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I made this delicious bread last night; It was supposed to be used today for grilled cheese sandwiches but my family got into it last night and the rest is history. 

Cheesy Jalapeno Beer Bread

You Will Need:

• 3 Cups All-Purpose Flour
• 3 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/4 Cup Sugar
• 1/4 Cup Pickled Jalapenos, Chopped (You can also use dried Jalapenos, I did)
• 1 Cup Cheddar Cheese, Shredded
• 12 Oz. Beer (1 Bottle)
• 1/2 Cup Butter, Melted

Preparation:

Preheat oven to 375 degrees. Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl. Add the chopped jalapenos and cheddar cheese. Pour one bottle of beer into the mixing bowl and mix until blended. Pour mixture into a greased loaf pan. Pour melted butter over mixture. Bake one hour or until golden brown. Cool for 5-10 minutes. Remove from pan and cool an additional 10 minutes. Slice and enjoy!

Recipe Via: Tasty Kitchen

Photo Taken by Me

Tomato and Goat Cheese Tarts

(Yields: 4 Tarts)

You Will Need:

• 1 Package Puff Pastry, Defrosted
• Olive Oil
• 4 Cups Yellow Onions, Thinly Sliced
• 3 Large Cloves Garlic, Cut Into Thin Slivers
• Kosher Salt and Freshly Ground Pepper, To Taste
• 3 Tbsp. Dry White Wine
• 2 Tsp. Fresh Thyme Leaves, Minced
• 4 Tbsp. Grated Parmesan Cheese
• 4 Oz. Garlic-and-Herb Goat Cheese
• 1 Large Tomato, Cut Into 4 Slices
• 3 Tbsp. Basil Leaves, Julienned
• 2 Oz. Parmesan Cheese, Shaved with a Vegetable Peeler

Preparation:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11-inch square. Using a 6-inch-wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add ½ teaspoon salt, ¼ teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place one-quarter of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Recipe Via: Barefoot Contessa: Back to Basics

There is a little bistro a couple streets away from where I work (Zambistro’s in Medina, NY) where every friday the Mac of the day is LOBSTER! And it is my weakness! It’s probably not nearly the same recipe but here is one I found a few days ago that sound delicious.

Lobster Mac and Cheese

You Will Need:

• 1 Lb. Corkscrew Pasta (Or whatever kind you fancy)
• 6 Tbsp. Butter, Melted
• 2 Large Garlic Cloves, Minced
• 1/2 Cup Red Onion, Finely Chopped
• 1/4 Cup All-Purpose Flour
• 3 Cups Whole Milk, Room Temp
• 1-1/2 Cups Shard Cheddar, Shredded
• 1-1/2 Cups Gruyere Cheese, Shredded
• 1 Tbsp. Dijon Mustard
• 1/2 Cup Fresh Chives, Finely Chopped
• 1/8 Tsp. Cayenne Pepper
• 1/2 Tsp. SAlt
• 1/2 Tsp. Freshly Ground Pepper
• 1 lb. Lobster Meat, Cooked and Coarsely Chopped
• 2 Cups Oyster Crackers, Crushed

Preparation:

Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.

Place 4 Tbsp. melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.

Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.

Combine crushed crackers and remaining 2 Tbsp. melted butter. Stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.

Recipe Via: Yahoo Comfort Food

Sweet Potatoes

You Will Need:

(For the Crust)

• 1 Cup Brown Sugar
• 1/3 Cup Flour
• 1 Cup Pecans, Chopped
• 1/3 Cup Butter, Melted

(For the Sweet Potato Mixture)

• 3 Cups Sweet Potatoes, Cooked and Mashed
• 1 Cup Sugar
• 1/2 Tsp. Salt
• 1 Tsp. Vanilla
• 2 Eggs, Well Beaten
• 1/2 Cup Butter, Melted (One Stick)
• Splash of Milk, If Needed

Preparation:

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. 

Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray. 

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Recipe Via: The Girl Who Ate Everything 

As I wrote in my last post, my niece and I made some Halloween Cupcakes. They were just a standard chocolate cupcake with fun frosting. (Left: Mummy, Right: Witch’s Hats) 

Both were very easy to create which is good when you are decorating with a child… seeing as they usually only have a 5-10 minute attention span. :)

It’s been awhile since I’ve posted any found recipes. I’ve been busy lately but that’s no excuse! haha! I saw this recipe a couple weeks ago and had planned on making them for Halloween but then my niece and I made special Halloween cupcakes instead. But this recipe sounds devine. 

Pumpkin Cream Cheese Muffins

You Will Need:

(For the Muffin)

• 2 Cups All-Purpose Flour
• 1-1/2 Cups Sugar
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1 Tsp. Ground Cinnamon
• 1 Tsp. Ground Ginger
• 1/2 Tsp. Ground Nutmeg
• 1/4 Tsp. Salt
• 1-1/4 Cups Pumpkin Puree
• 3 Eggs, Lightly Beaten
• 1/3 Cup Canola Oil
• 1/2 Tsp. Vanilla Extract

(For the Cream Cheese Mixture)

• 4 Oz. Cream Cheese, Room Temp
• 1/3 Cup Granulated Sugar
• 1 Tbsp. Vanilla Extract

(For the Topping)

• 1/3 Cup Sugar
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Walnuts, Chopped
• 3 Tbsp. Unsalted Butter, Melted
• 1 Tsp. Ground Cinnamon

Preparation:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.

In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.

Pour the pumpkin mixture into the flour mixture. Mix with a spatula until moistened.

Evenly divide half of the batter among the muffin cups. Place 1 teaspoon of the cream cheese filling in the center of each cup, pressing it gently into the batter. Fill with the remaining batter.

Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.

Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.

The first official day of Fall is near. Nothing says Fall like the start of the football season (GO BILLS!) and nothing says football like some delicious Chili. Check it out:

White Chicken Chili

You Will Need:

• 1 Tbsp. Extra Virgin Olive Oil
• 1 Medium Onion, Diced
• 2 Cups Cooked Chicken, Shredded
• 2 Cans Cannellini Beans, Drained and Rinsed
• 1 Can Corn, Drained
• 1 Can (4 Oz.) Green Chilies
• 1/2 Tsp. Cumin
• 1/2 Tsp. Oregano
• 1 Box (32 Oz.) Chicken Broth
• Kosher Salt and Fresh Ground Pepper, To Taste
• 1 Lime, Juiced

Preparation:

In a large pot, saute the onion and cook until it starts to become translucent. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. Leave simmering on stove until ready to serve. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Recipe Via: Howto-Simplify

Or to follow the post before this, we can always go with a more classic apple pie. Which is equally as delicious.

Caramel Apple Pie

You Will Need:

• 1 Box Pillsbury Refrigerated Pie Crust, Softened
• 1 Cup Granulated Sugar
• 1/4 Cup All-Purpose Flour
• 1 Tsp. Ground Cinnamon
• 5 Cups Thinly Sliced Apples, Peeled
• 1/2 Cup Caramel Apple Dip
• 2 Tbsp. Milk
• 1 Cup All-Purpose Flour
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Butter

Preparation:

Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat. Spoon apple mixture into crust- lined plate. In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving. (Optional - Serve with icecream!)

Recipe Via: Pillsbury

Here is a post to welcome the Fall 2011 season. Over the weekend, my fiance, my family and I all went apple picking at Becker Farms in Gasport, NY. It was an absolutely gorgeous day and plenty of delicious apples hanging from the tree. But since so many of us went and each person needs to buy a bag to get on the tracker, we ended up with…maybe too many apples. The obvious solution is Apple Pie. What says fall better than apple pie? I found this recipe and I think this may be the winner…

Apple Turtle Pie

You Will Need:

• 1 Pie Crust
• 6 Cups Thinly Sliced Apples
• 3/4 Tsp. Cinnamon
• 1/8 Tsp. Nutmeg
• 3/4 Cup Granulated Sugar
• 2 Tbsp. Flour
• 1 Tsp. Lemon Juice
• 2 Cups Chopped Pecans
• 2 Tbsp. Brown Sugar
• 2 Tbsp. Unsalted Butter
• 1 Cup Chocolate Chunks
• 18 Caramels
• 1/2 Cup Sweetened Condensed Milk

Preparation:

Line a pie pan with crust and flute edges as desired.  Freeze for at least an hour. While waiting, peel the apples and slice them thinly. Place sliced apples in a bowl and sprinkle with lemon juice. Add sugar, flour, cinnamon, and nutmeg.  Toss lightly to coat all slices. When crust is ready, begin by preheating the oven to 375. Heat 12 caramels in a small pan with ¼ cup of the condensed milk over medium low heat. Stir constantly until caramels are melted and mixture is smooth and well blended. When finished, spread the mixture over the bottom of the pie crust. Add the apple mixture, packing it in a little. Place a pie shield around the edge of the crust to avoid it cooking too quickly. Bake for 25 minutes at 375. Melt the butter. In a bowl toss the pecans, brown sugar and butter. Remove from the oven and remove pie shield. Add pecans over the entire top pressing down slightly. Return pie to oven for an additional 25-30 minutes. The crust should be browned, but be careful that the pecans do not get too toasted. Put pie on wire cooling rack. Add the chocolate chunks right away. Place 6 caramels and ¼ cup of condensed sweetened milk in small pan over medium low heat.  Stir constantly until caramels melt. Drizzle over the top right away. Allow to cool completely.

Recipe Via: Today’s Nest

(Be sure to check out this site for cool baking tips. ie- the pie shield!)