Caprese Garlic Bread

Caprese Garlic Bread


Yield: Serves 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes



Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!
ingredients:


1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Buffalo Chicken Burger

Buffalo Chicken Burger


Ingredients:

Chicken Burger:

1 lb of ground chicken
1/4 cup finely chopped onion
2 cloves of garlic, pressed
1 egg
1/4 cup plain bread crumbs
Salt
Fresh cracked pepper
1 tsp minced fresh dill weed
1 tsp minced fresh parsley
2 tbs oil for cooking

Sandwich:

Burger buns
Chicken Burgers
Buffalo sauce
Ranch Dressing
Blue cheese crumbles
Tomato slices
Chopped green onion
Sliced Mozzarella cheese

Instructions:

Chicken Burgers:

Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.
When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and and cook the burgers in the sauce for about a minute on each side.
To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.

GRILLED MARGHERITA SANDWICHES

GRILLED MARGHERITA SANDWICHES


Ingredients

4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning
2 tablespoons extra-virgin olive oil


Prep Time: 15 minutes Cook Time: about 10 minutes Level: easy Makess: 2 sandwiches
4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning
2 tablespoons extra-virgin olive oil

Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.

Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.

Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.

Glow-in-the Dark Aurora Borealis Cocktail

Glow-in-the Dark Aurora Borealis Cocktail


Throwing a meteor shower party? This glow-in-the-dark cocktail created by Campus Companion Party Lab would add the perfect touch! Aptly named Aurora, the drink glows under a black light and looks similar to the Northern Lights, only in your very own glass!

Here are the ingredients:

2 liters Gin or Vodka
9 Liters Tonic Water
3-4 Bottles Roses Mojito Passion, OR 3-4 Canisters of Pink-Lemonade Concentrate
Ice

Instructions:

Mix all ingredients together shortly before the party begins.
Add ice as late as possible before drinking.

Caprese Pesto Panini Sandwich

Prep Time: 5 minutes          Cook Time: 7 minutes

Total Time: 12 minutes        Yield: 2 sandwiches

Serving Size: 2 big sandwiches




Ingredients:

2 - 8 oz Ciabatta Bread, sliced in half
2 oz mozzarella cheese, shredded or sliced, reduced fat
8 slices tomato
1 tbsp. balsamic dressing, fat free

***Pesto Dressing***

1 bunch basil leaves
1 clove garlic
1 tsp. olive oil
1 tsp parmesan Cheese
1/4 greek yogurt, plain, fat free
1 tbsp. mayonnaise, reduced fat

Instructions:

In a mini food processor add garlic, basil leaves, olive oil and Parmesan cheese. Process until broken up.
In a small bowl add yogurt and mayonnaise. Add the basil mixture. Mix until combined. Salt & pepper to taste.
Make the sandwich. Cut Ciabatta bread in half. On the bottom layer, add balsamic dressing, than tomatoes, cheese and on the top piece add the Pesto Dressing, about 2 Tablespoons per sandwich.
Add sandwich to a Panini Maker, grill or skillet. Cook until the cheese is melted.

Notes:

Calories per sandwich: 342.6, Fat: 4.6, Cholesterol: 10, Sodium: 884, Potassium: 131, Carbs: 57, Fiber: 2.6, Sugar: 3.5, Protein: 16.2

Peanut Butter Cheesecake

Peanut Butter Cheesecake


Prep Time: 5 Minutes            Yield: 8 Cheesecakes

Cook Time: 22 Minutes          Serving Size: 1 Cheesecake

Total Time: 24 Minutes


Ingredients:

6 oz fat cream cheese, at room temperature
3 packets of Stevia or 1/4 cup Sugar
1/2 tsp vanilla extract
1 large egg, at room temperature or egg substitute
1/4 cup plain greek yogurt
pinch of salt
8 reduced fat vanilla wafers
3Tbsp. peanut butter
1 Tbsp.milk, non-fat

Instructions:

Preheat oven to 275
Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.
In a small bowl add cream cheese and stevia and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in yogurt and 2 heaping tablespoons of peanut butter.
Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.
In a small bowl add 1 tablespoon of peanut butter and 1 tablespoon of milk. Mix until combined.
Drop peanut butter mixture evenly on top of each cheesecake, with a knife swirl over the top.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes.
Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Notes:
Calories per Cake: 76.5, Fat: 2.6, Cholesterol: 3.8, Sodium: 151, Potassium: 66, Carbs: 6.1, Fiber: .04, Sugar: 2.7, Protein: 5.7

Chocolate Peanut Butter Frappe

Chocolate Peanut Butter Frappe



Ingredients:

1 1/2 cups coffee, frozen (slightly thawed)
1/2 cup skim milk
1/4 coconut milk, unsweetened
11/2 tsp vanilla extract
2 Tbsp. PB2 Powder
1 tbsp + 1 tsp.unsweetened cocoa powder
2 packet stevia or 2 tbsp. sugar (to taste)
1 pinch Xantham Gum (optional)
2 Tbsp. Whip Cream, fat free

Instructions:

In a blender add coffee, milk, coconut milk, vanilla extract, PB2 Powder, cocoa powder, stevia and Xantham Gum. Blend until combined.
Top with 2 Tbsp. whip cream

Notes:

Calories for the whole drink including whip cream: 118.3, fat: 3.4, Cholesterol: 2.5, Sodium: 196, Potassium: 0, Carbs: 16.2, Fiber: 4.7, Sugar: 8.2, Protein: 9.7

Pumpkin and Cream Frappe

Pumpkin and Cream Frappe


Ingredients:

1 cup unsweetened coconut milk
2 Tbsp. pumpkin, canned (not pumpkin pie)
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground1 tsp. stevia
5 ice cubes
2 tbsp. whip cream, fat free
1 dash cinnamon, ground

Directions:

In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth.

Pour into a glass and top with whip cream and sprinkle of cinnamon.

Makes 2 cups

Calories including whip cream: 70.6, Fat: 5.1, Sodium: 16, Potassium: 68, Carbs: 4.4, Fiber: 1.2, Sugar: 2.2, Protein: 1.5

Pumpkin Spice Frappe

Pumpkin Spice Frappe



Prep Time: 3 minutes        Total Time: 3 minutes
Yield: 2 Heaping Cups       Serving Size: 2 Heaping Cups




Ingredients:

1 1/2 cups coffee, frozen, partially thawed
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia
1/2 cup unsweetened coconut milk From a carton, not canned
2 tbsp. whip cream, fat free
1 dash cinnamon, ground


Instructions:

In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon.


Notes:

Calories for the whole thing including whip cream: 45.6, Fat: 2.6, Cholesterol: 0, Sodium: 8,9, Potassium: 35.6, Carbs: 3.9, Fiber: 1.2, Sugar: 2.2, Protein: 1.1

Turn Your Clocks Back An Hour

Fruity Pebbles Treats

Ingredients: 

3 tablespoons margarine (or butter)



1 package regular marshmallows (10oz)
6 cups Fruity Pebbles cereal


Directions:

{1} Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
{2} Add Fruity Pebbles. Stir until well coated.
(3) Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
{4} Wait for them to cool before you cut them.
{5} Enjoy!




*Store in an air tight container, should last 2-3 days.

Fruity Pebbles Cookies

Fruity Pebbles Cookies




Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1 ½ sticks butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour


Instructions
Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
Whisk together baking soda and flour and set aside.
Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

Reese's Peanut Butter Chocolate Pudding Cookies

Ingredients:
Makes 70-80 cookies!


2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup Reese's Pieces candy
1 cup peanut butter chips

*the original recipe calls for honey, I didn't have any at home so I didn't add it. I didn't feel like anything was missing*





Directions:

Preheat the oven to 350°F.
Line 2 cookie sheets with parchment paper or a Silpat.
In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add eggs, scraping down the sides of the bowl as needed.
Add vanilla extract and honey and beat until combined.
Reduce speed to low and add flour mixture, beat to combine.
Add chocolate chips, Reeses pieces and peanut butter chips and mix until incorporated.
Roll a tablespoon or so of dough into a 1inch ball between your palms and then place it on the prepared baking sheet.
Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet).
Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
Bake 10 minutes.
Remove from oven, let cool for a couple minutes and enjoy!

BBQ Joes

BBQ Joes

Ingredients:
2 pieces of frozen Texas Toast per person, toasted in the oven per package directions
1 pound of ground beef
1 (14 oz) can of diced tomatoes, drained
1 1/2 cups BBQ sauce (your favorite)
1 1/2 cups Cheddar cheese, shredded
Pickled jalapenos to garnish, optional
Extra Virgin Olive Oil (EVOO)
Salt and Pepper


Directions:
In a large skillet over medium-high heat, brown your ground beef in a splash of EVOO. Once brown, sprinkle in a little S&P and reduce heat to low and stir in your tomatoes and BBQ sauce. Simmer uncovered about 8 to 10 minutes.


Take your toasted Texas toast and spoon your Sloppy Joe mixture down over the top. Sprinkle a little cheese on top and garnish with your jalapenos.

Spinach & Artichoke Bubble Bake

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

3 cups of Frozen and defrosted Spinach

2 Cups Shredded Mozzarella (divided in half)

1 can of Artichoke Hearts

1-8oz container of Cream Cheese

1/2 cup Grated Parmesan

1 cup Sour Cream

1 tsp. Cayenne Pepper..optiona but SO good, it really makes this amazing!

Salt & Pepper to taste

a 9×9 square oven safe dish (Pyrex)



Directions:

Give those Artichoke Hearts a rough chop…

In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne. ~A food processor really helps…but if not, you can do it just fine!

Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella…

Now Cut each Biscuit into fourths…

Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.

Pour it all into your baking pan and top it with that reserved cup of Mozzarella…

Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!!

If you’d like the top to be nice and super golden, broil it for a couple of minutes before serving…

Then serve it nice & warm & Ooey Gooey…

Make up a generous plate…

Buffalo Chicken Casserole

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon olive or vegetable oil

1 lb boneless skinless chicken breasts, cut into thin strips

2 medium stalks celery, thinly sliced (1 cup)

1 can (14.5 oz) stewed tomatoes, undrained

1/2 cup buffalo wing sauce

1/4 cup blue cheese dressing ( I prefer Ranch Dressing )

1 1/2 cups of mozzarella cheese


Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture. We did not cook the celery. I like a bit of crunch and didn't feel it was necessary. I'm glad we didn't because it came out just fine. I also recommend using rotisserie chicken, it will save time. If you do that, all you have to do is cook the rice, then pull the chicken and mix in celery, wing sauce and tomatoes for this step.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). I added the dressing to this step. I poured it over the chicken mixture, topped it with a 1 1/2 cups of mozzarella cheese and sent it to the oven.

Bake 25 to 30 minutes or until hot in center (or cheese is bubbling).

Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

COOL WHIP COOKIES

COOL WHIP COOKIES

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.),


1 tub Cool Whip (8 oz), 1 egg.

Mix ingredients. Drop spoonfuls into powdered sugar to coat.


Bake at 350 for 12 mins cool before removing

Pesto Pasta Salad with Spinach, Green Beans and Tomatoes

This pasta salad is full of good greens ~ fresh basil, green beans and spinach, I added sundried tomatoes but sliced mini heirloom tomatoes would be great too. It is really scrumptious!!! It is adapted from Ina Garten's wonderful recipe: Pasta, Pesto, and Peas. This was one of my sides at a recent BBQ, I cooked sooo many different things and was so busy with preparations and serving that day that I did not get much good food pics ~ but the food and company was very well enjoyed :)

Serving of the Pesto Pasta Salad with the Table Caprese Salad

Recipe

1 1/2 cups Pasta - Fusilli or Bow Tie, I used these cool swirly pasta - Riccette found at an Italian specialty store

1/4 cup olive oil

1 1/2 cups pesto (recipe below) or used packaged pesto

1 10 oz package frozen chopped spinach, defrosted and squeezed dry

3 Tbsps freshly squeezed lemon juice

1 1/4 cups good mayonnaise

1/2 cup freshly grated parmesan

1 cup fresh green beens - steamed or boiled until just tender, chopped in 1/2" pieces

1 small jar of sundried tomatoes drained and chopped, or 1 pint mini heirloom tomatoes, sliced

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling water as directed on package, drain and toss into a bowl with the olive oil. Cool to room temp. In the bowl of a food processor fitted with a blade, puree the pesto, spinach and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pesto and then add the parmesan, beans, tomatoes, salt and pepper Mix well, season to taste, and serve at room temp, or make ahead and refrigerate.

Pesto

1/4 cup walnuts

1/4 cup pignoli nuts (pine nuts)

3 Tbsps chopped garlic - about 9 cloves

5 cups fresh basil leaves, packed

1 tsp kosher salt

1 tsp freshly gound black pepper

1 1/2 cups good olive oil

1 cup freshly grated parmesan

Place the walnuts, pignoli and garlic in the bowl of a food processor fitted with a blade. Process for 15 seconds. Add the basil, salt and pepper, with the processor running slowly pour in the olive oil through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan and puree for one more minute.

Marble Cheesecake

A very decadent, creamy and rich cheesecake ~ chocolate is added to part of the batter and "marbled" in with a knife or decorating spatula.  This was my first attempt and plan to try again adding the chocolate only on top to achieve a more chocolate marbling appearance. I hear it takes practice to get the marbling effect you want, so it may be the 2nd or 3rd try at this cheesecake when it comes "just right".   My cheesecake cracked during cooling, but I did forget the step to run the knife around the edges - so don't know if this would've helped ~ let me know how yours did and if you have any good tricks to prevent cracking :)  I like the addition of whipped cream  ~ it can hide cracks and adds another creamy texture.

Recipe:

Crust

5 oz Oreo cookies - just the cookie parts not the cream

2 1/2 Tbsps melted butter

Filling

32 oz cream cheese, softened to room temperature

1 3/4 cup sugar

2 1/2 Tbsps flour

1/4 tsp salt

1 large egg yolk

5 large eggs

1 1/2 tsps pure vanilla extract

2/3 cup sour cream, plus 1/4 cup

6 oz semisweet chocolate, melted according to package directions, then slightly cooled

Directions

Preheat oven to 425 degrees.  Process the oreo cookies in a food processor fitted with a blade until they are fine crumbs, add the melted butter and process until combined.  Spray a 9" spring form pan with baking spray.  Press cookie mixture into bottom of pan, wrap aluminum foil around the bottom of the pan so it comes at least 1" up the sides. and chill.  In a stand mixer fitted with a whisk attachment place the cream cheese and whip it until smoother.  Add the sugar and continue to whip until blended.  Add the flour and salt and blend.  Add the yolk and eggs 1 at a time beating after each addition and scraping the sides and bottom of the bowl with a rubber spatula.  Add the vanilla and 2/3 cup sour cream and blend together until smooth.  Ladle off 1 and 3/4 cup of the mixture into a medium bowl and set aside.  In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate, then whisk into the reserved 1 3/4 cups filling until smooth.  Pour about 1/3 of the vanilla batter into the bottom of the pan, then add the 2 fillings alternating them to fill the pan.  Using the flat surface of a knife or icing spatula swirl the 2 batters slightly to marbleize it.  Alternatively, you can add all of the vanilla filling into the pan first, then top with spoonfuls of the chocolate batter and marble it through the batter and over the top with knife or spatula to desired design. 

Bake at 425 degrees for 15 mins, then turn the oven down to 275 degrees and bake for 1 more hour. Then, turn the oven off and let the cake cool in the oven for 45 minutes.  The cake will still shimmy, but it will set up as it chills.  Run a knife along the edge of the pan to just loosen the cake a bit from the sides.  Cover and refrigerate overnight.  When ready to serve, loosen the edges with a knife some more and remove sides of spring form pan.  Cut and enjoy!  Top with whipped cream and chocolate shavings if desired.

Pumpkin Cheesecake with Gingersnap Crust

Recipe:
Crust
1 1/2 cups gingersnap cookie crumbs
5 Tbsps unsalted butter, melted
1 Tbsp sugar
Filling
3 8 oz packages cream cheese at room temp
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Optional toppings ~ pecan halves, and/or fresh whipped cream with a dash of cinnamon added to it
For crust:  Preheat oven to 350 degrees.  Wrap outside of a 9" springform pan with aluminum foil.  Mix crumbs, butter and sugar in a bowl. Press mixture onto bottom and about an inch up sides of pan.  Bake crust until slightly darkened, about 5 mins.  Set aside.
For filling:  Blend cream cheese and sugar in a food processor fitted with a metal blade until smooth.  Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl.  Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour and 5 mins.  Cool in pan on rack.  Chill uncovered until cold, at least 6 hours or overnight.  Loosen pan sides with knife and remove sides.  Arrange pecan halves around edges or in concentric decorative circles throughout top of cake.  Add whipped cream too if desired. 

Holiday Drink

     Holiday Drink… Freeze coffee as ice cubes and toss in a cup of Baileys and Vanilla Vodka     

S’MORES CHEESECAKE

INGREDIENTS

Crust
• 2 1/2 cups graham crackers crumbs
• 1/2 cup granulated sugar
• 3/4 cups butter, melted
• 2 cups mini marshmallows
• ½ cups warmed hot fudge ice cream topping
Cheesecake
• 16 oz. cream cheese (2 8 oz. blocks), room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2 teaspoons vanilla
• 3 eggs, room temperature
• 1 cup mini chocolate chips
• 2 1/2 cups mini marshmallows, divided
Topping
• 1-2 Hershey bars, broken into pieces
• 1/4 cup graham cracker crumbs
• 1/4 cup warmed hot fudge ice cream topping

INSTRUCTIONS

For the crust
1. Preheat oven to 325°
2. In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.
3. Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside while you prepare the cheesecake filling.
For the cheesecake
4. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla. Be careful not to overmix.
5. Fold in chocolate chips and mini marshmallows. Pour over crust.
6. Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
7. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
8. When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.
9. Keep leftovers tightly wrapped in the refrigerator.

Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! 



Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Cannoli Cheesecake

Cannoli Cheesecake

Ingredients

• 7 oz pkg cannoli shells
• 3 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange zest
• 5 large eggs
• 1/3 cup mini chocolate chips
• Confectionery sugar for sprinkling
• 
  
• Directions
• Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.

Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar.  Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

CROCK POT BUFFALO CHICKEN SLIDERS

Ingredients:

Boneless Skinless Chicken Breast

1 Bottle Louisiana Wing Sauce

1 Bottle Hot Sauce

1 Packet Dry Ranch Mix

1 Package of Slider Buns

2Tbsp Butter

2Tbsp Minced Garlic

Directions:

Turn your crock pot on low and add your butter and garlic. While the crock pot is heating up, cut your chicken breast into pieces according to the size of your buns.

(Ours were on the larger size, so cutting one breast in half worked out perfect for

our sliders.) Sprinkle with any seasoning -- I used garlic and onion powder, along

with a small amount of garlic salt and pepper.

Add the entire bottle of Louisiana Wing Sauce, and half the bottle of hot sauce into the crock pot, along with the ranch packet and mix well. Add the chicken, and cook on low for two hours, stirring occasionally.

Generally the chicken is perfect just at two hours, remove from crock pot and serve when ready.

**We have also recently started shredding the chicken once it is done, and drizzling the buffalo sauce mixture directly from the crock pot onto the sandwich with a little

bit of ranch dressing .... to die for!