Potato on Egg

Potato on Egg

Ingredients

  • 1-2 Potato
  • 3 eggs
  • Mayonnaise
  • Bacon Bits (optional)
Directions:

  • Peel the potato skin.
  • Boil a pot of water put the potato and egg in.
  • Cook the potato till a fork can poke through it easily.
  • For the eggs you got to cook them to hard-boiled eggs.
  • When both are done, take them out, put the eggs under cold water so the shell would be easily peeled off.
  • Mash the potatoes in a bowl adding mayonnaise and bacon (optional), mix them up.
  • For the eggs, peel the shell and cut them into half,and then take out all yolk!
  • The egg yolk taken out is then mixed with the potato.
  • The potato is then stuffed on the egg where the yolk should be.
  • Sprinkle some pepper on top and its done
Recipe Source

Lemon Raspberry Bars

Lemon Raspberry Bars

Ingredients

  • CRUST:
  • 5 ounces Earth Balance Soy Free Spread, room temperature
  • 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
  • 1/2 teaspoon vanilla paste
  • 1 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch plus 1 tablespoon
  • LEMON FILLING:
  • 1 cup fresh lemon juice, about 12 lemons
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster sugar
  • 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature
  • RASPBERRY FILLING:
  • 3 pints fresh raspberries
  • 4 tablespoons simple syrup (see recipe in my Blueberry Mojito 8/11/12)
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon arrowroot
  • 1/4 cup water plus 1 1/2 teaspoon water
  • 1/2 teaspoon unflavored gelatin

Directions:

*Crust and Fillings can be made up to 2 days in advance

  • Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
  • Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
  • The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  • Preheat the oven to 350 degrees F
  • Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
  • Pat it down into the sheet pan just enough so that it is somewhat leveled.
  • Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  • Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
  • Refrigerate for 5 minutes.
  • Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  • Let it cool (in the baking sheet) to room temperature.
  • Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
  • The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
  • Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  • Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
  • Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  • For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
  • Whisk until it comes to a boil. About 5 minutes.
  • Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  • When the raspberries come to a full boil, whisk in the arrowroot mixture.
  • Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  • Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  • When fillings have been completely chilled, they are ready to assemble.
  • With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  • Then spread raspberry mixture evenly over lemon curd.
  • Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.

Yield:
Serves 12 medium bars or 9 large bars
Recipe Source

Fried Nutella Banana Hand Pies

Fried Nutella Banana Hand Pies

Ingredients

  • 1 recipe chilled perfect pie crust (or purchased pie crust)
  • 8 tablespoons Nutella
  • 2 Sliced Banana’s
  • 1 egg, beaten
  • 1 quart vegetable oil
  • powdered sugar

Directions:

  • Flatten out the pie crust to 1/8th inch thickness.
  • Shape circles of pie dough using 4 inch cookie cutter.
  • Put a tablespoon of Nutella and 2-3 slices of banana on top.
  • Spread the beaten egg around the edge of the pie crust , bend it, tight the edges together softly with a fork.
  • Cool in the refrigerator before frying.
  • When the oil heats to 375 degrees add the pies, a few at once, fry until golden ( 2 or 3 minutes on each side )
  • Take them out of the pot with slotted spoon. Let them dry on a paper towel.
  • Powder with powdered sugar and consume while hot.

Chipotle Bacon Bombs on a Stick

Chipotle Bacon Bombs on a Stick

Ingredients

  • 24 frozen pre-cooked beef (or turkey) meatballs, thawed (you can do more or less)
  • 1 lb. bacon, sliced in half (for a little added spice use peppered bacon)
  • Bamboo skewers, soaked in water for 30 minutes
  • Smokin’ Dust Chipotle Seasoning by Jac’s Tailgaters
  • Grandville’s Cajun BBQ Jam

Directions:

  • Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then, take a piece of bacon and wrap it around the meatball and slide it on to a bamboo skewer to hold it in place.
  • Then, season to taste. You can use whatever you like and as much. We like Jac’s Tailgaters Smokin’ Dust Chipotle Seasoning. Put them on a platter and head for the grill. I let them “Smoke” for 30 minutes before turning the heat up to 350 for about 15 minutes or so. This is when you crisp them up and add the Grandville’s Cajun BBQ Jam.Open the lid and set the dial to “180”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meatball skewers directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.
  • After 30 minutes, turn the digital control up to 350 degrees for 15 minutes. Then brush them with your BBQ sauce, roll them and brush them again. Leave them on at 350 until the bacon is crispabout 10 minutes or so. This is when the bacon gets crisp and the sauce does its magic. For gas grill conversions go to our website: http://datenightdoins.com We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Recipe Source

How to make a peach and blackberry tart

This luscious, rustic tart comes together quickly using a prepared refrigerated pie crust and peach & blackberry preserves. Chef Cathy Nehmer share her recipe for a delicious dessert that everyone will love.

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients

  • 1 cup sugar ((BROWNIES))
  • 4 whole eggs ((BROWNIES) beaten)
  • 1/2 tsp salt ((BROWNIES))
  • 1 tsp vanilla ((BROWNIES))
  • 1/2 cup butter ((BROWNIES))
  • 1 cup flour ((BROWNIES))
  • 1 cup dark chocolate ((BROWNIES)Xocai Healthy Chocolate Activ Powder)
  • 2 cups confectioners sugar ((FROSTING 1st LAYER))
  • 1/2 cup butter ((FROSTING 1st LAYER) softened)
  • 2 tbsps green creme de menthe ((FROSTING 1st LAYER))
  • 1 cup dark chocolate ((FROSTING 2nd LAYER)Xocai Healthy Chocolate Nuggets, chopped)
  • 6 tbsps butter ((FROSTING 2nd LAYER))

Directions:

  • 1 (BROWNIES) Mix together and pour into greased 9″x13″ pan and bake for 30 minutes at 350 degrees. Cool.
  • 2 (FROSTING 1st LAYER) Mix frosting 1st layer ingredients and spread over cooled brownies
  • 3 (FROSTING 2nd LAYER) Melt frosting 2nd layer ingredients together. Cool slightly and spread over frosting 1st layer. Refrigerate and cut into small squares.

Yield: Serves 12

Recipe Source

Caramel Cheesecakes

caramel-cheesecake

Ingredients

  • 19 ounces cream cheese
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp vanilla
  • caramel:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 cup evaporated milk
  • crust:
  • 1 cup almond meal
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup melted butter

Directions:

  • Preheat oven to 350F.
  • Crush your slivered almonds.
  • Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
  • Line a muffin tin with liners and push the mixture into the bottom of the liners.
  • Bake for 10 min.
  • Turn oven down to 300°.
  • Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
  • Spoon mixture into the muffin tins.
  • Bake for 40 min.
  • Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Cool caramel to room temperature then cover and put in the fridge for 1 hour.
  • Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Fill each cheesecake with about 1 tablespoon caramel.
  • Serve and Enjoy!

Submitted By: Alicia Torn

Kraft Recipes – How to Make Easy Pleasing Meatloaf

Want to change up the normal menu? A quick and easy meatloaf recipe that will surely become a family favorite.

Siumai chicken dumplings

Siumai chicken dumplings

Ingredients

  • Dough:
  • 250 grams of wheat flour
  • pinch of salt
  • 150 ml of water
  • Filling:
  • 200 grams of chicken meat, minced
  • 2 stalks of green onion, chopped
  • 1/2 of small leek, chopped finely
  • 2 dried shitake mushrooms
  • 1 tablespoon of rice wine
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of dried shrimps
  • 1 teaspoon of sesame oil
  • 2 cm long piece of ginger, grated
  • 1 teaspoon of potato starch

How to make Siumai chicken dumplings

1. Combine the flour and salt in a large mixing bowl. Make a well in the centre. Bring water to the boil. Pour onto the flour. Mix vigorously and quickly. When the mixture is cool enough to handle (but still warm), knead for 5 to 10 minutes to a perfectly smooth dough. When lightly pressed with your finger, the dough will bounce back.

2. Reconstitute mushrooms and dried shrimps about 30 minutes, drain and chop finely.

3. Mix all filling ingredients well.

4. Divide dough into four pieces. Roll each piece out into a sausage-like rope. Divide each rope into eight pieces. Each piece (there’re 32 in total) makes one wrapper.

5. Place 1 teaspoon of filling in the center of each wrapper, gather edges into flower like shape.

6. Steam about 10 minutes.

7. Serve with favorite dipping sauce.

Recipe source

Easy Olive and Goat Cheese Crostini

Easy Olive and Goat Cheese Crostini

Ingredients

  • 1 baguette – (5 to 6 oz)
  • 2 tablespoons olive oil
  • 3/4 cup green or black olive tapenade see * Note
  • 3 tablespoons fresh thyme leaves
  • Thyme sprigs for garnish
  • 5 tablespoons finely-chopped walnuts
  • 1/4 cup dried currants
  • 5 ounces soft goat cheese

If you are seeking an easy appetizer then this olive and goat cheese crostini is exactly what you are looking for. Tart goat cheese is spread on slices of toast and topped with a olive mixture seasoned with thyme and currants. The combination of flavors is perfect: salty, sweet, savory, and tart. You can also make this dish into a super simple sandwich if you are not expecting company.

Directions:

  • * Note: Tapenade, a mixture of chopped olives, salt and olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mixture.
  • To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)
  • To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.
  • To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips.

Yields 10 to 12 servings.

Recipe Source

Potato on Egg

Ingredients 1-2 Potato3 eggsMayonnaiseBacon Bits (optional) Directions: Peel the potato skin. Boil a pot … [Read more]

Lemon Raspberry Bars

Ingredients CRUST:5 ounces Earth Balance Soy Free Spread, room temperature1/4 cup plus 1 tablespoon caster sugar (very fine sugar)1/2 teaspoon vanilla paste1 … [Read more]

Fried Nutella Banana Hand Pies

Ingredients 1 recipe chilled perfect pie crust (or purchased pie crust)8 tablespoons Nutella2 Sliced Banana’s1 egg, beaten1 quart vegetable oilpowdered sugar … [Read more]

Chipotle Bacon Bombs on a Stick

Ingredients 24 frozen pre-cooked beef (or turkey) meatballs, thawed (you can do more or less)1 lb. bacon, sliced in half (for a little added spice use peppered … [Read more]

How to make a peach and blackberry tart

This luscious, rustic tart comes together quickly using a prepared refrigerated pie crust and peach & blackberry preserves. Chef Cathy Nehmer share her recipe for a delicious dessert that everyone will love. … [Read more]

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients 1 cup sugar ((BROWNIES))4 whole eggs ((BROWNIES) beaten)1/2 tsp salt ((BROWNIES))1 tsp vanilla ((BROWNIES))1/2 cup butter ((BROWNIES))1 cup flour … [Read more]

Caramel Cheesecakes

Ingredients 19 ounces cream cheese3 eggs1/4 cup sugar1 tsp vanillacaramel:1/2 cup granulated sugar2 tablespoons water1 tablespoon butter1/2 cup evaporated … [Read more]

Kraft Recipes – How to Make Easy Pleasing Meatloaf

Want to change up the normal menu? A quick and easy meatloaf recipe that will surely become a family favorite. … [Read more]

Siumai chicken dumplings

Ingredients Dough:250 grams of wheat flourpinch of salt150 ml of waterFilling:200 grams of chicken meat, minced2 stalks of green onion, chopped1/2 of small … [Read more]

Easy Olive and Goat Cheese Crostini

Ingredients 1 baguette - (5 to 6 oz)2 tablespoons olive oil3/4 cup green or black olive tapenade see * Note3 tablespoons fresh thyme leavesThyme sprigs for … [Read more]