Blueberry Sour Cream Coffee Cake

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70828&origin=detail&servings=12

Ingredients:

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder 1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for
dusting

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving

Blondies with Chocolate Chips and Walnuts

From: MarthaStewart.com
http://www.marthastewart.com/recipe/blondies-with-chocolate-chips-and-walnuts?xsc=eml_cod_2010_02_21
Makes16

Ingredients:

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days

Marinated Ranch Broiled Chicken

Ingredients:

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Directions:

Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.

Refrigerate to marinate for at least 1 hour, or overnight if possible.

Preheat oven to Broil/Grill.

Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Warm Almond Cherry Cake

Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Directions

Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).

Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.


Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/warm-almond-cherry-cake?backto=true&backtourl=/photogallery/cakes-with-fruit#slide_25

Blueberry Cheesecake

Ingredients:

Vegetable-oil cooking spray

6 tablespoons unsalted butter, melted

2 cups graham cracker crumbs

3 tablespoons sugar

1/4 teaspoon ground cinnamon

Pinch of salt

16 ounces cream cheese, room temperature

16 ounces sour cream

1 cup sugar

3 large eggs

1 1/2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

Boiling water, for roasting pan

Blueberry Topping (see below)

Directions:

Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust. Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight). Run a knife around edge of cake, and unmold. Spoon topping over cake.

Blueberry Topping:

Ingredients:

Makes enough for 1 cheesecake

1 1/2 pints (3 cups) blueberries

3/4 cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Directions: Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

Banana Cake

http://allrecipes.com/Recipe/Banana-Cake-VI/Detail.aspx


Ingredients:

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract


Directions:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

MAPLE PECAN SHORTBREAD

http://www.marthastewart.com/recipe/maple-pecan-shortbread?xsc=eml_cod_2010_02_23


Makes about 2 dozen

Ingredients:

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Directions:

Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store in airtight containers at room temperature up to four days

Ricotta Cake

MarthaStewart.com

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7fcbb1c6c90d3110VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Servings: 4

Ingredients:
1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
Unsalted butter, for pan
All-purpose flour, for pan
3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
3 large whole eggs plus 3 large egg yolks, lightly beaten
Confectioners' sugar, for dusting

Strawberry Sauce

Directions:

Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.

Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.

Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.

When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

Strawberry Sauce:

1 pint strawberries, hulled and halved
2 tablespoons sugar
2 teaspoons freshly squeezed lemon juice

Directions:

Combine all ingredients in a medium non reactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries

Maria's Pepper Steak

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=54611&origin=detail&servings=4

"This recipe - flank steak and vegetables cooked in a mixture of soy sauce, honey, and red wine vinegar - makes a great meal served over rice."
Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into
thin strips
2 cloves garlic, minced 1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut
into thin strips

Directions:

1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes

Ravioli Caprese

Recipe courtesy Giada De Laurentiis
Prep Time:40 min
Cook Time:6 min
Serves: 4 to 6 servings

Ingredients:

Dough:
2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water

Filling:
3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce:
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Peppercorn Red Wine Sauce

Ingredients:

1 tablespoon butter
1 shallot (or garlic) minced
1 TBS Dijon mustard
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup beef broth
1/4 cup half and half
1 ½ TBS Black peppercorns
Salt and pepper and Thyme to taste

Directions:

Sauté the shallots in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the beef broth and mustard, and reduce slightly. Whisk in the half and half to heated and add peppercorns.

Creamy Mustard Tarragon Cheese Sauce

(This sauce is great to use over fish, chicken, pork, ham and also vegetables)

Ingedients:

2 TBS Butter
1 TBS Flour
1 cup half and half or whole milk (maybe a little more)
3 TBS White Wine
2 TBS Dijon Mustard
2 TBS Parmesan Cheese
¼ cup Shredded Swiss Cheese
Salt, Pepper, Smoked Paprika, Tarragon

Directions:

In a medium saucepan add the flour and butter, over med/high heat blending with a whisk to make a rue (until it becomes a honey colored paste). Slowly start adding the milk a little at a time, while continually whisking. Add the White wine, and let bubble on a low simmer for about 5 minutes. Add the Mustard, Parmesan, Salt, Pepper, and Smoked Paprika to taste. Let simmer for 2-3 minutes on medium heat. Reduce to low heat, then add in the Swiss cheese, stir to melt, toss in the Tarragon, stir and serve. 

Farfalle with Sun Dried Tomatoes and Artichokes

Serves 4

Ingredients:

1 lb Farfalle pasta (Bowties)
1 jar of sun dried tomatoes in oil, chopped, reserve the oil
2 TBS Chopped garlic
1 can (14oz) can artichoke hearts (sliced in half)
¾ cup white wine
1 ½ cups whole milk (or half and half)
1 TBS flour
¾ cup parmesan cheese
¼ stick unsalted butter
1 tsp parsley
Salt and Pepper

Directions:

In a medium pasta pot, boil the pasta in salted water to al dente, drain, leave in the colander. In the pasta pot add the garlic and the reserved oil from the Sun dried tomatoes . Cook until garlic is medium brown. Whisk in the butter, white wine and milk. Add in the flour, salt and pepper and whisk continually while simmering for 5 minutes or so. (Add in more milk if it becomes too thick) Lastly mix the Parmesan cheese and Parsley. Add the chopped tomatoes and artichokes to heat through. Return the pasta to the pot and toss. Serve immediately with some parmesan cheese and parsley over the top

Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown
Prep Time:10 min
Cook time: 5 min

Ingredients:

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour

Cook Time: 1 Hour

Ready In: 10 Hours

Servings: 16

Allrecipes.com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25642&origin=detail&servings=16

Ingredients:

1 cup chocolate cookie

crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen

raspberries

2 tablespoons white sugar

2 teaspoons cornstarch 1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream

cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.