I got this recipe from Mr. Food on ABC 7 Chicago. It is super easy to make and is a great addition to a summer party.
1 container (15oz.) ricotta cheese
1 C. confectioners' sugar
1/4 C chopped maraschino cherries
1/4 C. chopped blanched almonds
1/4 C. miniature chocolate chips
1 9-in. chocolate graham cracker pie crust
In a large bowl, combine the ricotta cheese and confectioners' sugar; mix until smooth and well combined. Stir in the cherries, almonds and chocolate chips. Spoon into pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10 to 15 minutes before cutting. Cover and store any leftovers in the freezer.
Saturday, February 27, 2010
Chocolate Chip Cookies
This was my Grandma's recipe. I still have the recipe card she wrote out for me years ago...complete with butter stains.
3/4 C. brown sugar
3/4 C. white sugar
2 sticks margarine, softened
2 eggs, beaten
2 tbsp. hot water
1 tsp. baking soda, mixed in the water
1 tsp. vanilla
1/4 tsp. salt
2 1/2 C. flour
1/2 bag semi sweet morsels
Place 1-in. balls on a greased cookie sheet and bake in a 350* oven for 10-12 minutes.
3/4 C. brown sugar
3/4 C. white sugar
2 sticks margarine, softened
2 eggs, beaten
2 tbsp. hot water
1 tsp. baking soda, mixed in the water
1 tsp. vanilla
1/4 tsp. salt
2 1/2 C. flour
1/2 bag semi sweet morsels
Place 1-in. balls on a greased cookie sheet and bake in a 350* oven for 10-12 minutes.
Italian Meatballs
This recipe is the first one I ever created from scratch. It was a work in progress for a couple of years. I took a little bit from several different recipes and tried different combinations and cooking techniques until I had the following recipe. Not bad for an Irish lass!
3lb. ground meat--the best combo is 93% lean ground beef and ground pork 2:1
3/4 C. Parmasan cheese
3/4 C. seasoned bread crumbs
3 tbsp. parsley flakes, if you have fresh use 5 tbsp, chopped fine
1 tsp. garlic powder
1 tsp. onion powder
5 cloves garlc, minced
2 tsp. ground oregano
1 tsp. oregano leaves
2 tsp. Italian seasoning
2 tsp. basil
2 eggs beaten with 1/4 C. water
Use the biggest mixing bowl you own. Put all ingredients in the bowl and mix by hand.
It's messy but it is the best way to do it. If your mixture seems wet, add some more bread crumbs.
Once everything is mixed together, roll into meatballs the size of golf balls. Bake in a pan sprayed with Pam for 18-20 minutes. The meatballs freeze nicely.
Also, it's OK if you just use ground beef but use the 93% lean.
3lb. ground meat--the best combo is 93% lean ground beef and ground pork 2:1
3/4 C. Parmasan cheese
3/4 C. seasoned bread crumbs
3 tbsp. parsley flakes, if you have fresh use 5 tbsp, chopped fine
1 tsp. garlic powder
1 tsp. onion powder
5 cloves garlc, minced
2 tsp. ground oregano
1 tsp. oregano leaves
2 tsp. Italian seasoning
2 tsp. basil
2 eggs beaten with 1/4 C. water
Use the biggest mixing bowl you own. Put all ingredients in the bowl and mix by hand.
It's messy but it is the best way to do it. If your mixture seems wet, add some more bread crumbs.
Once everything is mixed together, roll into meatballs the size of golf balls. Bake in a pan sprayed with Pam for 18-20 minutes. The meatballs freeze nicely.
Also, it's OK if you just use ground beef but use the 93% lean.
Chicken Souvlaki with Tzatziki sauce
Opa!! This was a huge success tonight. I even got Chris to thoroughly enjoy 2 vegetables that each have more than 3 syllables! I used my Foreman grill but I am sure this will be a fan favorite on the outdoor grill all summer.
Souvlaki
3 tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-in pieces
1 medium zucchini, quartered length wise and cut into 1/2-in thick slices
cooking spray
Tzatziki sauce
1/2 C. cucumber, peeled, seeded, and shredded
1/2 C. plain lowfat yogurt
1 tbsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip top plastic bag; seal and shake to combine. Marinate chicken in refrigerator for at least 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini alternately onto 8-in. skewers.
Heat a grill pan or grill. Add skewers; cook 8 minutes or until chicken is done; turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, lemon juice, salt and garlic clove; stirring well. Serve tzatziki sauce with souvlaki.
Souvlaki
3 tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-in pieces
1 medium zucchini, quartered length wise and cut into 1/2-in thick slices
cooking spray
Tzatziki sauce
1/2 C. cucumber, peeled, seeded, and shredded
1/2 C. plain lowfat yogurt
1 tbsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip top plastic bag; seal and shake to combine. Marinate chicken in refrigerator for at least 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini alternately onto 8-in. skewers.
Heat a grill pan or grill. Add skewers; cook 8 minutes or until chicken is done; turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, lemon juice, salt and garlic clove; stirring well. Serve tzatziki sauce with souvlaki.
Sunday, February 21, 2010
Spiked Chocolate Truffles
These truffles are for kids over 21.
9oz. bittersweet, semisweet, or milk chocolate, finely chopped
1/2 C. heavy cream
2 tbsp. of your favorite liqueur such as Grand Marnier, Chambord, dark rum, bourbon.
1/3 C. cocoa powder, sifted, plus additional as needed for dusting hands
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Add the liqueur and stir to combine. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatings in variation #1.
9oz. bittersweet, semisweet, or milk chocolate, finely chopped
1/2 C. heavy cream
2 tbsp. of your favorite liqueur such as Grand Marnier, Chambord, dark rum, bourbon.
1/3 C. cocoa powder, sifted, plus additional as needed for dusting hands
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Add the liqueur and stir to combine. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatings in variation #1.
Basic Chocolate Truffles
I went to a chocolate class last week and we made these truffles as well as others I will post here. I never knew they were this easy to make. Our chef/professor told us that for the very best truffles you need to start with the very best chocolate.
8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.
8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.
Pizza Dough
This recipe is from my WW cookbook. I have made it several times and the best piece of advice I can give is to spray Pam on your hands prior to handling the dough. Also, while the recipe calls for using your food processor, I get better results using the dough hook on my stand mixer. Also, make sure your dough is at room temperature when you go to work with it; it's easier that way.
1 1/2 C. warm (105-115*F) water
1 tsp. sugar
1 package active dry yeast
1 tbsp. olive oil
4 1/4 C. all purpose flour
1 1/2 tsp. salt
In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
In a food processor (use your stand mixer) combine the flour and salt. With the machine runnine scrape the yeast mixture into the flour mixture and let it combine until the dough forms a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip close freezer bags at this point or use as directed in your favorite pizza recipe.
1 1/2 C. warm (105-115*F) water
1 tsp. sugar
1 package active dry yeast
1 tbsp. olive oil
4 1/4 C. all purpose flour
1 1/2 tsp. salt
In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
In a food processor (use your stand mixer) combine the flour and salt. With the machine runnine scrape the yeast mixture into the flour mixture and let it combine until the dough forms a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip close freezer bags at this point or use as directed in your favorite pizza recipe.
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