Photo Credit: http://www.justputzing.com

Loaded Mashed Potato Cakes

Original Recipe: http://www.justputzing.com/2012/01/loaded-mashed-potato-cakes.html

Ingredients:

• - Instant mashed potatoes (made from 1 full packet — follow directions on the box)                ** You can obviously use leftover mashed potatoes as well. I believe 1 packet of instant flakes makes about 3-4 cups potatoes, so if you’re using leftover stuff, adjust your other ingredient measurements accordingly.

• - 2/3 cup Colby Jack cheese, grated
• - 1-1/2 cups Panko breadcrumbs
• - 1 large egg
• - 2 tbsp chives, chopped

Directions:

1. In a large bowl, mix all ingredients until everything is uniformly incorporated.
2. Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across)
3. Spray a large pan/skillet with Pam and set it on the stove over medium/high heat.
4. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges)
5. Serve warm, with sour cream and bacon bits.

Photo Credit: http://www.tasteofhome.com

Pumpkin Cake Roll Recipe

Original Recipe: http://www.tasteofhome.com/Recipes/Pumpkin-Cake-Roll-5


Ingredients:

• 3 eggs
• 3/4 cup sugar
• 2/3 cup canned pumpkin
• 1/2 teaspoon almond extract
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon plus 1 cup confectioners' sugar, divided
• 6 ounces reduced-fat cream cheese, cubed
• 1 teaspoon butter
• 1/2 teaspoon vanilla extract

Directions:

1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
2. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not over bake). Cool for 5 minutes.
3. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
5. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.

Photo Credit: http://www.endlesssimmer.com

Mudslide Ice Cream Cake

Original Recipe: http://www.endlesssimmer.com/2011/07/19/mudslide-ice-cream-cake/


Each flavor makes 1 quart

Ingredients:
Kahlua and Chocolate Ice Cream

• 2 cups cream, divided use
• 1 cup milk
• ½ cup granulated sugar
• 1 teaspoon espresso granules
• Pinch of salt
• 5 large egg yolks
• 4 oz melted chocolate, cooled
• 1 teaspoons vanilla extract
• 1/2 cup Kahlua

Baileys Vanilla Ice Cream

• 2 cups cream, divided use
• 1 cup milk
• ½ cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• 2 teaspoons vanilla extract
• 1/2 cup Baileys

Directions:
Kahlua and Chocolate Ice Cream

1. Create an ice bath by filling a large roasting pan or casserole dish with ice water half way up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.
2. Add remaining 1 cup of cream, milk, sugar, espresso granules and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.
3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture into a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add cooled chocolate and Kahlua and stir to combine.
4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

Baileys Vanilla Ice Cream

1. Create an ice bath by filling a large roasting pan or casserole dish with ice water halfway up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.
2. Add remaining 1 cup of cream, milk, sugar and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.
3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture to a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add Bailey’s and stir to combine.
4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

To Assemble into an ice cream cake:

1. Place plastic wrap on the bottom of an 8-x-4-inch loaf pan with 2 inches hanging over each side. Spread chocolate Kahlua ice cream on the bottom and then spread Baileys Vanilla ice cream on top. Fold overhanging plastic wrap over the top to tightly cover and freeze overnight.
2. Remove ice cream cake from freezer and remove plastic wrap. Cover all sides of with crushed Oreo (1 ½ cups of crushed Oreos, about 20-24 whole Oreos). Return to fridge as needed, if the ice cream starts to melt while working with it. Once fully covered, freeze for an hour before serving or store for up to 2 weeks. Slice and serve and when ready.

Photo Credit: http://www.treehugger.com

Mini Lemon Cheesecakes with Jalapeño-Raspberry Sauce

Original Recipe: http://www.treehugger.com/easy-vegetarian-recipes/mini-lemon-cheesecakes-jalapeno-raspberry-sauce.html

Ingredients:
Lemon Cheesecake Recipe
1 package (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 tablespoon vanilla
2 tablespoons lemon zest
1/2 cup pistachios (for the crust only)

Jalapeño-Raspberry Sauce
1 cup Ann's Jalapeño-Raspberry Jam
1/2 meyer lemon, juiced
1 tablespoon sugar

Directions:

1. In a small sauce pan, combine one tablespoon of sugar and half of a juiced meyer lemon. Warm the mixture over a medium-low heat until the sugar is dissolved.
2. Add one cup of the jalapeño-raspberry jam and mix well. Remove form heat and let cool. If you dont' have any jalapeño-raspberry jam on hand, do not fret! You can use plain ol' raspberry jam instead. But if you want it spicy (and trust me, you do), we are gonna have to make some simple tweaks. Slice and seed a jalapeño pepper and add 1/2 of it to the raspberry jam mixture. Bring the whole thing to a slight boil, remove the rings, and let it cool. Viola!
3. Combine the softened cream cheese, 3/4 cup of sugar, three eggs, a tablespoon of vanilla and the two tablespoons of lemon zest into a large bowl and mix well. It is very, very important that the cream cheese has fully softened. If it hasn't, it will be a nightmare to work with and your mixture will end up lumpy.
4. Finely chop the pistachio nuts.
5. Using a prepared miniature cupcake pan, fill each mini baking cup with the chopped pistachios. Use just enough to cover the bottom of the cup with a thin layer.
6. Next, fill each baking cup with the cheesecake mixture.
7. Cook the mini cheesecakes at 350 degrees for about 20 minutes, then remove them from the oven and let them cool. I suggest you put them in the fridge for an hour once they are just barely warm to the touch.
8. Top with the raspberry sauce and serve. Enjoy!

Photo Credit: http://www.cafejohnsonia.com

Creme Brulee Ice Cream

Original Recipe: http://www.cafejohnsonia.com/2007/01/creme-brulee-ice-cream.html

Ingredients:

• 2 cups very cold heavy cream
• 1 cup whole milk
• 10 egg yolks
• 3/4 cup sugar
• 2 tsp. vanilla or 1 vanilla bean, split
• pinch salt
• 10-12 tsp. raw sugar
• equipment needed:  culinary torch

Instructions:

1. Beat egg yolks, sugar and salt together until thick and light in color.  Heat milk with vanilla bean, if using, until very hot.  Add to the eggs and sugar in a slow, steady stream.  Pour back into pan and cook over medium-low heat until it reaches 170-180 degrees F.  (Be really careful not to let it curdle!)  Pour through a sieve into a clean bowl.  Add the cold cream and vanilla extract, if using.
2. Chill for at least 3 hours or overnight.  Or to speed up the chilling process, use an ice water bath.*  Churn in an ice cream  maker according to manufacturer directions.  Divide the ice cream between 10-12 small freezer-proof bowls or ramekins, leaving a little space at the top.  Press a bit of waxed paper on the surface to make it smooth and flat.  Transfer to the freezer.

To serve:
Remove ramekins from the freezer about 10 minutes before serving and allow to soften a bit at room temperature.

To caramelize the sugar:
Sprinkle top of each ramekin of ice cream with 1 tsp. raw sugar.  Use a torch to caramelize the sugar.  Serve.

Photo Credit: http://dineanddish.net

Belgian Cookie Dough Waffles with Chocolate Whipped Cream

Original Recipe: http://dineanddish.net/2012/07/belgian-cookie-dough-waffles-recipe-cookie-dough-lovers-cookbook-giveaway/

Ingredients:
For the Cookie Dough:

• 1/4 cup unsalted butter, room temperature
• 2 tablespoons granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 Tablespoon milk or cream
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup mini semisweet chocolate chips

For the Waffles:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted and cooled to lukewarm
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For Chocolate Whipped Cream:

• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup plus 2 tablespoons chilled heavy cream, divided

Instructions:

1. To prepare the cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.
2. To make waffles, sift together four, baking powder, baking soda, and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar, and vanilla. Add dry ingredients and stir until just combined.
3. Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil. Ladle a heaping 1/2 cup of batter onto iron and quickly drop 6 to 7 marble size balls of cookie dough on top. Close lid and cook according to manufacturer's directions, until golden brown and toasted.
4. For the whipped cream: whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining 1/2 cup heavy cream into the mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.

 
Photo Credit: http://www.bakerella.com

Chocolate Swirl Biscuits

Original Recipe: http://www.bakerella.com/chocolate-swirl-biscuits/

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 Tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup whole milk

Filling:

• 3 tablespoons butter, softened
• 2 tablespoons sugar
• 4 ounces dark chocolate, finely chopped

Topping (optional):

• 1 large egg yolk
• 1 tablespoon whole milk
• sugar for sprinkling

Directions:

1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
2. In a medium bowl whisk flour, sugar, baking powder and salt until blended.
3. Using fingers or a pastry blender, work butter into the dry ingredients until crumbly.
4. Add milk and stir with a fork until a loose, sticky dough forms.
5. Turn dough out on a floured work surface. Flour your hands and form dough into a ball. Then gently knead it several times (8-10).
6. Flour surface and hands more as necessary and use a floured rolling pin to roll the dough into a 13X11 inch rectangle.
7. Position the long side of the dough in front of you.
8. For the filling, spread softened butter over surface of dough. Sprinkle with sugar and cover with chopped chocolate.
9. Roll the dough up in a jelly roll fashion and cut the roll into 10-12 equal sections.
10. Place cut sections on parchment covered baking sheet about 2 inches apart.
11. Add topping if desired. Mix egg yolk and milk together and brush on tops. Then sprinkle with sugar.
12. Bake for about 18 minutes or until biscuits are golden and puffed up.
13. Serve warm with butter.

Photo Credit: http://www.laurenslatest.com

Lasagna Cups
yield: 12

Original Recipe: http://www.laurenslatest.com/lasagna-cups/

Ingredients:

• 21 lasagne pasta sheets

for the sauce:

• 2 tablespoons olive oil
• 1/2 large onion
• 1/2 pound lean ground beef cooked and drained
• 1/2 red bell pepper, chopped
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1-6 oz. can tomato paste
• 1-8 oz. can tomato sauce {+1/2 can water to wash out can}
• 1-14.5 oz. can diced tomatoes
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 bay leaf
• 1 teaspoon sugar
• salt & pepper to taste

for the cheese filling:

• 1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
• 1/3 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, grated & divided
• 1/3 cup ricotta cheese
• 1/2 teaspoon pepper
• 1 egg

Directions:

1. For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
2. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
3. For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
4. For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Photo Credit: http://cookeatshare.com

Cranberry Yogurt Relish

Original Recipe: http://cookeatshare.com/recipes/cranberry-yogurt-relish-5317

Servings: 4

Ingredients:

•     1(12oz.) bag cranberries
•     1\2 cup white sugar
•     1\4 cup orange juice
•     3\4 cup diced peaches from can, drained
•     1 cinnamon stick
•     1\2 cup vanilla yogurt
•     1 orange zest(optional)

Directions:

1. Combine cranberries, sugar,orange juice, and cinnamon stick in a sauce pan.Bring to a boil, mix and reduce heat and simmer until cranberry have soften or popped add more orange juice if needed, remove from heat and mix in the diced peaches and cool completely.
2. Remove cinnamon stick, mix vanilla yogurt and orange zest.

Photo Credit: http://www.mylifeasamrs.com

Chocolate-Almond Buttercrunch Toffee

Original Recipe: http://www.mylifeasamrs.com/2010/12/chocolate-almond-buttercrunch-toffee.html

Ingredients:

• 2 Cups (8 ounces, 225 g) Toasted Almonds or Hazelnuts (Chopped between ‘fine’ and ‘coarse’)
• 2 TBS Water
• 1/2 Cup (1 stick) Salted or Unsalted Butter - Cut into Pieces
• Big Pinch of Salt
• 1 Cup Granulated Sugar
• 1/4 Cup Packed Light Brown Sugar
• 1/4 tsp Baking Soda
• 1 tsp Vanilla Extract
• 5 ounces Bittersweet or Semisweet Chocolate- chopped, or 1 Cup Chocolate Chips

Directions:

1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.
3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda ready to go.
4. Immediately remove from heat and stir in the baking soda and vanilla.
5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)
6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. Sprinkle the remaining pecans on top.
7. Allow to cool completely, and then break into pieces! EASY AS THAT! :)

Photo Credit: http://www.mylifeasamrs.com

Flourless Chocolate Espresso Cake

Original Recipe: http://www.mylifeasamrs.com/2011/04/flourless-chocolate-espresso-cake.html

Ingredients:
Flourless Cake:

• 12 ounces semisweet chocolate, coarsely chopped
• 4 ounces unsweetened chocolate, chopped
• 1 pound (4 sticks) butter
• 1 cup freshly brewed espresso (may substitute 1 tablespoon instant espresso prepared in 1 cup water)
• 1 cup packed golden brown sugar
• 8 large eggs, beaten

Raspberry Sauce:

• 12 oz (340 g) bag of frozen raspberries
• 1/3 cup sugar
• 1 TBS lemon juice
• 1 teaspoon corn starch mixed with 2 tsp water

Whipped Cream:

• 2 Cups Cream
• Powdered Sugar to taste (1/3 Cup - 2/3 Cup)

Other:

• Raspberries

Directions:
Flourless Cake:

1. Preheat oven to 350 °F. Cut a round of parchment paper and line the bottom of 9" round cake pan (about 2 inches tall). Spray with non-stick cooking spray. Place chopped chocolate into a large bowl. In a medium sized saucepan bring butter, espresso, and sugar to a boil over medium high heat. Stir until sugar dissolves. Remove from heat and pour over chocolate; whisk until smooth. Allow mixture to cool for a few minutes and then whisk the eggs into it.
2. Pour batter into the parchment-lined cake pan. Then, place the cake pan into a large roasting pan. Carefully pour hot water into the roasting pan until it rises halfway up sides of the cake pan. Place into pre-heated oven and bake until the center of cake is set, about 1 hour (use a toothpick to test). Remove the cake pan from the water and allow to cool. Refrigerate cake for at least 6 hours (preferably overnight).
3. Take a knife and gently slide it around the edge of the pan to loosen the cake cake. Hold the bottom of the cake pan over a burner on low heat for 15 seconds, warming it to help release cake. Place platter over pan and carefully invert the cake onto the platter. Lift cake pan and peel off the parchment. Slice and serve with Raspberry Sauce, Whipped Cream, and fresh Raspberries.

Raspberry Sauce:

1. Heat Raspberries, sugar, and lemon juice in a saucepan over medium high heat. Heat until raspberries come to a low boil (takes about 10-15 minutes). Add the cornstarch (premixed into the 2 teaspoons of water). Simmer for 2-3 more minutes, stirring constantly. Remove from heat and set aside.

Whipped Cream:

1. Beat Cream with a mixer until stiff peaks form, add powdered sugar (use more or less depending on how sweet your prefer it to be). Put into a plastic bag or icing bag so it's easy to pipe into glasses.

 Photo Credit: http://www.browneyedbaker.com

Irish Car Bomb Cupcakes

Original Recipe: http://www.browneyedbaker.com/2011/03/14/irish-car-bomb-cupcakes/

Ingredients:
For the Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• ¾ cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoons salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Baileys Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Baileys Irish Cream

Direction:

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

 Photo Credit: http://www.browneyedbaker.com

Grasshopper Mint Chocolate Bark

Original Recipe: http://www.browneyedbaker.com/2012/03/15/grasshopper-mint-chocolate-bark/

Ingredients:

• 16 ounces white chocolate, finely chopped
• 1 teaspoon mint extract (NOT peppermint), optional
• Green food coloring
• 16 ounces semisweet chocolate, finely chopped
• 1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Direction:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

 Photo Credit: http://redsie05.blogspot.com

Crock Pot Chicken Taco Chili

Original Recipe: http://redsie05.blogspot.com/2010/10/ww-crock-pot-chicken-taco-chili.html

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce (used a 16 oz can)
• 10 oz package frozen corn kernels (used 2 small cans of corn kernels)
• 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
• 24 0z. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• chopped fresh cilantro

Direction:

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
3. Half hour before serving, remove chicken and shred.
4. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points). 

 Photo Credit: http://healthy-delicious.com

Baked Chicken and Spinach Flautas

Original Recipe: http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Ingredients:

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation:

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

 Photo Credit: http://www.mykitchenescapades.com

Chocolate Ganache Cupcakes

Original Recipe: http://www.mykitchenescapades.com/2011/09/chocolate-ganache-cupcakes.html

Ingredients:
For the Cupcakes:

• 1 stick butter, at room temperature
• 1 C sugar
• 4 large eggs, at room temperature
• 16 fluid ounce can of Hershey's chocolate syrup
• 1 Tb vanilla
• 1 C flour
• 1 tsp instant decaffeinated coffee granules

For the Ganache:

• 1/2 C heavy cream
• 8 ounces semisweet chocolate chips
• 1/2 tsp instant decaffeinated coffee granules

Direction:

1. Preheat the oven to 325 degrees and line your muffin pans with 14 liners.
2. Cream the butter and sugar in your mixer fitted with the paddle attachment until light and fluffy.  Add the eggs one at a time, scraping down the sides of the bowl after each egg is mixed in.  Add the chocolate syrup and vanilla.  Add the flour and coffee granules and mix until just combined.  Don't overbeat or the cupcakes will be tough.
3. Scoop the batter into the muffin liners all the way to the top because they don't rise much.  Bake for 30 minutes, or just until the middle is set.  Do not overbake!  Allow the cupcakes to cool completely.
4. For the ganaches, heat the cream, chocolate chips and coffee granules in the top of a double boiler over simmering water until smooth.  Dip each cupcake into the ganache and swirl.  Do not refrigerate or the ganache will become too firm.

Photo Credit: http://acozykitchen.com

Spicy Caramel Bacon Popcorn

Original Recipe: http://acozykitchen.com/spicy-caramel-bacon-popcorn/

Ingredients:

• 5-6 slices of bacon
• Nonstick cooking spray
• 3 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon cayenne pepper
• 3 cups white granulated sugar
• 3 tablespoons unsalted butter
• 2 teaspoons fine sea salt

Direction:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.

 Photo Credit: http://www.kevinandamanda.com

Chocolate Chip Lava Cookies

Original Recipe: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tablespoon vanilla extract
• 1 3/4 cups (210 grams) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

Direction:

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

 Photo Credit: http://www.skinnytaste.com

Cajun Chicken Pasta on the Lighter Side

Original Recipe: http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

 Photo Credit: http://www.marthastewart.com

Chocolate-Ricotta Icebox Cake

Original Recipe: http://www.marthastewart.com/315706/chocolate-ricotta-icebox-cake?czone=food/chocolate-center/chocolate-recipes&center=874882&gallery=874542&slide=262710

Ingredients:

•     Nonstick cooking spray
•     14 ounces semisweet chocolate (do not use chips)
•     2 containers (15 ounces each) part-skim ricotta cheese, room temperature
•     3/4 cup heavy cream
•     1 package (9 ounces) chocolate wafers (about 44 cookies)

Directions:

1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Cook's Note
The right pan: A springform pan has a clamp or spring that releases the sides of the pan from the bottom. It's ideal for cakes and tarts that would be hard to remove from a regular pan.

 Photo Credit: http://shewearsmanyhats.com

Chocolate Peppermints

Original Recipe: http://shewearsmanyhats.com/2011/12/chocolate-peppermints/

Makes about 8 dozen.

Ingredients

• 1 pound confectioners sugar (powdered sugar)
• 4 ounces, weight cream cheese, softened
• 1/4 teaspoon peppermint extract
• 6 ounces semi-sweet chocolate chips

Instructions

1. Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
2. Add peppermint extract and combine well.
3. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
5. Refrigerate in airtight container until ready to serve.

   
Tips:

•  If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.
•  Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.

Photo Credit: http://pinchofyum.com

Butternut Squash Mac n’ Cheese with Caramelized Onions, Bacon, and Apple

Original Recipe: http://pinchofyum.com/butternut-squash-mac-n-cheese-with-caramelized-onions-apples-and-bacon

Ingredients:

•     ½ box whole grain elbow macaroni (about 2.5 cups dry)
•     1 cup canned butternut squash puree
•     ¼ cup + 2 tablespoons evaporated milk
•     ¼ cup chicken or vegetable broth
•     1 oz low fat cream cheese
•     1 teaspoon salt
•     ½ cup shredded cheddar cheese
•     1 tablespoon butter
•     ½ cup onions, sliced thinly
•     1 large crispy apple, chopped or grated
•     4 tablespoons crumbled bacon

Instructions:

1. Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
2. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
3. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
4. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.

Notes
Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.

Photo Credit: http://pkstaples.blogspot.com

Crisp Cucumber Salsa

Yield 2-1/2 cups

Original Recipe: http://pkstaples.blogspot.com/2010/06/crisp-cucumber-salsa.html

Ingredients:

• 2 cups finely chopped seeded peeled cucumber
• 1/2 cup finely chopped seeded tomato
• 1/4 cup chopped red onion
• 2 Tbsp minced fresh parsley
• 1 jalepeno pepper, seeded and chopped
• 4-1/2 tsp minced fresh cilantro
• 1 garlic clove, minced or pressed
• 1/4 c reduced-fat sour cream
• 1-1/2 tsp lemon juice
• 1-1/2 tsp lime juice
• 1/4 tsp ground cumin
• 1/4 tsp seasoned salt
• Tortilla chips

Direction:

1. In a small bowl, combine the first seven ingredients.
2. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.
3. Serve immediately with chips.

Photo Credit: http://www.the-girl-who-ate-everything.com

Peanut Butter "Cheese Ball"

Original Recipe: http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html

Ingredients:

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy peanut butter (not all-natural)
• 3 tablespoons packed brown sugar
• 3/4 cup milk chocolate chips
• 3/4 cup peanut butter chips
• Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

 Photo Credit: http://www.melskitchencafe.com

Oreo Cheesecake Bites

Original Recipe: http://www.melskitchencafe.com/2011/08/oreo-cheesecake-bites.html

*Makes 36 or more bites, depending on size

INGREDIENTS:

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS:

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

 Photo Credit: http://www.mybakingaddiction.com

Simple Pumpkin Cheesecake Trifles

Original Recipe: http://www.mybakingaddiction.com/pumpkin-cheesecake-trifles/

Ingredients:

• 12 Biscoff Cookies, crushed into crumbs
• 1 tablespoon unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

Directions:

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

Notes:
- The glasses and spoons seen in the photos are from Ikea.
- The layering proportions will vary depending on what size container you use.

 Photo Credit: http://pinchofyum.com

Carrot Cake Cupcakes with Cream Cheese Frosting

Original Recipe: http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting

Ingredients:

•     2 cups sifted flour
•     2 cups sugar
•     2 teaspoons cinnamon
•     2 teaspoons soda
•     ¼ teaspoon salt
•     3 cups grated raw carrots
•     4 eggs
•     1⅓ cups vegetable oil
•     8 ounces cream cheese
•     ¼ lb. butter
•     2 teaspoons vanilla
•     1 lb. powdered sugar

Instructions:

1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
2. Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
4. Refrigerate and eat cold for best taste!

Notes
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!

 Photo Credit: http://pinchofyum.com

Peanut Butter Pie Shooters

Original Recipe: http://pinchofyum.com/peanut-butter-pie-shooters

Ingredients:

•     1 cup creamy peanut butter
•     8 ounces cream cheese (can use reduced fat)
•     14 ounce can sweetened condensed milk
•     1 teaspoon vanilla
•     1 cup powdered sugar
•     ¼ cup heavy whipping cream (or whipped cream)
•     16 Oreos, crushed
•     5 tablespoons melted butter
•     sea salt for sprinkling (optional)

Instructions:

1. Beat cream cheese and peanut butter until smooth.
2. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

Notes
Peanut Butter Pie will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

 Photo Credit: http://pinchofyum.com

Butternut Squash Lasagna

(serves 6 HUGE pieces)

Original Recipe: http://pinchofyum.com/butternut-squash-lasagna

Ingredients:

•     4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
•     1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
•     1 tsp. minced garlic
•     salt and pepper to taste
•     15 oz. part-skim ricotta cheese
•     1/2 cup grated Parmesan cheese
•     8 short whole wheat lasagna noodles
•     sliced cheese to top pieces (optional – but not really)

Direction:

1. Preheat oven to 400°F. Combine squash purée, sel de cuisine, garlic, salt, and pepper; mix well. Combine ricotta, 1/4 cup Parmesan, salt and pepper in second bowl and mix well.
2. Coat 8×8-inch baking dish with cooking spray. Put a little butternut squash on the bottom of the pan.  Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
3. Bake for 45 minutes.  Top with sliced cheese and bake/broil an additional 5-10 minutes.

Tip: covering the lasagna might help the top not to get so crispy looking – especially if you don’t plan on melting cheese over each piece.  It might also help keep some of the moisture in.  I made this uncovered and it tasted great, but next time I would either cover it while baking or add a little more liquid, like vegetable stock or something, to keep it super creamy!

Breaking News: Bjork just walked by me eating a jumbo bowl of Fruity Pebbles (30 minutes after eating lasagna).  Maybe the squash didn’t quite do it for him after all.

But if you’re a butternut squash lover (and looking for healthy comfort food), I promise you will love this as much as I did!

Or at least you’ll tell me you love it before you go for the Fruity Pebbles.

Photo Credit: http://penniesonaplatter.com

Pumpkin Chocolate Chip Brownies

Original Recipe: http://penniesonaplatter.com/2010/11/02/pumpkin-chocolate-chip-brownies/

Ingredients:

• Yield: 24 small brownies

• 1/2 cup pumpkin puree
• 1 whole egg
• 2 egg whites
• 1 tbsp vegetable or canola oil
• 1 cup flour
• 1 tsp baking powder
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2/3 cup brown sugar, packed
• 1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
4. Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Photo Credit: http://www.foodandwine.com

Mustard Green-and-Sweet Onion Frittata

Original Recipe: http://www.foodandwine.com/recipes/mustard-green-and-sweet-onion-frittata

Ingredients:

•     3 tablespoons extra-virgin olive oil
•     1 large sweet onion, diced
•     1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
•     16 large eggs, beaten
•     Kosher salt and freshly ground pepper
•     1/3 cup grated Parmigiano-Reggiano

Direction:

1. Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
2. Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
3. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Notes One Serving 245 cal, 7 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.

 Photo Credit: http://www.sweettreatsmore.com

Minty Chocolate Mousse Brownies
adapted from Betty Crocker


Original Recipe: http://www.sweettreatsmore.com/2011/12/minty-chocolate-mousse-brownies.html

Ingredients:

• Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch)

• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

• Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.

Direction:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted.  Drizzle melted chocolate over the brownies.  Sprinkle more Creme de Menthe chips over the top if desired.
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

***you can use a rectangular pan and cook for about 45 minutes.

 Photo Credit: http://www.tasteofhome.com

White Chocolate Peppermint Fudge Recipe

original source: www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge

Ingredients:

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 squares (1 ounce each) white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow cream
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.