Showing posts with label
culinary institute of america.
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Showing posts with label
culinary institute of america.
Show all posts
- 1 8oz of philly cream cheese
- 1 regular size jar of your favorite Peanut Butter
- 1 Bag of melting Chocolate/chocolate bark
- 1/2 Cup of Graham Cracker Crumbs
- 1/4 cup of powdered sugar
- Nuts (optional)
How to Make It
Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.
Once combined, use your hands to create little balls, about an inch/inch and a half each
Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .
Place each of the balls onto a baking sheet lined with parchment paper.
Freeze for 1-2 hours (or until solid, if you can wait that long).
Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.
Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.
Place back on your parchment lined sheet
Refrigerate until it’s time to serve.
- 4 boneless Pork chops
- 4 thinly sliced medium potatoes
- 1 envelope Lipton onion soup mix
- 1 can cream of mushroom
- 1/4 cup milk
- Salt and pepper to taste
How to Make It
Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.
- 1 12 pack King's Hawaiian Original Rolls
- 1 package sliced deli ham
- 1 package sliced Swiss cheese
- 1 1/2 sticks unsalted butter
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
How to Make It
- Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes.
- Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).
- In a greased 9x13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top.
- Replace the tops of the rolls and put the remaining butter mixture over top.
- Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.
- 1 Pound Ground Meat (Beef or Turkey)
- 1 Egg
- 1 Box Stuffing Mix
- 1 Cup Water
How to Make It
- Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes.
- I have made this a couple of times now, and it turns out perfect every time. I love that it doesn't require guesswork! The consistency is always perfect, and thanks to the spices in the stuffing mix, it tastes delicious. We had this last night with roasted broccoli and corn on the cob, and it was perfect!
- 1 lb box Confectioners sugar
- 2 T butter
- 1/3 C milk
- 1 C peanut butter
How to Make It
Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY .
- 1 lb hamburger meat (we prefer grassfed beef)
- 1/2 onion, chopped
- 1 medium red bell pepper, chopped
- 1 carrot, shredded
- 2 eggs
- 5-6 slices of bread or 1 1/2-2 cups bread crumbs
- 3/4 cup ketchup
- 1/4 tsp sage
- 1/2 tsp salt
- 1/8 tsp pepper
- a bit of mustard
For the sauce:
- 1/2 cup ketchup
- 1/4 cup brown sugar
- a bit of mustard
How to Make It
- Mix ingredients and add to a loaf pan (I like my cast iron loaf pan).
- Top meatloaf with sauce.
- Bake at 350° for 1 hour and 30 minutes to 1 hour and 45 minutes, depending on your oven.
- Serve it up next to your favorite homemade bread and mashed potatoes .
- 2 lbs lean ground beef
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can corn, drained
- 1 (10 3/4 ounce) can Fiesta nacho cheese soup
- 1 (32 ounce) package tater tots
- 1 (8 ounce) package cheddar cheese
How to Make It
- brown beef drain.
- stir in taco seasoning and water and simmer for 5 minutes.
- add corn soup put in 9 x 13 pan and top with tater tots.
- bake at 350 for 35 minutes.
- take out top with cheese put back in oven for 5 minutes or till cheese is melted.
- add ketchup or taco sauce when served tastes very good enjoy.
1 (16 ounce) package of spaghetti broken in half.
3 medium chopped tomatoes.
1 seeded and chopped cucumber.
1 chopped green pepper.
1 chopped red onion.
1 (10 ounce) bottle of Italian salad dressing.
1 tsp of poppy seed.
½ tsp of paprika.
¼ tsp of celery salt.
1 tsp of sesame seeds.
⅛ tsp of garlic salt.
How to Make It
- First cook the spaghetti according to package instructions and drain.
- Mix together the spaghetti and vegetables in a large bowl.
- Mix together the rest of the ingredients in a small bowl then pour over the spaghetti and toss to coat.
- Refrigerate for 4 hours at least or overnight and toss before serving.
- Bonne Appétit!
- Simple, easy and refreshing! I personally love this salad cold, but my husband likes it warm with some cheese on top. Give it a shot and let me know what you think.
- 2 boxes jiffy cornbread mix
- 1 can cream style corn
- 2 chopped jalapenos
- 6 oz Mexican cheese or more
- 1 1/2 hamburger
- small onion chopped
- can rotel tomatoes
- clove garlic
How to Make It
- Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,
- Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.
- Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.
- Use box cooking time and temp: may take a little longer test with tooth pick.
- 2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ½ cups brown sugar, packed
- ½ cup white sugar
- 2 sticks (1 cup) unsalted butter, softened
- 2 large eggs
- ¼ tsp. salt
- 2 tsp. vanilla
- ½ cup banana, mashed with a fork (about one medium-large banana)
- 10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
- ¼ cup Nestle's chocolate chips for the top .
How to Make It
- Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
- Add flour, mashed banana and baking melts (or chocolate chips).
- Stir with a wooden spoon to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread brownie mixture into prepared pan.
- Smooth the top with a knife or rubber spatula.
- Sprinkle chocolate chips on top.
- Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
- 2 eggs
- pinches of salt and pepper
- 4 slices sturdy white bread (or white bread of preference)
- 2 tablespoons mustard
- 2 tablespoons mayonnaise
- ½ pound thick sliced baked ham
- ½ ounce, weight shredded gruyere cheese
- additional salt and pepper to taste
- 2 tablespoons butter
- optional garnish/toppings: powdered sugar, honey, preserves
How to Make It
- Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
- Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
- Over medium heat melt butter in skillet.
- Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.
- 6 -8 chicken pieces, cleaned
- 1 cup flour
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups water
How to Make It
- Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
- 1 cup plus 2 tablespoons warm water
- ⅓ cup oil
- 2 tablespoons active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
- 3½ cups flour (either bread flour or all-purpose will work)
How to Make It
- 1. Preheat oven to 400 degrees.
- 2. In the bowl of your stand mixer, combine the warm water, oil,
- yeast, and sugar. Allow the mixture to rest for 15 minutes.
- 3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
- using a dough hook. Add the remaining 1½ cups flour ½ cup at a
- time.
- 4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest
- for 10 minutes.
- 5. Bake for 10 minutes or until tops are just golden brown.
- 1/2 cup butter
- 3 eggs
- 3-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups sugar
- 4 cups fresh blueberries
- 1 cup milk
How to Make It
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.
- NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty .
- 1 lb ground beef
- 1 lb sausage
- 1 lb Velveeta
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 24 slider buns (or rolls - toasted if you like)
How to Make It
- Brown your ground beef and sausage in a skillet over med-high heat until cooked through, drain the drippings completely
- Combine the meat, velveeta, onion powder, and pepper in a saucepan or crockpot.
- Heat on LOW until cheese has melted
- note - if using the CrockPot and it comes out too thick, just add a splash of milk .
- 1 cup Cold Butter, cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 1½ cups Cake Flour
- 1½ cups Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 cups Chocolate Chips
- 2 cups Walnuts, roughly chopped
- *can substitute all-purpose flour for cake flour
How to Make It
- Preheat oven to 410 degrees.
- In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
- Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
- 2 large boneless skinless chicken breast pounded to 1/2 inch thickness
- 2 Tbsp seasoning salt
- 1/2 lb bacon
- 1 c fresh mushrooms
- 1/4 c prepared mustard
- 1/3 c honey
- 2 Tbsp mayonnaise
- 1 Tbsp dried onion flakes
- 2 c shredded colby jack cheese
How to Make It
- Pound the chicken and salt both sides. Set aside. In large pan cook bacon. Remove bacon with slotted spoon to paper towel. Set aside.
- Add mushrooms to bacon grease and saute until they release their moisture and brown up a bit. Remove with slotted spoon to plate and set aside.
- Add chicken to pan and brown on both sides. Add more oil if needed.
- Place chicken in greased baking pan.
- Mix together the mustard, honey, mayo and onion flakes. Spoon evenly over breasts. Top with mushrooms.
- Chop bacon into bits and add on top. Top with cheese.
- Bake 350 degrees for 30 minutes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 tablespoons butter, melted
- 1 egg
- 1 1/4 cups milk
- cooking spray
How to Make It
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Cake Ingredients:
- 2 eggs
- 2/3 cup white sugar
- 4 Tbsp pineapple juice
- 2/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 cup brown sugar (packed)
- 1-can pineapple rings
- 6-maraschino cherries
How to Make It
- Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
- Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
- Place wire rack of cakes on sheet tray to cool.
- 48 Hershey's Milk Chocolate Kisses*
- 1/2 c. shortening
- 3/4 c. creamy peanut butter
- 1/3 c. sugar
- 1/3 c. packed brown sugar
- 1 egg
- 2 tbsp. milk
- 1 1/2 tsp. vanilla
- 1 1/2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Small bowl of granulated sugar
How to Make It
- Preheat the oven to 375 F. Remove wrappers from the chocolates. In a large bowl beat the shortening and peanut butter until blended. Add sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Stir together the flour, baking soda and salt. Gradually beat it into the peanut butter mixture until combined.
- Shape the dough into 1 in. balls. Roll in the bowl of granulated sugar and place on an ungreased cookie sheet about 1 in. apart. Bake for 8-10 min. or until lightly browned. Remove from oven.
- Immediately press a kiss into the center of each cookie; the cookie will crack around the edges. Once you have pressed all the kisses in, let them sit for a min. and then come back and gently smoosh the kisses into the cookie once more. This prevents them from falling off while eating. Remove from cookie sheet and cool on a wire wrack.
- I did not make 48 cookies, I got about 30 or so with this recipe. Hey, you can eat the extras! I also found out that Hershey's Hugs (white chocolate) are really good too! And I suppose that dark chocolate might be good as well....
- These cookies are ALWAYS made during the holidays at my family's house. My dad loves them! Great classic that will never get old!
