some recipes to file

Choc chip cookie dough brownies  http://www.browneyedbaker.com/2011/07/21/chocolate-chip-cookie-dough-brownies/

spaghetti carbonara  http://www.marthastewart.com/341240/spaghetti-carbonara?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274365&slide=260532

roasted red pepper hummus http://www.ourbestbites.com/2012/01/roasted-red-pepper-hummus/

fluffy whole wheat biscuits  http://allrecipes.com/Recipe/Fluffy-Whole-Wheat-Biscuits/Detail.aspx

creamy chicken taquitos  http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

oreo crust brownie chunk choc ganache topped chocolate cheesecake  http://www.mhpl.org/programs/adult/dbc-recipes/dbc2011/christina_kahl_cheesecake.html
recipe follows in case it disappears...


Triple Chocolate Brownie Cheesecake


The Chocolate Cheesecake base recipe used is from Better Homes and Gardens New Baking Book, Copyright 1998, p. 174

Submitted by Christina Kahl



Ingredients:

1 3/4 cups finely crushed Oreos (about 25 cookies)

1/3 cup butter, melted

4 ounces semisweet chocolate, chopped (I use Nestle chocolate chips)

1 ounce unsweetened chocolate, chopped

3 8-ounce packages cream cheese, softened

1 1/4 cups sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

4 eggs

1/4 cup milk

Pan of baked brownies (I use Ghirardelli Dark Chocolate Mix)



Directions:



For crust, in mixing bowl combine crushed Oreos and butter. Press mixture evenly onto the bottom and 1 3/4 inches up the sides of an ungreased 9-inch spring form pan. Chill while preparing filling.

In a small heavy saucepan, combine the semisweet chocolate and the unsweetened chocolate; melt over low heat, stirring occasionally. Cool slightly. Alternative: I melt the two chocolates together in a glass measuring cup in the microwave on high heat for 1 minute, 20 secons, then stir.

In a large mixing bowl, beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. With mixer running, slowly add melted chocolate, beating on low speed until combined. Add eggs all at once. Beat on low speed just until combined (avoid overbeating, it incorporates too much air causing the cake to puff, then fall and crack). Stir in milk.

Pour filling into crust-lined pan. Drop small pieces of baked brownie on top of batter. Push pieces down until just under surface with a knife so all pieces of brownie are covered in batter. Place in a shallow baking pan in oven. Bake in a 350 degree oven for 45-55 minutes or until the center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. Cofer and chill at least 4 hours.

Chocolate Sauce:

2/3 cup heavy cream

5 ounces semisweet chocolate chips

Heat the cream until almost boiling then pour over the chocolate. Whisk until the chocolate is melted and smooth.

SOFT Chocolate Chip Cookies

I love soft, chocolate chip cookies. Crispy ones are fine as long as you have a lot of milk to wash'em down with. The cookies you'll get from this recipe can stand alone. They are soft, chewy and scrumptious!

The recipe is found here, and adapt as follows:

Use 3 cups flour instead of 2 1/2 cups
If using just one cookie sheet: bake the first batch 12-15 minutes (until a very light golden brown starts to appear) and then subtract a minute from that to get the cooking time for the remaining batches  (this is b/c of the hot pan issue).

(oh, and for the best butterscotch chip cookies ever, use 2 1/2 c flour and 3/4 c quick oats and 12 oz butterscotch chips - yum!)

After they're cooked, slam (not too hard though!) the cookie sheet down on the stovetop so that you get nice crests and valleys on your cookie tops.

Enjoy!

Apple Crisp

There are SO many variations of apple crisp out there. I like this one because it has the crumb part on the bottom as well as the top. It isn't scanty on the cinnamon - i like cinnamon! Serve with freshly whipped cream (with a little sugar in it). Make sure you don't cut your apple slices too thin. About a 1/4 inch thick is good.

Ingredients
2 c all-purpose flour
2 c rolled oats
2 tsp ground cinnamon
1/2 tsp. ground nutmeg
1.5 c packed brown sugar
1.5 c butter
2 quarts peeled, cored and sliced apples

directions:
1. preheat oven to 350F
2. In large bowl, combine flour, oatmeal, cinnamon, nutmeg, and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5. Bake 350F for 45-50 minutes, or until apples are tender.

Buttermilk Bread/Rolls

Ingredients:                                                              size
                                          1 lb                        1.5 lb                                    2 lbs
buttermilk                          3/4 c                       1 c. + 2 T                          1.5 c
unbleached flour                 2.5 c                          3.75 c                             4.25 c
sea salt                               1 tsp                          1.5 tsp                             2 tsp.
canola oil                            2 T                              3 T                                1/4 c
honey                                 2 T                              3 T                                1/4 c
baking soda                        1/4 tsp                         3/8 tsp                             1/2 tsp
active dry yeast                   1.25 tsp                      1.5 tsp.                            1.75 tsp.

beginning with the buttermilk, add the ingredients to the pan in the order listed. run the dough cycle and then shape into balls if you want rolls or shape into loaves if you want bread.

Swedish Pancakes ie Crepes

I just had these crepes at Charlotte's (sister-in-law) yesterday and they were divine!


7 eggs
1/4 cup sugar (optional)
2 tsp. salt
1 cube of butter
5 c. flour
5 c. milk
approximately 2 c. of ice cold water

In large sauce pan put in eggs, sugar, salt and butter . . . with electric hand mixer beat everything together . . . add 1 cup of flour and 1 cup of milk - beat until blended . . . add another cup of flour and milk and continue process until you have mixed all cups of flour and milk, then make sure batter is mixed well. Take batter and strain it to take out any lumps. After pour batter into empty 1 gallon plastic milk jub. Now add water to desired consistency. When you pour batter on pan the consistency should be like whole milk, if pancake separates when poured on pan too much water - you screwed up - lesson learned - try again.

Serve with fresh or frozen strawberries that have been thawed and slightly sweetened and add whipped cream. Yum! OK, almost anything would taste good on these!

Apparently, it is the tradition in one family to have these made by the Man of the house. :)

Fool Proof Wheat Bread

by Sandy Barker
Two Loaves: Four Loaves:
3T (or 3 pkg) yeast in 1/2 c warm water
3T Yeast in 1/2 c warm water
2 1/2 c warm water 5 c warm water
4 c whole wheat flour 7 c whole wheat flour
1/3 c oil 2/3 c oil
1/3 c honey 2/3 c honey
1 T salt 2 T salt
2-3 c white flour* 5-6 c white flour*

1. Sprinkle yeast in 1/2 cup warm water. Set aside.
2. Combine water, oil, honey, salt, and 4 or 7 cups flour (dependent on amount being made). Beat at low to medium speed in a mixer for 2-3 minutes.
3. Alternately add yeast mixture and remaining flour (you can use brown or white wheat for any part or all of the recipe. The best I've made is with white wheat/white flour combo) until dough cleans bowl. You may need to add more dough than what is listed.
4. Knead 5-10 minutes, until elastic.
5. Grease pans and hands. Form loaves (Section the dough into 4 pieces, roll piece flat, then curl up and pinch it together at end) and place in the pans. Allow to raise while the oven preheats. (I often cut off about 1-2 inches off end of the loaf before putting in pan and allowing it to raise longer, so I can make a few rolls too.
6.Bake at 375 degrees for 30 minutes. If it browns to early, you can put tin foil over the top to shelter the crust or turn the oven temperature down.
7. (Optional): Put butter on top of loaves while still warm (I haven't done this and it still tastes yummy).

NOTE: This bread can be kneaded by hand, but it is a very sticky dough, so use oil on your hands and on the kneading surface.

French Dip Sandwiches

Ingredients
French bread loaf (1 or 2)
1 roast
1/2 purple onion, sliced
provolone cheese, sliced (can work with swiss too)
mayo
season salt
Italian seasoning
paprika
au jus season packet

1. Place the roast in the crock pot. Add 2 cups of water and the au jus season packet. Cook on low for 8 hours.
2. Cut the french bread loaf in half lengthwise to open for sandwiches.
3. Mix together the mayo, season salt, Italian seasoning, and paprika to taste. Spread on both sides of the bread.
4. On one side of the bread, place the roast beef (in slices or shreds), cheese, slices of onion. Put both sides of bread on cookie sheet, face up.
5. Bake in 400 degree oven for about 10 minutes, until the cheese is melted and a little brown.
6. Cut into sandwich size. Ladel the juice from the crock pot to bowls to place on the table.
7. Enjoy!

Tuna Noodle Casserole

I'm posting this recipe on the other two *other recipe blogs that I contribute to--not only because I don't have three new recipes to contribute this month, but also because my hubby thought this was SO GOOD (so did I) that I figured I'd share it with everyone.

I made this recipe up for the sole reason that I have never found a good, healthy tuna noodle recipe that wasn't full of butter, sour cream, and cheese. So, I threw together my own ideas and it was a success. Let me know what YOU and YOUR family thinks!

Preheat oven to 450 degrees

Boil Egg noodles so that you'll have about 3-4 cups of cooked noodles

Meanwhile, in a large skillet sautee (in about 1-2 tsp olive oil):
1 medium yellow onion (chopped)
8 oz (or 10 medium) mushrooms (chopped)
About 1/2-3/4 cup cooking sherry
1 tsp minced garlic

Once onions are translucent add:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 to 1 1/2 cups frozen peas
2 Tbsp dried parsley flakes
2 tsp ground mustard powder
1/4 tsp curry powder
1 to 2 tsp onion salt
1 to 2 tsp garlic powder
1 to 2 tsp salt
1 to 2 tsp pepper

Stir together until its creamy then stir in:
3 cans of tuna (6 oz cans) after draining liquids

When noodles are nearly all the way done boiling, drain the water and stir them in with the creamy tuna mixture in the skilllet. Once thoroughly mixed together pour contents of skillet into a 9 x 13 baking dish

Sprinkle top of noodles with about 1/2 cup seasoned bread crumbs

Place in oven for about 15 minutes or until bread crumbs are browned and top noodles are crisp

Serve hot! Enjoy!

*Pleasant and Plump
*Delicious Dishes

Winter Squash & Sage Chili

Ingredients:

1 lb  Sage sausage -or your favorite 

1 15-oz can cannellini beans, drained

1 12-oz pkg frozen winter squash puree, thawed

1 cup chunky-style chipotle salsa -or other salsa

1.5 cups water

1 3.5-oz pkg herb-flavored goat cheese, crumbled

  Fresh sage (optional)

Direction:

In large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat.  Stir in beans, squash, salsa, and water.  Bring to boilin; reduce heat.  Simmer, uncovered, 10 minutes, stirring occasionally.  Serve in bowls; sprinkle goat cheese and fresh sage.

This was in the Better Homes & Garden magazine.  I loved it!  My loved the thickness the puree gave the soup.  Here were my changes:

1/2 lb. chicken sausage  (I randomly had this on hand - so I added lots of dry sage seasoning & I think garlic while cooking it.)

3 cups pumpkin puree  (I still have frozen pumpkin in my freezer from halloween -never carved, oops!)

Goat cheese?  sick!  Maybe some herbed feta -but I am not that fancy.  No cheese & no fresh sage.

I think I also added sauted onions & chicken bullion & salt & pepper  (afterall I at least doubled the squash)

Bruschetta

This is a favorite appetizer/snack at our house...here's OUR recipe. See what you think.

3-4 Roma Tomatoes chopped and diced into tiny pieces
1/2 white onion chopped and diced into tiny pieces, too
1/4-1/2 cup minced FRESH cilantro
Juice from 2 limes
1 tsp lemon juice
1 tsp garlic powder
Salt and Pepper to taste

1 baguette

Set your oven to BROIL. Cut your baguette into 1/2 inch slices and spread on butter and a little garlic powder. Place cut baguette pieces onto a baking dish and broil for 2-3 minutes.

Meanwhile, dice tomatoes and onions, mince cilantro, mix in lemon and lime juices, and add garlic, salt, and pepper. Mix together well so it looks like a nice, chunky pico de gallo salsa.

When bread comes out of the oven, spoon on your tomato mixture and eat like an open faced sandwich. You can't get enough...SO YUMMY!

Enjoy!