Frickens Cookin'

Chicken Enchiladas Suizas Recipe

2011-12-19T11:10:00.001-08:00

6 boneless, skinless chicken breast halves

1 tablespoon butter

1 cup chopped onion

1 green bell pepper, seeded and chopped

8 oz. grated cheddar cheese

1 4-oz. can diced green chiles

1 cup purchased green chile salsa

1/2 cup chopped fresh cilantro

4 teaspoons ground cumin

salt and black pepper

12 to 15 7-inch flour tortillas

10 oz. Monterey Jack cheese, grated

1 cup whipping cream

1/2 cup chicken broth

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Pumpkin Gingersnap cookies

2011-10-28T12:41:00.001-07:00

These look good!

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

Ingredients:

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Maple Pumpkin Cheesecake

2011-10-28T12:39:00.001-07:00

This looks good. Maybe I'll make it for thanksgiving!

Maple Pumpkin Cheesecake…Getting it Perfect

Posted By Kathy Strahs On November 2, 2010 @ 3:58 PM

Maple Pumpkin Cheesecake
Adapted from the recipe booklet inside the KitchenAid Stand Mixer box

Yield: 12 servings

INGREDIENTS:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 (8-ounce) packages, cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 (15-ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze

3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans

DIRECTIONS:

Preheat the oven to 350°F.

Combine crumbs, sugar, and butter in a small bowl; press firmly on bottom of 9-inch springform pan. Bake crust for 15 minutes. Set aside. Reduce the oven heat to 325°F.

In a stand mixer, cream cheese on medium-low speed until smooth and fluffy (be careful not to whip too much air into it). Stop and scrape bowl. Gradually pour in condensed milk and mix on medium-low until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix on low speed until well combined.

Put on a kettle of water to boil. Place the springform pan in the middle of two large criss-crossed sheets of aluminum foil (to help prevent moisture from leaking into the pan). Wrap the sides of the pan with aluminum foil and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

Place the roasting pan containing the springform pan in the oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Bake for 1 1/4 hours or until center still jiggles slightly when shaken. Turn off the oven, prop open the door and cool the cheesecake in the oven for an hour. Continue cooling on a wire rack until it reaches room temperature. Cover and chill in the refrigerator for at least 4 hours.

To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely.

peanut butter chocolate chip blondies

2011-10-28T12:35:00.000-07:00

another one I haven't made yet, but plan to

Peanut Butter Chocolate Chip Blondies

Ingredients:

1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips (I used milk chocolate)

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

apple pie bars

2011-10-28T12:34:00.001-07:00

I haven't made these yet but plan to.

Apple Pie Bars

Yield: 4 dozen bars

Prep Time: 50 min

Cook Time: 60 min

These bars freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child's lunch box.

Ingredients:

CRUST:
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt

FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary

TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled

Directions:

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

Tips:

*For this recipe, the 12x17-inch rimmed baking sheet (half sheet pan) is easiest to use. It fits perfectly in this pan. If you don't have this pan, you can try and wing it using a couple of smaller ones.
*This recipe makes a large quantity. Make sure you have lots of people to feed :)
*The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

chocolate chip treasure cookies

2011-08-19T10:38:00.001-07:00

Chocolate Chip Treasure Cookies

By: EAGLE BRAND®

"Walnuts, chocolate chips, and coconut will keep them coming back for more!"

Rate/Review | Read Reviews (8)

443 people have saved this | 0 custom versions

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 3 dozen

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can Eagle Brand® sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
In large mixing bowl, beat EAGLE BRAND® and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

Baked Ranch Chicken Recipe

2011-07-03T18:00:00.000-07:00

Baked Ranch Chicken Recipe

Ingredients -

6 large boneless chicken breast halves
½ cup melted butter
1 envelope ranch dressing mix
¼ cup freshly grated parmesan
1 cup Italian breadcrumbs

Preparation:

Preheat the oven to 350 degrees F.

Mix the breadcrumbs, parmesan and ranch dressing mix in a shallow dish.

Dip each chicken piece into the melted butter and then into the breadcrumb mixture.

Arrange the chicken in a greased baking dish and bake it until the juices run clear.

This should take about 45 minutes.

Serve with mashed potatoes.

(Serves 6)

Sauteed Swiss Chard with Parmesan Cheese

2011-07-03T16:46:00.001-07:00

Ingredients

2 tablespoons butter
YUMMY!
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Greatest Grilled Salmon Recipe Ever!!

2011-07-03T16:43:00.000-07:00

Ingredients:

Serves: 4,

Yield:

fillets

8 (4 ounce) salmon fillets
1/2 cup peanut oil
4 tablespoons balsamic vinegar
4 tablespoons lemon juice
4 tablespoons green onions, chopped
4 tablespoons soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon sesame oil
4 garlic cloves, minced

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 13 mins

1 In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
2 Once properly mixed, combine salmon fillets with marinade.
3 Cover and place into refrigerator for 2-24 hours. The longer the better.
4 Place fillets on outdoor grill.
5 Cook fillets 4 minutes on each side. Enjoy.

Spicey Honey Brushed Chicken Thighs

2011-06-19T16:16:00.000-07:00

from cooking light:

2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t ground red pepper
8 skinless boneless chicken thighs
6 T honey
2 t cider vinegar

1. preheat broiler or grill.

2. combine first 6 ingredients in large bowl. add chickn to bowl; toss to coat. place chicken on a broiler pan coated with cooking spray. bril chicken 5 minutes on each side (or grill to your satisfaction)

3. combine honey and vinegar in a small bowl or basting brush thingie (from pampered chef). remove chickn from oven; brush 1/4 c honey mixture on chicken, broil 1 minute. remove chicken from oven and turn over. brush chicken with remaining honey mixture. broil1 additional minute or until chicken is done.

serve with:

Quinoa Salad with peaches

bring 1 1/2 c water to boil in medium saucepan; add 3/4 c uncooked quinoa. cover, reduce heat; simmer 20 minutes. cook quinoa slightly. stir in 1/4 c minced red bell pepper, 1/4 c chopped green onions, 3 T fresh lemon juice, 1 1/2 T olive oil, 1/2 t salt, 1 1/2 t jhoney, 1/4 t pepper, and 1 sliced ripe peach.

maple-glazed chicken with apple-brussels Sprout slaw

2011-06-19T16:12:00.000-07:00

from cooking light. okay, i haven't made this one...but i want to!

8 (2 oz) chicken cutlets
1/2 t salt
1/2 t pepper
2 T oil
3 T red wine vinegar
2 T maple syrup
8 oz brussels sprouts
1/4 c dried currants
1 medium fuji or gala apple, cut into 1/8 inch thick slices

1. heat large skillet over med high heat. sprinkle chicken with 1/4 t salt and 1/4 t pepper. add 1 T oil to pan, swirl to coat. add chicken to pan; cook 3 minutes on each side or until done. remove from pan; keep warm. add 2 T vinegar and syrup to pan; bring to boil. cook 1 minute or until reduced to 3 T. return chicken to pan; turn to coat with glaze.

2. cut brussels sprouts in half length wise; thinly slice crosswise. place remaining 1 T oil, 1 T vinegar, 1/4 t salt, and 1/4 t pepper in large bowl; stir well with a whisk. add brussels sprouts, currants, and apple; toss to combine. serve slaw with chicken.

sloppy lentils in pita

2011-06-19T16:07:00.000-07:00

again, made this last winter and don't know if i posted it. it was delicious though and made for great lunches.
from cooking light. (seeing a trend....?? ) :)

1 T oilve oil
3/4 c finely chopped onion
1 T minced garlic
1/2 t salt
1/4 t black pepper
8 oz lean ground meat (i used turkey)
1 can lentils, drained (the recipe called for dry, but that takes too much work)
1 t ground cumin
1 t dried thyme
1 c water, divided
2 c diced plum tomatoes or canned diced tomatoes, undrained
1 bay leaf
4 whole wheat pitas, cut in half
1/2 c plain greek yogurt
1 c thinly sliced cucumber
chopped fresh mint

1. heat oil in large skillet over medium high heat. add onion, garlic, salt, pepper and ground turkey. cook 5 minutes o r until meat is browned and veggies are tender; stirring occasionally to crumble meat.

2. add lentils, cumin, thyme; stir until seasonings become fragrant. add 1/2 c water, tomatoes, and bay leaf; bring to a boil; cover reduce heat to medium and cook 15-20 minutes or until mixture is thick (add more water if needed). discard bay leaf. fill each pita half with 1/2 cup lentil mixture. spoon 1 T yogurt into each pita half; top with 2 T cucumber. sprinkle with mint.

Chicken and Wild Rice Salad with Almonds

2011-06-19T16:03:00.000-07:00

I made this a while ago so I can't remember if it ever got posted (probably not). It's really delicious and simple again.

from cooking light.

dressing:
1/4 c fig vinegar or white wine vinegar (i had to use white wine bc i didn't have the fig but i wish i did bc that sounds delicious!)
2 t sugar
1 t dijon mustard
1/4 t salt
1 garlic clove, minced
2 T canola oil

Remaining ingredients:
2 c fat free less sodium chicken broth
1 1/2 c uncooked wild rice
1 T butter
cooking spray
1 lb skinless boneless chicken breast
1/4 t salt
1/8 t black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 c dried cranberries
1/4 c chopped almonds, toasted
1 T minced red onion

1. to prepare dressing combine first 5 ingredients in a medium bowl. gradualluy add oil, stirring with a whisk until well blended. cover and chill.

2. combine broth rice and butter in medium saucepan; bring to aboil. cover, reduce heat, and simmer 45 minutes or until rice istender and liquid is asorbed. remove rice mixture from heat; cool.

3. heat grill pan over medium high heat. coat pan with cooking psray. sprinkle chicken with salt and pepper. add chicken to pan; cook 8 minutes on each side or until done. cool; cut into 1/2 inch cubes.

4. combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in large bowl. add dressing. toss gently to caot. cover and chill.

we had it warm, and i liked it that way.

Spanish Style Tuna and Potato Salad

2011-06-19T15:56:00.000-07:00

from cooking light.

1 lb small red potatoes, quartered
1 lb green beans, trimmed and cut into 2 inch pieces
2 c cherry tomatoes, halved
1/4 c thinly sliced shallots
3/4 t salt
1/2 t smoked paprika
1/4 t ground red pepper
1 (5 oz) can albacore tuna in water, drained
1/4 c olive oil
3 T sherry vinegar (which i can't find- used red wine vinegar instead)
5 c torn romaine lettuce

1. place potatoes in large saucepan; cover with water, bring to boil; cook potatoes 6 minutes or until almost tender. add beans; cook 4 minutes or until beans are crisp tender and potatoes are tender. drain; rinse with cold water. drain.

2. place potato mixture in a large bowl. add tomatoes and next 5 ingredients (through tuna). toss. drizzle potato mixture with oil and vinegar; toss to coat. arrange 1 cup lettuce on each of 5 plates; divide potato mixture evenly among plates.

simple and delicious!

Orzo Salad with Spicy Buttermilk Dressing

2011-06-19T15:53:00.000-07:00

from cooking light. This is a great side dish to any mexican fare.

1 cup uncooked orzo
1 c frozen whole kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 can black beans, rinsed and drained
1/4 c buttermilk
3 T fresh cilantro, divided
3 T fresh lime juice
2 T light sour cream
2 T mayo
1 t chili powder
1/2 t salt
1/4 t pepper
1/4 t ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 slices
1 T chopped fresh parsley

1. cook orzo. place orzo, corn, cherry tomatoes, green onions, and black beans in large bowl. toss.

2. combine buttermilk, 2 T cilantro, and next 8 ingreients (through garlic) in small bowl stirring well with whisk. drizzle over orzo mixture; toss. top with avocado; garnish with remaining cilantro and parsley.

Bringing it back to LIFE

2011-06-19T15:47:00.000-07:00

Hey you- We have both been slacking on recipes! we are either too busy doing other more fun and exciting things in life (no way!) or we are making the same old recipes every day all day (which I don't believe). But since i am not blameless, I decided to give it a new whirl! I'll try to post several of the things i've made over the past couple months that have been fantastic. here's the first:

Individual French Toast Stratas
had these this morning. they were fantastic. please make them, right away!

from Rachel Ray

6 eggs
1 1/2 c half and half
6 T maple syrup
1 1/2 t vanilla
1 t cinnamon
large pinch salt
4-5 Cups cubed (1 inch) white country bread - i used french
2 T melted butter
2 T sugar

1. Whisk eggs, half and half, syrup, vinalla, cinnamon and salt.

2. toss bread cubes with melted butter, divide amont 12 muffin cups

3. Pour egg mixture over bread; let site whil you preheat oven to 350.

4. sprinkle bread with 2 T sugar. bake for 20 minutes. let cool on rack. serve with more maple syrup and fresh berries

spinach artichoke soup

2011-04-11T20:08:00.000-07:00

Spinach-Artichoke Soup

Have your appetizer as an entrée in just 20 minutes with this creamy, cheesy soup.

my friend, Suz, told me about this recipe. It's YUMMY!! gotta make it!

Makes: 8 cups

Total time: 20 minutes

1	cup sliced leeks
1	Tbsp. minced garlic
2	Tbsp. olive oil
2	cups shredded cooked chicken (1/2 lb.)
1	can artichoke hearts in water, drained and quartered (13.75 oz.)
2	Tbsp. all-purpose flour
¹⁄₂	cup dry white wine
2 ¹⁄₂	cups low-sodium chicken broth
1 ¹⁄₂	cups whole milk
¹⁄₂	cup heavy cream
8	cups fresh spinach (6 oz.)
¹⁄₂	cup grated Parmesan
	Salt and black pepper to taste

Nutrition Information
Per cup: 257 cal; 14g total fat; 499mg sodium; 15g total carbs; 3g fiber; 17g protein

Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes. Add chicken and artichokes; sauté 2 minutes, then stir in flour and cook for 1 minute.

Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream; bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season soup with salt and pepper before serving.

White Chocolate Raspberry Cheesecake

2011-03-16T08:49:00.001-07:00

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Frosting and cupcakes

2011-03-02T14:45:00.000-08:00

That’s the Best Frosting I’ve Ever Had

Added by MissyDew on August 12, 2009 in Desserts, Frosting/Icing

4.36 Mitt(s) | 76 Rating(s)

So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.

Print Recipe

Ingredients

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

The Best Chocolate Sheet Cake. Ever.

Added by Ree on July 31, 2009 in Cakes, Desserts

4.95 Mitt(s) | 42 Rating(s)

This is is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.

Ingredients

FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

I made cupcakes and baked it for 18 minutes. These are equally as good as the hummingbird red velvet chocolate cupcake recipe you posted with the cream cheese frosting. Gotta make them!

Thai Larb Salad

2011-02-26T12:07:00.000-08:00

Larb Chicken Salad

Bon Appétit | September 1998

user rating

86% would make it again

user rating:
Larb Chicken Salad3½ forks

at a glance

main ingredientsChicken, Onion, Leafy Green, Herb

cuisineThai

typeSalad

more resources

food dictionary cooking videos

yield: Serves 6

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

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ingredients

2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*

3/4 cup canned low-salt chicken broth
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves

2 small heads Boston lettuce, separated into leaves

*Available at Asian markets and some supermarkets nationwide.

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preparation

Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.

I didn't use mint. I didn't use the chilis either. It was YUMMY! It is one of our favorite things to get at a Thai restaurant. I used the grinder attachment for my KitchenAid to grind the chicken breast.

Macadamia Nut Crusted Mahi Mahi

2011-02-26T12:01:00.000-08:00

This is one from Alton Brown on the Food Network. It is so simple and SO tasty!

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with thecoconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Maple-Oatmeal Scones

2011-02-08T14:03:00.001-08:00

WEll since my quest for the perfect chocolate chip cookie has finished, I had time to dedicate myself to my other age-old quest: the perfect scone. i've tried dozens of scone recipes over the past few years, and recently banged out 3 new ones. These are the very clear winner. perfect texture, perfect flavor, perfect ease of making. I halved this recipe from Ina Garten on the foodnetwork. but after having my breakfast scone this morning i wished i hadn't halved it- i want more!!! :)

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

** I didn't do this step. for one i don't like kneading and flouring and getting all sticky. for another i like lumpy, craggy scones. for a third, it was much faster to just lop off some dough and make 6 equal balls.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
(i also forgot to do this. doh! i think it would be great and is highly reocmmended)

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
*this is MUST DO. the glaze is delicious!

Sloppy Joes

2011-02-06T18:43:00.000-08:00

Sloppy Joes

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8

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Ingredients

2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

I don't particularly like sloppy joes, but this added a new flair to them and the homemade ones were DELICIOUS! I hope you'll give them a try sometime!

white chocolate cranberry blondies

2011-02-03T14:12:00.001-08:00

A white chocolate and cranberry studded blondie, topped with cream cheese frosting.

Recipe adapted from “Taste of Home.” A link to my post and the original recipe can be found under “related blog post.”

Ingredients

¾ cups Salted Butter, Cubed
1-½ cup Light Brown Sugar, Packed
2 whole Eggs
¾ teaspoons Vanilla
2-¼ cups All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
⅛ teaspoons Cinnamon
½ cups Dried Cranberries
1 cup White Chocolate Chips
_____
FOR THE FROSTING:
1 package (8 Oz. Package) Cream Cheese, Softened
1 cup Powdered Sugar
½ Tablespoons Grated Orange Or Clementine Peel
1 cup White Chocolate Chips, Melted
½ cups Dried Cranberries, Chopped

Preparation Instructions

In the microwave, melt butter; stir in brown sugar. Transfer the mixture to a large bowl and cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon in a medium bowl and gradually add to the butter mixture. Mix in cranberries and white chocolate.

Spread into a parchment paper-lined 13×9 inch baking dish. Bake at 350°F for 18-21 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack.

For the frosting, beat the cream cheese, confectioners’ sugar and orange or clementine peel until blended. Gradually add half of the melted white chocolate and beat until blended. Frost blondies and sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars and store in the refrigerator.

Black Bean, Corn, and Turkey Buster Chili

2011-02-01T08:30:00.000-08:00

So this is a surprisingly tasty and easy chili! We were both pleasantly surprised!

1 Tbsp veg. oil
1 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder or 1 clove garlic
1 3/4 cup chicken broth
1 cup of your fav. salsa (or Pace Picante Sauce)
1 Tbsp sugar
1 can (about 15 oz) black beans, rinsed and drained
1 can (15.25 oz) whole kernel corn, drained

Heat the oil in a saucepan over med. heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper, and garlic. Cook until the turkey is cooked through, stirring often to separate the meat.
Stir the broth, salsa, sugar, beans, and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 min, stirring occasionally.
(Thank you Campbell's Kitchen)

The only thing I did different was that I combined everything in the second step in a crock pot so that I could let it simmer and get to some other things I needed to do.

quinoa with garlic, pine nuts and raisins

2011-01-31T14:08:00.000-08:00

a great side dish for any kind of meat! we didn't have pine nuts, so we left those out but they would be good. too bad they are so darn expensive!

1 c quinoa, rinsed well
1/4 c pine nuts
2 T olive oil
2 garlic cloves, thinly sliced
1/3 c chopped fresh parsley
1/4 c raisins
1 T fresh lemon juice
s/p

1. place quinoa in sauce pan and cook over med heat until toasted, about 2 minutes. add 1 3/4 c water or broth. bring to boil. reduce heat to med low and simmer, covered until liquid is absorbed about 15 minutes. remove from heat and let sit, covered about 2 minutes.

2. toast pine nuts in a dry skillet over med high heat until golden about 3 minutes. transfer to plate. add olive and garlic to skillet and cook over med heat, stirring until golden about 2 minutes.

3. flush the quinoa with a fork. add pine nuts, garlic/olive oil mixture to quinoa. add parsley, raisins and lemon juice, season with s/p and toss.

Italian Beef Stew

2011-01-31T14:02:00.000-08:00

oh man this stew is absolutely delicious! it takes a bit of preparing and time- but i think it could be adapted to a crock pot pretty easily. the fresh herbs just make this amazing! from cooking light:

1 t olive oil, divided
1 1/2 c chopped onion
1/2 c chopped carrot
1 T minced garlic
1/4 c flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 t salt, divided
1/2 t pepper
1 c dry red wine
3 3/4 c chopped (says seeded and peeled but that was too much trouble) plum tomato (about 2 lbs)
1 1/2 c beef broth
1/2 c water
2 T chopped fresh oregano
2 T chopped fresh thyme
1 bay leaf
1 package cremini mushrooms
3/4 c slices carrot
2 T chopped fresh basil
1 T chopped fresh parsley

1. heat dutch oven over med high heat. add 1 t oil to pan. add onion and chopped carrot; satue 8 minutes stirring occasionally. add garlic; saute for 45 seconds, remove from pan

2. add 1 T oil to pan. place 1/4 c flour in shallow dish. sprinkle beef with s/p. dredge in flour. add half of beef to pan. saute 6 minutes, browning on all sides. remove from pan. repeat procedure

3. add wine to pan and bring to boil, scraping pan. cook until reduced to 1/3 c (about 5 minutes). return meat and the onion mixture to pan. add tomatoe and next 6 ingredients; bring to boil. cover, reduce heat and simmer for 45 minutes stirring occasionally. uncover and stir in sliced carrot. simmer, uncovered for 1 hour until meat is very tender, stirring occasionally. discard bay leaf. stir in salt to taste, basil and parsley.

ohhh sooooo goodo!!!!!

chipotle bean burritos

2011-01-31T13:58:00.000-08:00

from cooking light. very easy and yummy! esp with your salsa recipe.

1 T oil
1 garlic clove, minced
1/2 t chipotle chile powder (this is a ridiculously small amount. but also this spice is ridiculously expensive at the store. i used at least 1 Tablespoon of regular chili powder for this)
1/4 t salt
1/3 c water
1 can black beans, drained
1 can kidney beans, drained
3 T refrigerated salsa
tortillas
1 c mexican blend cheese
1 1/2 c chopped tomato
1 1/2 c chopped lettuce
6 T thinly sliced green onions
6 T sour cream

1. heat oil in large skillet over med heat. add garlic to pan and cook 1 minute stirring frequently. sitr in chile powder and salt. cook 30 seconds stirring constantly. stir in 1/3 c water, and beans. bring to boil. reduce heat and simmer 10 minutes. remove from heat, stir in salsa. partially mash beans with fork.

2. warm tortillas according to pkg directions. spoon about 1/3 c bean mixture into center of each tortilla. top each serving with cheese, tomato, lettuce, green onions and sour cream. roll up and serve!

had with chips and salsa.
have leftovers so going to have them tonight with y our tequila lime chicken recipe!

fast raspberry scones

2011-01-31T13:53:00.000-08:00

from everyday food. i used some frozen berries i had left over from our boysenberry bushes. i would add a bit more sugar next time too, b/c i like them sweet!

2 1/2 c flour
1/4 c plus 1 T sugar
1 T baking powder
3/4 t salt
1/2 c cold butter, cut into small pieces
3/4 c buttermilk
1 lg egg yolk
1 1/2 c fresh berries

1. preheat oven to 400. in a food processor, pulse together flour, 1/4 c sugar, bkaing powder and salt. add butter and pulse until peasize pieces form. in a small bowl whisk together buttermilk and egg yolk. slowly pour buttermilk mixture through feed tube into procesor,pulsing until dough just comes together.

2. transfer dough to a lightly floured work surface and spirnkle raspberries on top. knead 3 times to fold in berries. pull apart into 2 inch pieces (or bigger b/c i like bigger scones). place on 2 parchment lined rimmed baking sheets and sprinkle tops with 1 T sugar (i had some turbinado sugar i used for this)

3. bake until golden brown 15-18 minutes. let scones cool slightly on sheets.

travel easy for quick breakfasts at work!

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Macadamia Nut Crusted Mahi Mahi

This is one from Alton Brown on the Food Network. It is so simple and SO tasty!

Ingredients

Directions

Maple-Oatmeal Scones

Sloppy Joes

Sloppy Joes

Ingredients

Preparation Instructions

white chocolate cranberry blondies

Ingredients

Preparation Instructions

Black Bean, Corn, and Turkey Buster Chili

quinoa with garlic, pine nuts and raisins

Italian Beef Stew

chipotle bean burritos

fast raspberry scones

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min