Mushroom and Onion Flatbread

Ingredients:
1 onion, thinnly sliced,
1 pizza dough, homemade or storebought
8 small mushrooms, cremini or white button, thinnly sliced
1 tablespoon balsamic vinegar
1/2 cup mozzarella chese
1 garlic clove
salt

Directions:
Preheat oven to 500 degrees. 

In a large skillet, add the chopped garlic clove and the thinnly sliced onion. Saute on medium heat for about 10 minutes, stirring occasionally.  Sprinkle with salt about half way through to help pull out the moisture from the onions.  Then toss in the thinnly sliced mushrooms and continue to cook for another 15-20 minutes or until the onions and mushrooms are soft and brown.  Add the balsamic vinegar and stir.

Meanwhile, roll out your pizza dough about 1/8 inch thick.  Put on an oiled baking sheet and bake in the hot oven for about 5 minutes or until it browns.  Then flip the dough over and put in the oven for another 2 minutes.  Take it out of the oven and place the mozzarella cheese on the dough.  Then put the mushroom and onion mixture on top.  Put back in the oven for about 5 minutes.  Cut and enjoy!

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Corn Bread

Ingredients:

2/3 cup butter, softened

1 cup sugar

3 eggs

1 2/3 cups milk

2 1/3 cups all-purpose flour

1 cup cornmeal

4 1/2 teaspoons baking powder

1 teaspoon salt

1 cup frozen corn kernels

Directions:

Preheat oven to 400 degrees.

In a mixing bowl beat the butter and sugar. In a small bowl beat the eggs with the milk. In a separate bowl, combine flour, cornmeal, baking powder and salt until they are combined. Add the dry ingredients into the creamed butter and sugar mixture alternately with egg and milk mixture.  Gently stir in the corn kernels.

Pour into a greased 13 x 9 in baking pan or a loaf pan. Bake  for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or slices and serve!

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Cheeseburger Pie

I know this recipe sounds so bizarre but it is absolutely fabulous! It tastes exactly like a cheeseburger but is much less messy to eat! 

Ingredients:
1 lb ground beef
1 cup chopped onion (about 1 large onion)
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
3 eggs

Directions:
Preheat oven to 400 degrees.  Spray a 9 inch pie pan.

In a large skillet, cook the beef and the onion.  Break up the beef so there are small pieces.  Cook for about 8-10 minutes, stirring occasionally.  Beef should be completely browned and onions should be translucent.  Drain off any excess oil.  Stir in the salt and put in the pie plate.  Sprinkle the top with cheddar cheese.

In a large bowl, stir together the bisquick, milk, and the 3 eggs until they are fully incorporated and there are no lumps.  Slowly pour this over the top of the beef and cheese.  Bake in the oven for 25 minutes.  Serve hot and enjoy!

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Mini Raspberry Cheesecakes

Ingredients:

1 ½ cups finely ground graham crackers (about 12)

2 tablespoons unsalted butter, melted

½ cups plus 3 tablespoons of sugar

4 8-ounce packages of cream cheese

Pinch salt

1 teaspoon vanilla extract

4 large eggs

1 pint raspberries for garnish

½ cup raspberry jam

Directions:

Preheat oven to 325 degrees.  Line standard muffin wins with paper liners.  Stir together the crushed graham crackers (I crush mine in a ziplock bag with a rolling pin), butter, and 3 tablespoons sugar.  Press 1 tablespoon into bottom of each cup.  Bake about 10 minutes or until set and beginning to color.  Let cool.

With mixer, beat cream cheese until fluffy.  On low, add remaining 1 ½ cups sugar in a slow stream.  Mix in salt and vanilla until well combined.  Add eggs, one at a time, beating until just combined after each.  Spoon 3 tablespoons of filling into each muffin tin over the crust. 

In a small bowl, put the raspberry jam and microwave for 30 seconds.  Stir.  Then put a teaspoon on top of the filling of each muffin tin.  Using a tooth pick, swirl the raspberry jam through the filling, without completely mixing it in.  Bake in oven for 30-35 minutes.  Cool completely and refrigerate for 4 hours.  If you want, put one raspberry on the top of each cheesecake for decoration.  Enjoy!

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Mocha Fudge Brownies

Ingredients:

1 ounce semi-sweet chocolate

¾ cup sugar

1 stick butter, softened

2 eggs

2 teaspoons instant espresso powder

1 teaspoon vanilla

½ cup all purpose flour

½ cup chopped toasted almonds

1 cup milk chocolate chips, divided

1 cup heath chips or toffee chips

Directions:

Preheat oven to 350 degrees.  Grease an 8 inch baking pan. 

Melt semi sweet chocolate in top of double boiler or in the microwave.  In the microwave, put it in intervals of 30 seconds to be sure not to burn.  After each 30 seconds stir the chocolate for another 30 seconds. 

Beat sugar and butter in bowl and beat with an electric mixer.  Add eggs and beat until light and fluffy.  Add melted chocolate, espresso powder, vanilla and beat until well blended.  Stir in flour, almonds, ½ cup chocolate chips, and heath chips.  Spread the batter evenly into the greased pan.

Bake 25 minutes or until just firm.  Sprinkle with remaining ½ cup of chocolate chips. Let stand until chips melt.  Then spread it evenly over the brownies.  Cut into squares and cool completely. Enjoy!

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Blueberry Lemon Scones

Ingredients:
2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 lemon

1 cup blueberries

1 1/2-2 cups powdered sugar

Directions:

Pre-heat oven to 425 degrees.

Grease baking sheet. In large bowl combine flour, sugar, salt, and baking powder. Cut in butter with pastry cutter or a fork until mixture resembles coarse crumbs.

 

In small bowl combine milk, egg and vanilla. Add to dry ingredients and stir until combined.  Then add in the blueberries. Zest the entire lemon and add the zest to the batter, reserving the rest of the lemon for later.  Dough will be sticky and elastic.  Using a large tablespoons, drop spoonfulls onto the baking sheet. Bake for 13-15 minutes until golden brown.

While the scones are baking, you can make the glaze, in a bowl stir the juice of one lemon and gradually add powdered sugar to it until it becomes a little runny, but not too liquidy.  If it is too liquidy add more powdered sugar.  Once the scones have come out of the oven let them cool completely before drizzing the glaze on.  Once they are cool spoon the glaze over the top and allow to set a little before serving.  Serve and enjoy!

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Florentine Lasagna Rolls

Ingredients:
Filling:
1 lb ricotta cheese
1 cup bechamel sauce (recipe to follow)
1 box frozen spinach, thawed and drained completely
2 cups mozzarella cheese
1 cup parmesan cheese
1 egg
salt
pepper

Bechamel Sauce:
1 cup milk
2 tablespoons oil
2 tablespoons flour

Lasagna:
1 lb. lasagna noodles
4 cups tomato sauce (I just made a quick one with canned sauce and add some garlic and sauted it for a half hour)

Directions:
Preheat the oven to 375 degrees.  Bring a large pot of water to a boil while you are making everything else.

In a small sauce pan eat the oil up for the bechamel sauce.  Once it is hot, whisk in the flour until it is thick.  Then add the milk and stir vigorously. Turn the heat to medium and allow the sauce to thicken for about 10 minutes, stirring every minute or so.

Defrost the spinach in the microwave.  Once it is completely defrosted, put it in a kitchen towel and squeeze it and drain it completely.  It should be completely dry. 

In a large bowl stir the ricotta cheese, drained spinach, bechamel sauce, egg, mozzarella cheese, parmesan cheese, salt and pepper.  Be light on the salt as the cheese is very salty. 

Once the water has boiled, salt the water and put the lasagna noodles in being careful not to break them.  Cook them based n the package directions, usually abut 14 minutes.  Once they are cooked, drain the noodles and allow them to cool for a few minutes.  Try to separate them without burning yourself and lay them over the sides of the pan.

In a 13 x 9 inch baking dish, lay the sauce on the bottom just to cover.  Take one lasagna noodle and place it flat on cutting board.  Put about 1-2 tablespoons of filling on one end and roll it to the other.  Place it in the pan.  Do this with every other lasagna noodle.  Once they have all been made and are in the pan.  Cover the top with the rest of the sauce.

Bake covered for 40 minutes.  Uncover the lasagna and sprinkle some mozzarella and parmesan cheese over the top if desired.  Put back into the oven for another 15 minutes or until top is golden.  Serve and enjoy!

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