Chocolate Chip Lava Cookies

 Photo Credit: http://www.kevinandamanda.com

Chocolate Chip Lava Cookies

Original Recipe: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tablespoon vanilla extract
• 1 3/4 cups (210 grams) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

Direction:

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Cajun Chicken Pasta on the Lighter Side

 Photo Credit: http://www.skinnytaste.com

Cajun Chicken Pasta on the Lighter Side

Original Recipe: http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Chocolate-Ricotta Icebox Cake

 Photo Credit: http://www.marthastewart.com

Chocolate-Ricotta Icebox Cake

Original Recipe: http://www.marthastewart.com/315706/chocolate-ricotta-icebox-cake?czone=food/chocolate-center/chocolate-recipes&center=874882&gallery=874542&slide=262710

Ingredients:

•     Nonstick cooking spray
•     14 ounces semisweet chocolate (do not use chips)
•     2 containers (15 ounces each) part-skim ricotta cheese, room temperature
•     3/4 cup heavy cream
•     1 package (9 ounces) chocolate wafers (about 44 cookies)

Directions:

1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Cook's Note
The right pan: A springform pan has a clamp or spring that releases the sides of the pan from the bottom. It's ideal for cakes and tarts that would be hard to remove from a regular pan.

Chocolate Peppermints

 Photo Credit: http://shewearsmanyhats.com

Chocolate Peppermints

Original Recipe: http://shewearsmanyhats.com/2011/12/chocolate-peppermints/

Makes about 8 dozen.

Ingredients

• 1 pound confectioners sugar (powdered sugar)
• 4 ounces, weight cream cheese, softened
• 1/4 teaspoon peppermint extract
• 6 ounces semi-sweet chocolate chips

Instructions

1. Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
2. Add peppermint extract and combine well.
3. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
5. Refrigerate in airtight container until ready to serve.

   
Tips:

•  If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.
•  Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.

Butternut Squash Mac n’ Cheese with Caramelized Onions, Bacon, and Apple

Photo Credit: http://pinchofyum.com

Butternut Squash Mac n’ Cheese with Caramelized Onions, Bacon, and Apple

Original Recipe: http://pinchofyum.com/butternut-squash-mac-n-cheese-with-caramelized-onions-apples-and-bacon

Ingredients:

•     ½ box whole grain elbow macaroni (about 2.5 cups dry)
•     1 cup canned butternut squash puree
•     ¼ cup + 2 tablespoons evaporated milk
•     ¼ cup chicken or vegetable broth
•     1 oz low fat cream cheese
•     1 teaspoon salt
•     ½ cup shredded cheddar cheese
•     1 tablespoon butter
•     ½ cup onions, sliced thinly
•     1 large crispy apple, chopped or grated
•     4 tablespoons crumbled bacon

Instructions:

1. Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
2. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
3. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
4. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.

Notes
Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.

Crisp Cucumber Salsa

Photo Credit: http://pkstaples.blogspot.com

Crisp Cucumber Salsa

Yield 2-1/2 cups

Original Recipe: http://pkstaples.blogspot.com/2010/06/crisp-cucumber-salsa.html

Ingredients:

• 2 cups finely chopped seeded peeled cucumber
• 1/2 cup finely chopped seeded tomato
• 1/4 cup chopped red onion
• 2 Tbsp minced fresh parsley
• 1 jalepeno pepper, seeded and chopped
• 4-1/2 tsp minced fresh cilantro
• 1 garlic clove, minced or pressed
• 1/4 c reduced-fat sour cream
• 1-1/2 tsp lemon juice
• 1-1/2 tsp lime juice
• 1/4 tsp ground cumin
• 1/4 tsp seasoned salt
• Tortilla chips

Direction:

1. In a small bowl, combine the first seven ingredients.
2. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.
3. Serve immediately with chips.

Peanut Butter "Cheese Ball"

Photo Credit: http://www.the-girl-who-ate-everything.com

Peanut Butter "Cheese Ball"

Original Recipe: http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html

Ingredients:

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy peanut butter (not all-natural)
• 3 tablespoons packed brown sugar
• 3/4 cup milk chocolate chips
• 3/4 cup peanut butter chips
• Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Oreo Cheesecake Bites

 Photo Credit: http://www.melskitchencafe.com

Oreo Cheesecake Bites

Original Recipe: http://www.melskitchencafe.com/2011/08/oreo-cheesecake-bites.html

*Makes 36 or more bites, depending on size

INGREDIENTS:

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS:

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Simple Pumpkin Cheesecake Trifles

 Photo Credit: http://www.mybakingaddiction.com

Simple Pumpkin Cheesecake Trifles

Original Recipe: http://www.mybakingaddiction.com/pumpkin-cheesecake-trifles/

Ingredients:

• 12 Biscoff Cookies, crushed into crumbs
• 1 tablespoon unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

Directions:

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

Notes:
- The glasses and spoons seen in the photos are from Ikea.
- The layering proportions will vary depending on what size container you use.

Carrot Cake Cupcakes with Cream Cheese Frosting

 Photo Credit: http://pinchofyum.com

Carrot Cake Cupcakes with Cream Cheese Frosting

Original Recipe: http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting

Ingredients:

•     2 cups sifted flour
•     2 cups sugar
•     2 teaspoons cinnamon
•     2 teaspoons soda
•     ¼ teaspoon salt
•     3 cups grated raw carrots
•     4 eggs
•     1⅓ cups vegetable oil
•     8 ounces cream cheese
•     ¼ lb. butter
•     2 teaspoons vanilla
•     1 lb. powdered sugar

Instructions:

1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
2. Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
4. Refrigerate and eat cold for best taste!

Notes
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!

Peanut Butter Pie Shooters

 Photo Credit: http://pinchofyum.com

Peanut Butter Pie Shooters

Original Recipe: http://pinchofyum.com/peanut-butter-pie-shooters

Ingredients:

•     1 cup creamy peanut butter
•     8 ounces cream cheese (can use reduced fat)
•     14 ounce can sweetened condensed milk
•     1 teaspoon vanilla
•     1 cup powdered sugar
•     ¼ cup heavy whipping cream (or whipped cream)
•     16 Oreos, crushed
•     5 tablespoons melted butter
•     sea salt for sprinkling (optional)

Instructions:

1. Beat cream cheese and peanut butter until smooth.
2. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

Notes
Peanut Butter Pie will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

Butternut Squash Lasagna

 Photo Credit: http://pinchofyum.com

Butternut Squash Lasagna

(serves 6 HUGE pieces)

Original Recipe: http://pinchofyum.com/butternut-squash-lasagna

Ingredients:

•     4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
•     1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
•     1 tsp. minced garlic
•     salt and pepper to taste
•     15 oz. part-skim ricotta cheese
•     1/2 cup grated Parmesan cheese
•     8 short whole wheat lasagna noodles
•     sliced cheese to top pieces (optional – but not really)

Direction:

1. Preheat oven to 400°F. Combine squash purée, sel de cuisine, garlic, salt, and pepper; mix well. Combine ricotta, 1/4 cup Parmesan, salt and pepper in second bowl and mix well.
2. Coat 8×8-inch baking dish with cooking spray. Put a little butternut squash on the bottom of the pan.  Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
3. Bake for 45 minutes.  Top with sliced cheese and bake/broil an additional 5-10 minutes.

Tip: covering the lasagna might help the top not to get so crispy looking – especially if you don’t plan on melting cheese over each piece.  It might also help keep some of the moisture in.  I made this uncovered and it tasted great, but next time I would either cover it while baking or add a little more liquid, like vegetable stock or something, to keep it super creamy!

Breaking News: Bjork just walked by me eating a jumbo bowl of Fruity Pebbles (30 minutes after eating lasagna).  Maybe the squash didn’t quite do it for him after all.

But if you’re a butternut squash lover (and looking for healthy comfort food), I promise you will love this as much as I did!

Or at least you’ll tell me you love it before you go for the Fruity Pebbles.

Pumpkin Chocolate Chip Brownies

Photo Credit: http://penniesonaplatter.com

Pumpkin Chocolate Chip Brownies

Original Recipe: http://penniesonaplatter.com/2010/11/02/pumpkin-chocolate-chip-brownies/

Ingredients:

• Yield: 24 small brownies

• 1/2 cup pumpkin puree
• 1 whole egg
• 2 egg whites
• 1 tbsp vegetable or canola oil
• 1 cup flour
• 1 tsp baking powder
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2/3 cup brown sugar, packed
• 1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
4. Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Mustard Green-and-Sweet Onion Frittata

Photo Credit: http://www.foodandwine.com

Mustard Green-and-Sweet Onion Frittata

Original Recipe: http://www.foodandwine.com/recipes/mustard-green-and-sweet-onion-frittata

Ingredients:

•     3 tablespoons extra-virgin olive oil
•     1 large sweet onion, diced
•     1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
•     16 large eggs, beaten
•     Kosher salt and freshly ground pepper
•     1/3 cup grated Parmigiano-Reggiano

Direction:

1. Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
2. Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
3. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Notes One Serving 245 cal, 7 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.

Minty Chocolate Mousse Brownies

 Photo Credit: http://www.sweettreatsmore.com

Minty Chocolate Mousse Brownies
adapted from Betty Crocker


Original Recipe: http://www.sweettreatsmore.com/2011/12/minty-chocolate-mousse-brownies.html

Ingredients:

• Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch)

• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

• Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.

Direction:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted.  Drizzle melted chocolate over the brownies.  Sprinkle more Creme de Menthe chips over the top if desired.
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

***you can use a rectangular pan and cook for about 45 minutes.

White Chocolate Peppermint Fudge Recipe

 Photo Credit: http://www.tasteofhome.com

White Chocolate Peppermint Fudge Recipe

original source: www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge

Ingredients:

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 squares (1 ounce each) white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow cream
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

 photo credit: http://spoonforkbacon.com

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

original recipe: http://spoonforkbacon.com/2011/09/potato-rings-with-homemade-buttermilk-ranch/

Ingredients:

• 3 large russet potatoes, cleaned peeled and chopped into large pieces
• 1/3 cup plus 2 tablespoons heavy cream
• ¼ cup unsalted butter (½ stick), softened
• ½ cup caramelized yellow onions, chopped
• 3 tablespoons chives, thinly sliced
• 2/3 cup  all purpose flour
• 1/3 cup rice flour
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 2 eggs, lightly beaten
• salt and pepper to taste
• 2 quarts vegetable oil
• buttermilk ranch sauce:
• 1/2 cup light mayonnaise
• ¼ cup low-fat buttermilk
• 1 ½ teaspoons fresh lemon juice
• 2 tablespoons flat leaf parsley, minced
• 1 tablespoon chives, thinly sliced
• 1 teaspoons dill, minced
• ½ teaspoon dry mustard
• salt and pepper to taste

Directions:

• Place the potatoes in a large pot and fill with water.
• Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
• Drain the potatoes into a colander and pour back into the pot.
• Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
• Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
• Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
• While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
• When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
• Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
• Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
• Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
• Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
• While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
• When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
• Drain onto a large plate lined with paper towels and season with salt with pepper.
• Repeat with the remaining potato rings and serve immediately with the dipping sauce.