~*~*~* Have a Great Week *~*~*~

~ Chef ~

~ Soft Oatmeal Raisin Cookies ~

Ingredients:

1/2 c. unsalted butter
2 Tbsp. vegetable oil
1 c. light brown sugar
1 egg, beaten
6 Tbsp. sour cream
2 tsp. vanilla
1 c. raisins
2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp coarse salt
1 & 1/2 c. flour
1 c. chopped pecans

Directions: Line two baking sheets with parchment. Preheat oven to 350 F. Stir together the baking soda, cinnamon, salt and flour. Set aside. In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy. Beat in the sour cream and vanilla, scraping down sides of the bowl as needed. Stir in the raisins and oats. Add in the flour mixture 1 cup at a time; beat until fully incorporated. Stir in the nuts. Let the dough rest for 15-30 minutes. Then drop dough by the tablespoonful onto the prepared sheets. Bake for 12 minutes or until light brown.  Get out the milk! ~ Chef ~

~*~ Cheddar Drop Biscuits ~*~

 

INGREDIENTS:

(for Biscuits)

2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons cold butter
1/4 teaspoon garlic powder
1 heaping cup grated sharp cheddar cheese
(for brushing on top)
2 tablespoons melted butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
a pinch of salt

Directions: Preheat oven to 400°F. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix it too thoroughly... just until there are small chunks of butter about the size of peas. Add the cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, without over-mixing. Drop dough in approximately 1/4 cup mounds onto an ungreased baking sheet. An ice cream scoop works best. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt the 2 tablespoons of butter and stir in the 1/4 teaspoon of parsley flakes, 1/2 teaspoon of garlic powder and pinch of salt. Brush over the tops of the warm biscuits, using up all of the butter. Makes about a dozen. Enjoy, Enjoy, Enjoy! ~ Chef ~

--- Homemade Blue Cheese Dressing ---

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

Directions: In a large bowl, combine the mayonnaise, sour cream and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients.  Once everything is mixed completely refrigerate the dressing in a covered container for at least 24 hours before serving.  This will enhance the blue cheese flavor.  The next day pour and enjoy!  ~ Chef ~

~*~ Pineapple Upside-Down Minis ~*~

INGREDIENTS:
(for Topping)
½ medium pineapple, peeled, quartered lengthwise and cored
¾ stick unsalted butter
¾ cup packed light brown sugar
Maraschino cherries, cut into halves (for garnish)
(for Batter)
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup unsweetened pineapple juice

Directions: Preheat oven to 350°F. To make topping: cut pineapple crosswise into 3/8-inch-thick pieces. Shred the pineapple sliced with your fingers to a similar consistency of crushed pineapple. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Now place muffin liners in muffin tins. In the mini muffin tins, place roughly one teaspoon of the butter and brown sugar mixture in each liner, just so the bottom of the liner is coated. Place the shredded pineapple on top of sugar mixture making sure not to mix the butter-sugar mixture and the pineapple together. To make batter: sift together the flour, baking powder and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in the granulated sugar. Add eggs, 1 at a time, beating well after each addition. Now beat in the vanilla. Add half of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add the remaining flour mixture, beating just until blended. The batter may appear slightly curdled. Don’t worry it’s normal. Spoon the batter over the pineapple topping in muffin tins making sure that you do not fill each liner entirely. The cake expands. Bake in middle of the oven until golden and a tester comes out clean, around 15 to 20 minutes. Let cakes cool in pan. Turn the Mini-Pineapple Upside Down Cakes upside down and peel the liner off carefully. Place each Mini-Pineapple Upside Down Cake on a plate and garnish with the halved maraschino cherries. Serve cake warm. ~ Chef ~

~ Baby Lima Bean Soufflé ~

Ingredients:
Butter
2-3 tablespoons fine dry bread crumbs
2 cups cooked and drained baby lima beans
3/4 cup milk
6 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1 teaspoon Creole or Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites

Directions:  Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it around then dish.  Then butter the inside area of the foil.  This will allow the soufflé to rise and not fall over.  Now in a blender or food processor, combine the beans, milk and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan and stir in the cheese. Heat until cheese is completely melted.  Put the egg yolks in a small bowl; add about 1/4 cup of the puree to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended.  In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture.  Fold in the remaining egg whites slowly . Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately.  ~ Chef ~ 

~*~ Divinity ~*~

This is my achilles heel ~ candy making ~ I have never had any success at it.  So, I am reaching out to you my readers ... if you can make Divinity successfully let me know your secret.  ~ Chef ~

~ Parmesan-Crusted Tilapia ~

Ingredients:

3/4 cup of freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia fillets (about 1 pound total)

1 lemon, cut into wedges (optional)

Directions:  Preheat the oven to 400 degrees. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake 10 to 12 minutes. Serve with lemon wedges or rice and a steamed vegetable.  ~ Chef ~

~*~ Cannoli ~*~

Ingredients:
(Shells)
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying
(Filling)
1 (15oz) container of Ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting

NOTE:  Do NOT fill until serving!  If filled too far ahead of time the shell will become soggy.  Directions:  In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed.  Wrap dough in plastic wrap and refrigerate for 2-3 hours.  Roll out the dough until very thin. Using a cookie cutter or rim of a glass, cut dough into 4-inch rounds and roll again until very thin.  Roll each piece tightly around a cannoli tube. Seal with egg white.  Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.  Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.  In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.  Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.  Oh my!  ~ Chef ~

~ National Cheese Ball Day ~

And you thought Cheese Balls were only for the Holidays!

The next time you make a Cheese Ball ...
try this recipe for bite-size Cheese Balls.

Ingredients:
1 (8 oz) package cream cheese, room temperature
1 cup grated sharp cheddar cheese
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup finely chopped walnuts or pecans

Directions: Put the cream cheese, cheddar, garlic, parsley, cayenne paper, black pepper and salt in a food processor. Process for 5 to 10 seconds or until well blended. Scrape the mixture into a bowl, cover and refrigerate for 1 hour. Spread the chopped walnuts or pecans on a plate. Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts or pecans, coating the outside. (You may have to press a little to ensure sticking.) ~ Chef ~

~ In Honor of Eggs Benedict Day ~

Ingredients:

12 eggs (beaten)

1 tbsp butter

2 (8 oz.) cans crescent rolls 

1 (0.9 oz.) package Hollandaise sauce mix 

2/3 cup milk

1/4 cup butter

3 cups ham (diced)

1 cup shredded sharp cheddar cheese 

Directions:  Melt the 1 tablespoon of butter in a nonstick skillet over medium heat. Pour in eggs and cook to desired degree of doneness, stirring constantly.  Preheat oven to 400 degrees F. Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.  Prepare Hollandaise sauce according to package directions using the 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.  Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.  Great for breakfast or brunch!  ~ Chef ~

~*~ Peachy, Peach Cobbler ~*~

(before)

Ingredients:

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Directions: Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 45 minutes or until the crust is golden brown. As Rachael Ray would say ... YUM! ~ Chef ~

(after)

~ Grilled Cheese Sandwich Day ~

A hot, gooey, grilled cheese sandwich is good on any day!

~ Chef ~

~ Cheese Fondue Day ~

Ingredients:

1/2 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as Kirsch

1/2 teaspoon dry mustard

pinch nutmeg

assorted dippers

Directions:  In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually creates a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Serve with chunks of French or Pumpernickel breads or any dipper of your choice. Dip, swirl and enjoy! ~ Chef ~

~ Pecan Crescent Cookies ~

Ingredients:

• 2 sticks of butter, room temperature
• ½ cup confectioners' sugar
• 2 cups flour
• 1 cup lightly toasted pecans, finely chopped
• 1 tsp cinnamon
• 3 oz. dark chocolate, melted
• confectioners' sugar
• Directions:  Preheat the oven to 350F. In the bowl of an electric mixer, mix the butter with confectioners' sugar until smooth, add the flour, pecans and cinnamon and continue mixing until the dough forms a ball.  Shape the dough into crescents and bake until the cookies are golden brown, let them cool on the tray. Dip half of the cookies in the melted chocolate and let the chocolate harden. Cover the part dipped in chocolate and sprinkle the other end with confectioners' sugar.  ~ Chef ~ 

~ Chinese Almond Cookie Day ~

Ingredients:
3/4 cup Butter flavored shortening
1 cup sugar
1 large egg
2 teaspoons almond extract
1 1/2 tablespoons water
3/4 cup almonds, unsalted, ground to powder
2 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
almonds or almond slivers to top cookies
1 egg, lightly beaten to brush over cookies
1 teaspoon water

Directions:  Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.  Mix together shortening and sugar until fluffy. Beat in egg, almond extract and water.  In a food processor, grind 3/4 cups almonds until powdery. In large bowl combine almonds, flour, baking powder, soda and salt. Add to butter/sugar mixture and mix well until all ingredients are incorporated.  Roll cookie dough into 1 inch balls and place on parchment lined cookie sheets. Gently press an almond or almond slivers on top of each cookie ball.  Mix together one egg and 1 teaspoon of water for egg wash. Brush egg wash over each cookie.  Refrigerate cookies for 15 minutes then bake for 20 minutes or until a very light golden color. Do not over bake.   ~ Chef ~

~ Happy Easter Weekend ~

I am taking a blog break but wanted to wish each of you and your families a very Happy Easter weekend!  On Monday ... who knows what the suprise dish will be.  ~ Chef ~

~~~ Chimichangas ~~~

Ingredients:

½ pound ground beef

1 onion, finely chopped

1 garlic clove, minced

2 teaspoons chili powder

1 teaspoon dried oregano

½ teaspoon ground cumin

1 (8-ounce) can tomato sauce

2 tablespoons chopped mild green chiles 
⅓ cup shredded cheddar cheese

4 (8-inch) flour tortillas

Directions:  Preheat the oven to 400 F. Spray a nonstick baking sheet with nonstick spray then set aside. 
In a skillet on medium-high heat add the beef, onion, garlic, chili powder, oregano and cumin. Cook until the beef is browned and then spoon off the fat.  Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar. 
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Once you get the tortillas warmed spoon about ½ cup of the filling into the center of each tortilla.  Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn. 
Top the chimichangas with your favorite salsa and 2 tablespoons of sour cream.  Enjoy!  ~ Chef ~

~ Julia Child's Perfect Chocolate Mousse ~

Ingredients:
6 ounces bittersweet or semisweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar
2 tablespoons dark rum
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract
Directions: 

1. Heat a saucepan one-third full with hot water.  Set a bowl on top and melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

4. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.

5. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla.

6. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

7. Transfer the mousse to a serving bowl or divide into serving dishes and refrigerate for at least 4 hours, until firm.

As Julia would say ... Bon Appétit!  ~ Chef ~

~ National Peanut Butter and Jelly Day ~

Mini Peanut Butter and Jelly Hand Pies

Ingredients:1 pie crust dough
1/4 cup peanut butter, smooth
1/4 cup jelly (your choice)
1 tablespoon sugar
1 tablespoon egg whites

Directions: Preheat oven to 350. Roll out pie crust dough as thin as you can get it without tearing, or as thick as you want it. Using a round cookie cutter, cut circles out of your dough. Fill each circle with 1 teaspoon of peanut butter and 1 teaspoon of jelly. Now fold in half and pinch the edges -or- place another circle on top and make rounds. Brush each with egg whites and sprinkle with sugar. Bake at 350 for about 15 minutes, or until the edges start to slightly turn brown. Sprinkle with confectioner's sugar if you wish. Happy PB&J Day! ~ Chef ~