Learn how to decorate a cake with sprinkles from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.
The perfect recipe for Thanksgiving!
- 4-6 Granny Smith apples
- 2 14 oz. Bags of soft caramels
- 4 TBS of water
- 1 TSP of vanilla extract
- Wooden Sticks
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.
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 large onion, diced
- 2 celery ribs, diced
- 1 red pepper, seeded and diced
- 2 eggplant, cut into ½-inch cubes
- 2 tomatoes, peeled, seeded and chopped
- 2 tablespoons capers, drained
- ½ cup pitted green olives
- ¼ cup red wine vinegar
- ¼ cup chopped parsley
- Salt and pepper
- Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.
- 25 Oreo cookies
- 1/2 stk butter, melted
- 3 ounces Chocolate chips
- 3 ounces Peanut butter chips
- 3 tablespoons Heavy cream
- 12 ounces Cream cheese, softened
- 1 cup Sugar
- 1 cup Creamy peanut butter
- 5 lrg Eggs
- 1 Egg white
- 1/2 cup Sour cream
- 2 teaspoons Lemon juice
- 1 cup Mini chocolate chips
- 3/4 cup Chocolate chips
- 1 cup Sour cream
- 1/2 cup Sugar
- Crust: Place cookies in food processor fitted with metal blade and process into uniform crumbs. Add butter and mix until well combined. Or, mix crumbs and butter in bowl until blended.
- Pour into 10″ spring form pan. Press evenly over bottom and about 2/3 up sides. Set aside in refrigerator.
- Melt chocolate and peanut butter chips in top of double boiler over simmering water. Slowly add cream. Stir until smooth and chips are melted. Pour into the crust-lined pan and spread within 1/2″ of the sides. Place back into the refrigerator until the filling is prepared.
- Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters once or twice. Add peanut butter and mix until incorporated. Beat in eggs and egg white one at a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, lemon juice and chocolate chips and mix until incorporated. Pour into prepared pan.
- Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or until sides are firm and center jiggles slightly.
- Remove to wire rack and cool in draft-free place 15 minutes.
- Increase oven temperature to 350 degrees.
- Topping: While cake cools, melt chocolate chips in top of double boiler over simmering water. Remove from heat. Add sour cream and sugar, stirring until smooth. Spread evenly over top of cake. Bake in 350 degree oven for 10 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate at least 6 hours or until chilled. Before serving, remov
- *NOTE* If desired, the cake may be refrigerated up to 3 days, pr frozen in spring form pan covered with plastic wrap and foil. Defrost frozen cake in refrigerator overnight.
- 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.
- * 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.
- 2 lemons, 1 thinly sliced, 1 juiced
- 1 teaspoon kosher salt
- 3/4 pound trimmed green beans
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
- 6 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 8 small red potatoes, quartered
- Preheat oven to 450 degrees F.
- Grease a big baking dish with a tbsp of olive oil.
- Position the slices of lemon in the bottom.
- Mix lemon juice, the rest of the oil, salt, garlic and pepper in a bowl.
- Stir in the green beans and let them coat.
- Displace the green beans with slotted spoon and position them over the lemon slices.
- Coat the potatoes in the same grease.
- Position the potatoes over the green beans with slotted spoon along the inside edge.
- Coat the chicken with the grease. Transfer to the baking dish with skin-side up. Drizzle with the left grease.
- Roast 50 min. Displace the chicken from the baking dish/skillet.
- Put the potatoes and green beans back in oven for 10 min. more.
- Serve 4 portions of chicken breast with potatoes and green beans.
Submitted by: Carol Collins
- 1 Stick of butter
- 2 Cups Brownie Brittle crumbs
- 2 pkg cream cheese (8oz) softened
- 1/2 Cup sugar
- 1 TBL flour
- 1/2 Cup eggnog
- 2 Eggs
- 1/2 Cup semi-sweet chocolate chips
- Nutmeg to sprinkle on top
- Crust: Mix 1 stick of melted butter with 2 Cups of Brownie Brittle crumbs.
- Press into a greased 9 x 13 pan and Bake for 8 min at 350°
- Mix cream cheese, sugar, flour, eggnog, and eggs together. Add chocolate chips.
- Pour over crust.
- Bake at 350° for 35 minutes.
- Cool – then sprinkle nutmeg on top.
- 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
- 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.
Learn how to decorate a cake with sprinkles from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video. … [Read more]
The perfect recipe for Thanksgiving! Ingredients 4-6 Granny Smith apples2 14 oz. Bags of soft caramels4 TBS of water1 TSP of vanilla extractWooden … [Read more]
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]
Ingredients ½ cup extra virgin olive oil2 garlic cloves, minced1 large onion, diced2 celery ribs, diced1 red pepper, seeded and diced2 eggplant, cut into … [Read more]
Ingredients 25 Oreo cookies1/2 stk butter, melted3 ounces Chocolate chips3 ounces Peanut butter chips3 tablespoons Heavy cream12 ounces Cream cheese, … [Read more]
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]
Ingredients 2 lemons, 1 thinly sliced, 1 juiced1 teaspoon kosher salt3/4 pound trimmed green beans4 chicken breasts (bones left in, with skin, about 3 1/4 … [Read more]
Ingredients 1 Stick of butter2 Cups Brownie Brittle crumbs2 pkg cream cheese (8oz) softened1/2 Cup sugar1 TBL flour1/2 Cup eggnog2 Eggs1/2 Cup semi-sweet … [Read more]