HeatherS' profile page
Recipes
Chicago Italian Beef Sandwich
By HeatherS
1. Combine all the ingredients for the spice mix
- SPICE MIX
- 3 tablespoons Italian seasoning
- 2 tablespoons fine sea salt
- 2 tablespoons freshly cracked black pepper
- 1 teaspoon cayenne pepper 1 tablespoon paprika
- 1 teaspoon red chili flakes
- 4 pounds beef top round, with fat cap
- 3 tablespoons bacon fat or canola oil
- 3 yellow onions, chopped
- 1 cup garlic cloves, peeled and smashed
- 1/2 cup red wine
- 3 tablespoons Worcestershire sauce
- 2 cups beef stock (I recommend Kitchen Basics)
- 2 bay leaves
- 6 sourdough hero or hoagie rolls, split and toasted
- 1 cup chopped drained
- Guido's Hot Italian Giardiniera (under cookbook misc)
- 1 cup jarred red bell peppers, sliced 1/4-inch thick
Egg and Sausage Strudel
By HeatherS
Preheat the oven to 400°F
- One 12-ounce package Johnsonville Original Breakfast Sausage Links
- 2 sheets frozen puff pastry, thawed
- 2 teaspoons unsalted butter
- 1 1/2 cups (8 ounces) sliced fresh mushrooms
- 1 medium yellow onion, sliced
- 2 garlic cloves, minced
- Salt
- Freshly ground black pepper
- 12 large eggs
- 3 tablespoons cottage cheese
- 6 ounces sharp Cheddar cheese, shredded
Peanut Butter-Oat Squares
By HeatherS
Preheat oven to 250°. Combine oats and cereal in a large bowl; stir | well, and set aside
- 2 cups regular oats
- 1 cup crisp rice cereal (such as Rice Krispies)
- 1/3 cup firmly packed brown sugar
- 1/4 cup light-colored corn syrup
- 2 tablespoons reduced-calorie stick margarine
- 1/4 cup reduced-fat creamy peanut butter
- 1/2 teaspoon vanilla extract
- Cooking spray
Two Tone Fudge
By HeatherS
Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside
- 1-1/2 teaspoons plus 1/2 cup butter, softened, divided
- 2 cups packed brown sugar
- 1 cup sugar
- 1 cup evaporated milk
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 1/2 cup butterscotch chips
Pistachio and White Chocolate Mousse Tartlets
By HeatherS
In 1-quart saucepan, heat whipping cream just to boiling
- 1 cup whipping cream
- 4 oz white chocolate baking bars, coarsely chopped
- 2 tablespoons orange-flavored liqueur
- 2 packages (2.1 oz each) frozen mini fillo shells (30 shells total), thawed
- 1/4 cup finely chopped pistachio nuts
- 30 fresh raspberries (about 6 oz)
Chocolate Covered Worms
By HeatherS
Melt chocolate and butterscotch chips in a double-boiler over low heat
- 1 package chow mein dry noodles
- 1 - 8oz package chocolate chips
- 1- 8oz package butterscotch chips
- 1/4 cup walnut pieces
Easy Chorizo and Pea Risotto
By HeatherS
Preheat oven to 325F Cut and skinned chorizo in chunks and place in a food processor
- 250 g chorizo sausage, skin removed
- 1/2 onion, diced
- 1 cup frozen peas
- 2 cups Arborio rice
- 4 1/2 cups chicken stock, boiling
- 1 tbsp. olive oil
- 1/2 cup Parmesan cheese, or to taste, grated
- Zest of one lemon
Milky Way® Chocolate Cake with Caramel Buttercream Frosting
By HeatherS
Make The Cake 1. In a heavy saucepan over medium-low heat, melt the candy bars with 2 tablespoons milk
- FOR THE CAKE
- 3 Milky Way® Bars (2.05 oz. bars)
- 1-1/4 cups milk, plus 2 tablespoons
- 3/4 cup unsweetened cocoa
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- '14 teaspoon salt
- 4 ounces butter (1 stick), room temperature
- 1 cup sugar
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla
- 2 eggs
- FOR THE FROSTING
- 50 caramels (we recommend Hershey's® Classic Caramels)
- 1/2 cup milk
- 8 ounces butter (2 sticks), room temperature
- 5 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
Potato Croquettes
By HeatherS
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes
- 2 tablespoons milk
- Salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups mashed potatoes
- 1 egg, beaten
- Sifted dried bread crumbs
- Peanut oil, enough to fill pan 1/2-inch
Hot Cheesy Artichoke Dip
By HeatherS
In 2-quart saucepan, mix milk, artichoke hearts, bacon, flour, mustard, garlic powder and pepper
- 1 cup milk
- 3/4 cup canned artichoke hearts, drained, chopped
- 1 slice bacon, crisply cooked, crumbled, or 1 tablespoon cooked real bacon pieces
- 4 teaspoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1 box (8 oz) pasteurized prepared cheese product, cubed
- Baguette French bread slices or Melba bagel chips