Pound Cake with Lemon Cream


Pound Cake with Lemon Cream



Ingredients

  • 4 slices prepared pound cake
  • 1 cup light whipped topping
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Mint sprigs, optional

Directions

Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

Creepy Cookie Cake


Creepy Cookie Cake


Ingredients

  • 1 (8-ounce) package cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) container whipped topping (recommended: Cool Whip)
  • 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo)
  • 1 (9-inch) chocolate pie crust

Directions

Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy. Add sour cream and vanilla, beat until well combined. Stir in cool whip and crushed cookies. Spoon mixture into pie crust using a rubber spatula to spread evenly. Refrigerate for 4 to 5 hours before serving.

To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard.

To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape.

Using royal icing in a piping bag, pipe spooky decorations and words on the tombstone cookies.

Cookies and Cream Cake


Cookies and Cream Cake



Ingredients

  • Cooking spray
  • 2 cups all-purpose flour, plus more for pans
  • 3/4 cup unsweetened cocoa
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, plus 1 egg yolk
  • 1 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 1/2 cups finely crumbled chocolate sandwich cookies
  • Cookies and Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F.

Spray 2 (9-inch) cake pans with cooking spray and dust with flour.

In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.

Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream CheeseIcing and serve.

Cookies and Cream Cheese Icing:

  • 1 stick butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3 3/4 cups confectioners' sugar
  • 1 1/2 cups finely crumbled chocolate sandwich cookies

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce


Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce



Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and black pepper
  • 3 stems fresh rosemary, leaves stripped and chopped
  • 1 cup chicken or vegetable stock
  • 1-ounce dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
  • 2 cloves garlic, crushed
  • 1 large shallot, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 cup dry red wine

Directions

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Savory Grilled Chicken Sauce


Savory Grilled Chicken Sauce


Ingredients

  • 1/2 cup distilled vinegar
  • 1/2 cup lemon juice
  • 1/2 cup corn oil
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons dry mustard
  • Sprinkle cayenne pepper

Directions

Preheat grill.

In a bowl, mix all ingredients together. Pour mixed ingredients into a small saucepan. Over medium heat, bring sauce to a boil, stirring frequently. Remove saucepan from heat. While the chicken is grilling, use a pastry brush to apply sauce onto each piece of chicken.


Pat's Beer Can Grilled Chicken


Pat's Beer Can Grilled Chicken



Ingredients

Beer Can Chicken Rub:

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Chicken:

  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub
  • 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Warm Potato-Tomato Salad


Warm Potato-Tomato Salad


Ingredients

  • 1/2 cup finely minced red onion
  • 3 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, divided
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon finely minced fresh tarragon leaves
  • 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
  • 2 cups diced tomato, skin on, including seeds and juice

For the vinaigrette:

In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.

Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.


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