Chocolate Cannoli Filling

12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar
3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

Chocolate Cannoli Filling

Chocolate Cannoli Filling*
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar
3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

Classic Crab Cakes

                                                       
1 pound fresh lump crabmeat, picked over for cartilage
1 egg, whisked
1/2 cup chopped scallions (optional)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
2 tablespoons olive oil
Lemon wedges (optional, for serving)
Cherry Tomato and Corn Salad



1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

Slow Cooker Peach Cobbler

~Ingredients

4 cups fresh or frozen sliced peeled peaches

1/4 cup sugar

1 cup Original Bisquick® mix

1/2 cup sugar

1 cup milk

Ice cream or whipped cream

~Directions

1. Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2. In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3. Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4. Serve cobbler with ice cream.

Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

The Most Tender Country Style Honey BBQ Ribs

3 lbs country-style pork ribs, thawed (without the bones)
honey barbecue sauce (your choice of sause) 2 teaspoons minced onion flakes
2 -3 tablespoons Lawry's Seasoned Salt
1 tablespoon garlic salt
salt and pepper
 

                                                                ~Directions:

1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

6. Turn oven down to 250 degrees so sauce wont burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.

7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

Brown Rice Salad

                                                               
                                                                      ~For the salad

• 1 1/2 cups brown rice
• 1 red capsicum, chopped (red bell pepper)
• 1 green capsicum, chopped
• 3 spring onions, chopped
• 1/2 cup raisins or 1/2 cup sultana
• 1/2 cup cashews or 1/2 cup peanuts   

                                                                       ~For the dressing

• 1/2 cup olive oil
• 2 tablespoons soya sauce
• 1 crushed garlic clove
• black pepper

                                                                    ~Directions:

1. Cook brown rice until tender, allow to cool.
2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
3. In a large bowl add the rice and all other salad ingredients.
4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

Even Sluttier Slutty Brownies

I was at my son's school today and this is what the lady in the office told me that someone made her for her birthday today. So Happy Birthday to Mrs. Jett (lol)

                             Even Sluttier Slutty Brownies

~For the brownie layer

1 (18 ounce) box brownie mix, prepared and unbaked OR
10 tablespoons unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

~For the Oreo layer

1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)

~For the caramel layer

1 (6 ounce) jar dulce de leche
1 teaspoon fleur de sel

~For the chocolate chip cookie layer

1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

~Directions:

1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Assemble!
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13. *Note: Prep time is reduced if using boxed/ready-made mixes.

Skillet Sugar Cookie

• A batch of sugar cookie dough (a mix or homemade)
• 1 cup of m&m chocolate candies
• A smattering of sprinkles
• A 10-inch cast iron skillet, prepared with oil (I used a paper towel and spread a thin layer of oil)

Mix up cookie dough according to directions (or recipe). 

Add candies and blend into dough. 

Spread evenly into skillet. Scatter sprinkles over dough. 

Bake according to directions. That's it!

Eat warm, or let cool. 

Cut into wedges

 

MEXICAN SKILLET DINNER

                                       ~Ingredients

• 12 ounces chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1 14 1/2ounce can diced tomatoes, undrained
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15 ounce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)

                                                             ~Directions

• Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
• Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat.
• Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.
• Stir in beans and cooked sausage; heat through.
• Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

Antipasto Kabobs

1 (2 1/4 ounce) package refrigerated cheese tortellini
10 pimento stuffed olives
10 large pitted black olives
1/4 cup Italian salad dressing
10 slices hard salami, halved
10 short wooden skewers

                                                                      ~Directions:

1. Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
2. Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
3. Drain and discard dressing.
4. On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.
~Servings: 10~

Raspberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1 egg, beaten
1 cup buttermilk
1 cup fresh raspberry

Directions:

1. Combine flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add egg and buttermilk; mix just until dry ingredients are moistened.
4. Fold in berries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Bake at 400ºfor 20 minutes or until browned.

Warm Crab Dip

3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce





 
                                     In a double boiler, melt cream cheese with mayonnaise. 

                                                            Stir in white wine. 

   Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. 

                                   Heat until entire mixture in warm, stirring occasionally. 

   Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

Wine Fondue

                                               1 (750 milliliter) bottle white wine
                                               1 (2 inch) piece cinnamon stick
                                               1/4 teaspoon ground coriander
                                               10 black peppercorns, crushed
                                               4 whole cloves
                                               1 teaspoon sugar
                                               1 teaspoon salt
                                               1 teaspoon celery salt
                                               1/4 teaspoon garlic salt
 

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. 

Let sit for 1 hour, then bring to a boil. 

Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. 

Bring to a boil before using.

Slow Cooker Jambalaya

                                                    1 large onion, chopped (1 cup)
                                         1 medium green bell pepper, chopped (1 cup)

                                             2 medium celery stalks, chopped (1 cup)

                                                 3 garlic cloves, finely chopped

                        1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

                                   2 cups chopped fully cooked smoked sausage

                                                1 tablespoon parsley flakes

                                           1/2 teaspoon dried thyme leaves

                                                        1/2 teaspoon salt

                                                     1/4 teaspoon pepper

                                          1/4 teaspoon red pepper sauce

                3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

                                                4 cups hot cooked rice


      1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
 
   2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
 
3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Rice Krispies Rollups

¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Raspberry Mint Marshmallow Creme Dip

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.

Serve dip with strawberries, kiwifruit and pineapple.

Baby Back Ribs

http://foodgasms1.blogspot.com/
4 racks of baby-back pork ribs

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

Egg in a basket
Ingredients
2 slices bread
butter
2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts
1 egg
salt and pepper
Directions
Butter one side of each slice of bread. Heat up a small grilled cheese making pan, and put one slice of bread, butter side down, in the pan. Place the cheese on top, then the second slice of bread on top, butter side up. Cover the pan (for maximum cheese meltability) and cook for about 3 minutes over medium heat, until the bread is just starting to be crispy brown. Flip and cook on the other side for 3 more minutes, uncovered (for maximum crispiness). Remove your sandwich from the pan and punch a hole in it with a cookie cutter, or some sort of round thing like a cup. Remove the circle of sandwich and set aside. Put your sandwich with the hole back in the pan and turn the heat back on to medium low. Break your egg into the middle, sprinkle with salt and pepper, and cover. Cook about 5 minutes, until the white is set. Remove the egg-hole-sandwich to a plate, and eat, along with the sandwich circle you removed earlier. If your yolk is runny, like I like, you can dip your sandwich circle into the runny egg yolk.

Beer biscuits
Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer

Directions

Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.

Deep Dark Mocha Torte

Torte
1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄3 cup granulated sugar
1⁄3 cup rum or water
1¼ teaspoons instant espresso coffee granules

Filling
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Ganache
1½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1⁄3 cup whipping cream

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.

In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.