Fresh Strawberry–Cream Cheese Tart

Ingredients

1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) confectioners’ sugar, see step 1
3 tablespoon(s) confectioners’ sugar, see step 5
10 tablespoon(s) butter or margarine, chilled and cut into 1/2-inch pieces
1 teaspoon(s) vanilla extract
3 tablespoon(s) ice water
6 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) reduced-fat sour cream
3 tablespoon(s) chopped crystallized ginger
1 1/2 pound(s) strawberries, stems and leaves discarded and each berry cut lengthwise in half

Directions

1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 375 degree F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.

3. Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.

4. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.

5. When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.

http://www.delish.com/recipefinder/strawberry-cream-cheese-tart-ghk

Grasshopper Cake

Ingredients:
1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1/4 teaspoon(s) salt
1/2 cup(s) butter or margarine, softened
1 1/4 cup(s) sugar, see step 2
1 tablespoon(s) sugar, see step 6
3 large eggs
20 crème de menthe thin mints
1 1/2 cup(s) heavy or whipping cream


Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt.

2. In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl.

3. Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes.

4. Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 1/3 cup chopped mints).

5. With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each).

6. In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream.

7. Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away.

http://www.delish.com/recipefinder/grasshopper-cake-ghk

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Ingredients:
1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

http://www.delish.com/recipefinder/gnocchi-zucchini-ribbons-parsley-brown-butter-recipe-5532

Texas Caviar

Here is the famous Texas Caviar recipe!

Ingredients:
1 can black beans
1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white)
1 8 oz jar pamentos
1 4 oz can jalapenos diced
....... all drained and rinsed

1 cup celery
1 cup red pepper
1 cup onion (less if you like)
............ all diced very fine

1 cup veggie oil
1/2 cup sugar
1/2 cup red wine vinegar
1/2 tsp pepper
1/2 tsp salt
............ bring to a boil until sugar dissolves and then cool


Place veggies and beans in a very large bowl. Pour liquids over veggies and beans and chill overnight. Drain the excess liquid in the morning and serve with chips. Scoops are the best!

Boston Cream Pie Cake

Ingredients:
1/2 cup(s) (1 stick) butter, softened
1 cup(s) sugar
2 large eggs
2 large egg yolks
1 teaspoon(s) vanilla extract
1 1/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) milk
1 recipe Vanilla Bean Pudding
Chocolate Glaze


Directions

1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.

4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Chocolate Glaze
1/2 cup(s) heavy cream
4 ounce(s) chopped dark chocolate
1 tablespoon(s) unsalted butter
3 tablespoon(s) corn syrup


Directions

1. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately to top our Boston Cream Pie or serve over ice cream.

http://www.delish.com/recipefinder/boston-cream-pie-clv0208

"Hot" Chocolate Cake

Ingredients:
1/4 cup(s) (plus 1 tablespoon) cocoa
1 cup(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) cinnamon
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate
1/2 cup(s) (plus 2 tablespoons) unsalted butter
4 large eggs
1/2 cup(s) sugar
1/3 cup(s) dark brown sugar
1 teaspoon(s) vanilla extract


Directions

1. Make cake batter: Preheat oven to 350 degrees F. Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside. In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside. In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.

2. Make glaze: Cool cake in pan on a wire rack for 20 minutes. Invert cake onto wire rack, remove parchment paper, and cool completely. Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.

http://www.delish.com/recipefinder/hot-chocolate-cake-4454

Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar(s) good-quality caramel sauce
1 1/2 cup(s) sifted cake flour
1/3 cup(s) Dutch-process cocoa
1 teaspoon(s) baking soda
1 cup(s) sugar
1/2 teaspoon(s) salt
1 cup(s) strong brewed coffee, warm
1/3 cup(s) light olive oil
1 1/2 teaspoon(s) vanilla extract
1 tablespoon(s) aged balsamic vinegar


Directions

1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.

http://www.delish.com/recipefinder/warm-chocolate-caramel-cakes-38