Chocolate-Dipped Anise Biscotti

PREP:  35 Minutes  BAKE:  40 Minutes

MAKES:  2 Dozen

Ingredients:

1/2 cup Butter (softened)

1 cup Sugar

2 Eggs

2 teaspoons Vanilla Extract

2 1/2 cups All-Purpose Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

2/3 cup sliced Almonds (toasted)

2 tablespoons Aniseed

10 ounces Milk Chocolate Candy Coating (melted)

Additional Items Needed:

Large Bowl

Hand Mixer or Stand Mixer

2 Small Bowls

Olive Oil Cooking Spray or Parchment Paper

Baking Sheet

Wire Rack (optional)

Serrated Knife

Cutting Board

Wax Paper

Make Your Own Italian Treats!

• Preheat the oven to 325 degrees.
• In a large bowl, cream Butter & Sugar until light & fluffy.
• Beat in Eggs & Extract.

 

• In a small bowl, combine the Flour, Baking Powder & Salt.
• Gradually, add the Flour Mixture to the Creamed Mixture & mix well.
• Stir in Almonds & Aniseed.
• Divide the dough in half.
• On a greased OR parchment paper-lined baking sheet, shape each portion into a 12-inch x 2-inch rectangle (or as close as you can get, a ruler isn't necessary :) ).

 

• Bake for 25-30 minutes or until firm to the touch & edges are golden brown.
• Cool the pan on a wire rack.
• When cool enough to handle (around 10 minutes), transfer to a cutting board.
• Cut diagonally with a serrated knife into 3/4-inch slices.
• Return to the baking sheet, cut side down.
• Bake at same temperature for 6-7 minutes on each side or until golden brown.
• Remove to wire racks until completely cooled (wait 20 minutes to be sure).

 

• In a small bowl, melt the Chocolate Candy Coating in the microwave (if chocolate gets thick instead of smooth, add a tablespoon of shortening & reheat).
• Dip each Biscotti Slice in the Chocolate & allow the excess to drip off.
• Place on waxed paper until set.

 

*Biscotti dates back to Roman times.  Known for it's long shelf life, Roman travelers would take them for nourishment on long journeys.  Since, they are baked twice they were a durable food option.

dévorer!

 

New York-Style Cheesecake Mousse

PREP:  20 Minutes  CHILL:  2 Hours  

MAKES:  12 Servings

Ingredients:

1 package Neufchatel Cheese (8 ounces - softened)

1/2 cup Confectioners' Sugar

1 1/2 teaspoons Vanilla Extract

1/2 teaspoon grated Lemon Peel

3/4 cup Heavy Whipping Cream (whipped)

1/2 cup Graham Cracker Crumbs

4 teaspoons Sugar

2 tablespoons Butter (melted)

1 small carton Strawberries (sliced)

Additional Items Needed:

Large Bowl or Stand Mixer

Serving Bowl

Small Bowl

Baking Sheet

Light & Fresh Dessert

• Preheat oven to 375 degrees.
• In a large bowl, beat Neufchatel Cheese, Confectioners' Sugar, Vanilla Extract & Lemon Peel until fluffy.
• Fold in whipped Cream.
• Transfer to a serving bowl & refrigerate for 2 hours.

 

• Combine the Graham Cracker Crumbs & Sugar in a small bowl.
• Add Butter & mix well.
• Press to a 1/4 inch thickness on an ungreased baking sheet.
• Bake for 10-12 minutes or until lightly browned.
• Cool completely.

 

• Just before serving, crumble Graham Cracker Mixture & sprinkle over Mousse.
• Top with sliced Strawberries.

 

* Neufchatel Cheese is a substitution for Cream Cheese.  It resembles cream cheese, yet has approximately 33% lower fat content.

 dévorer!

       

Coconut Kisses

PREP:  15 Minutes  BAKE:  18-20 Minutes

MAKES:  2 Dozen

Ingredients:

2 Egg Whites

1 cup Confectioners' Sugar

2 cups flaked Coconut

Additional Items Needed:

Medium Bowl or Stand Mixer

Olive Oil Cooking Spray

Baking Sheet

Easy Sweet Treat!

• Preheat oven to 325 degrees.
• In a medium bowl, beat Egg Whites on medium speed until stiff peaks form.

 

• Gradually, add Sugar.
• Beat for 8 minutes longer.
• Fold in Coconut.
• Drop by rounded tablespoonfuls 2 inches apart onto a lightly greased or parchment paper liner baking sheet.
• Bake for 18-20 minutes or until firm to touch.
• Cool for 1 minute before removing from baking sheet.

 

dévorer! 

Cheese Enchiladas with Green Sauce

PREP: 50 Minutes  BAKE:  25-30 Minutes

MAKES:  5 Servings (2 per Person)

Ingredients:

1 package Fresh Baby Spinach (6 ounces)

2 tablespoons Butter

2 tablespoons All-Purpose Flour

1 cup Half-and-Half Cream

1 cup 2% Milk

*1 can chopped Green Chilies (4 ounces - drained)

3 Green Onions (chopped)

1/3 cup minced Fresh Cilantro

1/4 cup minced Garlic

1 3/4 teaspoons ground Cumin

1 1/2 teaspoons ground Coriander

1/2 teaspoon Crushed Red Pepper Flakes

1/2 cup Fat Free Sour Cream

2 cups shredded Sharp Cheddar Cheese (8 ounces)

1/2 cup shredded Mexican Blend Cheese (2 ounces)

1 1/2 cups shredded Monterey Jack Cheese (6 ounces)

1/2 cup finely chopped Golden Onion

**10 Corn Tortillas (6 inches - warmed)

Additional Items Needed:

Large Skillet

Colander

Food Processor 

Large Bowl

Olive Oil Cooking Spray

13-inch x 9-inch Baking Dish

Mexican for a Week!

• Preheat oven to 375 degrees.
• In a large skillet, saute Spinach until wilted (should only take 5-10 minutes).
• Drain in a colander & set aside.

 

• In the same pan, melt Butter.
• Stir in Flour until smooth.
• Gradually, add Cream & Milk.
• Bring to a boil.
• Cook and stir for 2 minutes or until slightly thickened.

 

• Stir in the Chilies, Green Onions, Cilantro, Garlic, Cumin, Coriander, Crushed Red Pepper Flakes & Spinach.
• Remove from heat and cool slightly.

 

• Transfer to a food processor.
• Cover & process until pureed.
• Stir in Sour Cream & set aside.

 

• In a large bowl, combine the cheeses & set aside 1 cup for topping.
• Add Onion to the remaining Cheese & combine.
• Place about 1/4 cup of the Cheese mixture in the center of each Tortilla.
• Roll up & place seam side down in a greased 13-inch x 9-inch baking dish.

 

• Pour Sauce over top the prepared Tortillas.
• Sprinkle with the reserved Cheese (1 cup set aside earlier).

 

• Bake uncovered for 25-30 minutes or until cheese is golden.

 

* To heat this recipe up replace the green chilies with a hotter pepper like a Chipotle or Serrano Pepper. 

**Also, use multi-grain tortillas for more flavor!

dévorer!

 

Pistachio Cardamon Cheesecake

PREP:  30 Minutes  BAKE:  35 Minutes  CHILL:  1 Hour & Overnight

Ingredients:

*1 1/4 & 1/4 cups finely crushed Gingersnap Cookies (divided)

3 tablespoons Light Brown Sugar

1/4 cup Butter (melted)

2 packages softened light Cream Cheese (8 ounces each)

1 can Sweetened Condensed Milk (14 ounces)

1 tablespoon Lemon Juice

1 1/2 teaspoons ground Cardamom

1 drop of Green Food Coloring

3 Eggs (lightly beaten)

1/2 + 1/4 cup chopped Pistachios (divided)

Additional Items Needed:

Olive Oil Cooking Spray

9 inch Springform Pan

Heavy Duty Aluminum Foil

Small Bowl

Baking Sheet

Wire Rack (optional)

Large Bowl or Stand Mixer

Large Square or Rectangle Baking Dish

Knife

Mix Dessert Up With This Earthy Treat!

• Preheat oven to 325 degrees. 
• Grease the springform pan.
• Place the pan on a double thickness of foil & securely wrap around the pan.
• In a small bowl, combine the 1 1/4 cups of Gingersnap Cookie Crumbs & Brown Sugar.
• Stir in Butter.
• Press into the bottom of the springform pan.

 

• Place pan on a baking sheet & bake for 15 minutes.
• Cool on wire rack.
• In a large bowl or stand mixer, beat cream cheese until smooth.
• Beat in Milk, Lemon Juice, Cardamom & Food Coloring.
• Add Eggs & beat on a low speed until combined.
• Fold in 1/2 cup of Pistachios
• Pour over the crust in the springform pan.

 

• Place the pan in a large baking dish.
• Add 1 inch of hot water to the baking dish.
• Bake for 35-40 minutes or until top appears dull.
• Remove springform pan from baking dish.
• Remove foil.
• Cool cheesecake on a wire rack for 10 minutes.
• Loosen edges with a knife.
• Cool for 1 hour longer.
• Refrigerate overnight.
• Remove rim from the pan.
• Top cheesecake with 1/4 cup of chopped Pistachios & 1/4 cup of Gingersnap Cookie Crumbs.  

 

* Recipe called for Animal Cracker Crumbs, but you substitute whatever you have on hand.  Graham Cracker Crumbs are also a delicious choice!

dévorer!

 

Chocolate Butter Pecan Pie

PREP:  15 Minutes  BAKE:  55 Minutes

Ingredients:

1 deep dish Pie Crust

1/2 cup of Butter (1 stick)

4 ounces Bittersweet Chocolate Chips

1 1/4 cups Light Brown Sugar

3/4 cup Light Corn Syrup

3 Eggs (lightly beaten)

2 tablespoons Molasses

1 teaspoon Vanilla Extract

1/2 teaspoon Salt

1 1/2 cups Chopped Pecans

1/2 cup Pecan Halves

Additional Items Needed:

Large Bowl or Stand Mixer

Knife

Wire Rack

Pie So Easy, Anyone Can Make It!

 

• Preheat oven to 350 degree.
• Melt Butter & Chocolate in microwave.
• Stir until smooth.
• In a large bowl or stand mixer, combine the Brown Sugar, Corn Syrup, Eggs, Molasses, Vanilla Extract & Salt.
• Stir in the Chopped Pecans & Butter Mixture.
• Pour into Pie Crust.

• Arrange Pecan Halves over the filling.

• Bake for 55-65 minutes or until knife inserted near the center comes out clean.

• Cool on a wire rack.  

If you're not a chocolate lover, simply omit the chocolate for Pecan Pie!

dévorer!