...Doug's Recipe Page 2.0: November 2012

Stuffed Sweet Potatoes

Ingredients:

1 cup pecan pieces, divided
6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons all-purpose flour
1 cup miniature marshmallows

Directions:

Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3 tablespoons butter and brown sugar together until it's crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
To the remaining brown sugar mixture, add 3 tablespoons butter, flour and remaining pecans. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Cranberry Bliss Bars

Just like the popular Starbucks Cranberry Bliss Bars and the taste is spot-on. These very authentic bars are so fast and easy to make. The batter comes together in one bowl, by hand, in just minutes. While the bars bake make the cream cheese and white-chocolate frosting, get the cranberries ready for sprinkling, and pour a cup of coffee. For anyone who loves the Starbucks version, these are can be made year-round at home for pennies on the dollar and taste every bit as fabulous and then some.

Yield: One 8-by-8-inch pan, 8 generous triangles

Ingredients:

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt, optional and to taste

3/4 cup white chocolate chips

1/2 cup dried cranberries, loosely packed

Directions:

For the Bars:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips and 1/2 cup cranberries and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow bars to cool before frosting them. While they cool, make the frosting.

Frosting and Topping:

1 cup white chocolate chips, melted and divided

4 ounces cream cheese, softened (whipped or light may be used)

3/4 teaspoon vanilla extract

2 cups+ confectioners' sugar (I used about 2 3/4 cups)

1/4 cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

In a small microwave-safe bowl, melt the white chocolate on high power, about 1 minute, reheating in 10-second intervals, or until it can be stirred smooth. White chocolate is notorious for scorching so melt it very carefully, and slowly, heating in quick bursts, and keep a watchful eye; use a double boiler if that's easier.

To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about 3/4 cup, just eyeball it), 2 cups confectioners' sugar (I don't sift it because any tiny lumps will be covered up by sprinkled cranberries and white chocolate drizzle), vanilla, and beat until smooth and fluffy. Start by mixing on low speed so sugar doesn't spray, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners' sugar (I used about 2 3/4 cups, I like it on the thicker side) based on taste preference and desired frosting consistency. Frost the bars; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month.

Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars. Evenly drizzle bars with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow bars to set up for at least 30 minutes before slicing and serving. Bars may be stored in an airtight container in the refrigerator for up to 1 week.

Caramel-Pecan Pie

Ingredients:

1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar

2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Preparation:

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Ham & Swiss Cheese Rolls

With Christmas Tree Picking and Trimming right around the corner, I thought this "recipe" was perfect for either occasion.

3/4 c. margarine
1-1/2 T. Worcestershire sauce
1/2 t. dry mustard
1-1/2 t. poppy seed
2 t. dried, minced onion
2 12-ct. pkgs. Hawaiian rolls
1 lb. thinly sliced deli ham
1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings

Inside Out Peanut Butter Cup

If you like peanut butter cups, you're going to love this dessert. I took the main concept of a peanut butter cup and flipped it inside out! The crust is made with peanut butter and the filling is a rich chocolate fudge.

To add that special touch, top it off with a chocolate and peanut butter frosting.

Ingredients:

Crust:

1/2 stick (4Tbsp) butter, softened

1/3 C creamy peanut butter

3/4 C sugar

1/2 tsp. salt

1 1/4 C flour

Filling:

3/4 C chocolate chips

1 stick (8 Tbsp) butter

1/2 tsp. salt

3/4 C sugar

1 C flour

2 eggs, beaten

Frosting:

1/2 C chocolate chips

1/2 C creamy peanut butter

Directions:

Preheat oven to 350 degrees; grease a springform pan.

Cream together the butter, peanut butter, sugar and salt.

Add flour and mix until crumbly.

Press dough into pan making sure it comes up the sides (about two inches).

Bake in preheated oven for 8-10 minutes or until lightlybrowned. While the crust is baking, melt the chocolate chips, butter and salt over medium heat.

Remove from heat; add sugar and flour, stir until combined.

Add the beaten eggs, stir until you get a smooth consistency.

Pour into par baked crust and bake an additional 20-22 minutes. (A toothpick inserted into the center will not come out clean, it will be a little crumbly.)

Remove from oven; allow to cool for ten minutes in pan then remove from pan and continue to cool.

In a small saucepan (or microwave)melt the chocolate chips and peanut butter; stir until combined then drizzle on top. Slice, serve and enjoy!

Crock Pot Beer Chicken

A Wonderful Chicken Crock Pot Recipe. Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted.

Naturally, this recipe is made to my taste, but it's very forgiving if you wish to add your fav spices. It's one of those recipes I love because it lends itself to improvisation.