Cheddar Puffs

Prep Time: 15 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
• ½ sticks Butter
• 3 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1-½ teaspoon Dijon Mustard
• 8 ounces, weight Cream Cheese, Sliced
• 1-½ cup Grated Cheddar Cheese
• Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

from Pioneer Woman

http://thepioneerwoman.com/cooking/2009/12/cheese-puffs/

Posted by Ree on December 29 2009

Stout and Onion Soup

Prep Time 15 Minutes

Cook Time 40 Minutes

Difficulty Easy

Ingredients

• 2 TablespoonsOlive Oil
• 8 cupsThinly Sliced Onion
• 5 clovesMinced Garlic
• ¼ cupsSherry Vinegar
• 2 TablespoonsMinced Fresh Thyme
• 1 bottle(12 Oz. Bottle) Guinness, Or Any Other Stout
• 6 cupsBeef Broth
• 1 loafFrench Baguette (or Any Crusty Bread )
• ½ poundsIrish Cheddar

Preparation Instructions

Preheat oven to 400 degrees.

In a large Dutch oven, heat the olive oil then add the onions. Cook the onions on medium high heat until they caramelize and are a nice golden brown. Turn the heat down to medium. Add the garlic and cook for just a few minutes until the garlic is fragrant. Then add the sherry vinegar and the thyme. Stir together and cook for a couple of minutes. Add the bottle of stout and let it reduce by half.

When the stout has reduced, add the beef broth. Then let it simmer while you prepare the bread.

Slice the baguette into 1/2 slices and lay out on a cookie sheet. Put in the oven and toast until nicely browned on both sides, about 3 minutes on each side depending on your oven. While the bread is toasting, slice the cheese into 1/8 inch pieces. Take the bread out and let it cool for a minute while you spoon out the soup into oven safe bowls.

Set your oven to broil. Put the bowls of soup on your cookie sheet and place a piece of baguette on the surface of the soup and top with a piece of cheese. Place the cookie sheet with the soup under the broiler. WATCH your cheese! It only takes a couple of minutes to get it all brown and bubbly and only a little more to turn it black and inedible.

Serve with a nice salad for a meal or with some tasty corned beef for a St.Patrick’s Day treat!

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Minutes | Cook Time: 6 Hours | Difficulty: Easy | Servings: 18

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

from Pioneer Woman

Old-Fashioned Oatmeal Cake

Posted by ThreeManyCooks in Step-by-Step Recipes

This Old-fashioned Oatmeal Cake with Broiled Topping called out to me because I love simple, no fuss cakes that can be thrown together quickly and aren’t overly sweet. But more than the cake, I love the headnote Tasty Kitchen member Brandi N wrote. She found the hand-written recipe for this cake in her grandmother’s old tin recipe box and said the cake was “oozing with memories” for her. When I read something like that, I know it’s gotta be good.

This cake is delicious. It’s fluffy and moist, and the broiled topping makes it taste like a cinnamon roll. It’s the perfect partner for late-afternoon coffee or tea. Plus if it has oatmeal in it, it’s has to be kind of healthy, right?

You’ll need quick rolled oats, white sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, baking powder, salt, heavy whipping cream (or half and half), coconut, and pecans.

Start by combining quick-cooking oats with the boiling water. (TIP: If you don’t have quick cooking oats, simply food process old-fashioned rolled oats for a few seconds.)

Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees. Coat a 13-by 9-inch pan with vegetable cooking spray and flour.

Mix all the dry ingredients in a medium bowl.

In a large bowl beat the two sugars and butter until light and fluffy.

Beat in the vanilla …

And then the eggs one at a time.

Mix in the oatmeal …

Then finally add in the flour mixture.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

While the cake bakes, beat the remaining brown sugar and butter in a medium bowl.

Beat in the cream (or half-and-half) until smooth.

Stir in coconut and pecans.

When the cake comes out of the oven, top it with this mixture.

We found it helpful to spoon the topping evenly over the cake …

And then spread it to cover.

Broil the iced cake 4 to 6 inches from heating element until bubbly and light golden brown, 1 to 2 minutes. Give it a little cooling time (if you can!), then slice, serve, and enjoy!

Thank you, Brandi N, for sharing your grandmother’s recipe with us!

Chocolate Caramel Cupcakes

(Adapted from A Bakers Field Guide To Cupcakes)

(Makes 20)

2 cups all-purpose flour

1/3 cup Cocoa Powder, unsweetened

3/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Butter, unsalted, at room temperature

1 + 1/3 cups Sugar

1 teaspoon Vanilla Extract

2 Eggs

3 ounces Semi-Sweet Chocolate, melted and cooled

1 cup Milk, at room temperature

1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.

4. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.

5. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.

6. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.

Caramel Frosting*

(adapted from Betty Crocker)

1/2 cup Butter

1 cup Packed Brown Suger

3/4 cup Milk, divided

3 cups Powdered Confectioners' Sugar, plus a little extra if needed

1. In a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low.

2. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.

3. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.

4. Store in refrigerator for 15 minutes before frosting to help it firm up.

*For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

How To Fill A Cupcake:

Use a pastry bag with a large tip, poke it into the middle of the cupcake and give it a good squeeze.

Or

Use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long.

Put your filling in a ziploc bag or baggie and cut off the corner. Fill the 'hole' you made.

Cut off the end of the cone to make a 'lid' to hold the filling in. Save the part you cut off to crumble and sprinkle over top of the frosting.

Frost as usual.

Margarita Cupcakes

A from-scratch cupcake and fun frosting inspired by our favorite cocktail.

Ingredients

• For the Lime Cupcakes
• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 2 cups sugar
• 4 eggs, at room temp
• 3 limes, zested and juiced
• 1/2 tsp vanilla
• 1 cup buttermilk
• 1/4 cup tequila (or half tequila/half orange liqueur, optional)
• For the Tequila-Lime Buttercream
• 2 cups sugar
• 8 egg whites
• 3 sticks butter, room temperature
• 2 1/2 Tbsp lime juice
• 1-2 Tbsp Tequila

Instructions

1. Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
2. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes).
3. Add eggs one at at time, mixing thoroughly before adding the next one.
4. Add lime zest and lime juice.
5. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
6. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
7. (Optional) While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture.
8. To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
9. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).
10. Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.
11. Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.

Notes

Yields: 24 Cupcakes

Source: Confections of a Foodie Bride and Martha Stewart Living

Estimated time: 1 hour

Dark Chocolate Strawberry Shortcakes with Amaretto Cream

I used a food processor for the shortcake, but you can make everything in a bowl.

I added the butter to the food processor but you can cut it in with a fork, knife, or pastry cutter.

I used Hershey’s dark chocolate chips and dark cocoa powder but you can use semi-sweet chocolate chips and original cocoa powder if you don’t like dark chocolate.

The recipe makes 6 large shortcakes but you can make 12 small ones just be sure to adjust the time.

While the shortcakes are baking, start making the cream. I used Philadelphia cream cheese and Jell-O vanilla instant pudding mix, but you can use other flavors of pudding such as chocolate or coconut. Make sure the cream cheese is nice and soft so that the mixture won’t be lumpy. Cover and refrigerate for at least an hour or two until a firmer consistency.

When everything is done, start assembling and serve! Garnish with some whipped topping/cream and strawberries if desired!

Recipe from Snappy Gourmet Blog

Shortcakes:
2/3 cup milk
1/3 cup dark chocolate chips (or semi-sweet)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup dark unsweetened cocoa powder (or original)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted cold butter, chopped

Cream:
8 ounces cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto (or substitute other liqueur or milk)
1 1/2 cups milk
8 ounces defrosted frozen whipped topping or sweetened whipped cream

4 cups sliced strawberries
Garnish (optional): whipped topping/cream & strawberries

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or silpat (or grease pan well).
2. Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into food processor (or large bowl), and process until combined (or whisk together if not using processor). Add butter and process until just combined (or cut in with fork if not using a food processor).
4. While food processor is running, slowly add milk and chocolate chip mixture until just combined (or stir in until just combined if making in a bowl).
5. Spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
6. Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
7. To assemble, place a chocolate shortcake on serving plate then top with cream, strawberries; repeat layers ending with a chocolate shortcake. Top with whipped topping/cream and strawberries if desired.

Makes 2 large (or 4 small)

SNAPPY TIPS: You can make smaller shortcakes rather than the 6 large shortcakes. Adjust time as needed.

SNAPPY SUBSTITUTIONS: If you don’t like dark chocolate, substitute semi-sweet chocolate chips and original unsweetened cocoa powder. Instead of Amaretto you could use any liqueur or milk. Substitute your favorite flavor of instant vanilla pudding for the vanilla such as chocolate or coconut.

Mexican Meatballs

Ingredients:

Yield:

40 40

40 meatballs

Servings Size

• meatballs

• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 2 eggs
• 1 1/2 cups dried breadcrumbs, plain
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 garlic cloves, minced
• 1/2 cup water
• 2 (28 ounce) cans diced tomatoes with juice
• 1 -3 chipotle chile in adobo
• 4 teaspoons vegetable oil
• 2 small onions, minced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 cup fresh cilantro, chopped (optional)

Directions:

Prep Time: 25 mins

Total Time: 1 1/4 hr

1. In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
2. Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside. Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
3. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
4. For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.