Ravioli Lasagna

INGREDIENTS
  • 1 Tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 package sliced mushrooms
  • 1 yellow onion, diced
  • 2 packages Three Bridges Five Cheese Ravioli
  • 2 cups shredded mozzarella cheese
  • ½ cup flat leaf parsley, chopped
  • ½ cup fresh basil, chopped
  • salt and pepper
  • 1 teaspoon red pepper flakes
  • 2 (15-oz.) containers Three Bridges Heirloom Marinara Sauce

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INSTRUCTIONS
  1. Heat a large non-stick skillet over medium-high heat. Add olive oil and sausage. Break up with your spatula. Cook until almost brown, about 5 minutes. Add onions and mushrooms and cook for another 10 minutes, until the onions are soft and the sausage and mushrooms have browned. Season with salt and pepper.
  2. Line a 9×13 pan with a thin layer of marinara sauce. Add a layer of ravioli.
  3. Add the sausage mixture. Top with a thin layer of sauce. Sprinkle layer with half of the cheese, herbs, and season with salt, pepper, and red pepper flakes.
  4. Add another package of ravioli. Generously cover the ravioli with marinara sauce, making sure the pasta is entirely covered.
  5. Top with remaining cheese. Sprinkle salt, pepper, and red pepper flakes on top.
  6. Place a baking sheet under your pan. Bake in a preheated 400° oven covered loosely with foil for 30 minutes. Remove foil and bake for another 20 minutes, or until hot all the way through and the cheese is melted and bubbly.
  7. Let stand for 15 minutes before serving. Top with more fresh parsley and basil. Serve and enjoy

From Baked Bree

Chocolate Caramel Squares

Ingredients

FOR BOTTOM LAYER:

  • 1 box chocolate cake mix
  • 1/2 cup ( 1 stick ) melted
  • MIDDLE LAYER:
  • 16 oz container, caramel dip
  • 8 oz cream cheese
  • 1 egg

FOR TOP LAYER:

  • 1 egg
  • 1/3 cup water
  • 1 cup chocolate chips

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Instructions

  1. Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.

FOR BOTTOM LAYER:

  1. Mix cake mix and butter until well blended and crumbly. Take 1/2 of cake mix mixture and press down on prepared baking dish. Bake 10 minutes. Remove from oven.Set aside.

FOR MIDDLE LAYER:

  1. Warm caramel dip for about 1 minute in microwave. Beat cream cheese with vanilla until fluffy. Add in 1 egg. Add in warm caramel dip. Beat until well blended. Pour caramel mixture on to baked bottom layer. Spread evenly.
  2. FOR TOP LAYER:
  3. Beat remaining cake mix, 1 egg, and water. Beat on low until mixed. Beat on high for 2 minutes. Spread evenly on caramel mixture.
  4. Sprinkle top with chocolate chips.
  5. Bake for 30 minutes or until set.

From Our Table For Seven

Chicken Cakes

Ingredients
  • 1 pound boneless skinless chicken breast
  • 1 pound boneless skinless chicken thighs
  • 3 tablespoons butter
  • 1 cup small diced red, yellow or orange bell pepper, but not green
  • 1 cup small dice onions
  • 1 pinch red pepper flakes (optional)
  • 1 teaspoon poultry seasoning such as Bells
  • 2 tablespoons fresh garlic, minced fine
  • ½ cup crushed Ritz crackers
  • ½ cup mayonnaise
  • ¼ cup fresh Italian flat leaf parsley chopped fine
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 shakes Tabasco sauce (optional)
  • ½ cup seasoned bread crumbs
  • 2 whole eggs, beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons oil for frying, divided
  • 2 tablespoons butter for frying, divided
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Instructions
  1. Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.
  2. In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
  3. Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
  4. In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
  5. Add raw chicken and cooled mixture from sauté pan and mix.
  6. Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes
  7. Heat a large grill pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side. Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch.
  8. Alternatively, if you have two grill pans you can cook all at once.

From A Family Feast

Vegan Chocolate Chip Coconut Macadamia Nut Bars

INGREDIENTS
For the Cookie Base:
  • 1/4 C (36g) Confectioners Sugar
  • 1/3 C (66g) Coconut Oil, unrefined, virgin, room temperature, soft
  • 1 1/2 tsp Vanilla Bean Paste or Extract
  • 1 C (158g) All Purpose Flour (I use Bob’s Red Mill Organic)
  • 3 Tbs Unsweetened Cocoa Powder
  • 1/4 tsp Sea Salt
  • 3 Tbs Water
For the Sweetened Condensed Coconut Milk (Yields about 1 cup or 256g):
  • 13.6 oz (385g) Full Fat Coconut Milk (1 Can)
  • 1/4 C (36g) Confectioners Sugar
  • 1 tsp Vanilla Extract
For Layering:
  • 1 C (200g) Mini Chocolate Chips or Dark Chocolate Morsels**
  • 1 C (100g) Shredded Coconut, unsweetened
  • 1 C (150g) Macadamia Nuts, halves or rough chopped*
For Drizzle (optional):
  • 3 Tbs Mini Chocolate Chips or Dark Chocolate Morsels
  • 1/2 tsp Coconut Oil, melted

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METHOD
For the Cookie Base:
  1. Preheat oven to 350F (180C). Line an 8″x8″ (20cm x 20 cm) baking pan with parchment paper. Set aside.
  2. In a medium mixing bowl whisk the sugar, oil, and paste/extract throughly. It will be smooth. Sift in the flour, cocoa and sea salt and add the water. Use a spoon to mix until a shaggy, crumbly yet hydrated mixture forms. Press the dough into the pan in an even layer.
  3. Bake at 350F for 28-30 minutes. The cookie crust will still be soft, but baked through. Pop in refrigerator to cool for at least 20 minutes.
For the Sweetened Condensed Milk:
  1. Meanwhile, while the cookie crust is baking, in a medium sauce pan, whisk the coconut milk and sugar and heat on medium. When the edges of the milk start to bubble with a few in the middle, turn the heat low. It will continue to slowly bubble. Cook for about 20-30 minutes, whisking every 2-3 minutes reducing the milk by a little over 1/3. (Please note the time it takes to reduce down to one cup can vary depending on the temperature of your low setting. Additionally, because water content in coconut milk can very, this will also be a factor in reducing the milk. Just keep the temperature low and an eye on it.) You’ll need one cup (256g) for the bars. If it starts to look somewhat caramel or gelatinous, it’s over-cooked. We’re going for a thicker consistency, but not a color change. To test, coat the back of a wooden spoon, blow on it to slightly cool, and run your finger through the middle. If the remaining milk stays pretty much in place, it’s ready.
  2. Remove the milk from the heat and sauce pan as soon as it’s done cooking pouring it into a heat proof container (I use a Ball jar). Stir in the vanilla extract and place it in the freezer for about 30 minutes to cool, stirring occassionally.
To Assemble and Bake:
  1. Once the cookie layer is cool, spread the chocolate chips in an even layer on top of the cookie layer. Top with an even layer of coconut. Drizzle about 1/2 C (128g) of the cooled condensed milk over the coconut layer. Top with macadamia nuts in an even layer, then drizzle another 1/2 C (128g) of condensed milk over the top of the nuts making sure the corners get attention too! You may have a bit of milk left over.
  2. Bake at 350F for 25-28 minutes rotating the pan 1/2 way through baking. The nuts should be toasty and golden. Cool completely at room temperature, or pop it in the fridge for about an hour and a half to cool before drizzling and cutting.
For the Drizzle:
  1. On the lowest heat setting, melt the chocolate chips in the microwave, about 20 seconds at a time, stirring throughly after each period of warming. Stir in the melted coconut oil. Using a spoon or fork, scoop some melted chocolate up and drizzle over the bars.
  2. Score the bars on any area that touches the baking dish with a knife then using the parchment as handles, lift the bars out of the pan. Cut into equal pieces. Store in a covered container at room temperature for up to 3 days.
NOTES
*Look for raw or lightly toasted macadamia nuts. I’ve used unsalted and lightly salted maca nuts in this recipe. Both are fabulous!
**Look for Enjoy Life brand mini chocolate chips or Equal ExchangeOrganic Dark Dark Chocolate. I like the dark chocolate better because they aren’t quite as sweet as the minis, and they’re organic but they can be difficult to find.

From Vanilla and Bean

Mini Chorizo and Cheese Quiches

INGREDIENTS
  • 1 teaspoon olive oil
  • 3½ ounces chorizo sausage (refrigerated Portuguese chouriço recommended)
  • 1 double crust pie crust dough (homemade or refrigerated store-bought)
  • ¾ cup grated manchego cheese
  • 2 tablespoons thinly sliced green onions (about 2 medium)
  • 2 eggs
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon ground or grated nutmeg

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INSTRUCTIONS
  1. Heat oven to 375 degrees F. Lightly grease 24 mini muffin cups.
  2. Remove and discard casing from chorizo. Finely dice the sausage.
  3. Heat oil in a small skillet over medium-high heat. Add diced chorizo and cook until browned. Remove from heat to cool to room temperature.
  4. If using homemade dough, roll out thin (between ⅛- and ¼-inch).
  5. Use a round 2½-inch cutter to cut 24 rounds from the dough. Press 1 round into bottom and up the sides of each muffin cup.
  6. Divide cheese among muffin cups (about 1 to 1½ teaspoons per cup). Top each with green onions then cooked chorizo.
  7. Whisk together eggs, cream, salt, and nutmeg. Spoon evenly into crusts.
  8. Bake for 25 minutes, or until lightly browned. Cool 2 minutes. Use the tip of a knife to lift quiches from cups.

From Magnolia Days

Brownie Pizza

Ingredients

For the Brownie Pizza
    • ½ cup (4 oz.) unsalted butter
    • 1½ oz. unsweetened chocolate
    • 1½ cups semisweet chocolate chips, divided
    • 1 large eggs
    • ½ cup sugar
    • ½ Tbsp vanilla extract
    • 1/3 cup all-purpose flour
    • ¾ tsp baking powder
    • pinch salt
For the Toppings
  • various candy bars, chopped
  • marshmallows
  • sprinkles

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Instructions

For the Pizza
  1. Preheat oven to 350°F.
  2. Grease and flour a 9” or 10” round cake pan; set aside. (Note: A cake pan with a removable bottom will make this project much easier!)
  3. Using a medium saucepan, add the butter, unsweetened chocolate and ½ cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
  4. In a medium bowl, whisk together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.
  5. In a separate bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
  6. Stir ¼ cup of chocolate chips into the batter.
  7. Pour batter into prepared baking pan. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the brownie comes out mostly clean.
  8. As soon as you remove the brownie from the oven, sprinkle the remaining ¾ cup of chocolate chips evenly across top of brownie. (Tip: Leave a 1” border around the edge for your pizza “crust”.)
  9. Let cool for 5 minutes and then use an offset spatula to smooth the melted chocolate chips evenly around the top of the brownie. Gently press chopped candy bars and other toppings into the melted chocolate. Let cool fully before slicing.

From Spiced Blog

Roasted Pear & Chocolate Chip Scones with Salted Caramel Sauce

Ingredients
  • For the scones:
  • 3 medium size firm pears – not overripe but not rock hard – peeled, cored and chopped into 1″ pieces
  • 1½cups all-purpose flour
  • ¼cup sugar plus 1tbsp for sprinkling
  • 1½tsp baking powder
  • ½tsp kosher salt plus a pink add’l for egg wash
  • 6tbsp cold unsalted butter, cubed
  • ¼cup heavy cream
  • ¼cup semisweet or dark chocolate chips
  • 2 large eggs, 1 for dough, 1 for egg wash
  • For the sauce:
  • 1cup sugar
  • 6tbsp unsalted butter, cubed
  • ½cup heavy cream
  • 1½tsp kosher or sea salt
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Instructions
  1. Preheat oven 375ºF. Line a baking sheet with parchment paper and roast pears until dry and a little brown on the bottom. A bout 20 minutes. Set aside to cool. Do not turn oven off.
  2. Place flour, ¼cup sugar, baking powder and ½tsp salt in a mixing bowl. Whisk together. Fit mixer with a paddle attachment and add cooled pears, butter, heavy cream and 1 egg. Mix on low until ingredients are just combined (no over-mixing!). Add chocolate chips and mix for just a for more seconds.
  3. Place fresh parchment paper on your baking sheet. Dump dough onto a well floured surface. Form into a 6″ disc. (The dough may seem really crumbly – it’s okay, just put it together with your hands.) Cut into 8 wedges and carefully transfer to the prepared baking sheet. Bake in 375ºF oven for 20 minutes or until scones are firm to the touch. Allow to cool on the sheet.
  4. For the sauce place sugar in a saucepan over medium high heat. Stir constantly with a heat resistant spatula or wooden spoon until melted. Will turn lumpy and then deep dark amber brown. Make sure to keep the story going otherwise your sugar will burn and no caramel will be made.
  5. Once sugar is completed melted add the butter, continuing the stir. Be careful because the butter will make it bubble. Continue stirring until butter is completely melted. SLOWLY add the heavy cream, stirring the whole time. Once completely added let boil for 1 minute (no stirring during this step).
  6. Take sauce off the heat and add salt. Stir will and then carefully pour in a heat tolerant container. Allow to cool before using (doesn’t need to be cold though – a little warmer than room temp is good). Drizzle over your beautiful scones and devour. Store extra sauce in airtight container, in the fridge for up to 2 weeks.

From Pretty Plain Janes

Smoked Salmon Croque Madames

INGREDIENTS

  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • Coarse salt and freshly ground pepper
  • 8 slices white Pullman bread, or thinly sliced sandwich bread
  • 2 tablespoons Dijon mustard
  • 5 ounces smoked salmon
  • 1/4 cup small dill sprigs, plus more for garnish
  • 2 cups grated Comte cheese
  • 4 large eggs

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DIRECTIONS

  1. Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.

  2. Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.

  3. Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.

  4. Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

From Martha Stewart

Chocolate Chip Drop Cookies

INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened and cut into 1/2-inch cubes
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3/4 cup semisweet chocolate chips

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DIRECTIONS:

  1. Preheat oven to 375°. Line a baking sheet with parchment paper or a silicone liner.
  2. Whisk together the flour, sugar, baking powder, and salt.
  3. Add the butter, and mix with a pastry blender or a fork until combined.
  4. Stir in the sour cream. Stir in the milk. Stir in the chocolate chips.
  5. Drop the biscuits by 3-tablespoon portions* onto the prepared pan. Bake 20 to 25 minutes, or until the edges are lightly browned.
  6. Serve warm or at room temperature.

From Bake or Break

Quesadilla Nachos

INGREDIENTS:

  • 1/2 cup sour cream
  • 1 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 1 (8.2 ounce) package 6-inch Old El Paso flour tortillas (size for tacos and fajitas)
  • 4-5 teaspoons canola oil
  • 1 2/3 cup Mexican blend cheese
  • 1 ear fresh corn, kernels removed from cob
  • 1/2 cup crumbled queso fresco
  • 1/2 cup thinly sliced radishes
  • 1 cup halved fresh grape tomatoes
  • cilantro, to taste
  • green onions, to taste

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DIRECTIONS:

  1. In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
  2. Heat 1/2 to 1 teaspoon oil over medium heat in skillet large enough to fit one tortilla. Place tortilla carefully into the oil, moving around slightly to coat. Sprinkle with 1/3 cup cheese and top with a second tortilla. Cook for 30 seconds to 1 minute on the first side (or until golden brown), flip and continue to cook for another 30 seconds or until golden brown.
  3. Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
  4. Cut quesadillas into wedges (I recommend six wedges per quesadilla). Spread onto a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
  5. Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
  6. Serve immediately.

From Rachel Cooks