Sausage Florentine Potpie Recipe

Sausage Florentine Potpie Recipe



Ingredients needed:

* 1 lb. of bulk Italian sausage
* 2 1/2 cups of sliced fresh mushrooms
* 1 medium red onion, chopped
* 3 garlic cloves, minced
* 1 can of cream of mushroom soup, undiluted
* 1 package of frozen chopped spinach, thawed and squeezed dry (10 oz.)
* 1 cup of half-and-half cream
* 1 cup of shredded part-skim mozzarella cheese
* 1/2 cup of shredded Parmesan cheese

Ingredients needed for topping:

* 5 sheets of phyllo dough (14 in. by 9 in.)
* 2 tablespoons of butter, melted
* 1 egg
* 1 tablespoon of water

Preparation steps:

* In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain.
* Add the soup, spinach, cream and cheeses; cook and stir until the cheese is melted.
* Transfer to a greased 11 x 7-inch baking dish. Place a phyllo sheet over top; brush with some of the butter. Repeat with remaining phyllo dough and butter. Crimp edges of dough.
* Whisk the egg and water; brush over the top.
* Bake uncovered at 350 degrees for 30 minutes or until golden brown.
* Let stand for 10 minutes before serving.

Enjoy
(Serves 6)

Fall Dip Recipe

Fall Dip Recipe



FALL DIP
{Cool Whip, vanilla pudding mix, and a can of pumpkin}

I make this every year. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers and sliced apples. It is so delicious.

Enjoy

New York Cheesecake Cookies Oven Recipe

New York Cheesecake Cookies Oven Recipe



Ingredients needed:

* 1 1/4 cup graham crackers, finely crushed (1 sleeve)
* 1 cup flour
* 1 1/2 teaspoon baking powder
* 1 stick (8 tablespoons) unsalted butter, softened
* 1/2 cup brown sugar, packed
* 1 egg, separated
* 3 oz. cream cheese, softened
* 1/4 cup granulated sugar
* 2 teaspoons of lemon zest
* 1/2 teaspoon of vanilla extract

Preparation steps:

* Preheat the oven to 350 degrees F.
* In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar
using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
* In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
* Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
* Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

Enjoy

One Bowl Apple Cake Oven Recipe

One Bowl Apple Cake Oven Recipe



This cake is so moist and rich and just perfect for this time of year. (and easy to make!)


Ingredients needed:

* 2 eggs
* 1 3/4 cups sugar
* 2 heaping teaspoons cinnamon
* 1/2 cup oil
* 6 medium Gala or Fuji or Honey Crisp apples
* 2 cups flour
* 2 teaspoons baking soda

Preparation steps:

* Preheat oven to 350°.
* In a large bowl, mix the eggs, sugar, cinnamon and oil.
* Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
* Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
* Pour mixture into a greased one 9x13 or two 9″ round pans.
* Bake for approximately 55 minutes.

Enjoy

Chocolate Peanut Butter Cupcakes Oven Recipe

Chocolate Peanut Butter Cupcakes Oven Recipe




Ingredients:

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

* 1/2 cup granulated sugar
* 2 large egg whites
* 1/8 teaspoon salt
* 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
* 1 cup peanut butter
* 2 teaspoons pure vanilla extract

For the Chocolate Coating

* 8 ounces semi-sweet chocolate, finely chopped
* 1 1/2 tablespoons vegetable oil

Preparation steps:

* Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
* In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
* In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
* Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
* While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
* Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
* Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
* On medium speed, add butter one piece at a time, until combined and creamy.
* Whip in peanut butter and vanilla, and beat until smooth.
* Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
* Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
* Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
* Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
* Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
* Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
* Before serving, let cupcakes rest a few minutes so chocolate can set.

Enjoy

Cream Cheese Pound Cake Oven Recipe

Cream Cheese Pound Cake Oven Recipe



Ingredients needed:

* 1 1/2 cups butter, softened
* 1 8 oz. package of Cream cheese, softened
* 3 cups of sugar
* 6 large eggs
* 1 1/2 teaspoon of vanilla extract
* 3 cups all-purpose flour
* 1/8 teaspoon of salt

Preparation steps:

* Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
* Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
* Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
* Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Ingredients needed for glaze:

* 1 cup powdered sugar
* 1/2 tsp vanilla
* 1 tablespoon of milk

Preparation steps for glaze:

* Mix together until you have reached desired consistency, but should be thin.
* Add more milk one teaspoon at a time to get the thinness you want.
* Drizzle over cooled cake.

Enjoy

Citrus Berry Shortcake Recipe

Citrus Berry Shortcake Recipe



Ingredients needed:

* 1 1/3 cups of all-purpose flour
* 1/2 cup of sugar
* 2 teaspoons of baking powder
* 1/4 teaspoon of salt
* 2/3 cup of buttermilk
* 1/4 cup of butter, melted
* 1 egg
* 1 tablespoon of orange juice
* 1 teaspoon of grated orange peel
* 1 teaspoon of vanilla extract
* 1 cup of sliced fresh strawberries

Ingredients needed for topping:

* 1 1/2 cups of sliced fresh strawberries
* 1 tablespoon of lemon juice
* 1 teaspoon of sugar
* 2 cups of whipped topping
* 2 teaspoons of orange liqueur or orange juice

Preparation steps:

* Preheat oven to 350 degrees. Line bottom of a greased 9-inch round baking pan with parchment paper; grease paper.
* In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan.
* Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes prior to removing from pan to a wire rack; remove paper. Cool completely.
* For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.

Enjoy