Crab Casino Canapes

 

1/2 cup Baconnaise / mayo
1- 5 ounce jar Kraft’s Old English Cheese
1 clove garlic, minced
2 T. red bell pepper, tiny dice
Dash Tabasco Sauce
6 ounces lump crabmeat
Shredded Parmesan Cheese
6 English Muffins, split

In a medium bowl mix the first five ingredients until smooth. To remove cheese from the jar, microwave uncovered jar for 20 seconds. Gently fold crab into the Baconnaise mixture. Spread crab mixture evenly over each English Muffin half. Sprinkle each muffin with 1 t. Parmesan cheese and bake on a cookie sheet in a 400° oven for 12-15 minutes or until golden and bubbly. Remove from oven and let cool 1 minute before slicing in half. Serve on a pretty platter arranged to look like crab claws. Makes 24 pieces.

Boston Cream Pie Cookies

 

1/3 cup granulated sugar
1/2 cup confectioners’ sugar
1/2 cup salted butter
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cups cornstarch
1/2 teaspoons baking soda
1/2 teaspoons cream of tartar

1) Heat your oven to 375 degrees. In a small bowl, whisk together the flour, cornstarch, baking soda, and cream of tartar. Set aside.

2) With an electric mixer, whip up both sugars with your butter until light and fluffy. Add the egg, oil, and vanilla extract (one at a time) and mix well in-between. With a wooden spoon, stir in your dry ingredients and mix until you’ve created one cohesive dough, which will be pretty soft. Chill the dough if needed.

3) Line a muffin pan with cupcake liners. Drop about an inch-round ball of dough into each liner. Press the middle down a bit with your thumb. Bake for about 7-10 minutes (while the cookie is still white with its edges just beginning to golden), then take it out and quickly use a quarter teapoon to press the middle of the cookie down into a little divot. Bake for another 5 minutes, or until they are completely cooked and golden. Set aside to cool before taking them out of their liners.

Cream Filling
1/4 cup unsalted butter
3 Tablespoons of cream
2 Tablespoons vanilla custard powder
1 cup icing sugar

1) Cream butter, cream, and custard powder together. Add the icing sugar slowly and whip until light. Carefully spoon into the cooled cookies’ divots. Set in the freezer until you are ready for the final topping.

Chocolate Ganache
8 ounces semi-sweet chocolate
1/4 cup unsalted butter

1) Melt slowly over a double boiler. Let cool for 5, then dip the tops of the frozen cookies into the ganache. Let any extra drip off. Cool in the refrigerator until the ganache hardens. Enjoy.

 

Shrimp Scampi with Linguine

Ingredients

Vegetable Oil

Kosher salt

1 1/2 pounds linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shirmp, peeled and deveined (just buy them that way)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon hot red pepper flakes

Directions

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
3. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
5. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Woolworth’s Cheesecake

 

 

Ingredients

1 (3 ounce) package lemon Jell-O shopping list
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk (12oz), well chilled
Graham crackers, crushed
Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
4. Line bottom of 9 x 13-pan with crushed Graham crackers.
5. Spread filling over and top with more crushed Graham crackers. Chill.

Preparation time: 10 minute(s)
Number of servings (yield): 12

Bacon Cheddar Patty Cake

 

Ingredients

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

 

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
2. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
3. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

PREP
10 mins
COOK
20 mins
READY IN
30 mins

Meyer Lemon Parfaits

 

Ingredients

For the Base:

• 6 giant ladyfinger cookies, cut into tiny pieces

For the Simple Syrup:

• ½ cup water
• ½ cup sugar
• 2 tablespoon meyer lemon juice

For the Curd:

• 2 tablespoons meyer lemon zest
• 5 egg yolks
• ¾ cup sugar
• ¾ cup meyer lemon juice
• 5 tablespoons butter

For the Garnish:

• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• Optional- Meyer Lemon Zest

Instructions

For the Base:

1. Cut cookies into tiny pieces. Place evenly in the bottom of glasses. I used 12 shot glasses.

For the Simple Syrup:

1. Mix all in the ingredients in a small saucepan and cook over medium heat until sugar dissolves.
2. Allow to cool.
3. Spoon 1 to 2 tablespoons into each glass.
4. Store any leftover syrup in the fridge.
5. For the Curd:
6. Add meyer lemon zest, meyer lemon juice, sugar and yolks to a medium saucepan. Whisk.
7. Cook over a medium low heat, adding butter right away.
8. Whisk until thick, which can take about 6 to 8 minutes.
9. Allow to cool a bit before adding to shot glasses.
10. Spoon or pipe into glasses evenly.
11. Pop in the fridge for about an hour or two.

For the Garnish:

1. In a stand mixer combine the heavy cream and confectioners’ sugar. Mix until fluffy.
2. Transfer to a piping tip with a star tip. Pipe onto top of parfaits.
3. Garnish with meyer lemon zest if desired.
4. You can serve immediately or pop back in the fridge till you need them.
5. Serve with a big old puckery smile!

 

Carrot Cake Whoopie Pie

 

 

Yield: 18 to 24 sandwiches

Cook Time: 25 minute prep time, 6 hour refrigeration time

INGREDIENTS
Cookies

2 sticks unsalted butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 eggs

¾ teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ tablespoon crystallized ginger, finely chopped

2 cups old-fashioned oats

1½ cups of peeled and grated carrots (from about 2 to 3 medium carrots)

1 cup raisins, soaked in warm water for 10 minutes and drained

 

Cream Cheese Icing

2 sticks unsalted butter, softened

1¼ cups powdered sugar

2 tablespoons honey

12 ounces cream cheese, cut into pieces, softened

DIRECTIONS

1. Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it’s incorporated before adding the second egg. Stir in the vanilla.

2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.

3. Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.

4. Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches.

Serve immediately or store the cookies and frosting separately for up to 3 days.

 

Grilled Cheeseburger Wrap

 

This recipe is a Pinterest find and i must say it is Yummy, sorry so brief still under the weather so enjoy.

http://life-as-a-lofthouse.blogspot.com/2013/02/grilled-cheeseburger-wraps.html

Has great recipes be sure to visit the blog.

 

Grilled Cheeseburger Wraps
Makes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce

Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.

Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.

Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally.

Serve immediately

Sick

Hey Foodies,

Today I dont feel well so there will be no recipe of the day but just a reminder the give away is still going on so be sure to enter to win I may add an additional gift.

Slow Cooker Tikka Masala

 
source: adapted from Tasty Kitchen Blog

I halved this recipe but used four thighs and a whole jalapeno. Because the jalapeno is only pricked with a knife, the heat is at a controlled level in the dish. If you halve the recipe and opt to also cut a jalapeno in half, be prepared for additional heat because the seeds will have a chance to release into the stew. For a half recipe, I set the slow cooker for 4 hours on low and the chicken was perfectly cooked.

Ingredients:

For the Chicken:

9 whole boneless, skinless chicken thighs
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp Kosher salt
1 cup non-fat plain Greek yogurt
1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife
For the Sauce:

4 tbsp butter
1 whole large onion, peeled and diced
6 cloves garlic, peeled and minced
1 tbsp Kosher salt
3 tbsp garam masala
1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
4 cups crushed tomatoes
1 tbsp sugar
2-3 tbsp heavy cream
For Serving:

4 cups cooked rice, hot
cilantro for garnish
Instructions:

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the chicken in the bottom of a 6-quart slow cooker and put the jalapeno on top of the chicken.
To prepare the sauce, melt butter in a medium saute pan over medium high heat. Add the onions, garlic, and salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour the sauce over the chicken in the slow cooker.
Cover and cook on low for 5 hours, or until the chicken is very tender.
Pour heavy cream into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
Serve over hot rice topped with a generous amount of chopped cilantro.