Cakes

Baked Chicken Wings

INGREDIENTS:

1.  3/4 cup flour

2.  5 teaspoons cayenne pepper 

3.  1/2 teaspoon garlic powder 

4.  1/2 teaspoon salt 

5.  20 chicken wings

6.  1/2 cup melted butter

7.  1/2 cup hot pepper sauce, such as Frank's RedHot

METHOD:

1.  Line a baking sheet with aluminum foil, and lightly grease with cooking spray.

2.  Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.

3.  Add the chicken wings, seal, and toss until well coated with the flour mixture.

4.  Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
5.  Preheat oven to 400 degrees F ( 200 degrees C ).
6.  Whisk together the melted butter and hot sauce in a small bowl.   

7.  Dip the wings into the butter mixture, and place back on the baking sheet. 

8.  Bake in the preheated oven until the chicken is no longer pink in the center, and is crispy on the outside, about 45 minutes.

9.  Turn the wings over halfway during cooking so they cook evenly.

PREP TIME  15 Min

COOK TIME  45 Min

READY IN  2 Hrs

Original recipe yield 20 chicken wings

Spiced Pumpkin Pie

Ingredients:

1.  2/3 cup (packed) golden brown sugar

2.  1/2 cup sugar

3.  2 tablespoons all purpose flour

4.  1/2 teaspoon salt

5.  1/2 teaspoon ground cinnamon

6.  1/8 teaspoon ground allspice

7.  1/8 teaspoon ground cloves

8.  1/8 teaspoon ground ginger

9.  1 1/2 cups canned solid pack pumpkin

10. 2 tablespoons mild-flavored (light) molasses

11. 3 large eggs

12. 1 cup whipping cream

13. 1 purchased frozen 9-inch pie crust

Method: Place baking sheet in oven and preheat to 450F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin,  molasses and eggs, then cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes.Reduce heat to 325F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate. ) Serve at room temperature.

Beef Gyros

Ingredients:
1.  1 slow-cooker liner (we used Reynolds)

2.  2 lb boneless beef chuck steak, about 11⁄4 in. thick
3.  1⁄4 cup olive oil
4.  2 Tbsp lemon juice
5.  1 Tbsp minced garlic
6.  1 tsp dried oregano
7.  1⁄2 tsp salt
8.  1⁄4 tsp pepper
Yogurt-Dill Sauce
1.  1 cup Greek yogurt
2.  1 cup diced seedless cucumber
3.  1 Tbsp snipped fresh dill
4.  1⁄4 tsp salt
5.  5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions

Method:
1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Lemon Curd Tartlets

Ingredients:

1. 3 eggs

2. 1 C. sugar

3. 1/2 C. lemon juice

4. 1 t. grated lemon peel

5. 1/4 C. butter cubed

6. 1 (1.9 oz) pkg. frozen miniature phyllo tart shells, thawed

7. fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Method: In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended.  Add butter; cook, whisking constantly until mixture is thickened and coats the back of a metal spoon.  Transfer to a small bowl; cool for 10 minutes.  Cover and refrigerate until chilled.  Just before serving, spoon lemon curd into tart shells.  Garnish with raspberries, mint and/or cream if desired.  Refrigerate leftovers. 

Buffalo Chicken Dip

Ingredients:

1. 2 (10 ounce) cans chunk chicken, drained

2. 2 (8 ounce) packages cream cheese, softened

3. 1 cup Ranch dressing 

4. 3/4 cup pepper sauce (such as Frank's Red Hot®)

5. 1 1/2 cups shredded Cheddar cheese 

6. 1 bunch celery, cleaned and cut into 4 inch pieces 

7. 1 (8 ounce) box chicken-flavored crackers 

Method: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Beef Gyros

Ingredients:

1. 1 slow-cooker liner (we used Reynolds)

2. 2 lb boneless beef chuck steak, about 11⁄4 in. thick

3. 1⁄4 cup olive oil

4. 2 Tbsp lemon juice

5. 1 Tbsp minced garlic

6. 1 tsp dried oregano

7. 1⁄2 tsp salt

8. 1⁄4 tsp pepper

Yogurt-Dill Sauce:

1. 1 cup Greek yogurt

2. 1 cup diced seedless cucumber

3. 1 Tbsp snipped fresh dill

4. 1⁄4 tsp salt

5. 5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

Method:

1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.

2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender. 

3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.

4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Chocolate Ganache Tarts

Ingredients:

1. 1/2 C. butter softened

2. 1 (3 oz) pkg. cream cheese softened

3. 1 C. all purpose flour

4. 1/2 C. semisweet chocolate chips

5. 1/2 C. milk chocolate chips

6. 2/3 C. heavy whipping cream

7. whipped cream, fresh raspberries and confectioners sugar optional

Method:

1. In a small bowl beat butter and cream cheese until blended; beat in flour.  Drop dough by tablespoonfuls into greased miniature muffin cups; press onto bottoms and up the sides.

2. Bake at 325 for 20-258 minutes or until golden brown.  Cool for 5 minutes before removing from pans to wire racks to cool completely.

3. In a small saucepan, melt chocolate chips with cream over low heat; stir until blended.  Transfer to a small bowl; cover and refrigerate until firm.

4. Beat chocolate mixture until soft peaks form.  Spoon into tart shells.  Garnish with whipped cream raspberries and confectioners sugar if desired.

Broccoli with Garlic Butter and Cashews

Ingredients:

1. 1 1/2 pounds fresh broccoli, cut into bite size pieces

2. 1/3 cup butter 

3. 1 tablespoon brown sugar

4. 3 tablespoons soy sauce

5. 2 teaspoons white vinegar

6. 1/4 teaspoon ground black pepper

7. 2 cloves garlic, minced

8. 1/3 cup chopped salted cashews

Method: Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Black Forest Cake

Ingredients:

1.   1 2/3 cups all-purpose flour

2.   2/3 cup unsweetened cocoa powder

3.   1 1/2 teaspoons baking soda

4.   1 teaspoon salt

5.   1/2 cup shortening

6.   1 1/2 cups white sugar

7.   2 eggs

8.   1 teaspoon vanilla extract

9.   1 1/2 cups buttermilk

10. 1/2 cup kirschwasser

11. 1/2 cup butter

12. 3 1/2 cups confectioners' sugar

13. 1 pinch salt

14. 1 teaspoon strong brewed coffee

15. 2 (14 ounce) cans pitted Bing cherries, drained

16. 2 cups heavy whipping cream

17. 1/2 teaspoon vanilla extract

18. 1 tablespoon kirschwasser

19. 1 (1 ounce) square semisweet chocolate

Method:

1.  Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

2.  Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

3.  Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. 

4.  In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

5.  In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Blue Cheese Fettucine

Ingredients:

1.  2 tablespoons butter

2.  1 large zucchini, sliced

3.  3 cloves garlic, crushed

4.  1/2 cup white wine

5.  4 ounces blue cheese, crumbled

6.  1 1/2 cups heavy cream

7.  freshly ground black pepper to taste

8.  1 (16 ounce) package fettuccine

9.  3 tablespoons freshly grated Parmesan cheese

10. 2 tablespoons chopped fresh parsley, for garnish 

Method:

1.  Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.

2.  Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.

3.  Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

German Plum Rolls

Ingredients:

1.  1 cup chopped almonds 

2.  1 1/3 cups cream cheese

3.  1/2 cup milk

4.  1/2 cup vegetable oil

5.  1 pinch salt

6.  5/8 cup white sugar

7.  1 teaspoon ground cinnamon

8.  4 cups all-purpose flour

9.  1/4 cup baking powder

10. 7/8 cup plum butter

11. 1 3/4 pounds plums, pitted and diced

12. 2 tablespoons butter, melted

Method: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan. Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool. Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.Bake in preheated oven until golden brown, 40 to 55 minutes.

Spiral Omelet Supreme

Ingredients:

1.  4 oz. cream cheese softened

2.  3/4 C. milk

3.  1/4 C. plus 2 T. grated Parmesan cheese, divided

4.  2 T. all purpose flour

5.  12 eggs

6.  1 large green pepper chopped

7.  1 C. sliced fresh mushrooms

8.  1 small onion chopped

9.  2 t. canola oil

10. 1 1/2 C. shredded mozzarella cheese

11. 1 plum tomato seeded and chopped

12. 1 1/4 t. Italian seasoning divided

Method:

1.  Line the bottom and sides of a greased 15x10 baking pan with parchment paper; grease the paper and set aside.

2.  In a small bowl beat cream cheese and milk until smooth.  Beat in 1/4 C. Parmesan cheese and flour until blended.  In a large bowl, beat eggs, add cream cheese mixture and mix well.  Pour into prepared pan.

3.  Bake at 375 for 20-25 minutes or until set.  Meanwhile in a large skillet, saute the pepper, mushrooms, and onion in oil until crisp tender.  Keep warm.

4.  Turn omelet onto a work surface, peel off parchment paper.  Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t. Italian seasoning.  Roll up jelly roll style, starting with the short side.  Place on a serving platter.  Sprinkle with remaining Parmesan cheese and Italian seasoning.

Canadian Bacon Pizza

Ingredients:

1.  1 (1 pound) loaf French bread

2.  1/4 cup butter, melted

3.  2 cups marinara sauce 

4.  16 slices Canadian bacon

5.  1 (20 ounce) can unsweetened pineapple tidbits, drained

6.  1/2 cup chopped green pepper

7.  1/4 cup chopped green onions

8.  2 cups shredded mozzarella cheese

Method:

1.  Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Bake at 450 degrees F for 5 minutes or until lightly browned.

2.  Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.

Mexican-Style Ground Beef & Noodle Casserole

Ingredients:

1.  1 pound ground beef 

2.  1 cup salsa

3.  1/2 cup water 

4.  1 green bell pepper, chopped 

5.  1 bunch green onions, chopped 

6.  1 (8 ounce) package wide egg noodles 

7.  1/2 cup sour cream 

8.  1/2 cup shredded Cheddar cheese 

9.  1 tomato, chopped

Method:

1.  In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.

2.  Stir in salsa and water. Simmer for 10 minutes. 

3.  Meanwhile, cook pasta in boiling water until al dente. Drain.

4.  Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.

Butter Pecan Cookies

Ingredients:

1.  1-3/4 cups flour

2.  1 cup brown sugar

3.  1/2 cup butter, melted

4.  2 cups whole pecan halves

5.  1 cup butter (no substitutes)

6.  3/4 cup brown sugar

7.  2 cups milk chocolate chips

Method: 

1.  Preheat oven to 350 degrees. In large bowl, combine flour and 1 cup brown sugar and mix with fingers. Stir in 1/2 cup melted butter until the mixture looks like cornmeal. Pat evenly into a 13" x 9" baking pan.

2.  Sprinkle pecans over crust. In a small saucepan, combine 1 cup butter and 3/4 cup brown sugar. Cook over medium heat, stirring constantly, until mixture boils for 1 minute, combines, and looks syrupy. Drizzle evenly over the pecans. Bake bars 17-22 minutes until bubbly over entire surface. Remove from oven.

3.  Sprinkle immediately with milk chocolate chips and cover with foil to trap heat. Let the chocolate melt for a few minutes, then remove foil and swirl a knife through some of the chips to marble. Don't try to spread the chips over the whole pan.

Quantity: 36 bars

Olive Oil Pancakes

Ingredients:

1.  1 3/4 C. all purpose flour

2.  2 T. sugar

3.  2 t. baking powder

4.  1/2 t. baking soda

5.  1/4 t. salt

6.  1 egg lightly beaten

7.  1 1/2 C. buttermilk

8.  4 T. extra virgin olive oil, plus more if necessary

9.  1/3 C. dark chocolate 

10. 1/4 C. honey

11. fresh mint leaves

Method: Mix the flour, sugar, baking powder, baking soda and salt together in a mixing bowl.  Whisk in the egg, buttermilk, 2 T. of the olive oil until you have a smooth batter, then stir in the chocolate pieces.  Heat the remaining 2 T. of olive oil in a medium saute pan over medium low heat.  Ladle 1/4 C. of the pancake mixture into the pan and cook until golden brown.  Flip the pancake with a spatula and cook until golden brown on the second side.  Transfer the pancake to a warm oven.  Repeat with remaining batter, adding more olive oil to the pan as needed.  To serve, drizzle the pancakes with honey and garnish with mint.

Almond Toffee Popcorn

Ingredients:

1.  1 cup sugar

2.  1/2 cup butter

3.  1/2 cup white corn syrup

4.  1/4 cup water

5.  1 cup toasted almond, chopped

6.  1/2 teaspoon vanilla

7.  1/2 cup popcorn, popped

Method: In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.

Chipotle and Roasted Corn Salsa

Ingredients:

1.  cooking spray

2.  2 cups frozen corn

3.  2 vine-ripened tomatoes, cut into 1/2 inch pieces

4.  1 small red onion, diced

5.  3/4 cup diced red bell pepper

6.  2 jalapeno peppers - seeds removed and reserved, flesh minced

7.  2 teaspoons finely chopped canned chipotle pepper 

8.  4 tablespoons fresh lime juice

9.  1 tablespoon olive oil

10. 1/4 cup chopped fresh cilantro

11. salt to taste

Method: Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.