Tag Archives: no-bake

PAN BAGNAT

16 Monday May 2016

Posted by in burgers and sandwiches, Recipes

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I made this hearty, flavorful sandwich for my daughter and I for dinner one night when all the boys were out of the house and it was just the two of us. It was glorious to sit outside, just us girls, and eat our simple meal and chat – enjoying the beautiful evening and each others company.

PAN BAGNAT

pan bagnat

Chop one garlic clove and 1/4 cup pitted green olives, combine in a bowl and cover with olive oil. Cut a large loaf of peasant-style bread in half (I used challah rolls and adjusted the amount of ingredients to suit the lesser amount of bread). Drizzle additional olive oil on cut sides. Flake 2 (6-ounce) cans of tuna and distribute over bottom half of bread. Slice 3 hard boiled eggs and 3 tomatoes and layer over tuna. Spoon on garlic-olive mixture and top with basil leaves and a few grinds of black pepper. Cover with top piece of bread. Wrap in waxed paper, place heavy skillet on top of sandwich and refrigerate 1 to 3 hours. Cut into slices.

Enjoy!

Recipe adapted from Readers Digest, May 2013

www.rd.com/

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SALTED CARAMEL TREATS

13 Friday May 2016

Posted by in bars and cookies, Recipes

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I unabashedly took the idea to pair Salted Caramel Treats with champagne from a friend who had offered this delicious duo at a party at her house, after she had tasted it at a local fundraising event she had attended. I invited a group of ladies over for appetizers and drinks and near the end of the evening poured glasses of champagne and served these delightful treats.

SALTED CARAMEL TREATS

salted caramel treat

40-ounces of caramels, unwrapped (I uses the caramel baking bits)

1 can (14-ounces) sweetened condensed milk

1/2 cup unsalted butter, divided

1 bag (10 1/2-ounces) miniature marshmallows

1 1/2 teaspoons vanilla extract

sea salt flakes

8 cups toasted rice cereal (I used less because I wanted a higher caramel to cereal ratio)

Stir unwrapped caramels, condensed milk and 1/4 cup butter in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

Line a 13-by-9-inch baking pan with foil, extending foil 2-inches beyond the edges.

In a pot, melt 1/4 cup butter over medium-low heat. Add marshmallows and stir with a  rubber spatula until almost melted.

Stir in vanilla, 1 teaspoon of sea salt and the 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.

Remove from the heat. Stir in cereal until its evenly coated with the marshmallow mixture.

Press mixture into pan in an even layer and cool completely.

Spread the remaining caramel mixture over cooled cereal. Sprinkle with sea salt.

Remove from pan and peel off foil. Cut into squares. Store in an airtight container.

Enjoy!

Recipe adapted from Redbook

www.redbookmag.com/food-recipes/advice/a10902/salted-caramel-treats/

 

 

LIME PIE and WHITE CHOCOLATE AND LIME CHEESECAKE BARS

29 Wednesday Jul 2015

Posted by in bars and cookies, Dessert, Recipes

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Yummy summery citrus!

LIME PIE

lime pie

6 ounces graham cracker crumbs

7 tablespoons unsalted butter, melted

14 ounces sweetened condensed milk

12 ounces evaporated milk

1 teaspoon finely grated key lime zest

1/3 cup freshly squeezed key lime juice

Mix the graham cracker crumbs and butter together in a medium bowl. Press the crust into the bottom of a 9-inch pie dish (or into individual serving dishes). Let chill in the refrigerator while preparing filling.

Pour the condensed milk and evaporated milk into a blender, and mix on low for 2 minutes. Add the lime zest and blend briefly. With the blender running on medium-low, pour in the lime juice through the hole in the lid in a slow, thin stream. The acidity of the lime juice will cause the mixture to thicken about halfway through. Mix just until incorporated. Pour the lime filling into the crust, spreading evenly. Chill for 3 to 4 hours before serving.

Enjoy!

Recipe adapted from USA Weekend, December 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

WHITE CHOCOLATE AND LIME CHEESECAKE BARS

white chocolate and lime cheesecake bars

8 ounces white chocolate, chopped

27 chocolate sandwich cookies

1/2 cup chilled whipping cream

1 (8-ounce) package cream cheese, room temperature

3 tablespoons sugar

3 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

Line 8×8 inch square baking pan with foil, extending over all sides.

Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.

Finely grind cookies in food processor. Add 3 tablespoons melted white chocolate and blend until mixture clumps together (note – the crust was very crumbly – I would add extra melted white chocolate or melted butter). Firmly press mixture onto bottom of prepared pan. Chill while making filling.

Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth, Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions, spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake our of pan. Cut into bars.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

SALTED CHOCOLATE TART and FUDGE PIE

26 Wednesday Nov 2014

Posted by in chocolate, Dessert, Pies, Recipes

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Two quick and simple chocolate pie recipes, to add a little sweetness to your celebration.

SALTED CHOCOLATE TART

salted chocolate tart

1 cup cream

8 ounces chocolate, chopped

2 tablespoons hazelnut liqueur

9-inch graham cracker piecrust

1/4 cup toasted hazelnuts, chopped

1 teaspoon flaky sea salt

In a medium saucepan, bring cream to a simmer. Off heat, whisk in chocolate until melted, then stir in liqueur. Pour into crust. Sprinkle with nuts and salt. Chill until set, about 2 hours.

Enjoy!

Recipe adapted from Rachael Ray Magazine, July/August 2014

www.rachaelraymag.com/recipes/

FUDGE PIE

chocolate pie

2/3 cup evaporated milk

6 ounces semisweet chocolate morsels

2 tablespoons butter

1 cup sugar

2 tablespoons flour

2 eggs

2 teaspoons vanilla extract

3/4 teaspoon salt

1 (9-inch) frozen unbaked piecrust shell

Heat oven to 375F. Microwave the milk, chocolate morsels and butter in a large microwave-safe bowl, for 1 to 1 1/2 minutes, or until melted and smooth, whisking at 30 second intervals.

Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Pour mixture into pie shell.

Bake for 35 to 40 minutes or until set.

Cool 10 minutes before serving.

Enjoy!

"MEATBALLS"

02 Wednesday Apr 2014

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I tried to fool my kids after school by offering tasty “meatballs” as a healthy snack. Then I tried to pass them off as an appetizer to my husband before we sat down to dinner – apparently my family can sense chocolate a mile off, because they were clearly devouring no-bake cookies, and not the meatball of my imagination.
Happy April Fools Day!

“MEATBALLS”

1/4 cup butter
1/4 cup milk
3/4 cup sugar
2 tablespoons cocoa powder
1/4 cup peanut butter
2 cups uncooked oats
strawberry preserves
grated white chocolate

Mix the butter, milk, sugar and cocoa powder together in a saucepan over medium heat, until the mixture comes to a boil. Let it cook for a minute, stirring constantly.
Turn off the heat and stir in the peanut butter and oats.
Drop by tablespoons onto wax paper. Let cookies cool for a few minutes, then shape into balls with your hands.
Thin the preserves with a little water and drizzle on the plate to look like spaghetti sauce, top with the “meatballs”, and sprinkle with the “cheese”.
Enjoy!

Recipe adapted from Spoonful
http://spoonful.com/recipes/fake-meatball-sandwich