Manu

  Approximate Nutritional Values: http://www.food.com/recipe/crunch-broccoli-salad-with-cheddar-and-chicken-216021

Decadent Mississippi Mud Pie For the Crust: 40 Oreo cookies, crushed 5 tbsp butter, melted Non-stick cooking spray For the Cake: 4 tbsp butter 6 oz dark chocolate, chopped 1 tbsp instant espresso powder 1/4 cup coffee, room temperature 1/4 tsp salt 1 tbsp vanilla paste 6 eggs, separated, at room temperature 1 cup sugar (divided) For the Filling: 3/4 cup sugar 1/2 cup cocoa powder 1/4 cup cornstarch 1/4 tsp salt 4 egg yolks, beaten 2-1/2 cups whole milk 3 tbsp butter 2 tsp vanilla paste 4 oz dark chocolate, chopped For the Topping: 1-1/4 cups heavy whipping cream 1/4 cup confectioners sugar 1 tbsp vanilla paste 1 tbsp cream of tartar Preheat the oven to 300-deg.  Spray a 9” springform pan with the nonstick spray, then line the pan with parchment paper.  Spray the parchment paper with the nonstick spray. In a food processor, pulse the cookies until they’re crumbs.  Pour the melted butter over them and mix with a rubber spatula until well combined. Pour the crumbs into the springform pan and press them into the bottom and 3/4 way up the sides. Press down gently to ensure the crust is an even layer, then freeze for 10 minutes before baking for 10 minutes.  Then remove from the oven and let cool on a wire rack. Increase the oven temperature to 350-deg. Meanwhile, melt the 4 tbsp butter and 6 oz dark chocolate together by combining in a bowl and microwaving until smooth, stopping every 30 seconds to stir. Set aside to cool. In a small bowl, combine espresso powder, coffee, salt, and vanilla.  Set aside. In the bowl of an electric mixer fitted with the whisk attachment set on low speed, beat the egg yolks with 1/2 cup sugar until the mixture almost doubles in volume, about 5 minutes.  Add the melted chocolate and beat until just combined, scraping down the sides and bottom of the bowl.  Add the coffee mixture and beat until just combined, again scraping down the bottom and sides of the bowl.  In a separate bowl, beat the egg whites with a hand mixer until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form. Mix half the egg whites into the chocolate mixture and use a rubber spatula to gently fold in the egg whites.  Add the remaining egg whites and continue folding until they completely combined, being careful not to overmix. Pour the batter into the cooled cookie crust and bake for 40 or minutes until the cake is set but still jiggles in the center. Transfer to a wire rack and cool completely. Then wrap in plastic and refrigerate the cake for at least three hours. Meanwhile, in a saucepan set over medium heat, whisk together the 3/4 cup sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and mix until combined.  Then slowly add the milk, whisking constantly.  Bring to a boil, whisking constantly, then transfer to a medium bowl.  Whisk in the butter, vanilla, and 4 oz chocolate and mix until combined.  Continue to whisk until the mixture has cooled slightly, then let stand for 15 minutes at room temperature.  Then press a piece of plastic wrap directly onto the surface of the pudding and chill it for at least 3 hours. After chilling, whisk the pudding to loosen it slightly, then pour it on top of the cake, making sure to keep the filling inside the cookie crust.  Use an offset spatula to spread evenly, then return the cake to the refrigerator for an hour. Just before serving, use a hand mixer to whip the cream with confectioners sugar, vanilla, and cream of tartar until the mixture forms soft peaks.   Spread the whipped cream over the pudding layer.  Unlatch the springform pan to remove the cake, then serve. Approximate Nutritional Values: http://www.food.com/recipe/mississippi-mud-pie-105952

Cheesy Baked Potato Fries 4-6 Idaho potatoes, cut into “steak fries” 1/4 cup olive oil 2 tbsp smoked paprika 1 cup sour cream 1 packet ranch dressing 1/4 cup milk 1 cup extra sharp cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1/2 cup bacon—cooked and crumbled 1/4 cup scallions, sliced thin Salt and pepper to taste Preheat oven to 400-deg. Wrap a baking sheet in tinfoil and arrange the potato fries in an even layer.  Drizzle with the olive oil and sprinkle with the paprika, salt and pepper.  Bake for 40 minutes or until the outsides are crisp and the insides are fork-tender.  In the meantime, whisk together the sour cream, ranch dressing, and milk.  Spread three-fourths of the mixture on the bottom of a serving dish, then top with the hot fries, followed by the remaining ranch mixture. Sprinkle with the cheddar, mozzarella, and bacon, then place under the broiler for 3 minutes or until the cheeses are melted.  Garnish with the scallions, then serve. Approximate Nutritional Values: http://www.food.com/recipe/cheesy-bacon-fries-228605

Pumpkin Whoopie Pies with Cinnamon Cream Filling For the Whoopie Pies: 3 cups flour 2 tbsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 1 cup sugar 1 cup dark brown sugar 1 cup vegetable oil 3 cups pumpkin puree, chilled 2 eggs 1 tsp vanilla paste For the Cinnamon Cream Filling: 3 cups confectioners sugar 8 oz cream cheese, room temperature 4 oz butter, room temperature 3 tbsp cinnamon 1 tbsp vanilla paste Preheat oven to 350-deg and line two baking sheets with parchment paper. In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. In the bowl of an electric stand mixer fitted with a flat paddle, combine the sugar, dark brown sugar, and oil.  Once well blended, add the pumpkin puree, eggs, and vanilla.  Beat until all ingredients are well combined, then gradually add the flour mixture, beating until fully combined. Using a large spoon, drop rounded, heaping tablespoons of the dough onto the prepared baking sheets, setting them approx. 1” apart.  Bake for 10-12 minutes, or until the cookie tops just begin to crinkle and a toothpick inserted into the center of the cookies comes out clean.  Then remove from the oven and let the cookies cool completely on a wire rack. For the filling, beat the butter in the stand mixer fitted with a whisk attachment on medium speed until smooth, about 3 minutes. Add the cream cheese and beat until combined, about 2 minutes.  Working in batches, add the confectioners, followed by the cinnamon and vanilla.  Beat until smooth. To assemble, turn half of the cooled cookies upside down. Pipe approx. one tablespoon of the filling onto the cookies, then sandwich with another cookie, flat side down.  Gently press down so that the filling spreads to the edges of the cookie. Chill the whoopie pies in the fridge for 30 minutes to firm up before serving. Approximate Nutritional Values: http://www.food.com/recipe/wicked-pumpkin-whoopie-pies-162300

Pumpkin Cheesecake For the Crust: 14 oz gingersnap cookies 2 tbsp light brown sugar 1 pinch salt 6 tbsp butter, melted  For the Cheesecake: 32 oz cream cheese, room temperature (or try pumpkin-flavored cream cheese if you can find it!) 3/4 cup granulated sugar 1/2 cup light brown sugar 15 oz pumpkin puree 4 eggs, room temperature 2-1/2 tablespoons heavy cream 1 tbsp vanilla paste 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp ground allspice Whipped cream (for garnish) Preheat oven to 350-deg.  Line the bottom and outside of a 9” springform pan with two layers of tinfoil. Crush the gingersnap cookies in a food processor, then add the 2 tbsp brown sugar, salt, and melted butter, pulsing until the mixture comes together.  Press the mixture into the bottom of the pan and bake for 6-8 minutes, until lightly browned. Then remove from oven and set aside to cool completely. Reduce oven temperature to 325-deg.  Bring a pot of water to a boil. In the bowl of an electric mixture fitted with a flat paddle, combine the cream cheese, sugar, and brown sugar on medium speed for 3 minutes or until the mixture is smooth and creamy, scraping the sides of the bowl as needed. Add the pumpkin and mix on low until incorporated, then add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Then add the heavy cream and vanilla and beat for 1 minute before adding the cinnamon, ginger, salt, nutmeg, cloves, and allspice. Pour the batter on top of the prepared crust, then tap the pan on the counter to release any air bubbles. Place the springform pan into a larger roasting pan and pour the boiling water into the roasting pan until it reaches halfway up the side of the springform pan.  (Note: be careful not to get any water in the cheesecake itself.) Bake for 55-65 minutes or until the edges of the cheesecake are set but the middle is still slightly soft. Turn off the oven (but keep the door closed) and let the cheesecake rest for 1 hour. After it’s rested inside the oven, remove the cheesecake carefully from the water bath, strip off the foil, and let the cheesecake rest on a wire rack until completely cooled, about 2 hours. Once cooled, refrigerate for at least 8 hours before slicing and serving, garnished with the whipped cream. Approximate Nutritional Values: http://www.food.com/recipe/the-cheesecake-factory-pumpkin-cheesecake-46780

It’s so important and devastating and eye-opening. 

Let the transformation begin. BTB.

Lasagna Soup 2 tsp olive oil 1-1/2 lbs Italian sausage 3 cup sweet yellow onions, chopped 4 garlic cloves, minced 3 tsp dried oregano 1 tsp crushed red pepper flakes 2 tbsp tomato paste 28 oz can fire roasted tomatoes, diced 2 bay leaves 6 cups chicken stock 8 oz fusilli pasta 1 cup fresh basil, finely chopped 8 oz ricotta 1/2 cup parmesan cheese, grated 2 cups mozzarella cheese, shredded Salt and freshly ground black pepper, to taste Heat the olive oil in a large pot over medium heat. Add the sausage, breaking up with a wooden spoon as it browns for 5 minutes. Then add the onions and cook until soft, about 6 minutes. Add the garlic, oregano, and red pepper flakes, cooking for 1 minute before adding the tomato paste.  Stir to combine, then cook for 3-4 minutes or until the tomato paste turns rusty-brown. Stir in the diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes. Add the pasta and cook until al dente, being careful not to let the noodles get overdone and mushy, then stir in the basil and season to taste with salt and pepper. In a small bowl, combine the ricotta, parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Place a dollop of the ricotta-parmesan mixture in the bottom of each soup bowl, followed by a ladleful or two of the soup.  Garnish with a sprinkle of mozzarella on top.  (Optional: place the bowls under a broiler for 5 minutes to melt the cheeses on top of the soup.) Approximate Nutritional Values: http://www.food.com/recipe/lasagna-cheese-soup-275854

Baked French Toast Muffins Courtesy of Two Peas and Their Pod 1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread) 2-1/2 cups milk 6 large eggs 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon For the Cinnamon Streusel Topping: 1/4 cup cold butter 1/4 cup light brown sugar 1/4 cup all-purpose Gold Medal flour 1/8 teaspoon ground cinnamon Pinch of salt Butter and Maple Syrup, for serving, optional Directions: 1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. 2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. 3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping. 4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired. Approximate Nutritional Values: http://www.food.com/recipe/french-toast-muffins-65155