What you’ll need:
- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon (optional)
- 9-inch pie plate
What you’ll need:
Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.
Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.
6 Cups Cauliflower Florets
1 Cup Cream or 1 Cup Almond Milk
1 Cup Parmesan
½ Cup Bread Crumbs
1 Tbsp. Flour
1 Tbsp. Butter
Salt & Pepper
Preheat your oven to 400°F.
In a large mixing bowl, combine washed and dried cauliflower, cream or almond milk, flour and 3/4 cup Parmesan. Toss to combine.
Pour mixture into a large baking dish, season with salt and pepper and cover tightly with foil. Bake for 30 minutes.
In a small bowl combine 1/4 cup Parmesan and breadcrumbs. Remove cauliflower from oven and sprinkle mixture over dish.
If desired dot cauliflower with 1 Tbsp. butter.
Bake uncovered for 10-15 minutes or until golden brown.
2 (3/4-ounce) slices American cheese
1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1/3 cup butter softened
6 to 7 tablespoons cold water
1 tablespoon butter
1/2 pound top round steak, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 cup beef broth
1 (15-ounce) can black beans, rinsed, drained
1 (11-ounce) can corn, drained
1/2 cup salsa
1 tablespoon chili powder
1 tablespoon ground cumin
Sour cream, if desired
Shredded Cheddar cheese; if desired
Heat oven to 350°F. Cut cheese slices into thin strips.
Combine American cheese, 1 cup flour, cornmeal and sugar in medium bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2 to 4 minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in chopped cheese and all remaining filling ingredients. Continue cooking until heated through (3 to 4 minutes).
Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and shredded cheese, if desired.
1 tablespoon butter
1 pound lean ground turkey
1 large (1 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1 rib (1/2 cup) celery, chopped
1 teaspoon finely chopped fresh garlic
2 (14.5-ounce) cans diced tomatoes, undrained
2 (15-ounce) cans kidney beans, undrained
1 (8-ounce) can tomato sauce
1 to 2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
6 (3/4-ounce) slices American cheese, cut in half diagonally
Stir in all remaining ingredients except cheese. Continue cooking until mixture comes to a full boil (5 to 8 minutes). Reduce heat to low. Cook, stirring occasionally, until flavors are blended (30 to 40 minutes). Top each serving with cheese triangles.
Makes about 5 cups
Note: Collect everything before you start, because things move quickly.
2 1/4 cups sugar
1/3 cup corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups roasted peanuts
2 slices bacon, cooked until very crisp, drained and finely chopped
1 1/2 teaspoons baking soda
1. In a medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until the mixture turns golden brown, 10-15 minutes (300 degrees on a candy thermometer).
2. Immediately take pan off the heat and stir in the vanilla, salt, peanuts and bacon.
3. Sprinkle with baking soda, and stir the foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate it.