RED WINE CRANBERRY CHEESE LOG

The best way I like to soften cheese it to let it naturally come to room temperature by setting it on the counter for several hours. You can also soften in the microwave but I never seem to be as happy with the microwave results than I am with the other method.

I’ll let you in on a little secret for what I do if I have extra cranberry topping leftover. I always save it to put on top of ice cream and cake, and anything I can get my hands on later in the week. It’s sooo tasty! Sometimes I even purposely make a double batch to make sure I have leftovers to save. 

INGREDIENTS

•  5 ounces fresh or frozen cranberries, thawed
•  1/2 cup red wine (I use Pinot Noir)
•  1/3 cup sugar
•  2 fresh sage leaves
•  1-2 fresh thyme sprigs
•  1 cinnamon stick
•  1/8 teaspoon salt
•  1/4 teaspoon allspice
•  8 ounces goat cheese, softened
•  assorted crackers

INSTRUCTIONS

1. Add cranberries, wine, sugar and spices to a small sauce pan. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer until very little liquid remains, about 12-15 minutes stirring occasionally.
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full recipe : tidymom.net

CREAM CHEESE WRAPPED OLIVES

This is a fantastic little appetizer that only requires 3 ingredients and minimal time to prepare.   Cream Cheese Wrapped Olives are made with large cocktail olives, but can also be made with regular olives. I’ve made them with both sizes and they are always a hit.\

This appetizer comes together quickly, then refrigerated until you’re ready to serve.  Right before serving, cut the olives in half and arrange on a plate, that’s it!  Cream Cheese Wrapped Olives are travel friendly making them very easy to take to dinner parties or picnics.  And let’s not forget football season!  Easy and delicious, it doesn’t get any better than that, ENJOY!

Ingredients

• 1 Jar large Olives the largest olives you can find in the grocery store
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full recipe : bunnyswarmoven.net

CRANBERRY CREAM CHEESE DIP WITH ROSEMARY

Give the presentation a little pizzazz by grabbing your favorite, serving platter, glassware, and a box of assorted crackers. Within minutes you’ll have people thinking your dish came right out of a restaurant kitchen.

Serve it up as a cheese ball, by wrapping the mixture in plastic wrap and shaping it into a ball prior to chilling. Then all you have to do it place it on a platter with a cheese knife and some crackers and watch people devour your delicious creation. 

INGREDIENTS

•  8 ounces cream cheese, softened
•  4 ounces goat cheese
•  1/2 cup dried cranberries, chopped
•  1 tablespoon chopped fresh rosemary
•  1/2 teaspoon garlic powder
•  juice from one orange* (3-4 tablespoons)
•  kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

1. In a medium bowl, beat the cream cheese and goat cheese until well combined.
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3. ...........................................................................................................................................

full recipe : tidymom.net

ricotta berry french toast casserole

But know this: I AM pressed for time 99% of the times that I’m making something like this for some kind of brunch event and I STILL find it worth the extra five minutes that it takes to make the homemade dough. I said FIVE MINUTES because the recipe I’m using comes from Artisan Bread in Five which is based around the concept of baking bread with just five minutes of prep for the dough. Could this be any easier? This is baking for casual girls. This is where I live.

It’s buttery, rich, a tiny bit creamy thanks to the ricotta, and speckled with juicy bites of raspberry and blueberry that sort of explode with goodness in each bite. Topped with powdered sugar and syrup and you are gonna be rocking those brunch goals.

INGREDIENTS

for the brioche dough (you will use half of this amount for one 9×13 of french toast casserole and the other half can be frozen)

• 4 eggs, beaten, room temperature if possible
• 3/4 cup butter, melted
• 3/4 cup warm water
• 1/4 cup honey
• 2 teaspoons salt
• 1 1/2 teaspoons dry active yeast
• 4 cups flour (more as needed for dusting hands and surface)

for the french toast casserole filling

• 3 eggs
• 1 cup whole milk ricotta cheese
• 1/4 cup honey or maple syrup
• 1-2 cups raspberries and/or blueberries

INSTRUCTIONS

1. Dough: Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Add the flour and stir until just combined (you can just use a wooden spoon for this – no mixer necessary). Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. Split the dough in half and freeze one half for later. Coat your hands and your surface with plenty of flour, roll out the remaining half batch, and cut it into bite sized pieces.
2. ..............................................................................................................
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full recipe : pinchofyum.com

Salted Caramel Turtle Fudge Bars

This recipe calls for 3/4 cup of salted caramel sauce, and while you probably could use a store bought variety, I really hope you’ll try making my homemade version. You only need a few ingredients to make homemade caramel sauce and it’s a million times tastier than the store bought varieties. Plus, it’s super fun to make. Win, win, and win!

But let’s move on from the caramel, because these salted caramel turtle fudge bars have so much more going on. Let’s start with the base of these bars, which is a super simple shortbread crust. I love this crust because it’s perfectly buttery, just a little crumbly, and not too sweet. On top of the crust is a decadent layer of chocolate fudge!!! And then, to top it all off, these bars are covered in gooey caramel sauce and a hearty sprinkle of crunchy pecans.

Ingredients

For the Shortbread Crust:

• 1/2 cup unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour

For the Fudge Topping:

• 16 ounces semi-sweet chocolate, finely chopped
• (1) 14 ounce can sweetened condensed milk
• 2 and 1/2 tablespoons unsalted butter, cut into small bits
• 1 teaspoon pure vanilla extract
• 1/2 cup salted caramel sauce
• 1/2 cup toasted pecans, roughly chopped
• 1 teaspoon flaky sea salt

Instructions

1. For the Shortbread Base:
2. Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
3. ..........................................................................................................
4. ...................................................................................................................

full recipe : bakerbynature.com

The Mac and Cheese Recipe

Ingredients
1 lb. pasta of your choice
½ c. butter
½ c. flour
4 c. milk
6 c. freshly shredded sharp or white Cheddar
½ T. Kosher or sea salt
½ T. pepper
2 T. butter
½ c. panko bread crumbs


How To Make

1. Boil pasta in salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
7. Sprinkle the breadcrumbs over the mac and cheese.
8. Bake in a preheated 325 degree oven 12-15 minutes.

Source : thatwhichnourishes

PUMPKIN PECAN COBBLER

If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind. If you are like my husband and thinks any dessert that doesn’t involve chocolate should be illegal, then you might not like is so much.

Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

Ingredients

For the Cobbler

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

For the Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. ..................................................................................
4. .........................................................................................

full recipe : laurenslatest.com

Sturdy Whipped Cream Frosting

How cute are those swirls? Once I’ve piped the shaped onto the wax paper, I pop the cookie sheet into the freezer for about 15-20 minutes. Truth be told, I’ve left them in the freezer for a week and they still tasted great. If you do leave them in for more than 20 minutes, I would cover with cling film once they are stable, frozen and will hold their shape.

In the picture above, I’m using Russian piping tips. There are many reasons why these are my favorites- but the first reason is because they are big enough to hold up to the sturdiness of the stabilized whipped cream frosting. If you put on a piping tip that is too small, it just won’t squeeze through. These tips pipe the whip cream through like butter! I absolutely adore the ruffle like shapes they create too!

Ingredients

• 2 1/2 tsp gelatin knox brand, this is one pouch
• 3 TBSP cold water
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla feel free to sub other extracts.

Instructions

1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
4. .............................................................................................................................
5. ......................................................................................................................................

full recipe : www.majhofftakesawife.com

Pumpkin Lush Dessert Recipe

If you are not a fan of heavy and dense pumpkin desserts, you need to try my recipe for the best no-bake layered Pumpkin Lush bars. My perfect graham cracker crust does not fall apart when you cut the dessert and the layers stay stable so you can confidently cut and serve beautiful squares of this treat for your guests.

This Pumpkin Lush Dessert is so easy to make and it will make your guests swoon! Each layer is a sweet and delicious creamy mousse. If you ever tried my Pumpkin Mousse Pie and love it, you will love this recipe as well!

Ingredients

for crust:

• 1.5 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter melted

for cheesecake layer:

• 8 oz. cream cheese softened
• 1 cup powdered sugar
• 1/2 cup whipped topping

for pumpkin layer:

• 1 box instant vanilla pudding mix
• 1.25 cup half and half see note
• 1.25 cup 100 % pumpkin puree not pumpkin pie mix
• 2 teaspoons pumpkin pie spice mix
• 2 cups whipped topping
• chopped nuts optional
• caramel sauce optional

Instructions

1. Preheat oven to 350 degrees F. Line an 8" or 9" square baking pan with aluminum foil. Set aside.
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full recipe : www.crunchycreamysweet.com

Cannoli di patate prosciutto e mozzarella sfiziosi

Appena cotti hanno un profumino davvero invitante! impossibile resistere, ovviamente devono piacervi le patate, come si fa a dire di no.

Semplici economici e saporiti, ottimi finger food che piacciono tanto anche ai bambini, andranno a ruba, farciteli come preferite, perfetto anche il tonno o il salmone oppure funghi.

Ingredients

• 250 gr di patate
• 120 gr di farina
• 30 ml di latte
• 1 uovo piccolo
• sale
• 7 fettine di prosciutto cotto
• mozzarella o scamorza

Instructions

1. Lessate quindi le patate, schiacciatele con lo schiacciapatate, versatele in una terrina con latte, uovo, sale e farina.
2. Amalgamate poi tutto con le mani, se l’impasto risulta appiccicoso spolveratevi le mani con la farina.
3. Prelevate quindi dei pezzi di impasto, stendete su carta forno unta o spolverata, schiacciate con le mani e formate un rettangolo.
4. ......................................................................................................
5. .............................................................................................................

full recipe : blog.giallozafferano.it

Bloody Eyeball Bruschetta

A few weeks ago, maybe it was even back in February, I was in the grocery store check out line and struck up some small talk with the cashier, as I usually do. We agreed about being glad the holidays are finally over, when out of nowhere he begins to tell me that he was already planning his Halloween costume. 
"Halloween's my favorite holiday!" He said. 
I said, grinning ear-to-ear, "Me too! I LOVE HALLOWEEN!" 

If I wasn't already married, it might have been a pretty cool story to tell later on how I met my future Halloween-loving husband...but thankfully I already have. My husband also loves Halloween. :)
We talked and talked. Our conversation held up a line of angry customers as we shared our past costumes and fun Halloween parties and fun food. The conversation wasn't too long, it just seemed like it because we were having such fun sharing our fondness for Halloween. But like all good things, they must come to an end. If not for anything but the angry mob of melting ice cream in need of chilling. I rolled my cart away with a happy wave goodbye, when he said with a wink, "Happy Halloween!"

Fast forward to now...I may not have my costume planned out like my cashier friend, but I do have some totally cool Halloween food coming up. I've seen these eyeballs everywhere on Pinterest with so many variations, its mind numbing. They are such a cute idea but I wanted to make them with a few more layers if flavor than just marinated mozzarella and olives, so I decided to make them into a deliciously spicy, sweet and salty Bloody Eyeball Bruschetta. 

The marinara sauce gives it some sweetness along with the fresh cherry tomato. The olives add a nice salty flavor and then the sriracha olive oil gives it the spice that enhances all the layers of flavor. These were flat out incredible and plus they just look super cool and Halloween-ish! Note: I like my food spicy so I added sriracha to the marinara as well but you can adjust it to your taste or omit if you'd prefer. If you don't want the bloody topper sauce to be spicy, omit the sriracha and red chili flakes and add a small teaspoon of marinara sauce to the olive oil. Enjoy!

 

Bloody Eyeball Bruschetta

Makes 12

12 small balls of fresh mozzarella cheese
12 large green olives
6 large black olives
4-6 cherry tomatoes, slice into rounds
12 slices of mini toasts
3-4 T jarred spaghetti sauce (I used Classico Tomato Basil)
2 T extra virgin olive oil
1 t red pepper flakes
1-2 T sriracha sauce

Irises: Cut small ends off of green olives. Using a straw as a cookie cutter, cut out a small hole out of the slice of green olive. Using the same straw, cut out a small piece of a black olive. Place black olive in the green olive slice to make a pupil. Repeat for remaining olives.

Bloody base: Cut cherry tomatoes into thin rounds. Set aside.

Bloody topper sauce: In a small bowl, mix olive oil, red pepper flakes and sriracha. Set aside.

Assemble Bruschetta
Using a sharp knife, cut a small slice of one side of the mozzarella cheese so that it can sit flatly on the tomato slice. Make a second slice off the cheese on the opposite side so that the olive iris can sit flat on top of the fresh mozzarella.
Place a small dollop of marinara sauce on each mini toast. Place tomato on top of marinara sauce. It is okay if some sauce drips out, that adds to the bloody look. Next place the mozzarella cheese ball with olive irises topping the cheese. With a fork, quickly whisk the bloody topper sauce (olive oil, red pepper and sriracha mixture) to combine and allow the mixture to drip off the fork tines over each eyeball. This creates a drippy look of blood over the eyeball. Add more sriracha if you need more color and continue to drip until they look right. Enjoy every delicious bite of Bloody Eyeball Bruschetta!

Watch for more festive Halloween foods in the coming weeks...or check out some oldies but goodies here.

Garlic Cheese Bread

I'm taking a little detour from Halloween foods today to stroll into everyday meal territory with this amazing Garlic Cheese Bread.

I was at the grocery store last week and picked up this huge loaf of french bread, fresh from the bakery, for only 99 cents. A. Total. Steal. All I could think of was getting it home to make my Mom's Garlic Cheese Bread. This is her copy cat recipe for Black Angus Restaurant's Cheese Bread and it is the most amazing, fattening and delicious garlic bread you will ever eat. It is literally a meal in itself...like a monster grilled cheese sandwich! In fact, we ended up eating only this bread for dinner the night I made it. What do you know...I just didn't get to the rest of the meal once it came out of the oven all hot bubbly and cheesy. :)

This recipe makes a full loaf that can feed 8-9 people because it is so rich. If you don't have a crowd, you don't have to bake both halves, you can freeze the other half and pull it out of the freezer for another meal. I intended to freeze half but realized I was out of plastic wrap. Darn. I had no choice but to bake both halves and we had to have this cheesy garlic bread for the next 4 nights...that's probably why I've gained 5 pounds the week I made this garlic bread. sigh* It was so worth it. Enjoy!

Garlic Cheese Bread
Serves 10-12

1 large loaf of french bread, sliced lengthwise
1/2 cup butter, softened
1 cup Asiago cheese, grated
1 cup Jack cheese, grated

1/2 cup mayonnaise
2 cloves garlic, minced
1 bunch green onions, chopped

Preheat oven to 350 degrees. 
Mix all ingredients in a small bowl and spread generously over french bread halves. Place bread on a parchment lined cooking sheet and bake 10 minutes, then place under the broiler for about 3 minutes longer. Remove from oven and let cool for 3 minutes before cutting. Cut into 1.5" wide slices. 

Can be frozen: Wrap each half loaf in plastic wrap and then foil or a ziploc bag, then freeze. Thaw before baking.

Other recipes to try:
Chicken Panini with Leeks and Swiss Chard
Veggie Sandwiches with Black Bean Hummus and Sunflower Sprouts
Ham, Cheddar and Onion Scones

White Corn and Cotija Dip

Starting the summer off right is like eating an appetizer to a really big meal. It has to be fulfilling, but not too filling because we still have the whole meal to eat. Likewise, if I pack too much summer fun up front, my boys will be bored by week two.

So with this summer philosophy in mind, on our first day of summer vacation we slept in late and did nothing all day. I allowed my kiddos to watch TV and play video games in their underwear, until they were cross-eyed and had leg cramps from being couch potatoes all day. *gasp* It's true and yes, I'm a bad mother. :) I figured it was the perfect way to ease into 3 months of lounging around...by lounging around. Plus, I really didn't feel like doing anything. I needed the break too. But like all good things, moderation is the key.

Father's day uprooted our backsides from the welcoming couch and led us to the beach for a day of fun in the sun. I packed a picnic, umbrellas, chairs, sand toys, towels, sunscreen, the whole works. Everything to make our day at the beach memorable and fun, and it was. The boys played in the ocean and dug in the sand for hours having a great time. My husband and I got to talk and laugh while watching our boys have fun. But just like the party-goer who shows up and makes a meal of the appetizers like they've skipped lunch, sometimes too much, too soon is a bad thing. 

My eight year old son, who wants to be a marine biologist when he grows up and who loves to be in the ocean, got stung by a stingray on his foot. Apparently he, along with 3 others that day, had stepped on one. Uh-oh! Party's over. 
He was in a lot of pain and treated by lifeguards but ultimately he was all right, just scared. While being treated, he was asked if he still wanted to be a marine biologist when he grew up and he said, "Yes. At least it wasn't a shark." It was a relief that he had such a great attitude about the stingray sting. I was worried he wouldn't want to come back to the beach this summer because of it. My son's actions reminded me that this day at the beach, with it's ups and downs, was just a small taste:an appetizer of sorts, that should leave us satisfied but anxious for the next course. Each building or harmonizing with one another so that the whole meal is not revealed until summers end. 
So, as I savor the flavors of each day, I look forward to the next course...let the summer fun begin!

White Corn and Cotija Dip (adapted recipe from the Minimalist Baker)

3 cups White Corn (3-4 ears)
1/2 cup red bell pepper, finely chopped
1 clove garlic, minced
1 shallot, chopped
1 tsp olive oil
1/2 cup crema centroamericana (or regular sour cream)
1/4 cup mayonnaise (or 4 oz cream cheese)
1 cup Cotija Cheese, crumbled (plus extra for the top)
Sprinkle of cayenne (optional)
Green onions, sliced as garnish

Preheat oven to 375 degrees.

In a small fry pan, add oil and garlic and shallots and saute briefly, approximately 3 minutes. Turn off heat.

In a medium bowl, add corn, red bell peppers, the sauteed garlic and shallots and mix together. Add sour cream, mayonnaise and cotija cheese and mix well. Spray small casserole dish with cooking spray and add dip to prepared dish. Sprinkle top with cayenne pepper and bake at 375 for 35-40 minutes. 

Serve with sliced baguettes or tortilla chips. Enjoy!