Cooking-With-Us.Com's Recipe Blog And More...: 2014

Sunday, December 21, 2014

Lemon-Garlic Spaghetti with Sausage Meatballs

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Lemon-Garlic Spaghetti with Sausage Meatballs

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

Ingredients

1/4 cup plus 1 tbsp extra virgin olive oil

6 cloves garlic, 5 very thinly sliced and 1 grated

1 lemon; zested and juiced

3 mini whole wheat pitas, torn into big pieces

3 cups baby arugula, coarsley chopped

1 pound sweet or hot italian pork sausage; casings removed

1 cup loosely packed shredded gruyere

salt and pepper

1 13 1/4 ounce box whole wheat spaghetti

1 1/4 cups grape tomatoes, halved

Directions

In a small saucepan, cook 1/4 cup olive oil and the sliced garlic over
low heat until the garlic is fragrant and golden, 5 minutes. Remove from
the heat and stir in the lemon zest.

In a food processor, pulse the pitas to very fine crumbs and transfer to
a large bowl. Finely chop 6 tbsp of the arugula and stir into the
crumbs along with the sausage, cheese and grated garlic. Form into 12
meatballs.

In a large nonstick skillet, heat the remaining 1 tbsp olive oil over
medium-high heat. Add the meatballs and cook until well browned on all
sides, 2-3 minutes. Add 1 cup water and a generous pinch of salt. Cover,
lower the heat to medium and cook, turning once, until just cooked
through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the
spaghetti and cook according to package directions until al dente. Drain
the pasta, return it to the pot and toss with the garlic oil, lemon
juice, the remaining arugula and the tomatoes. Season with salt and
pepper. Serve with the meatballs.

Tip Swap It

For a Middle Eastern twist, add 1 tsp ground cumin to the meatball mixture and use cilantro instead of arugula.

Tuesday, November 25, 2014

CREAMY AND CHEESY GREEN BEAN CASSEROLE

Here is a simple kids supper idea the kids will go crazy for. I
know my kids love this super quick and easy supper idea. This quick and
easy supper idea is the perffect simple supper idea when your not sure
what to make for dinner or are tired of the sam e old thinfs. If your
anything like me the same supper ideas get old real quick, real fast.
And the kids are always saying "Not that again" so why not try this
simple supperr idea thats quick and easy for something different and
give the kids a simple supper idea that both good tasteing and good for
them. Makes a great supper suggestion to for the last minute supper
ideas try it tonight your sure to love it.

Preheat oven 350°F. Pour ... and 1/2 of the green beans. Bake for 30 ... cool for about 5-8 minutes.

CREAMY AND CHEESY GREEN BEAN CASSEROLE :

Ingredients:

1 can French fried onions

2 cans regular or French cut green beans, drained

1 box of Velveeta cheese

1 can of cream of celery soup

3/4 cup milk

Preheat oven 350°F.

Directions:

Pour ingredients in layers into baking dish using only 1/3 of the can of
onions, 1/2 the cream of celery, 1/2 the milk, 1/2 the Velveeta, and
1/2 of the green beans.

Bake for 30 minutes. Remove from oven. Add remaining ingredients to make
another layer. Top with slices of Velveeta then pour the remaining 2/3
the can of onions on top. Bake for ten minutes. Let stand and cool for
about 5-8 minutes.

Submitted by: Chris

Born-Again Pumpkin Pie

Born-Again Pumpkin Pie

Here's a low-calorie, low-fat version of pumpkin pie that's worthy of being on your Thanksgiving dessert buffet.

Ingredients

1/4 cup crushed gingersnaps

1/2 cup crushed graham crackers

1 tablespoon sugar

1 tablespoon flour

3 tablespoons margarine, melted

1 16 ounce can pumpkin

1/2 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup refrigerated or frozen egg product, thawed

1 cup evaporated skim milk

Directions

1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs,
sugar, and flour; drizzle with melted margarine and mix with a fork.
Using your fingers, pat crumbs to cover the bottom and sides of the pan.
Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and
nutmeg. Blend in egg product with a rotary beater or fork. Gradually
stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie
with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake
for 10 to 15 minutes or until center appears set when shaken. Cool on
wire rack; cover and chill to store. Makes 8 servings.

nutrition information:

Per Serving: cal. (kcal) 222, Fat, total (g) 7, chol. (mg) 1, sat. fat
(g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 7, vit. A (IU) 6754, vit. C
(mg) 2, sodium (mg) 233, calcium (mg) 121, iron (mg) 3, Percent Daily
Values are based on a 2,000 calorie diet

Monday, November 24, 2014

Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Ingredients:

Chicken Mixture

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:

1/2 cup Original Bisquick™ mix

1/2 cup milk

2 eggs

Directions:

1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook
chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is
no longer pink in center. Add onion and chicken broth; heat to
simmering. Add frozen vegetables and seasonings. Heat until hot,
stirring occasionally until almost all liquid is absorbed. Cool 5
minutes; stir in cheese.

3 In medium bowl, stir baking mixture ingredients with whisk or fork
until blended. Spoon 1 scant tablespoon baking mixture into each muffin
cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking
mixture onto chicken mixture in each muffin cup.

4 Bake 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan;
remove from pan and place top sides up on cooling rack. Cool 10 minutes
longer, and serve.

To take and watch the step by step video on putting this together take and click the link to read more

Born-Again Pumpkin Pie

Cheesy Chicken Casserole

Cheesy Chicken Casserole

Hearty and so good, this casserole can be put together in only 15
minutes, resulting in a complete meal ready in only 20 minutes.

Ingredients

Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 cup sliced fresh mushroom (about 3 ounces)

1 10 3/4 ounce can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 15 ounce can peas, drained

2 cups cooked instant white rice

1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

2 cups shredded mozzarella cheese (about 8 ounces)

Directions:

1. Heat the oven to 350 degrees F.

2. Spray a 10-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the chicken and cookfor 15 minutes or
until well browned and cooked through, stirring often.

3. Spray a 3-quart shallow baking dish with the cooking spray. Place the
chicken into the baking dish. Top with the mushrooms. Spoon the celery
soup over the mushrooms. Top with the peas and rice. Spoon the mushroom
soup over the rice. Sprinkle with the cheese.

4. Bake for 20 minutes or until the mixture is hot and bubbling.

Tip:

1. Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup.

Wednesday, November 12, 2014

15 Deadly Drinks To Down With Caution

www.oola.com

While great bar crawls and parties serve up delicious drinks these days, humans continue to concoct beverages that, while in good spirits, single-handedly cause life threatening consequences. Surprisingly, many otherwise normal-seeming drinks..

Read More: http://www.oola.com/drinks/5752/15-deadly-drinks-to-down-with-caution?yum=ou-dp-5752#slide/0

Triple Layer Fudgy Mint Oreo Brownies

Triple Layer Fudgy Mint Oreo Brownies

A yummy and delecious triple layer fudgy mint brownie recipe the kids
will sure to love as well as mom and dad. A new and yummy delicious
simple treat OR dessert idea.

Makes 24 brownies

Ingredients for first layer:

one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies -use 1 box of brownie mix –make according to
directions on the box by adding the water, oil, eggs12 Cool Mint Oreo
Cookies + 18 Cool Mint Oreo Cookies (almost an entire 17-ounce package),
hand-crumbled

3/4 cup white chocolate chips, melted

1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought

vanilla frosting; use the entire plastic container if you want a thicker final green layer)

Directions:

Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with
cooking spray. In medium bowl, stir together marshmallow fluff, mint
extract* (be very careful and do not use more than this unless you love
mint; a little bit of mint goes a very long way), 4 drops of food
coloring, or until light green is achieved (known now as ‘green minty
marshmallow mixture’) In a large bowl, prepare the brownie mix as
directed on box, using water, oil, eggs, and fold in 12 hand-crumbled
Oreos at the end.

Ingredients for second layer:

4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)

3/4 cup butter or margarine, melted (1 1/2 sticks)

2 cups sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, crumbled

Directions:

Microwave chocolate and butter in large microwave-safe bowl for 90
seconds or until butter is melted. Stir until chocolate is completely
melted. Stir in sugar (it will seem very granular, this is okay). Stir
in eggs and vanilla. If adding espresso or coffee, add it now. Stir in
flour until just combined, do not overmix. Hand-crumble Oreos over the
bowl and fold them in.

Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty
marshmallow mixture onto brownie batter and reserve the remainder.
Gently pull a table knife through the batter in S-shaped curves for a
swirled design. Bake 23 to 25 minutes or until brownies are set, taking
care not to overbake. (Some people’s ovens and taste preferences may
require 25-30 minutes, bake until brownies are done and to your liking)
Cool completely, about 1 hour, or put the pan into the freezer for 10
minutes if you’re rushed.

While brownies are cooling, make vanilla frosting by combining the
following and beating until fluffy (or use 1 cup storebought vanilla
frosting – or use entire can if you want a thicker final green layer)
and set finished frosting aside.

Ingredients for third layer:

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

Directions:

In another small microwave-safe bowl, melt the white chocolate chips
(microwave on high for 30 seconds; stir and microwave 30 seconds longer;
stir until smooth, taking care not to scorch it as white chocolate
scorches easily). Add the melted white chocolate chips and the vanilla
frosting to the reserved green minty marshmallow mixture. Stir in 4
drops+ food coloring, or until light green color is reached, and spread
over cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies,
slightly pressing them into the green mixture. Allow top layer to set
fully before slicing and serving. I prefer these bars chilled and I
store them in the refrigerator in an airtight container or store in the
freezer for up to 3 months. Note: Use regular Oreos if you can’t find
Mint Oreos and possibly add a touch more mint extract to the ‘green
minty marshmallow mixture’ in Step 1 if desired.

Wednesday, October 22, 2014

OREO Cheesecake Bites

OREO Cheesecake Bites

Ever try cheesecake bites? Well if not you are in for a surprise of your
life try the following recipe for the Oreo cheesecake bites.

time

prep:

20 min

total:

6 hr 5 min

servings

total:

36 servings

What You Need

36 OREO Cookies, divided

1/2 cup butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

4 eggs

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

How To Make It:

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides.
Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs.
Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and
vanilla; mix well. Add eggs, 1 at a time, beating on low speed after
each just until blended. Chop remaining cookies. Gently stir into
batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool.

MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1
min. or until butter is melted; stir until chocolate is completely
melted and mixture is well blended. Cool slightly; spread over
cheesecake. Refrigerate 4 hours.

USE foil handles to lift cheesecake from pan before cutting into bars.

Kraft Kitchens Tips

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Make Mess-Free Cookie Crumbs

Crushing cookies into crumbs can be a messy task. To keep the mess to a
minimum, place the whole cookies in a resealable plastic bag. Flatten
bag to remove excess air, then seal bag. Crush the cookies into crumbs
by rolling a rolling pin across the bag until the crumbs are as fine as
you need.

How to Neatly Cut Dessert Bars

When cutting creamy-textured desserts, such as cheesecake, carefully
wipe off the knife blade between cuts with a clean damp towel. This
prevents the creamy filling from building up on the blade, ensuring
clean cuts that leave the edges intact.

servings total: 36 servings

Chocolate-Covered Cheesecake Bites

Chocolate-Covered Cheesecake Bites

Graham crackers provide an easy crust for these chocolate coated cheesecakes - perfect dessert to be served at your next party.

1 hr 20 min Prep Time

5 hr 55 min Total Time

48 Servings

Crust

1 cup graham cracker crumbs

1/4 cup chopped pecans

1/4 cup butter, melted

Filling

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 teaspoon grated orange peel

1/4 cup sour cream

1/2 teaspoon vanilla

2 eggs

Coating

24 oz semisweet chocolate, chopped

3 tablespoons shortening

Directions:

1 Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so
foil extends over sides of pan. Spray foil with cooking spray. In small
bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.

2 In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.

3 Bake 40 to 45 minutes or until edges are set. Center will be soft but
will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze
cheesecake about 2 hours or until firm.

4 Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.

5 In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.

6 Spear each cheesecake bite with fork; dip in melted chocolate to cover
bottom and sides, letting excess drip off. Place on waxed paper.

7 Spoon about 1 teaspoon melted
chocolate over each bite, smoothing top with back of spoon. Let stand
about 20 minutes or until firm. Store in refrigerator.

Tuesday, October 21, 2014

Burger King Japan unveils it's new all-black burger. Black bun, black cheese, black sauce (made from squid-ink.) Would you eat it?

https://www.facebook.com/wowt6news/photos/a.58540782085.65032.10396532085/10152663089512086/?type=1&theate

Sunday, October 19, 2014

Potato Chip Chicken Casserole

Potato Chip Chicken Casserole

This is a chicken casserole with a crispy crunchy potato chip topping.
It is easy to make and tastes wonderful makes a quick and simple supper
or dinner recipe idea for the whole family or kids simple supper.

Ingredients:

2 cups chopped, cooked chicken meat

1 cup cooked white rice

1 (10.75 ounce) can condensed cream of chicken soup

2/3 cup mayonnaise

2 tablespoons grated onion

1/2 cup chopped celery

1 (8 ounce) can sliced water chestnuts

1 tablespoon lemon juice

1/2 cup shredded sharp Cheddar cheese

2 cups crushed potato chips

1/4 cup water

salt and pepper to taste

Directions:

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl combine the chicken, rice, soup, mayonnaise, onion,
celery, water chestnuts, lemon juice, water, salt and pepper. Mix well.
Spread this mixture into a lightly greased 9x13 inch baking dish. Cover
with cheese, then potato chips. Bake in the preheated oven for 20 to 25
minutes or until the potato chips are lightly browned.

Wednesday, October 15, 2014

Two-Ingredient Pizza Dough—And Two Easy Pizza Recipes

You might be thinking, “There is no way that two-ingredient pizza dough works.” I SWEAR IT DOES. I am totally confounded by the chemistry of this, but it tastes amazing and the texture is perfect. I tested it in multiple kitchens with multiple people and everyone was like, “WHOA. Why didn’t we know about this before?”

I first heard about it in a work meeting. I have found the two problems with having a food blog are:

A) Everyone expects you to cook all the time.

B) Everyone thinks you know what you’re doing.

So, I was in this meeting for Impatient Foodie and a woman was trying to get me to “spill the beans” about all my “secret recipes” and I was kinda like, “I don’t know. I just try stuff and keep trying until it works, and then I write it down.” Then she started talking about two-ingredient pizza dough and I was like, “Hold the phone. WHAT? Tell me more about this RIGHT NOW.” And I pulled out my little red Impatient Foodie inspiration notebook and wrote down every word she said.

When I went home and did a web search, it was clear that this had been discovered already, but the ship had passed me by. (Had you heard of two-ingredient pizza dough before now?)

I bought the two ingredients, convinced it would NEVER work. I had friends over for dinner and told them that it was sure to be a disaster, promising to take them out to dinner some time soon. But the pizza I pulled out of my oven looked fabulous and smelled amazing. The crust was everything you would want it to be. We all ate our first bites at the same time and then started saying things like, “Whoa!” “No way!” “But how?” “It’s so good, but I don’t get it!”

The two recipes below are pretty straightforward, and I have to give a shout-out to Darroch and Mikey of Putnam & Putnam flowers for the second one, their Brussels sprout-lemon pizza recipe. The key is in taking the time to cut paper-thin slices of lemon, otherwise the citrus overrides the other flavors.

Two-Ingredient Pizza Dough
by The Slow Roasted Italian
Makes 1 pizza

I swear it works, don’t ask me why. And, no, the dough doesn’t taste like yogurt, it tastes heavenly. -EW

1 cup Greek yogurt
1–1 ½ cups self-rising flour

Note: If you can’t find self-rising flour, you can substitute 1 ½ cups all-purpose flour, 1 ½ tsp. baking powder, and ¾ tsp. of salt.

Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.

Brush with olive oil, add toppings, and put straight into a 450°F oven for 10–12 minutes. Here are two recipe suggestions:

Simple Margarita Pizza

Olive oil Garlic, minced
Pomi strained tomatoes
Mozzarella, sliced Parmesan, grated
Fresh basil, chopped (for garnish, optional)

Preheat oven to 450°F.

In a sauté pan over medium heat, cook garlic in 1 Tbsp. oil. Cook until it starts to become fragrant and turn golden brown.

Sunday, October 12, 2014

Strawberry Ice cream Cheesecake

Strawberry Ice cream Cheesecake

Strawberry Ice cream Cheesecake

Here;s a really yummy strawberry ice cream cheesecake recipe that makes
an awesome cool treat for a super simple dessert idea any night of the
week.

Ingredients

serves 8

1 box Favorite stawberry ice cream

1 box gram cracker crumbs

1 1/3 cup sugar

1 pinch cinnamon

1 already made cheesecake

1 box fresh strawberries

1 Can cool whip

1 lemon

1 stick butter melted

serves 8

Direcions:

Let strawberry icecream sit out to thaw slightly, not to melt entirely.

Meanwhile, prepare gram cracker crust as box calls for with melted
butter, sugar, and I add a punch of cinnamon. After setting in pie pan,
put in freezer to harden.

In a large bowl, put ice cream and break up cheesecake into bite size
chunks. Mix well but not to completely diminish cheesecake. Add into pan
pie pan with gram cracker crust and allow to set in freezer for two
hours, covered.

When ready to eat, prepare fresh strawberry topping by cutting
strawberries into a small pan over stove, add sugar and juice from a
lemon. Stir and mix over stove until sugar has carmelized and
strawberries slightly soft. Cool for 5 minutes.

Slice cheesecake and top with strawberry mixture. Add cool whip and enjoy!

Tuesday, July 8, 2014

Apricot Pecan Stuffing

Apricot-Pecan Stuffing:

The title of this recipe provides only a hint of the good things found
in this stuffing. Leeks, onions, and apples are also featured, as well
as an appealing selection of herbs and spices, such as rosemary, thyme,
parsley, and nutmeg. This sensational combination of ingredients is
great when stuffed into an 8- to 10-pound turkey or when baked alone as a
holiday side dish.

Ingredients:

1 cup sliced leeks

1/2 cup chopped onion

1/4 cup margarine or butter

2 medium apples, peeled (if desired), cored, and chopped

1 cup chopped pecans

3/4 cup snipped dried apricots

1/2 teaspoon ground nutmeg

4 cups dry whole wheat or white bread cubes

1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1 tablespoon snipped fresh parsley

1/2 to 3/4 cup half-and-half or light cream

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

Directions:

1. In a large skillet cook the leeks and onion over medium heat in hot
margarine or butter until tender but not brown. Stir in apples, pecans,
apricots, and nutmeg. Cook and stir for 3 minutes more.

2. In a large bowl toss together bread cubes, rosemary, thyme, parsley,
and cooked onion mixture. In a small bowl combine 1/2 cup of the
half-and-half, the egg, salt, and pepper. Add to bread mixture and stir
gently to coat. Add enough additional cream, if necessary, to make of
desired consistency.

3. Use to stuff an 8- to 10-pound turkey. Or, place in a greased 1
1/2-quart casserole. Bake, covered, in a 325 degree F oven for 25
minutes or in a 375 degree F oven for 20 minutes. Uncover and bake an
additional 10 to 15 minutes or until heated through. (Internal
temperature should register 165 degree F with an instant-read
thermometer.) Makes 8 to 10 servings.

Monday, June 16, 2014

Chocolate- Peanut Butter Cup Cheesecake Cake

Chocolate- Peanut Butter Cup Cheesecake Cake

Here you go… here’s another one!- a CHOCOLATE- PEANUT BUTTER CUP CHEESECAKE CAKE

Chocolate- Peanut Butter Cup Cheesecake Cake

Yield: One large, decadent cake (small slices are perfect)

Prep Time: 1 hour

Cook Time: 1 hour 30 min

Ingredients:

PEANUT BUTTER CHEESECAKE LAYER:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups creamy peanut butter (do not use natural)

1 cup granulated white sugar

3/4 cup sour cream

3 large eggs

2 teaspoons vanilla extract

One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups (optional)

CHOCOLATE CAKE:

2 cups granulated white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 large eggs

1 cup milk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

PEANUT BUTTER FROSTING:

3/4 cup butter, at room temperature

1 1/2 cups creamy peanut butter (do not use natural)

1/4 cup milk (or a little more, as needed)

3 cups powdered sugar

ON TOP:

Use this recipe for chocolate ganache- totally optional (because it's so decadent!

One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups)

Directions:

1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F.
Spray a 9-inch springform pan with nonstick spray. It's also nice if you
can line it with a round of parchment paper, if you have it. In a large
bowl, use an electric mixer to combine the cream cheese and peanut
butter until smooth. Mix in the sugar, then beat in the sour cream, eggs
and vanilla. Keep mixing until everything is nice and smooth. If you'd
like to have Reeses in the cheesecake, stir them in now. Scrape the
batter into the prepared pan and smooth the top. Bake until it is no
longer super wiggly in the middle when you (gently) shake the pan. A
tiny bit of wiggle is fine, but if there's a lot then it's not quite
done yet. It should take between 1 hour and 1 hour and 15 minutes to
bake the cheesecake until done (it's completely okay if the cheesecake
happens to crack- it will not be noticeable in the cake). Remove from
the oven and let cool on the counter. Transfer to the freezer and keep
frozen until ready to assemble the cake.

2. Prepare the cake layers: Preheat oven to 350°F. Grease and flour two
9-inch round baking pans. Whisk together sugar, flour, cocoa, baking
powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil
and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir
in water (batter will be thin). Pour batter evenly into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

3. Prepare the frosting: In a large bowl, use an electric mixer to
combine the butter and peanut butter. Beat until smooth and
well-combined. Mix in 1/4 cup milk, then add in the sugar a little at a
time until it is all mixed in. Sprinkle in a little more milk, if
needed, and continue to beat until the frosting is a good spreading
consistency. It should be creamy and delicious!

4. Assemble the cheesecake cake: Place one cake layer into the center of
a cake plate or platter. Lightly frost the first layer of cake. Remove
the cheesecake from the freezer, take off the sides of the pan, and
slide a knife under the the cheesecake to release it from the pan and
peel off the parchment paper. Use a sharp knife to trim the cheesecake
around the edges, as needed to match the size of your cake layers (see
*Tips). Place the cheesecake layer on top of the first cake layer.
Lightly frost the cheesecake layer. Place the second cake layer on top
of the cheesecake.

5. Frost the cake: Scoop a good amount of frosting onto the top of the
cake. Use a flat spatula to spread the frosting smoothly across the top
and down the sides. If you're using the chocolate ganache, follow the
instructions for that and spread it over the top. Sprinkle Reeses on
top.

6. Refrigerate this cake until ready to serve (see tips below for serving and storage).

Tips:

*Measure your cheesecake layer against the cake layers. If the
cheesecake layer turns out to be slightly larger size round than your
cake layers, move it to a cutting board and use a knife to gently shave
off some of the exterior of the cheesecake.

*If you are serving this cake at a party, it’s perfectly okay to leave
the cake at room temperature for a couple of hours (the cheesecake thaws
very quickly). Otherwise, keep it stored in the refrigerator. It also
freezes perfectly. Freeze it as is, then wrap it in plastic wrap and
store it in the freezer until it is needed. Leftover slices may also be
wrapped and frozen.

Source: RecipeGirl.com

Rootbeer Pulled Pork

Root Beer Pulled Pork

Yield: Serves 8 to 10

Prep Time: 25 min

Cook Time: 11 hrs, 30 min

It's a great thing when your slow cooker does the work for you. Low and
slow is the key to turning a pork roast into a tender meat that is
perfect for pulling apart.

Ingredients:

1 (5 to 6 pound) bone-in pork shoulder/butt roast

1 envelope dried onion soup mix (or dehydrated onions)

salt and pepper

1 can root beer

2 cups barbecue sauce, divided

buns

Directions:

1. Trim roast of excess fat. It's okay to leave some on there-- just get rid of the large, visible slabs.

2. Place roast on a work surface and sprinkle with onion soup mix. Use
clean hands to rub the mix into the meat, reaching underneath to reach
all sides. Sprinkle generously with salt and pepper. Place seasoned
roast in your slow cooker.

3. In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.

4. Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours,
or until internal temperature is above 190 degrees F. and meat is
tender enough to pull away from the bone.

5. Remove roast to a cutting board and let sit to cool for just a few
minutes. Pour out all but about 3/4 cup of the juices from the slow
cooker. Use two forks to shred the pork, cutting around and discarding
any fatty pieces. Place all of your pulled pork back into your slow
cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and
place the lid back on. Heat on HIGH for about 15 to 20 minutes, just
until pork and juices are hot and bubbly. Use this time to heat up buns
and get the rest of your meal ready.

6. Scoop pulled pork onto buns and serve immediately.

Tips:

*If you don't wish to make such a large roast, you can use the same
ingredients for a smaller roast too. You can likely cut down a bit on
the cooking time, and use less barbecue sauce when adding it in at the
end.

*For the most tender pulled pork, I do not recommend trying to short-cut
the recipe by cooking it on HIGH heat. Low and slow is best!

Saturday, June 14, 2014

Grilliing Recipes

Looking for some new and easy grilling recipes, then come on by our grilling recipe page and check out all the recipes or submit on of your own for free

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To Goto The Barbeque Rub Page:

To Goto The Barbeque Sauce Page:

Smoky Grilled Pork Chops

Have
a recipe that you would like to take and either Multiply OR Divide,
then take and check the following recipe multiplier and divider tool out
by Clicking Here just a matter of copy and paste the recipe and when
your done hit a button check it out today:

Smoky Grilled Pork Chops

These thick pork chops have a smoky flavor, are very moist and tender,
and the rub is easy to make. A family favorite, always requested at
BBQs. I like to serve these chops with loaded baked potatoes and a
garden salad.

Prep Time: 10 Minutes

Cook Time: 25 Minute

Ready In: 55 Minutes

Servings: 4

Ingredients:

1 tablespoon seasoned salt (such as

LAWRY'S®)

1 teaspoon ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground paprika

2 teaspoons Worcestershire sauce

1 teaspoon liquid smoke flavoring

4 bone-in pork chops (1/2 to 3/4 inch

thick)

Directions:

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.

2. In a bowl, mix together the seasoned salt, black pepper, garlic
powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring
until thoroughly combined. Rinse pork chops, and sprinkle the wet chops
on both sides with the spice mixture. With your hands, massage the
spice rub into the meat; allow to stand for 10 minutes.

3. Grill the chops over indirect heat until no longer pink inside,
about 12 minutes per side. An instant-read thermometer should read at
least 145 degrees F (63 degrees C). Allow chops to stand for 10 more
minutes before serving

Also try the Smoky Mashed Potatos, Click Here:

Best Steak Marinade in Existence

Best Steak Marinade in Existence

This is a family recipe that has been developed only over the last 5
years. In this short time it's made me famous in our close circle, but
until now I've never shared it with anyone."

Prep Time: 15 Minutes

Ready In: 15 Minutes

Servings: 8

Ingredients:

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Directions:

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce,
garlic powder, basil, parsley, and pepper in a blender. Add hot pepper
sauce and garlic, if desired. Blend on high speed for 30 seconds until
thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Thursday, April 24, 2014

Taco Soup Recipe

Taco Soup

You never knew that ground beef could taste so good. This soup freezes
well, so feel free to double the batch for more leftovers.

Author: Jess Dang

Recipe type: Soup

Serves: 4 to 6

Ingredients

Garlic – 4 cloves, minced

Onion – 1, diced

Green pepper – 1, diced

Green onions – 2 stalks, sliced

Cooking oil – 1 tbs.

Lean ground beef – 1 lb.

Garlic powder – ½ tsp.

Cumin – 1 tsp.

Coriander – 1 tsp.

Paprika – ½ tsp.

Tomato sauce – 1 cup

Diced tomatoes – 1 28 oz. can, drained

Frozen corn – 1½ cups

Water – 3 cups

Mexican cheese blend, grated – 4 oz.

Avocado, cubed – 2

Tortilla chips

Prep

Garlic / Onion / Green pepper / Green onions – Prep as directed

Heat a 5 quart Dutch oven over medium-high heat. Add oil and then garlic
and white parts of green onions. Once you can smell the garlic, add in
the onions and green peppers with a dash of salt. Saute until softened,
~3 minutes

Add in ground beef with spices, some more salt, and tomato sauce. Cook
for about 5 minutes and then add in diced tomatoes and corn with water.
Cover and bring to a boil and then simmer uncovered for about 20 minutes

Season soup to taste. Feel free to use more salt, pepper, or even hot
sauce. Cube avocado, and garnish soup with cheese, remainder of the
green onions, and avocado. Use chips to take heaping bites of your taco
soup!

Wednesday, April 16, 2014

Brick-Oven Pizza Recipe

This
is a simple recipe for authentic brick-oven pizza made famous by
several, well-known Brooklyn pizzerias. Best accompanied by ice-cold
pilsner-style lager beer. Also take and check out the Site Map to take and get a whole over view of the site from one location. You may also be interested in our Online Amazon Store
and pick up some new cookware such as some new pizza pans or other
cookware. We also have all kinds of kitchen gadgets, cookbooks,
appliances, small appliances, kids aprons and kitchen tools, flatware
and a whole lot more Find everything for your home inside and out from
our Store. You can take and view the Pizza Video's as well as download A 30 Page, FREE pizza Ebook.

Brick-Oven Pizza (Brooklyn Style):

By: CDM68

"This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn

pizzerias. Best accompanied by ice-cold pilsner-style lager beer."

Prep Time: 25 Mins

Cook Time: 6 Mins

Ready In: 16 Hours 31 Minutes

Serves: 16

Ingredients

1 teaspoon active dry yeast

1/4 cup warm water

1 cup cold water

1 teaspoon salt

3 cups bread flour

6 ounces low moisture mozzarella cheese, thinly sliced

1/2 cup no salt added canned crushed tomatoes

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

6 leaves fresh basil, torn

Directions

1. Sprinkle yeast over warm water in a large bowl. Let stand for 5
minutes to proof. Stir in salt and cold water, then stir in the flour
about 1 cup at a time. When the dough is together enough to remove from
the bowl, knead on a floured surface until smooth, about 10 minutes.
Divide into two pieces, and form each one into a tight ball. Coat the
dough balls with olive oil, and refrigerate in a sealedcontainer for at
least 16 hours. Be sure to use a big enough container to allow the dough
to rise. Remove the dough from the

refrigerator one hour prior to using.

2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

3. Using one ball of dough at a time, lightly dust the dough with flour,
and stretchgradually until it is about 14 inches in diameter, or about
as big around as the pizza stone. Place on the floured peel. Place thin
slices of mozzarella over the crust, then grind a liberal amount of
black pepper over it. Sprinkle with dried oregano. Randomly arrange
crushed tomatoes, leaving some empty areas. Drizzle olive oil over the

top.

4. With a quick back and forth jerk, make sure the dough will release
from the peel easily. Place the tip of the peel at the back of the
preheated pizza stone, and remove peel so that the pizza is left on the

stone.

5. Bake for 4 to 6 minutes in the preheated oven, or until the crust
begins to brown. Remove from the oven by sliding the peel beneath the
pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into
wedges

and serve.

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