1 unbaked pie shell 3 large eggs 1/2 cup of sugar (you can SUBSTITUTE WITH TRUVIA OR STEVIA) 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 2-2/3 cups of milk 1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add
sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie
shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle
the top of pie with fresh ground nutmeg and serve.
Rice
pudding is one of those comfort foods that just soothes the soul. Our
recipe for Classic Rice Pudding takes this down-home dessert
back-to-basics with it's light vanilla flavor and creamy taste.
What You'll Need:
8 cups (1/2 gallon) milk
1 cup uncooked long- or whole-grain rice
3 egg yolks, beaten
3/4
cup sugar
1/2
teaspoon vanilla extract
What To Do:
In a large pot, combine the milk, rice, egg yolks, and sugar.
Bring to a boil over medium heat, and cook for 20 to 25 minutes, until
thickened and the rice is tender, stirring frequently to keep the rice
from sticking.
Remove from the heat, stir in the vanilla, and allow to cool slightly.
Spoon into a serving bowl or individual dessert dishes, and
chill for 2 to 3 hours. Serve, or cover and keep chilled until ready to
serve.
Preheat the oven to 375 degrees. Combine meat, 1/4 cup
barbecue sauce, the onion, breadcrumbs, egg, salt, and pepper in a large
bowl; stir well.
Shape mixture into a 5- x 7-inch loaf
on a lightly greased rack in a roasting pan. Spread the remaining 1/4
cup barbecue sauce over loaf. Bake 25 minutes or to desired degree of
doneness.
Notes
Can
you get more comforting than meat loaf? This classic dish gets even
better if you pair it with garlic mashed potatoes. While the meat loaf
cooks, combine 2-1/2 cups frozen mashed potatoes (half of a 22-ounce
package), 1-1/4 cups milk, and 1/4 teaspoon each of salt, pepper, and
garlic powder in a microwave-safe 1-1/2 quart baking dish. Cook the
potatoes according to package microwave directions. You'll have enough
to serve with the meat loaf, and the gang will be begging for more.
Old-Fashioned Roast Beef is great! This recipe can be dressed up for company, or served as a casual weeknight supper.
What You'll Need:
1 4-pound beef bottom round roast
1/2
teaspoon salt
1/2
teaspoon black pepper
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
1 teaspoon paprika
Cook Up Some Easy Turkey and Rice Tonight!
What To Do:
Preheat oven to 400 degrees F. Place roast, fat side up, on
roasting rack that has been coated with cooking spray. Place rack in
large roasting pan.
In small bowl, combine remaining ingredients; mix well. Rub
spice mixture over entire roast, covering completely. Roast 30 minutes.
Reduce oven to 300 degrees F and continue roasting beef until a
meat thermometer registers 150 degrees F for medium-rare, or until
desired doneness beyond that.
Read more at http://www.mrfood.com/Beef/Old-Fashioned-Roast-Beef#KWTZ1k54vLwFZO5A.99
Nothing
store-bought compares to the homemade goodness of the rich and creamy
taste and texture of this delicious Amish vegetable casserole. Our Amish
Broccoli Bake might just make veggie lovers out of your finicky gang.
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.
Place half the broccoli in the casserole dish. Sprinkle with
half the cheese and half the stuffing mix. Pour half the butter and half
the soup mixture over stuffing. Repeat layers one more time.
Amish Chow Chow is a
relish that pairs with everything. Its tangy vinegar marinade jazzes up
veggies like cauliflower and green and yellow wax beans to the point
that second helpings will be in order.
What You'll Need:
2 cups frozen cauliflower, thawed and cut into small pieces
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen cut yellow wax beans, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 large onion, coarsely chopped
1/2
red bell pepper, cut into 1/2-inch pieces
2 cups water
1 cup white vinegar
2 1/2
cups sugar
1/2
teaspoon celery seed
1/4
teaspoon turmeric
1/2
teaspoon salt
What To Do:
In a large heat-proof bowl, combine all vegetables; set aside.
In a medium saucepan, bring water, vinegar, sugar, celery seed,
turmeric, and salt to a boil over high heat; stir occasionally. Pour
over vegetables; mix gently.
Let mixture sit until cool then cover and refrigerate until ready to serve.
Notes
This easy homemade relish complements so many dishes. How about serving it with our Amish Country Casserole?
If you'd like to learn more about beautiful Pennsylvania Dutch country, click here. And for a fun place to visit and more tasty recipes, check out Kitchen Kettle Village.
Read more at http://www.mrfood.com/Relishes-Sauces-Seasonings/Amish-Chow-Chow-Relish#vT0hApuQSmUaS1V6.99
This
truck-stop down-home southern recipe for Country Ham with Red Eye Gravy
is comfort at its best. Our 4 ingredient version of this classic can be
on your table in no time.
What You'll Need:
1 pound sliced country ham, cut into 1/2-inch pieces
1 cup strong black coffee
1 teaspoon sugar (optional)
1 (10.8-ounce) package refrigerated buttermilk biscuits
(5 biscuits), baked according to package directions
What To Do:
In a large skillet over medium-high heat, cook ham pieces 5 to 7
minutes, or until browned on all sides. Transfer cooked pieces to a
serving plate and set aside.
Add coffee and sugar to skillet and cook 2 to 3 minutes,
stirring to loosen pan drippings. Continue cooking until gravy is
bubbling, stirring constantly.
Split biscuits and divide ham equally among them. Top with gravy and serve immediately.
In a large skillet, melt butter over high heat. Add bell pepper
and onion, and saute for 2 minutes. Add hash brown potatoes, salt, and
black pepper, and stir until well combined.
Cook 10 to 12 minutes, or until golden, stirring frequently. Reduce heat to medium.
Using a spoon, make 6 evenly-spaced indentations about 1/2 inch
deep in mixture. Crack eggs one at a time and place each in an
indentation.
Cover skillet and cook 7 to 9 minutes, or until eggs are set and cooked as desired. Serve immediately.
Note:
Add a splash of salsa or hot pepper sauce to these home fries for extra zing.
Read more at http://www.mrfood.com/Misc-Breakfast-Recipes/Farmers-Skillet-Breakfast-828#GtZPV8KA3OkoSAlj.99
Need a great
on-the-run breakfast for your family? Then our Southwest Breakfast
Burritos are a super portable hot meal that they can enjoy as they race
to school or the office. Stuffed with protein-packed eggs, light turkey
breakfast sausages, and wrapped in a fiber-rich whole wheat tortilla,
you can't go wrong.
Coat a large nonstick skillet with cooking spray. Cook sausage
over medium heat, breaking into crumbles, until browned and cooked
through. Pour off all but 1 tablespoon drippings. Add bell pepper; saute
until softened, about 4 minutes.
Pour eggs over mixture in skillet. As eggs begin to set, gently
pull the eggs across the pan with an inverted turner, forming large soft
curds. Continue cooking by pulling, lifting, and folding eggs until
thickened and no visible liquid egg remains. Do not stir constantly.
Spoon egg mixture into center of tortillas, dividing evenly;
sprinkle with cheese. Fold in sides of tortillas, then roll up
burrito-style.
Notes
Tortillas can be stacked and heated in a microwave oven for about 30 seconds.
If you prefer, you can lighten this up by using reduced-fat cheese.
What makes this custard cake so amazing?
Well, aside from tasting like the stuff dreams are made of, this Creamy
Custard Cake does a sort of magic trick when it bakes. You're gonna have
to make it to see for yourself!
What You'll Need:
4 eggs, separated
3/4
cup sugar
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla extract
3/4
cup all-purpose flour
2 cups milk
What To Do:
Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, beat egg whites until stiff peaks form; set aside.
In a large bowl, combine egg yolks and
sugar and beat until smooth. Add butter and vanilla; mix well. Beat in
flour, then slowly add milk until well combined. Slowly fold in egg
whites; do not over mix. Pour into baking dish.
Bake 45 to 50 minutes, or until set in center and golden brown on top. Let cool.
Notes
When ready to serve, sprinkle with confectioners' sugar and garnish with raspberries.
Read more at http://www.mrfood.com/Cakes/Creamy-Custard-Cake#TFeBlD6zpGT78a5X.99
Slice one head of cabbage into 1 inch thick steaks Mix 2 Tablespoons of olive oil with
1 Tablespoon of minced garlic and brush onto both sides of cabbage
slices. Add salt and pepper to taste. Bake in 350 degree oven for one
hour. (30 minutes per side)
Combine
first 5 ingredients in a large bowl; add eggs and oil, stirring until
dry ingredients are moistened. (Do not beat.) Stir in vanilla,
pineapple, 1 cup pecans, and bananas. Pour batter into three greased and floured 9-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of
cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired
Directions
1Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
2Heat
water and butter to rapid boil in 3-quart saucepan; remove from heat.
Stir in milk and mustard. Stir in 2 pouches potatoes just until
moistened. Let stand about 1 minute or until liquid is absorbed. Whip
with fork until smooth.
3Spread
about 3 cups of the potatoes in baking dish. Top with corned beef.
Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway
seed, if desired. Spoon remaining potatoes over top; spread gently.
Sprinkle potatoes with cheese and remaining caraway seed.
4Bake uncovered about 20 minutes or until cheese is light golden brown.
Oven Baked Onion Rings Recipe courtesy of Ellie Krieger
Oven Baked Onion Rings
1 video | Onion Rings (03:10)
Total Time:
30 min
Prep:
10 min
Cook: 20 min
Yield:
4 side-dish servings
Level:
Easy
NUTRITION INFO Healthy
Onion Rings (03:10)
Crunchy, spicy onion rings are always a crowd-pleaser.
Ingredients
Cooking spray
4 cups baked potato chips
1/2 teaspoon cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/oven-baked-onion-rings-recipe.html?oc=linkback
Directions
Watch how to make this recipe.
Preheat the oven to 450 degrees F.
Spray a baking sheet slightly with oil and set aside. Place potato
chips in the bowl of a food processor and process into crumbs, about 20
seconds. Transfer to a shallow bowl, add cayenne, and set aside. In
another bowl, combine buttermilk, 2 tablespoons of flour, salt and
pepper and set aside. Slice onions into 1/2-inch circles and separate
into rings, keeping only large, whole rings (reserve rest of onions for
other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add
onions, and shake to coat. Dip onions 1 at a time into the buttermilk
mixture, then dip into potato chip crumbs and place on baking sheet.
Spray canola oil evenly over rings and bake for 20 minutes, or until
coating is crisp. Season with salt, to taste, and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/oven-baked-onion-rings-recipe.html?oc=linkback
Kicking
off the new year with a bang: A no-bake cinnamon rich cheesecake made
from cookie butter (a.k.a. Speculoos/Biscoff) spread
Everyone went Nut(ella)s over my Nutella Cheesecake.
They said it was too rich. They said it caused diabetes. But they made
it anyway. And hey, I don’t blame them- it’s a great dessert. Probably
because an entire jar of Nutella plus one and a half packages of Oreos
were consumed in the process, but I’m not the one complaining. I decided
to switch things up a bit and use cookie butter spread mimicking
the idea of a no-bake cheesecake. Given that it is currently -15 C in
Warsaw, any warmth in the form of thick blankets and wintery spices such
as cinnamon are much appreciated, making it the perfect time of year to
create this recipe. Cookie butter is infused with ginger and cinnamon,
spices that are no doubt, inhaled during this time of year, but also
spices that yield a gingersnap cookie. This Dutch dessert spread is
almost like a gingersnap cookie paste, so to speak. It doesn’t get
better than that. For those who have not tried it yet, do. The Dutch
know their stuff.
Like the Nutella cheesecake, this is
calorie-rich and health-poor. But every so often- for special occasions
and such, it is fine to indulge. Cookie butter
is thicker and might I add, richer than Nutella in terms of
consistency. I therefore, decided to replace part of the cream cheese
quantity with yogurt. The result
was better than I had intended: Lighter, tangier and way creamier than
if I had used 100% cream cheese. While you may replace the yogurt with
cream cheese, I don’t recommend it as yogurt lends a beautiful flavor
and texture. It’s also on the healthier side, should we even attempt to
ask ourselves the nutritional content of this dish. Because yogurt is
less dense as cream cheese, I added a small amount of gelatin
to set the dish better. As a result, each slice was firm yet still
creamy and rich. You may choose to leave it out, but then I fear you’ll
be left with more of a thick pudding than a cheesecake- which is still
equally as majestic if you think about it.
I was inspired to add the gelatin and yogurt from one of my favorite French blogs, Côté Maison, and I loved the way Lucie garnished the cheesecake as well. the rest has been adapted from my Nutella Cheesecake recipe.
The base of this cheesecake is made with lotus gingersnap cookies,
the same brand of cookies as the creators of cookie butter. Though I
like the added spiciness, you can opt to use regular digestive biscuits
should you wish to. Begin 2016 with a bang and try this easy to make yet
utterly satisfying dessert.
No Bake Cookie Butter Cheesecake
Prep time
Total time
Author: Hot Chocolate Hits
Serves: 8-10
Ingredients
For the crust:
1½ cups (200 g) crushed cookies such as gingersnaps (like Lotus or the ones from Ikea)
6-8 chocolate truffle balls/crushed up gingersnap cookies to garnish
Instructions
To make the crust:
In a food processor, combine all the ingredients and blitz till the mixture resembles damp sand.
You
can alternatively crush the cookies in a ziploc bag, then melt the
butter and cookie butter together in the microwave (in 15 second
increments) or over a double boiler and mix it with the cookies.
Press
the mixture on the bottom of an 8 inch springform pan. If the mixture
is too dry, add a little more butter (1 t tbsp or so)- make sure to melt
it first.
Press the mixture about 1 inch up the sides of the pan and set a side.
To make the filling:
Place ½ of the cookie butter in a microwave safe bowl along with the white chocolate.
Microwave
the two, stirring after every 20-30 seconds until smooth, about 1 and ½
to 2 minutes total. You can alternatively melt the two over a double
boiler.
Stir in the rest of the cookie butter and the cinnamon.
Add the cream cheese and yogurt and whip till the mixture is smooth and creamy, resembling a chocolate mousse.
In
a small bowl, stir together the gelatin and water. Place the mixture in
the microwave for 15-30 seconds or until the gelatin has dissolved
completely.
Immediately
add about ¼ cup of the cheesecake mixture, a little at a time, to the
gelatin, stirring until smooth. It is important to do this immediately
as the gelatin will start to set.The mixture should be thin and liquidy.
Pour the gelatin mixture into the rest of the cheesecake filling and stir till glossy and thick.
Spread
the cheesecake filling atop the crust and garnish with the chocolate
balls or crushed up cookies (I only used the chocolates).
Cover the dish with cling-wrap and chill for 6 hours or overnight. The longer you wait, the better the texture.
Run a knife through the edge of the pan before removing the springform mold.
Kicking
off the new year with a bang: A no-bake cinnamon rich cheesecake made
from cookie butter (a.k.a. Speculoos/Biscoff) spread
Everyone went Nut(ella)s over my Nutella Cheesecake.
They said it was too rich. They said it caused diabetes. But they made
it anyway. And hey, I don’t blame them- it’s a great dessert. Probably
because an entire jar of Nutella plus one and a half packages of Oreos
were consumed in the process, but I’m not the one complaining. I decided
to switch things up a bit and use cookie butter spread mimicking
the idea of a no-bake cheesecake. Given that it is currently -15 C in
Warsaw, any warmth in the form of thick blankets and wintery spices such
as cinnamon are much appreciated, making it the perfect time of year to
create this recipe. Cookie butter is infused with ginger and cinnamon,
spices that are no doubt, inhaled during this time of year, but also
spices that yield a gingersnap cookie. This Dutch dessert spread is
almost like a gingersnap cookie paste, so to speak. It doesn’t get
better than that. For those who have not tried it yet, do. The Dutch
know their stuff.
Like the Nutella cheesecake, this is
calorie-rich and health-poor. But every so often- for special occasions
and such, it is fine to indulge. Cookie butter
is thicker and might I add, richer than Nutella in terms of
consistency. I therefore, decided to replace part of the cream cheese
quantity with yogurt. The result
was better than I had intended: Lighter, tangier and way creamier than
if I had used 100% cream cheese. While you may replace the yogurt with
cream cheese, I don’t recommend it as yogurt lends a beautiful flavor
and texture. It’s also on the healthier side, should we even attempt to
ask ourselves the nutritional content of this dish. Because yogurt is
less dense as cream cheese, I added a small amount of gelatin
to set the dish better. As a result, each slice was firm yet still
creamy and rich. You may choose to leave it out, but then I fear you’ll
be left with more of a thick pudding than a cheesecake- which is still
equally as majestic if you think about it.
I was inspired to add the gelatin and yogurt from one of my favorite French blogs, Côté Maison, and I loved the way Lucie garnished the cheesecake as well. the rest has been adapted from my Nutella Cheesecake recipe.
The base of this cheesecake is made with lotus gingersnap cookies,
the same brand of cookies as the creators of cookie butter. Though I
like the added spiciness, you can opt to use regular digestive biscuits
should you wish to. Begin 2016 with a bang and try this easy to make yet
utterly satisfying dessert.
No Bake Cookie Butter Cheesecake
Prep time
Total time
Author: Hot Chocolate Hits
Serves: 8-10
Ingredients
For the crust:
1½ cups (200 g) crushed cookies such as gingersnaps (like Lotus or the ones from Ikea)
¼ cup (55 g) unsalted butter
2-3 tbsp cookie butter
For the filling:
1 cup (250 g) cookie butter, divided
80 g white chocolate, broken into pieces
8-9 oz (250 g) yogurt (Greek, vanilla or plain)
8-9 oz (250 g) cream cheese
¼ tsp ground cinnamon
1 tsp gelatin powder
1 tbsp water
6-8 chocolate truffle balls/crushed up gingersnap cookies to garnish
Instructions
To make the crust:
In a food processor, combine all the ingredients and blitz till the mixture resembles damp sand.
You
can alternatively crush the cookies in a ziploc bag, then melt the
butter and cookie butter together in the microwave (in 15 second
increments) or over a double boiler and mix it with the cookies.
Press
the mixture on the bottom of an 8 inch springform pan. If the mixture
is too dry, add a little more butter (1 t tbsp or so)- make sure to melt
it first.
Press the mixture about 1 inch up the sides of the pan and set a side.
To make the filling:
Place ½ of the cookie butter in a microwave safe bowl along with the white chocolate.
Microwave
the two, stirring after every 20-30 seconds until smooth, about 1 and ½
to 2 minutes total. You can alternatively melt the two over a double
boiler.
Stir in the rest of the cookie butter and the cinnamon.
Add the cream cheese and yogurt and whip till the mixture is smooth and creamy, resembling a chocolate mousse.
In
a small bowl, stir together the gelatin and water. Place the mixture in
the microwave for 15-30 seconds or until the gelatin has dissolved
completely.
Immediately
add about ¼ cup of the cheesecake mixture, a little at a time, to the
gelatin, stirring until smooth. It is important to do this immediately
as the gelatin will start to set.The mixture should be thin and liquidy.
Pour the gelatin mixture into the rest of the cheesecake filling and stir till glossy and thick.
Spread
the cheesecake filling atop the crust and garnish with the chocolate
balls or crushed up cookies (I only used the chocolates).
Cover the dish with cling-wrap and chill for 6 hours or overnight. The longer you wait, the better the texture.
Run a knife through the edge of the pan before removing the springform mold.
