Karen's Florentines

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Karen's Sweet Potato Cake with Molasses Cream Cheese Frosting and Pecan Crunch

Cake:
1 can (15-oz) sweet potato
1 cup sugar
2 large eggs
1 tablespoon grated orange rind
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped pecans

Pecan Crunch:
20 hard caramel candies (like Werther’s)
3/4 cup coarsely chopped pecans

Frosting:
8 ounces cream cheese
1 cup confectioners’ sugar
2 teaspoons molasses


Heat oven to 350°F. Grease and flour a 9-inch round cake pan. Drain sweet potatoes and mash to a smooth puree. Place in bowl. While using electric mixer add sugar, eggs, and orange rind. Beat until smooth and well blended. Add oil in a steady stream.

In a small bowl, combine the flour, spices, salt, and baking soda. Add to sweet potato mixture and beat on low just until moistened. Stir in 2/3 cup pecans. Spread in pan and bake 25 to 30 minutes or until center springs bake when gently pressed. Cool cake in pan 10 minutes; remove from pan and cool completely.

Meanwhile, prepare Pecan Crunch: Maintain oven temperature. Remove candy wrappers and place candies about 1 inch apart in two rows on parchment-lined baking sheet. Heat in oven until candies are melted, but not bubbling – about 5 to 8 minutes. Quickly spread melted candies in a thin even layer; scatter chopped pecans over top, pressing into candy. Return to oven and heat until candy bubbles – about 2 to 3 minutes. Remove from oven and cool completely.

Meanwhile, prepare Frosting: In medium bowl, with wooden spoon, stir cream cheese and confectioners’ sugar until softened and smooth. Add molasses and mix until blended.

To serve, slice cooled cake in half horizontally; remove top layer and fill bottom piece with half the cream cheese frosting. Place top layer of cake on top of filling. Spread remaining frosting on top with a thin coating on side of cake. Break up pecan crunch into large irregular pieces and place decoratively on side of cake (thin layer of icing should help it adhere).

Karen's Peanut Butter Chocolate Chip Cake

2 1/2 cups all-purpose flour
1 1/2 cups dark brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 cup creamy peanut butter
2 large eggs
2 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
2 teaspoons vanilla
1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 375 F. Coat two 9-inch baking pans with cooking spray and flour.

Combine dry ingredients (except chocolate chips) in the bowl of a mixer and blend thoroughly. Combine wet ingredients (except for peanut butter) in a measuring cup and whisk together with a fork. Add wet ingredients and peanut butter to the bowl of the mixer and blend until smooth. Fold in chocolate chips then transfer to cake pans, dividing evenly. Bake at 375 F 25-30 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan ten minutes then remove to a wire rack until completely cool.

Karen's Zucchini Pie

4 cups very thinly sliced zucchini (about 3 medium)
1 medium Vidalia onion, diced
1/4 teaspoon garlic
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon mustard (any kind)
2 eggs, beaten
2 cups shredded mozzarella cheese
1/2 stick butter
1 package crescent roll dough

1. heat butter, sautee zucchini and onions. Add spices and sautee 5 minutes, let sit to cool off.
2. line glass pie plate with crescent roll dough, smear mustard on ‘crust’. Preheat oven to 375 F
3. when slightly cooled off, add 2 beaten eggs to zucchini mix. Mix well, add cheese, mix.
4. pour into pie crust
5. bake at 375 for 25 min. if not turning golden brown on top, reduce heat to 325 and bake for another 5-10 min.
6. let sit 10 min before serving

Karen's Cream Pasta

1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup vegetable or chicken broth
1 can (32 ounces) crushed tomatoes
to taste coarse salt and pepper
16 ounces penne rigate pasta
1/2 cup heavy cream
20 leaves fresh basil leaves, torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add broth, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Source: Rachael Ray

Karen's Pumpkin Bread

1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup oil
14 ounces canned pumpkin
4 eggs
3 cups flour
1 teaspoon salt
1 cup chopped walnuts
1 cup dark chocolate chips

1. Preheat oven to 350 degrees F. Grease two loaf pans.
2. Mix sugar, pumpkin, oil, applesauce, and vanilla. Add eggs.
3. Mix flour, baking soda, baking powder, and cinnamon. Add dry to wet.
4. Stir in choc chips and nuts.
5. Pour into loaf pans. Bake at 350 degrees F about 40 minutes

Karen's Buttermilk Pie

1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix
1/3 cup (5 1/3 tablespoons) butter, melted
1 teaspoon vanilla
3 eggs

Preheat oven to 350 degrees F. Grease a 9-inch pie pan.
Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes

Source: Paula Deen

Karen's Margarita Cupcakes

9 ounces margarita mix
3 ounces tequila
3/4 ounces Grand Marnier
1 box white cake mix
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you’re baking.
In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).
Spoon the batter into a prepared muffin pan (fill the cups somewhere between 2/3 and 3/4 full) and bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.
Once the cupcakes have cooled, make the Lime Buttercream Icing and ice the cupcakes.

Source: The Nest What's Cooking Board

Karen's Chocolate Pot de Crème

2/3 cup whole milk
1 egg
2 tablespoons sugar
pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur

Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon mixture into teacups and chill for at least 2 hours. Top with whipped cream before serving.

Source: Rachael Ray

Karen's Chippy Cheesies

1 1/4 cups firmly packed brown sugar
3/4 cup butter flavored Crisco
1 egg
2 tablespoons milk
1 tablespoon vanilla
2 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate mini-chips
1 cup finely chopped walnuts
2 (8 ounce) packages softened cream cheese
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla

Preheat oven to 375 degrees. Grease a 13x9x2 pan with butter flavored Crisco.
Base: Combine brown sugar and crisco in a large bowl. Beat at medium speed with electric mixer until creamy. Beat in 1 egg, milk and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Stir in chocolate chips and walnuts. Spread 1/2 of dough in greased pan. Bake at 375 degrees for 8 minutes.
Filling: Combine cream cheese, 2 eggs, vanilla, and sugar in a bowl. Beat at medium speed until smooth. Pour over hot crust. Roll remaining dough into a 13x9 rectangle between sheets of wax paper. Remove top sheet. Flip dough over onto filling. Remove wax paper. Bake at 375 degrees for 40 minutes or until top is set and light golden brown. Cool to room temperature. Cut into bars. Refrigerate.

Karen's Chicken with Goat Cheese and Sun-dried tomatoes

2 chicken breasts
1 tablespoon olive oil
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth
2 tablespoons sundried tomatoes, chopped and drained
2 ounces goat cheese, crumbled
2 cloves garlic, minced
1 palmful basil
to taste salt and pepper

Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium-high heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.
In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.
Add chicken broth, garlic and basil and reduce that by about half, too.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Source: The Nest What's Cooking Board

Karen's Banana Crumb Muffins

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups.
2. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir banana mixture into flour mixture just until well moistened. Spoon batter into muffin cups.
3. Mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes.

Karen's Glazed Honey Bars

2/3 cup vegetable oil
1/8 cup honey
1/2 cup sugar
1 egg
1 teaspoon ground cinnamon
1 cup self-rising flour
1/2 cup chopped walnuts
1 cup confectioner's sugar
1 tablespoon mayonnaise
1 tablespoon milk
1 teaspoon vanilla

Preheat oven to 350 degrees F. Lightly grease an 8 by 8 by 2 inch pan.
In a mixing bowl, beat the oil, honey, sugar, and egg until well blended. Stir the cinnamon into the flour, then stir this into the egg mixture and mix well. Stir in the nuts. Spread the batter in the prepared pan and bake for 25 to 30 minutes.
Remove from oven and let stand while you make the glaze. In a bowl, stir together confectioner's sugar, mayo, milk and vanilla. Pour the glaze over the cake and spread it with a metal spatula. Let cool, then cut into bars.

Source: Paula Deen

Karen's Cream Cheese Chicken

3 chicken breasts, cut into chunks
1 (14.5 ounce) can chicken broth
4-8 cloves garlic
red pepper flakes
4 ounces cream cheese
1.5 tablespoons flour
2 teaspoons white wine (Chardonnay)
optional chopped red and green peppers

1. Put chicken in large pan with a little bit of olive oil
2. Add red pepper flakes and pressed garlic
3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them
4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm
5. Mix flour with remaining broth and add to pan; mix
6. Add cream cheese, mix until thick and bubbly

Source: Then Nest What's Cooking Board

Karen's French Chocolate Brownies

Best Ever brownies, be sure to refrigerate before eating

12 tablespoons butter, cut into pieces
1 teaspoon butter, melted
1/2 cup all purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla
2/3 cup walnuts, lightly toasted
1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.

Yield: 12 to 16 brownies.

Source: New York Times

Karen's Sausage and Feta Casserole

2 1/2 cups uncooked ziti
8 ounces turkey sausage
1 teaspoon olive oil
2 medium zucchinis, thinly sliced
1 onion, vertically sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloved, minced
1/2 cup chicken broth
2 teaspoons all-purpose flour
1/2 cup crumbled feta cheese
1/2 cup mozzarella cheese

Directions: Preheat oven to 400 degrees.Cook pasta in boiling water for 5 minutes, omitting salt and far; drain.Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan, cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 minutes or until bubbly and lightly browned.