S'more Cookie Bar Recipe

Photo Credit: bakedperfection

Ingredients: 

• ½ cup butter, room temperature
• ¼ cup brown sugar
• ½ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ⅓ cups all purpose flour
• ¾ cup graham cracker crumbs (approximately 7 full graham crackers)
• 1 tsp baking powder
• ¼ tsp salt
• 2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
• 1 ½ cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
    
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
    
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than ¼ inch thick. Spread marshmallow fluff evenly over the chocolate layer.
    
4. Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.
    
5. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
   
   Note :  Makes 16 cookie bars.

Original Recipe: bakedperfection

Light Chocolate Profiteroles

Ingredients: 

• 1/3 cup reduced-fat spread
• 3/4 cup flour, sifted
• 3 eggs, lightly beaten
• 60g dark chocolate, chopped
• 250 gr Fromage Frais (or you could use a softened whipped cream cheese)

Directions:

1. Preheat oven to 200°C.
    
2. Put 2 bakíng trays wíth bakíng paper. Place spread and 3/4 cup of water ín a saucepan and bríng ít to boíl. Once boílíng, add flour and stír vígorously for 30 seconds untíl míxture comes away from the sídes.
    
3. Use a stíck blender or food processor to beat míxture.Allow to cool slíghtly. Slowly add eggs as míxture thíckens.
    
4. Put 15 tablespoons of míxture onto prepared trays. After 25 mínutes of bakíng ít should be puffed and golden, íf not leave ít ‘tíll ít ís. Workíng quickly, píerce a small hole ín the síde of each profíterole wíth a skewer and return to oven. Turn off oven and leave the door slightly ajar, allowíng profíteroles to cool for 45 mínutes. Cut ín half horízontally.
    
5. Place chocolate ín a small mícrowave-proof bowl and melt on hígh for 30 seconds. Carefully spoon ínto a small plastic bag. Squeeze chocolate ínto one corner of bag. Use scissors to snip off the bag corner to make a pípíng bag. Pípe chocolate over the top half of profíteroles and allow to set.
    
6. Spoon 2 teaspoons Fromage Frais onto the base of each profiterole. Place top half of profíteroles over Fromage Frais. Serve immediately.

Chicken Cordon Bleu Casserole

Photo Credit: food.com

Ingredients: 

• 2 lbs skinless chicken breasts, cut into bite-size chunks
•  dry breadcrumbs
•  ½ cup milk
•  1 egg, mixed with the milk
•  8 ounces swiss cheese, cubed
•  8 ounces ham, diced
•  1 (10 ¾ ounce) can cream of chicken soup
•  1 cup milk

Directions:

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Original Recipe: food.com

Pecan Pie Bar Recipe

Photo Credit: the comfort of cooking

Ingredients: 

• 2 cups all-purpose flour
• ½ cup sugar
• ⅛ teaspoon salt
• ¾ cup butter or margarine, cut up
• 1 cup firmly packed brown sugar
• 1 cup light corn syrup
• ½ cup butter or margarine
• 4 large eggs, lightly beaten
• 2 ½ cups finely chopped pecans
• 1 teaspoon vanilla extract

Directions:

1. Combine flour, sugar, and salt in large bowl; cut in ¾ cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes, or until lightly browned.
2. Combine brown sugar, corn syrup, and ½ cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack, about 2-3 hours. Cut into bars.

Original Recipe: the comfort of cooking

Snowdrops Cookie Recipe

Photo Credit: rightathome

Ingredients: 

• 1 cup butter
• ½ cup confectioner's sugar plus 1 cup for dusting
• ½ teaspoon salt
• 1 cup finely chopped almonds or pecans
• 1 Tablespoon vanilla extract
• 2 cups sifted all-purpose flour

Directions:

1. Cream butter in a mixing bowl.
2. Gradually add sugar (1/2 cup) and salt.
3. Continue creaming until light and fluffy.
4. Add nuts and vanilla extract.
5. Blend in flour gradually. Mix thoroughly.
6. Shape into teaspoonful balls.
7. Place on ungreased cookie sheet.
8. Bake at 325° F. for 15-20 minutes.
9. Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
10. Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
    
    
    Note: These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature.

Original Recipe: rightathome

Carbonara with Pan Seared Scallops

Photo Credit: artandthekitchen.blogspot

Ingredients: 

 Scallops:

• 12-16 large scallops
• 2 tbsp olive oil
• 2 tbsp butter
• Salt & Pepper

Carbonara:

• 8 slices of thick cut bacon dice
• 1 shallot finely sliced
• 1 clove garlic (leave whole)
• 4 green onions
• 2 egg yolks
• 1/2 cup cream
• 1 cup parmigiano reggiano grated
• fresh ground pepper
• pasta of your choice (like Linguine, Spaghetti)

Directions:

Scallops:

1. Blot scallops with paper towel to remove any water. Salt and pepper.
2. Heat large skillet, add 2 tablespoons olive oil.
3. Make sure skillet is hot before adding scallops but not smoking.
4. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
5. Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
6. Turn  to sear other side. (about 1-3 more minutes)
7. Add 2 tablespoons of butter to pan now.
8. Spoon the melted butter over the scallops as the other side finishes cooking.
9. Transfer to paper towel covered plate.
10. Keep warm in oven.

Pasta Carbonara:

1. Start cooking pasta.
2. In small bowl mix together cream, egg yolks and 3/4 of cheese.
3. In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
4. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
5. When pasta is finished cooking, drain well, then add to skillet of bacon.
6. Toss well, then transfer to large bowl.
7. Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese. 
8. Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

Note: Serves 4, Cooking time 30 minutes


Original Recipe: artandthekitchen.blogspot

Fried Mozzarella Sticks Recipe

Photo Credit :  noshingwiththenolands

Ingredients:

• 16 string cheese sticks
• 1/2 cup flour
• 1/2 tsp. Emeril’s Essence
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups panko crumbs
• 1 Tbsp. dried parsley
• Salt and pepper to taste
• Canola oil for frying

Dipping sauce:

• 19 oz. can tomato sauce
• 2 cloves of garlic, minced
• 1 Tbsp. olive oil
• 1/2 tsp. crushed red pepper or to taste
• 1 tsp. Italian seasoning
• salt and pepper to taste

Emeril’s Essence:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions:

1. Mix all ingredients together for Emeril’s spice. You will think of a million things to put it into.
2. Unwrap cheese sticks and cut them in half. 
3. Using three bowls for dipping, place the flour and Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley and salt and pepper to taste. 
4. Now start to dip the cheese sticks. First in the flour, then egg and finally panko. Place them on a cookie sheet and freeze for 20-30 min. I think I may keep some of these in the freezer. Great appetizer for kids and adults alike. 
5. Meanwhile heat the olive oil in a small sauce pan and add the garlic and saute for 1 min. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 min. Heat a few inches of the canola oil in a wok or large deep frying pan. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. 
6. Drain on a paper towel lined plate. Serve with the tomato sauce immediately.

Source: noshingwiththenolands

French Bread Pizzas Recipe

Photo Credit

Ingredients:

• 1 whole loaf French bread
• 1 Tbsp. extra-virgin olive oil
• 1/2 cup pizza sauce, divided
• 1 cup shredded mozzarella cheese, divided
• Your desired toppings (see this recipe for many ideas)
• Kosher salt and freshly ground pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Slice bread in half lengthwise and place on a large baking sheet lined with aluminum foil. Brush cut side of each loaf with a little olive oil. Bake for 5-6 minutes, or until lightly browned.
3. Spread 1/4 cup pizza sauce on each bread half, then top each with 1/4 cup cheese. Add desired toppings. Evenly sprinkle bread halves with remaining 1/2 cup cheese. Season with salt and pepper.
4. Bake for 10-12 minutes, or until cheese is melted and bread is heated through.

Source Here

Almond Cheesecake Brownies

Ingredients: 

• ¾ cup butter or margarine
• 4 ounce unsweetened chocolate squares
• 4 ounce semisweet chocolate squares
• 2 cup Sugar
• 6 large eggs
• 2½ teaspoon vanilla extract
• 1½ cup all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1½ package (12 ounces) cream cheese, slightly softened
• ¾ teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; lightly grease foil.
   
2. In large glass bowl, combine margarine or butter and both types of chocolates. In microwave oven, cook, covered with waxed paper, on High 2 to 3 minutes until almost melted; stir until smooth. With wooden spoon, beat in 1½ cups sugar. Then, beat in 4 eggs and 2 teaspoons vanilla until well blended. Stir in flour, baking powder, and salt; set aside.
    
3. In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in ½ cup sugar. Beat in almond extract, 2 eggs, and ½ teaspoon vanilla just until blended.
    
4. Spread 1½ cups chocolate batter in pan. Spoon cream-cheese mixture in 6 large dollops on top of chocolate batter (cheese mixture will cover much of chocolate batter). Then, spoon remaining chocolate batter in 6 large dollops over and between cheese mixture. With tip of knife, cut and twist through mixtures to create marble design.
    
5. Bake 40 to 45 minutes until toothpick inserted in center comes out almost clean with a few crumbs attached. Cool brownies in pan on wire rack.
    
6. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Pasta with Fresh Tomatoes Recipe

Photo Credit: jellypin

Ingredients: 

 

• 2 ¼ pounds unrefrigerated ripe tomatoes (preferably plum)
• ¼ cup fresh basil leaves
• 1 tablespoon flat-leaf parsley
• 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 1 pound spaghetti
• Grated Parmesan cheese, for serving (optional)

Directions:

 

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

 Original Recipe: jellypin

Lemon Yogurt Mini Bundt Cakes Recipe

Photo Credit: janessweets.blogspot

Ingredients: 

• 2 and ⅔ cups All-Purpose flour (I used unbleached)
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 cup unsalted butter (2 sticks), softened
• 1 and ¾ cups granulated sugar
• 1 Tbsp. grated lemon zest
• 4 eggs, large
• 1 cup and 1 Tbsp. plain Greek style yogurt
• 3 Tbsp. milk (I used 2 percent)
• 5 Tbsp. freshly squeezed lemon juice
• ¾ to 1 cup confectioners' sugar
• 4 Tbsp. limoncello (lemon flavored liqueur)

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

2. In another small bowl, stir together the yogurt and the milk just until smooth.

3. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.

4. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.

5. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.

6. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds.

7. Portion the batter evenly into your pan(s); smooth the top of the batter.

8. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough).

9. If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.

10. To make the glaze, mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.

Note:

* If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. 

Original Recipe: janessweets.blogspot

Spaghetti Aglio e Olio

Photo Credit: recapo

Ingredients: 

• Salt and Pepper
• 1 ½ pounds Spaghetti
• ½ cup Extra Virgin Olive Oil
• 3 Garlic cloves (sliced thinly)
• 1 tablespoon Red Chili Flakes
• ¾ cup Pickled Cherry Peppers
• ½ cup Flat-Leaf Parsley
• Fat Boy Bread Crumbs

Directions:

1. In a large pot, bring water to a boil. Add spaghetti and cook it one minute less than package directions.
   
2. In a large sauce pan, add ⅓ cup of olive oil and heat low. Add garlic, pickled cherry peppers, salt and chili flakes. Add a tablespoon of the pasta water. Cook about 8 minutes, or until garlic is soft.
   
3. Drain pasta, add to the sauce pan, toss together and add parsley. Top with bread crumbs.
   
4. Enjoy this simple pasta!

Original Recipe: recapo

Jalapeño Cheese Stuffed Chicken Wrapped in Bacon Recipe

Photo Credit: natalieselavy

Ingredients: 

• 4 oz Cream Cheese
• 1 Jalapeno, seeded and small diced
• 1 tsp Sugar
• 1 tsp Salt
• 2 boneless Chicken Breast halves
• 4 slices Center Cut Bacon
• Salt, Pepper
• Vegetable Oil

Directions:

1. Preheat oven to 350 degrees.
   
2. In a small bowl, combine cream cheese, jalapeños, sugar and salt. Refrigerate  for at least one hour.
    
3. Meanwhile pound chicken breast halves. Loosely wrap in plastic wrap and beat with a meat pounder of the bottom of a saute pan (my favorite method).
    
4. Salt and pepper both side of breast and stuff the middle of one breast with half the cream cheese mixture. Wrap breast around mixture as best as you can. Next wrap in two slices of bacon and pin with toothpicks to deal the edges. Use toothpicks horizontally so you can grill the flat side of the breast evenly (which will be your presentation side).
    
5. Preheat oven to 350 degrees and coat a sauté pan with vegetable oil. Once oil is sizzling hot place the bacon wrapped breast flat side down and sear for at least 5 minutes. Flip chicken and sear on other side a few minutes. Remove the toothpicks. Put in the oven for 10 minutes to finish cooking.
    
6. Serve warm out of the oven with any side dish.

Note:  2 portions, serve with a salad- or/and potatoes.



Original Recipe: natalieselavy

Four Cheese Baked Skillet Rigatoni Recipe

Photo Credit: aleighjoyful.blogspot

Ingredients: 

• 1 pound rigatoni pasta
• 2 garlic cloves, minced or pressde
• ½ teaspoon olive oil
• 5 tablespoons unsalted butter
• ¼ cup flour
• 2 cups milk
• ⅓ cup mascarpone cheese
• 8 ounces freshly grated Parmesan cheese
• 8 ounces freshly grated sharp cheddar cheese
• 8 ounces freshly grated mozzarella cheese
• ¼ teaspoon salt
• ⅛ teaspoon garlic salt
• ½ teaspoon pepper
• ⅓ cup panko bread crumbs
• ¼ cup Italian style bread crumbs
• 1 cup shredded chicken

Directions:

1. Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and garlic salt, then taste and season more if desired. Add pasta and shredded chicken to the skillet and toss thoroughly to coat.
3. Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Note: this pasta will be more oily then traditional mac and cheese due to the Mascarpone.

Original Recipe: aleighjoyful.blogspot