Peanut Butter Icebox Pie What's Baking

Here it is....my submission for What's Baking. Our host Kim wanted everyone to submit a pie, which is fitting seeing that the holidays are upon us. You might be wondering why I picked such an easy pie. Well my response is, it's the holidays, I just had a baby, and I was hosting Thanksgiving.  Therefore I needed something that I wouldn't mess up. And in reading this recipe, I knew it was going to be a no fail on my end. I would encourage anyone looking for something easy to try this one, it didn't take more than 15 minutes to make and was a hit.

As you might have noticed, there is not much sugar in the filling. I was a little worried about this, but it was perfect. The Combination of with the cookie crust, caramel and peanut butter cups it is just wonderful and not overly sweet.

If you haven't heard of the Magnolia Bakery Cookbook, you have to pick up copy it's great and has a lot of things that I want to try over the next few weeks.

Also make sure to check out Kim's blog and see her round up which should be up by December 1st. http://justbakedbyme.wordpress.com/

Like always, Happy Baking!

From The Magnolia Bakery Cookbook

WHAT YOU'LL NEED

1 Pie crust
12 Ounces cream cheese, softened
3 Tablespoons sugar
1/2 Teaspoon vanilla
1 Cup heavy cream, whipped to soft peaks
1 Mini peanut butter cups, chopped
3/4 cup smooth peanut butter
1/4 Cup caramel sauce
1/4 Cup chocolate sauce
Handful of chopped mini peanut butter cups

WHAT YOU'LL HAVE TO DO:

Beat cream cheese until fluffy, 2 minutes. Add sugar gradually, then beat in peanut butter and vanilla.

Whip the heavy cream in a separate bowl, then fold gently into the cream cheese mixture.

Fold in the peanut butter cups.

Spread the caramel on the bottom of the crust, then spread the filling over the caramel and smooth the top.

Cover with plastic wrap and chill for at least 3 hours,

Garnish with rest of mini peanut butter cups and drizzle with chocolate sauce.

Thanksgiving stuffing 2010

I am always surprised to see how many Foodies are out there. More surprisingly is how many men are foodie as well. As some of you know, I recently changed jobs. I have to admit that the patients I have are too funny and while they are being treated we start talking about currents events. Since Thanksgiving was just a week ago the current event topic of conversations was based on the holidays and where we were going to spend it.

One on my patents is a boy scoots leader (who is actually in the processing of finishing his first cookbook). Every year he does this amazing Thanksgiving fest with his troops for the parents in the middle of the woods. While talking to him, I ended up telling him that I didn't have a good recipe for was stuffing. His response was "I have the most amazing stuffing recipe that I made up, next time I come in I'll bring you the recipe". I not going to lie I was excited to get a new recipe for a side that I haven't had much success with, and from someone who is having his cookbook published was a big deal for me.

The next day when I got to work I started checking my work email, and what's in my inbox but...a new recipe for stuffing. For a minute I wondered how he got my email, then I realized that my work email was on my business cards. Thanksgiving came and I decided that I would give this recipe a try, and I am so happy I did. It came out so good, and even my picky eater mother-in-law liked it.

Thanks Joe for making my Thanksgiving sides a success! FYI this recipe is tailored for a 20 to 25 pound turkey

Recipe source Joe X (sorry no last names due to hippa regulations)

Happy Cooking!


WHAT YOU'LL NEED:

2 lbs. Plain pork sausage browned in olive oil
4 or 5 onions chopped and sautéed
5 celery stalks chopped and sautéed
½ of a fennel bulb chopped and sautéed
½ of a bunch of flat Italian parsley chopped
1 large or 2 small cans of pears in heavy syrup, strained and chopped, discard syrup
2 or 3 fresh apples peeled, cored and chopped
12 ounces of cornbread stuffing
1-14 ounce box of raisins
1-6 ounce package of craisens (dried cranberries)
4 or 6 eggs


WHAT YOU'LL NEED TO DO:

Prepare each of the items as listed.

When everything is done carefully blend all except the eggs in a large bowl and let stand for a couple of hours.

This allows all of the flavors to meld.

Prior baking beat the eggs and carefully blend into the mix.

Put mixture into prepared casserole dish and bake for 30-45 mins until hot.

All that is left to do is enjoy your dinner.

Sweet Potato Casserole w/ Marshmallow and Cornflake Topping

I feel like every holiday, my husband likes to add more work to my day. My down fall is I love to cook and try new things so I never say no. This year he asked that I make him a potato casserole. I am not a sweet potato fan so I didn't plan on having it on my meal plan for the day, but since he asked so nicely I couldn't say no.

In my search for the perfect recipe I came across a lot of recipes, but nothing that really make me go that sounds like a great recipe. So I decided that I would take the main ingredients, doctor it up by adding a few ingredients and adding others ingredients so I could tailor it to my husband's likes and dislikes. I also went as far as to change the cooking methods and techniques, I am pleased to say, that I was so happy with the way it came out, and I just had to taste it for myself. Like I said before I am not a fan of sweet potatoes, but this recipe was so good that I actually had a full serving at Thanksgiving.

The fact that I actually enjoyed it means that they recipe had to be pretty amazing. My husband enjoyed it so much that he asked if I could use this recipe on a regular bases. So it appears that it got the seal of approval with the family.

Happy Cooking!

Inspired by the food network kitchen

WHAT YOU'LL NEED:


5 pounds sweet potatoes pealed and cut into large chunks
3 large eggs, lightly beaten
4 tablespoons unsalted butter, melted, plus more for the preparing the pan
4 tablespoons packed dark brown sugar
salt to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large pinch of grated nutmeg
Freshly ground black pepper to taste
3/4 heavy cream
about 1 cup of mini Marshmallow
2 cups cornflakes (enough to cover the top of the casserole)

Directions

Preheat the oven to 350 degrees F.

On a large stockpot add water (enough to cover sweet potatoes)

Put the sweet potatoes into boiling water and allow to boil until tender.

Drain from water and set aside to cool.

Scoop the sweet potato into blender and blend until smooth.

Transfer potato puree into a stand mixer and add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, pepper and heavy cream.

Blend until mixture until smooth.

Butter a casserole dish and pour the sweet potato mixture into the pan.

Then top with a little layer of mini marshmallows, now top that with cornflakes.

Bake until puffed, and cornflakes are browned (about 30 minutes.)

Serve immediately.

No Bake Ladyfingers Pineapple Cheesecake

If you ask my Husband he will tell you that this is by far the best ladyfingers cheesecake that he has ever had. This recipe is one that my mother would make all the time when I was growing up. When I asked my mother where she got the recipe all she could say is I got it from a family member years ago, and she didn't know where they got it. So unfortunately I can't site it back any further than my mother.

What I can tell you is I have made a few adjustments from how my mother makes it. I hope that you all enjoy this recipe as much as my husband and son do. The look on their faces when I put it on the table on Thanksgiving was priceless. It was the first time I made it and the first time they have had it since my parents moved away almost 23 years ago. I hope you all enjoy this recipe as much as they did.

Happy baking...or in this case happing mixing! And like always if you do make this recipe, I would love to hear your feedback.






WHAT YOU'LL NEED:

3 8oz Packages cream cheese at room temp (I like to use the 1/3 less fat cream cheese)
2 6oz Cartons of heavy cream
1 1/2 Cups of sugar (my mother uses 1 3/4cups) I like to use less because you have the sweetness from the pineapple topping
1 teaspoon of vanilla (like always use the feel good stuff)
2 packages of soft ladyfingers (this could be found at your local store in the bakery section)
1 can of crushed pineapple

WHAT YOU'LL NEED TO DO:

Line the bottom and sides of your spring from.

In your stand mixer add cream cheese, sugar, vanilla. Once combined add in heavy cream and mix for about another 2 minutes until well combined.

At this point you should have a fluffy yet dense mixture (it should not be watery or runny)

Take mixture and pour half into perpared spring form then take remaining ladyfingers and layer over cream cheese mixture.

Once you have layed your ladyfingers, take remaining cream cheese mixture and layer it over the ladyfingers.

Put into the frig for at least 3-4 hours if not over night.

Before serving open can of crushed pineapple and drine juices. Take the drained pineapple and top your cheesecake.

All that is left to do is enjoy!

Sauteed Broccoli Rabe

This is by far the best way I to prepare broccoli rabe. Being that my family isn't the biggest group of corn lovers. I thought that this year for Thanksgiving I would make broccoli rabe. Almost everyone loves fresh in season broccoli rabe so why not pair it with my turkey dinner?

This was super easy and super yummy recipe. Everyone loved it and I had no leftovers which makes me happy. Try this recipe I grantee that you wouldn't be disappointed.



WHAT YOU'LL NEED:

4 bunches (about 1lb each) broccoli rabe with stems trimmed
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
Salt
Fresh ground pepper
2 tablespoons pine nuts, toasted

WHAT YOU'LL NEED TO DO:

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch.

Transfer the broccoli rabe to a large bowl of ice water to cool.

Reserve about 1/4 cup of the cooking liquid.

Strain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat.

Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.

Reduce heat to medium-low.

Add the broccoli rabe and toss to coat.

Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

Season with salt, fresh pepper to taste.

Just before serving, toss the mixture with the pine nuts.

Bobby Flay's Parker House Rolls

Let me draw you a picture...it's Thanksgiving morning and the bakery that I get my bread from is closed. The nearest bakery that I've used and trust is 20 miles away. We are hosting Thanksgiving and neither my husband or I can afford to spend an hour in the car just to go pick up bread. So the only thing left to do is to try baking my own batch.

We don't really eat much bread with dinner, but since we where having a late dinner, my thought was that late afternoon people might get hungry and want to make some mini sandwiches. So I was left with on other choice but to try to bake my very first dinner roll. Yes, I've made a loaf of bread before, but something about working with yeast is intimidating.

Luckily this recipe was easy enough that the end result was terrific. This will surely be a recipe that I use over and over again, especially when we have dinner guests. Hope you all enjoy them as much as I did.

Happy Baking!

Recipe courtesy Bobby Flay



WHAT YOU'LL NEED:

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

WHAT YOU'LL NEED TO DO:

Place milk in a small saucepan and bring to a simmer.

Remove from the heat, stir in the butter and sugar and let cool.

Dissolve yeast in warm water and let sit until foamy. (about 10-15 minutes)

Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth.

Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes.

Place in greased bowl, cover, and let rise in a warm place until doubled in size. (this will take about an hour)

On a floured surface, punch down the dough and shape into desired shapes.

Place on a parchment paper-lined baking sheet.

Dust rolls with flour and cover again and let rise until doubled, (another 30 to 40 minutes.)

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown.

Remove from the oven and brush with melted butter before serving.

How to Cook a Turkey

I tend to make turkey a few times a year, and it seems that around this time every year I'm asked by someone how to cook a turkey. So I thought that this year I would write a post detailing the process so that people could access it before turkey day, or any other day for that matter.

Cooking a turkey without drying out the white meat is a lot simpler than it seems. One must keep in mind that a turkey takes a long while to cook through to the bone. And it is important to remove it from the oven once it reaches 180 degrees. And finally you have to make sure that you roast the bird at a high enough temperature to keep it safe to eat without overcook it.

Allow about 15 minutes of cooking time per pound and about 20 minutes per pound if the bird is cooked with stuffing. So keep this in mind when planning dinner. Determine what time you would like to have dinner and then work backwards to determine the time the turkey needs to go into the oven.

Preheat oven to 325.

Brine your turkey for 24 hours to insure a tender, juicy bird. (Brine recipe to follow in Thanksgiving post)

Place turkey breast side up on a rack in a shallow roasting pan.

Insert meat thermometer in thigh. Add just enough water to over the bottom of pan, (I tend to use the liquid from the brine.)

Cover turkey loosely with a tent of heavy-duty aluminum foil.

Roast the turkey until temperature in the thickest part of the thigh reaches 180°F.

Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 hours.

Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin.

Brush with vegetable oil or maple syrup to enhance browning

A whole turkey is done when the temperature reaches 180°F.

Do make sure that you don't overcook your turkey you must remove it from the oven once it reaches 180 degrees. Let it rest for about 20 minutes while you get the rest of dinner ready to serve. Once 20 minutes have passed you are able to crave the turkey.

Once it reaches this temperature the thigh juices should run clear when pierced with a fork and the leg should move freely.

It's that simple. Just follow the above steps and you too will have a fully cooked, tender juicy turkey!

Happy Cooking!

Port Cranberry Sauce

I Love Thanksgiving! Not only because I get to cook, but also because it's all about spending time with the ones you love. I find that other holidays have become so commercialized that we, as consumers are more concerned with finding the perfect gift and we loss sight of what we're celebrating. Thanksgiving in my mind is all about looking back on the passed year and being grateful for everything we have.

I also feel that Thanksgiving is about the traditional foods. How can one have Turkey without the traditional cranberry sauce? Answer...You can't! What pulled me into this recipe is the fact that it calls for Port wine. Being that I'm Portuguese I have tons of bottles of Port wine, I thought I could give this traditional American dish a Portuguese twist, like your truly! =)

This was a great recipe and I will surely make it on Thanksgiving for my guests. I hope you all enjoy it as much as my husband has.

Recipe adapted of Emeril

WHAT YOU'LL NEED:

12 oz cranberries
1 orange, juiced and grated orange zest
1 cup Port
1 cup sugar, (cranberries can be very tart)
1 teaspoon cinnamon
1 tablespoon cornstarch

WHAT YOU'LL NEED TO DO

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon.

Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.

Take off heat and puree in blender (if you want whole cranberries in your sauce skip this step) Then return cranberry sauce to heat in saucepan.

In a small cup make a slurry with cornstarch and 1 tablespoon water.

Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.

Let cook and serve with turkey!

Cheddar, Bacon, and Onion Mashed Potatoes

I needed a side to go along with my weight watchers pepper steak, and mashed potatoes was the first thing that came to mind. Being that I was making a low calories main dish, I wanted to try to find a side (preferably mashed potatoes) that would also fall into that same category.

I was pleasantly surprised when I found this recipe. The fact that they were so devilish good, but yet so heavenly low in calories makes my mouth water. My husband and I loved this recipe. It was the perfect side for the pepper steak.

This recipe has made it's way into my regular rotation.

Recipe adapted from the "Pillsbury Family Pleasing Recipes" cookbook

WHAT YOU WILL NEED:

2 slices of turkey bacon
4 medium russet potatoes peeled and cut into quarters (I like to use unpeeled red potatoes)
1/2 teaspoon salt
1/8 teaspoon of pepper (to taste I tend to use a little more than that)
1/4 teaspoon garlic powder (original recipe calls for 1/8teaspoon but I don't think it gives enough garlic taste)
1/2 cup of milk heated (I use 2% to save calories and fat)
2 tablespoon chopped green onions
1/2 shredded cheddar cheese (I used fat-free)

WHAT YOU WILL NEED TO DO:


Cook bacon until crisp, then crumble bacon and set aside.

Place potatoes in medium saucepan and add enough water to cover. Bring to a boil.

Reduce heat to medium low and boil gently for 15-20 minutes, until potatoes break apart easily, when pierced with fork.

Drain potatoes well.

Mash potatoes until no lumps remain.

Add salt, pepper and milk, continue mashing until potatoes are smooth.

Spoon potatoes into a medium bowl, and top with green onions, cheese and crumbled bacon.

Nutrition Information per serving (This is based on regular milk and regular cheese... if you are like myself and make the adjustments then the nutrition information regarding fat and calories will be less.)

serving size 3/4 cup Calories 180 Calories from fat 60, Sat Fat 4g, carbs 22g, Fiber 1g, Protein 7g Sugars 3g

Coconut Custard Pie

I know I said that I wasn't going to bake for a few months, but my husband was begging for a coconut pie. If you haven't already noticed I gave in. It worked out because I still had some leftover coconut that I wanted to use up, so everyone was happy in the end.

I will say that I'm not a fan of pie, but out of all the pies that I have tried this one I actually like. I hope you all try this recipe because not only is it good, but it is also really easy to make.

Yield: 8 servings


WHAT YOU WILL NEED:

3/4 cup sugar
2 Teaspoons self-rising flour (I have have used AP flour before and had same results)
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract (Like always used real vanilla)
1 cup milk (To save on calories I use 2% milk)
1 cup sugar-free grated coconut
1 unbaked 9-inch pie shell (you can find this in the freezer section at the store)

WHAT YOU WILL HAVE TO DO:

Preheat oven to 375 degrees.

In a bowl, blend together the sugar, flour and nutmeg.

Add the butter, eggs, vanilla and milk. Mix well.

Stir in the coconut.

Pour into the pie shell.

Bake for 30 minutes or until firm.

Mashed Red Potatoes

So last night I made a turkey breast for dinner and you can't have turkey without having mashed potatoes to go with it. What I love about this side is that it is easy and everyone in my home loves it. I wish that everything that I made was this simple and this easy to put together. Take my word for it, this recipe is sure to please anyone.

I hope that if you do try this recipe that you come back and let me know how it came out good or bad I would love to hear from you. Enjoy!

WHAT YOU WILL NEED:
1-1 1/2lb of red potatoes cut into quarters (leave the skin on for extra fiber)
stockpot with water
salt to season the water
1/4 teaspoon of ground pepper
1/2 teaspoon garlic powder
2 tablespoons of unsalted butter
1/4 cup milk (I use 2%)(You might need to add extra milk.)

Put potatoes into water with salt and let cook until they are fork tender. Once the potatoes are fully cooked strain water from pot. Transfer potatoes back into the pot add, ground pepper, garlic powder, butter, and milk.

Using a potato masher, and mash everything together until everything is combined together. Taste and add any additional seasonings to your own liking.

Maple-Roasted Turkey with Sage Butter

For Thanksgiving I used this recipe to make my turkey and it was amazing. I have never had a bird that was so tasty and yet so moist. My husband loved it so much that we had been begging that I make it again. This week whole turkey breasts were on sale at the grocery store so I decided that I would pick one up and fulfill his request. Needless to say he was a very happy camper when he got home and smelled the turkey baking in the oven.

Once again Tyler Florence's recipe was a huge hit in our home. Link to the recipe on food network is below.

http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-butter-recipe/index.html

TO INSURE THAT YOU GET A MOIST TURKEY, I SUGGEST THAT YOU BRINE YOUR TURKEY AT LEAST OVER NIGHT IF POSSIBLE BRINE IT FOR 24 HOURS.

WHAT YOU WILL NEED: This recipe is meant for a 10-12lb turkey

1 stick OF unsalted butter, at room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt
freshly ground black pepper
1 fresh turkey
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Directions

Preheat the oven to 350 degrees

Put the butter and sage in a mixing bowl and mash until the sage is well incorporated. Season with salt and pepper.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go.

Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven. (I do not cover the turkey until the last 1hour of baking, so that they turkey can get that nice golden crispy skin.)

FYI: You will notice that the bacon will begin to become very dark almost to the point where it looks very, very, over done...don't worry about it, because it will be disregarded later.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Depending on the size of your turkey roasting times will vary the key is to roast your turkey 15 minutes for every lb.

As your turkey is baking you should be basting the turkey with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F.

The thigh juices will run clear when pricked with a knife. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

All that is let to do is enjoy your yummy meal.