Friday, September 21, 2012

Chewy Chocolate Brownies

 

 Ingredients

  • ⅓ cup Dutch-processed cocoa
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2-1/2 cups (17-1/2 ounces) sugar
  • 1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
  • ¾ teaspoon table salt
  • 6 ounces semisweet chocolate, cut into ½-inch pieces

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together coca and boiling water.
  3. Add unsweetened chocolate, butter, and vegetable oil and mix until combined.
  4. With mixer running, add eggs, egg yolks, and vanilla.
  5. Add sugar and continue mixing until well-combined.
  6. If using a stand mixer, switch to the paddle attachment. Combine flour and salt. Gradually add flour mixture to chocolate mixer, scraping the side of the bowl as needed.
  7. Using a wooden spoon, gently fold in semisweet chocolate pieces.
  8. Grease a 9 x 13 x 2-inch baking dish. Pour brownie batter into the dish. Place in the oven and back for about 30-40 minutes (I actually had to bake for 50 minutes), or until a toothpick inserted near the center comes out clean.
  9. Remove from oven and allow pan to cool for 1 hour. Run a knife along the edge of the pan to loosen brownies, then cut into 2-inch squares.

Chicago Deep-Dish Sausage Pizza


Ingredients

  • Chicago Style Deep Dish Pizza Dough, recipe follows
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh garlic
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (28-ounce) can plum tomatoes, coarsely crushed
  • 1 tablespoon dry red wine
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mozzarella cheese, sliced
  • 8 ounces pepperoni, thinly sliced
  • 8 ounces mushrooms, wiped clean and thinly sliced
  • 1 green bell pepper, cored and cut into thin rings
  • 1 yellow onion, cut into thin rings
  • 1 cup thinly sliced black olives
  • 1 pound crumbled hot Italian sausage
  • 1 cup grated Parmesan

Directions

  • While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
  • Preheat the oven to 475 degrees F.
  • Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  • Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  • Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

  • 11/2 cups warm water (about 110 degrees F)
  • 1 (1/4-ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
  • 1 teaspoon salt
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and use as directed.

Thursday, September 20, 2012

OREO Truffles

 

Ingredients

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Tuesday, September 18, 2012

Cheesecake Brownies


Ingredients

  • 1 (19.8 ounce) package brownie mix
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/3 cup white sugar

Directions

  1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
  2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
  3. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Best Brownies



Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  •  
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Peanut Butter Crunch Apples



Ingredients

  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3 cups chopped peanut butter filled sandwich cookies
  • 4 ounces milk chocolate, chopped
  • 4 ounces white chocolate, chopped

Directions

  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
  3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

Pumpkin Muffins



Ingredients

  • 1 1/2 cups raisins
  • 4 3/4 cups all-purpose flour
  • 4 cups white sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground cloves
  • 6 eggs
  • 1 (29 ounce) can pumpkin
  • 1 cup unsweetened applesauce
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
  3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Graveyard Cupcake



Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 2 (16 ounce) packages vanilla frosting
  • 3/4 cup chocolate sandwich cookie crumbs
  • 24 chocolate covered graham cracker cookies

Directions

  1. Prepare and bake cake mix according to package directions for cupcakes.
  2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
  3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Sunday, September 16, 2012

Buttermilk Cornbread



Ingredients

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

The best Cinnabon's EVER



Ingredients

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  •  
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

German Potato Pancakes



Ingredients

  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and shredded
  • 1/2 cup finely chopped onion
  • 1/4 cup vegetable oil

Directions

  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Mini Meat Pie's



 Ingredients

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 (10 ounce) can refrigerated crescent roll dough
  • 8 slices Cheddar cheese
  • 32 slices dill pickle

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add the onion to the skillet; cook and stir until tender. Drain off grease.
  3. Unroll the crescent roll dough on a clean surface. Separate the triangles and then cut each triangle in half diagonally to make 2 smaller triangles. Stack the slices of cheese and cut diagonally into 4 triangles. Place one triangle of cheese onto each triangle of dough. Spoon about a tablespoon of ground beef over the cheese and then top with a slice of pickle. Fold the points of the dough towards the center like a diaper and place on a baking sheet.
  4. Bake for 10 to 15 minutes in the preheated oven, until golden brown.

Friday, September 14, 2012

New York Cheesecake

 

 

Ingredients

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  •  
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Fried Avocados



Ingredients

  • 2 cups vegetable oil (for frying)
  • 1 cup all-purpose flour
  • 2 tablespoons salt-free herb seasoning blend
  • 1 pinch ground cumin
  • 1 avocado - peeled, pitted and sliced
  • 1 egg, beaten

Directions

  1. Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
  2. In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
  3. Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

Bacon Wrapped cocktail hotdogs With a Peanut Sauce


Ingredients

  • 1 pound sliced bacon, cut into thirds
  • 1 (14 ounce) package beef cocktail wieners
  • 3/4 cup brown sugar, or to taste

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
  3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

 

Peanut Sauce

Ingredients

  • 1 cup natural peanut butter
  • 1 cup hot water
  • 1/2 cup distilled white vinegar
  • 1/4 cup tamari
  • 1/4 cup molasses
  • 1 teaspoon ground cayenne pepper

Directions

  1. In a small saucepan, whisk together peanut butter and water over low heat. Stir in vinegar, tamari, molasses, and cayenne pepper. Heat through, but do not simmer or boil; cooking can cause the sauce to curdle.

Only The Best Jalapeno Poppers



Ingredients

  • 12 ounces cream cheese, softened
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 12 ounces jalapeno peppers, seeded and halved
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying

Directions

  1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Thursday, September 13, 2012

Soft Chewy Chocolate Chip Cookies



 

 Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups butter, softened
  • 1 1/4 cups white sugar
  • 1 1/4 cups packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  3. Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

Monday, September 10, 2012

Fluffy Pancakes


 

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Four Cheese Jalapenos Poppers




Ingredients

  • 8 jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  3. Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
  4. Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.