Chicken Chili

1 lb boneless skinless chicken breast, chopped
1 med onion, chopped
1 T olive oil
2 cloves garlic, minced
2 cans (14 oz each) chicken broth
1 can (4oz) chopped green chilies
2 t ground cumin
2 t dried oregano
1/4 - 1/2 t cayenne pepper
3 cans (14.5 oz each) Great Northern beans, drained, divided
1 C monterrey jack cheese, shredded
chopped jalapeno pepper, optional

In a dutch oven over a medium heat, cook chicken and onion in oil until lightly browned. Add garlic, cook 1 min longer. Stir in the broth, chilies, cumin, oregano and cayenne. Bring to a boil.

Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 mins until chicken is no longer pink and onion is tender.

Top each serving with cheese and jalapeno pepper, if desired. Yield 10 servings.

Banana Chocolate Crater Cake

From: Lauren at Servingfromhome.com

1 cup butter
 2 cups sugar
 2 eggs beaten
1 tsp. vanilla
3 ripe bananas
3 cups flour
 2 tsp. baking powder
2 tsp. baking soda
 1 cup sour cream
 1 tsp.cinnamon
 1/2 cup brown sugar
 1 1/2 cups (or more) chocolate chips

Cream together butter and sugar.  Add beaten eggs and beat until smooth.  Add vanilla and mashed bananas.  Mix until smooth >Sift flour, baking powder and soda and add to banana mixture, alternating with sour cream.  End with dry ingredients. 

Pour half the batter into a greased 9 X 13 pan.  Combine cinnamon and brown sugar.  Sprinkle half of mixture over batter in pan.Top with half the chocolate chips.  Repeat.  Bake at 350 for forty-five to fifty minutes or until toothpick inserted comes out clean

Lemon Loaf

Another knock off Starbucks recipe, but this one is "not from scratch" as it uses a cake mix.

Ingredients

Cake
• 1 box yellow cake mix OR lemon cake mix (if using lemon, omit 6 T freshly squeezed lemon juice)
• 5.1 ounce (large/family size) instant Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion/extract)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)* omit this is using a lemon cake mix
Lemon Topping
• 1/4 C butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract
• 
  

Instructions

Make Lemon Loaf
1. Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
2. Combine all the wet ingredients and whisk until well combined.
3. Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
4. Divide batter evenly between two loaf pans.
5. Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
6. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
7. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
8. Spread evenly on top of both cakes.
9. Allow the glaze to harden up before slicing.
10. This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).

Onion Peels

This is an Applebee's knockoff recipe

1 large White Onion

Creamy Horseradish Dipping Sauce (Recipe Follows)

1/2 cup all-purpose Flour

1/2 cup Progresso Plain Bread Crumbs

1/2 teaspoon Salt

1/2 teaspoon Ground Black Pepper

1 1/2 cups Milk

4 -6 cups Shortening, as required by your deep fryer *Or fry in vegetable oil in deep fryer

 

Directions

1. Heat the shortening to 350 degrees in a deep fryer.
2. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half.
3. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion.
4. Separate the onion pieces.
5. Create batter by combining all dry ingredients in a medium bowl.
6. Whisk in milk until batter is smooth then let the batter sit for 5 minutes.
7. It should thicken.
8. Whisk batter again.
9. When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
10. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.
11. Drain on a rack or paper towels.
12. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
13. When they’re all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce (recipe below) on the side.

Creamy Horseradish Dipping Sauce

Ingredients

• 1/2 cup Mayonnaise
• 1 tablespoon prepared Horseradish
• 2 teaspoons White Distilled Vinegar
• 1 teaspoon Water
• 1 teaspoon Paprika
• 1 teaspoon Ketchup
• 1/4 to 1/2 teaspoon medium grind Black Pepper
• 1/8 teaspoon Dried Oregano
• 1/8 teaspoon Cayenne
• 1 dash Garlic Powder
• 1 dash Onion Powder

1. Combine all ingredients in a medium bowl with a whisk.
2. Mix until creamy then cover and chill until ready to use.

Angry Whopper

A burger king knock off recipe - it's pretty spicy, but one of Brian's favourites. It's really good!

• Thick-cut Smoked Bacon,
• Pepper Jack Cheese
• Iceberg Lettuce
• Spicy Onion Petals (click to see recipe, you don't need the horseradish sauce part)
• Ripe Tomatoes
• Spicy Jalapeno Slices
• Angry Whopper Sauce (Recipe Below)
• Toasted, sesame seed bun

.Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, Pepper Jack cheese, jalapenos, bacon, Angry Whopper sauce, onion petals, tomatoes, lettuce, top bun.

Angry Whopper Sauce

• 3 tablespoons packed Brown Sugar
• 3 tablespoons Ketchup
• 2 tablespoons prepared Yellow Mustard (not the powdered yellow mustard)
• 1 tablespoon Frank’s Hot Sauce
• 2 teaspoons Mayonnaise (not Miracle Whip)
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Chili Powder
   
•  
• Place all ingredients in a bowl and mix well.

Crock Pot Tortellini

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Directions:
Put all ingredients in crock-pot, chunking up the cream cheese.
Cook on low for 5-6 hrs

Coconut Cream Cheese Icing

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar
• 1/4 cup of sweetened desiccated coconut

1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

German Chocolate Cupcakes

German Chocolate Cupcakes

Yield: 24 Cupcakes

Ingredients

Chocolate Cake:

1 box Devil’s Food Cake Mix

3 eggs

½ cup oil

1 teaspoon vanilla extract

¾ cup buttermilk

1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolk, lightly beaten

1/2 cup butter

1 ½ teaspoon vanilla extract

1 ½ cup chopped pecans

1 ½ cup flaked coconut

Chocolate Buttercream:

4 ounces cream cheese

½ cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

2 teaspoons vanilla extract

1 tablespoon milk or cream (if needed)

Directions

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

10. Pipe Chocolate Buttercream around the edge of the cupcakes tocreate a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Copyright © YourCupofCake

Chocolate Cut Outs

• 2½ cup all-purpose, unbleached flour
• ½ cup Dutch-processed cocoa powder
• 2 tsp baking powder
• 1 cup (2 sticks) salted butter, cut into chunks
• 1 cup granulated sugar
• 1 egg
• 1 tsp pure vanilla extract
• 2 oz bittersweet chocolate, melted and cooled
•  
• 1. Whisk the flour, cocoa powder, and baking powder together. Set aside.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla; beating until combined. Scrape the bottom and sides of the bowl as necessary.
  4. Beat in the melted chocolate.
  5. Add the flour mixture in 3 parts, beating on low after each addition. Beat just until the dough comes together.
  6. Pat into 2 discs, wrap in plastic wrap and chill for 30 minutes.
  7. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  8. Roll the dough on a surface lightly coated with a mixture of flour and cocoa to about a ¼” thick. Cut with a 2” round cookie cutter.
  9. Place the cut-outs on a prepared baking sheet and place in the freezer for 5-10 min. (This will prevent spreading.)
  10. Bake the cookies for about 9 minutes, or until done.
  11. Remove to a wire cooling rack to cool completely.
   

30 Minute Chili & Chili Seasoning

• 2 pounds lean ground beef 
• 1/3 cup Chili Seasoning Mix
• 2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion 
• 2 (8-oz.) cans tomato sauce 
• 1 (16-oz.) can black beans, undrained 
• 1 (15.5-oz.) can small red beans, undrained

Preparation

1. 1. Brown beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.
2. 2. Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
3. Italian-Style Chili: Substitute 1 lb. Italian pork sausage and 1 lb. lean ground beef for 2 lb. lean ground beef. Remove casings from sausage, and discard; brown sausage and ground beef together as directed. Omit beans, and stir in 1 small onion, diced; 1 green bell pepper, diced; 2 small zucchini, diced; and remaining ingredients. Proceed with recipe as directed. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro. Makes 6 to 8 servings. Prep: 10 min., Cook: 25 min.

• CHILI SEASONING MIX
• 3/4 cup chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried minced onion
• 2 tablespoons seasoned salt
• 2 tablespoons sugar $
• 2 teaspoons dried minced garlic

Preparation

1. 1. Stir together all ingredients. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.

Rich French Chocolate Mousse

Chocolate Mousse: Yields 2 Qts
Semi Sweet Baking Chocolate 1lb (454g)
Hot Water 1/2 c (4fl oz)
Dark Rum (I use Meyers) 1 Tablespoon
***If you do not want to use Rum leave it out and add 1Tablespoon more of hot water
Egg Whites 5 (150g)
Sugar 2Tablespoon (25g)
Cream Of Tartar 1/4teaspoon
Heavy Cream 2c (16 fl oz)

Mix Method:
First melt the chocolate in a large bowl.
Add the hot water to the melted chocolate all at once, very quickly while whisking vigorously to incorporate well.
Add the optional rum.
In a small bowl rub the cream of tartar through the granulated sugar to combine well.
In a clean mixing bowl with the whisk attachment whip the egg whites until foamy and then sprinkle in the sugar/cream of tartar very slowly.
Do not dump all the sugar at once or you will deflate your egg whites and they will not whip as full.
Continue whipping until you reach medium-firm peaks but not overwhipped to the point of “styrofoam”. The cream of tartar will help ensure you do not overwhip the whites.
In a separate mixer bowl, whip the heavy cream to make whipped cream to medium-firm peakes. Again be sure not to overwhip you cream.
Take a small portion of the egg whites and fold them into the chocolate mixture to lighten the mixture. Use a whisk to fold in the remainder of the whites and aerate the mixture.
Next do the same thing with a small amount of the whipped cream, lightening and aerating the mixture by whisking it through. Gently fold in the remainder of the whipped cream. Some small streaks of chocolate or whipped cream may remain. Tightly cover your bowl and refrigerate overnight.
Refrigerate until firm and use to fill cakes, or pastries or simply for serving in a bowl.
Be sure to refrigerate any pastry with Chocolate Mousse as it is highly perishable.
Store in the refrigerator for up to 1 week.

Overnight Baked French Toast

Overnight Baked French Toast
Recipe by Our Best Bites
8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)
Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Tzatziki Sauce

Tzatziki

Recipe by Our Best Bites

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)

1 clove garlic, minced

1-2 tsp. lemon juice

3 green onions, firm ends finely chopped

1 tsp. dry dill weed

Kosher salt and freshly ground black pepper, to taste

1/2 medium cucumber, peeled, seeded, and thinly sliced

Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

Bread Bowls

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
2
Use dough cycle.
3
When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
4
Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
5
Brush with beaten egg white.
6
Bake at 375 for 20-25 minutes until golden brown.
7
Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

Read more: http://baking.food.com/recipe/bread-machine-bread-bowls-359047?oc=linkback

Broccoli Cheddar Soup

A Panera Bread knock off recipe

2 T. Butter, melted
1 large onion, chopped
1/2 c. butter, melted

• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.
Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.
Makes 8-10 servings.

Potato Casserole

Potato Casserole
Serves 8-10 people

• 3-4 med potatoes chopped
• 1 zucchini chopped
• ¾ cup onion chopped
• ¾ cup mushroom chopped
• ½ cup chopped red bell pepper
• 1 cup asparagus chopped into chunks
• 1 shredded carrot
• 1 tsp pepper
• 1 tsp Kosher salt
• 1 ¾ -2 cups mayo
• 1 cup shredded mozzarella/parmesan cheese mix

Mix all the vegetables together along with the salt and pepper. Place in a 9×13 casserole dish. Spread the mayo evenly on top and cover the dish with tin foil. Bake covered at 375 degrees for 1 hour. Pull off the foil and sprinkle the cheese on top and allow to melt and slightly brown for 5 minutes.

Mocha Buttercream

http://www.woodlandbakeryblog.com/best-mocha-buttercream/

Peanut Butter Buttercream

Fresh Large Egg Whites 180g (6 Large)
White Sugar 150g (2/3cup)
Confectioners Sugar 240g (2cup)
Solid Vegetable Shortening 150g (2/3cup)
Peanut Butter 384g (1 1/2 cup)
Vanilla Extract 1 Tablespoon

• Over a double boiler in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are no longer gritty to the touch.
• Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
• In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed.
• Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all mixed in.
• Be sure your peanut butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 quick additions
• Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end.
  ***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

Stabilized Whipped Cream

Stabilizer:
Plain Powdered Gelatin 28g (4 packets 1/4 oz each)
Cold Water 1 c (8 fl oz)
Boiling Water 1 c ( 8 fl oz)
Method:
Bloom the gelatin in the cold water. Let stand about 5 minutes.
Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in quantities specified in the recipe, or store the entire amount in a clean plastic container with a lid in the refrigerator for up to 3 weeks. Use as needed by melting desired amount in the microwave slowly.


Whipped Cream Recipe:
2 cups Heavy Cream
1/4 cup Confectioners Sugar (or to taste if you like sweeter or less sugar)
Method:
In a small microwaveable bowl add 1 Tablespoon of the gelatin stabilizer and microwave on medium power for just 10 seconds at a time until it melts.  DO NOT BOIL.
In another separate bowl add 1/4 c of the heavy cream from the above recipe for whipped cream.  Microwave this until it is hot to the touch, then add it to the gelatin mixture.
Reserve.
Next pour the heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and whip on high speed.
As the cream begins to get frothy and gain volume you can add the confectioners sugar. Continue whipping until you achieve desired peaks necessary for your specific application. Just before you have reached your desired peaks consistency, pour in the warm cream/gelatin mixture and whip a few seconds longer.
Soft- Medium – Firm peaks are the 3 stages of whipping cream.
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve. But if you MUST, 3 days maximum and you WILL have to re whip again, so in my opinion, what’s the point? You should really just do it ala minute.

Fudge Icing

Fudge Icing
yield 3 cups
Real Semi Sweet or Bittersweet Baking Chocolate 4 cups (680g)
*since baking chocolate comes in many forms and we are not talking about chocolate chips for baking cookies, in is wise to WEIGH your ingredients in every recipe of course, but here particularly because the volume measure in a USA Cup will give different results if your chocolate is in callets, chopped from a block, grated, or in some other form.
Water HOT 1/2c (4 fl oz) ( 120ml)
Butter 1 cup (2 sticks) (226g)
Confectioners Sugar 1/2 c (63g)
Light Corn Syrup 1/4 cup (80g) (60ml)

First, melt the chocolate either in the microwave or in a double boiler, which ever you prefer.
Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment.
Add the hot water all at once and mix until well combined.
It will now be that muddy mess that I explained above, but do not be alarmed as I was, now we can say, “I meant to do that!”
Add the softened butter and mix well.
Next add the confectioners sugar and mix well.
Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization)
Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping.
If it becomes too thick, place the entire recipe back in the mixer and on low speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency.
Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again.
Fudge icing on cakes and brownies will go stale way faster than they will go “bad”. You can store cakes and pastries with fudge icing at room temperature for 1 week

Swiss Meringue Buttercream

Yield: Enough to frost 24 cupcakes

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Directions:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Storage: Store the icing in an airtight container and freeze for up to 3 months.

Strawberry Swiss Meringue Buttercream

from Servingfromhome.com


1 1/2 cups fresh strawberries, rinsed and hulled
4 large egg whites
1 1/4 cups REGULAR sugar
1 cup unsalted butter (the recipe calls for 1 1/2 cups, but I decreased it, and it’s SUPER nice)

Place the strawberries in a food processor or blender.  Puree until completely smooth.  (You want about 3/4 cup of puree.) Combine the egg whites and sugar in a double boiler set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting.  (I used a Wilton 1M.) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices – if you can wait that long to eat them!

Vanilla Cake

5 egg whites, at room temp
1 whole egg
1 C whole milk, at room temp
2 1/4 t vanilla extract
3 C cake flour
2 C white sugar
1 T + 1 t baking powder
3/4 t salt
12 T unsalted butter, cold and cut into 24 even pieces

Preheat oven to 350.

In a bowl combine egg whites, egg, 1/4 C milk and vanilla, set aside.

In the bowl of an electric mixer, combine all dry ingredients on a low speed for 30 sec.

Add the cold butter, once pc at a time, about every 10 sec. Continue to mix on low until the mixture is a fine crumbly texture.

Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape sides and begin to add egg mixture in 3 batches. Beat on med. speed for 20 seconds between each addition.

Divide batter between 8" rounds.

Check cake at 20 mins, and every 5 mins after that, do not over bake.

NOTE: To make cake flour from all purpose and cornstarch - click here

Vanilla Creme Filling

Creme Filling:
1 stick butter (1/2 C)
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe.html?oc=linkback

Cookies & Cream Cupcakes

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 2 egg whites
• 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
• 3/4 cup (180ml) milk (cow's milk, soy milk, or almond milk)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Milk Chocolate Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) powdered sugar
• 1/2 cup (64g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons (45ml) heavy cream*
• 4-5 crumbled Oreos, optional

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
3. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
4. To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*I strongly urge readers to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.

White Chocolate Icing

Yield about 3 cups

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract

1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 4 cups of frosting.

This makes a medium consistency frosting, which is very spreadable and creamy.

• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

Milk Chocolate Icing

1 C. unsalted butter, softened (*see note at bottom)
2 ½ C. powdered sugar (or more, depending on desired consistency)
4 Hershey’s Milk Chocolate candy bars (1.55 oz. each), chopped (Do NOT use chocolate chips!)
¼ C. heavy whipping cream
½ tsp. vanilla extract

1. Put the chopped milk chocolate bars into a small bowl.  Heat the chocolate in 30 second increments in the microwave set to 60% power.  Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.  Set aside and allow to completely cool.
2. Once the milk chocolate has cooled, sift the powdered sugar over the butter, in a large bowl.  Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract into the cream.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) milk chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting.

• This makes a medium consistency frosting, which is very spreadable and creamy.
• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

NOTE: I used salted butter, and also did 1.5 sticks, (3/4C) instead of 1C, I thought 1 seemed like too much compared to the icing sugar. This is a wonderfully light fluffy icing. For a slightly "more" chocolate flavour use 2 more Hershey bars. As it is, its a delicious airy icing, with a light milk chocolate flavour. Reminds me of a mousse, and would be excellent to fill cupcakes.

Cheeseburger Soup

1 pound ground beef

1 pound bacon, cooked and crumbled*

¾ cup chopped onion

¾ cup diced orange pepper

¾ cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4 cups diced cauliflower

¼ cup almond flour

 1 tsp. glucomannan

2 cups shredded cheddar cheese

1 ½ cup heavy cream

¾ teaspoon salt

¼ to ½ teaspoon pepper

 1 T. nutritional yeast

¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, chopped orange pepper, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, cauliflower and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until cauliflower is tender.
4. In small skillet melt remaining butter (3 T) and add the almond flour and glucomannan. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, heavy cream, nutritional yeast, salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.

Balsamic Vinaigrette Dressing

2 T honey
1 T dijon mustard
1/2 t salt
1/2 t pepper
1/4 C balsamic vinegar
3/4 C extra virgin olive oil
1 clove garlic, crushed

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

Lemon Basil Sun Tea

8 - 10 tea bags
12 C filtered or distilled water
2 lemons
1 large bunch of fresh basil
1 C sugar (or your choice of sweetener)
Ice cubes

In a one gallon glass jar/container/dispenser, put water. Add juice from one lemon. Slice the other lemon into thin rounds and add those too.

Squeeze and twist basil in your hands, then add to dispenser. Stir.

Add tea bags to the dispenser, leaving the paper tea tags hanging outside.

Put the lid on and set the dispenser in direct sunlight for 4-5 hours. The longer it sits the darker it will be.

When ready, remove tea bags and scoop out basil. Add sugar, stir. Add Ice cubes to fill dispenser. Serve and enjoy!

Thai Peanut Noodles

To quadruple recipe, 3Tx4 = 3/4C

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Cream Cheese Icing

1 C unsalted butter, softened
2 pkg (8oz ea) cream cheese, softened
8 C icing sugar (about 2lbs)
1 T milk

In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

Cookie Icing

1 C icing sugar
2 t milk
2 t light corn syrup

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Sausage Lasagna

a Betty Crocker recipe

 

1 lb bulk Italian pork sausage

1 medium onion, chopped (1/2 cup)

1 clove garlic, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups  diced tomatoes (from 28-oz can), undrained

1 can (15 oz) tomato sauce

12 uncooked lasagna noodles (12 oz)

1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups) 

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 oz) 

1/4 cup grated Parmesan cheese 

 

• In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• 2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
• 3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
• 4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• 5 Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• 6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

 

Zucchini Garden Chowder

From Amy S

2 medium zucchini, chopped
1 medium onion, chopped
2 T fresh parsley, minced
1 t dried basil
1/3 C butter
1/3 C all purp flour
1 t salt
1/4 t pepper
3 C water
3 chicken bouillon cubes
1 t lemon juice
1 can (14.5oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg frozen corn
2 C shredded cheddar cheese
pinch sugar

In a dutch oven or soup kettle, saute the zuchhini, onion, parsley and basil in butter, over medium heat until vegetables are tender.

Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well

Bring to a boil; cook and stir for two minutes. Add the tomatoes, milk, and corn, and bring to a boil. Reduce heat. Cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese until melted. Add sugar and garnish with parsley if desired.

*Note: when I had this, I do not believe the pinch of sugar was added to my bowl/cheese, and it was fine without it.

Homemade Italian Seasoning

2 T basil
2 T marjoram
2 T oregano
2 T thyme
2 T rosemary

Combine and store in airtight container

Cherry Squares

Three Bean Salad

Chocolate Fudge Layer Cake

Chicken Pot Pie

Beef Noodle Bowl

Slow Cooker Dinners

Cheesy Chili Dip

Margarita Dip

Spinach and Cheese Dip

Mini Cheese Balls

Flavor Infused Cream Cheese Nibbles

Sun Dried Tomato and Garlic Dip

Cheesy Spinach and Artichoke Dip

Cheese Ball

Layered Tomato Dip

Cherry Danish Dessert

Peanut Butter Striped Delight

Banana Sour Cream Cake

Caramel Pecan Cheesecake Bars

Striped Delight

Cream Cheese Squares

Tortilla Soup

Bavarian Cloud Cake with Tea-Laced Whipped Cream

BLT Breakfast Bake

Pizza Dip

8oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce

Take your cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes... SERVE WITH sliced baguettes.

Note: Add finely chopped pepperoni for added fun:-)

Rustic Tuscan Sausage Soup

Ingredients: 2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
 salt and pepper to taste
 Grated Parmesan cheese for topping (if desired)

Directions: 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired. - See more at: http://feastonthecheap.net/tuscan-sausage-soup/#sthash.lwig3uZY.dpuf

Cream of Whatever Soup

2T butter
1/4 C flour
1/2 C low sodium chicken broth
1/2 C milk (I used whole, but lower fat is likely just fine)
salt and pepper to taste (just guess based on the salt content of the recipe you are making, I didn't add much and it was fine)
1/4 C of whatever you want the soup to be...mushroom, celery, onion, potato, broccoli, chicken (cooked), finely chopped.

In small saucepan heat the butter and the "of" ingredient until soft, (not tender), add flour and stir together. It will be thick, sticky and gooey, and that is ok. I used mushrooms from a can and slap-chopped them to pieces:-)

Slowly add broth and whisk to avoid lumps. Bring to a boil, while whisking, and cook until thickened (doesn't take long, so don't walk away!)

Add milk, salt and pepper and stir until combined and thick.

Breakfast Casserole

1/2 - 1 lb sausage (I bought the pre-cooked pre-crumbled kind --found near the hotdogs at the store)
1 pkg crescent rolls
1 C cheddar cheese, shredded
 10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper

Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.

Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.

Bake for 15-20 until the crust is golden brown and the eggs are set.

Pumpernickel Bread

1 lb loaf

3/4 C water
1 T oil
1 T molasses
1 T sugar
1 t salt
1/4 C medium rye flour
3/4 C whole wheat flour
1 1/3 C bread flour
1 T unsweetened cocoa
1 t instant coffee
1 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use whole wheat cycle

1 1/2 lb loaf

1 C water
4 t oil
4 t molasses
4 t sugar
1 1/2 t salt
1/3 C medium rye flour
1 C whole wheat flour
1 3/4 C bread flour
4 t unsweetened cocoa
1 1/2 t instant coffee
2 1/4  t active ry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use whole wheat cycle

1 lb loaf

1 1/3 C water
2 T oil
2 T molasses
2 T sugar
2 t salt
1/2 C medium rye flour
1 /3 C whole wheat flour
2 1/3 C bread flour
2 T unsweetened cocoa
2 t instant coffee
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use whole wheat cycle