Green Goddess Dipping Sauce

Parsley, dill, and tarragon pack this creamy sauce with herb-fresh flavor. There's no need for chopping; the sauce is super easy to prepare in the food processor. Serve with boiled shrimp or veggies.

Ingredients:

• 3/4 cup sour cream
• 1/2 cup firmly packed fresh parsley leaves
• 1/2 cup mayonnaise
• 1 green onion, chopped
• 1 tablespoon firmly packed fresh dill leaves
• 1 tablespoon firmly packed fresh tarragon leaves
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: fresh dill sprig

Directions:

1. Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

Southern Living
JUNE 2010

Mushroom Puffs

Flaky puff pastry envelopes a rich mix of cream cheese, mushrooms, onions, and Parmesan cheese. You can even assemble and freeze these ahead of time.

Ingredients:

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped green onion
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

Directions:

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.

2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.

3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.

4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.

*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.

Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Source: Ashley McMakin, Birmingham, Alabama, Ashley Mac's, Birmingham, Alabama, Southern Living
NOVEMBER 2011

Pepper Relish Mini Meatloaves

Use pepper relish to add sweet-savory punch and a pretty glaze.

Ingredients:

• 1/2 cup soft, fresh breadcrumbs
• 1/4 cup spicy-hot vegetable juice
• 1/4 cup buttermilk
• 1 cup minced sweet onion (about 1 medium)
• 1 tablespoon olive oil
• 1 3/4 pounds ground round
• 1/4 cup finely chopped fresh basil
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup hot pepper relish, divided
• Garnish: fresh basil

Directions:

1. Preheat oven to 450°. Stir together first 3 ingredients; let stand 5 minutes.

2. Meanwhile, sauté onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.

3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.

4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)

5. Bake at 450° for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.

Note: We tested with Howard's Hot Pepper Relish.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Sloppy Cola Joe Dogs

Our Test Kitchen couldn't get enough of these new sloppy joes enlivened with a splash of cola, which gives the ground beef a sweet boost that plays well off the filling's spices. Try these with traditional or split-top hot dog buns or hoagie rolls. Garnish with your favorite coleslaw for crunch and color.

Ingredients:

• 1 medium-size red onion, thinly sliced
• 2 tablespoons olive oil
• 1 1/2 pounds ground round
• 1 (6-oz.) can tomato paste
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 cup spicy, fruity cola soft drink (such as Dr Pepper)
• 1/2 cup jarred sliced pepperoncini salad peppers
• Ground red pepper
• 8 hot dog buns or hoagie rolls
• Store-bought coleslaw

Directions:

1. 1. Sauté onion in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until onions are caramel colored.
2. 2. Add ground beef to skillet, and cook over medium-high heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink; drain.
3. 3. Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3 to 4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water, and cook, stirring constantly, 6 to 8 minutes or until bubbly. Remove from heat, and stir in pepperoncini peppers; add salt and red pepper to taste.
4. 4. Serve beef mixture immediately on buns with coleslaw.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Gyro Burgers With Tahini Sauce

You can find tahini paste on the imported food aisle of large supermarkets or in Mediterranean markets.

Ingredients:

• 1 pound extra-lean ground beef
• 1 teaspoon Greek seasoning
• 4 pita rounds
• 4 lettuce leaves
• 8 large tomato slices
• 4 thin red onion slices
• Tahini Sauce
• 1/4 cup feta cheese

Directions:

1. Combine beef and seasoning. Shape into 4 patties.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until beef is no longer pink.
3. Cut off 2 inches of bread from 1 side of each pita round, forming a pocket. Line each with 1 lettuce leaf, 2 tomato slices, and 1 red onion slice. Add burger. Drizzle each with 2 tablespoons Tahini Sauce, and sprinkle with 1 tablespoon cheese.

Southern Living
AUGUST 2003

Mini-Cheeseburgers

Whether you're planning for pint-size palates or simply desire to serve appetizer-sized portions of the American classic, these mini burgers are a guaranteed crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 2 tablespoons ketchup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (7 1/2-ounce) package party rolls
• 5 (3/4-ounce) process American cheese slices, quartered 
• Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle slices, tomato slices, lettuce leaves 

Directions:

1. Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.
2. Bake at 350° for 15 to 17 minutes or until done.
3. Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.
4. Note: Place in heavy-duty zip-top plastic bags; seal and freeze. Remove desired number of burgers from freezer; pack frozen in lunchbox. Sandwiches will thaw in approximately 2 1/2 to 3 hours.

Southern Living
SEPTEMBER 1997

Easy Skillet Tacos

Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.

Ingredients:

• 1 pound ground beef 
• 1 small onion, chopped 
• 1 teaspoon olive oil 
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 3/4 cup water
• 1/2 cup salsa 
• 1 1/2 cups (6 ounces) shredded Cheddar cheese 
• 1 tablespoon chopped fresh cilantro 
• Taco shells or flour tortillas, warmed 
• Toppings: shredded lettuce, diced tomatoes, salsa, sour cream 

Directions:

1. Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
2. Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
3. Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.

Source: Debbie Shepard, Lynchburg, Virginia, Southern Living
AUGUST 2004

Mini Pecan Pies

Ingredients:

• 3 large eggs, beaten
• 1/2 cup granulated sugar
• 1 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1 cup pecans, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• pastry for 2 9-inch pie crusts

Directions:

Preheat oven to 350°. Grease/line mini muffin pans.

Roll out pie crust and cut to fit in mini muffin pans. Press into prepared pans.

Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt.

Pour into unbaked pie shells. Bake for about 15 minutes or until done. Let cool completely in pans.

Notes:

Prep Time: 15 minutes

Cook Time: 15 minutes *

Yield: 48 mini pies

 

Cook time is per pan. *

Source:  Best of the Best from Mississippi.

Peanut Butter Banana Bars

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 medium ripe bananas, mashed
• 1/2 cup peanut butter

Directions:

Preheat oven to 350°. Grease an 8-inch square baking pan.

Whisk together flour, oats, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well. Mix in bananas and peanut butter, mixing just until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer batter to prepared pan and smooth evenly. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan before cutting into bars.

Source:  bakeorbreak

Ginger Snap Sandwiches With Lemon Cream Cheese Filling

Ingredients:

• For the cookies:
• butter - 3/4 cups (170 g)
• sugar - 1 cup
• egg - 1, large
• molasses - 1/4 cup
• flour - 2 cups
• baking soda - 2 tsp
• cinnamon - 1 tsp
• ginger - 1 tsp
• For the filling:
• cream cheese - 4 oz (115 g), room temperature
• butter - 4 tbsp (55 g), room temperature
• fresh lemon juice - 1 tbsp (juice of half a lemon - add some zest if you want extra lemon flavor)
• salt - 1/8 tsp
• powdered sugar - 2 cups
•  
• Directions:
• 
  To make the filling:
• Use an electric mixer and mix together the cream cheese and butter until light and fluffy, then mix in the lemon juice and salt.
• Add the sugar, a little at a time, until you get the right consistency and flavor, the more sugar you add, the thicker the cream.
• Let the filling rest, covered, in your fridge until the cookies have baked and cooled.

To make the cookies:

• Pre heat the oven to 350 F (175 C).
• In a medium bowl, sift together the flour, baking soda, cinnamon and ginger, then set aside.
• In a larger bowl, use an electric mixer and blend the butter and sugar together until pale and fluffy, about 3 minutes, then add the egg, then the molasses; mixing well after each.
• Using the mixer on low speed, mix in the dry ingredients in 2 or 3 batches, and mix until just combined.
• Use a 2 tsp or tbsp measure and form uniform balls from the dough.  Roll them in sugar, then place on baking sheet covered in baking paper, about 2 inches apart (they will spread).
• Bake in heated oven about 10 - 12 minutes, or until golden brown.
• Let the cookies cool for about 5 minutes on the sheet before removing them to a wire rack to cool completely.
• Use a small spoon to put a little filling between the bottoms of two cooled cookies and gently press together until the filling reaches the sides.

Source:  comfortablefood.com

Coconut Macaroons

Makes: about 32 cookies

Ingredients:

1 (14 oz.) package sweetened flaked coconut
3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly whisked, just to combine
1 teaspoon vanilla
1/2 cup (3 oz.) semi-sweet or dark chocolate chips, melted

Directions:

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together vanilla and egg whites. Set aside.
2. Combine coconut, sugar, flour and salt in a large bowl. Mix well, separating clumps of coconut as necessary. Stir in egg whites and vanilla, combining thoroughly. Drop batter by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
3. Bake for about 17 minutes, or until cookies are set and light golden brown. Transfer cookies to wire cooling rack to cool completely.
4. Melt chocolate and drizzle over cooled cookies. Allow chocolate to set. Cookies keep for several days in an airtight container. 

Source: yesterfood

Flourless Carmel Chocolate Chip Oatmeal Cookies

Ingredients:

• ⅓ cup unsalted butter
• 1½ cups rolled oats (not quick-cooking). Use organic oats if you need to guarantee that they are completely gluten-free.
• ½ cup granulated sugar
• ¼ cups dark brown sugar, firmly packed
• ½ cup chopped walnuts (optional)
• ½ cup chocolate chips(optional)
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• 1 egg

Directions:

1. Melt the butter and set aside to cool. Place all ingredients in a medium sized bowl and mix gently by hand or at lowest speed of an electric mixer.
2. Mound the dough into a ball and refrigerate for 20 minutes. (don’t skip this step)
3. Preheat oven to 350* F. Line cookie sheets with parchment or silpats.
4. Form the chilled dough into 1″ balls and place on baking sheets. The cookies won’t rise, but will spread out slightly.
5. Bake for 13-15 minutes or until the degrees are browned and the tops of the cookie are medium golden.
6. Remove from oven and cool on the baking sheet, (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily.
7. Makes 2 dozen cookies.

Source:   whatagirleats.com

Chocolate Brownie Clusters

Ingredients:

• 3 extra-large egg whites
• ½ teaspoon freshly squeezed lemon juice
• 1½ cups powdered sugar
• ¼ cup unsweetened Dutch-process cocoa powder
• 1½ cups raw walnut halves

Directions:

1. Position a rack in the center of the oven and preheat to 325* F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks) Whip whites on low speed for 2 minutes and then increase speed to high whip until stiff peaks form. (Buddy says 5, I say more like 10)
3. Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts, until they are well coated with batter.
4. Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter ½ ” apart , being sure to include about the same number of walnuts (3 or 4) in each cluster.
5. Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rake and let them cool.
7. Store in an airtight container for up to one week. They won’t last more than a day though!

Source:  whatagirleats.com

Copy-cat Lofthouse Sugar Cookies

Ingredients:

Makes: 5-6 dozen cookies

1 cup butter, room temperature

2 cups sugar

3 eggs

2 teaspoons vanilla

1-1/2 cups sour cream

6 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

 

Directions:

1.  In the bowl of your stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

2.  Add the eggs, one at a time, beating after each addition until it is incorporated.

3.  Add the vanilla and sour cream and beat until combined.

4.  Add the flour, baking powder, baking soda, and salt, and mix on low speed until combined.  The dough will be sticky.

5.  Divide the dough in half and flatten into 1-1/2 inch thick rectangles.  (It will help if you work on a floured surface and flour your hands.)  Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

6.  Remove one of the dough rectangles from the fridge and unwrap it.  Place the dough on a floured surface and roll out to about 1/4 inch thick. 

7.  Use a 2-1/2” cookie cutter (I actually just use a drinking glass, so mine were probably closer to 3") to cut out cookies.  Place on a parchment lined cookie sheet.  It is best to work in small batches and keep the dough cold until you’re ready to work with it.

8.  Bake at 425 for 8 minutes, until the cookies are lightly browned.

9.  Allow the cookies to cool completely before frosting them.  (Frosting recipe is below.)  Decorate as desired.

Store in an airtight container at room temperature.  You can also freeze unfrosted cookies.

Frosting

Ingredients:

1 cup butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

6 Tablespoons heavy cream

Food coloring

 

Directions:

1.  In the bowl of your stand mixer, fitted with the paddle attachment, cream together the butter and vanilla.

2.  Slowly beat in the powdered sugar until smooth and creamy.

3.  Mix in the heavy cream, one Tablespoon at a time, until the desired frosting consistency is achieved. 

4.  If desired, add in a few drops of food color and beat until evenly colored.

Store in an airtight container in the refrigerator.  Bring to room temperature before spreading.

 

Source:  melissas-cuisine.com

Dark Chocolate-Milk Chocolate Meringue Cookies

Ingredients:

• 4 large egg whites at room temperature (careful not to get in any yolk in the bowl)
• 1 teaspoon good vanilla extract
• small pich of salt
• 1 cup white granulated sugar
• 1/2 cup dark chocolate chips OR chunks
• 1/2 cup milk chocolate chips OR chunks

Directions: 

1. Preheat oven to 250 degrees and line 2 baking sheets with parchment paper.

2. Using an electric mixer, add the egg whites and beat until frothy and white. Increase speed to high and add in one tablespoon of sugar at a time until soft white peaks form. (Sugar should be mixed thoroughly and not grainy.

3. Sprinkle in salt and add in vanilla. Whip mixture for 2-3 more minutes. (The entire bowl should look similar to homemade whipped cream.)

4. Gently fold in both sets of chocolate chips until thoroughly combined.

5. Take a large resealable bag and fill with Meringue mixture. Snip off one bottom corner and squirt about 2 tablespoons onto parchment-lined baking sheet about 1-inch apart.

6. Bake for about 45-60 minutes or until firm. Cool completely and store in an air tight container.

Source: nibblesbynic.com

Lightened Up Peanut Butter Bars

Ingredients:

• 2  cups graham cracker crumbs
• 1 cup peanut natural peanut butter
• 4 Tablespoons butter, melted
• 1 1/2 cups dark chocolate chips ( I used 71% cocoa)
• 1 1/2  cups sucanat

Directions:

1. Pour sucanat into blender (I used my Vitamix) and place on high speed for 10-15 seconds to create a “powdered” sugar.  (Yes, it really is THAT easy!)
2. In a medium bowl, stir together graham cracker crumbs, powdered sucanat, peanut butter and melted butter. Press firmly into the bottom of a 9×13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Source:  laurenkellynutrition.com

Macaroon Kiss Cookies

Ingredients:

2 1/2 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1/2 tsp table salt
2/3 cups butter, softened
6 oz cream cheese, softened
1 1/2 cups sugar
2 egg yolks
1 tbsp plus 1 tsp vanilla extract
1 tbsp plus 1 tsp orange juice
10 cups flaked coconut, divided into 6 cups and 4 cups
1 bag Hershey kisses

Directions:

In a medium bowl, sift flour, baking powder, and salt. Set aside. In a different bowl, beat together butter, cream cheese, and sugar until creamy. Add egg yolks. Add in vanilla and juice. Mix until combined. Slowly add in dry mixture and mix until thoroughly combined. Add in 6 cups of coconut. Place cookie dough in fridge for one hour. Preheat oven to 350. Once dough has been chilled for an hour, remove from fridge and scoop 1 1/2 inch dough balls. Roll in hand to create ball and then roll through remaining 4 cups of coconut.  Place on a cookie sheet, about 12 per cookie sheet. Bake in oven for 14-15 minutes, or until set and light brown. Remove from oven and push one hershey kiss into each cookie and place back into oven for an additional one minute. Remove from oven and cool.

* As a tip, keep dough in fridge in between batches of cookies, I found it was easier to roll the dough into balls when the dough was cold from fridge.

Source: thecookinchicks

Tuna-Apple Mini Melts

A creamy tuna-apple mixture fills mini-phyllo pastry shells and is topped with Havarti cheese slices to make a tasty, bite-sized appetizer.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup diced Pink Lady apple*
• 1/3 cup finely chopped celery
• 2 tablespoons minced red onion
• 1 hard-cooked egg, peeled and chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked pepper
• 2 (12-oz.) cans solid white tuna in spring water, drained and flaked
• 3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
• 12 deli Havarti cheese slices, cut into 4 pieces each
• Garnish: thin Pink Lady apple slices

Directions: 

1. Stir together first 8 ingredients in a medium bowl. Stir in tuna. Cover and chill 1 hour.

2. Divide mixture among phyllo shells (about 1 Tbsp. each), and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.

3. Preheat broiler with oven rack 5 1/2 inches from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish, if desired.

*Gala apple may be substituted.

Source: Ashley McMakin, Birmingham, Alabama, Ashley Mac's, Birmingham, Alabama, Southern Living NOVEMBER 2011