Wednesday, June 30, 2010

Butterfinger Pie

This pie should come with a warning: Do not eat alone!! It is really good, rich...so at least you wouldn't eat it all in one sitting, but also one of the most sinful desserts I think I have made....just look at the ingredients! But check out the yummy layers....oreo crust, chocolate, peanut butter and whipped cream loaded with butterfingers.....

Recipe From: My Sister's Kitchen

CRUST:
14 cream-filled chocolate sandwich cookies (Oreos)
4 Tbs butter, melted
FILLING:
23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
1/2 cup granulated sugar
2 Tbs cornstarch
2 cups whole milk
2 large egg yolks
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips
1 1/2 cups whipping cream
TOPPING:
2 cups heavy whipping cream

1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you’re preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.
**In step 3, if you add the eggs to the pan before they’re warmed up properly, you’ll end up with scrambled eggs. Warm them up slowly by adding the milk mixture a little at a time until they’re quite warm.

Monday, June 28, 2010

Garlic Green Beans

I was a little worried about the amount of garlic in this recipe...a whole head? I only had 3/4 of one, but I chopped and put it all in. They were really good! (And I'm always looking for a way to get John to eat green beans)
John's Rating: 8

Recipe from: Recipezaar
1 tablespoon butter
3 tablespoons olive oil
1 head garlic, peeled and sliced
2 (14 1/2 ounce) cans green beans, drained (I used Frozen green beans)
salt and pepper, to taste
1/4 cup parmesan cheese, grated

Directions
1Melt butter in a large skillet, and stir in olive oil and garlic.
2Sauté over low heat until the garlic is slightly brown.
3Stir in the green beans, and season with salt and pepper.
4Cook until beans are thoroughly heated, about 10 minutes.
5Turn off heat and sprinkle with Parmesan cheese.

Friday, June 25, 2010

Pan Pizzas

These have a greasy, light crust much like Pizza Hut, but better (I hate the flavor of Pizza Hut) John Loves Pizza Hut and was super excited about these pizzas. Of course the kids liked them, too.

Recipe From: My Sister's Kitchen
John's Rating: strong 9 (he said this is his favorite pizza)

Dough:
1 1/3 C Warm water (105F)
1/4 C Non−fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 Tbsp Yeast
2 Tbsp Vegetable oil (for dough)
Vegetable oil (3 Tbsp. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into four balls. In four 9" cake pans, put 1-2 Tbsp of oil  in each making sure it is spread evenly. Spray edges of pan to keep dough from sticking. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Place in warm area and allow to rise for 1 to 1 1/2 hours.
For Each Nine Inch Pizza:Preheat oven to 425F. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes.

Monday, June 21, 2010

French Bread

My first time making French Bread...I was balancing dinner and 4 needy kids, so I skipped the water in the bottom of the oven this time, but brushed them with the egg wash and WOW! YUM! I'll be making this again! I love warm french bread with Italian food!
John's Rating: 8

Recipe from: The Sister's Cafe

2 ¼ c. warm water
2 Tbsp sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour.

Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes.

Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375. Cool on racks

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.