1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 oz) container cool whip, thawed
4 pieces white bread, torn into pieces
1/2 teaspoon ground cardamom
combine evaporated milk, condensed milk and cool whip in a blender and blend in pieces of bread until smooth.
pour mixture into a 9″x13″ baking dish or 2 plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours for overnight.
3 pounds fresh green beans
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra,virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream
bring a large pot of water to a boil; add a big pinch of salt and the green beans. cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. drain them and set aside. butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
heat the oven to 375°.
tear the bread into 2″ pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons parmesan, and 3 tablespoons olive oil. stir well to coat and spread onto a baking sheet. bake just until the bread just starts to turn golden, about 10 minutes. remove from the oven and set aside.
meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. add the green beans and stir well. put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining parmesan. bake until everything is hot and bubbling, about 20-25 minutes.
6-8 servings
2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
3 tablespoons chai tea latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
FROSTING:
1 cup confectioners sugar
1 tablespoon butter, softened
1 tablespoon chai tea latte mix
1/2 teaspoon pure vanilla extract
4-5 teaspoons milk
in a microwave, melt chocolate with the water; stir until smooth. cool slightly. in a large bowl, cream butter and brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in vanilla, then chocolate mixture.
combine the flour, latte mix baking soda and salt; add to creamed mixture alternately with sour cream.
transfer to three greased 5 3/4″x3″x2″ loaf pans. bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack too cool completely.
for frosting: combine the confectioners sugar, butter, latte mix,vanilla and enough milk to achieve desired consistency. frost tops of loaves.
makes 3 mini loaves
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
about 1 dozen corn tortilla chips, broken up
lime wedges, optional
heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more.
pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
4 servings
1 1/2 pounds beef round, cut into 1″ chunks
kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, finely chopped
2 tablespoons unsweetened cocoa powder
1-2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14 1/2 oz) can kidney beans, rinsed and drained
fresh salsa, homemade or store-bought, for serving
lime wedges and cooked brown rice, for serving
season the beef with salt and pepper. heat a dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until btowned on all sides, 4-6 minutes per batch. using a slotted spoon or tongs, transfer the beef to a plate as it browns.
reduce the heat to medium. add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. cook, stirring until onion is soft, 8-10 minutes. stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. add the reservef beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2-2 hours.
serve chili with fresh salsa, lime wedges, and brown rice if desired.
6 servings
1 loaf (1 pound) frozen bread dough, thawed
6 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1/2 cup butter OR margarine, melted
cut dough into 16 pieces; shape into balls. place on a floured surface; cover and let rise in a warm place for 10 minutes. in a bowl, stir parmesan cheese and garlic powder into butter. using a spoon, roll balls in butter mixture; arrange loosely in a 9″ round baking pan. cover and let rise in a warm place until doubled in size. bake at 375° for 10-15 minutes or until golden brown. warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. serve warm.
16 rolls
2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup crisco, cold
12 tablespoons butter, cold and cubed
1/4-1/2 cup ice water
in a large mixing bowl, sift together the flour, salt and sugar. add the crisco and break it up with your hands as you start to coat it with flour.
add the cold butter cubes and work them into the flour with your hands or a pastry cutter. work quickly so the butter doesn’t get too warm, until the mixture resembles coarse meal.
add the ice water, a little at a time, until the mixture comes together forming a dough. bring the dough together into a ball.
when the dough comes together, stop working it otherwise it will get overworked and tough. divide the dough in half and flatten it slightly to form a disk. wrap each disk in plastic and chill for about 30 minutes,
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter,chilled cut into small pieces
3 tablespoons crisco, chilled cut into small pieces
4 tablespoons (or more) ice water
blend the flour, sugar and salt in a food processor. add the butter and shortening; pulse until the mixture resembles coarse meal. drizzle 4 tablespoons ice water over the mixture. process just until moist clumps form, adding more ice water by teaspoon if dough is dry. gather the dough into a ball and flatten into a disk. wrap in plastic. chill one hour.
1 package (16 oz) frozen french-style green beans, thawed
2 strips of bacon
1 beef bouillon cube
1 cup hot water
1/4-1/2 teaspoon garlic salt
pinch of pepper
place beans in an ungreased 1 1/2 quart baking dish. set aside. cook bacon until crispy; remove with a slotted spoon. crumble and set aside. sir 1 tablespoon drippings into beans. dissolve bouillon cube in water. add garlic salt and pepper. pour over beans. cover and bake at 350° for 1 hour. top with bacon.
6 servings
1 cup crushed vanilla wafers, divided
1 package (3 oz) cook and serve vanilla pudding
2 medium ripe bananas, divided
1 package (3 oz) strawberry jello
1 cup cool whip
spread half of the crushed wafers in the bottom of a greased 8″ square pan. prepare pudding mix according to package directions; spoon hot pudding over crumbs. slice one banana; place over pudding top with remaining crumbs. chill for 1 hour. meanwhile, prepare jello according to package directions; chill for30 minutes or until partially set. pour over crumbs. slice the remaining banana and place over jello. spread cool whip over all. chill for 2 hours.
9 servings
