So I made this last night and it is wonderful! I got it out of a Pampered Chef cookbook.
1 pkg (16 oz) angel food cake mix
1 pkg (2.25 oz) sliced almonds, chopped
1/2 cup powdered sugar
1/2 cup cherry preserves
1 container (8oz) sour cream
1 container (8oz) frozen whipped topping, thawed
1/2 tsp almond extract
2-4 drops red food coloring (optional)
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
Additional powdered sugar (optional)
1. Preheat oven to 350 degrees. Line jelly roll pan with parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly. Chop almonds. (it says using Food Chopper which if you don't have the pampered chef one you should get it. It really is amazing.) Sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.
2. Sprinkle powdered sugar over cake. Place an additional piece of parchment paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in parchment paper jelly roll style. Cool completely.
3. Unroll cake. Spread cake with preserves. In bowl, combine sour cream, whipped topping, almond extract and food coloring. Mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using serrated knife.
Yield: 12 servings.
Saturday, December 5, 2009
Tuesday, December 1, 2009
The Cheesecake Factory Pumpkin Cheesecake
from Top Secret Restaurant Recipes
After trying the restaurant's recipe, I was addicted!! I searched for a recipe that could duplicate it, and the first I tried tasted just like pumpkin pie. Even one I had at the Olive Garden tasted just like pumpkin pie. There's nothing like the Cheesecake Factory's recipe. This one was JUST like the Cheesecake Factories!
1 ½ c graham cracker crumbs
5 Tbsp butter, melted
1 c + 1 Tbsp sugar
3 (8 oz) packages cream cheese, softened
1 tsp vanilla
1 c canned pumpkin
3 eggs
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
Whipped cream
Preheat oven to 350.
Make crust by combining crackers with melted butter and 1 Tbsp sugar in a medium bowl.
Stir well enough to coat all crumbs with butter, but don’t let it turn to a paste. Keep it crumbly.
Press into the bottom and about 2/3 up sides of an 8” springform pan (or two 9” pie plates). Bake 5 minutes, set aside.
In a large mixing bowl, combine the cream cheese, 1 c sugar, and vanilla. Mix with electric mixer until smooth.
Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour into the pan and bake 60 – 70 minutes, the top will be a bit darker at this point. Remove from oven and allow to cool. When it has come to room temperature, place in refrigerator. Cut and serve with whipped cream once chilled.
After trying the restaurant's recipe, I was addicted!! I searched for a recipe that could duplicate it, and the first I tried tasted just like pumpkin pie. Even one I had at the Olive Garden tasted just like pumpkin pie. There's nothing like the Cheesecake Factory's recipe. This one was JUST like the Cheesecake Factories!
1 ½ c graham cracker crumbs
5 Tbsp butter, melted
1 c + 1 Tbsp sugar
3 (8 oz) packages cream cheese, softened
1 tsp vanilla
1 c canned pumpkin
3 eggs
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
Whipped cream
Preheat oven to 350.
Make crust by combining crackers with melted butter and 1 Tbsp sugar in a medium bowl.
Stir well enough to coat all crumbs with butter, but don’t let it turn to a paste. Keep it crumbly.
Press into the bottom and about 2/3 up sides of an 8” springform pan (or two 9” pie plates). Bake 5 minutes, set aside.
In a large mixing bowl, combine the cream cheese, 1 c sugar, and vanilla. Mix with electric mixer until smooth.
Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour into the pan and bake 60 – 70 minutes, the top will be a bit darker at this point. Remove from oven and allow to cool. When it has come to room temperature, place in refrigerator. Cut and serve with whipped cream once chilled.
Make Ahead Mashed Potatoes
These are my favorite mashed potatoes!!! They are amazing.
recipe from cooks Illustrated
recipe from cooks Illustrated
5 lbs russet baking potatoes (about 9 med) scrubbed poked several times with fork
3 c heavy cream hot
8 Tbsp (1 stick) unsalted butter melted
Salt and ground black pepper
Adjust oven rack to middle position of oven 450
Microwave potatoes on high power for 16 minutes turning them over halfway through cooking time.Transfer the potatoes to the oven & place them directly on the hot oven rack. Bake until a skewer slides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook.)
Remove potatoes from the oven, and cut ea potato in half lengthwise. Using an oven mitt kitchen towel to hold the hot potatoes, scoop out all flesh from each potato half into a med bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Transfer half the potatoes to the bowl of a standing mixer with the paddle attachment. Beat potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down sides and bottom of bowl as needed.
Remove bowl from the mixer and gently fold in 2 c of cream, followed by butter and 2 teaspoons salt. Gently fold in up to ½ cup the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream (if serving next day).
Adding extra cream- to prevent potatoes from drying out as they sit overnight, make them quite soupy. Add cream to your desired consistency then add 1/2c + to accommodate their over night storage.
3 c heavy cream hot
8 Tbsp (1 stick) unsalted butter melted
Salt and ground black pepper
Adjust oven rack to middle position of oven 450
Microwave potatoes on high power for 16 minutes turning them over halfway through cooking time.Transfer the potatoes to the oven & place them directly on the hot oven rack. Bake until a skewer slides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook.)
Remove potatoes from the oven, and cut ea potato in half lengthwise. Using an oven mitt kitchen towel to hold the hot potatoes, scoop out all flesh from each potato half into a med bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Transfer half the potatoes to the bowl of a standing mixer with the paddle attachment. Beat potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down sides and bottom of bowl as needed.
Remove bowl from the mixer and gently fold in 2 c of cream, followed by butter and 2 teaspoons salt. Gently fold in up to ½ cup the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream (if serving next day).
Adding extra cream- to prevent potatoes from drying out as they sit overnight, make them quite soupy. Add cream to your desired consistency then add 1/2c + to accommodate their over night storage.
Celery Herb Stuffing
recipe from my kichen cafe blog
7 tablespoons butter, plus more for dish and baking
1 loaf rustic white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten
Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
To bake all of the stuffing in the oven:(this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.
1 loaf rustic white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten
Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
To bake all of the stuffing in the oven:(this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.
Turkey
This was such a juicy turkey. Not dry at all!!! This is a keeper. And the gravy was the best!
This recipe comes from the my kitchen cafe blog.
This recipe comes from the my kitchen cafe blog.
1 (18-22) pound turkey (I used a 12-pound turkey)
carrots
celery (cut into large chunks)
onion (peeled and cut into large chunks)
garlic cloves (peeled and smashed)
juice of 1 lemon
1 tablespoon salt
1 tablespoon pepper
1 tablespoon poultry seasoning
butter
brown paper bag
drippings, flour, and water for gravy
carrots
celery (cut into large chunks)
onion (peeled and cut into large chunks)
garlic cloves (peeled and smashed)
juice of 1 lemon
1 tablespoon salt
1 tablespoon pepper
1 tablespoon poultry seasoning
butter
brown paper bag
drippings, flour, and water for gravy
(I leave the veggies out)
Preheat the oven to 500 degrees and let it heat for one hour.
Meanwhile, remove giblets and neck and wash the turkey. Fill the cavity of the turkey with carrots, celery, garlic and onion.
Combine the lemon juice, salt, pepper and poultry seasoning in a small bowl. With your hands, rub the entire turkey with the lemon juice mixture.Place the turkey breast down (this is opposite of how a turkey is normally cooked - so just flip the turkey upside down) in a large roasting pan. Place the roasting pan in the hot oven for as many minutes as the turkey weighs (ie. 19 lb. turkey = 19 minutes).
Bake for the allotted time.
Meanwhile, grease a large brown paper bag with butter on both sides. Remove the roasting pan from the oven and carefully (because the turkey and roasting pan are HOT) make a tent out of the paper bag and drape it over the turkey, taking care to tuck the sides of the bag into the roasting pan (otherwise, the butter will drip off the bag, leap onto the oven burner and possibly create a large fire OR this time I just used a piece of foil over the top & buttered the turkey a bit more.
Turn the oven down to 400 degrees and cook the turkey for two hours.Remove the roasting pan and turkey from the oven and let turkey sit for 20 minutes. Remove turkey from the roasting pan and pour the drippings into a medium-sized saucepan. Bring to a boil. Make a slurry from flour and water (to the consistency of thick, heavy cream) and add to the drippings until desired consistency is reached.
Preheat the oven to 500 degrees and let it heat for one hour.
Meanwhile, remove giblets and neck and wash the turkey. Fill the cavity of the turkey with carrots, celery, garlic and onion.
Combine the lemon juice, salt, pepper and poultry seasoning in a small bowl. With your hands, rub the entire turkey with the lemon juice mixture.Place the turkey breast down (this is opposite of how a turkey is normally cooked - so just flip the turkey upside down) in a large roasting pan. Place the roasting pan in the hot oven for as many minutes as the turkey weighs (ie. 19 lb. turkey = 19 minutes).
Bake for the allotted time.
Meanwhile, grease a large brown paper bag with butter on both sides. Remove the roasting pan from the oven and carefully (because the turkey and roasting pan are HOT) make a tent out of the paper bag and drape it over the turkey, taking care to tuck the sides of the bag into the roasting pan (otherwise, the butter will drip off the bag, leap onto the oven burner and possibly create a large fire OR this time I just used a piece of foil over the top & buttered the turkey a bit more.
Turn the oven down to 400 degrees and cook the turkey for two hours.Remove the roasting pan and turkey from the oven and let turkey sit for 20 minutes. Remove turkey from the roasting pan and pour the drippings into a medium-sized saucepan. Bring to a boil. Make a slurry from flour and water (to the consistency of thick, heavy cream) and add to the drippings until desired consistency is reached.
Thursday, November 5, 2009
Pizza Dough
sumbitted by Jamie
1 Tbsp yeast
1 1/3 c warm water
1 Tbsp sugar
3 ½ c flour
1 tsp salt
2 Tbsp oil
Combine first three ingredients, let sit 5 minutes.
Mix remaining ingredients well and knead 10 minutes. Let rise 1 - 1 ½ hours, covered. Preheat oven to 475.
Sprinkle cornmeal on a pizza stone, shape dough onto stone. Top as desired, let sit 5 minutes.
Bake about 15-20 minutes until golden brown.
1 Tbsp yeast
1 1/3 c warm water
1 Tbsp sugar
3 ½ c flour
1 tsp salt
2 Tbsp oil
Combine first three ingredients, let sit 5 minutes.
Mix remaining ingredients well and knead 10 minutes. Let rise 1 - 1 ½ hours, covered. Preheat oven to 475.
Sprinkle cornmeal on a pizza stone, shape dough onto stone. Top as desired, let sit 5 minutes.
Bake about 15-20 minutes until golden brown.
Stir Fry Chicken with Garlic Sayce
submitted by Jamie
2 lg. garlic cloves, minced
1/4 c. soy sauce
1/4 c. water
1/4 c. honey
2 tbsp. vegetable oil, divided
1 tbsp. cornstarch
1 lb. cooked boneless, skinless chicken breast, cut into strips
1/4 c. chopped green onions
pepper to taste
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion. Serve with snow peas, if desired. (I didn't let the chicken marinade at all! I just threw everything together and let it cook for like 15 minutes! It still tasted fantastic! I also added a 16 oz. bag of frozen stir fry veggies and it was delicious seved over rice!!!)4 servings
2 lg. garlic cloves, minced
1/4 c. soy sauce
1/4 c. water
1/4 c. honey
2 tbsp. vegetable oil, divided
1 tbsp. cornstarch
1 lb. cooked boneless, skinless chicken breast, cut into strips
1/4 c. chopped green onions
pepper to taste
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion. Serve with snow peas, if desired. (I didn't let the chicken marinade at all! I just threw everything together and let it cook for like 15 minutes! It still tasted fantastic! I also added a 16 oz. bag of frozen stir fry veggies and it was delicious seved over rice!!!)4 servings
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