Title: Stuffed Mini Peppers
Categories: Appetizer
Yield: 32 Peppers
16 mini sweet peppers
5.2 oz boursin cheese, softened
4 oz cream cheese, softened
1/8 ts ground cayenne
1/2 c plain panko bread crumbs
2 tb butter, melted
1/8 ts black pepper
1/2 c shredded parmesan cheese
2 tb chopped fresh chives
Heat oven to 400 degrees F. Spray 15x10x1-inch
pan with cooking spray.
Cut each sweet pepper in half lengthwise,
leaving stems intact. Remove seeds and
membranes. Place halved sweet peppers on pan,
cut sides up.
In small bowl, mix Boursin™ cheese,
cream cheese and ground red pepper with spoon
until well blended. Place cheese mixture in
small resealable food-storage plastic bag. Cut
1/2 inch off 1 corner of bag. Pipe mixture
evenly among pepper halves, about 2 teaspoons
for each pepper.
In another small bowl, mix bread crumbs, melted
butter and pepper. Sprinkle each pepper half with
about 1/2 teaspoon bread crumb mixture; gently
press into cheese mixture.
Bake 15 minutes. Remove from oven, and sprinkle
about 1/2 teaspoon Parmesan cheese on each pepper.
Return to oven; bake 5 to 8 minutes or until tops
are brown and cheese is melted. Let stand 10
minutes before serving. Top with chives. Serve
warm.
Title: Tossed Tortellini Salad
Categories: Salad
Yield: 6 Servings
9 oz refrigerated cheese tortellini
9 oz refrigerated chicken tortellini
4 c shredded leaf lettuce
3 tb chopped fresh basil leaves
2 md tomatoes, chopped
1/2 ts pepper
3 tb olive oil
2 tb cider vinegar
1 tb dijon mustard
Cook and drain tortellinis as directed on
packages. Mix lettuce, basil, tomatoes and
pepper in medium bowl. Stir in tortellinis.
Mix oil, vinegar and mustard; toss with
tortellini mixture. Cover and refrigerate
about 1 hour or until chilled.
Title: Slow-Cooker Chicken
Categories: Main Dish
Yield: 6 Servings
2 tb packed brown sugar
2 ts chili powder
2 ts salt
3 lb whole chicken
Spray 5-quart oval slow cooker with cooking
spray.
In small bowl, stir together brown sugar,
chili powder and salt.
Pat chicken dry, both inside and outside,
with paper towels. Rub chicken all over with
brown sugar mixture.
Place chicken, breast-side up, in slow
cooker.
Cover; cook on High heat setting 2 1/2 to
3 1/2 hours or until legs move easily when
lifted or twisted and thermometer inserted in
thickest part of inside thigh reads at least
165 degrees F. Remove chicken from slow cooker;
let stand 10 minutes before serving.
Title: Balsamic Roasted Carrots
Categories: Side Dish
Yield: 4 Servings
2 tb butter, melted
2 tb honey
2 tb balsamic vinegar
1/2 ts salt
1/4 ts black pepper
2 lb fresh carrots, quartered
2 tb chopped flat-leaf parsley
Heat oven to 400 degrees F. Spray 18x13-inch
rimmed pan with cooking spray.
In small bowl, mix melted butter, honey, 1
tablespoon of vinegar, the salt and pepper
until blended. Add carrots to pan. Top with
butter mixture; toss to coat.
Roast uncovered 15 minutes, then stir.
Roast 13 to 18 minutes longer or until
carrots are tender and browned. Drizzle
with remaining 1 tablespoon vinegar; stir
carrots in pan. Immediately remove
carrots from pan. Top with parsley.
Title: Raspberry-Lavender Pie
Categories: Dessert
Yield: 8 Servings
4 c fresh raspberries
1 refrigerated pie crust, softened
1/4 c cold water
1 1/2 ts unflavored gelatin
2 pasteurized eggs
1/2 c lavender sugar
1 pinch of salt
3/4 c heavy whipping cream
Rinse and dry raspberries. Place in food
processor and puree until smooth. Pour
through medium sieve over bowl to remove
seeds. Keep at room temperature.
Heat oven to 450 degrees F. Bake pie crust as
directed on box for One-Crust Baked Shell using
9-inch glass pie plate.
To make filling, pour cold water into 1-quart
saucepan and sprinkle with gelatin. Let set
until gelatin softens and swells, 5 to 10
minutes. Heat gelatin over medium heat until
clear and fluid, stirring as needed to dissolve,
3 to 4 minutes. Stir gelatin mixture into
raspberry puree.
In bowl, using electric mixer on medium-high
speed, beat eggs, lavender sugar and salt until
pale yellow; set aside.
In large bowl, using electric mixer on
medium-high speed, beat cream until thick, soft
peaks form. Add egg mixture and raspberry puree,
and beat until smooth. Pour filling into baked
pie crust, smoothing top with rubber spatula.
Refrigerate until filling is cold and firm, 4 to
6 hours.
Top the pie with dollops of sweetened whipped
cream. Cover and refrigerate any remaining pie.
Title: Crab Cake Bites
Categories: Appetizer
Yield: 36 Appetizers
Crab Cake Bites
1/2 c mayonnaise
1 egg
2 tb chopped fresh chives
1 ts worcestershire sauce
1 ts dijon mustard
1 1/2 ts seafood seasoning
1 ts fresh lemon juice
16 oz refrigerated crabmeat, cleaned
2/3 c plain panko bread crumbs
Lemon-Garlic Sauce
1 c mayonnaise
2 ts dijon mustard
1 ts finely chopped garlic
2 ts fresh lemon juice
1/4 ts salt
Heat oven to 400 degrees F. Line large cookie
sheet with cooking parchment paper.
In medium bowl, stir together 1/2 cup
mayonnaise, the egg, chives, Worcestershire
sauce, 1 teaspoon Dijon mustard, seafood
seasoning and 1 teaspoon lemon juice. Fold in
crabmeat and bread crumbs until well blended
(mixture will be moist). Using measuring
tablespoon, shape mixture into 36 balls. Place
on cookie sheet.
Bake 16 to 20 minutes or until lightly browned
and hot in center. Cool 5 minutes.
Meanwhile, in small bowl, stir together
Lemon-Garlic Sauce ingredients until blended.
Serve bites with sauce and lemon wedges.
Title: Nut And Berry Salad
Categories: Salad
Yield: 4 Servings
1/3 c raspberry vinegar
2 tb snipped fresh mint
2 tb honey
1 tb canola oil
1/4 ts salt
4 c packaged spinach leaves
2 c chopped cooked chicken breast
2 c fresh strawberries, sliced
1/2 c fresh blueberries, thawed
1/4 c walnuts, toasted and chopped
1 oz semisoft goat cheese, crumbled
1/2 ts freshly ground black pepper
For vinaigrette: In a screw-top jar, combine
vinegar, mint, honey, oil, and salt. Cover
and shake well.
In a large bowl, toss together spinach, chicken,
strawberries, blueberries, walnuts, and goat
cheese. Transfer to salad plates. Drizzle with
vinaigrette and sprinkle with pepper.
Title: Cheese Steak Shepherd's Pie
Categories: Main Dish
Yield: 8 Servings
1 lb lean ground beef
1 1/2 c coarsely chopped onions
1 md green bell pepper, 1" strips
8 oz button mushrooms, sliced
1 tb steak grill seasoning
8 oz velveeta cheese product, cubed
1/4 c beef flavored broth
4.7 oz package mashed potatoes
water, butter, milk on potato pouch
1/2 c shredded Cheddar cheese
chopped italian parsley
Heat oven to 350 degrees F. In 12-inch nonstick
skillet, cook beef, onions and bell pepper over
medium-high heat 6 to 8 minutes or until beef
is no longer pink; drain.
Add mushrooms and grill seasoning to skillet.
Cook 3 to 5 minutes, stirring occasionally,
until mushrooms start to soften. Reduce heat
to medium-low; stir in Velveeta™ cheese
and broth. Cook and stir 1 to 2 minutes or
until cheese is melted; transfer to ungreased
2-quart casserole or glass baking dish.
Make potatoes as directed on pouch. Spoon potatoes
onto hot beef mixture in casserole. Bake 25 to 30
minutes or until bubbly around edges. Sprinkle
with Cheddar cheese; bake 2 to 5 minutes or
until cheese is melted. Garnish with parsley
before serving.
Title: Garlic Smashed Potatoes
Categories: Side Dish
Yield: 10 Servings
20 baby red potatoes
132 oz vegetable broth
1/2 c butter, melted
3 cloves garlic, finely chopped
1/2 ts salt
2 tb finely chopped chives
Heat oven to 450 degrees F. Spray 18x13-inch
rimmed pan with cooking spray.
In 5-quart Dutch oven, mix potatoes and broth;
heat to boiling over high heat. Reduce heat to
low; simmer 30 to 35 minutes or until potatoes
are tender when pierced with fork; drain,
reserving broth for another use if desired.
Shake pan with potatoes over low heat to dry.
Remove from heat.
In small bowl, mix melted butter and garlic.
Pour 1/4 cup of the butter mixture over potatoes;
toss to coat thoroughly. Place potatoes in pan.
Use bottom of glass or measuring cup to flatten
each potato to about 1/2-inch thickness. Drizzle
top with remaining butter mixture; season with
salt.
Bake 35 to 40 minutes, turning once, until
browned and crispy. Transfer to serving platter;
sprinkle with chives.
Title: Reese's No-Bake Bars
Categories: Dessert
Yield: 24 Bars
6 c reese's Puffs cereal
1 c semisweet chocolate chips
1/4 c creamy peanut butter (not natural)
2 tb unsalted butter, cut into pieces
10 oz miniature marshmallows
Line 13x9-inch pan with foil; spray foil with
cooking spray.
Place cereal in large bowl; set aside. In very
large microwavable bowl, place chocolate chips,
peanut butter, butter and marshmallows.
Microwave on High in 30-second increments,
stirring after each, for 1 to 2 minutes or
until mixture is thoroughly melted. Mixture
will be very sticky.
Quickly pour cereal into melted marshmallow
mixture; stir until cereal is evenly coated.
Mixture will be sticky. Pour into pan. Spray
hands with cooking spray; press hard to compact
mixture into pan, being careful since mixture
will be hot.
Refrigerate until set, about 30 minutes. For bars,
cut into 6 rows by 4 rows.
Title: Crispy Coconut Shrimp
Categories: Appetizer
Yield: 4 Servings
DIPPING SAUCE
1/3 c orange marmalade
1/3 c apricot preserves
1 tb water
1/2 ts soy sauce
SHRIMP
2 eggs
1 c bisquick mix
1 c shredded coconut
1/4 ts ground ginger
1/4 ts ground cardamom
1/4 ts salt
1 lb uncooked shrimp, peeled & deveined
1 1/2 c coconut oil for frying
In small microwavable bowl, microwave dipping
sauce ingredients uncovered on High 30 to 50
seconds. Stir until blended; set aside.
In small bowl, beat eggs with whisk or fork.
In medium bowl, stir together Bisquick mix,
coconut, ginger, cardamom and salt.
In large skillet, heat oil over medium heat.
Dip each shrimp into eggs, then into bisquick
mixture; dip again in eggs and in bisquick
mixture. Cook shrimp in batches in hot oil
about 3 to 4 minutes, turning once, until
coating is crisp and golden brown and shrimp
are pink. Drain on paper towels.
Serve shrimp hot with dipping sauce.
Title: Caprese Quinoa Salad
Categories: Salad
Yield: 8 Servings
32 oz chicken or vegetable broth
2 c uncooked quinoa
1 ts salt
3 tb balsamic vinegar
1 tb dijon mustard
1/2 ts black pepper
1/3 c olive oil
2 c halved cherry tomatoes
8 oz fresh mozzarella, in 1/2" cubes
1/2 c julienne fresh basil leaves
In 2-quart saucepan, heat broth to boiling over
high heat. Add quinoa and 1/2 teaspoon of the
salt. Reduce heat to low; cover and simmer
about 15 minutes or until all broth is absorbed.
Transfer to large bowl. Refrigerate at least 1
hour until cool.
In small bowl, beat vinegar, mustard, remaining
1/2 teaspoon salt and the pepper with whisk.
Slowly beat in olive oil.
Stir tomatoes, mozzarella and vinaigrette into
cooled quinoa. Gently stir in 1/2 cup basil
leaves.
Transfer to serving bowl; garnish with additional
basil.
Title: Classic Chicken Cacciatore
Categories: Main Dish
Yield: 6 Servings
three lb cut-up whole chicken
1/2 c all-purpose flour
1/4 c vegetable oil
1 md green bell pepper
2 md onions
14.5 oz canned diced tomatoes, undrained
8 oz tomato sauce
1 c sliced fresh mushrooms
1/2 ts dried oregano leaves
1/4 ts dried basil leaves
1/2 ts salt
2 cloves garlic, finely chopped
Coat chicken with flour. In 12-inch skillet,
heat oil over medium-high heat. Cook chicken
in oil 15 to 20 minutes or until brown on all
sides; drain.
Cut bell pepper and onions crosswise in half;
cut each half into fourths.
Stir bell pepper, onions and remaining
ingredients except cheese into chicken in
skillet. Heat to boiling; reduce heat. Cover
and simmer 30 to 40 minutes or until juice
of chicken is clear when thickest part is
cut to bone (170 degreesF for breasts; 180
degreesF for thighs and legs). Serve with
cheese.
Title: Asparagus Risotto
Categories: Side Dish
Yield: 6 Servings
3 c chicken or vegetable broth
3 c water
1 tb butter or margarine
1 md onion, chopped
1/4 c shredded carrot
2 cloves garlic, finely chopped
1/4 c dry white wine
12 oz uncooked arborio rice
1/4 ts coarse salt
9 oz frozen asparagus cuts, thawed
2 tb pine nuts, toasted
2 oz shredded parmesan cheese
In 3- to 4-quart saucepan, heat broth and water
to boiling. Reduce heat; simmer while preparing
risotto.
Meanwhile, in 10-inch skillet, melt butter over
medium heat. Add onion, carrot and garlic; cook 2
to 3 minutes, stirring occasionally, until onion
and carrot are tender. Stir in wine; cook 1
minute or until wine boils. Stir in rice, salt
and 1 cup simmering liquid. Cook until liquid is
absorbed into rice, stirring frequently. Continue
to add liquid, 1 cup at a time, cooking until
liquid is absorbed and stirring frequently.
When 4 cups liquid have been absorbed, stir in
asparagus. Test rice for doneness, and continue
adding 1/2 cup liquid at a time until rice is
tender but still firm and creamy (process takes
15 to 20 minutes).
Remove skillet from heat. Stir in pine nuts and
cheese. Serve immediately.
Title: Oatmeal Cream Pies
Categories: Dessert
Yield: 36 Pies
17.5 oz peanut butter cookie mix
3 tb vegetable oil
2 tb water
2 eggs
17.5 oz oatmeal cookie mix
1/2 c butter, softened
1 container whipped cream frosting
Heat oven to 350 degreesF. In medium bowl,
stir together peanut butter cookie mix, oil,
1 tablespoon of the water and 1 of the eggs
until dough forms.
In another bowl, stir together oatmeal cookie
mix, butter, remaining 1 tablespoon water and
remaining egg until dough forms.
Using small cookie scoop, scoop balls of dough
onto ungreased cookie sheets (make 36 peanut
butter cookies and 36 oatmeal cookies). Make
sure cookies are uniform in size and DO NOT
flatten peanut butter dough with a fork.
Bake 10 to 12 minutes or until light brown and
edges are set. Remove from cookie sheets to
cooling racks; cool completely.
For each cookie pie, spread about 1 tablespoon
frosting on bottom of 1 peanut butter cookie.
Top with 1 oatmeal cookie, bottom side down;
gently press together. Store loosely covered
at room temperature.
Title: Crab Cake Bites
Categories: Appetizer
Yield: 36 Servings
CRAB CAKE BITES
1/2 c mayonnaise
1 egg
2 tb chopped fresh chives
1 ts worcestershire sauce
1 ts dijon mustard
1 1/2 ts seafood seasoning
1 ts fresh lemon juice
16 oz refrigerated crabmeat, cleaned
2/3 c panko bread crumbs
LEMON-GARLIC SAUCE
1 c mayonnaise
2 ts dijon mustard
1 ts finely chopped garlic
2 ts fresh lemon juice
1/4 ts salt
Heat oven to 400 degrees F. Line large cookie
sheet with cooking parchment paper.
In medium bowl, stir together 1/2 cup mayonnaise,
the egg, chives, Worcestershire sauce, 1 teaspoon
dijon mustard, seafood seasoning and 1 teaspoon
lemon juice. Fold in crabmeat and bread crumbs
until well blended (mixture will be moist). Using
measuring tablespoon, shape mixture into 36
balls. Place on cookie sheet.
Bake 16 to 20 minutes or until lightly browned and
hot in center. Cool 5 minutes.
Meanwhile, in small bowl, stir together Lemon-Garlic
Sauce ingredients until blended. Serve bites with
sauce.
Title: BLT Salad Shooters
Categories: Salad
Yield: 16 Servings
3 heads of endive
4 oz cream cheese, softened
1 c grape tomatoes, halved
1 tb olive oil
1 ts white vinegar
1/4 ts salt
1/8 ts pepper
1 tb sliced fresh basil leaves
2 slices bacon, cooked and crumbled
Place 16 large endive leaves or lettuce leaves
on large platter. Place cream cheese into
resealable food-storage plastic bag. Cut end
off 1 corner of bag, and pipe about 2 teaspoons
cream cheese onto large leafy end of each leaf.
In small bowl, mix tomatoes, olive oil, vinegar,
salt and pepper until well combined. Divide
mixture evenly among lettuce leaves. Top with
basil and bacon. Serve immediately, or
refrigerate up to 4 hours until ready to serve.
Title: Chicken Schnitzel
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1 ts salt
1 ts pepper
1/2 c all-purpose flour
4 eggs
1 1/3 c plain panko bread crumbs
Lemon wedges
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down;
gently pound with flat side of meat mallet or
rolling pin until about 1/4 inch thick. Season
chicken with 1/2 teaspoon of the salt and 1/2
teaspoon of the pepper.
In shallow pan, stir together flour, remaining
1/2 teaspoon salt and 1/2 teaspoon pepper. Coat
both sides of chicken with flour mixture. Beat
eggs in shallow bowl with whisk to blend. Place
bread crumbs in another shallow bowl. Dip
chicken into beaten eggs; turn to coat. Dredge
in bread crumbs, coating completely.
In 12-inch nonstick skillet, heat 2 tablespoons
of the oil over medium heat. Add chicken; cook
6 to 8 minutes, turning once, to at least 165
degrees F. Transfer chicken to serving plates.
Serve with lemon wedges on the side.
Title: Buttered Rice With Peas
Categories: Side Dish
Yield: 4 Servings
1 c uncooked instant brown rice
1 1/4 c water
2 tb butter
1 bell pepper, finely chopped
1 c frozen sweet peas
2 md green onions, thinly sliced
1/4 c grated Parmesan cheese
salt, to taste
freshly ground pepper, to taste
Cook rice in water as directed on package.
Meanwhile, in large skillet, melt butter over
medium heat. Add bell pepper; cook about 2
minutes, stirring occasionally, until pepper
begins to soften. Add peas and onions. Cook
about 3 minutes longer, stirring occasionally,
until bell pepper is crisp-tender and peas
are thoroughly heated.
Add cooked rice to skillet with vegetables;
stir to combine. Stir in Parmesan cheese.
Season with salt and pepper.
Title: Butterscotch Blondies
Categories: Dessert
Yield: 24 Pies
1/2 c plus 2 tb unsalted butter
2 1/2 c packed light brown sugar
2 c all-purpose flour
2 ts baking powder
1/2 ts salt
1 egg
Heat oven to 350 degrees F. Spray 13x9-inch pan
with cooking spray.
In 1-quart saucepan, heat butter over medium heat
6 minutes, stirring occasionally, until lightly
browned. Pour into small bowl; cool 10 minutes.
Meanwhile, in large bowl, mix brown sugar, flour,
baking powder and salt. Add egg product to browned
butter; stir with whisk. Pour butter mixture over
flour mixture; stir just until moistened. Spoon
batter into pan; smooth top with spatula.
Bake 30 minutes or until toothpick inserted in
center comes out clean. Cool completely in pan on
cooling rack, about 1 hour. Cut into 8 rows by 6
rows.
Title: Shrimp Quesadillas
Categories: Appetizer
Yield: 8 Servings
8 flour tortillas
2 c shredded Monterey Jack cheese
1 lg tomato, chopped
1/2 c cooked bacon pieces
4 oz frozen cooked salad shrimp, thawed
Heat 10-inch nonstick skillet over medium-high heat. Place
1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese,
1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4
of the shrimp. Sprinkle with additional 1/4 cup of the
cheese. Top with another tortilla.
Cook 1 to 2 minutes or until bottom is golden brown; turn.
Cook 1 to 2 minutes longer or until bottom is golden brown.
Repeat 3 more times with remaining ingredients. Cut each
quesadilla into wedges.
Title: Asian Tossed Salad
Categories: Salad
Yield: 6 Servings
3 c shredded romaine lettuce
1 1/2 c coleslaw mix
1 c fresh sugar snap peas, trimmed
1/2 c shredded carrots
1/4 c thinly sliced red onion
1/4 c mayonnaise
2 tb olive oil
1 tb honey
2 tb tablespoons slivered almonds
In large bowl, mix lettuce, coleslaw mix, peas,
carrots and onion. In small bowl, mix mayonnaise,
olive oil and honey with wire whisk until smooth.
Add dressing mixture to salad; toss to mix.
Sprinkle with almonds.
Title: Stuffed Chicken Breasts
Categories: Main Dish
Yield: 4 Servings
CHICKEN
1/2 c basil pesto
1/2 c shredded parmesan cheese
4 boneless skinless chicken breasts
2 tb olive oil
1/4 ts salt
TOPPING
14.5 oz diced tomatoes
1 tb balsamic vinegar
4 oz fresh mozzarella, cut in 4 slices
Heat oven to 400 degrees F. Line large, rimmed
sheet pan with foil. Place wire rack on top of
foil. Spray with cooking spray.
In small bowl, mix pesto and Parmesan cheese. In
thick side of each chicken breast, cut 3-inch-long
pocket to within 1/4 inch of opposite side of
breast. Spoon about 2 rounded tablespoons pesto
mixture into pocket in each chicken breast. Brush
olive oil on both sides of chicken, and place on
rack. Sprinkle with salt.
Roast uncovered 25 to 30 minutes or until chicken
is cooked through and stuffing in chicken reaches
internal temperature of 160 degreesF.
Meanwhile, in 1 1/2-quart saucepan, heat tomatoes
to a simmer over medium heat. Reduce heat to
medium-low, and cook 7 to 8 minutes, pressing with
wooden spoon to break down tomatoes, until sauce
thickens. Remove from heat; cover pan to keep warm.
Brush chicken breasts with balsamic vinegar; top with
mozzarella cheese. Bake 3 to 5 minutes or until cheese
is melted. Top with tomato sauce.
Title: Basmati Rice with Saffron
Categories: Side Dish
Yield: 6 Servings
1 c uncooked basmati rice
2 tb vegetable oil
1/4 c raw whole cashews
1/4 c golden raisins
1 ts cumin seed
1/2 ts black peppercorns
5 cardamom pods
6 whole cloves
2 bay leaves
2 three-inch cinnamon sticks
2 md red onions, sliced
1 1/2 c cold water
1/2 ts saffron threads
1 ts salt
Place rice in medium bowl; add enough cold water
to cover rice. Rub rice gently between fingers;
drain. Repeat 4 or 5 times until water is clear;
drain. Cover rice with cold water; soak 30 minutes.
Drain; set aside.
Heat oil in 2-quart saucepan over medium-high heat.
Add cashews; stir-fry 10 to 20 seconds or until
cashews are golden brown. Remove with slotted spoon;
drain on paper towels.
Add raisins to hot oil; stir-fry 20 to 30 seconds or
until raisins plump up. Remove with slotted spoon; add
to cashews to drain.
Add cumin seed, peppercorns, cardamom pods, cloves, bay
leaves and cinnamon sticks to hot oil; sizzle 15 to 30
seconds. Mix in onions; stir-fry 3 to 4 minutes or until
onions are golden brown.
Add rice; gently stir-fry 1 minute, taking care not to
break tender rice grains. Stir in 1 1/2 cups cold water,
the saffron and salt. Heat to boiling, stirring once;
reduce heat to medium-high. Cook uncovered 5 to 6
minutes, stirring occasionally, until almost all the
water has evaporated.
Reduce heat to low. Cover and cook 5 minutes; remove
from heat. Let rice stand covered 10 to 15 minutes.
Fluff rice with fork or spoon to release steam. Serve
sprinkled with roasted cashews and raisins. Serve with
peppercorns, cardamom pods, cloves, bay leaves and
cinnamon sticks left in to continue to flavor the rice,
but do not eat them.
Title: Chocolate Mint Brownies
Categories: Dessert
Yield: 16 Brownies
BROWNIE BASE
16 oz boxe brownie mix
Water, oil and egg called for
- on brownie mix box
FILLING
2 tb butter, softened
3 oz cream cheese, softened
2 tb heavy whipping cream
3 c powdered sugar
1/4 ts mint extract
green gel food color
TOPPING
1/3 c heavy whipping cream
1 1/3 c semisweet chocolate chips
1/3 c butter
Heat oven to 350 degrees F (325 degrees F for
dark or nonstick pan). Line 9-inch square pan with
foil, allowing some to hang over edges of pan.
Grease bottom and sides of foil with shortening or
cooking spray. Make and bake brownies as directed
on box. Cool completely on cooling rack, about
1 1/2 hours.
In large bowl, beat softened butter and cream
cheese with electric mixer on medium speed until
smooth. Add 2 tablespoons whipping cream; beat
until blended. Slowly add powdered sugar; beat
until fluffy. Beat in mint extract. Beat in food
color until desired color. Spread over cooled
brownies. Refrigerate about 1 hour or until set.
In 2-quart saucepan, heat Topping ingredients
over medium-low heat, stirring constantly, until
melted and smooth. Remove from heat; let stand
15 minutes.
Pour topping over filling; spread to cover.
Refrigerate uncovered about 2 hours or until set.
Using foil to lift, remove brownies from pan, and
peel foil away. Before cutting, let stand 20
minutes at room temperature. Cut into 4 rows by 4
rows. Store covered in refrigerator.
