Wednesday, April 16, 2014

Gluten-Free S'more Bars

Ingredients

5 gluten-free graham cracker sheets, broken
3.38 ounces gluten-free flour (about 3/4 cup)
1/2 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
6 tablespoons heavy whipping cream
2 (4-ounce) bars semisweet chocolate, chopped
2 cups miniature marshmallows 

 

Preparation

1. Preheat oven to 350°.

2. Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.

3. Place graham crackers in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.

4. Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

 5. Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars. 

Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.
                                                            Source : myrecipes.com

 


Monday, April 7, 2014

Fresh-Tomato Lasagna

Ingredients

Sauce:

4 1/2 cups chopped onion (about 3)
2 garlic cloves, minced
6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
1 cup chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
2 (6-ounce) cans Italian-style tomato paste
Filling:

1/2 teaspoon dried basil
1 (15-ounce) carton fat-free ricotta cheese
1 (12.3-ounce) package reduced-fat firm tofu, drained
 
Remaining ingredients:
Cooking spray
12 cooked lasagna noodles
2 cups (8 ounces) shredded sharp provolone cheese
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese 

 

Preparation

To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
Preheat oven to 350°.
To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. 
Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
                                                                     Source : myrecipes.com

Thursday, April 3, 2014

No Bake Fudge Brownies

Ingredients

1 1/2 package(s) Semi-sweet Chocolate morsels 
1 can(s) swettened condensed milk
1 package(s) 8 1/2 chocolate wafers finely crushed
1 cup(s) nuts chopped

Preparation

Melt over hot (not boiling ) water, Chocolate morsels; stir until smooth*. Ad sweetened condensed milk, chocolate wafers crumbs and 1/2 cup nuts. stir until well blended. Press into foil-lined 8 " square pan. Press remaining 1/2 cup nuts onto top of brownies. Let stand at room temperature until firm. Cut into 2' squares.
* In microwave: melt on high 1 minute stir repeat. 
                          Source : myrecipes.com

Red Velvet-Peppermint Swirl Brownies


Ingredients

1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter 
2 1/4 cups sugar, divided 
4 large eggs 
1 (1-oz.) bottle red liquid food coloring
1/4 teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour 
1/8 teaspoon salt
1/2 (8-oz.) package cream cheese, softened 
2 egg whites 
2 tablespoons all-purpose flour 

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.
3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.
4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.
                                                              Source : myrecipes.com

Wednesday, April 2, 2014

Sausage-and-Grits Quiche


Ingredients

1 (10-oz.) package frozen chopped spinach
1 (16-oz.) package ground pork sausage 
2 cups reduced-sodium chicken broth 
1 cup whipping cream
1/2 teaspoon table salt
1 cup uncooked regular grits
1 cup grated Asiago cheese
1/4 teaspoon ground black pepper
1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
3 large eggs, lightly beaten 
1 1/2 tablespoons plain white cornmeal

 

Preparation

1. Thaw spinach; drain well, pressing between paper towels.
2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.
3. Preheat oven to 350°. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)
4. Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
5. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.
6. Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
To Freeze: Prepare recipe as directed through Step 5. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.
Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.
                                            Source : myrecipes.com

Pizzetta 211 Margherita Pizza

Ingredients

 

2 teaspoons active dry yeast
2 1/2 cups all-purpose flour, divided 
About 2 tsp. sea salt
About 6 tbsp. extra-virgin olive oil, divided 
1 can (14.5 oz.) crushed or diced tomatoes (preferably organic), whizzed briefly in a food processor to a chunky purée 
2 garlic cloves, thinly sliced
1 cup lightly packed basil leaves
2/3 pound fresh mozzarella (preferably fiore di latte), cut into 1/2-in. cubes (about 2 cups)
About 1 tsp. dried oregano

Preparation

1. In a medium bowl, whisk together 1 cup room-temperature water and the yeast. Let stand 15 minutes at room temperature.
2. In bowl of a stand mixer using dough hook, mix 2 cups flour, 2 tsp. salt, 1 tbsp. olive oil, and yeast mixture on medium speed until well incorporated, scraping down sides of bowl as needed. Add remaining 1/2 cup flour and mix about 30 minutes, or until dough is very smooth and elastic.
3. Meanwhile, make tomato sauce: In a medium pot, heat 2 tbsp. olive oil over medium heat until hot but not smoking. Add garlic and swirl in hot oil until it starts to smell good, about 15 seconds. Stir in tomatoes and simmer, uncovered, to thicken and cook off the "canned" flavors, at least 25 minutes.
4. While sauce is cooking, put 1/4 cup olive oil and basil leaves in a food processor and whirl to finely chop basil, scraping down sides of bowl as needed. Stir 1 tbsp. basil oil into tomato sauce as it's cooking, along with 1 pinch salt. Pour remaining basil oil into a small bowl and cover surface with a thin layer of olive oil.
5. As soon as dough is ready, divide into 4 portions. Using both hands, roll each portion with a circular pressing motion until it becomes a tight ball. Dust each ball with flour, set it on a floured baking sheet, and cover loosely with plastic wrap. Let dough rise 1 hour, or until almost doubled in size (do not let rise longer than 1 hour).
6. Put a pizza stone or baking sheet on bottom shelf of oven and preheat to 550° (or as high as oven will go), at least 25 minutes. Working with 1 dough ball at a time, set on a well-floured pizza peel or baking sheet and stretch into a 10- to 11-in. circle. To stretch into a 10- to 11-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.
7. Spoon 3 to 4 tbsp. tomato sauce onto dough, leaving at least a 1/2-in. border.
8. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone (or preheated sheet) and shove pizza quickly onto stone and bake 3 to 6 minutes, or until crust looks dryish but not browned. Remove pizza from oven and sprinkle on about 1/2 cup mozzarella cubes in clusters, then 1 generous pinch oregano. Return to oven and cook 2 to 5 minutes more, or until crust is golden brown and firm but not rock hard. Transfer pizza to a cutting board and drizzle with basil oil. Assemble and bake rest of pizzas the same way.
Make ahead: Dough can be formed into balls (step 5) and chilled overnight, tightly covered with plastic wrap, instead of rising on counter (it will rise slowly in the fridge). You can also freeze the dough for up to 2 weeks (let chilled or frozen dough come to room temperature before stretching).
Variation: Pizzetta 211 Pepperoni Pizza
Follow directions for Pizzetta 211 Margherita Pizza. In step 7, lay 8 or 9 slices Molinari Hot Salami or your favorite spicy salami over dough (you'll need about 4 oz. for 4 pizzas). Bake as directed.
Per slice Pizzetta 211 Pepperoni Pizza:
Calories 107 (49% from fat); Fat 5.9g (sat 2.1g); Protein 3.7g; Carb 8.6g; Fiber 0.57g; Chol 125mg; Sodium 280mg.
Note: Nutritional analysis is per slice.
                                               Source : myrecipes.com

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