Spinach Pie

Ingredients

  • 1 Tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 cup cottage cheese
  • ¼ cup parmesan cheese
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 10-15 cranks fresh cracked pepper
  • 2 large eggs
  • 16 oz. frozen cut spinach
  • 1 sheet (8 oz.) puff pastry
  • 2 Tbsp flour for dusting
  • 1 large egg

Instructions

  1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
  2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
  3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
  4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
  5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
  6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Easy Baked SMores Bars Recipe

Easy Baked S’Mores Bars Recipe

Ingredients of Easy Baked SMores Bars Recipe

½ cup butter on room temperature ¼ cup brown sugar ½ cup sugar 1 egg 1 teaspoon vanilla 1 and a half cups flour ¾ cup graham cracker crumbs 1 teaspoon baking powder ¼ teaspoon salt 2 king-sized milk chocolate bars

1 and a half cups marshmallow fluff

Directions Preheat your oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt. Slowly incorporate dry ingredients into the butter mixture. Press half of dough into a greased 9×9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough.

Bake for about 30-35, or until golden.

 

funnel cake recipes | Food Recipes

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup white sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3-4 cups canola or vegetable oil
  • 1 jar marshmallow creme or marshmallow fluff
  • Whisk flour, baking powder, and salt in a bowl. Set aside.
  • With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
  • Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
  • Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.

Funnel Cake Fries

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup white sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3-4 cups canola or vegetable oil
  • 1 jar marshmallow creme or marshmallow fluff
  • Whisk flour, baking powder, and salt in a bowl. Set aside.
  • With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
  • Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
  • Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.

Delicious Cauliflower Crust Stromboli

Easy To Do Cauliflower Crust Stromboli

Cauliflower Crust Stromboli

 

Ingredients Needed To make Cauliflower Crust Stromboli:

  • Cauliflower crust
  • 1 small head cauliflower, cut into small florets
  • 1 free-range organic egg, lightly beaten
  • ½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • Filling
  • 3 tablespoons tomato sauce
  • ½ cup mozzarella cheese
  • Ham, pepperoni, salami or any other meat of your choice
  • Grated Parmesan cheese and dried oregano to taste

Instructions to make Cauliflower Crust Stromboli 

  1. Preheat oven to 450°F (220°C) and place a rack in the middle.
  2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
  3. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
  4. Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
  5. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise, you’ll end up with mushy dough, impossible to roll into a stromboli.
  6. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt, and pepper, and mix well.
  7. Spread the cauliflower mixture onto the lined baking sheet and form into a large rectangle.
  8. Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
  9. Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
  10. Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.
  11. With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)
  12. Flip them seam down and tuck/fold the shorter side to close the stromboli.
  13. Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
  14. Return to the oven and bake for an additional 12 minutes.
  15. Wait a few minutes before you slice and serve.
  16. And beware of all that raging ooey gooey cheese. Right out of the oven, it’s thermonuclear hot. So, watch yourself.
  17. Serve with extra sauce if you feel so inclined.

Stuffed Zucchini Boats Recipe

Ingredients:

  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt

Directions:

Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn’t make straight lines.  That’s okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?). Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.

Food’s Market

Food's Market

Ingredients Crust: 1/2 cup whole almonds 1 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted Filling: 3 8-oz. packages cream cheese, at room temperature 3/4 cup sugar 3 large eggs, at room temperature 2 tablespoons lemon juice 2 teaspoons vanilla extract 1/4 teaspoon salt 80 fresh ripe blueberries (about 1 cup) 1 cup seedless raspberry jelly Preparation Preheat oven to 325°F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray. Make crust: Pulse almonds in a food processor until finely chopped. Add flour, brown sugar and salt, and process until well combined. Add butter and pulse just until mixture begins to come together; it should not form a ball. Press mixture evenly over bottom of prepared pan. Bake for 25 minutes, or until set. Let cool on a wire rack. Make filling: With an electric mixer on medium-high speed, beat… INGREDIENTS: For the Crust 24 Oreo cookies (regular variety) 2 tablespoons unsalted butter, melted For the Cheesecake Filling 12 ounces cream cheese, at room temperature 1 cup granulated sugar 3 eggs, at room temperature 1/3 cup sour cream 1 1/2 teaspoons pure vanilla extract 15 Triple Double Oreo cookies, coarsely chopped (you can you regular as well) DIRECTIONS: 1. Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”. 2. Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of…   Brownie Caramel Cheesecake Ingredients: 9 oz. package Brownie mix (plus ingredients indicated on the back of the package) 1 package (24 oz) caramels 1 (5 oz) can of evaporated milk 3 (8 oz) packages cream cheese 3/4 cup of sugar 3 eggs 2 tsp vanilla Instructions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil 2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set. 3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. 4. In a large bowl, beat the…