ROOT BEER CUPCAKES

Root Beer Cupcakes

From Country Extra

SERVINGS 12

PREP 15 min.

COOK 20 min.

TOTAL 35 min.

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Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor.
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1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup root beer
1-1/2 cups whipped topping
12 root beer barrel candies, crushed

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In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.

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Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers. Yield: 1 dozen.

ENSALADA REPOLLA

Ensalada Repolla Cabbage Salad
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Source: Jenny Cornbleet, Jenny Cornbleet, Cooking Light, MAY 2004
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Let the salad stand at least 30 minutes after it's dressed so the flavors can marry.
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8 servings (serving size: 1 1/2 cups)
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7 cups shredded cabbage
1 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 celery stalks, chopped
3 plum tomatoes, chopped
1 medium cucumber, chopped
1/4 cup fresh lime juice
2 teaspoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Combine first 7 ingredients in a large bowl. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle lime mixture over cabbage mixture; toss gently to coat. Let salad stand 30 minutes before serving.

HONEY-SOY RIBS WITH QUICK ASIAN BARBECUE SAUCE

Honey-Soy Appetizer Ribs

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Source: Southern Living, SEPTEMBER 2008

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Prep: 15 min.

Cook: 30 min.

Grill: 1 hr., 45 min.

Stand: 10 min.

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Have the butcher cut the ribs in half crosswise to make appetizer-size ribs. You can prepare the ribs through Step 2 the day before you plan to cook them. Cover and chill overnight. You may need to grill the ribs a little longer to compensate for the fact that they are cold.

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8 appetizer servings

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2 slabs pork spareribs (about 4 lb.)

1 cup honey

1/3 cup soy sauce

3 tablespoons sherry (optional)

2 teaspoons garlic powder

1/2 teaspoon dried crushed red pepper

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Garnishes:

sesame seeds,

thinly sliced green onions

Quick Asian Barbecue Sauce (optional) -recipe follows

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1. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

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2. Bring ribs and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium, and simmer 30 minutes. Drain and pat dry. Place ribs in a 13- x 9-inch baking dish.

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3. Stir together honey and next 4 ingredients; pour over ribs.

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4. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange ribs over unlit side of grill, reserving sauce in dish. Grill, covered with grill lid, 45 minutes. Reposition rib slabs, placing slab closest to heat source away from heat and moving other slab closer to heat. Grill, covered with grill lid, 45 minutes to 1 hour or until tender, repositioning ribs and basting with reserved sauce every 20 minutes. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Garnish, if desired. Serve with Quick Asian Barbecue Sauce, if desired.

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Quick Asian Barbecue

Source: Southern Living, SEPTEMBER 2008

Prep: 5 min

Makes 1/2 cup

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1/2 cup barbecue sauce
2 tablespoons soy sauce
1 teaspoon Asian sriracha hot chili sauce
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Stir together all ingredients.
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MINIATURE MONTE CRISTOS

From Pet Milk

Miniature Monte Cristos

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6 slices soft white bread, trimmed mustard

6 very thin slices fully cooked ham

6 very thin slices fully cooked turkey

6 very thin slices Swiss cheese

1 cup buttermilk baking mix

2 eggs

1 (5 oz.) can Pet® Evaporated Milk

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

Oil, for frying

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1. Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with 1 slice each ham, turkey and Swiss cheese.

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2. Roll up bread tightly, using plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure even log shape. Chill for 30 minutes.

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3. For Batter: In medium bowl beat together baking mix and eggs. Add evaporated milk, salt and cinnamon.

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4. In deep- fryer or deep saucepan heat 1-1/2 inches CRISCO Oil to 375°F. Unwrap each roll and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces (each secured with wooden pick).

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5. Dip each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1 to 2 minutes or until deep golden brown, turning frequently.

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6. Drain on paper towels. Serve immediately or keep warm in 175°F oven. Serve with spicy mustard sauce, if desired.
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Makes 2 Dozen
Note: Tip: To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425°F oven for 8 to 10 minutes.

COWBOY CAVIAR

Cowboy Caviar

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Source: Leslee Mendel Coy, Lake Forest, California, Sunset, MARCH 1997

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As chef for Soirée Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. She first developed this double-duty dish for a cooking contest. Although it didn't capture first prize, it's a winner with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

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Makes 10 to 12 appetizer or 6 salad servings

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2 tablespoons red wine vinegar

1 1/2 to 2 teaspoons hot sauce

1 1/2 teaspoons salad oil

1 clove garlic, minced

1/8 teaspoon pepper

1 firm-ripe avocado (about 10 oz.)

1 can (15 oz.) black-eyed peas

1 can (11 oz.) corn kernels

2/3 cup thinly sliced green onions

2/3 cup chopped fresh cilantro

1/2 pound Roma tomatoes, coarsely chopped

Salt

1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

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1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

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2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

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Nutritional analysis per appetizer serving.
Nutritional Information:

Calories:159 (42% from fat) Protein:3.9g Fat:7.3g (sat 1.3)Carbohydrate:22g Fiber:2g Sodium:272mg Cholesterol:0.0mg

SOUTHWEST TACO CHEESECAKE

Southwest Taco Cheesecake

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3 Teaspoons cornmeal

3 Packages (8 ounces each) cream cheese, softened

1 envelope Lawry's Chicken Taco seasoning

½ cup sour cream

½ cup salsa

2 eggs, lightly beaten

1 Cup shredded pepper Jack cheese

1 Can (4 ounces) chopped green chilies, drained

½ cup chopped ripe olives

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TOPPING:

1 Cup (8 ounces) sour cream

½ cup sliced ripe olives

¼ cup sliced green onions

½ cup sliced cherry tomatoes

1 jalapeno pepper, sliced (optional)

Assorted Crackers, Chips

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Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In mixing bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa, Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.

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Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers/chips. Yield: 18-20 servings.

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

You can always use 2 cups shredded cooked chicken in place of the canned chicken.
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FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip
Prep Time: 5 min.
Cook Time: 20 min.
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8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
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1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
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Tips1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
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2.Tips: You may substitute 2 cups shredded cooked chicken.
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3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
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4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

AFTERBURNERS

Afterburners

Serve with a spicy queso dip.

Source: Southern Living, JULY 2003
Yield: 6 appetizer servings

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12 unpeeled medium-size fresh shrimp

12 jalapeño peppers

6 bacon slices, halved lengthwise

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Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

REUBEN DIP

Something to serve for those Superbowl Parties

Reuben Dip

16 ounces thin sliced deli corned beef, finely chopped

16 ounces saurkraut, drained well and chopped

1/2 cup Thousand Island dressing

1/4 cup sour cream

8 ounces grated swiss cheese

Assorted Rye crackers or Rye rounds to dip

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Preheat oven to 350 degrees. Mix all ingredients together and bake for 30 minutes or until hot and bubbly.

CHEVY'S® GARLIC MASHED POTATOES

Chevy’s® Garlic Mashed Potatoes

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6-7 cups water

4 medium to large russet potatoes

6 cloves garlic

6 tablespoons butter (3/4 stick)

1/2 cup heavy cream

3/4 tsp salt

1/4 tsp ground black pepper

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Peel potatoes, leaving some skin on. Slice the potatoes into quarters.

Place potatoes and garlic in a large saucepan and cover with water.

Boil 20-30 minutes until potatoes are tender.

Drain potatoes and garlic.

Put drained potatoes and garlic back into the pan.

Mash potatoes, adding butter, cream, salt and pepper and reheat over medium heat until hot
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Serves 6-8

OLIVE GARDEN® STUFFED CHICKEN MARSALA

Olive Garden® Stuffed Chicken Marsala

Prep Time: 40 min

Cook Time: 40 min

Serving Size: 4

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Ingredients

Cheese Stuffing

1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato flakes (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)

1/2 tsp salt

1/2 tsp black pepper

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Sauce

1 small onion, cut in half and thinly sliced lengthwise

24 fl oz Marsala wine

8 fl oz heavy cream

2 small containers button mushrooms, thinly sliced (6 cups)

Salt and pepper to taste
2 lbs skinless, boneless chicken breasts

4 fl oz olive oil

2 cups all-purpose flour

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Procedures

Pre-heat oven to 350°F.
1) COMBINE all cheese stuffing ingredients in a mixing bowl.

2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.

3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

4) FOLD over other lobe of chicken breast; does not have to seal.

5) HEAT large sauté pan over medium heat.

6) ADD olive oil and heat until shimmering.

7) PLACE flour in a shallow pan and season to taste with salt and pepper.

8) DREDGE stuffed chicken breasts in flour, shaking off excess.

9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

10) REMOVE chicken from pan and place in a baking dish.

11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

16) SERVE with your favorite garlic mashed potato recipe.

BAHAMA BREEZE BANANA SUPREME WITH BUTTERSCOTCH

From Bahama Breeze, proof that bananas can taste good.

Banana Supreme with Butterscotch

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Butterscotch Sauce (makes 1 cup)

2 oz Butter

4 oz Light brown sugar

½ cup Heavy cream

1 tsp Orange Triple Sec

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Place the butter in a sauce pan on medium heat until completely melted.

Add the sugar and stir until completely dissolved.

Add the cream and bring to a boil while continuously stirring.

Remove from the heat and add the Triple Sec.

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Bananas Supreme

1 loaf of Banana bread (room temperature)

1 BananaVanilla ice cream

Whipped cream

1 package of almond slivers, toasted

1 fresh mint sprig

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Cut banana bread into ½"-thick slices. Layer three slices on a plate.

Cut banana into ¼"-thick slices and place in sauce pan with heated butterscotch sauce. Sauté bananas in sauce for about 30 seconds, long enough for them to soak and heat in the butterscotch sauce.

Scoop bananas from the sauce pan and place them on the plate, along side the banana bread.

Drizzle warm butterscotch sauce over the banana bread and banana slices.

Add one large scoop of vanilla ice cream on top of the banana slices.

Add three dollops of whipped cream around the ice cream.

Sprinkle toasted almond slivers atop the banana bread, ice cream and banana slices and garnish with a sprig of fresh mint.

OLIVE GARDEN MOCHA CARAMEL CREAM

Another coffee drink, this time from Olive Garden.
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Mocha Caramel Cream
Prep Time: 5 minutes
Cook Time: N/A Serving
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4 Tbsp Olive Garden Italian Signature Syrup - Caramel Flavor
4 Tbsp Olive Garden Italian Signature Syrups - Vanilla Flavor
4 Tbsp Chocolate Syrup
1cup Espresso
Steamed milk
Whipped cream
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COMBINE syrups and espresso.
Mix.
POUR into two coffee cups.
TOP off with steamed milk and whipped cream.

NOVAK'S CHICKEN PAPRIKASH

Novak's Hungarian Restaurant in Albany Oregon is one of my husband and my favorite restaurants. Whenever we are in Oregon we always make a point of stopping there. Timing isn't always perfect but we stop anyway and get a great meal and some of their wonderful pastries to take with us.

Stop by their website for their history and menu. But even better, if you ever end up in their neck of the woods, pass up the chain restaurants that litter the roadside along the way to Novak's and see "Mama and Papa" and have one of the nicest restaurant experiences possible and a great meal, you won't be disappointed.

Their meals include homemade Hungarian chicken soup, green salad, fresh vegetable, wonderful breads and seasoned butter. The salad's come with Novak's own homemade dressings. All the dressing are excellent, though I would suggest the Hungarian Tomato Vinaigrette dressing. You can purchase a package of the dressing mix to make at home. We usually get 2 packages, but they don't last long because the dressing is so good. I even enjoy the mixed vegetables served with the meal. They're not over cooked and are a tasty mix.

Here is the recipe Mama and Papa Novak provided Travel Oregon Magazine.

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Novak's Chicken Paprikas

http://www.novakshungarian.com/index.html

Servings: 6
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1 large chicken, cut into serving pieces

1 large onion, finely chopped

1 large green pepper, finely chopped

1 large tomato, finely chopped

1 tablespoon Paprika

1 cup sour cream

4 tablespoon Flour

1/2 cup white wine

salt and pepper to taste

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Directions:

Sauté onion, green peppers and tomato in 1 Tablespoon oil. Sauté on medium heat until onions are clear. Stir in Paprika. Add wine. Add chicken, salt and white pepper. Cover and simmer until meat is tender. Remove chicken pieces to casserole dish. Add 1 cup water to pot. In a small bowl whisk 1 cup cold water into 4 Tablespoons flour until smooth. Then strain. Whisk the mixture into boiling broth from which chicken was removed. Cook until sauce thickens. Remove from heat and whisk in sour cream. Serve over spaetzle, rice or potatoes.
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Notes: This month's recipe hails from Novak's Hungarian Restaurant, a family-friendly restaurant that was started by Joseph and Matilda Novak (Papa and Mama), who emigrated from Hungary in 1957. Today, you're still likely to be greeted by Papa, Mama or their family at their Albany restaurant

FULL DINNERS INCLUDE homemade Hungarian chicken soup, green salad, fresh vegetable, bread and seasoned butter. Novak's own homemade dressings: Hungarian Vinegarette, Bleu Cheese, Ranch, Thousand Island or Honey Mustard

1886 CAFE AND BAKERY CHOCOLATE CAKE

1886 Cafe And Bakery Chocolate Cake

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2 Cups cake flour

2 Cups sugar

2 sticks butter

1 Cup buttermilk

2/3 Cup water

1 Teaspoon baking soda

2 eggs, beaten

1/2 Cup cocoa

2 Teaspoons vanilla

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1886 chocolate glaze
2 cups powdered sugar (sifted)

1 stick butter

1/2 cup cocoa

1 tsp. vanilla

1/4 cup buttermilk (enough to make icing spreadable)

1 cup chopped pecans (for top)

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Preheat oven to 350 degrees Combine sugar and flour. Add eggs and baking soda and vanilla to buttermilk and stir. Combine butter, water, and cocoa and heat until butter is melted. Add butter mixture and buttermilk mixture to flour and sugar. Stir by hand until well mixed. Pour into 9x12-inch sprayed pan. Bake 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan while preparing the 1886 glaze.

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1886 chocolate glaze:

Melt butter, cocoa, vanilla and add to powdered sugar. Whisk and add buttermilk until a smooth, pourable consistency. Release cake from pan by turning upside down on cake cardboard or serving tray. Pour fresh glaze over cake, allowing the cake to soak up the glaze. Top with chopped pecans. Cut into 2 inch squares and serve

STARBUCKS® VANILLA LATTE

Starbuck's Vanilla Latte

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2 shot espresso

10 Ounces steamed milk

3-3/4 Ounces vanilla syrup (3 pumps)

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Combine all in a tall glass

STARBUCKS® SALTED CARAMEL HOT CHOCOLATE

In September Starbuck's Introduced their new Signature Line of Hot Chocolates. The Salted Caramel Hot Chocolate is one drink you will either hate or love. There doesn't seem to be many in between.

The hot chocolate is smooth, creamy, thicker than a lot of hot chocolates and very rich with the sweet, salty taste combo going on. If you can get Fleur De Sel, (it's a pricey sea salt) then by all means use it for this recipe. If you keep vanilla sugar on hand (and I do) this is a great recipe to use it in place of regular granulated sugar. If you want to cut back on the fat, use regular or even 2% milk in place of the half and half, but if you can live with one of those few indulgences in life go with the half and half. Don't leave out the heavy cream though, it helps to make this drink smooth and creamy. Once you have your hot chocolate ready to drink, grab a good book and enjoy both in front of the fire.

Starbuck's Salted Caramel Hot Chocolate

1/4 cup bittersweet good quality cocoa (Hershey's European Dark)

1 ounce bittersweet chocolate, chopped

1 cup half and half or milk

1/2 cup heavy cream

2 tablespoons granulated sugar (if you have vanilla sugar on hand, this is a good time to use some)

1/4 teaspoon vanilla extract

2 teaspoons Turbinado sugar

Whipped Cream

1/8 teaspoon Fleur De Sel

3 tablespoons caramel sauce

Whisk cocoa, half and half, heavy cream, and 2 tablesoons sugar in a medium sized sauce pan. Add bittersweet chocolate and heat over medium heat, whisking constantly until sugar has disolved and chocolate has melted. Heat mixture until hot and just under boiling. Remove from heat and stir in vanilla extract.
Heat caramel syrup in microwave to warm. Swirl about 2 tablespoons of warmed caramel in mug. Reserve remaining caramel to drizzle on top. Pour hot chocolate into mug. Top with whipped cream, drizzle with caramel sauce, sprinkle with fleur de del, and sprinkle with Turbinado sugar.

This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

TEXAS ROADHOUSE PORTOBELLO MUSHROOM CHICKEN

PORTOBELLO MUSHROOM CHICKEN

From Tom Polisso, Texas Roadhouse Restaurant (Lynchburg)

Source: WDBJ, Weekend Diner, October 19, 2002

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Menu Description: Portobello Mushroom Chicken • Fresh, marinated chicken breast grilled to perfection and topped with made-from-scratch Portobello Mushroom Sauce, jack cheese and fresh parmesan served with mashed potatoes with butter and cheese

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Grilled chicken breasts (number depends on how many you're serving) Sliced Monterey jack cheese

Portobello Mushroom Sauce (recipe follows)

Sauteed portobello mushrooms

Grated parmesan cheese

Chopped parsley

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Place grilled chicken breasts on baking tray. Place a slice of Monterey jack cheese on each piece of chicken. Heat until cheese melts.
Ladle the Portobello Mushroom Sauce (see recipe below) over the chicken and cheese. Posted at meemos kitchen. Top with sauteed portobello mushrooms, grated parmesan cheese and fresh chopped parsley. Serve immediately.

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PORTOBELLO MUSHROOM SAUCE:

5 1/2 ounces condensed cream of mushroom soup

1 cup soybean oil

8 ounces portobello mushrooms, finely chopped

1 cup flour

2 quarts plus 1 cup of water

1 teaspoon white pepper

2 teaspoons granulated garlic

1 teaspoon granulated salt

2 Tablespoons granulated sugar

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Mix water and soup and set aside.
Place soybean oil into a saucepan. Heat for 1 minute. Add chopped portobello mushrooms, cook for 1-2 minutes over a medium heat.
Add flour and continue cooking for 1-2 minutes. Do not brown.
Add water and soup mixture, continually stirring until mixture reaches a soft boil. Continue cooking for approximately 2-3 minutes.
Add pepper, garlic, salt and sugar and continue stirring until well mixed.

BAHAMA BREEZE LOBSTER AND SHRIMP PASTA

Bahama Breeze Lobster and Shrimp Pasta
Serves: 2-3
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2 Tbsp Olive Oil
Salt and Pepper to taste
½ pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
¼ pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 ½ cups of Brandy Cream Sauce (see recipe below)
½ pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped
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Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta).Posted at meemoskitchen. Serve Hot with a sprinkling of fresh chopped parsley

Brandy Cream Sauce
¼ cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
½ tsp Thyme,
Dried Shells from lobster
1 cup Heavy Cream
½ cup of Chicken Broth
1 ¼ tsp Cornstarch
2 tsp Water, cool tap
2 Tbsp Brandy
Salt and White Pepper too taste
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Combine the cornstarch and cold water in a small cup and set aside.In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.

Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

PEANUT BUTTER CUP LATTE

Finally got a chance to add that picture!

This is especially good as a frozen blended drink but can be served warm. I have included instruction for hot and cold.

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Peanut Butter Cup Latte

8 oz Fresh Brewed (strong) Coffee or Shot of Espresso

1/2 cup Milk

2 Tablespoons Creamy Peanut Butter

1/4 cup Chocolate Syrup

1-2 Teaspoons Sugar (more if you like it sweet)

15-20 Ice Cubes

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Garnish

Aerosol Whipped Topping

1 Mini Peanut Butter Cup chopped

Caramel Sauce-optional

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To Serve Blended: Use cold coffee and ice cubes. Place all ingredients into blender and blend until smooth and creamy. Top with whipped topping, drizzle with caramel sauce if using and sprinkle chopped peanut butter cup on topping.

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To Serve Warm: Use hot fresh brewed coffee and do not use ice cubes. Pour all ingredients into a blender. Blend until frothy. Posted at meemoskitchen blog. Serve Warm

You can also top the warm version with whipped cream and drizzle with caramel and/or chocolate sauce.

PEANUT BUTTER TAGALONGS

First, let me say I am not suggesting anyone not buy Girl Scout Cookies. I'm just posting this recipe in case this year you just can't stock your freezer as full of extra boxes to pull out later on. Keep buying your favorite Girl Scout Cookies and buy extra for your freezer to enjoy later. But should you run out, and find you need a Tagalong fix, here is a recipe to help you make it through until the Girls Scouts are selling their popular cookies again.


Peanut Butter and Chocolate, an amazing combination.

Tagalongs
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Cookie Base
1 Cup butter, softened
1/2 Cup sugar
2 Cups all purpose flour
1/4 Teaspoon baking powder
1/2 Teaspoon salt
3/4 Teaspoon vanilla extract
2 Tablespoons milk .
Filling
1-1/2 cups creamy (natural) peanut butter
3 Tablespoons butter, melted
3/4 cup confectioners sugar
1/8 teaspoon salt
1/2 tsp vanilla extract.
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Coating 8-12 oz semisweet chocolate
. Preheat oven to 350F
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Cookie Base:
With an electric mixer, cream together butter and sugar. Add milk and vanilla extract. With mixer on low speed add the flour, baking powder and salt.
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To form cookie base:
Roll dough into circle about 1/4 inch thick. Place circles of dough on a parchment-lined baking sheet.
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Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set. Remove cookies from the oven. With your thumb or a small spoon to make a depression in the center of each cookie Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. .
Mix together peanut butter, butter, confectioners’ sugar, salt and vanilla. When well mixed, heat mixture in microwave for 30 seconds and stir every 10 seconds. You want this mixture to be very soft so you may need more time. Just be sure to stir every 10 seconds. Carefully transfer the hot peanut butter mixture to a pastry and pipe a generous dome of filling into each cookie’s depression.
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Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
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Melt chocolate in a double boiler over hot, but not boiling water. Make sure top portion of double boiler is not touching the hot water. Dip chilled cookies into chocolate, let excess drip off the cookies. Place chocolate coated cookies on a sheet of parchment paper to let the cookies set up. Once all the cookies are coated place into refrigerator until choolate is firm.
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Makes about 3-dozen

STARBUCKS® CHOCOLATE CINNAMON BREAD

If you're saving money by making your own espresso drinks at home, you can save even more by making this popular Starbucks treat.

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Starbucks Chocolate Cinnamon Bread

From the kitchen of Marcus Samuelsson
Source: Starbucks

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Chocolate Batter:

3 sticks unsalted butter, at room temperature

3 Cups granulated sugar

5 Large eggs, at room temperature

2 Cups all-purpose flour

1-1/4 Cup Dutch-processed cocoa (I used Hershey's Special Dark cocoa)

1 Tablespoon ground cinnamon

1 Teaspoon salt

1/2 Teaspoon baking powder

1/2 Teaspoon baking soda

1 Cup buttermilk

1/4 Cup water

1 Teaspoon vanilla extract

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Cocoa-Spice Sugar Crust:

1/4 Cup granulated sugar

3/4 Teaspoon ground cinnamon

1/2 Teaspoon Dutch-processed cocoa powder

1/8 Teaspoon ground ginger

1/8 Teaspoon ground cloves

1/4 Cup white decorating sugar

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Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with overhanging sheets of parchment paper (this will make it easier to remove the baked cakes.)

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Make the Chocolate Batter:

In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

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Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

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Make the Cocoa-Spice Sugar Crust:

In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

ESPRESSO DRINKS

With credit card interest rates going through the ceiling, even for fixed rate cards and long time good paying customer, many people may need to give up a few of the extras they have come to enjoy.

Credit card companies are raising interest rates before the new laws go into effect that no longer allow these companies from changing rates at will. But this law doesn't go into effect until July 01, 2010.

So while the banks/credit card companies enjoying the money from the government bail-out money and also getting the amazing deal of 0. 25% on the money they borrow from the fed to loan comsumers, they are now jumping your rates while they still can. If you have a fixed rate you may find your monthly payment tripled or more. This is the trick to raising your interst rate. You can always opt to go with a higher interest rate to bring your payment down to a more manageable rate.

So if you have to cut back, give these homemade versions a try. They may just get you through the current economic situation.


Make Espresso Drinks At Home


You will need:
*An Espresso Machine..Any espresso machine will work. Quality matters, and quality comes with a price. If this is something you are doing for fun then any machine will work.
*Espresso coffee, ground for an espresso machine. Starbucks sells espresso and they will grind it for you

*Milk, your choice, whole, skim, 2%, soy
*A pitcher to steam milk

*Thermometer

*Spoon

*Flavored syrups
*Mocha powder Starbucks sells their mocha powder around the holidays. It isn't the same stuff they use though. You can get actual bags of Mocha Powder on e-bay.
*Caramel Sauce

*Whipped Cream
*Assorted Coffee Sprinkles, Cinnamon, Nutmeg (optional)
*Hot/Cold Cups
*Lids
*Straws
You can buy the hot cups/cold cups, lids and straws from any bulk store like Costco if you prefer these to real cups.


Tips for Making Great Coffee
Use the right proportion of coffee to water. Use two tablespoons of ground coffee (10 grams) for each six fluid ounces (180 milliliters) of water. If coffee brewed this way is too strong add a little hot water to your cup of brewed coffee.
The shorter the brewing process, the finer the grind.Coffee ground for an espresso machine should be very fine, the brew cycle is only 19 to 22 seconds long. With a coffee press, the coffee should be coarse ground. The water and coffee are in direct contact for about four minutes.Use fresh, cold water heated to just off the boil A cup of coffee is 98 percent water.
Your water should be clean, fresh, and free of impurities. Water heated to just before a boil (195° to 205° F or 90° to 96° C) is perfect for extracting the coffee's flavor.
Use freshly ground coffee. Store coffee in an opaque, airtight container at room temperature. For the best results, coffee should be ground just before brewing. Whole bean coffee stays fresh longer because there is less surface area exposed to oxygen.

Steaming Milk and Making Foam
The instruction will vary depending on your espresso machine. Be sure you know how to use your espresso machine and how to turn your steam wand on and off.
*Pour milk into pitcher, leave about 3 inches room at top for foam.
*Place thermometer in pitcher.
*Place end of steam wand so that tip will be completely submerged in the milk.
*Turn steam wand on.
* Keep the steam wand near the bottom of the pitcher until the thermometer reads around 120 degrees (Fahrenheit).
* Pull the pitcher down so that the tip of the steam wand is very close to the surface of the milk. It should start to make a frothing noise- this means it is making foam.
* When the thermometer reads 160 degrees, shut the steam wand off.
* Let the milk cool and separate for 30 seconds before pouring.
*If you are making a cappuccino, or if you like extra foam on your lattes, leave extra room in the pitcher and keep the wand near the surface of the milk longer.
*Tip: Thoroughly clean off your steam wand after every use.

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The Espresso Drinks
The following recipes call for a 16 ounce cup. If you are using a 12 ounce or smaller cup, use 1 ounce of expresso.


Latte
Steam milk
Brew 2 ounces of espresso
Pour espresso into cup
Fill ¾ of the cup with steamed milk
Fill remainder with foam


*Tip: For extra flavor, sprinkle with cinnamon or nutmeg; or top it with whipped cream.


Vanilla Latte
Steam milk
Brew 2 ounces of espresso
Pour espresso into cup
Pour 3 teaspoons of vanilla syrup into cup
Fill ¾ of the cup with steamed milk
Fill remainder with foam


*There is less foam in a Latte than a Cappuccino


Cappuccino

Steam milk
Brew 2 ounces of espresso
Pour espresso into cup
Fill cup halfway with steamed milk
Fill remainder with foam


*Cappuccino has more foam than a Latte


Caramel Macchiato
Steam milk

Brew 2 ounces of espresso
Pour 2 teaspoons of vanilla syrup into cup
Fill ¾ of the cup with steamed milk
Place a dollop of foam on top of milk
Pour espresso over foam
Top with swirls of caramel sauce



*The espresso goes on top of the foam in a Caramel Macchiato.


Café Mocha
Steam milk
Brew 2 ounces of espresso
Pour espresso into cup
Pour 3 teaspoons of mocha powder into cup
Fill ¾ of cup with steamed milk
Top off with foam or whipped cream
Hot Chocolate
Steam milk
Pour 3 teaspoons of mocha powder into cup
Pour 2 teaspoons of vanilla syrup into cup
Fill cup ¾ with steamed milk
Top off with whipped cream or foam

Hot Chocolate
Steam milk
Pour 3 teaspoons of mocha powder into cup
Pour 2 teaspoons of vanilla syrup into cup
Fill cup ¾ with steamed milk
Top off with whipped cream or foam

ICED DRINKS
Using any of the above recipes, fill cup with cold milk and ice in place of the steamed milk and foam.

BAVARIAN RESTAURANT DAVID'S BEER CHEESE SOUP

Looks like Blogger may be having issues. I can't seem to get a picture posted. I will try to post the picture later, even though it will mess with the formatting.

Bavarian Restaurant David's Beer Cheese Soup

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From Eugene, Oregon you can enjoy this wonderfulclassic

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Ingredients:

1/4 Pound butter

8 Ounces cheddar or American cheese

3 Cups chopped celery

12 Ounces beer

3 Cups chopped onion

1 Teaspoon garlic salt

1 grated carrot

1 Teaspoon white pepper

8 Tablespoons flour

6 Cups chicken stock

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Sauté celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheese. Heat gently until cheese melts. Add beer. Adjust spices to taste. Serve piping hot with croutons on top, if desired.

STARBUCKS® PEPPERMINT BROWNIES

These browines Starbuck's brings out near the holidays are good anytime of year. If you want to decorate the brownies with the colored stipes of frosting you can either use small batches of colored home made buttercream frosting or purchase the tube of colored frosting for decorating or the cans of frosting and use the fine tip.

Starbucks® Peppermint Brownie
Brownies

1 19.5-ounce box fudge brownie mix

1/2 Cup butter (1 stick), melted

1/4 Cup water

2 Large eggs

1/4 Teaspoon peppermint extract

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Peppermint Buttercream Frosting

1/2 Cup butter (1 stick), softened

1-1/2 Cups powdered sugar

1 Tablespoon milk

1/4 Teaspoon peppermint extract

1/4 Teaspoon vanilla extract
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Chocolate Frosting

1/3 Cup whole milk

1/4 Cup butter

1 12-ounce bag semi-sweet chocolate chips

1 Teaspoon vanilla

1 Cup powdered sugar
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Decorative Icing

1 Can white frosting (with fine tip)

1 Can red frosting (with fine tip)

1 Can green frosting (with fine tip)

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Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. .

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Brownies:

Mix brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until well mixed.
Pour the batter into your prepared baking pan and bake for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Cool brownies.
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Peppermint Buttercream Frosting:

Beat together 1 cup of powdered sugar and softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add more powdered sugar if needed to bring frosting to proper spreading consistency.
Once the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm the buttercream frosting.

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Chocolate Frosting:

Bring 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie.

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To Decorate:

Apply stripes of red, white and green icing to the top of the frosted brownies. Place the brownie back in the refridgerator for about an hour. Cut into squares to serve.

HOOTER'S® BUFFALO WINGS

Hooter's® Buffalo Wings

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Breading:

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (more if you like spicer wings)

1/4 teaspoon black pepper

20 chicken wing segments

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Sauce:

1/2 teaspoon garlic powder

1/2 cup butter

1/2 cup Crystal Louisiana hot sauce or Frank’s Red Hot Cayenne sauce

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Vegetable oil for frying

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For Serving: (optional)

Ranch or Blue Cheese dressing

Celery Sticks

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Sauce:

Mix together garlic powder, butter and hot sauce in asmall saucepan over medium heat. Heat the mixture, stirring often, until it begins to boil. Turn heat to low and keep sauce warm until ready to coat chicken wings.
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Wings:

Mix breading ingredient together in a shallow bowl. Dredge chicken peices evenly with flour mixture. Refrigerate wings for 1-2 hours and coat chicken pieces a second time in same mixture.

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Fill deep fryer with oil according to manufactures instruction, and preheat oil to 375 degrees.

Deep fry wings in small batches (no more than 8 pieces at a time to keep temperature from dropping and overcrowding wings) for 12-14 minutes, turning once to insure wings brown evenly.

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Drain wings on rack for about 1 minute. Toss wings into sauce and coat well. (A Tupperware bowl with a lid works great for this).

Pour saucy wings onto serving platter and serve with blue cheese or ranch dressing and celery sticks.

MILLIONAIRE SHORTBREAD BARS

Millionaire Shortbread bars taste some what like a Twixt candy/cookie bar.

The pictured version was made in a round shortbread pan and cut into wedges. This caramel chocolate shortbread cookie is best made in a square or rectangular pan and cut into squares, since it is rich and a full wedge gets to be a bit much to eat. With the squares you can cut them as big or small as you like. You can garnish with just about anything from chopped nuts to toasted coconut, but drizzled or piped white chocolate give this treat a regal look.

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Millionaire Shortbread Bars
SHORTBREAD:

3/4 Cup (1 1/2 stick) unsalted butter, room temperature

1/4 Cup granulated sugar

1/2 Teaspoon vanilla extract

1-1/2 Cups all purpose flour

1/8 Teaspoon salt

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CARAMEL FILLING:

1/2 Cup butter

1/2 Cup granulated sugar

2 Tablespoon light corn syrup

3/4 Cup sweetened condensed milk

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CHOCOLATE TOPPING:

12 Ounces semi-sweet or bittersweet chocolate, cut into pieces

1 Teaspoon unsalted butter

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GARNISH:

White Chocolate to drizzle

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Preheat oven to 350 degrees F and place rack in center of oven. Butter or use a cooking spray on a 9 x 9 inch pan.

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FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of prepared pan and bake for about 20 minutes, or until lightly golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

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FOR CARAMEL FILLING: Melt butter in a saucepan over medium heat. Add sugar, corn syrup and condensed milk. Stir constantly until mixture begins to turn light caramel color. This can take about 15 minutes. Remove from heat and beat mixture until smooth and oil no longer separted from mixture.
Pour filling over the shortbread layer and allow to cool and firm. If oil separates and forms on the surface light wipe with a clean paper towel once firm.

FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.

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OPTIONAL GARNISH:Melt white chocolate and pipe or drizzle on top.

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Store the shortbread in the refrigerator to keep the chocolate nice and firm.
Yield: 16 - 2 inch squares

MIMI'S CAFE® FRENCH MARKET ONION SOUP

This is the super secret recipes version of Mimi's French Onion Soup.
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Mimi's Cafe® French Market Onion Soup
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1/4 Cup butter
3 Medium white onions, sliced
5 cups beef broth
1 Teaspoon salt
1 clove garlic, finely minced
3 Tablespoons grated Parmesan cheese
6 to 12 slices French bread
6 Slices Swiss cheese
6 Slices mozzarella cheese
6 Tablespoons shredded Parmesan cheese
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Saute onion in melted butter until onions begin to brown and are transparent. Add garlic and saute for about 30 seconds. Add beef broth and salt Bring to boil and reduce heat and simmer uncovered 1 hour. Add grated Parmesan cheese during the last 10 minutes of simmer time.
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Preheat oven to 350 degrees. Toast French bread slices until they begin to brown, about 10-12 minutes. Remove toast and set aside.
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Turn on broiler
Using oven-safe soup bowls, add 1 cup of soup to each bowl. Place 1 or 2 slices of toast to cover the top of the soup and top toast with slice of Swiss cheese. Follow with a slice of mozzarella. Sprinkle 1 tablespoon shredded Parmesan on top of mozzarella.
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Place soup bowls on a baking sheet and broil until cheese begins to brown, about 5 minutes.
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Makes 6 servings.

OLIVE GARDEN® PUMPKIN CHEESECAKE

The beautiful cheescake photos are from Bobbi, who stopped by and took the time to comment on my Olive Garden Pumpkin Cheesecake recipe. Bobbi noticed a missing layer I hadn't noticed when I wolfed down a two day old half slice of this tasty cheesecake. She did the detective work and came up with a recipe for the mysterious Marsala Cream Layer. Thank you Bobbi!

She also used a KitchenAid Silicone cake pan, and from what she said it sounds like this was a very good choice, since she had no problems releasing her cheescake from the pan.

Here are her photo's and recipe for the Marsala Cream Layer:

This is currently how I am making the cheesecake...
I am using a 9 inch(seems larger then that though) red silicone kitchen aid cake pan. I make the crust let it sit in the fridge for about 20 minutes then cook it for about 25 minutes in the preheated oven....
I make the cake exactly as your recipe states... except I cook it for 70 minutes and then turn the oven off and let it sit in the warm oven for 45 minutes. I then take it out of the water bath and sit it on a rack and let it cool completely... Turn it over and pop it out of the silicone pan.. JUST as slick as can be!! wow!! Couldnt be any easier I dont think...

Ok marsala layer....
1 1/3 cup heavy whipping creme whipped up stiff

add 1/4 cup marsala wine

3 tbs of confectionary sugar

1 1/2 tsp pumpkin pie spice
whip that all together well
Spread that on top of the cheesecake in a nice even layer...as thick as you like I usually have some left over hehehe it is good to dip the ginger snaps in as a little snack while cooking.....
You can top with sweetened whipped cream at serving or add it to the top before cutting... either or... then I drizzled with caramel sauce that I bought from the store and topped with pieces of ginger snaps!!

HAPPY NEW YEAR

HAVE A WONDERFUL AND PROSPEROUS 2009