Cream Cheese Chocolate Cupcakes

FILLING
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want)

CUPCAKES
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla

INSTRUCTIONS
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.

{from howaboutorange}

Bolzano Apple Cake

Adapted from Scott Carsberg
Time: 1 1/4 hours
Yield: 6 to 8 servings.

INGREDIENTS
1 stick butter (4 ounces), plus more for greasing pan
1/2 cup flour, plus more for pan
2 eggs
1 cup sugar
1 vanilla bean
1 1/4 pounds (3 to 4 small to medium) Granny Smith apples
2 teaspoons baking powder
1/2 cup milk at room temperature
Powdered sugar.

DIRECTIONS
1. Heat oven to 375 degrees. Line 8-inch square pan with foil, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.

2. Melt butter in small saucepan. Set aside. Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.

3. Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.

4. Peel, quarter and core apples, then trim ends and slice thinly.

5. Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.

6. Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.

Tarte Berichonne

INGREDIENTS
Pie tart (not sweet, pick an easy recipe using a food processor...)
Pears, ripe Bartlett or Bosc, diced (12 oz or so)
Kirsch/Poire/Pear Brandy
Almond pastry cream

DIRECTIONS
Make the shell, put it in a buttered metal pie tin with a removeable bottom,
then chill it in the freezer for 10 minutes.

Put in the pears, and splash some kirsch over them,
then grind generous pepper coarsely over it all.

Put the almond pastry cream over the top and bake for
approx 30 mins at 375.

Snickerdoodles!

INGREDIENTS
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup solid vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

DIRECTIONS
Preheat the oven to 400 degrees with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper. Set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Fried Rice

INGREDIENTS
2 chopped green onions
2 large eggs
1 teaspoon salt
Hot pepper to taste
4 cups cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce
1 C frozen peas & carrots
1 C chopped ham, if desired
1 C cooked chicken or shrimp, if desired

PREPARATION
Wash and finely chop the green onion. Lightly beat the eggs with salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. Stir in thawed peas & carrots and ham. Add the chicken or shrimp, and eggs.

Mix thoroughly. Stir in the green onion. Serve hot.

Beef Bourguignon

INGREDIENTS
¼ C diced bacon
1 bay leaf
¼ C all-purpose flour
¼ C chopped parsley
1 ½ t salt
1 t Tobasco
½ t MSG
2 C canned beef boullion
2 lbs lean sirloin, cut in 1 ½” cubes
1 ½ C dry red wine
6 T butter
8 small white onions
½ C diced carrots
8 small carrots, cut in small pieces
1 clove garlic, minced
½ lb mushrooms, sliced
½ t thyme

DIRECTIONS
1. In a large skillet cook ¼ C diced bacon until crisp, them remove and reserve.

2. Combine: ¼ C all-purpose flour, 1 t salt, ½ T MSG

3. Roll beef cubes in flour mixture.

4. Add 4T butter to bacon fat in skillet. Brown beef cubes thoroughly adding only a few at a time. Remove and set aside.

5. Add ½ C diced carrots and ½ C diced onions and brown.
Add meat back in.

6. Add: 1 clove minced garlic, 1t Tobasco, ½ t thyme, bacon pieces, 1 bay leaf, 2 C canned beef boullion, 2T parsley, 1 ½ C red wine.

7. Cover and simmer at lowest heat 1 ½ hrs until meat is tender.

8. Cut 8 small carrots into small pieces with 8 small onions and sprinkle
½ t salt over all. Add to meat. Cook 30 minutes.

9. Saute ½ lb sliced mushrooms. Add to meat and cook 15 minutes.

10. If thicker sauce is desired, add 1T flour with 2T water to meat.

11. Sprinkle with remaining 2T parsley.

* Can be frozen in a baking dish and reheated.

Mediterranean Tuna-Noodle Casserol

INGREDIENTS
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

DIRECTIONS
1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain, and return to pot.

2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.


To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.


To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.


To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Teriyaki Chicken

INGREDIENTS
1/2 cup honey
2 cups soy/teriyaki marinade
8 skinless chicken drumsticks and thighs
coarse salt and ground pepper

DIRECTIONS
1. Marinate chicken up to 2-8 hrs ahead of time.

2. Preheat oven to 325 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with chicken. In a large bowl, mix together honey and soy marinade. Add to roasting pan and coat chicken; season with salt and pepper.

3. Bake chicken, with aluminum foil over it, basting with juices from edges of pan every 10 minutes, until well browned, for 1 hour. Remove foil and bake an additional 10-20 minutes.

4. Serve over white or brown rice mixed with chopped green onions.

Russet Potato Gratin

INGREDIENTS
4 large or 5-6 medium russet potatoes, peeled and sliced to about 1/8" thick
2 medium yellow onions, sliced medium
6oz grated Gouda
2oz grated Romano
2 C half & half
3 T chopped fresh parsley
3 T chopped fresh chives
1 1/2 tsp salt
1 tsp fresh ground pepper
3 T butter

DIRECTIONS
Preheat oven to 375F. Lightly oil a 9"x13" baking dish (you can use any shallow pan here--we used a larger one so the gratin would be thinner and crustier).

In a skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add onions and cook, without browning, until soft, about 7 minutes. Take pan off heat and allow to cool somewhat (the onions can be warm but shouldn't be hot to the touch).

While onions are cooking, whisk half & half, herbs, salt and pepper in a bowl until combined. Set aside.

Add sliced potatoes in a single layer, slightly overlapping.

Add half onions, scattering over potatoes. Add half of the grated cheese mixture.

Repeat with potatoes, onions and cheese mixture. Add herbed half & half mixture last, drizzling over the potatoes to evenly distribute the herbs.

Use your hands to press down onto the potatoes. The milk mixture should not cover the potatoes completely, but it should be a close call.

Cover with foil and bake for 1 hour. Remove foil and bake for another 20-30 minutes until very golden and bubbly. Allow to sit for ten minutes before serving.

{from Eating Seattle}

Shepherd's Pies

INGREDIENTS
Serves 8
2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

DIRECTIONS
1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.

2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.

5. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Baked Ziti

INGREDIENTS
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


DIRECTIONS
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

4. Bake garlic bread with ziti during last 10 minutes of baking.

Spinach-and-Cheese Puff

INGREDIENTS
Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg

DIRECTIONS
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown,
30 to 35 minutes.

: from Martha Stewart, Everyday Food :

Apple, Endive and Grape Salad

Corriander-Crumbled Lamb Cutlets

INGREDIENTS
125g plain/all-purpose flour
3 tbsp milk
2 eggs
160g panko breadcrumbs
1 + 1/2 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro
1 tsp finely grated lemon zest
1 tsp ground cumin
1/2 tsp cayenne powder
12 lamb cutlets (French-trimmed if you can)
Salt and pepper
Oil, for frying

DIRECTIONS
1. Put the flour in a wide, flattish bowl and set aside. Lightly beat the eggs and milk in another bowl and also set aside. Mix together the breadcrumbs, parsley, coriander, lemon zest, cumin and cayenne in a third bowl, then season with salt and pepper and mix through.
2. Dip lamb cutlets in flour, shake off the excess, then dip in the beaten egg then breadcrumbs.
3. Heat oil in a large frying pan over medium heat and then fry the cutlets in batches till they are golden brown on each side and just cooked through (don’t overcook unless you happen to enjoy the sensation of chewing on leather!), then set aside to rest for a minute or two before serving.
4. Serve with herbed yoghurt and a bitter green salad.

HERBED YOGURT
125mL thick Greek yoghurt
1 tbsp finely grated lemon zest
1 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro

Mix altogether and serve with lamb cutlets.

Pumpkin Pie a la Easy

Submitted by Wendi.

INGREDIENTS
1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
OR use 3 _ t. of Pampered Chef Pantry Cinnamon Plus-YUM!
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine flour, oats and brown sugar. Chop pecans and add to Batter Bowl.
3. Melt butter and add to dry ingredients; mix well. Press mixture onto bottom of pan. Bake 15 minutes.
4. Meanwhile, lightly beat eggs. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.
5. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares.
6. Garnish each serving with whipped topping using, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.

Spiced Pumpkin Tartlets

Submitted by Wendi.

INGREDIENTS
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon Plus Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)

DIRECTIONS
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.
Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Butterfinger Carmel Apples

Submitted by Wendi.

INGREDIENTS
6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples-firm
1 package caramels (about 50)
2 tablespoons water
2 Nestle Butterfinger Candy Bars

DIRECTIONS
1. Line tray with wax paper. Insert 1 wooden stick into stem of each apple.

2. Microwave caramels and water in large, microwave safe bowl on HIGH power for 2 minutes. Microwave at additional 10-20 second intervals, stirring until smooth.

3. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, and then place on prepared tray.

4. Refrigerate for 45 minutes or until set. Store apples in the refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.

NOTE: If caramel becomes firm, return to microwave oven for 20-30 seconds or until dipping consistency. Cook’s Tip: Be sure apples are completely dry before dipping---otherwise the caramel will not stick to the apple.

Be creative - you can roll your caramel apples in all kinds of toppings: Chopped CRUNCH bars, pretzels, Oreos, Heath (toffee) bars…etc, etc.

Spooky Eyeball Tacos

Submitted by Wendi.

INGREDIENTS
1 pound ground beef
1 pkg. Taco Seasoning mix
12 taco shells
¾ cup chunky salsa
¾ cup sour cream
1 can sliced pitted ripe olives
Chopped lettuce

DIRECTIONS
Mix meat and seasoning mix. Shape into 36 (1 inch) balls. Place on stoneware bar pan. Bake at 350F for 15-20 minutes or until cooked through. Fill each taco shell with 1 meatball and chopped lettuce; drizzle with salsa. Top with two meatballs dipped in sour cream and garnished with olives to make “eyeballs,” Kids will LOVE this!

Jack-O-Lantern Casserole

A delicious, festive Halloween dinner!
Submitted by Wendi.

INGREDIENTS
1 medium pumpkin
1 chopped onion
1-2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4oz) can mushrooms (optional)
1 can cream of chicken soup
1 ½ - 2 cups cooked rice
1 (8oz) can sliced water chestnuts

DIRECTIONS
Clean out pumpkin and decorate outside with black permanent marker, if desired. Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle onto plates out of the pumpkin!

Curried Pumpkin Soup

This is a great fall and winter soup. Very yummy and savory! You can substitute a variety of squashes for the pumpkin and butternut squash. Since the soup is pureed you can cut the veggies large to save time, it just might take longer to cook. - From Liz :)

Makes 8-10 servings

INGREDIENTS

2 tbsp unsalted butter

2 onions sliced

2 carrots peeled and sliced

1 apple peeled, cored and sliced

1 tbsp curry powder or seasoning

¼ cinnamon stick & 3 cloves

1lb butternut squash peeled, seeded, sliced

1lb peeled pie pumpkin seeded, sliced

6 cups water or vegetable broth

1 cup whole milk or heavy cream

Snipped chives for garnish

DIRECTIONS

Melt butter in large saucepan over med heat. Add onions, carrots and apple and sauté over med-low heat until onions are translucent. Add curry, spices (you can make a sachet with cheese cloth for the cinnamon stick and cloves or you can just throw them in and fish them out one by one later, instead of the single sachet) and remaining vegetables. Pour in water and bring to gentle simmer until vegetables are very soft, about 45min.

Remove spices and puree vegetable mixture in food mill, food processor or glass blender. If you want really smooth soup, pass pureed soup through strainer (I don't do this... I like a few chunks in my soup plus I am always cutting corners for time). Add the milk or cream and taste to adjust seasoning. Heat gently until warmed through. Garnish with chives.