31 January, 2012

Coconut Whipped Cream | Bobby Flay

Bobby Flay's Coconut Whipped Cream ingredients (6)
1.5 cups cold heavy cream
1/4 cup Cocoa Lopez
2 Tbsp confectioners’ sugar or granulated sugar
1 tsp coconut rum
1/2 tsp pure vanilla extract
1/2 cup lightly toasted sweetened coconut

Notes:  Bobby serves with German Chocolate Cake.

Bobby Flay's Coconut Whipped Cream directions
Combine heavy cream, coconut milk, sugar and vanilla in a mixer and mix until soft peaks form. 

Plate cake slices, top with a dollop of whipped cream and garnish with some of the toasted coconut.

Page Last Modified 11 July 2015

Valentine's Day Cookie Inspirations

Bobby Flay's Pickled Jalapeños (tweaked) | Everyday Southwest

Bobby Flay’s Pickled Jalapeños, Slightly Tweaked
2 cups white wine vinegar
1 cup red wine vinegar
1/4 cup sugar
1 Tbsp kosher salt
2 Tbsp pickling spices
10 jalapeño peppers

Hot Broccoli Cheese Dip | Knudsen®

Hot Broccoli Cheese Dip ingredients
Makes 16 appetizer servings
1 (8-oz) pkg Philadephia® Cream Cheese, softened
1 cup Knudsen® Sour Cream
1 envelope Good Seasons® Italian Dressing Mix
1 (10-oz) pkg frozen chopped broccoli, thawed, well drained
1 (8-oz) pkg Kraft® Shredded Cheddar Cheese (divided use)

For serving:

Heat oven to 350ºF.

Beat cream cheese, sour cream and dressing mix with mixer until blended well.

Add broccoli and 1.5 cups Cheddar cheese; mix well. Spread into 9-inch pie plate and bake in preheated oven for twenty (20) minutes. 

Sprinkle with remaining Cheddar cheese; bake until melted, about five (5) more minutes. Serve with crackers.

Page Last Updated 29 March 2015

30 January, 2012

Jenna's Basil Butter Garlic Bread | Tasty Kitchen

A great use for the bounty of fresh basil and parsley in your garden!

Jenna's Basil Butter Garlic Bread ingredients
aka 'Swamp Monster Bread'
Makes 6 servings
2- oz butter
2 Tbsp olive oil
Handful fresh basil leaves
Parsley (1/3 the amount of basil)
2 garlic cloves
1 green onion
Salt and pepper
1 loaf of Ciabatta or French bread
1-2 cups shredded Parmesan cheese

Pinstripes Chopped Salad Copycat | Live Love Pasta

A salad at Pinstripes inspired a food blogger to create and share this restaurant copycat recipe.

Pinstripes Chopped Salad Copycat ingredients (14)
Makes 5 servings
Fried tortellini
Vegetable oil, enough to fry the tortellini
1 egg
1 Tbsp water
1 cup Italian bread crumbs

Chopped salad
1 cup fresh cheese tortellini
Romaine lettuce, roughly chopped
1/2 cup grape tomatoes, cut in half
1/2 cup medium bocconcini, cut in half
1/4 cup Gorgonzola cheese, crumbled
1/2 cup Kalamata olives
1/2 cup cannellini, drained and rinsed
1/2 red onion, finely diced
1/4 cup dry chow mein noodles
Greek vinaigrette

Grilled chicken, shrimp or salmon

Pinstripes Chopped Salad Copycat Directions
Get ready
Assemble the equipment and ingredients.

Fry the fresh tortellini 
Heat vegetable oil in a large frying pan.

Meanwhile, and in a small bowl, prepare the egg wash by whisking together 1 egg with 1 tablespoon of water.

Into another small bowl, pour the 1 cup of Italian bread crumbs. Dip the tortellini in the egg wash, then dredge in the bread crumbs.

Fry the tortellini, a few at a time, in the hot oil. Fry until golden brown. Remove from heat and transfer to a paper towel-lined plate.

Assemble salad 
In a large bowl, toss together the lettuce, tomatoes, cheeses, olives, beans and onions.

Add the fried tortellini and chow mein noodles; toss lightly.

Top with Greek vinaigrette; add optional grilled chicken or seafood, if using, and serve immediately.

Pinstripes Chopped Salad Copycat Notes
  • Adding fried tortellini and chow mein noodles last keeps them from getting soggy.


Salad, Greens
Salad, Pasta

Page Last Modified 21 June 2016

Henry Hill's Minestrone | The Wise Guy Cookbook

Minestrone is a great way to use left-over vegetables.

Henry Hill's Minestrone ingredients
Makes 6 servings
3 Tbsp olive oil
1/4 lb bacon or pancetta, diced
1 large or 2 medium brown or white onions, peeled and coarsely chopped
2 medium carrots, peeled and diced
2 large celery stalks, diced
1 leek, white and pale green parts, diced
4 canned, peeled plum tomatoes and 1/4 cup of  the juice
2 (14-oz) cans beef broth
2 cups water (add more, as needed)
1/2-lb green or Savoy cabbage
Large handful green beans
2 medium potatoes, peeled and cut in large chunks
2 small zucchinis, diced
1/4 cup chopped fresh parsley, or 2 tsp dried parsley
1 tsp dried basil, marjoram or thyme
1 bay leaf
1 (2-inch) piece of Parmesan cheese rind, wax removed 
Salt and pepper
1 cup pasta, cooked according to package directions

Optional vegetables
Green peas
Red onion
Swiss chard
"Whatever's about to spoil in the fridge"

For serving
Parmesan cheese
Warm crusty bread

Render ham
Heat oil in a large pot. Add bacon or pancetta and cook over Medium heat, stirring, until browned but not crisp, about five to eight (5 to 8) minutes. 

Add chopped onions and cook about five (5) minutes, however, do not brown. 

Add carrots, celery and leek and cook until all vegetables are soft, about five (5) minutes more. 

Bring to a boil, then simmer
Crush or chop the tomatoes. Add tomatoes and the juice, broth and water to the pot; stir well. Bring to a boil, then lower heat to a simmer. 

Snap off ends of green beans; break into approximately 2-inch pieces and add to pot. Add remaining ingredients. Season to taste with salt and pepper, keeping in mind the soup will get saltier as it cooks. 

Bring to a boil again and cover. Reduce to a simmer and cook for one (1) hour, stirring occasionally but thoroughly, to avoid scorching..

Taste after one (1) hour and adjust seasoning. Continue cooking for one (1) hour more, adding more water if soup gets too thick. Stir thoroughly to avoid scorching.

Finish and serve
When desired consistency is achieved, remove bay leaf (and Parmesan rind, if using). Season again to taste with salt and pepper, as may be needed,

Stir in the cooked pasta and warm through.

Serve warm with optional cheese and warm crusty bread.


Adapts  Henry Hill and Priscilla Davis, The Wise Guy Cookbook: My Favorite Recipes From My Life as a Goodfella to Cooking on the Run (New York: New American Library, a division of Penguin Putnam, Inc, 2002), 107 - 109.

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Page Last Updated 21 April 2015

29 January, 2012

Pumpkin-Swirled White Chocolate Brownies | Piece of Cake

These bars are the ultimate make-ahead dessert–they are infinitely better the day after they’re baked.  Use either chocolate chips or chopped bar chocolate here. My favorite brand of canned pumpkin is Libby’s; it has the most fabulous, vibrant color of any store-bought puree I’ve found. ~Shauna Sever (Piece of Cake)

Pumpkin-Swirled White Chocolate Brownies
Makes 12
For pumpkin swirl:
1/2 cup Libby's canned pumpkin puree
1 large egg
1 Tbsp dark brown sugar, firmly packed
1 Tbsp all-purpose flour
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
Pinch of salt

For white chocolate brownie batter:
1 cup all-purpose flour
1/2 tsp salt
8-oz white chocolate, chips or chopped bar chocolate
6 Tbsp unsalted butter, cut into cubes
1/4 cup dark brown sugar, firmly packed
2 large eggs
1/2 tsp pure vanilla extract

Cozy Baked Oatmeal | Piece of Cake

Cozy Baked Oatmeal
Serves 6 to 8
2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts, toasted
1/3 cup natural cane sugar or brown sugar
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
2 cups milk
1 large egg
3 Tbsp unsalted butter, melted and cooled (divided use)
2 tsp pure vanilla extract
2 medium ripe bananas, sliced 1/2-inch thick
1 1/2 cups blueberries

Notes: Shauna also substitutes almond milk for the regular milk.

Rosemary Honey

Rosemary Honey ingredients
Makes 2 cups
Bunch of fresh rosemary
2 cups honey

Wash the rosemary under cold water to remove soils and old leaves. Pinch off  any brown-spotted leaves. Thoroughly dry rosemary.

Trim stems to fit into jar(s) and then place a bunch of rosemary into a clean, dry glass jar.

In the top of a double boiler, heat some honey until it is just warm and pourable. Do not overheat because the sugars may carmelize and alter the flavor and color. If, however, the honey does crystallize, you can re-liquify it by gently heating the jar in a pan of hot water, stirring while heating. 

Pour warm honey over rosemary. Store in tightly closed container(s) in a dry location at room temperature.

Inspired by Petite Chef.

28 January, 2012

Italian Amaretto Cake | Marsha Wallace Lawson

This cake was a winner in the Austin Statesman 1996 “Christmas Cookin’” contest. According to Food Editor Kitty Crider, the recipe from Marsha Wallace Lawson (Pflugerville, TX) was very popular with readers, and she kindly gave it to food blogger Anna who re-published it at Cookie Madness.

Italian Amaretto Cake with
Italian Cream Cheese Frosting ingredients
Makes 1 large cake
For the cake:
5 eggs, separated
2.5 cups sugar (divided use)
1 cup butter, softened
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp coconut extract
2 tsp baking soda
1 cup buttermilk
1/2 cup Amaretto liqueur
3 cups flour
1 cup chopped pecans
1 cup coconut

For the frosting:
3/4 cup butter, softened
12-oz cream cheese
1 tsp vanilla
4 to 5 cups powdered sugar
1/4 cup Amaretto liqueur

Texas Cranberry Jalapeño Bread | Cookie Madness

Texas Cranberry Jalapeño Bread ingredients
Makes 2 loaves
4 cups all-purpose flour (18-oz)
2 cups granulated sugar
1/2 cup light brown sugar
1 tsp salt
1/2 tsp baking soda
1 Tbsp baking powder
1/2 tsp black pepper
1/2 tsp ground cumin
1 cup pecans, chopped
3 eggs, beaten
3/4 cup orange juice
1 tsp vanilla
2 Tbsp mild salsa
2 Tbsp jalapeño jelly (increase for more “heat”)
4-oz regular butter, melted
1 (12-oz) bag cranberries, coarsely chopped

Muffuletta Appetizers

These appetizers are a riff on the Muffuletta sandwich originated in New Orleans.

You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad. ~Southern Living
Photo: Jennifer Davick via Southern Living

Muffuletta Dip
Makes about 4 cups
For dip:
1 cup Italian olive salad, drained
1 cup diced salami (about 4-oz)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz) can sliced black olives, drained
4-oz provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 Tbsp olive oil
1/4 cup chopped fresh parsley

For serving: 
French bread crostini

Notes: Tested with Boscoli Italian Olive Salad.

Total Time: 1 hour 10 minutes
Stir together first 9 ingredients. Cover and chill for 1 to 24 hours before serving. 

Just before serving, stir in parsley. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

View recipe via Southern Living.

Last Updated March 29, 2013
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Sclafani's Stuffed Eggplant Soup | Louisiana Cookin'

Chef Peter Sclafani presided over Sclafani's in the French Quarter of New Orleans for years. Today, this wonderful soup is served at Chef Peter's Baton Rouge restaurant, Ruffino's.

Removed Image Credit Link Because Google Chrome Indicated the Source Page Is Insecure

Sclafani's Stuffed Eggplant Soup ingredients
Makes 20 servings
1 cup (2 sticks) unsalted butter
6 cups peeled and diced eggplant
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 cup chopped red bell peppers
2 Tbsp minced fresh garlic
2 cups peeled, seeded and diced tomatoes
1 cup all-purpose flour
1 Tbsp curry powder
1 tsp finely chopped fresh rosemary
10 cups chicken stock
2 cups heavy cream
1 cup andouille, cut into julienne strips
2 cups peeled and deveined shrimp
Salt and pepper
1/4 cup chopped fresh parsley
1/4 cup sliced green onions

Warm Spinach Dip | Campbell's® Soup

Photo and recipe via CampbellKitchen.com

Warm Spinach Dip ingredients
Makes 32 (2-Tbsp) appetizer servings
For dip:
Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 (10-oz each) pkgs frozen chopped spinach, thawed and well drained
2 Tbsps all-purpose flour
1 cup milk
1 cup Pace® Picante Sauce
4-oz shredded part-skim mozzarella cheese (about 1cup)

For serving:
Tortilla chips or fresh vegetables

Cajun Shrimp Bisque | Tasty Kitchen

Photo and inspiration recipe via Tasty Kitchen

Cajun Shrimp Bisque ingredients
Makes 4 servings
For the stock:
6 cups Water
Shells from 1-LB shrimp (reserve shrimp for bisque)
1/2 of medium onion, sliced
1 tsp whole black peppercorns
1 tsp coarse salt
2 whole dried bay leaves
1 Tbsp Extra-Virgin olive oil
2 Tbsp fresh parsley

For the bisque:
4 Tbsp butter
1/2 of medium onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 Tbsp all-purpose flour
2 Tbsp tomato paste
3 cups milk
2 cups Homemade Shrimp Stock
1 whole dried bay leaf
4 leaves fresh basil, torn
3 Tbsp Hot Sauce (e.g., Franks, Tabasco)
3 pinches coarse salt
1-LB reserved shrimp
3 whole scallions, thinly sliced, plus more for garnish

27 January, 2012

Chef Dale's Bean Gumbo | Louisiana Cookin'

Chef Dale's Bean Gumbo ingredients
Makes 20 servings
2-LBS dried red kidney beans
1-LB dried baby lima beans
1-LB Great Northern beans
2-LBS smoked sausage, sliced
2-LBS pickled pork or ham, cubed
6 medium yellow onions, chopped
2 bunches green onions, chopped
2 large green bell peppers, chopped
2 cloves garlic, chopped
Cajun seasoning, to taste
Lemon pepper, to taste
Garlic powder, to taste
Onion powder, to taste
White pepper, to taste
Hot Sauce, to taste

For serving:
Hot cooked rice

P.F. Chang's Chicken Lettuce Wraps | Top Secret Recipes

P.F. Chang's Chicken Lettuce Wraps Copycat ingredients
Servings not stated
8 dried shiitake mushrooms
1.5-lbs boneless, skinless chicken, cut into 1/2-inch bite size pieces and marinated using the recipe below
5 Tbsp canola oil (divided use for stir fry)
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
1 (8-oz) can bamboo shoots, drained and minced
1 (8-oz) can water chestnuts, drained and minced
1 pkg cellophane Chinese rice noodles (shopping) prepared according to package instructions

Cooking Sauce
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Marinade for chicken
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
Kosher salt to taste
Freshly-ground pepper to taste
1 tsp oil

For serving
Crisp, whole iceberg lettuce leaves, cleaned well for rolling

Reconstitute mushrooms
Cover dried shiitake mushrooms with boiling water; let stand 30 minutes then drain. Cut and discard woody stems. Mince and set aside.

Prepare Cooking Sauce
Meanwhile, mix all Cooking Sauce ingredients in bowl; set aside.

Marinate chicken
In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and chicken. Stir to coat chicken thoroughly; then, stir in 1 tsp. oil. Cover bowl with plastic wrap and set aside for fifteen (15) minutes.

Heat wok (or large skillet) over Medium High heat. Add 3 Tbsp of the oil, then the chicken; stir-fry for about three to four (3−4) minutes and set aside.

Add remaining 2 Tbsp oil, ginger, garlic, onion and chilies (if using) to wok; stir-fry about one (1) minute.

Then, add mushrooms, bamboo shoots and water chestnuts; stir-fry an additional two (2) minutes.

Finish and serve
Return chicken to wok. Add the prepared Cooking Sauce and cook until thickened and hot.

Break cooked cellophane noodles into small pieces and place them on the serving dish, spreading around to cover it. Pour chicken stir-fry mixture over noodles. Spoon into lettuce leaf and roll.

Adapts Todd Wilbur, Super Duper Totally Authorized Top Secret Recipes eBook (Las Vegas: 2011 Top Secret Recipes, Inc), ##.

Foodista, Inc."PF Changs Lettuce Wraps." Photograph. Examiner.com Entertainment. AXS Digital Group LLC, 25 Jan. 2012. Web. 18 Apr 2015.

Page Last Updated 19 April 2015

26 January, 2012

Salsa Bean Soup with Chicken | Kroger®

Salsa Bean Soup with Chicken ingredients
Makes qty?? 
2 Tbsp olive oil
1 medium onion, diced
1-LB frozen fully cooked diced grilled chicken breast
3 (15-oz) cans great Northern beans with juice
1 (14.5-oz) can Diced Fire Roasted Salsa Style Tomatoes in Tomato Purée
Salt and pepper, to taste

For variation:
Cumin or chili powder

Egglant Decadence | Curt Guillory

This recipe is a variation on the Prudhommes' hugely popular dish called Eggplant Pirogue which has been adapted by a great number of South Louisiana restaurants, and is a testament to its overall popularity. Adapted by a writer in Lafayette, LA for the Examiner, this version uses eggplant slices rather than pirogues.

Eggplant Decadence ingredients
Servings not stated
1-QT heavy whipping cream
1-LB Louisiana shrimp tail meat (120-140 count, peeled)
1-LB Louisiana lump crab meat (carefully picked through for shell fragments)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 cup dry white wine
1 bunch green onions, chopped
2 Tbsp corn starch, dissolved in 2 Tbsp cold water
2 Tbsp butter (unsalted)
2 Tbsp olive oil
Paul Prudhomme’s Seafood Magic Seasoning

6 Louisiana long green eggplants
3-QTS vegetable oil
3 cups all-purpose flour
3 cups bread crumbs
2 cups whole milk
3 eggs
1 lemon, juiced
1-QT cold water
7 Tbsp Paul Prudhomme’s Seafood Magic Seasoning
Frying thermometer

22 January, 2012

French Toast Soufflé

French Toast Soufflé is great for bunch or breakfast. Make it the night before and enjoy the next morning.

French Toast Soufflé ingredients
Makes 8 to 10 servings
8 slices thick-slices white bread cubed (suggest "Texas Toast" bread)
2 (8-oz) pkgs of cream cheese, cubed
1 dozen eggs
2 cups milk
1/2 cup maple syrup, plus extra for serving

21 January, 2012

Cajun Seafood Gumbo | Louisiana Cookin'

Removed Image Credit Link Because Google Chrome Indicated the Source Page Is Insecure

Cajun Seafood Gumbo ingredients
Makes 10-12 servings
2 Tbsp flour
3 Tbsp shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1-quart water
2-quarts chicken broth
1 can clam chowder
1 bay leaf
1 tsp thyme
2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1-LB link sausage, sliced
1 pkg frozen perch fillets, cut in squares
1 pkge frozen okra (1.5 cups)
1-LB shrimp, cooked

For Serving: 
1 tsp Gumbo Filé (optional)
2 sprigs parsley (optional)
6 cups hot, cooked Mahatma long grain white rice

For Garnish: (optional)
Sliced green onions

Chef Tory McPhail's Roasted Eggplant and Garlic Soup | Louisiana Cookin'

This recipe uses the vegetable instead of a roux to thicken the soup. It's also healthier to roast or saute the vegetables in olive oil instead of butter. The recipe is from Chef Tory McPhail, Executive Chef of Commander’s Palace Restaurant in New Orleans. 

Chef Tory McPhail's Roasted Eggplant and Garlic Soup ingredients
Makes 18 servings
1.5 large eggplants, peeled and cut into 1-inch cubes
1 medium head garlic, peeled and chopped fine
1 large white onion, diced
1/4 cup (2-ozs. US) olive oil
1 tsp kosher salt
Ground black pepper, to taste
1 tsp curry powder
1- quart (32-ozs. US) chicken stock
1/2 Tbsp Louisiana-style hot sauce
1/8 cup chopped fresh basil

20 January, 2012

Lighter General Tso Chicken | Martha Stewart

Photo and recipe via Martha Stewart

Lighter General Tso Chicken ingredients
Makes 4 servings
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1-LB snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 tsp fresh ginger, grated and peeled
3 Tbsp light-brown sugar
2 Tbsp soy sauce
1/2 tsp red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1-LB boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp vegetable oil, such as safflower

Soy-Glazed Salmon | Martha Stewart

Photo and recipe via Martha Stewart

Soy-Glazed Salmon ingredients
Makes 4 servings
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 Tbsp soy sauce
2 Tbsp fresh lemon juice
2 Tbsp dry white wine, or water
2-LBS salmon fillet
Lemon wedges, for serving

18 January, 2012

Peanut Butter Pie (recipe roundup)

This post contains three Peanut Butter Pie recipes.

  • Mimi's Frozen Peanut Butter Pie (1996)
  • Peanut Butter Chocolate Refrigerator Pie (2012)
  • Peanut Butter Cup Frozen Pie (ca. 2012)

Mimi's Frozen Peanut Butter Pie ingredients
Makes 8 servings
1/3 box chocolate graham crackers
6 Tbsps butter, melted

1 (8-oz) pkg cream cheese, softened
16-oz peanut butter
1 (14-oz) can sweetened condensed milk
1 tsp vanilla
1 tsp lemon juice
9-oz frozen whipped topping, thawed
4 Heath Bars, crushed

Additional whipped topping

Mimi's Frozen Peanut Butter Pie directions
Crush graham crackers and add melted butter to make crust. Press into greased 9-inch pie pan.

Beat together cream cheese and peanut butter. Mix in milk, vanilla and lemon juice; beat until smooth. Fold in whipped topping and crushed Heath Bars. 

Spoon into 9-inch graham cracker pie shell. Cover and freeze until firm.

Just before serving, garnish with additional whipped topping.

Lou M contributed her grandmother Mimi's recipe to the Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 222.

Peanut Butter Chocolate Refrigerator Pie ingredients
Makes 6 to 8 servings
1 cup peanut butter
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 (12-oz) container whipped topping (4.5 cups; divided use)
1 (9-inch) prepared chocolate graham cracker crust
1 (12-oz) jar hot fudge topping (divided use)

Peanut Butter Chocolate Refrigerator Pie directions
Prepare filling
In a large bowl, use an electric mixer on Medium speed to beat together the peanut butter, cream cheese and sugar.

Gently mix in 3 cups whipped topping; combine thoroughly. 

Assemble pie and refrigerate
Spoon filling into pie shell; use spatula to smooth the top.

Spoon 2 Tbsp of the hot fudge topping into the corner of a resealable food storage bag; set aside.

Microwave remaining hot fudge on High for one (1) minute; stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set.

Add topping; garnish and refrigerate
Being careful not to mix the two layers, spread remaining whipped topping (1.5 cups) over the hot fudge layer.

Cut a small corner from bag containing topping; squeeze to drizzle over pie. Refrigerate until ready to serve.

Adapts Examiner.com

Peanut Butter Cup Frozen Pie
Makes 10 servings
1 2/3 cups (10-oz) peanut butter chips
1/2 cup milk
1 (14-oz) can sweetened condensed milk (divided use)
2 (8-oz) pkgs cream cheese, softened
1 Tbsp vanilla extract
16 miniature peanut butter cup candies, coarsely chopped
1 cup frozen whipped topping, thawed
1 (9-inch) prepared chocolate pie crust

Peanut Butter Cup Frozen Pie directions
Melt peanut butter chips
In a medium saucepan over Low heat, combine the peanut butter chips, milk and 1/2 cup of the sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat; set aside to cool to room temperature.

Prepare cream cheese filling
In a large bowl with an electric mixer on Medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cup candy.

Finish peanut butter filling
Add whipped topping to cooled peanut butter mixture, blending completely with a spoon. 

Assemble pie in layers and freeze
Pour peanut butter mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm.

Let stand at room temperature for ten (10) minutes before serving. Garnish with additional whipped topping and peanut butter cups.

Adapts Mr. Food recipe via Indiana News Center.

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Page Last Updated 26 June 2015

17 January, 2012

Borlotti Bean (Cranberry Bean) Soup

Cranberry Bean Soup ingredients
Makes about 2.5-quarts or 20 (1-cup) servings
2 (1-lb) pkgs dry cranberry beans
6 Tbsp olive oil (divided use)
4 small onions, peeled and chopped
5 large carrots, peeled and chopped
5 celery stalks, finely chopped
10 garlic cloves, peeled and minced (divided use)
4-quarts chicken stock
2 cups Chardonnay
1/2 cup Lemon-Dill Vinegar
4 bay leaves
2 Tbsp crushed sweet basil
1 tsp granulated garlic
1-1/2 tsp onion powder
1 tsp lemon-pepper
1/2 tsp ground white pepper
1/2 tsp lite-salt
1 (28-oz) can diced tomatoes, undrained
1/2 cup chopped parsley
Pinch of sugar
Splash of Lemon-Dill Vinegar
1/8 tsp grated lemon rind (not the bitter white part)
6-oz spaghetti, broken into 1-inch pieces, and cooked al dente

Advance preparation
The day before, rinse and sort beans to remove dirt and grit. Place in a large pot and add 1-gallon cold water (8-cups for every 2-cups dry beans). Cover and let stand overnight.

The next day, drain and rinse beans.

Sauté aromatics
Heat 3 Tbsp of the olive oil in a large pot over Medium-Low heat. Sauté the onions, carrots, celery and half of the minced garlic.

Bring to a boil, then simmer
To the pot, add the drained beans, chicken stock, wine, vinegar, bay leaves, basil, granulated garlic, onion powder, lemon-pepper, white pepper and sautéed mixture and place over Medium-High heat.

Once the water starts bubbling at the edges, reduce heat to Medium. Cook uncovered until the beans are tender and can be easily mashed with a spoon against the side of the pot, about 1 hour and 45 minutes. Check for seasoning.

Remove 2 cups of beans and liquid from the pan. Use an immersible blender to purée to the desired consistency. Stir the puree back into the soup.

Meanwhile, prepare tomatoes
In a medium skillet, heat the remaining olive oil over Medium-Low heat. Sauté the remaining minced garlic. Add undrained tomatoes, parsley, sugar, splash of Lemon-Dill Vinegar and lemon zest; heat through.

Finish and serve
Add the tomato mixture and the spaghetti pieces al dente to the soup. Cover and cook briefly to warm through. Season with salt and pepper and serve warm.

Page Last Updated 21 April 2015

16 January, 2012

Table: Super Bowl

Use a big chalkboard to let guests know the party plan — a chili and beer tasting worthy of your foodie friends, complete with voting for favorite chili and prizes for lucky guests. Don't have a chalkboard? Use any big frame (ours is a flea market find), cut a piece of foam board to fit and paint with chalkboard paint. Jot your menu and the basic party details on the board. Chalk markers (available at craft stores) are an easy-to-use, non-smearing alternative to standard chalk.
~Bill Hogan, Chicago Tribune January 16, 2012

Two-point conversion
It's not so tricky to turn your extra points into something worth celebrating — a lazy Susan (also an Ikea find) painted with more chalkboard paint puts a spin on the toppings, and makes them easy to access. Offer plenty of goodies to complement the chili, then keep the rest of the food simple: chips and guacamole to munch and Southern-style cornbread on the side are all you need.
~Bill Hogan, Chicago Tribune, January 16, 2012

Stay open
Keeping one hand free (to hold a beer) is crucial. So serve your chili in mugs, which you can score by the dozen at thrift shops. (Ours cost just 49 cents each.) Customize mugs with stick-on numbers (intended for use on school projects, find them at craft or big box stores) to make it easy for tasters to keep track of their own mug. An alternate play: A mix of kitschy thrift store mugs touting everything from tropical destinations to local plumbing supply stores are another way to keep each mug original. Stickers on the bottoms of a few mugs award prizes to their owners, making it even more fun to grab a mug and get started tasting.
~Bill Hogan, Chicago Tribune, January 16, 2012

15 January, 2012

Honey-Ginger Baked Salmon

Serve salmon with rice and steamed broccoli.

Honey-Ginger Baked Salmon ingredients
Makes 4 servings

1/3 cup orange juice
1/4 cup light soy sauce
1/3 cup honey
1 Tbsp garlic, minced
1 Tbsp ginger, minced

4 (4-oz each) salmon fillets

1/4 cup green onion, sliced

Spicy Salsa Chicken with Sour Cream

Spicy Salsa Chicken with Sour Cream ingredients
Makes 4 servings
4 chicken breasts
1 pkg reduced sodium taco seasoning
1 cup salsa
2 Tbsp cornstarch
1/4 cup fat-free sour cream