• 3 cups heavy whipping cream
• 2 tablespoons vanilla extract
• 4 large egg yokes
• ½ cup sugar
  
  In a heavy saucepan, heat the whipping cream and vanilla. Allow to simmer, not boil for 5 minutes. In the meantime, separate the egg yokes from the whites. Disgard egg whites.
  
  Combine yokes with sugar with electric mixer, until consistent. Remove cream from stove, and slowly pour the cream into the yoke mixture, beating on a low setting until all is combined. Mix thoroughly.
  
  Prepare custard ramkins by placing them in a square casserole/cake pan (glass works best) ½ filled with water. Do not get water inside ramkins. Pour mixture into the ramkins, ¾ full.
  
  Bake in a 400 degree oven the 55 minutes, or until top of crème brulee is browned and body of dessert jiggles slightly.
  
  Remove from oven, allow the crème brulee to cool completely. Sprinkle a tablespoon of sugar over the top of the dessert, and carmelize the sugar with a cooking torch until carmelized or underneath a high-broiler for 1 minute (if you chose to do it this way, be very careful. It will burn quickly).
  
  Allow carmelized sugar to harden, then top with whipped cream. Serve warm or cold.
  

Labels: Crème Brulee recipe, Dessert recipes

• 1 lb ground beef


• 1 lb Bacon, cut into pieces


• 2 cups shredded cheese of choice


• 1 onion, diced


• 1t sale


• 1t pepper


• ½ cup Bisquick Baking Mix


• 1 cup milk


• 2 eggs
  
  Heat oven to 400 degrees.
  
  Brown ground beef on stove top, drain and remove from heat. In separate pan, cook bacon then drain almost all drippings. Mix the ground beef and the bacon in a skillet over medium heat. Add salt and pepper as well as the onions. Cook until warmed through.
  
  In separate bowl, mix milk, eggs and baking mix. Mixture will be lumpy.
  
  Spread meat mixture on bottom of pie tin or casserole pan. Spread cheese on top of meat, than pour baking mix mixture on top of cheese and meat. Don’t worry if it is not spread evenly.
  
  Place pie, uncovered in oven for 35-40 minutes or until toothpick inserted into pie comes out clean.
  

Labels: Bacon Cheeseburger Pie recipe, Dessert recipes, Dinner ideas

Ingredients:

For the pastry

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup ice-cold water

For the vanilla cream

• 2 cups heavy whipping cream
• 1/2 vanilla bean
• 1 1/2 tablespoons cornstarch
• 3 tablespoons water
• 2/3 cup granulated sugar
• 6 large egg yolks (reserve whites for meringue)

For the meringue

• 6 large egg whites
• 1 1/2 cups granulated sugar

For the tarts or pie

• 1/2 cup Skippy creamy peanut butter
• 2 bananas, sliced
• 1/4 inch thick

Instructions:
Preheat oven to 325 degrees. To prepare the pastry: Sift the flour, sugar and salt together in a mound. Using your fingers, crumble the shortening into the flour mixture until the shortening is in pea-size pieces. Make a well in middle of the mixture and add the water; mix until the dough just comes together. Wrap in plastic and refrigerate for 5 minutes. Roll the dough out on a floured surface (or between 2 pieces of parchment paper) to about 1/8-inch thickness. Use a 4-inch ring cutter to cut out 8 circles, and line the bottom and sides of the tart pans. (Alternately, use the whole sheet of rolled pastry to line a 9-inch pie pan. Freeze for 10 minutes. Line the pastry with foil and fill with dry beans; bake for 45 minutes or until golden brown.)

To prepare the vanilla cream: Place the cream and vanilla bean in a heavy saucepan and bring to a boil. Turn off the heat and let the bean steep for 30 minutes, then scrape the seeds from the bean. Prepare an ice bath by nesting a dry bowl inside another bowl that is filled partway with ice water. In a small bowl or cup, stir together the cornstarch and water and set aside. Stir 2/3 cup sugar into the cream and return to a boil. Whisk a small amount of the hot cream into the egg yolks, and then whisk the yolk mixture back into the cream. Whisk the cornstarch mixture into the cream. Cook until the mixture is thick and just starts to bubble on the sides, about 2 minutes. Pour it through the strainer into the bowl set in the ice bath. Let the vanilla cream cool to room temperature, stirring a couple of times to bring the temperature down quickly. Refrigerate until needed.

To make the meringue: Place the egg whites and sugar into the top of a double boiler set over boiling water. Whisk the mixture until the sugar is dissolved and the temperature of the egg whites reaches 165 degrees. Pour the hot whites into the bowl of a mixer with a whisk attachment and whip on high speed until the meringue is thick, stiff and cooled to about room temperature. Place the meringue in a pastry bag with a star tip.

To assemble the tarts: Spread equal amounts of peanut butter into the tart shells. Arrange the sliced bananas on top of the peanut butter. Fill the shell to the top with the vanilla cream. Pipe large stars of meringue in concentric circles over the surface of the vanilla cream. (Alternately, mound the meringue over the vanilla cream and smooth with a flat spatula.) If desired, brown the meringue with a propane torch.

Notes:
Get ready to pull out all the stops - and many of your kitchen tools. You'll need 8 3 1/2-inch fluted tart shells or one 9-inch pie pan, a rolling pin, a saucepan, a strainer, a whisk, a double boiler and a candy thermometer to execute this recipe. Parchment paper, a stand mixer with whisk attachment, a pastry bag with large star tip and a kitchen propane torch will come in handy, too - although they aren't absolutely necessary. And here's some good news: If you don't happen to own fluted tart shells, a double boiler, a pastry bag and a kitchen propane torch, Parks is happy to make whole pies for anyone who cares to order them.

Nutrition:
Per serving: 805 calories (percent of calories from fat, 52), 13 grams protein, 87 grams carbohydrates, 2 grams fiber, 47 grams fat (20 grams saturated), 241 milligrams cholesterol, 279 milligrams sodium.

Labels: Banana Peanut Butter Cream Pie Recipe, banana pies, Dessert recipes, fall desserts

• 3 (10-ounce) packages frozen chopped spinach
• 1 tablespoon butter1 small onion, diced
• 2 (8-ounce) packages cream cheese
• 1 (6- or 8-ounce) jar marinated chopped artichoke hearts
• 8 ounces Swiss cheese, chopped or shredded
• Salt and pepper to taste
  

Instructions:
Preheat oven to 350 degrees. Place frozen spinach in a large pot and cover with water. Bring to a boil and cook until spinach is completely thawed. Drain well in a colander, pressing out all excess water. In a small saucepan, heat butter over medium heat. Cook onion until translucent, about 5 minutes. In a large bowl combine spinach, onion, cream cheese, artichoke hearts (with liquid) and Swiss cheese. Season with salt and pepper. Transfer to 6-cup baking dish. Cover lightly with foil and bake about 45 minutes, until bubbly, stirring halfway through cooking time. Or cook in a slow cooker for 2 to 3 hours on low, stirring occasionally.

Notes:
Tip: This dip is dense and hearty. For a creamier dip, stir in 1/2 cup mayonnaise. For a dip with some kick, add a few splashes of hot sauce. Serve this hearty appetizer warm with scoop-shaped tortilla chips, corn chips, salty wheat crackers or toast points.

Nutrition:
Per serving: 163 calories (percent of calories from fat, 73), 7 grams protein, 4 grams carbohydrates, 2 grams fiber, 14 grams fat (8 grams saturated), 41 milligrams cholesterol, 179 milligrams sodium.

Labels: appetizer recipes, Dessert recipes, dip recipes, Spinach and Artichoke Dip Recipe

• 1 package prepared pie crust


• 4 large baking apples, peeled and sliced
  3/4 cup sugar


• 2 tablespoons flour


• 1/2 teaspoon cinnamon


• milk


• Cinnamon and sugar mixture
  
  

1. Preheat oven to 375, Place bottom pie crust into a 9 inch pie pan.


2. Combine sugar, cinnamon, and flour in a small bowl.


3. Toss apples with sugar mixture until evenly coated.


4. Place apples in pie crust, cover with top pie crust, and crimp edges.


5. Make a few slices on top crust, then brush with milk, and sprinkle with cinnamon and sugar.


6. Cover edges of pie with aluminum foil to prevent burning.


7. Bake for 30 minutes, then remove foil and bake for an additional 25 minutes.
   

Labels: Apple pie recipe, Dessert recipes

• 1 pound uncooked Barilla Plus elbow macaroni
• 1 slice dry, light wheat bread, torn into small pieces
• 2 ½ cups 1 percent milk
• 2 bay leaves
• 3 whole black peppercorns
• 1/4 cup flour
• 1 ¼ cups shredded sharp cheddar cheese made with 2 percent milk
• 3/4 cup shredded Swiss cheese
• ½ cup grated parmesan cheese
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
• 2 teaspoons olive oil
  

Preheat oven to 400 F. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl. Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.

Bring milk, bay leaves and peppercorns to a simmer. Remove from heat; cover and let stand 5 minutes. Discard bay leaves and peppercorns. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.

Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake for 20 minutes or until thoroughly heated. Makes 10 1-cup servings.

Note: If the bread isn't dry, you can put the pieces on a cookie sheet and bake in a 200-F oven for about 45 minutes.

PER SERVING: Calories 296 Fat 4.5 g Fiber 3.5 g
Carbohydrates 37.4 g Protein 18.5 g

Labels: Captivate Cooking, cooking light, Dessert recipes, Dinner ideas, low-fat mac and cheese

• Butter (for the pan)
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• 1 cup buttermilk

1. Set the oven at 400 degrees. Butter an 8- or 9-inch square pan.
2. In a large bowl, whisk 2 3/4 cups of the flour, baking powder, baking soda, salt, and sugar.
3. In a small saucepan, melt the butter. Add the buttermilk. With a fork, stir the liquids into the flour mixture until it forms a dough.
4. Sprinkle a counter with the remaining 1/4-cup flour. Turn the dough out onto the counter and knead lightly until smooth. Roll the dough into a 7-by-12-inch rectangle, with the long side facing you.

FILLING

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons butter, melted

1. In another bowl, combine the granulated and brown sugars with the cinnamon and cloves. Mix well.
2. Brush the dough with some of the butter. Spread the filling evenly over the dough, leaving a 1-inch plain border on one long side (the side farthest from you). Begin rolling up from the side closest to you, like a jelly roll.
3. Cut the log in half, then in half again. Cut the pieces into thirds to make 12 coils. Transfer them to the baking pan, cut sides up, setting them in 4 even rows (3 per row). Brush with the remaining butter.
4. Bake the rolls for 30 to 35 minutes or until they are golden on top and firm at the edges. Transfer the rolls in the pan to a wire rack to cool slightly.

GLAZE

• 3/4 cup confectioners' sugar
• 2 tablespoons buttermilk
  

1. While rolls are baking, sift the confectioners' sugar into a bowl. Add the buttermilk and stir until the mixture forms a pourable glaze. Spoon the glaze onto the warm rolls and set them aside until the glaze firms.

Adapted from Far Land Provisions

Labels: bacon breadsticks, Breakfast, Buttermilk-cinnamon rolls, Dessert recipes

• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 3/4 cup sliced almonds

1. Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.

2. In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.

3. Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.

4. While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.

Each serving: 68 calories; 1 gram protein; 9 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 16 mg. cholesterol; 25 mg. sodium.

Labels: almond biscotti, Dessert recipes, Desserts

1. Using a blender, purée the corn and then strain the mixture into a saucepan. Add the cream and bring to a simmer. If the sauce is thin, dissolve the cornstarch in ¼ cup water and whisk into the sauce. Stirring constantly, bring to a simmer. Cool and set aside. This can be done a day in advance and refrigerated.
2. Using a blender or a food processor fitted with the metal blade, process the peas to make a coarse crumb mixture. Transfer to a large plate.
3. Pat the salmon dry and season with salt and pepper. Brush with olive oil and then, one at a time, press each fillet into the wasabi crumbs, coating both sides. Place on heavy-duty tinfoil and repeat with remaining fillets.
4. Seal to enclose the fillets and place the tinfoil package atop a bowl of ice cubes until ready to cook.
5. When ready to cook, preheat the oven to 350 F.
6. Heat a large, oven-safe skillet over medium-high heat. Add 1 ½ tablespoons each of oil and butter. When the mixture is hot, add the salmon fillets (skin side up), and sauté about 5 to 6 minutes. Turn and cook on the skin side for 2 to 3 minutes. Turn the heat down if necessary, but do not cover the pan.
7. Transfer the skillet to the oven to finish cooking, for about 5 minutes. Be sure to use a hot pad when removing the skillet from the oven. Or transfer to a cookie sheet to finish cooking. This gives you time to heat the plates and the sauce.
8. Pool each plate with sauce, and place the salmon in the center. Garnish with fresh parsley or greens. Makes 4 to 6 servings.

Notes: Wasabi peas are available at Central Market or in the ethnic foods section of most supermarkets. This recipe was tested with wasabi peas from Central Market that are packaged in 1-pint plastic containers. The recipe calls for coating the fish with olive oil before rolling it in the crumbs, but you could use a thin coating of wasabi mayonnaise for added punch. Made by French's, it is available at most supermarkets.
Source: Anne Greer McCann, Take Home Miracles

Labels: Dessert recipes, Dinner ideas, dinner recipes, fish, lunch recipes, Wasabi Salmon

• 3 pounds red or yellow watermelon chunks
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons vodka

1. Cut away the watermelon rind and remove seeds.
2. Cut flesh into manageable pieces; add to blender or food processor and purée until liquid.
3. You should have about 3 cups of juice (purée more watermelon or set aside the extra juice for another use, as needed).
4. Pour into medium mixing bowl; set aside.
5. In small saucepan, heat ½ cup watermelon juice, sugar and salt until all sugar dissolves.
6. Remove from heat; add to bowl with watermelon juice.
7. Stir in lime juice and vodka.
8. Chill in refrigerator overnight, then process in ice-cream maker.

Recipe makes 1 quart of sorbet.

Labels: Dessert recipes, Desserts, ice cream recipe, sorbet

• ½ cup (1 stick) butter
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons instant espresso coffee powder
• 1 ½ cups semi-sweet chocolate chips
  

1. Preheat oven to 300 F. Cream the butter with the sugars until fluffy using an electric mixer on medium speed (approximately 30 seconds).
2. Beat in the egg and vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the flour, baking powder and baking soda and beat into the butter at low speed for about 15 seconds. Stir in the espresso coffee powder and the chocolate chips.
4. Using a 1-ounce scoop or 2-tablespoon measure, drop cookies onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
5. Bake for about 20 minutes, or until nicely browned around the edges. Bake a little longer for a crispy cookie.
   
6. Makes 2 dozen cookies.
   PER SERVING: Calories 154 (43% fat) Fat 8 g (5 g sat) Cholesterol 20 mg Sodium 119 mg Fiber 1 g Carbohydrates 21 g Protein 2 g
   

Labels: Captivate Cooking, chocolate chip cookies, Chocolate-fudge peanut squares, cookies, Dessert recipes, Desserts, Dinner ideas, dinner recipes, neiman marcus

• 2 1/2 cups fresh, sweet corn kernels (cut from 3 to 4 ears of corn)
• 1 cup sugar
• 3 cups heavy cream
• 1 cup half-and-half
• 6 egg yolks
• Pinch of sea salt
• Juice of 1 lime

1. In a large, heavy saucepan, combine the corn, sugar, cream, and half-and-half. Heat the mixture, stirring constantly, until it is hot, but not boiling. Remove from the heat.

2. In a medium bowl, whisk the yolks and salt. Slowly whisk in about 1/2 cup of the hot cream mixture. Gradually pour the warmed yolk mixture back into the saucepan, whisking constantly.

3. Return the saucepan to low heat. Stirring constantly with a wooden spoon, cook the custard for about 8 minutes or until it coats the back of the spoon. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate overnight.

4. Set a strainer over a bowl. Strain the cream mixture. Push down on the corn to extract all the juices. Discard the corn. Stir the lime juice into the custard.

5. Freeze the custard in an ice cream maker, using the manufacturer's directions. Transfer the ice cream to a plastic container and freeze until firm.

Labels: corn ice cream, Dessert recipes, Desserts, ice cream recipe

• Butter (for the pan)
• Flour (for the pan)
• 1 2/3 cups chocolate wafer cookie crumbs
• 1/4 cup finely chopped peanuts
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

1. Set the oven at 325 degrees. Butter a 9-inch square baking pan. Dust it with flour, tapping out the excess.
2. In a bowl combine the cookie crumbs and peanuts.
3. Pour the butter into the baking pan. Scatter the cookie crumb mixture in the pan in an even layer. Press down on the crumbs with a spatula. Bake the crust for 4 minutes. Transfer to a wire rack to cool.

BATTER

• 1 1/4 cups cake flour
• 3 tablespoons Dutch-processed cocoa
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup coarsely chopped peanuts
• 1 cup (2 sticks) unsalted butter, melted and cooled to tepid
• 4 ounces unsweetened chocolate, melted and cooled to tepid
• 3 tablespoons smooth peanut butter
• 4 eggs, lightly beaten
• 2 cups superfine sugar
• 2 teaspoons vanilla extract

1. In a bowl, sift the flour, cocoa, baking powder, and salt.
2. In another small bowl, toss the chopped peanuts with 1/2 teaspoon of the flour mixture.
3. In a large bowl, whisk the butter and chocolate. Stir in the peanut butter, blending it well. Add the eggs, sugar, and vanilla. Stir in the flour mixture, then the chopped peanuts.
4. Spoon the batter onto the crust, spreading it evenly, and taking care not to dislodge the layer of crust. Bake for 35 minutes or until just set. Transfer to a wire rack and leave to cool completely. Refrigerate for about 1 hour or until firm.
5. With a small sharp knife, divide the mixture into quarters. Cut each quarter into quarters again to make 16 squares. Use a metal spatula to lift the squares from the pan. Store in an airtight tin.

Labels: Chocolate-fudge peanut squares, Dessert recipes

Labels: bar-be-que ideas, Dessert recipes, Dinner ideas, pepper salad

• Butter (for the pan)
• Flour (for the pan)
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, cut up
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1 egg, lightly beaten
• Extra granulated sugar (for sprinkling)
• Confectioners' sugar (for sprinkling)
  

1. Set the oven at 375 degrees. Butter a 9-inch layer cake pan, line it with parchment paper, and butter and flour the paper, tapping out the excess.

2. In a bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry blender or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs.

3. Stir in the sugar.

4. In a bowl mix the cream and egg. With a rubber spatula, stir the cream mixture into the flour mixture until it forms a batter.

5. Spoon the batter into the pan and smooth the top. Sprinkle with granulated sugar. Bake for 30 to 35 minutes or until the top is firm and golden. Cool in the pan on a rack for 20 minutes. Turn it out onto a plate, then turn it right side up. Sprinkle with confectioners' sugar.

STRAWBERRIES

• 1 pint strawberries, trimmed and halved or sliced
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream, softly whipped
  

1. In a bowl, layer berries and sugar. Set aside for 15 minutes.

2. Cut the cake into 6 triangles and set them on dessert plates. Spoon berries and cream on the wedges.

Labels: bar-be-que ideas, Captivate Cooking, Dessert recipes, Desserts, Dinner ideas, strawberry shortcake