Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1-1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Melt butter in large skillet over medium heat.  Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.

Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.

Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate.

Season sauce to taste with salt and pepper. Reduce heat to low,
simmer; sauce will reduce and thicken.

Wash and drain chicken breasts. Pound until very thin (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high
temperature until golden crisp and cooked through. Add more oil as needed. Remove and drain chicken; keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Serves 5 to 7

Caesar Salad Dressing Mix

Caesar Salad Dressing Mix

1 1/2  teaspoons     grated lemon peel
1/8  teaspoon      instant minced garlic
1/2  teaspoon      pepper
1      teaspoon      oregano
2      tablespoons   graded parmesan cheese

Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing:
Combine 1 pkg. of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.  Shake until well blended.  Chill before serving.

Makes about 3/4 cup of Salad Dressing.

Vegetarian Rice Mix

Vegetarian Rice Mix

4      cups          raw long-grained rice
2      teaspoons     salt
4      teaspoons     onion flakes
4      teaspoons     red pepper flakes
3      tablespoons   instant vegetarian bouillon
4      teaspoons     celery flakes
4      teaspoons     green pepper flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix. 

Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan.  Bring to a boil over high
heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed.

Makes 4 to 6 servings.

Mexican Rice Mix

Mexican Rice Mix

4      cups          raw long grain rice
4      teaspoons     salt
1      teaspoon      dried basil
1/2  cup           green pepper flakes
5      teaspoons     parsley flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.  Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.

Nacho Popcorn

Nacho Popcorn

10 cups popped popcorn
1/4 cup butter or margarine, melted
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese

Place popcorn in a large bowl. In a small bowl, combine butter, paprika, cumin and red pepper flakes. Pour over popcorn and toss to coat. Sprinkle with Parmesan cheese and toss again.

Lemon Grilled Salmon

Lemon Grilled Salmon

2 t. snipped fresh dill or 3/4 t. dill weed
1/2 t. lemon pepper seasoning
1/2 t. salt optional
1/4 t. garlic powder
1 salmon fillet
1/4 C. packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onion
1 small lemon thinly sliced
2 onion slices separated into rings

Sprinkle dill, lemon pepper, salt if desired and garlic powder over salmon.  Place in a large re-sealable plastic bag.  Add the brown sugar, broth, oil, soy sauce and green onions.

Cover and refrigerate for 1 hour, turning once.  Drain and discard marinade.  Place salmon skin side down on grill over medium heat; arrange the lemon and onion slices over the top.  Cover and cook 15-20 minutes or until the fish flakes easily with a fork.

Orange Sugared Pecans

Orange Sugared Pecans

4 servings or 30 pecans

1 1/2 cups sugar

1/4 cup water

3 tablespoons orange juice concentrate

2 cups pecan halves

1/2 teaspoon orange zest

In a heavy saucepan, combine sugar,water and orange juice concentrate.

Cook over medium high heat, without stirring, until candy thermometer read 238 soft ball stage.

Remove from the heat, stir in pecans and orange peel.

Beat with a spoon until mixture thickens and loses its gloss, about 2

minutes.

Drop by teaspoonfuls onto waxed paper to harden.

Store in an airtight container.

Amazing Blueberry Cheesecake

Amazing Blueberry Cheesecake

1 prepared graham cracker crust
Filling:
2 lbs nonfat cottage cheese
12 oz cream cheese, softened
1 1/4 cup sugar
2 large eggs
1 large egg white
1 tbsp orange juice
Topping:
4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp orange juice
1 tbsp potato starch
2 tbsp water

Filling:
Preheat oven to 350 degrees.

Using a cheese cloth, squeeze the cottage cheese from a "bag" removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing.
Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange
juice in a small pot. Bring to a boil over medium heat, simmer 5
minutes. In a small bowl, place potato starch and water together and
mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Crantini

Crantinis

4 Servings

1 cup  Cranberry Juice Cocktail
1/2 cup  Vodka
1/4 cup  Triple Sec
1 teaspoon Fresh Lime Juice
Ice
Fresh Cranberries
Lime Slices

Fill martini shaker or 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake.

Pour into martini or tall stemmed glasses, straining out the ice. Garnish glasses with fresh cranberries and lime slices on picks.

Gramma Claire's Macaroni and Cheese

Ruth's Diner - Gramma Claire's Macaroni and Cheese

Prep Time: 40 min

Cook Time: 45 min

Level: Easy

Serves: 4 to 6 servings

Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT

3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese

For the topping:
1/4 cup melted butter
1/4 cup bread crumbs

Preheat oven to 350º.  Cook macaroni, drain do not rinse.

In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.

Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.

In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Stovetop Chicken in Mustard Sauce

Stovetop Chicken in Mustard Sauce

4 servings

35 min 5 min prep

4 boneless skinless chicken breasts

1-2 tablespoon olive oil (will depend on your pan)

poultry seasoning (to season chicken before cooking)

Sauce:

1/4 cup mayonnaise (you can use light, but do not use fat free)

1/4 cup light sour cream

1 tablespoon Dijon mustard

1/2 teaspoon dry mustard

1/4 teaspoon ground ginger

3/4 cup chicken stock (can be canned)

chopped parsley (to garnish) (optional)

Cut slits across each chicken breast but not all the way through.

This is so the sauce penetrates the breast.

Season chicken with poultry seasoning on both sides.

Heat olive oil in large frying pan big enough to hold the chicken in a single layer.

Brown chicken well.

Combine and whisk all the sauce ingredients together.

When chicken is good and brown, lower heat and pour sauce over.

Simmer 20 minutes, being sure to keep heat at a very low simmer.

Serve with sauce and a bit of parsley over each breast.

Moist Deluxe Dark Chocolate Cake Mix

Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

40 min | 10 min prep

1 cake

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients.

Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Tacoed Eggs

Tacoed Eggs

Country Woman

One morning, I was searching the kitchen for a way to jazz up scrambled eggs. When I couldn't find any bacon bits, I decided to try the leftover taco filling from the night before. I've been making it for my husband and me since. This is an ideal dish for two, especially if you like spicy food. Plus, it's easy to make when you wake up sleepy—and the sauce is a real eye-opener! We live on 35 acres of rolling farmland along with a horse, two dogs and 10 cats, I enjoy them reading, writing, gardening and counted cross-stitch.

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 20 min.

8 eggs, beaten
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 to 4 drops hot pepper sauce
1/2 cup leftover cooked taco-seasoned ground beef
Flour tortillas, warmed, optional
Salsa, optional

In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cool until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa. Yield: 4 servings.

Skinny Hazelnut Cafe au Lait

Skinny Hazelnut Café au Lait

Makes 1 servings

Variation of recipe courtesy of National Fluid Milk Promotion Board

2 tbsp (1 oz.) sugar-free hazelnut syrup
1 cup fat free milk (245 g)
2/3 cup brewed coffee (158 g)
cinnamon

Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold
milk.

If using a stove-top, heat syrup and milk in saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in large, shallow bowl for 2 to 3 minutes.

Whisk rapidly until milk is airy and frothed. Blend in coffee, dust with cinnamon and serve in a bowl or mug.

CARAMEL LATTE

Caramel Latte

Source: Splenda Exchange

2 packets SPLENDA® Flavors for Coffee, Caramel
1/4 cup brewed espresso
1/4 teaspoon vanilla extract
1/2 cup non fat milk

Mix all ingredients together in a microwaveable bowl or mug. Heat in a microwave 30 to 40 seconds or to desired temperature.

Blend in blender 15 to 20 seconds to create a frothy drink, if desired.

Pour into serving cup and serve immediately.

Note: Serving Size: 1 (6 fl oz) drink

Spicy Breakfast Lasagna

Spicy Breakfast Lasagna

Cookin' Up Country Breakfasts Cookbook

It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I brought this dish to our breakfast club at work, people said it really woke up their taste buds!

SERVINGS: 12-16
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 35 min.

3 cups (24 ounces) 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
1 tablespoon butter
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.

In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of cottage cheese mixture. Cover with Monterey Jack cheese. Repeat layers with the remaining lasagna noodles, hash browns and cottage cheese mixture. Top with Muenster cheese.

Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 12-16 servings.

Nutrition Facts
One serving: (1 piece) Calories: 363 Fat: 22 g Saturated Fat: 11 g Cholesterol: 288 mg Sodium: 531 mg Carbohydrate: 16 g Fiber: 1 g Protein: 23 g

Lemon Mascarpone Cheesecake

Lemon Mascarpone Cheesecake

1/2 c. biscotti crumbs
1/3 c. butter, melted
FILLING:
2 pkgs. cream cheese, softened
2 cartons (8 oz. each) Mascarpone cheese
3/4 c. sugar
1/4 c. lemon juice
3 T. all purpose flour
2 tsp. vanilla extract
4 eggs, lightly beaten
1 T. grated lemon peel
TOPPING:
3/4 c. coarsely chopped dried apricots
1/2 c. boiling water
3/4 c. cold water
1/4 c. sugar
1/4 c. orange marmalade
2 squares (1 oz. each) white baking chocolate

In a small bowl, combine biscotti crumbs and butter.  Press onto the
bottom and 1 inch up the sides of a greased 9 inch springform pan.
Place on a baking sheet.  Bake at 350 for 8-10 minutes.

In a large mixing bowl, beat the cheeses, sugar, lemon juice, flour
and vanilla until smooth.  Add the eggs; beat on low speed jut until
combined.  Stir in lemon peel.  Pour into crust. 

Return pan to baking sheet.  Bake at 350 for 45-55 minutes or until
center is almost set.  Cool on a wire rack for 10 minutes.  Carefully
run a knife around edge of pan to loosen.  Cool for 30 minutes.

Meanwhile, soak apricots in boiling water for 10 minutes.  Drain and
discard liquid.  In a small saucepan, bring apricots, cold water and
sugar to a boil.  Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed.  Remove from the heat; stir in marmalade.

Cool to room temperature.

Carefully spread topping over cheesecake; cool 30 minutes longer.
Refrigerate overnight.

Remove sides of pan.  In a microwave safe bowl, melt white chocolate at 70% power; stir until smooth.  Drizzle over cheesecake.  Let stand for 15 minutes.  Refrigerate leftovers.

Stromboli Wraps

Stromboli Wraps

Prep: 10 minutes
Serves: 4

4 Mission 10-inch Tomato Basil (or Garlic Herb) Wraps
1/3 cup butter or margarine softened -divided use
6 tbsp. grated Parmesan cheese divided use
4 oz. provolone cheese thinly sliced
4 oz. salami thinly sliced
4 oz. capicola or ham, thinly sliced
1/2 cup jarred, roasted bell peppers rinsed and cut into strips
4 oz. mozzarella cheese shredded
Marinara sauce or pizza sauce heated optional

Heat oven to 400F.

Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, capicolla (or ham) and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella. Fold up "wrap fashion". Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.

Bake 12 to 15 minutes or until golden brown.

Slice each "stromboli" in half on the diagonal. Serve with marinara or pizza sauce, if desired.

Source: Campbells Kitchen

Tuscan Frittata

Tuscan Frittata

9 whole eggs
3/4 cup milk
1/2 teaspoon black pepper
1 shallot, finely minced
1 cup fresh baby spinach leaves, stems removed, loosely packed
1/4 cup fresh sweet basil leaves, stems removed, loosely packed
3 ounces sliced prosciutto, chopped into small pieces
1/4 cup sun-dried tomato strips
1/4 cup roasted red pepper strips
1 1/2 ounces goat cheese
Extra virgin olive oil

Preheat oven to 400°F.

In a 12-inch oven proof skillet over medium low, heat 2 tablespoons extra virgin olive oil. Add chopped prosciutto and fry until done.

Remove prosciutto from pan and drain on paper towels. Add minced shallot to pan to sauté. Add more olive oil to pan if needed. Once shallot has softened, add prosciutto back to pan.

Give baby spinach and sweet basil a rough chop and add to pan to wilt.

In a bowl whisk together eggs, milk, and black pepper. Add this mixture to the skillet once the spinach and basil have wilted slightly.

With a wooden spoon spread all the ingredients throughout the egg mixture, but do not scrape the bottom of the skillet. Keep skillet temperature at low to medium low, otherwise the bottom of the eggs will burn.

Give roasted red peppers and sun-dried tomatoes a rough chop. Sprinkle these over the top of the pan. Continue cooking the frittata on the stove for about 10 minutes or until the sides of the frittata is set.

Chop goat cheese into small pieces and sprinkle over the top of frittata. Bake frittata in the preheated oven for about 15 minutes or until the eggs have puffed up and are cooked through.

Serves 8.  

Eggs Carbonara

Eggs Carbonara

Carbonara is an Italian term that refers to a “pasta dish” made with a sauce of cream, eggs, Parmesan Cheese, and bits of bacon. This time, make the sauce with pancetta and use it to make amazing gourmet scrambled eggs.

8 eggs
Salt and pepper to taste
1/3 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb. pancetta, or thickly sliced bacon, cut crosswise into ¼-inch strips
1 garlic clove, minced, optional
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

Amish Friendship Bread

Amish Friendship Bread Starter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2    tsp           dry yeast
   1      cup           Flour
   1      cup           milk at room temperature
   1/2    tsp           salt
   1      oz            warm water
   1      Tbsp          sugar
   1      Tbsp          vinegar
1. Dissolve yeast in warm water, add remaining ingredients in a zip
lock bag
and mix until creamy
                       Amish Friendship Bread
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Flour
   4      cups          sugar
   3      cups          milk
   2      cups          vegetable oil
   6                    eggs
   2      tsp           vanilla extract
   3      tsp           baking powder
   2      tsp           salt
   4      tsp           ground cinnamon
   1      tsp           baking soda
   2      large         boxes of Instant Vanilla Pudding

1. Day 1 Do Nothing
2. Day 2 Mush Bag two times a day and let out air.
3. Day 3 Mush Bag two times a day and let out air.
4. Day 4 Mush Bag two times a day and let out air.
5. Day 5 Mush Bag two times a day and let out air.
6. Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk
7. Day 7 Mush Bag two times a day and let out air.
8. Day 8 Mush Bag two times a day and let out air.
9. Day 9 Mush Bag two times ad ay and let out air.
10. Day 10 Pour and squeeze contents into a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk and stir together. Measure out 1 one cup starter and place into large zip lock bag and freeze.
11. To starter that is left add 2 cups of oil, 6 eggs, 1 cup milk and 2
teaspoons of vanilla. Mix well. Set aside.
12. In another large bowl; mix 4 cups of flour, 2 cups sugar, 3 teaspoons baking powder, 2 teaspoons salt, 4 teaspoons ground cinnamon, 1 teaspoon baking soda, 2 large boxes instant vanilla pudding.
13. Mix two mixtures together, pour into four loaf pans.
14. Mix together 1 teaspoon cinnamon and 1/2 cup sugar; sprinkle on top of batter.
15. Bake at 325° for 1 hour; might take a little longer test with cake
tester for doneness.
Comments: USE A LARGE ZIP LOCK BAG AND STORE ON COUNTERTOP
DO NOT REFRIGERATE! DO NOT USE A METAL SPOON!

Double Chocolate Caramel Coffee Cups

 

Double Chocolate Caramel Coffee Cups

Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Prep Time: 30 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies

Cookie Cups
1 teaspoon instant espresso coffee granules
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 egg
Topping
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons caramel-flavored liqueur
1/2 cup marshmallow crème
2 tablespoons caramel topping

Heat oven to 375F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.

In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.

Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow crème. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

High Altitude (3500-6500 ft): Bake 10 to 11 minutes.
Source: Betty Crocker

Cheese and Bacon Frittata

 

Cheese and Bacon Frittata

6 Eggs

1 c Milk

1 Green Onion, sliced

2 T Butter, melted

1/2 t Salt Pepper to taste

4 oz Shredded Cheddar

1/4 c cooked crumbled Bacon

Preheat oven to 400 degrees. Grease a 10 1/2 inch round baking dish or pie plate.

In medium bowl, beat eggs, milk, onion, butter, salt and pepper until well blended; pour into pan. Sprinkle cheese and bacon over top. Bake 20 minutes or until set. Top with sour cream, salsa or extra cheese.

Tomato Basil Skewers

Tomato Basil Skewers

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party

Makes 16 pieces

16 small fresh mozzarella balls

16 fresh basil leaves

16 cherry tomatoes

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information Per piece:

46 calories

3 g fat (2 g sat, 0 g mono)

8 mg cholesterol

1 g carbohydrate

3 g protein

0 g fiber

217 mg sodium

34 mg potassium

Eggnog Fudge

Eggnog Fudge

1/8 cup Butter or Margarine (1/4 stick)
3 cup Sugar
1 cup Egg Nog (full strength - no "lite" eggnogs)
6 oz White Chips (about 1/2 package)
-or- 6 oz Butterscotch Chips (about 1/2 package)
1 1/2 cup Mini-Marshmallows
1 cup Almonds (chopped) - optional
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Line a 9" x 9" pan with aluminum foil and set aside. Keep butter chilled in the refrigerator.  Spray sides of a large saucepan with butter-flavor non-stick spray (e.g. Butter Flavor PAM).

Heat eggnog and sugar at Medium setting. Bring to a rolling boil (Medium to Medium-High heat) while stirring constantly with a wooden spoon. Boil for [2] full minutes by the clock.

Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another [6] full minutes by the clock (start timing once the boil resumes). Stir continuously.

The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose it's glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.

Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: "Light" Eggnog contains more water than full body Eggnog and may require an additional boiling (before the addition of marshmallows). Since this is difficult to judge for the Novice Fudgemaker, I recommend you only use Full Strength Eggnog.

NOTE: Butterscotch Chips? Yes. You read it right. Nestle's sells
butterscotch flavored chips along with their semi-sweet chocolate and white chips. Butterscotch adds a mildly "spicy" taste to this fudge. Worth trying.

Caramel Apple Bars

Caramel Apple Bars

2 1/4  cups  all-purpose flour -- divided
2 cups  quick cooking oats
1 1/2 cups  firmly packed brown sugar
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  butter -- softened
4 cups  Granny Smith apple -- peeled, cored, and chopped
1 jar (12.25-ounce)  caramel ice-cream topping

Preheat oven to 350º.  Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Using a pastry blender, cut in butter until mixture is crumbly, set aside 2 cups of mixture.  Press remaining crumb mixture into bottom of prepared pan.  Top evenly with chopped apples.

In a small bowl, combine caramel and remaining 1/4 cup flour.  Pour evenly over apples.  Top with reserved crumb mixture.  Bake for 33 to 36 minutes, or until golden brown.  Cool completely.  chill for at least 2 hours before cutting into bars to serve.

Description: "Sally Frazier of Montgomery,  Alabama, says these treats are reminiscent of caramel apples.  She makes them for her family year-round"

Source: "Cooking with Paula Deen Nov./Dec. 2008 pg 30"

Yield: "2 dozen bars"
                                   

Per Serving (excluding unknown items): 4711 Calories; 197g Fat (37.1% calories from fat); 58g Protein; 695g Carbohydrate; 33g Dietary Fiber; 497mg Cholesterol; 4347mg Sodium.  Exchanges: 21 Grain(Starch); 3 1/2 Fruit; 38 1/2 Fat; 21 Other Carbohydrates.

NOTES : Caramel Apple Bars are best served the day they are made.  Do not Freeze.

Rain Forest Cafe Pasta Rasta

Rain Forest Café Pasta Rasta
1 (8 ounce) box bow tie pasta
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2" wide pieces
1 cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli,
red pepper and grilled chicken; toss to combine. Stir in Alfredo
sauce and pesto; simmer an additional 5 minutes.

Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties.

Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings

Healthy Fruit and Nut Salad

Healthy Fruit and Nut Salad

2 Granny Smith apples
1 Red Delicious apple
1 bunch Red Seedless Grapes (sliced in half)
1/2 c. chopped walnuts
1 8 oz. container vanilla yogurt
Granola with raisins

Wash and cut up apples into bite size pieces. Add sliced grapes, chopped walnuts to apples in large mixing bowl. Add vanilla
yogurt and mix to coat all fruit. Sprinkle with granola when
served.

Cake Mix Cookies

CAKE MIX COOKIES

1 package. any flavor cake mix
3 tablespoons. vegetable shortening
3 tablespoons. flour
3 eggs

Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheets.

Bake at 350°. for 12-15 minutes

Add whatever extras you want, chips, etc, when mixing.