Recipe of the day. Mexican street corn bacon pizza

Mexican street corn bacon pizza<?XML:NAMESPACE PREFIX = “O” />

Yield: 1 14″ pizza

Cuisine: Mexican

Note: If you cant find cotija cheese, you could substitute farmers cheese or feta.

INGREDIENTS

1 20-ounce store-bought pizza dough, brought to room temperature, or our homemade pizza dough

4 slices bacon

1 ear fresh sweet corn on the cob, husked

1 jalapeno, sliced into rings, seeds removed or not, your choice

About ¼ of a medium red onion, sliced with the grain

1/3 cup mayonnaise

1/3 cup full fat Greek yogurt or sour cream

4 ounces crumbled cotija cheese (This Mexican cheese is very similar to feta only without the brine)

2 teaspoons fresh garlic, minced

½ teaspoon chili powder

½ fresh lime, to squeeze over pizza after it is baked

Cilantro, to top pizza after it is baked

Flour and corn meal to prepare crust

INSTRUCTIONS

Preheat oven to highest temperature it will go. Ours was set to 550 degrees F. Place a pizza stone on the bottom rack. In a cast iron skillet over medium high heat, cook bacon to almost crisp. Remove with tongs to a paper towel. Leave heat on medium high and add whole corn cob to skillet and cook for about five minutes, turning to brown all sides. Remove to paper towels. Once cool enough to handle, cut corn from cob and place corn in a small bowl. Set aside. Add jalapeno and onion and cook until no longer raw but not quite cooked, about 1-2 minutes. Remove to a bowl. In a small bowl mix yogurt or sour cream with mayonnaise and set aside. Flour counter and spread dough out to 14 inches round. Sprinkle pizza peel with corn meal and place dough over corn meal. Give it a little wrist flick to make sure dough slides. Spread ½ cup of the mayonnaise mixture onto the dough, going to within a half inch from the edge. Place the remaining mixture into a squeeze bottle to squeeze over the top of the baked pizza. If you do not have a squeeze bottle, cut the tip off of a sandwich bag, fill with mixture and use that in place of the bottle. Top the sauce with half of the bacon, corn, jalapeno, onion and all of the garlic. Then top with all of the cotija cheese and finish with the remaining bacon, corn, jalapeno and onion. Sprinkle chili powder over of the whole pizza then slide onto the pizza stone. Ours took a little over 7 minutes to bake but your time will vary depending on your oven. Slide back onto the peel then onto your cutting board and cut into 6 or 8 slices. Squeeze lime juice over the pizza as well as sprinkling with cilantro. Drizzle with the mayonnaise mixture and serve. We also sprinkled more cotija cheese on our pizza after it was baked, but that is optional.

Recipe of the day. Crème-Filled Golden Bundt Cake

Crème-Filled Golden Bundt Cake Recipe

  • Prep 30 min
  • Total3 hr 0 min
  • Servings, sixteen.

This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. Its made easy with Betty Crocker

Ingredients

Cake

1 box, Betty Crocker Super Moist yellow cake mix

1 box, (3.4 oz) Jell-O vanilla-flavor instant pudding & pie filling mix

1cup milk

1/2cup butter, melted

4 eggs

Filling

1cup Kraft Jet-Puffed marshmallow creme (from 7-oz jar)

1/2cup butter, softened

1/2teaspoon vanilla

2 to 3 teaspoons milk

1 1/2cups powdered sugar

Decoration

1tablespoon powdered sugar

Steps

· 1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

· 2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

· 3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

· 4. In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.

· 5. Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.

· 6. When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

Expert Tips

  • It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
  • Spraying your measuring cup with cooking spray before measuring marshmallow creme will make it easier and less sticky to remove.

Recipe of the day. chicken manicotti

Chicken Manicotti
Yield: 4 servings

3/4 c tomato juice
1/4 teaspoon garlic powder
1/4 ts Salt
1 ds pepper
1/2 8 oz container of cottage cheese
2 whole large chicken breasts; skinned, boned & halved
2 oz mozzarella cheese
1 ea italian seasonings

About 1 1/4 hrs prior to serving in a 1 quart saucepan over medium heat
heat tomato juice, garlic, salt, pepper, & 1/2 teaspoon italian seasoning, bring to boil
reduce heat & simmer for 10 mins stirring occasionally.
On cutting board, with mallet or dull edge of french knife, pound chicken pieces to about 1/4 inch thickness, set aside.
In a small bowl combine cottage cheese & 1/8 tsp of italian seasoning.
Spoon cheese mixture on to centers of breasts, leaving 1/2 inch edge all around From a narrow end roll each, jelly roll fashion; secure with tooth picks.
In the bottom of 10 x 6 inch pan spoon 1/2 of tomato juice mixture
then arrange chicken seam side down,
spoon remaining tomato juice mixture over chicken rolls, top with mozzarella.
Bake at 350°F for 45 minutes or until chicken is tender.
To serve
remove tooth picks, spoon pan juices over chicken

Chicken bacon salad with honey mustard dressing

Chicken Bacon Salad with Honey Mustard Dressing<?XML:NAMESPACE PREFIX = “O” />

Servings: 2

Ingredients

2 tsp Extra Virgin Olive Oil

8 ounces Thin-Sliced Chicken Breasts (230g)

Salt & Black Pepper to taste

Paprika

½ Small Onion, optional

1 cup Cherry Tomatoes (140g)

5 ounces Mixed Lettuce Leaves (150g)

⅓ Cup Parmesan Cheese, grated (30g)

Honey Mustard Dressing:

6 tbsp. Extra Virgin Olive Oil

2 tsp Spicy Mustard

2 tbsp. Honey

2 tbsp. Lemon Juice, from fresh lemon

4 tsp White Wine Vinegar

Instructions

For the salad: Fry the bacon in a frying pan. When done, transfer onto a plate lined with paper kitchen towel to get rid of the excess fat. Remove any leftover fat from the pan and pour in the olive oil. Season the chicken breasts with salt, pepper and paprika on both sides. Cook on both sides until ready (about 4 minutes). Cut the cherry tomatoes in halves and slice the onion into rings. Divide mixed lettuce leaves, onion, cherry tomatoes between 2 plates/bowls. Top this with chicken slices, bacon and parmesan.

For the honey mustard dressing: Combine all the vinaigrette ingredients in a small jar/glass. Mix well before serving.

Recipe Notes

Use any type of paprika you have on hand smoked or sweet.

The amount of ingredients can be adjusted to your liking.

Grana Padano can be substituted for Parmesan.

The amount of mustard vinaigrette is plenty for 2 portions.

If you dont like spicy mustard, feel free to use the classic one. Dijon mustard is a great choice.

Recipe of the day. Holiday toffee bars

Holiday Toffee Bars

1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal(tm) all-purpose flour
1/4 teaspoon salt
2/3 cup milk chocolate chips
1/2 cup chopped nuts, if desired

1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in pan.

2. Bake 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.

3. Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.

Makes 32

Three bars (1.55 oz each) milk chocolate candy, broken into small pieces, can be substituted for the milk chocolate chips. For easiest cutting, cut the bars while they’re still warm.

Gingerbread cut outs

Gingerbread Cutouts

There are many gingerbread cookie recipes – this is just one version.
Perfect for this time of the year and don’t forget to let the little ones decorate them! Cut out gingerbread men, teddy bears, reindeer, pumpkins, turkeys, etc.

1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

In a mixing bowl, cream the butter and brown sugar. Beat in molasses and
egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves;
add to the creamed mixture alternately with water. Mix well. Cover and
refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with
a rocking horse cookie cutter or cutter of your choice dipped in flour.
Place 2 in. apart on greased baking sheets. Bake at 350 F for 9-11
minutes or until edges are firm. Remove to wire racks to cool.

Recipe. Whole wheat chocolate chip cookies

Whole Wheat Chocolate Chip Cookies

Many times you just don’t seem to use up your whole wheat flour fast enough! It’s not just for whole wheat breads! Try this recipe for a nice
change and a delicious cookie!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking
soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a
little nutty? Go ahead and add 1 cup coarsely chopped nuts with the
chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool
slightly; remove from cookie sheet. Cool on wire rack.