Feb 6, 2018
You won’t be able to resist sinking your teeth into this Valentine dessert. These whoopie pies consist of a soft, cream cheese filling sandwiched between two red velvet cookies. They’re not only delicious, but a perfect way to say, “I love you!”
Makes about 16 whoopie pies
Ingredients
2 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup (granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 tablespoon liquid red food coloring
Cream Cheese Filling:
1/2 cup unsalted butter, softened
1 – 8 ounce box cream cheese, softened
3 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Directions
- Place oven rack in the center of the oven. Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat togther the butter and sugars with an electric mixer until light and fluffy. Add egg and vanilla extract; mix well. Mix the buttermilk and red food coloring together in a small cup. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.
- Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing 2 inches apart. Using the back of a spoon, smooth the tops of the cookies into a slight dome shape.
- Bake for about 9-10 minutes or when a toothpick inserted into the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: In a bowl, using a hand mixer, beat the butter until smooth and creamy. Add the cream cheese and mix until smooth. Mix in the vanilla extract. Gradually mix in the confectioners’ sugar, a little at a time, until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, pipe on lines of filling. Thin out some the cream cheese filling with little milk. Place in a piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies.
The whoopie pies can be stored, covered, in the refrigerator for several days.
Jan 28, 2018
Pan Haggerty is a famous British food from Northumberland. The recipe uses just three primary ingredients – potatoes, onions, and cheese; a combination that comforts the soul and satisfies any appetite. Pan Haggerty is often served with sausages, but roasted chicken or beef works well too.
Ingredients
4 ounces butter, divided
9 ounces onions, thinly sliced
1 pound large Russet potatoes, peeled and thinly sliced
4 ounces aged cheddar cheese, grated
Salt and freshly ground black pepper, to taste
Directions
- Preheat the oven to 375°F.
- In a large skillet, over medium heat, melt 1 ounce of the butter. Add the sliced onions and cook until soft but not browned.
- In an large ovenproof skillet, melt half the remaining butter. Remove skillet from heat and arrange a layer of potatoes in the pan, then a layer of onions, followed by a layer of cheese. Season with salt and pepper and repeat the layers ending with potatoes on top.
- Return skillet to stovetop and cook over medium-high heat for a few minutes, or until the bottom layer of potatoes have browned.
- Dot the surface of the potatoes with the remaining butter, then place the skillet in oven and bake for 30 minutes. Remove skillet from oven. Increase oven temperature to 425°F. Return skillet oven once the temperature has been reached, and cook for an additional 15 minutes.
Jan 28, 2018
Salisbury Steak in a rich onion tomato sauce. Serve with roasted asparagus and potato wedges, over mashed potatoes, or egg noodles for a quick weekday dinner.
Ingredients
1 (10 1/2 ounce) can French onion soup, divided
1 1⁄2 lbs ground beef
1⁄2 cup dry breadcrumbs
1 egg
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 tablespoon all-purpose flour
3 tablespoons tomato sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce, or more to taste
1⁄2 teaspoon mustard powder
1⁄4 cup water
Directions
- In a large bowl, add 1/4 cup condensed French onion soup, ground beef, bread crumbs, egg, salt and black pepper. Mix until combined. Using hands, form into 6 oval shaped patties.
- In a large skillet over medium-high heat, cook patties until browned on both sides; about 2 minutes per side. Drain excess fat from skillet.
- In a small bowl, whisk together flour and remaining soup until smooth. Add tomato sauce, tomato paste, water, Worcestershire sauce and mustard powder. Whisk until blended. Pour over meat in skillet.
- Cover, and cook for 20 minutes, stirring occasionally. Sauce will reduce and thicken as it cooks.
Jan 2, 2018
A great way to use up leftover ham! This quick and easy to make crustless quiche is perfect for breakfast, brunch or dinner!
Prep time: 10 mins • Cook time: 40 mins • Servings: 4-6
Ingredients
- 6 ounces cooked ham, cut in 1/4 inch dice (about 1 1/4 cups)
- 3⁄4 cup cabbage, shredded and chopped
- 3/4 cup kale, chopped
- 1/2 cup shredded Monterey jack pepper cheese
- 1/2 cup shredded cheddar cheese
- 8 large eggs
- 1⁄2 cup milk
- 1/4 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- Heat oven to 375°F and grease a 9-inch round pie dish.
- Sprinkle ham, cabbage, kale, and cheeses evenly in pie dish.
- Whisk together remaining ingredients in a bowl until blended. Pour into pie dish.
- Bake 40 minutes, or until firm. If quiche is over-browning, cover with foil.
- Cut into wedges to serve.
Jan 2, 2018
Feeling blah after all that holiday eating? Reset your body with this detox salad. Full of antioxidants and superfoods, this cleansing salad will help your body get back on track again.
Makes: 2-3 servings
Ingredients
- 3/4 cup uncooked quinoa
- 1/2 medium English cucumber, thinly sliced
- 1 avocado, chopped
- 3 ounces baby arugula (about 2 1/2-3 cups)
- 1 teaspoon freshly grated ginger
- 1/2 tablespoon flaxseeds
- 1/2 teaspoon sesame seeds
- 1/2 cup walnut halves
- 1/4 cup pine nuts
For the dressing:
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
Instructions
- Cook the quinoa according to the package directions. Set aside and allow it to cool to room temperature.
- In a small bowl, combine all of the ingredients for the dressing and mix well.
- Place cucumber, arugula, ginger, avocado, flaxseeds, pine nuts, sesame seeds, and walnut halves in a large bowl and toss with the dressing.
- To serve, add cooked quinoa to a shallow bowl, top with dressed salad, and garnish lemon slices, if desired.
Jan 2, 2018
If you like citrus, you’ll love these chicken breasts glazed with a sweet honey and orange sauce. Garlic and red pepper flakes adds just the right amount of spice to balance the deliciously intense flavour!
Prep time: 10 min • Cook time: 35 min • Total time: 45 min • Serves 4
Ingredients
- 1⁄4 cup honey
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated orange zest
- 1 clove garlic, minced
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons crushed red pepper flakes
- 2 boneless/skinless chicken breasts, halved
- 1 tablespoon margarine
- 1⁄2 teaspoon vegetable oil
Directions
- In small bowl, combine honey with orange juice concentrate, orange zest, minced garlic, salt, and red pepper flakes.
- Season chicken lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook until completely cooked through.
- Pour honey-orange sauce over chicken. Cook, turning chicken a few times to coat as sauce begins to thicken; about 2 minutes.
- Remove chicken from skillet. Serve with remaining glaze in skillet spooned over the top of chicken breasts.
