Monday, August 11, 2014

Wonton Mozzarella Sticks

 
Wonton Mozzarella SticksPrep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day!
Ingredients
  • 1 cup vegetable oil
  • 1 large egg, beaten
  • 4 string cheese, halved
  • 8 wonton wrappers
  • 1/2 cup marinara sauce, homemade or store-bought
Instructions
  • Heat vegetable oil in a medium skillet to 325 degrees F.
  • In a small bowl, whisk together egg and 1 tablespoon water.
  • Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
  • Add string cheese to the skillet and cook until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with marinara sauce, if desired.
Notes

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes
Total Time: 18 minutes

Yield: 30-45 Tartlets

Ingredients

  • 2-3 packages frozen mini phyllo tarts
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice, plus zest from two limes
  • 2 Tbsp. powdered sugar
  • 4 egg yolks
  • 2 cups whipped cream
  • 8-10 key limes, sliced into thin coins for garnish

Method

Preheat oven to 375 degrees.
In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!

Source: http://www.gimmesomeoven.com/key-lime-tartlets/

Chilled Raspberry Almond Cake

 

Ingredients

cake

2tablespoons all purpose flour
2 cups cake flour
1 teaspoon salt
1 cup sugar
1 cup heavy cream
2 tablespoons half and half or whole milk (I used fat free half and half)
2 teaspoons baking powder
4 egg whites at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1½ cups fresh raspberries



 

buttercream filling

  •  1 cup butter at room temperature
  • 4 cups powdered sugar
  • 8 tablespoons raspberry jam at room temperature, divided
  • 1-2 tablespoons heavy cream

meringue frosting

  •  1¼ cups sugar
  • 4 tablespoons water
  • 1½ tablespoons light corn syrup
  • 5 egg whites at room temperature
  • 3 teaspoons almond extract
  • ⅓ cup shaved/sliced almonds
  • 1 cup raspberries

 Instructions

  1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
  2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
  3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
  4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
  5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.
 

Mini Chicken Pot Pies

 
To make this you will need the following ingredients:
A can of Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can of cream of chicken soup
2 cups of frozen mixed vegetables
1 can of cooked chicken
muffin tins

Chicken+Pot+Pie+Supplies Mini Chicken Pot Pies  A Quick & Easy Dinner Idea

Take each of your biscuits, flatten them and put in your sprayed muffin tins.
muffins+in+tins Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take your 2 cups of vegetables, your can of cooked chicken and your cream of chicken soup and mix them together.
mixed+veggies+soup+chicken+ Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Add your chicken veggie mix to each of the biscuits that you flattened. I used approximately 2 heaping tablespoons. A great addition to this would be some shredded cheese.
chicken+mixture+in+biscuits Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Bake at 375 for 20 minutes until you biscuits are golden brown.
Chicken+Potpie+Final Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take out of oven and serve with a side dish and you have your meal. Or if you’re like me, make a double batch and freeze each one in an individual baggie and put in the freezer for school lunches. Just grab and go!
 

Omelette Roll

Serving size: 6 people
  • 8 Eggs
  • 1 cup Milk
  • 1/3 cups Flour
  • 1 medium Tomato; finely chopped
  • 4 slices Ham; chopped
  • 1/4 cups Purple Onion; finely chopped
  • 1 1/2 cups Mozzarella Cheese

Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.
Pour egg mixture onto a pan (12x16) lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.
Top omelette with remaining cheese; bake 2 min or until the cheese is melted.
Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve immediately, as melted cheese does taste the best.
Depending on a cheese and ham you will use you may want to season the omelette with some salt. I usually didn't add any salt to my omelettes.

Cookies and Cream Cheesecake Cupcakes

 
42 Oreos, 30 left whole, 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt


1. Preheat oven to 275 degrees.
2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.

3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.
5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.
 

White Chocolate Covered Oreo Cookies


1 package Oreo cookies

6 ounces white chocolate

1 package peppermint sprinkles

Melt white chocolate.

Dip each Oreo in the white chocolate, then lay out on a paper towel or baking rack.

Sprinkle with peppermint sprinkles.

Let them cool for about 30 minutes.