Girl Scouts Strawberry Shortcake Cheesecake

I created this scrumptious dessert as my birthday cake!!!
Recipe:
3  boxes no bake cheesecake , 11.1 oz each
1 11 oz. can strawberry topping and filling, chilled
Cheesecake filling:
3 packets cheesecake mix
4 1/2 c. 2 % milk
1/2 c. low-fat buttermilk
2 tbsp. freshly squeezed lemon juice
scant amount of zest of lemon
Crust:
1 box good quality shortbread cookies, 10 oz.,  preferably Girl Scout Shortbread Cookies, finely crushed or pulsed in food processor
2 packets graham cracker crumbs
4 tbsp. granulated sugar
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1 stick butter
Whipped topping:
1 16 oz. container whipped topping
8 oz. sour cream
6 tbsp. confectioner's sugar
1/2 tsp. good quality vanilla extract
pinch kosher salt
10 inch Springform pan
Refrigerate 8 to 24 hours.

Yorkshire Pudding Cookies

This recipe was initially a mishap while developing the Venison, Bacon and Black Bean Mini Chili Bowls.  I was toying around with the consistency of the Yorkshire Pudding bowls, and wanted to see if adding less batter to the mini muffin pan would allow it to rise less inhibited.  In fact, it did not, and the batter, which I reduced from about 2 tsp. to 1 tsp., rose just so and baked as a cookie would, not rising much at all.  Considering I needed a vessel to house the Venison mixture, these of course just couldn't accommodate, so I set them aside.
I didn't want them to go to waste, so I pondered how they could be refurbished or simply re- purposed.  Then it hit me, the ingredients were simple and essentially those included in a dessert or custard of sorts.  I then set out to give them more character and amp up the flavor profile.  I had to make a few minor adjustments to keep it in true cookie form, like omitting the onion powder and replacing it with vanilla extract, as it was initially intended for a savory recipe... I melted some butter and added a bit of cinnamon and sugar,stirring together until well incorporated. I then tossed the cooled cookies in the cinnamon sugar and gave them a taste.  I was impressed to say the least and these little guys actually received more attention than the original recipe!  They paired quite marvelously with my coffee and I'm sure the same is even more so with a spot of hot tea!!!  Quick and easy, sweet, salty and crunchy with amazing texture, these cookies turned our to be a delicious bite-sized treat!!!
Recipe:
1 c. AP flour
1 c. milk
2 large eggs
1/2 tsp. pure vanilla extract
1/4 tsp. Chinese Five Spice
Pinch of kosher salt
melted butter
Cinnamon Sugar
Preheat oven to 400 degrees.
Combine above down to the Five Spice and blend well.
Spoon about 1 tsp. into each mini muffin cup.
Bake until puffed, golden and crisp around edges, about 8 minutes.
Transfer from pan to cooling area and repeat until batter is used.
Once all cookies are done, melt butter in a large bowl and toss cookies in it.
Shake on some cinnamon sugar and toss again.  Add as much or as little as you wish depending on preference.
Makes about 4 dozen.

Cube Steak Style Lamb and Sun-dried Tomato Pesto Couscous with Apricot/Miso Reduction

This is a rustic and cozy dish featuring marinated lamb and other pantry ingredients.  I removed the bone from lamb chuck steaks and used my textured meat mallet to tenderize and thin the protein enough to pan sear quickly. The meat mallet helps to create the whole cube steak effect and  maximize on the marination time.
The marinade is a zesty and bright one using some Greek salad dressing from the packet, infused with red wine vinegar, fresh lemon, lots of garlic, olive oil and miso.  The couscous is heightened in flavor by a store bought sun dried tomato pesto with pine nuts and sliced black olives.
The flavors of the Mediterranean really shine in this dish, full of tangy and fragrant herbs and spices.
Recipe:
about 1 1/2 lb. bone in lamb chuck steaks
1/2  pkg. greek salad dressing blend
juice of half lemon
2 tbsp. red wine vinegar
4 cloves garlic, pressed or finely minced
2 tbsp. olive oil
Reduction:
1/2 c. red wine or low sodium beef stock
2 tbsp. apricot preserves
1 tsp. red miso
2 tbsp. unsalted butter
fresh oregano and rosemary
SPST
Remove bones from lamb steaks and place between doubled sheets of plastic wrap.
Pound on both sides to about 1/4 inch thickness.
Combine next six ingredients until well blended.
Add about 1 tbsp. fresh torn oregano and 1 tsp. fresh chopped rosemary.
Pour marinade into large resealable bag and add protein.
Turn to coat well and squeeze out excess air.
Marinate 4 to 24 hours in the refrigerator.
When ready, drain and pat steaks dry.
Sear over medium high heat in a saute pan drizzled with olive oil until done, about 3 minutes, (less time for below well done) for both sides.  Do this in batches as not to crowd pan.
Once all have been seared, keep warm with tented foil or a low oven temp.
Reduce pan heat to medium.
Deglaze pan with red wine or low sodium beef stock.
Whisk in apricot preserves and miso and bring up to a boil.
Cook until desired consistency is achieved.
Remove from heat and whisk in butter.
Serve alongside lamb and couscous featuring stir-ins like sliced black olives and Sundried Tomato Pesto with pine nuts!

Venison, Bacon and Black Bean Mini-Chili Bowls

Venison is a lean and nutritious protein, and if prepared well, an amazing substitute for any red meat namely beef. I enjoy the time of year when I can acquire, through my hunting family members, a fresh batch of Venison to develop recipes for special occasions or a hearty week night or weekend   This recipe came to me while in the 'lab' and thinking of recipes that would cater to a game night themed menu. 

 I really enjoy Venison, as does some of my family, including my girls and nephew.  The kids ages run between 8 and 9 1/2.  I have received a good amount of positive feedback, excluding that of my mom, who has no desire to consume any type of wild game, something about her childhood and getting fed up at a young age when, literally! The base recipe actually sparked several other recipes, quite different in presentation, color and taste, all pleasing .  

The following recipe is essentially my spin

 on chili beans and corn bread, popular amongst the young and old.  The bowl for the chili is my take on Yorkshire Pudding, which I enhanced with Chinese Five Spice and onion powder to compliment the flavor profile of the Venison fillling.  These gems are bite sized, as I used a miniature muffin pan.   I was feeling especially elated about this recipe because I actually did my own grind with my Kitchen Aid with grinder attachment.  I added more moisture element with some chopped bacon.  I found that warm and earthy spices like allspice, cinnamon, clove and even star anise really mesh well with Venison as well as onion and garlic.  The end result of this chili is used as a filling, for a more spoon and bowl chili, simply add a can of tomato sauce, an additional can of beans with liquid, chili powder and a pinch of sugar, sugar optional.

Recipe:

1 lb. ground Venison

1/4 c. raw chopped bacon

1/2 c. chopped onion

3 cloves garlic, pressed or finely minced

1/4 c. tomato paste

3 tbsp. beef broth or water , plus more if needed

1 tbsp. fish sauce

1/2 tsp. Chinese Five Spice

1 11.5 oz. can black beans, drained and rinsed

Sour cream, Sriracha and Parsley for garnish, optional

SPST

For Miniature Yorkshire Puddings:

1 c. ap flour

2 large eggs

1 c. milk

1/2 tsp. onion powder

1/4 tsp. Chinese Five Spice

pinch of kosher salt

Preheat oven to 450*F.

Over medium high heat in a large saute pan, add bacon and cook for several minutes until golden and fat has been rendered.  

Remove all but 2 tbsp. of the rendered fat, (reserve additional bacon fat to lightly brush muffin cups)

Add the onions. Continue to cook for about 1 minute until fragrant, 

Add Venison. 

Cook until meat is browned and add garlic.

Cook through, about 4 minutes.

Add tomato paste, broth, fish sauce and spice. 

Bring up to a boil, then reduce heat to a simmer for about 5 minutes.

 SPST

Fold in black beans and turn off heat.

Meanwhile prepare the Yorkshire pudding cups.

Brush mini muffin pans with reserved bacon fat, cooking spray OR olive oil.

Place muffin pan in oven for 5 minutes.

 Combine ingredients until smooth in a vessel with a pouring spout for ease.

Fill muffin cups about half full with batter. 

Bake for about 15 minutes, or until golden. 

Once cups have cooled just enough to remove, do so, to start the next batch. 

*Having 2 mini muffin pans comes in quite handy here. 

You may use the regular sized, 12 cup muffin pans to make dinner bowls, 2 per person.* 

Transfer to a baking sheet or large flat platter and press down or with a paring knife, cut half circle in  the center of each to create a crater to house the filling.

Wait until all have been baked to start the filling process.

Makes about 5 dozen mini chili bowls.

Denese's Roasted Pumpkin Rolls

This recipe was a real joy to create and features roasted pumpkin.  I felt the need to develop more pumpkin recipes, and could not recall hearing of or seeing any using roasted pumpkin in rolls.
Pumpkin provides a ton of  positive attributes like vitamins A and C.  They pack a mean punch of calcium, iron, magnesium, fiber and a rich amount of beta-carotene, which also gives pumpkin it's bright color, abundant in anthocyanins.  Anthocyanins are flavanoids, antioxidant in nature, that have shown evidence contributing to the prevention of certain diseases and cancers.
Good dinner rolls are part of what makes any meal memorable, especially around the holidays. Thanksgiving is closing in and here is a perfect recipe to help make your menu POP!
I received very positive feedback from my tasters and my daughter Bronwyn loved hers as breakfast and an after school snack, warmed with apricot preserves! Another taster friend of mine enjoyed his with homemade peach jelly.  The rolls are light and airy with very subtle roasted pumpkin notes, boasting just the right amount of savory sweetness. This recipe can accommodate a crowd, but don't worry, they may be frozen after baking or before the second proofing stage and will keep for months.  You probably won't have that issue though!
Recipe:
8 oz. roasted pumpkin
2 c. milk, plus 1 tbsp. for glaze ( I used 2%)
2/3 c. ( 1 1/2 sticks) butter at room temperature
about 9 c. AP flour
4 tsp. kosher salt
1/2 c. granulated sugar
2 pkg. yeast, about 1/2 oz.
2 large eggs, plus one egg for glaze
Press the roasted pumpkin through a strainer with a rubber spatula, and into a medium bowl.
In a medium saucepan, combine pumpkin, milk and butter.
Stir and heat slowly until warm, between 105 and 125 degrees.
Make sure you DO NOT heat liquid too much, as it will kill the yeast and affect rising properties.
Meanwhile, combine 4 1/2 c. flour, sugar, salt and yeast.
Pour dry ingredients into stand mixer bowl with bread attachment.
Stir on 1 setting for about 1 minute.
Move setting to 2 and gradually add liquid ingredients. The liquid should be lukewarm.
Beat in eggs one at a time.
Add flour, 1/2 cup at a time until dough forms a sticky ball, about 3 1/2 cups.
The dough ball should pull away from the sides of the bowl.
Once dough clings in ball on the dough attachment, remove dough and place on lightly floured surface.
Knead until dough is smooth and elastic, adding remaining flour if needed, about 5 minutes.
It is o.k. for dough to be a little sticky.
Place dough in a large greased bowl and turn to coat.
Cover with a clean cloth or towel and let rise in a warm and draft free place for 1 hour.
After one hour, punch dough down and divide into 3 pieces.
Let dough rest for 15 more minutes covered.
After 15 minutes, cut each piece into 16 pieces.
Flatten each piece with fingertips, then form a ball by tucking the egdes under.
Place on greased cookie sheets about 1/2 inch apart for soft sides or two inches apart for more crisp surface area per roll.
Let rise (covered) for about 30 minutes more, or until doubled in size.
Combine remaining egg and milk in small bowl and brush rolls with mixture.
Bake at 400*F for 10 minutes or until golden.
Makes 4 dozen.

Perfect for breakfast sandwiches....

Light, airy and full of fresh baked flavor, with a serious side of Love!!!

Banh Mi Chow Chow, Antioxidant Extraordinaire!!!

This recipe idea came about when I had a bunch of radishes remaining after a meal one night.  I wanted to utilize the phytochemical and sulforaphane* rich gems in a manner with ease of access and diversity.
I decided to create a pickled type condiment using most of the same ingredients as you would in a Banh Mi.  I enjoy that particular combination and I totally enjoy foods and condiments that are sweet but sour, spicy and tangy at the same time.
This chow chow starts with toasting a bit of pickling spice in a dry non stick pan and proceeding with the other pickling ingredients; salt, sugar, water and vinegar.  A pinch of hot pepper flakes bring on the heat.  Lots of small cloves of smashed garlic add depth and character to this version, and the cilantro and sweet peppers bring brightness and more flavor.
This recipe is crazy versatile and addictive.  It is not a sweet relish per se, but more on the lines of Saurkraut, with its acidic notes. During trials,  I enjoyed this on a regular hot dog with chili, a cheddarwurst dog, and even on a corned beef sandwich, which was spectacular!!!
My tasters included three of my sisters and mom, they rated it from liked to loved!  This recipe would pair excellently on a smoked brisket sandwich.  I am pleased with the outcome of this recipe because I consumed more radishes in 2 days, than I had in my life thus far...Score one for team eat more veggies!
Recipe:
2 c. radish matchsticks
1 c. thinly sliced mini sweet peppers, yellow, orange and red
1 tbsp. fresh petite cilantro leaves
1 c. water, divided
1/2 c. white distilled vineger
1/4 c. seasoned rice vinegar
5 very small cloves of garlic, peeled and smashed
1 tbsp. sugar
1 tsp. kosher salt
1 tsp. pickling spice
pinch of red pepper flakes
scant pinch of celery seeds
In a medium nonstick skillet over medium heat, lightly toast the pickling spice.
Add 1/2 c. water, SEASONED rice vinegar, garlic, sugar, salt, pepper flakes and celery seeds.
Turn heat to medium high.
Stirring constantly, bring up to a boil for about 2 minutes.
Remove from heat and let cool for several minutes.
Add remaining water and distilled vinegar at this point to aid in cooling. Stir.
Toss radishes, peppers and cilantro together.
Add veggies to an air tight jar or container with lid.
Once liquid is completely cooled, pour over veggies.
Turn vessel several times to distribute spices.
Let stand for about 10 minutes or let sit overnight in refrigerator for more developed flavors.
Use a fork to remove from container so it may drain and make sure you remove the larger pieces of pickling spice before each serving.
Makes about 1 quart.
*Sulforaphane is an antioxidant compound which  is suggested to help stave off certain cancers like prostate, breast, ovarian and colon.

Apple Cheddar Stacks, Military Style

Okay, so this beach trip was quickly approaching and I felt the need to lose a few extra pounds.  I had only about a week until departure, so I enlisted the aid of the surefire Military Diet to expedite my goal.  One  of the meals includes one small apple, a 1 oz. piece  of Cheddar cheese and 5 crackers.  At face value, the trio was a bit boring, so being the resourceful person that I am, I tweaked the ensemble just a bit.
Since the diet is calorie based, I could add the dollop, which is a Chile Garlic Sauce, no fat, no calories. I ended up with a rather tasty treat, interesting enough for your next super snack in less than 5 minutes. I used a mandolin to slice the cored apple. This process really added a sense of volume to the snack.   I stacked the slices into even piles.
 Coring provided the well for the cheese (which I grated and filled in the centers) and I microwaved them for about 35 seconds.  I garnished each with a tiny bit of the Chile Garlic Sauce and SPST for a sweet and savory, crunchy and chewy, slightly stretchy and spicy, satisfying snack/meal.
Recipe:
1 small apple of choice, I used Gala
1 oz. Cheddar cheese
5 saltine crackers
Assembly:
Slice off top and bottom of apple.
Core the apple.
Using a mandolin, slice the apple and make equal piles of them on a microwave safe dish.
Grate the Cheddar and fill the wells created by stacking.
Offset the base apple slice to aid in stabilizing the cheese well.
Microwave until the cheese just starts to melt, about 35 seconds.
Top crackers with Apple Stack.
Garnish with fresh cracked pepper and  Chile Garlic Sauce if desired.
Serves 1.