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Recipes
Chocolate Peanut butter cheesecake
By dhoffmanlatter
. Combine crushed sandwich cookies in a medium bowl; stir well
- 18 cream-filled chocolate sandwich cookies, crushed
- 1/2 cup peanut butter morsels
- 1/2 cup semisweet chocolate morsels
- 2 (8-oz.) packages cream cheese, softened
- 1 (3-oz.) package cream cheese, softened
- 3/4 cup sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 3 large eggs
Mocha-Chocolate Shortbread
By dhoffmanlatter
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixe...
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons instant coffee granules
- 2/3 cup butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate morsels, divided
- Vanilla or coffee ice cream (optional)
Millenium Chocolate Torte
By dhoffmanlatter
1) Heat oven to 350°F. Grease 10 or 9-inch springform pan
- 1 cup whipping cream
- 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
- 1 tablespoon instant coffee granules or crystals
- 1/4 cup butter
- 3 tablespoons water
- 1 (15.5-oz.) pkg. Pillsbury® Fudge Supreme Chocolate Chunk Premium Brownie Mix
- 2 eggs
- 1 (8-oz.) pkg. cream cheese, softened
Broccoli and Cauliflower Casserole
By dhoffmanlatter
Preheat oven to 350°F
- 1/2 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 large onion, chopped (1 cup)
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
Tomato Salad with Goat Cheese and Basil
By dhoffmanlatter
Combine first 5 ingredients in a large bowl, stirring with a whisk
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons chopped fresh basil
- 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
- 1.5 ounces goat cheese, crumbled
Chocolate peanut butter cheesecake
By dhoffmanlatter
Preheat oven to 175°C | 350°F
- Chocolate Cake:
- 1/2 cup butter
- 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
- 2 large eggs
- 1/2 cup skim milk (or full fat or almond milk)
- 1 1/4 cup all purpose flour (or plain flour)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons level baking powder
- 1/4 teaspoon salt
- 1/4 cup boiled water brewed with 2 teaspoons instant coffee (or 1/4 strong brewed coffee)*, at room temperature
- Cheesecake:
- 1 cup (8 oz | 250 g) light cream cheese, at room temperature
- 1/3 cup natural powdered sweetener (or sugar)
- 1/4 cup creamy peanut butter (do not use natural)
- 1/2 cup sour cream (or natural, plain, or Greek yogurt)
- 1 large egg
- 1 teaspoons cornstarch
- Chocolate Yogurt Glaze: (OPTIONAL)
- 3 1/2 oz | 100g 70% dark or milk chocolate
- 3 1/2 oz | 100g vanilla or naturally sweetened Greek yogurt**
- Peanut Butter Yogurt Frosting: (OPTIONAL)
- 1/2 cup vanilla or naturally sweetened Greek yogurt, room temperature
- 2 tablespoons peanut butter
- 2 tablespoons powdered | confectioners sugar (or powdered sweetener)
Chicken and Mushrooms with Marsala Wine Sauce
By dhoffmanlatter
1. Place porcini mushrooms in a small bowl; cover with boiling water
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons all-purpose flour, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 2/3 cup fat-free, lower-sodium chicken broth
- 1 cup halved cherry tomatoes
- 1/4 cup small fresh basil leaves
Creole-Style Shrimp and Sausage Gumbo
By dhoffmanlatter
Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat
- 1 1/2 pound small shrimp, shelled, and deveined (if desired), shells reserved
- 1 cup clam juice
- 3 1/2 cups water, iced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour (preferably bleached)
- 2 medium onions, chopped fine
- 1 medium red bell pepper, chopped fine
- 1 medium rib celery, chopped fine
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- 1/4 teaspoon cayenne pepper
- file powder
- 2 bay leaves
- 3/4 pound smoked sausage, such as andouille or kielbasa, sliced 1/4-inch thick
- 1/2 cup fresh parsley , minced
- 4 medium scallions, white and green parts sliced thin
- ground black pepper
Spicy Black Beans with Bell Peppers and Rice
By dhoffmanlatter
1.Heat oil in heavy large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 large garlic cloves, chopped
- 1 tablespoon ground cumin
- 1 jalapeño chili, seeded, chopped
- 1 teaspoon dried oregano
- 2 15- to 16-ounce cans black beans, drained
- 2 cups canned crushed tomatoes with added puree
- 1/4 cup orange juice
- 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
- 1 1/3 cups rice, cooked
easy cheesy garlic bread
By dhoffmanlatter
Preheat oven to 200°C | 400°F
- 14 ounces (400 grams) loaf French bread, (or Italian), sliced in half horizontally (lengthwise)
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, finely chopped (or 1 1/2 tablespoons minced garlic)
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt, (or to taste)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup finely shredded parmesan cheese
- 1/2 teaspoon dried parsley,