May 17, 2012
Pizza Night at Monica's

I do love dessert first...
(I used the larger box size brownie and made it in a 10" rather than 9" pan.

Chocolate Mousse Torte

1

pouch (10.25 oz) Betty Crocker® fudge brownie mix

1/4

cup vegetable oil

1/4

cup water

1

egg

2

bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)

1/2

cup chopped pecans

1/4

cup toffee bits

1

package (8 oz) cream cheese, softened

1/2

cup powdered sugar

1

teaspoon vanilla

1

pint (2 cups) whipping cream

Additional powdered sugar, if desired

1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
2. Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
3. In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
4. Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
5. In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
6. Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Makes 16 servings

Appetizers:

stuffed baby peppers

ingredients

Prep Onions and Pancetta Vegetable oil cooking spray 2 tablespoons olive oil 3 ounces thinly sliced pancetta, chopped into ¼-inch pieces ½ medium onion, finely chopped ¾ cup ricotta cheese ⅓ cup grated Parmesan cheese ½ cup frozen petite peas, thawed Kosher salt and freshly ground black pepper 24 (2 to 3-inch long) sweet baby peppers

instructions

Prep Onions and Pancetta Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.  In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

Finish Stuffed Baby Peppers In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.  Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Cool for 10 minutes.  Arrange the peppers on a platter and serve.

Tuscan-Style™ Cantaloupe with Prosciutto
Yields 24 pieces

Ingredients:
1 Dulcinea® Extra Sweet Tuscan-Style™ Cantaloupe, peeled, seeded, and cut into thin wedges/spears
12 Thin slices prosciutto, cut in halves into lengthwise strips
Herb and Olive Oil Vinaigrette:
1⁄2 cup Extra-virgin olive oil
2 tablespoons Balsamic vinegar
1/2 teaspoon Grated lemon zest
2 tablespoons Fresh lemon juice
1/4 teaspoon Dried Italian herb blend
1/8 teaspoon Cracked black pepper
1/8 teaspoon Salt

Directions:Wrap each melon spear in the center with a strip of prosciutto. The prosciutto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.
Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the prosciutto wrapped melon with the vinaigrette before serving.
Cut melon spears in half crosswise and wrap with a 1⁄4 of a prosciutto slice for a more petite finger food.
Serve a couple of spears of the wrapped melon over a bed of baby greens or arrugala and drizzle with vinaigrette as a salad or nice first course.

Pizza

The recipe I used came from this book:

 

Basic Dough:

1 tablespoon granulated sugar

1 cup warm (110-115 F) water

1 envelope active dry yeast

3 cups flour

1 teaspoon salt

1/4 cup extra-virgin olive oil

In a mixer, Gently stir together sugar, water, and yeast.  Allow to stand for about 5 minutes until a this layer of foam covers the surface.

Add flour, salt, and oil to yeast mixture.  Attach bread hook and mix until all ingredients are combined.  Continue to knead for 5 minutes until dough is smooth and elastic.  If more flour is needed, gradually add until the dough is no longer sticky.  

Remove dough from mixer and place in a greased bowl, turning once.  Cover with plastic and allow to rise for about 90 minutes.  

Margherita Pizza

Basic Dough

Extra-Virgin Olive oil

2 1/2 cups shredded mozzarella

4 cups chopped, seeded and drained tomatoes

1 tsp dried oregano

salt

1/2 cup grated parmesan

fresh basil

Roll out dough and place on large baking stone. Brush dough all over with olive oil, then evenly cover with the mozzarella cheese, leaving 1/2" border around the the edges.  Cover the cheese with the tomatoes, then sprinkle with oregano, salt to taste, and about half the Parmesan cheese.  Drizzle with olive oil.

Transfer pizza to the very lowest rack in your oven and bake until the crust is golden brown and puffy (about 8 minutes in my gas oven).  Remove from oven, brush crust with olive oil, sprinkle with remaining Parmesan and basil.  Serve immediately.

Sauce:

1 box POMI Italian tomatoes (chopped)

2 tablespoons tomato paste

1 or 2 garlic cloves, minced or pressed

1 tsp dried basil

salt 

freshly ground black pepper

Pour tomatoes into large pan and slightly crush with a fork over medium heat.  Stir in tomato past, garlic, basil and salt and pepper to taste.  Bring the mixture just to a boil, then reduce the heat to low and simmer the sauce, stirring occasionally, until thick and flavorful, 30 minutes to 1 hour.  Remove from heat.

New York Style Pizza

olive oil

3 cups mozzarella cheese

toppings of choice

11/2 tsp basil or oregano

1/3 cup Parmesan cheese

Prepare crust as above. Roll out, brush with olive oil, add mozzarella, then cover with the tomato sauce.  Add one or more toppings, then sprinkle with basil and Parmesan.  Bake about 8 minutes.

Stuffed Pork Chops - Hollie Andrus

Red Onion Salad Dressing

¼ - ½ c. chopped red onion

½ c. red wine vinegar

1 tsp. salt

1 c. sugar

1 c. oil

Liquify red onion and red wine vinegar in food processor.  Add salt and sugar and blend well.  Slowly add oil and blend well.  

Poppy Seed Dressing

½ c. sugar

1/3 c. lemon juice

2 tsp. chopped green onion

½ tsp. salt

1 T. poppy seeds

1 tsp. dry mustard

2/3 c. vegetable oil

Mix dry ingredients well.  Add lemon juice and blend well.  Slowly add vegetable oil.  Blend well.

Salad

1 head Romaine

1 c. Swiss Cheese, cubed

1 c. cashews/cashew pieces

¼ c. craisins

1 apple, chopped

Stuffed Pork Chops

1 ½ c. diced butternut squash

1 c. diced celery

1 c. diced Granny Smith apple

6 T. olive oil

Kosher Salt & fresh ground pepper, to taste

1 Large Shallot, finely diced

1 ½ tsp. minced garlic

2 tsp. chopped fresh thyme

1 ¼ c. toasted bread crumbs

4 double-cut bone-in pork loin chops (I substituted the boneless chops from Costco—the only important thing is thickness—about 1 ½ inches thick)

In large bowl, stir together butternut squash, celery, apple, 2 T. oil, salt and pepper.  In large braising pan/skillet over medium-high heat, warm 2 T. oil.  Ad shallot; cook, stirring until softened, about 1 minute.  Add garlic and thyme; cook, stirring frequently, about 10 seconds.  Add squash mixture; cook until just softened, about 7 minutes.  Season with salt and pepper.  Let cool.  Stir in bread crumbs.

Season pork chops with salt and pepper.  Insert sharp knife into side of chop, making long slit along curve all the way to the bone.  Wiggle knife to form large pocket.  Pack stuffing into each chop.  Brown chops on grill at medium-high heat for 3-4 minutes per side.  Place chops in roasting pan (coated with oil) and roast in oven 20 minutes.

Sauce: (I didn’t do this because I couldn’t find any demi-glace)

1 yellow onion, cut into ½” dice

1 Granny Smith apple, peeled, cored, and cut into ½” dice

1 T. flour

2 T. chicken demi-glace

1 ½ c. water

3 tsp. chicken stock concentrate

1 T. apple cider vinegar

In small sauce pan over medium-high heat, warm 1 T. oil.  Add onion and apple; cook until softened, about 7-8 minutes.  Add flour and cook, stirring, 1-2 minutes.  Add demi-glace, water, stock concentrate; bring to a simmer.  Cook until sauce thickens, about 2-3 minutes.  Stir in vinegar.  Transfer to blender (or use immersion blender) to puree sauce.  Drizzle on pork chops.

Lion House Rolls

2 c. warm water

2/3 c. dry milk

2 T. yeast

¼ c. sugar

2 tsp. salt

2/3 c. unsalted butter, softened (about ¾ stick of butter)

1 egg

5-5 ½ c. flour, sifted

Whisk warm water and dry milk till frothy.  Add yeast and whisk some more.  Change mixer attachment from whisk to “paddle” (not the bread hook).  Add sugar, salt, butter, egg, and 2 c. flour.  Blend till smooth.  Add 1 c. flour, blend.  Add 1 c. flour, blend.  Add ½ c. flour, blend (dough should be tough for mixer to spin).  

Have remaining 1 c. flour on counter.  Dump dough from bowl to counter and continue to knead flour into dough until the dough is soft but not sticky.  Put dough in bowl coated lightly coated with vegetable oil.  Twirl dough around so it is coated with vegetable oil.  Cover in plastic and let rise till double in size (about 1 or 1 ½ hours).

To form rolls:  Roll dough on floured surface in a long, rectangular shape—not too thin, not too thick.  Once you’ve rolled it to desired length, thickness, gently lift dough so it “relaxes” (this keeps your rolls from shrinking when you shape them).  

Melt remaining butter and spread on dough with pastry brush.  Using a pizza cutter, cut off rough edges to have a clean rectangle.  Cut the rectangle in half length-wise then cut strips about 3” long.  You’ll have lots of little rectangles.  Roll up the rectangle and place on parchment paper on cookie sheet.  Once all rolls are formed, coat rolls with butter and cover in plastic.

Preheat oven to 375.  Remove plastic and bake rolls till golden brown.  About 13-15 minutes.  Coat with butter after removing from oven.  Serve.

Baked Risotto with Asparagus

3 T. olive oil

2 leeks, white and light green portions, halved, rinsed well, and thinly sliced

4 garlic cloves, minced

1 tsp. chopped fresh thyme

Kosher salt and fresh ground pepper, to taste

1 ½ c. Arborio or Carnaroli rice

½ c. dry white wine (I used cooking wine)

4 ¼ c. chicken broth

1 ½ lb. asparagus, tough ends trimmed

½ c. grated Parmigiano-Reggiano cheese

3 T. cold unsalted butter, cut into 6 pieces

In a 3 1/2-quart dutch oven over medium heat, warm 2 T. oil.  Add leeks and cook, stirring occasionally, until soft, about 8 minutes.  Add garlic, thyme, and salt and cook for 1 minute.  Add rice and cook, stirring occasionally, until lightly toasted, 2-3 minutes.  Add wine and cook for 1 minute.  Stir in 3 c. of broth, increase the heat to medium-high and bring to a simmer.

Cover the pot, transfer to the oven and bake, stirring once 1/2-way through, until the rice is tender and liquid is absorbed.  About 25-30 minutes.

Coat asparagus with remaining oil and season with salt and pepper.  Preheat skillet over medium-high heat.  Grill the asparagus, turning occasionally, until tender, 7-8 minutes.  Cut the asparagus on the bias into 2-inch lengths.

Stir the remaining 1 ¼ c. broth into the risotto.  Then stir in the cheese, butter, asparagus, salt and pepper.  Serve immediately.

Strawberry Truffle

1 angel food cake (I used a mix), torn into bite-size pieces

1-2 lb. strawberries, cleaned, hulled, and sliced

1 small Cool Whip

2 pkg. cream cheese, softened

1 cup sour cream

2 c. powdered sugar

1/4 tsp. almond extract

Blend well cream cheese, sour cream, powdered sugar, almond extract.  Fold in cool whip.  Alternate layers of angel food cake, strawberries, and cream-finishing with cream on top.  Keep refrigerated.

Couples Night: Kristi Williams and Lindsay Stevens

ITALIAN NIGHT

Appetizers:

Goat Cheese with Cranberry Chutney



Chutney

1 Shallot, finely chopped or 3 T thinly sliced green onion

1 tsp vegetable oil

1 can (14 oz) whole cranberry sauce

1 T orange juice

1/8 tsp salt

1 log (10.5 oz) goat cheese



Spread over a crispy baguette



We also got a block of Feta and drizzled Olive Oil over it. Spread on

a baguette and enjoy!



Asiago Penne Pasta



1 box penne pasta

1 medium zucchini. cut into half moon shapes

8-10 asparagus, woody ends broken off

1/2 c asiago cheese plus more to pass at the table



Sauce

3 T olive oil plus more for grilling

1 T fines herbs

1/2 tsp salt plus more for grilling

pepper to taste plus more for grilling

1 T fresh snipped thyme leaves



Make two tin foil pouches big enough to fit asparagus in one and

zucchini in the other. Place vegetables in each pouch. Season with

salt and pepper and olive oil, about 1 tsp olive oil. Close the

packets, make sure they are completely secure so they can be flipped.


When Grill is heated, place vegetable packets on the grill and cook 10

minutes, flip and cook for 7-10 more minutes.



Cook pasta according to package. Drain. Mix sauce and add to pasta.

Add cheese and veggies and serve warm.



Bruschetta Chicken:



Chicken breasts

Mozzarella cheese

Italian dressing

Bruschetta (see recipe below)



Marinate 4-6 chicken breasts in your favorite Italian dressing 30 min

to overnight (I did mine overnight and they were really juicy!)



Bruschetta:

chop 4-5 vine tomatoes

1/2 an onion chopped

basil to taste

salt to taste

pepper to taste

olive oil to taste

2-3 cloves garlic

1/2 tsp. balsamic vinegar



Mix all together. Cover and refrigerate at least 30 minutes.



Heat grill to med-high. Cook chicken on grill 8 minutes, make sure it

has nice grill marks. Turn chicken over. Grill another 7 minutes.

Place a large slice of mozzarella cheese on chicken breast then add

2-3 Tbsp. of the bruschetta. As soon as cheese melts, pull off grill

and serve.



Dessert:



Chocolate Tiramisu here's the link:



http://www.marthastewart.com/313839/double-chocolate-tiramisu

New Orleans Soup, Salad, and Sandwiches

Amy McReynolds

Gumbo

This soup is one you want to start making in the morning so that it has plenty of time to simmer before dinner time.
Roux: in a oven proof shallow dish (I use a bread pan) whisk 1C. oil and 1C. flour.  Cook at 375 for a couple hours whisking 2-3x during.  Cook until roux until it is between chocolate and deep brown in color.


I took a picture of the roux once it is done so you can see the color

While cooking Roux, Dice:

1 lb. sausage (they have real spicy andouille at Marbergers or you can go with a milder kind just make sure it is the kind of sausage that is stuffed in a casing)

1 – 1 ½ Onion

1 C. celery (you can keep this chopped & in a ziplock bag in your freezer so it is always on hand!)

2 cloves garlic

2 green peppers (I also keep this chopped up in the freezer)

3 bay leaves

1 TBSP basil

2 tsp ground thyme

½ - 1 tsp cayenne pepper

Put into a large soup pot and cook until the vegetables are limp

Dice one tomato (or a 14oz can) and add to vegetables and cook until tomato is limp

Put in 4 C. of water

1-2 C diced chicken

8 Beef Bouillon cubes

1-2 C frozen or fresh shrimp (optional)

Once the roux has cooled, slowly add roux to  2 C water and then add to gumbo.

Let simmer for 2 hours – all day is better!

To serve, place a small amount of white rice in a bowl and spoon the Gumbo over. Feeds about 8-10 

Muffuletta Sandwich (click here for the link to recipe)
* you can buy the marinated cauliflower, carrots, and celery all in one jar it is called Itallian Giardiniera
*FYI - Jason's deli makes a great Muffuletta sandwich if you are now a fan!

From Scratch Caesar Salad Dressing Recipe (click here)

*there is also a link on this page for homemade croutons

Dessert: Black Bottom Banana Cream Pie (click here for the recipe) 

*I double the chocolate ganache layer

*FYI - each row of oreos in a package equals about 1cup once it is crushed.
*Also for the custard filling I actually like a different recipe a little better, as follows
Custard Filling
Combine 2 Tbsp. cornstarch, 1/2 C. sugar, 1/4 tsp. salt, 2 large eggs, 1 C. milk, and 1 Tbsp. butter in a heavy saucepan over medium heat, whisking constantly.  Bring to a boil.  Reduce heat to low and cook 30 sec. or until thick.  Remove from heat.  Add 2 tsp. of vanilla extract.  In a separate bowl beat 2 oz. of softened cream cheese until light (about 30 sec.). Add 1/4 C. of the hot custard to cream cheese, and beat just until blended.  Stir in remaining custard.
This custard seems to take a little over 5 hrs. to cool and set so to be on the safe side I just make the pie a day in advance.

Couples Night - Monica Bell & Rani Hiller

Appetizer - Islander Nachos

Ingredients

• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons ground cinnamon
• 1/3 cup honey
• 1/4 cup butter, cubed
• 8 flour tortillas (8 inches)
• 4 ounces cream cheese, softened
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup drained crushed pineapple
• 4 medium bananas, sliced
• 1 cup flaked coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted

Directions

• In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture.
• Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
• In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and macadamias. Serve immediately. Yield: 16 servings.

Chocolate Chip Pumpkin Bread

Rated:	Prep Time: 30 Minutes	Ready In: 1 Hour 30 Minutes
Submitted By: Star Pooley	Cook Time: 1 Hour	Servings: 36

"This spicy pumpkin bread dotted with mini chocolate chips makes a fun holiday treat."

INGREDIENTS:

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Cinnamon Rolls

Basic Sweet Dough

3/4  cup low-fat milk

1/2  cup sugar

1 1/4 teaspoons salt

1/2 cup butter

2  pkgs. active dry yeast

1/3  cup warm water (105-110F)

3  eggs, room temp

5-6 cups all-purpose flour

Place milk, sugar, salt & butter in small saucepan.  Heat over low heat until margarine melts & sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs and 5 cups flour.  Attach bowl & bread hook and mix about 2 minutes.

Add additional flour as needed until dough clings to hook and knead about 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and allow to rise 1 hour or until doubled.

Cinnamon/Sugar Mixture

1  cup packed brown sugar

1 cup sugar

1/2 cup butter, softened

1/4 cup flour

11/2  tablespoons cinnamon

nuts or raisins, optional

Mix all ingredients together.

Roll out dough to 10 x 24"

Spread mixture over dough and roll up, pinching seam together.  Cut into approx 24-1inch slices.  Allow to rise another hour, then Bake at 350 degrees for 20-25 minutes.

Frost with cream cheese frosting.

Main Course - Flaky Egg Bake

Ingredients

• 3/4 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 6 eggs, divided
• 1-1/2 cups (6 ounces) shredded Havarti cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 cup butter, melted
• 30 sheets phyllo dough (14 inches x 9 inches)

Directions

• In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk 5 eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
• In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
• Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
• Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Cover and freeze casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-50 minutes or until golden brown and heated through. Yield: 12 servings. 
  
  Editor's Note: Look for phyllo dough in the frozen pastry section.