Prep Time:
2 MinCook Time:
5 MinReady In:
7 Min
Original Recipe Yield 4 servings
Ingredients
1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup half-and-half cream
Directions
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Nutritional Information
Creamy Hot Cocoa
Servings Per Recipe: 4
Amount Per Serving
Calories: 310
Total Fat: 8.6g
Cholesterol: 28mg
Sodium: 219mg
Total Carbs: 53g
Dietary Fiber: 2.4g
Protein: 9.4g
Tuesday, December 29, 2009
Hot Chocolate
Prep Time:
3 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 3 servings
Ingredients
3 cups milk 1/3 cup semisweet chocolate, grated 1 tablespoon white sugar 1/2 teaspoon ground cinnamon 1 egg
Directions
Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.
Nutritional Information
Hot Chocolate
Servings Per Recipe: 3
Amount Per Serving
Calories: 256
Total Fat: 12.5g
Cholesterol: 90mg
Sodium: 123mg
Total Carbs: 26.7g
Dietary Fiber: 1.5g
Protein: 11.5g
3 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 3 servings
Ingredients
3 cups milk 1/3 cup semisweet chocolate, grated 1 tablespoon white sugar 1/2 teaspoon ground cinnamon 1 egg
Directions
Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.
Nutritional Information
Hot Chocolate
Servings Per Recipe: 3
Amount Per Serving
Calories: 256
Total Fat: 12.5g
Cholesterol: 90mg
Sodium: 123mg
Total Carbs: 26.7g
Dietary Fiber: 1.5g
Protein: 11.5g
Homemade Hot Chocolate
Warm up from the inside out with a divinely decadent cup of hot chocolate.
What's In a Name
More than just a term of endearment when it comes to chocolate, "food of the gods" is also the literal translation of its scientific name, Theobroma cacao. Unsweetened chocolate lives up to the translation of its Aztec name, xocolatl, which means "bitter water."
Fun with Toppings
Whipped Cream
Homemade Marshmallows
Candy Cane Cocoa
Related Links
All About Chocolate
Hot Chocolate and Cocoa Recipes
Gifts for Chocolate Lovers
Melting Chocolate (Video)
Rich and steaming hot chocolate is a soothing antidote for bone-chilling weather, so treat yourself to a little chocolate therapy the next time winter gets you down.
--------------------------------------------------------------------------------
Your Basic Hot Chocolate
Hot Chocolate
Creamy Hot Cocoa
--------------------------------------------------------------------------------
Hot and Spicy
Easy Mexican Hot Chocolate
Drew's World Famous Triple Rush Hot Chocolate
Hot Chocolate--South American Style
White-Hot Hot Chocolate
--------------------------------------------------------------------------------
Hot Chocolate with a Kick
Peppermint Patty I
Hot Scotch Cocoa
Moscow Hot Chocolate
Chocomint Toddy
--------------------------------------------------------------------------------
Make Mine a Mocha
Mocha
Mocha Coffee
Chocolate Coffee Kiss
--------------------------------------------------------------------------------
Instant Gratification
Hot Cocoa Mix in a Jar
Hot Cocoa Mix
Mocha au Lait Mix
Kocoa Klastch Blend
What's In a Name
More than just a term of endearment when it comes to chocolate, "food of the gods" is also the literal translation of its scientific name, Theobroma cacao. Unsweetened chocolate lives up to the translation of its Aztec name, xocolatl, which means "bitter water."
Fun with Toppings
Whipped Cream
Homemade Marshmallows
Candy Cane Cocoa
Related Links
All About Chocolate
Hot Chocolate and Cocoa Recipes
Gifts for Chocolate Lovers
Melting Chocolate (Video)
Rich and steaming hot chocolate is a soothing antidote for bone-chilling weather, so treat yourself to a little chocolate therapy the next time winter gets you down.
--------------------------------------------------------------------------------
Your Basic Hot Chocolate
Hot Chocolate
Creamy Hot Cocoa
--------------------------------------------------------------------------------
Hot and Spicy
Easy Mexican Hot Chocolate
Drew's World Famous Triple Rush Hot Chocolate
Hot Chocolate--South American Style
White-Hot Hot Chocolate
--------------------------------------------------------------------------------
Hot Chocolate with a Kick
Peppermint Patty I
Hot Scotch Cocoa
Moscow Hot Chocolate
Chocomint Toddy
--------------------------------------------------------------------------------
Make Mine a Mocha
Mocha
Mocha Coffee
Chocolate Coffee Kiss
--------------------------------------------------------------------------------
Instant Gratification
Hot Cocoa Mix in a Jar
Hot Cocoa Mix
Mocha au Lait Mix
Kocoa Klastch Blend
Tempering Chocolate
Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you need to know how to temper chocolate.
Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are streaky and dull.
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.
Choosing Chocolate
2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.
5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.
7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.
Cannoli I
Langues De Chat
Chocolate-Dipped Orange Biscotti
Madeleines II
Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are streaky and dull.
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.
Choosing Chocolate
2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.
5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.
7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.
Cannoli I
Langues De Chat
Chocolate-Dipped Orange Biscotti
Madeleines II
Choosing Chocolate
Learn to distinguish the varieties of this decadent treat and choose the perfect type for baking, melting, or nibbling.
Related Links
Recipes for Chocolate Desserts
Chocolate 101
Molded Chocolates
Tempering Chocolate
Chocolate Ganache
Chocolate with a Conscience
You can choose to support farmers and their families by buying chocolate with the Fair Trade Certified label.
Fair Trade principles include:
guaranteeing a minimum price for cacao beans
limiting use of agrochemicals
prohibiting child labor
Many farmers also follow strict guidelines for producing organic cacao beans, a way to earn premium prices for their product.
Sensual and seductive, chocolate inspires powerful passion and cravings. With its dusky aromas and voluptuous silken texture, chocolate flavors can be complex, fruity, or delicately acidic.
--------------------------------------------------------------------------------
Chocolate Grows on Trees?
Cacao trees, native to Central and South America, bear bright yellow, red, or orange fruit that look like elongated squashes. The pods are spilt to release seeds called cacao beans. The beans are fermented to develop flavor, aroma and color, and then roasted much like coffee beans to intensify their rich chocolate flavor. And, like coffee trees, there are different varieties of cacao trees: Criollo, which product the finest beans but are more difficult to grow and have low yields, and Forasteros, which provide the bulk of the world's cacao beans.
--------------------------------------------------------------------------------
Making Chocolate
The heating process releases the nib or inner seed, which bears the essence of chocolate. Grinding cacao nibs produces a liquid or paste form of chocolate called chocolate liquor. The liquor is composed of cocoa butter--a creamy vegetable fat--and cocoa powder, the two essential ingredients (along with sugar and vanilla) in making the chocolate we eat. Further grinding and kneading--a process called conching--smoothes the texture of the chocolate liquor, releasing residual moisture and acidity.
--------------------------------------------------------------------------------
Types of Chocolate
Chocolate varieties are identified by the amounts of cocoa solids, cocoa butter, sugar, and milk solids each contain. Typically, chocolates with higher percentages of cocoa butter have more intense and rich chocolate flavor, with a distinctive "snap" and melt-in-your-mouth quality. Lower-quality chocolate includes other fats, which raise the product's melting point, and have a less distinct flavor. Chocolate quality can vary enormously, depending on processing, bean quality, added ingredients, and artificial flavoring. You taste what you pay for.
--------------------------------------------------------------------------------
Baking Chocolate--best for cooking and baking.
Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent and fairly unpleasant, it's used primarily as a baking ingredient. U.S. standards require unsweetened chocolate to contain 50 to 58 percent cocoa butter by weight.
French Silk Chocolate Pie I
Chocolate Decadence Cake I
--------------------------------------------------------------------------------
Bittersweet Chocolate--best for baking, cooking, and eating.
Adding sugar, lecithin to enhance smoothness, and vanilla or vanillin to the chocolate liquor produces bittersweet chocolate, the darkest of all eating chocolates. By U.S. standards, bittersweet chocolate must contain at least 35 percent chocolate liquor. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. It can be used in cooking and baking, as well as eaten for a treat.
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Chocolate Ganache
Bittersweet Chocolate Mousse Brownies
--------------------------------------------------------------------------------
Semisweet and Sweet Chocolate--best for baking, cooking, and eating.
Semisweet and sweet chocolate are similar to bittersweet since they also contain sugar and lecithin, but they have a higher percentage of sugar and thus have a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate.
Best Chocolate Chip Cookies
Chocolate Lovers' Favorite Cake
Chocolate Bourbon Pecan Pie
--------------------------------------------------------------------------------
Milk Chocolate--best for eating.
Creating the sweet, creamy taste of candy bars, milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one.
Chocolate Trifle
Aunt Teen's Creamy Chocolate Fudge
--------------------------------------------------------------------------------
White Chocolate--best for baking, cooking, and eating.
This variety is not "true" chocolate, since it contains no chocolate solids. However, it contains cocoa butter, the vegetable fat that gives chocolate its snap and luscious mouthfeel. The confection also contains sugar, butterfat, milk solids, lecithin, and flavorings. When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating.
White Chocolate Raspberry Cheesecake
White Chocolate Cream Pie
--------------------------------------------------------------------------------
Couverture--best for baking and confections.
A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available.
Chocolate Mousse Cake IV
--------------------------------------------------------------------------------
Cocoa Powder--best for baking and beverages.
When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This is then ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids.
Best Brownies
Chocolate Frosting I
--------------------------------------------------------------------------------
Cocoa Nibs--best for baking.
Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies and are a delicious addition to shortbreads and other butter cookies.
More chocolate recipes to swoon over:
Death By Chocolate III
Double Chocolate Mocha Trifle
Deep Dish Brownies
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Related Links
Recipes for Chocolate Desserts
Chocolate 101
Molded Chocolates
Tempering Chocolate
Chocolate Ganache
Chocolate with a Conscience
You can choose to support farmers and their families by buying chocolate with the Fair Trade Certified label.
Fair Trade principles include:
guaranteeing a minimum price for cacao beans
limiting use of agrochemicals
prohibiting child labor
Many farmers also follow strict guidelines for producing organic cacao beans, a way to earn premium prices for their product.
Sensual and seductive, chocolate inspires powerful passion and cravings. With its dusky aromas and voluptuous silken texture, chocolate flavors can be complex, fruity, or delicately acidic.
--------------------------------------------------------------------------------
Chocolate Grows on Trees?
Cacao trees, native to Central and South America, bear bright yellow, red, or orange fruit that look like elongated squashes. The pods are spilt to release seeds called cacao beans. The beans are fermented to develop flavor, aroma and color, and then roasted much like coffee beans to intensify their rich chocolate flavor. And, like coffee trees, there are different varieties of cacao trees: Criollo, which product the finest beans but are more difficult to grow and have low yields, and Forasteros, which provide the bulk of the world's cacao beans.
--------------------------------------------------------------------------------
Making Chocolate
The heating process releases the nib or inner seed, which bears the essence of chocolate. Grinding cacao nibs produces a liquid or paste form of chocolate called chocolate liquor. The liquor is composed of cocoa butter--a creamy vegetable fat--and cocoa powder, the two essential ingredients (along with sugar and vanilla) in making the chocolate we eat. Further grinding and kneading--a process called conching--smoothes the texture of the chocolate liquor, releasing residual moisture and acidity.
--------------------------------------------------------------------------------
Types of Chocolate
Chocolate varieties are identified by the amounts of cocoa solids, cocoa butter, sugar, and milk solids each contain. Typically, chocolates with higher percentages of cocoa butter have more intense and rich chocolate flavor, with a distinctive "snap" and melt-in-your-mouth quality. Lower-quality chocolate includes other fats, which raise the product's melting point, and have a less distinct flavor. Chocolate quality can vary enormously, depending on processing, bean quality, added ingredients, and artificial flavoring. You taste what you pay for.
--------------------------------------------------------------------------------
Baking Chocolate--best for cooking and baking.
Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent and fairly unpleasant, it's used primarily as a baking ingredient. U.S. standards require unsweetened chocolate to contain 50 to 58 percent cocoa butter by weight.
French Silk Chocolate Pie I
Chocolate Decadence Cake I
--------------------------------------------------------------------------------
Bittersweet Chocolate--best for baking, cooking, and eating.
Adding sugar, lecithin to enhance smoothness, and vanilla or vanillin to the chocolate liquor produces bittersweet chocolate, the darkest of all eating chocolates. By U.S. standards, bittersweet chocolate must contain at least 35 percent chocolate liquor. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. It can be used in cooking and baking, as well as eaten for a treat.
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Chocolate Ganache
Bittersweet Chocolate Mousse Brownies
--------------------------------------------------------------------------------
Semisweet and Sweet Chocolate--best for baking, cooking, and eating.
Semisweet and sweet chocolate are similar to bittersweet since they also contain sugar and lecithin, but they have a higher percentage of sugar and thus have a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate.
Best Chocolate Chip Cookies
Chocolate Lovers' Favorite Cake
Chocolate Bourbon Pecan Pie
--------------------------------------------------------------------------------
Milk Chocolate--best for eating.
Creating the sweet, creamy taste of candy bars, milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one.
Chocolate Trifle
Aunt Teen's Creamy Chocolate Fudge
--------------------------------------------------------------------------------
White Chocolate--best for baking, cooking, and eating.
This variety is not "true" chocolate, since it contains no chocolate solids. However, it contains cocoa butter, the vegetable fat that gives chocolate its snap and luscious mouthfeel. The confection also contains sugar, butterfat, milk solids, lecithin, and flavorings. When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating.
White Chocolate Raspberry Cheesecake
White Chocolate Cream Pie
--------------------------------------------------------------------------------
Couverture--best for baking and confections.
A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available.
Chocolate Mousse Cake IV
--------------------------------------------------------------------------------
Cocoa Powder--best for baking and beverages.
When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This is then ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids.
Best Brownies
Chocolate Frosting I
--------------------------------------------------------------------------------
Cocoa Nibs--best for baking.
Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies and are a delicious addition to shortbreads and other butter cookies.
More chocolate recipes to swoon over:
Death By Chocolate III
Double Chocolate Mocha Trifle
Deep Dish Brownies
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Chocolate Baklava
Prep Time:
20 MinCook Time:
50 MinReady In:
1 Hr 10 Min
Original Recipe Yield 50 servings
Ingredients
1 (16 ounce) package frozen phyllo dough, thawed 1 1/4 cups butter (no substitutes), melted 1 pound finely chopped walnuts 1 (12 ounce) package miniature semisweet chocolate chips 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon grated lemon peel SYRUP: 3/4 cup orange juice 1/2 cup sugar 1/2 cup water 1/2 cup honey 2 tablespoons lemon juice
Directions
Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
20 MinCook Time:
50 MinReady In:
1 Hr 10 Min
Original Recipe Yield 50 servings
Ingredients
1 (16 ounce) package frozen phyllo dough, thawed 1 1/4 cups butter (no substitutes), melted 1 pound finely chopped walnuts 1 (12 ounce) package miniature semisweet chocolate chips 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon grated lemon peel SYRUP: 3/4 cup orange juice 1/2 cup sugar 1/2 cup water 1/2 cup honey 2 tablespoons lemon juice
Directions
Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
Baklava
Prep Time:
30 MinCook Time:
30 MinReady In:
1 Hr
Original Recipe Yield 2 dozen
Ingredients
1 cup unsalted butter 1/2 (16 ounce) package phyllo dough 2 cups chopped pecans 1 1/2 tablespoons whole cloves 1 1/2 cups water 1/3 cup white sugar 1 cinnamon stick 1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Nutritional Information
Baklava
Servings Per Recipe: 24
Amount Per Serving
Calories: 151
Total Fat: 8.3g
Cholesterol: 20mg
Sodium: 48mg
Total Carbs: 19.7g
Dietary Fiber: 0.4g
Protein: 0.8g
30 MinCook Time:
30 MinReady In:
1 Hr
Original Recipe Yield 2 dozen
Ingredients
1 cup unsalted butter 1/2 (16 ounce) package phyllo dough 2 cups chopped pecans 1 1/2 tablespoons whole cloves 1 1/2 cups water 1/3 cup white sugar 1 cinnamon stick 1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Nutritional Information
Baklava
Servings Per Recipe: 24
Amount Per Serving
Calories: 151
Total Fat: 8.3g
Cholesterol: 20mg
Sodium: 48mg
Total Carbs: 19.7g
Dietary Fiber: 0.4g
Protein: 0.8g
Baked Honey Mustard Chicken
Prep Time:
15 MinCook Time:
45 MinReady In:
1 Hr
Original Recipe Yield 6 servings
Ingredients
6 skinless, boneless chicken breast halves salt and pepper to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutritional Information
Baked Honey Mustard Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 232
Total Fat: 3.7g
Cholesterol: 67mg
Sodium: 296mg
Total Carbs: 24.8g
Dietary Fiber: 1g
Protein: 25.6g
15 MinCook Time:
45 MinReady In:
1 Hr
Original Recipe Yield 6 servings
Ingredients
6 skinless, boneless chicken breast halves salt and pepper to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutritional Information
Baked Honey Mustard Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 232
Total Fat: 3.7g
Cholesterol: 67mg
Sodium: 296mg
Total Carbs: 24.8g
Dietary Fiber: 1g
Protein: 25.6g
White Sauce
Prep Time:
3-5 minutesCook Time:
3 minutesReady In:
4 minutes
Ingredients
1/4 cup milk 4 tablespoons flour 1/2 stick butter
Directions
melt butter in a pot.
add flour until the mixture is a creamy paste.
add milk to cover mixture well.
stir mixture until a creamy sauce is created
Footnotes
This sauce is very well used for chicken,boiled cauliflower,boiled bussels sprouts,asparagus, oiled brocolli,and other foods.
3-5 minutesCook Time:
3 minutesReady In:
4 minutes
Ingredients
1/4 cup milk 4 tablespoons flour 1/2 stick butter
Directions
melt butter in a pot.
add flour until the mixture is a creamy paste.
add milk to cover mixture well.
stir mixture until a creamy sauce is created
Footnotes
This sauce is very well used for chicken,boiled cauliflower,boiled bussels sprouts,asparagus, oiled brocolli,and other foods.
Garlic Chicken Fried Chicken
Prep Time:
20 MinCook Time:
15 MinReady In:
35 Min
Original Recipe Yield 4 servings
Ingredients
2 teaspoons garlic powder, or to taste 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon paprika 1/2 cup seasoned bread crumbs 1 cup all-purpose flour 1/2 cup milk 1 egg 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed
Directions
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutritional Information
Garlic Chicken Fried Chicken
Servings Per Recipe: 4
Amount Per Serving
Calories: 391
Total Fat: 11.4g
Cholesterol: 123mg
Sodium: 935mg
Total Carbs: 37.3g
Dietary Fiber: 2.1g
Protein: 32.8g
20 MinCook Time:
15 MinReady In:
35 Min
Original Recipe Yield 4 servings
Ingredients
2 teaspoons garlic powder, or to taste 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon paprika 1/2 cup seasoned bread crumbs 1 cup all-purpose flour 1/2 cup milk 1 egg 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed
Directions
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutritional Information
Garlic Chicken Fried Chicken
Servings Per Recipe: 4
Amount Per Serving
Calories: 391
Total Fat: 11.4g
Cholesterol: 123mg
Sodium: 935mg
Total Carbs: 37.3g
Dietary Fiber: 2.1g
Protein: 32.8g
Chicken Fried Chicken
Prep Time:
15 MinCook Time:
30 MinReady In:
45 Min
Original Recipe Yield 6 servings
Ingredients
30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves
Directions
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Nutritional Information
Chicken Fried Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 319
Total Fat: 15.5g
Cholesterol: 107mg
Sodium: 389mg
Total Carbs: 14.2g
Dietary Fiber: 0.7g
Protein: 29.3g
15 MinCook Time:
30 MinReady In:
45 Min
Original Recipe Yield 6 servings
Ingredients
30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves
Directions
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Nutritional Information
Chicken Fried Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 319
Total Fat: 15.5g
Cholesterol: 107mg
Sodium: 389mg
Total Carbs: 14.2g
Dietary Fiber: 0.7g
Protein: 29.3g
Bacon Cheddar Deviled Eggs
Prep Time:
30 MinCook Time:
10 MinReady In:
40 Min
Original Recipe Yield 24 deviled eggs
Ingredients
12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard
Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Nutritional Information
Bacon Cheddar Deviled Eggs
Servings Per Recipe: 12
Amount Per Serving
Calories: 199
Total Fat: 18.2g
Cholesterol: 226mg
Sodium: 206mg
Total Carbs: 1g
Dietary Fiber: 0g
Protein: 7.6g
30 MinCook Time:
10 MinReady In:
40 Min
Original Recipe Yield 24 deviled eggs
Ingredients
12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard
Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Nutritional Information
Bacon Cheddar Deviled Eggs
Servings Per Recipe: 12
Amount Per Serving
Calories: 199
Total Fat: 18.2g
Cholesterol: 226mg
Sodium: 206mg
Total Carbs: 1g
Dietary Fiber: 0g
Protein: 7.6g
Perfect Deviled Eggs
Prep Time:
10 MinCook Time:
20 MinReady In:
1 Hr
Original Recipe Yield 16 deviled eggs
Ingredients
8 eggs 1/3 cup mayonnaise 2 tablespoons Worcestershire sauce 2 tablespoons cream-style horseradish sauce 1 drop hot pepper sauce, or to taste salt and pepper to taste 1 teaspoon dried parsley flakes, for garnish 1 teaspoon paprika, for garnish
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutritional Information
Perfect Deviled Eggs
Servings Per Recipe: 8
Amount Per Serving
Calories: 149
Total Fat: 13g
Cholesterol: 217mg
Sodium: 218mg
Total Carbs: 1.8g
Dietary Fiber: 0.1g
Protein: 6.5g
10 MinCook Time:
20 MinReady In:
1 Hr
Original Recipe Yield 16 deviled eggs
Ingredients
8 eggs 1/3 cup mayonnaise 2 tablespoons Worcestershire sauce 2 tablespoons cream-style horseradish sauce 1 drop hot pepper sauce, or to taste salt and pepper to taste 1 teaspoon dried parsley flakes, for garnish 1 teaspoon paprika, for garnish
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutritional Information
Perfect Deviled Eggs
Servings Per Recipe: 8
Amount Per Serving
Calories: 149
Total Fat: 13g
Cholesterol: 217mg
Sodium: 218mg
Total Carbs: 1.8g
Dietary Fiber: 0.1g
Protein: 6.5g
Restaurant-Style Potato Salad
Prep Time:
15 MinCook Time:
15 MinReady In:
30 Min
Original Recipe Yield 8 servings
Ingredients
2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons white sugar 2 teaspoons chopped white onion 2 teaspoons prepared mustard 1 teaspoon white wine vinegar 1 tablespoon minced celery 1 teaspoon minced pimento 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon ground black pepper salt to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
Nutritional Information
Restaurant-Style Potato Salad
Servings Per Recipe: 8
Amount Per Serving
Calories: 298
Total Fat: 22g
Cholesterol: 10mg
Sodium: 199mg
Total Carbs: 23.9g
Dietary Fiber: 2.6g
Protein: 2.6g
15 MinCook Time:
15 MinReady In:
30 Min
Original Recipe Yield 8 servings
Ingredients
2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons white sugar 2 teaspoons chopped white onion 2 teaspoons prepared mustard 1 teaspoon white wine vinegar 1 tablespoon minced celery 1 teaspoon minced pimento 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon ground black pepper salt to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
Nutritional Information
Restaurant-Style Potato Salad
Servings Per Recipe: 8
Amount Per Serving
Calories: 298
Total Fat: 22g
Cholesterol: 10mg
Sodium: 199mg
Total Carbs: 23.9g
Dietary Fiber: 2.6g
Protein: 2.6g
Chocolate Chip Cookies III
Original Recipe Yield 4 dozen (approx)
Ingredients
1 cup butter 1 cup packed brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 tablespoons milk 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a blender mix together butter or margarine, brown sugar, and white sugar. Remove from blender and add eggs, vanilla and milk.
In a separate bowl, mix together flour, baking powder, baking soda, salt, and chocolate chips. Add moist mixture to dry mixture and mix well.
Drop by teaspoon onto lightly greased baking sheets and bake for 9 minutes.
Nutritional Information
Chocolate Chip Cookies III
Servings Per Recipe: 48
Amount Per Serving
Calories: 107
Total Fat: 5.2g
Cholesterol: 19mg
Sodium: 93mg
Total Carbs: 14.9g
Dietary Fiber: 0.3g
Protein: 1g
Ingredients
1 cup butter 1 cup packed brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 tablespoons milk 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a blender mix together butter or margarine, brown sugar, and white sugar. Remove from blender and add eggs, vanilla and milk.
In a separate bowl, mix together flour, baking powder, baking soda, salt, and chocolate chips. Add moist mixture to dry mixture and mix well.
Drop by teaspoon onto lightly greased baking sheets and bake for 9 minutes.
Nutritional Information
Chocolate Chip Cookies III
Servings Per Recipe: 48
Amount Per Serving
Calories: 107
Total Fat: 5.2g
Cholesterol: 19mg
Sodium: 93mg
Total Carbs: 14.9g
Dietary Fiber: 0.3g
Protein: 1g
Soft Chocolate Chip Cookies II
Original Recipe Yield 2 dozen
Ingredients
1/2 cup butter 1/2 cup shortening 3/4 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups semisweet chocolate chips 2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutritional Information
Soft Chocolate Chip Cookies II
Servings Per Recipe: 12
Amount Per Serving
Calories: 411
Total Fat: 23.1g
Cholesterol: 38mg
Sodium: 245mg
Total Carbs: 51g
Dietary Fiber: 1.8g
Protein: 3.6g
Ingredients
1/2 cup butter 1/2 cup shortening 3/4 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups semisweet chocolate chips 2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutritional Information
Soft Chocolate Chip Cookies II
Servings Per Recipe: 12
Amount Per Serving
Calories: 411
Total Fat: 23.1g
Cholesterol: 38mg
Sodium: 245mg
Total Carbs: 51g
Dietary Fiber: 1.8g
Protein: 3.6g
Best Ever Chocolate Chip Cookies III
Prep Time:
20 MinCook Time:
10 MinReady In:
30 Min
Original Recipe Yield 3 1/2 dozen
Ingredients
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 cups jumbo semisweet chocolate chips 1 cup white chocolate chips 1 1/2 cups chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.
Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutritional Information
Best Ever Chocolate Chip Cookies III
Servings Per Recipe: 42
Amount Per Serving
Calories: 146
Total Fat: 8.8g
Cholesterol: 23mg
Sodium: 67mg
Total Carbs: 16.6g
Dietary Fiber: 0.7g
Protein: 1.7g
20 MinCook Time:
10 MinReady In:
30 Min
Original Recipe Yield 3 1/2 dozen
Ingredients
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 cups jumbo semisweet chocolate chips 1 cup white chocolate chips 1 1/2 cups chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.
Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutritional Information
Best Ever Chocolate Chip Cookies III
Servings Per Recipe: 42
Amount Per Serving
Calories: 146
Total Fat: 8.8g
Cholesterol: 23mg
Sodium: 67mg
Total Carbs: 16.6g
Dietary Fiber: 0.7g
Protein: 1.7g
Absolutely Sinful Chocolate Chocolate Chip Cookies
Prep Time:
15 MinCook Time:
12 MinReady In:
40 Min
Original Recipe Yield 2 dozen
Ingredients
2 1/2 (1 ounce) squares unsweetened chocolate 1/2 cup butter 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup sour cream 2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutritional Information
Absolutely Sinful Chocolate Chocolate Chip Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 215
Total Fat: 11.5g
Cholesterol: 31mg
Sodium: 111mg
Total Carbs: 28.4g
Dietary Fiber: 1.6g
Protein: 2.7g
15 MinCook Time:
12 MinReady In:
40 Min
Original Recipe Yield 2 dozen
Ingredients
2 1/2 (1 ounce) squares unsweetened chocolate 1/2 cup butter 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup sour cream 2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutritional Information
Absolutely Sinful Chocolate Chocolate Chip Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 215
Total Fat: 11.5g
Cholesterol: 31mg
Sodium: 111mg
Total Carbs: 28.4g
Dietary Fiber: 1.6g
Protein: 2.7g
Chocolate Chocolate Chip Cookies I
Prep Time:
15 MinCook Time:
10 MinReady In:
45 Min
Original Recipe Yield 4 dozen
Ingredients
1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutritional Information
Chocolate Chocolate Chip Cookies I
Servings Per Recipe: 48
Amount Per Serving
Calories: 125
Total Fat: 7.1g
Cholesterol: 19mg
Sodium: 63mg
Total Carbs: 15.5g
Dietary Fiber: 1g
Protein: 1.5g
15 MinCook Time:
10 MinReady In:
45 Min
Original Recipe Yield 4 dozen
Ingredients
1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutritional Information
Chocolate Chocolate Chip Cookies I
Servings Per Recipe: 48
Amount Per Serving
Calories: 125
Total Fat: 7.1g
Cholesterol: 19mg
Sodium: 63mg
Total Carbs: 15.5g
Dietary Fiber: 1g
Protein: 1.5g
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe
Original NESTLÉ® TOLL HOUSE® Chocolate Chip CookiesThis famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Level: Easy Prep: 15 min Cooking: 9 min Cooling time: 15 min cooling Yields: 60 Ingredients2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
conversion calculator DirectionsPREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Level: Easy Prep: 15 min Cooking: 9 min Cooling time: 15 min cooling Yields: 60 Ingredients2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
conversion calculator DirectionsPREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Chocolate Chocolate Chip Cookies III
Original Recipe Yield 3 dozen
Ingredients
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups semisweet chocolate chips 6 tablespoons butter, softened 1 cup white sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/2 cup confectioners' sugar
Directions
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Nutritional Information
Chocolate Chocolate Chip Cookies III
Servings Per Recipe: 18
Amount Per Serving
Calories: 227
Total Fat: 10.1g
Cholesterol: 34mg
Sodium: 121mg
Total Carbs: 34.4g
Dietary Fiber: 1.4g
Protein: 2.6g
Ingredients
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups semisweet chocolate chips 6 tablespoons butter, softened 1 cup white sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/2 cup confectioners' sugar
Directions
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Nutritional Information
Chocolate Chocolate Chip Cookies III
Servings Per Recipe: 18
Amount Per Serving
Calories: 227
Total Fat: 10.1g
Cholesterol: 34mg
Sodium: 121mg
Total Carbs: 34.4g
Dietary Fiber: 1.4g
Protein: 2.6g
Egg-free Brownies
Prep Time:
20 MinCook Time:
25 MinReady In:
45 Min
Original Recipe Yield 20 brownies
Ingredients
1/3 cup all-purpose flour 1 cup water 1/2 cup butter 2/3 cup unsweetened cocoa powder 2 cups white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
Nutritional Information
Egg-free Brownies
Servings Per Recipe: 20
Amount Per Serving
Calories: 179
Total Fat: 5.1g
Cholesterol: 12mg
Sodium: 137mg
Total Carbs: 32.8g
Dietary Fiber: 1.3g
Protein: 2.1g
20 MinCook Time:
25 MinReady In:
45 Min
Original Recipe Yield 20 brownies
Ingredients
1/3 cup all-purpose flour 1 cup water 1/2 cup butter 2/3 cup unsweetened cocoa powder 2 cups white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
Nutritional Information
Egg-free Brownies
Servings Per Recipe: 20
Amount Per Serving
Calories: 179
Total Fat: 5.1g
Cholesterol: 12mg
Sodium: 137mg
Total Carbs: 32.8g
Dietary Fiber: 1.3g
Protein: 2.1g
Chewiest Brownies
Ingredients
1 cup unsweetened cocoa powder 1/2 cup melted butter 2 cups white sugar 2 eggs 1/4 teaspoon salt 1 cup all-purpose flour 2 teaspoons vanilla extract 1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutritional Information
Chewiest Brownies
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Total Fat: 4.8g
Cholesterol: 28mg
Sodium: 70mg
Total Carbs: 24.3g
Dietary Fiber: 1.3g
Protein: 1.8g
1 cup unsweetened cocoa powder 1/2 cup melted butter 2 cups white sugar 2 eggs 1/4 teaspoon salt 1 cup all-purpose flour 2 teaspoons vanilla extract 1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutritional Information
Chewiest Brownies
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Total Fat: 4.8g
Cholesterol: 28mg
Sodium: 70mg
Total Carbs: 24.3g
Dietary Fiber: 1.3g
Protein: 1.8g
Making Apple Pie Filling
1. For more advice on choosing apples, see
Baking with Apples
We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make Emily's Famous Apple Pie filling. A pinch of salt and a dash of ground cloves enhance the cinnamon flavor. Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole.
2. Cut the apple in half to remove the seeds, blossom end, and stem.
3. Use a melon baller, spoon, or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.
4. Cut the apples into even slices no more than ¼ of an inch thick. If you like a chunkier pie, cut the apples into ½-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size.
5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. This pie can also be made using frozen sliced or cubed apples.
6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed. See our Making Fancy Pie Crust Toppers article for decorative ideas.
:
7. For a fancier pie, try adding fruits like cranberries, cooked sliced quince, or dried cherries, or different spices and nuts in the pie filling.
You can also make a caramel sauce using apple cider or Calvados, apple brandy, to mix with the fruit.
Baking with Apples
We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make Emily's Famous Apple Pie filling. A pinch of salt and a dash of ground cloves enhance the cinnamon flavor. Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole.
2. Cut the apple in half to remove the seeds, blossom end, and stem.
3. Use a melon baller, spoon, or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.
4. Cut the apples into even slices no more than ¼ of an inch thick. If you like a chunkier pie, cut the apples into ½-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size.
5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. This pie can also be made using frozen sliced or cubed apples.
6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed. See our Making Fancy Pie Crust Toppers article for decorative ideas.
:
7. For a fancier pie, try adding fruits like cranberries, cooked sliced quince, or dried cherries, or different spices and nuts in the pie filling.
You can also make a caramel sauce using apple cider or Calvados, apple brandy, to mix with the fruit.
Making a Pie Crust, Step by Step
1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour is necessary to form the structure and bulk of the crust, fat to add flavor and to create a flaky texture, liquid to bind the dough and keep it pliable, and salt to enhance the flavor and brown the crust.
Best-Ever Pie Crust
2. When making this type of pie crust, chill the fat (butter, margarine, shortening, or lard) and liquids (milk or water) before you begin. Chilling will prevent the fat pieces from getting creamed into the flour.
Stir the flour, salt, and sugar (if using) together in a large bowl.
Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
The resulting mixture should have fat lumps no larger than peas.
See Perfect Piecrusts for more in-depth tips.
Perfect Pie Crusts
Double Crust Pie (Video)
3. Pour in the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without discrete lumps of fat will be dense, not flaky.
4. Split the dough into two equal amounts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it is baked.
5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.
Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier clean-up--you can roll out the dough between sheets of waxed paper.
6. Working quickly, roll the dough into a circle ¼-inch thick or smaller. The size of the dough round should be about four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.
7. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.
Alternately, you can try another bakers' trick: roll up the pie crust around the rolling pin and unroll it over the pie plate.
8. Carefully unfold the dough: it should be centered in the pan. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. Leave a ¾-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.
9. Once the pie is loaded with filling, unwrap the second ball of dough. Lattice tops, decorative top crusts made with cut-out shapes, braided edges, and other artistic touches all make a pie stand out.
To make a standard top crust, roll the dough and lay it carefully over the pie.
Tuck the edges of the top crust under the lower crust and press together lightly.
Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a spoon.
Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust.
Brush the surface with egg wash or milk, if desired, and bake as directed.
10. Want to get fancy? Use mini cookie cutters to make cut-outs from extra dough; brush the cutouts with water to help them stick. For more ideas, see How to Make a Lattice-Top Pie and Making Fancy Pie Crust Toppers.
Best-Ever Pie Crust
2. When making this type of pie crust, chill the fat (butter, margarine, shortening, or lard) and liquids (milk or water) before you begin. Chilling will prevent the fat pieces from getting creamed into the flour.
Stir the flour, salt, and sugar (if using) together in a large bowl.
Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
The resulting mixture should have fat lumps no larger than peas.
See Perfect Piecrusts for more in-depth tips.
Perfect Pie Crusts
Double Crust Pie (Video)
3. Pour in the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without discrete lumps of fat will be dense, not flaky.
4. Split the dough into two equal amounts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it is baked.
5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.
Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier clean-up--you can roll out the dough between sheets of waxed paper.
6. Working quickly, roll the dough into a circle ¼-inch thick or smaller. The size of the dough round should be about four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.
7. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.
Alternately, you can try another bakers' trick: roll up the pie crust around the rolling pin and unroll it over the pie plate.
8. Carefully unfold the dough: it should be centered in the pan. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. Leave a ¾-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.
9. Once the pie is loaded with filling, unwrap the second ball of dough. Lattice tops, decorative top crusts made with cut-out shapes, braided edges, and other artistic touches all make a pie stand out.
To make a standard top crust, roll the dough and lay it carefully over the pie.
Tuck the edges of the top crust under the lower crust and press together lightly.
Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a spoon.
Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust.
Brush the surface with egg wash or milk, if desired, and bake as directed.
10. Want to get fancy? Use mini cookie cutters to make cut-outs from extra dough; brush the cutouts with water to help them stick. For more ideas, see How to Make a Lattice-Top Pie and Making Fancy Pie Crust Toppers.
Maple Pecan Pie II
Original Recipe Yield 1 - 9 inch pie
Ingredients
3 cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 cup butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon distilled white vinegar 1 egg, beaten 1 egg white 4 eggs, beaten 3/4 cup white sugar 1/2 cup real maple syrup 1/2 cup light corn syrup 1/2 cup dark corn syrup 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1/4 cups chopped pecans 1/3 cup butter, melted 2 teaspoons maple syrup
Directions
Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry may be frozen for later use.
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
Nutritional Information
Maple Pecan Pie II
Servings Per Recipe: 8
Amount Per Serving
Calories: 773
Total Fat: 38.1g
Cholesterol: 153mg
Sodium: 516mg
Total Carbs: 101.5g
Dietary Fiber: 1.3g
Protein: 9.3g
Ingredients
3 cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 cup butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon distilled white vinegar 1 egg, beaten 1 egg white 4 eggs, beaten 3/4 cup white sugar 1/2 cup real maple syrup 1/2 cup light corn syrup 1/2 cup dark corn syrup 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1/4 cups chopped pecans 1/3 cup butter, melted 2 teaspoons maple syrup
Directions
Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry may be frozen for later use.
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
Nutritional Information
Maple Pecan Pie II
Servings Per Recipe: 8
Amount Per Serving
Calories: 773
Total Fat: 38.1g
Cholesterol: 153mg
Sodium: 516mg
Total Carbs: 101.5g
Dietary Fiber: 1.3g
Protein: 9.3g
Pecan Pie
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (9 inch) unbaked pie crust 3 eggs, beaten 1 cup dark corn syrup 1 cup white sugar 1/4 cup melted butter 1 teaspoon vanilla extract 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat together the eggs, corn syrup, sugar, butter and vanilla.
Arrange pecans in bottom of pie crust and pour mixture over.
Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutritional Information
Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 500
Total Fat: 24.8g
Cholesterol: 95mg
Sodium: 248mg
Total Carbs: 69.2g
Dietary Fiber: 2.1g
Protein: 5g
Ingredients
1 (9 inch) unbaked pie crust 3 eggs, beaten 1 cup dark corn syrup 1 cup white sugar 1/4 cup melted butter 1 teaspoon vanilla extract 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat together the eggs, corn syrup, sugar, butter and vanilla.
Arrange pecans in bottom of pie crust and pour mixture over.
Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutritional Information
Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 500
Total Fat: 24.8g
Cholesterol: 95mg
Sodium: 248mg
Total Carbs: 69.2g
Dietary Fiber: 2.1g
Protein: 5g
Old-Fashioned Honey Pecan Pie
Original Recipe Yield 1 -8- or 9-inch pie
Ingredients
1 cup honey 3 eggs, beaten 3 tablespoons butter 1 teaspoon vanilla extract 1 cup chopped pecans 1 pinch ground nutmeg 1 recipe pastry for a 9 inch single crust pie
Directions
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Nutritional Information
Old-Fashioned Honey Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 310
Total Fat: 13.7g
Cholesterol: 91mg
Sodium: 176mg
Total Carbs: 45.5g
Dietary Fiber: 0.9g
Protein: 3.9g
Ingredients
1 cup honey 3 eggs, beaten 3 tablespoons butter 1 teaspoon vanilla extract 1 cup chopped pecans 1 pinch ground nutmeg 1 recipe pastry for a 9 inch single crust pie
Directions
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Nutritional Information
Old-Fashioned Honey Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 310
Total Fat: 13.7g
Cholesterol: 91mg
Sodium: 176mg
Total Carbs: 45.5g
Dietary Fiber: 0.9g
Protein: 3.9g
Caramel Pecan Pie
Prep Time:
30 MinCook Time:
50 MinReady In:
1 Hr 20 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (9 inch) unbaked pie crust 36 individually wrapped caramels, unwrapped 1/4 cup butter 1/4 cup milk 3/4 cup white sugar 3 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutritional Information
Caramel Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 535
Total Fat: 28.6g
Cholesterol: 98mg
Sodium: 371mg
Total Carbs: 66.4g
Dietary Fiber: 2.1g
Protein: 7.4g
30 MinCook Time:
50 MinReady In:
1 Hr 20 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (9 inch) unbaked pie crust 36 individually wrapped caramels, unwrapped 1/4 cup butter 1/4 cup milk 3/4 cup white sugar 3 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutritional Information
Caramel Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 535
Total Fat: 28.6g
Cholesterol: 98mg
Sodium: 371mg
Total Carbs: 66.4g
Dietary Fiber: 2.1g
Protein: 7.4g
Irresistible Pecan Pie
Prep Time:
25 MinCook Time:
1 Hr Ready In:
1 Hr 55 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons white sugar 1/2 cup butter, chilled 4 tablespoons ice water 3 eggs, beaten 3/4 cup light corn syrup 2 tablespoons dark corn syrup 3/4 cup light brown sugar 3 tablespoons butter, melted 1 pinch salt 1/2 cup pecans, finely crushed 1 cup pecans, quartered 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutritional Information
Irresistible Pecan Pie
Servings Per Recipe: 12
Amount Per Serving
Calories: 358
Total Fat: 18.4g
Cholesterol: 81mg
Sodium: 244mg
Total Carbs: 47.2g
Dietary Fiber: 1.3g
Protein: 4.1g
25 MinCook Time:
1 Hr Ready In:
1 Hr 55 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons white sugar 1/2 cup butter, chilled 4 tablespoons ice water 3 eggs, beaten 3/4 cup light corn syrup 2 tablespoons dark corn syrup 3/4 cup light brown sugar 3 tablespoons butter, melted 1 pinch salt 1/2 cup pecans, finely crushed 1 cup pecans, quartered 1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutritional Information
Irresistible Pecan Pie
Servings Per Recipe: 12
Amount Per Serving
Calories: 358
Total Fat: 18.4g
Cholesterol: 81mg
Sodium: 244mg
Total Carbs: 47.2g
Dietary Fiber: 1.3g
Protein: 4.1g
Pecan Pie VI
Prep Time:
20 MinCook Time:
40 MinReady In:
1 Hr
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (9 inch) unbaked pie crust 4 tablespoons butter 1/2 cup brown sugar 1 cup light corn syrup 3 eggs 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup coarsely chopped pecans
Directions
Preheat oven to 450 degrees F (230 degrees C.)
In a large bowl, cream the butter and brown sugar. Beat in the corn syrup, eggs, salt and vanilla. Stir in the chopped pecans. Pour filling into pie shell.
Bake in the preheated oven for 10 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for 30 to 40 minutes, or until golden brown.
Nutritional Information
Pecan Pie VI
Servings Per Recipe: 8
Amount Per Serving
Calories: 361
Total Fat: 15.1g
Cholesterol: 95mg
Sodium: 250mg
Total Carbs: 55.4g
Dietary Fiber: 0.8g
Protein: 3.8g
20 MinCook Time:
40 MinReady In:
1 Hr
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (9 inch) unbaked pie crust 4 tablespoons butter 1/2 cup brown sugar 1 cup light corn syrup 3 eggs 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup coarsely chopped pecans
Directions
Preheat oven to 450 degrees F (230 degrees C.)
In a large bowl, cream the butter and brown sugar. Beat in the corn syrup, eggs, salt and vanilla. Stir in the chopped pecans. Pour filling into pie shell.
Bake in the preheated oven for 10 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for 30 to 40 minutes, or until golden brown.
Nutritional Information
Pecan Pie VI
Servings Per Recipe: 8
Amount Per Serving
Calories: 361
Total Fat: 15.1g
Cholesterol: 95mg
Sodium: 250mg
Total Carbs: 55.4g
Dietary Fiber: 0.8g
Protein: 3.8g
Southern Pecan Pie II
Prep Time:
1 Hr 30 MinCook Time:
50 MinReady In:
4 Hrs
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 1/2 cups all-purpose flour 3 tablespoons white sugar 1/2 teaspoon salt 1/2 cup butter, chilled and diced 1 egg yolk 3 tablespoons ice water 1 1/2 cups pecan halves 3 eggs 1 cup light corn syrup 3/4 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons milk 3 tablespoons butter, melted 1 teaspoon vanilla extract
Directions
In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
Preheat oven to 450 degrees F (230 degrees C.)
Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
Nutritional Information
Southern Pecan Pie II
Servings Per Recipe: 8
Amount Per Serving
Calories: 617
Total Fat: 33.2g
Cholesterol: 147mg
Sodium: 313mg
Total Carbs: 77.7g
Dietary Fiber: 2.6g
Protein: 7.5g
1 Hr 30 MinCook Time:
50 MinReady In:
4 Hrs
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 1/2 cups all-purpose flour 3 tablespoons white sugar 1/2 teaspoon salt 1/2 cup butter, chilled and diced 1 egg yolk 3 tablespoons ice water 1 1/2 cups pecan halves 3 eggs 1 cup light corn syrup 3/4 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons milk 3 tablespoons butter, melted 1 teaspoon vanilla extract
Directions
In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
Preheat oven to 450 degrees F (230 degrees C.)
Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
Nutritional Information
Southern Pecan Pie II
Servings Per Recipe: 8
Amount Per Serving
Calories: 617
Total Fat: 33.2g
Cholesterol: 147mg
Sodium: 313mg
Total Carbs: 77.7g
Dietary Fiber: 2.6g
Protein: 7.5g
Cathy's Pecan Pie
Original Recipe Yield 1 - 9 inch pie
Ingredients
4 eggs 1 cup corn syrup 4 (1 gram) packets granulated artificial sweetener 2 tablespoons dry milk powder 1/4 cup butter 1 1/2 cups chopped pecans 1 tablespoon wheat germ
Directions
Mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. Beat whole eggs until thick.
Fold in wheat germ and powdered milk. Pour hot syrup into egg mixture.
Spread pecans in unbaked pie shell. Pour syrup mixture over pecans. Bake 25-30 minutes at 400 degrees F (205 degrees C).
Nutritional Information
Cathy's Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 207
Total Fat: 8.3g
Cholesterol: 121mg
Sodium: 87mg
Total Carbs: 31.1g
Dietary Fiber: 0.1g
Protein: 4.6g
Ingredients
4 eggs 1 cup corn syrup 4 (1 gram) packets granulated artificial sweetener 2 tablespoons dry milk powder 1/4 cup butter 1 1/2 cups chopped pecans 1 tablespoon wheat germ
Directions
Mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. Beat whole eggs until thick.
Fold in wheat germ and powdered milk. Pour hot syrup into egg mixture.
Spread pecans in unbaked pie shell. Pour syrup mixture over pecans. Bake 25-30 minutes at 400 degrees F (205 degrees C).
Nutritional Information
Cathy's Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 207
Total Fat: 8.3g
Cholesterol: 121mg
Sodium: 87mg
Total Carbs: 31.1g
Dietary Fiber: 0.1g
Protein: 4.6g
Unbeatable Pecan Pie
Original Recipe Yield 8 servings
Ingredients
1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening, chilled and diced 3 tablespoons ice water 2 teaspoons butter 1 1/2 cups chopped pecans 3 eggs, beaten 1 cup real maple syrup 1/2 cup white sugar 1/3 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon salt
Directions
In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.
Nutritional Information
Unbeatable Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 441
Total Fat: 23.6g
Cholesterol: 102mg
Sodium: 383mg
Total Carbs: 54g
Dietary Fiber: 0.5g
Protein: 4.5g
Ingredients
1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening, chilled and diced 3 tablespoons ice water 2 teaspoons butter 1 1/2 cups chopped pecans 3 eggs, beaten 1 cup real maple syrup 1/2 cup white sugar 1/3 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon salt
Directions
In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.
Nutritional Information
Unbeatable Pecan Pie
Servings Per Recipe: 8
Amount Per Serving
Calories: 441
Total Fat: 23.6g
Cholesterol: 102mg
Sodium: 383mg
Total Carbs: 54g
Dietary Fiber: 0.5g
Protein: 4.5g
Pecan Pie IV
Prep Time:
20 MinCook Time:
55 MinReady In:
1 Hr 15 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
3 eggs 1 cup brown sugar 1 tablespoon all-purpose flour 1 cup corn syrup 2 tablespoons butter 1 teaspoon vanilla extract 1 1/2 cups pecans 1 (9 inch) unbaked pie shell
Directions
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Nutritional Information
Pecan Pie IV
Servings Per Recipe: 8
Amount Per Serving
Calories: 389
Total Fat: 11.8g
Cholesterol: 87mg
Sodium: 220mg
Total Carbs: 70.1g
Dietary Fiber: 0.2g
Protein: 3.5g
20 MinCook Time:
55 MinReady In:
1 Hr 15 Min
Original Recipe Yield 1 - 9 inch pie
Ingredients
3 eggs 1 cup brown sugar 1 tablespoon all-purpose flour 1 cup corn syrup 2 tablespoons butter 1 teaspoon vanilla extract 1 1/2 cups pecans 1 (9 inch) unbaked pie shell
Directions
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Nutritional Information
Pecan Pie IV
Servings Per Recipe: 8
Amount Per Serving
Calories: 389
Total Fat: 11.8g
Cholesterol: 87mg
Sodium: 220mg
Total Carbs: 70.1g
Dietary Fiber: 0.2g
Protein: 3.5g
Savory Chicken Livers with Sweet Peppers and Onions
Prep Time:
30 MinCook Time:
15 MinReady In:
45 Min
Original Recipe Yield 4 servings
Ingredients
1 tablespoon extra-virgin olive oil 1 green bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 large sliced onion 2 cloves garlic, minced 1 pound chicken livers, trimmed and chopped 1 teaspoon sumac 1 teaspoon allspice 1 teaspoon soy sauce
Directions
Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
Nutritional Information
Savory Chicken Livers with Sweet Peppers and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 181
Total Fat: 7.6g
Cholesterol: 460mg
Sodium: 116mg
Total Carbs: 8.9g
Dietary Fiber: 2.1g
Protein: 19g
30 MinCook Time:
15 MinReady In:
45 Min
Original Recipe Yield 4 servings
Ingredients
1 tablespoon extra-virgin olive oil 1 green bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 large sliced onion 2 cloves garlic, minced 1 pound chicken livers, trimmed and chopped 1 teaspoon sumac 1 teaspoon allspice 1 teaspoon soy sauce
Directions
Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
Nutritional Information
Savory Chicken Livers with Sweet Peppers and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 181
Total Fat: 7.6g
Cholesterol: 460mg
Sodium: 116mg
Total Carbs: 8.9g
Dietary Fiber: 2.1g
Protein: 19g
Absolute Best Liver and Onions
Prep Time:
20 MinCook Time:
25 MinReady In:
45 Min
Original Recipe Yield 4 servings
Ingredients
2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutritional Information
Absolute Best Liver and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 744
Total Fat: 25.5g
Cholesterol: 722mg
Sodium: 392mg
Total Carbs: 77g
Dietary Fiber: 4.6g
Protein: 49.4g
20 MinCook Time:
25 MinReady In:
45 Min
Original Recipe Yield 4 servings
Ingredients
2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutritional Information
Absolute Best Liver and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 744
Total Fat: 25.5g
Cholesterol: 722mg
Sodium: 392mg
Total Carbs: 77g
Dietary Fiber: 4.6g
Protein: 49.4g
Liver and Onions-Revised 1
Prep Time:
10 MinCook Time:
20 MinReady In:
30 Min
Original Recipe Yield 4 servings
Ingredients
3 tablespoons butter 1 onion, diced 2 teaspoons white sugar 1 pound calves' livers 1/4 cup all-purpose flour 1 tablespoon butter salt and pepper to taste
Directions
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutritional Information
Liver and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 311
Total Fat: 16g
Cholesterol: 433mg
Sodium: 201mg
Total Carbs: 17g
Dietary Fiber: 0.7g
Protein: 23.9g
10 MinCook Time:
20 MinReady In:
30 Min
Original Recipe Yield 4 servings
Ingredients
3 tablespoons butter 1 onion, diced 2 teaspoons white sugar 1 pound calves' livers 1/4 cup all-purpose flour 1 tablespoon butter salt and pepper to taste
Directions
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutritional Information
Liver and Onions
Servings Per Recipe: 4
Amount Per Serving
Calories: 311
Total Fat: 16g
Cholesterol: 433mg
Sodium: 201mg
Total Carbs: 17g
Dietary Fiber: 0.7g
Protein: 23.9g
Chicken Chow Mein
Original Recipe Yield 6 to 8 servings
Ingredients
1/4 cup butter 1/2 cup chopped mushrooms 2 cups chopped celery 2 onions, chopped 1/4 teaspoon garlic powder 2 1/2 cups chicken broth 1 (15 ounce) can baby corn 1/2 cup green beans 2 teaspoons soy sauce 2 tablespoons cornstarch 1/3 cup cold water 3 cups cooked, cubed chicken meat
Directions
In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Nutritional Information
Chicken Chow Mein
Servings Per Recipe: 7
Amount Per Serving
Calories: 206
Total Fat: 9g
Cholesterol: 71mg
Sodium: 683mg
Total Carbs: 9.5g
Dietary Fiber: 5.7g
Protein: 20.1g
Ingredients
1/4 cup butter 1/2 cup chopped mushrooms 2 cups chopped celery 2 onions, chopped 1/4 teaspoon garlic powder 2 1/2 cups chicken broth 1 (15 ounce) can baby corn 1/2 cup green beans 2 teaspoons soy sauce 2 tablespoons cornstarch 1/3 cup cold water 3 cups cooked, cubed chicken meat
Directions
In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Nutritional Information
Chicken Chow Mein
Servings Per Recipe: 7
Amount Per Serving
Calories: 206
Total Fat: 9g
Cholesterol: 71mg
Sodium: 683mg
Total Carbs: 9.5g
Dietary Fiber: 5.7g
Protein: 20.1g
Chow Mein Chicken
Prep Time:
5 MinCook Time:
45 MinReady In:
50 Min
Original Recipe Yield 4 servings
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (10.5 ounce) can condensed chicken and rice soup, undiluted 1 (5 ounce) can evaporated milk 2 cups cubed, cooked chicken 1 (3 ounce) can chow mein noodles
Directions
In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp.
5 MinCook Time:
45 MinReady In:
50 Min
Original Recipe Yield 4 servings
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (10.5 ounce) can condensed chicken and rice soup, undiluted 1 (5 ounce) can evaporated milk 2 cups cubed, cooked chicken 1 (3 ounce) can chow mein noodles
Directions
In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp.
Chile Garlic BBQ Salmon
Prep Time:
15 MinCook Time:
30 MinReady In:
45 Min
Original Recipe Yield 6 servings
Ingredients
3 pounds whole salmon, cleaned 1/4 cup soy sauce 1 tablespoon chile sauce 1 tablespoon chopped fresh ginger root 1 clove garlic, chopped 1 lime, juiced 1 lime, zested 1 tablespoon brown sugar 3 green onions, chopped
Directions
Prepare outdoor grill for high heat.
Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
Fold the foil over the salmon, and crimp the edges to seal.
If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
Nutritional Information
Chile Garlic BBQ Salmon
Servings Per Recipe: 6
Amount Per Serving
Calories: 438
Total Fat: 24.7g
Cholesterol: 134mg
Sodium: 738mg
Total Carbs: 5.3g
Dietary Fiber: 0.7g
Protein: 46.2g
15 MinCook Time:
30 MinReady In:
45 Min
Original Recipe Yield 6 servings
Ingredients
3 pounds whole salmon, cleaned 1/4 cup soy sauce 1 tablespoon chile sauce 1 tablespoon chopped fresh ginger root 1 clove garlic, chopped 1 lime, juiced 1 lime, zested 1 tablespoon brown sugar 3 green onions, chopped
Directions
Prepare outdoor grill for high heat.
Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
Fold the foil over the salmon, and crimp the edges to seal.
If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
Nutritional Information
Chile Garlic BBQ Salmon
Servings Per Recipe: 6
Amount Per Serving
Calories: 438
Total Fat: 24.7g
Cholesterol: 134mg
Sodium: 738mg
Total Carbs: 5.3g
Dietary Fiber: 0.7g
Protein: 46.2g
Alaskan BBQ Salmon
Prep Time:
10 MinCook Time:
17 MinReady In:
27 Min
Original Recipe Yield 16 servings
Ingredients
1 cup brown sugar 1/2 cup honey 1 dash liquid smoke flavoring 1/2 cup apple cider vinegar 1 (4 pound) whole salmon fillet
Directions
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Nutritional Information
Alaskan BBQ Salmon
Servings Per Recipe: 16
Amount Per Serving
Calories: 269
Total Fat: 11g
Cholesterol: 56mg
Sodium: 59mg
Total Carbs: 22.3g
Dietary Fiber: 0g
Protein: 19.7g
10 MinCook Time:
17 MinReady In:
27 Min
Original Recipe Yield 16 servings
Ingredients
1 cup brown sugar 1/2 cup honey 1 dash liquid smoke flavoring 1/2 cup apple cider vinegar 1 (4 pound) whole salmon fillet
Directions
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Nutritional Information
Alaskan BBQ Salmon
Servings Per Recipe: 16
Amount Per Serving
Calories: 269
Total Fat: 11g
Cholesterol: 56mg
Sodium: 59mg
Total Carbs: 22.3g
Dietary Fiber: 0g
Protein: 19.7g
Grilled Salmon with Lemon Hazelnut Sauce
Prep Time:
25 MinCook Time:
35 MinReady In:
9 Hrs
Original Recipe Yield 4 servings
Ingredients
1 cup hazelnuts 1/4 cup fresh lemon juice 1/3 cup hazelnut liqueur, such as Frangelico 2/3 cup dry sherry 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon zest 1/4 cup chopped shallots 1/3 cup canola or peanut oil 4 (4 ounce) fillets King or Chinook salmon 1 tablespoon lemon zest, for garnish
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.
Nutritional Information
Grilled Salmon with Lemon Hazelnut Sauce
Servings Per Recipe: 4
Amount Per Serving
Calories: 661
Total Fat: 45.8g
Cholesterol: 76mg
Sodium: 540mg
Total Carbs: 24.2g
Dietary Fiber: 3.5g
Protein: 28.6g
25 MinCook Time:
35 MinReady In:
9 Hrs
Original Recipe Yield 4 servings
Ingredients
1 cup hazelnuts 1/4 cup fresh lemon juice 1/3 cup hazelnut liqueur, such as Frangelico 2/3 cup dry sherry 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon zest 1/4 cup chopped shallots 1/3 cup canola or peanut oil 4 (4 ounce) fillets King or Chinook salmon 1 tablespoon lemon zest, for garnish
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.
Nutritional Information
Grilled Salmon with Lemon Hazelnut Sauce
Servings Per Recipe: 4
Amount Per Serving
Calories: 661
Total Fat: 45.8g
Cholesterol: 76mg
Sodium: 540mg
Total Carbs: 24.2g
Dietary Fiber: 3.5g
Protein: 28.6g
Cheddar Bacon Hamburgers
Prep Time:
5 MinCook Time:
15 MinReady In:
20 Min
Original Recipe Yield 4 burgers
Ingredients
1 pound ground beef 1/2 cup shredded Cheddar cheese 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup real bacon bits 4 hamburger buns
Directions
Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
Nutritional Information
Cheddar Bacon Hamburgers
Servings Per Recipe: 4
Amount Per Serving
Calories: 446
Total Fat: 24g
Cholesterol: 97mg
Sodium: 1133mg
Total Carbs: 22.8g
Dietary Fiber: 1.3g
Protein: 33.6g
5 MinCook Time:
15 MinReady In:
20 Min
Original Recipe Yield 4 burgers
Ingredients
1 pound ground beef 1/2 cup shredded Cheddar cheese 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup real bacon bits 4 hamburger buns
Directions
Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
Nutritional Information
Cheddar Bacon Hamburgers
Servings Per Recipe: 4
Amount Per Serving
Calories: 446
Total Fat: 24g
Cholesterol: 97mg
Sodium: 1133mg
Total Carbs: 22.8g
Dietary Fiber: 1.3g
Protein: 33.6g
Chili Burgers
Prep Time:
5 MinCook Time:
15 MinReady In:
20 Min
Original Recipe Yield 8 servings
Ingredients
1 1/2 pounds ground beef 1/2 pound Italian sausage 1/3 cup tomato-based chili sauce salt and pepper to taste
Directions
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.
NOTE:More chili sauce may be used as desired in patties; I generally almost double the amount, which makes a very moist burger, but it also falls apart easily.
Nutritional Information
Chili Burgers
Servings Per Recipe: 8
Amount Per Serving
Calories: 226
Total Fat: 15.1g
Cholesterol: 67mg
Sodium: 430mg
Total Carbs: 3.1g
Dietary Fiber: 0.1g
Protein: 18.5g
5 MinCook Time:
15 MinReady In:
20 Min
Original Recipe Yield 8 servings
Ingredients
1 1/2 pounds ground beef 1/2 pound Italian sausage 1/3 cup tomato-based chili sauce salt and pepper to taste
Directions
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.
NOTE:More chili sauce may be used as desired in patties; I generally almost double the amount, which makes a very moist burger, but it also falls apart easily.
Nutritional Information
Chili Burgers
Servings Per Recipe: 8
Amount Per Serving
Calories: 226
Total Fat: 15.1g
Cholesterol: 67mg
Sodium: 430mg
Total Carbs: 3.1g
Dietary Fiber: 0.1g
Protein: 18.5g
Chicken Tartar Burger
Prep Time:
40 MinCook Time:
10 MinReady In:
50 Min
Original Recipe Yield 8 burgers
Ingredients
Tartar Sauce: 3 tablespoons mayonnaise 1 tablespoon dill pickle relish 1 tablespoon hot sauce 1 clove garlic, minced 1 tablespoon lime juice Chicken Burgers: 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon hot sauce salt and pepper to taste 2 pounds ground chicken 1 cup dry bread crumbs 8 hamburger buns, split and toasted 8 iceberg lettuce leaves
Directions
Prepare tartar sauce by stirring together mayonnaise, relish, hot sauce, garlic, and lime juice in a small bowl. Cover and refrigerate at least 20 minutes.
Prepare chicken burgers by mixing together green pepper, red pepper, cilantro, onion, garlic, hot sauce, salt, and pepper in a large bowl. Mix in chicken using your hands until well blended, then sprinkle on bread crumbs, and continue mixing until incorporated. Divide the meat into 8 portions, and flatten to make patties.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Cook patties on preheated grill until no longer pink in the center, about 5 minutes per side. Assemble burgers by spreading the cut sides of the hamburger buns with tartar sauce, adding a chicken patty, and topping with a piece of lettuce. Voila! You have a tasty Chicken Tartar Burger.
Nutritional Information
Chicken Tartar Burger
Servings Per Recipe: 8
Amount Per Serving
Calories: 369
Total Fat: 10.7g
Cholesterol: 71mg
Sodium: 559mg
Total Carbs: 34.8g
Dietary Fiber: 2.5g
Protein: 31.5g
40 MinCook Time:
10 MinReady In:
50 Min
Original Recipe Yield 8 burgers
Ingredients
Tartar Sauce: 3 tablespoons mayonnaise 1 tablespoon dill pickle relish 1 tablespoon hot sauce 1 clove garlic, minced 1 tablespoon lime juice Chicken Burgers: 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon hot sauce salt and pepper to taste 2 pounds ground chicken 1 cup dry bread crumbs 8 hamburger buns, split and toasted 8 iceberg lettuce leaves
Directions
Prepare tartar sauce by stirring together mayonnaise, relish, hot sauce, garlic, and lime juice in a small bowl. Cover and refrigerate at least 20 minutes.
Prepare chicken burgers by mixing together green pepper, red pepper, cilantro, onion, garlic, hot sauce, salt, and pepper in a large bowl. Mix in chicken using your hands until well blended, then sprinkle on bread crumbs, and continue mixing until incorporated. Divide the meat into 8 portions, and flatten to make patties.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Cook patties on preheated grill until no longer pink in the center, about 5 minutes per side. Assemble burgers by spreading the cut sides of the hamburger buns with tartar sauce, adding a chicken patty, and topping with a piece of lettuce. Voila! You have a tasty Chicken Tartar Burger.
Nutritional Information
Chicken Tartar Burger
Servings Per Recipe: 8
Amount Per Serving
Calories: 369
Total Fat: 10.7g
Cholesterol: 71mg
Sodium: 559mg
Total Carbs: 34.8g
Dietary Fiber: 2.5g
Protein: 31.5g
Pineapple Banana Bread
Prep Time:
15 MinCook Time:
1 Hr Ready In:
1 Hr 15 Min
Original Recipe Yield 32 servings
Ingredients
3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs 1 1/4 cups vegetable oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 2 cups mashed ripe bananas
Directions
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
15 MinCook Time:
1 Hr Ready In:
1 Hr 15 Min
Original Recipe Yield 32 servings
Ingredients
3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs 1 1/4 cups vegetable oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 2 cups mashed ripe bananas
Directions
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Chocolate Chip Banana Bread II
Prep Time:
15 MinCook Time:
1 Hr 15 MinReady In:
1 Hr 30 Min
Original Recipe Yield 2 - 9x5 inch loaf
Ingredients
1 cup shortening 2 cups white sugar 2 eggs 2 tablespoons mayonnaise 6 very ripe bananas, mashed 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 1 cup semi-sweet chocolate chips 1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Nutritional Information
Chocolate Chip Banana Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 327
Total Fat: 14.6g
Cholesterol: 22mg
Sodium: 218mg
Total Carbs: 48g
Dietary Fiber: 2g
Protein: 3.6g
15 MinCook Time:
1 Hr 15 MinReady In:
1 Hr 30 Min
Original Recipe Yield 2 - 9x5 inch loaf
Ingredients
1 cup shortening 2 cups white sugar 2 eggs 2 tablespoons mayonnaise 6 very ripe bananas, mashed 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 1 cup semi-sweet chocolate chips 1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Nutritional Information
Chocolate Chip Banana Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 327
Total Fat: 14.6g
Cholesterol: 22mg
Sodium: 218mg
Total Carbs: 48g
Dietary Fiber: 2g
Protein: 3.6g
Blueberry Zucchini Bread
Prep Time:
15 MinCook Time:
50 MinReady In:
1 Hr 45 Min
Original Recipe Yield 4 mini-loaves
Ingredients
3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutritional Information
Blueberry Zucchini Bread
Servings Per Recipe: 12
Amount Per Serving
Calories: 461
Total Fat: 19.9g
Cholesterol: 53mg
Sodium: 281mg
Total Carbs: 66.8g
Dietary Fiber: 2g
Protein: 5.3g
15 MinCook Time:
50 MinReady In:
1 Hr 45 Min
Original Recipe Yield 4 mini-loaves
Ingredients
3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutritional Information
Blueberry Zucchini Bread
Servings Per Recipe: 12
Amount Per Serving
Calories: 461
Total Fat: 19.9g
Cholesterol: 53mg
Sodium: 281mg
Total Carbs: 66.8g
Dietary Fiber: 2g
Protein: 5.3g
Chocolate Zucchini Bread I
Prep Time:
30 MinCook Time:
1 Hr Ready In:
1 Hr 30 Min
Original Recipe Yield 2 9x5 inch loaf pans
Ingredients
2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 cup vegetable oil 2 cups grated zucchini 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutritional Information
Chocolate Zucchini Bread I
Servings Per Recipe: 20
Amount Per Serving
Calories: 278
Total Fat: 15.2g
Cholesterol: 32mg
Sodium: 193mg
Total Carbs: 34.9g
Dietary Fiber: 1.4g
Protein: 3g
30 MinCook Time:
1 Hr Ready In:
1 Hr 30 Min
Original Recipe Yield 2 9x5 inch loaf pans
Ingredients
2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 cup vegetable oil 2 cups grated zucchini 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutritional Information
Chocolate Zucchini Bread I
Servings Per Recipe: 20
Amount Per Serving
Calories: 278
Total Fat: 15.2g
Cholesterol: 32mg
Sodium: 193mg
Total Carbs: 34.9g
Dietary Fiber: 1.4g
Protein: 3g
Pepperoni Rolls
Prep Time:
25 MinCook Time:
15 MinReady In:
2 Hrs 10 Min
Original Recipe Yield 20 pepperoni rolls
Ingredients
1 cup warm water (100 degrees F/40 degrees C) 1/2 teaspoon white sugar 1 (.25 ounce) package active dry yeast 5 cups all-purpose flour 3/4 cup white sugar 2 teaspoons salt 2 eggs, beaten 1/2 cup butter, melted 1 (8 ounce) package sliced pepperoni
Directions
Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Nutritional Information
Pepperoni Rolls
Servings Per Recipe: 20
Amount Per Serving
Calories: 247
Total Fat: 10.3g
Cholesterol: 45mg
Sodium: 459mg
Total Carbs: 31.6g
Dietary Fiber: 0.9g
Protein: 6.6g
25 MinCook Time:
15 MinReady In:
2 Hrs 10 Min
Original Recipe Yield 20 pepperoni rolls
Ingredients
1 cup warm water (100 degrees F/40 degrees C) 1/2 teaspoon white sugar 1 (.25 ounce) package active dry yeast 5 cups all-purpose flour 3/4 cup white sugar 2 teaspoons salt 2 eggs, beaten 1/2 cup butter, melted 1 (8 ounce) package sliced pepperoni
Directions
Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Nutritional Information
Pepperoni Rolls
Servings Per Recipe: 20
Amount Per Serving
Calories: 247
Total Fat: 10.3g
Cholesterol: 45mg
Sodium: 459mg
Total Carbs: 31.6g
Dietary Fiber: 0.9g
Protein: 6.6g
Campbell's® Slow Cooker Savory Pot Roast
Prep Time:
10 MinCook Time:
8 Hrs Ready In:
8 Hrs 10 Min
Original Recipe Yield 6 servings
Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix 6 small red potatoes, halved 6 medium carrots, cut into 2-inch pieces 1 (3 pound) boneless beef bottom round roast or chuck pot roast
Directions
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Nutritional Information
Campbell's® Slow Cooker Savory Pot Roast
Servings Per Recipe: 6
Amount Per Serving
Calories: 656
Total Fat: 33.3g
Cholesterol: 147mg
Sodium: 533mg
Total Carbs: 36.6g
Dietary Fiber: 5.4g
Protein: 50g
10 MinCook Time:
8 Hrs Ready In:
8 Hrs 10 Min
Original Recipe Yield 6 servings
Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix 6 small red potatoes, halved 6 medium carrots, cut into 2-inch pieces 1 (3 pound) boneless beef bottom round roast or chuck pot roast
Directions
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Nutritional Information
Campbell's® Slow Cooker Savory Pot Roast
Servings Per Recipe: 6
Amount Per Serving
Calories: 656
Total Fat: 33.3g
Cholesterol: 147mg
Sodium: 533mg
Total Carbs: 36.6g
Dietary Fiber: 5.4g
Protein: 50g
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Prep Time:
15 MinCook Time:
30 MinReady In:
1 Day 45 Min
Original Recipe Yield 4 servings
Ingredients
1/2 cup coconut milk 2 tablespoons fish sauce 2 tablespoons minced garlic 2 tablespoons chopped cilantro 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon white pepper 1/2 (3 pound) chicken, cut into pieces 6 tablespoons rice vinegar 4 tablespoons water 4 tablespoons white sugar 1 teaspoon minced garlic 1/2 teaspoon minced bird's eye chile 1/4 teaspoon salt
Directions
In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
Preheat grill for high heat.
In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutritional Information
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Servings Per Recipe: 4
Amount Per Serving
Calories: 332
Total Fat: 19g
Cholesterol: 73mg
Sodium: 769mg
Total Carbs: 16.1g
Dietary Fiber: 0.8g
Protein: 24.4g
15 MinCook Time:
30 MinReady In:
1 Day 45 Min
Original Recipe Yield 4 servings
Ingredients
1/2 cup coconut milk 2 tablespoons fish sauce 2 tablespoons minced garlic 2 tablespoons chopped cilantro 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon white pepper 1/2 (3 pound) chicken, cut into pieces 6 tablespoons rice vinegar 4 tablespoons water 4 tablespoons white sugar 1 teaspoon minced garlic 1/2 teaspoon minced bird's eye chile 1/4 teaspoon salt
Directions
In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
Preheat grill for high heat.
In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutritional Information
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Servings Per Recipe: 4
Amount Per Serving
Calories: 332
Total Fat: 19g
Cholesterol: 73mg
Sodium: 769mg
Total Carbs: 16.1g
Dietary Fiber: 0.8g
Protein: 24.4g
White Cream Sauce
Prep Time:
5 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 8 servings
Ingredients
2 cups heavy cream 1/2 cup all-purpose flour 1 lemon, juiced
Directions
In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
Nutritional Information
White Cream Sauce
Servings Per Recipe: 8
Amount Per Serving
Calories: 236
Total Fat: 22.1g
Cholesterol: 82mg
Sodium: 23mg
Total Carbs: 9.1g
Dietary Fiber: 0.8g
Protein: 2.2g
5 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 8 servings
Ingredients
2 cups heavy cream 1/2 cup all-purpose flour 1 lemon, juiced
Directions
In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
Nutritional Information
White Cream Sauce
Servings Per Recipe: 8
Amount Per Serving
Calories: 236
Total Fat: 22.1g
Cholesterol: 82mg
Sodium: 23mg
Total Carbs: 9.1g
Dietary Fiber: 0.8g
Protein: 2.2g
Andouille and Chicken Creole Pasta
Prep Time:
15 MinCook Time:
30 MinReady In:
45 Min
Ingredients
1/2 pound andouille sausage, diced 2 skinless, boneless chicken breast halves - cut into strips 3 tablespoons Creole seasoning 2 tablespoons margarine 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 8 ounces fresh mushrooms, sliced 4 green onions, chopped 1 (14.5 ounce) can fat-free chicken broth 1 cup 2% milk 2 teaspoons lemon pepper 2 teaspoons garlic powder 1/4 cup cornstarch 1/2 cup cold water 1 (16 ounce) package linguine pasta
Directions
Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Serves:8
Nutritional Information
Andouille and Chicken Creole Pasta
Servings Per Recipe: 8
Amount Per Serving
Calories: 410
Total Fat: 13.4g
Cholesterol: 36mg
Sodium: 1060mg
Total Carbs: 51.5g
Dietary Fiber: 3.3g
Protein: 21.6g
15 MinCook Time:
30 MinReady In:
45 Min
Ingredients
1/2 pound andouille sausage, diced 2 skinless, boneless chicken breast halves - cut into strips 3 tablespoons Creole seasoning 2 tablespoons margarine 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 8 ounces fresh mushrooms, sliced 4 green onions, chopped 1 (14.5 ounce) can fat-free chicken broth 1 cup 2% milk 2 teaspoons lemon pepper 2 teaspoons garlic powder 1/4 cup cornstarch 1/2 cup cold water 1 (16 ounce) package linguine pasta
Directions
Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Serves:8
Nutritional Information
Andouille and Chicken Creole Pasta
Servings Per Recipe: 8
Amount Per Serving
Calories: 410
Total Fat: 13.4g
Cholesterol: 36mg
Sodium: 1060mg
Total Carbs: 51.5g
Dietary Fiber: 3.3g
Protein: 21.6g
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