Reese's Bacon Crunch Cookies

 From the Barth Bakery Blog

A great recipe for a unique cookie!

Ingredients:

225g (2 sticks) unsalted butter, room temperature 

225g (1 cup) dark brown sugar

125g (1/2 cup) light brown sugar

1 large egg

2g (1 tsp) vanilla extract 

180g (1 1/2 cups) all-purpose flour

120g (1 1/4 cup) pretzels, crushed

4.5g (1 tsp) baking powder 

1.5g (1/2 tsp) baking soda 

6g (1 tsp) salt 

85g (~6 slices) cooked bacon, chopped

65g (2 cups) potato chips, gently crushed to smaller pieces (not crumbs)

180g (3/4 cup) Reese’s mini peanut butter cups 

Directions:

Preheat oven to 375°F. Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and cream together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl and the paddle, add the egg and vanilla, and beat on high for 7-8 minutes, scraping down the sides of the bowl every few minutes as needed, until very light and fluffy. In a separate medium bowl, combine the flour, pretzels, baking powder, baking soda, and salt and whisk together until thoroughly mixed. Add the dry ingredients to the wet ingredients and mix on low speed just until the ingredients are evenly distributed, for about 30-45 seconds. (Do not overmix!) Add the bacon, potato chips, and Reese’s. On low speed, mix just until incorporated, no more than 30-45 seconds. Use a 2.75oz ice cream scoop to scoop the cookie dough onto the prepared baking sheets about 3-inches apart. Use your hand or the bottom of a measuring cup to flatten the cookies. Wrap the sheets tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. Bake the chilled cookies for 10-12 minutes, or until lightly golden brown on the edges. Cool the cookies for about 5 minutes on the baking sheets and then remove to a wire rack to cool completely.

French Chocolate Mousse

From the French "All Recipes" website equivalent, Marmiton. 

Please note: this recipe uses raw eggs. Due to salmonella risk, please do not serve this recipe to young children, pregnant women, the elderly, or immunocompromised individuals. Some stores sell pasteurized in-shell eggs, which may be used in this recipe to mitigate the risk.

Ingredients:

100 g (2/3 cup) of dark chocolate, at least 70%

3 eggs

1/2 tsp of vanilla extract

A pinch of salt

Directions:

Separate the whites and yolks of the eggs. In a double boiler, melt the chocolate. Remove from the heat and incorporate the egg yolks, vanilla extract and salt. Beat the egg whites until stiff peaks form. Gently fold in the egg whites to the chocolate mixture with a spatula. If using individual ramekins, separate the mousse into them at this point. Refrigerate at least 2 hours. Top with chocolate shavings and/or whipped cream.

 

Savory Cheesecake

From Deanna Buxton's Worldwide Ward Cookbook - Mom's Best Recipes. This recipe is a unique twist on a classic recipe and has been a hit at several gatherings!

Ingredients:

1 medium onion, thinly sliced

1 tsp sugar

1/2 cup dried breadcrumbs

1 1/2 Tbsp butter, melted

3 8-oz packages cream cheese, room temperature

4 oz feta, crumbled

3 eggs, lightly beaten

1 tsp dried basil

1 tsp salt

1 tsp pepper

3-4 cloves of garlic, minced

1 14-oz jar of marinated artichoke hearts, coarsely chopped and 2 Tbsp of the liquid reserved

1/2 cup sun dried tomatoes in oil, oil reserved

1/4 cup parmesan cheese, shredded

Directions:

In a frying pan, heat the oil from the sundried tomatoes and add in the onion and sugar. Let caramelize over meadium-low heat for about 30 minutes, stirring occasionally. Set aside. Mix the bread crumbs and butter together. Press into a 9-inch springform pan. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the feta cheese and beat until well mixed. Add the eggs, basil, salt, pepper, garlic, and artichoke liquid; mix until just incorporated. Fold in the remaining ingredients along with the caramelized onions. Pour into the prepared pan and bake at 325॰F for 35 minutes. Allow to cool on a wire rack for 30 minutes then chill in the fridge for at least 4 hours prior to serving. To serve, slice the cheesecake into wedges and spread on crackers, toast, or crusty bread. Enjoy!

Creamy Spinach Artichoke Chicken

 A recipe I made up on the fly for a church potluck inspired by spinach artichoke dip. It turned out so well that I decided to guesstimate the amounts of what I used and turn it into an actual recipe. Enjoy!

Ingredients:

1 rotisserie chicken, shredded (I like Costco’s, but any kind will do. 

        Note: Raw chicken could also be used, but the cooking time will need to be increased, and the                    chicken will have to be shredded after it is cooked.

1lb frozen spinach thawed and drained

12 oz jar of marinated artichoke hearts, roughly chopped

1 cup of chicken broth

1 8oz pack of cream cheese, cubed

1.5 cups of shredded mozzarella

Salt and pepper

Directions:

Place everything except for the mozzarella in a crockpot and cook on high for 2 hours until heated through. Stir in the mozzarella and add salt and pepper as needed to taste. Serve over rice.

Mushroom Risotto

Ingredients:

1 Cup Dried Mushrooms

1 1/2 Cups Cream

1 Tbsp Beef stock concentrate (powdered or paste work fine)

2 Cups Fresh Mushrooms, sliced (I usually use brown baby bella, but other varieties work great too!)

1 Onion, diced

3 Cloves of Garlic, minced

1/2 Stick of Butter, divided in half

2 1/2 Cups of Arborio (Risotto) Rice

5 Cups of Chicken or vegetable stock

Thyme

Salt

Parmesan or goat cheese (for serving)

Directions:

In a small sauce pan, bring to a simmer the dried mushrooms, cream and beef stock concentrate. Stir together occasionally and let reduce and thicken while you prepare the risotto. It should turn a light brown color and be able to coat the back of a spoon when it is finished.

Meanwhile, bring the chicken or vegetable stock to a boil. Melt 1/4 stick of butter in a large pan. Sautée the fresh mushrooms, onion and garlic until softened. Clear a section in the middle of the pan and melt the remaining butter. Add in the rice and cook until the rice has turned golden. Start to ladle in the hot stock to the pan with the risotto until the stock just covers it. 

Continue simmering the risotto while stirring and adding additional stock as needed until the rice is cooked through and the stock has been absorbed, about 15-20 minutes. Adjust seasonings as needed.

Once the risotto is cooked, stir in the mushroom cream. Serve with freshly grated parmesan or goat cheese.

Turkey Meatloaf

 2 lbs Ground Turkey - I like the 85%

1 envelope dry onion soup mix

3 slices of bread

1/2 cup milk

1/2 cup shredded cheese

2 eggs

1/2 cup catsup

1 teaspoon poultry seasoning

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Tear up the bread into little pieces and soak in the milk. Add in onion soup mix, cheese, eggs, catsup and seasonings. Mix to combine. Add in turkey and mix until incorporated. Form into loaf shape in 9x13 pan. Bake at 375 for 1 hour. Let cool 5 minutes before slicing and eating!

You can also coat with catsup or BBQ sauce if you like it glazed. 

Alain Ducasse's Gougères

 From Food & Wine

They are delicious little French cheese puffs!

Ingredients : 

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

Freshly ground black pepper

Freshly grated nutmeg

Directions:

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.

Note: When making the choux pastry, be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.