Roasted Red Pepper and Basil Pesto Pasta

by Amy Eason // January 31, 2012 // 3 Comments

This recipe has all the quintessential Italian ingredients to satisfy your cravings and is easy peasy to boot!

Ingredients:

3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
1/2 t. salt
1/4 t. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta (I like to use the miniature version)
1/4 cup heavy cream, optional

Directions:

1. Place garlic and pine nuts in a food processor. Pulse until finely chopped.

2. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined.

3. With motor running, add olive oil through the feed tube and process until incorporated. Set
aside.

4. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the
pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until
warmed through.

Source: Picky Palate

1785 Inn’s Ten Layer Cookies

by Amy Eason // January 17, 2012 // 2 Comments

Oh yeah baby! You know that 7 layers are never enough. I dare you to add another layer.

Ingredients:

1/2 cup butter
1 1/2 cups crushed graham crackers
1 cup semisweet chocolate chips
1 cup dark chocolate chips
1 cup butter scotch chips
1 cup Heath milk chocolate English toffee baking chips
7 oz. sweetened coconut
2 cups chopped walnuts (I like to use pecans and toast them first)
7 oz. canned Dulce de Leche (find it on the ethnic food aisle)
7 oz. sweetened condensed milk

Directions:

1. Melt butter in a saucepan and mix in the crushed graham crackers. Press the mixture into
the bottom of a lightly greased 9×13 pan.

2. Layer on the next 6 ingredients .

3. In a small bowl, mix the Dulce de Leche and condensed milk (warm in the microwave for a
few seconds if necessary to blend and make pourable). Pour mixture evenly over layered
ingredients.

4. Bake in a preheated 350 degree oven for 25-30 minutes. Cool in pan and cut into squares.

Source: Inn Cuisine

Maple Hill Manor Harvest Day Soup

by Amy Eason // January 3, 2012 // 1 Comment

Ingredients:

1 lb. sausage
1 onion, finely chopped
2 1/2 cups chicken broth
2 (15 oz) cans pumpkin
2 t. lemon juice
2 cups hot milk
1/2 t. nutmeg
1/4 t. cinnamon
salt and pepper to taste
chopped parsley

Directions:

1. In large frying pan, brown and crumble sausage.

2. Remove sausage and saute onion in drippings.

3. In large pot or crock pot, add all ingredients.

4. Heat until hot.

5. Serve sprinkled with parsley.

Source: bedandbreakfast.com

Lemon Crinkle Cookies

by Amy Eason // December 6, 2011 // 3 Comments

This recipe won the LDS Living Cookie Recipe Contest. I love the chewiness. Next time I make it though I think I will add more lemon juice and zest so that the cookies really pack a punch!

Ingredients:

1/2 cup butter, softened
1 cup sugar
1/2 t. vanilla
1 egg
1 t. lemon zest
1 T. fresh lemon juice
1/4 t. salt
1/4 t. baking powder
1/8 t. baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Directions:

1. Preheat oven to 350. Grease light colored baking sheets with non-stick spray and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.

3. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Source: Lauren Brennan

Mexican Stuffed Shells

by Amy Eason // November 22, 2011 // 4 Comments

Mexican and pasta…….a win/win recipe. I used a creamy salsa dip instead of plain salsa and it gave the recipe a nice flavor. My family loved it. I have a chicken version of Mexican stuffed shells that I created. I will blog that at a later date. Enjoy!

Ingredients:

1 lb. ground beef
1 pkg taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
sour cream

Directions:

1. Preheat oven to 350. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

2. Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

3. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.). Serve with sour cream.

Source: Adapted from “A Pinch of This & That

Vanilla Bean Coconut Cupcakes With Coconut Frosting

by Amy Eason // November 15, 2011 // No Comments

Honestly, these are some of the best cupcakes on the planet! The salt in the frosting is genius! The secret to these moist cupcakes? Reduced coconut milk.

Ingredients:

Reduced coconut milk:
(2) 13-14 oz cans unsweetened coconut milk

Cupcakes:
2 cups all purpose flour
2 1/4 t. baking powder
1/2 t. salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1 cup reduced coconut milk, room temperature

Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1/8 t. salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Directions:

For reduced coconut milk:

1. Bring coconut milk to boil in large deep sauce pan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25-30 minutes.

2. Remove from heat; cool completely. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes;

1. Position rack in center of oven; preheat to 350. Line eighteen 1/3 cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth.

2. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg.

3. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended.

4. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

1. Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.

2. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2 inch plain border.) Sprinkle with coconut.

Source: Epicurious

Good Morning Pumpkin Pancakes

by Amy Eason // November 8, 2011 // No Comments

Really……I do try so hard not to be obsessed with pumpkin! This week I made pumpkin mac and cheese, pumpkin hot chocolate and these pumpkin pancakes that I’ve been making for decades. I like to put mini (as well as many) chocolate chips in them too! Don’t use regular size ones because it overwhelms the star of the show………the pumpkin of course!

Ingredients:

2 Cups biscuit mix
2 T. packed light brown sugar
2 t. ground cinnamon
1 12 oz. can evaporated milk
1 t. ground allspice
1/2 cup pumpkin
2 T. vegetable oil
2 eggs
1 t. vanilla

Directions:

1. In large mixer bowl combine biscuit mix, sugar, cinnamon and allspice.

2. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth.

3. Pour 1/4 to 1/2 cup batter onto heated and lightly greased griddle. Cook until top surface
is bubbly and edges are dry. Turn, cook until golden.

Source: Pinehurst Inn Bed & Breakfast

Roasted Tomato Soup With Grilled Cheese Croutons

by Amy Eason // November 1, 2011 // 2 Comments

I can’t wait to have a garden next year and plant heirloom tomatoes and then make this yummy soup! It goes great with grilled cheese croutons. I like to use pumpernickel bread for an autumn time treat.

Ingredients:

6 cups (3 pints) cherry tomatoes
3 T. olive oil
1 t. salt
1/2 t. pepper
2 T. butter
2 garlic cloves, minced
1 cup chopped onion
1 28 oz. can diced (or crushed) tomatoes
4 c. chicken broth
1/2 t. thyme
1 c. whipping cream

Directions:

1. Heat the oven to 400. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

3. Using a food processor, blender or immersion blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

4. Ladle the soup into bowls and garnish with grilled cheese croutons.

Grilled Cheese Croutons

Ingredients:

1/4 c. butter, softened
1/4 t. thyme
6 slices of bread
3 oz. cheddar, thinly sliced

Directions:

1. Heat a large skillet over medium high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.

2. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares.

Source: Family Fun Magazine

Field Greens With Roasted Bacon-Wrapped Pears

by Amy Eason // October 18, 2011 // 3 Comments

2/3 cup pecan halves
12 fully cooked bacon slices
3 large pears, peeled and quartered
Wooden picks
6 cups mixed salad greens
2/3 cup shaved Parmesan cheese
Apple-Ginger Vinaigrette

Directions:

1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant. Wrap 1 bacon slice around each pear quarter; secure with a wooden pick. Place pear quarters on a wire rack in a 15×10 inch jellyroll pan. Bake 10 minutes.

2. Arrange salad greens on 4 serving plates; sprinkle with pecans and Parmesan cheese. Top with pears. Serve with Apple-Ginger Vinaigrette.

Apple-Ginger Vinaigrette:
Makes about 2 cups

1/2 cup apple jelly, melted
1/3 cup apple cider vinegar
1 T. Dijon mustard
3 T. chopped fresh chives
2 T. light brown sugar
2 t. grated fresh ginger
1/4 t. salt
1 cup vegetable oil

Directions:

1. Whisk together first 7 ingredients; gradually whisk in oil in a slow stream, whisking until well blended.

Source: Southern Living Test Kitchen

Slow Cooker Chicken Caesar Sandwiches

by Amy Eason // October 11, 2011 // No Comments

My daughter, Madi, is a huge fan of Chicken Caesar Salad so we gave this recipe a try and it is our new family favorite. It’s so easy and deliciouso!

2 lbs. boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don’t have fresh use 2 t. dried parsley)
1/2 t. ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 qt. slow cooker with 1-2 cups of water, cover and cook on low 4-6
hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker.
Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley and pepper
over the top. I really make sure that I discard any fat pieces so by the time I am done I only
use about 1/2 cup of dressing but you may need more if you have more chicken. Stir until
mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular
sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Notes: I have also used a 4 lb. bag of bone-in, skin-on thighs and just doubled the other ingred-
ients (except for the dressing which you have to play around with according to taste). I
used Ken’s Light Caesar dressing.

Source: Pinterest