Desserts, Uncategorized

Almond Cookie Cup ingredients

  • ½ cup whole almonds
  • ⅔ cup sugar
  • ⅓ cup flour
  • 1 whole egg
  • 2 egg whites (reserve yolks)
  • ¼ cup water
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Rum pumpkin mousse (see recipe below)
  • Sweetened whipped cream

Instructions:

Preheat oven to 425°F. Spread almonds in a single layer on a cookie sheet and toast in preheated oven for 6 to 8 minutes until lightly browned. Cool and chop coarsely.
Combine sugar and ¼ cup chopped almonds in a food processor bowl. With the metal blade in place, chop very finely.
Combine almonds and sugar with flour in a large bowl. Combine whole egg, egg whites, and water, beating with a fork. Beat into almond mixture until well blended. Beat in butter and vanilla. The batter should be very thin.
Butter a large, heavy cookie sheet. Using a tablespoon measure, drop 4 separate tablespoons of batter on the sheet, allowing ample room for spreading. Spread the batter into about 4-inch circles.
Bake in the lower third of the preheated oven for 6 to 8 minutes, until each cookie has a golden-brown border about 1 inch wide.
Meanwhile, place 4 custard cups upside down on a working surface. Remove cookies from the oven. Lift each cookie from the baking sheet and shape it over a custard cup to mold into a cup shape. Repeat with remaining cookies. Store in a warm, dry place until ready to serve.
To serve: Place one cookie cup on each plate. Spoon about ⅓ to ½ cup Rum Pumpkin Mousse into each cup. Top with sweetened whipped cream and a sprinkling of remaining chopped almonds.

Rum Pumpkin Mousse

    • 2 reserved egg yolks (from above)
    • 2 eggs, separated
    • ½ cup light brown sugar, packed
    • 1 tablespoon flour
    • 1 package (1 tablespoon) unflavored gelatin
    • 1 cup heavy cream, divided
    • 1½ cups canned pumpkin
    • 1½ teaspoons pumpkin pie spice
    • ¼ cup dark rum

Instructions:

Combine 4 egg yolks, all but 1 tablespoon brown sugar, flour, gelatin, and ½ cup cream in a medium saucepan. Stir in pumpkin. Cook, stirring constantly with a wire whisk over medium heat, until the mixture comes to a boil. Remove from heat. Stir in pumpkin pie spice and rum. Chill the mixture until it just begins to set.
Meanwhile, beat egg whites with the reserved 1 tablespoon brown sugar until stiff but not dry. Beat the remaining ½ cup heavy cream until stiff.
Fold a little pumpkin mixture into egg whites to blend first, then fold in the remainder. Fold in whipped cream.
Cover and refrigerate the mixture until ready to serve.

Dinner, Uncategorized

Ingredients:

1 jar dried beef
2 cans Golden Mushroom Soup
3 cups sour cream
6-8 chicken breasts, fat trimmed
Uncle Ben’s Wild Rice (2 boxes)

Directions:

Mix together sour cream and Golden Mushroom Soup.
Spray 9×18 pan with cooking spray, line the pan with the dried beef. roll chicken breasts so they sit on the dried beef in bundles. Put the soup mixture over the chicken. Bake uncovered at 350 degrees for about 1-1/2 hours (original recipe was 2-1/2 hours, but may be too long).

 

Appetizers

Ingredients:
2 pounds ground chicken
1-1/2 cups Panko breadcrumbs
2 large eggs
1/2 tsp garlic powder
1/2 tsp onion powder
4 green onions thinly sliced
Franks Red Hot Sauce

Directions:
Preheat oven to 420 degrees F. Line a baking sheets with parchment paper. In a large bowl, combine ground chicken, Panko, egg, garlic & onion powder, and green onions. Stir until well combined. Roll mixture into 1-1/4 inch meatballs, forming about 48 meatballs. Place meatballs on the prepared baking sheets and bake for 7-8 minutes, or until sides are browned. Brush buffalo sauce on the meatballs. Bake for another 7-8 minutes. Place meatballs in slow cooker. Add a bit more buffalo sauce. Gently toss to combine. Cover and cook on low heat for and hour. Drizzle with blue cheese dressing if desired.

Dinner

Ingredients:
1 package Garlic and Herb Boursin Cheese
Cherry tomatos halved
Garlic, chopped
Mozzarella cheese
Sausage or ground beef, browned
1/2 half onion chopped
1 cup spinach

Directions:
Remove the seeds and membrane from each half of spaghetti squash
Coat with olive oil, season with:
Garlic Powder
Onion Powder
Red Pepper Flakes
Slap your momma or cajun seasoning
Salt and Pepper

Add half Boursin in each side of squash. Add Cherry tomatoes, spinach and chopped garlic.

400 degrees for 45 minutes, remove from oven.

Mix together, pulling squash from sides. Add mozzarella cheese, browned sausage and onion, a bit more mozzarella cheese, top with basil. Put back in the oven until cheese is melted.

Desserts, Pies and Tarts

Ingredients:

1-1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash salt
1-1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp butter
1/2 tsp grated lemon peel
1/3 cup lemon juice
9″ baked pie crust
Meringue (see below)

Directions: In a glass bowl, combine sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Microwave in 1-2 minute increments until boiling and thickened.
Stir small amounts of hot mixture into eggs, then return to hot mixture. Return to boiling in microwave. Add butter and lemon peel. Add lemon juice. Mix well. Pour into pie crust. Spread meringue over filling. Bake at 350 degrees for 12 to 15 minutes. Cool before serving

Meringue ingredients:

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tarter
6 Tbsp sugar

Meringue directions:

Beat egg whites at high speed with vanilla and cream of tarter until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved.

 

Cake, Desserts

Ingredients

  • 2 cups dark chocolate chips
  • 3/4 cup whipping cream

Instructions

  • In a microwave safe bowl, add dark chocolate chips and whipping cream.
  • Microwave on HIGH for 1 minute and 10 seconds.
  • Whisk together until completely combined.
  • Store any unused ganache in refrigerator.
Appetizers

Ingredients:

4 avocados, diced
1/2 cup red onion, chopped
1/2 cucumber , chopped
1 small tomato chopped
1 Tbsp red wine vinegar
Juice of 1/2 small lime
1 small garlic clove, chopped
1/2 cup feta cheese
Salt and pepper to taste

Mix together. Chill. Serve with pita chips or tortilla chips.

Breakfast, Muffins & Sweet Breads

Ingredients:
3/4 cup oat bran
1/4 cup greek yogurt
1/4 cup milk
1 tsp vanilla
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tbsp melted butter or oil
1 large egg
1/4 honey
1/4 cup mollasses
1/4 cup brown sugar
3/4 cup cooked carrots, chopped
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup golden raisins

Directions:
Combine bran, greek yogurt, milk and vanilla. Blend in remaining ingredients. Bake in 350 degree oven for about 20 minutes.