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

Quick and Easy Taco Dip

Original Recipe: http://www.mykitchenaddiction.com/2009/06/quick-and-easy-taco-dip/

Ingredients:

• 1 pound lean ground beef (90/10)
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 8 ounces light cream cheese, softened
• 1/2 cup light ranch dressing
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 ounces cheddar cheese, shredded
• 2 ounces pepper jack cheese, shredded
• Tortilla chips

Directions:

1. Preheat the oven to 400°F.  Spray a 9-inch pie plate with cooking spray and set aside.
2. In a skillet, brown the ground beef over medium heat.  Drain, and return the beef to the skillet.  Add the onion and garlic, and cook for 4-5 minutes.  Remove from the heat.
3. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.  Add the beef mixture and half of the shredded cheese.  Stir to combine.  Transfer the mixture to the prepared pie plate, and sprinkle with the remaining shredded cheese.
4. Bake for 15-20 minutes until the cheese is golden and bubbly.  Serve with tortilla chips.

 Photo Credit: http://penniesonaplatter.com

Chicago-Style Deep Dish Pizza

Original Recipe: http://penniesonaplatter.com/2011/01/24/chicago-style-deep-dish-pizza/

Ingredients:
Yield: One 9-inch deep dish pizza (3-4 servings)

For the dough:

• 1 1/2 cups + 2 tablespoons all-purpose flour
• 1/4 cup yellow cornmeal
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 1/8 teaspoon instant yeast
• 1/2 cup + 2 tablespoons water, at room temperature
• 1 1/2 tablespoon unsalted butter, melted
• 1 teaspoon olive oil
• 2 tablespoons unsalted butter, softened

For the sauce:

• 1 tablespoon unsalted butter
• 2 tablespoons grated onion
• Pinch of dried oregano
• 1/4 teaspoon salt
• 1 clove garlic, minced or pressed
• 1 (14.5 oz) can petite-diced tomatoes
• Pinch of sugar
• 2 tablespoons chopped basil leaves
• 1 1/2 teaspoon olive oil
• Ground black pepper, to taste
• Salt, to taste

For assembling and topping:

• 2 tablespoons olive oil
• 8 ounces Mozzarella, shredded (about 2 cups)
• 1/4 ounce Parmesan cheese, grated (about 2 tablespoons)

Directions:
To make the dough:

1. Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended.  Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes.  Scrape the sides and bottom of the bowl as needed.  Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.
2. Coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
3. Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle.  To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter.  Pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes.  (Mine did not double in size, but it rose to about size and a half.)

Meanwhile, prepare the sauce:

1. In a medium saucepan, melt the butter over medium heat.  Stir in the onion, oregano and salt.  Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3 to 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar, then increase the heat to medium-high.  Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 15 minutes.  Remove from heat and stir in the basil and oil.  Season with salt and pepper to taste.

Assemble and top the pizza:

1. Preheat oven to 425˚F.  Coat a 9-inch round cake pan with olive oil.  Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.  Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides.  If the dough resists stretching, wait 5 minutes before trying again.
2. Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese.  Top with Parmesan and bake for 20 to 25 minutes, until crust is golden brown.  Let rest for 10 minutes before slicing.

Recipe Note: This recipe is for one 9-inch deep dish pizza, whereas the original is for two.  I altered some of the steps as I found I didn’t need as much time for kneading the dough, cooking the sauce, or baking the pizza.  These changes are reflected in my version above.  If you double this recipe, your times may increase significantly for cooking the sauce, and slightly for kneading and baking.

To Make Ahead: Prepare the dough up until the time of baking.  Store in fridge overnight, or freeze and thaw in fridge.  When ready to bake, place pan in oven while preheating so that it warms up slowly.  Once oven is preheated to 425˚F, bake for 20 more minutes, until crust is golden brown.

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

Butterfinger No-bake Cheesecake

Original Recipe: http://www.bakersroyale.com/cheesecake/mini-butterfinger-cheesecakes/

Ingredients:
Makes 10  two inch cheesecakes or one 8 inch cheesecake.
 

Crust:

• 9 oz mini size butterfingers (about 24 mini size Butterfingers)
• 3 oz pretzels

Cheesecake:

• ¼ cup water
• 1 tablespoon powdered gelatin
• 1 1/2 cups heavy cream
• 8oz cream cheese, softened
• ¼ cup creamy peanut butter
• 1/3 cup sugar
• Pinch of salt
• ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

• ¼ cup cream cheese, softened
• 2 tablespoons peanut butter
• 5 tablespoons powdered sugar
• 2-3 tablespoons whole milk

Directions:
Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

Photo Credit: http://blogs.babble.com

Garlic & Mozzarella Wontons

Original Recipe: http://blogs.babble.com/family-kitchen/2011/10/26/garlic-cheese-wontons

Ingredients:

• 2 rounded cups cooked quinoa (see note below for cooking instructions)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
• 3 eggs
• 3 tablespoons all purpose flour
• 2 green onions, including white parts
• 1 /2 teaspoon Splenda or sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Olive oil for frying

Directions:

1. In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.
2. (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

To cook quinoa for the above recipe:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

Photo Credit: http://blogs.babble.com

Garlic & Mozzarella Wontons

Original Recipe: http://blogs.babble.com/family-kitchen/2011/10/26/garlic-cheese-wontons

Ingredients:

•     4 ounces fresh mozzarella
•     2 teaspoons minced garlic (fresh or the sort in the jar)
•     fresh ground pepper
•     12 wonton wrappers
•     1 cup of your favorite marinara sauce

 

Directions:

Place small pieces of fresh mozzarella cheese onto wonton wrappers. Sprinkle a small amount of minced garlic and a bit of cracked pepper over the cheese. Moisten the edges of each wonton wrapper with a bit of water. Press the edges together to for a triangle-shaped wonton. Gently transfer the wontons into a pan of coconut oil heated to medium heat. Cook wontons on both sides, until golden brown. Remove from heat and serve immediately with your favorite marinara sauce.

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

Raspberry Dessert Bites

Original Recipe: http://www.madewithpink.com/2011/06/raspberry-lemon-cheesecake-bites.html

Ingredients:
2 Cups Fresh Raspberries, washed
Lemond Curd, homemade or store bought - it doesn't matter!

No Bake Cheesecake Filling:

• 8oz (227g) Cream Cheese (don't use light, as it won't work the same)
• 2 Tbsp + 2 tsp (37g) Granulated / Castor Sugar
• 1/4 cup (60ml) Whipping Cream or Double Cream
• 1/4 tsp Vanilla Extract  

Directions:

1. Wash your raspberries and set aside.  In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it's fully combined.  Fold gently though - you don't want to loose all the air in the cream!
3. Refrigerate for about 15 minutes to firm up.
4. Fill two piping bags fitted with small star tips with your fillings - 1 with lemon curd and the other with the cheesecake mixture (note: if you don't have any piping tips or bags you can put each filling into a plastic zip lock bag and snip the tips off of them).  One by one, take each raspberry and carefully fill each one with either the cheesecake or lemon filling making sure not to squeeze the raspberries too much or they'll go to mush!  Fill them all, and then snack away!

Photo Credit: http://blogchef.net

Mongolian Beef Recipe

Original Recipe: http://blogchef.net/mongolian-beef-recipe/

Ingredients:

• 1 lb flank steak
• ¼ cup cornstarch
• 2 teaspoons vegetable oil
• ½ teaspoon ginger (minced)
• 1 tablespoon garlic (minced)
• ½ cup soy sauce
• 1/2 cup water
• ½ cup brown sugar
• 2 tablespoons rice wine
• ½ teaspoon red pepper flakes
• 2 green onions (sliced)
• 1 medium onion (sliced)
• Oil (for frying)

Directions:

1. To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
2. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 
4. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

(Makes 2 Servings)