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Slow-Cooker Chicken and Vegetable "Stir-Fry"

13 Sep

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 




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Eclair Cake

13 Sep

Ingredients:

1 c. water

1/2 c. butter


1 c. all-purpose flour


4 eggs, beaten


8-oz. pkg. cream cheese, softened


3 c. milk


2 3-oz. pkgs. instant vanilla pudding mix


8-oz. container frozen whipped topping, thawed


Garnish: chocolate syrup



Directions:

Combine water and butter in a saucepan; heat until boiling. 
Whisk in flour until smooth; remove from heat. 
Pour mixture into a medium bowl; gradually blend in eggs. 
Spread in a greased 13″x9″ baking pan; bake at 350 degrees for 30 minutes. 
Remove from oven; press baked crust down lightly and set aside. 
With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. 
Refrigerate until firm. 
At serving time, spread with whipped topping; drizzle with chocolate syrup. 
Serves 12 to 15.

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7-Layer Mexican Dip

13 Sep

Ingredients:

16-oz. can refried beans

2 c. sour cream


1-1/4 oz. pkg. taco seasoning mix


2 avocados, pitted, peeled and mashed


2 t. lemon juice


3 cloves garlic, minced


2 c. shredded Cheddar cheese


4 green onions, diced


1/4 c. black olives, sliced


1 tomato, diced


tortilla chips





Directions:

Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. 
Combine sour cream and seasoning mix; spread over beans. 
Mix avocados, lemon juice and garlic; layer over sour cream mixture. 
Sprinkle with cheese; top with onions, olives and tomato. 
Serve with tortilla chips. 
Serves 8.

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Turtle Cheesecake Bars

13 Sep

Turtle Cheesecake
Crust


  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt


Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips


Toppings

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided



Directions:

  • Preheat oven to 300 degrees.
  • Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
  • Bake crust for 20 minutes; while crust bakes, prepare filling.
  • Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
  • Beat in eggs, one at a time.
  • After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
  • Pour filling over chocolate chips and return to oven; bake for 50 minutes.
  • Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
  • When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
  • Toast pecans in oven for 10 minutes at 350 degrees.
  • Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
  • Microwave in 30 second intervals until caramels have melted and sauce is smooth.
  • Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
  • Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
  • Stir until smooth and drizzle over caramel-pecan topping.
  • Allow chocolate to set before serving.

Nutella Cheesecake Cupcakes

13 Sep

Ingredients
  • 12 Oreos, finely crushed*
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese, well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  •  
     
    For the topping 
     
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish 

Directions
  • Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 – 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *Don’t use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

Harvest Fruit & Nut Pie

13 Sep

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries


1/2 c. pineapple chunks


1/2 c. chopped walnuts


1 c. sugar


2/3 c. brown sugar, packed


1/4 c. all-purpose flour


1 t. cinnamon


1/4 t. nutmeg


4 9-inch deep-dish pie crusts


3 T. butter

Directions:
Mix together apples, cranberries, pineapple, walnuts and sugar. 
Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 
Arrange 2 pie crusts in two 9″ pie plates. 
Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 
Bake at 400 degrees for 45 minutes. 
Makes 2 pies.

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Harvest Apple Cheesecake

13 Sep


Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed


1/2 c. butter, melted and divided


1 T. cinnamon


3 apples, cored, peeled and sliced into 12 rings


4 eggs, beaten


3/4 c. sugar


8-oz. container ricotta cheese


8-oz. pkg. cream cheese, softened


2 t. vanilla extract


8-oz. container whipping cream


Garnish: cinnamon



Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 
Press onto bottom and partway up sides of an ungreased 9″ springform pan. 
In a skillet, sauté apple slices on both sides in remaining butter. 
Arrange 6 apple slices on prepared crust. 
In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 
Add whipping cream and blend well. 
Pour cheese mixture into pan. 
Arrange remaining apple slices on top and press apples slightly under the mixture. 
Sprinkle top with cinnamon. 
Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 
Serves 8 to 12.

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