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Recipes
Mexican Spiced Hot Chocolate
By zircon50
Add all ingredients to a medium saucepan
- 4 cups milk
- 1/4 cup Dutch-processed unsweetened cocoa powder (or the cocoa powder of your choice)
- 1/4 cup sugar
- 2 tsp. cornstarch (optional thickener)
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1/4 tsp. chipotle powder or chili powder
- pinch of nutmeg
- pinch of cayenne
- optional toppings: whipped cream, marshmallows, chocolate syrup, and/or chocolate shavings
Slow-Cooker Cranberry Chicken
By zircon50
1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker
- 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
- 1 16-ounce can whole berry cranberry sauce
- 2 tablespoons dry onion soup mix
- 2 tablespoons quick-cooking tapioca
- 3 cups hot cooked rice
Pumpkin Whoopie Pies with Cream Cheese Filling (Martha Stewart)
By zircon50
Make the cookies: 1. Preheat oven to 350 degrees
- For the Pumpkin Whoopie Cookies:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups firmly packed dark-brown sugar
- For the Cream-Cheese Filling:
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
Penne Rigate with Vodka Sauce (Lidia Bastianich)
By zircon50
Bring a large pot of salted water to a boil for the pasta
- 1 teaspoon kosher salt, plus more for the pot and as needed
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely diced onion
- 2 garlic cloves, crushed and peeled
- 1/4 teaspoon crushed red pepper flakes
- One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 pound penne rigate
- 1/2 cup half-and-half
- 1/3 cup vodka
- 1 cup freshly grated Grana Padano
- 1/2 cup loosely packed fresh basil leaves, shredded
Crab (or Lobster) Quiche (Paula Deen)
By zircon50
Preheat the oven to 350 degrees F
- 4 ounces gruyere cheese, shredded
- One 9-inch pie shell, par-baked and pricked with a fork
- 1 pound fresh white crabmeat, drained (or lobster meat)
- 2 scallions, minced
- 1 cup heavy cream (or half & half)
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon dry mustard
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/2 teaspoon salt
- Pinch ground mace
- 3 eggs, beaten
Red Velvet Cupcakes (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
Rice Krispie Treats with Colored Sprinkles
By zircon50
Grease a 9-by-13-inch pan with butter
- 3 tablespoons butter
- One (10-ounce) package marshmallows (make sure they’re gluten-free)
- 6 cups gluten-free Rice Krispies or other puffed rice cereal
- 3/4 cup rainbow sprinkles
Baked Cod with Ritz Cracker Crumb Topping
By zircon50
Preheat the oven to 350 degrees
- 1 pound haddock or cod (2 pieces of fish)
- 3 cups fresh (soft) bread crumbs, ground
- 1 sleeve of Ritz crackers, crushed
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp garlic powder
- 1/4 cup fresh chopped flat leaf parsley
- 3 Tbsp extra virgin olive oil
- 3 Tbsp butter, drawn
Honeyed Yogurt Cheesecake (The Kitchen)
By zircon50
This is a light, crustless cheesecake with the texture of an Angel food cake
- Nonstick cooking spray, for spraying the springform pan
- 4 large eggs, separated, at room temperature
- 1/4 teaspoon fine sea salt
- 1/4 cup evaporated cane juice
- 3 tablespoons unbleached all-purpose flour
- 1 pound full-fat cream cheese, at room temperature
- 1/3 cup honey
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/2 cup 2 percent Greek yogurt, at room temperature
- 2 tablespoons honey
- 2 teaspoons hot water
- 1/2 teaspoon vanilla extract
- 2 cups halved apricots
- 1 cup blackberries
Potato Cheddar Pierogi (Cook's Country)
By zircon50
Whisk dry ingredients together
- FILLING:
- 1 lb russet potatoes cooked and pealed
- 4 oz sharp cheddar cheese shredded
- 2 Tablespoons butter
- salt and pepper to taste.
- DOUGH:
- 2 1/2 cups bread flour
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 large egg
- 1 large yolk
- salt