Category: Recipes

Pepperoni Pizza Dip With Breadstick Dippers

August 17, 2023MBEhleEntertainment, Food, Recipes

No matter which teams fans support, they’re sure to get hungry watching the action play out. That’s why game day hosts need to plan foods to keep guests satiated as they follow the scores.

Dips, small bites and other finger foods are staples when the game is on because they can be eaten easily in front of the big screen. Utilizing one or more slow cookers to prepare such items creates more time to watch the game, stock the cooler with refreshments and ready the home theater. Slow cookers also can keep meals warm on the buffet table.

This recipe for “Pepperoni Pizza Dip with Breadstick Dippers” from the Crock*Pot Kitchens makes a great game day meal. Adjust as needed for the game day crowd.

Pepperoni Pizza Dip with Breadstick Dippers

Serves 8

1 jar or can (14 ounces) pizza sauce

3/4 cup chopped turkey pepperoni

4 green onions, chopped

1 can (21/4 ounces) sliced black olives, drained

1/2 teaspoon dried oregano

1 cup (4 ounces) shredded mozzarella cheese

1 package (3 ounces) cream cheese, softened

Dippers

1 package (8 ounces) refrigerated breadstick dough

2 teaspoons melted butter

2 teaspoons minced fresh Italian parsley

1. Combine pizza sauce, pepperoni, green onions, olives, and oregano in a 2-quart slow cooker. Cover; cook on low 2 hours or on high 1 to 1/2 hours or until mixture is hot.

2. Stir in mozzarella and cream cheese until melted and well blended. Serve with warm Breadstick Dippers.

3. For dippers, bake breadsticks according to package directions. Brush with melted butter and sprinkle with parsley.

Fourth of July Cookie Cups

June 29, 2023MBEhleBaking, Food, Recipes

July 4th celebrations are much anticipated each year. Whether they include an intimate barbecue with a close-knit group of friends or a massive block party with everyone from the neighborhood, there’s a strong chance that food will be part of the party.

As various menu items will hit the grill, hosts and hostesses may wonder which desserts to serve to make their events complete. While there is seemingly nothing more American than apple pie, cookies also can be sweet ways to help wrap up the festivities. Sugar cookies are a universal favorite, and in this recipe for “Fourth of July Cookie Cups” they’re shaped into cups filled with a buttercream frosting.

Enjoy this star-spangled showcase, courtesy of “Live Well, Bake Cookies” (Rock Point) by Danielle Rye.

Fourth of July Cookie Cups

Makes 24

Nonstick cooking spray, for greasing the pan

1 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Red, white and blue sprinkles, for topping

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

1. To make the cookie cups: preheat the oven to 350 F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.

2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients until just combined.

6. Evenly distribute the cookie dough among all 24 cups in the mini muffin pan, a little more than 1 tablespoon of cookie dough per cup. Press each ball of cookie dough into the cups and smooth it out.

7. Bake for 11 to 13 minutes, or until the edges of the cookie cups are lightly browned and the tops are set.

8. Remove from the oven, and make an indentation in each cookie using the back of a measuring spoon. Allow to cool in the muffin pan, then carefully remove from the pan and set aside.

9. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes until smooth. Add the powdered sugar, 1/2 cup at a time, mixing in each addition until well combined.

10. Add the heavy whipping cream and vanilla extract, and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Pipe the frosting into the cooled cookie cups and top with the sprinkles.

12. Store the cookie cups in an airtight container at room temperature or in the refrigerator for up to 4 days.

A Perfect Dish For A New Year’s Day Brunch

December 29, 2022MBEhleCooking, Food, Holidays, Recipes

The late-night revelry of New Year’s Eve has made New Year’s Day brunch a go-to tradition for millions of people. Staying up until the calendar officially turns from one year to the next at the stroke of midnight can make it harder to get out of bed on the morning of January 1, so there may be no better day to plan a brunch than the first day of the calendar year.

Many restaurants offer brunch specials on New Year’s Day, but people need not leave home to ensure their first meal of the new year is delicious. This recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from “Sunday Brunch” (Chronicle Books) by Betty Rosbottom can be just the dish to begin a new year.

Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices

Serves 4

Mushroom Sauté

11/4 ounces mixed dried mushrooms

11/2 cups boiling water

3 tablespoons olive oil

8 ounces sliced brown mushrooms

2 teaspoons minced garlic

1 teaspoon dried crushed rosemary (see tip)

Kosher salt

Freshly ground black pepper

Toast and Eggs

4 1/2-inch thick sourdough slices

Olive oil

2 tablespoons unsalted butter

4 eggs

Kosher salt

Freshly ground black pepper

Rosemary sprigs for garnish (optional)

1. For the Mushroom Sauté: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop the mushrooms.

2. Heat the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the brown mushrooms and sauté, stirring often, for 6 minutes. Add the reserved mushrooms, garlic, rosemary, and 1/2 teaspoon salt; stir for 1 minute. Add the mushroom liquid and cook, stirring, until it has evaporated, 4 to 7 minutes. Season with salt and several grinds of pepper. Remove the frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)

3. For the toast and eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch nonstick frying pan over medium-high heat, and, when hot, add the bread and cook until lightly browned, about 2 minutes per side. Remove the toast and cover loosely with foil. When pan is cool enough to handle, wipe it out with clean paper towels.

4. Add the butter to the frying pan and set it over medium heat. When the butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments., and gently slide it into the frying pan. Repeat with the remaining eggs. Immediately reduce the heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and the yolks are still soft and runny, 3 minutes.

5. While the eggs are cooking, arrange a toasted bread slice on each of four plates. Mound the mushrooms evenly over the toast.

6. Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately.

Chocolate Cookies Are A Sweet Finale To Thanksgiving Dinners

November 17, 2022MBEhleBaking, Food, Recipes

Holiday entertaining season begins on Thanksgiving. Anyone who has been tasked with hosting Thanksgiving understands the commitment required to prepare a delicious meal for guests, which often encompasses appetizers, several side dishes and, of course, turkey as the centerpiece. Guests attending a Thanksgiving dinner can give holiday hosts and hostesses a break by providing dessert.

Cookies are a popular treat. Thanks to their flavor, portability and relatively short preparation and cooking times, cookies are a smart choice when bringing dessert to a holiday gathering. This recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

Flourless Chocolate Cookies

Makes 24 to 36 cookies

3 cups powdered sugar

3/4 natural unsweetened cocoa powder

1/2 teaspoon espresso powder (optional)

1/4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside.
In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.
Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets.

Store the cookies in an airtight container at room temperature for up to 5 days.

A Summer Dessert That Is Just Peachy

July 7, 2022MBEhleFood, Recipes, Summer

Peaches are a nutritious summertime favorite. Peaches are antioxidant-rich, include a wide range of vitamins and minerals, and are rich in fiber. And there is no denying how sweet and tasty peaches can be, whether they’re plucked right from a tree or enjoyed in any number of recipes.

Cobbler is a type of dessert that gained popularity in the United States during the 19th century. It is made by putting fruit in a deep baking dish and then topping it with a drop of biscuit batter and sometimes a crumb topping. Any number of fruits work well in cobblers, including apples, pears, and various berries. However, peach cobbler is the quintessential summertime treat.

Cobbler gets its name from the fact that early American settlers didn’t have strict recipes with exact measurements for ingredients, so they took what they had and “cobbled” them together.

Today’s cobbler bakers enjoy the benefits of having more direction when putting together their desserts. This recipe for “Southern Peach Cobbler” comes courtesy of Paula Deen.

Southern Peach Cobbler

Serves 15

11/2 cups self-rising flour

1 stick butter

1/2 cup water

2 cups sugar, divided

4 cups peaches, peeled and sliced

1 cup milk

Ground cinnamon (optional)

Preheat the oven to 350 F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place it in the oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to the top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Serve Up Homemade Salsa This Cinco de Mayo

May 5, 2022MBEhleHolidays, Recipes

Much like St. Patrick’s Day is celebrated by people with no trace of Irish heritage, Cinco de Mayo has become a day of celebration for people who do not trace their ancestry to Mexico. In fact, History.com notes that Cinco de Mayo is a relatively minor holiday in Mexico, where the day commemorates a symbolic yet not significantly strategic win by a heavily outnumbered Mexican army over French forces sent by Napoleon III to establish an empire on Mexican land. In the United States, Cinco de Mayo has become a day to commemorate Mexican culture, including its much-loved cuisine.

Food is front and center at many Cinco de Mayo celebrations. Home cooks hosting friends or those who simply want to enjoy some homemade Mexican fare this Cinco de Mayo can try their hands at this recipe for “Fiery Corn Salsa” from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).

Fiery Corn Salsa

Makes 2 cups

1/4 cup olive oil

3 tablespoons freshly squeezed

lime juice

2 teaspoons minced fresh

cilantro

3 tomatoes, seeded and diced

11/2 cups corn kernels

2 to 3 jalapeño peppers, seeded

and diced

Salt and freshly ground black

pepper

1. In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeño to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days.

Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.

A Quick and Delicious Holiday Dessert

December 15, 2017MBEhleBaking, Cooking, Holidays, Recipes

The holiday season is synonymous with many things, including delicious foods. While Thanksgiving turkeys or Christmas geese will be found on many a table this holiday season, baked goods and desserts are what many people look forward to this time of year.

Holiday hosts with a lot on their plates might not have the time to prepare homemade baked goods for their guests. Thankfully, the following recipe for “Chocolate-Strawberry Pie” from Addie Gundry’s “No-Bake Desserts” (St. Martin’s Press) can be prepared in just 15 minutes, all without turning on the oven.

Chocolate-Strawberry Pie

Yields 1 pie

1 pint fresh strawberries, washed, trimmed and halved
1 store-bought (or homemade) chocolate cookie pie crust
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon minced crystallized ginger
1/8 teaspoon ground nutmeg
Pinch of kosher or sea salt
6 large egg yolks
21/2 cups half-and-half
6 ounces bittersweet or semisweet chocolate, chopped
1/2 tablespoon rum extract
1 teaspoon vanilla extract
Additional strawberries for garnish (optional)

1. Place the strawberry halves in a single layer in the bottom of the pie crust.
2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.
3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat.
4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes.
5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set.
6. Garnish with additional strawberries, if desired.

Warm Up With a Classic Hot Toddy This Holiday Season

December 8, 2017MBEhleHolidays, Recipes, Seasonal

Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill.

Hot toddies have been around for centuries. Usually a mix of a spirit – either whiskey, rum or brandy – hot water, honey and spices, some believe the word “toddy” comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water. The drink was dubbed the “hot toddy.”

Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill. “Grog” is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-and-rum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.

The classic hot toddy can be a versatile drink used to keep guests comfortable and cheerful. This warm libation is soothing and savory, mixing citrus, honey and spices, which each have their various health benefits.

Although hot toddy recipes vary, the following is the recipe for a classic hot toddy, as culled by recipes from Wine Enthusiast, Imbibe and PBS Food.

Classic Hot Toddy

• 11/2 ounces bourbon, whiskey or another brown liquor
• 1 tablespoon honey
• 1/2 ounce fresh lemon juice
• 1 cup boiling water
• Cinnamon stick
• Lemon wedge
• Cloves or star anise

Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.

Satisfy With A Simple, Spicy Appetizer

September 29, 2017MBEhleDIY, Holidays, Recipes

Hosting often involves serving food, and the following recipe for “Spicy Cheese Balls” from A.J. Rathbun’s “Party Snacks!” (Harvard Common Press) is sure to please hosts who want to serve their guests an hors d’oeuvre that’s simple but spicy.

Spicy Cheese Balls (Makes 35 to 40 bite-size balls)

1 8-ounce package cream cheese, at room temperature
1 cup grated sharp cheddar cheese
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup finely chopped walnuts

1. Put the cream cheese, cheddar, garlic, parsley, cayenne, black pepper, and salt in a food processor. Process for 5 to 10 seconds, until well blended. Scrape the mixture into a bowl, cover, and refrigerate for 1 hour.

2. Spread the chopped walnuts on a plate. Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts, coating the outside (you may to press a little to ensure sticking).

3. Serve the cheese balls on a large platter. You can put a toothpick in each ball, but you could also surround them with crackers and let guests use their hands. It all depends on what kind of party you’re having.

Make a Household Favorite More Healthy

September 22, 2017MBEhleFood, Recipes

Many beloved dishes might be enjoyed more often if they were only a little healthier. Author and former personal chef Michelle Dudash was once asked by a client if the she could make a healthier version of chicken parmesan. The result of that request is the following recipe for “Skinny Chicken Parmesan with Spinach,” which Dudash ultimately included in her book, “Clean Eating For Busy Families” (Fair Winds). The recipe was a hit with Dudash’s client and will surely be a hit at home cooks’ dinner tables as well.

Skinny Chicken Parmesan with Spinach (Makes 6 servings)

For the sauce:

2 teaspoons extra-virgin olive oil
2 cloves garlic, sliced
1 28-ounce can whole tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 pinches salt
2 pinches freshly ground black pepper
1/2 teaspoon honey

For the chicken:

3 tablespoons grated Parmesan cheese
2 tablespoons whole-wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
11/2 pounds chicken breast, cut into 6 pieces, pounded to 1/4 inch
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 cups baby spinach
1 teaspoon lemon juice
3/4 cup fresh mozzarella cheese, sliced into 6 medallions (or shredded)
6 cups cooked whole-grain thin spaghetti tossed in 2 teaspoons olive oil

Preheat oven to 375 F and coat the bottom of a 9 x 13-inch pan with olive oil spray.

To make the sauce: Heat a medium saucepan over medium heat. Add oil and garlic and cook gently for 30 seconds. Do not brown. With your hand, squeeze each tomato into the pan and add basil, oregano, salt, pepper, and honey. Reduce to medium heat and simmer for 20 minutes, lowering the heat as needed.

To make the chicken: Combine parmesan cheese, flour, salt, pepper, and basil in a medium dish and coach chicken with cheese mixture. Place a large skillet over medium heat and add 2 tablespoons of oil. When oil is shimmering, add chicken, rounded-side down, and cook until golden on one side, about 5 minutes. Arrange chicken in a baking pan. Pour remaining 2 teaspoons of oil into skillet and add spinach. Cook spinach for 1 to 2 minutes until wilted and swirl in lemon juice. Gently press spinach to release water and divide spinach on top of chicken. Spoon sauce around and over the chicken, place mozzarella on top, and sprinkle with 1/4 teaspoon salt. Bake for 15 minutes until chicken is cooked through. Serve over spaghetti.