Google Alert - recipe

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• P-Nutty Apple Crunch, 1970 – A Mid-Century <b>Recipe</b> Test
• <b>Recipe</b>: Sweet and Toasty Fall Trail Mix - Chic Vegan
• New Holiday Seafood <b>Recipe</b>: Roasted Chestnut and Ricotta <b>...</b>
• Greek Yogurt Biscuits | Biscuit <b>Recipe</b> | Two Peas & Their Pod
• Mint Oreo Cheesecake Bars <b>Recipe</b> | The 36th AVENUE
• Or, <b>Recipe</b>: Pork (or Beef) & Butternut Squash Stew in Red Wine

P-Nutty Apple Crunch, 1970 – A Mid-Century <b>Recipe</b> Test Posted: 13 Nov 2013 02:34 AM PST Most of you know by now that I have a weakness for weird ingredients in desserts. Tomato soup? Bring it on. Sauerkraut? Hello. Pork fat? Done it. Pinto beans? Please. But this week I picked something a little unusual. The mystery ingredient this week is peanut butter, which isn't a strange ingredient in the world of desserts at all. Unless you are making apple crisp. This is P-Nutty Apple Crunch, from a promotional recipe from Peter Pan Peanut Butter. This specific recipe is from an advertisement from 1970, but I've seen incarnations of this recipe as far back as the 1930's in magazines and pamphlets. P-Nutty Apple Crunch Author: Peter Pan Peanut Butter, 1970 ¼ cup Peter Pan Peanut Butter, smooth or crunchy ¼ cup butter ¼ cup rolled oats ¼ cup AP flour ¾ cup firmly packed brown sugar ¼ tsp salt 6-8 medium-sized apples 1 T lemon juice 3 T water With pastry blender or two knives, cut peanut butter and butter into combined oats, flour, sugar and salt. Peel, core and slice apples into buttered shallow baking dish. Sprinkle with lemon juice and water. Spoon peanut butter mixture over apples, and bake in moderate oven, 375 degrees, for about 40 minutes, until apples are tender. Serve hot or cold with cream, whipped cream or softened ice cream. 3.2.1255 I have to admit I was very intrigued by this. While not a usual ingredient in apple crisp, apples and peanut butter do go together awfully well. I was VERY interested to see if their affinity for each other translated to the world of crisp as well. So, here's the deal: I actually LIKE some skins on my apples when I am making apple crisp. Weird, huh? I usually pick out some of the more thin-skinned apples to leave unpeeled and just chop them up. Bonus: It takes less time for the crisp to get into my mouth that way! So, this recipe is also unusual because there is NO extra sugar added to the apples on the bottom. I normally toss mine with a bit of sugar, cinnamon and flour, but these went in naked! And came out smelling amazing! Seriously, the smell of this thing was killing me! It was so hard to wait for dinner. "So, what do we have this week?" "A surprise." "Oh. Great. I love surprises. It's cheese, isn't it?" "Actually, not this time." "Olives." "Nope." "Huh. So what is it?" "You are just going to have to taste it!" "I hate it when you say that." "What the heck is in here?" "Peanut Butter." "Oh, god. That's what it is, isn't it?" "Is it horrible?" "Actually…no. It's really good. But it needs ice cream." The Verdict: Delicious, but needs ice cream From The Tasting Notes: Very unusual taste, very peanut-y, but not bad at all. Unexpected, but good. Topping was actually really, really, good. It was almost too strong for the apples, and would have overpowered them if we wouldn't have left the skins on the some of the apples. A bite tasted almost like a caramel apple with peanuts on it. And a bite of the topping by itself tastes like the most crazy-amazing peanut butter cookie ever. We covered this with scoops of pumpkin spice ice cream and caramel sauce and pretty much went straight to heaven. It was the ultimate fall sundae!

<b>Recipe</b>: Sweet and Toasty Fall Trail Mix - Chic Vegan Posted: 13 Nov 2013 02:01 AM PST Fall is in full force with the holidays coming up right around the corner, which means chilly nights, warm fires, cozying up with blankets, and lots of yummy fall spices. I love the cranberry, cinnamon, and nutmeg flavors. They instantly make me feel warm, happy, and cozy. One of my favorite ways to enjoy them is in a healthy snack, such as a trail mix. Give this vegan, gluten-free healthy trail mix a try today and embrace the fall! Sweet and Toasty Almond and Cranberry Mix: Ingredients: 1 cup raw almonds 1/2 tbsp maple syrup 1/2 tsp sea salt 1/2 cup dried cranberries 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cardamom Preparation: Mix together almonds, maple syrup, and spices – leave the cranberries out of the mix for now. Toast in a pan until you can start to smell the nuts and the spices heating up. it should start to smell like pumpkin spice. Transfer to a mason jar and add in the cranberries. Snap on the lid and give the jar a shake . Place in the refrigerator to cool slightly. Grab and go with this deliciously simple snack! About the author: Jessi View all posts by Jessi Jessi is a yoga and mind-body fitness teacher in Charleston, SC. She teaches a blend of vinyasa, as well as mind-body fitness classes. Jessi is a certified Green Living Expert and is receiving training in Holistic Health Coaching. She hopes to help people learn to live vibrant, healthy lives through holistic lifestyle habits. Jessi can be found blogging at thehouseofhealthy.com - Facebook

New Holiday Seafood <b>Recipe</b>: Roasted Chestnut and Ricotta <b>...</b> Posted: 13 Nov 2013 01:00 AM PST (PRWEB) November 13, 2013 Live Maine lobster delivery service, GetMaineLobster.com, is continuing its holiday countdown with a new holiday seafood recipe. The Roasted Chestnut and Ricotta Agnolotti with Maine Lobster recipe is as comforting as it is delicious and is a great Thanksgiving meal alternative. This delightful meal is comprised of a creamy roasted chestnut agnolotti combined with the sweetness of fresh Maine lobster, crispy kale chips and the tartness of crisp apples. Few things beat lobster with pasta and this mouthwatering meal will certainly not disappoint. "This dish is a balance of flavors that will make anyone think you are a pro," says GetMaineLobster.com chef Mac Arrington. "The Maine lobster with creamy cheese and roasted chestnut pasta will be an instant favorite, especially during the colder winter months. The sweet lobster bridges perfectly with the nutty brown butter, creamy roasted chestnut and cheese agnolotti." Anyone interested in trying out this recipe should take advantage of this week's seafood delivery special at GetMaineLobster.com. For only $119.00, a discount of $60.00, six five- to six-ounce Maine lobster tails and one pound of Maine seafood stuffing will be delivered fresh from the cold waters of Maine. Shipping is included and $1.00 of every order placed this week will be donated to the War Dogs Make it Home charity in honor of Veteran's Day. Browse Get Maine Lobster's wide range of seafood offerings, access other Maine lobster recipes or view current seafood specials for delivery by visiting GetMaineLobster.com or call (866) 562-4817. Stay updated and Like us on Facebook or follow us on Twitter. About GetMaineLobster.com GetMaineLobster.com, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available. GetMaineLobster.com was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign. Read the full story at http://www.prweb.com/releases/2013/11/prweb11326792.htm

Greek Yogurt Biscuits | Biscuit <b>Recipe</b> | Two Peas & Their Pod Posted: 13 Nov 2013 12:00 AM PST Greek Yogurt Biscuits by Two Peas on November 13, 2013 Greek Yogurt Biscuits-fluffy and tender biscuits that are made with Greek yogurt!  Do you want to know what I loving right now? Biscuits. That's right, biscuits. Josh made homemade Greek Yogurt Biscuits the other day and I am in love. I can't stop thinking about them. We've made a lot of biscuits in our lifetime and they are all winners, but these Greek Yogurt Biscuits are perfection. Trust me, I know, I ate two of them. I had to make sure they were perfect. You need to make these biscuits…like right now. Josh told me he wanted to make biscuits and he looked like he knew what he was doing so I got out of the way. I didn't go too far though because I wanted to be around when he pulled them out of the oven:) Josh used Gold Medal All-Purpose Organic Flour. The flour is certified organic, unbleached, enriched and pre-sifted. It is the perfect flour for the perfect biscuit recipe! We love this flour! Josh used plain Greek yogurt instead of the traditional buttermilk to make the biscuits. We didn't have any buttermilk, but our fridge was stocked with Greek yogurt, so Josh gave it a try! Best decision ever! The Greek yogurt created a tender and flaky biscuit! The biscuits puffed up nicely in the oven! Look at that height! I couldn't wait to tear into a biscuit! Josh got out the butter and honey and we went to biscuit town! A hot flaky biscuit, right out of the oven, slathered with butter and drizzled with honey…is there anything better in life? I don't think so! Josh and Caleb enjoyed their biscuits with Slow Cooker Chicken and Wild Rice Soup, but I just ate biscuits for dinner. I didn't need anything else. I was in biscuit heaven! Greek Yogurt Biscuits-make them happen and make them happen soon! I am requesting them for dinner this week! They go great with any meal…or if you want them to be your meal, I'm ok with that! And if you are looking for another side dish for your Thanksgiving feast, invite Greek Yogurt Biscuits to your table. You won't be disappointed! Greek Yogurt Biscuits Yield: 8 large biscuits Prep Time: 10 minutes Cook Time: 12-15 minutes Total Time: 25 minutes Tender, flaky, and buttery biscuits that are made with a secret ingredient-Greek yogurt! These are our favorite biscuits! Ingredients: 3 cups Gold Medal All-Purpose Organic Flour 1 tablespoons granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup cold unsalted butter, cut into pieces 3/4 cup cold plain Greek yogurt (we use Chobani) 1 large egg, beaten 3 tablespoons cold water 1 large egg, beaten, for brushing on biscuits Directions: 1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside. 2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal. 3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together. Don't overwork the dough. 4. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits. 5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam! Print this Recipe This post is in partnership with Gold Medal Flour, but our opinions are our own.  Posted In Biscuits, Side Dishes, Thanksgiving 3 Comments / Leave a Comment »

Mint Oreo Cheesecake Bars <b>Recipe</b> | The 36th AVENUE Posted: 12 Nov 2013 11:55 PM PST A crunchy Mint Oreo crust topped with creamy chocolate & mint chip cheesecake and drizzled with hot fudge topping. The PERFECT holiday dessert – sure to please all your dessert lovers! Hello to all my 36th Avenue friends! It's Cathy from Lemon Tree Dwelling, and I'm here today to share these delicious Mint Oreo Cheesecake Bars with you! When it comes to holiday baking, you can't go wrong with chocolate and mint….and since the holidays are a special time to indulge, why not treat ourselves to some cheesecake, right?? If you've never had chocolate mint cheesecake, let me tell you – you're missing out! There is something about the way the flavors complement one another that is heavenly…just like the way the creamy cheesecake stands out against the crunchy Oreo crust. It's the perfect combination! The only problem? It leaves you wanting more every time! Which is why these bars need to be made….and given away! Since cheesecake ALWAYS feels like a treat, they really do make the perfect gift. Ideal for friends, family, teachers, neighbors, or anyone you want to impress. And best of all? They couldn't be easier to make. So they only look like you spent all day on them! Author: Cathy at lemontreedwelling.com Ingredients 1 package Cool Mint Oreos, finely crushed ¼ c. butter, softened 2 (8 oz.) packages cream cheese, softened 2 eggs ¾ c. granulated sugar 1 c. Nestle Dark Chocolate & Mint Morsels Hot fudge ice cream sauce Instructions Mix Cool Mint Oreos and softened butter in a medium mixing bowl until combined. Using buttered hands, press mixture into the bottom of an 8×11 inch baking pan. In a separate bowl, combined cream cheese, eggs, and granulated sugar and blend at medium speed until smooth. Stir in chocolate & mint morsels. Pour cheesecake mixture over crust; bake at 375 degrees 35-40 minutes or until top is set and just starting to brown. Cool to room temperature; refrigerate until ready to serve. Drizzle with hot fudge and enjoy! 3.2.2124 Be sure to stop by my Lemon Tree Dwelling for even more delicious holiday treat recipes  No Bake Mint Oreo Meltaways   Cookie Butter Scotcheroos Thanks so much for letting me join you today!  Hope to see you again soon! I love Cathy and everything she makes is simply delicious! If you are not following her this is the day when you need to join the rest of us! Find Cathy on… Facebook, Pinterest, Twitter, Google + Thank you so much for visiting with us today! Besos Cathy and Desirée  Bio Twitter Facebook Google+ Latest Posts Cathy Owner at Lemon Tree Dwelling I'm Cathy, a mom of 3 who loves cooking, crafting, decorating, and having fun with my kids! Come see me and check out my ideas at Lemon Tree Dwelling!

Or, <b>Recipe</b>: Pork (or Beef) & Butternut Squash Stew in Red Wine Posted: 12 Nov 2013 11:25 PM PST Good Evening: IF 1) you have 2.5 pounds of boneless pork shoulder left over from another recipe, AND 2) you bought one more butternut squash at the farmers market than you needed, AND 3) you have 1.5 cups of cheap but decent red wine remaining in your kitchen, THEN–what do you do? Last night, I improvised. Without bragging, the results tasted great, one of my best ever spur-of-the-moment dishes, so I want to share the improvisation with you. You may substitute beef or lamb for the pork. Pork & Butternut Squash Stew in Red Wine Ingredients 1 tablespoon each of salt, black pepper, powdered garlic, cinnamon, rubbed sage, nutmeg, and marjoram 2-3 pounds boneless pork shoulder, beef or lamb 1-2 cups flour Canola oil 1/2 cup finely chopped yellow onion or shallots 1 tablespoon finely minced fresh garlic 1.5 cups red wine 1 cup chicken broth, bouillon or stock 1 butternut squash, 2-3 pounds, peeled, seeded, cut into 1-inch chunks Optional: 1 tablespoon smoked paprika Optional: 2 tablespoons yellow prepared mustard Cooking Mix together all of the spices except the paprika. Remove the meat from the refrigerator, cut into 1 inch chunks, toss with 1/3 of the spice blend in a bowl. Let the meat come to room temperature. Place 1/3 of the spice blend and the flour into a leak-free plastic bag. Close securely and then shake until all is well blended. Place the cubed meat into the bag (in batches if needed), close securely and then shake until the meat is thoroughly coated. Heat the oil over medium high heat. Use a 12 quart pot with a thick bottom, a cast iron pot, or a Dutch Oven. Brown the meat on all sides in batches. DO NOT brown too much meat at one time; not only must the meat fit in a single layer, there must be space between the cubes. If needed, add a tablespoon of oil between batches. Do not worry about the brown crust (the fond) that will form at the bottom of the pot unless it gets too dark, in which case turn down the heat. Remove all of the meat and set aside. Saute the onions for about 5 minutes until they turn translucent, stirring often. Add the garlic and saute for 30 seconds, stirring constantly, or until fragrant. Pour in the red wine and chicken broth, stirring and scraping up the fond and other brown bits on the bottom of the pot. The fond will dissolve into the liquid, thickening it. Return the meat to the pot, bring to a boil, reduce to a simmer, cover, and let cook for 60 minutes, stirring often. After 60 minutes, remove the lid, add the butternut squash and the remaining 1/3 of the spice blend, stir thoroughly, bring to a boil, reduce to a simmer, cover, and let cook for 60-90 minutes, stirring often. Butternut squash cooks very slowly in a braise, so be patient. The stew will be ready to eat when you can easily cut a cube of the squash in half, encountering no resistance. Optional: Stir in the smoked paprika and/or the mustard at the very end, then turn off the heat. Yesterday I used the paprika and decided to skip the mustard, and felt very happy with the results. Serve in bowls. I chose to spoon the stew over elbow macaroni. The dish has only two colors–orange and brown–so I recommend as side dishes blanched and sauteed string beans, along with a salad of butter lettuce with sliced radishes, grated carrots and grated red cabbage. Beer or any full-bodied red wine will serve well as beverages. Ideas for future experiments: Add 1 tablespoon allspice, fennel seed or ground anise to the spice blend. Add 1 pound fresh or frozen peas during the last ten minutes. If using lamb, substitute 2 tablespoons powdered rosemary for the sage and marjoram. And always–have fun. If it appears that I might have left out a step or two, please let me know, as writing recipes is surprisingly hard work. Vonn Scott Bair Like this: Like Loading...

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