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Recipes
MeatLoaf
By exdircomp
Preheat the oven to 325 degrees F
- 1 tablespoon good olive oil
- 1 1/2 cups chopped yellow onions (3 onions)
- 1/2 red bell pepper diced small
- 4 large shitake mushrooms sliced thin
- 4 large garlic cloves diced small
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons Worcestershire sauce
- 3 tablespoons canned chicken stock or broth
- 1/2 tablespoon tomato paste
- 3/4 pound ground chuck (81 percent lean)
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground bison
- 1/4 cup plain dry bread crumbs (recommended: Progresso)
- 1 extra-large eggs, beaten
- 1/3 cup barbecue sauce
- 1/3 cup habanero pineapple sauce (bought at Costco)
Peanut Blossom Cookies
By exdircomp
Line three baking sheets with parchment paper
- Coating:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (185 grams) peanut butter (smooth or crunchy)
- 1/3 cup (70 grams) light brown sugar
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups (195 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (65 grams) granulated white sugar
- Garnish:
- 48 milk chocolate Kisses, unwrapped
COOKIES AND CREAM
By exdircomp
Cream together cream cheese, butter & powered sugar & vanilla
- 1 bag Oreos, crushed
- 8 oz cream cheese, softened
- 1/4 cup butter
- 1 cup powdered sugar
- 3 cups milk
- 2 sm boxes instant vanilla pudding
- 1/2 tsp vanilla
- 12 oz Cool Whip, thawed
Peanut Butter Cheese Ball
By exdircomp
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended
- Ingredients
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (not all-natural)
- 3 tablespoons packed brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Honey Balsamic Green Beans
By exdircomp
Directions Bring a large pot of water to a boil over medium heat
- 16 ounces green beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon onion powder
- Salt and freshly cracked black pepper
Pastry Cream
By exdircomp
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon
- For light pastry cream add:
- 1 1/4 cups (300 ml) milk
- 1/2 vanilla bean, split lengthwise
- 3 large egg yolks
- 1/4 cup (50 grams) granulated white sugar
- 1/8 cup (20 grams) all-purpose flour
- Scant 3 tablespoons (20 grams) cornstarch (corn flour)
- 3/4 tablespoon liqueur (Grand Marnier, Brandy, Kirsch)
- 1/2 cup (115 ml) heavy cream, softly whipped (optional)
- Chocolate pastry cream:
- Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk (before you add it to the egg and flour mixture)
- Coffee pastry cream:
- Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.
- Raspberry pastry cream:
- Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream
Raspberry Sauce
By exdircomp
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12 ounces)
- 2-3 tablespoon framboise liqueur
Pop Tarts Homemade
By exdircomp
* Note 1: Each filling recipes makes enough for a whole recipe (9 pop-tarts)
- Pastry
- 2 cups (8 1/2 ounces) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons (1 ounce) milk
- 1 additional large egg (to brush on pastry)
- Cinnamon Filling (enough for 9 tarts)
- 1/2 cup (3 3/4 ounces) brown sugar
- 1 to 1 1/2 teaspoons ground cinnamon, to taste
- 4 teaspoons all-purpose flour
- 1 large egg, to brush on pastry before filling
- Jam Filling
- 3/4 cup (8 ounces) jam
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
Vanilla-Peppermint Cupcakes
By exdircomp
Directions To make cupcakes: Preheat oven to 350°
- 1 1/2 cups all-purpose flour , sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/2 cup whole milk , room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. peppermint extract
- 1/2 cup (1 stick) unsalted butter , room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 2 large egg whites , room temperature
- 1 cup (2 sticks) unsalted butter , firm but not cold
- 1/8 tsp. salt
- 3 1/2 cups confectioners' sugar , sifted
- 1/2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 1/2 tsp. milk
Panettone Stuffing
By exdircomp
Preheat the oven to 350 degrees F
- 1 (2.2-pound) panettone
- 1 stick sweet butter
- 2 bunches fresh sage, leaves minced
- Salt and pepper
- 1/2 cup dried apricots, julienned
- 1/2 cup dried sour cherries
- 1/2 cup golden raisins
- 1 1/2 cups minced yellow onion
- 1 cup minced celery or fennel
- 1 cup minced carrot
- Up to 2 cups chicken stock (or turkey if you have it)
- 2 eggs,