Brie & Cranberry Crinkle Pie

Brie & Cranberry Crinkle Pie

Festive Party Appetizer, Easy To Make!

https://womanandthewhisk.com/2023/12/18/brie-cranberry-crinkle-pie/

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

12 Filo /Phyllo pastry sheets

1 stick unsalted butter, melted

round if triple cream Brie, cut sliced thin

1 cup pre-made cranberry sauce/relish

4 eggs

1/2 cup milk

1/2 cup heavy cream

fresh thyme leaves

salt

pepper

 Cooking Tools

Non-stick sheet pan

Small mixing bowl

Pastry Brush

 

Directions

Preheat oven to 350 Degrees F. Take one sheet of filo dough and using a pastry brush butter entire sheet then push together one end to another like an accordion, place on a greased baking sheet. Use a damp towel to cover filo dough so it does not dry out. Repeat with all the sheet and place one after the other. Wedge slices of Brie in between the filo dough randomly. add dollops of cranberry sauce in between the filo dough randomly . In a mixing bowl, whisk eggs, milk, cream, salt, pepper and pour over the filo evenly then sprinkle with thyme leaves. Bake in oven for 30 minutes, remove from oven and cool before cutting into squares.

Yields 1 pan

Banana Pudding ice Cream

Banana Pudding Ice Cream

Rich And Creamy & Decadent

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: No cooking required

Chilling Time: 8+ hours

Ingredients

2 bananas, diced

3 cups heavy cream

1 cup whipped cream cheese

1 box instant vanilla pudding

1 can sweetened condensed milk 

1 cup Cool Whip

2 tsp vanilla extract with vanilla bean

10 Pepperidge Farm Chessman cookies, broken into chunks + topping

Waffle cones (optional)

Cooking Tools

Ice cream maker

Large mixing bowl

Electric hand mixer

Ice cream scoop

Directions

Prepare in advance the ice cream maker according to manufacturers directions, which could take several hours to overnight.  In a mixing bowl, add; cream, pudding mix, whipped cream cheese, sweetened condensed milk, Cool whip, vanilla extract and use hand mixer until smooth. Fold in the bananas and pour ingredients into the prepared ice cream container for churning. Add in cookie chunks towards the end of churning as the ice cream solidifies. Either remove ice cream into a container or use the ice cream maker container with cover and place in freezer to solidify some more to a ice cream like state. 

Serves 6 

Spicy Butter Garlic Noodles

Spicy Butter Garlic Noodles

A Fusion Of Italian Pasta With Asian Flavors, A Recipe From

Marion Grasby!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients 

2 servings of cooked Spaghetti noodles

2/3 cup unsalted butter

4-5 clove garlic, minced

1 tsp red pepper chili flakes

2 1/2 Tbsp soy sauce

2 1/2 tbsp Oyster sauce

3 Tbsp finely grated Parmesan cheese

Garnish

1/4 cup slice green onions 

Garlic Oil

Ingredients 

4 Tbsp Olive oil

6 garlic cloves sliced

pinch of red pepper chili flakes

Cooking Tools 

Stock pot

Large non-stick pan

 

Directions 

To make the garlic oil, add; olive oil, sliced garlic and chili flakes in a non stick pan and cook on low heat until garlic turns slightly golden. Remove from heat and pour into a small jar for later.  cook pasta according to directions, while the pasta is cooking in the frying pan add; butter, garlic, chili flakes.  Cook until garlic is softened on medium heat then add soy sauce and oyster sauce, cook for additional few minutes. Add cooked pasta to the sauce directly, reserve some pasta water to thin out the sauce if necessary. let the pasta absorb the sauce as you toss. and remove from heat. Sprinkle in the Parmesan cheese and the the Garlic oil. Place noodles in serving dishes and top with sliced green onions and drizzle with more oil.

Serves 2 

Roasted Beets

 Roasted Beets

With A Garlic Yogurt Spread!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients

6 assorted beets, medium size

1 cup plain Greek Yogurt 

2 cloves garlic, pressed or finely minced 

1 tsp fresh chives, minced

juice of half a lemon

zest from half a lemon

1 tsp Shawarma seasoning blend

olive oil

white Balsamic glaze

crusty Italian bread

salt

Cooking Tools

Parchment lined sheet pan

Foil

Small mixing bowl

Directions

Preheat oven to 375 Degrees F. Clean and trim beets and wrap in foil, no need to remove the skin.  Bake in oven for 1 hour, remove from oven and let cool enough to handle the beets. Remove from foil and use a paper towel to remove the skin from the beets and discard skin. Cut beets into bite size chunks.  While the beets are cooking in the oven, in a small mixing bowl, add; yogurt, garlic, lemon juice, lemon zest, Shawarma seasoning, salt (if needed).  Blend the yogurt mixture well and refrigerate until needed. Place yogurt spread on a serving platter, top with the roasted beets then drizzle with olive oil, and White Balsamic glaze. Garnish with the minced chives and serve with warm crusty bread.

Cinnamon Roll Biscuits

Cinnamon Roll Biscuits

With A Orange Buttercream Icing!

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 20-25 minutes

Ingredients 

4 cups Bisquick Mix + dusting

1 cup buttermilk

1 stick butter, grated/shaved

1 tsp cinnamon

1/2 cup sugar

1 tsp baking powder

Cooking Tools

Sheet pan, non-stick or Silpat

Box grater

Rolling Pin

Zester 

Directions

Preheat the oven to 400 Degrees F. In a mixing bowl, add; flour mix, cinnamon, sugar, baking powder, butter and slowly add buttermilk.  Mix until you form a large ball, place ball on a floured surface. Roll out dough (picture below) Once rolled out, sprinkle with more cinnamon.  Cut into 5-6 strip, same size and roll like a jelly roll. Place each roll seam side down on a baking sheet and place in the oven and bake for 20-25 minutes. Once baked, remove and cool, top with Orange Buttercream Icing. (recipe below)

Yields 5-6 Biscuits

 

Orange Buttercream Icing

Ingredients 

2 sticks butter, room temperature

1 1/4 cup confectionery sugar

1 tsp vanilla extract 

1 tsp orange extract

zest of 1 orange

Cooking Tools

Medium mixing bowl

Hand mixer

Directions

Place all ingredients in a mixing bowl and whip with a hand mixer until smooth.

Brazilian Limonada

Brazilian Limonada

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: No cooking required

Ingredients

6 limes, halved + slices for garnish

3/4-1 can sweetened condensed milk 

5 fresh mint leaves

3-4 cups cold water

ice cubes

Cooking Tools

Ninja blender

Strainer

Pitcher

Directions

Put lime, sweet condensed milk , mint & water in blender and blend on high for 1 minute.  Pour Limonada through a strainer directly into a pitcher.  Pour over a cold glass of ice and garnish with a sliced lime.

Serves 4 

Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Caramelized Fig Burrata

Caramelized Fig Burrata

Caramelized Fruit Is The Perfect Accompaniment To Burrata

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 5 minutes

Ingredients

1 Burrata

4-5 Black Mission Figs, halved

dozen grape tomatoes, halved

1/2 cup sugar

Aged Balsamic Vinegar, drizzle

EVOO, drizzle

crusty baguette, sliced

Cooking Tools

Non-stick frying pan

Directions

Take the halves of figs and dip cut side down into the sugar to coat.  Preheat frying pan to medium-hot and once screaming hot, place halved figs in pan.  Sear figs until caramelization occurs, 1-2 minutes, sear in batches. Cut Burrata in half on serving dish and place cut tomatoes on top, also the caramelized figs. Drizzle with olive oil and Balsamic vinegar  on top.  Serve with crusty baguette .

Caesar Salad

Caesar Salad

A True Classic, Made Fresh Makes All The Difference!

Difficulty:  Easy

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients 

3 large whole Romaine, chopped, rinsed & dried 

5 anchovies fillet packed in oil, drained

3 cloves garlic, garlic pressed

2 tbsp fresh lemon juice

1 egg yolk (optional )

1 tsp Dijon mustard

1/2 cup+ olive oil

2 tbsp fresh grated Parmesan cheese

1 cup Parmesan shavings

salt

pepper

Cooking Tools

Large Salad Bowl 

Directions

Place anchovies, garlic and pinch of salt in bottom of large salad bowl and using a fork, break down anchovies until smooth.  Add in egg yolk, lemon juice, mustard and whisk until smooth.  Drizzle in olive oil and whisk until well incorporated. Fold in Parmesan cheese and fresh black pepper. Right before serving, toss chopped Romaine lettuce, parmesan shavings and top with Homemade Croutons. Cook's Notes: You can make dressing ahead of time, refrigerate dressing.

Croutons 

Ingredients

Crusty White bread, cubed

3 tbsp olive oil

Cooking Tools

Sheet pan

Directions 

Preheat oven to 350 Degrees F. Toss bread and olive oil until well coated on sheet pan and bake for 15 minutes.  Cool off before adding to salad.

 

Bootleg Baklava

Bootleg Baklava

A New & Easy Take On A Classic Greek Dessert

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 40 minutes

Cooling Time: 4+ hours

Ingredients

Athens Phyllo Dough 1 roll pre-pack 

1 cup milk

1 cup sugar 

2 eggs 

1 tsp. vanilla extract

2 sticks unsalted butter, melted

1 cup unsalted, shelled pistachio (crushed)

Simple Syrup

Ingredients 

1/2 cup sugar

1/2 cup water

1/4 cup honey

Cooking Tools

8 X 12 oblong glass baking dish or equivalent 

Small mixing bowl

Small saucepan  

 

Directions

Preheat oven to 350 Degrees F.  Unwrap phyllo dough, 2 sheets at a time, fold like an accordion ( fan like) long ways and place in glass baking pan, repeat until phyllo sheets are gone or when you no longer have space.  Take half of the crushed pistachios and insert between the layers of dough.  Place in oven for 10 minutes, remove from oven, then pour melted butter all over the phyllo dough evenly.  Place phyllo back in the oven for another 10 minutes.  While phyllo is in the oven, in a mixing bowl, whisk; milk, sugar, eggs and vanilla until combined.  Remove phyllo from oven and pour the egg mixture evenly over the phyllo. Place it back in the oven for a third time for about 20 minutes. While the phyllo is baking, in a small saucepan over low heat, melt the ingredients for simple syrup until sugar is dissolved and set aside.

Once the Bootleg Baklava is fully cooked, remove from oven and pour the simple syrup over the phyllo evenly and bring to room temperature, then place in refrigerator for several hours to chill.  The more hours you chill, I believe the flavor gets better and better.  Right before serving, add the rest of the crushed pistachios on top.

Serves 8

 

Eggplant Al Forno

Eggplant Al Forno

This Is A Recipe From Chef Bobby Flay, Served At His Restaurant Amalfi, Las Vegas!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 20 minutes

Ingredients

2 medium size eggplants

1 cup Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup grated Parmesan cheese

1/4 cup shaved parmesan cheese

3/4 cup of Sicilian Castelvetrano pitted olives, halved

4 cloves garlic, pressed (divided)

1/4 cup minced chives

1/4 cup green onions, chopped

1/2 cup Italian parsley, chopped

zest of 1 lemon

1/2 cup olive oil + drizzle

salt

pepper

Serve with a toasted Focaccia or toast points 

Cooking Tools

Sheet tray

2 small mixing bowls

Directions

Preheat oven 350. Degrees F.  Pierce eggplants with a fork around 7 times and coat with olive oil and place on sheet pan and bake for 1 hour and 20 minutes.  While the eggplant is baking, prepare the cheese mixture in one of the mixing bowls by adding; Ricotta cheese, mascarpone, grated Parmesan, 2 cloves of pressed garlic, salt and pepper to taste.  Whip until the cheeses are whipped together. In another mixing bowl, prepare the olive topping.  Place, olive oil, olives, 2 garlic pressed, chives, green onion, parsley, lemon zest, salt and pepper, mix well. Once eggplant is done, remove from sheet pan and place on a serving platter and split open like a baked potato.  Use a fork and fluff up the cooked eggplant, sprinkle with Parmesan cheese, evenly dollop the cheese mixture between the the two eggplants, top with the olive mixture and garnish with Parmesan shavings.  Serve with bread of choice

Serves 4

Coconut Banana Chia Pudding

Coconut Banana Chia Pudding

A Delicious Simple Pudding With Just A Few Ingredients! 

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: No cooking required

Chilling Time: 1 hour+

Ingredients

1 can coconut milk

1/2 cup chia seeds

2 tsp vanilla extract

1/2 cup Agave

pinch of cinnamon

pinch of nutmeg

1 banana, sliced

1/4 cup chopped unsalted pistachios

whipped cream or non-dairy whipped topping 

Cooking Tools

Small mixing bowl

2 dessert glasses

Directions

In a mixing bowl, add; coconut milk, chia seeds, vanilla, agave, cinnamon and nutmeg and mix well.  Cover and refrigerate for 1 hour or longer. Before serving, layer pudding in dessert glasses and line banana slices, add more pudding, then top with fresh whipped cream and chopped pistachios. 

Serves 2 

Rabokki

Rabokki

Ramen + Tteok Bokki , A Delicious Street Food Of Korea!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 servings of Ramen noodles, pre-boil separately, drain

20 Tteok Bokki, Rice cake noodles, pre-boiled, drained

4 cups chicken broth

2 Tbsp Gochujang

2 garlic cloves, minced

1 tsp Gochugaru chili flakes

1 tbsp raw sugar

1/2 sheet dried kelp, rinsed off

2 cups chopped Kimchi

1/4 cup sliced green onions

2 eight minute hard boiled eggs, halved

6 shrimp dumplings, premade

sliced fish cake (optional)

sauteed spinach (optional)

Cooking Tools

Stock pot

Hot Pot

Directions

Cook the ramen and Tteok Bokki in advance, drain and set a side. In the Hot Pot over low flame, add chicken broth, Gochujang, Kimchi, garlic, sugar, chili flakes and kelp and cook broth for 15 minutes. Remove and discard kelp.

Add in ramen noodles and Tteok Bokki and cook in liquid for a few minute to allow for the absorption. Add the the dumplings & fishcakes into the broth to cook for an additional few minutes. Before serving, top with boiled eggs, green onions and sauteed spinach. Serve hot.

Serves 2 

Breakfast Bagel

Breakfast Bagel

Breakfast On The Go! 

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients 

2 plain bagels 

2 eggs

1/4 lb. breakfast sausage (bulk)

2 tbsp. diced onion

1/4 cup shredded cheddar cheese 

2 tbsp minced cilantro

2 Tbsp butter, melted 

salt

pepper

Cooking Tools

Small mixing bowl

Non-stick fry-pan 

Baking sheet tray

Directions

Preheat oven to 350 degrees F.  Just slice the cap portion of the bagel, leaving majority of the bagel intact.  Scoop out the center portion of the bagel, just enough to hold the egg mixture. In a non-stick frying pan cook the breakfast sausage until fully cooked, let cool.  In a small mixing bowl, whisk eggs, onions, cheese, minced cilantro, the cooled breakfast sausage, melted butter, salt & pepper. Spoon in egg mixture into the hollowed out bagel and place on a sheet tray and bake in the oven for 20-25 minutes.

Serves 2

Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookie

Did I Mention It's Gluten Free And Egg Free!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 14 minutes

Ingredients

6 Tbsp. unsalted butter or Vegan butter, softened 

1/3 cup sugar

1/2 cup brown sugar

3 Tbsp honey

2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 Tbsp apple cider vinegar 

1/2 cup sweetened condensed milk

2 cups Gluten-free flour

2 cups semi-sweet chocolate chips

                                                                 1/4 cup coffee (optional)  

Cooking Tools 

Large mixing bowl

Sheet pan

Parchment paper or Silpat 

Medium ice cream scoop

Directions 

Preheat oven to 350 Degrees F. In a large bowl, beat butter, sugars, honey, vanilla, salt, baking soda, baking powder, sweetened condensed milk, coffee, vinegar until smooth. Add in flour and incorporate into the wet ingredients.  Fold in the chocolate chips until evenly distributed.  use an ice cream scoop and place on lined sheet pan and bake in the oven for 14 minutes.  Remove from oven and wait 5 minutes to transfer to a wire rack to cool.

Yields 1 dozen