Chocolate Easter Bunny Pie

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 21, 2010

The-Real-Easter-Bunny--39173_cr

Nisha gave me this recipe, it’s  really popular with her sorority sisters, rich, creamy and easy to make.  I thought some of you might enjoy it, too.  ~ jan

6 oz. chocolate bunny
18 large marshmallows halved or 180 mini marshmallows
1/4 cup milk
16 oz. unsweetened whipping cream
1 prepared graham pie shell
small piece of bunny to shave on top of pie and/or mini chocolate bunnies for the top

Melt bunny in milk, then stir in marshmallows stirring constantly until they melt.  Cool completely, whip cream until stiff, fold into cooled chocolate mixture, pour into crust and chill until firm - 2-3 hours.  Decorate with shaved chocolate and bunnies.

Better Than Starbucks Lemon Pound Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 12, 2010
cakeandslice
Get this yummy cake from  Dozen Flours

Lemon Cake Supreme

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 12, 2010
cake
This recipe dates back to the 60’s, and it’s still absolutely fantastic!
~ jan
1 box Duncan Hines lemon cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/3 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
Glaze:
2 cups powdered sugar
1/3 cup butter, melted
3-4 tablespoons lemon juice
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degrees for 50-60 minutes.
When cool, drizzle glaze over cake.
To Make Glaze:
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.  If it’s too thick, thin it with a tablespoon or so of hot water.

Drizzle over cake and cool.

Nick And Toni's Penne alla Vecchia Bettola from The BareFoot Contessa

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 28, 2010
http://frogandprincess.files.wordpress.com/2010/01/nick_02.jpgThis recipe is from Nick & Toni's, a popular restaurant in the Hamptons. It's their signature dish, obtained while traveling in Italy twenty years ago, and served in the restaurant ever since.


1/4 cup good olive oil
1 medium Spanish onion, diced
1/2 tablespoon crushed red pepper flakes
1 1/2 tablespoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes (Cento's San Marzano)
Kosher salt
1 pound penne pasta
2 cups heavy cream
4 tablespoons fresh oregano, chopped
Grated Parmesan cheese

 

Preheat the oven to 375 degrees F.

Heat the olive oil in a large saute pan over
medium heat, add the onions and garlic and cook for about 10 minutes
until translucent. Add the red pepper flakes, dried oregano and vodka,
and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve,
crush them with your hands, and place them in a 5 quart ovenproof pot
or Dutch oven. Add the onions to the tomatoes and cover with a tight
lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the
pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water
to a boil and cook the pasta according to package directions. Set
aside.

Place the tomato mixture in a blender and
puree in batches until the sauce is a smooth consistency, and return to
the pot.

Reheat the tomato sauce and add the heavy
cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss
the sauce with the pasta and sprinkle with Parmesan cheese, to taste.
Serve.

Source:  The Barefoot Contessa



The Pioneer Woman's Mocha Brownies

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 25, 2010
Mocha Brownies variation idea on this tasty dessert from The Pioneer Woman: "Serve in a bowl topped with coffee ice cream and drizzle with hot fudge sauce. Sinful."

-Ree Drummond

For Brownies:

Four 1-ounce squares unsweetened chocolate

1/2 pound (2 sticks) butter

2 cups sugar

4 large eggs

3 teaspoons pure vanilla extract

11/4 cups all-purpose flour

For Mae's Mocha Icing:

1/2 pound (2 sticks) butter, softened

5 cups powdered sugar

1/4 cup cocoa powder

1/4 teaspoon salt

3 teaspoons pure vanilla extract

1/2 to 3/4 cup brewed coffee, cooled to room temperature

Preheat the oven to 325°F.
To make the brownie batter, place the chocolate in a microwave-safe
bowl. Melt the chocolate in the microwave in 30-second increments, being
careful not to let it burn. Set it aside to cool slightly.

In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.


With the mixer on low speed, drizzle in the melted chocolate. Add the
vanilla extract and mix.


Add the flour to the bowl and mix just until combined; do not over mix.

Pour the batter into the baking pan. Spread it to even out the surface.
Bake at 325°F for 45 to 50 minutes, until the center is no longer soft.
Set the brownies aside to cool completely before icing.


To make the icing, in a large mixing bowl, combine the butter, powdered
sugar, cocoa powder, salt, and vanilla. Mix until slightly combined,
then add 1/2 cup of the coffee.

Whip until the icing is the desired consistency. If the icing is overly
thick, add 1/4 cup more coffee. It should be very light and fluffy.

Ice the cooled brownies, spreading the icing on thick. Refrigerate until
the icing is firm, then slice the brownies into squares.

"Good Morning America" food dishes styled by Karen Pickus.



Sue and Gloria's Baked Beans from Paula Deen's Home Cooking

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 24, 2010
Picture of Sue and Gloria's Baked Beans Recipe

Ingredients

  • 4 (16-ounce) cans pork and beans, drained
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup molasses
  • 1 cup BBQ sauce
  • 2 tablespoon yellow or brown mustard
  • 5 slices cooked bacon, crumbled
  • 1 (6-ounce) can french-fried onions, crushed
  • salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple,
molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some
salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish
and sprinkle remaining crushed onions and bacon on top. Cook in oven for
1 hour or until beans brown and bubble. Serve warm.


Cheddar, Bacon, and Fresh Chive Biscuits

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 14, 2010
Cheddar, Bacon, and Fresh Chive Biscuits

yield: Makes 12
active time:
25 minutes
total time:
55 minutes
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

  • 6 thick-cut bacon slices
  • 3 3/4 cups bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
  • 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
  • 1/3 cup chopped fresh chives
  • 1 3/4 cups chilled buttermilk
  • Honey (optional)
Preparation

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Source: Bon AppΓ©tit  | February 2010
by The Bon AppΓ©tit Test Kitchen

Mississippi Mud Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 12, 2010

Mississippi Mud CakeThe women of Huffman United Methodist Church in
Birmingham used this recipe for the church's 125th anniversary
celebration. Of the 100 cakes made, there wasn't any left over.

Yield: Makes 15 servings

Ingredients


  • 1 cup butter, melted
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 (10.5-ounce) bag miniature marshmallows

    Chocolate Frosting

Preparation


Whisk together melted butter and next 5 ingredients in
a large bowl. Stir in flour and chopped pecans. Pour batter into a
greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for
20 to 25 minutes or until a wooden pick inserted in center comes out
clean. Remove from oven; top warm cake evenly with marshmallows. Return
to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake.
Cool completely.

Note: 2 (19.5-ounce) packages brownie mix,
prepared according to package directions, may be substituted for first 7
ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes.
Proceed with marshmallows and frosting as directed.

Southern Living, JUNE 2004

Copycat Red Lobster Crab Cakes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 11, 2010

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautΓ©ing


To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.

Cinnamon Roll Cheesecake with Cream Cheese Frosting

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 11, 2010

Find this recipe at  Culinary Concoctions by Peabody
© Jan CAN Cook · THEME BY WATDESIGNEXPRESS