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Recipes
Chocolate Chip-Cookie Dough Truffles
By CheeseDiva
Directions 1. Line a 15x10x1-inch baking pan with waxed paper; set aside
- 1/3 cup butter, softened
- 1/3 cup packed brown sugar
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- 1 cup miniature semisweet chocolate pieces
- 4 ounces dark chocolate or semisweet chocolate, chopped
- 4 ounces chocolate-flavor candy coating, chopped
- 1 tablespoon shortening
All-Butter Pie Dough - Bon Appetit
By CheeseDiva
Recipe PreparationPulse flour and salt in a food processor to combine
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 tablespoons apple cider vinegar
PIECAKEN-Pumpkin Pie in a Flourless Milk Chocolate Cake
By CheeseDiva
From 2015 -- Wickedly good
- Topping:
- 1 pumpkin pie baked in vanilla cookie crust
- 20 ounces of dark chocolate
- 1/2 pound of butter
- 1.5 cups of sugar
- 8 eggs
- 1 tsp of real vanilla extract
- 1/2 cup cream
- 8 ounces of chopped dark chocolate.
Gorgonzola and Wild Mushroom Risotto
By CheeseDiva
Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes
- 2 ounces dried chanterelle mushrooms
- 1 1/2 teaspoons butter
- 1 teaspoon truffle oil (optional)
- 1 chopped onion
- 2 shallots, minced
- 1 clove garlic, minced
- 3 ounces sliced fresh button mushrooms
- 1 (12 ounce) package Arborio rice
- 1/2 cup dry white wine
- 1 quart hot chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons crumbled Gorgonzola cheese, or to taste
- ground black pepper to taste
Almond Joy Cookies
By CheeseDiva
Pre-heat oven to 375°F Lightly grease cookie sheets
- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 3 teaspoons vanilla
- 4 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups chocolate chips
- 2 cups sweetened coconut
- 2 cups chopped almonds
Crème Brûlée-Saveur
By CheeseDiva
In a medium saucepan, combine the cream with 1⁄4 cup of the sugar, the vanilla, and salt, and then bring to a sim...
- 4 cups heavy cream
- 1 cup sugar
- 1 tbsp. vanilla extract
- 1 tsp. kosher salt
- 12 large egg yolks
Leftover Mashed Potato Puffs
By CheeseDiva
Preheat oven to 400 degrees F
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives
- salt and black pepper, to taste
- 3 cups mashed potatoes
Philly Cheese Steak Quesadilla
By CheeseDiva
Melt one tablespoon of butter in a skillet over medium high heat
- 2 flour tortillas
- 1/4 green pepper, sliced
- 1/8 onion, sliced
- 2 T. butter (divided)
- 3 sliced deli roast beef lunch meet
- 1/4 cup cheddar cheese, grated
- 1/4 cup pepper jack cheese, grated
- 1/4 cup Swiss cheese, grated
- NOTE: All measurements are approximate. Use more or less peppers and onions if you like. Don't use less cheese (HaHa) but you can use more if you like! Make it the way you like it!
Turkey, Bacon, and Avocado Panini
By CheeseDiva
If it’s not already cut, cut your Sandwich Roll in half
- 1 Ciabatta Sandwich Roll
- 2 slices of mozzarella cheese
- 1/4 medium tomato, sliced
- 5 thin slices of Turkey
- 3 slices bacon, cut in half and cooked {for a total of 6 pieces}
- 1/4 avocado, mashed
- 1/8 tsp. salt
- 1 tsp. salted butter
Gourmet Mushroom Risotto
By CheeseDiva
In a saucepan, warm the broth over low heat
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese