Raspberry Pretzel Jello

Crust:
2 2/3 cups pulverized pretzels
1/4 cup sugar
8 Tbs melted butter

Mix ingredients together and press into the bottom of 9x13 cake pan. bake at 350 degrees for 10 minutes. Let cool.

Filling:

8 oz cream cheese (softened)
1 cup sugar
8 oz cool whip
Large package of raspberry jello mix
2 cups boiling water
16 oz frozen raspberries

mix cream cheese and sugar until well blended and sugar is not grainy. Add cool whip on low speed until blended. Spread on cooled crust and refrigerate until set.
Mix jello with 2 cups boiling water and frozen fruit. Spread on cream cheese mixture and refrigerate until ready to serve.

Easy Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate coarsely chopped

4 ounces unsweetened chocolate

8 Tbsp unsalted butter

1 (14 ounce) can sweetened condensed milk

Your choice of flavoring (vanilla, coffee, raspberry, mint, etc.)

Your choice of coating (cocoa powder, coconut flakes, sprinkles, etc.)

Directions:

Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy smooth.

Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.

Using a tablespoon or a tablespoon scoop, mold chocolate in to balls and place on a parchment lined cookie sheet.

Place desired coating into a small bowl and working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. Return to parchment. Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month. Let stand at room temperature before serving.

Yo Hallah Stuffed French Toast

We got this recipe from watching Diners, Drive-Ins and Dives on the Food Network channel and oh my it is delicious!!

Makes about 6 servings

Filling:

6-8  bananas turning brown and peeled

2 Tbsp margarine or butter

1 cup brown sugar

2 tsp Vanilla

2– 8 ounce packages cream cheese

1 loaf challah bread

Batter:

1 dozen eggs

1/2 cup Half and half

I Tbsp nutmeg

2 Tbsp cinnamon

1/2 cup sugar

Compote:

1 lb frozen blueberries

1 lb frozen strawberries

1  cup water

1 cup brown sugar

1  cup cornstarch slurry (2 parts water, 1 part cornstarch)

Directions:

Slice the bananas into 1/2-inch wide pieces.

Heat the margarine in a large saucepan over low heat. Cook the bananas for 3 to 4 minutes, then add the brown sugar and vanilla. Sauté for about 3 more minutes. Let it cool for about 15 minutes.

Add the cream cheese to a large bowl. Fold in the banana mixture and set aside.

Slice the bread into 1-inch thick pieces.

Mix all the batter ingredients with an electric mixer in a medium shallow bowl and set aside.

Place the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread.

Wrap in plastic wrap and let chill for about 15 minutes.

Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces.

Heat a large skillet, coated with margarine, over medium heat.

Dunk the sandwiches into the batter and pan-fry on all sides. Keep warm. Start making the compote.

 Compote:

Put the blueberries in a sauté pan, over medium heat. Add 1 cup of water and 1 cup of brown sugar. Bring to a boil and add the cornstarch slurry. Cook until the sauce becomes thick and coats the back of a spoon.

Add the strawberries and cook for about 1 minute. Do not overcook.

After the sauce and the stuffed French toast are cooked, put 1 triangle on a serving plate. Shingle a second triangle on top of the first and drizzle with some of the compote. Dust with powdered sugar (optional) Repeat with remaining French toast and serve.

Man Pleasing Rosemary Chicken

Man Pleasing Chicken
from the Dating Divas

• Chicken thighs- 1 package
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice/rice wine vinegar- 1 tablespoon
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Pumpkin Pie

Pumpkin Pie


Crust
1 1/4 cup flour
2 tsp. sugar
1/8 tsp salt
1/2 cup cold butter, diced
1 Large egg, lightly beaten
flour for rolling dough

Make the dough by hand in a medium bowl. Whisk the four, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed w/ bean sized bits of butter. (If  the mixture gets warm, put it in the fridge for 10 minutes before continuing) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture.

Alternatively, you can make the dough in a food processor with the machine fitted with the metal blade, pulse the flour, sugar and salt until combined. Add butter and pulse until it resembles a yellow corn meal mixed with bean sized bits of butter (about 10 times). Add egg, pulse 1-2 times, don't let the dough form into a ball in the machine. (If the dough is dry, you can put up to a TBSP of cold water). Remove the blade from the machine and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap and refridgerate until throughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12 inch circle about 1/8 inch thick. Transfer the dough to a 9 inch pie pan and trim the edges, leaving about an inch hanging over the side. Tuck the overhanging dough underneath itself to forma thick edge that is even with the rim of the pie pan. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set seperate racks in the center and lower third of the oven and preheat to 400 degrees. Put a piece of foil or parchement ove the pie shell and fill with dried beans or pie weights (this prevents the crust from bubbling up) Bake on a baking sheet on the center reack until the dough is set, about 20 minutes. Take the foil/ parchment filled with beans out of the pie and continue baking until the edges are browned.

Cool the pie shell on a rack and lower the oven temperature to 350 degrees

While the pie shell is cooling, make the filling.

Filling
1 - 15 ounce can unsweetend pure pumpkin puree (2 cups)
3/4 cups pack light brown sugar
3 eggs, lightly beaten
1 1/4 cup half and half
1 1/2 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground all spice
1/4 tsp freshly ground nutmeg

In a large bowl, whisk together the pumpkin, brown sugar, eggs, half and half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Cover edges of pie with foil to prevent the crust from burning. Bake on the lower oven rack until the edges of the filling are set, but the center is still slightly loose, about 50 - 60 minutes. Cool on rack and serve at room temperature.

Tres Leches

Ingredients:

6 eggs, separated 1 cup white sugar 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup milk 2 teaspoons vanilla extract

1 cup heavy whipping cream 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1 cup whipped cream (optional) 1 cup sliced fresh strawberries (optional)

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Grease a 10x15-inch baking dish.
3.	Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
4.	Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
5.	Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
6.	Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers

Chiles Rellenos

Ingredients: 4 large poblano peppers 1/2 cup shredded mozzarella cheese 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1/4 cup all-purpose flour for dredging 1 (14.5 ounce) can Mexican-style stewed tomatoes 1 tablespoon vegetable oil 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cups chicken broth 2 tablespoons distilled white vinegar 1 teaspoon dried Mexican oregano, crushed 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon hot pepper sauce (such as Cholula®) 1/8 teaspoon ground cinnamon 1/3 cup all-purpose flour 1/2 teaspoon salt 5 egg whites at room temperature 1 egg yolk, beaten 1/4 cup all-purpose flour for dredging 1 cup oil for frying, or as needed sour cream for garnish Directions: 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet. 2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels. 3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes. 4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often. 5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven. 6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter. 7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream