Chocolate Peanut Butter Cookies
* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
Friday, September 3, 2010
Summer Fruit Salsa
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
BYU Famous Mint Brownies
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Three Cheese Cauliflower Soup
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
Sunday, August 8, 2010
Snickerdoodle Cupcakes
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Brownie Heart Cupcakes
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Luscious Lemon Bars
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
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