Recipe Repost

I originally guest posted this recipe several months ago. I decided that now I want to feature it here for the convenience of all of my lovely followers! This is a quick, easy recipe with tons of flavor that everyone will enjoy! Serve as an appetizer or a light meal. 


Serves 4
Prep/cook time: 25 minutes




Artichoke Bruschetta
Printable recipe

Ingredients:

• 1 jar (about 6 oz) artichoke hearts, drained and chopped
• 3 scallions, chopped
• 3+2 Tbsp grated Parmesan cheese
• 2 Tbsp  mayonnaise (or sour cream if mayo freaks you out as it does me... I know.)
• 12 slices French bread (1/2" thick)

Directions:
1) Preheat oven to 450º F.
2) Mix artichokes, scallions, 3TBSP cheese and sour cream together in a small bowl and set aside.

3) Arrange bread slices on a baking sheet and toast for 4-5 minutes until lightly browned. I used my toaster oven.

4) Spread artichoke mixture evenly over the bread slices, about 1TBSP each.
5) Sprinkle with remaining 2TBSP cheese.

6) Return to oven for 1-2 minutes until cheese is melted and lightly browned.
7) Enjoy!

The Jerk Store Called, They're Running Out of YOU

When making this recipe I discovered that I hate cilantro. Therefore I am leaving it OUT of MY recipe and replacing with parsley. NOTE: Recipe requires 12 hours of refrigeration so plan accordingly.

Shrimp Ceviche
Printable recipe

Ingredients:

• 1lb raw shrimp
• 1/2 c + 1/4 c fresh-squeezed lime juice
• 1/4 tsp salt
• 2 Tbsp olive oil
• 1 jalepeno, minced
• 2 garlic cloves, minced
• 1 small cucumber, quartered and sliced
• 1/4 c red onion, sliced
• 1 Tbsp chopped fresh parsley
• 1 lime cut into wedges

Directions:
Curing  the Shrimp:
1) Peel, devein and cut shrimp into 1/2" pieces.
2) In a zip-lock bag(s), combine shrimp,1/2 c  lime juice, and salt.
3) Seal bag, squeezing out the air.
4) Squeeze the bag around to mix ingredients together.
5) Put in a bowl so the bag can stand up and refrigerate for 12 hours.
6) Shrimp should be opaque white and pink, and firm all the way through when fully cured by the lime juice marinade.

7) Test for doneness by cutting a piece open. If not ready, return to fridge for one hour and repeat the process until done.

Serving:
1) Combine shrimp with remaining ingredients.

2) Cover and chill for at least two hours to combine flavors.
3) Serve in a martini glass with a piece of lime.

It's the Great Pumpkin Cheesecake Pie, Charlie Brown!

This is a delicious variation on the popular classic! This pumpkin-cheesecake pie gives you the best of both pumpkin pie and cheesecake. Creamy, smooth, and amazing!

Pumpkin Cheesecake Pie

Printable recipe

Ingredients:

• 1 pastry for single-crust pie
• 1 8oz package cream cheese, room temperature
• 1/2 c granulated sugar
• 1/2 c light brown sugar, firmly packed
• 2 large eggs + 1 yolk
• 1/2 tsp vanilla extract
• lemon zest of one lemon, finely grated
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 c canned pumpkin
• 2/3 c half-and-half

Directions:
1) Preheat oven to 350 degrees.
2) Zest lemon if not already done.
3) In a medium bowl, beat cream cheese with an electric mixer until smooth. Add sugars and blend until smooth again.
4) Prepare pie crust and bake for 5-7 minutes. If using a disposable pie plate, place on cookie sheet first.
5) Add remaining ingredients to bowl and blend until evenly mixed and smooth.
6) Pour the filling into pie shell, (still on cookie sheet).

7) Place in oven on the center of the oven rack.
8) Bake for 25 minutes.
9) Rotate pan 180 degrees and continue baking for 20 minutes, until the top is slightly puffed up. The center may be wobbly but should no longer be soupy.

10) Transfer pie to cooling rack and cool for at least 1/2 hour before moving to a refrigerator.
11) Cover loosely with aluminum foil and refrigerate for at least 4 hours before serving.

12) Serve with whipped cream or vanilla ice cream and enjoy!

1*) If you want to do something a little different, buy or make phyllo dough shells and for single sized servings!

2*) Bake 10 minutes for mini-muffin sized shells, or 20 minutes for regular muffin-sized shells.
3*) Refrigerate for at least 1 hour before serving.

Cookies and Milk

I wanted to make some cookies with ingredients I already had and these little gems are what I came up with. I was very impressed with how good these improvised peanut butter cookies. I threw in some chai tea mix and white chocolate chips for some gourmet style!

Peanut Butter Chai Cookies
Printable version

Ingredients:

• 1 1/4 c peanut butter
• 3/4 c brown sugar
• 1/4 c chai tea mix
• 1 large egg
• 1/2 c white chocolate chips

Directions:
1) Preheat oven to 400 degrees.
2) Combine first three ingredients in a bowl with an electric mixer.
3) Mix in the egg.
4) Stir in white-chocolate chips.

5) Scoop tablespoon-sized balls of dough onto ungreased cookie sheets.

6) Using a fork, flatten, making a crisscross pattern  on top of the cookies.

7) Bake 8-10 minutes.

8) Let cool before removing from cookie sheet.
9) Enjoy with a tall glass of cold milk!

Say, "Fromage"

After four straight weeks of dessert recipes I decided to give you something not sugary this week. This is my go-to for parties and you'll just love it. You just even leave out the chicken if you want to make it a vegetarian dish. If you're not putting it out for a party, you can skip the slow cooker parts.

Cheesy Buffalo Chicken Dip
Printable Recipe


Ingredients:

• 1 10-12.5 oz cans chunk chicken
• 1 8 oz packages cream cheese, softened
• 1/2 Tbsp Ranch dressing mix
• 1/2 cup Texas Pete Buffalo (or other) hot sauce
• 1/2 + 1/4 cups shredded cheddar cheese, divided

Directions
1) Set slow cooker to Low.
2) Drain chicken.

This is easiest to do if you only go 90% around with the can opener!

3) Heat chicken and hot sauce until heated through over medium-high heat.

I agree, this looks kinda gross. It will get better.

4) Add cream cheese and ranch dressing mix to the chicken mixture.

5) Continue to cook, stirring, until well blended and warm.

6) Mix in 1/2 c of the cheddar cheese then transfer mixture to a slow cooker. (Mix in all cheese and stir until melted if not using slow cooker.)

7) Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.

8) Serve with your favorite tortilla chips!

A Bailey's Macaroon

Finally the last of August's Bailey's themed recipes, the the item that inspired them: Bailey's Macaroons! I was a little worried about making this recipe but they're better than I could have possibly imagined. If you want to make this recipe I advise you invest in a mixer with wisk attachments if you don't already have them.

Bailey's Meringue Macaroons
Printable Recipe

Ingredients:

• 2 7-8oz bags sweetened shredded coconut
• 4 Tbsp Bailey's Liqueur
• 1/2 Tbsp instant coffee
• 1 tsp vanilla extract
• pinch kosher salt
• 4 large egg whites
• 2/3 cup granulated sugar

Directions:
Preheat  oven to 325 degrees.
1) Put coconut into a large bowl.
2) Combine Bailey's, vanilla, salt, and coffee in a small bowl.
3) Pour liquid mixture over coconut.

4) Mix through with a fork and set aside.

5) With the wisk attachments of an electric mixer, beat the egg whites on medium speed until foamy in another large bowl.

6) Gradually add the sugar and then continue beating for about 7 minutes until medium peaks form.
7) Fold coconut mixture into egg whites until combined.
8) Scoop tablespoon-sized balls onto parchment lined cookie sheets. *do not forgo the parchment or substitute silicone. I learned this the hard way.

9) Bake for 23-25 minutes until golden brown. 
10) Immediately slide macaroons with parchment onto a cooling rack.


I linked to this video in this recipe but here it is for you to enjoy; my inspiration.

Irish Biscotti

This recipe is part of my Bailey's theme but once they were baked there really wasn't any trace of their flavor. Not that they weren't tasty still. So the key to these bad boys is to dunk them in some Bailey's-spiked coffee. I made these with cinnamon chips. If you're weary of them, go ahead and use chocolate, but I recommend cinnamon!

Irish Biscotti
Printable recipe

Ingredients:

• 1 1/4 tsp baking powder
• 2 3/4 c flour, sifted
• 3 eggs
• 1 c sugar
• 1 tsp instant coffee
• 1/2 c Bailey's liqueur
• 2 c cinnamon chips (or one 12oz bag)

Directions:

1) Combine flour and baking powder in a small bowl.
2) Lightly beat three eggs in a large bowl.
3) Mix sugar, coffee and Bailey's into the eggs.
4) Add flour mixture, about 1/4 cup at a time.

5) Stir in cinnamon chips.

6) Divide dough in half, wrap in wax paper/plastic wrap and refrigerate for at least an hour or over night.
7) Preheat oven to 350 degrees.
8) Line a large cookie sheet with parchment paper, or coat with butter.
9) Shape each half of the dough into logs.

10) Bake for 40-45 mins, until logs are firm when pressed in the center.
11) Remove from oven, leaving the oven on.
12) Move logs to a cutting board and cut into 1/2" slices.
13) Move slices back onto the baking sheet on their sides.

14) Bake for an additional 18-20 minutes, turning them over with a pair of tongs after 9-10 minutes.
15) Enjoy with a cup of coffee-with-Bailey's!

Touche DailyGrace