Tag: Recipes

Ingredients needed:
Cupcake – I think you know how to make these

Chocolate frosting

3 oval shortbread cookies (Keebler Sandies Right Bites Shortbread are good)

6 to 10 candy corn pieces (love that candy corn!)

White icing

Black decorators’ gel

Red fruit leather (we used strawberry Fruit by the Foot)

Assemble according to picture.   How cute is THAT!   Found it on the web somewhere.

Recipe Ingredients

•1/4 cup (1/2 stick) unsalted butter, melted, plus more for the pan

•1 9-oz pkg chocolate wafer cookies (such as Nabisco Famous Wafers)

•3 8-oz pkgs cream cheese, at room temperature

•1/2 cup fat-free Greek yogurt

•1 cup sugar

•2 Tbsp all-purpose flour

•2 tsp pumpkin pie spice

•2 tsp pure vanilla extract

•3 large eggs

•1 15-oz can pure pumpkin

•1/3 cup bittersweet chocolate chips (2 oz)

Recipe Preparation

1.Heat oven to 375°F. Coat a 9-in. springform pan with melted butter.

2.In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 in. up the sides of the pan. Bake until the crust is set and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.

3.Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1 cup of the batter to a bowl. Beat the pumpkin into the remaining batter until fully incorporated. Pour the pumpkin batter into the cooled crust.

4.Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated.

5.Dollop the chocolate batter over the pumpkin batter. Using a table knife, make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).

6.Bake the cheesecake until the edge is set and center still wobbles slightly, 50 to 55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day.

  I am loving this chilly windy sunny crisp fall weather.  Something about it brings out the nester in me.  I’ve actually cleaned out closets, cleaned things I normally ignore (husband will please refrain from a wise-crack here, if you’re reading this) and I look for new comfort foods to add to the arsenal.  The recipe pictured below came from People Magazine, provided by  NYC restaurant Tea & Sympathy  last week. It is absolutely delicious, well worth the effort to put it together.  I had a hard time putting the fork down, it’s that good.

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.


Place 1-inch apart onto a lightly greased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool

Ingredients:

1/4 cup butter or margarine
4 cups seasoned croutons
2 cups (8 ounces) shredded Cheddar cheese
2 cups milk
8 eggs, beaten
1/2 teaspoon dry mustard
1 package (12 ounces) bacon, cooked and crumbled

Place butter in an 11 x 7 x 2 inch baking dish. Place dish in microwave oven to melt, tilting to coat dish. Pour croutons over butter; sprinkle cheese over croutons and set aside.

Combine milk, eggs, and mustard; mix well. Pour egg mixture over cheese, and sprinkle with bacon. Bake at 325 degrees for 40 to 50 minutes or until set. Let casserole stand at room temperature for 5 to 10 minutes before serving.

  These cookies are so darn good!  I found the recipe in American Lifestyle magazine at my Dr.’s office and yes, I did rip the page out of the mag.  I know, terrible.  Atleast I admit my sins.
..  Some of them.

PEANUT BUTTER OAT CHIPPERS
Ingredients

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup chunky peanut butter

2/3 cup granulated sugar

2/3 cup packed light brown sugar ( I used dark brown sugar)

3 eggs

2 teaspoons vanilla extract

3 1/2 cups quick-cooking rolled oats

1 1/2 cups dark chocolate chips

1 1/2 cups peanut butter chips

Directions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. (  I used aluminum foil and sprayed with cooking spray)   In a bowl, whisk together flour, baking powder, and salt until well combined. Set aside. In a large bowl, using an electric mixer on medium speed, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Gradually stir in oats. By hand, fold in chocolate and peanut butter chips.

Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 12 minutes or until edges start to turn lightly golden.

Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack, and cool completely. Makes about 5 dozen cookies.

 The Best Blueberry Muffins

1/2 cup butter , room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups all-purpose flour
1/2 cup milk

Directions:

1. Heat oven to 375°.
2 . Grease  12 large size muffin cups or use foil liners
3.  In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4.  Add eggs one at a time, beating after each.
5.  Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7.  Fold in blueberries.
8.  Spoon into muffin cups
9.  Bake 20 to 30 minutes, until golden brown and springy to touch.

* This recipe is an adaption from an original I found on www.food.com

The St. Petersburg Times published this recipe in 2010 out of Trisha’s cookbook “Home Cooking with Trisha Yearwood”.  I have the book, and LOVE this recipe.  I suppose I won’t get in trouble if others have already outed the recipe, right?  

2 pounds yellow summer squash, trimmed and sliced ¼ -inch thick
 ½ small sweet Vidalia onion, peeled and diced
 1 teaspoon salt (divided use)
1 large egg ½ cup mayonnaise
 ½ cup grated cheddar cheese (about 2 ounces)
¼ teaspoon black pepper
 ½ cup crushed butter crackers, such as Ritz (about 12 crackers)

Preheat oven to 350 F. Butter a 2-quart casserole dish.

Place the sliced squash and the onion in a medium saucepan with about a cup of water and 1/2 teaspoon of the salt. Cover and cook over medium heat until the squash is tender, about 15 minutes. Drain thoroughly and cool.

Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 teaspoon salt and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs and bake for 30 minutes.

Makes 12 servings.

makes 6 servings
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1 tsp olive oil
2 tbsp finely diced sweet red onion
2 tbsp chopped toasted pecans
2 tbsp dried cranberries
1 tbsp minced fresh parsley
1/4 chives chopped small

Dressing

2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp honey
1/4 tsp salt
1/8 tsp black pepper

Preheat oven to 350 degrees. Place diced sweet potatoes on a baking tray and toss with the olive oil, salt and pepper. Roast for 25 to 30 minutes or just until fork tender. (Don’t overcook or the salad will be mushy.) Allow to cool slightly.

Meanwhile, in a small bowl, whisk together all the ingredients for the dressing. Place potatoes in a medium bowl and stir in the onions, pecans, cranberries and parsley. Drizzle with the dressing and gently stir until coated. Serve warm, room temperature or cold.