Nacho Jack-o'-Lantern Cheese Ball

ingredients

• Two 8-ounce packages cream cheese, at room temperature
• 1 1/2 cups shredded Cheddar
• 3 tablespoons minced onions
• 2 tablespoons prepared salsa (your favorite kind will do)
• 2 teaspoons ground cumin

• 1 teaspoon minced jalapeno (without seeds, unless you want it spicy, then include the seeds)
• 12 Doritos, original flavor, crushed
• 1 nice-looking stem of a bell pepper (reserve the pepper for another use)
• Black bean chips, crackers or crudite, for serving

 

Directions

Put the cream cheese, Cheddar, onions, salsa, cumin and jalapeno into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about 2 hours.

Before serving, roll the cheese ball in the crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top - it should like a mini pumpkin stem.

You can serve the pumpkin as-is, or break off pieces of black bean chips to form a Jack-o'-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small dab of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers or crudites. 

                                                     Source : cookingchanneltv.com

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Hotdish (Tater Tot Casserole)

ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 2 cups)
• 1 pound 80-percent lean ground beef
• Kosher salt and freshly ground black pepper

• 2 cups frozen cut green beans, thawed (8 ounces)
• 1 3/4 cups frozen corn kernels, thawed (8 ounces)
• Two 10-ounce cans cream of mushroom soup
• 1 pound frozen shredded potato nuggets

 

Directions

Preheat the oven to 350 degrees F.

Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.

Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato nuggets. Bake uncovered for 1 hour; the potato nuggets should be golden brown. Serve.

                                                  Source : cookingchanneltv.com

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Spider Cake

ingredients

 

MARBLE CAKE:

• 2 1/4 (7 1/8 ounces) cups sifted cake flour - sift it into the measuring cup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar

• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons milk
• 3 tablespoons cocoa powder

NUTELLA AND CHOCOLATE BUTTERCREAMS:

• 1 cup egg whites (about 8 large egg whites)
• 2 cups sugar
• 1 1/2 pounds unsalted butter, softened
• pinch salt

• 1/2 cup nutella
• 4 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

CHOCOLATE GANACHE FOR SPIDER BODY AND WEB:

• 2 ounces bittersweet chocolate

• 4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces

CHOCOLATE SPIDER LEGS:

• 2 ounces bittersweet chocolate, melted

 

Directions

To make the marble cake:

Preheat oven to 350degreesF. Prepare two 8-inch cake pans with parchment rounds and grease. Set aside. Sift together the cake flour, baking powder, baking soda and salt, set aside. Cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.
Add the dry mixture in 3 batches, alternating with the milk. Split the batter in half and sift the cocoa powder over one half. Stir gently to combine.
Place some of the white batter in the bottoms of the two 8-inch cake pans. Add the chocolate batter in blobs. Very carefully stir the white batter into the chocolate, to achieve a marble pattern. Bake for about 25-30 minutes or until a cake tester comes out clean. Once baked cool on a rack.

While the cake is cooling, prepare the buttercream:

In the bowl of a stand mixer combine the egg whites and sugar. It will be very thick and grainy. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.
Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. If the egg whites are not cooled off sufficiently it will melt the butter when you add it.
Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.
Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. Add the salt, and vanilla. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other. Add the nutella to the bowl with 2/3 of the buttercream. Add the cooled, melted chocolate to the other.

Unmold the cooled cakes and cut each later in half. Spread about 3/4 cup of the chocolate buttercream on the first layer. Repeat with the next two layers of cake and buttercream. Top with the final layer of cake.

Top the cake with 1 cup of the nutella buttercream. Spread it smooth with a metal spatula. Put more nutella buttercream on the sides of the cake, using enough to cover all the crumbs. Once the whole cake is covered, smooth the icing with the spatula, until it is nice and flat.

To make the ganache spider web:

In a double boiler melt the chocolate and the butter together, gently whisking until smooth. Use a parchment bag to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Use the chocolate ganache to draw a line down the side of the cake and pipe a smaller spiders body there. Repeat with as many spiders as you like.
Cover the rest of the chocolate ganache and allow it to cool to room temperature. Once the chocolate ganache is set up - this may take an hour or two - place it in a pastry bag fit with a round tip. Pipe a large ball of the ganache to create the spider's body.

Chocolate spider legs:

Fill another paper pastry bag about 1/3 full with the melted chocolate and pipe out the chocolate in the shape of the number 7 onto a silpat, waxpaper or parchment paper. Make sure you do a size that will fit the size of the spider body you intend to have. Pipe several extra in case you have breakage. Place the sheet into the freezer to set the chocolate.
Remove the spider legs from the freezer and using a small spatula, lift up the legs and place them on the spider, 4 on each side. Work quickly so the chocolate doesn't warm up too much. You may have to return the legs to the freezer if you are doing several spiders.

               

                                              Source : cookingchanneltv.com

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The Best Chili You Will Ever Taste

Ingredients

• 2 teaspoons oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 3/4 lb beef sirloin, cubed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 can dark beer
• 1 cup strong coffee
• 2 (6 ounce) cans tomato paste
• 1 can beef broth
• 1/2 cup brown sugar
• 3 1/2 tablespoons chili sauce
• 1 tablespoon cumin
• 1 tablespoon cocoa
• 1 teaspoon oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• 1 teaspoon salt
• 4 (15 ounce) cans kidney beans
• 4 chili peppers, chopped

 

Directions:

1. Heat oil.
2. Cook onions, garlic and meat until brown.
3. Add tomatoes, beer, coffee, tomato paste and beef broth.
4. Add spices Stir in 2 cans of kidney beans and peppers.
5. Reduce heat and simmer for 1 1/2 hours.
6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

                                                        Source : food.com

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Pulled Pork (Crock Pot)

Ingredients

• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
• barbecue sauce, for serving (optional)

 

Directions:

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
9. Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
                                                       Source : food.com

 

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Old-Fashioned Pumpkin Nut Loaf Bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 (15 ounce) can pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup fat-free evaporated milk
• 1 large egg
• 1 large egg white
• 1 tablespoon vegetable oil
• 1/4 cup chopped nuts

 

Directions:

1. PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
2. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

                                                               Source :  food.com

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Two-Bite Chocolate Cream Pies

Ingredients

Cooking-oil spray
About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
3/4 cup sugar, divided 
1/2 teaspoon coarse salt
2 large eggs (1 separated) 
1/2 cup chopped bittersweet chocolate
1 tablespoon butter 
2 tablespoons cornstarch
5 teaspoons Dutch-processed unsweetened cocoa powder, divided
1 cup milk 
1/2 cup heavy whipping cream

Preparation

1. Preheat oven to 350°. Spray 2 mini-muffin trays (12 muffin cups each) with cooking spray. In a food processor, whirl cookies into fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 tbsp. sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp. cocoa. Pour in a few tbsp. of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put reserved yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter. 

6. Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 tbsp. sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with remaining cocoa.

Note: Nutritional analysis is per pie.

Note: Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.
                                                                 Source : myrecipes.com

 

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Best Pumpkin Cookies

Ingredients

• 1 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Penuche Glaze

• 3 tablespoons butter
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup milk
• 1 1/2-2 cups confectioners' sugar

 

Directions:

1. Preheat oven to 350 degrees.
2. Have ready some ungreased baking sheets.
3. In a large mixing bowl, cream butter and the sugars together until light and fluffy.
4. Blend in pumpkin, egg and vanilla extract.
5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter-sugar mixture.
7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8. Bake the cookies for 10-12 minutes until golden around the edges.
9. Remove warm cookies and transfer to racks.
10. Let cool completely for a least one half hour, then frost with glaze.

For Glaze:.

1. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

 

                                             Source : food.com

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Pumpkin Crescent Rolls

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin puree (about 2 cups)
• 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
• 2 tablespoons all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pecans, finely chopped
• 4 (8 ounce) packages refrigerated crescent dinner rolls
• 1/2 cup granulated sugar

 

Directions:

1. Preheat oven to 375°F
2. In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
3. Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
4. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
5. Store leftovers covered at room temperature.

 

                                                                                         Source : food.com

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Light Strawberry Lemonade Cupcakes

Ingredients

3/4 cup(s) sifted cake flour
1 teaspoon(s) baking powder
1/8 teaspoon(s) kosher salt
1/4 cup(s) vegetable oil (grapeseed, canola or safflower)
1/4 cup(s) frozen lemonade concentrate, defrosted
Zest of 1/2 of a lemon
3 large egg whites
1/2 cup(s) granulated sugar
Spray oil
1/2 pint(s) fresh strawberries
1 1/2 cup(s) sifted confectioner’s sugar
1/8 teaspoon(s) fresh lemon juice 

 

Preparation

Step 1 Position a rack in the center of the oven. Preheat the oven to 350 F. Line a muffin tin with paper liners. Coat the liners lightly with the spray oil (this will allow the cupcakes to be easily removed from the liners).

Step 2 Combine the flour, baking powder, salt, and lemon zest in a large bowl.

Step 3 Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Begin beating the whites on medium speed until they begin to turn opaque and fluffy. While the mixer is still running, pour the sugar slowly into the egg whites. Increase the speed to high and continue beating until stiff, but not dry.

Step 4 Create a well in the center of the flour mixture and pour in the vegetable oil and lemonade concentrate. Fold in one third of the egg whites with a rubber spatula into the flour mixture until all of the ingredients are moistened. Fold the moistened ingredients into the remaining egg whites gently until just combined.
Step 5 Divide the batter evenly between the lined cups. Place the muffin tin on the center rack and bake for 10 minutes. After 10 minutes, turn the tin by 90 degrees and bake for 5 minutes more. Remove from the oven and let cool. The cupcakes will deflate slightly during baking, creating a little valley in the center of each one. This will be filled with the strawberry glaze.
Step 6 While the cupcakes are cooling, make the strawberry glaze. In a small bowl, mash 4 to 5 of the ripest and juiciest strawberries and push the mash through the fine mesh strainer to remove the seeds. Whisk 2 tablespoons strawberry puree into the confectioner’s sugar in a medium bowl. The glaze will be fairly thick and light pink in color. If the glaze is too thick to spread on the cupcakes, add more strawberry puree a drop a time. Whisk in lemon juice. Spread the glaze onto the cupcakes. Let set for about an hour.
Step 7 Rinse the remaining strawberries. Stem, hull, and slice the strawberries. Arrange decoratively on top of the strawberry glaze. 

                                                             Source : myrecipes.com

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Black Bean Brownies (Gluten Free)

Ingredients

• 1 (15 ounce) can black beans
• 3 eggs
• 3 tablespoons oil
• 1/2 cup cocoa
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1/2 cup milk chocolate chips

 

Directions:

1. Prehear oven to 350 degrees.
2. Lightly grease 8x8 square baking dish.
3. Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
4. Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
5. I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.

 

                                                           Source : food.com

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Pork Cutlet Parmigiana

Ingredients

• 2 lbs pork tenderloin, sliced into medallions
• 1 egg
• 1 cup breadcrumbs
• 1 tablespoon italian seasoning
• 4 cups spaghetti sauce
• 2 cups mozzarella cheese
• 1/2 cup parmesan cheese
• oil, to fry

 

Directions:

1. With a meat mallet, pound pork into thin patties.
2. In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
3. Dip each pork medallion into beaten egg and then into bread crumbs.
4. Fry over med hi heat till browned- it does not need to be fully cooked.
5. In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
6. Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
7. Serve over pasta.

                                                          Source : http://italian.food.com

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Turkey Reuben Panini

Ingredients

8 (1/2-ounce) slices thin-slice rye bread
1/4 cup fat-free Thousand Island dressing
8 (1/2-ounce) thin slices reduced-fat Swiss cheese
1/4 cup refrigerated sauerkraut, rinsed and drained
8 ounces deli, low-sodium turkey breast (such as Boar's Head) 

Preparation

1. Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.

                                                     Source : myrecipes.com

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