Tiramisu Coffee

April 23, 2014 Leave a Comment

 

Tiramisu Coffee

Tiramisu Coffee

This recipe, Tiramisu Coffee is from The Cooking Club Magazine.

 

Tiramisu Coffee Recipe

Tiramisu Coffee

4 oz. semi-sweet chocolate chips (2/3 cup)

16 oz. freshly brewed espresso or very strong coffee, divided

8 oz. heavy whipping cream

½ cup powdered sugar

1 tsp. almond extract

4 to 5 oz. Kahlua or other coffee liqueur

1 Tbsp. grated chocolate

Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water).  Let stand until chocolate is almost melted, stirring occasionally.  Remove from heat; let stand until chocolate is melted and smooth.

Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.

Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee.  Add Kahlua and top whipped cream.  Garnish with grated chocolate.

 

(Recipe for Tiramisu Coffee came from Cooking Club Magazine, 2014)

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Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Lemon-Garlic Cream Fettuccine

March 13, 2014 Leave a Comment
Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

 

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)

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Chickpea Potpies

February 16, 2014 Leave a Comment
Chickpea Potpies

Chickpea Potpies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat.  Hungry teens and adults gobble them up!

        Annette Woofenden                                                                      Middleboro, MA

 

Chickpea Potpies Recipe

Chickpea Potpies

1 small onion, chopped

6 Tbsp. butter

2 garlic cloves, minced

6 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

3 cups vegetable broth

2 cups frozen mixed vegetables, thawed

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 ¼ cups frozen cubed hash brown potatoes

¼ cup heavy whipping cream

¾ tsp. Italian seasoning

1 sheet refrigerated pie pastry

Saute onion in butter in a large saucepan until tender.  Add garlic; cook 1 minute longer.  Stir in the flour, salt and pepper until blended.  Gradually add broth; bring to a boil.  Cook and stir for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning.  Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions.  Roll out each portion to fit ramekins; place pastry over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown.         4 serving

 

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)

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Chocolate Cherry Truffles

February 12, 2014 Leave a Comment
Chocolate Cherry Truffles

Chocolate Cherry Truffles

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I’d received as a gift and some dried cherries I had on hand.  It is an annual favorite of my friends and family.

        Gerry Cofta                                                                        Milwaukee, Wisconsin

 

Chocolate Cherry Truffles Recipe

Chocolate Cherry Truffles

 

1 cup finely chopped dried cherries

¼ cup cherry brandy

11 oz. 53% cacao dark baking chocolate, chopped

½ cup heavy whipping cream

1 tsp. cherry extract

Coating:   4 oz. milk chocolate, chopped

4 oz. dark chocolate, chopped

Melted dark, milk and white chocolate and pearl dust

In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.

Place dark chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Stir in extract and soaked cherries with liquid.  Cool to room  temperature, stirring occasionally.  Refrigerate for 1 hour or until firm.

Shape into 1 inch balls.  Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave, melt milk chocolate; stir until smooth.  Dip half of the balls into milk chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.

Melt dark chocolate; stir until smooth.  Dip remaining balls into dark chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Drizzle with melted chocolate and decorate with pearl dust as desired.  Store in an airtight container in the refrigerator.           4 dozen

 

(Recipe for Chocolate Cherry Truffles was on www.tasteofhome.com, 2013)

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Fried Pickles

February 9, 2014 Leave a Comment
Fried Pickles

Fried Pickles

 

This recipe, Fried Pickles is from Diabetic Connect.  Just one bite and you’ll be HOOKED!!  The crispy, seasoned breading is baked instead of fried, cutting the fat and calories.  Try it ONCE…and you’ll be back for more.

Fried Pickles Recipe

Fried Pickles

Seasoned Egg Wash:   1 egg

1 tsp. Mrs. Dash seasoning mix, blend

1/3 cup heavy whipping cream

1/3 cup Lea & Perrins Worcestershire Sauce

1/3 tsp. Tabasco sauce

Seasoned Dip:   1 ½ cups crushed pork rinds

½ Tbsp. paprika

1 Tbsp. garlic salt

2 tsp. black pepper

12 oz. whole dill pickles

Mix together the egg wash, whip, set aside.

Mix ingredients for seasoned dip in shallow dish.

Slice pickles 1/8 inch thickness.

Dip into seasoned egg wash then into seasoned dip.

Place in foil lined pan, bake at 350 F. for 20 minutes.  Enjoy!!

 

(Recipe for Fried Pickles came from Diabetic Connect, 2013)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment
Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey

 

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings

 

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

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Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

 

Gingerbread Pancakes with Banana Cream

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking.  This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

            Barbara Brittain                                                                               Santee, California

 

Gingerbread Pancakes with Banana Cream Recipe

 

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until soft peaks form.  Fold in bananas.  Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in molasses.  Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)

 

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

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Gingersnap Cheesecake

December 19, 2013 Leave a Comment
Gingerbread Cheesecake

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:   1 cup heavy whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press into bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs one at time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking or broiler pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple s if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

 

(Recipe for Gingerbread Cheesecake is from Cooking Club, Winter 2014)

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