Easy-Chiles-Rellenos-Recipe

Easy Chiles Rellenos Recipe

Ingredients

  • Poblano Peppers, 5 or 6
  • Egg Whites, 4
  • Milk, 1 cup
  • Flour, 1/3 cup
  • Cheddar, 6 ounces
  • Pepper Jack, 6 ounces
  • Tomato Sauce, 1 medium can (I only had a big 26 oz can so I used about half)
  • Cocoa Powder, 1 tablespoon
  • Cumin
  • Chili Powder
  • Oregano

Instructions

  1. Preheat the broiler to 450. Use nonstick cooking spray to generously coat a 1 1/2 quart casserole dish. Now rinse and half the peppers, removing the stems and seeds. Place them skin side up on a baking sheet and stick them under the broiler for about 10 minutes or until they just begin to soften and brown.
  2. Whisk the egg whites, milk and flour together in a small bowl. I got a little yolk in this one but it really didn’t matter.Pour the mixture into the greased dish.
  3. Combine the tomato sauce with the cocoa powder and teaspoon or so of the other spices. Stir it together and heat it just until it’s blended and heated through. Grate the cheese and set aside about half a cup of each for the final topping.
  4. the peppers should be done. Remove them from the oven, turn the oven to bake and reduce the heat to 350. Arrange a single layer of peppers in the casserole dish, making sure to coat them well with the egg mixture.Sprinkle with about of the remaining cheeses.
  5. Repeat with a second layer. I used a spoon to scoop up the egg mixture from the edges of the pan and spooned it over this second layer of peppers. Add a second layer of cheeses.
  6. Pour the sauce over the top.Finish it off with the reserved cheese. Bake at 350 for about an hour, until it’s bubbly and the egg mixture is set.
 

Singapore-Noodles-RecipeSingapore Noodles Recipe

Ingredients

  • 8 oz. rice vermicelli noodles
  • 1 Tbsp hot curry powder
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 3 Tbsp vegetable oil
  • 1 bunch bok choy
  • 4 medium carrots
  • 12 oz. bag bean sprouts
  • 1 bunch green onions
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce (optional)

Instructions

  1. Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15 minutes. Drain in a colander after they have soaked and are softened. Return the noodles to the bowl, cut the noodles into pieces (approximately 6 inches in length) to facilitate stir frying later. Sprinkle the noodles with curry powder and toss to coat. Set noodles aside.
  2. While the noodles are soaking/draining/marinating in curry powder, prepare all of your vegetables. Peel and mince the garlic and ginger, julienne the carrots, wash and thinly slice the bok choy, rinse the bean sprouts and slice the green onion.
  3. Heat vegetable oil in a wok or large skillet over high heat. When the pan is very hot, add the garlic and ginger. Stir fry very briefly (1 minute or less) then add all of the vegetables, reserving some green onion for garnish. Stir fry the vegetables until they just begin to soften.
  4. Add the noodles to the hot pan and stir fry briefly (1-2 minutes). Remove the pan from the heat and stir in the soy sauce, sesame oil and chili garlic sauce. You can either add them to the pan individually or mix them all together in a bowl then stir into the dish. Taste the noodles and adjust the seasoning to your liking.
 
in Breakfast.

Fancy-Ham-and-Egg-Biscuits-Recipe

Fancy Ham and Egg Biscuits Recipe

Ingredients

  • 1 can large refrigerated biscuits (mine had 8 in it)
  • 8 eggs
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon Seasoned Salt (or 1/4 salt and 1/8 pepper)
  • Cooking spray
  • 1 tablespoon fresh chives, minced
  • 2/3 cup deli ham, sliced thin
  • 1/2 cup shredded cheese

Instructions

  1. Start by baking the biscuits according to the directions on the can.
  2. While the biscuits are in the oven, crack the eggs into a medium bowl. Pour in the milk and add the seasoned salt. Give it a good whisk to fully incorporate everything.
  3. Liberally spray a medium skillet with the cooking spray and place on a burner on medium low heat. Pour in the egg mixture. Using a rubber spatula, stir stir stir stir those eggs. Keep them on medium low heat. The key to fluffy eggs is low and slow.
  4. Once the eggs are almost done, add the ham and chives. Then add the cheese and give it a good stir.
  5. Split the biscuits and spoon on a little of the egg mixture. Place the top of the biscuit back on and serve
 
in Desserts.

Strawberry-Cupcakes-with-Cheesecake-Filling-Recipe

Strawberry Cupcakes with Cheesecake Filling

Ingredients

For the Cupcakes
  • 1 strawberry cake mix
  • 1/3 c. oil
  • 3 eggs
  • 1 1/4 c. water
  • 1/4 c. sour cream

For the Cheesecake Filling

  • 4 oz. cream cheese
  • 1/2 c. sour cream
  • 1/4 c. milk
  • 1/2 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 c. frozen whipped topping, thawed
For the Strawberry Butter Cream
  • 1/2 c. shortening
  • 1/2 c. butter, room temperature
  • 1/8 tsp. salt
  • 1 tbsp. water
  • 1 tbsp. strawberry preserves, melted
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. strawberry extract
  • 1/2 c. finely chopped strawberries
  • 4 1/2 c. powdered sugar

Directions

  1. Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling.
  2. In a large bowl, beat the cream cheese until smooth.Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping. Fill the hole in the cupcakes with the filling. Refrigerate while you make the frosting.
  3. Beat shortening and butter until creamy. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. If the frosting is too thick, you can add another 1-2 tbsp. water, beating after each one. Frost the cupcakes. Keep refrigerated. Makes 24 cupcakes.
 

Spinach-and-Spring-Herb-Torta-in-Potato-Crust-Recipe

Spinach and Spring Herb Torta in Potato Crust Recipe

Ingredients

  • 3 large russet potatoes (about 600 g, 1 ¼ pound)
  • about 2 tbsp olive oil
  • 350 g spinach (about a colander full, stems removed if the leaves are big)
  • 2 eggs
  • 1 cup ricotta
  • 1 1/2 cups chopped spring herbs: parsley, chives, dill
  • 100 g feta, crumbled
  • grated zest of 1 lemon
  • salt, pepper

Instructions

  1. Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick.
  2. Slice the third potato lengthwise, also 3-4 mm thick. Brush some olive oil in a wide skillet and set over high heat. Whet it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices.
  3. Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water. In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
  4. Roughly chop the spinach and add it to the mixture. Season with salt and pepper.
  5. Preheat oven to 185 degrees Celsius (375 F). Lightly butter a 24 cm (9 ½ inch) spring form pan. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely. Place the long slices around the sides. Pour in the ricotta mixture and put in the oven. Bake until firm and golden in places, about 40 minutes. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan, Serve warm or at room temperature.
 
in Breakfast.

Bubble-Up-Breakfast-Bake-Recipe

Bubble Up Breakfast Bake Recipe

Ingredients

  • 1 pound of reduced fat breakfast sausage
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chills
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Instructions

  1. Start by preheating the oven to 350 degrees.
  2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
  3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9×13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.
  4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
  5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it’s uncooked egg but it’s just cheesy goodness.
 
in Dip.

Hot-Caprese-Dip-Recipe

Hot Caprese Dip Recipe

Ingredients

  • 10 ounces fresh mozzarella
  • 3 small roma tomatoes, seeded and juiced
  • 3 tablespoons fresh basil

Instructions

  1. Chop up all of your ingredients
  2. In a small baking dish, combine all the ingredients and mix well.
  3. Bake at 375 degrees for 15-20 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers.
 
in Desserts.

Hot-Chocolate-Truffles-Recipe

Hot Chocolate Truffles Recipe

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cocoa powder, crushed candy canes, mini chocolate chips for rolling

Instructions

  1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
  2. Let cool in the fridge until stiff enough to scoop.
  3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
  4. Remove scoops, roll into balls.
  5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
  6. Wrap each ball in suran wrap and keep chilled until ready to use.
  7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!
 
in Desserts.

Chocolate-Italian-Love-Cake-Recipe

Chocolate Italian Love Cake Recipe

Ingredients

  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip

Instructions

  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
 
in Desserts.

Flower-shaped-Mini-Lemon-Curd-Tarts-Recipe

Flower shaped Mini Lemon Curd Tarts Recipe

Ingredients

Mini Lemon Tarts:

  • 1 unbaked pie crust
  • 1 jar lemon curd
  • 1 T. powdered sugar

Hardware:

  • mini muffin pan
  • flower shaped cookie cutter

Instructions

  1. Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
  2. Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
  3. Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
  4. Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
  5. Fill each shell with a few teaspoons of lemon curd.
  6. Dust the powdered sugar over the tops. Voila!