Peanut Butter Pie

For the chocolate cookie crust:

30 chocolate wafer cookies (about 6 ounces)
1 tablespoon sugar
6 tablespoons unsalted butter, melted

For the peanut butter filling with chocolate bottom:

½ cup (3 ounces) semisweet chocolate chips
½ teaspoon light corn syrup
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
¾ cup firmly packed dark brown sugar
1 ½ cups heavy cream

For the easy hot fudge sauce:

6 ounces milk chocolate, finely chopped
6 ounces dark chocolate, finely chopped
1 cup heavy cream
¼ cup light corn syrup

Make the chocolate cookie crust:

In a food processor, grind the cookies to a very fine powder. You should have about 1 ½ cups. Put the crumbs in a bowl and stir in the sugar.

Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom:

Melt the chocolate chips in a microwave oven or in a double broiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.

Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.

In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce:

Place both chocolates in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.

Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie.

Crispy Salmon with Risotto and Slow Roasted Tomatoes

I can't wait to try this recipe from "More Than Burnt Toast"
morethanburnttoast.blogspot.com

Crispy Salmon with Risotto and Slow Roasted Tomatoes

ROASTED TOMATOES

9 plum tomatoes, halved
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon chopped fresh thyme
½ teaspoon freshly ground black pepper
4 garlic cloves, minced

RISOTTO

4-1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2-1/4 cups (1/2 inch thick) sliced leek
1-1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
½ cup half-and-half
¼ cup grated fresh Parmesan cheese
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

SALMON

2 teaspoons olive oil
6 (5-ounce) red sockeye salmon fillets, skinned
½ teaspoon. sea salt
½ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper


Preheat oven to 350 degrees F.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil, sprinkle with ½ tsp. salt, ½ tsp. thyme, ½ tsp. pepper, and garlic. Bake at 350 degrees F for 1-1/2 hours or until very soft and slightly shriveled, turning occasionally.

To prepare risotto, bring broth to a simmer in medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek, saute 3 minutes or until tender. Add rice; cook 1-1/2 minutes, stir constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, ½ cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half–and-half, cheese, ¼ tsp. salt, and ¼ tsp. pepper.

To prepare salmon, heat 2 tsp. oil in large skillet over medium-high heat. Sprinkle salmon with ½ tsp. salt, ½ tsp. thyme, and ¼ tsp., pepper. Place fillets, skin side up, in pan, cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Arrange 3 tomatoe halves, cut sides up, in a spoke-like pattern in centre of each of 6 plates. Mound 2/3 cup risotto in centre of each plate (leaving about 1-1/2 inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with sprig of thyme, if desired.

Serves 6

Barb's Pumpkin Cake

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
½ tsp salt
2 cups pumpkin puree


Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into greased and floured 13X9 pan. Bake at 350 degrees for 35- 40 minutes.
Frost with whipped cream cheese icing and sprinkle with chopped walnuts

Hot Chocolate Fudge Cakes

3/4 c flour
2/3 c unsweetened cocoa
5 t instant espresso powder
1 1/2 t baking powder
1/4 t salt
1/4 c unsalted butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
1 c egg substitute
1 1/2 t vanilla extract
1 (2.6 ounce) bar dark (71% cocoa) chocolate, finely chopped
2 T powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulate and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350.

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately. Yield: 10 servings

Calories 260
Fat 8.2 g

Creamy Carrot Soup with Scallions and Poppy Seeds

12 servings

2 T butter
3 T extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 t poppy seeds
1/2 c heavy cream
1/2 c milk
Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Make Ahead - The carrot soup can be refrigerated overnight. Reheat gently.

Mashed Potatoes with Crispy Shallots

Another post today... I'm working up an appetite for Thanksgiving...

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 c canola oil
6 large shallots, thinly sliced (1 1/2 cups)
1 c half-and-half
1 1/2 sticks butter
Kosher salt

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until simmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the over if desired.

Options
Mashed Potatoes with Parmesan Cheese & Fresh Thyme
Omit the shallots. Make the mashed potatoes as directed. Stir 2 tablespoons thyme leaves and 1 cup freshly grated Parmigiano-Reggiano cheese into the mashed potatoes and garnish with thyme sprigs just before serving.

Mashed Potatoes with Butternut Squash
Omit the shallots. Mash 3 pounds potatoes with the garlic. Peel and slice one 3 pound butternut squash 1/2 inch thick and roast in a 400 oven for about 25 minutes, until tender. Puree the squash in a food processor and stir into the mashed potatoes.

Fice-Spice Glazed Sweet Potatoes with Walnut Toffee

6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
1 c light brown sugar
6 T butter
2 t Chinese five-spice powder
1/4 t freshly grated nutmeg
Salt
Crunchy Walnut Toffee, coarsely chopped (recipe follows)

Preheat the oven to 400. Spread the sweet potato chunks in two 9x13 baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.

In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

Make Ahead: The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.

Cruncy Walnut Toffee

1/2 c sugar
1/4 c water
2 T light corn syrup
2 T butter
1/4 t baking soda
1/4 t salt
1 c walnuts, coarsely chopped

Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 c pecans
4 medium carrots, peeled and liced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower, cut into 1-inch florets
1 small butternut squash, peeled, seeded and cut into 1-inch dice
1 lb brussels sprouts, halved
1/2 c extra-virgin olive oil
1/4 t freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 T minced fresh ginger
1/3 c pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room termperature.

Make Ahead: The roasted vegetables can be kept at room temperature for up to two hours before serving.

Pecan Tea Cookies

1 3/4 c butter 1 1/2 c (300 gm) sugar 1/4 c Crisco 1 T vanilla 1 1/2 t salt 1 egg 4 1/2 c (540 gm) bread flour 3/4 c (70 gm) pecans, finely chopped 6 c powdered sugar 6 1/2 T light corn syrup 1/2 c water food coloring Prheat oven to 325 degrees. Soften cold butter in a mixer and add sugar, shortening, vanilla and salt. Blend but do not aireate. Add egg, blend only. Add flour and pecans. Blend only. Roll dough into log shaped pieces, approximately 1/2 inch in diameter. Cut in 1/4 inch slices and lay on parchment lined cookie sheet. Make a humb print in the center of each cookie. Bake at 325 degrees for 10 minutes or until light brown. Cool on cookie sheet. --- Place powdered sugar in a bowl. Combine water and corn syrup in a small saucepan and heat to 140 degrees on a candy thermometer, do not boil. (This isn't rocket science - if you don't have a candy thermometer, just guess.) Then add 1/2 of this liquid to the powdered sugar in the mixing bowl. Mix unitl mixture becomes a thick paste with no lumps. Then add remaining liquid and mix until smooth. Add a few drops of food coloring to obtain your desired shade of icing. With an icing bag place a dot of icing into the thumb print on each cookie.

Pumpkin Snickerdoodles

8 oz softened, butter
1 1/2 c sugar
1/2 c canned pumpkin
1 t cream of tarter
1/2 t salt
1/2 t baking soda
2 t vanilla extract
1 large egg
3 c plus 2 T flour
1/3 c sugar
1 t pumpkin pie spice
1 t cinnamon

Beat the butter on medium speed. Add 1 1/2 c sugar and canned pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well. Add vanilla and egg. Beat until well mixed. Add flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.

Mix 1/3 sugar, pumpkin pie spice and cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 1/2 inch balls. Roll balls in coating, covering all sides. Place on cookie sheet 2 inces apart. Bake 12-14 miutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.

Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce
Chicken Ingredients:

• 1 lb chicken breasts
• 2-3 tbsp coconut milk, plus more as needed
• 1 tbsp curry powder (or equal parts turmeric, cumin, and coriander to equal 1 tbsp)
• 1 tsp ginger root, grated
• 1/2 tsp garlic, minced
• 1/2 tsp fresh lemon grass
• 1/4 tsp lemon zest
• 1 tbsp olive oil
• Salt and pepper to taste
• Wooden skewers

Method:

Prepare prior to the tailgating event. Cut the chicken breasts into small square chunks of even size and set aside. Prepare the marinade by adding coconut milk and curry powder or spice blend to a bowl and mixing well. Then add the ginger and garlic. Prepare the lemongrass by cutting the root end off of the stalk and then grating, starting at the cut end. Add the lemongrass to the bowl. Finally add the lemon zest, salt and pepper to taste, and olive oil. Mix well. Add the chicken to the marinade then cover and refrigerate for at least 30 minutes (Note: don't marinate chicken overnight or it will begin to fall apart). Soak the wooden skewers in water for a few minutes. Add about 3 pieces of marinated chicken to each skewer. Put all skewers in a container and reserve in refrigerator until you are ready to take to the event.

At the game or event, grill the skewers (preferably over charcoal) for about 2 minutes per side. Brush each skewer with additional coconut milk and season with salt to taste. Serve warm with peanut sauce.
Peanut Sauce Ingredients:

• 1 can of coconut milk
• 2 tbsp peanut butter
• 2-3 tbsp sugar
• Salt to taste
• 1 tbsp chile paste
• 1-2 hot peppers, whole
• 1/2 lemon, juiced

Method:

At the tailgating event: Over a small burner, pour coconut milk into a saucepan over medium heat. Add peanut butter and stir to combine. Add sugar, salt and chile paste then mix well. Add hot peppers and bring mixture to a boil stirring frequently. Continually taste for seasoning and adjust as desired. Reduce the sauce and then add lemon juice, mixing well to combine. Serve in small dishes alongside chicken satay.

Eggplant Lasagna Tart with Parmesan-Basil Crust

For the Crust:
1/3 cup basil leaves
1 clove garlic
2 cups grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon salt
½ cup (1 stick) unsalted butter, cubed and well chilled
2-3 T. ice water

For the Tart:
½ eggplant, sliced in half lengthwise and sliced as thinly as possible into half moons
1 teaspoon salt
1½ cups ricotta cheese
Fresh mozzarella cheese, sliced

For the Tomato Sauce:
3 cloves garlic, minced
2 T. olive oil
½ teaspoon red pepper flakes
Pinch of salt
14-oz. can crushed tomatoes

1. Preheat oven to 350°F.

2. Prep the eggplant. To avoid a soggy crust, the moisture needs to be drawn out of the eggplant before baking. Toss the sliced eggplant with 1 teaspoon of salt. Transfer to a colander and let drain while you make the tart crust and tomato sauce.

3. To make the tart shell, place the basil and garlic in a food process and process, scraping down the sides of the bowl as needed, until finely chopped. Add the Parmesan cheese and pulse to combine. Add the flour, salt and butter and pulse quickly about 25 times. Blend in the 2 T. of ice water in a few additional pulses. The dough should stick together when you pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator to chill for at least 15 minutes.

4. Take the tart out of the refrigerator and poke it a few times with a fork. Cover the tart with parchment paper and fill with pie weights. Place on a baking sheet and slide tart onto the middle rack of the oven. Bake for 15 minutes, pull the shell out of the oven, and remove the parchment paper and pie weights. Place the uncovered tart back into the oven, weight-free, for another 5-10 minutes or until lightly golden brown. Remove from oven and sprinkle with a little shredded Parmesan. Transfer to a rack to cool to room temperature.

5. In the meantime, prepare the tomato sauce. Stir the garlic, olive oil, red pepper flakes and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit for 10 minutes or so, and then remove from heat.

6. If the eggplant still appears wet, press it into some paper towels to remove any remaining moisture.

7. To assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Spoon about half of the sauce over the ricotta and arrange half of the eggplant in a single layer on top of the sauce. Spread the remainder of the ricotta over the eggplant, making sure that it reaches the edges of the tart. Arrange another layer of eggplant and finish with the remaining sauce. Top with slices of fresh mozzarella across the top.

8. Place the tart on a rimmed baking sheet and bake for 40 minutes. Remove and let sit for 10 minutes before serving. Slice wedges with a serrated knife.

Amazing Whole Wheat Pizza Dough

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Hamburger Buns

1 1/4 cups milk, warmed
2 1/4 tsp. instant yeast
2 cups bread flour, plus 1/4-1/2 cup more for adjusting as needed
1 cup whole wheat flour
1/2 tsp. salt
1 egg, at room temperature
1/4 cup honey plus 1-2 tbsp., divided
2 tbsp. butter, melted
Sesame seeds (optional)

Measure out the milk in a liquid measuring cup. Add in the instant yeast and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour (2 cups), wheat flour and salt. Mix briefly on low speed to combine. Add the yeast-milk mixture, egg, and 1/4 cup of honey to the mixer bowl and mix on low speed just until a dough has formed. Switch to the dough hook. Continue kneading on low speed with the dough hook until the dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until the dough clears the sides of the bowl and has the desired consistency. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2-2 hours.

Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces (if using a kitchen scale to achieve uniform size, make 3.25-3.5 oz. pieces). Form each piece of dough into a flattened round, 3.5-4 inches in diameter. Transfer the shaped rounds to a parchment- or silpat-lined baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 hour.

Preheat the oven to 350° F. Combine the melted butter with 1-2 tablespoons of honey and lightly brush the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 14-15 minutes, rotating the pan halfway through baking, until golden brown and baked through. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Blackberry Tart with Honey Mascarpone Filling

A long overdue credit needs to be added to this posting. I got this recipe from Annie's Eats at
http://annies-eats.com/2009/05/02/blackberry-tart-with-honey-mascarpone-filling/
Annie lives in my hometown of Indianapolis and is self taught in cooking and food photography. Tha's my next goal to work on photography. She posted this recipe May 2, 2009 and I made it last summer. It was fantastic. Thanks Annie! (Update June 14, 2010)

For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:
2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp. vanilla extract
Pinch ground nutmeg

For the topping:
Fresh blackberries (I used about 12 oz.)

Directions:
To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat on low speed just until the dough comes together. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 degrees F. When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface. Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface. Roll it out evenly until it is large enough to line a 12-inch tart pan and is about 1/8-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

Cover the dough with foil or parchment paper and fill with baking beads. Bake for 5 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust. Bake until the crust is golden, 15-20 minutes more. Transfer to a wire rack and let cool completely.

To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Mix in the vanilla extract and nutmeg.

Spread the filling into the cooled tart shell and smooth the top with a spatula. Top with fresh blackberries. Transfer to a serving platter. Store in the refrigerator.

Avocado-Lime Salsa

1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)

To prepare salsa, combine all ingredients in a medium bowl.

Grilled Flank Steak TAcos with Roasted Poblano Chiles and Grilled Onions

• 3/4 cup finely chopped onion
• 6 cloves garlic, minced
• 6 tablespoons vegetable or olive oil
• 1/4 cup lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano, crumbled
• 2 1/2 teaspoons salt
• 1 3/4 pounds flank steak, trimmed of surface fat and silverskin
• 4 to 6 poblano chiles
• 2 large onions, cut crosswise into 1/2-inch thick slices
• Toothpicks for securing onion slices on grill
• 12 to 16 corn tortillas
• 2 limes, cut into wedges, optional

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.
While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas. Serve with lime wedges, if desired.

Mixed Greens with Baked Goat Cheese

Mixed Greens with Baked Goat Cheese
Ingredients:
For the baked goat cheese:
4 oz. log goat cheese
3 oz. Melba toast
1 egg
1 tsp. Dijon mustard
1 tbsp. freshly chopped basil
1 tbsp. freshly chopped parsley
olive oil, for brushing

For the vinaigrette:
6 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced shallot
salt and pepper, to taste

mixed greens

Directions:
Slice the log of goat cheese into 6 equal slices. Roll each section into a ball and flatten into a disc. Place the Melba toast in the bowl of a food processor and process into fine crumbs. Transfer to a small bowl and set aside. In a small bowl, gently whisk the Dijon mustard into the egg. Finely chop the fresh herbs. Roll each disc of goat cheese in the fresh herbs, then in the egg mixture, and finally in the Melba toast crumbs. Place the breaded discs onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes.

Preheat the oven to 475°. Brush each disc of cheese lightly with olive oil. Bake the discs for 5-7 minutes or until golden brown. While the cheese bakes, whisk together all vinaigrette ingredients in a small bowl. Toss with mixed greens. Allow the cheese to cool a couple of minutes before serving atop a bed of the mixed greens tossed with vinaigrette.

Margarita Shrimp

1 1/2 pounds large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/4 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1 teaspoon salt
3 cups cooked rice

Place shrimp in a shallow glass dish. Combine lime juice, tequila, water, onion, olive oil and salt in a small bowl. Pour over shrimp and toss until evenly coated. Marinate, stirring occasionally, for 10 minutes.

Preheat grill.

Remove shrimp from marinade (reserving marinade), and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes; set aside.

Coat grill rack with vegetable cooking spray. Place kabobs on rack 4 to 6 inches over medium-hot coals. Grill, turning once, until shrimp turn pink, about 3 minutes on each side. Remove shrimp from skewers and arrange over rice. Spoon boiled marinade over shrimp. Garnish with lime slices, if desired.

Makes 6 servings.

Roasted Red Pepper Pesto Crostini

1 baguette, cut into ¼”-thick slices
extra-virgin olive oil for brushing, plus 1 tsp.
2 cloves garlic, peeled
1 red bell pepper, roasted, peeled, seeded and coarsely chopped
1 tbsp. pine nuts
1 ½ tbsp. Parmesan cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped basil
½ tsp. fresh lemon juice
pinch of cayenne pepper
salt and freshly ground pepper, to taste
goat cheese

Directions:
Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush lightly with olive oil. Bake until lightly browned and crispy. Cut one clove of garlic in half and rub the cut side on the baguette slices while still warm. Sprinkle with salt and pepper to taste. Spread each baguette slice with a thin layer of goat cheese.

In the bowl of a food processor, combine one clove of garlic, the red pepper, pine nuts, Parmesan, parsley, basil, lemon juice and cayenne pepper. Pulse until a coarse puree forms. Add salt and pepper to taste. Spread a spoonful of the red pepper pesto onto each baguette slice.

Menu - Grilled Flank Steak Tacos

Appetizer – Roasted Red Pepper Pesto Crostini, Margarita Shrimp
Salad – Mixed Greens with Baked Goat Cheese and Balsamic Vinagrette
Main Course – Grilled Flank Steak Tacos with Roasted Poblano Chilies and Greille Onions Served with Avocado-Lime Salsa
Dessert – Blackberry Tart with Honey Mascarpone Filling

Kahlua Espresso Ice Cream

2 cups heavy cream
1 3/4 cups whole milk
3/4 cup sugar
1/4 cup Kahlua
3 tablespoons instant espresso powder
1 tablespoon cocoa powder
6 large egg yolks
1 1/2 t vanilla

Directions
In a medium saucepan, combine the cream, milk, sugar, Kahlua, espresso powder and cocoa powder.

Bring to a gentle boil over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks until thickened.

Whisk 1 cup of the hot cream into the egg yolks.

Gradually add the egg mixture in a slow, steady stream, to the hot cream.

Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat, ad the vanilla and strain through a fine mesh strainer into a clean container.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming.

Refrigerate until well chilled, at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnightt, until very firm.

Italian Wedding Soup

(Source: The Brown Eyed Baker - http://www.browneyedbaker.com)

I have always wanted to try to make this soup. This one sounds like a great recipe. I'll let you know how it goes after I try it.

Meatballs:
1 lb. ground beef
1 small onion, grated
4 T. grated parmesan cheese
1 tsp. salt
2 T. bread crumbs
1 tsp. dried basil
1.5 tsp. dried parsley
2 egg whites

Combine all ingredients and shape into small (1/2″) meatballs. I refrigerated mine for a few hours and it helped to set the shape so they didn’t fall apart in the soup.

Shredded chicken:
Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water. Bring to a boil and boil until completely cooked. Shred chicken and set aside. Empty water from stockpot.

Soup:
2 T. butter
1 small onion, diced
1/2 c. sliced carrots (approximately 2 carrots)
1/2 c. sliced celery (approximately 2 stalks)
1 clove minced garlic
12 c. chicken broth
Salt & pepper to taste
3/4 c. acini di pepi or other small pasta (I used orzo because we had it in the house)
8 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft.

Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.

Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.

Great with grated Parmesan or Romano cheese sprinkled on top.

Beth's Gooey Butter Cake

Ridiculously yummy...

4 eggs
1 box yellow cake mix
1 stick margarine, softened
8 oz. cream cheese
1 lb. confectioners sugar

Beat 2 eggs, mix in cake mix and margarine. Put in 9 x 13 pan.

Beat 2 eggs, sugar, and cream cheese.

Put cream cheese mixture on top - spread to about an inch from the edge.

Bake at 350 degrees for 35 minutes.

Orzo and Shrimp Salad with Asparagus

INGREDIENTS
12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

DIRECTIONS
Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.

Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.

Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Beer Cheese Dip

Jerry makes this recipe as often as I do...

2 (8 ounce) packages cream cheese, softened
3 tablespoons ranch dressing mix or 1 package ranch dressing mix
2 cups shredded sharp cheddar cheese
2 green onions, chopped,tops only
1/3-1/2 cup beer, any flavor or non-alcoholic beer

Directions
In a bowl, combine cream cheese and ranch dressing mix.
Stir in cheese, green onions and then beer until desired consistency.
Cover bowl and refrigerate overnight.

Roasted Asparagus with Caper Dressing

2 bunches asparagus (about 2 pounds)
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1/3 cup chopped shallot
1/4 cup flat-leaf parsley leaves
3 tablespoons capers, rinsed
2 tablespoon white-wine vinegar

Directions
Preheat oven to 450 degree F.
Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and 1/4 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.

Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon pepper. Serve the asparagus topped with the dressing.

Amish Friendship Bread

This is an old recipe - but Kate has brought us a starter for Easter.

Please NOTE the following.

DO NOT use any type of metal spoons or metal bowl for mixing.
DO NOT refrigerate.
If air gets in the bag, let it out. It is normal for the batter to rise and ferment.

Day 1: Do nothing

Day 2 - 5: Mash the bag daily

Day 6: Add to the bag - 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7-9: Mash the bag.

Day 10: Follow the instructions below:

1. Pour entire contents of the bag into a non-metalic bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Mix well.
2. Measure out 4 separate batters of 1 cup each into gallon Ziploc bags.
3. Keep a starter for yourself and give away the other 3 to friends with a copy of this recipe.

NOTE: You will be baking every 10 days if you keep a starter. This bread is very good and makes a great gift. Only the Amish know how to make a starter, so if you give all of yours away, you will have to wait until someone gives you one back. Be sure to date the bags so your friend will know what day the bag was started.

Baking Instructions

1. Prehead oven to 325 degrees
2. To the remaining batter, add the following:
3 eggs
1 cup oil (you can replace this with an equal amount of applesauce, it works nicely)
1/2 c milk
1 c sugar
2 c flour
2 t cinnamon
1 1/2 t baking powder
1/2 t vanilla
1/2 t baking soda
1/2 t salt
1 large box instant vanilla pudding (use different flavors for different breads: lemon, chocolate, etc.)
Optional: add 1 cup raisins or chopped nuts

3. Grease or spray with Pam 2 loaf pans. Mix 1/2 cup sugar and 1 1/2 t cinnamon. Dust the bottom of the pans with 1/2 sugar mixture.
4. Pour batter into 2 loaf pans. Sprinkle remaining sugar mix over top.
5. Bake for 1 hour. Cool until bread loosens from sides.

Cheesy Potato Cassarole

2 pounds hash browns
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1 cove of garlic minced
1/2 cup chopped onion
1 can cream of mushroom soup (I use the low sodium one)
1 pt sour cream
2 cups grated cheddar cheese
Topping
2 cups crushed corn flakes
1/4 cup melted butter

Directions
Mix all ingredients together in 9x13 pan that's greased.
Mix topping ingredients together and sprinkle over potato mixture.
Bake about 45 minutes at 350 or until golden brown

Baked Sweet Potato Fries

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Corn Bread - Yeast

This is my recipe for Bread Machine Corn Bread. It is slightly sweet and rather dense for a yeast bread.

1 egg
plus enough water to equal 1 cup
3 cups bread flour
1/2 c corn meal (not mix)
1 t salt
2 T dry milk powder
3 T butter
1/3 c honey
1 3/4 t yeast

Place in the bread machine in the order listed. Use setting #3.

Note this is a recipe for my Mr. Coffee Bread Machine, which I love!

Caramelized Onion and Mushroom Soup

3 Tbs. olive oil
1 lb. yellow onions, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
1/4 cup plus 1 Tbs. Marsala wine
1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
1 bay leaf
7 cups low-sodium chicken stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
6 oz. Gruyère cheese, shredded

Directions:
In a 5 1/2-quart Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25 to 30 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Add the 1/4 cup Marsala and cook until evaporated, about 2 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.

Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine. Preheat a broiler. Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.

Zucchini Crisps

This is a great recipe for a low fat, light snack.

1 zucchini, sliced 1/3 inch thick
1 T olive oil
1/4 c freshly grated Parmesan cheese
1/4 c seasoned bread crumbs

Preheat the oven to 425. Toss the zucchini with the olive oil. Combine the grated cheese and bread crumbs in a bowl. Press the zucchini into the crumb mixture. Coat on both sides and place on a baking sheet that has been sprayed with cooking spray. If the mixture does not stick to the zucchini, then place about 1/2 t on the mixture on the baking sheet and top with zucchini. Add another 1/2 t to the top of the slice. Repeat with remaining zucchini. Bake for 20-25 minutes.

Vegetable Lasagna

1 t olive oil
1 zucchini, chopped
2 c (16 oz) reduced-fat recotta cheese
1 egg
1 T dried basil
1/4 t salt
1/8 t ground black pepper
1 jar (16 oz) spaghetti sauce
8 oz no-cook lasagna (about 9) noodles
10 oz frozen broccoli, thawed
1 can (28 oz) tomatoes
1/4 c (1 oz) grated Parmesan cheese
1/4 c (1 oz) shredded reduced-fat mozzarella cheese

Preheat oven to 350. Coat a 13 x 9 baking dish with nonstick spray.

Warm oil in a medium skillet over medium heat. Add zucchini and cook 5 minutes, or until crisp-tender. Remove from heat and set aside.

In a medium bowl, mix ricotta, egg, basil, salt, and pepper. Set aside 1/2 cup pasta sauce.

Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of remaining pasta sauce over lasagna. Top with half of ricotta mixture, half the broccoli, half the zucchini, half the tomatoes (with juice), and half the Parmesan. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon reserved pasta sauce over top and sprinkle with mozzarella.

Cover with foil and bake 25 minues. Uncover and bake 20 minutes, or until hot and bubbly. Let stand 10 minutes before serving.

Makes 8 servings

Per serving 212 calories, 15 g protein, 24 g carbohydrates, 6 g fat, 43 mg cholesterol, 881 mg sodium, 4 g fiber -- 4 Weight Watcher points

Linsey's Moroccan Chicken

½ T Cumin
½ T ground coriander
½ T turmeric
1 T cinnamon
1 T smoked paprika
1 T mustard powder
½ T kosher salt
1 ½ lbs chicken breast tenders, sliced
2 T olive oil
cayenne pepper, optional

Mix all spices in ziplock bag and mix to combine. Add chicken, then add oil. Mix until the chicken is evenly coated. Grill or bake.