Eggnog Cheesecake Bars Recipes

by admin on December 17, 2011

Eggnog Cheesecake Bars

Yield: 18 bars

Prep Time: 20 minutes | Bake Time: 1 hour, total

Ingredients

12 graham crackers, finely ground (1½ cups of crumbs)
¾ cup + 3 tablespoons granulated sugar, divided
2 ounces (4 tablespoons) unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs
1 egg yolk
¾ cup eggnog
1 tablespoon + 1 teaspoon brandy
1 teaspoon vanilla extract
1 tablespoon + 1½ teaspoons all-purpose flour
½ teaspoon freshly grated nutmeg, plus extra for dusting
¼ teaspoon salt

Directions and Instructions

1. Preheat oven to 350 degrees F. Butter an 8-inch or 9-inch square baking pan, then line with parchment paper; set aside.

2. Stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 12 to 15 minutes. Let cool.

3. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining ¾ cup granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, eggnog, brandy and vanilla and beat again until completely combined and smooth. Finally, beat in the flour, nutmeg and salt and mix until smooth.

4. Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.

5. Cut into 1½x3-inch bars. Lightly dust the tops of the bars with freshly grated nutmeg just before serving. Store leftovers in an airtight container in the refrigerator.

Note: If you don’t wish to use the brandy, you can simply omit it.

Link to the Original Recipe

Be the first review

Salted Peanut Bars Recipe

by admin on December 17, 2011

Salted Peanut Bars

Makes: 48 servings
Prep: 25 mins
Bake: 350°F 12 mins

Ingredients

1/2 cup butter, softened
2/3 cup packed brown sugar
2 egg yolks
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup crushed pretzels
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 7 ounce jar marshmallow creme
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1 cup salted cocktail peanuts
1 14 ounce package vanilla caramels, unwrapped
3 tablespoons milk

Directions and Instructions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan; set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vanilla. Beat until combined, scraping bowl occasionally. In a small bowl, combine flour, pretzels, baking powder, and baking soda. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Press mixture into the bottom of the prepared pan.

2. Bake in the preheated oven for 12 to 14 minutes or until lightly browned. Meanwhile, in a medium microwave-safe bowl, combine marshmallow creme and peanut butter. Microwave on 100 percent (high) power for 1 minute or until softened and slightly melted, stopping to stir after 30 seconds. Stir in powdered sugar. Spread mixture over crust. Sprinkle with salted peanuts.

3. In a heavy large saucepan, combine unwrapped caramels and milk. Cook and stir over medium-low heat until melted and smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.

from the test kitchen

Storage Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.

Link to the Original Recipe

Be the first review

Roasted Potato Leek Soup Recipe

by admin on December 17, 2011

Roasted Potato Leek Soup

Potato Leek Soup

Ingredients

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional

Directions and Instructions

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots

Ingredients

1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Directions and Instructions

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Yield: about 1/2 cup

Link to the Original Recipe

Be the first review

Cake Batter Ice Cream Sandwiches Recipe

by admin on December 17, 2011

Cake Batter Ice Cream Sandwiches

Cake Batter Ice Cream

Ingredients

3/4 cup white cake mix
1/2 cup sugar
1 1/2 cups whole milk
1 cup cream
2 egg yolks
1/2 tsp. vanilla

Directions and Instructions

Combine the cake mix and sugar in a bowl and mix. Add the remaining ingredients and stir it well until the cake mix has dissolved. Place in a container and put in the refrigerator to chill (at least 4 hours is recommended). Once chilled, pour the ice cream mixture into your ice cream maker, and follow the directions according to the manufacturer.

Link to the Original Recipe

Be the first review

Quinoa Muffins Recipe

by admin on December 16, 2011

Quinoa Muffins

Ingredients

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Directions and Instructions

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together.

Link to the Original Recipe

Be the first review

Sample Recipe

by admin on December 16, 2011

Ingredients

Directions and Instructions

Link to the Original Recipe

Be the first review

Whole Wheat Pasta Salad with Grilled Zucchini & Olives Recipe

by admin on December 16, 2011

Serves 8, as a side dish

Ingredients

Dressing:
1 1/2 lbs. red ripe tomatoes, chopped
1/2 cup red onion, finely chopped
2 cloves of garlic, minced & mashed with 1 teaspoon kosher salt
1/4 cup olive oil
2 tablespoons red wine vinegar

Salad:
1 lb. whole wheat pasta (any shape)
1 1/2 lbs. zucchini
2/3 cup Kalamata olives, pitted & coarsely chopped
6 oz. ricotta salata cheese, diced
1 1/2 cups fresh basil leaves, roughly chopped, or torn

Directions and Instructions

For the dressing: Stir the tomatoes, red onion, garlic paste, red wine vinegar & olive oil is a large mixing bowl. Let the mixture sit a bit while you prepare the other salad ingredients. This gives the dressing a chance to macerate.

For the salad: Trim the ends off the zucchini & slice them in half length-wise. Preheat a grill with a grill pan on top (this helps prevent the zucchini from falling in). Toss the zucchini halves in a large bowl with some olive oil & a generous sprinkle of kosher salt & pepper. Use enough oil so that it is evenly coated.
Grill skin side up for 3-4 minutes. Flip & grill an additional 3-4 minutes, or until the zucchini is caramelized on the surface, yet still firm.
Remove from the grill & let them sit, to cool.

Bring a large pot of salted water to a boil & cook the pasta. It should be cooked al dente, as the pasta will soak up more liquid from the dressing later on. I cook mine about 1 minute less than directed.
Drain the pasta, run it under cold water & drain again.

Add the pasta to the mixing bowl, with the dressing. Then, add in the olives, ricotta salata, and basil leaves. Stir.
Cut the zucchini into large chunks, add them to the salad & toss again.
This salad can be served right away, or chilled until ready to serve. Let it come up to room temperature before serving, if it has been refrigerated.

Link to the Original Recipe

Be the first review

Key Lime Cupcakes with Blackberry Filling and Blackberry Frosting Recipe

by admin on December 16, 2011

Key Lime Cupcakes with Blackberry Frosting

Ingredients

makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Directions and Instructions

Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.

Blackberry Filling

Ingredients

1 32oz container frozen blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt

Directions and Instructions

Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Stir blackberries into the cooled mixture. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)

Blackberry Buttercream

Ingredients

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Directions and Instructions

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Link to the Original Recipe

Be the first review

Cheesy Loaf

by admin on September 2, 2011

1 loaf frozen bread dough, thawed
2 c. (6oz.) monterey jack cut into 1/4 inch dice

Cut dough into 1″ pieces. Combine with cheese and knead together. Form into a loaf and place in a well greased 9×5″ loaf pan. Loosely cover and let rise, about 1 hr.
Bake at 375 degrees until golden and cooked through, 23-30 min. Cool in pan 2 min, then loosen sides and flip bread onto a cooling rack. Serves 10.

Be the first review

Whole-Grain Nut Bread

by admin on September 2, 2011

2 T wheat germ
2 T steel-cut oats
1/2 c (2oz.) chopped walnuts
2 T sunflower seeds
2 T flax seeds
1 loaf frozen bread dough, thawed

Combine wheat germ, oats, walnuts, sunflower seeds and flax seeds. Cut cough into 1″ pieces. Combine with nut mixture and knead together. Form into an 8″ round and place on a greased baking sheet. Loosely cover and let rise, about an hour. Bake at 375 degrees until cooked through, 25-30 min. Serves 10.

Be the first review

← Previous Entries