Sunday, September 30, 2012

Apple Pie Parfaits



Simple yet so delish, served warmed or chilled.
Mmmmm



 Serves 4
Prep time: 20 minutes

Ingredients
 3 medium apples, peeled, cored, and diced small
(I used Macintosh apples)
 1 tablespoon  butter
 3 tablespoons brown sugar
 1 teaspoon cinnamon
 pinch salt
 1 stick butter, melted
 2 cups graham cracker crumbs
 1/2 cup heavy whipping cream
 1 tablespoon granulated sugar
 1/2 teaspoon vanilla


Directions
In a medium non-stick pan, over medium-high heat,
melt butter and saute apples for 4 - 5 minutes.
Add in brown sugar, cinnamon, and salt.
Transfer to a  bowl to cool.
In another medium non-stick pan, over medium-high
heat, melt butter, 
combine the melted butter and graham crackers crumbs.
Press graham cracker crumbs  into the bottom of your dishes.
In a large bowl with an electric mixer on high, whip cream, sugar, and 
vanilla until stiff peaks form, about 1 minute.

Evenly distribute the apple mixture and whipped cream, alternating layers, among 4 dessert cups. Sprinkle a pinch of cinnamon. I've also topped them with crushed walnuts.



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Tuesday, September 18, 2012

September 18 is...

National Cheeseburger Day



1 lb ground beef
1 egg
1-2 cloves garlic, minced
3 Tbsp onion, minced
pepper to taste
seasoning salt to taste
chili powder to taste
parmesan cheese to taste
bit of basil

Grill or fry. 



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Sunday, September 16, 2012

Garlic - Parmesan Pull - Apart Bread




One of my weaknesses... Bread! Don't ya just love the smell
of it baking in the oven and this one is so very
easy, no kneading or anything.





1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold stick
of butter in a bundt pan and let it melt
in the preheating oven.

While the butter melts, cut the Grands biscuits
into quarters. In a bowl, toss the biscuit pieces, garlic,
Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture to
 the pan, sprinkling with any cheese and garlic that
gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. 
Turn out on a dish and enjoy! 



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Wednesday, September 12, 2012

September 12 is...

National Chocolate Milkshake Day


   1 cup milk
    1 chocolate bar
    1/4 cup of chocolate syrup
    2 cup vanilla ice cream

How to make Chocolate Shake:

    Put all ingredients in a blender container.
    Blend for few minutes until smooth.
    Pour into a tall glass.
    Chocolate Shake is ready to serve.
    Serve Immediately.
    Enjoy!



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Thursday, September 6, 2012

September 6 Is...

National Coffee Ice cream Day

Do you know what my most favorite flavor
of ice cream is?? Yup, COFFEE...Love it!!

 



Ingredients

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks

Directions

    Combine the cream, milk, sugar, and coffee
 in a medium, heavy saucepan.
Bring to a gentle boil over medium heat. Remove from the heat.
    Beat the egg yolks in a medium bowl.
    Whisk 1 cup of the hot cream into the egg yolks.
Gradually add the egg
mixture in a slow, steady stream,
to the hot cream.
    Cook over medium-low heat, stirring occasionally,
until the mixture
thickens enough to coat the back of a spoon
and reaches 170 degrees F.
on an instant-read thermometer, about 5 minutes.
    Remove from the heat and strain through a fine mesh strainer into a
clean container. Cover with plastic wrap, pressing down against the
surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
    Remove from the refrigerator and pour into the bowl of an
 ice cream machine. Freeze according to the manufacturer's instructions.
After the ice cream is made, transfer to an airtight container.
Cover tightly and freeze until ready to serve.

Makes 1 quart.



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Wednesday, September 5, 2012

September 5 is...

National Cheese Pizza Day

One of my favorite foods is cheese pizza, I'm not one who like likes
a bunch of toppings, though once in awhile
I might do sausage and onions.
Living in New York well, we have the best!  Mmmmm




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Tuesday, September 4, 2012

September 4 is...

National Macadamia Nut Day.


Dark Chocolate Macadamia Brownies


Ingredients

    8 ounces dark chocolate, broken into pieces
    2/3 cup butter
    4 eggs, lightly beaten
    1/2 cup sour cream
    1 teaspoon vanilla extract
    1 1/2 cups superfine sugar
(or granulated sugar, processed to fine texture in a food processor)
    1 cup all-purpose flour
    1 cup macadamia nuts, cut into quarters

Directions

    Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch
 baking pan with parchment paper.
    In a saucepan over low heat, melt together the
 dark chocolate and butter.
Beat the mixture with an electric mixer on low speed until well blended,
and beat in eggs, sour cream, vanilla extract, sugar,
and flour until thoroughly combined.
Stir in the macadamia nuts, and pour the batter
 into the prepared baking pan.
    Bake in the preheated oven until the top forms
a cracked crust, 30 to 35 minutes.
Let cool in the pan about 10 minutes before moving to
a wire rack to finish cooling.






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Monday, September 3, 2012

September 3 is...

National Welsh Rarebit Day

Welsh rarebit or Welsh rabbit is a dish made with a savoury sauce of
melted cheese & various other ingredients & served hot over toast.
The names of the dish originate from 18th century Great Britain.
Welsh rarebit is typically made with Cheddar cheese, in contrast
to the Continental European fondue which classically depends on Swiss cheeses.


Ingredients

    1/4 cup butter
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon dry mustard
    1/4 teaspoon Worcestershire sauce
    2 drops hot pepper sauce (such as Tabasco®) (optional)
    1 cup whole milk
    1/2 cup beer
    1/2 pound Cheddar cheese, shredded



Melt the butter in a saucepan over low heat; blend in the flour,
 salt, pepper,mustard,Worcestershire sauce, and
 hot pepper sauce;continue cooking and stirring
 until the mixture is smooth and bubbly, about 5 minutes.
Remove from heat; gradually stir in the milk; return to
heat and stir continually until the mixture comes to a boil.
Slowly pour in the beer; cook 1 minute more while
still stirring. Melt the Cheddar cheese into the mixture in
small portions until completely incorporated. Remove from heat. 




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Sunday, September 2, 2012

Brownies

Brownies With Mocha Cappuccino Cream Cheese Frosting




Brownies

3/4 cup butter, softened + additional for pan
4 oz semisweet chocolate, melted & cooled
6 oz unsweetened chocolate, melted & cooled
1 tsp instant espresso powder
1 cup granulated sugar
1 1/2 cups all purpose flour
2 cups packed brown sugar
5 eggs
1/2 tsp salt
1 tbsp vanilla

Beat butter, sugars, vanilla, coffee powder and salt until well combined. With mixer running at medium low speed gradually add both melted chocolates. Add eggs one at a time beating well after each addition. Stir in flour ½ cup at a time. Spoon into greased 9” x 13” baking pan smoothing top. Bake at 350 degrees for 35 minutes or until toothpick tests almost clean. DO NOT overbake. Cool completely in pan on wire rack.
Spread mocha cappuccino icing over the top of the brownies.
Cut into twenty-four 2” squares.


Mocha Cappuccino Cream Cheese Frosting

Ingredients:
1/2 cup Mocha cappuccino hazelnut spread
3 ounces cream cheese
3 tablespoons milk
1 tsp vanilla
1 1/2 tablespoons unsalted butter
2 1/3 cups confectioner's sugar

In a mixing bowl, mix hazelnut spread, cream cheese, and butter together until smooth.
Mix in confections sugar, milk, and vanilla.
Mix until smooth adding more milk  if necessary.



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September 2 is...

National Blueberry Popsicle Day

 1 pt blueberries (fresh)
1 cup vanilla yogurt
1 cup milk
    sugar (honey or maple syrup to taste)


    Blend blueberries, yogurt, milk, and sugar until smooth.
    Pour mixture into eight 5-ounce paper cups.
    Place foil over the top of each cup.
    Pierce the center of the foil and insert a wooden craft stick as the handle.
    Freeze up to six hours.
    Before serving, dip cups in warm water for a few seconds.
    Remove paper and foil.




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