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Recipes
Mushroom and Egg Breakfast Pastries
By Late2Serenity
Set oven to 400F Heat the olive oil in a skillet and saute the leeks and mushrooms for about 10-15 minutes until s...
- 1 sheet frozen puff pastry, thawed
- heavy cream or a beaten egg for brushing the pastry
- 2 Tbsp olive oil
- 8-10 good sized cremini mushrooms, brushed clean and sliced
- 3 leeks, well washed and sliced (white part and a little of the green)
- 2 Tbsp fresh thyme leaves
- 2 Tbsp fresh chopped parsley
- salt and fresh cracked black pepper
- soft goat cheese, about 1/2 cup or so
- 4 large eggs
Strawberry-Banana Margarita
By Late2Serenity
Place strawberries and banana slices on a plate and freeze at least 1 hour
- 1 cup strawberries, hulled and halved
- 1 ripe banana, peeled and sliced
- 4 1/2 ounces (1/2 cup plus 1 tablespoon) tequila
- 1 1/2 ounces (3 tablespoons) triple sec
- 2 tablespoons fresh lime or lemon juice
- 1 cup crushed ice
Last-Minute Holiday Eggnog Pie
By Late2Serenity
This luscious Holiday Eggnog Pie is made easy using Quick-and-Easy Pastry Cream Mix
- CRUST:
- 3/4 cup (2 1/2 ounces) almond flour
- 1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (1 7/8 ounces) brown sugar
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick, 2 ounces) butter, melted
- FILLING:
- 1 1/4 cups Pastry Cream Mix
- 1/8 teaspoon salt
- 2 cups (16 ounces) heavy or light cream
- 1 cup (8 ounces) milk
- 3 tablespoons (1 1/2 ounces) rum or brandy (optional)
- Scant 1/8 teaspoon Eggnog Flavor
- 1/4 teaspoon nutmeg
- TOPPING:
- 1/2 cup (1 1/2 ounces) almonds, chopped or slivered
- 2 tablespoons (1 ounce) brown sugar
- Pinch of salt
- 1 tablespoon butter, melted
Chicken Enchilada Casserole
By Late2Serenity
Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes...
- 1 1 boneless skinless chicken breast, cut into thin bite-size strips
- 1/2 medium 1/2 medium red bell pepper, finely chopped
- 1/4 teaspoon 1/4 teaspoon ground cumin
- 1 can 1 can (18.5 oz) Progresso™ Light Southwestern-style vegetable soup
- 1/4 cup 1/4 cup uncooked instant brown rice
- 1 oz 1 oz fat-free cream cheese, cut into cubes
- 3 tablespoons 3 tablespoons Old El Paso™ fat-free refried beans (from 16-oz can)
- 4 4 corn tortillas (6 inch)
- 1/3 cup 1/3 cup shredded reduced-fat mild Cheddar cheese
Piña Colada Pie on the Grill
By Late2Serenity
Heat gas or charcoal grill
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 1/2 cups milk
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 fresh pineapple, rind removed, cut into chunks
- 1 tablespoon rum or 1/4 teaspoon rum extract
- 1 cup sweetened shredded coconut
- 1 egg, beaten
Frozen Hot Chocolate
By Late2Serenity
1) In a saucepan or a microwave-safe bowl, combine the chocolate, hot cocoa mix, and milk
- 1 cup semisweet chocolate, chopped
- 1/4 cup King Arthur Hot Cocoa Mix
- 1 cup milk
- 1 cup heavy cream, half & half, or milk (depending on how rich you want the drink)
- 1 to 2 cups ice (depending on how slushy you want the drink)
Mississippi Mud Pie
By Late2Serenity
In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup
- 1 cup semisweet chocolate chips
- 4 Tbs. (1/2 stick) unsalted butter
- 1⁄4 cup heavy cream
- 2 Tbs. light corn syrup
- 1 cup confectioners’ sugar, sifted
- 1 tsp. vanilla extract
- 1 cookie crumb crust (see related recipe below), made with chocolate cookies
- 1⁄2 cup toffee bits or coarsely chopped toasted almonds (see Note below)
- 1 quart premium coffee ice cream, softened
Ridiculously Easy No-Knead Sticky Buns
By Late2Serenity
Hands-on time: 15 mins
- Dough
- 33 * 33 ounces Unbleached All-Purpose Flour*
- 1 * 1 tablespoon + 1/2 teaspoon salt
- 1 1/2 * 1 1/2 tablespoons instant yeast
- 14 * 14 ounces lukewarm water
- 4 * 4 large eggs
- 6 * 6 ounces honey
- 4 * 4 ounces melted butter or 3 1/2 ounces vegetable oil
- * *See step #1, below.
- Filling
- 3 3/4 * 3 3/4 ounces Baker's Cinnamon Filling* mixed with 1 1/2 ounces water
- * *Substitute 2/3 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
- Topping
- 1 1/2 * 1 1/2 ounces butter, melted
- 1 1/2 * 1 1/2 ounces maple syrup or corn syrup, light or dark
- 5/8 * 5/8 ounce Sticky Bun Sugar*
- 2 1/2 * 2 1/2 ounces brown sugar
- 2 1/2 * 2 1/2 ounces pecan halves or coarsely chopped pecans
- * *Substitute brown sugar for the sticky bun sugar, if desired
Melting Mint Brownies
By Late2Serenity
Hands-on time: 25 mins
- BROWNIES
- 6 ounces butter, melted
- 10 1/2 ounces sugar
- 1/2 teaspoon salt
- 2 1/4 ounces Dutch-process cocoa
- 3 large eggs
- 3 ounces All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon peppermint oil
- ICING
- 12 ounces confectioners' sugar
- 3 ounces melted butter
- 1 1/2 ounces milk
- 1/8 teaspoon peppermint oil, or to taste
- CHOCOLATE DRIZZLE
- 4 ounces chocolate chips or chopped bittersweet chocolate
- 2 ounces heavy or whipping cream
Pot Roast (slow cooker)
By Late2Serenity
Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to comb...
- 1 yellow onion, finely chopped
- 4 carrots, peeled and finely chopped
- 1 lb. red-skinned potatoes, cut into 1/2-inch pieces
- 1 1/2 cups beef stock
- 1 cup tomato sauce
- 1 garlic clove, crushed
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 beef rump roast, 3 to 4 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 1 Tbs. extra-virgin olive oil