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Recipes
Spicy Italian Crescent Ring
By MooK
Heat oven to 375°F (350°F for dark or nonstick cooking sheet)
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 1/2 cup well drained roasted red bell peppers (from a jar)
- 8 slices provolone cheese, halved
- 1/3 lb deli sliced hot salami
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced capocollo
- 1/2 cup well drained hot pepper rings
Banana Bread Cookies with Maple Cream Cheese Frosting
By MooK
Cookies Preheat oven to 350° Combine bananas, sugar, oil, vanilla and egg in mixing bowl
- Cookies
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 cup brown sugar (either dark or light)
- 1/4 cup canola oil
- 1 1/2 tsp vanilla
- 1 egg
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups quick oats
- 1/2 cup chocolate chips, chopped walnuts or raisins (I used chocolate chips)
- Frosting
- 3 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 Tbsp maple syrup ~ or if you don't prefer maple you can use 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
No-Bake Chocolate Kahlua Pie
By MooK
Chilling mixing bowl with beater will make it whip faster
- 44 chocolate wafers, divided, finely ground (see note)
- 8 tablespoons (4 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar, divided
- Pinch salt
- 8 ounces bittersweet chocolate, finely chopped
- 3/4 teaspoon powdered gelatin
- 7 tablespoons coffee liquor (such as Kahlua), divided
- 3 1/3 cups heavy cream, chilled, divided
Chestnut, Bacon, Dried Apple, And Corn Bread Stuffing
By MooK
Cook bacon in heavy large skillet over medium-high heat until brown and crisp
- 1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
- 4 cups chopped onions
- 3 cups chopped celery
- 1 cup chopped dried apples
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons dried rubbed sage
- 2 7.4-ounce jars roasted whole chestnuts, coarsely broken
- 8 cups dried corn bread stuffing mix (from two 16-ounce packages)
- 1 3/4 cups (or more) low-salt chicken broth
- 2 tablespoons (1/4 stick) butter, melted
Pan-Seared Flank Steak with Mustard-Chive Butter
By MooK
Adjust oven rack to middle position and heat oven to 225 degrees
- 1 (1 1/2- to 1 3/4-pound) flank steak, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon zest plus 1 teaspoon juice
- 2 tablespoons vegetable oil
Pasta with Lemon Cream and Prosciutto
By MooK
Melt butter in large nonstick skillet over medium heat
- 2 tablespoons (1/4 stick) butter
- 3 large shallots, minced
- 3/4 cup low-salt chicken broth
- 1 cup whipping cream
- 2 teaspoons grated lemon peel
- 1 teaspoon grated orange peel
- 1/4 teaspoon cayenne pepper
- 2 cups frozen green peas, thawed
- 2 tablespoons thinly sliced fresh mint leaves
- 1 tablespoon fresh lemon juice
- 12 ounces penne pasta
- 12 thin slices prosciutto
- Freshly grated Parmesan cheese
Cake Mix Toffee Bars
By MooK
Preheat oven to 350° Spray a 9x13 pan lightly with cooking spray
- 1 (18.25 oz) vanilla cake mix
- 2 eggs
- 1/3 cup butter. melted
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla
- 1 cup toffee bits or Heath Bar bits (chocolate coated toffee bits)
Pigs In A Blanket Muffins
By MooK
Preheat oven to 350 degrees
- 1 cup pancake and waffle mix
- 2/3 cup milk
- 2 eggs
- 1 tablespoon oil
- 1 tablespoon syrup
- 4 sausage links, cooked
Cranberry-Pecan Coffee Cake
By MooK
Cream ½ c. butter, sugar, and vanilla thoroughly
- Vanilla Drizzle:
- 1/2 c. unsalted butter, at room temperature
- 3/4 c. sugar
- 1 tsp. vanilla
- 3 eggs
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 c. sour cream
- 1 c. fresh cranberries
- 6 Tbsp. salted butter, softened
- 1 c. packed brown sugar
- 2 tsp. pumpkin pie spice
- 1 c. coarsely chopped pecans
- 2 c. powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
Meringue Nests With Orange Curd Cream and Easter Eggs
By MooK
For the Meringue Nests: adjust oven rack to center position and preheat oven to 400°F
- For the Meringue Nests:
- 1 cup minus 1 1/2 tablespoons (about 180 grams) sugar
- 3 large egg whites
- 1/4 teaspoon vanilla extract
- .
- For the Orange Curd:
- 6 tablespoons (about 90 grams) heavy whipping cream
- 2 tablespoons grated zest and 1/2 cup juice (about 120 grams) from 2 large oranges
- 1/2 cup (about 100 grams) sugar, divided
- 6 large egg yolks
- 6 1/2 tablespoons (about 90 grams) cold unsalted butter, cut into 1/2-inch cubes
- .
- To Serve:
- 2 cups (about 480 grams) heavy whipping cream
- Sugar, to taste
- Fresh berries such as currants or raspberries
- Candy-covered chocolate eggs