Pizza Pull-A-Part Bread

A pull-apart bread which is perfect for parties, this one is made with pepperoni slices but you can add anything you want to it. There are different variations for Pizza Pull-Apart Bread,,

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)
*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Serve with some marinara sauce….  Yummy!!!

Mint Chocolate Chip Fudge

Mint Chocolate Chip Fudge

Ingredients

• 3 1/4 cups white chocolate chips
• 2 tablespoons butter
• 1 can (14 ounces) sweetened condensed milk
• 2-3 teaspoons mint extract (not peppermint)
• green food coloring
• 3/4 cups mini chocolate chips, divided

Instructions

1. Line an 8x8 square pan with foil and lightly spray with cooking spray. Set aside.
2. In a microwave safe bowl, microwave white chocolate chips and butter on high for 1 minute. Let rest for 1 minute then check to see if melted. If needed microwave for another 30-45 seconds. Stir chocolate until all lumps are gone.
3. Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Once completely incorporated, let cool for a few minutes then fold in 1/2 cup mini chocolate chips.
4. Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge.
5. Refrigerate for a minimum of 2 hours to set before cutting into squares.
6. Store in an airtight container.

Caramelized Chicken Wings

 

Caramelized Chicken Wings

INGREDIENTS:

• 3 lbs chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 garlic clove, minced, to taste
• 1 pinch salt
• 1 pinch ground black pepper

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Place chicken in a 9x13-inch baking dish.
3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
4. Bake at 375°F (190°C) for one hour or until sauce is caramelized.

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Oriental Vegetable Bowls

INGREDIENTS:

• cooked white or brown rice
• for the sauce (see note)
• 1/4 cup low sodium soy sauce
• 2 tablespoons brown sugar (depending on your brand of soy sauce you could use more or less)
• 1/4 teaspoon ground ginger

Veggies:

• 1 tablespoon garlic oil (see note)
• 1 tablespoon butter
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup steamed broccoli, chopped
• 1 cup green beans and peas
• 1 large carrot, peeled and chopped
• 1 yellow crook neck squash, chopped
• 1/3 cup baby corn

INSTRUCTIONS:

1. In a small bowl, combine the sauce ingredients and set aside.
2. In a large saute pan over medium heat, add the garlic oil and butter. As the butter melts down, add the veggies and stir fry until tender, about 5 minutes. Make sure your pan is big enough that they don't steam. quickly remove from the heat and stir in the sauce. Allow to sit in the hot pan over a turned off but still warm burner for a few minutes, stirring often and serve over rice.

Notes:
You may want to double the sauce if you like saucy veggies. Garlic oil is sold in most grocery stores by olive oil or you can make your own by mincing garlic into a bowl of oil and allowing to sit for 30 minutes. - 

Lemon Glazed Chicken Tenders

INGREDIENTS:

• 1 pound chicken tenders, cooked to your preference

Sauce:

• 1/4 cup honey
• 3 tbsp soy sauce
• 3 tbsp pineapple juice
• 1/4 cup brown sugar, packed
• juice of 1/2 lemon
• 1 tablespoon red wine vinegar
• 2 teaspoons sesame oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• diced green onions (optional)

INSTRUCTIONS:

1. Preheat the oven to 400.
2. Combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat and allow to simmer on low for 10 minutes, until slightly thickened.
3. Arrange cooked chicken tenders in an oven-safe baking dish. Pour the sauce over top, flipping so both sides are coated. Bake 10 minutes, until the sauce is bubbling and dish is warmed through. Top with scallions, if desired.

Marshmallow Caramel Popcorn

Movie night treat: Marshmallow Caramel Popcorn!
Recipe: 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.

Gluten Free Tiramisu Pie

Ingredients:

Crust:

1 9" frozen, ready-to-bake, gluten-free pie shell
1/3 cup semisweet chocolate chips, melted

Coffee syrup:

1/3 cup strong brewed coffee
1/8 cup sugar

Filling:

3 egg yolks
1/4 cup sugar
1/4 tsp vanilla extract
8 oz Mascarpone cheese
1 oz marsala or brandy
1-1/2 cups heavy cream
2 Tbsp +1 tsp unsweetened cocoa powder, divided
12 gluten-free ladyfingers

Preparation:

To prepare the crust, bake the pie shell according to the manufacturer's directions. Cool completely. Brush the melted chocolate over the cooled pie crust, making sure it coats the entire inside surface of the baked pie shell. Set aside.
To prepare the coffee syrup, place the coffee and sugar into a small saucepan and bring to a boil. Place into a small, shallow dish and refrigerate until completely cool.
Prepare the filling in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg yolks and sugar until thick and pale, about 6 minutes. Add the vanilla extract, Mascarpone cheese, and marsala. Mix until smooth. In another mixing bowl, beat the heavy cream until medium peaks form. Gently fold the whipped cream into the Mascarpone-egg mixture until fully incorporated. Divide the mixture in 2 batches.
Sift 2 Tbsp cocoa powder into 1 batch of the mascarpone mixture and gently fold until evenly incorporated. Spoon into the pie crust and even out the top with a spatula. Refrigerate for 15 minutes. In the meantime, place 5 ladyfingers into the bowl of a food processor and pulse until completely ground. Fold the crumbs into the other batch of mascarpone. Spoon the mixture on top of the chocolate mascarpone and spread it out evenly with a spatula.
Cut the remaining ladyfingers into 1/2" pieces, toss them into the coffee syrup until fully coated, and place them on top of the pie, lightly pressing them into the filling. Sprinkle the remaining teaspoon of cocoa powder evenly on top. Lightly cover with plastic wrap and refrigerate for 4 hours, or overnight.

Yummy Pumpkin Pecan Dump Cake

Ingredients:

1 (15-oz) can pumpkin puree
1 (10-oz) can evaporated milk
1 cup dark brown sugar
3 eggs, slightly beaten
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup coarsely chopped pecans
1/2 cup broken graham crackers (not crumbs)
1/2 cup toffee bits
2 sticks butter, melted
Whipped cream (optional garnish)
Preparation:

Preheat the oven to 350°F. Spray a 13" x 9" pan with cooking spray.
Combine the pumpkin, evaporated milk, sugar, eggs, and spice. Pour the mixture into the pan. Sprinkle the dry cake mix on top, followed by the nuts, graham crackers, and toffee. Pour the melted butter evenly over all. Bake for 45–50 minutes, or until the center is set and the edges are lightly browned. Serve with a dollop of whipped cream, if desired.

Apple Cake with Cream Cheese Frosting

Ingredients:

2 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
4 cups grated apples, peeled
1/2–1 cup nuts
Frosting:
1 (8-oz.) package of cream cheese, softened at room temperature
3 Tbsp butter, melted
1 tsp vanilla
1–1/2 cup powdered sugar

Preparation:

Preheat the oven to 350°F. Grease and flour a 9'' x 13'' pan or two 8'' round cake pans.
To prepare the cake, beat the eggs and oil until foamy. Add the sugar, flour, vanilla, cinnamon, baking soda, and salt and mix until well combined. Gently stir in the grated apples and the nuts.
Pour the batter into a lightly greased and floured pan and bake for 45–60 minutes. (Check regularly while baking to make sure the top doesn't overcook.) Bake until golden in color and cooked all the way through. A knife should come clean when tested in the center. Allow the cake to cool completely.
While the cake is cooling, prepare the frosting by adding the cream cheese and butter to a bowl. Cream together by hand or by using a stand mixer. Add in the vanilla and powdered sugar and mix well. Frost the cake when it's completely cool.

Candied Pecans

Candied Pecans

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Total Time: 55 minutes

Candied Pecans are a great topping for salads, main dishes, and desserts! They are also good eaten by the handful and make a great gift during the holiday months!

ingredients:

1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
16 ounces (about 4 cups) unsalted pecans halves
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water

directions:

1. Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.

3. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.

4. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

5. Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container.

Cheesecake Pumpkin Pie

Cheesecake Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Fiesta Bubble Bread

For those of you not into sweets, yet enjoying the "Spice of Life", try this one!!! NOTE: you can mix & match ingredients... I've even added Jimmy Dean Sausage, cooked & crumbled... OMGawd!!!! (It's a very forgiving recipe.)  Enjoy!!! --CG

Fiesta Bubble Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeño peppers, drained
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

Delicious Pumpkin Pie Cookies

• Prep Time 25 min
 
• Total Time 1 hr 25 min
 
• Servings 24

Cookie Base and Topping

1

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/4

cup cold butter

4

oz (half of 8-oz package) cold cream cheese

Pumpkin Filling

3

oz cream cheese, well-softened

2

tablespoons sugar

3

tablespoons canned pumpkin (not pumpkin pie mix)

2

teaspoons Gold Medal™ all-purpose flour

1/4

teaspoon pumpkin pie spice

Directions

• 1Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
• 2In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
• 3Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.   

Here’s how to make crêpes

Crêpes are made in a small, flat pan like a frying pan.  (If you don’t have a crêpe pan, a small frying pan will work.)  The batter is egg rich with no leavening.  In a hot pan, they cook in moments.  

Here’s how to make crêpes:

1. Sift the flour into a medium bowl.  Make a well in the center.
2. Add the liquids, eggs, and sugar and whip to a smooth batter.
3. Refrigerate the batter for two hours.
4. Heat a seven- to nine crêpe pan on medium high heat.  Brush with butter.
5. Measure the batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
6. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
7. Use a pallet knife or thin, sturdy spatula to turn the crêpe.
8. Cook the second side only it is a blonde color, not as dark as the first side.
9. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter

Troubleshooting Crêpes

In our experience, people quickly master the art of making crêpes.  But if they have trouble, it is in one of four areas: not getting the pan hot enough, putting two much batter in the pan, not pouring the batter into the pan all at once, or turning the crêpe.  Let’s look at these problems:

• The heating element should be on medium high.  (Different stoves and different pans heat differently.)  The crêpe should cook in just in a minute or so.  You’ll know you have the heat right by the appearance of the crêpe—an even, golden brown.  If it has a veined appearance, either the heat isn’t right or there is too much butter in the pan.
• The crêpe should be thin, not thick like a pancake.  Two to four tablespoons is all the batter you need.  We use a ladle and fill it to the same level each time for uniform crêpes.
• Pour the batter into the pan all at ounce, in the center of the pan.  Immediately tilt the pan to allow the batter to flow to the edge and then continue to tilt and twist the pan so that the batter runs all around the edge.  (It’s easier to do that to explain.)   The objective is to cover the bottom of the pan before the batter begins to cook.  (The reason that most recipes call for chilling the batter is to give you a few extra seconds to cover the pan before the batter begins to cook.)
• Turning the crêpe just takes a little experience.  Slip a thin spatula or a pallet knife under the crêpe and lift so that it hangs like a wet towel.  Then with a roll of your wrist, turn the crêpe uncooked side down into the crêpe pan.  (Again, it’s easier to do than explain.)

A Choice of Folds

You don’t have to fold your crêpes.  You can stack them in layers with filling between each like a torte.  You can fold them in fourths, you can roll them into a tube, or you can fold them like an envelope.  It’s your choice.  Stacking, folding, and rolling are easy.  

A choice of fillings

• A filling recipe
• Our Wonderful Prepared Pastry Filling

Storing Crêpes

Crêpes can be stored for about five days in the refrigerator.  Once cooled, stack them between layers of parchment paper or waxed paper.

Crêpes can also be frozen.  Simply stack them between a plate with wax paper or parchment paper between each.  Place the plate with the crêpes in a plastic bag and put the bag in the freezer.  Use within three months.

What’s the difference between a crepe and a blintz?

For most of us, nothing.  Blintzes have a Russian derivation and were originally leavened with yeast.  Crêpes are French.  Both are thin and pancake-like.  Usually, they are egg-rich and often sweetened but there are thousands of variations.  They are used to make both desserts and main dishes.  Blintzes are often refried after filling and folding.

For us, we think of crêpes stacked as pancakes with filling between the layers or rolled into a tube.  We think of blintzes as folded into an envelop that encases the filling.

Chocolate Ganache

Ganache is a simple chocolate sauce that is luscious, easy to make, and very versatile. By altering the ratio of whipping cream to chocolate, you can make it thin for an ice cream topping, thick like a paste for a sandwich filling between two cookies, or somewhere in between to drizzle over a cake. Light corn syrup is sometimes added to create glaze for drizzling.
The following recipe will yield a thick, paste like ganache. You may thin your ganache with more cream.

Ingredients
1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or bittersweet chocolate, cut into pieces
4 tablespoons butter

Directions
Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency.

Spiced Apple Butter

This is our favorite apple butter. It’s made with tart granny smith apples and apple pie spices. It’s like a very good, buttery applesauce.

We think you will like this apple butter a lot with its spiced applesauce flavor and plenty of butter. Keep this recipe around.

Ingredients

6 cups Granny Smith or other tart apples cored, peeled, and cut into chunks
1/4 cup apple juice
1/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
6 tablespoons butter

Directions

1. Place all the ingredients but the butter in a heavy saucepan. Bring to a boil and then simmer, uncovered, until the apple pieces are soft, about 20 minutes.
2. Place the cooked apple mixture in a blender along with the butter and process until smooth.
3. Serve chilled. Store in the refrigerator. The apple butter will keep for several weeks in the refrigerator.

How to Make Better Mashed Potatoes

Peel the potatoes. Cut them into chunks, then cover them with cold water in a very large pot. Bring to a boil, then simmer until very tender all the way through. Drain the potatoes, then put them back into the pot over VERY low heat to evaporate any excess liquid. This will dry the potatoes.

While the potatoes are drying, heat whole milk just until hot, but not boiling. A good rule of thumb is to use about 2/3 cup milk for every 2 to 3 pounds of potatoes. You can use a mixture of cream and milk, if desired. Add butter or margarine to the hot, dry potatoes, keeping them over very low heat. Mash with a hand masher until the butter is melted and the potatoes are very smooth.

With an electric mixer, beat the potatoes (with the pot still over low heat) as you add the hot milk, a little at a time, until the potatoes are the desired consistency. Scrape sides of the pot with a rubber spatula. Do not overbeat. Stop beating when they are creamy and fluffy. Add salt and white pepper to taste. The white pepper is used so that they are no “unsightly” black specks in the potatoes.

Notes:

Always work quickly so that the potatoes do not cool down. Lukewarm potatoes turn gluey.

Adding cold milk can turn hot potatoes gluey.

Garlic Mashed Potatoes

2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic

Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.

Thanksgiving Potatoes

4 red potatoes
1/4 c. melted butter
1/2 c. cheddar cheese
4 oz. sour cream
Salt & pepper
1/2 c. chopped onions

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.

Crescent Pie Bites

THIS RECIPE IS GOING OUT THE ROOF!
 Crescent Pie Bites 

1 (21 oz.) Can Pie Filling (Any Flavor)
2 Tubes Crescent Rolls 
1 cup Powdered Sugar
2 Tbsp. Milk

1. Preheat oven 375.
2. Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches)
3. Open crescent roll cans and lay out the crescent roll dough flat.
4. Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom.
5. Put pie filling into each crescent roll.
6. About 1-2 Tbsp. per crescent.
7. Gather the edges of the dough and fold up around the filling.
(It's ok if there are some gaps.)
8. Bake for 12 to 15 minutes.

★ NOTE: You want the tops to be brown and the dough to be completely done. ★

For the glaze:
1. In a bowl whisk the powdered sugar together with the milk until smooth.
2. Use a spoon to drizzle glaze over each pie bite.
Makes 16.