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Recipes
Chocolate Chip Dream Bars
By melissaf
Chocolate Chip Dream Bars - and our first Staycation
- 2 +1/2 cups semi sweet chocolate chips
- 14oz can sweetened condensed milk
- 1 +1/2 cup dark brown sugar
- 3/4 cup butter (1+1/2 sticks), melted and cooled
- 2 eggs
- 1 tsp vanilla
- 2 +1/2 cups baking mix (such as Bisquick)
Apple-Pecan Carrot Cake
By melissaf
Southern Living SEPTEMBER 2013
- 2 1/3 cups finely chopped lightly toasted pecans, divided
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons apple pie spice
- 1/2 teaspoon table salt
- 3 large eggs, lightly beaten
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups peeled and grated Granny Smith apples
- 1 1/2 cups grated carrots
- 2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce
- Mascarpone Frosting
Brunch Eggs Recipe
By melissaf
Preparation Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss chees...
- 12 thin Canadian bacon slices
- 3 (4-ounce) packages shredded Swiss cheese
- 12 large eggs
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 cup chopped fresh parsley
Caramel Apple Cupcakes
By melissaf
Directions: Arrange a rack in the upper third of the oven and preheat to 350°
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Three-Cheese Chicken Penne Florentine
By melissaf
Cooking Light MARCH 2006
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Chocolate Ganache Glaze
By melissaf
You are here: Home » Recipes » Frosting & Filling » Chocolate Ganache Glaze
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Caramelized Onion-and-Goat Cheese Bread
By melissaf
Southern Living SEPTEMBER 2007
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1 medium-size sweet onion, halved and thinly sliced
- 1/2 teaspoon sugar
- 1 large garlic clove, minced
- 1 (10.5-oz.) goat cheese log
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8.5-oz.) loaf French bread baguette, cut in half lengthwise
- 1/2 cup honey
Tuscan Tortellini Soup
By melissaf
In a large pot over medium heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 yellow onion, chopped
- 1 lb. chicken sausage links
- 4 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 4 c. low-sodium chicken broth
- 2 tsp. crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- 1 lb. refrigerated cheese tortellini (two 9-oz. packages)
- 15 oz. can white beans, drained and rinsed
- 5 oz. baby spinach
- Grated Parmesan, for garnish
Stuffed Eggplant
By melissaf
Stuffed eggplant is a great make-ahead crowd-pleaser
- 2 medium firm eggplants (pale, purple-skinned eggplant, if available)
- Salt and pepper
- Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
- 1 pound ground beef
- 1 small onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 1 small chili pepper, seeded and finely chopped, or 1 teaspoon crushed chili flakes
- 2 tablespoons tomato paste
- 1 cup beef or chicken stock
- 1 can Italian tomatoes (28 ounces) or 8 fresh plum tomatoes dressed with EVOO, thyme, salt and pepper, and roasted at 325ºF for 1 hour until they burst and the skins are lightly browned
- A few leaves basil, torn
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk, warmed
- Freshly grated nutmeg, to taste
- Freshly grated Parmigiano Reggiano cheese
Sausage-and-Mushroom Dutch Baby
By melissaf
Position an oven rack in the center of the oven, and preheat to 425 degrees F
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1/2 pound breakfast sausage, casings removed and meat crumbled
- 1/2 pound white button mushrooms, stems removed and caps cut into 1/2-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallots
- 1 cup grated Gruyere or Swiss cheese
- Tossed green salad, for serving