Baking Recipe of the Week

Lemon Spring Tart
(Source: Very Best Baking)

Nonstick cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 tablespoons granulated sugar
1 can (14 oz.) Sweetened Condensed Milk
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 to 1 1/2 cups sliced fresh fruit and/or berries

1. Preheat oven to 350° F. Spray 9- or 10-inch tart pan with removable bottom with nonstick cooking spray.

2. Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.

3. Beat sweetened condensed milk and cream cheese in large mixer bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth top.BAKE for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.

4. Arrange fruit as desired over tart. Remove rim of pan; slice into wedges.

Happy Baking Ladies!!

Cooking Recipe of the Week

Parmesan Chicken and Rice
(Source: Cooking Light)

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan
1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.

4. Stir in cheese and parsley.

Happy Cooking Ladies!!

Chicken Stuffed Shells

Chicken Stuffed Shells

15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping

1. Heat oven to 400 degrees.

2. Spray large baking dish with nonstick cooking spray.

3. Cook pasta shells according to directions and drain.

4. Boil chicken and shred.

5. Heat oil in a large nonstick skillet over medium heat.

6. Combine chicken and garlic, cook for 3-5 minutes

7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

8. Spread 1/2 cup sauce in the bottom of the baking dish.

9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.

10. Pour remaining sauce over shells.

11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.

12. Sprinkle with Parmesan cheese and serve.

CCC aka Cream Cheese Chicken

Cream Cheese Chicken
(Source: MaryEllen)

3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine

Optional: chopped red and green peppers or 1 chopped jalapeno

1. Put chicken in large pan with a little bit of olive oil

2. Add red pepper flakes and pressed garlic

3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them

4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm

5. Mix flour with remaining broth and add to pan; mix

6. Add cream cheese, mix until thick and bubbly

Lemon Spaghetti

Lemon Spaghetti
(Source: Food Network)


1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

2. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

**Most ladies, thought 3 lemons was too many, maybe start with 1 or 2.

Vote for Next Week's Recipes

Voting is over for this week please check back next week.

What Did You Think of Last Week's Recipes?

Please vote for last weeks recipes???

Cooking Recipe of the Week

Orzo Salad
(Source: Cooking Light)

3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

1. Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.

CALORIES 213(27% from fat); FAT 6.4g (sat 2.2g,mono 3.1g,poly 0.6g); PROTEIN 7.4g; CHOLESTEROL 10mg; CALCIUM 71mg; SODIUM 305mg; FIBER 2.1g; IRON 2mg; CARBOHYDRATE 31.3g

Happy Cooking

Baking Recipe of the Week

This weeks baking recipe was actually a close second to last weeks, so I decided to use it as the recipe of the week... ENJOY! Buttery Pecan Cookies
(Source: William-Sonoma)

16 tablespoons (2 sticks) unsalted butter, at room temperature

2/3 cup sugar

Pinch of salt

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup chopped pecans

1. In a large bowl, combine the butter, sugar, salt and vanilla. Using an electric mixer, beat the mixture on medium speed until it is smooth. Turn off the mixer a few times so you can scrape down the sides of the bowl with a rubber spatula. Add the flour and nuts. Continue mixing until the dough looks like moist pebbles, then turn off the mixer.

2. Gently squeeze the dough together with your hands. When the dough comes together in a mass, place it on a large piece of plastic wrap. Using your hands, shape it into a log 10 inches long and about 2 inches in diameter. Wrap the log in the plastic wrap and refrigerate until firm, about 3 hours.

3. Preheat an oven to 350°F. Line 3 baking sheets with aluminum foil.

4. Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into slices 1/4 inch thick. Arrange the slices about 1 inch apart on the foil-lined baking sheets. Place 1 baking sheet in the oven and bake the cookies until their edges are golden brown, 14 to 16 minutes. Using oven mitts, remove the baking sheet from the oven and set on a wire rack to cool completely. Repeat with the second and then the third baking sheets.

5. Lift the cooled cookies off the baking sheets with your fingers. Store the cookies in an airtight container. Makes about 40 cookies.

Happy Baking!

Next Weeks Recipes

Voting is over for this week, please check back next week.

Oreo Truffles

Oreo Truffles
(Source: Kraft)

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted



1. CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipes of the Week

The votes are in, the recipes for the week of June 11th. Because of the close amount of votes for the cheesecake and cookies, the cookies will be next weeks baking recipe of the week.

The easiest way to do this I think, is to make the recipe when you like, changing what ingredients you like, adding what you like etc. Then make a comment in this blog with the changes you made and a link to your blog (if you have one), and if people want to read your recipe exactly they can. Also, please save the above picture and put it in your blog with the recipe, it will be an easy way to track the recipes. Happy Cooking and Baking to everyone!

Cooking Recipe:

Baked Pasta with Sausage, Tomato, and Cheese
(Source: Cooking Light)

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

3. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil.

4. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

5. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 413(26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); PROTEIN 24.1g; CHOLESTEROL 49mg; CALCIUM 265mg; SODIUM 941mg; FIBER 4.5g; IRON 7.9mg; CARBOHYDRATE 53g

Baking Recipe:

Chocolate Caramel Nut Cheesecake
(Source: Allrecipes)

3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

WC Platinum Chef Challenge

Here is how it will work:

*Current host will choose 5 ingredients for the challenge

*Participants must create a meal using those ingredients

*The meal can consist of 1 or 2 dishes - so you can use all the ingredients in one recipe, or make two. Ex. main dish + side, appetizer + main dish, main dish + dessert, etc. But, if more than one dish is created, each dish must use at least two of the ingredients (and, any ingredient may be repeated and used in both dishes if desired).

*You can add whatever other ingredients you like

*The event will run for two weeks at a time*When you've decided upon and prepared your dishes, please post pictures and recipes in your blog, link to this post, and send an email to platinumchefchallenge@gmail.com. (if you don't have a blog, please send pictures and recipes anyway!)

This months WC Platinum Chef host is BensBabe823, you can go there for details for this months challenge.

Good luck eveyrthing

Next Weeks Recipe

Votes are over for this week, please check back next week.

Soft Pretzels

Soft Pretzels (double Batch)
(Source: Krashed24)

* You can make the dough up to 24 hours in advance, just cover the bowl and store in refrigerator.

* These also freeze very well. Just pop them into the microwave for a few seconds to reheat.

* This recipe will yield 20-24 shaped pretzels depending on the size you make them.

1/8 cup hot water
1 package active dry yeast
1 1/3 warm water
1/3 cup brown sugar
4+ cups flour
Coarse kosher salt
Baking soda Butter or shortening (to generously grease cookie sheets)

1. In a large bowl mix together hot water and yeast until the yeast dissolves. Stir in the warm water and brown sugar and stir until the brown sugar dissolves.

2. Slowly add 4 cups of flour, stirring constantly. Contuine stirring until the mixture is smooth and does not stick to the sides of the bowl.

3. Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)

4. Grease cookie sheets generously with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475. (It is very important that you grease the cookie sheets very well)

5. Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbls baking soda.

6. Divide the dough into equal sized pieces. Using the following 4 steps shape each dough ball into a pretzel shape...

1)Roll the dough into a rope 14" long and as thick as your thumb. Bend the dough into a U shape. (if you have trouble rolling the dough into a rope slightly wet your hands and try again).

2) Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.

3) Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.

4) Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.

7. Bring water into saucepan to a gentle boil (not to many bubbles)

8. Use pancake turner to lower each pretzel into the saucepan. Count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet (shaking off excess water back into the saucepan). Repeat until all the pretzels are done.

9. Sprinkle some kosher salt on top of the pretzels and put them in preheated oven. Bake for 8 minutes or until the pretzels are golden.

10. ENJOY!!!!!

**You can also make pretzel sticks with this recipe. Instead of rolling dough into pretzel shapes just roll into 2-3" long ropes a little thicker than your thumb.

Variation Recipes

Garlic Parmesan Pretzels Add 4-6 cloves pressed garlic and 2/3 cup parmesan cheese into the liquid ingredients before adding the flour.

Sun-dried Tomato and Basil Pretzels Add 4-6 chopped sun-dried tomatoes, 1 tsp basil and 2 tsp parm cheese to the liquid ingredients before adding in the flour

Basic Blondies

Basic Blondies
(Source: Bakingblonde)

8 T. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla or 1/2 tsp. almond extract
pinch salt
1 c. flour

Butter an 8x8" pan. Mix melted butter with brown sugar-beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (some ideas below). Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until set in the middle. Cool on rack before cutting.

Add in ideas:
1/2 to 1 c. chocolate chips or butterscotch chips
1/2 tsp mint extract in addition to, or in the place of vanilla extract
1/2 c. chopped nuts, chopped up candy bars

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs
(Source: Cookinglight)

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

BBFCCC

Best Big, Fat, Chewy Chocolate Chip Cookie
(Source: Allrecipes)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Giada's Balsamic Chicken

Balsamic Chicken Drumettes
(Source: Giada De Laurentiis)

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

2. Preheat the oven to 450 degrees F.

3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Garlic Cheddar Chicken

Garlic Cheddar Chicken
(Source: Allrecipes)

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

5. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Super Sugar Cookies

Super Sugar Cookies
(Nestie: Joelen&Louis)

COOKIES:

3/4 cup margarine
1 cup granulated sugar
1 teaspoon real vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

1. Cream margarine and sugar well.

2. Add vanilla and eggs; combine well.

3. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.

4. Cookie dough must be chilled until firm, or overnight.

5. Remove dough from fridge and roll out to a 1/4-inch thickness.

6. Preheat oven to 400 degrees.

7. With cookie cutters or rim of drinking glass, cut out cookies.

8. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.

9. Meanwhile, prepare frosting

FROSTING:

1 teaspoon real vanilla
1 stick real butter
4 cups powdered sugar
1 Tablespoon cream or whole milk

10. Cream butter, milk and vanilla together.

11. Slowly add powdered sugar to butter until desired consistency. If you'd like, add liquid food coloring for festive cookies

12. When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookie in sprinkles, colored sugar or just eat plain!

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies
(Source: Nestie joelen&louis)

2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix (any kind of instant pudding could be used)
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.Drop cookies by rounded spoonfuls onto ungreased cookie sheets.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Crack Dip AKA Buffalo Chicken Dip

Buffalo Chicken Dip


4 boiled chicken breasts
8 oz. Franks Red Hot
8 oz. Ranch Salad Dressing
8 oz. crumbled Bleu Cheese
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese

Mix all ingredients, bake at 325 for 40 minutes. Serve with celery and tortilla chips.

A Starter Poll

This blog was created as place of reference for a weekly recipe from the nest, What's Cooking Forum. It was bounced around a cooking and baking idea, or just one or the other, vote for which you would prefer.