Holiday Peppermint Bark
Ingredients
- 1 (12 ounce) package White Chocolate Morsels
- 24 hard peppermint candies
Directions
- Line your Temp-tations baker with waxed paper.
- Microwave the white chocolate morsels in medium, microwave-safe bowl for 1 minute ….watch closely….stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
- Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
- Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 1/2 hours or until firm. Break into pieces. Store in airtight container at room temperature.
Asparagus Swizzle Sticks
Ingredients
1 pound asparagus spears
Non stick cooking spray
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper
I can (11 ounces) thin pizza crust ( such as Pillsbury )
2 tablespoons grated Parmesan cheese
Directions
1. Preheat oven to 400 degrees. Spray a large rectangular Temp-tations baking dish with the non-stick spray.
2. Trim 1. 1/2 to 2 inches off the bottom of the asparagus and discard.
3. Place the asparagus in a large food storage bag and add the olive oil, garlic, salt and pepper. Shake to coat.
4. Unroll the pizza crust and slice into long strips about 1/4 inch wide.
5. Spin 1 strip of dough around the Asparagus like the striping of a barber’s pole and then place the wrapped asparagus on the greased baking dish .
6. Once the baking dish is full, sprinkle the asparagus with the Parmesan cheese and bake 10-12 minutes or until puffy and golden brown. Serve immediately .
Bread Pudding
8 ounces Italian bread sliced
2 cups light cream or evaporated milk
2 cups semi-sweet choc chips
4 large eggs
6 tbsp melted butter
1 tsp cinnamon
1/2 tsp allspice
1 cup dark brown sugar
Spray a 2 qt dish with nonstick spray. Remove crusts from bread and discard. Cut bread into small cubes…about 12per slice. Place cubes in greased dish.
In a sauce pot, over medium-high heat, heat cream, stirring constantly until simmering. Remove from heat and stir in choc chips until melted.
In a mixing bowl, beat the eggs and broken sugar until well mixed. Stir in the butter, cinnamon and allspice and then slowly add the hot chocolate mixture and whisk until combined.
Pour above over cubed bread in dish. Stir to saturate the bread. Cover and let rest for one hour at room temperature.
Bake at 350 …..cover the dish with aluminum foil….bake for 35-40 minutes or until center is firm and a toothpick comes out mostly clean……serve warm with whipped cream.
Raspberry Cheesecake Bars
Ingredients:
Crust
1-1/2 cups graham cracker crumbs
4 Tbs butter or margarine, melted
3 Tbs sugar
Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup fresh raspberries
Directions:
Preheat oven to 350ºF and spray a 2.5 quart Temp-tations baking dish with nonstick cooking spray. Mix crust ingredients and press into the bottom of the baking dish until well compacted. Bake 15 minutes and then cool on wire rack for 15 minutes as you prepare the filling. Place all filling ingredients, except raspberries, in a large bowl and whisk together until very well combined. Use an electric mixer for best results. Pour filling over baked crust in baking dish. In a blender or food processor, puree raspberries until almost entirely smooth. Spoon puree onto filling in baking dish and run a butter knife or spatula through all, swirling the puree throughout. Bake in the 350ºF oven for about 45 minutes, until the center is somewhat springy and a toothpick inserted into a white part of the cake comes out clean. Cool at least 30 minutes on a wire rack before refrigerating at least three hours. Slice into 12 bars to serve
There was a Facebook request for an easy stew recipe. My best friend gave
me this recipe, not sure where it originated, but boy is it easy and good!
Perfect for lunch or dinner !
White Bean and Chicken Stew
4 slices pancetta or bacon, finely chopped
1 yellow onion chopped
3 cloves garlic chopped
½ pound red potatoes cubed
½ pound white potatoes cubed
One 32-ounce container chicken broth
1 whole rotisserie chicken cooked
Two 15.5-ounce cans small white beans, rinsed
5 ounces fresh spinach (5 cups)
Salt and pepper to taste
In a large soup pot, cook the pancetta or bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper. Transfer to your Temp-tations baker. Take your basket, line with a napkin and place rolls biscuits etc.
mangiare bene
Deep Dish Blueberry Pancake
2 tbsp. butter or margarine
5 eggs
1 cup all purpose flour
1 cup milk
2 tsp. vanilla extract
3 tbsp. sugar
½ tsp. Salt
1 tsp. baking powder
1 cup blueberries
Preahet oven to 425 degrees. Place butter in a 2.5 quart Temp-tations dish and microwave for 15-20 seconds until melted. Shake dish from side to side with the melted butter. Whisk eggs until frothy and then mix in the remaining ingredients except the blueberries, until well combined and free of lumps.
Pour the battered into a buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well browned around the edges. A toothpick inserted should come out mostly clean. Serve with powdered sugar and maple syrup.
P.S. For you chocolate lovers ( Like Me ) substitute ½ cup of chocolate chips in place of the blueberries…oh so yummy!!!
Four Cheese and Onion Dip
2 cups shredded cheddar jack cheese
1 cup shredded Swiss cheese
½ cup grated Parmesan Cheese
1 1/3 cup mayonnaise
1/1/3 cup diced yellow onion
1 cup milk
½ tsp salt
Heat oven to 375 degrees
Mix all the ingredients well and spread into a Temp-tations 2 quart dish
Bake for 40 minutes until the dip is lightly brown and bubbling.
Line your Temp-tations basket with a Napkin ( ever heard me say that before J)
And serve with chips, crackers, breads etc.
Tuscan Bean Soup
1 cup Pinto beans in a can
3 tbsp. extra virgin olive oil
4 carrots peeled and cut into chunks
1 large onion
3 celery stalks coarsely chopped
5 chopped fresh garlic cloves
3 sprigs fresh oregano
1 cup farro rinsed
6 cups or chicken or vegetable stock
15 ounce can diced tomatoes ( drained)
2 teaspoons balsamic vinegar
8 ounces thickly sliced pancetta
1 ½ cups fresh spinach
Fresh Parmesan cheese for garnish
In a large fry pan, heat 2 tbsp of the oil then add the onion, carrots and celery and sauté for 5-6 minutes. Then add the garlic and cook for one minute. Pour in 8 ounces of the stock and stir. Transfer into a slow cooker or large covered Temp-tations baker. Stir in the drained beans, 5 cups of stock and the oregano. Cook and cover on low for 4 hours.
After 4 hours, stir in the faro, tomatoes, vinegar, ½ tsp. salt and pepper to taste. Cover and cook 2 more hours. Cook the pancetta over medium heat in a fry pan with 1 tbsp. of olive oil till brown. Remove with a slotted spoon, drain on a paper towel and reserve for garnish.
When ready to serve the soup, remove the oregano sprigs. Place a handful of the fresh spinach in the bottom of each bowl…..Spoon soup into bowls and garnish with pancetta and parmesan cheese.
Enjoy!!
Yummy Mac and Cheese
1 lb. elbow marcaroni
2 cups breadcrumbs ( Italian or Panko)
1 cup caramelized onions ( I use yellow onions and cook into 3 tbsp. olive oil until brown )
1 1/2 cups white cheddar cheese grated
3/4 cup pepper jack cheese
4 ounces cream cheese
1 1/2 cups milk
3 tbsp butter
2 -3 garlic cloves minced
3 tbsp flour
10 strips of bacon cooked and crumbled
Salt and pepper to taste
Cook the macaroni in boiling water for about 7 minutes and drain.
In a skillet or saucepan cook the bacon until crispy and remove. Reserve the drippings and add 2 tbsp. of the melted butter and melt over medium heat. Stir in the flour until smooth. Whisk in the milk and stir until thick about 2 minutes or so. Whisk in the cheddar and pepper jack cheese and then the cream cheese until smooth. Then stir in the caramelized onion, pasta and bacon.
In a separate skillet toast the breadcrumbs, garlic, 1 tbsp. butter and salt and pepper.
Add the breadcrumbs on top of the mac and cheese.
