Post by wilderness on Nov 4, 2016 9:00:06 GMT -5
NOVEMBER 2016 RECIPES
1-Disneyland's Hot Chocolate-sfniervt
Author: Six Sisters Stuff Recipe type: Drinks Cuisine: American
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 2-4
This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!
Ingredients
1 cup 2% milk
½ cup heavy whipping cream
1½ cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
⅛ teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
Instructions
In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it carefully - you don't want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined. Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
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2- Super easy slow cooker baked potato-marjo
As many potatoes as you want
Olive oil
salt to taste
Fork
Aluminum Foil
1. Begin with washed potatoes, remove the eyes, then poke a few holes in each one with fork, making sure to pierce all sides.
2. Next lightly brush each potato with olive oil and sprinkle with salt as desired.
3. Wrap each potato tightly in foil and place them in slow cooker.
4.Cook for 7-8 hrs. on low (4-5 hrs. on high) or cook until tender.
5. Once they are tender all that is left to do is serve and enjoy! Don't be afraid to garnish them with cheese, sour cream and bacon.
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3- Easy and Healthy Slow Cooker Chicken for Two-NYbirder
from Beth Hensperger, author of “Not Your Mother's Slow Cooker Recipes for Two”
www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=38211
Servings: 2
This recipe did not make it into the book but, as she says, “It will have the most gorgeous and flavorful juices and, as you can see, there's basically nothing to it.”
Olive oil spray
Onions
Bell peppers
Garlic
2 boneless, skinless chicken breasts
1/4 cup water
Drizzle of olive oil
1 tsp dried herbs of your choice
Spray the inside of a 3-quart crock with olive-oil spray.
Make a bed of onions, bell peppers and garlic and then add two boneless skinless chicken breasts.
Add 1/4 cup water, a drizzle of oil, and a teaspoon of dried herbs, cover and cook on HIGH for 3 1/2 to
4 1/2 hours.
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4- LEANER "CREAM" SAUCE BASE Low Fat-NY Birder
1 cup part-skim ricotta cheese
1/8 cup easy-blending flour (Wondra)
1 tablespoon fresh nonfat milk
Combine ingredients in a food processor or electric blender and process until completely smooth. Spoon the mixture into a covered container (or return to the cheese container), label, and store in the refrigerator. Use by the tablespoon as a thickener for soups, sauces, stews, or other dishes. EACH TABLESPOON HAS 20 CALORIES.
NUTRITION (PER SERVING): 20 calories, <1g total fat, <1g saturated fat, 15.8mg sodium, 1.3g carbohydrates, 1.3g net carbohydrates, <1g fiber, <1g sugar, 1.5g protein.
For even greater convenience—and longer storage—you can freeze this base: Spread the ricotta mixture in an ice cube tray and put the tray in your freezer. When the cubes are frozen, take them out of the tray repack in a labeled plastic bag, and return them to the freezer. Now you can take out only what you need, reseal the bag, and put the rest back in the freezer.
To thicken liquids, sauces, soups, or stews with the cubes, remove the cooking pan from the heat and put the frozen cubes on the surface of the liquid, allowing them to thaw off-heat. When the white sauce concentrate has thawed, stir it into the liquid, then gently reheat until the mixture begins to simmer and thicken. (If the mixture is too thick, thin with a little hot water.) As a general rule, allow approximately 1 cube per serving. (For instance, if you are thickening a sauce or stew that serves 4, use 4 cubes.)
Leaner "Cream" Sauce Base can add a touch of class almost anywhere. The examples below should help get your imagination going:
Mock sour-cream sauce: Add a squirt of lemon juice to any of the following cream sauce suggestions, and they will have the taste of a sauce made with sour cream. (Great on noodles or baked potatoes . . . add a generous sprinkle of parsley and paprika.)
Creamy gravy: For a creamy gravy to go with roast beef or poultry skim the drippings from the roast. Let the fat rise to the top, then suction it off with a bulb-type baster and discard. Heat the drippings over a low flame. Thin with a little boiling water if needed, then stir in a few tablespoons of the sauce base (or frozen cubes) to make a dairy-rich creamy gravy Allow approximately 4 tablespoons of the sauce base or 2 frozen cubes per cup of drippings.
Creamy mustard or horseradish sauce: For a great sauce with roast beef, follow the preceding directions, using beef broth or fat-skimmed drippings from a lean roast of beef. Add 1 or 2 tablespoons prepared mustard or horseradish (or to taste) per cup of sauce.
Self-sauced veggies: After cooking the vegetables, blend 2 or 5 tablespoons (or 1 or 2 frozen cubes) sauce base into the reserved vegetable cooking water. For even more flavor, first cook the veggies in fat-skimmed chicken broth and add a few leaves of fresh basil.
Leaner "cream "soup: Almost any soup can be made into a "cream" soup without creaming the calorie count! Spoon a few tablespoons or 1 or 2 frozen cubes of sauce base into the soup just before serving; stir well over low heat until thickened.
Delicate sauce for seafood: Reserve the poaching liquid from fish. Season it to taste with lemon juice and chopped fresh parsley, thyme, tarragon, or dill. Heat gently and stir in 2 or 3 tablespoons or 1 or 2 frozen cubes of cream sauce base. Try poaching the fish in some dry white wine and using that as a base for a creamy wine sauce.
Saucy encores: Use cream sauce to recycle leftover roast chicken or turkey. First heat the meat gently in fat-skimmed chicken broth. Season with grated nutmeg, lemon peel, and fresh herbs, if desired, or spice lightly with mild curry powder. Then thicken the mixture with cream sauce base. Serve over hot drained pasta or brown rice. Or use as a filling for crepes.
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5- ARTICHOKE & BEAN SALAD WITH TUNA-jillaz
(Source: www.cookingchanneltv.com/recipes/kelsey-nixon/artichoke-and-bean-salad-with-tuna.html )
Recipe courtesy of Kelsey Nixon
Total Time: 50 min, Prep: 50 min, Level: Easy, Yield: 4 servings
One 15-ounce can white northern or cannellini beans, drained and rinsed
One 15-ounce can artichoke hearts, roughly chopped (I use 1/2 this amt. and just eat the rest as snacks)
One 6-ounce can tuna fish, drained
1 rib celery, finely diced
1/4 cup chopped fresh parsley (use dried)
3 tablespoons extra-virgin olive oil
2 tablespoons finely diced red onion
Juice and zest of 1 lemon (I try and use fresh but do use reconstituted lemon juice or True Lemon)
Kosher salt and cracked black pepper
6 cups arugula or salad greens, for serving
Crusty bread or hero rolls, for serving
Combine the beans, artichoke hearts, tuna, celery, parsley, oil, onion and lemon zest and juice in a mixing bowl. Season with salt and pepper and toss gently.
Serve the salad on a bed of arugula or mixed greens with the crusty bread on the side. Or alternatively, serve the salad scooped onto a hero roll with the arugula.
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6- BEEF BOURGUIGNON-jillaz
(Source: relishmag.com, Recipe by Jean Kressy)
1 1/2 teaspoons extra-virgin olive oil
1 1/2 pounds lean beef stew meat (used tenderloin tips)
2 cups vertically sliced onion (used pearl onions, will cut in 1/2 next time)
2 cups diagonally sliced carrot
1 (12-ounce) package mushrooms, quartered, halved if small (sliced)
1 cup diced green bell pepper
1 (14-ounce) can diced tomatoes (left out)
1 (14-ounce) can fat-free, reduced-sodium beef broth
1 1/2 cups dry red wine (1 cup)
2 garlic cloves, pressed
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour (left out)
2 tablespoons butter, room temperature (left out)
Chopped fresh flat-leaf parsley
1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown on all sides. Remove to a plate.
2. Add onion, carrot, mushrooms and green pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes, broth, wine, garlic, tomato paste, bay leaf, thyme, salt and pepper. Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
3. Combine flour and butter in a small bowl. Stir with a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
4. To serve, ladle into soup plates and sprinkle with parsley. Serves 8.
Nutritional Information
Per serving: 240 calories, 8g fat, 55 mg chol., 21g prot., 14g carbs., 3g fiber, 420 mg
Relish is a division of Publishing Group of America, Inc. All content within this site is ©2006 of Publishing Group of America unless otherwise noted.
*I served with mashed potatoes, but would be good on egg noodles.
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7- ONE PAN SWEET POTATO, CHICKEN SAUSAGE, AND GREEN BEANS-jillaz
(Source: www.slenderkitchen.com/one-pan-sweet-potato-chicken-sausage-and-green-beans/ )
Servings: 4
Serving Size: 1 sausage and 1.5 cups vegetables
Nutritional Info: 286 calories, 10.5g of fat, 33.3g of carbohydrates, 9g of fiber, 25.1g of protein
Weight Watchers® PointsPlus®: 7 *
4 chicken sausages (180 calories, 4 PP)
1 tbsp. olive oil
3 cups sweet potatoes, diced
1 lb. green beans (I think I used asparagus too)
1 red onion, sliced
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. oregano
Salt and pepper
Instructions
Preheat the oven to 425 degrees.
Toss the sweet potatoes, green beans, and red onion with the olive oil and spices. Spread on a baking sheet in one layer.(Cover with foil for easier clean up.)
Nestle the sausage among the veggies.
Bake for 25-30 minutes until sweet potatoes are tender.
Consider serving with whole grain mustard.
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8- BAKED CHICKEN FAJITAS-jillaz
(Source: www.tasteofhome.com/recipes/baked-chicken-fajitas )
I can't remember when or where I found this recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. -Amy Trinkle of Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings
1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed ( I use corn, but a whole wheat one would be good)
*I added some oregano & lime juice
1. In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
2. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.
Nutritional Facts 2 fajitas equals 340 calories, 8 g fat (1 g saturated fat), 44 mg cholesterol, 330 mg sodium, 41 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
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9- Jimmy Dean Frittatas copy cat recipe from Allrecipes.-cfniervt
Ingredients
45 m 8 servings 214 cals
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups cubed cooked red potatoes
8 eggs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped seeded tomato
2 green onions, thinly sliced
Prep
15 m
Cook
30 m
Ready In
45 m
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.
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10- Salisbury Steak-tamaralynn
1 1/2 lb lean ground beef
1 c. finely chopped onion
1/2 c. cooked rice
1 egg white
Mix ingredients well. Divide into 6 patties. Coat a skillet with Pam. Heat. Add patties. Cook 3 minutes on each side or until browned. Drain on paper towels. Set aside. keep warm. Wipe skillet, spray again with Pam. Add 1 3/4 c. sliced mushrooms. Saute 3 minutes. Add 2 cans beef broth (13.75 oz each), 2 T. Worcestershire sauce and 1/2 t. salt. Cook 10 minutes. Stir occasionally. Return meat to pan. Cover, reduce heat, simmer 15 minutes. Transfer meat to serving platter. Keep warm.
Combine 2 T. cornstarch with 3 T. water. Add to broth. Stir well. Bring to a boil. Cook 1 minutes. Spoon sauce over patties.
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11- Slow Cooker Salisbury Steak-ezdoesit
Print
10 mins
5 hours
5 hours 10 mins
Serves: 6 servings
Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
• 6 oz sliced mushrooms
• ½ onion, sliced
• 1½ cups beef broth (low sodium)
• 1oz package brown gravy mix (dry)
• 2 tablespoons ketchup
• 1 teaspoon dijon
• 2 tablespoons fresh parsley
• 2 tablespoons corn starch
• 4 tablespoons water
Beef Patties
• 1½ lbs lean ground beef
• 1 egg yolk
• ¼ cup minced onion
• ⅓ cup Panko bread crumbs
• 3 tablespoons milk
• 1 clove garlic
• salt & pepper to taste
Instructions
1. Place mushrooms & onions in the bottom of your slow cooker.
2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
3. Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
4. Once cooked, remove patties and set aside.
5. Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
6. Serve over mashed potatoes or rice.
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12- Pioneer Woman's Steak Salad-redsoxmom
October 18, 2010 380
PREP TIME:
1 Minutes
DIFFICULTY:
Easy
COOK TIME:
20 Minutes
SERVINGS:
4 Servings
INGREDIENTS
2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
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FOR THE DRESSING/MARINADE:
3/4 cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
1/2 teaspoon Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
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FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
1/2 teaspoon Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
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FOR THE CANDIED PECAN BITS:
1/2 cup Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
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FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
3/4 cups Crumbled Blue Cheese
INSTRUCTIONS
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
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13- Easy BBQ Chicken in the Oven-nybirder
Larger photo
Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store.
You can easily double or triple this recipe for a larger crowd; just make sure there is a little space between each chicken leg on the pan and work in batches if necessary.
• Cook time: 35 minutes
• Marinating time: 30 minutes or overnight
• Yield: 4 servings
Ingredients
• 2 pounds (skin-on, bone-in) chicken legs
• 1 teaspoon salt
• 1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided
• 1 teaspoon liquid smoke (optional)
Special equipment:
• Pastry brush
• Baking sheet
• Metal cooling rack
Method
1 Marinate the chicken: Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as overnight.
2 Prepare the chicken for cooking: Set the broiler to high with a rack positioned a few inches below. Set a metal cooling rack (like the ones used for baking) inside a rimmed baking sheet, or use a broiler pan. Arrange the marinated chicken legs on the wire rack with a little space between each leg.
3 Sear the chicken: Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 2 to 4 minutes. Flip, and sear the second side, 2 to 4 minutes.
4 Turn the oven to 300F and reposition the rack in the middle of the oven.
5 Finish cooking the chicken: Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken reaches 165F, another 15 to 20 minutes.
6 Serve chicken right away while hot, with extra barbecue sauce on the side.
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14- Two Ingredient Crispy Oven Baked BBQ Chicken-ezdoesit
Author: Elizabeth Lindemann
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 4-6
This recipe uses only TWO INGREDIENTS - barbecue sauce and chicken (plus a little olive oil, salt, and pepper) - to make the crispiest, most perfectly glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.
Ingredients
• 8-10 chicken thighs and/or drumsticks (bone-in, skin on)
• 2 cups of your favorite barbecue sauce (store-bought or homemade)
• olive oil, salt, and pepper
Instructions
1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it's fully cooked.
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15- Christmas Eve Creamy Crockpot Hot Chocolate-sara
1 1/2 cups heavy cream
1- 14 oz can sweetened condensed milk
2 Cups Milk chocolate chips or semi-sweet depending on how sweet you like it.
6 Cups of Milk
1 teaspoon vanilla
Place in crockpot on low with the lid on and stir occasionally.
Well I better get off here and get busy before my company comes. I have been dragging my feet all morning and now I need to move it. Have a good day everybody.
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16-Cooks’ Country Rustic Turkey Tart-annrms
Serves 6-8
1 (9-inch)pie crust (refrigerated, pre-made for me!)
1 1/2 cups leftover turkey, cut into bite-sized pieces (I set aside 2 cups white & dark.)
3/4 cups crumbled bleu cheese
4 firm pears, peeled, cored, and diced
1/4 cup pecans toasted and chopped
1/4 cup dried cranberries
1 cup sour cream
3 tablespoons heavy cream (will use Greek yogurt and half & half...2T yogurt; 1T half & half)
1 tablespoon minced fresh thyme
Salt and pepper
Adjust oven rack to middle position and heat oven to 425°. Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of a fork. bake until lightly browned about 15 minutes; cool on a wire rack.
Combine turkey, 1/2 cup cheese, pears, pecans, cranberries, sour cream heavy cream, and thyme in large bowl; season with salt and pepper. Transfer mixture to cooled pie crust, then sprinkle with remaining cheese.
Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature.
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17- CRANBERRY CHEESECAKE MUFFINS-tamaralynn
3 oz cream cheese
1/4 c. sugar -DIVIDED
1 c. milk
1/3 c. oil
1 egg
1 box cranberry quick bread mix (15.6 oz)
Preheat oven to 400*. grease a 12 cup muffin tin. (I used paper liners). Beat cream cheese with 2T. sugar. Combine milk, egg, oil in a separate bowl. Beat with a fork. Stir in bread mix gently, so not over mix. Fill muffin tins 1/4 full. Drop 1 t. cream cheese mixture in center. Spoon remaining batter over. Sprinkle with remaining sugar. Bake 17-22 minutes. Cool 5 minutes.
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18- Hot Chocolate Truffles-annrms
2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
Crushed canes or cocoa powder for rolling
Directions
1. Over medium heat, melt chocolate chips, heavy cream, sugar, salt and vanilla extract in a sauce pan. Stir until smooth. (You can add flavorings like almond extract, peppermint extract if you want!)
2. Pour into a bowl and place in the fridge until cool. (1-2 hours) I sometimes put mine in the freezer to speed up the process.
3. Scoop out chocolate balls (a little bigger than a tablespoon) and then roll in crushed candy canes or cocoa powder. You can then pop them in the freezer to set a little firmer and then wrap in plastic wrap, goody bags or in a box using mini cupcake liners! Store in the fridge until ready to use!
4. To use: Drop one truffle into a cup of hot milk and stir until smooth. Enjoy!
Copyright © YourCupofCake
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19- Caramel Hot Chocolate-redsoxmom
Yield: 2 Servings (recipe can easily be doubled)
Ingredients
2 cups milk, preferably whole
1/4 - 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*
1/2 cup caramel sauce, recipe link follows
Sweetened whipped cream or vanilla marshmallows
Grated chocolate for garnish, optional
Caramel Sauce, recipe and step by step tutorial HERE (just leave the salt out if you don't want salted)
Directions
Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.
Salted Caramel Sauce
Ingredients
1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter, diced into 1 Tbsp pieces
1/2 cup heavy cream
1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired
Directions
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for). Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.Salted Caramel Sauce
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20- Easy and Delicious Hot Chocolate-redsoxmom
Ingredients
2 c milk (you can use any, but whole milk delivers the best taste)
2 Tb semisweet chocolate chips
whipped cream or marshmallows
Instructions
Pour milk and chocolate chips into small saucepan.
Heat over medium low heat, stirring constantly with a wire whisk, until chocolate is melted.
Serve in a mug, topped with marshmallows or whipped cream.
1-Disneyland's Hot Chocolate-sfniervt
Author: Six Sisters Stuff Recipe type: Drinks Cuisine: American
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 2-4
This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!
Ingredients
1 cup 2% milk
½ cup heavy whipping cream
1½ cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
⅛ teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
Instructions
In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it carefully - you don't want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined. Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
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2- Super easy slow cooker baked potato-marjo
As many potatoes as you want
Olive oil
salt to taste
Fork
Aluminum Foil
1. Begin with washed potatoes, remove the eyes, then poke a few holes in each one with fork, making sure to pierce all sides.
2. Next lightly brush each potato with olive oil and sprinkle with salt as desired.
3. Wrap each potato tightly in foil and place them in slow cooker.
4.Cook for 7-8 hrs. on low (4-5 hrs. on high) or cook until tender.
5. Once they are tender all that is left to do is serve and enjoy! Don't be afraid to garnish them with cheese, sour cream and bacon.
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3- Easy and Healthy Slow Cooker Chicken for Two-NYbirder
from Beth Hensperger, author of “Not Your Mother's Slow Cooker Recipes for Two”
www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=38211
Servings: 2
This recipe did not make it into the book but, as she says, “It will have the most gorgeous and flavorful juices and, as you can see, there's basically nothing to it.”
Olive oil spray
Onions
Bell peppers
Garlic
2 boneless, skinless chicken breasts
1/4 cup water
Drizzle of olive oil
1 tsp dried herbs of your choice
Spray the inside of a 3-quart crock with olive-oil spray.
Make a bed of onions, bell peppers and garlic and then add two boneless skinless chicken breasts.
Add 1/4 cup water, a drizzle of oil, and a teaspoon of dried herbs, cover and cook on HIGH for 3 1/2 to
4 1/2 hours.
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4- LEANER "CREAM" SAUCE BASE Low Fat-NY Birder
1 cup part-skim ricotta cheese
1/8 cup easy-blending flour (Wondra)
1 tablespoon fresh nonfat milk
Combine ingredients in a food processor or electric blender and process until completely smooth. Spoon the mixture into a covered container (or return to the cheese container), label, and store in the refrigerator. Use by the tablespoon as a thickener for soups, sauces, stews, or other dishes. EACH TABLESPOON HAS 20 CALORIES.
NUTRITION (PER SERVING): 20 calories, <1g total fat, <1g saturated fat, 15.8mg sodium, 1.3g carbohydrates, 1.3g net carbohydrates, <1g fiber, <1g sugar, 1.5g protein.
For even greater convenience—and longer storage—you can freeze this base: Spread the ricotta mixture in an ice cube tray and put the tray in your freezer. When the cubes are frozen, take them out of the tray repack in a labeled plastic bag, and return them to the freezer. Now you can take out only what you need, reseal the bag, and put the rest back in the freezer.
To thicken liquids, sauces, soups, or stews with the cubes, remove the cooking pan from the heat and put the frozen cubes on the surface of the liquid, allowing them to thaw off-heat. When the white sauce concentrate has thawed, stir it into the liquid, then gently reheat until the mixture begins to simmer and thicken. (If the mixture is too thick, thin with a little hot water.) As a general rule, allow approximately 1 cube per serving. (For instance, if you are thickening a sauce or stew that serves 4, use 4 cubes.)
Leaner "Cream" Sauce Base can add a touch of class almost anywhere. The examples below should help get your imagination going:
Mock sour-cream sauce: Add a squirt of lemon juice to any of the following cream sauce suggestions, and they will have the taste of a sauce made with sour cream. (Great on noodles or baked potatoes . . . add a generous sprinkle of parsley and paprika.)
Creamy gravy: For a creamy gravy to go with roast beef or poultry skim the drippings from the roast. Let the fat rise to the top, then suction it off with a bulb-type baster and discard. Heat the drippings over a low flame. Thin with a little boiling water if needed, then stir in a few tablespoons of the sauce base (or frozen cubes) to make a dairy-rich creamy gravy Allow approximately 4 tablespoons of the sauce base or 2 frozen cubes per cup of drippings.
Creamy mustard or horseradish sauce: For a great sauce with roast beef, follow the preceding directions, using beef broth or fat-skimmed drippings from a lean roast of beef. Add 1 or 2 tablespoons prepared mustard or horseradish (or to taste) per cup of sauce.
Self-sauced veggies: After cooking the vegetables, blend 2 or 5 tablespoons (or 1 or 2 frozen cubes) sauce base into the reserved vegetable cooking water. For even more flavor, first cook the veggies in fat-skimmed chicken broth and add a few leaves of fresh basil.
Leaner "cream "soup: Almost any soup can be made into a "cream" soup without creaming the calorie count! Spoon a few tablespoons or 1 or 2 frozen cubes of sauce base into the soup just before serving; stir well over low heat until thickened.
Delicate sauce for seafood: Reserve the poaching liquid from fish. Season it to taste with lemon juice and chopped fresh parsley, thyme, tarragon, or dill. Heat gently and stir in 2 or 3 tablespoons or 1 or 2 frozen cubes of cream sauce base. Try poaching the fish in some dry white wine and using that as a base for a creamy wine sauce.
Saucy encores: Use cream sauce to recycle leftover roast chicken or turkey. First heat the meat gently in fat-skimmed chicken broth. Season with grated nutmeg, lemon peel, and fresh herbs, if desired, or spice lightly with mild curry powder. Then thicken the mixture with cream sauce base. Serve over hot drained pasta or brown rice. Or use as a filling for crepes.
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5- ARTICHOKE & BEAN SALAD WITH TUNA-jillaz
(Source: www.cookingchanneltv.com/recipes/kelsey-nixon/artichoke-and-bean-salad-with-tuna.html )
Recipe courtesy of Kelsey Nixon
Total Time: 50 min, Prep: 50 min, Level: Easy, Yield: 4 servings
One 15-ounce can white northern or cannellini beans, drained and rinsed
One 15-ounce can artichoke hearts, roughly chopped (I use 1/2 this amt. and just eat the rest as snacks)
One 6-ounce can tuna fish, drained
1 rib celery, finely diced
1/4 cup chopped fresh parsley (use dried)
3 tablespoons extra-virgin olive oil
2 tablespoons finely diced red onion
Juice and zest of 1 lemon (I try and use fresh but do use reconstituted lemon juice or True Lemon)
Kosher salt and cracked black pepper
6 cups arugula or salad greens, for serving
Crusty bread or hero rolls, for serving
Combine the beans, artichoke hearts, tuna, celery, parsley, oil, onion and lemon zest and juice in a mixing bowl. Season with salt and pepper and toss gently.
Serve the salad on a bed of arugula or mixed greens with the crusty bread on the side. Or alternatively, serve the salad scooped onto a hero roll with the arugula.
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6- BEEF BOURGUIGNON-jillaz
(Source: relishmag.com, Recipe by Jean Kressy)
1 1/2 teaspoons extra-virgin olive oil
1 1/2 pounds lean beef stew meat (used tenderloin tips)
2 cups vertically sliced onion (used pearl onions, will cut in 1/2 next time)
2 cups diagonally sliced carrot
1 (12-ounce) package mushrooms, quartered, halved if small (sliced)
1 cup diced green bell pepper
1 (14-ounce) can diced tomatoes (left out)
1 (14-ounce) can fat-free, reduced-sodium beef broth
1 1/2 cups dry red wine (1 cup)
2 garlic cloves, pressed
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour (left out)
2 tablespoons butter, room temperature (left out)
Chopped fresh flat-leaf parsley
1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown on all sides. Remove to a plate.
2. Add onion, carrot, mushrooms and green pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes, broth, wine, garlic, tomato paste, bay leaf, thyme, salt and pepper. Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
3. Combine flour and butter in a small bowl. Stir with a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
4. To serve, ladle into soup plates and sprinkle with parsley. Serves 8.
Nutritional Information
Per serving: 240 calories, 8g fat, 55 mg chol., 21g prot., 14g carbs., 3g fiber, 420 mg
Relish is a division of Publishing Group of America, Inc. All content within this site is ©2006 of Publishing Group of America unless otherwise noted.
*I served with mashed potatoes, but would be good on egg noodles.
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7- ONE PAN SWEET POTATO, CHICKEN SAUSAGE, AND GREEN BEANS-jillaz
(Source: www.slenderkitchen.com/one-pan-sweet-potato-chicken-sausage-and-green-beans/ )
Servings: 4
Serving Size: 1 sausage and 1.5 cups vegetables
Nutritional Info: 286 calories, 10.5g of fat, 33.3g of carbohydrates, 9g of fiber, 25.1g of protein
Weight Watchers® PointsPlus®: 7 *
4 chicken sausages (180 calories, 4 PP)
1 tbsp. olive oil
3 cups sweet potatoes, diced
1 lb. green beans (I think I used asparagus too)
1 red onion, sliced
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. oregano
Salt and pepper
Instructions
Preheat the oven to 425 degrees.
Toss the sweet potatoes, green beans, and red onion with the olive oil and spices. Spread on a baking sheet in one layer.(Cover with foil for easier clean up.)
Nestle the sausage among the veggies.
Bake for 25-30 minutes until sweet potatoes are tender.
Consider serving with whole grain mustard.
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8- BAKED CHICKEN FAJITAS-jillaz
(Source: www.tasteofhome.com/recipes/baked-chicken-fajitas )
I can't remember when or where I found this recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. -Amy Trinkle of Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings
1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed ( I use corn, but a whole wheat one would be good)
*I added some oregano & lime juice
1. In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
2. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.
Nutritional Facts 2 fajitas equals 340 calories, 8 g fat (1 g saturated fat), 44 mg cholesterol, 330 mg sodium, 41 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
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9- Jimmy Dean Frittatas copy cat recipe from Allrecipes.-cfniervt
Ingredients
45 m 8 servings 214 cals
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups cubed cooked red potatoes
8 eggs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped seeded tomato
2 green onions, thinly sliced
Prep
15 m
Cook
30 m
Ready In
45 m
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.
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10- Salisbury Steak-tamaralynn
1 1/2 lb lean ground beef
1 c. finely chopped onion
1/2 c. cooked rice
1 egg white
Mix ingredients well. Divide into 6 patties. Coat a skillet with Pam. Heat. Add patties. Cook 3 minutes on each side or until browned. Drain on paper towels. Set aside. keep warm. Wipe skillet, spray again with Pam. Add 1 3/4 c. sliced mushrooms. Saute 3 minutes. Add 2 cans beef broth (13.75 oz each), 2 T. Worcestershire sauce and 1/2 t. salt. Cook 10 minutes. Stir occasionally. Return meat to pan. Cover, reduce heat, simmer 15 minutes. Transfer meat to serving platter. Keep warm.
Combine 2 T. cornstarch with 3 T. water. Add to broth. Stir well. Bring to a boil. Cook 1 minutes. Spoon sauce over patties.
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11- Slow Cooker Salisbury Steak-ezdoesit
10 mins
5 hours
5 hours 10 mins
Serves: 6 servings
Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
• 6 oz sliced mushrooms
• ½ onion, sliced
• 1½ cups beef broth (low sodium)
• 1oz package brown gravy mix (dry)
• 2 tablespoons ketchup
• 1 teaspoon dijon
• 2 tablespoons fresh parsley
• 2 tablespoons corn starch
• 4 tablespoons water
Beef Patties
• 1½ lbs lean ground beef
• 1 egg yolk
• ¼ cup minced onion
• ⅓ cup Panko bread crumbs
• 3 tablespoons milk
• 1 clove garlic
• salt & pepper to taste
Instructions
1. Place mushrooms & onions in the bottom of your slow cooker.
2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
3. Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
4. Once cooked, remove patties and set aside.
5. Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
6. Serve over mashed potatoes or rice.
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12- Pioneer Woman's Steak Salad-redsoxmom
October 18, 2010 380
PREP TIME:
1 Minutes
DIFFICULTY:
Easy
COOK TIME:
20 Minutes
SERVINGS:
4 Servings
INGREDIENTS
2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
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FOR THE DRESSING/MARINADE:
3/4 cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
1/2 teaspoon Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
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FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
1/2 teaspoon Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
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FOR THE CANDIED PECAN BITS:
1/2 cup Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
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FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
3/4 cups Crumbled Blue Cheese
INSTRUCTIONS
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
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13- Easy BBQ Chicken in the Oven-nybirder
Larger photo
Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store.
You can easily double or triple this recipe for a larger crowd; just make sure there is a little space between each chicken leg on the pan and work in batches if necessary.
• Cook time: 35 minutes
• Marinating time: 30 minutes or overnight
• Yield: 4 servings
Ingredients
• 2 pounds (skin-on, bone-in) chicken legs
• 1 teaspoon salt
• 1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided
• 1 teaspoon liquid smoke (optional)
Special equipment:
• Pastry brush
• Baking sheet
• Metal cooling rack
Method
1 Marinate the chicken: Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as overnight.
2 Prepare the chicken for cooking: Set the broiler to high with a rack positioned a few inches below. Set a metal cooling rack (like the ones used for baking) inside a rimmed baking sheet, or use a broiler pan. Arrange the marinated chicken legs on the wire rack with a little space between each leg.
3 Sear the chicken: Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 2 to 4 minutes. Flip, and sear the second side, 2 to 4 minutes.
4 Turn the oven to 300F and reposition the rack in the middle of the oven.
5 Finish cooking the chicken: Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken reaches 165F, another 15 to 20 minutes.
6 Serve chicken right away while hot, with extra barbecue sauce on the side.
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14- Two Ingredient Crispy Oven Baked BBQ Chicken-ezdoesit
Author: Elizabeth Lindemann
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 4-6
This recipe uses only TWO INGREDIENTS - barbecue sauce and chicken (plus a little olive oil, salt, and pepper) - to make the crispiest, most perfectly glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.
Ingredients
• 8-10 chicken thighs and/or drumsticks (bone-in, skin on)
• 2 cups of your favorite barbecue sauce (store-bought or homemade)
• olive oil, salt, and pepper
Instructions
1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it's fully cooked.
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15- Christmas Eve Creamy Crockpot Hot Chocolate-sara
1 1/2 cups heavy cream
1- 14 oz can sweetened condensed milk
2 Cups Milk chocolate chips or semi-sweet depending on how sweet you like it.
6 Cups of Milk
1 teaspoon vanilla
Place in crockpot on low with the lid on and stir occasionally.
Well I better get off here and get busy before my company comes. I have been dragging my feet all morning and now I need to move it. Have a good day everybody.
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16-Cooks’ Country Rustic Turkey Tart-annrms
Serves 6-8
1 (9-inch)pie crust (refrigerated, pre-made for me!)
1 1/2 cups leftover turkey, cut into bite-sized pieces (I set aside 2 cups white & dark.)
3/4 cups crumbled bleu cheese
4 firm pears, peeled, cored, and diced
1/4 cup pecans toasted and chopped
1/4 cup dried cranberries
1 cup sour cream
3 tablespoons heavy cream (will use Greek yogurt and half & half...2T yogurt; 1T half & half)
1 tablespoon minced fresh thyme
Salt and pepper
Adjust oven rack to middle position and heat oven to 425°. Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of a fork. bake until lightly browned about 15 minutes; cool on a wire rack.
Combine turkey, 1/2 cup cheese, pears, pecans, cranberries, sour cream heavy cream, and thyme in large bowl; season with salt and pepper. Transfer mixture to cooled pie crust, then sprinkle with remaining cheese.
Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature.
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17- CRANBERRY CHEESECAKE MUFFINS-tamaralynn
3 oz cream cheese
1/4 c. sugar -DIVIDED
1 c. milk
1/3 c. oil
1 egg
1 box cranberry quick bread mix (15.6 oz)
Preheat oven to 400*. grease a 12 cup muffin tin. (I used paper liners). Beat cream cheese with 2T. sugar. Combine milk, egg, oil in a separate bowl. Beat with a fork. Stir in bread mix gently, so not over mix. Fill muffin tins 1/4 full. Drop 1 t. cream cheese mixture in center. Spoon remaining batter over. Sprinkle with remaining sugar. Bake 17-22 minutes. Cool 5 minutes.
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18- Hot Chocolate Truffles-annrms
2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
Crushed canes or cocoa powder for rolling
Directions
1. Over medium heat, melt chocolate chips, heavy cream, sugar, salt and vanilla extract in a sauce pan. Stir until smooth. (You can add flavorings like almond extract, peppermint extract if you want!)
2. Pour into a bowl and place in the fridge until cool. (1-2 hours) I sometimes put mine in the freezer to speed up the process.
3. Scoop out chocolate balls (a little bigger than a tablespoon) and then roll in crushed candy canes or cocoa powder. You can then pop them in the freezer to set a little firmer and then wrap in plastic wrap, goody bags or in a box using mini cupcake liners! Store in the fridge until ready to use!
4. To use: Drop one truffle into a cup of hot milk and stir until smooth. Enjoy!
Copyright © YourCupofCake
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19- Caramel Hot Chocolate-redsoxmom
Yield: 2 Servings (recipe can easily be doubled)
Ingredients
2 cups milk, preferably whole
1/4 - 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*
1/2 cup caramel sauce, recipe link follows
Sweetened whipped cream or vanilla marshmallows
Grated chocolate for garnish, optional
Caramel Sauce, recipe and step by step tutorial HERE (just leave the salt out if you don't want salted)
Directions
Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.
Salted Caramel Sauce
Ingredients
1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter, diced into 1 Tbsp pieces
1/2 cup heavy cream
1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired
Directions
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for). Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.Salted Caramel Sauce
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20- Easy and Delicious Hot Chocolate-redsoxmom
Ingredients
2 c milk (you can use any, but whole milk delivers the best taste)
2 Tb semisweet chocolate chips
whipped cream or marshmallows
Instructions
Pour milk and chocolate chips into small saucepan.
Heat over medium low heat, stirring constantly with a wire whisk, until chocolate is melted.
Serve in a mug, topped with marshmallows or whipped cream.
