Superbowl Recipe: Buffalo Chicken Fingers - not fried

BUFFALO CHICKEN FINGERS

4 skinless, boneless chicken breasts cut into finger-sized pieces
3-4 oz. Red Hot Sauce
5 medium eggs
1/4 C milk
3/4 C bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, minced

Wash chicken tenders under cold water. Beat 5 medium eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
Combine paprika with bread crumbs, parsley and garlic powder.

Coat the chicken tenders in the egg wash, quickly transferring them to the bread crumbs. Toss the tenders in the bread crumb mixture until both sides are well coated in bread crumbs. Repeat this process one more time to double coat the tenders.

After this process, pour the Red Hot Sauce into mixing bowl. Set the oven to 400F oven and cook for 20-25 minutes, until browned.

After the tenders are fully cooked, dip into the red hot sauce and toss until they are fully coated. Place chicken fingers on a baking pan and bake briefly for 3 minutes; they are ready to eat. Serve accompanied by Ranch or blue cheese dressing for dipping and celery sticks.

SuperBowl recipe: Chicken Nachos

Most of the places I've tried for Nachos have been bad. A decent one was served at Heartland Brewery but still can't find nachos that beat my own. They are either too soggy/greasy, not quality chips, not enough toppings, too chewy, spicey or too something else. Homemade nachos are easy and perfect because you get to control the toppings.

My Chicken Nachos:

1 bag of Trader Joe's tortilla chips, yellow or blue corn or Garden of Eatin brand. (large size triangle chips)
2 boneless chicken breasts
1 T chili powder
1 T water
1 clove garlic
1 small onion
1 small green or yellow pepper diced into tiny pieces
1 jar of Paul Newman's salsa
1 can of black beans
1 avocado (or 2 if you like a lot of guacamole)
2 large tomato, diced
Sprinkle with fresh cilantro, salt & pepper

Preheat oven to 350 degrees.
Spray skillet with cooking oil and cook chicken over medium heat. Add the chili powder on top of chicken. Stir in 1 T of water, the garlic and green onions and cook until tender.
Stir in the black beans and 1/2 jar of salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips.
Top with Cheddar/Monterey Jack cheese blend and the diced tomato.
Bake in the preheated oven 7-10 minutes, or until cheese has melted.

Mash the avocados and put on top of on the side and serve and pour remaining salsa on top.

The Best Dips for SuperBowl

Homemade dips are much better than store bought. Below are my 3 favorites to have with tortilla chips. Also check out quacamole, salsa and chili recipes on my blog.

ARTICHOKE HEART CHEESE DIP

1 (8 oz.) jar artichoke hearts, drain & chop fine
1 c. mayonnaise
1/2 c. white cheddar cheese or Gruyere
1/2 c. parmesan cheese
1/2 t garlic powder

Mix well. Bake, uncovered in casserole dish at 350 degrees for 25 to 30 minutes. Make sure to serve hot, dip with dark crackers or pumpernickel logs.

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.

7 Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


Mango Salsa

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1/4 cup diced tomato
1 red onion, diced
2 tablespoons chopped cilantro
1 avocado, chopped
1 fresh jalapeno chile pepper, finely chopped (optional)
2 tablespoons lime juice
1 tablespoon lemon juice

DIRECTIONS
In a medium bowl, mix mango, red bell pepper, tomato, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 1 hour before serving.

Easy Tortilla Dip Recipe

This was the easiest dip I used to make while babysitting. The problem is - it is so good everyone polishes the entire thing off in no time.

Layer bottom porcelain dish with cream cheese.
Pour really good brand of salsa over cream cheese layer.
Top with cut pieces of cheddar cheese.

Put in oven until cheese melts.
Serve with Tortilla chips.

SuperBowl Recipes: Turkey Chili and Cornbread

I still haven't found chili in the city that tastes better than my own but still have to visit those Barbeque places.

You can use red ground meat for this very easy recipe as well. You can simmer it for only 2 hours but the more hours you simmer it, the better it tastes.

Turkey Chili

1 lb turkey ground meat

1/2 c. chopped onion

1 lb stewed tomatoes

2 c. red kidney beans

1/2 c. white beans (optional)

1 can tomato paste

2 stalks chopped celery

3 T chili powder

2 T sugar

1 t salt

1/4 t pepper

1/4 c. diced red pepper

Add dash of cayenne pepper

1 hot chili pepper if you like it hot

1 Bayleaf

Drain and rinse beans.

Brown meat and onion in large skillet. Drain fat. Put in large pot

Add remaining ingredients with a little water.

Cover and simmer over low heat for 4-5 hours - adding a little water and stirring occasionally.

Top with cheddar cheese and tortillas. Serve with cornbread.

Cornbread (someone's recipe I found named 'Grandmother's Cornbread' - is the best I've made)

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar.

Quickly add eggs and beat until well blended.

Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Dessert: Chocolate Cream Pie

Delicious Chocolate Cream Pie Recipe:

Note: This is also good with a regular pie crust.


Chocolate Cookie Crumb Crust:
15 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups. 2 T unsalted butter, melted and cooled.

Chocolate Cream Filling
2 1/2 C half-and-half
Pinch salt
1/3 C sugar
2 T cornstartch
6 large egg yolks, room temp.
6 T cold unsalted butter, cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped (used best brand possible)
1 ounce unsweeteened chocolate, finely chopped
1 t vanilla extract
3 C Whipped Cream, whipped to soft peaks

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. In food process bowl process cookies with 15 1-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (or you can place cookies in large zipper-loc plastic bag and crush with rolling pin). Tansfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.

Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line plan with large square of plastic wrap, and use spoon tosmooth crumbs into curves and side of pan. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake about 10 minutes. Cool while preparing rilling.

For the filling: Bring half-and-half, salt and 3 T sugar to simmer in saucepan over medium-high heat, stirring with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small blow. Whisk yolks well in medium bowl until thickened - about 30 seconds.
Sprinkle cornstarch mixture over yolks and whisk, scraping down sides of bolw, until misture is glossy and sugar has begun to dissolve, about 1 minutes.
When half-and-half reaches full simmer, drizzle 1/2 C hot half-and-half over yolks, whisking constantly, then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in 30 seconds).
Return to simmer, whisking constantly, until a few bubbles form on surface and mixture is thickened and glossy, about 15 seconds longer.

Off heat, whisk in butter; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crush. Press plastic wrap directly on surface of filling and refigerate pie until filling is cold and firm - about 3 hours.

Just before serving, spread whipped cream over chilled pie filling.

Recipe: Beef Enchiladas

Beef Enchiladas

1 lb. ground beef
1 large onion
1-2 cloves garlic

Saute and drain above ingredients. Add 1 can sliced black olives and 1 C mixed shredded monterey jack and cheddar cheese.
Sauce
1 packet of Enchilada mix
1 can beef gravy
1 small can tomato sauce and 1 can water

12 corn tortillas. Saute quickly in hot oil until flexible. Paper towel excess oil.

Place 1 T sauce, then about 1 large T meat mixture and roll up and place in baking dish. Place remaining sauce over tortillas and sprinkle with 1 1/2 - 2 C cheeses.
Bake at 350 degrees for 30 minutes.
Serve with sour cream, beans and rice.

Recipe for Creamy Hot Cocoa

Here is my favorite brand of cocoa I bought while in Costa Rica, made by the coffee maker, Cafe Britt (they sell it on Amazon).

Ingredients for Creamy Hot Cocoa - 4 mugs

1/3 C unsweetened cocoa powder (high quality brand)
3/4 C white sugar
1 pinch salt
1/3 C boiling water
3 1/2 C milk
3/4 t vanilla extract
1/2 C half-and-half cream (optional, but makes it creamier)

Combine the c ocoa, sugar and pinch of salt in saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 C of milk and heat until very hot, but do not boil.
Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Easy Recipe for Pork withPeppers

Ingredients:
1/4 cup orange juice
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1 Tbsp. olive oil
1 pork tenderloin, sliced 1/4" thick
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped


Combine orange juice, soy sauce, honey, cornstarch and ginger in small bowl and mix to blend. Set aside.

Heat oil in large skilet and add pork; stir fry for 4 minutes until pork is no longer pink. Add peppers and stir fry 3-4 minutes longer until peppers are crisp-tender. Add orange juice mixture and bring to a boil.
Simmer 1 minute until sauce is thickened, stirring constantly. Serve over hot cooked rice. Delicious! Serves 4.

Recipe for SouthWestern Corn Chowder

Here's a quick and healthier version of Corn Chowder. (no cream) Serves 2

1 T butter
1 scallion, thinly sliced
1 medium carrot, halved and thinly sliced
1 t chili powder
1/2 t oregano
course salt and ground pepper
1 baking potato, peeled and cut into 1/2-in. pieces
1 package (10 oz) frozen corn kernals
1 can chicken broth
1 C milk

In medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 20 minutes. Stir in green part of scallion and season with salt and pepper. Refrigerate tightly covered up to 1 day.

Garnish with parsley or sprinkle paprika on top. Great with cornbread.

Asparagus and Gruyere Souffle

Asparagus and Gruyere Souffle

1/2 C dry breadcrumbs
3/4 lb. fresh asparagus
1/3 C flour
1/2 t salt
1/8 t ground nutmeg
1 t dry mustard
1/8 t freshly ground black pepper
1 1/4 C lowfat milk
1 large egg yolk, lightly beaten
1/2 C shreddend Gruyere
6 large egg whites
Dash of cream of tartar

Preheat oven to 350 degrees
Coat a 2 qt. souffle dish with cooking spray. Sprinkle bread crumbs over bottom and sides of dish.

Cook asparagus in boiling water (or steam) 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear.

Place the flour, salt, nutmeg, dry mustart, salt and pepper and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.

Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in asparagus tips and chopped asparagus with the cheese. Cool slightly.

Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into asparagus mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.

Best Biscotti Toscani Recipe

This makes a crunchier type of biscotti. Great for dipping into coffee and tea. For a more cookie-texture like biscotti, see prior recipe.
Makes 3 1/2 dozen.

1/2 C whole almonds
1/3 C butter
3/4 C sugar
2 eggs
1 t vanilla
1/2 t almond extract
1/4 t orange zest grated (optional)
2 1/4 C flour
1 1/2 t baking powder
1/8 t nutmeg
1/4 salt

Preheat oven to 325F.
Form on floured surface, 2 logs, 1/2 inch thick, 1 1/2 inch wide and 12 inches long
Bake at 325 for 25 minutes.
Cool for 5 minutes.
Cut diagonally at 45 degree angle, 1/2 in. thick.
Lay slices on baking sheet and return to oven for 10 minutes. Turn then over once, turn off oven and leave in for 5 more minutes.
Let cool on rack.
Store in a tightly covered container.
Form on floured surface

Dessert Recipe: Fudgey Toffee Bars

Fudgey Toffee Bars

1/2 C butter, melted
1 1/2 C graham cracker crumbs
1 can sweetened condensed milk
1 C toffee bits
1 C semi-sweet chocolate chips
1 C chopped nuts

Preheat oven to 350. Lightly grease a 13 x 9 inche cake pan.

Mix together melted butter and graham crumbs and press evenly into prepared pan.
Pour condensed milk evenly over base. Sprinkle an even layer of toffee bits over milk, then a layer of chocolate chips, then a layer of nuts.
Using a spatura, firmly press top layer into base.
Bake in preheated oven for 20-25 minutes, until lightly browned. Place pan on wire rack to cool and then cut into bars.

Recipe for Italian-Style Biscotti

This is a real Italian style biscotti they sell at the Italian Bakery downtown for $14 a pound! Delicious dipped in coffee/tea in the morning.


3 C all-purpose flour
1 T baking powder
1/2 t salt
4 eggs, slightly beaten
1 C sugar
1/2 C melted butter
2 T vanilla
1 t almond extract
2 t anise extract
3/4 C finely chopped blanched almonds

Preheat oven to 350
In bowl, mix together flour, baking powder and salt.
In large bowl, beat eggs, sugar and melted butter until well blended. Add extracts and almonds and mix well. Add dry ingredients and mix until a soft dough forms.

On a lightly floured surface, divide dough in half. Shape into 2 rolls, about 12 in. long. Place about 2 in. apart on a lightly greased cookie sheet.
Bake for 20 minutes in preheated oven or until the edges begin to brown.
Cool on sheet for 10 minutes, then transfer to cutting board and cut into slices 1/2 thick. Place on sheet and bake for 12 minutes. Turn slices over and bake 5-10 minutes, until golden brown.

Makes 4 dozen.

Recipe for Magic Cookie Bars

Here is a recipe for my favorite version of Magic Cookie Bars. Now if only there were a way to make them less fattening.

Magic Bars

1/2 C unsalted butter, melted

1 1/2 cups graham cracker crumbs

1 C sweetened flaked or shredded coconut

1 C semisweet chocolate chips

1/2 C peanut butter chips

1 C chopped walnuts or pecans

1 - 14 ounce can of sweetened condensed milk


Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan. Set aside.

Melt the butter and pour it into the bottom of your pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle the coconut over the crumbs. Sprinkle the chocolate chips over the coconut. Sprinkle the nuts over the chocolate chips. Finally, drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.

Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the middle of the squares comes out clean. Remove from oven and place on a wire rack to cool. Cut into squares. Store in the refrigerator. These bars can be frozen.

Makes about 16 - 2 inch squares.

Sumptious Stuffed Mushrooms

Another delicious homemade recipe:

Mushrooms Parmesan

Grease shallow casserole dish

Clean mushrooms with 1-2 in. caps (do not slice). Cut off stems from caps. Place caps open-side up in casserole. Set aside. Finely chop mushroom stems.

Heat in skillet: 2 T olive oil

Add mushroom stems and 1/4 C chopped onion and 1/2 clove garlic, finely chopped

Cook slowly until lightly browned.

Combine: 1/3 C (1 slice) fine, dry bread crumbs

3 T fresh grated Parmesan cheese

1 T chopped parsely

1/2 t salt

1/8 t oregano

Mix in onion, garlic and stems. Pile mixture lightly into inverted caps. Pour into casserole 2 T olive oil.

Bake at 400 degrees for 15-20 minutes or until mushrooms are tender and tops are browned.

6-8 servings.

Pasta with Goat Cheese and Vegetables

Serves 4

2 bunches of asparagus with ends removed
4 T butter cut in pieces
12 oz. box of pasta of choice
1 box frozen peas
1 small log of soft goat cheese, crubled
2-3 T fresh chives, for garnish

Preheat oven to 450. Place asparagus on a large baking sheet; dot with 1 T butter and season with salt and pepper. Roast until tender, 10 minutes. Cut into 2 inch lengths.

Boil pasta in salted water and cook until al dente.
Set aside 1 1/2 C pasta water; drain pasta and return to pot.

Cook peas.

In bowl combine goat cheese, cooked peas and remaining 3 T butter and 1/2 C pasta water. Season with salt and pepper andd whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary.

Serve garnished with chives.

Honey Glazed Carrots

So good it tastes like candy!

1 T veg. oil
2 lbs carrots, cut into 1-in. lengths
1 C canned chicken broth
1/2 C honey
1 T red-wine vinegar
coarse salt and ground pepper
2 T unsalted butter

In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once until beginning to brown, 2 minutes.

Add borth, honey and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover and cook until crisp-tender, 10 minutes. Uncover and cook over medium-high until carrots are tender and liquid is syrupy, 7-9 minutes.

Once there is only a small amount of liquid remaining, remove skillet from heat and add butter. Swirl skillet until melted. Season with salt and pepper.

Parmesan Chicken

Parmesan Chicken Recipe

1 clove garlic, minced
1/2 stick unsalted butter, melted
1 C dried bread crumbs
2/3 C freshly grated parmesan cheese
2 T chopped fresh parsley
1/4 t salt
1/4 t garlic salt
1/2 t oregano
1/2 t basil
1/8 t paprika
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Preheat oven to 450°F.
In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, herbs and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15-20 minutes (depending on size of chicken,or until chicken is golden brown on top.
Serves 4-6. Great with mashed potatoes or mac n' cheese or creamy pasta side dish.

Recipe for Orange Marinated Chicken

I love Orange Chicken served over white rice and this recipe I found years ago is the tastiest.

Ingredients
3 pounds boneless skinless chicken breasts(or chicken pieces of your choice)
6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
1 onion, chopped
3 cloves garlic, chopped
1/3 cup chopped fresh cilantro
1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)
1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
1 Tbsp fresh marjoram leaves (or oregano)
1 teaspoon salt
2 Tbsp olive oil
Chopped fresh parsley and orange slices for garnish

In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.

Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.

Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.
Serve over rice.

Chicken Marbella Recipe

Chicken Marbella Recipe

2 chickens, 2 1/2 lbs each, quartered
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
Preheat oven to 350°F.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Serves 5.

Dessert Recipe: Chocolate Chip Cake

1/4 lb. butter
1 C sugar
2 eggs
1 t vanilla
1 C semisweet chocolate morsels - or more to taste
1 C walnut or pecan pieces
1 C flour
1/2 t. baking powder
pinch of salt

Preheat the oven to 350. Remove the ring from an 8 inch springform pan and line the bottom with wax paper. Replace the ring.

Cream the butter and sugar together until light. Add the eggs one at a time and beat well after each addition. Stir in the vanilla. Combine the flour, baking powder and salt. Slowly add the dry ingredients, beating as you add them until the batter is smooth.

Spread the bater in the springform pan. Sprinkle on the chocolate chips and nuts. Bake for 25 minutes. The top should be lightly golden. Cool in the pan for 10 minutes. Remove the ring and sprinkle top of cake with powdered sugar.

Recipes for Homemade Pizza

Below is my pizza dough recipe or you can just pick up ready made dough in the refrigerator section of Trader Joe's.
The first is a gourmet pizza recipe you can make at home for half the price and the other pizza recipe just add whatever toppings you like and voila - delicious all natural pizza at home.

Easy Pizza Recipes:

Salmon Creme Fraiche Pizza. (if you want to spend less money and make it lower fat you can use a blend of reduced fat sour cream and low fat cream cheese instead of creme fraiche)

Pizza dough recipe (below)
2 T chopped chives
1/4 c. olive oil
6 T creme fraiche
1/2 lb. thinly sliced smoked salmon

(top with capers and diced red onions - optional)
Pre-heat oven to 500 degrees.
Knead chives into each ball of dough. Roll. Brush with 1 T oil.
Bake 8 minutes until golden brown. Spread crusts evenly with creme frache and top with sliced smoked salmon. Heat in warmed (but not turned on) oven for no more than 1 minute.
Garnish with chives.

Other pizzas: layer with tomato sauce (see homemade recipe in January), thinly sliced potato and fresh rosemary. Or just sliced potato, feta cheese and rosemary.

Buffalo mozzerella slices, sliced tomatoes and pieces of fresh basil.

Sliced ham and pineapple.

Diced red peppers, onions, and black olives.

Mushrooms and diced chicken with 3 flavors of cheese.

Pizza Dough ingredients:
1 package (2-1/4 tsp.) active-dry yeast

1-1/2 cups very warm water

4 cups all-purpose flour; more for dusting

1-1/2 tsp salt

2 T. olive oil
Dissolve the yeast in the warm water and set aside. Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.

Tomato Tart (my favorite)

Tomato and Basil Tart

1 1/4 C all-purpose flour
1/2 tt salt, plus more, to taste
10 T (1 1/4 sticks) chlled unsalted butter, diced
2 T ice water
1/3 C plus 1 T extra-virgin olive oil
2 garlic cloves, thinly sliced
Freshly ground pepper, to taste
8 plum tomatoes, halved lenghtwise, seeded
8 oz. goat cheese (chevre), crumbled
1/2 C slivered fresh basil leaves

Using an electric mixer, mix flour and 1/2 t salt on low speed, 15 sec. Add butter; mix to form pea-size crumbs, 30-45 sec. Add water 1 T at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5" disk. Wrap tightly; refrigerated at least 1 hour. Position rack in lower third of oven; preheat oven to 400F. On lightly floured surface, roll out dough to fit a 13 3/4 x 4 1/4" tart pan. Press dough into pan, trim to 1/2" around rim and fold in overhang. Press to make sides thicker than bottom; refrigerated 10 min.
In a nonstick saute pan over medium heat, warm 1/3 C oil. Add garlic; saute until fragrant, 1 min.
Add salt, pepper, tomatoes, sliced side down, saute until golden, 4-5 minutes.
Brush pastry with 1 T oil; top with cheese, basil and tomatoes, sliced side up. Drizzle with pan juices; season with salt and pepper.
Bake until crust is golden, about 1 hour. Serves 4-6.

Dessert Recipe: Chocolate Brownie Trifle

The toffee bars added to this dessert make it so good. My mom used to break up Skor candy bars but any chocolate toffee bars are good to use.

Chocolate Brownie Trifle Dessert

1 package fudge brownie mix (if you don't want to make brownies from scratch)
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tablespoon dry instant coffee
1 package chocolate flavor pudding mix
2 cups milk
1 (6 ounce) package English toffee bit (reserving 2 tablespoons for garnish)
3 1/4 cups whipped cream

Pre-heat oven to 350F degrees.
Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
Bake and cool as directed.
Cut brownies into 1-inch squares.
Place half of the brownie squares in the bottom of a 3-quart glass bowl.
Prepare pudding mix as directed on package for pudding. Pour half of the pudding over brownies in bowl.
Top with half each of the toffee bits and whipped cream.
Repeat with remaining brownies, pudding, toffee bits and whipped cream.
Sprinkle with reserved toffee bits and/or chocolate shavings.
Cover and refrigerate at least 4 hours before serving.

Eggplant, Tomato, Cheese Casserole (Ratatouille)

Eggplant, tomato, cheese Casserole / Ratatouille - without the peppers

2 medium-size eggplants

1/4 C plus 2 T olive oil

2 onions

2 cloves garlic

2 zucchini (1 green, 1 yellow)

1 qt. fresh ripe tomatoes

2 stalks celery

1 T chopped fresh basil, or 1/2 t dried

1/2 C Parmesan cheese

1/4 C chopped parsely

1 1/2 C bread cubes

4 oz. Shredded mozzerella (save 2 oz. to top with)

Bread crumbs to top with and salt & pepper to taste.

Cook onion, garlic and eggplant in butter until golden brown.
Add zucchini, tomatoes, basil, parmesa, 2 oz. of the mozzerella and bread cubes and mix thouroughly.
Pour into casserole.

Top with bread crumbs.
Bake at 350 for 30 minutes. Immediately sprinkle with remainder of shredded mozzerella as topping.

Chocolate Chip Pumpkin Bread

Pumpkin Chocolate Chip Bread

1







2/3 C unsifted flour

1/4 t baking powder

1 t baking soda

3/4 t salt

1/2 t cinnamon

3/4 t nutmeg

1/3 C shortening

1 1/3 C sugar

1 t vanilla

2 eggs

1 C mashed pumpkin

1/3 C water

1/3 C chopped walnuts (optional)

1/3 C semi-sweet chocolate chips

Pre-heat oven to 350 degrees.

Butter a 9"x5" loaf pan.

Sift flour and next 5 ingredients.

Cream together shortening, sugar and vanilla.

Beat in eggs, one at a time, until fluffy.

Stir in pumpkin.

Stir in chocolate chips and nuts.

Alternately add flour mixture and water.

Mix until blended.

Bake 50-60 minutes.

The Best Lemon Cake Recipe - East 62nd Street Lemon Cake

This is an old recipe for my favorite moist, lemon cake that everybody loves. And it's easy to make. I still have yet to find as good of a slice of cake in NYC.

East 62nd Street Lemon Cake

Cake

Fine dry bread cumbs

3 C flour

2 t baking powder

1/2 t salt

1/2 lb. butter

2 C sugar

4 eggs

1 C milk

2 T grated lemon rind

Glaze

1/3 C lemon juice

3/4 C sugar

Preheat oven to 325 degrees

Butter a 9-inch tube pan. Coat lightly with the bread crumbs.

Sift together the flour, baking powder and salt and set aside.

Cream the butter and sugar together. Beat in the eggs one at at time.

Fold in the dry ingredients alternately with the milk. Stir in the lemon rind. Pour the batter into the pan and smooth the top of the batter. Bake 1 1/4 hours, or until the cake tests done.

Immediately invert the cake onto a cake rack and apply the glaze, made by warming the juice and sugar, to the bottom and sides of the cake until it is all absorbed.

10-12 servings.