- Pizza Burger
- Yaki-Tori Chicken
- Cannoli Puffs
- Cookies and Cream Smoothie
- Strawberry Blueberry Crisp
- Orzo Salad
- Pasta Primavera
- Goat Cheese Popovers
- Asparagus Soup
- Daffodil Cake
From the Crew: We have tasted these. They are awesome!
“Grab” a baseball size piece of 85% lean hamburger. Divide in half.
Flatten each half of the hamburger into a circle with a slight indention in the middle. Put about 1 tsp of pizza sauce in the middle, avoiding the edges. Top with a few small pieces of mozarella cheese and 1/2 strip of cooked, crisp bacon. Top filled half with unfilled half and squoosh edges to seal. You can grill these burgers or fry them about 5 minutes each side until done.
Serve on your favorite bun.
Tasty finger food. Kid knows what she likes.
- 1/4 cup soy sauce
- 3 cloves minced garlic
- 1″ piece of fresh ginger, peeled and minced
- 1 tbsp honey
- 1/2 tsp sesame oil
Pull all of the above in a heavy duty zip lock bag. and mix
Add 1 lb of chicken strips (either cup from a breast or use tenders). Add the chicken to the marinade in the bag, seal bag, and refrigerate for 30 minutes.
Meanwhile, soak wooden skewers in water to prevent burning in the oven.
Take 2 cups of cornflakes, put in a bag, and crush.
After 30 minutes, remove the chicken and put it onto a plate or tray. Remove the skewers
from the water.
Take one strip of chicken and “weave” it onto a skewer, roll in cornflakes and put on a
foil-lined baking sheet.
Bake the chicken at 350 from 10-15 minutes.
Remove and serve with your favorite sauce, such as honey mustard.
What’s sweeter? Kaycie or the puffs?
Using one sheet of frozen puff pastry (defrosted but still cold), roll out slightly on a board. Cut 12 circles of dough large enough to fit into mini cupcake tin, which has been sprayed. with any cooking spray. Once all the wells of the tin are filled, take a fork and poke a few holes in the bottom of each. Put into a 400 degree oven for 10-15 minutes until lightly browned. Remove and cool.
For the filling, mix together
- 1 cup ricotta cheese
- 1 tsp cinnamon
- 1/3 cup sugar
- generous 1/2 cup of mini chocolate chips
Refrigerate filling until ready to use – can be made one day in advance.
Just before serving, fill each cup and serve.
Made with you-know-what cookies and cream cookies.
Place 10 cookies and cream cookies into a blender
- 4 scoops of vanilla ice cream
- 2 cups cold milk
- 1 cup ice
- 1/4 cup chocolate sauce
Blend well and serve topped with whipped cream and more crushed cookies
This originally was going to be a rhubarb dish, but we had an early taping and there was no rhubarb to be found in our local stores. So, now it’s a strawberry-blueberry dish. Still tasty!
- 8 cups diced rhubarb
- 1 cup sugar
- 1 tablespoon grated orange zest
- 2 tablespoon corn starch
- 1/3 cup Cointreau
- 3/4 cup ( 1 1/2 sticks) unsalted margarine, cold, cut into small pieces
- 2 cups unbleached all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 3/4 cup slivered almonds
- Pinch salt
- 1 egg
Toss the fruit with the granulated sugar and orange zest in a 3-quart baking dish. Dissolve the cornstarch in the Cointreau, add to the rhubarb, and toss to coat.
Preheat oven to 350 degrees F.
Place the margarine, flour, oats, brown sugar, and cinnamon in a mixing. Mix together with your hands until crumbly. Stir in the almonds and salt and beat in the egg to bind the mixture loosely. Spread the topping evenly over the rhubarb.
Bake until the top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.
You’d be amazed at how filling this is. It’s beatiful to look at, too.
- 1/3 cup olive oil
- 3 tbsps fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp minced garlic
- 1-1/2 tsp dried oregano
- 1 tsp Dijon mustard
- salt & pepper
- chopped parsley
Boil 12 oz of orzo according to package directions. Drain. Toss with 2 tbsps olive oil. Add chopped black olives, red onions, capers, artichokes cucumbers, small tomatoes and feta cheese. The amount is up to you.
In a separate bowl, mix the olive oil, lemon juice, white wine vinegar, minced garlic, dried oregano, dijon mustarg, salt and pepper, and chopped parsley.
Blend well, pour over orzo mixture, Refrigerate.
All really good stuff in one dish. How can you go wrong?
- package fettucine
- green beans
- white mushrooms
- salt and pepper
- 1/2 cup grated parmesan cheese
- diced tomatoes
- fresh chives
Cool 12 ounces fettucine according to package directions. Drain.
Melt 1/4 cup butter in a pan. Saute a generous “handful” of each of these:
- small green beans
- asparagus cut up
- white mushrooms sliced
- salt and pepper
- Add 1 cup half and half and cook to thicken, about 5 minutes.
- Add 1/2 cup grated parmesan cheese, diced tomatoes and fresh chives.
Pour over pasta and serve with extra parmasen cheese
Can serve this with fish or grilled chicken or eat alone as a vegetarian dish.
Popovers can fool you. They look so light but can satisfy quite easily.
- Walnut Oil
- 6 eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 teasopoon salt
- 1/2 teasoon freshly ground black pepper
- 1 teaspoon dried thyme
- Pinch ground nutmeg
- 2 cups milk
- 1/2 cup heavy whipping cream
- 1 ounces herbed chevre, cut into 18 to 20 pieces
Preheat oven to 400 degrees F. Brush 18 to 20 muffin cups with walnut oil.
Place the eggs, flour , salt, pepper, thyme, and nutmeg in blender container. Blend until well combined, about 10 seconds. Scrape down the sides of the container.
With the blender running, slowly pour in the milk and the cream and blend until smooth.
Place the prepared muffin tims in the oven to warm slightly. Remove the warmed tins and fill each halfway with batter. Place a piece of the cheese in the center of each cup. Pour in the remaining batter to fill each cup two-thirds.
Bake the popovers until puffed and golden, 40-50 minutes. Serve immediately.
The TIK crew couldn’t stop eating this soup after recording the session. It was pretty amazing. Casey says, “Just do this!”
- 1/2 cup (1 stick) unsalted butter
- 2 large yellow onion, coarsely chopped
- 4 large cloves garlic, chopped
- 1 1/2 quarts chicken stock
- 3 pounds asparagus
- 1 bunch flat-leaf parsley, stems removed, chopped
- 2 medium-size carrots, peeled and cut into 1-inch pieces
- 8 fresh large basil leaves
- 1 tablespoon dried tarragon
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup sour cream
- 1 large ripe tomato, seeded and chopped
Melt the butter in a heavy large stockpot over low heat. Add the onions and garlic and cook uncovered until soft, about 25 minutes.
Add the stock and heat to boiling.
Trim the woody ends from the asparagus and cut the stalks into one inch pieces. Reserve the tips. Add the asparagus pieces, parsley, carrots, basil, tarragon, salt, pepper, and simmer covered until the vegetables are tender, about 50 minutes.
Remove soup from heat and let cool. Process in batches in a blender or a food processor fitted with a steel blade until smooth. Strain the soup through a medium-sized sieve to remove woody fibers.
Return strained soup to the pan, add the asparagus tips and simmer over medium heat until the tips are tender, about 10 minutes.
Ladle the soup into bowls. Dollop each serving with sour cream and sprinkle with the fresh chopped tomato.
This is a very light, tasty cake. You have almost no guilt eating it.
- 12 egg whites
- 1-1/4 cup cake flower (not all purpose)
- 1/2 cup sugar
- 1-1/2 tsp cream of tartar
- 1-1/2 tsp vanilla
Separate 12 eggs whites from eggs that are at room temp. Reserve 5 yolks.
Sift 1-1/4 cup cake flour and 1/2 cup sugar together.
Beat the whites and 1/2 tsp salt and 1-1/2 tsp cream of tartar until soft peaks form. While beating, add 1 cup flour and bring mixture to stiff peaks. With a wire whisk, whisk in 1-1/2 tsp vanilla and then the flour mixture.
In another mixture bowl, beat the 5 yolks with 2 tbsps cake flour and 2 tbsps sugar until thick
Remove 1/3 of the beaten egg whites and put them into a bowl. Fold in the egg yolk mixture.
Using a clean angel food pan, start with a white layer, then a yellow layer and finish with a white layer.
Run a butter knife through mixture to blend sllightly.
Bake at 375 for 35-40 minutes. Cool upside down for 2 hours then remove.
If making the day before, leave in the pan until the next day and then remove just before serving.
Dust with confections sugar and serve with ice cream or whipped cream and fruit.