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Good morning and happy birthday sweet friend~ Wishing you an abundance of health and happiness today and through out the year. You'll have to let us know what you'll be up to today but starting with sleeping in and then on to loads of fun & great food the rest of the day.
Well start off with cake even though I think you'd prefer to dig right in with the meal. But this sounded so spring like.
Have a great day sweetie, big birthday hugs!
Recipe courtesy Tyler Florence
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
Wish you happiness not only today but through out the yearHappy birthday to our dear friend and sweet Lady.I am bringing in 2 cakes for you to celebrate.
This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.
Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.
To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.
Cooking Light MAY 2005
Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
Southern Living FEBRUARY 1999
Strawberry Shortcake Drink source-allrecipesSubmitted By: sanzoePrep Time: 5 Minutes Ready In: 5 MinutesServings: 1"This yummy pink ice cream-based cocktail blends the flavors of amaretto liqueur, vanilla ice cream, and strawberries."Ingredients:1/4 cup frozen strawberries, thawed1 1/4 fluid ounces amaretto liqueur2 (1/2 cup) scoops vanilla ice cream1 dash vanilla extract1/2 cup crushed ice1/4 fluid ounce vanilla-flavored vodka(optional)1 tablespoon whipped cream1 fresh strawberryDirections:1. Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.2. Cover and blend until smooth.3. Pour into a glass and garnish with whipped cream and a fresh strawberry.
I thought I'd pay tribute to all the great recipes you've posted over the years Skip. So many have become my favorites and " go to" recipes for special events or family gatherings. Thank-you for all you've contributed here sweetie pie.
We'll start with my favorite breakfast dish, then on to the main course.
SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN(Source: Rosie, TOH bb, her source American Test Kitchen)(This is sooooo good!)Serves 4 to 6 (can easily cut back for our smaller families)
12 large eggs 3/4 teaspoon table salt 1/4 teaspoon ground black pepper 6 tablespoons half-and-half (sour cream)1 teaspoon vegetable oil 8 ounces asparagus, bottoms trimmed, each spear halved lengthwise, then cut on bias into 1/2-inch lengths (about 1 1/2 cups) 1/2 cup grated Parmesan cheese (1 ounce) (used havarti~ yum)3 ounces thinly sliced prosciutto, cut into 1/2 inch squares (I had some high quality thinly sliced ham off the bone~ delish)
1. Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and tender but still crisp, 3 to 4 minutes. Spread asparagus in single layer on small plate; set aside. 3. Wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble eggs, as curds will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in cheese, prosciutto, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates and serve immediately.If your asparagus spears are very fat, after halving them lengthwise, cut them on the bias into 3/8-inch lengths, slightly smaller
Yowzer Salsa, I thought those cakes looked great, but I think I'll start with that drink. Yummy!!!
Another one of Rosie's, in fact just had this again the other night.
SMOKED GOUDA-STUFFED CHICKEN WRAPPED IN BACON(Source: Rosie, TOH website. This has become my favorite)
4 boneless chicken breasts3 tablespoons butterSalt1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon paprika1/4 teaspoon cayenne1/2 cup smoked gouda cheese4 slices bacon
Preheat oven to 350 degrees F.Flatten each chicken breast to 1/4-inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chickenbreasts. Salt to taste. Cut the smoked Gouda into small pieces and place one quarter ofthe cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes. Serve immediately. Yield: 4 servings (I used toothpicks to hold chicken breasts together)
Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carbs; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol
And one new one just for the fun of it. Still want one of those drinks first....lol. My gosh that looks and sounds so great that I don't care what time it is, as Rosie would say it's 5 o'clock somewhere.
Recipe courtesy Giada De Laurentiis
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams
Oh my ! what a tribute Jill your favorite Rosie's recipe are good
the Roman-style Chicken is wonderful
Happy Birthday Sweetie, lol Salsa Imagine that ~ We both picked the same cake and post #2 was my second choice.
Rosie may your day be filled with sunshine and laughter and Much Love. Just remember I still an the Lil Sis ~ lol Hugs and Kisses ~ Janie
Roman Chicken is wonderful Hail Caesear !
Lol, that's amazing you guys picked out the same cakes, probably cuz they look soooooooo delicious! Nice to see you Ms. Janie, now what's your favorite drink we'll be sipping on. I'll post my bestest one later.
Have a nice day & evening you two.
Chocolate Chip Cookie Dough Cheesecake
*Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling
For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix - incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.
LOl This cake is beyond words ! Its just plain Out of this world Wonderful ~ Janie
A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans.
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Happy Birthday Rosie!!
Isn't it great to be another year YOUNGER!
I was doing fine this morning until I saw all the delicious looking cakes posted for your birthday now my cup of coffee is missing a piece of cake to go with it!
I found these burgers online and thought they sounded wonderful.
The New Englandah Burgah Serves 2 large burgers This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com. Photo by Melanie Einzig, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52. Ingredients 1 pound 80-85% lean ground beef 1/4 cup pure maple syrup, plus more for basting 4 thick slices applewood smoked bacon 1 MacIntosh apple (cut into thick rings, use a crisp-tart apple that holds its shape when cooked) 4 slices Vermont cheddar cheese 2 hamburger rolls Salt and pepper to taste Method In a medium bowl, combine the beef, 1/4 cup maple syrup, and salt and pepper to taste. Mix well using your hands. Form into 2 8-ounce patties. Set aside in the refrigerator. Cook the bacon on the grill, in a skillet, or in the oven. Peel and slice the apple. Place in small bowl and sprinkle lemon juice over the slices to prevent browning. Place the apple slices on grill and cook for about one minute on each side. Remove and set aside. Grill the burgers over high heat, turn after 3 or 4 minutes and move to a cooler part of the grill. Drizzle some maple syrup over the burgers as they cook. Toast the buns as the burgers cook. When the burgers are cooked to your liking, take two slices or more of bacon and place on top of each burger. Arrange some apple slices on top of the bacon. Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute. Place the burgers on the buns. Enjoy. http://www.wholefoodsmarket.com/recipes/images/2759_new_englandah_burgah.jpg http://www.wholefoodsmarket.com/recipes/2759#comments
Chicky,this is my very favorite.Chefly did a very nice review on it too.
Rosie, It's one of my favorites as well ! I know all there is to know about this recipe !!
Beau Rivage Bloody Mary Mix 1 6 -oz. can tomato paste2 c. water1 12-oz. can V8 veg.juice1/3 c.white vinegar1/4 c. worcestershire sauce2 tsp. Lawry`s seasoned salt1 1/4 tsp. black pepper1/2 tsp. Tabasco Combine all in a bottle or pitcher,stir well.Mix with vodka to make Bloody Mary`s.
Makes 1 qt. of mix.
lolol Looks like the party went to Rosies Head ! lol Janie
Hey Chef, Great to see you ! Hope all has been well . Janie
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