Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Ingredients

  • 3 tablespoons butter or cooking spray
  • 16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced
  • 6 green onions, sliced
  • 3/4 cup egg replacement
  • 3 jumbo eggs
  • 1/4 cup half and half (or you can use whole milk)
  • 1/2 cup Parmigiano cheese, fresh and finely grated
  • 1 1/2 tablespoons chopped, fresh thyme leaves
    (optional: chopped, fresh chives and/or Italian parsley)
  • salt to taste
  • fresh ground black pepper to taste

Directions:

  • Pre-heat oven on to 350 degrees (later you’ll change it to “Broil”).
  • Heat an 8-inch ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or butter.
  • Add mushrooms and green onions to pan; sauté 12 minutes or until mushrooms are nicely browned.
  • In a medium bowl, add the eggs and egg replacement.
  • Add the half and half.
  • Add the Parmesan cheese.
  • Add the thyme and any additional herbs that you like.
  • Add salt and pepper and whisk everything together.
  • Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
  • Heat pan over medium heat.
  • Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.
  • At that point, place the pan into the oven and cook on 350 for another 5 – 10 minutes.
  • Once the frittata is completely set and cooked (not runny on top) change the oven temperature to “Broil”.
  • Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.

Yield: 8

Recipe Source

How to make teddy bear cookie pops

How to make teddy bear cookie pops

Looking for a great activity to do with the kids? These teddy bear cookies are fun to make and even more fun to eat. Watch baker Liv Hansen for Betty Crocker as she and her young friend Blythe make teddy bear cookies using their imaginations as the main ingredient.

Tofu and mushrooms stuffed peppers

Tofu and mushrooms stuffed peppers

Ingredients

  • 2 green bell peppers, cut in halves and deseeded
  • 1 package of soft tofu
  • 3 champignon, sliced and fried
  • 1 egg, whisked
  • 1 teaspoon of sesame oil
  • 1 tablespoon of light soy sauce
  • 1,5 tablespoon of dried shrimps, soaked and drained
  • nori, sliced
  • 1 tablespoon of oil
  • How to make Tofu and mushrooms stuffed peppers
  1. Mash tofu with fork, add egg, champions, soy sauce, dried shrimps and sesame oil, mix well.
  2. Scoop stuffing into bell peppers and sprinkle with nori.
  3. Heat oil in frying pan, fry peppers upside down about 10 minutes then flip side and fry another 3 minutes.
  4. Serve as side dish.

Recipe source

Apple Pie Egg Rolls

Apple Pie Egg Rolls

Ingredients

  • 4 Tablespoons Flour
  • ⅓ cups Sugar
  • 1 whole Lemon, Juiced
  • 2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Egg Beaten
  • 10 To 12 Egg Roll Wrappers
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Cinnamon Sugar, For Dusting

Directions:

  • Preheat oven to 375 F.
  • Spray a large baking sheet with non-stick spray and set aside.
  • In a bowl, mix together the apples, sugar and lemon. Add the flour, spices and salt. Stir until well combined.
  • Beat your egg in a separate bowl.
  • Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet.
  • Repeat the step above as many time as needed.
  • Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  • Serve hot and enjoy!

Yield: 10 – 12 rolls
Submitted By: Tiara Rogers

Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs

Ingredients

  • 3 tbsp sugar
  • ½ jar marshmallow fluff
  • 2 cups heavy cream
  • 20 large strawberries, 2 slices per strawberry
  • sugar for sprinkling
  • 1 tablespoon water
  • 1 egg white
  • 1 can of grands biscuits

Directions:

  • Preheat oven to 350F.
  • Make 7 – 1-1/2 inch biscuits. Brush each with a mixture of water and an egg white, drizzle with sugar and bake for 10 minutes.
  • Cut two 1/2 inch slices from each strawberry.
  • When the biscuits are ready, let them cool completely.
  • Start layering; biscuit, strawberry, whipped cream*.

Note:

  • One can of biscuits made 20 skewers.

*Cream:

  • Mix together the heavy cream and sugar and stir well. Then add half a jar of marshmallow fluff and stir for 2 more minutes.

Submitted By: Keith Faure

No-bake, Teacup Treats

No-bake, Teacup Treats

Ingredients

  • Vanilla sandwich cookie wafers
  • Reese’s Miniature Peanut Butter Cups
  • Ice cream sugar cones (top 1-1/2 inch)
  • Circle pretzels (found in Chex Mix Sweet ‘n Salty Honey Nut mix)
  • Chocolate frosting (chocolate pudding, chocolate ganache, etc.)
  • Chocolate or vanilla candy melts

Directions:

  • Cut the ice-cream cones to 1 – 1/2 “. To prevent from falling apart soak in water for 20 sec.
  • Trim off where the wet parts connect the dry parts. Let them dry perfectly before assembling.
  • Set the cookie wafers apart and wipe filling.
  • Trim off a small part of the circle pretzels to make two handle points.
  • Microwave 2 ounces of chocolate/vanilla candy melts ( twice for 30 sec ) in a zip-top bag to melt.
  • Cut the corner of the zip-top bag and drop a little candy melt in the middle of the cookie wafers.
  • Put Reese’s Miniature Peanut Butter Cups ( do not wrap them ) over the candy melt.
  • Assembly by placing the cut sugar cones over Reese’s cups.
  • Drop candy melt in the bottom of the ice cream cones where it is connected to the Reese’s cup.
  • Top with frosting.
  • Drop a candy melt to the cutted edges of the pretzels and stick them on the out sides of the sugar cones.
  • Hold them for a few seconds until they stick well.
  • Best serve the same day!

Truffle Brownie Cheesecake

Truffle Brownie Cheesecake

Ingredients

  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups (12-oz. pkg.) Hershey’s Special Dark Chocolate Chips , divided
  • 3 packages (8 oz. each) cream cheese , softened
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • one brownie layer*

Directions:

  • Heat oven to 350 degrees .
  • Grease 9-inch springform pan.
  • Bake brownie layer* in the prepared pan for half an hour.
  • Beat cream cheese and sugar in a bowl. Add eggs, heavy cream, salt, and vanilla and beat after each addition.
  • Save 2 tbsp chocolate chips for later and microwave the rest for 1-1/2 minutes at medium (50 %). Stir.
  • When chocolate melts mix it in the cheesecake batter.
  • When brownie is ready spread cheesecake mixture on top of it.
  • Bake again for about 45 minutes. Displace and let cool on a wire rack.
  • Loosen cake with a knife from side of pan.
  • Let cool to room temperature and remove side of pan.
  • Microwave the remaining 2 tbsp of chocolate chips for half a minute at medium.
  • When chocolate is melted drizzle it on top.
  • Cover and put in a refrigerator for a couple of hours.
  • Enjoy!

*Brownie layer:

  • Mix 1-1/4 cups sugar, 6 tbsp melted butter/margarine, 1 tsp vanilla extract, 2 eggs and stir until well combined.
  • Add 1/3 cup Hershey’s Cocoa, 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder and stir.

Submitted by: Diane Gray

Coconut Chicken Soup

Coconut Chicken Soup

Ingredients

  • 3 cups chicken stock
  • 1 fresh thumb-sized piece of ginger, sliced into thin coins
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons agave nectar
  • 6 ounces leftover chicken
  • 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
  • 1 medium carrot, julienned
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro, minced

Directions

  1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
  2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
  3. Just before serving, stir in lime juice and cilantro
  4. Serve

Recipe source

Caramel Over Vanilla Ice Cream in Hollowed-out Apples

Caramel Over Vanilla Ice Cream in Hollowed-out Apples

Ingredients

  • 4 apples (hollowed out)
  • 1 tbsp cinnamon
  • caramel topping
  • 1 tbsp sugar
  • vanilla ice cream

Directions:

  • Hollow out apples.
  • Mix cinnamon and sugar together and sprinkle the inside of the apples.
  • Bake for 20 minutes at 350 degrees.
  • Remove from oven and fill with vanilla ice cream.
  • Drizzle with caramel topping.
  • Enjoy!
Submitted by: Thelma Clark

Baked S’mores in Bite-size Bits

Baked S’mores in Bite-size Bits

Ingredients

  • 1/4 cup powdered sugar
  • 4 bars (1.55 oz each) milk chocolate candy, divided
  • 7 whole graham crackers (1 cup finely crushed)
  • 12 large marshmallows
  • 6 tablespoons butter, melted

Directions:

  • Preheat oven to 350 degrees F.
  • Use a resealable plastic bag to place graham crackers in and break into crumbs.
  • Mix them with butter and powdered sugar in a bowl.
  • Spoon one tbsp of crumb mixture in each cup of a mini muffin tin.
  • Form shallow cups by pressing the crumbs firmly. Bake about 5 minutes.
  • Break 2 candy bars into rectangles.
  • Displace from oven and put one candy rectangle in each cup.
  • Cut marshmallows across in two parts with dipped in cold water shears.
  • Place one marshmallow cut-side down in each cup. Bake for about 2 minutes.
  • Cool 15 minutes on a cooling rack. Displace cups from tin and cool completely.
  • Break the rest of the candy bars and microwave on high 1/1-1/2 minutes. Stir at intervals of 20 seconds.
  • Top each marshmallow with the melted chocolate.
  • Place with top-side up and let stay for about an hour.
  • Enjoy!

Yield: 24

Submitted by: Grace Hunter

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Ingredients 3 tablespoons butter or cooking spray16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced6 green onions, sliced3/4 cup … [Read more]

How to make teddy bear cookie pops

Looking for a great activity to do with the kids? These teddy bear cookies are fun to make and even more fun to eat. Watch baker Liv Hansen for Betty Crocker as she and her young friend Blythe make teddy bear cookies using their imaginations as the … [Read more]

Tofu and mushrooms stuffed peppers

Ingredients 2 green bell peppers, cut in halves and deseeded1 package of soft tofu3 champignon, sliced and fried1 egg, whisked1 teaspoon of sesame oil1 … [Read more]

Apple Pie Egg Rolls

Ingredients 4 Tablespoons Flour⅓ cups Sugar1 whole Lemon, Juiced2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)2 teaspoons Cinnamon¼ teaspoons … [Read more]

Strawberry Shortcake Kabobs

Ingredients 3 tbsp sugar½ jar marshmallow fluff2 cups heavy cream20 large strawberries, 2 slices per strawberrysugar for sprinkling1 tablespoon water1 egg … [Read more]

No-bake, Teacup Treats

Ingredients Vanilla sandwich cookie wafersReese's Miniature Peanut Butter CupsIce cream sugar cones (top 1-1/2 inch)Circle pretzels (found in Chex Mix Sweet … [Read more]

Truffle Brownie Cheesecake

Ingredients 1/4 teaspoon salt3/4 cup sugar1/4 cup heavy cream2 teaspoons vanilla extract4 eggs2 cups (12-oz. pkg.) Hershey's Special Dark Chocolate Chips , … [Read more]

Coconut Chicken Soup

Ingredients 3 cups chicken stock1 fresh thumb-sized piece of ginger, sliced into thin coins1 cup coconut milk1 tablespoon fish sauce2 teaspoons agave nectar6 … [Read more]

Caramel Over Vanilla Ice Cream in Hollowed-out Apples

Ingredients 4 apples (hollowed out)1 tbsp cinnamoncaramel topping1 tbsp sugarvanilla ice cream Directions: Hollow … [Read more]

Baked S’mores in Bite-size Bits

Ingredients 1/4 cup powdered sugar4 bars (1.55 oz each) milk chocolate candy, divided 7 whole graham crackers (1 cup finely crushed) 12 large … [Read more]