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BITE-SIZED BEEF WELLINGTONS FOR NEW YEAR'S EVE
INGREDIENTS • 1 sheet of ready-made pie crust (thawed if frozen) • 1/2 pound (225g) beef tenderloin or filet mignon (center-cut) • 1 tablespoon olive oil • 1 tablespoon Dijon mustard • 1/4 cup finely chopped mushrooms (any variety) • 1 small shallot, finely chopped • 1 clove garlic, minced • Salt and pepper to taste • 1 egg (for egg wash) • Flour for dusting DIRECTIONS
P reheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. S eason the beef tenderloin with salt and pepper. In a skillet, heat the olive oil over mediumhigh heat. Sear the beef quickly on all sides, about 1-2 minutes per side, until it's nicely browned. This step is just to seal in the juices; the beef will continue to cook in the oven. R emove the beef from the skillet and let it cool. Once cooled, brush it with Dijon mustard. I n the same skillet, add a bit more olive oil if needed. Sauté the chopped mushrooms, shallots, and garlic until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper to
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taste. Remove the mushroom mixture from the skillet and let it cool. L ightly dust a clean surface with flour. Roll out the pie crust to about 1/8-inch thickness. C ut the pie crust into squares, approximately 3x3 inches. Place a small spoonful of the mushroom mixture in the center of each square. Place a slice of the seared beef on top of the mushrooms. Wrap the pie crust around the beef and mushrooms, sealing the edges. Trim any excess crust. B eat the egg in a small bowl to create an egg wash. Brush the tops of each Beef Wellington bite with the egg wash. This will give them a nice golden color when baked. P lace the Wellington bites on the prepared baking sheet. Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). A llow the Beef Wellington bites to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
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INGREDIENTS ► 8 oz (225g) high-quality dark chocolate (70% cocoa or higher), finely chopped ► 1/2 cup (120ml) heavy cream ► 2 tablespoons unsalted butter ► 1 teaspoon pure vanilla extract ►A pinch of salt ►C ocoa powder, powdered sugar, crushed nuts, or melted chocolate (for coating) ►O ptional garnishes: edible gold dust, colored sprinkles, or finely grated orange zest
VALENTINE'S DAY
DIRECTIONS P lace the finely chopped chocolate in a heatproof bowl. I n a small saucepan, heat the heavy cream over low-medium heat until it begins to simmer. Do not let it boil. P our the hot cream over the chopped chocolate allowing it to sit for a minute to melt the chocolate. Gently stir the chocolate and cream until it becomes a smooth, glossy mixture. If you encounter any unmelted chocolate you can place the bowl in the microwave for 10-15 seconds and then stir again. Stir in the unsalted butter, vanilla extract and salt. Continue stirring until the butter is fully incorporated and the mixture is smooth and shiny. C over the bowl with plastic wrap, making sure the wrap touches the surface of the chocolate mixture to prevent a skin from forming. Refrigerate the mixture for at least 2-3 hours. O nce the mixture is chilled and firm, use a spoon or a melon baller to scoop out small portions and roll them into bite-sized balls. Place the formed truffles on a parchment-lined tray. R oll the truffles in your desired coatings. Get creative with your garnishes like edible gold dust, sprinkles or orange zest. Place the coated truffles back in the refrigerator for about 30 minutes to set. O nce set, the truffles are ready to be enjoyed or shared as gifts. Store any leftovers in an airtight container in the refrigerator.
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february 2024
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EASTER
HOT CROSS BUNS WITH BLUEBERRIES & RAISINS
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INGREDIENTS • 12 frozen yeast dinner rolls (or refrigerated biscuit dough) • 1/2 cup blueberries (fresh or frozen) • 1/2 cup raisins • 1/4 cup apricot preserves or orange marmalade • 1/4 cup powdered sugar • 1 tablespoon milk (for the glaze) FOR THE CROSS • 1/4 cup powdered sugar • 1 tablespoon milk INSTRUCTIONS Preheat your oven to the temperature specified on the package of dinner rolls or biscuit dough. Prepare the Rolls or Biscuits: (frozen yeast rolls must though and rise before using, so plan accordingly using the package instructions) Place the pre-made dinner rolls or biscuit dough on a baking sheet lined with parchment paper, leaving some space between each. Gently press a few blueberries and raisins onto the top of each roll or biscuit. Follow the baking instructions for the dinner rolls or biscuit dough. Bake until they are golden brown and cooked through. (10-15 minutes). While the rolls are baking, prepare the glaze. In a small bowl, mix the powdered sugar and milk until you have a smooth glaze. Adjust the consistency by adding more powdered sugar or milk as needed. Once the rolls are done baking and have cooled slightly, use a spoon or a piping bag to drizzle the glaze in the shape of a cross on the top of each bun. In a small saucepan over low heat, warm the apricot preserves or orange marmalade until it becomes a bit runny. This will make it easier to brush onto the buns for a glossy finish. While the glaze is still wet, brush each bun with a thin layer of the warmed apricot preserves or orange marmalade. Allow the glaze to set for a few minutes. Then, serve your homemade hot cross buns with blueberries and raisins while they're still warm. Enjoy this delightful treat with a cup of tea or coffee.
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Macaroni
Ingredients 2 cups elbow macaroni 1 cup shredded carrots 1 cup finely chopped celery 1/2 cup thinly sliced spring onions (green onions) 1 cup mayonnaise 2 tablespoons white vinegar 2 teaspoons Dijon mustard 1/4 cup granulated sugar Optional garnish: paprika or chopped fresh parsley Directions B ring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions. Stir occasionally to prevent sticking. Drain the macaroni in a colander and rinse it under cold water to stop the cooking process. Allow it to cool completely. I n a separate bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, salt and pepper. Adjust the seasoning and sugar to taste. I n a large mixing bowl, combine the cooled macaroni with the shredded carrots, chopped celery and sliced spring onions. P our the mayonnaise dressing over the macaroni and vegetables. Toss everything together until the macaroni and veggies are well coated with the dressing. C over the bowl and refrigerate for at least 1-2 hours (longer if possible). S tir macaroni and sprinkle a little paprika or chopped fresh parsley on top and serve.
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SPRING SALAD
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Earth Day
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Ingredients ® 8 slices of thick-cut bread (e.g., brioche or challah) ® 1 cup fresh strawberries, hulled and sliced ® 1 /2 cup fresh blueberries ® 4 oz cream cheese, softened ® 2 large eggs ® 1 /2 cup milk ® 1 /4 cup granulated sugar ® 1 tsp vanilla extract ®A pinch of salt ® B utter or cooking spray for the griddle ® P owdered sugar and extra strawberries for garnish ®M aple syrup for serving Directions I n a mixing bowl, combine the softened cream cheese and sliced strawberries. Stir until well incorporated. Set aside.
T ake two slices of bread and spread the strawberry and cream
Strawberry & Cream Stuffed
t s a o T F rench For Mother's Day
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cheese mixture on one slice. Top it with the other slice to create a sandwich. Repeat with the remaining slices, creating four sandwiches in total. I n a shallow bowl or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract and a pinch of salt. Mix until the sugar is dissolved. H eat a griddle or non-stick skillet over medium-high heat and add a small amount of butter or cooking spray. T ake each stuffed sandwich and dip it into the egg mixture, coating both sides evenly. P lace the coated sandwiches on the hot griddle and cook until golden brown on both sides, about 3-4 minutes per side. Ensure the cream cheese filling is melted and the bread is toasted. T ransfer the stuffed French toast to serving plates. Dust them with powdered sugar and garnish with fresh strawberry slices. S erve the stuffed French toast warm with a drizzle of maple syrup on top. Accompany it with a side of fresh fruit or a glass of chilled champagne for a delightful Mother's Day brunch.
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DAD'S FAVORITE
s l l a b t Mea
IN CRUSHED PEPPERCORN MARINARA
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INGREDIENTS: For the Meatballs 1 lb ground beef (80% lean, 20% fat) 1 /2 lb ground pork 1 /2 cup bread crumbs 1 /4 cup grated Parmesan cheese 1 /4 cup finely chopped onion 2 cloves garlic, minced 1 /4 cup fresh parsley, finely chopped 1 large egg 1 tsp crushed black peppercorns S alt to taste C ooking spray or olive oil for greasing For the Marinara Sauce 2 cups marinara sauce (storebought or homemade) 1 /4 cup fresh basil leaves, chopped C rushed red pepper flakes (optional, for a hint of heat) S alt and black pepper to taste DIRECTIONS P reheat your oven to 375°F (190°C). I n a large mixing bowl, combine the ground beef, ground pork, bread crumbs, grated Parmesan cheese, finely chopped onion, minced garlic, fresh parsley, egg, crushed black peppercorns, and a pinch of salt. Mix the ingredients thoroughly until well combined. L ightly grease your hands with a bit of olive oil or cooking spray to prevent sticking. Form the meat
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mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate or tray. H eat a cast iron skillet over medium-high heat. Once hot, add the meatballs, working in batches if necessary, and brown them on all sides. This should take about 4-5 minutes per batch. R emove the browned meatballs from the skillet and set them aside on a plate. I n the same skillet, add the marinara sauce, chopped fresh basil, a pinch of crushed red pepper flakes (if desired) and season with salt and black pepper to taste. Stir well to combine the ingredients and bring the sauce to a gentle simmer. C arefully return the browned meatballs to the skillet, nestling them into the simmering marinara sauce. Place the skillet in the preheated oven and bake for 15-20 minutes or until the meatballs are cooked through and the internal temperature reaches 160°F (71°C). R emove the skillet from the oven and let it cool for a few minutes. Garnish the meatballs with additional fresh basil leaves before serving. Serve them hot alongside pasta, crusty bread or on their own as a delicious Father's Day treat.
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Easy Fourth of July
Patriotic Pretzels
1 Bag pretzel twists 1 bag Wilton Melting Chocolate red 1 bag Wilton Melting Chocolate blue 1 bag Wilton Melting Chocolatee white 1 jar star sprinkles DIRECTIONS Step 1 Melt white melting chocolate in microwave at 50% power at 30 second intervals. Stir between each 30 second rotation. Step 2 Dip pretzel twist in white chocolate and place on parchment or waxed paper to set.
Step 3 Place red melting chocolate in freezer zip lock bag and microwave in 30 second intervals until melted. Snip corner of bag. Step 4 In a wide straight sweeping pattern, draw red lines across the white pretzels. Step 5 After the red chocolate sets, dip left edge of the pretzel in blue melted chocolate. Immediately sprinkle with stars.
This easy patriotic treat can be served for all celebrations, not just Fourth of July and Labor Day.
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Parents’ Day
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EASY AFTER SCHOOL HAM & CHEESE ROLLS AD 4.953 x 1.5139
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Celebrate your kid’s first day back at school with this easy semihomemade ham and cheese rolls. This recipe is easily adjustable to accommodate other ingredients like pepperoni, ground sausage or other pre cooked meat. INGREDIENTS • 1 can crescent roll dough sheets (solid sheet) • 1/2 lb thin sliced ham • 1/2 lb American cheese Other options • Turkey or pepperoni • Mozzarella cheese • Serve marinara on the side • Ground sausage • Smoked Gouda cheese • Pre-made spinach dip • Parmesan cheese DIRECTIONS S et oven to 375* L ine a baking sheet with parchment paper. U nroll the crescent roll sheet on the lined backing sheet. P lace a layer of cheese and a layer of ham on the dough. F rom the short side, roll the dough and pinch the seam closed. U sing a very sharp knife, slice pinwheels. Place the pinwheels on the cookie sheet and bake until golden brown. S erve with sauce made from equal parts mayonnaise, mustard and ketchup.
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Labor Day
Bacon Jam Grilled Burgers
INGREDIENTS • 1 lb ground beef (80% lean, 20% fat, for juicier burgers) • 1 /4 cup bread crumbs • 1 /4 cup finely grated cheddar cheese • 1 /4 cup diced onions • 1 tsp Worcestershire sauce • 1 /2 teaspoon garlic powder • S alt and black pepper to taste • 4 hamburger buns • Your favorite burger toppings (lettuce, tomato, pickles, etc.) • Bacon Jam INSTRUCTIONS Start by preheating your grill to medium-high heat. This ensures your burgers cook evenly and get those nice grill marks. In a mixing bowl, combine the ground beef, bread crumbs, finely grated cheddar cheese, diced onions,Worcestershire sauce, garlic powder, salt and black pepper. Gently mix all the ingredients until they are well combined. Be careful not to over mix, as this can make the burgers tough. Divide the burger mixture into 4 equal portions. Shape each portion into a ball,
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using your thumb, make a well in the center of the meatball. Spoon bacon jam into the well and close the hole to keep the jam in the center. Gently compress the meatball into a patty making sure they are slightly larger in diameter than your hamburger buns, as they will shrink while cooking. Place the burger patties on the preheated grill. Grill for approximately 4-5 minutes on each side for medium-rare burgers. Adjust the cooking time based on your preferred level of doneness. In the last minute of grilling, spread a generous spoonful of bacon jam on top of each burger patty. Let the bacon jam melt and caramelize slightly, enhancing the flavor of your burgers. While the burgers are grilling, lightly toast the hamburger buns on the grill for about 1-2 minutes or until they are slightly crispy. Place a grilled burger patty on the bottom half of each toasted bun. Add your favorite burger toppings, such as lettuce, tomato, pickles or any other condiments you prefer. Place the top half of the toasted bun on your burger creation.
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Halloween Homemade Pumpkin Spice Latte
INGREDIENTS • 1 cup strong brewed coffee or 2 shots of espresso • 1 /2 cup milk (whole milk, 2%, or your choice) • 2 tbsp pumpkin puree (canned or homemade) • 1 -2 tbsp sugar (adjust to taste) • 1 /2 tsp pumpkin spice blend (or a mix of cinnamon, nutmeg, and cloves) • Whipped cream for topping •C innamon for garnish (optional) DIRECTIONS S tart by brewing a strong cup of coffee or pulling two shots of espresso. Make sure it's piping hot and ready to go. I n a small saucepan over medium heat, warm the milk until it's hot but not boiling. Stir frequently to prevent scorching.
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O nce the milk is hot, add the pumpkin puree and pumpkin spice blend to the saucepan. Stir well until the pumpkin puree is fully incorporated and the mixture is smooth. A dd sugar to the pumpkin-spiced milk mixture, starting with 1 tablespoon. Adjust the sweetness to your liking by adding more if needed. Stir until the sugar dissolves completely. P our the hot brewed coffee or espresso into a large coffee mug. Slowly pour the pumpkin-spiced milk over the coffee, stirring gently to combine. G enerously dollop whipped cream on top of your homemade pumpkin spice latte. You can use canned whipped cream or make your own by whipping heavy cream with a touch of sugar until it forms soft peaks. Sprinkle cinnamon over the whipped cream.
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october 2024
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INGREDIENTS • 1 box (15.25 ounces) yellow cake mix • 1/2 cup (1 stick) unsalted butter • 1 cup packed light brown sugar • 1 can (20 ounces) sliced pineapple in juice, drained (reserve 1/2 cup of pineapple juice) • Maraschino cherries (for garnish, optional) DIRECTIONS 1. P reheat your oven to 350°F (175°C). 2. While the oven is heating up, place the stick of butter in a 9 x 13 inch baking dish. Put the dish in the oven to melt the butter as it preheats. 3. Once the butter is melted, carefully remove the baking dish from the oven. 4. Sprinkle the brown sugar evenly over the melted butter in the baking dish. Arrange the drained pineapple slices on top of the brown sugar. You can place a maraschino cherry in the center of each pineapple slice if you like. 5. I n a mixing bowl, prepare the yellow cake mix according to the instructions
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on the box. Instead of water, use the 1/2 cup of reserved pineapple juice to add extra flavor to the cake batter. 6. Carefully pour the cake batter over the pineapple slices in the baking dish, spreading it evenly. 7. Place the baking dish in the preheated oven and bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. 8. Allow the cake to cool in the baking dish for about 10 minutes. 9. To flip the cake onto a serving platter, place the platter upside down on top of the baking dish. Hold both the platter and the dish firmly together and flip them over. The cake should release onto the platter with the pineapple layer now on top. 10. Let the pineapple upsidedown cake cool a bit more, then slice and serve. It's delicious on its own or with a dollop of whipped cream with an optional cherry in the middle or a scoop of vanilla ice cream.
Thanksgiving Semi-Homemade
Pineapple
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Upside-Down Cake
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november 2024
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Christmas Morning
ANCHO CHILI PEPPER HOT CHOCOLATE
INGREDIENTS • 1 Bag mini semi sweet Ghirardelli chocolate chips • 1 cup half and half • 2 cups milk • 1 tbsp ancho chili pepper • 1 tsp Mexican vanilla • Mini marshmallows • Grated cinnamon DIRECTIONS H eat milk and half and half just before boiling. Do not over heat—your cream will separate. A dd half a bag of mini chocolate chips. Stir until melted. Continue to add chocolate chips until desired richness. A dd ancho chili pepper and vanilla. Blend well. P our into mugs and top with mini marshmallows Garnish with grated cinnamon.
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december 2024
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