Blueberry Bake
"This low fat, low sugar dessert is great made with blackberries, too! Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Original Recipe Yield 1 - 8x11 inch baking dish
Ingredients
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 tablespoon white sugar
* 1/2 cup lowfat buttermilk
* 2 tablespoons honey
* 1 tablespoon white sugar
* 1 tablespoon cornstarch
* 1 teaspoon ground cinnamon
* 1 cup water
* 2 tablespoons lemon juice
* 3 cups fresh blueberries
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
3. To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
4. Drop biscuit dough onto berry mixture by tablespoonfuls.
5. Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.
Amount Per Serving Calories: 150 | Total Fat: 0.7g | Cholesterol: < 1mg
Friday, December 24, 2010
Warm Apple Cinnamon Cobbler Recipe
"This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Ingredients
* 4 apples - peeled, cored and sliced
* 1 cup water
* 2 teaspoons ground cinnamon
* 2 tablespoons cornstarch
* 1/4 cup fructose (fruit sugar)
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/4 cup canola oil
* 1 tablespoon honey
* 1/2 cup lowfat buttermilk
Directions
1. Preheat oven to 375 degrees F ( 190 degrees C).
2. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3. Pour the apple mixture into a casserole dish.
4. Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
"This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Ingredients
* 4 apples - peeled, cored and sliced
* 1 cup water
* 2 teaspoons ground cinnamon
* 2 tablespoons cornstarch
* 1/4 cup fructose (fruit sugar)
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/4 cup canola oil
* 1 tablespoon honey
* 1/2 cup lowfat buttermilk
Directions
1. Preheat oven to 375 degrees F ( 190 degrees C).
2. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3. Pour the apple mixture into a casserole dish.
4. Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
Tuesday, December 21, 2010
Chicken, and Pancetta Bites
Rachael Ray
Fun easy appetizer
* 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
* A drizzle balsamic vinegar
* A drizzle extra-virgin olive oil
* Salt and pepper
* 24 slices pancetta, available at deli counter
* 1 package 3 or 4-inch wooden party picks
Directions
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
Place a half piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
Rachael Ray
Fun easy appetizer
* 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
* A drizzle balsamic vinegar
* A drizzle extra-virgin olive oil
* Salt and pepper
* 24 slices pancetta, available at deli counter
* 1 package 3 or 4-inch wooden party picks
Directions
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
Place a half piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
Edamame Veggie Burger
Food Network Kitchens
Makes 7-8 Burgers
* 1/4 cup millet
* 1/2 cup cold water
* 2 1/4 teaspoons kosher salt, plus more as needed
* 1 medium carrot
* 1 large red radish
* 2 tablespoons finely grated, peeled, fresh ginger
* 1/2 clove garlic, minced
* 2 tablespoons freshly squeezed lime juice
* 2 tablespoons mirin (See Cook's Note.)
* 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
* 1 pound frozen blanched, peeled edamame (soybeans), thawed
* 1 1/2 cups panko (Japanese-style bread crumbs)
* 2 large egg whites, beaten
* Vegetable oil, for brushing
Directions
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Food Network Kitchens
Makes 7-8 Burgers
* 1/4 cup millet
* 1/2 cup cold water
* 2 1/4 teaspoons kosher salt, plus more as needed
* 1 medium carrot
* 1 large red radish
* 2 tablespoons finely grated, peeled, fresh ginger
* 1/2 clove garlic, minced
* 2 tablespoons freshly squeezed lime juice
* 2 tablespoons mirin (See Cook's Note.)
* 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
* 1 pound frozen blanched, peeled edamame (soybeans), thawed
* 1 1/2 cups panko (Japanese-style bread crumbs)
* 2 large egg whites, beaten
* Vegetable oil, for brushing
Directions
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Cauliflower-Goat Cheese Gratin
Bobby Flay
Recipe courtesy Bobby Flay
* 1 head cauliflower, cut into florets
* 2 cups heavy cream
* 1/2 pound Monterey Jack cheese, coarsely grated
* 2 cups grated Parmesan
* 6 ounces goat cheese, cut into small pieces
* Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
This is a healthier version of a side dish similar to mashed potatoes. Just don't tell the kids it is healthy and not potatoes.
Bobby Flay
Recipe courtesy Bobby Flay
* 1 head cauliflower, cut into florets
* 2 cups heavy cream
* 1/2 pound Monterey Jack cheese, coarsely grated
* 2 cups grated Parmesan
* 6 ounces goat cheese, cut into small pieces
* Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
This is a healthier version of a side dish similar to mashed potatoes. Just don't tell the kids it is healthy and not potatoes.
Pecan Pineapple Upside-down Cake
This recipe is modernized by using fresh pineapple instead of canned (although canned pineapple can be substituted in a pinch).
Tip: When choosing a ripe pineapple, look for one with a bright yellow-gold color. Ideally, the whole fruit will be that color, but there may be some green. The further the yellow-gold color goes up from the base of the fruit, the better. Just be sure to never select a pineapple that is completely green.
Ingredients:
Topping:
1 medium pineapple (peeled, quartered, cored, and sliced 1/4" thick) or 1 20-oz. can sliced pineapple
1/4 cup light brown sugar
4 Tbsp. unsalted butter
6 — 8 maraschino cherries, red and green
A few whole pecans
Batter:
1 cup flour, sifted
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 cup granulated sugar
5 Tbsp. pineapple juice
1 tsp. pure vanilla extract
Whipped cream (optional)
Directions:
Add butter to a 10'' skillet or (9'' round baking pan) and place it inside a warm oven until it's melted (about 5 minutes). Remove the skillet from the oven and sprinkle brown sugar evenly over the butter. Artfully arrange the pineapple slices and cherries on top. Fill in the nooks and crannies with whole pecans.
Preheat oven to 350°F. In a medium bowl, combine the sifted flour, baking powder, and salt. Stir. Using a hand or stand mixer in a metal or glass bowl, beat the eggs whites at high speed until they're fluffy. Set aside. In a separate bowl, beat the egg yolks with sugar at medium speed until they're creamy. Add the pineapple juice and vanilla extract and beat the ingredients well. Add the flour mixture to the creamed mixture and beat until both are well combined. With a rubber spatula, fold in the egg whites. Pour the cake mixture evenly over the fruit and smooth it with the spatula.
Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Let stand in the skillet for five minutes. Invert a plate over the skillet and invert the cake onto the plate (keeping the plate and skillet firmly pressed together). Serve the cake just warm or at room temperature. Serve it with fresh whipped cream (optional).
This recipe is modernized by using fresh pineapple instead of canned (although canned pineapple can be substituted in a pinch).
Tip: When choosing a ripe pineapple, look for one with a bright yellow-gold color. Ideally, the whole fruit will be that color, but there may be some green. The further the yellow-gold color goes up from the base of the fruit, the better. Just be sure to never select a pineapple that is completely green.
Ingredients:
Topping:
1 medium pineapple (peeled, quartered, cored, and sliced 1/4" thick) or 1 20-oz. can sliced pineapple
1/4 cup light brown sugar
4 Tbsp. unsalted butter
6 — 8 maraschino cherries, red and green
A few whole pecans
Batter:
1 cup flour, sifted
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 cup granulated sugar
5 Tbsp. pineapple juice
1 tsp. pure vanilla extract
Whipped cream (optional)
Directions:
Add butter to a 10'' skillet or (9'' round baking pan) and place it inside a warm oven until it's melted (about 5 minutes). Remove the skillet from the oven and sprinkle brown sugar evenly over the butter. Artfully arrange the pineapple slices and cherries on top. Fill in the nooks and crannies with whole pecans.
Preheat oven to 350°F. In a medium bowl, combine the sifted flour, baking powder, and salt. Stir. Using a hand or stand mixer in a metal or glass bowl, beat the eggs whites at high speed until they're fluffy. Set aside. In a separate bowl, beat the egg yolks with sugar at medium speed until they're creamy. Add the pineapple juice and vanilla extract and beat the ingredients well. Add the flour mixture to the creamed mixture and beat until both are well combined. With a rubber spatula, fold in the egg whites. Pour the cake mixture evenly over the fruit and smooth it with the spatula.
Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Let stand in the skillet for five minutes. Invert a plate over the skillet and invert the cake onto the plate (keeping the plate and skillet firmly pressed together). Serve the cake just warm or at room temperature. Serve it with fresh whipped cream (optional).
Creamy Cheddar Cheese Soup with Crispy Bacon & Chives
Ingredients:
3/4 lb. bacon, chopped
1 large onion, finely diced
2 leeks, thinly sliced
2 cloves garlic, minced
2 large pimentos or roasted red peppers, diced
4 Tbsp. butter
6 Tbsp. flour
4 cups chicken stock or broth
12-oz. beer (preferably ale or lager)
1-1/2 cups cream
1-1/2 cups milk
2-1/4 cups grated sharp cheddar cheese
3/4 cup grated Colby cheese
1/2 tsp. cayenne
1 bunch of chives or green onions, chopped
Salt and white pepper, to taste
Directions:
In a large stockpot over medium heat, render bacon until crisp, stirring frequently. Remove bacon from the pan with a slotted spoon onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp. remaining.
Turn the heat up to medium-high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4 – 5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1 – 2 minutes. Whisk in the stock, beer, cream, and milk. Reduce to a simmer for 10 – 15 minutes until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt and season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and remaining chives.
Ingredients:
3/4 lb. bacon, chopped
1 large onion, finely diced
2 leeks, thinly sliced
2 cloves garlic, minced
2 large pimentos or roasted red peppers, diced
4 Tbsp. butter
6 Tbsp. flour
4 cups chicken stock or broth
12-oz. beer (preferably ale or lager)
1-1/2 cups cream
1-1/2 cups milk
2-1/4 cups grated sharp cheddar cheese
3/4 cup grated Colby cheese
1/2 tsp. cayenne
1 bunch of chives or green onions, chopped
Salt and white pepper, to taste
Directions:
In a large stockpot over medium heat, render bacon until crisp, stirring frequently. Remove bacon from the pan with a slotted spoon onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp. remaining.
Turn the heat up to medium-high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4 – 5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1 – 2 minutes. Whisk in the stock, beer, cream, and milk. Reduce to a simmer for 10 – 15 minutes until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt and season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and remaining chives.
Spiced Baked Apple Dumplings
Ingredients:
Dough:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 cup butter (very cold)
1/2 cup milk
Apples:
4 medium apples, peeled and cored
1/2 – 3/4 cup brown sugar, packed
3 Tbsp. ground cinnamon
2 tsp. nutmeg
1/2 cup raisins or golden raisin, or a combination of both
3 oz. butter
Syrup:
1/3 cup butter
1-1/3 cups hot water
Dash of cinnamon
Dash of nutmeg
Pinch of cloves
Pinch of ginger
Directions:
Preheat oven to 375°F. Peel apples and remove all of the cores using a sharp knife. Slice off just a small amount at the top and bottom of each apple to flatten them out so they'll wrap easily in the dough.
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter, using your hands to squish everything together, until the mixture resembles coarse crumbs. Pour in the milk all at once and stir to form the dough. If it's too sticky, add a little more flour in small increments until you reach the desired consistency.
On a floured surface, roll the dough out to about 1/4-inch thick. Cut into four 6-inch squares. Place an apple on each square. Mix together the brown sugar, cinnamon, and nutmeg. Fill the core with raisins, generously dust each apple with this mixture, and top each apple with a dab of butter.
Moisten the edges of the pastry square with a little water. Gently pull the dough up around the apple as close to the top as possible and pinch the edges to seal. Pinch together any tears in the dough around the apples. Decorate the top of the apple with dough cutouts of leaves, or add any other creative flair you wish. Place in a 3-qt. sauté pan.
Combine butter, hot water, cinnamon, nutmeg, cloves, and ginger in a small saucepan. Pour this mixture over the dumplings and bake at 375°F for 45 minutes, or until dough is nicely browned. These dumplings are best served warm with a scoop of vanilla ice cream.
Ingredients:
Dough:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 cup butter (very cold)
1/2 cup milk
Apples:
4 medium apples, peeled and cored
1/2 – 3/4 cup brown sugar, packed
3 Tbsp. ground cinnamon
2 tsp. nutmeg
1/2 cup raisins or golden raisin, or a combination of both
3 oz. butter
Syrup:
1/3 cup butter
1-1/3 cups hot water
Dash of cinnamon
Dash of nutmeg
Pinch of cloves
Pinch of ginger
Directions:
Preheat oven to 375°F. Peel apples and remove all of the cores using a sharp knife. Slice off just a small amount at the top and bottom of each apple to flatten them out so they'll wrap easily in the dough.
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter, using your hands to squish everything together, until the mixture resembles coarse crumbs. Pour in the milk all at once and stir to form the dough. If it's too sticky, add a little more flour in small increments until you reach the desired consistency.
On a floured surface, roll the dough out to about 1/4-inch thick. Cut into four 6-inch squares. Place an apple on each square. Mix together the brown sugar, cinnamon, and nutmeg. Fill the core with raisins, generously dust each apple with this mixture, and top each apple with a dab of butter.
Moisten the edges of the pastry square with a little water. Gently pull the dough up around the apple as close to the top as possible and pinch the edges to seal. Pinch together any tears in the dough around the apples. Decorate the top of the apple with dough cutouts of leaves, or add any other creative flair you wish. Place in a 3-qt. sauté pan.
Combine butter, hot water, cinnamon, nutmeg, cloves, and ginger in a small saucepan. Pour this mixture over the dumplings and bake at 375°F for 45 minutes, or until dough is nicely browned. These dumplings are best served warm with a scoop of vanilla ice cream.
Classic Holiday Eggnog
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp. salt
4 cups whole milk
1 tsp. vanilla
Whipped cream
Fresh nutmeg
Cinnamon stick
Directions:
In a 5—5-1/2 qt. stockpot, beat together eggs, sugar, and salt until the eggs are pale yellow in color. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160°F. Remove from heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.
Cover and refrigerate until thoroughly chilled — several hours or overnight.
Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick.
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp. salt
4 cups whole milk
1 tsp. vanilla
Whipped cream
Fresh nutmeg
Cinnamon stick
Directions:
In a 5—5-1/2 qt. stockpot, beat together eggs, sugar, and salt until the eggs are pale yellow in color. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160°F. Remove from heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.
Cover and refrigerate until thoroughly chilled — several hours or overnight.
Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick.
Candy Cane Cannolis
Ingredients:
8 oz. cream cheese, softened
8 oz. ricotta cheese
1-1/2 cups powdered sugar
1/2 cup heavy cream
1-1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies, divided
15 — 20 chocolate-dipped cannoli shells
Green sugar to garnish (optional)
Directions:
In a large bowl, beat together cream cheese, ricotta, sugar, cream, and peppermint extract until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli. Serve.
Ingredients:
8 oz. cream cheese, softened
8 oz. ricotta cheese
1-1/2 cups powdered sugar
1/2 cup heavy cream
1-1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies, divided
15 — 20 chocolate-dipped cannoli shells
Green sugar to garnish (optional)
Directions:
In a large bowl, beat together cream cheese, ricotta, sugar, cream, and peppermint extract until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli. Serve.
Sunday, December 12, 2010
Yummy Chocolate Cheesecake Candy Cane Bars
*These are rich so cut into 1 inch squares.
Crust:
20 Chocolate Wafer Cookies
3 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. fine salt
Filling:
8 oz Semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 c. sugar
1/2 c. sour cream
2 large eggs, room temperature
Glaze:
4 oz. bittersweet chocolate, chopped
2 Tbsp. unsalted butter
1 tsp. light corn syrup
2 Tbsp. sour cream, room temperature
1/2 c. crushed candy canes
Preheat 350*. Line an 8-inch square baking dish with foil.
For Crust:
Process wafers in a food processor with the butter, sugar, and salt till fine. Press the crust in the dish covering the bottom. Bake 15 minutes.
Filling:
Put chocolate in a medium size microwave bowl at 75% until softened about 2 minutes. Stir, and continue till melted about 2 minutes more. Blend cream cheese, sugar and sour cream together in the processor. Scrape the side. Add eggs and pulse just till combined. With food processor running, pour the chocolate into wet ingredients until smooth. Pour filling in crust. Bake 25-30 minutes. Cool on rack.
Glaze:
Put chocolate, butter and corn syrup in a bowl. Microwave at 75% about 2 minutes. Stir ingredients together till smooth. Add sour cream spread evenly over warm cake ans scatter crushed candy canes on top. Refrigerate overnight. Cut into small bars.
*These are rich so cut into 1 inch squares.
Crust:
20 Chocolate Wafer Cookies
3 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. fine salt
Filling:
8 oz Semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 c. sugar
1/2 c. sour cream
2 large eggs, room temperature
Glaze:
4 oz. bittersweet chocolate, chopped
2 Tbsp. unsalted butter
1 tsp. light corn syrup
2 Tbsp. sour cream, room temperature
1/2 c. crushed candy canes
Preheat 350*. Line an 8-inch square baking dish with foil.
For Crust:
Process wafers in a food processor with the butter, sugar, and salt till fine. Press the crust in the dish covering the bottom. Bake 15 minutes.
Filling:
Put chocolate in a medium size microwave bowl at 75% until softened about 2 minutes. Stir, and continue till melted about 2 minutes more. Blend cream cheese, sugar and sour cream together in the processor. Scrape the side. Add eggs and pulse just till combined. With food processor running, pour the chocolate into wet ingredients until smooth. Pour filling in crust. Bake 25-30 minutes. Cool on rack.
Glaze:
Put chocolate, butter and corn syrup in a bowl. Microwave at 75% about 2 minutes. Stir ingredients together till smooth. Add sour cream spread evenly over warm cake ans scatter crushed candy canes on top. Refrigerate overnight. Cut into small bars.
Yummy Homemade Chili
2 lbs. lean stew meat
1 lb. pork sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 (14.5oz) can Diced Tomatoes
1 (6oz) can tomato paste
1 (1oz) packet chili seasoning
1 (15oz) can Chili Beans
1 (15oz) can Kidney Beans
1 (15oz) can Pinto Beans
1 (8oz) pkg. shredded cheddar cheese
1 Dozen fresh rolls or tortilla chips
Directions:
Add 3 Tbsp. of flour to the stew meat and sausage in a pan. Add some oil and brown the meats. Dice you onion and garlic and add to meat. Cook 2-3 minutes till tender. Place the first 10 ingredients in the crock pot and cook it on LOW for 8-10 hours, or HIGH for 5-6 hours. Serve with cheese and rolls or chips.
2 lbs. lean stew meat
1 lb. pork sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 (14.5oz) can Diced Tomatoes
1 (6oz) can tomato paste
1 (1oz) packet chili seasoning
1 (15oz) can Chili Beans
1 (15oz) can Kidney Beans
1 (15oz) can Pinto Beans
1 (8oz) pkg. shredded cheddar cheese
1 Dozen fresh rolls or tortilla chips
Directions:
Add 3 Tbsp. of flour to the stew meat and sausage in a pan. Add some oil and brown the meats. Dice you onion and garlic and add to meat. Cook 2-3 minutes till tender. Place the first 10 ingredients in the crock pot and cook it on LOW for 8-10 hours, or HIGH for 5-6 hours. Serve with cheese and rolls or chips.
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