Tuesday, January 25, 2011

Paula Deen's Shepherd's Pie made from Leftover Roast Beef


Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

  • 1 small onion, peeled and chopped
  • 14 tablespoons butter, divided (1 stick plus 3/4 stick)
  • 1 1/2 pounds leftover pot roast, cubed
  • Salt and black pepper
  • 8 to 10 medium red new potatoes
  • 2 cups milk
  • 1/2 cup sour cream
  • 2 cups instant biscuit mix
  • 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

Preheat oven to 350 degrees F.
 Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
 Potato Layer:
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
 Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
 Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
Source:  Food Network

S'mores Filled Pancakes from Williams-Sonoma

Like their namesake, these filled pancakes are made with marshmallows, chocolate and graham crackers, creating a delectable breakfast treat.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
  • 1 1/2 cups miniature marshmallows
  • 1 1/4 cups ebelskiver pancake mix
  • 2 eggs, separated
  • 1 cup milk
  • 40 semisweet chocolate disks (about 2 1/4 oz. total)
  • 1/4 cup coarsely crushed graham cracker crumbs
    Optional:  Sprinkle with a few chopped pecans 

Directions:

Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat. In the top pan of the double boiler, combine 2 Tbs. of the butter and the marshmallows, and stir until they are melted and incorporated into the butter, 3 to 5 minutes. Reduce the heat to low and keep the marshmallow cream warm until ready to use. 

Using the ebelskiver pancake mix, eggs, milk and the remaining 2 Tbs. butter, prepare the pancake batter according to the package instructions. 

Brush the wells of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 2 chocolate disks in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 ebelskiver turning tools or wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large serving plate. Repeat with the remaining batter and chocolate. 

Drizzle the tops of the pancakes with the warm marshmallow cream and sprinkle the graham cracker crumbs on top. Makes about 20 filled pancakes.

Adapted from a recipe from Williams-Sonoma Kitchen

Sunday, January 23, 2011

Trefoils Girl Scout Cookies Recipe

2 sticks unsalted butter at room temperature
1/2 cup sugar
3/4 teaspoon salt
tiny pinch ground ginger
1/2 teaspoon lemon zest (optional)
2 cups all-purpose flour


1. Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add in salt, ginger, and lemon zest. Mix to combine. Slowly add in flour, and mix until well combined, but do not overmix. Wrap in plastic wrap and refrigerate for 20 minutes.

2. Roll out dough 1/4 inch thick and cut into shapes. Place on a cookie sheet, at least an inch apart and bake for 10-12 minutes, or until almost starting to brown on the edges. 
This copycat recipe adapted from Yahoo Foods

Do-Si-Dos Girl Scout Cookie Recipe

OCookies

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 2/3 cups quick-cooking oats

Filling

1 1/2 cups creamy peanut butter, at room temperature
1/2 cup butter, room temperature
1/2 cup confectioners’ sugar
Optional: 1/2 cup crushed peanuts 

Method

1.  Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.

2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12  minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.

3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.

Makes about 48 sandwich cookies.

This copycat recipe is adapted from The Family Kitchen

Girl Scouts Thin Mints Recipe

 

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Optional: Crushed peppermint candy

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies.

This copycat recipe adaption is from The Family Kitchen

 

Girl Scout Tagalongs Recipe

 

 

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips
Optional:  1/2 cup chopped peanuts 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.

3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Source:  This copycat recipe is Adapted from a recipe from The Family Kitchen

 

 

Girl Scout Samoas Recipe

 


2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
Optional:  1 cup chopped pecans 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

This copycat recipe is adapted from a recipe from The Family Kitchen

 

Monday, January 17, 2011

Betty Crocker's Bisquick Sausage Balls, The Original Recipe

 

Sausage Balls have been around for more years than I care to remember.  Often overlooked these days, they're not exactly nouevelle cuisine and people are serving trendier appetizers, but this old recipe has stood the test of time and they are definitely worth revisiting.  I've made them a badzillion times over the years, people always love them.  

~ jan


3cups Original Bisquick® mix
1pound bulk pork sausage
4cups shredded Cheddar cheese (16 ounces)
1/2cup grated Parmesan cheese
1/2cup milk
1/2teaspoon dried rosemary leaves, crushed
1 1/2teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
 Barbecue sauce or chili sauce, if desired

  1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
  2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
  3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping

Source:  You sweet talker, Betty Crocker ;o)

 

Bobby's Goulash, a Paula Deen favorite...

I've always loved goulash. Mother made the best, hers always had corn in it, home canned tomatoes, onions and green peppers.  But nobody likes goulash like my buddy Ang.  It's her favorite comfort food, she makes it similar to the way mother made it without the corn.  Here's Paula Deen's version, I'm going to add a few tweaks to it, it looks like a winner, too.  ~ jan

Ingredients

1 tablespoon Paula Deen House Seasoning

3 tablespoons soy sauce 
3   bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3   cloves garlic, chopped 
2   large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked
Options:  corn and chopped green peppers 

Directions

 

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

An adapted version from Paula Deen

 

Paula Deen's Hoe Cakes



When I was a little girl, my mother made hoe cakes.  Sometimes we would eat them with dinner, with butter, sometimes we would have them hot for breakfast with syrup or honey.  Hoe cakes are an old favorite that you seldom see anymore.  It's a shame, too, they are wonderful.  ~ jan

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
  • eggs
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil or bacon grease
  • Oil, butter, or clarified margarine, for frying
  • Options: If you're making them to serve with syrup, add bananas, pecans, chocolate chips or blueberries,  They're also good for dinner with crumbled bacon and/or green chiles added.  A half a cup of frozen corn kernels is good, too.

  • Directions
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop thebatter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
Source:  Adapted from a recipe by Paula Deen

Thursday, January 6, 2011

Cristina Ferrare's Big Bowl of Love...

Paula Deen's Butter Bean Soup


Ingredients 

2 (16 oz.) bag frozen butter beans
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced

Directions

In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered.  While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside.  After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
Source:  Paula Deen

Tuesday, January 4, 2011

Gigi’s Chocolate Salted Caramel Cupcakes

chocolatesaltedcaramel
When we were in Nashville for Christmas, we stopped by Gigi’s Cupcake Shop.  The family tried different flavors, Wedding Cake, Italian Crème, Kentucky Bourbon, but I decided on this Chocolate Salted Caramel one.  Ladies, I kid you not, this was hands down, the best cupcake I’ve ever put in my mouth.

I’ve searched the net looking for a similar recipe, and  put a few together to come up with my own very similar version.  I simplified it a bit by using a dark chocolate cake mix, after all, it’s not about the cake anyway, it’s all about the toppings, and Betty Crocker happens to be a great cook.  This recipe is labor intensive enough, make it easy on yourself and just use a mix for the cupcakes.

~ jan

Betty Crocker Dark Chocolate Cake mix, made as per directions on box in lined cupcake pans.

Caramel Filling for Cupcakes:

2-1.2 cups sugar
2.3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2.5 teaspoons sea salt

Directions:

Heat sugar, water and corn syrup in heavy saucepan over medium high heat, stirring occasionally until syrup is clear.  Then clip a candy thermometer to the side of the pan.

Now cook without stirring until it comes to a boil, washing down sides of pan with a wet pastry brush as needed.  Boil, gently swirling pan occasionally, until mixture is carmelized and reaches 360 degrees.

Remove from heat, slowly pour in cream, stirring with a wooden spoon until smooth.  Stir in sea salt.

Take a knife, cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and discard the cut out piece.  Spoon 1-2 teaspoons of warm Salted Caramel Filling into each hollowed-out cupcake.  The caramel will sink into the cupcake, go back and fill with a bit more.  Sprinkle a pinch of sea salt over filling.

Caramel Buttercream Frosting:

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1  1/2 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, room temperature
2 1/2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat and continue to cook without stirring until mixture turns dark amber, this should take six or seven minutes.

Remove from heat and slowly add in cream and vanilla.  Beat with a wooden spoon until completely smooth and let cool.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed and add powdered sugar. Mix until well combined. Turn off the mixer, and slowly add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

These cupcakes look best when piped through a bag.  Use a swirl (1M tip).  If you pipe the cupcakes, it takes a lot more frosting, but that’s what makes them special, so double your recipe and pile them really high with the frosting.

For the finish -

Chocolate Ganache

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Directions

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Frost the top of the buttercream topped cupcakes with the Ganache, as shown in photograph, and top with a smattering of sea salt. 

And there you have it, absolute, total perfection.  Not hard to make, just time consuming, and always more fun if made with a girlfriend.

Totally different, totally decadent, completely addictive cupcakes, what more could you ask for…

Sunday, January 2, 2011

Olde Spaghetti Factory Spaghetti with Browned Butter & Mizithra Cheese



We were at The Olde Spaghetti Factory in Nashville over the Christmas Holidays. I had this dish and it's just incredible.  It's so simple, but it's one of the best pasta dishes I've ever eaten.  The recipe is readilly available on the internet, so simple to make, and absolutely DIVINE!

~ jan

Spaghetti with Browned Butter and Mizithra Cheese


1 lb. spaghetti or your pasta of choice
1 cup browned butter
1 cup mizithra cheese

Brown butter by bringing butter to a boil in a saucepan, stirring constantly and watching so that it doesn't foam over the edge of the pan.  Once the foam starts to subside, continue boiling until it turns an amber color - 1 or 2 minutes should be long enough.  There will be sediment at the bottom of the pan, don't disturb the sediment, you don't want this in your finished browned butter.  Let the butter cool for a couple of minutes in the pan and strain, leaving sediment residue in the pan.

At this point it can be refrigerated to use later.

To make the dish, boil the pasta, divide into four serving bowls, top each serving with 1/4 cup of the cheese and spoon over 1/4 cup hot browned butter.

You can purchase mizithra cheese at The Olde Spaghetti Factory, or at local cheese shops.  If you don't have either in your town, you can purchase the cheese online.

The Olde Spaghetti Factory is now offering a new version of this dish with bacon, garlic and mushrooms.  But I'm a purist, I love this original recipe.