Easy French Dessert

Ingredients

•     3-4 small ripe pears, peeled and quartered or cubed
•     1 cup 1½ Tablespoons (250 g) butter, at room temperature
•     zest of 1 lemon
•     1¼ cup (250 g) sugar (Kirsten used 200 g)
•     ¼ teaspoon vanilla extract
•     4 eggs, at room temperature
•     2 cups 1½ tablespoons (250 g) flour
•     ½ teaspoon baking powder
•     a pinch of salt

Easy French Dessert

 Instructions
    Preheat Convection oven to 350 F.
    Grease a 24 cm (9½ inch) spring pan
    In a stand mixer with the paddle attachment beat butter and sugar together until very fluffy and white.
    Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.
    In another bowl sift together flour, salt and baking powder.
    Add the flour mixture slowly to the egg mixture. Don’t over mix.
    Pour half of the batter into the spring pan. Place the pears on top. Pour the rest of the batter in the pan.
    Bake for about 60 min or until a tooth pick inserted in the center of the cake comes out clean.
    Dust with powdered sugar before serving.
Source:http://www.mykitchenintherockies.com

Read more »

Cornbread Stuffing

 Ingredients :

 Cornbread:
    4 tablespoon(s) margarine or butter
    3 stalk(s) celery, finely chopped
    1 large (10- to 12-ounce) red onion, finely chopped
    1 tablespoon(s) finely chopped fresh sage leaves
    1 cup(s) all-purpose flour
    1 cup(s) yellow cornmeal
    2 tablespoon(s) sugar
    2 1/2 teaspoon(s) baking powder
    1/4 teaspoon(s) baking soda
    1/4 teaspoon(s) salt
    1 1/2 cup(s) buttermilk
    2 large eggs

Stuffing:

    3 cup(s) whole milk
    4 large eggs
    1 cup(s) coarse fresh white bread crumbs (1 to 2 slices)
    Salt
    Pepper

Cornbread Stuffing

Directions

1. Prepare Cornbread: Preheat oven to 450 degrees F. In 12-inch cast iron or other heavy oven-proof skillet, melt margarine on medium-high. Add celery and onion and cook 3 to 4 minutes or until just tender. Remove from heat; stir in sage.
2. Meanwhile, in large bowl, with wire whisk or fork, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, whisk buttermilk and eggs until well blended.
3. Pour buttermilk mixture into flour mixture. Stir just until blended. Add celery mixture and stir until evenly combined; do not wipe out skillet.
4. Grease same skillet. Pour batter into skillet and spread evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert onto wire rack; remove from pan and let cool completely. Cornbread can be wrapped tightly in plastic wrap and kept for up to 3 days at room temperature.
5. Prepare Stuffing: Preheat oven to 350 degrees F. Grease shallow 3-quart ceramic or glass baking dish.
6. In large bowl, whisk milk and eggs until well blended. Finely chop cooled cornbread. Transfer to bowl with milk mixture, along with bread crumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until well combined.
7. Transfer to prepared baking dish and cover with foil. Bake Stuffing 35 minutes. Uncover and bake 35 minutes longer or until toothpick inserted comes out with only a few crumbs attached.

Read more »

Caramel Apple Cheesecake Recipe

Ingredients
1 package Krusteaz Apple Crisp Mix (1 pouch each crisp topping mix and apple filling)
5 tablespoons butter or margarine, softened
16 oz (2 cups) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2  eggs
    Caramel topping   


Directions

Preheat oven to 350°F. Place crisp topping mix in medium bowl. Cut in butter or margarine using a fork or pastry blender until crumbly. Reserve 1/4 cup crisp topping mixture. Spoon remaining mixture into lightly greased 9-inch deep dish pie pan. Press evenly into bottom of pan. Spread apple filling over crust. Set aside. In separate bowl, place cream cheese, sugar and vanilla. Using an electric mixer, mix on low speed 30 seconds or until smooth. Add eggs and continue to mix on low speed an additional 30 seconds or until well blended. Pour cream cheese mixture evenly over apple filling layer. Sprinkle with reserved crisp topping mixture. Bake 40-45 minutes or until center does not jiggle when lightly shaken. Cool to room temperature. Drizzle with caramel topping. Chill several hours or overnight.
             

 

 Source : http://www.keyingredient.com

Read more »

Fried RiceYummy

Ingredients

• 4 cups rice, prepared
• ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
• 1 cup peas & carrots, frozen
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• ¼ cup soy sauce

Instructions

1. Prepare rice according to package instructions to yield 4 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Source : http://rachelschultz.com

Read more »

Maple Pumpkin Cheesecake Bars

Ingredients:

For the crust:

1 (8.8 oz) package of Biscoff cookies

2 tbsp. granulated sugar

5-6 tbsp. unsalted butter, melted

For the filling:

8 oz. of cream cheese, softened

2 large eggs

1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

1 cup dark brown sugar

1 (12 oz) can of evaporated milk

2 tbsp. pure maple syrup

1 tsp. vanilla extract

1 heaping tsp. of pumpkin pie spice

1/4 tsp. salt

Powdered sugar or fresh whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
2. In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
3. Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
4. Wash and dry the bowl of the food processor.
5. While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
6. Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
7. Bake for 30-35 minutes, or until filling is set in the center.
8. Remove from oven and set pan on top of a wire rack to cool.
9. Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
10. Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
11. Store leftover bars in an airtight container in the fridge for up to 5 days.

Source : http://www.tablefortwoblog.com

Read more »

Jumbo Bran Muffins

Jumbo Bran Muffins

Makes 6 Servings

Ingredients

2 tablespoons + ¼ c all-purpose flour

2 tablespoons packed light brown sugar

1 tablespoon butter, cut in small pieces

2 tablespoons chopped walnuts

1 ½ cups unprocessed bran

1 cup whole-wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

2 egg whites

⅓ cup sugar

2 tablespoons molasses

1 cup fat free buttermilk

⅔ cup golden raisins

Directions

1. Preheat the oven to 375°F, Spray a jumbo 6-cup nonstick muffin pan with non-stick spray (or line with foil or paper liners.)
2. To make the crumb topping, in a medium bowl, combine 2 tablespoons of the all-purpose flour and the brown sugar.  With a pastry blender, cut in the butter until the mixture is crumbly.  Stir in the walnuts.
3. In a large bowl, combine the bran, whole-wheat flour, the remaining ¼ cup all-purpose flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses until blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
4. Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes.  Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

PER SERVING (1 Jumbo Muffin): 329 Cal, 6g Fat, 2g Sat Fat, 0g Trans Fat, 42mg Chol, 481mg Sod, 64g Carb, 8g Fib, 10g Protein, 111mg Calc. Points Value: 6p.

Source: http://www.atthepinkofperfection.com

Read more »

Rigatoni With Roasted Broccoli and Chickpeas

Savory cheese and chicken stock share the spotlight here with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes.                                        

INGREDIENTS

• 1 can (2 oz) anchovies packed in oil, chopped, oil reserved
• 4 cloves garlic, chopped
• 1 can (15.5 oz) chickpeas (liquid reserved), rinsed and drained
• 1 chicken bouillon cube
• 1 lb broccoli, cut into small florets
• 1/2 lb whole-wheat rigatoni
• 1/2 cup grated Romano

PREPARATION

1. Heat oven to 450°. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

The skinny

450 calories, 7 g fat (2 g saturated), 77 g carbs, 13 g fiber, 25 g protein

                                         

Source : http://www.self.com

Read more »

Bacon Cheeseburger Skillet Dinner Recipe

Ingredients

• 1 lb uncooked shell pasta
• ½ cup (one stick) unsalted butter
• ¾ cup milk (more if needed for preferred consistency)
• 2 eggs
• 3 tablespoons flour
• 1 lb shredded cheddar cheese
• 1 teaspoon dry mustard powder
• 1 1/2 pound ground beef
• ½ cup chopped onion, optional
• 6 bacon strips, diced

Instructions

1. Cook pasta in salted, boiling water until tender but not mushy.
2. While the pasta cooks, cook the bacon and onions together until the bacon is crisp and the onion is tender.
3. Remove from pan and set aside.
4. Pour off all but about 2 tablespoons of grease from the pan.
5. Add the hamburger, sprinkle with salt and pepper and cook it thoroughly.
6. Add the bacon and onions back to the pan, along with the butter.
7. Stir until butter is melted and sprinkle with the flour.
8. Cook for 2 minutes, stirring.
9. Stir in the well-drained pasta.
10. Whisk the eggs and mustard into the milk and pour over the meat mixture.
11. Add the grated cheese.
12. Cook, stirring constantly until thickened and well blended - about 3 minutes.

Notes:

Freezes well for up to 6 months

Source : http://www.restlesschipotle.com

Read more »

Parmesan Asparagus

As mentioned last week, here is the third and final recipe from this scrumptious dinner we enjoyed! Now, I'll be honest... only I enjoyed this one. C is not an asparagus fan. I just came to love it over the past couple of years and this is definitely my new favorite way to make them! So if you have a liking for asparagus, prepare to fall in love with Parmesan Asparagus. Mmm mmm.

Parmesan Asparagus 

Ingredients:

-1 bunch of asparagus

-2 egg whites

-1/4 cup of whole wheat flour

-1 cup bread crumbs

-1/4 cup Parmesan cheese

Directions:

1. Preheat oven to 425 degrees.

2. Lay a wire rack on a baking sheet and coat with nonstick spray.

3. Cut off the tough ends of the asparagus spears.

4. Lightly beat the egg whites on a plate.

5. Combine the flour, bread crumbs, and Parmesan cheese on another plate

6. Coat each asparagus spear in egg whites, then cover with Parmesan mixture. If the Parmesan mixture does not stick, then dip back in the egg whites and try again.

7. Lay spears on the wire rack and bake for 15 minutes until golden brown and crispy. 

Parmesan Asparagus

Source : http://amberpless.blogspot.com

Read more »