FBF: Shrimp Scampi

FLASH-BACK FRIDAY

SHRIMP SCAMPI

click on image to see full post from 8/9/2012

Variety of Breadsticks

VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

• combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
• drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

OXO Cookie Press

As part of the fabulous giveaway, OXO sent a few of us their cookie press to try out and to create a recipe to share with all our wonderful readers.

My first impression (to be honest here) I was was a little bummed they sent a cookie press. I have one already, another popular name brand. And I wasn't that fond of the brand either...so I put it in the back of my cabinet and haven't used it since. So getting the OXO cookie press, I knew I had to create a cookie, as we promised on receiving their product. (So I did!)

First of all, I absolutely loved seeing all the different shapes that came with the basic set, but they also sent an additional case with more shapes....talk about SWEET! The kit came with a little instructional booklet that had a few recipes in the back. Out of experience, I knew I had to stick to something close to those to make sure the cookies kept their shape after being pressed on the pan. Kinda like making sure you use a good shortbread cookie recipe for cookie cutters.

So I dove into the kitchen and came up with a simple solution. I used the provided "Butter Cookie" recipe and then ADDED a kool-aid packet to change up the flavor. It worked! And there are SO many options! [recipe posted below]

After making the dough came the cookie press. I loved how easily the device came apart and together, and there wasn't any tiny pieces to try to keep up with. The entire device was very simple, easy to use. The shape disks were the winners here....the "other" cookie press disks had angled holes so it had to go in the press the right way otherwise it was all a mess. OXO created theirs without having to worry about that. (except the "words" disks...but those are easy to figure out which way to put in in order for it not to come out backwards) So that is definitely a plus!!

The device was so easy to "load" and then to use. Every single "click" there is a cookie. Its actually a really cool device, and so many options and designs to choose from. And however not all the parts are dish-washer safe, the "major" playing components are. But it was easy enough to clean by hand that I didn't need to stick it in the washer anyway.

So over all, I LOVE this cookie press. The other one I have is going to the thrift store. There are so many different flavor combinations I want to try, so it will be on my counter for a while. But here is the recipe from the booklet plus the koolaid pouch.

BUTTER COOKIES

   

1-1/2 cups (3 sticks) unsalted butter, at room temp
1 cup sugar
1/2 tsp salt
2 large eggs, at room temp
1 tsp vanilla extract
4 cups all-purpose flour
1 packet kool-aid, your choice of flavor [I used black cherry! yum!]

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating. Beat in kool-aid packet until well blended.
• Gradually add flour, beating until well incorporated.
• Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time. [I didn't, and they still turned out fine!]

My favorite disk was the rose one! Add sprinkles before putting them in the oven for a special touch!

ENTER FOR YOUR CHANCE TO GET 

A COOKIE PRESS FOR FREE!

FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.