Cinnamon Cream Cheese Spread

 

Butter is great on bread, waffles, pancakes, French toast, and biscuits.  Sometimes, though, it's nice to have something a little different.  Maybe you want a new flavor...maybe you want your plate to look a little bit fancy.  This fast & easy spread is a great choice - it's pretty and tastes like cinnamon roll - so yummy!

Cinnamon Cream Cheese Spread

Katie Christy

Ingredients:

4 tbsp cream cheese, softened

2 tbsp butter, softened

3 tbsp powdered sugar

1/2 tsp ground cinnamon

Directions:

1.  Combine all ingredients in a medium bowl.  Beat until smooth.  Cover and chill if not using right away.  Serve!

Club Roll Ups

A tasty club sandwich, all rolled up.  Perfect for an appetizer, lunch, or dinner.

Club Roll Ups

Katie Christy

Ingredients:

4 oz cream cheese, softened

1/4 cup tomatoes (I used canned diced)

    -Sun Dried, Oil Packed: drain & dab with paper towels to remove excess oil

    -Sun Dried: reconstitute, drain & dab with paper towels to remove excess water

    -Canned Diced: press 1/2 cup between several layers of paper towels to remove excess liquid

2 tbsp mayonnaise

1/4 tsp ground black pepper

1/4 tsp minced garlic

About 3/4 cups shredded cheddar cheese

1 lb bacon (raw weight), cooked, drained well, and crumbled

20 deli thin slices smoked ham

20 deli thin slices smoked turkey

About 3/4 cups shredded lettuce

10 flour tortillas, warmed until pliable

Directions:

1.  Combine the cream cheese, tomatoes, mayonnaise, pepper, and garlic in the small bowl of a food processor.  Pulse until well blended.  You can use this spread right away, but it's even better if you cover and chill it for about an hour first.

2.  Evenly spread about 1 tbsp of the cream cheese mixture over a tortilla, leaving a small border around the edge.

3.  Sprinkle about 1 tbsp of the cheese evenly over the spread.  Sprinkle about 1 tbsp of the bacon evenly over the cheese.

4.  Lay two slices of the ham overlapping down the center of the tortilla (horizontally), maintaining the tortilla border.  Lay two slices of turkey overlapping each other and the ham, in the bottom third of the tortilla, still maintaining the border.

5.  Sprinkle a little lettuce horizontally down the center of the turkey slices.

6.  Starting on the end closest to you (which should also be the end with the turkey), tightly roll the tortilla.

7.  Leave the roll up as is, cut it in half, or cut it into 1 slices, securing each slice with a toothpick.

8.  Repeat Steps 2-7 with the remaining ingredients.  Serve!

Black Pepper Chicken Egg Rolls

Egg rolls - those ever popular, crunchy packets of deliciousness.  Mmm mmm!  So good to eat, surprisingly easy to make!
Years ago, my husband ordered something called Black Pepper Chicken from a Chinese fast food place.  The quality of the chicken was questionable, but the sauce was fantastic.  I immediately wanted to make a chicken egg roll with that kind of flavor.  And here we are!
The sauce I made is adapted from a recipe on food.com.
A note: the recipe instructs you to poach the chicken in chicken broth.  The results are tender and flavorful - great in the rolls.  You don't have to poach the chicken, though.  You can chop it small and stir fry it in about 1 tbsp of oil.  You can use grilled, broiled, or sauteed chicken.  Or, you can even use store-bought rotisserie chicken if you're pressed for time.
Egg rolls are all in the wrapping.  The first time I made egg rolls I didn't have folding instructions and the results were...less than desirable.  The recipe below includes a wonderful diagram from Twin Dragon.  Now, rolling is a snap!
So, next time in you're in the mood for Chinese food, don't order out!  Fry up a cruncharific batch of these homemade egg rolls!

Black Pepper Chicken Egg Rolls

Katie Christy

Ingredients:

1.5 lbs boneless, skinless chicken

4 cups chicken broth

2 tbsp oyster sauce

2 tbsp soy sauce

2 tsp black pepper

1 tsp mirin

1/2 tsp minced garlic

1 tbsp peanut, vegetable, or canola oil

5 oz water chestnuts, chopped small

2 cups Nappa cabbage, chopped small

1 bunch (aprx 10-12) green onions, sliced thin

24 egg roll wrappers

Directions:

1.  Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken).  Bring the liquid to a boil over high heat.  Reduce to a low simmer and cover.  Poach until the chicken is cooked through (using a leave-in digital thermometer is helpful).

2.  Transfer the chicken to a plate to cool completely.  Once cool, chop the chicken into small pieces.  Cover and chill until ready to use.

3.  In a small bowl, stir together the oyster sauce, soy sauce, black pepper, mirin, and garlic.  Cover and chill if not using right away.

4.  Heat the oil in a large skillet until very hot.  Add the water chestnuts, 1 cup of the cabbage, and the green onions and stir fry for about 30 seconds.  Add the sauce and continue cooking for about 15 seconds.  Remove the pan from the heat.

5.  Stir in the remaining 1 cup of cabbage and the chicken.  Stir to mix thoroughly.  Transfer the mixture to a bowl.  Allow the mixture to cool to luke-warm (if the chicken was cold, you may not have to wait).  Alternately, you can cool the filling completely, cover, and chill for later use.

6.  Follow the diagram below to assemble the rolls (use about 2 tbsp filling in each).  You can make them in advance: place the assembled rolls in a parchment or wax paper lined baking sheet or dish, cover, and chill until ready to fry.

7.  Line a baking sheet with a few layers of paper towels.  Heat oil to 350° in a fryer or dutch oven.  Fry the egg rolls (careful not to crowd the fryer - the rolls should not touch).  Fry, turning to cook evenly, until golden brown.  Transfer the cooked rolls to the paper towels to drain.  Repeat.

8.  Serve!

Pesto Chicken Sandwich

It's always nice to have a few grilled chicken sandwich recipes on hand.  That way, when you want a quick dinner, you've got some options.  This is a nice one for the collection - juicy grilled chicken with melty cheese, pesto sauce, and roasted red peppers.  Yummy!
This recipe is adapted from Bon Appetit at Epicurious.  It's fast, simple, and delicious.

Pesto Chicken Sandwich

Adapted from Bon Appetit

Ingredients:

1/4 cup mayonnaise

2 tbsp prepared pesto

1 lb boneless, skinless chicken half-breasts

Olive oil

Salt & Pepper

4 Deli slices of Italian cheese (I used Mozzarella-Provolone)

4 buns (such as ciabatta - I used Orowheat Crostini)

1/2 cup roasted red peppers, chopped

Directions:

1.  Stir the mayonnaise together with the pesto.  Cover and chill.  You can use this sauce right away, but it's even better if you have time to let it rest for about an hour in the fridge.

2.  Clean and oil your grill grate.  Preheat to high.

3.  Pound the chicken breasts to an even thickness (or buy thin-cut).  Brush or spray with oil and season generously with salt and pepper.

4.  Grill the chicken, flipping halfway, until it is nearly cooked through.  Top each piece of chicken with a slice of cheese.  When cooked through, transfer the chicken to a plate to rest for five minutes.

5.  Spread about 3 tsp of the sauce onto each bun top.  Sprinkle the red peppers evenly over the sauce (about 2 tbsp per bun top).

6.  Place the chicken pieces onto the bun bottoms.  Place the bun tops on top.  Serve!

Parmesan Green Beans

Green beans are a source of great debate in my house.  I like my green beans crisp-tender.  My husband calls them "squeaky" and only wants what he grew up with: canned.  My daughter will take canned or fresh, but only likes her beans dissected - so she can eat the little inner beans, leaving the sad pods behind. 
One thing we can all agree on, though, is that green beans are good braised - as they are in this recipe.  Braising makes them tender and lovely.  Here, they are cooked with garlic and Italian herbs and finally tossed in Parmesan.  Mmmm - cheesy, savory goodness!  A great veggie side dish.

Parmesan Green Beans

Katie Christy

Ingredients:

1/2 cup water

1 tsp olive oil

1/2 tsp minced garlic

1/8 tsp dried basil

1/8 tsp dried oregano

1/8 tsp ground black pepper

8 oz green beans, trimmed & cut

1/4 cup grated Parmesan

Salt

Directions:

1.  Stir the water, oil, garlic, basil, oregano, and pepper together in a large saucepan.  Add the green beans and set the pan over high heat.  Bring the mixture to a boil.

2.  Reduce the heat to low.  Cover and simmer for 15-25 minutes or until the beans are tender (not mushy).

3.  Pour the beans into a strainer to drain off any extra water.  Put the contents of the strainer back into the pan.  Toss with Parmesan to coat.

4.  Salt to taste (I put 1/8 tsp).  Serve!

Butterscotch Sauce

Old fashioned butterscotch - so delicious.  A simple, yet wonderful combination of brown sugar, butter, and vanilla.  
If you're expecting a flavor like the little golden candies, you'll not find it here.  Those candies are flavored artificially whereas this taste is the authentic original.
This recipe is adapted from Simply Recipes.  It is a wonderfully rich sauce; great as a sweet dip, as a dessert topping, in butterbeer, or just right out of the pan!
One thing's for sure - you've got to try this.  Yum!

Butterscotch Sauce

Adapted from Simply Recipes

Ingredients:

Butterscotch -

4 tbsp butter

1 cup brown sugar

1/4 tsp Kosher salt

3/4 cups heavy cream

2 tsp vanilla extract

Directions:

1.  Melt the butter in a medium saucepan set over medium heat.

2.  Once the butter is melted, stir in the sugar and salt.  Cook, stirring often, until the sugar melts (about 5 minutes).

3.  Whisk in the 3/4 cups cream.  Cook, stirring occasionally, for 10 minutes.

4.  Allow the mixture to cool to room temperature.  Once cool, stir in the vanilla.

5.  Serve!  To store: cover and chill.  To reliquify, place the amount you want to use in the microwave for about 10 seconds and then stir.  Repeat as necessary.

Banana Fudge Popsicles

When I was a kid, my mom used to freeze bananas for me as a treat.  And sometimes, she'd put chocolate on them.  I loved those flavors together then and still do!
These popsicles have all the creamy goodness of pudding pops combined with the deliciousness of chocolate frozen bananas.  Simple, tasty, perfect!

Banana Fudge Popsicles

Adapted from Kraft Foods

Ingredients:

1 cup mashed banana (aprx 2 medium)

1/2 tsp lemon juice (optional: to prevent the bananas from oxidizing)

3 cups milk

3.4 oz vanilla instant pudding (or banana pudding)

3.4 oz chocolate fudge instant pudding

Directions:

1.  Get ready your popsicle molds (or paper cups) and sticks/handles.  This recipe makes about 10 standard popsicles.

2.  In a medium bowl, whisk together the banana and lemon juice.  Whisk in 1 cup of the milk.  Whisk in the vanilla pudding until the mixture thickens.

3.  In a separate medium bowl, whisk the remaining 2 cups of milk together with the chocolate pudding until the mixture thickens.

4.  There are several different ways you can do this next step:

     

     Method 1: alternate pouring tablespoons of the two flavors carefully into the mold cavities, making stripes.  This method ensures equal flavor portions and looks neat and pretty.

     Method 2: alternate pouring tablespoons of the two flavors into the mold cavities, then swirl the mixture with a stick or skewer to create a marbled effect.  This method ensures equal flavor portions and gives a pretty design.

    Method 3: very gently combine the two flavors into one bowl.  Stir once or twice to swirl.  Pour the mixture into the mold cavities.  This is an easy method that gives a pretty, swirled design.

    Method 4: fill each mold cavity halfway with one flavor, then fill the other half with the second flavor.  This is the easiest method and ensures equal flavor portions.

5.  Insert handles/sticks.  Cover and freeze until completely frozen solid (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

6.  Hold the mold under hot running water.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.

7.  Serve!

Butterbeer

Why should Harry Potter and the rest of the wizarding world be the only ones to enjoy this delectable beverage?  
This butterbeer is a non-alcoholic, creamy drink with the flavor of real butterscotch (nothing like the candy - more like brown sugar).  Perfect for parties, movie nights, a dessert beverage, or really anytime!  This yummy butterbeer is sure to please!

Butterbeer

Butterscotch adapted from Simply Recipes

Ingredients:

Butterscotch -

4 tbsp butter

1 cup brown sugar

1/2 tsp Kosher salt

3/4 cups heavy cream

2 tsp vanilla extract

Heavy Cream

Cream Soda

Directions:

1.  For the Butterscotch: melt the butter in a medium saucepan set over medium heat.

2.  Once the butter is melted, stir in the sugar and salt.  Cook, stirring often, until the sugar melts (about 5 minutes).

3.  Whisk in the 3/4 cups cream.  Cook, stirring occasionally, for 10 minutes.

4.  Allow the mixture to cool to room temperature.  Once cool, stir in the vanilla.

5.  For the Butterbeer: butterbeer ratio is one part butterscotch, one part cream, and 16 parts cream soda (example: 1 tbsp butterscotch, 1 tbsp cream, 1 cup cream soda).

    To Mix: stir together the butterscotch and cream in a mug or glass.  Stir in about 1/4 of the cream soda that you will be using.  Pour in the remaining cream soda (slowly to avoid overflow).

6.  Serve!

Sparkling Lemonade

Lemonade is one of my all-time favorite drinks.  Refreshing, bright, delicious, and with so many possible variations.  I think this sparkling version is one of the very best.
This recipe is adapted from one I found, credited to Giada De Laurentiis, on Pennies on a Platter.
I could drink lemonade any day, any time, but on these hot summer afternoons, it really hits the spot.  The kids drank mine, so I'd better go make another batch!

Sparkling Lemonade

Adapted from Pennies on a Platter

Ingredients:

1/2 cup water

1 cup sugar

20 mint leaves

1 cup fresh lemon juice

3 cups sparkling water

Ice

Directions:

1.  Stir the water and sugar together in a medium saucepan set over medium heat.  Stir in the mint leaves.  Heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.

2.  Remove the pan from the heat.  Let the syrup cool.  Strain out and discard the leaves.

3.  To make a Pitcher: stir the syrup and lemon juice together in a pitcher.  Gently stir in the sparkling water.  Garnish with lemon slices and/or mint leaves if desired.  Serve!

    To make a Glass: stir 1/4 cup of the syrup together with 1/4 cup of the lemon juice in a medium (aprx 12 oz) glass.  Gently stir in 3/4 cups seltzer water.  Add ice.  Garnish with a lemon slice and/or mint leaves if desired.  Serve!  *Makes 4 glasses.

Chicken Salad Puffs

Creamy, bacony chicken salad in a flaky puff pastry shell.  Perhaps the perfect summer dinner.
This recipe is adapted from one I found, credited to Ann Hodgman, on Ezra Pound Cake.  I love the description she wrote about standard chicken salad.  Like her, I've never been a fan.  This chicken salad recipe, though, is different.  It is flavorful, fresh, with no odd ingredients, and most importantly, it tastes great (not like a mouthful of mayonnaise and aluminum can like others I've had the misfortune of trying).
So, even if you haven't had an exceptional chicken salad before, it might be time to give it another try with this recipe.  And, if you already like chicken salad, this is just going to take your opinion of it to the next level! 

Chicken Salad Puffs

Adapted from Ezra Pound Cake

Ingredients:

4 cups chicken broth

1 1/2 lbs boneless, skinless chicken half-breasts

1 head broccoli, cut into small pieces, stems peeled & chopped

1/2 - 1 lb bacon (I used the whole pound)

3/4 cups mayonnaise

1/2 cup sour cream (or thick plain yogurt)

2 tbsp chives, sliced thin (green onions or sweet onion work well, too)

1 tbsp chopped fresh parsley

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

1/4 tsp dried dill (or 1/2-1 tsp fresh chopped dill)

1/4 tsp ground black pepper

1/4 cup finely chopped celery (aprx 1 stalk)

Salt to taste (I used 1/4 tsp)

2 packages Pepperidge Farms Puff Pastry Shells

Directions:

1.  Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken).  Bring the liquid to a boil over high heat.  Reduce to a simmer and cover.  Poach until the chicken is cooked through (using a leave-in digital thermometer is helpful).

2.  Transfer the chicken to plate to cool completely.  Once cool, cut the chicken into bite sized pieces (about 1" cubes).  Cover and chill until ready to use.

3.  The broccoli can be added to the salad raw (which is how I make it).  If you prefer it cooked, though, proceed with this step.  Place the broccoli on a steamer set over simmering water.  Steam the broccoli for 2-3 minutes or until it is just barely tender.  Transfer the broccoli to a plate to cool completely.  Cover and chill until ready to use.

4.  The bacon needs to be crisped and crumbled.  You can cook the bacon on the stove or in the oven until crisp, then drain on paper towels, and crumble it.  Or, you can slice/chop the bacon while it's raw, cook it until crisp, and drain on paper towels.

5.  Stir the mayo, sour cream, chives, parsley, lemon juice, mustard, dill, pepper, and celery together in a medium bowl.

6.  Gently stir the cooled chicken, broccoli, and bacon into the mayo mixture.  Add salt to taste.  Cover and chill until ready to use.

7. Cook the pastry shells according to the instructions on the box.  Cool completely (pop the cooked shells in the freezer to speed things up if you'd like).

8.  Spoon the chicken salad into the shells and serve!

Biscoff Cookies

Biscoff Cookies - these cookies keep mysteriously popping up all over the place, I keep hearing about how great they are, how much people love them.  I decided to find out what all the hubbub is about.
I had never tried a biscoff cookie before (nor had I ever heard of them until recently).  Apparently, they are not only a popular European biscuit, but also a treat handed out as airline snacks.  I guess I've been flying with the wrong airlines - I consider it a good day if they even offer those tiny packets of stale peanuts.
Anyway, this recipe is adapted from one I found at Cupcake Project.  After reviewing several, I think this one best fits the general description of the cookie.
I write this now as a more seasoned cookie connoisseur.  Let me tell you: it was not much ado about nothing.  These cookies are crisp, buttery - not shortbread, but similar.  They have warm background flavors of brown sugar and cinnamon.  Clearly, I cannot compare for you the results of this recipe against the packaged product (since I've never had one).  But, I can and will say - these cookies are amazing!

Biscoff Cookies

Adapted from Cupcake Project

Ingredients:

2 cups flour

2 tsp ground cinnamon

1/4 tsp ground nutmeg (use fresh)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1 cup butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 tsp vanilla

Directions:

1.  Line baking sheets with parchment paper.

2.  Stir the flour, cinnamon, nutmeg, salt, baking soda, and baking powder together in a medium bowl.  Set aside.

3.  Beat the butter and sugars together in the bowl of a stand mixer until creamy.  Beat in the vanilla extract.  Scrape the sides and bottom of the bowl and beat again.

4.  Add the dry ingredients to the wet.  Beat on low speed just until the dry ingredients are incorporated.

5.  Form the dough into two disks.  Wrap each in plastic and chill for 30 minutes.  Meanwhile, preheat the oven to 350°.

6.  Working with one disk at a time, roll the dough between lightly-floured sheets of parchment paper to an even 1/4" thickness.

7.  Cut into shapes as desired.  Transfer the cutouts to the baking sheets.

8.  Bake for 10-12 minutes or until golden brown around the edges (cooking time will very depending on the size of the shape you used).

9.  Transfer the cookies to racks to cool.