Simply Sour Cream Chicken Enchiladas

Ingredients:

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

 

Directions:

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

                                                         Source : food.com

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All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Ingredients:

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

 

Directions:

1 In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).

2 Dissolve the cornstarch in 1/4 cup water.

3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

4 Add the soy sauce mixture; bring to a boil.

5 Reduce heat to medium and cook for 1 minute.

6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

                                                                       Source : food.com

 

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Cream Cheese Stuffed Garlic Burgers

Ingredients:

2 lbs hamburger meat
10 tablespoons instant minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces cream cheese with garlic and herbs

 

Directions:

1 Put hamburger meat in a bowl and add garlic, salt and pepper.

2 Mix together with your hands until just blended.

3 Make 12 patties no more than 1 inch thick.

4 Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).

5 Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).

6 Grill on high to your desired taste. (About 8-10 minutes).

7 Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.
                                                Source : food.com

 

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Sugar Caramel Sauce or Ice Cream Topping

Ingredients:

1/2 cup salted butter (no substitutions)
1/4 teaspoon salt
1 cup brown sugar (well packed)
2/3 cup heavy whipping cream, unwhipped (35% cream, no less! can use a little more cream)
2 -4 teaspoons vanilla extract (optional)

 

Directions:

1 In a small saucepan melt butter with salt.

2 Add the brown sugar; whisk until combined and thickened (about 2 minutes).

3 Whisk in the whipping cream, until thoroughly blended (2 more minutes).

4 Mix in vanilla (if using) until combined.

5 NOTE; this sauce will thicken up more when refrigerated.
                                                              Source : food.com

 

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Vanilla Flan With Raspberries

Ingredients:

2 cups sugar
1/2 cup water
6 eggs
6 egg yolks
2 tablespoons vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
2 cups raspberries

Directions:

1 Preheat oven to 325°F.

2 In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

3 In a large bowl whisk together eggs, egg yolks and vanilla.

4 Stir in whipping cream, milk and 1 1/2 cups sugar.

5 Divide mixture among pie dishes.

6 Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.

7 Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).

8 Invert custards on platters; sprinkle with raspberries to serve.
                                         Source : food.com

 

 

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Chocolate Flan Cake

Ingredients:

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

 

Directions:

1 Heat oven to 350ºF.

2 Spray a large 12-cup Bundt pan with nonstick coating.

3 Soften the cajeta in the jar in the microwave and pour into the prepared pan.

4 Prepare cake mix according to package directions.

5 Pour the cake batter into the cake pan over the cajeta.

6 To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese,vanilla and eggs.

7 Mix well.

8 Pour the flan mixture very slowly over the cake batter.

9 Spray aluminum foil with non-stick spray (like Pam);.

10 cover the pan TIGHTLY with aluminum foil.

11 (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

12 Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

13 Bake cake for 2 hours (test); do not uncover during this time.

14 After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

15 Invert cake onto a large plate with rim.

16 The cajeta will drip down the sides of the cake.

17 Cool completely then refrigerate. Refrigerate leftovers.

18 Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

                                                              Source : food.com

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Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

Ingredients:

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

 

Directions:

1 In a bowl combine butter, sugar and salt. Beat till blended.

2 Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
                              Source : food.com

 

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Red Chile-Cheese Enchiladas

Ingredients

3/4 cup fat-free cottage cheese
2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese 

 

Preparation

Preheat oven to 400°.

Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.

Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.

                                                        Source : myrecipes.com

 

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Grilled Corn-and-Butter Bean Salad

Ingredients

1 (16-oz.) package frozen butter beans*
4 ears fresh corn, husks removed
1 large red onion, cut into thick slices
1 large red bell pepper, cut into thick rings
3/4 cup mayonnaise
3 tablespoons chopped fresh basil
1 garlic clove, pressed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1 cup halved grape tomatoes

 

Preparation

1. Cook butter beans according to package directions; drain and cool completely (about 20 minutes).

2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (Some kernels will begin to char and pop.) At the same time, grill onion and bell pepper, covered with grill lid, 5 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).

3. Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.

4. Stir together mayonnaise and next 5 ingredients. Stir in tomatoes, corn kernels, and onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in refrigerator up to 3 days.

*Fresh butter beans may be substituted.

                                                    Source : myrecipes.com

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Fresh Strawberry Milk Shakes

Ingredients

8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk 

 

Preparation

Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

                          Source : myrecipes.com

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Candy-Coated Caramel Apples

Ingredients

1/4 cup gummy worms
1/4 cup Halloween sprinkles
1 (1.4 oz.) chocolate and toffee bar, crushed
1 (1.5 oz.) bag Reese's pieces
1/4 cup candy corn
1/4 cup small cinnamon candies
8 small apples
1 (14 oz.) bag soft caramel candies, each unwrapped 
1/4 cup heavy cream

Preparation

Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

                                     Source : myrecipes.com

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Four-Cheese Pizza

Ingredients

1/2 cup(s) mozzarella cheese freshly grated
1/2 package(s) parmagiano reggiano freshly grated
1/4 cup(s) Asiago cheese freshly grated
1/4 cup(s) Gorgonzola cheese crumbled
1 recipe Pizza Dough
cornmeal, for dusting
1/2 cup(s) Pizza Sauce

 

Preparation

Combine the four cheeses in a bowl.

Preheat the oven to 500º. If you are using a pizza stone, place it on a middle rack and preheat it with the oven. If you are using pizza pans, arrange the rack in the middle of the oven.

Divide the pizza dough in half. Pat or roll each half into a 14-inch round. Place on a wooden peel or a pizza pan generously dusted with cornmeal. Spread half the Pizza Sauce evenly over each round and distribute half the mixed cheeses over the sauce on each. Cover the pizza you will not be baking immediately with plastic wrap and refrigerate.

If you are using a pizza stone, slide the pizza directly onto the preheated stone. Otherwise, place the prepared pizza on its pan on the rack. Bake for 8-10 minutes, until brown, crisp, and bubbling. Remove from the oven, cut into wedges, and serve. Bake the second pizza similarly. 

                                            Source :  myrecipes.com

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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

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Basic Quiche

Ingredients

1 tablespoon olive oil 
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs 
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

 

Preparation

Heat oven to 375° F.

In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.

Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.

Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.

                                           Source : myrecipes.com

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Cheesecake-Stuffed Luscious Lemon Cake

Ingredients

1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs 
1 1/4 cups milk 
1 cup canola oil 
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting 
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided 
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved 
Fresh mint sprigs

 

Preparation

1. Preheat oven to 350°.
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.

Note: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
                                                 Source : myrecipes.com

 

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Ham, Swiss and Spinach Quiche

Ingredients

3 cups packed baby spinach, chopped 
6 large eggs, lightly beaten 
1 1/2 cups half and half
1/2 teaspoon salt
1 9-inch frozen pie crust
1/4 pound sliced ham, chopped 
1 1/2 cups shredded Swiss cheese 

 

Preparation

Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.

Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.

Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.

                                                                     Source : myrecipes.com

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Chocolate Chip Cheesecake

Ingredients

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs 
1 1/2 tablespoons melted butter or margarine 
3 packages (8 oz. each) nonfat cream cheese 
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites 
2 teaspoons vanilla
1/2 cup miniature chocolate chips

 

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

                                                                      Source : myrecipes.com

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Hazelnut Chocolate Mousse Tart

Ingredients

CRUST AND SPREAD

1/2 cup raw, skin-on hazelnuts*
6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
6 tablespoons butter, melted 
Chocolate Hazelnut Spread
MOUSSE AND TOPPING
6 ounces bittersweet chocolate, roughly chopped
2 tablespoons sugar 
2 large eggs, separated; or use pasteurized egg whites* for both whites and yolks
1/2 cup whipping cream
2 tablespoons hazelnut liqueur such as Frangelico
1/2 cup very roughly chopped roasted hazelnuts*

 

Preparation

1. Preheat oven to 350°. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325°.
2. Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.
3. Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes.
4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
5. Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture.
6. Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges.
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com. This dessert contains raw eggs. You can substitute pasteurized egg whites for both the fresh yolks and whites if you are concerned about eating raw eggs; follow the manufacturer's conversion amounts.
Note: Nutritional analysis is per slice.

                                             Source : myrecipes.com

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Chocolate Hazelnut Spread

Ingredients

1 cup raw, skin-on hazelnuts*
4 ounces semisweet chocolate
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon vegetable oil 
A few pinches kosher salt

 

Preparation

1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.

Note: Nutritional analysis is per Tbsp.

                                           Source : myrecipes.com

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Devil's Food Cupcakes with Marshmallow Filling

Ingredients

3/4 cup (3/8 lb.) butter, at room temperature 
1 1/2 cups sugar 
2 large eggs
2 cups all-purpose flour 
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk 
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

 

Preparation

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

                                                             Source : myrecipes.com

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Chicken Cordon Bleu

Ingredients

1/4 cup fat-free, less-sodium chicken broth 
5 teaspoons butter, melted 
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves 
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese 
Cooking spray 

 

Preparation

1. Preheat oven to 350°.
2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

                                                                  Source : myrecipes.com

 

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Basic Breading Mix for Fried Foods

Ingredients

1/2 cup brown rice flour
1/2 cup cornmeal (such as Bob's Red Mill) 
1 teaspoon dried parsley
1/2 teaspoon fine sea salt
1/2 teaspoon sugar 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

 

Preparation

Combine 1/2 cup brown rice flour, 1/2 cup cornmeal (such as Bob's Red Mill), 1 teaspoon dried parsley, 1/2 teaspoon fine sea salt, 1/2 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon celery salt, 1/4 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk.
Nutritional analysis is for 1 cup of breading mix.

Note: Keep this flavorful Basic Breading Mix for Fried Foods on hand in your pantry, and you'll always be ready to quickly fry up meats or vegetables for a tasty treat. Remember, any mix that touches raw meat, poultry, or fish has to be discarded, so transfer the amount you need to a plate or shallow bowl so you don't contaminate the remaining mix.
                                              Source : myrecipes.com

 

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Chicken-Fried Steak with Soy Milk Gravy

Ingredients

1 cup Basic Breading Mix for Fried Foods
2 cups plain soy milk, divided
2 large eggs 
4 (4-ounce) cubed steaks 
Cooking spray
2 tablespoons canola oil, divided
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons chopped fresh parsley

 

Preparation

1. Place Basic Breading Mix for Fried Foods in a shallow bowl. Combine 1/2 cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.
2. Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown. Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.
3. Combine remaining 1 1/2 cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened. Spoon gravy over steaks. Sprinkle evenly with parsley.

                                                Source : myrecipes.com

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Garlic Fries

Ingredients

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips 
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter 
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese 

Preparation

Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

                                                              Source : myrecipes.com

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Atsa Spicy Pizza Sausage

Ingredients

1 pound ground turkey
1 pound ground pork 
1/2 cup dry red wine 
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese 
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

 

Preparation

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.
                                Source : myrecipes.com

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