Stina's profile page
Recipes
Delicious Chocolate Turtle Cheesecake
By Stina
This is another recipe from Kraft but is different than the other Kraft Chocolate Turtle Cheesecake recipe listed
- 1 1/4 cups pecans, toasted and finely chopped
- 2 tablespoons butter, melted (Kraft listed margarine, but I'm a butter girl)
- 2 tablespoons sugar
- 32 Kraft caramels, chopped
- 3 tablespoons milk
- 3 (8 ounce) packages low-fat cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted, cooled slightly (8 squares)
- 1/2 cup pecan halves, toasted
Sesame Cookies Recipe by Kristine Vernola
By Stina
Directions Preheat Oven to 350 Degrees
- 1 Pound Butter - Softened (NOT MELTED)
- 1 Egg
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla
- 5 Cups All-Purpose Flour
- 5 Teaspoons Baking Powder
- Milk for dipping.
- Alot of Sesame Seeds to roll each cookie in after dipping in Milk!
Caramelized Onion, Sausage and Basil Pizza
By Stina
Recipe courtesy Giada De Laurentiis
- Cornmeal, for dusting
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon unsalted butter, at room temperature
- 2 onions (about 1 1/2 pounds), thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound spicy turkey or pork sausage, casings removed, crumbled
- All-purpose flour, for dusting
- 1 (13 to 16-ounce) ball pizza dough
- 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
- 1/4 cup chopped fresh basil leaves
Herbed Flatbread
By Stina
Recipe courtesy Giada De Laurentiis
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 2 teaspoons fine sea salt
- 3 tablespoons chopped fresh rosemary leaves
- 3 tablespoons chopped fresh thyme leaves
- 1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature
- 3/4 cup water, plus extra, as needed
- 2 tablespoons extra-virgin olive oil
Porcupines
By Stina
Directions In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion
- 1 pound lean ground beef
- 1/2 cup uncooked white rice
- 1/2 cup water
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water
Pull-Apart Spicy Cheese Bread
By Stina
Preheat oven to 350&def; F
- 1 rustic loaf of sourdough bread
- 3/4 cup shredded Monterrey jack cheese
- 3/4 cup shredded provolone cheese (or sliced provolone, cut into strips)
- 1 tablespoon fresh chives, chopped
- 2 teaspoons red pepper flakes (more if you want spicier bread)
- 1/4 cup butter, melted
Roasted Tomato Salsa l Once Upon A Chef
By Stina
Preheat broiler. Line rimmed baking sheet with aluminum foil
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 garlic cloves, peeled
- 3-4 Serrano chili peppers, stemmed (use less for a milder salsa)
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/4 cup cilantro leaves
- 1 tablespoon fresh lime juice, from one lime, plus more if needed
Holiday Brie en Croute
By Stina
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberry
- 1/4 cup toasted sliced almond
- 1 (13- to 16-ounce) Brie cheese round
- 1 pkg. (13 ounces) Pepperidge Farm® Quartet Cracker Assortment
Gruyere and Spinach Bakes
By Stina
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 tablespoon extra-virgin olive oil
- 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
- 2 shallots, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
- 6 large eggs, beaten, at room temperature
- 2 packed cups chopped spinach
- 1 1/2 cups grated gruyere (6 ounces)
- 1/4 cup milk, at room temperature
- Special equipment: four 10-ounce ramekins
Grilled Asparagus
By Stina
Directions Preheat grill for high heat
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste