21 de febrero de 2017

Caramel Apple Empanadas RECIPE FOR TODAY



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Caramel Apple Empanadas
Ingredients
1 Granny Smith apple, peeled and cut into 8 wedges
1 Tbls lemon juice
1 Tbls granulated sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
dash of allspice
½ cup caramel bits
1 tsp milk
1 refrigerated pie crust
1 egg, lightly beaten
sugar to sprinkle on top
Instructions
Preheat oven to 425°F.
Line cookie sheet with parchment paper.
Toss apples with lemon juice.
Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
Unroll pie crust on a lightly floured surface. Roll out just slightly.
Cut out 7-8 rounds using a 4 inch cutter.
Place pie crusts rounds on parchment-lined sheet.
Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
Brush edges of rounds with egg and press edges together to seal.
Use a fork to crimp the edges shut.
Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
Bake for 12-14 minutes or until golden brown and let cool slightly.
Reheat caramel if necessary and then drizzle over the top of empanadas and serve.

Butter Rum Caramel Apple Pie RECIPE FOR TODAY



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Butter Rum Caramel Apple Pie
Dough:
1 cup flour
½ tsp salt
4 tbsp salted butter (diced and chilled)
¼ cup ice water
Filling:
5 Granny Smith apples or any bargain green apples you can find…(peeled cored and sliced)
2 tbsp lemon juice
½ cup sugar
½ cup brown sugar
¼ cup flour
4 tbsp salted butter (diced)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
1 tsp Rum or Rum extract
½ cup heavy cream
1/ cup chopped walnuts or pecans

Dough: 
Place diced butter in freezer for 5 minutes.

Put flour, butter and salt into food processor. 

Pulse 10 times. Then pulse 10 additional times while slowly dripping the water into the chute of the food processor. Mixture should look wet and crumbly.

Drop mixture onto a sheet of plastic wrap.

Cover with a second sheet of plastic wrap. Using a rolling-pin tap down the dough then roll it out to an 11’” circle.

Place dough while still wrapped in plastic in fridge for 20 minutes to an hour. After letting the dough rest in the fridge remove top sheet of plastic then flip the dough over and place in pie pan. Then remove final piece of plastic. Pierce the dough with a fork (bottom and sides).

Place pie pan into a pre-heated 350 degree oven for 25 minutes. Remove from oven and allow the shell to cool on a rack while preparing the filling.

Filling: 
Place the apples into a large bowl. Add lemon juice, sugar, brown sugar, flour, butter, cinnamon, nutmeg and salt. Toss to coat the apples.

Pour apple mixture into a large skillet and cook for about 8 minutes at medium heat. Then add the remaining ingredients and stir for about 4 more minutes.

Pour apple mixture into cooled pie shell. Increase oven temperature to 375 degrees then place pie pan on a sheet pan to catch drippings. 

Place pie into oven and bake for 45 minutes. Place cooked pie on rack for 1 hour to cool then place in fridge over night. This allows the caramel to firm up.

Slow Cooker Mushroom Spinach Lasagna RECIPE FOR TODAY

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Slow Cooker Mushroom Spinach Lasagna
A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.
Ingredients
Cooking Spray
1 tablespoon olive oil
1 pkg (8 oz each) fresh sliced mushrooms
1 pkg (6 oz each) baby spinach leaves
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups Tomato Sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 container (8 oz each) part-skim ricotta cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1-1/2 cups shredded Italian blend cheese, divided

Directions
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.

20 de febrero de 2017

Broccoli Cheese Soup for the Crock Pot RECIPE FOR TODAY

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Broccoli Cheese Soup for the Crock Pot

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. 

Chicken Teriyaki RECIPE FOR TODAY

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Chicken Teriyaki

Original recipe makes 4 servings

2 1/4 cups soy sauce
3/4 cup sugar
1 teaspoon ground black pepper
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved

1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece fresh ginger root, peeled and chopped
4 chicken thighs
4 chicken drumsticks
4 chicken wings
salt and ground black pepper to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.
Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.

Crescent Bacon Breakfast Ring RECIPE FOR TODAY

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Crescent Bacon Breakfast Ring

Ingredients
1 can Pillsbury Crescents (8 in a can)
8 slices of cooked bacon
½ red bell pepper, chopped
½ green bell pepper, chopped
5 eggs
1 cup cheddar cheese, shredded
salt and pepper to taste
1 egg

Instructions
1.Preheat oven to 375 F degrees.
2.In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
3.Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
4.On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5.Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
6.Bake for about 20 minutes or until the crescents are cooked and golden brown.
via-jocooks

19 de febrero de 2017

Cheesy Fried Brussels Sprouts RECIPE FOR TODAY

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Cheesy Fried Brussels Sprouts

1 -1 1⁄2 lb fresh Brussels sprout (roughly all same size otherwise cut in half)
2 cups seasoned bread crumbs
2 cups grated parmesan cheese
salt and pepper
Italian spices
4 eggs

DIRECTIONS
Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
Heat a large skillet over medium heat with some olive oil.
Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
Pan cook the sprouts in the oil till golden brown and delicious.
Courtesy food. com