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butter

Desserts

Caramel Blondie Bars

Caramel Blondie Bars with Hershey's LANCASTER Soft Caramel Cremes

Caramel Blondie Bars

Ingredients

  • 20 LANCASTER Caramel Soft Cremes, cut and quartered
  • 1 tablespoon plus 1 1/4 cups all-purpose flour, divided
  • 6 tablespoons butter, room tempterature
  • 3/4 cup packed dark brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt

Directions

Preheat your oven to 350 F degrees. Line an 8-inch square baking pan with parchment paper. Spray with non-stick spray to ensure easy removal. Set aside.

Remove the wrappers from caramel candies. Cut each caramel into quarters. Toss the caramel pieces with 1 tablespoon flour to keep the pieces from sticking together.

LANCASTER Caramel Cremes cut into quarters

Beat the butter and brown sugar in a large bowl until fluffy. Add the egg, milk, and vanilla. Beat well.

In a medium bowl, stir together the remaining flour, baking soda and salt. Add the dry mixture to the web mixture. Beat until well blended. Fold in the caramel pieces.

Spread the batter into your prepared baking pan. Using a spatula, ensure the batter is evenly spread in the pan.

Bake for 25 to 30 minutes, or until lightly browned.

Caramel Blondie Bars fresh from the oven

Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Cut into 16 bars.

Caramel Blondie Bars cut into 16 bars

Entrees

Arrabbiata Sauce with Rotini Pasta and Turkey Meatballs

arrabbiata sauce I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce-recipe/

Entrees

Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

 

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.

Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!

The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.

For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.

During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!

Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.

Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.

Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.

In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Kraft Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons Kraft Classic Ranch dressing
  • another slice of Kraft Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.

The cheese should be all melted and gooey. Cut in half and serve immediately.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.

How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/ranch-patty-melt-recipe/

Desserts

Heavenly HALO Olive Oil Cake

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The olive oil I selected for my recipe was Arbequina. Arbequina is native to the Mediterranean and the Middle East. Arbequina olives produce an extra virgin olive oil that is intensely aromatic and its flavor profile strikes a delightful balance between grassy and peppery notes, finishing with a buttery almond flavor.

I thought that this particular olive oil flavor profile was perfect for an almond-olive oil cake – so I created a recipe for what I am calling Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze. HALO stands for:

  • Honey,
  • Almond,
  • Lemon and
  • Orange

In both the cake batter and in the glaze, the honey, almond, lemon and orange come together in harmony with the olive oil for a symphony of (almost) sinful flavor.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The recipe is simple and you don’t have to bring out the stand mixer. Everything combines easily by hand in just a few mixing bowls.

When you taste the cake, you can tell that it’s made with olive oil because it’s so moist. And you don’t have to smother the cake in glaze because there’s a delicate sweetness to the cake itself that comes from the buttery almond flavor of the Pompeian Arbequina Extra Virgin Olive Oil.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

I absolutely loved how this cake turned out and can’t wait to use the other Pompeian Varietals in my cooking. The other Pompeian Varietals are stronger, bolder in their flavor profiles and lend themselves more to savory dishes. But the Arbequina olive oil is so light and versatile that you could use it in almost any baking recipe.

What’s your favorite recipe for baking with olive oil?  If you use the Arbequina extra virgin olive oil in your next baking recipe, be sure to share it here on Baked Chicago. I’d love to hear how it turned out for you. Now pardon me, but a slice of cake and a cup of coffee are calling my name….LOUDLY.

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Rating: 51

Cook Time: 45 minutes

Yield: 12 servings

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Ingredients

For Cake:
1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
3 large eggs
3/4 cup dark brown sugar
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
grated zest of 1 medium lemon
1/2 cup orange juice
For Glaze:
2 tablespoons unsalted butter
1 cup confectioners' sugar
3 tablespoons milk
1 tablespoon fresh lemon juice
1/2 cup dry roasted almonds, chopped

Instructions

Preheat oven to 350F degrees. Generously grease and flour a 9-inch round cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder and salt to thoroughly combine. Set aside.

In a large mixing bowl, whisk eggs to break up yolks. Add brown sugar and whisk it thoroughly. Add the olive oil and whisk until mixture is lighter in color and thickened (about 1 minute). Whisk in vanilla and almond extracts, followed by lemon zest and orange juice.

Add dry ingredients to the mixture and whisk until thoroughly combined. Continue whisking until batter is smooth and emulsified.

Pour batter into prepared baking pan. Bake for 45 to 55 minutes. Cake is done when it pulls away from the sides of pan and springs back lightly when touched. A cake tester or toothpick inserted should come out clean.

Allow cake to cool for 10 minutes in pan, then remove it and allow it to cool completely on a wire rack.

While cake cools, make the glaze. Melt butter over medium heat in a small saucepan. When butter is melted, lower heat and watch carefully until it turns a light tan color. Swirl in pan while heating to distribute heat evenly. It should smell slightly nutty. Turn off the heat and let it cool. It will continue to darken.

In a medium bowl, whisk milk with the confectioners' sugar until smooth. Slowly whisk in butter and lemon juice. Stir in chopped almonds. Spread the glaze on top of the cake and let it set.

http://bakedchicago.com/heavenly-halo-olive-oil-cake-recipe/

Soups, Salads & Sides

Authentic Parisian Parsley Potatoes

This recipe is an adaptation of a traditional Parisian Herbed Potatoes dish. I like this Parisian Parsley Potatoes dish because it’s got only 5 ingredients, it takes less than 30 minutes to prepare and its flavor is simply decadent. You could use any small (or new) potato but I recommend the traditional red new potatoes. They have such a great color and the skins are quite tasty.

Parisian Parsley Potatoes

You melt the butter in a heavy pan. Then add the potatoes, salt, and pepper – and stir to coat. Cover the pan and let it cook on medium-low for about 30 minutes, shaking every 5 minutes so that the potatoes on the bottom of the pot don’t burn. When the potatoes are done, toss with parsley and serve.

These Parisian parsley potatoes are missing something....

Don’t these potatoes look delicious. Did you notice which of the 5 ingredients is missing? The parsley! Even when you only have 5 ingredients, you must pay attention to the recipe. I had plated the potatoes and after shooting a photo  realized I had totally forgotten the parsley. What’s Parisian Parsley Potatoes without the parsley? Potatoes that are buttered, salted and peppered. Still good ,but missing a star ingredient.

ooh la la - Parisian parsley potatoes

Even if you make an error with this recipe, it’s easy to fix. I simply put the potatoes back in the sauce pan and tossed with the parsley. Situation under control!

Authentic Parisian Parsley Potatoes

Rating: 51

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

8 tablespoons butter
1 1/2 pounds red new potatoes, scrubbed but not peeled, cut in half
2 teaspoons sea salts
1 teaspoon ground black pepper
3 tablespoons parsley

Instructions

Melt the butter in a large heavy sauce pan. Add the potatoes, then salt and pepper. Toss well until potatoes are coated.

Cover the pan and cook over medium-low heat for 25 to 30 minutes, or until the potatoes are tender when tested with a small knife or fork. Occasionally shake the pot without removing the lid to prevent the bottom potatoes from burning.

Turn off heat and let potatoes continue to cook (with lid on the pan) for another 5 minutes. Toss with parsley and serve hot.

Notes

Recipe adapted from Ina Garten's Herbed New Potatoes in "Barefoot in Paris" cookbook.

http://bakedchicago.com/authentic-parisian-parsley-potatoes-recipe/

Snacks & Candies

Pecorino Romano Peppered Popcorn

pecorino romano peppered popcorn with butter balsamic and bacon

The butter and raspberry balsamic in this recipe for Pecorino Romano Peppered Popcorn, with Butter, Balsamic and Bacon blend beautifully to add some subtle notes to the strength of the Pecorino Romano cheese and black pepper.

And what can I say about the bacon? The hickory-smoked bacon is perfect with the balsamic. So good that I have to admit that I doubled up the amount of bacon, cause you can’t ever have too much bacon, right!

pecorino romano peppered popcorn

Pecorino Romano Peppered Popcorn, with Butter, Balsamic & Bacon

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings

Ingredients

8 cups popcorn, popped
4 slices thick-cut hickory-smoked bacon, crispy and crumbled (or cut in 1/4-inch strips)
4 tablespoons butter, melted
2 tablespoons raspberry balsamic vinegar
1/2 cup grated Pecorino Romano cheese
1 tablespoon ground black pepper

Instructions

Cook bacon in the microwave on a microwave safe plate. I put the bacon strips on 5 sheets of paper towels on a large plate, then top it with 3 sheets of paper towels. Cook on high until crispy (about 6 to 8 minutes for thick-cut bacon). Let cool before crumbling or cutting into 1/4-inch strips.

In a small bowl, stir together Pecorino Romano grated cheese and ground black pepper for even seasoning. Set aside.

Pop a standard-sized bag of microwave popcorn according to package directions, yielding about 8 cups. Pour the popped corn in a large mixing bowl; set aside.

In a microwave safe medium-sized bowl, melt butter and balsamic together (2 to 3 minutes). Cover bowl to avoid making a mess in your microwave as the butter starts to get hot.

Drizzle about half the butter mixture over the popped corn, followed by about half the cheese/pepper mixture. Toss gently to combine and coat. Drizzle the remaining butter and cheese/pepper mixtures over the popcorn. Toss to coat evenly and serve immediately.

Notes

By drizzling only half the butter and a time, followed by sprinkling half the cheese mixture, will allow the popcorn to slowly absorb the butter. If you put too much on at once, the popcorn will become overly clumpy and the cheese mixture won't blend well.

http://bakedchicago.com/pecorino-romano-peppered-popcorn-recipe/

Entrees/ Events & Entertaining

We’re Celebrating National Cheeseburger Day 2017 with the One-and-Only Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/celebrating-national-cheeseburger-day-2017-one-ranch-patty-melt/

Entrees/ Events & Entertaining

Celebrating National Cheeseburger Day with a Sizzling Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/national-cheeseburger-day-ranch-patty-melt/

Entrees

Classic-With-A-Twist: This Ranch Patty Melt sizzles with flavor

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Collective Bias Social Fabric

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.

Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!

On this #shop for #CollectiveBias, I was faced with the challenge of creating a new, unique spin on a classic cheeseburger. A challenge I was ready to take on at full speed.

What came to mind immediately was the patty melt, which is a cross between a grilled cheese sandwich and a burger. But the patty melt is so uniquely its own that it almost defies classification.

The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.

For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.

During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!

Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.

Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.

Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.

In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Kraft Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons Kraft Classic Ranch dressing
  • another slice of Kraft Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.

The cheese should be all melted and gooey. Cut in half and serve immediately.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.

How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/ranch-patty-melt/

Desserts

Reimagine Your Caramel Blondie Bars

This is a Sponsored post written by me on behalf of Hershey’s®. All opinions are 100% mine.

In the early 1900’s, Chicago was known as the Candy Capital of the World. With so much rich – and decadent – confectionery history, I’m always eager to learn the stories behind some of the most popular candy brands.

I was amazed to learn that the Lancaster Caramel Company of Lancaster, Pennsylvania, was founded by Milton Hershey in 1886. It was his FIRST successful candy company and established him as a successful businessman.

He would later launch the Hershey Chocolate Company – the one most of us know today – as a subsdiary of the Lancaster Caramel Company. When he sold the Lancaster Caramel Company in 1900, he kept the Hershey Chocolate Company because he thought there was a large market for chocolate confections. Ol’ Milton was indeed a candy genius!

Now Hershey’s® has launched a new line of soft caramels, Hershey’s® LANCASTER Soft Crèmes, inspired by Milton’s original recipe. They come in three flavors: Caramel, Vanilla and Caramel, and Vanilla and Raspberry.

You can find lots of fun information about the new LANCASTER Soft Crèmes online, including a variety of sweet recipes and a $.75 coupon toward purchase.

I sampled both the Vanilla and Raspberry and Caramel flavors. The Vanilla and Raspberry cremes are great right from the package, but I decided to try the Caramel cremes featured in a recipe for Caramel Blondie Bars. I made a few minor modifications, but the recipe is very straightforward and makes it easy to whip up a fun treat for the family.

Caramel Blondie Bars with Hershey's LANCASTER Soft Caramel Cremes

Caramel Blondie Bars

Ingredients

  • 20 LANCASTER Caramel Soft Cremes, cut and quartered
  • 1 tablespoon plus 1 1/4 cups all-purpose flour, divided
  • 6 tablespoons butter, room tempterature
  • 3/4 cup packed dark brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt

Directions

Preheat your oven to 350 F degrees. Line an 8-inch square baking pan with parchment paper. Spray with non-stick spray to ensure easy removal. Set aside.

Remove the wrappers from caramel candies. Cut each caramel into quarters. Toss the caramel pieces with 1 tablespoon flour to keep the pieces from sticking together.

LANCASTER Caramel Cremes cut into quarters

Beat the butter and brown sugar in a large bowl until fluffy. Add the egg, milk, and vanilla. Beat well.

In a medium bowl, stir together the remaining flour, baking soda and salt. Add the dry mixture to the web mixture. Beat until well blended. Fold in the caramel pieces.

Spread the batter into your prepared baking pan. Using a spatula, ensure the batter is evenly spread in the pan.

Bake for 25 to 30 minutes, or until lightly browned.

Caramel Blondie Bars fresh from the oven

Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Cut into 16 bars.

Caramel Blondie Bars cut into 16 bars

Overall, I really liked this recipe. Folding the caramels throughout the batter gave every bite a delicious burst of caramel. My only suggestion for improvement would be to add a cup of Hershey’s® Milk Chocolate Chips to balance the decadent caramel flavor. YUM!

Visit Sponsor's Site

Entrees

Why is Arrabbiata Sauce angry?

arrabbiata sauce_1 I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce/

Appetizers/ Events & Entertaining

Some Bunnies Bring A Fresh Take To Easter Brunch!

Collective Bias Social Fabric

Some Bunnies Baxter and Bing - KRAFT #FreshTake #CollectiveBias

Everybunny needs a little extra help and a fresh take in the kitchen when it comes to getting ready for family holiday gatherings, like Easter.

Honestly, I get bored with “traditional Easter” menus. I don’t love ham and I prefer my eggs scrambled or omeletted (yes, that’s a word in my world). Many of the traditional Easter foods I grew up with I just don’t care for as an adult. But that’s not to say that I don’t like to cook with many of the ingredients found in these dishes. I’m simply challenged to find a way to incorporate those ingredients in ways that will excite my palate – and those of the 23 members of my immediate family when we get together for an Easter brunch. [Yes, when the ENTIRE family gets together we have that many in the immediate family, not counting pets!]

So I accepted a challenge to use three varieties of KRAFT #FreshTake Cheese & Breadcrumb mixes to create side dishes for Easter brunch on this #shop for #Collective Bias. But I knew I had to get some help from some bunnies (actually, they’re apricot-fawn pugs) named Baxter and Bing. They are rescues and the MOST FOOD OBSESSED DOGS my vet and dog trainer have ever seen! That’s probably why the universe put us together. Their help in deciding on what to make for an Easter brunch menu is (almost) always invaluable.

Now Baxter and Bing don’t actually help prep any food (I thought I should call that out, as I’ve been told I’m somewhat obsessive when it comes to my dogs). But Bing (the father) and Baxter (the son) may occasionally taste test an ingredient as I cook.

Bing and Baxter aren’t very vocal, unlike their constantly-barking-at-the-wind black pug sisters, Della and Marlo. [Della and Marlo aren’t yet 2 years old, so they’re too young to help out much in the kitchen for now.] But Bing and Baxter can communicate “the world” with a single look, so I pay close attention to their eyes when we “collaborate” on what to make. We “conferred” and decided on using three varieties of KRAFT Fresh Take Cheese & Breadcrumb mixes for our Easter brunch menu:

  • #FreshTake Italian Parmesan Hasselback Potatoes [Sweden’s version of baked potatoes]
  • #FreshTake Southwest Three Cheese Stuffed Peppers [hearty enough to be a satisfying entrée on its own]
  • #FreshTake Cheddar Jack with Bacon Deviled Egg Cups [a modern take on a traditional app]

So it was off to my local Walmart to get the ingredients. You’ll find KRAFT Fresh Take in the refrigerated cheese aisle.

KRAFT #FreshTake at Walmart, #CollectiveBias

For a limited time, you can save $1.00 on the purchase of any KRAFT Fresh Take Cheese & Breadcrumb Mix and fresh chicken at Walmart. Get your $1.00 coupon here.

$1 coupon for KRAFT #FreshTake at Walmart #CollectiveBias

Hasselback Potatoes

If you’ve read Baked Chicago before, you may know that I’ve never met a potato I didn’t like. And while I love a good baked potato, it can be kinda boring to serve for a special occasion. But not Hasselback Potatoes, which are Sweden’s version of baked potatoes. They were made popular by the restaurant inside the Hasselbacken Hotel in Stockholm that created the dish.

By using a simple cutting technique (which also helps the potatoes to cook faster) and adding some simple ingredients inside or atop the potatoes while they bake, you have a simply elegant – and unbelievably delicious – potato dish that everyone is going to gobble down at the Easter table. [I guess that’s a better description for the Thanksgiving table, but you know what I mean.]

This dish would also be something that you could cook to impress someone, like a first date, because they look like they would be difficult to make. But they’re not. It’s all in the presentation, and (from where I sit) there’s no need to let them know just how easy it was!

KRAFT #FreshTake #CollectiveBias Hasselback Potatoes

During the cooking process, the potato start to fan out – making for a beautiful presentation on the plate.

closeup of KRAFT #FreshTake Italian Parmesan Hasselback Potatoes, #CollectiveBias

  

Hasselback Potatoes with KRAFT Fresh Take Cheese & Breadcrumb Mix

Rating: 51

Cook Time: 30 minutes

Yield: 6 servings

Ingredients

18 small Yukon Gold potatoes (about 3 pounds), peeled
2 tablespoons unsalted butter, melted
1 package KRAFT Fresh Take Cheese & Breadcrumb Mix, Italian Parmesan Recipe
2 tablespoons extra virgin olive oil
sea salt and ground black pepper, for seasoning

Instructions

Preheat your oven to 400 F degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Place peeled potatoes on a cutting board. Cut a narrow slice from the bottom of each potato to help the potato lie flat; discard the slice.

Place one wooden chopstick (2 total) on each side of the potato, lengthwise. Use a knife to slice each potato crosswise making slices about 1/4-inch apart for the length of the potato. The chopsticks will prevent the knife from cutting through the bottom of the potato. You want to leave about 1/4-inch on the bottom of the potato intact.

After cutting the potatoes, gently rinse them to rid excess starch which can impede fanning. Carefully flex the potatoes while rinsing under cold running water. Dry the potatoes well before baking.

Place the contents of the entire KRAFT Fresh Take Italian Parmesan package in a food processor, along with olive oil. Pulse until well blended.

Brush the potatoes with melted butter. Season lightly with salt and pepper. Pat the prepared KRAFT Fresh Take cheese & breadcrumb mixture on top of each potato.

Place potatoes onto the prepared baking sheet. Cover with aluminum foil and bake for 20 to 25 minutes. Remove the aluminum foil and bake for an additional 5 to 10 minutes, or until they turn crispy and are fork-tender.

Notes

Hasselback potatoes are also known as the Swedish version of baked potatoes, popularized by the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. As the potatoes bake, the slices fan out slightly - making for an elegant presentation.

http://bakedchicago.com/hasselback-potatoes/

Slow Cooker Southwest 3-Cheese Stuffed Peppers

The next dish I made was a slow cooker version of stuffed peppers. Many cooks use green bell peppers, but I personally think the vibrant colors of the orange, yellow and red bell peppers are much more visually appealing. As a kid, I hated most green vegetables. While my palate grew up, my eyes still find the same green of most vegetables to be quite dull.

Go veggie! You can also turn this into a vegetarian dish by simply eliminating the ground turkey.

What I love best about this recipe is that it’s another slow cooker home run. I have [undiagnosed] adult ADD. So anytime I can put something into the slow cooker and forget it for a few hours, I am so HOPPY…I mean HAPPY!

KRAFT #FreshTake #CollectiveBias Stuffed Peppers

Ingredients

  • 6 large bell peppers, tops removed and seeded
  • 1 pound ground turkey, browned and crumbled
  • 10 ounces frozen kernel corn
  • 15 ounces black beans, drained and rinsed
  • 14.5 ounces diced tomatoes
  • 1/4 cup chunky salsa
  • 1/4 cup chopped onions
  • 1 cup brown rice, cooked
  • 2 teaspoons Worcestershire sauce
  • 1 package KRAFT Fresh Take Southwest Three Cheese & Breadcrumbs

KRAFT #FreshTake #CollectiveBias mise en place for stuffed peppers

Directions

In a skillet, cook the ground turkey until browned. Crumble it as you stir. Set aside. Cook the brown rice according to package directions. Set aside. Cut off the tops of each pepper, then core and remove seeds, membranes. Rinse out with cold water. If needed, slice off any uneven portion of the bottoms of each pepper in order for them to lie flat. Set aside.

Preparing peppers for KRAFT #FreshTake Southwest 3-Cheese Stuffed Peppers, #CollectiveBias

In a large bowl, combine the ground turkey, corn, black beans, diced tomatoes, salsa, onions, brown rice and Worcestershire sauce until blended. Stuff peppers with mixture and top with KRAFT Fresh Take cheese & breadcrumbs. Stand peppers in a slow cooker. Add 1/2 cup water in the bottom and cover. Cook on low for 6 hours (or on HIGH for 3 hours), or until peppers are tender. Makes 6 servings.

Deviled Egg Cups

The final recipe for my Easter brunch is a twist on deviled eggs. I have always liked the taste of deviled eggs, but I’m not a fan of the rubbery texture that hard-boiled egg whites can sometimes have. Deviled egg cups use phyllo dough for the vessel, so it adds a nice crunchy texture that I find irresistible.

And the filling couldn’t be easier. You essentially puree the hard-boiled eggs (yolks and whites!) and mix in the rest of the ingredients. Then pipe the filling into the phyllo shells and you’ve got a somewhat fancy appetizer that is great for a large gathering.

But don’t forget to garnish with thick-cut bacon. That’s Bing and Baxter’s tip, because they love anything topped with bacon. And I concur.

KRAFT #FreshTake Cheddar Jack and Bacon Deviled Egg Cups, #CollectiveBias

Ingredients

  • 30 (2 boxes) frozen mini phyllo shells
  • 6 hard-boiled large eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 package KRAFT Fresh Take Cheddar Jack with Bacon Cheese & Breadcrumbs
  • 5 slices thick-cut bacon, crispy and chopped, for garnish

KRAFT #FreshTake Cheddar Jack and Bacon with Kraft Mayo, #CollectiveBias

Directions

Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. Place the phyllo shells on baking sheet and bake for 5 minutes. Let cool.

In food processor, puree eggs, mayonnaise, lemon juice, pepper, salt and contents of Fresh Take Cheddar Jack with Bacon. Put egg mixture in a resealable plastic bag, cut off tip and pipe into shells.

Garnish with chopped bacon and serve at room temperature. Makes 30 deviled egg cups.

Finally, Some Fun For The Kids

I hope you found some inspiration in these recipes as you prepare your Easter menu. Whether you’re cooking for yourself or for a super-humongous group, make it easy on the chef! Simple can also be delicious and a crowd-pleaser. What’s going to be on your Easter menu this year? Share your comments below.

Dig out the plastic eggs from the basement or attic and get ready for some marathon Easter egg hunts! [For those with kids under age 6, you know what I mean. I have 13 nieces and nephews, of which 8 are under 10 years old. So I’ve hosted my share of egg-citing – and unending – egg hunts. Just don’t forget where you put the eggs. Seriously. Don’t forget.]

Many of my nieces and nephews have iPads and hand-held electronic games, so anything as “manual” as an Easter egg hunt may see alien to them as they get into their teens. I remember as a younger kid that I loved to color with crayons and do word games/puzzles, so I wanted to share with you an Easter coloring page and maze puzzle (both are downloadable PDFs) that you can share.

Who knows? It might just buy you 10 minutes of uninterrupted time in the kitchen. And for that, you’ll thank me!

Happy Easter!

Free Printable Easter Coloring Page (for personal use only), #FreshTake #CollectiveBias

Free Printable – Easter Coloring Page (for personal use only)

Free Printable - Easter Maze (for personal use only), #FreshTake #CollectiveBias

Free Printable – Easter Maze (for personal use only)