Jessica's Garlic Roasted Mashed Potatoes

Recipe courtesy of: Jessica McCoy

Ingredients:

3 large potatoes, peeled and quartered

... 2 heads garlic, cut in halves

1/2 cup cream

2 tbsp. melted butter

2 rosemary or 1 tsp. rosemary

olive oil

salt and pepper

Preparation:

Boil potatoes in water with salt for at least 30 minutes or until soft. Drain and mash potatoes until smooth. Using potato ricer is preferred but it is optional as a standard masher can be used.

Slice head of garlic in half and set aside in a square of aluminum foil. Add some olive oil and a little bit of salt on the top of garlic. Top with fresh or ground rosemary. Put the other half of garlic back on top, as if making a sandwich, and add another table spoon of olive oil. Wrap tightly in the aluminum foil. Bake in oven at 400 degrees at least 40 -45 minutes. Remove from oven and peel.

Meanwhile, in a sauce pan combine cream and butter. Stir until smooth and well combined over low, medium heat. Set aside.

In a mixing bowl with mashed potatoes combine, peeled baked garlic, cream and butter mixture, salt and pepper. Stir until well incorporated. Adjust seasoning according to taste.

Serve on a platter with favorite main dish.

Enjoy your roasted garlic mashed potatoes!

Jessica's Lemon Raspberry Triffle

picture courtesy of: Jessica McCoy

Recipe courtesy of: Epicurious.com

http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181#ixzz1eP0fkxu9

Syrup

1/2 cup sugar

1/3 cup fresh lemon juice

1/4 cup water

Curd

4 large eggs

1 cup sugar

1/3 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated lemon peel

Fruit and topping

4 1/2-pint baskets fresh raspberries

1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed

2 cups chilled whipping cream

Preparation

For syrup:

Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd:

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping:

Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

Creamy Pumpkin Trifle

Recipe courtesy of: Dashing Dish

Ingredients

1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)

1 1/2 (15-oz) cans pure pumpkin

1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix

1 cup fat free milk (or milk substitute of choice)

1 tbs brown sugar (or sweetener of choice)

1 1/2 teaspoon cinnamon (or pumpkin pie spice!)

2 (12-ounce) containers light whipped topping

*Optional: 1/3 cup gingersnaps, crushed

Method

To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, 1 can pumpkin puree, and 1/2 cup water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake (or cut into small squares depending on the look you want) and set aside.

Meanwhile, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in 1 container of cool whip, and 1/2 can of pumpkin, brown sugar, and spices until well blended.

In a trifle bowl or (a large pretty glass serving bowl), layer a fourth of the cake, half of the pudding/pumpkin mixture, a fourth of the cake, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)

Garnish with cinnamon or crushed gingersnaps if desired. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)

Note: *You may also use wineglasses or individual dessert glasses for individual trifles!

Servings: 16 (~1 cup per serving)

Calories: 175 per serving

Weight Watcher Points Plus: 6 per serving



Jessica's Pizza Cupcakes

Recipe courtesy of: Jessica McCoy

Ingredients

2 cups of flour, white or wholewheat

1 tsp salt

1 tsp sugar

1 tbsp baking powder

1/4 cup olive oil

1 cup powder milk

1 cup of water

2 medium eggs

1-2 tomatoes, seeded and cut

1 cup fresh or canned mushrooms, cut

1/2 green or red bellpepper, cut in small pieces

1 cup seeded olives, black or green, sliced

100grs Mozzarella cheese (low fat)

Directions

Combine flour, salt, sugar, milk powder, baking powder. Add water, olive oil, and eggs and blend with handmixer, to obtain a liquid consistency.

Add oregano to the mix and pour into a greased and floured muffin tray.

In each cupcake, Add pieces of mushroom, tomato, olive, bell pepper and top with mozzarella cheese.

Bake at 180degrees C for 30-45 min.

Drop Yeast Rolls

Recipe courtesy of: Lucinda Graniel

My Mom's 'drop' yeast rolls. 2 yeast pkg.s, 2 Tble.s warm water, dash sugar. Mix, set aside. 1 cup cooled, scalded milk, 3 beaten eggs, 1/2 cup oil, 1/4 cup sugar, dash of salt, and yeast prep. Add 2 cup flour and whisk well, add 2 more cup and fold in with wooden spoon. Add 1/2 more cups if needed to make a loose batter. Let rise. mix down. Spoon onto greased pan, let rise 10 min. Baked at 350* until brown.( 20 min.)



Michael Symon’s Turkey Dumpling Soup

Ingredients

FOR THE DUMPLINGS:

1 cup Flour

2 Eggs

1/4 cup Milk

1/4 teaspoon Nutmeg

1/4 cup Chopped Chives

FOR THE SOUP:

8-10 pound Turkey (removed from bones)

1 1/2 gallons Turkey Stock (made from Turkey)

2 tablespoon Unsalted Butter

1 large Onion (diced)

2 large Carrots (diced)

1 bunch Celery (diced)

2 Cloves Garlic (minced)

1 cup Tarragon (chopped)

Roasted Turkey Meat pulled and roughly chopped

2 gallons Chicken or Turkey Stock (prepared or a good quality brand)

Directions:

FOR THE DUMPLINGS: Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the nutmeg and chives and whisk all together until smooth.

FOR THE SOUP: Heat butter over medium heat in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes.

Bring soup to a boil and cut in dumplings by placing batter on a damp cutting board and using a bench scraper or knife to cut into bite sized dumplings. Drop the dumplings into the boiling soup, and wait for them all to float to the surface. Let boil another minute, add tarragon, and serve.



Pumpkin Pie French Toast

                                                      Makes 8 slices

Ingredients:

8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.

1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.

4 eggs

1 ½ cups whole milk OR fat free half and half

2 tsp vanilla

1 tsp sugar

1 ½ tsp cinnamon

1/2 tsp nutmeg

butter or vegetable oil

Directions:

Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!



Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

                                                   Prep Time: 20 Min

Ready In: 35 Min

Makes 26 cupcakes

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Cream Filling:

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

Pinch salt

Chocolate Ganache

8 ounces semi-sweet chocolate (chips or bakers chocolate)

1/2 cup heavy cream

½ tsp instant coffee granules

Directions:

Cupcakes:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Ganache:

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally

Apple Pie Pancakes / Apple Pie Topping

Apple Pie pancakes:

Ingredients:

1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
2 eggs
1 cup apple juice
3 tsp melted or vegetable oil
2 tsp
1/2 cup diced apples
　
Directions:

In bowl, stir together flour, sugar, baking powder, spice and salt. Make a well in the center, set aside.
In a small bowl, use a fork to mix together eggs, juice, butter and vanilla. Combine the two mixtures until just moistened., no more than that. The batter should be lumpy. Stir in apples.
Using a ladle, ¾ full of mixture, pour onto a hot, lightly greased griddle or skillet. Wait until the batter bubbles, flip and cook until light golden brown.
Serve warm with warmed maple syrup.



-------------------------------------------------------------------------------------

Apple Pie “topping”

Ingredients:

4 apples, diced
2 teaspoons Cinnamon or Apple pie spice
½ tsp Nutmeg
1 ½ tsp Vanilla extract
2 tsps Maple syrup
1 TBS Lemon Juice
1 TBS Butter
1 TBS chopped Walnuts *optional*
　
　
Directions:

In a bowl combine the apples, lemon juice, vanilla and spices. Toss to combine.
In a medium saucepan, on medium high, sauté the apples in the butter. Add in the maple syrup. Stir often until the apples are tender and there is nice thickness to the sauce (about 10 minutes).
Serve over hot pancakes and top with some warmed syrup and top with some chopped walnuts.

Chewy Oatmeal Cookies

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
1 Hr 30 Min

Original Recipe Yield 3 dozen

Ingredients

3 eggs, beaten
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans (optional)
1 cup raisins (optional)

Directions

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely

Debbie's Cumin-Curry Pork with roasted sweet onions, Cubanelle peppers, and roasted potatoes

Recipe courtesy of Debbie Curry

Ingredients:

3 1/2 lb. boneless pork roast (or pork loin or chops also)
4 or 5 Cubanelle peppers (or any you prefer)
2 lbs fingerling potatoes (or 10 baby white, cut in half)
1 large onion, cut into wedges
1 large clove garlic, cut into thin slivers
2 Tbs. brown sugar
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper


Directions:

Preheat oven to 375. Cut several slits in the roast, insert garlic slivers. In bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly on pork roast.

Put roast in roasting pan, place onion wedges and peppers around roast. Add 1/2 cup water or chicken broth, or some extra virgin olive oil to the pan.

Roast 1 hour 15 minutes to 1 hour 30 minutes. Cover and let stand 5 to 10 minutes before serving.

Scallop and Shrimp Lasagna

Ingredients

2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.

Beef or Chicken Enchiladas

Ingredients:

1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly

Directions:
Preheat oven to 375 degrees.

In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.

In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.

On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)

Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.

Bake for 25-30 or until edges are browned and crispy.

Cheesy Garlic Bread

Ingredients:

1 loaf of Italian or French Bread
3 TBS of butter, softened
2 TBS of minced garlic, smashed
1 tsp of extra virgin olive oil
2 TBS grated Parmesan cheese
1 TBS parsley
3/4 cup of shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

In a bowl, mix butter, garlic, olive oil, parmesan cheese, and parsley. Cut bread in half, lengthwise. Spread butter mixture over the two halves of bread.

Sprinkle mozzarella cheese on evenly on top of bread. Sprinkle with a little Parsley.
Place on baking sheet.

Cook approximately 10 minutes, or until bread is lightly toasted and mozzarella cheese topping is melted.

Slice with a serrated knife, serve immediately.

Easy Salisbury Steak

So, if you wondered how “Salisbury Steak” ever came to be, you will be fascinated to hear this; it was invented in 1888 by Dr. J. H. Salisbury. This American doctor created the dish made from minced beef and onions topped with gravy in order to provide easily digestible nutrition for sick Civil War veterans. So, apparently the dish did not come from the Swanson frozen TV dinner company or the city Salisbury, in Wiltshire England like most of us probably heard, just like Belgium Waffles don’t come from Belgium.

Serves 6

Ingredients

1 Packet dried Onion soup and dip mix
1 Jar of “homestyle” brown gravy
1 small basket mushrooms (or pre-sliced in a can)
1 ½-2 lbs pounds ground beef
½ cup bread crumbs
¼ cup milk
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ tsp garlic
½ tsp mustard powder
½ tablespoon parsley
1 ½ tablespoons Worcestershire sauce

Directions

In a large bowl, mix together onion soup mix with ground beef, bread crumbs, milk, eggs, paprika, garlic, mustard powder, salt and black pepper. Shape into 6 oval patties.

Add 2 tablespoons of vegetable oil, to a large skillet and over medium-high heat, brown both sides of patties. Absorb excess oil on paper towels and place in bake dish.

Rub mushrooms with wet paper towel to clean, and then cut into thin slices. Toss them with the Worshishire sauce, a little Olive Oil and sprinkle with paprika, salt and pepper. Spoon them over the steak patties. Pour the gravy on top and wrap tightly with tin foil.

Bake, covered at 375 degrees for 25 minutes, remove foil then bake for approximately 30-35 minutes or until the mushrooms are golden and browned on top. To serve, spoon some extra gravy over the top of the patty and sprinkle with parsley.