Fried Pickles Recipe

Fried Pickles Recipe

Makes 6 servings.

Ingredients
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs

Directions
Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Cheesy Spinach Bake Recipe

Cheesy Spinach Bake Recipe

Makes 12 servings in a 9 x 13 pan or baking dish

• 1 Tablespoon butter, melted
• Cooking spray
• 2 (6-ounce) packages fresh baby spinach
• 1 1/2 cups (6 ounces) shredded sharp cheddar cheese (regular or reduced-fat)
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 1/3 cups all-purpose unbleached flour
• 1 1/2 cups milk (whole, low-fat, or fat-free)
• 4 large eggs, lightly beaten (or 1 cup egg substitute)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons spicy mustard (or Dijon mustard)
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper

Preheat oven to 350˚F. Pour melted butter into the bottom of a 13 x 9-inch baking dish or pan coated with cooking spray; tilt dish or pan to coat. Place spinach evenly in bottom of dish or pan and sprinkle evenly with the cheddar and Monterey Jack cheeses.

In a medium size bowl, combine flour and remaining ingredients, stirring with a whisk until blended. Pour this mixture over spinach and cheese in pan. (Note: As you are making this, it may seem like there’s too much spinach and cheese, because it definitely fills up the pan–but put all of it in there! Because when you mix the egg-milk mixture and pour it over the spinach and cheese, that will weigh it down. Before you put this Cheesy Spinach bake in the oven, it will look like what is shown in the small picture.)

Bake at 350˚F for 40 minutes or until lightly browned. Let set for about 5 minutes, then cut and serve.

Chocolate Peanut Butter Surprise Cookies Recipe

Chocolate Peanut Butter Surprise Cookies Recipe

Filling:
3/4 cup confectioners' sugar
3/4 cup peanut butter

Cookie:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda

For the centers, mix the peanut butter and sugar together (you may need to use your hands). Form into approximately 30 balls and flash freeze on a baking sheet.

While they're chilling, make the cookie dough:
Beat the butter, sugars and peanut butter together until mixed.
Add in the vanilla and egg and beat to combine.
Gradually add in the flour, cocoa powder and baking soda until blended.
Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
Flatten the cookies with a sugar-dipped glass.
Bake on 375 F for 7 to 9 minutes, until tops of cookies just begin to crack.

Ghirardelli English Toffee Recipe

Ingredients:

• 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
• 3/4 cup pecans, finely chopped
• 1 cup butter
• 1 cup sugar
• 2 tablespoons water
• 1/8 teaspoon salt (optional)
• 1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.

With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.

In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard.

Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

Zucchini Cakes Recipe

Zucchini Cakes Recipe

2 medium zucchini

1/2 tsp. salt

1 c. panko crumbs

1 tsp. Old Bay seasoning

1/4 tsp. pepper

1 shallot, minced

1 Tbsp. butter, melted  (I opt for lower calorie spread)

1 egg, beaten

Preheat oven to 400 degrees and lightly grease a cookie sheet.  Shred zucchini with a cheese grater and place it into a colander.  Sprinkle salt over the zucchini and allow to sit for a few minutes to draw out the water.  Meanwhile, in a medium bowl, mix the panko, Old Bay seasoning, and pepper.  Squeeze water from the zucchini and add it to the bowl.  Stir in the egg, shallot, and melted butter until combined.  Scoop out with a 1/4 cup measure and shape into patties with your hands.  Arrange on the baking sheet and bake for 12 minutes each side.  Serve with warm marinara sauce.

Black Bean Burger Recipe

Black Bean Burger Recipe

Ingredients

• 1 small onion, finely diced
• 7 tbsp olive oil
• 2 tsp minced garlic
• 2 (15.5 oz) cans black beans, drained and rinsed
• 2 tbsp chopped fresh cilantro
• 1 egg, lightly beaten
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/2; tsp ground coriander
• 2 tsp hot sauce
• 1/2 cup all-purpose flour
• 2 tbsp Creole seasoning

How to Make It
1.) Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.

2.) In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.

3.) Shape into patties and dust with flour and seasoning.

4.) Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.

5.) Optionally, top with tomatoes, sour cream, or guacamole.

REESE'S Peanut Butter Bark Recipe

REESE'S Peanut Butter Bark Recipe

Ingredients

• 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken into pieces
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

• 1 tablespoon shortening
• 1/2 cup roasted peanuts or toasted almonds, coarsely chopped

Directions

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Soft Chocolate Sugar Cookies Recipe

Soft Chocolate Sugar Cookies Recipe

INGREDIENTS

• 1/3 cup granulated sugar
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup  unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 14 tablespoons butter
• 1 3/4 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg plus 1 egg yolk

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.
3. In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
4. Whisk the brown sugar, vanilla and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.
5. Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on lightly greased or lined (with parchment or silpat liners) baking sheets. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, more or less. Sprinkle the cookies with a bit more granulated sugar (just a pinch per cookie).
6. Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don't overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.

Greek Chicken Salad Recipe

Greek Chicken Salad Recipe

Ingredients

• 1 lb boneless skinless chicken breasts, cooked, chilled to cool and diced
• 1 cup diced mini Persian cucumbers
• 3/4 cup sliced grape tomatoes 
• 1/2 cup feta cheese, crumbled 
  
  
• 1/3 cup chopped red onion
• 1/4 cup diced Kalamata olives
• 3 Tbsp sliced almonds (optional)

Dressing
• 1/2 cup non-fat or low-fat plain greek yogurt 
  
  
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1 Tbsp chopped fresh dill (or 1 tsp dried)
• 1 Tbsp chopped fresh parsley (or 1 tsp dried)
• 1 Tbsp lemon juice, preferably fresh
• Salt and freshly ground black pepper, to taste
• 
  

• To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat. Serve over bread, rolls, croissants, wraps, or in pita pockets. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.
• For the dressing:
• In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.