Tortellini Tapas - Appetizers

Laura and Annie from "The Happy Auer Show" (pronounced "happy hour") prepare this seemingly easy recipe of Tortellini Tapas (Appetizers). Although I haven't tried their recipe yet, it appears to be simple and quick, and also looks pretty tasty!



Ingredients

1 pkg Buitoni three cheese filled tortellini
1/2 cup peppercorn ranch dressing
1 egg
Contadina roasted garlic & savory spices bread crumbs
2 cups canola oil

1/2 cup peppercorn ranch dressing
1/4th cup chopped fresh cilantro (washed, stems removed, and dried)
Pace chunky mild salsa

Directions

Boil cheese tortellini according to package directions (boil gently from 7-9 minutes)

Whisk together peppercorn ranch dressing and 1 egg.

When tortellini is al dente, rinse in cold water and drain well.

Dredge well-drained tortellini in ranch mixture and set aside.

Place bread crumbs into a plate or bowl and roll each tortellini until well-crumbed.
Place rolled tortellini on baking sheet and refrigerate for 1 hour.

Place chilled tortellini in hot oil and fry about 3 minutes on each side... turning over gently with a slotted spoon.

When tortellini are golden, transfer to a paper towel lined plate to drain.

NOTE: To keep warm, place into a preheated 200-degree oven.

Dipping Sauce

Place cilantro, ranch dressing, and salsa in a bowl and mix thoroughly. Chill for about an hour before placing into attractive serving dish.

Always Enjoy!

Banana Bread With Walnuts & Dates

Although this recipe for Banana Bread with Walnuts & Dates is very simple to prepare... it doesn't short-change on flavor. I hope that Maggie and my other readers enjoy it as much as I did!



Ingredients

3 overripe bananas
2 eggs
1 cup sugar
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 nutmeg (ground or fresh)
1 cup chopped walnuts
1 cup chopped dates

Directions

Preheat oven to 350°F. Butter a loaf pan and set aside.

In a large bowl, add bananas and eggs and mash contents thoroughly. Add sugar and mix.

In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg.

Add to banana mixture and mix well.

Add walnuts and dates to mixture and fold until well incorporated.

Pour banana mixture into pan and bake for 1 hour or until knife comes out clean.

Allow to cool for 5 minutes and invert onto a serving plate.

NOTE: If your bread isn't done in the suggested hour, don't let it bake for an additional 10 minutes without checking every 2 minutes so that it doesn't become overly done (as it appears in the video).

NOTE: If you like a very moist banana bread, add 2 to 3 tablespoons of vegetable oil to your mixture.

Always Enjoy!

Bread Pudding and Caramel Sauce Recipe

One of my subscribers requested a recipe for Bread Pudding. The following recipe video by "freitasex" (which I think is "Freita's ex"), appears to be a pretty tasty pudding and also includes a delicious Caramel Sauce recipe. I've also included my very own Chocolate Bread Pudding in the next post. I hope that you will enjoy!



Ingredients

6 eggs
32 oz of light cream or half and half
1 cup white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
8 cups any dry day old bread or croissants (cut into 1-inch pieces)
1 cup raisins

Directions

Mix together your first 7 ingredients in a large bowl.

Soak bread crumbs and raisins in custard for about 2-3 hours (use a heavy dish or bowl to weigh the crumbs down into the mixture).

Spray an 11x8-inch glass baking dish with Pam. Add bread crumbs and raisins evenly in dish.

Place above baking dish into a 13x9-inch baking dish and use as a water bath by placing boiling water into the larger dish before baking.

Bake pudding in a 350°F or 180C preheated oven for 50 minutes.

Caramel Sauce

4 oz butter
2 T corn syrup
2/3 cup brown sugar
2/3 cup heavy cream

In a small heavy pan, whisk together sauce ingredients as shown in the video... adding the heavy cream toward the end.

Note: If you decide to substitute the French baguette for raisin bread, you can still add additional raisins.

Note: To prevent scalding accidents, place your pudding dish into the larger dish and carry both to the oven before filling with boiling water.

Always Enjoy!

Chocolate Bread Pudding Recipe

This awesome recipe for Chocolate Bread Pudding is a favorite of many of my chocoholic friends. I remember my mother making this delicious pudding for the holidays when I was growing up with a dollop of "real" whipped cream on top. And yes, she made her own whipped cream!

Your Ingredients: (serves 10 to 12)

1 (one-pound) loaf brioche bread
2 cups whole milk
2 cups heavy cream
1 whole vanila bean, cut in half lengthwise and seeds scraped
8 ounces Ghirardelli semisweet chocolate, chopped
4 ounces Ghirardelli bittersweet chocolate, chopped
1.5 sticks melted butter
8 large egg yolks (freeze the whites for a meringue)
1 cup granulated sugar
real whipped cream
mini-chocolate chips

Directions:

PREHEAT oven to 325°F.

BUTTER a 13x9-inch baking dish. (You'll also need a roasting pan to serve as a water bath container.)

CUT brioche into 1-inch cubes and place them in the buttered dish.

ADD the milk, cream, vanilla seeds, and vanilla pod to a large saucepan over medium heat and bring to a boil. Turn heat down low and simmer for about 1 minute. Remove from heat, cover, and allow it to stand for 30 minutes to intensify the vanilla flavor.

WHISK together the egg yolks and sugar; set aside.

REMOVE the vanilla pod (discard) and reheat the milk-cream mixture to boiling.

REMOVE from heat and whisk in the chocolate and butter, stirring constantly until the chocolate is melted. Pour the chocolate mixture into the egg yolk mixture and whisk until all ingredients are very well blended.

POUR custard over the brioche cubes and use a fork to poke holes through cubes, making sure that custard is soaking through. Cover with plastic wrap and let pudding stand for 2-hours, occasionally pressing the cubes down into pudding. In the meantime, fill a large saucepan with water and heat over high heat to boiling. Turn off heat once it comes to a boil.

PLACE your baking dish inside of the larger pan and place in the preheated oven. Being very careful, fill the outer pan with enough hot water to reach the halfway point of the pudding dish. Bake until pudding is set, about 45 to 60 minutes. Remove from oven and cool on a wire rack for 15 to 20 minutes before serving.

SERVE warm and top with a dollop of whipped cream and sprinkle a few mini-chocolate chips on top for garnish.

Always Enjoy!

Pastry Chef John Barricelli's Homemade Blueberry Hand Pies

I can't begin to tell you how much I enjoy Homemade Blueberry Hand Pies and Peach Pies! I'm also familar with the pies being fried so I'm definitely going to try Chef John Barricelli's healthier baked version.



Ingredients & Directions

Preheat oven to 425-degrees.

Unfold puff pastry sheets and sprinkle a bit of flour on your surface.

Using a rolling pin, roll pastry sheets and divide into 4 even squares.

2 cups blueberries
2 T granulated sugar
1 T cornstarch
pinch of salt
zested lemon
2 tsp fresh lemon juice
sanding sugar (in the baking aisle)

Toss your ingredients which includes smashing some of the blueberries to give a bit more liquid.

Place about 1 T of blueberry mixture in the center of each puff pastry square.

Beat 1 egg and brush pastry on 2 edges (1 side down and one side over).

Fold unbrushed side together with brushed side and seal with your fingers or a fork.

Brush egg wash over the entire top of the pastries and sprinkle the sanding sugar over them.

Using kitchen shears, snip a vent in each pie.

Bake for 20-25 minutes until golden brown.

Always Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies Recipe

Paula Deen bakes these yummy Chocolate Gooey Butter Cookies with cake mix... now how easy is that?




Your Ingredients

1 stick butter (room temperature)
1 8-oz pkg cream cheese

Beat together until creamy

Add:

1 egg and beat until well mixed

Add:

1 tsp vanilla
1 box moist chocolate cake mix

Beat together until well incorporated.

Batter will be stiff but to keep the cookies from spreading too much, cover and refrigerate cookie dough for about 2 hours.

Roll dough into balls a bit smaller than a walnut then roll in powdered sugar.

Bake in a 350-degree oven for about 10-minutes.

Sprinkle with a little extra powdered sugar for attractive cookies before serving.

Always Enjoy!

How To Make A Perfect Turkey Recipe

Once again, Chef Keith Snow shows us how to prepare a delicious recipe. Just in time for the US Thanksgiving holiday, his Perfect Turkey recipe guarantees (pretty much!) that you'll prepare a moist and tasty bird. And although Thanksgiving isn't celebrated around the world... perfectly roasted turkey is!

In this video... Chef Keith makes a turkey breast which is great for small families who aren't big on dark meat. I hope you enjoy!

Always Enjoy!

Decadent Sweet Potato Pie Recipe

This decadent Sweet Potato Pie recipe was requested by Kimberly.

Since I'm more of a Pumpkin Pie lover, I've never actually prepared sweet potato pie. But that doesn't mean I haven't eaten and enjoyed it! An acquaintance of mine, Janice, actually gave me her sweet potato pie recipe after I tried a slice of hers and couldn't stop drooling for more! I have to admit that it was the very best that I'd ever tasted.

So my dear Kimberly, I searched for the best recipe video that I could find for you and it appears that Dave Lieberman from the FoodNetwork makes the best impression.

I hope that his recipe for sweet potato pie will serve as a delicious ending to your Thanksgiving meal (for the US) or any other meal!

Please enjoy it, especially the yummy crust!



Your Ingredients

2 sweet potatoes, about 10 ounces each
1-3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

In a bowl, stir the graham cracker crumbs and brown sugar until well combined.

Add the butter and mix until the crumbs are evenly moistened.

Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling:

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

NOTE: In addition to Dave's ingredients, Janice adds a couple of drops of lemon juice and almond extract to her filling.

Always Enjoy!

Hot Tamale Pie Recipe

Quoted by Chef John: "Ask someone from Mexico or Central America about homemade tamales, and you will see love in his or her eyes. Ask them about the all-American tamale pie, and you'll see contempt. Real tamales take hours of careful preparation, using secret formulas perfected over generations. They are more ritual than recipe.

This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!"

This quick and easy Hot Tamale Pie is another great fall recipe from... none other than the above... Chef John. I've already prepared this in my mind's eye because of its simplicity and ease of preparation.

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed

Follow the above video for directions.

Always Enjoy!

Easy Caramel Apple Pie Recipe

This is absolutely one of the easiest Caramel Apple Pie recipes that you've ever tried preparing in addition to it being one of the most flavorful. This recipe is from one of my very favorite chef's... Chef John... who can go from classy and elegant to easy, peasy!




Your Ingredients:

4-6 large red Gala apples, sliced (peel on)
1/2 cup sugar
1/2 cup brown sugar
6 tbsp unsalted butter
pinch of salt
1/4 tsp cinnamon
1/4 cup water
1 package Pillsbury Pie Crust, or pie dough for a double-crust 9" pie

Follow the above video for directions.

Always Enjoy!

Betty's "Just Peachy" Peaches and Cream Crunch Recipe

Betty demonstrates how to make this delicious Peaches and Cream Crunch recipe that she created by using fresh peaches although she mentions substituting Comstock peach pie filling at the end of her recipe (see ***Note). Either way, it is peachy, creamy, and crunchy! You'll love it!!!

Your Ingredients

5 fresh peaches, peeled, cut into slices, with the slices halved

splash of lemon juice

1 tablespoon butter or margarine

1/2 tablespoon cornstarch

1/2 cup water

1/2 cup sugar

1/2 teaspoon cinnamon, optional (The cinnamon will add flavor, but it will turn the mixture brown--your choice)

1 cup sour cream

3/4 cup sugar

1 teaspoon vanilla, optional

18.25 oz. package yellow cake mix

1 stick butter or margarine, softened to room temperature

Directions


Prepare your peaches by combining 5 cut-up peaches, sprinkling them with lemon juice, and setting them aside.

In a medium saucepan, melt 1 tablespoon butter or margarine. Then, stir in 1/2 tablespoon of cornstarch, until most of the lumps are dissolved.

Add 1/2 cup water, 1/2 cup sugar, and 1/2 teaspoon cinnamon (if desired). Cook on the stove, stirring occasionally, until the peaches are fork-tender, about 10 minutes or so.

This mixture will be like a peach pie filling.

While the peaches are cooking, prepare your cream sauce.

In a small saucepan, mix 1 cup of sour cream with 3/4 cup sugar. Add 1 teaspoon vanilla (if desired), and stir well.

Place over low heat, and stir constantly until thick and bubbly. This cream sauce will be ready at about the same time that the peach mixture is ready. Remove the peach mixture and the cream mixture from the stove, and let them cool to room temperature. (It will be even better if you let the cream sauce chill a bit in the refrigerator.)

While your peach mixture and cream sauce are cooling, prepare your "crunch" topping.

In a large bowl, place 1 stick of softened butter. Add an 18.25 oz. package of yellow cake mix. Use a fork or pastry blender to mix until the topping is very crumbly.

When all of your layers are ready, assemble your Peaches and Cream Crunch in an oven-proof casserole dish.

I used a 9-inch by 12-inch by 2-inch dish.

First, pour all of your peach mixture on the bottom.

Next, drizzle your cream sauce over the peach mixture.

Finally, carefully crumble your "crunch" topping over the cream sauce.

Place in a 350 degree oven, and bake for about 20 minutes, until the peach mixture is bubbly, and the topping is beginning to brown.

This is a *beautiful* dessert, and it is "out-of-this-world" in flavor! You can serve it proudly!!!

***Note: I originally created this dish to be very "quick and easy," using (2) 21-oz. cans of (Comstock) peach pie filling in place of the peach mixture mentioned above. If you do not have access to fresh peaches, and want to save some time and effort, feel free to replace the peach mixture with 1 to 2 cans of peach pie filling. Just put the pie filling in your casserole dish as the first layer, and do the remainder as outlined above. It will be just as good--but much quicker and easier, and your won't have to provide the fresh peaches, sugar, etc! It is also an option when peaches are not in season!-- Betty :)

Always Enjoy!

Betty's Pineapple-Cherry Dessert Recipe

This simple and delicious Pineapple-Cherry Dessert recipe is one of the quickest recipes to put together and can be a great treat for your family and guests. Even if you're a beginner in the kitchen... you'll love putting this one together.

Your Ingredients

1 can (20 oz) Comstock Cherry Pie Filling

1 can (8 oz) crushed pineapple (very well drained)

1/2 bag (10.5 oz) mini marshmallows (more or less is fine)

1 (8 oz) tub Cool Whip (thawed)

Directions

Pour the cherry pie filling into a large mixing bowl.

Add the drained pineapples.

Stir to incorporate both fruits.

Add 1/2 bag or as many marshmallows as you'd like.

Add the entire 8 oz tub of Cool Whip and fold together all ingredients being careful not to mash or crush ingredients.

Spoon dessert into your serving bowl.

Cover with plastic wrap and refrigerate until well chilled.

Serve and enjoy!

Always Enjoy!

Trader Joe's Meatloaf Recipe

This Trader Joe's Meatloaf Recipe looks pretty good although I haven't tried this particular meatloaf recipe yet. You definitely have to have my delicious recipe for sinful mashed potatoes on the side... just click HERE for the recipe.

Now regarding those green peas... the best thing that I can do with them is to allow them to roll off my plate 'cause I sure ain't eatin' um!

But feel free to eat as many as you'd like... I will even save mine for you.

Always Enjoy!

Southern Fried Chicken Recipe

This Southern Fried Chicken recipe is a winner anytime. As a matter of fact, one of those winning times is Sunday afternoon with a bowl of potato salad and mustard & turnip greens on the side... YUM!

Always Enjoy!

Wierd Al Yancovic's "Eat It" Video

This is one of Weird Al Yancovic's crazy but funny videos! I first listened to him several years ago when I was uploading something to eBay. I think that he is quite hilarious and hope that you'll watch him and smile. Just click on the image.

Starbucks Cranberry Bliss Bar Recipe

The Starbucks Cranberry Bliss Bar must be one of the most delicious bars around! Loaded with dried cranberries, white chocolate, and other yummy ingredients, it's one of the best bars that I've tried... until Todd Wilbur's clone. I hope that you'll agree!

Cake

1-1/2 sticks butter, room temperature

1-1/4 cups light brown sugar, packed tight

3 large eggs

2 T minced crystallized ginger

1-1/2 tsp pure vanilla extract

1/2 tsp salt

1-1/2 cups all-purpose flour

1/2 tsp baking powder

1 cup dried cranberries, chopped

4 oz Ghirardelli white chocolate candy bar, chopped

Frosting

4 oz cream cheese, room temperature

3 cups powdered sugar

1 tsp freshly squeezed lemon juice

1 tsp freshly squeezed orange juice

2 tsp fresh orange zest

1/2 tsp pure vanilla extract

1/3 cup dried cranberries


Drizzled Icing

1/2 cup powdered sugar

1 T milk

2 tsp vegetable shortening (Crisco is fine)

Directions

Preheat oven to 350-degrees.

Cake

Using an electric mixer, beat the butter and brown sugar together until smooth. Add the eggs, ginger, vanilla, and salt and continue mixing well. Gradually mix in the flour and baking powder and mix until smooth. Remove bowl from mixer.

Add the chopped dried cranberries and white chocolate into the batter and mix by hand. Pour batter into a buttered 9 x 13-inch baking pan. Use an offset spatula to spread the batter evenly over the pan. Bake for 25 to 30 minutes or until the cake is light brown on top. Allow the cake to cool in the pan.

Frosting

Using your electric mixer, combine the softened cream cheese, powdered sugar, lemon and orange juice, orange zest, and pure vanilla extract and beat until smooth. When the cake has thoroughly cooled, use the offset spatula to spread frosting over the entire cake, making sure to cover corners.

Sprinkle remaining 1/4 cup of chopped cranberries over the frosting on the cake.

Drizzled Icing

Whisk together powdered sugar, milk, and shortening. Using a squirt bottle or small plastic bag (with a teeny corner snipped off), drizzle icing over the entire cake in a sweeping motion.

Cover the cake with a sheet of nonstick foil or parchment paper and refrigerate for a few hours. Slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times which will make a total of eight rectangular slices. Then finally, slice each of those rectangles diagonally creating 16 triangular slices.

Makes 16 bars.

Always Enjoy!

How To Make Crispy Onion Rings Recipe

Crispy Onion Rings are soooo delicious! And they are definitely a fast food favorite. I simply cannot resist ordering them to accompany my "Sliders" which are those miniature White Castle burgers with holes in them!

Now you can make these at home for family and friends... they will be impressed! These deep-fried onion rings are guaranteed to turn out crisp on the outside but tender within. I hope you enjoy!



Step 1: You will need:

2 large onions, peeled
2-2/3 oz flour
2 T corn starch
1/2 tsp baking powder
a pinch of paprika
1/2 tsp sugar
1 egg, beaten
4-1/4 fl oz milk
2-1/8 pt vegetable oil
salt and pepper, to taste

Utensils

1 cutting board
1 knife
2 bowls
2 trays
paper towels
1 saucepan
1 slotted spoon
1 fork
1 whisk

Step 2: Preheat the oil

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

Step 3: Slice the onions

As the oil is heating, cut the onions into circular slices of about 1/4-inch thick, using a large knife. Now separate them into rings and place them on a tray.

Step 4: Mix the dry ingredients

Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.

Step 5: Combine the wet ingredients

Add the eggs to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

Step 6: Fry

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

Step 7: Serve

Just before serving, season with some salt and serve your perfect crispy onion rings, immediately. They go very well as a side-dish with steaks and hamburgers or even as a snack all on their own.

Always Enjoy!

Rocky Road Cookie Pizza Recipe

This Rocky Road Cookie Pizza recipe is short... easy... and oh sooo SWEET!

Always Enjoy!

How To Make Roast Leg of Lamb Recipe

This very simple and tasty recipe for Roast Leg of Lamb is great for a Sunday dinner... Easter too! The herbs are quite complimentary and add just the right flavor to an otherwise "gamey" meat.

Also, make sure that you test the degree of doneness for your family as everyone doesn't like rare lamb!

Always Enjoy!

Crunchy Winter Salad

This Winter Salad is easy, super tasty, crunchy, and attractive.

Always Enjoy!