Pizza Monkey Bread

Pizza Monkey Bread

Ingredients

  • 1/2 cup ( 1 stick ) butter, melted
  • 1/2 teaspoon garlic salt
  • 1 tablespoon Italian seasonings
  • 2 cans Pillsbury Grands Homestyle Biscuits
  • 2 cups finely chopped pizza toppings ( pepperoni, cooked sausage, green peppers, mushrooms, onions , etc. )
  • 1 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

Directions:

  • Spray a bundt pan with cooking spray. Set aside.
  • Preheat oven to 350 degrees F.
  • Mix melted butter, Italian seasoning and garlic salt in a bowl and whisk. Set aside.
  • Displace biscuits from the cans. Get an unbaked biscuit and cut а section in the side. Open up the biscuit with your fingers to make space for topping.
  • Fill this space with pinch of cheese, a teaspoon of marinara sauce and pizza toppings. Finalize with pinch of cheese then press the dough close to stick.
  • Drench both sides with the butter mixture and put in the bundt pan with the attached part up.
  • Fill all biscuits and put in the bundt pan next to each other.
  • Add the left butter mixture on top of the biscuits in the bundt pan.
  • Bake for about 30 minutes until slightly brown.
  • Remove and let cool for 5 minutes.
  • Turn the bundt pan on a plate gently and shake to release the bread.
  • Drizzle with marinara sauce.
  • Serve!

Leek Muffins

Leek Muffins

Ingredients

  • 50 grams of leek, sliced
  • 1/2 onion, sliced
  • 100 grams of ham, cubed
  • 200 grams of wheat flour
  • 20 grams of oat flakes
  • 2 teaspoons of baking powder
  • salt
  • black pepper, ground
  • 1/2 teaspoon of grounded cumin
  • 1 egg
  • 3 tablespoons of oil
  • 50 grams of grated cheese
  • 150 ml of milk
  • Fry onion and leek, cool.
  • In separate bowl, beat egg, oil and milk.
  • In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
  • Add dry ingredients, bit by bit into egg mixture.
  • In the end add fried leek and onion, ham and grated cheese.
  • Grease muffin baking pan, pour in dough.
  • Bake about 25 min, in preheated oven, in 180 C degrees.

Recipe source

Chocolate Banana Cheesecake

Chocolate Banana Cheesecake

Ingredients

  • Crust:
    1) 1/8 teaspoon sea salt;
    2) 3/4 cup roasted unsalted peanuts;
    3) 3 soft medjool dates, pitted and chopped
  • Filling:
    1) 1 cup roasted unsalted peanuts (preferably soaked overnight, drained);
    2) 2 Tbsp lemon juice;
    3) 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid);
    4) 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping);
    5) 2 Tbsp organic smooth peanut butter;
    6) 1 1/2 cups raw cashews (preferably soaked overnight, drained);
    7) 1/4 cup plus 3 Tbsp coconut water;
    8) 1/3 cup plus 3 Tbsp agave nectar;
    9) 1/2 teaspoon sea salt;
    10) 2 small ripe organic bananas, cut into chunks;
    11) 1/3 cup unsweetened cocoa powder;
  • Swirl:
    1) 2 tbsp agave nectar
    2) 1/4 cup smooth organic peanut butter
    3) 1 tsp pure vanilla extract
  • Cream Topping:
    1) 1/4 cup coconut water;
    2) 1 tablespoons agave syrup;
    3) 2 Tbsp coconut oil (warmed to liquid);
    4) 1/4 cup raw cashew pieces (preferably soaked overnight);
    5) 1/4 cup plus 2 Tbsp fresh young coconut meat;
    6) 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)

Directions:

  • Grease 6″ spring form pan with coconut oil.
Crust:
  • Process sea salt and peanuts in a food processor.
  • Add the dates and process.
  • Press the mixture into the bottom of the pan.
Filling:
  • Drain peanuts and cashews and mix them with lemon juice, coconut water, coconut oil, agave nectar, vanilla, bananas, peanut butter and sea salt in a food processor. Blend until smooth.
  • Divide the mixture in two bowl. Turn one back in the food processor and add the cocoa powder. Blend until smooth.
  • Whisk the swirl ingredients.
  • Pour the filling over the crust taking turns between the plain and chocolate ( about 3 tablespoons ) as well as peanut butter swirl ( 3 tablespoons) until everything is used up.
  • Tap on the counter to level and swirl to make marbling with a knife.
  • Refrigerate for 6 hours.
Topping:
  • Drain cashews and blend in a food processor all of the ingredients.
  • Freeze for about half an hour. Pour in pastry bag.
  • Decorate the cheesecake.

Submitted by: Kim Simpson

Apple Fritter Rings

Apple Fritter Rings

Ingredients

  • 3/4 teaspoon ground cinnamon
  • 4 teaspoons vegetable oil, plus 2 cups for frying
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon fine salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 teaspoons baking powder
  • 4 medium tart apples, such as Granny Smith, cored, peeled, and cut into 1/2-inch-thick rings

Directions:

  • Mix cinnamon and 1/2 cup sugar in a bowl.
  • Using different bowl, beat 4 tsp oil, buttermilk and eggs.
  • Mix in 2 tbsp sugar, flour, salt and baking powder.
  • Heat 2 cups oil in a big frying pan to 375 degrees.
  • Dip a couple of apples in batter and fry about 2 min. each side of the apples.
  • Put on paper towel to dry.
  • Serve with cinnamon.
  • Enjoy!

Peach Baked Alaska

Peach Baked Alaska

Ingredients

  • 2 peaches, halved and pitted
  • 1 cup ice cream (your favorite flavor)
  • 2 large egg whites at room temperature
  • 1/8 tsp cream of tartar
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract

Directions:

  • Approximately an hour before you’re ready to serve the Peach Baked Alaska, place a baking sheet in the freezer.
  • Wash, halve and pit the peaches.
  • Put a large scoop of vanilla ice cream in the center of each peach like a bowl. Put peaches filled with ice cream in the freezer.
  • When you’re ready to serve, preheat the oven on broil at 450 degrees.
  • Separate the egg whites into your prepared metal or glass bowl (see notes) and beat with an electric mixer until foamy.
  • Next, add the cream of tartar and, beating on medium-high speed, slowly add 1 tablespoon of sugar at a time over 2-3 minutes until the meringue becomes smooth, glossy and stiff peaks form.
  • Place frozen peaches on the frozen baking sheet and carefully spread meringue over ice cream using a spoon or spatula, creating a decorative spiky/peak pattern using the back of your spatula/spoon.
  • Broil in the oven for 2-3 minutes until meringue is golden brown and lightly crisp. Alternately, drizzle finished meringue with brandy or Gran Marnier and flambé just before serving!

Recipe Source

Honey Balsamic Pork Chops

Honey Balsamic Pork Chops

Ingredients

  • 4 bone-in pork chops
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • ½ cup balsamic vinegar
  • ½ cup honey, (orange blossom honey is wonderful if handy)
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 4 tablespoon unsalted butter at room temperature

Directions:

  • In a large heavy skillet heat the olive oil over medium high heat. Season the pork chops with salt and pepper. Add the pork to the skillet and cook for about 7 to 10 minutes (depending of the size of the chops, nicely browned and no juices running) per side. Transfer to a plate and cover loosely and let rest.
  • Remove all excess oil from the skillet and over medium heat add the vinegar, honey, honey, rosemary and thyme. Stir constantly until the honey is dissolved. Lower the heat and cook for another 5 minutes. Add the butter and whisk until smooth. Season with salt and pepper to taste.
  • Pour the sauce over the chops and serve.

Recipe Source

Comfy and Cozy Beef Stew

comfy-cozy-beef-stew

Ingredients

  • 2 lbs beef chuck, cubed
  • 1 large onion, chopped
  • 1 lb baby carrots
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 1 lb red potatoes, cubed
  • 2 parsnips, diced
  • 1 Tbsp thyme
  • 1 Tbsp garlic powder
  • 4 cups vegetable or beef broth
  • 1 Tbsp worcestershire sauce
  • 2 tsp gravy master
  • 1 can tomato puree
  • flour for dusting
  • olive oil

Classic beef stew from LeMoine Family Kitchen is a cozy and comfy meal. Nothing beats a warm and hearty stew when a storm is raging outside. Cubes of beef are cooked low and slow in a tomato broth with root vegetables. The stew will simmer for at least two hours on the stovetop. You can also cook the stew in a dutch oven at 250 degrees in the oven. This one pot meal is sure to be a family favorite.

Directions:
Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
Ok, we’ve got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
Serve with a hunk of garlic bread and some of your favorite wine… enjoy!

Recipe Source

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 a Singapore Sling cocktail

How to make a Singapore Sling cocktail

The Singapore Sling was originally created for the Raffles Hotel in Singapore in the early 20th century. The recipe for this delicious drink is often recorded incorrectly, so even if you think you’ve had it, you probably haven’t! Here, cocktail expert Robert Hess shows us how to make one the right way.

Mexican Churros

Mexican Churros

Ingredients

  • 2 cups canola oil
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon

Directions:

  • Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  • Remove from heat. Beat in eggs all at once and continue beating until smooth.
  • Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
  • Spoon the dough into a decorator’s tube with large star tip for authentic-looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
  • Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.

Recipe Source

Pizza Monkey Bread

Ingredients 1/2 cup ( 1 stick ) butter, melted1/2 teaspoon garlic salt1 tablespoon Italian seasonings2 cans Pillsbury Grands Homestyle Biscuits2 cups finely … [Read more]

Leek Muffins

Ingredients 50 grams of leek, sliced1/2 onion, sliced100 grams of ham, cubed200 grams of wheat flour20 grams of oat flakes2 teaspoons of baking … [Read more]

Chocolate Banana Cheesecake

Ingredients Crust: 1) 1/8 teaspoon sea salt; 2) 3/4 cup roasted unsalted peanuts; 3) 3 soft medjool dates, pitted and choppedFilling: 1) 1 cup roasted … [Read more]

Apple Fritter Rings

Ingredients 3/4 teaspoon ground cinnamon4 teaspoons vegetable oil, plus 2 cups for frying2 cups all-purpose flour (spooned and leveled)1/2 cup plus 2 … [Read more]

Peach Baked Alaska

Ingredients 2 peaches, halved and pitted1 cup ice cream (your favorite flavor)2 large egg whites at room temperature1/8 tsp cream of tartar1/4 cup sugar1/2 … [Read more]

Honey Balsamic Pork Chops

Ingredients 4 bone-in pork chops2 tablespoon olive oilSalt and pepper to taste½ cup balsamic vinegar½ cup honey, (orange blossom honey is wonderful if … [Read more]

Comfy and Cozy Beef Stew

Ingredients 2 lbs beef chuck, cubed1 large onion, chopped1 lb baby carrots2 green bell peppers, diced2 red bell peppers, diced1 lb red potatoes, cubed2 … [Read more]

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 a Singapore Sling cocktail

The Singapore Sling was originally created for the Raffles Hotel in Singapore in the early 20th century. The recipe for this delicious drink is often recorded incorrectly, so even if you think you've had it, you probably haven't! Here, cocktail … [Read more]

Mexican Churros

Ingredients 2 cups canola oil1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour3 eggs1/4 cup sugar1/4 teaspoon ground cinnamon … [Read more]