Mummy Dogs

Since today is Halloween I thought it would be a great idea to make something with that theme.  These are really easy and a lot of fun to make and eat.  There is a quick demo too!

Ingredients:
1 can crescent rolls
12 hot dogs, cut in half
mustard for eyes and dipping

Directions:
Preheat the oven to 350 degrees. 

Cut each hot dog in half and set aside.  Then using a pizza cutter, cut thin strips of the crescent rolls out.  Now take each half hot dog, rounded edge facing up and begin to roll a piece of crescent dough starting from the bottom to make it look like a mummy.  Leave a small spot for a face (we can add mustard eyes later with a toothpick)

Bake for 10-12 minutes or until dough is golden brown.  When they are out of the oven you can serve them with mustard, or using a toothpick put two mustard eyes. Enjoy!

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Chocolate White Chocolate Chip Cookies

Ingredients:
2 sticks butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2/3 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
12 oz white chocolate chips

Directions:
Preheat oven to 350 degrees. 

In a large bowl beat the butter and the two sugars together until creamy.  Then add in the vanilla and one egg at a time, beating in between additions.  Then add the cocoa powder and beat until combined.  Add the flour, 1 cup at a time mixing in between.  Then add the baking soda and salt and mix again.  Finally add the white chocolate chips and stir until combined.

Scoop cookies onto a cookie sheet, about 1 inch apart.  Bake in the oven for 15 minutes.  After they are baked allow them to cool for 5-10 minutes.  Remove the the cookie sheet and serve. Enjoy!

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Chocolate Chip Cookie Dough Truffles

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate chips

Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.

Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper or foil. Place sheets in freezer and let chill for 30 minutes.

Melt dark chocolate chips in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to lined baking sheets. Chill until set.

 Serve and enjoy!

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Steak with Herb Sauce

Ingredients:
4 large steaks (any kind you would like, I used New York Strip steaks)
salt
pepper

Herb Sauce:
1/2 cup basil
1/2 cup parsley
1/4 cup mint
2 garlic cloves
1 tablespoon balsamic vinegar
1 tsp crushed red pepper flakes
1/2 cup pecorino romano cheese
3/4 cup olive oil
1 lemon

Directions:
Season steaks with lots of salt and pepper.  Rub the seasoning into the meet and allow to sit for 5 minutes.  While the steaks are resting, begin heating a large grill pan or outdoor grill on high.

Rub the meat with olive oil right before it goes in the pan.  Then place the steaks on the grill at a slight angle.  Cook for about 7 minutes, and rotate about 6 degrees to create grill marks.  Grill for another 7 minutes or until the first side is very brown.  Then flip over and repeat on the other side. 

While steaks are cooking you can make the sauce.  Finely chop the fresh basil, parsley, and mint and put in a large bowl.  Crush two garlic cloves and mince very finely and put in the bowl with the herbs.  Sprinkle in a few crushed red pepper flakes.  Zest the lemon into the bowl and then juice the lemon.  Mix the ingredients together.  Now add the olive oil and balsamic vinegar and stir again.  Finally stir in the pecorino romano.  There is no need for salt because the cheese is very salty.  Allow to sit for at least 5-10 minutes, stirring every so often.

Once the steaks are done, take off the grill and put on a plate.  Cover with tin foil and allow to rest for at least 12 minutes.  Once meat has rested, slice on a angle and serve with the herb sauce.  Enjoy!

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Fried Pork Cutlets

Ingredients:
12 pork cutlets, pounded
2 eggs
1 cup flour
3 cups bread crumbs
salt
pepper
2 tablespoons parsley
1 tablespoon paprika
lemon wedges for serving
oil for frying

Directions:
After you pound the pork about 1/4 inch thick, set aside for the breading station.  First, season the flour with salt and pepper and stir.  Then beat the eggs in a bowl as the second part of the station.  Finally mix salt, pepper, parsley, and paprika in with the bread crumbs as the third part of the station. 

In a large skillet, put about 1/4 - 1/2 inch of vegetable oil and heat on high.  While the oil is heating begin breading the pork.  Start with the flour, then go into the egg, and finish with the bread crumb.  Remember to shake excess off after each step.  Then place the pork in the hot pan.  If it does not sizzle, the pan is not hot enough.  Cook about 6-7 minutes on each side or until outside is golden and crispy.

After all the pork has finished cooking serve with lemon wedges and enjoy!

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Apple Pie with Crumble Topping

Ingredients:

Crust:

1 refrigerated pie crust, softened as directed on box or homemade crust
(you will only need a bottom crust)

 

Filling:

2 tablespoons lemon juice

3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2  teaspoon ground nutmeg
6 cups thinly sliced, peeled tart apples

Topping:

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped walnuts

Directions:
Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl mix sugar, cornstarch, cinnamon, nutmeg, and lemon juice.  Peel each apple, core them and slice thinnly.  Then add to the sugar mixture. Gently stir in apples.  Pour filling into crust-lined pie plate.

In small bowl, mix topping ingredients: flour, sugar, butter, and walnuts until crumbly. Sprinkle over the top of the pie.  Loosely cover pie with sheet of foil and bake 1 hour. After an hour uncover the pie and bake 10 minutes longer or until apples are tender and topping is golden brown. Enjoy!

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Loaded Mashed Potatoes

Ingredients:
6 yukon gold potatoes
1 cup milk
4 tablespoons butter
1/2 cup sour cream
4 slices bacon
1 cup shredded cheddar cheese
2 tsp salt
1 tsp black pepper
2 tsp garlic powder

Directions:
Peel and cube the potatoes and put into a pot filled with cold water.  Then turn the heat on high.  Don't boil the water first and then add the potatoes, they cook unevenly and it's also hard to drop potatoes into a boiling pot of water. Once water has boiled add the salt. Cook for about 20 minutes or until fork tender.  In the meantime, cook the bacon either in the oven for 5-7 minutes or on the stove top.

Drain the potoatoes and put back into the pot.  Then begin to mash the potatoes.  Add the butter and keep mashing until they begin to get creamy.  Then slowly pour in the milk.  Sometimes it helps if the milk is slightly warm or at least room temperature.  Continue to mash until your desired consistency.  For extra creamy potatoes use an electric mixer.  Now add the sour cream, pepper, and garlic powder.  Stir until combined.  Then chop up the bacon and add to the potatoes.  Finally add the cheddar cheese and stir until combined.  Enjoy!

Photo taken by Emily Barbo. Pin It Now!

Spinach Salad with Fried Goat Cheese

Ingredients:
Salad:
3 cups fresh spinach, washed and dried
10 strawberries, washed and dried
10 oz fresh goat cheese
1 egg
1/2 cup panko bread crumb
1/2 cup flour

Balsamic Dressing:

1/2 cup balsamic vinegar

1/2 cup olive oil

2 cloves garlic, pressed

1/2 teaspoon salt

1 teaspoon pepper

Directions:
Cut the spinach into 1/4 inch slices and put on a sheet tray to chill in the freezer for 15 minutes.

Place the spinach in a large bowl once it has been cleaned and dried.  After the strawberries have been cleaned and dried, cut the stems off and slice into thin slices.  Toss these in the bowl with the spinach.

Set up a breading station.  The flour goes in the first plate, then beat an egg in the second bowl, and the panko bread crumbs are put into the third bowl. 

To make the dressing whisk all of the ingredients in a bowl and set aside until after the goat cheese has been fried.

Take the goat cheese out of the freezer and put it through the breading station.  First the flour, then into the beaten egg, then into the panko.  Set back on the baking sheet to freeze for 15 more minutes.

Heat a large skillet with canola oil just to cover the bottom.  Once the goat cheese is done freezing, take it out and put it in the pan.

After 3 minutes or until the bottom is golden brown, flip over the goat cheese.

Now you can dress the salad with the dressing.  I served the salad and goat cheese separately.  But either way, after 3 minutes on the second side, remove from the pan and set aside for the top of the salad.  After salad is plating, add the goat cheese on top.  Enjoy!

All photographs were taken by Emily Barbo!

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Lemon Whoopie Pies

Ingredients:
Cake batter:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Lemon Cream Cheese Filling:

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or foil

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl beat the butter, sugar and lemon zest on medium speed until smooth, about 3 minutes. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. Reduce the mixer to low speed and add half of the flour mixture, mixing until just combined. Mix in the buttermilk. Mix in the remaining flour mixture just until just combined.

Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to cool completely. 

Once cool, make the filling. In a large bowl, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. (If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.)

Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie,  leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. Serve and Enjoy!

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Chocolate Chip Cookie Dough Cheesecake

Ingredients:
Crust:

1 1/2 cups crushed graham crackers

5 tablespoons melted butter

2 tablespoons sugar

Cookie Dough Layer:

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup white sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

Cheesecake Layer:

2 (8 ounce) packages cream cheese, diced

1 cup sour cream

1 cup sugar

3 eggs

2 teaspoons vanilla extract

2 teaspoons lemon juice

Directions:

Preheat oven to 350 degreees.

To Make Crust:

Crush the graham crackers in a plastic bag with your hands or a rolling pin until fine crumbs.  Then melt the butter and mix with the graham crackers and 2 tablespoons of sugar.  Grease the bottom of a 9 inch spring form pan and press the crumbs into the bottom a little up the sides of the pan.  Bake for 8 minutes in the oven.

To Make Cookie Dough:

In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make the Cheesecake:

In a bowl beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, vanilla, and lemon juice. Mix well and pour half into the crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the batter, then top with the rest of the cheesecake batter. Bake for about 40 minutes. Cake will jiggle slightly in center.

Let cake cool and chill in the refrigerator for at least 4 hours.  I served it with a little caramel topping on top.

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