Black Forest Dump Cake

TOTAL TIME: Prep: 10 min. Bake: 40 min.

MAKES: 12 servings

Ingredients

• 1 can (21 ounces) cherry pie filling
• 1 can (15 ounces) pitted dark sweet cherries, undrained
• 1 chocolate cake mix (regular size)
• 1/2 cup sliced almonds
• 3/4 cup butter, cubed

Directions

1. Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.
2. Bake 40-50 minutes or until topping is set. Serve warm or at room temperature.Yield: 12 servings.

Read more: http://www.tasteofhome.com/recipes/black-forest-dump-cake#ixzz3Sb0B3Taf

Tracy Pollan's Cheese Tortellini with Butternut Hash and Toasted Hazelnuts

www.rachaelrayshow.com


Serves 4

INGREDIENTS

• 2 cups peeled and diced butternut squash, cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/3 cup blanched raw hazelnuts
• 1 1/2 pounds cheese tortellini
• 6 tablespoons (3/4 stick) unsalted butter
• 1 clove garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup freshly shredded Parmesan cheese
•  

PREPARATION

Set a rack in the middle of the oven and preheat the oven to 425°F.  Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the squash, oil, 1/4 teaspoon of salt and a pinch of pepper.  Spread the squash on the baking sheet and roast until golden brown, about 25 minutes, flipping the squash halfway through the cooking time.  Remove from the oven and set aside. 

Meanwhile, place the hazelnuts in a small dry skillet over medium heat.  Shake the pan and stir the nuts so that they do not burn.  Cook until they begin to brown, 4 to 5 minutes.  Transfer to a plate to cool.  Chop the nuts roughly.  Set aside.

Bring a large pot of water to a boil over high heat.  Add 1 tablespoon of salt and the tortellini.  Cook until al dente, about 1 minute less than the directions on the package.  Drain in a colander.

Meanwhile, melt the butter in a large skillet over medium heat, stirring now and then, until the butter turns brown and starts to emit a nutty aroma, 3 to 4 minutes.  Add the garlic and cook until the butter bubbles and the garlic begins to brown.  Turn off the heat and let cool for 1 minute.  Add the vinegar, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.

Add the tortellini and butternut squash to the butter sauce and toss to coat.  Transfer to a serving bowl and sprinkle with the chopped hazelnuts and Parmesan cheese.  Serve hot.

Ricotta-Spinach Casserole

food.com


                           

Ingredients

• 6 eggs
• 1 1/2 cups ricotta cheese
• 2 tablespoons instant minced onion
• 2 tablespoons flour
• salt
• 1/2 teaspoon dry mustard
• 1 (10 ounce) packages frozen chopped spinach, cook drained and well squeezed

Directions

1. Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
2. Heat oven to 350 degrees F.
3. Grease a 1 1/2 quart casserole dish.
4. Pour in the spinach mixture.
5. Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.                                                                         

Collard Green Gratin

Bon Appetit November 2013
Serves 8

Ingredients

Servings: 8

• 4oz. very thinly sliced country ham or prosciutto
• 1cupcoarse fresh breadcrumbs
• 4tablespoonsolive oil, divided
• 1teaspoonchopped fresh thyme
• 1cupfinely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 2bunches collard greens (about 1 lb.), center ribs and stems removed
• 1large onion, thinly sliced
• 2garlic cloves, finely chopped
• 2tablespoonsunsalted butter
• 2tablespoonsall-purpose flour
• 2cupswhole milk
• ¼teaspoonfreshly grated nutmeg

Preparation

• Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
• Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
• Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
• Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
• Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
• Do Ahead: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Oysters with Brown Sugar-Chipotle Butter

Bonappetit.com
Serves 8

Ingredients

• 2 dozen oysters (such as Blue Point, Wellfleet, or Malpeque), freshly shucked, on the half shell, with their liquid.
• 1 garlic clove, finely chopped
• 1/4 canned chipotle chile in adobo, finely chopped (about 1 tsp)
• 2 tbsp unsalted butter, room temperature
• 1 1/2 tsp bourbon
• 1 1/2 tsp (packed) light brown sugar
• Kosher salt
• freshly ground pepper

Preparation

Mix garlic, chile, butter, bourbon, and brown sugar in a small bowl until smooth; season with salt and pepper.
Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp butter mixture on each oyster.
Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.

Carrots & Brussels Sprouts

Gourmet February 2008

Makes 6 servings

Total Time:  20 min

Ingredients

• 2 tablespoons chopped shallot (from 1 medium)
• 3 tablespoons unsalted butter, divided
• 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
• 1 pound Brussels sprouts, halved lengthwise
• 1/3 cup water
• 1 tablespoon cider vinegar

Preparation

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Pumpkin banana muffins with apples and cinnamon

www.juliasalbum.com

Total Time: 60 minutes

Yield: regular 12-cup muffin pan

Ingredients

• 4 tablespoons unsalted butter, very soft, room temperature
• 1 cup regular white sugar
• 2 eggs
• 2 very ripe bananas, mashed
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)

Instructions

1. Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
4. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
6. Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.