 oz. apple juice
Pinch ground cinnamon
Brown sugar for the rim (grind it a little finer for a more successful sugaring)
Cinnamon stick for garnish, optional
Ice
Directions:
Wet the rim of your rocks glass just a little and then gently sugar the rim with the brown sugar.
In a martini shaker, pour the vodka, Fireball, apple juice and ground cinnamon together with a handful of ice cubes.
Shake 10 times and pour the contents into the glass without wiping off the sugar rim.
Serve chilled and with a cinnamon stick for garnish, if you want.
(Courtesy of iheartnaptime.net)
Ingredients:
1 c. eggnog
1/4 c. melted butter
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
ICING:
1 c. butter, at room temperature
1/2 c. eggnog, at room temperature
Pinch salt
1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 lb. powdered sugar, about 4 c.
Directions:
For the cupcakes: preheat the oven to 350 degrees. Line cupcake tin with paper liners. In the bowl of your stand mixer, add the eggnog, melted butter, vinegar, vanilla and sugar. Beat on medium speed until well combined. Sprinkle the flour on top of the eggnog mixture and then sprinkle the baking soda, baking powder, salt and nutmeg on top of the flour. Mix on low speed just until everything is mixed in.
Fill the lined cups up 2/3 full with the prepared batter. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before you transfer them to a wire rack. Let them cool completely before decorating.
For the icing: in the bowl of your stand mixer with the whisk attachment, beat the butter, eggnog, salt, vanilla, nutmeg and 1 c. of the powdered sugar on medium-high speed until the mixture is very light and fluffy, about 3 minutes. Add the remaining powdered sugar, one cup at a time until you get a medium consistency icing. Scrape the edges of the bowl down as you go.
Put the icing in a pastry bag and pipe onto cool cupcakes. Garnish with a sprinkle of cinnamon or a cinnamon stick if you like.
Note: The flavor of these only improve with a little time so make them a day in advance and let them sit, iced, overnight if you can. Just keep them in the refrigerator.
(Courtesy of Midwest Living)
Ingredients:
1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. packed brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg or 1/8 tsp. ground cloves
2 eggs, lightly beaten
1 1/2 c. buttermilk
1/3 c. mild-flavored molasses
3 Tbsp. vegetable oil
Butter, optional
Pure maple syrup
1 medium Gala, Fuji or Golden Delicious apple, cored and sliced crosswise into paper-thin slices
Directions:
In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture.
In a medium bowl, whisk together egg, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Heat a lightly greased griddle or heavy skillet over medium heat. For a standard-size pancake, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 tablespoons of batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Turn over when pancake surfaces are bubbly and edges are slightly dry.
Serve immediately or keep warm in a loosely covered ovenproof dish in a 200 degree oven. If you like, top pancakes with butter. Serve with warm maple syrup. Garnish with apple slices.
(Courtesy of Trisha Yearwood)
Ingredients:
1 lb. spicy pork sausage
10 oz. cheddar cheese, grated
3 c. baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper
Directions:
Preheat oven to 375 degrees.
Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake until browned, about 20 minutes.
Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.
(Courtesy of Carla Hall)
Ingredients:
1 pkg. store bought puff pastry (2 sheets)
Melted butter
Salt
2 c. vanilla pastry cream
1 lb. strawberries, roughly chopped
1/4 c. granulated sugar
1 1/2 c. powdered sugar
2 1/2 Tbsp. water
2 tsp. lemon juice
Melted chocolate
Directions:
Preheat oven to 375 degrees. Place pastry dough on a lightly floured surface and cut into 24 rectangles. Transfer to 2 baking sheets and brush with melted butter and gently sprinkle with salt. Poke the pastry dough with a fork before baking to ensure the pastry will not rise too high. Bake until golden brown and flakey, about 12 minutes. Remove from oven and allow to cool completely.
In a medium bowl, whisk powdered sugar to remove lumps. Add water and lemon juice and stir to create a smooth icing.
Working individually, spread a thin layer of icing on the top of 6 pieces. Drizzle thin, horizontal lines of chocolate over the icing width-wise. Drag a toothpick across perpendicular to the chocolate in alternating directions.
Place strawberries and sugar in a medium pot with a pinch of salt and smash with a potato masher or wooden spoon. Cook for 5-8 minutes to dissolve sugar and reduce liquid by half.
To assemble, place a piece of puff pastry on a plate and top with a layer of pastry cream. Add another layer of puff pastry and top with a thin layer of strawberry preserve. Add a third layer of puff pastry and top with pastry cream. Add the decorated layer of puff pastry to the top.
Create a collar out of foil to fold Napoleon shape. Place in the fridge to chill until ready to serve.
(Courtesy of Clinton Kelly)
Ingredients:
1 Pullman loaf (1 1/2 inch thick slices- 12 slices)
6 eggs
1/2 c. heavy cream
3/4 c. whole milk
1 tsp. vanilla
1/2 tsp. freshly grated cinnamon
1/2 tsp. freshly grated nutmeg
Pinch of salt
Butter for frying
Whipped cream to garnish
Maple syrup to garnish
Powdered sugar to garnish
Crispy bacon to serve
STRAWBERRY TOPPING:
1 lb. strawberries, hulled and divided
1/4 c. sugar
1 lemon, juiced
Pinch of salt
Directions:
Lay bread slices out to dry an hour before prepping.
In a rimmed baking dish, whisk together the eggs, cream, milk, vanilla and spices. Heat a griddle or large nonstick pan over medium heat with a few tablespoons of butter. Begin to dredge the bread in the egg mixture making sure to thoroughly to coat on both sides.
Add a few pieces of soaked bread to the pan making sure not to overcrowd. Cook for 2 minutes or until golden and crispy on first side. Flip and continue to cook on the second side for 2 minutes or until golden. Remove to a plate and cover loosely with foil to keep warm. Cook remaining pieces of toast.
Serve 2 pieces of toast with a drizzle of strawberry sauce and your choice of toppings along with bacon.
For strawberry topping: chop half of the strawberries and combine with the sugar, lemon juice and salt in a medium saucepan. Cook over medium heat, mashing with a potato masher until coarse but juicy. Allow mixture to cook for 4-5 minutes just to thicken slightly.
Meanwhile, slice the remaining strawberries. Add the slices strawberries to the pot once the mixture has thickened. Remove from heat and allow to cool slightly. Serve warm.
Note~ Pullman loaf is a type of white bread similar to a county loaf. Any thick slices of bread will also work.
(Courtesy of Ree Drummond)
Ingredients:
15 whole egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 c. plus 2 Tbsp. sugar, sifted 3 times
1 c. cake flour
1/4 tsp. salt
1 tsp. vanilla
FILLING:
1 pkg. (3 oz.) strawberry gelatin
2 1/2 c. boiling water
1 pkg. (1 lb.) frozen sliced strawberries
ICING:
1 1/2 c. heavy cream
2 Tbsp. sugar
Directions:
Preheat oven to 350 degrees.
Combine the cake flour and salt and sift together 5 times. Set aside.
Beat egg whites until frothy. Add cream of tartar and beat on high until stiff.
With mixer on medium-low, slowly sprinkle in sifted sugar as it mixes in.
Remove bowl from the mixer and fold in sifted flour gently until it's all combined. Sprinkle vanilla into the bowl and fold gently.
Spoon batter into tube pan- make sure there's no grease or butter in the pan. Smooth the top and bake 35-45 minutes, or until a wooden skewer stuck all the way to the bottom comes out clean. Don't open the oven until you believe it is done.
Carefully remove the cake from the oven and immediately invert it on a wine or vinegar bottle. Let it cool completely while hanging upside down. Once totally cooled, remove it from the pan.
To make the filling, sprinkle the gelatin powder into a bowl and pour in a 2 1/2 c. of boiling water. Stir to dissolve, then add the bag of frozen sliced strawberries. Stir to cool the mixture and set it aside.
Turn the cake upside down so that the end that was stuck on the bottom of the pan is now facing up. With a serrated knife, carefully cut the top 1 inch of cake from the top. Remove it and lay it beside the cake. Next, with a small paring knife, make 2 concentric cuts in the cake: 1 cut is 1 inch from the outside rim and the other cut is 1 inch from the inside rim (be careful not to cut all the way through to the bottom of the cake. Leave about 1 inch from the bottom).
Tear out a trench in between the 2 cuts and save the torn cake pieces for another use.
By now, the strawberry mixture should be cool and somewhat gelatinous. Important: if the mixture is not thick, stick it in the freezer for about 15 minutes or until it thickens and sets. Carefully spoon the mixture into the trench of the cake, filling it all the way to the top and ever-so-slightly above to allow for a little settling. Place the top of the cake back on top, lining it up just right.
Refrigerate cake for a couple hours or you can stick it in the freezer for an hour if you are in a hurry.
To serve, whip together the cream and sugar until stiff. Spread all over the cake. Cut into slices and serve. Note that once you make a cut, the filling will slightly seep out of the remaining cake, but not overly so.
(Courtesy of Paula Deen)
Ingredients:
DIP:
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
FRIES:
6 c. peanut oil or vegetable oil, for frying
2 lb. russet potatoes, skins scrubbed clean, cut lengthwise into 1/4 inch sticks
Salt and freshly ground black pepper
Directions:
To make the dip, whisk the mayonnaise and mustard together in a small bowl.
Heat the oil in a deep-fryer or heavy bottomed pot to 350 degrees.
Add the potato sticks into a bowl of water and allow it to sit for 4 hours. Remove them from the water to paper towels to drain. Fry in batches, letting them cook until a pale gold color develops, about 2 minutes. Drain the fries on a paper towel-lined plate.
Raise the temperature of the oil to 375 degrees and fry the potatoes in batches until they just start to become golden, about 2 minutes. Pull the potatoes out of the oil and let them stand for 1 minute. Drop the potatoes back into the oil and fry them until deep golden brown, about another 2 minutes. Drain the fries on a paper towel-lined plate, and toss with salt and pepper to taste. Transfer them to a serving bowl and serve hot with the mayonnaise dip.
Note~ Soaking the potatoes in water for 4 hours is just a suggestion. You can skip that step and go straight for frying.
(Courtesy of Giada De Laurentiis)
Ingredients:
1/4 c. fresh lemon juice (2-3 lemons, depending on the size)
1/4 c. extra-virgin olive oil
1 1/2 tsp. salt
1 (3 1/2 lb.) whole frying chicken, cut into 8 pieces
1 tsp. freshly ground black pepper
2 c. olive oil (approximate amount)
1 c. all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish
Directions:
In a large casserole dish, whisk the lemon juice, extra-virgin olive oil and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3 inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tons, transfer the chicken to a paper towel-lined plate to drain the excess oil.
Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
(Courtesy of Kelsey Nixon)
Ingredients:
2 Tbsp. celery leaves, plus more for garnish
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 medium stalk celery, chopped (1/3 c.)
1 clove garlic, minced
1 small shallot, chopped (1/3 c.)
1 1/2 lb. ground chicken
2 Tbsp. unsalted butter
1/2 c. cayenne hot pepper sauce, such as Frank's Red Hot
2 Tbsp. honey
2 Tbsp. ketchup
2 Tbsp. canola oil, for grilling
BLUE CHEESE DIPPING SAUCE:
1/2 c. mayonnaise
1/4 c. buttermilk
2 tsp. lemon juice
4 oz. blue cheese, crumbled
Kosher salt and freshly cracked black pepper
Directions:
For the buffalo chicken: put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes.
Form 2 ounces of the mixture onto each of 16 soaked wooden skewers, skewering 3/4 of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.
For the dipping sauce: while the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 oz. of the blue cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 oz. of blue cheese and sprinkle with salt and pepper.
For cooking: prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 Tbsp. of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the blue cheese dipping sauce and garnish with more celery leaves.
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