Applesauce Drop Doughnuts

Ingredients:

3 tablespoons butter or margarine,

softened

3/4 cup sugar

3 eggs

1 cup applesauce

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup milk

Oil for deep-fat frying

Additional sugar

Directions:

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.

Blueberry Shortbread Cheesecake

Ingredients:

3/4 cup unsalted butter

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

2 (8 ounce) packages cream

cheese, softened

3 eggs 1 cup white sugar

1 pint sour cream

1 teaspoon vanilla extract

zest from 1 lemon

1 quart blueberries

1 cup white sugar

3 tablespoons cornstarch

Directions:

1. Preheat oven to 350 F. Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.

2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).

3. Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.

4. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.

5. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight

Danny's Cream of Mushroom Soup

In Danny’s Kitchen

http://indannyskitchen.blogspot.com/



Ingredients:



8 cups chicken broth ( low sodium)
1/2 cup heavy cream
1 cup chopped fresh mushrooms
1 onion diced
1/2 cup dry porcini mushrooms
1/2 cup very warm milk
salt and pepper


Directions:

Soak porcini mushrooms in warm milk for 20 minutes,

strain porcini through coffee filter and reserve milk.
In a large pot bring broth to a boil.
Sauté’ onion and mushrooms until soft approx 8 min.
then add to broth.
puree porcini and add to pot.
Reduce heat to a simmer then add milk from porcini.
Add cream, salt and pepper and cook for a minimum of 20 minutes
The longer this cooks and reduces the more intense the mushroom flavor will be.

Nikki's Peanut Butter Pie

Ingredients:

2 Oreo crusts

1 8 oz pkg cream cheese

1 cup confectioners sugar

1 cup peanut butter

2 TBS half and half

1 1/2 cup heavy cream

1/4 cup sugar

few choco chips and peanut butter chips

Directions:

Melt a few choco chips and peanut butter chips and drizzle over the crust. Mix cream cheese (room temp) and confectioners sugar and peanut butter and half and half until smooth.

Beat heavy cream and sugar together until consistency is creamy but stiff. Fold whipped cream into PB mixture until blended smooth. Place into crusts (makes 2). Drizzle melted chips on top for decoration. Freeze.

This will need to thaw for about an hour before you can cut it successfully.

You can make your own crust by crushing chocolate sandwich cookies and adding melted butter to stick it together. You can also add milk to the PB mixture instead of half and half (thats just what I had on hand).

Scallops in White Wine Sauce

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6

Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
2. Preheat oven to broil.
3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops

Chicken Divan

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Preheat oven to 350 F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Asparagus and Turkey Sausage Skillet

Recipe by BettyCrocker.com
http://www.bettycrocker.com/recipes.aspx/asparagus-and-turkey-sausage-skillet/632caa40-0bc8-4cee-8c95-7df541c79c11

Serve your family a one-dish skillet dinner in less than 30 minutes!


Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)
Directions:

1.   In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2.  Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos.
Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Cavatelli with Gorgonzola and Toasted Walnut Cream Sauce

Ingredients:


6 slices bacon cooked and crumbled
3 tbsp. butter
5 cloves of Garlic, chopped
3/4  tsp thyme
2 ½ cups half and half (fat free)
5 oz Gorgonzola Cheese, crumbled
½ cup grated Parmesan cheese
2 lbs. Cavatelli pasta
1 cup crushed and toasted walnuts
(toast on a bake pan at 350 degrees for 10 mins)
Salt and pepper
1 tsp Parsley


Directions:

Cook pasta in a large pot of salted water, drain, and return to pot. Drizzle a little EVOO in and give it a stir to keep from sticking.

In a large skillet, add butter and garlic, stir until browned. Add in half and half, parmesan and gorgonzola cheeses. Stir and simmer until cheese melts and sauce thickens.
Add in the bacon, toasted walnuts, thyme, parsley, salt, and black pepper to taste. Pour the sauce into the pot with the cooked pasta and stir until coated. Serve with a few toasted walnuts and some fresh thyme sprinkled over the top.

Chicken Pizzetta

From “In Danny’s Kitchen”
www.indannyskitchen.blogspot.com


Mediterranean flavors meet Tex Mex style.

Ingredients:

2 boneless skinless chicken breasts
4 long or round pitas
2 peppers (red ,yellow, green or orange)
1 onion
1/2 cup shitake or oyster mushrooms
3 tbsp. basil pesto
1/2 cup grated smoked mozzarella
4 tbsp. goat cheese
Kalamata or black olives
1 tsp .garlic powder
1 tsp.paprika
1 tsp.oregano
salt and pepper

Pre heat oven to 400*

Dice peppers, onion and mushrooms and saute in a hot pan with olive oil for 10 minutes then add pesto.
Mix well and set aside in a bowl.
Rub chicken with garlic powder, paprika, oregano, salt and pepper.
In a very hot pan , sear breast for 1 minute on each side then reduce heat and cook for 8 minutes turning once, remove from pan and set aside.
Place some grated mozzarella on each pita bread and top with some of the vegetable mixture. Cut chicken into cubes and place evenly over pitas. Top with fresh goat cheese and sprinkle with diced olives and bake in oven for 5-7 minutes. Enjoy!

*** Also great with a splash of spicy hot sauce***

Pumpkin Pie Pancakes

Cook time: 3 mins
Yield: 16 pancakes

Ingredients:

1 Cup All Purpose Flour
½ cup canned Pumpkin Puree
1 cup buttermilk (or milk)

2 TBS Sugar
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray

Directions:

Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.

Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.

Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.

Serve warm with syrup.

Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

courtesy of Chef David Lawrence's blog:
http://forkingdelicious.blogspot.com/

FOR THE CAKE

1 package Butter Recipe Golden cake mix
1 large egg
8 tablespoons unslated butter, melted

FOR THE FILLING

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1¾ cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

FOR THE CINNAMON WHIPPED CREAM

2 cups heavy cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
1 tablespoon of cinnamon, or to taste

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the confectioners’ sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh cinnamon whipped cream.

Tilapia with Lemon Butter Sauce

Ingredients:

4 teaspoons flour, divided

1 teaspoon seasoned salt (or Paprika)

large zip-top bag

5–6 sprigs fresh Italian parsley

juice of 1 lemon

1 1/2 pounds tilapia fillets

3 tablespoons butter, divided

1/4 cup white wine (or chicken broth)

*capers* optional

Steps

1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set

   aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons).

   Slice (rinsed) lemon in half. Set both aside.

2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by

    pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly

    and shake to coat. Wash hands.

3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook

   3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula,

   distributing butter under each fillet. Cook 3 more minutes until fish is golden and

   flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from  

    lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir

    parsley (and/or capers) into butter sauce and serve over fish.

CALORIES (per 1/4 recipe) 249kcal; FAT 10g; CHOL 108mg; SODIUM 509mg; CARB 3g; FIBER <1g; PROTEIN 31g; VIT A 2%; VIT C 7%; CALC 0%; IRON 2%

Nutella Cookies

from "Laura's Best Recipes"
http://www.facebook.com/group.php?gid=45089946689#/laurasrecipes?v=wall&ref=search


Ingredients:

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

Directions:

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour and all the chocolate morsels. Mix everything well with a spoon.
Mix the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls. Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.