Cheesy Bacon Dip

Thanks to my friend Krista, this is my FAVE dip ever. It is seriously addictive and seriously not good for you. I love it anyway. It's easy and always a crowd pleaser. Here's the link.
http://kristasfavorites.blogspot.com/2008/04/cream-cheese-dip.html

Cheesy Bacon Dip

8 oz cream cheese
½ cup mayonnaise
1 cup grated Swiss cheese
2 Tbsp chopped green onion
8 slices bacon, cooked and crumbled
½ cup Ritz crackers, crushed

Mix first 5 ingredients together and spread in a 9x9 (approx.) baking dish. Sprinkle crushed Ritz crackers on top. Bake at 350 degrees for 15-20 minutes, or until hot and bubbly. Serve with tortilla chips or crackers.

Stuffed Mushrooms

I found this recipe on sisterscafe.blogspot.com. They were a huge hit at a Christmas Eve party we attended. They are addictive so make a double batch if you have a big group. I changed the recipe up a bit but here's the link for the original.
http://sisterscafe.blogspot.com/search/label/appetizers


Stuffed Mushrooms
adapted from The Sisters' Cafe

1-2 packages mushrooms

1 tube regular pork sausage

1 8 oz box cream cheese

green onions

garlic powder

Clean mushrooms and remove stems. Saute sausage, season with garlic powder. Chop stems finely and add to sausage when it is about halfway through cooking. Mix sausage mixture, cream cheese and a handful of chopped green onions. Spoon into mushrooms. Place in a buttered casserole dish, and bake at 350 for 20-30 minutes.

Tips
I didn't use green onions one time because I didn't have any and they were still delicious! I found that I had filling left over after I used all my mushrooms (I used one large package of fresh mushrooms, about 20 - 24 mushrooms) so I just ate the rest with tortilla chips and it was GOOD! I filled each mushroom piled high with filling.

Samoas Knock Offs

I really love Samoas. They aren't just my favorite Girl Scout cookies, but they are probably my favorite cookie period. This recipe comes pretty close to the real deal. My only complaint was I felt like the cookie bottom was too thick. I may try halving the cookie crust portion and see how that goes. Everyone raved over them and they are super delicious all the same. Also, they are surprising easy to make since they are actually bars but they take a little time to make. I will make them again... and again I'm sure.
Found on bakingbites.com Here's the link
http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Tips

I didn't use parchment paper. I used wax paper after I dipped the bottoms in chocolate.

Christmas Eggs

When I stumbled across this recipe on sisterscafe.blogspot.com I thought what could be so great about these eggs. I was intrigued enough to try it Christmas morning and we were pleasantly surprised. These babies aren't healthy but they are every bit delicious. Just give 'em a try. They are being added to the Rasmussen family Christmas morning breakfast tradition. They are super easy to make and you'll want to lick your plate, just be prepared. See my tips below.

Christmas Eggs

12 eggs

1 pint whipping cream

Salt -I use kosher

Preheat oven to 350

Butter a muffin tin.

Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of tablespoons on each one. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of kosher salt on each one and then simply pop into the preheated oven. Bake for about 12-15 minutes, depending on how soft you like the yolk. Spoon out the eggs and be sure to spoon the cream over each one!!

Tips
I made 4 eggs. I sprayed (Pam) 4 cups of my muffin tin and cracked an egg in each one. I filled each cup to the rim with whipping cream and didn't salt them because the hubs isn't into salt at all. I baked them the full amount of time but if you wanted a softer or runny yolk you could definitely pull that off by shortening the baking time. Remember when you dish the eggs up to spoon the cream left in each cup over the eggs. You could probably whip these before you put them in the muffin tin and they would be more scrambled egg style if you aren't into whole yolks.

Best Pancakes Ever... Seriously

I made these delicious beauties Christmas morning and just might make it a Rasmussen family Christmas tradition. They take a little extra effort than regular pancakes but they are heaven and worth it 100%. I want some right now. I found this recipe at ilovetoeatgoodfood.blogspot.com. Here's the link.
http://ilovetoeatgoodfood.blogspot.com/2008/08/matts-famous-pancakes.html

Best Pancakes Ever

2 Cups flour

2 tsp. baking powder

1 Tbsp sugar

1 Tbsp brown sugar

2 eggs, separated

2 cups milk

1/2 cup ricotta cheese

1/2 Tbsp salt

2 tsp vanilla

Combine dry ingredients. Separate egg, and beat the whites until they begin to stiffen. Add the rest of the wet ingredients to the egg yolk. Add dry ingredients, and mix well. Lightly fold in egg whites. Fry on a lightly greased frying pan or pancake griddle.

ENJOY!

*this recipe makes about 20 3-4 inch pancakes

Indian Spiced Pork Skewers

This is super easy but turns out very delicious. I was impressed with the flavors and served the skewers with saffron rice.

Indian Spiced Pork Skewers
Recipe from our Our Best Bites

1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced and use the tip below)
1 T curry powder
1 1/2 t kosher salt (much less if you're using table salt, but you shouldn't be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water

Cut your pork into 1 1/2" chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.

Press garlic into a small bowl. Here's a great tip if you don't own a garlic press and you want your garlic finer than a mince. Start by peeling the cloves by smashing them first. Mince them up and then pour the kosher salt right over it. Use a large knife to smash and mush and the kosher salt will break up the garlic making it into a nice paste. Works great! Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.Add fresh lemon juice (not bottled!) and olive oil and stir it all up. Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine).

Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you've cut your pork chunks an inch or smaller, they'll be done pretty fast. Don't overcook!

TIPS
I used pork tenderloin and it was delish!! Also I used green bell peppers and onions on the skewers.

No Yeast Orange Sweet Rolls

Perfect for a quick fix. If you are craving the real deal though these might not cut it. These are surprisingly good and I will make them again for sure. I usually am not a orange roll fan but these were the perfect amount of orange flavor.

No Yeast Sweet Rolls
Our Best Bites adapted from Fine Cooking

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Orange Roll Filling:
4T butter, softened
1/2 C sugar
zest from one orange


Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice

Preheat the oven to 400 degrees.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you're used to. Don't add anymore flour!

Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.Roll the dough into a rectangle, about 12x15 inches.

Now put your filling on. After the rolls are filled and cut. Place them in a pan that has been sprayed with cooking spray. The recipe in Fine Cooking tells you to bake the rolls in a springform pan. However, the batch I cooked in a spring form pan were very overdone on the bottom. I cooked my orange rolls in a ceramic pie pan and they were perfect. So I suggest using a glass or ceramic pan vs. a springform pan.

Bake for 20-25 minutes or until the tops are golden brown. When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat while warm.


TIPS
I used a glass pie pan. I will put foil over the rolls after cooking for about 10-15 mins because they were perfect on top but a little under cooked once we dug into them. They needed more time but I didn't want them to burn on top. Also my food processor comes with a dough blade attachment and next time I will just use the regular attachment because I had a hard time getting the cottage cheese mixture smooth using the dough blade.

Stuffed Pizza Rolls

This is a fun recipe that can be adapted to your personal taste. Feel free to make your own dough recipe and put your fave filling in this delicious spin on pizza. I of course stole this recipe from Our Best Bites. This would be a great party treat. You could make smaller ones for appetizers or larger ones for dinner. It looks like a lot of steps but really these babies are super easy and fun to make.


Stuffed Pizza Rolls
1 roll refrigerated pizza dough (thin crust or thick)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. If you make your own dough, 400 is usually a good heat.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after)

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes. Serve with warm pizza or marinara sauce. Enjoy!

TIPS
I used Pillsbury Classic refrigerated pizza dough. I cut my dough into 20 squares. I shredded cheese (Never us pre-shredded cheese from the store on pizza, it contains something that keeps it from clumping and makes it weird and rubbery when it melts. Shred it yourself and you'll be much happier!) but next time will cube it because it will make the closing of the rolls easier. Also I put too much filling in mine so I had to pull on the dough to close each roll which ended up with thin crispier tops and thick doughy bottoms. They still tasted fine but next time I will use less filling or bigger squares so I can close the roll without stretching the dough. I served mine for dinner with a garden salad. These tasted amazing the next day warmed up in the microwave.

Strawberry Sauce

I found this recipe on one of my favorite food blogs, Our Best Bites, that can be found at ourbestbites.com. This sauce is so versatile. You can put it on pancakes, ice cream, toast, warm sugar cookies, and even mix it with your fave lemonade to make strawberry lemonade. The possibilities are endless. I made a double batch and it made about 4 small jars. Easy to make and freezes quite well. Your kitchen will smell amazing while making this delicious sauce.



Strawberry Sauce

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. Roughly chop the berries. Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached. Enjoy!

TIPS

I used almond extract and at first it smelled so strong I thought I was going to regret it but it cooked way down and tastes perfect. Next time I might try vanilla just to try something different. I used a potato smasher to mash up the berries while cooking. I made my sauce very smooth, no chunks at all.

Raspberry Custard Pie

This pie is a beast to make but is delicious and beautiful. It's worth every minute it takes to make it. I got this gem from my friend Summer's blog.





Raspberry Custard Pie

1 single baked pie crust

1 cup milk

1/4 cup flour

1, 1/4 cups sugar, divided

1/4 tsp salt

2 egg yolks, beaten

1 tsp vanilla

1 cup whipping cream (don't add sugar)

3 cups fresh raspberries (12 oz unsweetened frozen)*

1/2 cup water

3 tbsp cornstarch

*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.

Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tbsp milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick. Stirring egg yolks constantly, spoon a small amount of pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture is VERY THICK. DO NOT allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**

** You want the pudding mixture to be very thick. To create a firmer texture: Place 1 tbsp cold water in small microwave safe cup, sprinkle 1/2-1 tsp unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipping cream.

Whip cream until stiff peaks form. Fold into cool pudding mixture; spoon pudding mixture into baked pie shell, cover and chill pie for AT LEAST 1 hour to partially set.

In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil. Remove from heat and cool. Spoon berry glaze over pudding in pie shell (when cool). Refrigerate overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf if desired.

TIPS
My custard was too thick and I wasn't able to fold the whipped cream into the custard. I had to beat it in and I was very scared it was going to turn watery. Although my custard was a little lumpy it was very firm in the pie and tasted fantastic. I'm not sure what I did wrong exactly. The recipe says the custard needs to be very thick but maybe I made mine too thick or I let the custard cool too long before adding the whipped cream. I didn't need to do the gelatin step. I am determined to get this pie right so I am going to test it again and see if I can get the custard right this time. I also used frozen raspberries and it tasted delicious. I used fresh berries for the garnish. I used my deep pie dish and should have used a regular size because my crust didn't go up to the top of the dish so you can't see it pictured above. I also made my pie the night before I served it so it was in the fridge for almost 24 hours.

Parmesan Roasted Broccoli

Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I got this recipe from the Barefoot Contessa. Bless you Ina and your multi-million dollar house in the Hamptons.

Parmesan Roasted Broccoli

4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces so you have medium to small florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes at 400, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.


My tips - If you wash your broccoli first make sure it is completely dry before you roast it. In my oven it takes about 15 minutes to roast. Watch it and see what happens. I used minced garlic (because I'm lazy) and it burned too quickly but still tasted good to me. I love lemon flavor A LOT but if you aren't into that much lemon flavor use less zest or juice but please use fresh lemon juice it really does make a huge difference. I didn't use the pine nuts or basil in mine and it was still delicious (aka YUMLISH). It may seem like a lot of steps at first but after you make it once you'll see how easy it is and the next time it will be a snap. And yes there will be a next time. I half this recipe but honestly it's never enough.

Banana Bread

I know all banana breads are just about created equal but I have recently discovered a delicious variation. It is darker and has more of a spice taste but still very good. Let me say it is NOT healthy but a great way to treat yourself. I found this recipe on sherbetblossom.blogspot.com.

Lovely Banana Bread

2 cups sugar
2½ cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
½ tsp baking powder
1 cup oil
3 eggs
2 cups mashed bananas
1 tsp vanilla

Simple directions: Combine dry ingredients. Add wet ingredients. Bake in greased bread pans (2) for 1 hour at 350°

My tips for this recipe are grease your pans VERY well (one of mine stuck) and watch the bread closely around 35 minutes into cooking because you may need to put foil over them to keep them from over browning on top. This bread can be tricky because it is darker than regular banana bread so it may be hard to tell. It took about 50 minutes in my oven and I probably should have taken it out a few minutes sooner.