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Recipes
Bars: Carrot Cake Cheesecake Bars
By NicoleS
Preheat the oven to 350 degrees F
- CARROT CAKE:
- 1 1/4 cups (6.25 ounces) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (5.5 ounces) granulated sugar
- 1/4 cup (1.75 ounces) packed brown sugar
- 2 large eggs
- 3/4 cup neutral-flavored oil (like vegetable, canola, grapeseed, etc)
- 1 teaspoon vanilla extract
- 1/2 pound carrots, finely shredded (about 2 cups)
- CHEESECAKE BATTER:
- 2 packages (16 ounces total) cream cheese, softened
- 1/2 cup (3.75 ounces) granulated sugar
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions
By NicoleS
Heat a grill on medium-high heat
- 1 pint cherry tomatoes
- 8 ounces slab bacon, cubed
- 1 large Vidalia onion, cubed
- 1/2 loaf ciabatta bread (about 8 ounces), cubed
- Olive oil, for tossing with skewer ingredients
- Salt
- Lots of freshly ground black pepper
- 4 ounces aged Cheddar
- 6 teaspoons cornstarch
- 10 ounces Gruyere
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 tablespoons sherry wine
- Pinch of nutmeg
Chicken Pot Pie Crumble
By NicoleS
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medi...
- CHICKEN AND SAUCE:
- 1 1/2 pounds chicken (about three medium-size chicken breasts)
- 2 cups low-sodium chicken broth
- 1 tablespoons olive oil
- 1 onion , chopped fine (about 1 cup)
- 3-4 carrots, peeled and sliced (about 1 cup)
- 2-3 stalks celery, chopped (about 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons (1/2 stick) butter
- 1/2 cup flour
- 1 cup milk
- 3/4 cup frozen peas
- CRUMBLE TOPPING:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons butter, cut into 1/2-inch cubes and chilled
- 3/4 cup freshly grated Parmesan cheese
- 1 cup heavy cream (I used buttermilk & it still worked well)
Untested Soda & Spritzers: Sangria Punch (Non-alcoholic)
By NicoleS
1) MIX first 4 ingredients in large glass or plastic pitcher; stir until mix is dissolved
- 1 qt. (4 cups) cold cranberry juice cocktail
- 1 cup cold orange juice
- 1 Tbsp. fresh lime juice
- 3/4 cup Lemonade or Pink Lemonade Flavor Drink Mix
- 3 cups cold club soda
- 2 oranges, sliced
- 2 limes, sliced
Bars: Peanut Butter and Jelly Bars
By NicoleS
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
Spaghetti: That's Shallota Flavor Spaghetti
By NicoleS
Heat the extra-virign olive oil with the butter over medium-low heat in a skillet with high sides
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter
- 1 clove garlic, finely chopped
- 5 shallots, halved then thinly sliced
- Salt and black pepper
- 1/2 pound whole-wheat spaghetti
- Fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Untested: Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
By NicoleS
Using pancetta and its fat in our Spaghetti with Mushroom and Tomato Sauce recipe compensated for the lean nature o...
- 1 ounce 1 ounce dried porcini mushrooms, rinsed well
- 1 cup 1 cup low-sodium chicken broth
- 4 ounces 4 ounces pancetta, cut into 1/2-inch pieces
- 1/2 pound 1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (Use a spoon to scrape the dark brown gills from the portobellos.)
- 3 tablespoons 3 tablespoons extra-virgin olive oil
- 4 medium 4 medium garlic cloves, peeled and sliced thin
- 1 tablespoon 1 tablespoon tomato paste
- 2 teaspoons 2 teaspoons minced fresh rosemary leaves
- 1 (14.5-ounce) can 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
- Table salt and ground black pepper
- 1 pound 1 pound spaghetti
- Grated Pecorino Romano, for serving
Quick Bread: Mama Honey’s Strawberry Bread
By NicoleS
1. Adjust an oven rack to the middle position and heat the oven to 325°
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 cups strawberries, hulled and chopped (do not use frozen strawberries)
- 1 1/4 cup pecans, toasted and chopped
Spicy Honey Chicken
By NicoleS
Combine the rub spices in bowl and mix well
- Rub:
- 6-8 boneless skinless chicken thighs, about 2lbs (or 4 boneless, skinless breats)
- 2 tsp vegetable oil
- 1 tsp garlic powder
- 2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp coriander
- 1 1/2 tsp kosher salt
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Glaze:
- 1/2 cup Honey
- 1 T Cider Vinegar
- Note: Could have used more sweetness, maybe brown sugar in the rub or more honey in the glaze.
Beef with Sugar Snap Peas
By NicoleS
1. Mix the steak, egg white, rice wine, cornstarch, salt, pepper, and 2 tablespoons water in a medium bowl
- 12 ounces flank steak, cut into pieces 1 ½ inches long, 1 inch wide, and ¼ inch thick
- ½ large egg white (beat a whole egg white and measure out half)
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons cornstarch
- Pinch of salt
- Pinch of ground white pepper
- Vegetable oil, for passing through, plus 1 tablespoon
- 6 ounces sugar snap peas, trimmed, or snow peas
- 2 ounces water chestnuts (1/3-1/2 cup), sliced 1/8 inch thick
- Sauce
- ¼ cup Chicken stock
- 1 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon rice wine or sherry
- ½ teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 scallions, white and green parts, trimmed and sliced diagonally into ½-inch pieces
- 4 garlic cloves, peeled and minced
- 1 teaspoon dark sesame oil