Thursday, April 24, 2014

lobster & cream cheese wontons

A cross between a rangoon and a potsticker. The bonus is that they're not deep fried, but pan sautéed in non-stick spray.
  • 8 oz. cream cheese or neufchatel
  • 8 oz. imitation lobster or crab
  • 1 large egg
  • ½ bunch green onions
  • 1 pkg (42) wonton wrappers
  • ½ tsp sriracha hot sauce
  • as needed non-stick spray
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Butterscotch Spiral Coffee Cake

For the Dough
  • 2 1/2 to 2 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup whole milk
  • 1/4 cup (2-ounces) unsalted butter
  • 1/4 cup water
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract
For the Butterscotch Glaze
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup (2-ounces) unsalted butter
  • 2 Tablespoons light corn syrup
  • 1 teaspoon Scotch whisky
For the Cinnamon-Butter Filling
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons (1-ounce) unsalted butter, melted
  • 1/3 cup butterscotch chips, chopped
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Rustic penne shrimp pasta in a parmesan cream sauce

Rustic penne shrimp pasta in a parmesan cream sauce. This can be made the night before and reheated to save on time. Your guests will never know!
  • 1 pound of penne pasta
  • 2 tablespoons of sea salt
  • 1/4 pound of pancetta, thickly sliced & diced into cubes
  • 2 tablespoons of olive oil
  • 1 pound of shrimp, peeled
  • 6 cloves of garlic
  • 1 teaspoon of rosemary
  • 1/4 cup of roasted red peppers, sliced
  • 1/4 cup of white wine
  • 2 cups of cream
  • 1 cup of parmesan cheese
  • 1 teaspoon of cracked pepper
  • parmesan cheese
  • fresh thyme or rosemary
  1. Add sea salt to a large pot of water and bring to a boil.
  2. Meanwhile, in a large saute pan, brown the pancetta.
  3. Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp. Cook for 1 minute, then add garlic. Turn down heat to a low simmer.
  4. Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan. This will add great flavor to the sauce.
  5. Add cream, red peppers and rosemary. Simmer on medium low until the cream thickens slightly, about 5-6 minutes. At this point, add the pasta to the boiling water and cook until just al dente - undercooking just slightly it so when it continues to cook in the sauce and then bakes it will not be too done. After sauce has simmered, remove it from the heat and add parmesan cheese.
  6. When pasta is done, strain it from the water and add it to the pan without rinsing. Toss together with the sauce and season with pepper. Cook on a low simmer in the sauce for 2-3 minutes to help the pasta thicken the cream and absorb the flavor.
  7. Ladle into individual oven-safe bowls. Top with parmesan cheese. Cool, cover with plastic wrap and refrigerate, if making ahead of time.

Flower shaped Mini Lemon Curd Tarts

Here is an awesome dessert, easy to make and with a pretty aspect. These cute flower shaped lemon tarts will delight your family and friends.
Mini Lemon Tarts:
  • 1 unbaked pie crust
  • 1 jar lemon curd
  • 1 T. powdered sugar
  • mini muffin pan
  • flower shaped cookie cutter
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Slow Cooker Chicken Fettuccine Alfredo

A super easy recipe for a creamy, delicious chicken and broccoli fettuccine Alfredo.
  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 1 pint cream
  • 2 boneless, skinless chicken breasts (sliced)
  • 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
  • 9 ounces refrigerated fresh fettuccine (one package)
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Puff Pastry Spinach Cups

Quick, easy and sooo yummy – puff pastry spinach cups. Perfect idea for a healthy appetizer or light summer dinner. Because it takes only few minutes to prepare them, I often use this recipe as an emergency when unexpected guests are coming. And they are always delighted!
  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil
  1. First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.
  2. Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.
  3. Divide puff pastry into 8 pieces.Press each of the dough pieces into a muffin tin.Using a spoon, fill each cup with the spinach mixture.
  4. Heat the oven to 200°C, and bake the cups for about 20 minutes, until golden brown.

Chocolate Italian Love Cake

Chocolate Italian Love Cake - So easy, but looks fancy. Chocolate cake with a sweet Ricotta Cheese filling.
  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip
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Hot Chocolate Truffles

Making hot chocolate is easy with these truffles. Heat up a cup of milk, drop in a truffle and, wa-la, instant cocoa that's anything but basic.
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cocoa powder, crushed candy canes, mini chocolate chips for rolling
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Crockpot Chicken Noodle Soup

A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.
  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
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