gingerbread made with sour cream.

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Gingerbread Made With Sour Cream from Jenn:

1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup molasses
1 teaspoon finely grated lemon zest
2 large eggs
2 cups all-purpose flour
2 tsp baking soda
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp fine salt
1/4 cup sour cream
3/4 cup boiling water

Preheat oven to 350. Grease and flour a 9-inch square pan. Beat butter and sugar until creamy. Beat in molasses, lemon zest, then beat in eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water. Scrape batter into prepared pan and bake for 40-45 minutes, until a tester inserted in the center of the cake comes out clean. Cool cake for 20 minutes, before turning out on a cooling rack to cool completely. Then enjoy some sweetened cream, a lemon or vanilla glaze.

tangerine sorbet.

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Tangerine Sorbet from Jenn:

via Under the Tuscan Sun

1. Make a sugar syrup from 1 cup of water and 1 cup of sugar by bringing them to a boil, then simmering for about 5 minutes. 

2. Stir in 1 1/4 cups of fresh tangerine juice, 1 cup water, 1 Tbsp. fresh lemon juice and the zest of the tangerines you juiced.

3.  Chill thoroughly in the fridge - until cold to the touch. Process in an ice cream machine according to manufacturer's instructions. 

Serves 6.

german chocolate cupcakes.

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German Chocolate Cupcakes from Jenn:

from addapinch.com

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon espresso powder
• ½ cup milk
• ¼ cup vegetable oil
• 1 egg
• ½ teaspoon vanilla
• ½ cup boiling water

1. Preheat oven to 325º F.
2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.

Caramel frosting
1/4 cup butter

1/2 cup dark brown sugar, packed

1/2 cup evaporated milk

2 tsp. vanilla

2 cups powdered sugar

2 Tbsp. chopped pecans, toasted

2 Tbsp. flaked sweetened coconut, toasted

Melt butter in medium saucepan over med. heat. Add brown sugar, cook 3 minutes, whisking constantly. Add milk and cook 3 minutes, whisking constantly. Remove from heat and stir in vanilla. Whisk until smooth. while frosting is warm, frost each cupcake and sprinkle with pecans and coconut. 

cilantro-lime chicken panini.

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Cilantro-lime Chicken Panini from Jenn:

Ingredients:

Marinade

Salsa

Grilled Veggies

Lime Mayonnaise

16 thick slices of French bread

8 slices Monterey Jack cheese

Marinade:

1 Tbsp. lime juice

1 tsp. fresh lime zest (optional)

3 Tbsp. olive oil

¼ cup fresh cilantro, chopped

½ jalapeno, seeded and diced

2 cloves garlic

1 tsp. chipotle chile powder

¼ tsp. salt

1 lb. chicken tenderloins or strips

Marinate for at least 1 hour, in the refrigerator. Grill or cook under broiler until done. Do not over cook.

Salsa:

1 medium tomato, diced

1 small red onion, diced

2 Tbsp. chopped fresh cilantro

½ jalapeno seeded and diced

1 clove garlic, minced

1 Tbsp. fresh lime juice

Salt and pepper to taste

Combine all ingredients, cover and refrigerate for at least an hour.

Grilled veggies:

1 red or orange bell pepper, sliced thin

1 red onion, sliced thin

1 Tbsp. fresh lime juice

2 Tbsp. Olive oil

Toss veggies in lime juice and olive oil and grill or cook under the broiler until done.

Lime Mayonnaise:

½ cup mayonnaise

2 Tbsp. fresh lime juice

Whisk together and refrigerate until ready to use.

Heat a pan or Panini maker until it’s good and hot.  Make your sandwich as follows:

Butter one side of two slices of French bread. Spread the un-buttered side with the lime mayonnaise. Layer 1 slice Monterey jack, a Tbsp. salsa, grilled veggies and the grilled chicken, then another slice of Jack cheese, if desired. Top with the other slice of bread, butter side up. Grill until brown and toasty. Serve with chips and salsa.

coeur a la creme with raspberry puree.

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Coeur a la Creme with Raspberry Puree from Jenn:

This recipe requires a special mold or a small colander and cheesecloth

3 oz good white chocolate (Valrhona is recommended by the author)

1 - 8 oz. package cream cheese (not low fat) at room temperature

1 1/4 cups heavy cream

3/4 cup powdered sugar, sifted

Prepare the mold or colander by cutting two sheets of cheesecloth large enough to line the interior and extend beyond the edges enough to enclose the filling completely. Wet the sheets of cheesecloth under the tap, wring them out well, and line them up together so they form a double layer. Lay the cheesecloth over the mold or colander, pressing it smooth along the base and walls. Set aside.

In a microwavable bowl, microwave the white chocolate on high for 20 seconds at a time, stirring well in between, until just smooth. Set aside to cool slightly.

Combine the cream cheese, 1/4 cup of the cream and the powdered sugar in a mixing bowl and beat until light and fluffy, scraping the sides of the bowl as needed. Add the white chocolate, and beat until very smooth, about 2 minutes, set aside.

In another mixing bowl, whip the remaining 1 cup cream until stiff peaks form. Gently fold the cream into the cream cheese mixture. Spoon the finished batter into the prepared mold, smoothing the top with a spatula. Fold the cheesecloth over to enclose it completely. Place the mold on a rimmed sheet pan or another rimmed dish. Refrigerate for at least 8 hours or overnight.

Raspberry Puree

1 - 10 oz bag frozen, unsweetened raspberries, thawed

3 T sugar

In a blender combine the raspberries with their juice and the sugar. Blend until smooth. Press the puree through a sieve into a small bowl to remove the seeds. Cover and chill up to 4 hours.

When you're ready to serve, remove the mold from the refrigerator and discard the liquid, if any, that has collected beneath it. Pull back the cheesecloth and carefully invert onto a serving platter. Gently pull away and discard the cheesecloth.

Serve in generous dollops in shallow bowls, topped with raspberry puree.

mint and lemonade slushy {winner!!}

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Mint and Lemonade Slushy from Jenn:

2 1/3 cups water

2 1/3 cups sugar

1 lemon thinly sliced

2 1/3 cups fresh lemon juice (about 10 lemons)

Bring water and sugar to a boil in medium saucepan over high heat, stirring to dissolve sugar. Cover and boil for 3 minutes. Remove the pan from the heat and add the sliced lemon. Let stand, covered, for 10 minutes.

Stir in the lemon juice. Pour mixture through a strainer into an 8-cup glass pitcher and discard the lemon slices. Let cool to room temperature. Refrigerate, covered, for at least 2 hours or until chilled.

Slushy

4 cups ice

Mint leaves - to taste

Lemonade

Pour ice into blender. Add mint leaves as desired and pour lemonade to the top of the ice. Blend until slushy. Serve with a sprig of mint or a lemon slice.

pizza on a stick and dessert kebabs.

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Pizza on a Stick from Jenn:

Pepperoni
Mozzarella
Grape tomatoes
Olives

or

Canadian Bacon
Mozzarella
Pineapple

Assemble on a skewer

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Dessert Kebabs from Jenn:

Strawberries

Marshmallows

Pound Cake or

Brownie Bites

Assemble to your liking. Can drizzle with chocolate or leave off if packing in a lunch bag.

brownies.

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Brownies from Jenn:

Celebrity: Katharine Hepburn

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup unsalted butter, cut into pieces

1 cup granulated white sugar

2 large eggs

1/2 tsp pure vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees and place rack in center of oven. Butter and flour an 8 inch square baking pan. 

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs. Finally, stir in the flour, salt and chopped nuts (if using).

Pour into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

peanut butter chocolate chip cookies.

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Peanut Butter Chocolate Chip Cookies from Jenn:

1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mini semisweet chocolate chips

Preheat oven to 375.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 9-10 minutes at 375.

oatmeal breakfast bars.

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Oatmeal Breakfast Bars from Jenn:

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 cup quick oats

2/3 up packed brown sugar

1/4 tsp baking soda

1/2 cup butter

Desired filling (I use cooked fruit or jam)

In a mixing bowl, combine flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup of the flour mixture. Press remaining flour mixture into the bottom of an ungreased 9x9x2 inch baking pan. Spread with desired filling. Sprinkle with reserved flour mixture.

Bake at 350 for 30 to 35 minutes or until the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Apple filling

Peel, core and chop 2 medium apples. In a medium saucepan combine apples, 2 T sugar, 2 T water, 1 T lemon juice and 1/2 tsp cinnamon. Bring mixture to a boil, reduce heat. Simmer 8-10 minutes, or until apples are very tender.

tips for a great cheese platter.

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Tips for a Great Cheese Platter from Jenn:

Selecting the Cheese

• Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:
   Aged: Aged Cheddar, Comte, Goat Gouda
   Soft: Constant Bliss, Camembert, Brillat-Savarin
   Firm: Manchego, Mimolette, Parmigiano-Reggiano
   Blue: Gorgonzola Dolce, Valdeón, Stilton
• You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate.
• Serve at least one familiar cheese.

How Much Is Enough?

• For a party in which cheese is the main event, plan on buying 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

 Accompaniments

• Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s a good idea to vary taste and texture among the breads as well as the cheeses.
• Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata. If you have a bit more time, prepare caramelized onions, which complement most cheese plates.
• Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
  
  

Serving Tips

• Separate strong-smelling cheeses. If you want to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn’t overpower more delicate ones. 
• Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.
• Remove the cheese from the refrigerator an hour before serving―cold mutes flavor.
• Spread out the spread. Place the cheese platters and the other nibbles on several tables to avoid guest gridlock.
• Label each cheese so you won’t need to recite the names all evening. If you like, also jot down a few poetic adjectives describing its flavor. 

baked custard.

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Baked Custard from Jenn:

3 eggs

1/2 cup sugar or 1/3 cup honey

1/8 tsp salt

1 tsp vanilla

2 cups milk, scalded

nutmeg

Beat eggs slightly. Add sugar, salt and vanilla. Slowly stir in hot milk. Pour into a 1 quart round oven safe bowl. Sprinkle with nutmeg. Pour water into crockpot to 1/2 inch. Place bowl in crockpot. Cover and cook on hight 2 hours.

15 minute garlic zucchini pasta.

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15 Minute Garlic Zucchini Pasta from Jenn:

1 pound rotini pasta

5 small zucchini, sliced

Olive oil

4 cloves garlic, minced

1 pinch crushed red pepper flakes

1/3 cup chopped parsley

Salt and pepper to taste

1/2 cup grated parmesan cheese

Cook pasta according to package directions, then drain and set aside.

Heat a large skillet. When hot, drizzle olive oil over the pan. Sauté garlic and red pepper flakes together briefly, add zucchini. Sauté zucchini with garlic until zucchini is cooked, but still has a little crunch. Toss with pasta. Add salt and pepper to taste. Stir in cheese. Serve.

sour cream potato salad.

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Sour Cream Potato Salad from Jenn:

6 large red potatoes

1/2 cup sour cream

1/2 cup plain yogurt

1/4 cup fresh chives, finely chopped

1 tsp salt

ground black pepper top taste

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

JOIN THE CLUB from Wraps.

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JOIN THE CLUB from Wraps from Jenn:

4 uncooked bacon slices, diced

1/2 cup chopped avocado

1/2 cup chopped tomato

1/3 cup finely chopped red onion

2 Tbsp chopped fresh basil

1 tsp fresh lime juice

Kosher salt

Pepper

1/4 lb thinly sliced smoked turkey

1 cup firmly packed chopped arugula (or lettuce you like)

Two 10 or 11 inch flour tortillas

Cook bacon until crispy and brown, about 5 minutes, cool on towel - lined plate. Combine the avocado, tomato, onion, basil, lime juice and bacon in a small bowl. Season with kosher salt and pepper to taste. Spread desired amount of avocado on tortilla, leaving at least a 1-inch border around the edge. Top with turkey and arugula and wrap.

Dad's Spaghetti Sauce.

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Dad's Spaghetti Sauce from Jenn:

2 (28 oz) cans diced fire roasted tomatoes

3 (14 oz) cans tomato sauce

1 (6 oz) can tomato paste

1 lb ground beef

1/2 lb ground sausage

1 medium onion, diced

2 cloves garlic, diced

8 oz mushrooms, sliced

2 Tbsp Italian seasoning

3 shakes Tabasco sauce

1/4 cup brown sugar (not packed)

Put the tomatoes in the crock pot. Brown the ground beef and sausage, drain and add to the tomatoes. Wipe out your fring pan, get it hot again and add a little olive oil. Throw in the garlic and let it just start to cook, then add the diced onion. Cook onion until translucent. Put the garlic and onion in the crock pot, then cook the mushrooms in the same frying pan. Add a little olive oil if necessary. When the mushrooms start to brown around the edges, add them to the crock pot. Stir in Italian seasoning, Tabasco and brown sugar. Cook on low about 6 hours. Serve with spaghetti noodles.

Additional things to add: sliced olives, Italian sausage, meatballs, whatever sounds good.

*I make this without a recipe, so this is my best guess for how I made it today.

*Beef and sausage don't have to be cooked all the way when you add them to the crock pot.

Crockpot Macaroni and Cheese.

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Crock Pot Mac n' Cheese from Jenn:

16 oz. elbow macaroni
12 oz. can of evaporated milk
1 cup milk
1 can Campbells Cheddar Cheese Soup
8 oz. sharp cheddar cheese, grated
8 oz. extra sharp cheddar cheese, grated

Cook macaroni according to package directions.
Line crock pot with slow cooker liner (a seriously good idea)
In a bowl, mix evaporated milk, milk, cheddar cheese soup and grated cheese. Stir in cooked macaroni. Pour into crock pot. Cook on low 3 hours.

Can also be frozen. I use the 8x8 foil pans and Ziploc bags.

Naan - from Madhur Jeffrey's Indian Cooking.

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Naan Bread from Jenn:

Makes 6 large breads

2/3 cup hand hot milk

2 tsp sugar

2 tsp active dry yeast

3 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 T vegetable oil

2/3 cup plain yogurt, beaten lightly

1 egg, lightly beaten

Put the milk in a bowl. Add 1 tsp of the sugar to the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the vegetable oil, yogurt and egg. Mix and form a ball of dough.

Empty the ball of dough onto a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour a small amount of oil into a large bowl and roll the ball of dough in it. Cover the bowl with plastic wrap and set aside in a warm, draft free place for about 1 hour, or until the dough has doubled.

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. If you have a separate broiler, you can preheat that as well.

Punch down the dough and knead it again. Divide it into 6 equal balls. Keep five of them covered while you work with the sixth. Roll this ball into a tear shaped naan, about 10 inches in length and about 5 inches at its widest. Slap the naan onto the baking tray in the oven. Bake for 3 minutes. It should puff up. Now, place the try and naan under the broiler for about 30 seconds or until the top browns slightly. Wrap in a clean napkin. Repeat with the rest of the dough. Serve hot.

Hummus.

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Hummus from Jenn:

4 garlic cloves, minced and mashed

2 (15-oz.) cans garbanzo beans, drained and rinsed

1/3 cup tahini (roasted, not raw)

1/3 cup freshly squeezed lemon juice

1/2 cup water

1/4 cup olive oil

1/2 tsp salt

In food processor, combine garlic, garbanzo beans, tahini, lemon juice, water and olive oil. Process until smooth. Add salt 1/2 tsp. at a time, to taste. Serve with crackers, chips, pita or raw vegetables.

better than sex layered chili {first runner up!}

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Better Than Sex Layered Chili from Jenn:

(adapted from Sunset Cookbook Classics)

4 large onions, chopped

1 large pepper (I use Poblano) chopped

3 T olive oil

1 T mustard seeds

1 T chili powder (I use chipotle but that makes it spicier)

1 tsp cumin seeds

1/2 tsp cinnamon

1 T unsweetened cocoa (or more, to taste)

1 can diced tomatoes

5 cups (about 3 cans) kidney beans, rinsed and drained

2 cups water

1 can tomato paste

2 limes cut in wedges

In large pot, cook onions and green pepper in oil over med-high heat until onions are golden and pepper is soft. Add mustard seeds and cook, stirring, for 1 minute. Add chili powder, cumin seeds, cocoa, cinnamon and tomatoes with liquid, beans, water and tomato paste. Reduce heat and simmer uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened. Stir frequently to prevent scorching (ahem. not kidding here about the stirring). Season with salt to taste and layer with toppings and a squirt of lime.

Toppings:

Pink onions

diced green chiles

chopped cucumber

diced fresh tomatoes

green onions

shredded cheddar cheese

To make pink onions, bring 2 cups of water and 1 1/2 T vinegar to a boil. Add 1 large red onion, thinly sliced and push down into liquid. Return to boil and cook uncovered over medium heat for 2-3 minutes. Drain onion and let cool. In a bowl, stir together onion, 1 1/2 tsp. vinegar, 1 T vegetable oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds and salt to taste. Serve at room temperature.

Of course it's better the second day.