I was asked to mention this again to all my friends out there, please pass this along to your friends and family as well! Please check this website out, this sweet and smart young lady is one of my very dear friends and her jewelry pieces are first class, the prices are reasonable and I don't think you'll be disappointed should you decide to purchase a piece or 2 for yourself or for a family member or friend for Christmas or a Birthday! She also does custom pieces so if you want a one of a kind piece she'll gladly create it for you and She also does jewelry repair so if you have any broken jewelry contact her and she'll take care of you! Thanks soooooo much!!
http://www.etsy.com/people/TheIlluminatedLife
Sunday, November 27, 2011
Saturday, October 29, 2011
Oooey, Gooey, Yummy in Your Tummy Cookies!!!
Here are some awesome cookie recipes I want to share with you all, these are perfect for your next get together whether it be for a sporting event or a holiday party!! Hope you all enjoy!
Ooohhhh Sooooo Good Heath Bar Cookies!!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chopped Heath Bar pieces (Eight 1.4oz bars)
1/2 cup chopped walnuts or pecans
Preparation:
1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
2. Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.
3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
4. Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)
5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes 6 dozen cookies
Milky Way Cookies(From my dear friend Leah)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract
1 large egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
3/4 cup chopped pecans(optional)
6 Milky Way Simply Caramel Bars, chilled & chopped
1/2 cup semisweet chocolate chips.
1.Preheat the oven to 325°F. Line baking sheets with parchment or wax paper.
2.Sift the flour, baking soda and salt together and set aside. In a large bowl, beat melted butter, brown sugar, white sugar and vanilla extract, then beat in the egg and egg yolk until the mixture is well blended..
3.In a small, microwave-safe bowl, heat unwrapped caramels & milk until smooth and creamy, starting with 1-1/2 to 2 minutes, stirring once. If necessary, continue microwaving the caramel in 30 second intervals, stirring each time, until completely smooth. Allow the melted caramel to cool for about 10 minutes, then pour it into the wet ingredients..
4.Fold in the chopped pecans, followed by the dry ingredients. Add chopped candy bars and chocolate chips and stir until combined..
5.Drop cookie dough by rounded tablespoon onto the prepared cookie sheets. Bake for 10 to 13 minutes, or until the edges are a light golden brown. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Oatmeal Raisin Cookies
1 cup Crisco shortening
1 cup light brown sugar
1 cup white sugar
2 large eggs well beaten
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups oats (use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts or pecans
1 cup raisins
Preparation:
1. Cream shortening and sugars, add eggs and vanilla and beat well.
2. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.
3. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Makes about 2 dozen cookies.
Ooohhhh Sooooo Good Heath Bar Cookies!!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chopped Heath Bar pieces (Eight 1.4oz bars)
1/2 cup chopped walnuts or pecans
Preparation:
1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
2. Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.
3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
4. Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)
5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes 6 dozen cookies
Milky Way Cookies(From my dear friend Leah)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract
1 large egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
3/4 cup chopped pecans(optional)
6 Milky Way Simply Caramel Bars, chilled & chopped
1/2 cup semisweet chocolate chips.
1.Preheat the oven to 325°F. Line baking sheets with parchment or wax paper.
2.Sift the flour, baking soda and salt together and set aside. In a large bowl, beat melted butter, brown sugar, white sugar and vanilla extract, then beat in the egg and egg yolk until the mixture is well blended..
3.In a small, microwave-safe bowl, heat unwrapped caramels & milk until smooth and creamy, starting with 1-1/2 to 2 minutes, stirring once. If necessary, continue microwaving the caramel in 30 second intervals, stirring each time, until completely smooth. Allow the melted caramel to cool for about 10 minutes, then pour it into the wet ingredients..
4.Fold in the chopped pecans, followed by the dry ingredients. Add chopped candy bars and chocolate chips and stir until combined..
5.Drop cookie dough by rounded tablespoon onto the prepared cookie sheets. Bake for 10 to 13 minutes, or until the edges are a light golden brown. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Oatmeal Raisin Cookies
1 cup Crisco shortening
1 cup light brown sugar
1 cup white sugar
2 large eggs well beaten
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups oats (use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts or pecans
1 cup raisins
Preparation:
1. Cream shortening and sugars, add eggs and vanilla and beat well.
2. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.
3. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Makes about 2 dozen cookies.
Wednesday, October 5, 2011
Some Comforting and Satisfying Soup Recipes!
These soup recipes are favorites of mine, especially now that its Fall and will soon be Winter and I hope they will become your family and friends favorites as well!! Enjoy!! And I apologize for the lack of postings here lately, things have been very busy here and I have had some health issues to cause me some real problems again but everything is okay now!
Comforting Corn Chowder!
1 Tbsp unsalted butter
2 strips of thick-sliced bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves
If desired you can add chicken, lobster or crab to this
Preparation:
1. In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
2. Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
3. Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
4. Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
White Bean Vegetable Soup
2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
1 Tbsp olive oil
1/2 large yellow onion, chopped
1 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/8 head of green cabbage, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
2 celery stalks, cut into 1/2 inch pieces
1 1/2 carrots, cut into 1/2 inch pieces
5 cups (or more)homemade vegetable stock or canned low-sodium vegetable broth
1 medium russet potato, cut into 1/2 inch pieces
1/4 cup chopped fresh basil
1/4 head of purple cabbage, cut into 1/2 inch pieces
2 zucchini or summer squash, cut into 1/2 inch pieces
2 teaspoons salt, 1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Tabasco sauce (optional)
Preparation:
1. Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
2. Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
3. Add purple cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.
Serve with ground pepper and bread.
Ashley's AWESOME Irish Beef Stew!
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups homemade beef stock or canned low-sodium beef broth
I cup of Guinness beer
1 cup of good quality red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Preparation:
1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve.
Comforting Corn Chowder!
1 Tbsp unsalted butter
2 strips of thick-sliced bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves
If desired you can add chicken, lobster or crab to this
Preparation:
1. In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
2. Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
3. Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
4. Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
White Bean Vegetable Soup
2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
1 Tbsp olive oil
1/2 large yellow onion, chopped
1 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/8 head of green cabbage, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
2 celery stalks, cut into 1/2 inch pieces
1 1/2 carrots, cut into 1/2 inch pieces
5 cups (or more)homemade vegetable stock or canned low-sodium vegetable broth
1 medium russet potato, cut into 1/2 inch pieces
1/4 cup chopped fresh basil
1/4 head of purple cabbage, cut into 1/2 inch pieces
2 zucchini or summer squash, cut into 1/2 inch pieces
2 teaspoons salt, 1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Tabasco sauce (optional)
Preparation:
1. Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
2. Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
3. Add purple cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.
Serve with ground pepper and bread.
Ashley's AWESOME Irish Beef Stew!
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups homemade beef stock or canned low-sodium beef broth
I cup of Guinness beer
1 cup of good quality red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Preparation:
1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve.
Sunday, September 11, 2011
Bakery Treats, Part 2!
Here are some more delightful treats!!
Bacon Cheddar Chive Scones
2-¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking Powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
1 whole large egg
2 tablespoons sour cream
¼ cup heavy cream
4 slices bacon, cooked and crumbled
2 teaspoons chopped fresh chives
1 1/2 cups shredded sharp cheddar cheese
Preparation:
1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2.In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or your fingers until the mixture resembles small peas.
3.Add egg, sour cream, and heavy cream and blend just until combined. Be careful not to over mix the dough or you’ll end up with tough scones.
4.Gently fold in the cooked crumbled bacon, cheese and the chopped chives.
5.Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾” thick. Cut into quarters the short way, and thirds the long way to create 12 squares that are 3” x 2.” Cut each square into two triangles. Place on prepared sheets.
6.Bake 12-15 minutes until edges are set. The tops should look dry, but not golden brown.
Cinnamon Roll Scones
For the Scones:
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup light brown sugar,packed
¼ cup granulated sugar
4 teaspoons ground cinnamon,divided
¼ cup butter, cold
⅓ cup whole milk
For the Icing:
½ cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk
Preparation:
1.Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2.Combine the flours, baking soda, baking powder, salt, sugars, and 2 teaspoons of cinnamon in a large bowl and stir well with a whisk. Add in the butter and continue to mix until the mixture begins to crumble. Pour the milk in. Stir the dough just until combined (a cohesive dough will form — it will be sticky!) Gently knead the mixture and transfer to the prepared baking sheet and form a large circle, about 8-9 inches in diameter and about 1 inch thick. Sprinkle 1 teaspoon of cinnamon over the dough. Cut into 8 wedges and bake for 15-18 minutes and remove from the oven when done.
To make frosting:
1.In a bowl, mix powdered sugar, remaining 1 teaspoon cinnamon, vanilla and milk until well combined. Drizzle on top of warm scones.
Bacon Cheddar Chive Scones
2-¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking Powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
1 whole large egg
2 tablespoons sour cream
¼ cup heavy cream
4 slices bacon, cooked and crumbled
2 teaspoons chopped fresh chives
1 1/2 cups shredded sharp cheddar cheese
Preparation:
1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2.In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or your fingers until the mixture resembles small peas.
3.Add egg, sour cream, and heavy cream and blend just until combined. Be careful not to over mix the dough or you’ll end up with tough scones.
4.Gently fold in the cooked crumbled bacon, cheese and the chopped chives.
5.Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾” thick. Cut into quarters the short way, and thirds the long way to create 12 squares that are 3” x 2.” Cut each square into two triangles. Place on prepared sheets.
6.Bake 12-15 minutes until edges are set. The tops should look dry, but not golden brown.
Cinnamon Roll Scones
For the Scones:
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup light brown sugar,packed
¼ cup granulated sugar
4 teaspoons ground cinnamon,divided
¼ cup butter, cold
⅓ cup whole milk
For the Icing:
½ cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk
Preparation:
1.Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2.Combine the flours, baking soda, baking powder, salt, sugars, and 2 teaspoons of cinnamon in a large bowl and stir well with a whisk. Add in the butter and continue to mix until the mixture begins to crumble. Pour the milk in. Stir the dough just until combined (a cohesive dough will form — it will be sticky!) Gently knead the mixture and transfer to the prepared baking sheet and form a large circle, about 8-9 inches in diameter and about 1 inch thick. Sprinkle 1 teaspoon of cinnamon over the dough. Cut into 8 wedges and bake for 15-18 minutes and remove from the oven when done.
To make frosting:
1.In a bowl, mix powdered sugar, remaining 1 teaspoon cinnamon, vanilla and milk until well combined. Drizzle on top of warm scones.
Bakery Treats!
Here are some of my Personal Chef Client's All-Time Favorite "Bakery Treats by Ashley"!! I hope you all enjoy these!!
Pepperoni Pizza Monkey Bread Delights!
½ cup butter
1 cup italian blend cheese, Shredded
½ cup pepperoni slices, cut into small pieces(can also use cooked sausage)
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, minced
1 package (8 Oz. Size) Buttermilk Biscuits, Cut Into 1-inch Cubes, or you can make your biscuits homemade
1 cup your favorite marinara Sauce Or pizza sauce, for dipping
Preparation:
1.Spray a large bundt pan with PAM or cooking spray.
2.Melt the butter in a small bowl.
3.Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pan until it is 3/4 full.
4.Let sit for 30 minutes for the dough to rise a little more.
5.Place bundt pan into the oven and bake at 400ºF for 25-30 minutes until the bread and cheese is golden brown.
6.Serve with warmed marinara sauce or pizza sauce.
Chocolate Pumpkin Cinnamon Rolls
For the Dough:
1 tablespoon yeast
¼ cup lukewarm Water
½ cup 2% milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup canned pumpkin puree
1 Tablespoon all-purpose flour
4 cups all-purpose flour
_____
For the Filling:
¼ cups unsalted butter
1 cup brown sugar
2 Tablespoons ground cinnamon
½ teaspoons ground nutmeg
½ cup semisweet chocolate chips
_____
For the Glaze:
2 cups powdered sugar
4 Tablespoons whole milk
1 teaspoon pure vanilla extract
Preparation:
1.For the dough: In bowl of stand mixer, combine water and yeast.
2.In a 2 cup measuring cup, scald milk in microwave. Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.
3.Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.
4.On a floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.
5.Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.
6.Roll up like a bug in a rug. Pinch seam together.
7.Cut in 1 ½ inch intervals. Place in prepared pan, 9x13
8.Bake at 350 degrees for 20 minutes.
9.Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. While the rolls are still warm, drizzle with glaze.
Serve warm!
Caramel Apple Sticky Buns
For the Rolls:
2 cups whole milk
1-¼ cup granulated sugar
½ cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4-½ cups all-purpose flour, divided
2 teaspoons salt
½ teaspoon baking Soda
½ teaspoon (heaping) baking powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
_____
For the Caramel Topping:
1 stick butter
1-½ cup packed light brown sugar
1 Tablespoon dark corn syrup
2 Tablespoons heavy cream
2 Tablespoons apple juice (optional)
1 whole granny smith apple, peeled and finely diced
Preparation:
To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat above with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.
Pepperoni Pizza Monkey Bread Delights!
½ cup butter
1 cup italian blend cheese, Shredded
½ cup pepperoni slices, cut into small pieces(can also use cooked sausage)
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, minced
1 package (8 Oz. Size) Buttermilk Biscuits, Cut Into 1-inch Cubes, or you can make your biscuits homemade
1 cup your favorite marinara Sauce Or pizza sauce, for dipping
Preparation:
1.Spray a large bundt pan with PAM or cooking spray.
2.Melt the butter in a small bowl.
3.Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pan until it is 3/4 full.
4.Let sit for 30 minutes for the dough to rise a little more.
5.Place bundt pan into the oven and bake at 400ºF for 25-30 minutes until the bread and cheese is golden brown.
6.Serve with warmed marinara sauce or pizza sauce.
Chocolate Pumpkin Cinnamon Rolls
For the Dough:
1 tablespoon yeast
¼ cup lukewarm Water
½ cup 2% milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup canned pumpkin puree
1 Tablespoon all-purpose flour
4 cups all-purpose flour
_____
For the Filling:
¼ cups unsalted butter
1 cup brown sugar
2 Tablespoons ground cinnamon
½ teaspoons ground nutmeg
½ cup semisweet chocolate chips
_____
For the Glaze:
2 cups powdered sugar
4 Tablespoons whole milk
1 teaspoon pure vanilla extract
Preparation:
1.For the dough: In bowl of stand mixer, combine water and yeast.
2.In a 2 cup measuring cup, scald milk in microwave. Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.
3.Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.
4.On a floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.
5.Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.
6.Roll up like a bug in a rug. Pinch seam together.
7.Cut in 1 ½ inch intervals. Place in prepared pan, 9x13
8.Bake at 350 degrees for 20 minutes.
9.Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. While the rolls are still warm, drizzle with glaze.
Serve warm!
Caramel Apple Sticky Buns
For the Rolls:
2 cups whole milk
1-¼ cup granulated sugar
½ cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4-½ cups all-purpose flour, divided
2 teaspoons salt
½ teaspoon baking Soda
½ teaspoon (heaping) baking powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
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For the Caramel Topping:
1 stick butter
1-½ cup packed light brown sugar
1 Tablespoon dark corn syrup
2 Tablespoons heavy cream
2 Tablespoons apple juice (optional)
1 whole granny smith apple, peeled and finely diced
Preparation:
To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat above with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.
Friday, September 9, 2011
Random Recipes!
Sorry about the lack of postings on here lately, things have been absolutely just crazy busy around here! Here are some good, quick recipes that are delicious, easy to prepare, easy on your money and you can get these on your dinner table in no time at all! Hope you all enjoy and if you get a chance to make them let me know how they come out for you, I would love to know! Thanks!
Italian Style Chicken
• 4 boneless, skinless chicken breasts
• 1 cup your favorite jarried marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly chopped basil
Preparation:
Preheat oven to 450 degrees. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside. Place each packet on a large cookie sheet and bake in the oven for 20 minutes. Unseal foil packets carefully, as the steam will be extremely hot. Enjoy with noodles and vegetables. Serves 4.
Mexican Chicken Bake
• 1 tbsp canola or vegetable oil
• 1/2 red onion, sliced
• 1/2 yellow or red pepper, cut into strips
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
• 1 1/2 cups shredded cooked white-meat chicken
• 2 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 1/2 cup shredded Jack cheese
Preparation:
Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Stuffed Bell Pepper Soup
1 ½ lbs ground chuck or ground beef
3-8oz cans tomato sauce with garlic, basil and oregano
2-14.5oz cans diced tomatoes, undrained
2 cups diced green bell peppers
1 small yellow onion, chopped
1 cup uncooked rice
2 ¼ teaspoons beef bouillion granules
¼ cup light brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoons minced garlic
1- 2 teaspoons worchestershire sauce
Preparation:
In a large sauté pan brown meat and drain. Add all other remaining ingredients in a large soup pot and bring to a boil. Add meat and reduce heat, cover and simmer for 30-40 minutes. Add enough water to desired consistency Heat through and serve with shredded cheddar cheese.
Beef Taco Hash
1lb ground chuck or ground beef
3 cups Ore Ida Potatoes O’Brien( Cubed Potatoes with Green Peppers and Onions)
16 oz jar of your favorite salsa(I used Old El Paso Thick and Chunky Medium)
1-11oz can Mexicorn, drained
1 cup shredded Mexican Cheese Blend
2 tablespoons vegetable oil
1 packet Taco Seasoning Mix
Salt and Pepper to your tastes
Squeeze of fresh lemon and lime juice
Sliced pickled jalepeno peppers, lettuce, guacamole, tomatoes and sour cream for garnish
Preparation:
1. In a large skillet over medium high heat cook meat until browned. Transfer to a colander to drain off the fat
2. In the same skillet over medium heat add the hash browns spreading in an even layer, cook without stirring for 6 minutes then stir potatoes again, spreading in an even layer and cook for 3-4 minutes more or until browned.
3. Stir in meat with the potatoes and add the corn, salt and pepper to your tastes, taco seasoning, lime juice, lemon juice and salsa and heat through. Sprinkle with cheese, lettuce and tomato. Top with sour cream, you can even add sliced pickled jalepeno peppers. Serve from skillet.
Italian Style Chicken
• 4 boneless, skinless chicken breasts
• 1 cup your favorite jarried marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly chopped basil
Preparation:
Preheat oven to 450 degrees. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside. Place each packet on a large cookie sheet and bake in the oven for 20 minutes. Unseal foil packets carefully, as the steam will be extremely hot. Enjoy with noodles and vegetables. Serves 4.
Mexican Chicken Bake
• 1 tbsp canola or vegetable oil
• 1/2 red onion, sliced
• 1/2 yellow or red pepper, cut into strips
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
• 1 1/2 cups shredded cooked white-meat chicken
• 2 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 1/2 cup shredded Jack cheese
Preparation:
Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Stuffed Bell Pepper Soup
1 ½ lbs ground chuck or ground beef
3-8oz cans tomato sauce with garlic, basil and oregano
2-14.5oz cans diced tomatoes, undrained
2 cups diced green bell peppers
1 small yellow onion, chopped
1 cup uncooked rice
2 ¼ teaspoons beef bouillion granules
¼ cup light brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoons minced garlic
1- 2 teaspoons worchestershire sauce
Preparation:
In a large sauté pan brown meat and drain. Add all other remaining ingredients in a large soup pot and bring to a boil. Add meat and reduce heat, cover and simmer for 30-40 minutes. Add enough water to desired consistency Heat through and serve with shredded cheddar cheese.
Beef Taco Hash
1lb ground chuck or ground beef
3 cups Ore Ida Potatoes O’Brien( Cubed Potatoes with Green Peppers and Onions)
16 oz jar of your favorite salsa(I used Old El Paso Thick and Chunky Medium)
1-11oz can Mexicorn, drained
1 cup shredded Mexican Cheese Blend
2 tablespoons vegetable oil
1 packet Taco Seasoning Mix
Salt and Pepper to your tastes
Squeeze of fresh lemon and lime juice
Sliced pickled jalepeno peppers, lettuce, guacamole, tomatoes and sour cream for garnish
Preparation:
1. In a large skillet over medium high heat cook meat until browned. Transfer to a colander to drain off the fat
2. In the same skillet over medium heat add the hash browns spreading in an even layer, cook without stirring for 6 minutes then stir potatoes again, spreading in an even layer and cook for 3-4 minutes more or until browned.
3. Stir in meat with the potatoes and add the corn, salt and pepper to your tastes, taco seasoning, lime juice, lemon juice and salsa and heat through. Sprinkle with cheese, lettuce and tomato. Top with sour cream, you can even add sliced pickled jalepeno peppers. Serve from skillet.
Monday, August 22, 2011
All About Brownies!!!, Part 2
Here's another AWESOME one!!
Ashley's DECADENT Chocolate Mint Brownies!!
1 cup white sugar
1/2 cup butter, softened
1 (16 ounce) can chocolate syrup
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
1/2 cup butter, melted
3 tablespoons creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter
Preparation:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan.
Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool.
In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares.
Ashley's DECADENT Chocolate Mint Brownies!!
1 cup white sugar
1/2 cup butter, softened
1 (16 ounce) can chocolate syrup
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
1/2 cup butter, melted
3 tablespoons creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter
Preparation:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan.
Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool.
In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares.
All About Brownies!!!
Today's blog is all about those warm,fudgy,oooey,gooey treats we all like to call BROWNIES!!! These are some of my personal chef clients all-time favorite brownie recipes, I hope you all will enjoy them as much as they do!! Try them out one day and let me know whatcha think!! Thanks!!
Ashley's AWESOME Giant Brookies!!(Combination of a Brownie and a Cookie!!)
For the Fudge Brownie Layer:
1-½ cup Sugar
¾ cups All-Purpose Flour
¾ cups Unsweetened Cocoa Powder
3 large whole Eggs
¾ cups Butter, Melted
1 cup Semi-sweet Chocolate Morsels
For the Chocolate Chip Cookie Layer:
¾ cups Butter Flavored Crisco
1-¼ cup Brown Sugar
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Milk
1 large whole Egg
1-¾ cup All-Purpose Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Semi-sweet Chocolate Morsels
Preparation:
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 baking pan that is lightly greased and lined with parchment paper.
For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely.
Ashley's FABULOUS Nutella Brownies!!
⅓ cups Butter
¾ cups Sugar
2 Tablespoons Water
¾ cups Nutella
2 large whole Eggs
1 teaspoon Pure Vanilla Extract
¾ cups Flour
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Bittersweet Chocolate Chips (I prefer Ghiradelli 60% Chips)
⅓ cups Hazelnuts
Preparation:
1.Preheat oven to 325ºF. Grease a 9″x9″ baking pan with butter.
2. In a saucepan over medium heat, melt butter, sugar, and water, stirring often. When mixture just begins to boil, remove from heat. Stir in Nutella. Add eggs one at a time, whisking well after each addition. Stir in vanilla. Stir in flour, baking soda and salt. Fold in chocolate chips. Pour into prepared baking pan.
3. Chop hazelnuts and sprinkle over batter. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool completely before slicing and serving.
Ashley's Sassy Southern Belle Style Fudge Brownies!!
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces(optional)
Preparation:
1. Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
2. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Using a wooden spoon, stir in the pure vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
4. Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Ashley's AWESOME Giant Brookies!!(Combination of a Brownie and a Cookie!!)
For the Fudge Brownie Layer:
1-½ cup Sugar
¾ cups All-Purpose Flour
¾ cups Unsweetened Cocoa Powder
3 large whole Eggs
¾ cups Butter, Melted
1 cup Semi-sweet Chocolate Morsels
For the Chocolate Chip Cookie Layer:
¾ cups Butter Flavored Crisco
1-¼ cup Brown Sugar
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Milk
1 large whole Egg
1-¾ cup All-Purpose Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Semi-sweet Chocolate Morsels
Preparation:
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 baking pan that is lightly greased and lined with parchment paper.
For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely.
Ashley's FABULOUS Nutella Brownies!!
⅓ cups Butter
¾ cups Sugar
2 Tablespoons Water
¾ cups Nutella
2 large whole Eggs
1 teaspoon Pure Vanilla Extract
¾ cups Flour
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Bittersweet Chocolate Chips (I prefer Ghiradelli 60% Chips)
⅓ cups Hazelnuts
Preparation:
1.Preheat oven to 325ºF. Grease a 9″x9″ baking pan with butter.
2. In a saucepan over medium heat, melt butter, sugar, and water, stirring often. When mixture just begins to boil, remove from heat. Stir in Nutella. Add eggs one at a time, whisking well after each addition. Stir in vanilla. Stir in flour, baking soda and salt. Fold in chocolate chips. Pour into prepared baking pan.
3. Chop hazelnuts and sprinkle over batter. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool completely before slicing and serving.
Ashley's Sassy Southern Belle Style Fudge Brownies!!
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces(optional)
Preparation:
1. Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
2. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Using a wooden spoon, stir in the pure vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
4. Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Saturday, August 20, 2011
Cupcakes, Cupcakes, Cupcakes Galore!!!, Part 2
Here are a couple more AWESOME cupcake recipes!!!
Ashley's Decadent Chocolate Mint Cupcakes!
•8 Tbsp (1 stick, 4 ounces) unsalted butter
•1/2 cup Dutch processed cocoa
•2 ounces bittersweet chocolate, chopped
•3/4 cup all-purpose flour
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•2 large eggs
•1/2 teaspoon salt
•3/4 cup sugar
•1 1/2 teaspoons pure mint extract
•1/2 cup sour cream
Optional Buttercream Frosting Ingredients
•8 Tbsp butter, room temperature (1 stick, 4 ounces)
•1 Tbsp milk
•1/4 to 1/2 teaspoon peppermint extract
•2 cups powdered sugar
Optional Cream Cheese Frosting Ingredients
•4 ounces cream cheese, room temperature
•4 Tbps butter, room temperature (1/2 stick, 2 ounces)
•1/4 to 1/2 teaspoon mint extract
•1 1/2 cups powdered sugar (confectioner's sugar)
•Fresh mint for garnish
Preparation:
1. Preheat oven to 350 degrees. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2. In a small bowl, sift together the flour, baking soda, and baking powder.
3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.
Frosting Preparation:
1. In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
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Ashley's AWESOME Chocolate Peanut Butter Cupcakes!
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
Preparation:
Preheat oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk
Preparation:
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Ashley's Decadent Chocolate Mint Cupcakes!
•8 Tbsp (1 stick, 4 ounces) unsalted butter
•1/2 cup Dutch processed cocoa
•2 ounces bittersweet chocolate, chopped
•3/4 cup all-purpose flour
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•2 large eggs
•1/2 teaspoon salt
•3/4 cup sugar
•1 1/2 teaspoons pure mint extract
•1/2 cup sour cream
Optional Buttercream Frosting Ingredients
•8 Tbsp butter, room temperature (1 stick, 4 ounces)
•1 Tbsp milk
•1/4 to 1/2 teaspoon peppermint extract
•2 cups powdered sugar
Optional Cream Cheese Frosting Ingredients
•4 ounces cream cheese, room temperature
•4 Tbps butter, room temperature (1/2 stick, 2 ounces)
•1/4 to 1/2 teaspoon mint extract
•1 1/2 cups powdered sugar (confectioner's sugar)
•Fresh mint for garnish
Preparation:
1. Preheat oven to 350 degrees. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2. In a small bowl, sift together the flour, baking soda, and baking powder.
3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.
Frosting Preparation:
1. In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
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Ashley's AWESOME Chocolate Peanut Butter Cupcakes!
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
Preparation:
Preheat oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk
Preparation:
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Cupcakes, Cupcakes, Cupcakes Galore!!!!
For all my sweet cupcake lovin friends!!!! I hope you all enjoy!!!!
Ashley's AWESOME Coconut Cupcakes with Coconut Cream Cheese Frosting!
Coconut Cupcakes:
•3/4 cup of unsalted butter, room temperature
•1 1/4 cup of sugar
•3 eggs, room temperature
•1 cup of canned coconut milk
•1 teaspoon of pure vanilla extract
•2 1/4 cups of all-purpose flour
•1 teaspoon of salt
•1 teaspoon of baking powder
•1/2 cup of sweetened shredded coconut
Coconut Cream Cheese Frosting Ingredients
•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 shredded coconut
Preparation:
1. Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting Preparation:
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.
Makes 20 cupcakes.
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Ashley's FABULOUS Carrot Cake Cupcakes with Cream Cheese Frosting!
Carrot Cake Cupcakes:
•1 cup of chopped walnuts or pecans
•1 pound of carrots, grated
•3 large eggs
•1/2 cup of buttermilk
•1 teaspoon of pure vanilla extract
•2 cups of sugar
•1 cup of vegetable oil
•1 tablespoon of orange zest
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•2 teaspoons of baking powder
•1 teaspoon of kosher salt
•2 teaspoons of ground cardamom
•1 teaspoon of ground cinnamon
Preparation:
1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
2. Rinse the carrots and peel the rough skins off, then grate the carrots.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
Makes 24 cupcakes.
Cream Cheese Frosting Preparation:
•1 cup of unsalted butter, softened
• 2-8oz packages of cream cheese, softened
•1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.
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Ashley's Sassy Southern Belle Style Red Velvet Cupcakes with Cream Cheese Frosting!
•1 1/2 cups of sugar
•1/2 cup (1 stick) of butter, room temperature
•2 eggs, room temperature
•2 1/3 cups of cake flour
•2 tablespoons of Dutch-processed cocoa powder
•1 teaspoon of baking soda
•1 teaspoon of baking powder
•1/2 teaspoon of salt
•1 cup of buttermilk
•1 1/2 tablespoons of red food coloring
•1 teaspoon of pure vanilla extract
•1 teaspoon of distilled white vinegar
Cream Cheese Frosting:
•1/2 cup of butter (1 stick), room temperature
•8 oz package of cream cheese room temperature
•2 - 3 cups of powdered sugar
•1 teaspoon of pure vanilla extract
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Ashley's AWESOME Coconut Cupcakes with Coconut Cream Cheese Frosting!
Coconut Cupcakes:
•3/4 cup of unsalted butter, room temperature
•1 1/4 cup of sugar
•3 eggs, room temperature
•1 cup of canned coconut milk
•1 teaspoon of pure vanilla extract
•2 1/4 cups of all-purpose flour
•1 teaspoon of salt
•1 teaspoon of baking powder
•1/2 cup of sweetened shredded coconut
Coconut Cream Cheese Frosting Ingredients
•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 shredded coconut
Preparation:
1. Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting Preparation:
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.
Makes 20 cupcakes.
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Ashley's FABULOUS Carrot Cake Cupcakes with Cream Cheese Frosting!
Carrot Cake Cupcakes:
•1 cup of chopped walnuts or pecans
•1 pound of carrots, grated
•3 large eggs
•1/2 cup of buttermilk
•1 teaspoon of pure vanilla extract
•2 cups of sugar
•1 cup of vegetable oil
•1 tablespoon of orange zest
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•2 teaspoons of baking powder
•1 teaspoon of kosher salt
•2 teaspoons of ground cardamom
•1 teaspoon of ground cinnamon
Preparation:
1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
2. Rinse the carrots and peel the rough skins off, then grate the carrots.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
Makes 24 cupcakes.
Cream Cheese Frosting Preparation:
•1 cup of unsalted butter, softened
• 2-8oz packages of cream cheese, softened
•1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.
*********************************************************************
Ashley's Sassy Southern Belle Style Red Velvet Cupcakes with Cream Cheese Frosting!
•1 1/2 cups of sugar
•1/2 cup (1 stick) of butter, room temperature
•2 eggs, room temperature
•2 1/3 cups of cake flour
•2 tablespoons of Dutch-processed cocoa powder
•1 teaspoon of baking soda
•1 teaspoon of baking powder
•1/2 teaspoon of salt
•1 cup of buttermilk
•1 1/2 tablespoons of red food coloring
•1 teaspoon of pure vanilla extract
•1 teaspoon of distilled white vinegar
Cream Cheese Frosting:
•1/2 cup of butter (1 stick), room temperature
•8 oz package of cream cheese room temperature
•2 - 3 cups of powdered sugar
•1 teaspoon of pure vanilla extract
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Friday, August 19, 2011
Creamy, Decadent Cheesecake Recipes!!
Here are some of my Personal Chef Client's favorite cheesecake recipes, I hope you all enjoy these as much as they do and if you get a chance to make these let me know how they come out for you!!
Ashley's AWESOME Pumpkin Cheesecake
Graham Cracker Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
2 tablespoons bourbon or other whiskey
Preparation:
1. Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
2. Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
3. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7. When ready to serve, gently remove the cake from the springform pan.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
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Ashley's FABULOUS White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs(Oreo Cookies)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preparation:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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Mamaw's HEAVENLY Mint Chocolate Chip Cheesecake!
1 package (10 oz) chocolate covered mint cookies, crushed
3 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons pure peppermint extract
1 1/4 teaspoons pure vanilla extract
3 to 4 drops of green food coloring
1 cup miniature semisweet chocolate chips
Preparation:
1. In a bowl, , combine cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
2. In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until it combines. Stir in the whipping cream, extracts, and food coloring. Fold in chocolate chips. Pour into crust lined pan and place pan on a baking sheet.
3. Bake at 325 degrees for 50-60 minutes or until the center is almost set. Cool for 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Cover and chill overnight. Remove sides of pan and refrigerate leftovers.
Ashley's Totally Rockin Red Velvet Cheesecake!!
Cheesecake:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs, if desired
Preparation:
1.Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2.Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3.Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4.Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Ashley's AWESOME Pumpkin Cheesecake
Graham Cracker Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
2 tablespoons bourbon or other whiskey
Preparation:
1. Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
2. Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
3. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7. When ready to serve, gently remove the cake from the springform pan.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
******************************************************************
Ashley's FABULOUS White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs(Oreo Cookies)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preparation:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
******************************************************************
Mamaw's HEAVENLY Mint Chocolate Chip Cheesecake!
1 package (10 oz) chocolate covered mint cookies, crushed
3 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons pure peppermint extract
1 1/4 teaspoons pure vanilla extract
3 to 4 drops of green food coloring
1 cup miniature semisweet chocolate chips
Preparation:
1. In a bowl, , combine cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
2. In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until it combines. Stir in the whipping cream, extracts, and food coloring. Fold in chocolate chips. Pour into crust lined pan and place pan on a baking sheet.
3. Bake at 325 degrees for 50-60 minutes or until the center is almost set. Cool for 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Cover and chill overnight. Remove sides of pan and refrigerate leftovers.
Ashley's Totally Rockin Red Velvet Cheesecake!!
Cheesecake:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs, if desired
Preparation:
1.Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2.Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3.Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4.Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Thursday, August 18, 2011
Check This Out!!
You all seriously need to check this website out(the link is below), this lady that is one of my sweet friends makes by hand some of the most amazing body lotions/creams with goat's milk, shea butter and aloe vera, bar soap, body wash and soy candles!! And she makes them in all kinds of scents like Mango Papaya, Lavender Mint, Black Raspberry Vanilla, Baby Powder, Georgia Peach, Fresh Cut Roses, etc!! Her stuff will not break your skin out, its not greasy and it smells very pleasant, not overpowering! So please when you get a chance to go and check her website out and place an order if you wish!! Thanks!!
http://www.thelavenderpig.com/page/page/3674596.htm
http://www.thelavenderpig.com/page/page/3674596.htm
Friday, August 12, 2011
Vegetarian Mania, Part 2!!!
Here are couple more fabulous vegetarian recipes!!!
Maple Glazed Yams with Pecan Topping
3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup maple syrup
Salt(to taste)
1 teaspoon orange zest (optional)
6 Tbsp chilled butter, cut into 1/2 inch pieces
1/3 cup light brown sugar, packed
1 1/2 cups pecans
Preparation:
1. Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2. Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3. Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Ashley's AWESOME Pineapple Black Bean Cheese Enchiladas!
2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell pepper, chopped ( about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can black beans, drained, rinsed
1 (4 1/2 ounce) can chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese ( 12 oz)
1 (10 ounce) can mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Preparation:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Maple Glazed Yams with Pecan Topping
3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup maple syrup
Salt(to taste)
1 teaspoon orange zest (optional)
6 Tbsp chilled butter, cut into 1/2 inch pieces
1/3 cup light brown sugar, packed
1 1/2 cups pecans
Preparation:
1. Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2. Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3. Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Ashley's AWESOME Pineapple Black Bean Cheese Enchiladas!
2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell pepper, chopped ( about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can black beans, drained, rinsed
1 (4 1/2 ounce) can chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese ( 12 oz)
1 (10 ounce) can mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Preparation:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Vegetarian Mania!!!
For all my wonderful Vegetarian loving friends!!! Hope you all enjoy!!!
Ashley's AWESOME Mediterranean Baked Penne
1/2 cup fine dry breadcrumbs
1 tablespoon extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant, chopped
1 medium green and 1 medium red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
1 pound dried penne rigate, or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Preparation:
Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.
Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.
Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.
Ashley's Comforting Butternut Squash Risotto
6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Preparation:
1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Zucchini Fritters
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt(to taste)
Ground black pepper(to taste)
1 large egg
2 green onions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt
Preparation:
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.
Ashley's AWESOME Mediterranean Baked Penne
1/2 cup fine dry breadcrumbs
1 tablespoon extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant, chopped
1 medium green and 1 medium red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
1 pound dried penne rigate, or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Preparation:
Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.
Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.
Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.
Ashley's Comforting Butternut Squash Risotto
6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Preparation:
1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Zucchini Fritters
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt(to taste)
Ground black pepper(to taste)
1 large egg
2 green onions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt
Preparation:
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.
Wednesday, August 10, 2011
Some of My Family Secret Recipes, well they ain't a secret now!! LOL!!, Part 2!!
Here's a couple more awesome ones from my family's recipe collection!!
Nana's HEAVENLY Chocolate Dumplings!!
Chocolate Syrup:(Hint:Mix cocoa with the sugar before adding water and butter and PLEASE PLEASE be careful not to let it boil over, you will have one more sticky chocolate mess if you do!!)
3 cups sugar
3 cups water
3 tablespoons cocoa powder
lump of butter
Bring above to a boil in a extra-large pot or dutch oven.
Dumplings:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup sugar
2 tablespoons butter
pinch salt
1/2 cup milk(whole or 1% work well)
In a large bowl cut butter into mixture of flour and butter before adding milk. Add milk and mix until well combined. Drop by tablespoon into boiling syrup and place whole pot into a 350 degree oven for 15-20 minutes.
Nana's HEAVENLY Chocolate Dumplings!!
Chocolate Syrup:(Hint:Mix cocoa with the sugar before adding water and butter and PLEASE PLEASE be careful not to let it boil over, you will have one more sticky chocolate mess if you do!!)
3 cups sugar
3 cups water
3 tablespoons cocoa powder
lump of butter
Bring above to a boil in a extra-large pot or dutch oven.
Dumplings:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup sugar
2 tablespoons butter
pinch salt
1/2 cup milk(whole or 1% work well)
In a large bowl cut butter into mixture of flour and butter before adding milk. Add milk and mix until well combined. Drop by tablespoon into boiling syrup and place whole pot into a 350 degree oven for 15-20 minutes.
Some of My Family Secret Recipes, well they ain't a secret now!! LOL!!
I finally decided to let the cat out of the bag and share these wonderful secret recipes from my family with you all, these are so very precious to me and my family but I know you will love them as much as we do!!
Ashley's AWESOME Pimento Cheese!
Shred the following in your food processor or cheese grater:
1-8oz block xtra-sharp cheddar cheese
1-8oz block medium or sharp cheddar cheese
1-8oz block colby cheese
Preparation:
Once you have shredded the above place in a large bowl and add the following:
3-4oz jars diced pimentos, well drained
couple dashes Tabasco(optional)
1 cup to 1 ½ cups mayonnaise
Mix all above until well incorporated and refrigerate for at least 2-4 hours before serving! Great as a sandwich,
on crackers, or celery sticks!
Mamaw’s FABULOUS Ranch Stew!!
She made this for Wednesday Night Supper at her church for many, many years, especially in the Fall and Winter months!! Everyone raved and raved over it!!
2 ½-3 lbs ground chuck
2 cans light red kidney beans. drained and rinsed
2 cans yellow and white corn, drained and rinsed
2 cans(14.5 oz) diced tomatoes, undrained
1 large green bell pepper, chopped
1 large yellow onion, chopped
3 tablespoons worchestershire sauce
1-6oz can tomato paste
enough water to make it as thick or as thin as you want
Add these to your tastes:
Ketchup, salt, pepper, garlic powder, onion powder, tabasco
Preparation:
Once you have cooked the meat, bell pepper and onion together until done in a extra-large stock pot or dutch oven add all the other ingredients in and let come a boil, then turn it down and let it simmer for at least 2 hours. Serve with cheese, sour cream and tortilla chips! This also freezes very well.
Ashley's AWESOME Pimento Cheese!
Shred the following in your food processor or cheese grater:
1-8oz block xtra-sharp cheddar cheese
1-8oz block medium or sharp cheddar cheese
1-8oz block colby cheese
Preparation:
Once you have shredded the above place in a large bowl and add the following:
3-4oz jars diced pimentos, well drained
couple dashes Tabasco(optional)
1 cup to 1 ½ cups mayonnaise
Mix all above until well incorporated and refrigerate for at least 2-4 hours before serving! Great as a sandwich,
on crackers, or celery sticks!
Mamaw’s FABULOUS Ranch Stew!!
She made this for Wednesday Night Supper at her church for many, many years, especially in the Fall and Winter months!! Everyone raved and raved over it!!
2 ½-3 lbs ground chuck
2 cans light red kidney beans. drained and rinsed
2 cans yellow and white corn, drained and rinsed
2 cans(14.5 oz) diced tomatoes, undrained
1 large green bell pepper, chopped
1 large yellow onion, chopped
3 tablespoons worchestershire sauce
1-6oz can tomato paste
enough water to make it as thick or as thin as you want
Add these to your tastes:
Ketchup, salt, pepper, garlic powder, onion powder, tabasco
Preparation:
Once you have cooked the meat, bell pepper and onion together until done in a extra-large stock pot or dutch oven add all the other ingredients in and let come a boil, then turn it down and let it simmer for at least 2 hours. Serve with cheese, sour cream and tortilla chips! This also freezes very well.
Monday, August 8, 2011
My All-Time Favorite Sweet N Savory Southern Breakfast Treats, Part 2!!
Here are some more fabulous recipes!!
Ashley's HEAVENLY Cinnamon Sticky Buns!
Dough:
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Ashley's DIVINE Creme Brulee French Toast!(I make this every Christmas!)
Ashley's HEAVENLY Cinnamon Sticky Buns!
- 1/4 cup warm water (105° to 115°)
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup sugar
- 3/4 cup milk
- 4 Tbsp. unsalted butter, plus more for greasing
- 3 large egg yolks
- 1 Tbsp. finely grated orange zest
- 1 1/4 teaspoon. salt
- 4 to 4 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup firmly packed light brown sugar
- 1 Tbsp. ground cinnamon
- 4 Tbsp. unsalted butter
- 3/4 cup firmly packed light brown sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. honey
- 1 Tbsp. light corn syrup
- 1 1/2 cups (6 ounces) coarsely chopped pecans
Preparation:
1. Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Ashley's DIVINE Creme Brulee French Toast!(I make this every Christmas!)
My All-Time Favorite Sweet N Savory Southern Breakfast Treats!!
Being that I live in the South, there is nothing quite like waking up in the morning to a warm, delicious, comforting Southern style breakfast to start off your day, ohhhh what an amazing tradition that is here in the South!! I very fondly remember having some truly incredible southern breakfasts as child when I would go to either my Mamaw's or Nana's house to spend the night and when I would wake up in the morning the heavenly aromas from their kitchens was incredibly mouthwatering!!!! Such wonderful memories were made in light of all that and it created a lasting bond for me with those 2 special and beautiful ladies that I will carry with me always, even though they are no longer here on this earth. I love you and miss you sooooo much Mamaw and Nana!!!!! Thank you for instilling in me traditions, memories and love for family and friends, it is something that I will always carry with me in my heart and daily life! So, with that I would like to share with you all some of my favorite breakfast recipes, these are also favorites of my Personal Chef Client's as well!! Hope you all enjoy these as well!
Nana's AWESOME Buttermilk Biscuits with Homemade Sausage Gravy!
Buttermilk Biscuits
Preparation:
1. Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.
2. Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3. Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6. Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7. Optional: Brush the tops of the biscuits with melted butter.
Sausage Gravy:
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Mamaw's FABULOUS Blackberry Muffins!
2. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.
Nana's AWESOME Buttermilk Biscuits with Homemade Sausage Gravy!
- 2 ½ cups self-rising flour (plus extra for flouring your surface)
- 2 tsp sugar (optional)
- ½ tsp salt
- 4 Tbsp vegetable shortening
- 4 Tbsp butter (chilled)
- 1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
- 1 tbsp melted butter (Optional: to brush on top of biscuits after baking)
- 1 lb sage-flavored pork sausage(you can leave this out if you wish to do so)
- ¼ cup finely chopped white or yellow onion
- 6 tbsp all purpose flour
- 4 cups whole milk
- ½ tsp poultry seasoning
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1-2 dashes of Worcestershire sauce
- 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
- 1-2 tbsp butter or bacon grease (if needed)
1. Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.
2. Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3. Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6. Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7. Optional: Brush the tops of the biscuits with melted butter.
Sausage Gravy:
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Makes 10-12 servings
Mamaw's FABULOUS Blackberry Muffins!
- 2 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1 cup sugar
- 8 Tbsp warm melted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups of fresh blackberries, cut in half
Preparation:
1. Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)2. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.
Makes about 18 muffins.
Sunday, August 7, 2011
Casseroles!! Casseroles!! Casseroles!!, Part 2
Here's a couple more awesome ones my Personal Chef clients just love!!
Sassy Belle's AWESOME Cheesy Turkey Pasta Bake!!
Sassy Belle's AWESOME Cheesy Turkey Pasta Bake!!
- 8 ounces rotini pasta or elbow macaroni
- 4 tablespoons butter
- 8 ounces(1 cup) sliced mushrooms
- 1/2 cup thinly sliced green onions
- 1/4 cup flour(all-purpose)
- 2 1/4 cups milk(whole or 1% work well)
- 1 1/2 cups mild Cheddar cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
- grating of nutmeg(can use ground nutmeg if desired)
- 3 cups leftover turkey breast, cut in chunks
- Topping:
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Preparation:
Heat oven to 350° degrees. Grease a 2 1/2 to 3 quart baking dish.
Cook pasta following package directions; drain, rinse with hot water, and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add mushrooms and green onions and saute until mushrooms are tender. Stir in floru until well blended. Add the milk, stirring constantly and cook, stirring, until thickened. Add 1 1/4 cups of the Cheddar cheese and 3/4 cup of the Parmesan cheese, along with the salt, to taste, nutmeg, and pepper. Stir in turkey. Spoon into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses over the pasta mixture.
Combine bread crumbs with melted butter until the crumbs are well moistened. Sprinkle crumbs over the casserole.
Bake for 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.
Serves 6.
Serves 6.
Ashley's Comforting Baked Ziti Casserole!!
- 1 pound lean ground beef (ground chuck or ground round)
- 1/2 cup chopped onion
- 1 green bell pepper, chopped, about 1/2 cup
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder or small clove garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 8 ounces ziti or elbow macaroni, cooked al dente and drained
- 2 cups (8 ounces) shredded mozzarella cheese, divided
Preparation:
Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
serves 6.
serves 6.
Casseroles!! Casseroles!! Casseroles!!
These are some of my Personal Chef Client's all-time favorite Casseroles, they are not only delicious, comforting and filling but easy to prepare and can be frozen up to 3 months for later use if desired. I sincerely hope you all enjoy these as much as my clients do and if you do get a chance to prepare them please let me know how you liked them, I would love that!
Ashley's AWESOME Chicken Rice Casserole!!
2. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
3. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
4. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
5. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.
Serves 6
Ashley's Truly FABULOUS Chicken Macaroni and Cheese!!
Ashley's AWESOME Chicken Rice Casserole!!
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- Olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 lb button mushrooms, sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup raw, medium or long grain, white rice
- 1 1/2 teaspoon salt
- 1 teaspoon each of Italian seasoning and poultry seasoning or 2 tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)
- 1/2 teaspoon paprika
- 2 Tbsp chopped fresh parsley
Preparation:
1. Preheat oven to 375°F. Heat 2 tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.2. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
3. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
4. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
5. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.
Serves 6
Ashley's Truly FABULOUS Chicken Macaroni and Cheese!!
1/2 cup mayonnaise
1/2 cup sour cream
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (3 oz.) mushrooms pieces, drained
1-1/2 cups finely chopped cooked chicken
2 cups grated Parmesan cheese
1/4 cup chopped green bell pepper
1/4 cup chopped pimientos
1/4 cup chopped yellow onion
4 oz. elbow macaroni, cooked al dente and drained
1/2 cup ritz cracker crumbs
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (3 oz.) mushrooms pieces, drained
1-1/2 cups finely chopped cooked chicken
2 cups grated Parmesan cheese
1/4 cup chopped green bell pepper
1/4 cup chopped pimientos
1/4 cup chopped yellow onion
4 oz. elbow macaroni, cooked al dente and drained
1/2 cup ritz cracker crumbs
1 cup shredded cheddar cheese
1 stick butter, melted
Instructions
- Preheat oven to 375° degrees.
- Combine mayonnaise,sour cream, soup, mushrooms and chicken in large bowl. Stir in remaining ingredients except macaroni, cheddar cheese and cracker crumbs. Stir in macaroni. Turn into 13 x 9-inch baking dish, then evenly top with melted butter, cheese and cracker crumbs. Bake 30 minutes or until bubbling.
Saturday, July 30, 2011
Some Refreshing Salad Recipes, Part 3!
Last one! Hope you all enjoy!
Ashley's AWESOME Greek Pasta Salad!
Preparation:
Ashley's AWESOME Greek Pasta Salad!
- 2 cups penne pasta or your favorite pasta
- 1/4 cup red wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2/3 cup extra-virgin olive oil
- 10 cherry tomatoes, halved
- 1 small red onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1/2 cucumber, sliced
- 1/2 cup sliced black or kalamata olives
- 1/2 cup crumbled feta cheese(If you use the kalamata olives use only 1/4 cup of the cheese)
Preparation:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8-10 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Some Refreshing Salad Recipes, Part 2!
Here's another excellent one!!
Ashley's AWESOME Fruit Salad(1st Variation)
Lime-Ginger Dressing
Serves 10-12 people
Ashley's AWESOME Fruit Salad(1st Variation)
- 6 peaches, peeled, pitted, and chopped
- 1 pound strawberries, rinsed, hulled, and sliced
- 1/2 pound seedless green grapes, halved
- 1/2 pound seedless red grapes, halved
- 3 bananas, peeled and sliced
- 2 Kiwi, diced
- 1/2 cup granulated sugar or sugar substitute(Splenda or Stevia) or less, to taste
Lime-Ginger Dressing
- juice of one lime
- 1/2 cup pineapple juice
- 1 teaspoon ground ginger
Preparation:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill thoroughly before serving.Serves 10-12 people
Some Refreshing Salad Recipes!
These are some of my favorite Salad Recipes and they are absolutely perfect for these hot, humid, muggy summer days we have been having!! I hope you enjoy these and if you get a chance to try them out I would love to know how they came out for you!!
Cherry Tomato Orzo Pasta Salad
2 Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.
Cherry Tomato Orzo Pasta Salad
- 8 ounces(1 cup) orzo pasta
- Salt
- 1 pint red cherry tomatoes, sliced in half
- 1 pint yellow cherry tomatoes, sliced in half
- 1/4 cup olive oil
- 8 ounces(1 cup) feta cheese, crumbled
- 1 large cucumber, peeled and chopped
- 2 green onions, thinly sliced
- 2 Tbsp minced fresh oregano
- Juice of a lemon
- Black pepper to taste
Preparation:
1 Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.2 Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.
Serves 8-10 as a side.
Thursday, July 28, 2011
Welcome!
Welcome to my new and improved Cooking Blog!! My name is Ashley and I currently reside in Montgomery, AL but at the first part of the year(2012 that is!!) I will be moving to Mooresville, NC to begin my long-awaited new and exciting chapter in my life and start up my Personal Chef and Catering Business, Sassy Southern Belle Personal Chef and Catering!!!! I am soooo very excited and I can't wait to see what the future holds for me up there, its going to be very exciting!! I hope that you all will enjoy this new and improved blog, the last one I had got hacked into and I had to close it but I will continue to post recipes, cooking tips and any special requests you may have on this new one!!!! Take Care and next posting will be up soon!!
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