Topic: Recipedia

Today's recipe comes from Gamesviller Whitedove463 who wanted to share a holiday favorite, her delicious Roasted Sweet Potatoes with Cinnamon Pecan Crunch. Here's what she had to add about her festive dish, "I picked this recipe because I thought it would be a good change from the ordinary side dish. Your family and friends will be glad you took the extra time and will want to go back for more, so make extra." Here's what you'll need to put together her awesome side dish:

 

Ingredients:

• 3/4 C Firmly packed brown sugar
• 2 tbsp Orange juice
• 2 tsp Vanilla extract
• 1 & 1/2 tsp Ground cinnamon
• 1 & 1/2 tsp Ground ginger
• 1/2 tsp salt
• 3 lbs. sweet potatoes, peeled and cut into 1-inch chunks
• 1 C Dried cranberries
• 6 tbsp Butter, cut up
• 1/2 C All-purpose flour
• 1 C Chopped pecans
  

Instructions:

Preheat the oven to 400° F. Mix 1/4 cup of brown sugar, orange juice, vanilla, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger and salt in a large bowl. Add sweet potatoes and toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle with cranberries. Dot with 2 tablespoons of butter, cover with foil and bake for 30 minutes.

Meanwhile, mix the flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in a medium bowl. Cut in remaining 3 tablespoons of butter with a fork until coarse crumbs form and stir in the pecans. Remove sweet potatoes from oven and stir gently. Sprinkle pecan topping evenly over the top and bake, uncovered, for 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Full prep and cool time: 20-30 minutes prep and 4 minutes cook time

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Topic: Recipedia

Today's recipe comes from Gamesviller Stockmancatdoo who wanted to share his delicious Sesame Ginger Green Beans. Here's what he had to add about his creative dish, "Take a wok on the wild side with this simple & healthy culinary treat that’s sure to awaken your taste buds with lots of explosive sweet, nutty & spicy flavors. This dish goes especially well with a side of brown or jasmine rice topped with a tangy orange Asian (bottled) dipping sauce, add a few sprigs of cilantro to the rice for added color and flavor.  It’s just the right meal for that serious gamer that wants to eat healthy and keep their playing edge while battling spunky foes in Magic 21." Here's what you'll need to put together this Asian creation:

Ingredients:

• 3 Handfuls of green beans, trimmed
• 1 Clove of garlic, finely diced
• 6 Green onions finely diced, bottom 3”
• 3 tbsp Diced white onions and celery mixed
• 3 tbsp Peanuts
• 2 tbsp Honey
• 3 tbsp Sesame ginger glaze
• 3 tbsp Soy sauce
• 1 tbsp Hoisin sauce
• 1 to 2 tsp Black ground pepper
• 1 tsp Crushed red pepper flakes
• 1 tsp Corn starch mixed with 1 tsp cold water, whisked together

Instructions:

Trim the tips off of the beans at an angle, rinse thoroughly under cold water. Add the beans to a pot of boiling water and cook for 2-4 minutes depending on how crunchy or tender you want your beans to be. Remove the beans from the boiling water and immediately drop them into a bowl of ice water to stop the cooking process. Pat dry and wrap in a paper towel and put them to the side. Combine the sesame ginger glaze, soy sauce, Hoisin sauce and honey in a small bowl. In a small separate cup whisk together the corn starch with 1 tablespoon of water.
 
Heat 2 tablespoons of Canola oil and pepper flakes in heavy large wok or nonstick skillet over medium high heat. Reduce heat down to medium; add green beans, stir or semi-toss (careful) completely coating beans with oil for two minutes. Add the combined sauce ingredients then immediately add corn starch slurry; stir-fry until sauce reduces slightly and loosely coats green beans for approximately 2 minutes.

Full prep and cool time: 20-30 minutes prep and 4 minutes cook time

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Topic: Recipedia

With the Fall season in full swing we wanted to share one of our favorite recipes that's quick and really takes advantage of your bounty from a great day of apple picking. This Autumn Apple, Pear, and Cheddar Salad is an easy creation when you're in the mood to dress up your daily lunch or as a great side to any entree. This recipe is heavy on the prep and light on the cooking; the recipe yields six servings, so feel free to turn this one into an activity for the whole family. Let's take at look a what you'll need to plate this heart healthy meal:

 

Ingredients:

• 1 cup apple juice
• 2 tablespoons cider vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 cup gourmet salad greens (about 10 ounces)
• 1 cup seedless red grapes, halved
• 1 medium McIntosh apple, cored and cut into 18 wedges
• 1 medium Bartlett pear, cored and cut into 18 wedges
• 1/4 cup finely shredded sharp cheddar cheese
• 3 tablespoons chopped pecans, toasted

Instructions:

Place apple juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper by stirring with a whisk.

Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice dressing; toss gently to coat. Sprinkle with cheese and pecans to taste.

Full prep and cool time: 15-20 minutes

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Topic: Recipedia

Last week we told you how to create our scary Eye-Popping Soup and this week we thought we'd share another holiday favorite for your sweet tooth. These Chocolate Pumpkin Pecan Browines are a Halloween-themed treat that are sure to be a hit at your spooktacular bash and are a great seasonal variation from the classic chocolate brownie. If you're familiar with baking already this recipe should be a snap, so let's take a look a what you'll need to construct this decadent delight:

Pumpkin Batter Ingredients:

• 1 tsp Unsalted butter; softened
• 3 oz Cream cheese; softened
• 1/2 cup Sugar
• 1 Egg
• 1/3 c Canned pumpkin puree
• 1 tsp Pure vanilla extract
• 1/2 tsp Cinnamon
• 1/2 tbsp Ginger
• 1 tbsp All-purpose flour

Chocolate Batter Ingredients:

• 3/4 cup Semi-sweet chocolate chips
• 3/4 cup Unsalted butter; softened
• 4 Eggs
• 1 1/2 cups Sugar
• 1 tsp Vanilla
• 1/4 tsp Salt
• 1 1/3 cups All-purpose flour
• 1 cup Chopped pecans

Instructions:

Preheat oven to 350° F. Grease and line a rectangular baking pan, approximately 8in x 12in, with greaseproof or parchment paper. To make the pumpkin mixture beat all the ingredients together until smooth and then keep to one side. For the chocolate mixture combine the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave. In a separate bowl beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Then mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.

Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon drop dollops of the pumpkin mixture over the top, and then using the back of a table knife loosely swirl it into the chocolate mixture. Place the combined batter in the oven and cook for about 25 minutes, until the top has cracked and the center is set. Leave to cool in the baking pan for 40-45 minutes before cutting into bite-sized squares.

Full prep and cool time: 1 hour, 15 minutes

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Topic: Recipedia

Whether you're planning a spooktacular party at home, or bringing a scary dish along to a social gathering, we have a particularly shocking recipe that'll be sure to frighten one or two trick-or-treaters from the table.

This Eye-Popping Soup will be sure to give your guests the willies as it stares directly into their very souls! This recipe is simple to create so let's take a look a what you'll need to construct this eerie creation:

 

Eye-Popping Soup Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cans crushed tomatoes (28 ounces each)
• 1 quart chicken stock
• 3 sprigs oregano or marjoram
• 1/2 cup half-and-half
• Coarse salt and freshly ground pepper
• 6 pitted black Kalamata olives
• 2 sprigs fresh rosemary
• 4 fresh chives, cut into 1-inch pieces
• 1 pound bite-size bocconcini (mozzarella balls)
• 1 jar small pimiento-stuffed olives
  

Instructions:

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent for about 6 minutes. Add wine and cook until most of the liquid has evaporated for about 1 minute. Add tomatoes, stock, and oregano, then bring to a boil. Reduce heat and simmer gently until thickened for about 45 minutes. Using a slotted spoon, remove herbs and puree soup in small batches until smooth. Return to the pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Then it's time to make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Now time for the creepy eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs. Ladle hot soup into shallow bowls and float 4 or 5 eyeballs in each soup, then place a bug on rim of each bowl.

Full prep and cool time: 1 hour

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Topic: Recipedia

This week's recipe comes to us from our friends at We Are Not Martha who are working with the Quaker Oats team to promote their Start With Substance campaign. As part of the initiative they wanted to share their delicious Cinnamon Raisin Oatmeal Bread with Maple Butter with you! Susie of We Are Not Martha added, “I decided to make an alternative to my daily bowl of Quaker Oats goodness and instead crafted a daily loaf of goodness; incorporating not only my oatmeal, but also cinnamon and maple syrup. That's why we decided to share this Cinnamon Raisin Oatmeal Bread with Maple Butter recipe.” Here is the team's creation:

Cinnamon Raisin Oatmeal Bread

• 1 1/2 cups Quaker Oats
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tbsp. cinnamon
• 1/2 tsp. salt
• 1 1/4 cups skim milk
• 2 tbsp. butter (1/4 stick), softened
• 2 tbsp. vanilla
• 1 tsp. lemon juice
• 2 large eggs
• 1 cup raisins

Maple Butter

• 1 stick butter
  
• 1 tbsp. maple syrup
  
• 1 tbsp. honey
  

Instructions

Preheat oven to 350° F. Mix all the dry ingredients in a bowl (Quaker Oats, flour, sugar, baking powder, baking soda, cinnamon, and salt). Then mix all the wet ingredients in a separate bowl (milk, butter, vanilla, lemon, eggs). Slowly add the dry mixture to the wet using a tabletop or handheld mixer and stir in raisins. Pour batter into a buttered 9x5 loaf pan and bake at 350 degrees for 50 minutes.

While the bread is baking, soften the stick of butter, put it in a bowl and use a spatula to mix it with the maple syrup and honey. Serve the bread warm with a generous amount of butter on top.

Prep Time: 15 minutes

Cook Time: 50 minutes

Help out a great cause with Quaker Oats!

Quaker has assigned 25 blogs each one day this month to see how many readers they can get to participate in their Start With Substance program and today is We Are Not Martha's turn! Here's what you can do to help:

1. Visit Start With Substance to get to the Quaker Facebook fan page and to read the official rules.
2. Become a fan of Quaker on Facebook, then download and print out a picture of the Quaker Oatmeal Man.
3. Take your picture with him and upload the picture to the Facebook fan page. See mine here.
4. Put the link to your uploaded Facebook photo in the comments section We Are Not Martha's post.

The blog that gets the most Facebook photo uploads in 24 hours will be awarded $5,000 by Quaker Oats, which We Are Not Martha has elected to donate to the Greater Boston Food Bank. Please help out this fantastic cause by visiting Start With Substance and participating today!

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Topic: Recipedia
Today's recipe comes to us from Gamesviller Flobow who wanted to share another creative creation with us: her Shepherd's Bread Bowl. Flobow says, "This recipe is really easy and nice to use when you have a little get together. It's a healthy snack and best of all, there is NO clean up because you eat the serving bowl and all." Here's her creation:

Shepherd's Bread Bowl

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) container sour cream
• 1 cup mayonnaise
• 1 envelope dry vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3 green onions, chopped
  

Instructions

Carve bread out of middle to create a bowl and tear extra bread into "bite size" pieces. Set aside. In a medium bowl mix wet and dry ingredients together, with the exception of the bread and put into a refrigerator for two hours. Once chilled, spoon dip into the existing bread bowl. Serve with the "bite size" pieces of bread remaining and veggies such as carrot sticks, celery sticks, green peppers or any other veggies that you like.

Prep Time: 2 hours

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Topic: Recipedia
Today's recipe comes to us from Gamesviller Whitedove463 who wanted to share her delicious Maple-Pumpkin Cheesecake, just in time for Thanksgiving! Whitedove463 says, "I wanted to share my recipe, because if you like cheesecake you will love this one!  It's no ordinary cheesecake; by adding maple and pumpkin it makes every bite mouth watering and delicious. Try this cheesecake and this Thanksgiving you will be thankful!" Here's her creation:

Maple-Pumpkin Cheesecake

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup granulated sugar
• 1/3 cup butter, melted
• 3 8-ounce packages cream cheese, softened
• 1 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/4 cup pure maple syrup or maple-flavored syrup
• 1 1/2 tsp. vanilla
• 3 eggs, slightly beaten
• 1/2 cup caramel sauce or caramel ice cream topping
  

Instructions

Preheat oven to 325° F. In a medium bowl combine finely crushed graham crackers, granulated sugar, and melted butter. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of an ungreased 9-inch springform pan. Bake for 8 minutes. Remove from oven. Transfer to a wire rack and let cool.

For the filling, in an extra-large mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add pumpkin, brown sugar, maple syrup, and vanilla. Beat cream cheese mixture until well combined and fold in the eggs.

Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 60 to 70 minutes or until center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from sides of springform pan. Cool for 30 minutes more. Remove sides of springform pan and cool for 1 hour. COver and chill for at least 4 hours or up to 24 hours. Serve with drizzle of caramel sauce or ice cream over the top of cheesecake.

Prep Time: 40 minutes

Cook Time: 60 to 70 minutes

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Topic: Recipedia

Today's recipe comes to us from Gamesviller Ugo86ok who wants to share her delicious Pina Colada Walnut Pie. Ugo86ok says, "With the holidays fast approaching, I wanted to share this yummy pie recipe. I hope you agree this is a bit of a change from the usual." Here's her recipe:

Pina Colada Walnut Pie

• 2 9-inch pie crusts
• 3/4 cup flaked coconut
• 1 cup white sugar
• 1/2 cup brown sugar
• 3/4 cup chopped walnuts
• 1 tbsp white flour
• 2 eggs
• 1/4 Cup melted butter
• 1 can crushed pineapple (drained)

Instructions

In a small mixing bowl combine white sugar, brown sugar, flaked coconut, chopped walnuts and flour. In a larger bowl, beat eggs, add drained pineapple and mix. Add coconut walnut mixture from small bowl into the large bowl and mix thoroughly. Line a 9" pie pan with the bottom crust. Pour mixture from bowl into the crust and cover with top crust. Crimp edge to seal and make slits in top to let steam escape. Bake at 350° for 45 to 60 minutes. Let cool before serving.

Prep Time: 10 to 15 minutes

Cook Time: 45 to 60 minutes

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Topic: Recipedia

Today's recipie comes to us from Gamesviller Heartsalone_77 who wants everyone to tase her Chocolate Mug Cake. Heartsalone_77 says, "This is the perfect portion for late night chocolate cravings. The only drawback? Potentially the most dangerous cake recipe in the world, because now you are only 5 minutes away from delicious chocolate cake anytime day or night!" Here's her creation:

Chocolate Mug Cake

• 4 tbsp cake flour
  
• 4 tbsp sugar
• 2 tbsp cocoa
• 1 egg
• 3 tbsp milk
• 3 tbsp oil
• Splash of vanilla extract
• 3 tbsp chocolate chips (optional)

Instructions

Combine the dry ingredients in a large coffee mug and mix well. Add in the egg and mix thoroughly. Pour in milk and oil and mix until well combined. Add chocolate chips (if desired) and vanilla extract and mix again. Place the mug in microwave and cook on high for cook 3 minutes. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool, and tip out onto plate or eat right from the mug. Serves 1 (or two if you want to share).

Prep Time: 2 minutes

Cook Time: 3 minutes (depending on microwave)

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