Cheese tart

If you're interested in having this french recipe, just leave a comment and i'll publish the english measurements...

Comment faire?

- la pâte:
150g de farine + 1/2 c.c. de sel
50g de beurre fondu
1/3 verre eau chaude
Pétrir le tout- laisser poser 10-15 min

- Le mélange:
3 oeufs
250ml de lait
1 peu de crème fraîche
100-150 g de fromage râpé
sel, poivre
Mélanger. Ajouter à la pâte une fois étalée.

Au four 200°C, environ 45-60 min.

How to do?

- The pastry:
1 cup of flour + ½ tsp of salt
¼ cup of melted butter
1/3 warm water glass
Blend the all ingredients and let resting for 15 min.

- The mixing:
3 eggs
1 cup of milk
A little bit of cream
5 ounces of grated cheese
Salt, pepper
Mix all. Add to the spreaded pastry.

Bake in the oven (428 °F), ther. 6 for 45-60 min.

Chapatis

CHAPATIS
Useful indian recipe for having a kind of bread without yeast and without using an oven.

If you're interested in having this recipe, just leave a comment and i'll translate it with english measurements!

Ingrédients: (pour 15 chapatis)
-250g farine complète
-25 g beurre fondu (ou 1 c.s. huile)
-12 cl d'eau tiède (pour mesurer cette quantité, les biberons c'est pratique!)
-1/2 c à dessert de sel

Réalisation de la pâte (temps de préparation: 15min. temps de repos: 30 min)
Dans un saladier, mélanger à la main, la farine, le sel et le beurre fondu(ou huile)
Incorporer progressivement l'eau. Pétrissez jusqu'à former une boule de pâte malléable et homogène. Laissez poser 30 min.
Séparez la pâte en 15 parts égales. A l'aide d'un rouleau, étalez chaque part de façon à obtenir un chapatis très fin d'environ 12 cm de diamètre.

Cuisson
Faire chauffer une poêle (le mieux est une poêle à crêpes en fonte ou une poêle à fond épais, les poêles anti-adhésives marchent moins bien) sans matière grasse, faire cuire les chapatis des 2 côtés; ils doivent dorer légèrement mais rester souples.
Quand un chapatis est cuit, le disposer dans un torchon et le recouvrir pour le maintenir au chaud afin qu'il ne durcisse pas.
Peut êttre utilisé en accompagnement d'un repas en remplacement du pain ou comme base de repas avec viande, légumes ou crudités.
Moi j'ai fait des genres de roulés (ou fajitas) avec des restes de crudités du frigo! On s'est tous régalé!!!
Bon appétit!

Ingredients (for 15 chapatis)
1 cup flour
1/8 melted butter (or 1 tbsp oil)
½ cup of tiède water
½ tsp salt

The pastry: (15 min of preparation- 30 min at rest)
In a salad bowl, mix flour, salt and melted butter (or oil).
Blend progressively the water. Knead till having a malleable and homogeneous pastry ball. Let resting 30 min.
Separate the pastry in 15 equal parts. With a rolling pin, spread each part to have a very fine chapatis of 5” diam.

Cooking:
Warm up a frying pan (the better in a pancake frying pan with thick bottom) without fat, and cook the chapatis in 2 sides; they have to brown a little. When a chapatis is cooked, put it in a dishcloth and cover it over to keep it warm and not get hard.

It can be use as garnish of a lunch, or as base with meat, vegetables.

Piña Coladas

For a quick, easy, refreshing drink that the whole family will enjoy-make a Piña Colada!


Piña Coladas

1/3 c. Real Cream of Coconut
1/3 c. pineapple juice
2 cups ice

Mix well in blender. Garnish with shredded coconut, pineapple, and a cherry!

**Make sure you get cream of coconut and not coconut milk. Cream of coconut is often found with drink mixes.

Strawberry Whipped Sensation

This is the dessert I made for Father's Day this year. It was nice and easy. I found the recipe in my Kraft Food & Family magazine-Summer 2008.


Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) Cool Whip topping, thawed, divided
8 Oreo Cookies

1 Tbsp. butter, melted

1. Shape foil onto outside of 8x4 inch loaf pan. Line inside of pan with shaped foil, with ends extending over sides of pan.

2. Mash 2 cups of the strawberries in large bowl. (I used a potato masher.) Stir in condensed milk and juice.

3. Stir 2 cups of the whipped topping into strawberry mixture. Pour into prepared pan.

4. Finely chop cookies. Combine cookies and butter. Spoon over whipped topping mixture in pan.
5. Cover cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

6. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert.

7. Slice remaining 2 cups strawberries; arrange on dessert. Store leftovers in freezer.

Makes 12 servings.



**To make it a little healthier I used Eagle Brand Fat Free Sweetened Condensed Milk, Lite Cool Whip, and omitted the butter in the crust. You could also use Reduced Fat Oreo Cookies to save on fat and calories.

Quick and Easy Peach Cobbler

When I was expecting our third son, my sister Kirsten came to stay with us and we had so much fun trying new things in the kitchen. One of our favorites was this Peach Cobbler. We kind of got on a kick and made it way too much! It's just so quick, easy, and delicious! It has now been a long time since I've made it. I was just talking to Kirsten on the phone a few days ago and she mentioned this recipe. Of course I couldn't get it off my mind so I made up a batch.





Quick and Easy Peach Cobbler

1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1 c. milk (this time I used Soy milk because that's all we had and it turned out just the same)
1 (29 oz.) can sliced peaches, drained (I usually take a butter knife and slice through the can of peaches to make them smaller)

Preheat oven to 350 degrees. Cut up butter and place in a 9 x 13 baking dish. Place in oven until butter is melted. Mix all remaining ingredients, except for peaches, in a separate bowl. Pour batter on top of melted butter in 9 x 13. Do not stir. Sprinkle the cut up peaches evenly over the top. Sprinkle generously with cinnamon. Bake for 30 minutes. Top with whipped cream or ice cream if desired.

Vegetarian Taco Salad or Taco Filling

In our home we don't eat a lot of meat and we also try to limit dairy. This is a vegetarian version of a favorite. The guacamole keeps it creamy even without sour cream. My kids eat this up!  This can easily be placed in tortillas for regular taco filling as well.

Vegetarian Taco Salad or Taco Filling

1 can black beans, rinsed and drained (you could also use pinto beans if you prefer)
1 can kidney beans, rinsed and drained
1/2 package of Taco Seasoning (I use the 30% less sodium kind by McCormick)
2/3 c. water

Heat beans, water, and taco seasoning in a large skillet. Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add more water if needed.

Serve over mixed salad greens. Top with tomatoes, cucumbers, onions, olives, guacamole, salsa, etc. We always add some broccoli slaw as well. Sprinkle with crushed tortilla chips if desired.

Oatmeal Cookies

This is my family's favorite oatmeal cookie. I got the recipe on the back of the Nestle butterscotch chips bag, and I've been using it forever. I use it for oatmeal scotchies, or I add mini chocolate chips, or I just make them plain as well. These that I just made I used mini chocolate chips, and as you can see I couldn't even keep them on the plate long enough for a picture. I also sometimes drop them on a cookie sheet and freeze them raw, then wrap them individually in saran wrap and save them for later.

1 ¼ c. flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. salt
1 c. (2 sticks) butter or margarine, softened
¾ c. granulated sugar
¾ c. packed brown sugar
2 large eggs
1 tsp. vanilla
3 c. quick or old fashioned oats
1 2/3 c. (11 0z. package) butterscotch chips/chocolate chips/or whatever :-)

Preheat oven to 375
Combine flour, baking soda, cinnamon, salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs, vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and chips. Drop onto ungreased cookie sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.

Pan cookie variation… grease 15x10 inch jelly roll pan. Prepare as above. Spread dough into prepared pan. Bake 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.

Toffee Crunch Caramel Cheesecake

Here's one more special cake you could make for Father's Day. My husband, Tory, actually made this for me for my birthday a couple years ago. He found it online. Apparently it's from a restaurant called Zoom in Park City, Utah. At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead. It's a little time consuming but you won't be disappointed!



Toffee Crunch Caramel Cheesecake

INGREDIENTS:

Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

PREPARATION:

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides. Makes 10 to 12 servings.


**When Tory made this he made it in the morning and we ate it in the evening so much of the refrigeration time was cut. He also removed the pan sides before he put the caramel on so it would run down the sides. (That's the way he wanted it!) Either way would be just as delicious I'm sure!

Cream Cheese Turtle Cake

With Father's Day coming up you might be looking for a good cake recipe. I made this one for Tory last year and it was so delicious! I actually got the recipe from my sister Amy.




Cream Cheese Turtle Cake

Cake:

1 c. sliced almonds, toasted
1 c. chopped pecans, toasted
1 (18.25 oz.) German chocolate cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 eggs
1/2 c. butter, room temperature
3 1/2 c. powder sugar
1 (8 oz.) cream cheese, cut into pieces, room temp


Preheat oven to 350 degrees. Divide and sprinkle 1/2 c. almonds and 1/2 c. pecans into two prepared (greased and floured) round cake pans. Set aside. Combine cake mix, water, oil, and eggs in large bowl. Beat on low until moist. Pour into pans. Melt butter over med/lo heat. Gradually stir in powder sugar. Mixture will form clumps. Stir in cream cheese. Whisk until smooth about 1 minute. Pour cream cheese mixture in ribbons over cake. Use knife to swirl. Bake about 40 min. or until tester in cake part is clean. Try not to test in a cream cheese part. It will be very moist. Cool cake in pan on rack for 10 minutes. Then remove from pans. Sprinkle remaining nut mixture on top while warm.


Icing:

1 3/4 c. powder sugar
2 Tbsp. cocoa
5 Tbsp. whole milk
1/4 c. butter
3/4 c. semi sweet chocolate chips
1 tsp. vanilla
1/2 c. dulce de leche/caramel topping (drizzled for looks-I just used caramel ice cream topping that I already had)


Mix sugar and cocoa. Bring milk and butter to simmer in a heavy medium saucepan over med/lo heat. Add powder sugar mixture and whisk until melted. Add chocolate chips. Mix until smooth. Stir in vanilla. Drizzle warm icing over cake. Let stand until set. About 2 hours. Drizzle caramel topping over the frosting. Store at room temperature.

Pleasing Potato Pizza

Pleasing Potato Pizza

3 large potatoes, peeled and cubed
1 tube (1 ounces) refrigerated pizza crust (I make my own)
1/4 cup milk
1/2 tsp. salt
1 pound sliced bacon, diced
1 large onion, chopped
1/2 cup chopped sweet red pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded mozzarella cheese
Sour cream, optional

Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until very tender. Meanwhile, unroll the pizza crust onto an ungreased 14 in. pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on a wire rack. Drain potatoes and transfer to a mixing bowl. Mash with milk and salt until smooth. Spread over crust. In a skillet, partially cook the bacon. Add onion and red pepper; cook until bacon is crisp and vegetables are tender. Drain well; sprinkle over potatoes. Top with cheeses. Bake at 375 degrees for 20 minutes or until cheese is melted. Serve with sour cream if desired. Yield: 8 slices--Taste of Home Cookbook 2000.

Chicken Salad

4-5 cups cooked, cubed chicken breast ( I baked it, and I used 7 breasts to get 4 1/2 cups)
1 2/3 cups chopped celery
1/2 tsp. salt
1 1/2 tsp. coarse black pepper
1/2 cup mayo (recipe calls for Best Foods, that is the brand I used)
Mix it all together.
You can add grapes, or almonds, or cashews.

I added halved red grapes and it was really good.

Poco Pepper Snacks

submitted by Heather

These little appetizers are so tasty, easy, and look really fancy I think. We made them growing up for special parties and really anytime we needed to bring an appetizer to something. I made them tonight for a YW activity and the girls LOVED them. There are a few left so I'll try to add a picture later!

3 oz. cream cheese

2 T chopped green chiles

1 tsp. instant minced onion

½ c. (2 oz.) shredded cheddar cheese

2 T chopped ripe olives

5 drops hot pepper sauce

1 can (8 oz.) crescent dinner rolls

In a small bowl, blend cream cheese, cheddar cheese, chiles, olives, onion, and hot pepper sauce.

Separate crescent dough into 4 rectangles. Press perforations to seal. Spread ¼ of cheese mixture over each rectangle. Starting at long side, roll up each rectangle jelly-roll style. Slice each roll into 10 pinwheels. Place cut side down on greased cookie sheet. Bake and 400 degrees for 12-15 minutes, or until golden.

Makes 40 appetizers. Serve hot.