Google Alert - recipe

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• Snappy Gourmet — Caramel Apple Cheesecaketini Cocktail <b>Recipe</b>
• Cranberry Morning: Apple Pie Bars <b>Recipe</b>
• My 3 All-Time Favorite Soups (Plus a Cheeseburger Soup <b>Recipe</b> <b>...</b>
• Salsa <b>recipe</b> contest heats up on the Arcata Plaza
• Delicious Bites: Country Apple Cake <b>Recipe</b> | decor8
• EzCookBook: Veg Manchurian Gravy <b>Recipe</b> | EzCookbook

Snappy Gourmet — Caramel Apple Cheesecaketini Cocktail <b>Recipe</b> Posted: 09 Oct 2013 03:04 AM PDT Caramel Apple Cheesecaketini cocktails…need I say more?  This apple cocktail recipe is perfect for fall and this time of year!  It's like a caramel apple cheesecake in a glass! I think I'm addicted to apples this fall.  That's not a bad thing right?  The family went apple picking last week and our fridge is stuffed with apples so I have apples on my brain all the time right now.  And apparently I have caramel apple cheesecake on my mind… The Caramel Apple Cheesecaktini cocktail is a really easy recipe.  I like to line my glass with caramel and graham cracker crumbs.  A little cinnamon would be good too or even cinnamon graham cracker crumbs.  Add your ingredients to a shaker with ice then strain into the glass and topped with a little whipped cream. I'm just a poor blogger and all I ask for is a little love to keep me going. So please don't forget to ENTER my current giveaways for some great prizes! If you like this recipe, please follow me on FACEBOOK or TWITTER. You can also sign-up to receive my recipes and posts by EMAIL or RSS. My recipes are original creations and owned by me unless otherwise noted. Please do not steal or copy my recipes or pictures without my permission. Thanks for visiting Snappy Gourmet! Caramel Apple Cheesecaketini Print Recipe type: Cocktail Cuisine: American Author: Lisa Huff – Snappy Gourmet Prep time: 5 mins Total time: 5 mins Serves: 1 Caramel Apple Cheesecake in a glass! 4 tablespoons apple cider 3 tablespoons cream (or milk or almond milk) 3 tablespoons caramel apple vodka (such as Pinnacle) 1 teaspoon instant cheesecake pudding mix 1 teaspoon caramel Garnishes: (optional) caramel graham cracker crumbs whipped cream Place apple cider, cream (or milk), caramel apple vodka, cheesecake pudding mix, and 1 teaspoon caramel into shaker with ice. Shake. If desired, dip glass rim in caramel then graham cracker crumbs. Strain drink into glass then top with whipped cream. SNAPPY TIPS: Make a large batch and serve out of a pitcher. SNAPPY SUBSTITUTIONS: Instead of cream you can substitute milk, almond cream, half&half, etc. [For more recipes visit Snappy Gourmet (http://snappygourmet.com); sign-up for posts via email, or follow on Facebook, Pinterest, or Twitter.] 3.2.2124 A few more caramel apple recipes I thought you'd enjoy: Caramel Apple Spice Bread – Kleinworth & Co Caramel Apple Fruit Dip – Garnish with Lemon Caramel Apple Empanadas – Mom On Timeout Email, Print, or Share this Post:

Cranberry Morning: Apple Pie Bars <b>Recipe</b> Posted: 09 Oct 2013 03:02 AM PDT Apple Pie Bars Recipe: 15 x 12 x 1 jelly roll pan. Oven preheated to 375 degrees. This recipe originally comes from Taste of Home, but I think there just wasn't enough crust to completely cover the top. SO, I increased all the crust ingredients by 1/4 (reflected in the recipe below.) Crust Ingredients: 5 c. all-purpose flour  1 1/4 t. salt 1 1/4 t. baking powder 1 1/4c. shortening 5 egg yolks 2 1/2 T. lemon juice 10-12 T. cold water Filling: 7 c. finely chopped peeled apples (McIntosh, preferably!) 2 c. sugar 1/4 c. all-purpose flour 2 t. ground cinnamon Dash nutmeg In a large bowl, combine flour, salt, and baking powder. Cut in shortening until mixture if very fine crumbs. (I used my KitchenAid food processor and pulsed it about 20 times. Perfect!) In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out half the dough and place in bottom and sides of jelly roll pan. In large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg. Spread over crust. Roll out remaining dough and lay it over top of apples. Crimp edges, cut slits in top. Bake at 375 for 45-50 minutes or until golden brown and you see bubbling apple juice coming out of the slits. Remove from oven. Cool on wire rack. Opinion:  These were delicious!! I loved having the egg yolk in the crust, and I think the apples make the pie, so I'd recommend McIntosh. Of course, I'm slightly partial to our little McIntosh tree in the back yard! One more thing:  Apple pie, the round version, is lots easier because you have a smaller amount of dough to work with at a time, especially the part where you have to lift it from the counter and move it over to cover the apples. Trying to lift and move a 17 x 12 inch rectangle of dough without tearing it is nearly impossible (in my experience.) McIntosh in our yard Round pie: Easier, not necessarily prettier. I guess I could carve a nice design in the crust, rather than just poking slits. I learned that it takes a dozen McIntosh apples to make the apple pie bar recipe, and it takes 8-9 McIntosh apples per 10" round pie. All that apple peeling, especially because my fingers don't always cooperate, is lots easier with this indispensable little gadget. It peels, cores, and slices! Back-to-Basics Apple Peeler Corer Slicer *** Buy Any Five, Get One FREE 'Frosted Apple Spice' Natural, Handcrafted Vegan Soap With real apple peel! (from that McIntosh tree) ...and more! Check out all my handcrafted soaps at HomemadeSoapNSuch and at Our ETSY Shop  This post may be linked to one or more of the following: Mop it Up Monday  and Mosaic Monday and  Get in My Tummy and  Cure for the Common Monday and  Clever Chicks Blog Hop and  Barn Charm and  The Marketplace  and  Mix it up Monday and Make it Pretty Monday and    Making the World Cuter Mondays and Make the Scene Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous and Get Your Craft On and Efforts and Assets and   You're Gonna Love it Tuesday and Knick of Time Tuesday and  Creative Showcase and Memories by the Mile and Crafty Texas Girls and  Tweak it Tuesday and  Coastal Charm Tuesday and  Take a Look Tuesday and  Tasty Tuesday  and Love Bakes Good Cakes and Mom on TimeOut  and Adorned from Above and Wildcrafting Wednesday and   Cast Party Wednesday and  We Did it Wednesday  and Whatever Goes Wednesday and  All Things With Purpose and Home & Garden Thursday and It's a Party at Creative Princess and Artsy Corner Thursday  and The Girl Creative, Thursday and  Creative Things Thursday and Be Inspired and Time Travel Thursday and Thrifty Things Friday  and  Friday Fences and  Thursday's Inspiration and  The Self-sufficient Home Acre and  I'm Lovin' it Thursday and Creative Things Thursday and   Mandatory Mooch   and Foodie Friends Friday and Freedom Fridays and From the Farm and   Anything Blue Friday and Junkin' Joe and  Serenity Saturday and Get Schooled Saturday  and Inspiration Friday(ThursNite) and Vintage Inspiration Friday and Photo Friday and Share Your Creativity and   A Favorite Thing Saturday and Sunny Simple Sunday and Sunlit Sunday and  Market Yourself Monday and  Saturday Nite Special

My 3 All-Time Favorite Soups (Plus a Cheeseburger Soup <b>Recipe</b> <b>...</b> Posted: 09 Oct 2013 03:01 AM PDT Check out the delicious cheeseburger soup recipe that Beth is sharing with us today! By Beth, Contributing Writer I think my absolute favorite thing about this glorious golden autumn season is the reintroduction of soups back to my menu. I love soups of all kinds. In my opinion soup probably the easiest thing to play around with for a cook that likes to tinker with recipes. They are so forgiving and versatile. The possibilities are pretty much endless, and they are difficult to mess up. I make lots of different kinds of soup, but I have three recipes in particular that I find myself making over and over again, year after year. They are nourishing and comforting and family favorites in our house. I also came up with a new winner a little while ago from my absolute favorite soup-creating method: throwing random leftovers from the fridge into a pot with a little of this and a little of that, and BAM. Magic happens. I call it cheeseburger soup, and it is comfort food at it's finest! First, I will share my three old standards that have stood the test of time the last few years, then I will share the new kid on the soup block: Cheeseburger Soup. Yum. This is a recipe I developed while on the GAPS Diet in 2010, and it is simple and rich-tasting while also being extremely nourishing and gentle. I add cream cheese to it now, which is not GAPS-legal, but the rest of it is. This one is slightly more time-intensive, but OH MERCY is it ever worth it. Seriously. This is a soup I would hoard in the back of the fridge so I didn't have to share. The flavor is just ridiculous. As I mentioned, I have many soup loves. My One True Soup Love, however, is this one, hands down. It's like eating tacos in soup form, and that, my friends, is a beautiful thing. The Taco Soup love has spread to our friends and family as well, and they all agree that it's just a fantastic recipe (that all of our preschoolers and toddlers enjoy, too!) And now for the latest addition to the Ricci Soup Family: Cheeseburger Soup. It was a highly scientific process: take leftover cooked cheeseburger patties from the fridge and make soup out of 'em. Yup. Complicated, right? Ha. In the end it turned out pretty awesomely, so I thought I should share! Here's the recipe! Cheeseburger Soup 1/4 cup butter 3 large carrots, sliced or diced 1-2 onions, diced 4 cups of chopped potatoes (whatever size you prefer) 1 tsp. salt 1 tsp. each of ground mustard, coriander, garlic powder 6 cups of homemade chicken stock 5-6 cooked hamburger patties, crumbled or roughly chopped (you could also just use fresh ground beef if you don't have leftover burgers, but it may be less flavorful than if you use burgers that are already seasoned, like in my homemade burger patty recipe. I would suggest perhaps frying up the meat with the spices from the burger recipe I linked, then proceeding with the soup recipe.) 2 cups of whole milk or 1 cup of cream 1/2 cup arrowroot powder or rice flour (in a lidded jar with 1 cup of water and shake to dissolve - this way it won't make lumps when you pour it into the soup). 2-3 cups grated cheese (sharp cheddar, or another kind with strong flavor is best) DIRECTIONS Saute the onions and carrots in butter. This can be in your soup pot to save dishes! Once they are starting to soften, add the potatoes and the meat. Let them get all nice and cozy together for 5-10 minutes, then add the broth and the rest of the ingredients, except the cheese. Simmer until potatoes are fully cooked and soup is nicely thickened. Just before serving, stir in cheese. Pairs beautifully with a side Caesar! Enjoy! This post is sponsored by Plan To Eat. Plan To Eat was born from our desire to eat real food — great food — prepared at home, together as a family. Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them, automatically generating your grocery list, organized the way you like to shop. Eat well. Eat together.

Salsa <b>recipe</b> contest heats up on the Arcata Plaza Posted: 09 Oct 2013 02:44 AM PDT ARCATA -- Local third- through sixth-graders from after-school programs are partnering with some of the finest chefs in Humboldt County to create unique, flavorful, mouth-watering salsas for the Salsa Recipe Competition. The Humboldt County Office of Education Nutrition Program and the Rising Stars Foundation is presenting the fourth annual North Coast Youth Culinary AllStars competition at the farmers market on the Arcata Plaza this coming Saturday. Public salsa tasting and voting are scheduled from noon to 1 p.m., with the awards ceremony to follow. This year's master of ceremonies is Garry Eagles, Humboldt County Superintendent of Schools. Inspiration for this event comes from the varied nutrition education activities that take place as part of the Culinary AllStars program. Through this program, after-school kids mix math, science and art as they learn about nutrition and develop cooking skills that will last a lifetime. "Engaging kids in food-based activities such as meal planning, shopping, cooking and gardening increases their willingness to try new foods and develop healthy eating habits," said Linda Prescott, nutrition education coordinator with the Humboldt County Office of Education. Youth who express a deeper interest are selected to demonstrate their knowledge and skills through entrepreneurial events such as the Salsa Recipe Competition. Last year's salsa competition was a big success, with eight teams participating and more than 300 Humboldt residents tasting salsa with fresh ingredients ranging from cantaloupe to cabbage and even fresh ginger. Teams for this event are chosen to reflect the diversity of Humboldt County and represent cities stretching from Trinidad to Carlotta. Local chefs who have volunteered to mentor student teams this year are: * Luke Patterson of The Other Place, for Arcata Elementary * Beverley Wolfe of Springville Grille, for Fortuna Middle School * David Bourne of Eel River Brewing Co., for Ambrosini Elementary * William James of Alice's Restaurant, for Blue Lake Elementary * Jason Wentz of VI, for Cuddeback Elementary * Jeanne van der Zee of Loleta Bakery, for South Bay School * Melody Dale and Andres Rivas of Ramone's Bakery & Café, for Lafayette Elementary * Erin Painter of Larrupin Café, for Trinidad Elementary * Belem Espitia of Pachanga Mexicana, for Washington Elementary Following a series of nutrition lessons, students in teams of four meet with their mentor chefs to create their salsa recipes in advance. After preparing the recipe for the current competition, Taylor Almand, a fifth-grade student from Arcata Elementary said, "I hope that they will like our salsa, because so far I think we're going to win. That salsa is awesome!" On Saturday, the teams will compete in several award categories including Elected Official's Choice, Excellence in Taste, Presentation, and Use of Local Foods. Additionally, adults and children from the community are invited to taste and vote on the People's Choice and Kids' Choice awards. Bien Padre will once again sponsor the Most Marketable category. This competition was introduced last year when Bien Padre offered to produce, market and sell salsa using the recipe that won the Most Marketable award. South Fortuna Elementary, working with mentor chef Patty Lapham of the River's Edge Restaurant, won last year, and their "Viva Las Veggies" salsa is currently available in several local grocery stores. Bien Padre also provides all the tortilla chips for tasting at the event. For more information and ways to support North Coast Youth Culinary AllStars and the Rising Stars Foundation, contact Linda Prescott, Humboldt County Office of Education at 445-7042 or lprescott@humboldt.k12.ca.us, and visit humboldtrisingstars.org.

Delicious Bites: Country Apple Cake <b>Recipe</b> | decor8 Posted: 09 Oct 2013 02:22 AM PDT Hi, it's Jillian here with a delicious Country Apple Cake recipe for October's Delicious Bites column. Have you ever been apple picking? Well I did for the first time this year at a little place not far from the Blue Mountains called Bilpin. I was up bright and early and was the first person at the farm so I could get the best of the apples. I picked some granny smiths, my favorite cooking apple and pink ladies, one of my favorite apples to eat. I merrily munched on the them during the long drive back home to Sydney and marveled at how great freshly picked apples really taste. Will you go apple picking this season? Where is your favorite spot? I came home with my apples in tow and started to think of all the things that I could do with them. I love baking and thought about an apple pie or an apple crumble but decided to share with you one of my all time favorite apple cake recipes. I've been making this cake for years and it's adapted from a recipe which first appeared long ago in the weekend paper. The end result is a cross between a cake and a pie and its both simple to make and best of all, delicious! First make the filling from your favorite cooking apple as it needs time to cool. I spiced my apples with lemon and cinnamon but you can use whatever spices you like. A little bit of flour is needed to thicken the filling to stop the apple running everywhere when you cut it. If you have any pastry fears, put them aside because the pastry is made in a food processor and you don't even need to roll out the dough. You just pat the dough into the tin. Don't be tempted to reduce the baking time even if the top of the cake looks cooked. Speaking from experience you'll end up with a gooey half cooked base so just cover the top with a layer of baking paper to prevent it over-browning. The pastry firms up as it cools so give it plenty of time before unmoulding the cake. It's delicious served with either whipped cream or ice cream or both if you prefer. Here's the recipe for you for COUNTRY APPLE CAKE – adapted from a recipe by Amanda Grimwade of the Edible Deli at Benalla, published in Good Weekend magazine. INGREDIENTS Filling 8 large green apples, peeled, cored and coarsely chopped 2, 20 ml tbs lemon juice 1/3 cup caster (superfine) sugar 2, 20 ml tbs flour ½ tsp ground cinnamon METHOD Place the chopped apples and lemon juice in a pan over a medium heat. Cover and cook gently for about 10 minutes or until the apples are just tender. Take the pan off the heat and add the sugar, flour and cinnamon. Stir to combine then place to one side and allow the filling to cool completely. Cake 2¼ cups self-raising flour 2/3 cup cornflour (corn starch) 1/3 cup caster (superfine) sugar 200 gm (7 oz) unsalted butter, cut into pieces 1 large egg 2 teaspoons vanilla 1/3 cup milk Extra milk and caster sugar Icing sugar and cream to serve METHOD Preheat the oven to 180°C/350°F. Lightly grease a 23cm/9 inch spring form tin and line the base of the tin with baking paper. Sift the self raising flour with the cornflour. Put the sifted flours, the sugar and the butter into the bowl of a food processor and process until the mixture resembles breadcrumbs. In a small bowl combine the eggs, the vanilla and the milk. With the food processor running, gradually pour in enough of the milk mixture and process until the mixture wraps around the blades. The mixture will be quite soft so using floured hands, press ? of the mixture into the base and up the sides of the tin. Spoon in the apple mixture, which won't completely fill the tin. Fold over any overhang of pastry from the sides of the tin, then using floured hands, flatten the remaining mixture into a disc and cover the top of the cake. Don't worry if there are a few holes as they'll close over as the cake bakes. Brush the top of the cake with milk then sprinkle with a little extra caster sugar. Bake the cake for 50-60 minutes at 180°C/350°F. If the cake is browning too quickly, cover the top with a piece of grease proof paper. Remove from the oven and cool on a wire rack before unmoulding. As this is a cross between a cake and a pie, the bottom crust will always be a little soft but the top crust will be lovely and crisp. When cool dust with icing sugar and serve with cream or ice cream. I hope you enjoy the apple cake! I'll be back next month with something special for Thanksgiving. See you all again next month! – Jillian (text/photos: jillian leiboff)

EzCookBook: Veg Manchurian Gravy <b>Recipe</b> | EzCookbook Posted: 09 Oct 2013 02:17 AM PDT Vegetable Dumplings Simmered in Chinese style Gravy  Vegetable Manchurian Gravy, One more popular delight from Indian-Chinese Cuisine. If Manchurian are made in dry version then it can be served as a appetizer but when cooked with a gravy then it can be a perfect side dish for main course. I know most of you order this dish when you dine out in a Chinese Restaurant. Why not cook it at home tonight and surprise your family!! check out this Easy Recipe to make Vegetable Manchurian Gravy. Preparation & Cooking Time : 45 minutes YIELD : 4 persons Ingredients: For Manchurian : Carrot - 1 large Cabbage - 1 cup Onion - 1 large Ginger Garlic Paste - 1 tbsp Green chili paste -1 tsp Corn Flour - 1/2 cup Salt as per taste White Pepper powder - as per taste Oil for Frying For Gravy: Oil - 1 tbsp. Onion - 1 (Chopped) + left over Spring onion whites Capsicum - 1/4 cup chopped French beans - 1 tbsp. finely chopped Garlic - 1 tbsp. minced chili sauce - 1 tsp Light Soya Sauce - 1 tbsp. Sugar - 1/2 tsp Salt as per taste Pepper powder as per taste Corn flour - 2 tbsp. Spring onion greens - 1/2 cup for garnishing Method: For Manchurian: Roughly chop carrot, cabbage and onion. Add them to food processor and pulse for few seconds to chop them finely. Take out vegetables in a bowl and squeeze out all water from it.    Combine all the ingredients required for Manchurian along with vegetables in a large mixing bowl and mix them well into the dough consistency. (Adjust corn flour to get perfect dough. don't add water as vegetables will the water as u knead more.) Make small balls of the mixture and deep fry it. Manchurian balls are ready. Keep it aside. (To make it healthy version I cooked them in paniyaram pan and avoided deep frying). For Gravy: In a small bowl mix well corn flour with 1 cup of water and keep aside.  Heat the oil in a pan, add garlic, onion and sauté for a minute. Add capsicum, French beans and cook them on high heat for a minute. turn the heat in medium to low, add salt, pepper, sugar, chili sauce and soya sauce.  mix well. Add corn flour mixture and simmer it for a while until one or two boil. add some water to get desired sauce/Gravy consistency. Gravy and Manchurians are ready to serve. keep them aside separately. Just before serving add Manchurians in hot gravy and garnish with spring onions. Serve with Hakka Noodles, or fried rice or schezwan rice. Note: for variation you can replace bottle gourd with cabbage to make Manchurians. or can use mix vegetables too to make it more healthier. For gravy variation you can make schezwan gravy for spicy lovers or tomato sauce based gravy for kids. Related Posts: Veg Manchurian Dry more Indo Chinese Recipe

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