Ding Dong Cake Filling and Ganache

Ingredients

Filling

• 5 tbsp. all-purpose flour
• 1 c whole milk
• 1 tsp. vanilla
• 1 c (226g) butter
• 1 c granulated sugar

Ganache

• 16 oz semi-sweet chocolate, chopped fine (can use milk chocolate)
• 16 oz (2 cups) heavy cream, room temperature

Instructions

Filling

1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
2. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
3. Remove from heat, stir in vanilla and let cool completely.
4. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
5. Add in the milk mixture and beat again until mixture resembles a whipped cream.

Ganache

1. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.
2. Whisk the frosting until smooth.

YUMMY Saltine Toffee Candy with Pecans

Saltine Toffee Candy with Pecans

An easy recipe for toffee candy, combining the salty from saltine crackers with sweet toffee, topped with chocolate and chopped pecans.

Ingredients:

• 30 to 34 saltine crackers
• 1 cup salted butter, cut into small cubes
• 1 cup light brown sugar
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

California Style BLT Panini

Creamy avocado, crispy bacon, refreshing lettuce and tomato come together with a classic grilled cheese to make an extrodinary sandwich you won’t forget.

Ingredients

• 4 slices bread
• 2 T butter
• 4 sliced bacon/turkey bacon, cooked
• 2 slices leafy lettuce
• 2-4 sliced tomato
• 2 slices cheese or your choice
• ½ avocado
• 1 tsp lime juice
• 1 T mayonnaise

Instructions

1. Pinch of salt and pepper
2. Heat Panini grill.
3. Combine avocado, lime juice, mayonnaise and salt and pepper.
4. Add a smear of avocado mixture to a slice of bread.
5. Top with 2 strips bacon, slice tomato, lettuce leaf, slice of cheese and final piece of bread.
6. Smear bread with butter and place on hot Panini grill.
7. Butter remaining bread.
8. Repeat steps with last sandwich.
9. Serve with a steamy bowl of soup.

Pan-Seared Pork Chops with Black Bing Cherry Preserves

6 Boneless Pork Loin Chops (about 6 oz. each)
3 small cloves of garlic, peeled and crushed
12 sprigs of fresh thyme
Salt & Cracked Black Pepper
1 to 2 T. olive oil
2 shallots, finely diced
1 T. minced fresh thyme
1 jar Black Bing Cherry Perserves
1/4 c. balsamic vinegar
1/2 c. port
Juice of 1/2 a lemon (or to taste)
2 T. butter

The day before you plan to serve the pork, place the pork in a baking dish. Rub the pork all over with the thyme and garlic. Season generously with salt (about 1/4 t. per chop...more or less, to taste) and freshly cracked black pepper. Cover loosely with plastic wrap and refrigerate overnight. 

Heat an ovenproof sauté pan over medium high heat. Add the oil and then the pork chops. Sear, turning once, until the chops are nicely browned. Transfer the pan to a preheated 400° oven and cook until the chops are done to your liking or about 7 - 10 minutes. Remove the pan from the oven and transfer the chops to a platter.

While the chops rest, make the sauce: Place the pan over medium-high heat and add the shallots and thyme. Sauté until translucent and fragrant—a minute or so. Add the Black Bing Cherry Preserves. Cook until the cherries are beginning to sizzle and caramelize. Increase the heat to high and add the balsamic vinegar and port. Bring to a boil and cook until thickened. 

To serve, add any resting juices from the pork to the pan of sauce. Taste the sauce and add a squeeze of lemon juice if the sauce is overly sweet or flat in taste. Season to taste with salt and a generous grinding of black pepper. Swirl in the butter and spoon the cherries and their sauce over the pork. Serve immediately and enjoy. Serves 6

30-Minute Chicken and Dumplings

From Rose Victoria's Kitchen
30-Minute Chicken and Dumplings

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a seal-able container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Yummy Cowboy Cookies

Ingredients and Directions:
1 Cup butter
1 Cup sugar
1 Cup packed brown sugar
Cream together and add 2 eggs.
Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.
After all is blended add 2 Cups of chocolate chips & walnuts to taste.
Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

Chocolate Dipped Italian Butter Cookies

Chocolate Dipped Italian Butter Cookies
*If the dough seems to stiff to pipe out, add a few tablespoons of milk to the dough.
Serves: Makes 2-3 dozen cookies, depending on how large the cookies are made to be.
INGREDIENTS
1 C. Salted Butter, softened
½ C. Sugar
⅓ C. Powdered Sugar
2 Eggs + 1 Egg Yolk
1½ t. Vanilla
2½ C. Flour
¼ t. Salt
½ t. Baking Powder
1½-2 C. Dark Chocolate, melted
Chocolate Curls
INSTRUCTIONS
Preheat oven to 350 degrees. Line two baking sheets with parchment or non-stick mats.
Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, creamy and fluffy, about 3 minutes.
Add the egg and vanilla and beat until combined.
In a mixing bowl, whisk the flour, salt, and baking powder together and add to the butter mixture. Mix together until just combined.
Scoop dough into a large piping bag fitted with a large star tip.
Pipe strips of dough out onto prepared sheets. To make them as pictured, tilt the tip down while piping it out and slowly bring it to a 45 degree angle as you pipe,so that the tip of the cookie is slightly curled under.
Bake cookies for 10-12 minutes or until the edges just look golden.
Cool on a wire rack.
When the cookies are cool, dip the tips in melted chocolate, and place on parchment paper to set. Sprinkle chocolate curls over the chocolate dipped cookies, if desired, but make sure to wait until the chocolate is no longer warm, but has not hardened.

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