Shrimp Alfredo

For the Sauce:

2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta

2 fresh diced tomato

6 -8 whole garlic cloves

1 shallot, diced

1 pint heavy cream

1 cup dry white wine

olive oil

5 -7 leaves fresh basil

1 cup parmesan cheese, finely shaved

For the coating for the shrimp:

milk

2 tablespoons parmesan cheese, finely shaved

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

14 teaspoon paprika

Directions:

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour,  cheese, salt, pepper, paprika). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside to keep warm.

Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.

In a separate pot, bring water to simmer. (for pasta later).

Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining  Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.

Bring pasta pot to a boil and add angel hair and cook.

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Buffalo Chicken Dip

Ingredients

One bottle of ranch dressing
One bottle of Frank's Original Red Hot Sauce
One brick of cream cheese
Three cans of chicken breast
Four cups of shredded cheddar
Chips for Dipping

Technique

Combine all the ingredients in the crock pot.  Cook on high for three hours, stirring frequently.  Serve with tortilla chips!  Buon appetito!

** Leftover Idea**
Reheat and Serve in burritos ;)

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Cold War Brownies

I recommend Pillsbury Family Size Brownies, it fills the 9 x 13 pan quite nicely.

1 Box of Brownie Mix (and the necessary ingredients to make it)

6 Tablespoons Nutella or more!

1 block of Cream Cheese, room temperature.

1 Egg Yolk

5 Tablespoons Sugar

1/8 tsp Vanilla Extract

In a large bowl mix the brownie mix, and pour into a greased 9 x 13 pan.  In a smaller bowl mix the cream cheese, egg yolk, sugar, and vanilla extract until smooth. Glop the nutella and cream cheese mix into the brownies, being as heavy handed as you'd like. Swirl lightly. Bake the brownies according to the box directions adding 5-7 min more so the middle isn't so gooey!  Buon appetito! 

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Crêpe Suzette

 Ingredients:

1 cup cake flour
1 cup milk
1/2 cup water
2 eggs
1/4 cup sugar

Butter for frying

Filling
8 oz cream cheese, 1.3 cup confectioner's (powdered sugar)
1/2 tsp vanilla extract
1 tsp lemon zest


Technique:

Measure all ingredients into blender vessel and blend for 30 seconds. Scrape down sides and blend for 15 seconds more. Cover and let sit for an hour so that flour absorbs liquid).

Fry using melted butter in small skillet. Turn carefully when golden brown.

After cooled, fill with cream cheese, fold over and fry a little more till cream cheese is warm.  Serve Immediately!  Buon appetito!






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Brent's Butter Cupcakes

Named for one of my co-workers who is *slightly* obsessed with these lil gems....

Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine (1-1/2 sticks) softened
3/4 cup whole milk
1 1/2 tsp vanilla extract
3 large eggs 

Technique:

Preheat oven to 350*. Line twenty-four  muffin-pan cups with paper liners.
In large bowl, mix flour, sugar, baking powder and salt until combined. Add butter, milk, vanilla and eggs, and beat just until blended. Beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.  Spoon batter into muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.  Frost and embellish to  your heart's desire!  Buon appetito!



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Simple Buttercream

I think my mom makes a very yummy buttercream that's perfect for cakes and cookies.  I just never knew how easy it was.  I'm in search of the right buttercream for my daughter's first birthday cake and this one got her seal of approval immediately.

Ingredients:

1 lb. of powdered sugar

1/2 c. shortening

1/2 c. butter, softened

1/3 c. 2% milk

1 t. vanilla

1/4 t. almond extract

How:

Mix the sugar, shortening and butter in an electric mixer until combined.  It will look very grainy, like soft sand.  At this point, gradually add the milk in while mixing until it reaches a spreadable consistency.  Then mix in the vanilla and almond.

I love this on sugar cookies that are slightly cold, but then again, I just ate a whole bunch from a bowl!

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Orange Pound Cake and Raspberry Jam Trifle

I love a good trifle, and this is definitely a good trifle! It takes a decent amount of work as you make your own cake, pastry cream and whipped cream, but it's worth it. I made it for my family as a Christmas dessert and I found that it could easily serve 10 people. If you plan on doing this, give yourself a couple of hours, but, again, it's worth it!

Ingredients:

1 orange pound cake (recipe follows)

1 jar of seedless raspberry jam

2 half-pints of fresh raspberries

Orange pastry cream (recipe follows)

1 c. cold heavy cream

2 T. sugar

1/2 t. vanilla extract

How:

Cut the pund cake into slices and spread each slice on one side with raspberry jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a trifle bowl or a 2.5-3 quart serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat and then end with a third layer of cake, jam side down and then raspberries.

Whip the cream in with an electric mixer using the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Put on top of trifle. Serve immediately or refrigerate.

ORANGE POUND CAKE

2 sticks unsalted butter, room temperature

2.5 cups sugar, divided

4 extra large eggs, room temperature

1/3 g. grated orange zest

3 c. all purpose flour

1/2 t. baking powder

1/2 t. baking soda

1 t. salt

3/4 c. orange juice, divided

3/4 c. buttermilk, room temperature

1 t. vanilla extract

Preheat to 350. Grease and flour to 8.5 x 4.5 x 2.5 loaf pans and line the bottoms with parchment paper

Cream the butter and 2 c. of the sugar with an electric mixer with the paddle for about 5 minutes or until light and fluffy. On medium speed, beat in eggs one at a time and the orange zest.

In a separate bowl, combine the flour, baking powder and soda, and salt. In another bowl, combine 1/4 c. of the orange juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake between 45 minutes and an hour, until a cake tester comes out clean.

Cook the remaining 1/2 c. of sugar with the 1/2 c. of orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Remove them from the pans and put them on a cooling rack over a baking tray. Spoon the orange syrup over the cakes and allow the cakes to cool.

Enjoy one cake, and save the other for the trifle.

ORANGE PASTRY CREAM

1.5 c. milk

1 t. orange zest

5 extra large egg yolks, room temperature

1/2 c. sugar

2 T. cornstarch

1/2 c. sugar

1/2 t. Grand Marnier or Triple Sec

1 T. unsalted butter

1 T. heavy cream

Combine the milk and orange zest in a medium saucepan over medium and bring almost to a boil, then remove from heat.

Beat the egg yolks and sugar on medium-high speed in an electric mixer with the paddle until pale and thick, about 5 minutes. With the mixer on low, sprinkle on the cornstarch. Beat on medium-low until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. KEEP STIRRING! When it starts to look thick on the bottom of your stirring utensil keep going a little longer until the mixture itself is actually thicker.

Pour the mixture through a fine sieve into a bowl. Stir in the vanilla, Grand Marnier or Triple Sec, butter and heavy cream. Place plastic wrap directly on the custard to prevent a skin from forming and refrigerate until cold.

~Original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/raspberry-orange-trifle-recipe/index.html

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The incomparable peanut butter kiss cookies!

It was a shock to me that I became known for these cookies where I used to work. It would go "oh wow, you're a great baker! You make those peanut butter cookies with the kisses right?". I would dumbfoundedly respond that yes I do make those, but think to myself, "who doesn't?". Therefore, I decided that this recipe was worthy of a post.

Ingredients:

1 c. butter, softened

2/3 c. creamy peanut butter

1 c. sugar

1 c. firmly packed brown sugar

2 large eggs

2 t. vanilla

3 c. flour

2 t. baking soda

1 t. salt

2 9oz. packages milk chocolate candy kisses (unwrapped)

extra sugar for rolling

How:

Preheat the oven to 350. Combine the flour, baking soda and salt in a large bowl and set aside. In an electric mixing bowl, cream the butter and peanut butter on medium. Gradually add the sugar and brown sugar until fluffy. Add eggs one at a time, beating well in between. Add vanilla. Add the dry ingredients mixture gradually.

Shape the dough into 1 inch balls (you'll want to stick to this size so that you maintain a good ration of dough to chocolate later on). Roll each dough ball in the extra sugar to coat. Place the dough balls onto ungreased baking sheets. Bake for 8 minutes. Remove from the oven and press a kiss into the top of each cookie and return to the oven for 2 more minutes. Cool completely on wire racks.

~Adapted from a recipe on food.com by MizzNezz. See title link for original recipe.

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Snickerdoodles

My good friend Shannon told me one day how much she liked snickerdoodles and I had to think if I had ever had one. I went to my stack of baking books and found what seemed to be the most promising. Lots of butter and the name "Martha Stewart" made these the clear winners. By the way, Shannon approves.

Ingredients:

2 3/4 c. all purpose flour

2 t. baking powder

1/2 t. salt

1 c. (2 sticks) unsalted butter, room temperature

1 1/2 c. plus 2 T. sugar

2 large eggs

2 t. ground cinnamon

How:

Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.

Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray).

Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.

The cookies can be stored between layers of parchment in an airtight container at room temp for up to three days.

~ Original recipe from Martha Stewart's Cookies

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Chocolate Covered Cherry Cookies

Every year my mother asked my brother and me which cookie we wanted for Christmas, and every year she got the same answer. Chocolate Covered Cherry Cookies. Simply put, in my opinion, these are the best cookies out there.

Ingredients:

1 1/2 c. flour

1/2 c. cocoa

1/4 t. salt

1/4 t. baking powder

1/4 t. baking soda

1/2 c. butter, softened

1 c. sugar

1 egg

1 1/2 t. vanilla

1 10 oz. jar maraschino cherries, halved, reserving juice

6 oz. semi-sweet chocolate pieces

1/2 c. sweetened condensed milk

How:

In a small saucepan combine chocolate pieces and sweetened condensed milk. Heat till chocolate is melted. Stir in 4 T. of the cherry juice. Remove from heat.

In a large bowl combine flour, cocoa, salt, baking powder and soda. Cream butter and sugar in mixer on low. Add egg and vanilla and beat well. Gradually add dry ingredients to creamed mixture and beat until blended.

Shape in to 1 inch balls. Place on ungreased cookie sheets. Make an indent in each with your thumb. Place 1 cherry half in the center of each cookie and then spoon 1 tsp of the frosting over each cookie. If the frosting has hardened, turn your burner back on low for about 1 minute and it should soften right up.

Bake at 350 for 10 minutes. Makes about 3 dozen

~ You can thin the chocolate with extra cherry juice.

~I've never seen this recipe printed anywhere, although my mother tells me that it originally comes from Better Homes and Gardens, sometime in the early 1980s.

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Cherry Garcia and Kit-Kat ice creams

I love making ice cream at home. It's easy and super delicious. My lovely sister-in-law gave me one of my favorite gifts ever when she got me my Cuisinart ice cream maker AND an extra bowl! Therefore, I can make two flavors in one day, which I did.

Cherry Garcia

1/4 c. shaved plain chocolate (I used Ghiradelli 60% dark)

1/4 maraschino cherries, halved (original recipe calls for Bing or canned, neither of which I had)

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

How:

1. Place the Shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

4. After the ice cream stiffens (about 2 minutes before it's done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Kit Kat ice cream

Ingredients:

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

4 1.6 oz Kit-Kat bars ( I used 11 fun-sized ones)

2 t. vanilla

How:

1. Cut the Kit-Kat bars into bite sized pieces and store in the refrigerator.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour n the cream, milk and vanilla, and whisk to blend. Transfer to an ice cream maker and freeze following the manufacturer's instructions.

3. After the ice cream stiffens (about 2 minutes before it is done), add the chopped candy, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Notes:

Both recipes make slightly more then 4 cups, with the Kit-Kat recipe making slightly more than the cherry one.

Please note that it is best (in my opinion) to use pasteurized eggs in these recipes as they are not cooked. Using the pasteurized eggs basically eliminates the chance of salmonella poisoning.

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Macaroni and Cheese BONANZA!

Yes my three year old asked for macaroni and cheese for his birthday.  

Yes mommy went overboard.  

Basic Macaroni and Cheese

Ingredients

            1/2 pound elbow macaroni

            3 tablespoons butter

            3 tablespoons flour

            1 tablespoon powdered mustard

            3 cups milk

            1/2 cup yellow onion, finely diced

            1/2 teaspoon paprika

            24 ounces sharp cheddar {shredded}

                       

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes.

Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Pizza Mac and Cheese

Ingredients

SAME as Basic plus…

            1 1/2 cups pizza or spaghetti sauce

            Black olives, pepperoni, optional garnish

Directions

Spoon half the Mac n' Cheese into a large casserole dish; spoon pizza sauce around edge of dish.  Spoon remaining Mac n' Cheese into center of pizza sauce.  Garnish top with optional sliced black olives and pepperoni. Top with remaining cheese.

Buffalo Chicken Mac and Cheese

Ingredients

SAME as Basic plus…

            1 small onion, finely chopped

            2 stalks celery, finely chopped

            3 cups shredded rotisserie chicken

            2 cloves garlic, minced

            3/4 cup hot sauce (preferably Frank's)

            2/3 cup sour cream 

            1/2 cup crumbled blue cheese

            2 tablespoons chopped fresh parsley

Directions

Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then hot sauce and simmer until slightly thickened, add sour cream and cook until warm about 1 more minute.

Spread half of the macaroni in the large casserole dish, then top with the chicken mixture and the remaining macaroni. Top with remaining cheese.  Bake for 30 minutes.  Garnish top with blue cheese and parsley.

Chili Mac and Cheese

Ingredients

SAME as Basic plus…

            2 cups chili
            1 small can chopped green chilies

Directions

Spoon 1/2 the Mac n' Cheese into a large deep pie plate; spoon chili around edge of dish. Spoon remaining Mac n' Cheese into center of chili.  Bake for 30 minutes.   Garnish top with chilies. Top with remaining cheese.

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Chocolate Dipped Coconut Macaroons

My husband hates coconut. Gasp! I'm so happy when I have an opportunity to bake for a group of people who do like it, though, because when I do, I bake the macaroons. Soft and slightly chewy with delicious dark chocolate, these are one of my favorite treats.

Ingredients:

21 oz. shredded sweetened coconut

3 T. sweetened condensed milk

2/3 cup egg whites - about 5 eggs worth

heaping 1/4 t. cream of tartar

2/3 c. sugar

1 t. vanilla

1/8 t. almond extract

6 oz. bittersweet or semisweet chocolate, divided

2 oz. unsweetened chocolate

2 1/2 T. shortening

How:

Preheat the oven to 325 and spray two baking sheets with nonstick spray

Spread the coconut on rimmed baking sheet and toast, stirring 3-4 times for about 10 minutes until beginning to brown. In a large bowl, stir together the coconut and condensed milk until well blended and set aside.

In a large bowl, beat with a whisk shaped beater on low speed, the egg whites and cream of tartar until frothy. Increase the speed to medium-high and beat until just opaque and soft peaks form. Add the sugar, 2 T. at a time, beating after each addition. Add the vanilla and almond extract. Increase the speed to high. Beat until the mixture forms very stiff, glossy peaks, about 2 minutes. Fold in the coconut until evenly incorporated.

Drop the mixture onto the baking sheets using a 1/4 c. measure, spacing about 2 inches apart.

Bake, one sheet at a time for 14-18 minutes. They will be done when the tops are slightly browned and are slightly firm to the touch of your finger. Transfer the sheet to a wire rack and let stand for a few minutes. Using a spatula, transfer the macaroons to wire rack and let stand until completely cooled (they will sink slightly during cooling). Place on a baking sheet and refrigerate until cooled.

Chocolate

In a small saucepan or double boiler, melt 4 oz. bittersweet chocolate, unsweetened chocolate and shortening over low heat, or simmering water if using a double boiler, until just melted. Stir in the remaining 2 oz. bittersweet chocolate, stirring until it melts and mixture has cooled to barely warm. Immediate dip the tops of chilled macaroons into the chocolate and shake off the excess. They are best with a thin layer of chocolate. Immediately transfer the sheet of macaroons to the refrigerator for 15 to 20 minutes or until the chocolate sets. Bring to room temperature before serving.

Store in a single layer in an airtight container in a cool place (but not the fridge) for up to 3 days or freeze for up to a month

Original recipe can be found in The All-American Cookie Book by Nancy Baggett.

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Ben and Jerry's Chocolate Ice Cream

From Ben and Jerry themselves :) 

came out super creamy and delicious!!

Ingredients

2  ounces  unsweetened chocolate

1/3  cup  unsweetened cocoa powder

1 1/2  cups  milk

2  large  eggs

1  cup  sugar

1  cup  heavy cream, or whipping cream

1  teaspoon  vanilla extract

Technique
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps , don't worry - the milk will dissolve it).  Whisk in the milk, a little at a time, and heat until blended.  Remove from the heat and let cool.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and vanilla, and whisk to blend.  Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.  Makes 1 quart. Buon appetito!


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Nutella Filled Cupcakes with Milk Chocolate Frosting

* First Picture finished product, Second Picture filled cupcakes cooling...

Ingredients
(Cupcakes)
1 1/2 cup flour
1 1/2 tsp. baking powder
1/4  tsp. salt
1 cup sugar
1 stick butter (room temperature)
2 eggs
1/2 tsp. vanilla
1/2 cup milk

(Frosting)
1/2 stick butter (melted)
 3 large Tbs. cocoa
1/2 lb. powdered sugar
1/2 tsp. vanilla
1/4 cup milk

(Filling and Garnish)
1/2 jar Nutella
chocolate covered Peanuts

Technique
Mix flour, baking powder and salt.  Cream together sugar, butter eggs, vanilla and milk and add to flour.  Spoon into greased muffin tins or paper cups.  Bake for 20 min at 400*.  While they're cooking you can make the frosting mix together all ingredients until well blended.  Once cupcakes are cooked remove from the oven and use a doughnut filler or pastry bag to fill the still warm cupcakes with 1tsp of nutella.  Let the cupcakes cool completely.  Once cool cover with frosting and garnish with chocolate covered peanuts.  Buon appetito!

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Stephanie's No-Bake Cookies

Ingredients

2 cups sugar
1/3 cup baking cocoa
1/2 cup milk
1/4 cup butter
1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups oats

Technique
Combine the sugar, cocoa, milk and butter in a sauce pan and bring to a boil. Remove from heat and stir in peanut butter and vanilla, stir until smooth. Add mixture to oats in a large bowl, mix until combined. Wait five minutes for the mixture to cool down, then spoon in teaspoon size onto wax-paper and wait for it to cool completely before eating. Buon appetito!

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Brendan's Mom's Oh Henry Bars

A long time favorite of Brendan, I received a request to make this for his "birthday week"

Ingredients:

2/3 c. Crisco, melted

1 c. brown sugar

1/2 c. corn syrup

3t. vanilla

4 c. oats

1 c. chocolate chips, melted

1/2 c. creamy peanut butter

How:

Preheat the oven to 375 degrees and grease a 13x9 glass baking pan. Mix the first five ingredients and press into the baking pan. Bake for 12 minutes. Meanwhile, combine melted chocolate chips with peanut butter and stir until smooth. You may need to heat the peanut butter to assist in the mixing. Spread over the top of the oat mixture after it comes out of the oven. Let cool.

Enjoy!

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