November 2022

Comfy Cuisine- Home Recipes from Family & Friends: Salted Caramel Brownie Brittle with Nestle Toll House DelightFulls

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Are you a brownie lover that loves those crispy bits on the edges and corners?

These brownies are a crispy and crunchy wafer that gives you those edges and corners in each bit.

#DelightFulls Filled Baking Morsels bring you a new and exciting way to bake! Their innovative technology provides the same great Nestle Toll House Chocolate you know and love, now filled with 4 delicious flavors. Slightly larger than a regular morsel, these morsels allow you to put a special twist on traditional recipes like a cookie or a brownie, or open up a variety of new fun recipes to try! The DelighFulls filled morsels hold their shape when they bake, and can be used whole, cut in half, or coarsely chopped for a surprising delight of flavor and color in a baked good (not to mention popping them in your mouth right out of the bag!)

It’s the hottest new snack!  I thought these would be perfect for these crispy brownies and I’m going to try all the flavors to change up these sweet treats.  Besides the Milk Chocolate with Caramel, they have Milk Chocolate with Peanut Butter, Dark Chocolate with Mint and Dark Chocolate with Cherry!  Any of these would be great for this Nestle Toll House Holiday Recipe

I added walnuts and a sprinkling of coarse sea salt.


Ingredients



1/2 cup all-purpose flour

1/4 tsp. salt

1/4 tsp. baking powder

2 large egg whites

1 cup sugar

2 Tbsp. cocoa powder

1/2 tsp. espresso powder

1/4 cup canola oil

1/2 tsp. vanilla

1 Tbsp. dry milk powder

1/3 cup Nestle Toll House Milk Chocolate Morsels with Caramel Filling

1/2 cup chopped walnuts

Coarse sea salt (optional)

Preheat oven to 325 degrees F.  Line a jelly roll pan or baking sheet with parchment paper.

Whisk together the flour, salt and baking powder and set aside.

In a medium bowl, whisk egg whites until frothy.

Add the sugar, cocoa powder, espresso powder, oil and vanilla and whisk until smooth.

Whisk in the milk powder and flour and beat until smooth.

Stir in chocolate chips.

Spread the batter on the parchment paper using a spoon or spatula to spread it as thin as possible.

Sprinkle with walnuts and sea salt.


Bake the brittle for 20 minutes.  Remove from the oven and cut into squares using a pizza wheel or knife. 


 Do not separate the squares.  Return the pan to the oven and bake for an additional 5 minutes.  Remove from the oven and let cool in the pan.  When the brittle is cool, break into pieces.  


For some Deliciously New Holiday DelightFull Recipes and product information visit Nestle Toll House! 



 Today’s post is sponsored by Nestle Toll House, but my love for their DelightFulls filled morsels is all my own!



Comfy Cuisine- Home Recipes from Family & Friends: Small Batch Potato & Cheese Pierogi

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If you have never tried making pierogi before, or just have a craving and don’t want to go through all the fuss, this is a perfect recipe.  It makes just about 2 dozen pierogi – enough for a snack for my boys!  It’s even easier if you make the delicious potato filling the day before.


DOUGH:



2 eggs

1/4 cup sour cream

1 cup warm water

1 tsp. Kosher salt

3-1/2 cups all-purpose flour



FILLING:



1 lb. Russet potatoes

1/2 Spanish onion, chopped

2 Tbsp. unsalted butter

1 cup shredded sharp Cheddar Cheese (yellow or white)

1/2 cup Ricotta cheese

Salt and Pepper to taste



To make the dough:



In a medium mixing bowl, whisk the eggs, sour cream, water and salt.  Add flour, 1 cup at a time until fully incorporated.



Turn out the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.  Place the dough in a lightly oiled bowl, cover with a damp paper towel and let the dough rest for 20 minutes.



To make the filling:

Peel and cube potatoes.  Place in a medium pot.  Rinse once or twice and cover with cold water.  Add salt to taste and bring to a boil.  Simmer potatoes until tender, 15 to 20 minutes.



In a medium saute pan, melt butter over medium heat.  Add chopped onions and saute until softened until light golden brown.  Remove from heat. Reserve about 1/4 cup for finished pierogi.  



Drain potatoes and mash.  I still have one of those old-fashioned potato mashers.  Add onions with butter from the pan, cheddar and ricotta cheese and mix well. Season with salt and pepper.  Set aside.


These mashed potatoes are delicious on their own!  A different way to serve tradtional mashed potatoes.  Can you image these with some gravy!



To assemble:



Place dough on a well-floured work surface.  Set a small bowl of water next to your work area.  Divide dough in half.  Roll out one half of the dough to approximately 1/4″ thick – as thin as possible while still being able to work with it.  If dough shrinks back while rolling, cover and let rest a little longer. Cut out dough rounds using a 3″ round biscuit cutter (or use a coffee cup or the rim of a drinking glass).  Place 1 Tbsp. of the filling in the center of each circle.  Dip your fingers in the water and moisten the edge of half of the circle, then fold the other half over to make a half moon shape.  Press and seal the edges together.  






Cover filled pierogi with a clean towel while you work with the rest of the dough. Bring a 6- to 8-quart pot of salted water to a boil over high heat.  Working in batches of 6 to 8, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the bottom of the pot.  When they float to the top, lower the heat and gently simmer for 3-4 minutes.  Use a slotted spoon to transfer them to a platter. 





FOR BOILED PIEROGI:



Melt 1/4 cup unsalted butter in a medium saute pan.  Sprinkle the pierogi with the reserved onion and drizzle with melted butter.  Season with salt and freshly ground black pepper and serve hot with sour cream on the side.








FOR FRIED PIEROGI:



Melt 4 Tbsp. unsalted butter in a heavy-duty skillet over medium heat.  Cook the boiled pierogi, flipping once, until golden brown and crispy on both sides, 4 to 5 minutes.  Serve as above with onion and sour cream.








This is a great dish during Lent.  It’s even easier if you make the potatoes the day before, then you just have to work with the dough.  Once you get started it goes quickly!



Makes about 2 dozen


Comfy Cuisine- Home Recipes from Family & Friends: Porcini Chicken Cacciatore Pronto

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Dried porcini mushrooms are one of my favorite ingredients.  The first recipe I made with dried porcini was Giadia’s Mushroom Risotto with Peas .  So delicious!  I always keep them in the pantry now – you can add one or two to soups or stews or your favorite pasta sauce.  They add a rich, beefy earthiness  to any Italian dish. This recipe is a little unusual for “cacciatore”, as it contains very few ingredients and none of the peppers and onions found in most recipes.  This was a very tasty recipe.  I served it with tagliatelle to soak up the delicious gravy.

  • 1/2 ounce dried porcini mushrooms
  • 1 cup water, boiling
  • 6 chicken thighs – bone-in, skin removed
  • Salt and Pepper
  • 2 Tbsp. olive oil
  • 3 Tbsp. chopped fresh Italian parsley
  • 3/4 cup tomato puree
  • 1 cup chicken broth

Soak porcini mushrooms in hot water for 30 minutes.  Remove mushrooms with a slotted spoon and finely chop.  Strain the liquid through a cheesecloth to catch any dirt or solids, reserve. Sprinkle chicken with salt and pepper.  Heat the olive oil in a large skillet, add the chicken and cook 8-10 minutes or until golden brown on both sides.  Transfer chicken to a platter.  Remove all but 1 Tbsp. oil from the pan. Add garlic to skillet and cook over medium heat, stirring until fragrant.  Stir in 2 Tbsp. parsley and cook for one minutes.  Stir in mushrooms, tomato puree, chicken broth and reserved mushroom liquid.  Heat to simmer.  Add chicken, reduce heat to low.  Cover and simmer gently 40-50 minutes or until chicken is tender. This can be served with pasta or polenta.  I choose tagliatelle.  This is not a tomato-ey sauce.  The porcini turns it into a rich, beefy tasting gravy.  Top with freshly grated Parmesan chesse if desired.

~Adapted from Michael Chiarello – Casual Cooking

Comfy Cuisine- Home Recipes from Family & Friends: Vegetable Lo Mein

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Chinese take-out at home.

I tried this recipe with Hoisin Sauce and Thai Chili Sauce, but the Oyster Sauce worked the best.



You probably have almost all the ingredients for this!

It goes together very quickly.  For protein add tofu, chicken or pork.


Vegetable Lo Mein



1/2 lb. Lo Mein Noodles or Linguini

Sesame oil

1/4 cup oyster sauce

2 Tbsp. soy sauce (or to taste)

1 Tbsp. canola oil

1 Tbsp. minced fresh ginger

3 cloves garlic, minced

3 scallions, sliced

1 cup julienne carrot

1 cup thinly sliced celery

1 cup thinly sliced shallot or red onion

1 cup fresh bean sprouts



Cook pasta in boiling salted water until al dente.  Toss with a small amout of sesame oil and set aside.



In a large skillet, heat 1 Tbsp. canola oil and quickly saute ginger, garlic and scallions until fragrant.  Add the carrots, celery and onions and saute for about 2 minutes.  Stir in bean sprouts.






Add pasta, sauteed vegetables and stir in soy sauce and oyster sauce and mix to combine.

If you like a little spice, add some Chinese Hot Mustard or Chili Garlic Sauce.








Sharing with The Weekend Gourmet


Comfy Cuisine- Home Recipes from Family & Friends: Comfy Cuisine

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Homemade comforting meals, soups and desserts prepared with love.  Italian favorites includes chicken parmigiana, lasagna, meatballs and sausage all prepared with my authentic slow simmered italian “gravy”. Family favorites include Savor Pot Roast slow-cooked to tender perfection in a classic dark kettle gravy.  Smothered Pork Chops under a sauce with plenty of browned onions and herbs and gently braised until fork tender.  Grandma’s Polish Stuffed Cabbage Rolls…getting hungry yet? 

Comfy Cuisine- Home Recipes from Family & Friends: Jalapeno Pineapple Preserves

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Jalapeno Pineapple Preserves are a sweet pepper preserve with a pineapple twist, the spicy flavor provides a great taste that can be used as a glaze on meats, or for a fast appetizer with cream cheese and crackers.  The preserves just have a hint of the jalapeno with the sweet taste of the pineapple.  When served with cream cheese on a salty cracker, this appetizer will be the talk of the party!

If you are using canned pineapple, you can whip this up in no time!  Great to give as a hostess gift and a quick, tasty appetizer.  It’s hard to eat just one or two!


2-1/2 cups sugar

4 cups fresh pineapple or

2 – 20 oz. cans Crushed Pineapple in own juice, well drained

2 Tbsp. fresh lemon juice

2 jalapeno pepper, seeds and veins removed, finely minced

1 Tbsp. unsalted butter

1 pkg. fruit pectin



If using fresh pineapple, dice and pulse in food processor or blender.

In a 4 qt. pot, combine the sugar, pineapple, lemon juice, jalapenos and butter

Cook over high heat, stirring constantly until mixture comes to a full rolling boil.

Stir in the fruit pectin; return the mixture to a full rolling boil and boil for 1 minutes.



Ladle the hot preserves into sterilized jars and top with lids to seal.

Let come to room temperature and refrigerate.


Comfy Cuisine- Home Recipes from Family & Friends: Buffalo Grilled Shrimp

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Everyone is getting in the spirit for Cinco De Mayo!

Buffalo style sauce plus the addition of some mexican spices makes a great appetizer or even dinner served with some rice and a salad.


8 Tbsp. (1 stick) unsalted butter

1/2 cup hot sauce (Frank’s RedHot)

1/2 tsp. McCormick Mojito Lime Seasoning (or chili powder)

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

Chopped parsley for garnish

Wooden skewers

2 lbs. fresh or frozen shrimp, peeled and deveined

(if frozen, thaw under cool water)



Preheat a grill or grill pan to medium-high heat.



In a small saucepan, add the butter, hot sauce and seasoning over medium-high heat.  Once the butter melts, add the garlic and saute until it sizzles and is fragrant, about 3 minutes.  Keep warm.



Stick 3 shrimp on each skewer.  Season the salt and pepper on both sides.  Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.






Remove the shrimp to a platter and drizzle reserved sauce over the shrimp or place on the side for dipping.






Happy Cinco De Mayo!


Sharing with Weekend Potluck

The Midnight Baker – Summer Blog Hop

Comfy Cuisine- Home Recipes from Family & Friends: Sweet-Sour Cocktail Meatballs

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These are my “famous” “Patti’s Meatballs”!  Everytime we have a party or a get-together, I am asked to bring these along.  I have been making this recipe for years and we still never tire of them.  I bought a Pillsbury paperback cookbook, “Winter Food for Friends” and have used several recipes from that book for appetizers and snacks.  I hope you’ll try them for your next party – I guarantee everyone will love them!

  • 20 oz. can Dole pineapple chunks, drained, reserving liquid
  • 3/4 cup dry bread crumbs
  • 1 tsp. minced garlic
  • 1 egg, slightly beaten
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1 small green pepper, cut into 1/2 inch pieces
  • 1-1/4 cups sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. chicken-flavor bouillon
  • 1 cup liquid (remaining pineapple liquid plus water)
  • 1/2 cup ketchup
  • 1/2 cup red wine vinegar
  • 1 clove garlic, minced

Preheat oven to 375 degrees F.  Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside.  In a large bowl, combine 1/3 cup pineapple liquid, breadcrumbs and garlic; blend well.  Add egg and ground meats and mix well.  Shape into 1-inch balls; place on ungreased baking pan and bake for 20 to 25 minutes or until browned and thoroughly baked. In a medium saucepan, combine sugar, cornstarch and bouillon.  Add remaining sauce ingredients.  Cook and stir over medium-high heat until thickened and bubbly.  Add pineapple chunks and green pepper; cook until thoroughly heated. Using a slotted spoon, transfer hot meatballs into serving dish.  Add warm green pepper and pineapple mixture and mix gently. ~Adapted from Pillsbury – Winter Food for Friends  This recipe can also be found on This Week’s Cravings 
and also on The Culinary Enthusiast – Secret Recipe Club

Comfy Cuisine- Home Recipes from Family & Friends: Jalapeno Pineapple Preserves

by •

Jalapeno Pineapple Preserves are a sweet pepper preserve with a pineapple twist, the spicy flavor provides a great taste that can be used as a glaze on meats, or for a fast appetizer with cream cheese and crackers.  The preserves just have a hint of the jalapeno with the sweet taste of the pineapple.  When served with cream cheese on a salty cracker, this appetizer will be the talk of the party!

If you are using canned pineapple, you can whip this up in no time!  Great to give as a hostess gift and a quick, tasty appetizer.  It’s hard to eat just one or two!


2-1/2 cups sugar

4 cups fresh pineapple or

2 – 20 oz. cans Crushed Pineapple in own juice, well drained

2 Tbsp. fresh lemon juice

2 jalapeno pepper, seeds and veins removed, finely minced

1 Tbsp. unsalted butter

1 pkg. fruit pectin



If using fresh pineapple, dice and pulse in food processor or blender.

In a 4 qt. pot, combine the sugar, pineapple, lemon juice, jalapenos and butter

Cook over high heat, stirring constantly until mixture comes to a full rolling boil.

Stir in the fruit pectin; return the mixture to a full rolling boil and boil for 1 minutes.



Ladle the hot preserves into sterilized jars and top with lids to seal.

Let come to room temperature and refrigerate.


Comfy Cuisine- Home Recipes from Family & Friends: German Meat Pies

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Growing up in a Polish family, we had sauerkraut often with many meals.  My Mom’s sauerkraut was the best and I would make a sandwich with just sauerkraut.  When I saw this “burger” with sauerkraut, I had to give it a try. I’m calling this recipe German Meat Pies since it was a German/Russian family that came up with this recipe.  Diner’s, Drive-ins and Dives featured this recipe on one of the episodes and it was called a Lauer-Kraut Burger.  Ground beef, onions, cabbage and sauerkraut was the filling for these individual pies.
The dough in this recipe is very easy to work with and the results were light and tender.  It tastes similar to a soft pretzel dough.   

Burger Filling:

1 lb. ground beef
1 yellow onion, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1/2 medium head green cabbage, chopped 1/4-inch
1 lb. bagged sauerkraut
1 teaspoon salt

 Burger Bread Dough Mix:

1tablespoon active dry yeast
1/2 tablespoon sugar
1/3 cup powdered milk
4-5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/3 cup shortening
2eggs
1 teaspoon vegetable oil

For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

For the dough: Put the yeast and sugar in a 2cup measuring cup and add warm water to the 1/2 cup mark. Stir together and let set to activate. Put the powdered milk in another 1 cup measuring cup and add water to the 1 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

To assemble the burgers: Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients.  Sprinkle with salt and pepper if desired.  Bake at 375 Degrees F. for 15 to 20 minutes.







This recipe makes 12 big pies!

~Adapted from Food Network

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