Combine the crushed garlic, garlic powder, butter, and oil in a saucepan and heat over low for several minutes, until incorporated. Set aside.
Split loaf in half, lengthwise, and place on foil-lined baking sheet. Brush bread generously with garlic butter mixture. Bake bread 5-10 minutes, or until lightly golden. Remove bread and sprinkle evenly with cheese and parsley. Adjust oven to broil, and broil bread about 1 minute, or just until desired level of golden brown is achieved and cheese is melted. Watch carefully and remove bread as soon as it looks done.
Cut into thick slices, wrap in clean cloth, and serve immediately.
Note:
Serve up the cheesy garlic bread with any pasta, soup, or salad dish.
Heat the oven to 375°F. Coat 13 x 9-inch baking pan with no-stick
cooking spray. Combine cookie mix, oats, butter and egg in large bowl.
Press lightly into prepared pan. Bake 17 to 19 minutes or just until
edges begin to brown. Remove from oven. Cool completely on wire rack.
Whisk the orange gelatin and water in large bowl for 2 minutes. Beat in
cream cheese on low speed with electric mixer until blended. Reserve 3
tablespoons frosting for topping. Whisk remaining frosting into orange
filling until smooth. Chill 30 minutes.
Beat the heavy cream and 3 tablespoons frosting in large bowl until
stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie
crust. Chill 1 hour or until filling has hardened. Spread whipped cream
evenly over orange filling. Arrange oranges on top of whipped cream. Cut
into 24 bars. Chill until ready to serve.
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 (14½ - ounce can) diced tomatoes with basil, garlic and oregano
1 (9 - ounce package) refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
¼ cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
Directions:
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and
undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.
Add sausage and return to boiling. Stir in spinach to wilt, then add
basil. Divide among soup plates and top with cheese.
Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.
Cook the ground beef and onions in a medium-size sauté pan over
medium heat until the onions are translucent and the meat is no longer
pink, about 5-8 minutes. Drain and set aside.
While the beef is cooking, add the potatoes and carrots to a small
saucepot. Cover the veggies with slightly salted water and boil until
they're cooked through, but not mushy, about 3–5 minutes. Drain and set
aside.
Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire
sauce, and gravy into a medium-size mixing bowl. Fold together and set
aside.
Whisk the egg and water together in a small bowl; set aside.
On a lightly floured work surface, unroll one of the pie crusts.
Using a 3-½"–4" biscuit cutter, cut five rounds. Repeat with the
remaining rolls of dough.
On half of the rounds, place a generous Tbsp of filling in the
center, leaving a ½" border. Stack two quarters of the American cheese
on top of the filling. Then, using a pastry brush, apply the egg wash
on the border of the crust. Place an empty round on top and seal the
edges together with a fork.
Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.
Adjust
oven rack to lower-middle position and heat oven to 350℉. Butter a 8 x
8-inch baking pan. Line bottom of pan with parchment paper; butter and
flour parchment paper.
In a saucepan over medium heat, cook the
butter until it turns golden brown, about 5-8 minutes; remove from heat,
and let cool. Whisk together flour, baking powder, and salt in a small
bowl, set aside.
In bowl of standing mixer fitted with paddle
attachment, combine brown butter and both sugars; beat on low speed
until combined, 1 minute. Add egg and egg yolk, beat on medium-high
speed until light and fluffy, about 3 minutes. Add vanilla, and beat to
combine. Reduce speed to medium-low and add flour mixture, beat until
thoroughly combined. Pour half the blondie batter into prepared pan and
spread evenly with small off-set spatula. Pour remaining batter into a
bowl, set aside.
Wipe bowl of stand mixer clean, add cream
cheese, egg yolk, sugar, butter, flour, cornstarch and vanilla to clean
bowl. Beat on medium speed until combined. Add mashed banana and
continue to beat until mixture is smooth and fully combined.
Pour
half of banana mixture on top of blondie batter in prepared pan and
spread evenly. Pour remaining blondie batter on top; add dollops of
remaining banana mixture, about 1-inch apart. Gently swirl banana
mixture into blondie batter with a knife, off-set spatula or chopstick
to make desire pattern.
Bake until a cake tester inserted in the
center comes out with a few crumbs but not wet, about 35 to 45 minutes.
Transfer to a wire rack to cool completely before turning out of pan
onto a cutting board. Peel off parchment paper; cut blondies into 2-inch
squares. Blondies can be stored between layers of parchments, or in
muffin cups, in airtight containers at room temperature up to 2 days.
5 oz. canned cream of coconut (not coconut milk – however I have
used coconut milk when I couldn’t find cream of coconut and I added a ¼ tsp of vanilla)
1 teaspoon vanilla
½ cup of roughly chopped and toasted macadamia nuts
Directions:
Preheat oven to 350F. Grease a standard loaf pan.
Toast the nuts in the oven for about 10 minutes.
Cream butter, 2 of the mashed bananas and sugars in a large bowl.
Mix in eggs.
In a separate bowl, mix the remaining dry ingredients.
Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.
Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!
Fold in the nuts.
Pour batter into the pan.
Bake for about 55-60 minutes until a toothpick inserted into center of
loaf comes out mostly clean, rotate pan a few times while baking
(Cooking time may vary depending upon your oven, just keep an eye on it! ).
Let the bread cool on a rack and turn out of the pan after about fifteen
minutes. Let cool almost completely (approximately 45 minutes) before
slicing. The bread will be very dense and moist.
3/4 cup Caramel Sauce, recipe follows (cooled completely)
1 tsp vanilla extract
1 tsp coarse sea salt, for sprinkling
Caramel Sauce:
1½ cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
1 cup heavy cream
Directions:
Cake:
Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition.
Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 – 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
Salted Caramel Frosting:
In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
Caramel Sauce:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely and refrigerate.
Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
Take bread circles and press them into the muffin pan, set aside.
Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 - 10 minutes. The yolk should be creamy.
Remove from oven when done and pop out using a spoon, serve warm.
