Wednesday Recipes

Six yummy recipes to get you through the day. Enjoy!

PUMPKIN SPICE LATTE COOKIE CUPS

This comes from Tablespoon, and begins, “Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups!” Prep Time: 15 min; Total Time: 60 min; Servings: 36

To view this recipe online, click here.

Ingredients

Cookie Cups

1 pouch Betty Crocker™ pumpkin spice cookie mix

1/2 cup butter, softened

1 egg

Buttercream Frosting

2 1/2 cups powdered sugar

1/3 cup butter, softened

2 teaspoons instant espresso powder

1/2 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 to 2 tablespoons milk

Garnish

36 chocolate-covered espresso beans

Caramel topping

Directions

Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.

Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.

In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.

Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.

CHILI CHEESE MAC

This also comes from Tablespoon, and begins, “Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.” Prep Time: 45 min; Total Time: 45 min; Servings: 10

Note: If you're a vegetarian, as I am, or if you're trying to cut down on meat, you can try any number of vegetarian substitutes for the ground beef, as well as 2 cups of vegetable broth for the beef broth. One of my favorite vegetarian substitutes is from Boca Burgers. Their Ground Crumbles (scroll to the bottom of the page) can be found in the freezer section of many stores and are a great substitute for ground beef.

To view the Chili Cheese Mac recipe, click here.

Ingredients

1 teaspoon canola oil

3/4 lb ground beef round

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups reduced-sodium beef broth

1 cup water

1 can (10 oz) diced tomatoes with green chiles, undrained

2 cups uncooked elbow macaroni (8 oz)

1/2 cup fat-free (skim) milk

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes

1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

Directions

In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.

Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.

SLOW-COOKER BACK MACARONI AND CHEESE

This was also featured on The Today Show. It begins, “Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You'll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.” Cook Time: 180 minutes; Prep Time: 25 minutes; Servings: 6

To view this online, go to http://www.today.com/food/slow-cooker-bacon-macaroni-cheese-t45361.

Ingredients

1 pound pasta shells

1 10.75-ounce can condensed Cheddar cheese soup

2 cups whole milk

2 12-ounce cans evaporated milk

2 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1 teaspoon mustard powder

1/2 teaspoon freshly ground black pepper

2 cups shredded sharp Cheddar cheese

1 cup shredded Monterey jack cheese

2 garlic cloves, minced

12 slices cooked bacon, chopped and divided

Sliced scallions, for garnish (optional)

Preparation

Spray a 6-quart slow cooker with cooking spray. Add the pasta shells.

In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.

Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.

Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.

Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.

COWBOY COOKIES

This recipe is from Marian Burros in The New York Times cooking e-newsletter. It begins, “This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.” Time: 35 minutes; makes 3 to 3 1/2 dozen cookies.

To view this online, click here.

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups usweetened flake coconut

2 cups chopped pecans (8 ounces)

Preparation

Heat oven to 350 degrees.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.

Add eggs one at a time, beating after each. Beat in vanilla.

Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

TIPPER GORE’S GINGER SNAPS

This recipe is also from Marian Burros in The New York Times cooking e-newsletter. Time: 30 minutes; makes about 4 doze cookies.

To view this online, click here.

Ingredients

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

2 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup (1 1/2 sticks) butter, at room temperature

2 cups sugar

2 eggs

1/2 cup molasses

2 teaspoons white distilled vinegar

Preparation

Heat oven to 325 degrees.

Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.

In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.

Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

On low speed, beat in flour mixture.

For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.

Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

Enjoy!

EASY CHICKEN AND RICE CASSEROLE WITH ITALIAN DRESSING

This recipe is from Diana Rattray, About.com's Southern Food expert. Diana wrote, "This chicken and rice bake is a snap to make with Italian dressing mix and condensed soup. This casserole is an easy, popular recipe for chicken breasts.

"The easy preparation leaves you free to do other things while the chicken bakes." Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 to 8 Servings.

To view this online, click here.

Ingredients

1 cup uncooked long-grain rice

1 can (10 3/4 ounces) condensed cream of chicken soup, or cream of mushroom

1 envelope Good Seasons Italian dressing mix

1 1/2 cups boiling water or chicken broth

2 1/2 pounds cut-up chicken or bone-in chicken breasts

salt and pepper to taste

Preparation

Wash and drain rice. Spread in a 9-by-13-inch baking pan or shallow 3-quart casserole.

Mix soup, Italian dressing mix and water. Stir the soup mixture into the rice.

Lay chicken, skin side up, on top of rice mixture; season with salt and pepper.

Cover the baking dish tightly with foil and cook for 1 hour at 350°.

Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender.

If desired, put the casserole under the broiler for a few seconds to brown chicken.

Tuesday Recipes

Six yummy recipes to get you through the day. Enjoy!

SPAGHETTI PIE

This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.

To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.

INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES

This yummy recipe comes from Rachael Ray of The Food Network's 30 Minute Meals. I love her show, as well as many of her recipes. (There, I said it!) Total Time: Prep: 10 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/individual-no-bake-strawberry-cheesecakes-recipe.print.html?oc=linkback

Ingredients

12 strawberries

12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks

2/3 cup sour cream

1 cup confectioners' sugar

1 teaspoon vanilla extract

6 individual gram cracker crusts, available on baking aisle

Directions

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

PUMPKIN SPICE LATTE COOKIE CUPS

This comes from Tablespoon, and begins, “Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups!” Prep Time: 15 min; Total Time: 60 min; Servings: 36

To view this recipe online, click here.

Ingredients

Cookie Cups

1 pouch Betty Crocker™ pumpkin spice cookie mix

1/2 cup butter, softened

1 egg

Buttercream Frosting

2 1/2 cups powdered sugar

1/3 cup butter, softened

2 teaspoons instant espresso powder

1/2 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 to 2 tablespoons milk

Garnish

36 chocolate-covered espresso beans

Caramel topping

Directions

Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.

Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.

In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.

Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.

CHILI CHEESE MAC

This also comes from Tablespoon, and begins, “Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.” Prep Time: 45 min; Total Time: 45 min; Servings: 10

Note: If you're a vegetarian, as I am, or if you're trying to cut down on meat, you can try any number of vegetarian substitutes for the ground beef, as well as 2 cups of vegetable broth for the beef broth. One of my favorite vegetarian substitutes is by Boca Burgers. Their Ground Crumbles (scroll to the bottom of the page) can be found in the freezer section of many stores and are a great substitute for ground beef.

To view the Chili Cheese Mac recipe, click here.

Ingredients

1 teaspoon canola oil

3/4 lb ground beef round

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups reduced-sodium beef broth

1 cup water

1 can (10 oz) diced tomatoes with green chiles, undrained

2 cups uncooked elbow macaroni (8 oz)

1/2 cup fat-free (skim) milk

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes

1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

Directions

In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.

Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.

SLOW-COOKER BACK MACARONI AND CHEESE

This was also featured on The Today Show. It begins, “Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You'll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.” Cook Time: 180 minutes; Prep Time: 25 minutes; Servings: 6

To view this online, go to http://www.today.com/food/slow-cooker-bacon-macaroni-cheese-t45361.

Ingredients

1 pound pasta shells

1 10.75-ounce can condensed Cheddar cheese soup

2 cups whole milk

2 12-ounce cans evaporated milk

2 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1 teaspoon mustard powder

1/2 teaspoon freshly ground black pepper

2 cups shredded sharp Cheddar cheese

1 cup shredded Monterey jack cheese

2 garlic cloves, minced

12 slices cooked bacon, chopped and divided

Sliced scallions, for garnish (optional)

Preparation

Spray a 6-quart slow cooker with cooking spray. Add the pasta shells.

In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.

Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.

Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.

Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.

ICE CREAM SANDWICHES

From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches

Ingredients

1/2 cup all-purpose flour

1/2 cup Dutch process cocoa powder

1/2 teaspoon fine salt

1/4 teaspoon baking powder

6 tablespoons unsalted butter, softened

2 tablespoons shortening

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 (1-pint) containers ice cream (any flavor)

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.

Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.

Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.

To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.