My Favorite Cookies: Alison’s Cowgirl Cookies
August 26, 2010
Who isn’t looking for an awesome cookie recipe? The only problem I had with these was trying to give them a name. They are filled with my favorites: peanut butter, chocolate chips, crispy rice cereal (Rice Krispies), and they are fabulous. We were loving them when they came out of the oven, and my daughter took some to school, and she said kids were almost fighting over them. Try them, and you will see exactly what I mean.
Alison's Cowgirl Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
Preparation
1. Preheat the oven 350F .
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
10 Responses to “My Favorite Cookies: Alison’s Cowgirl Cookies”
Kate says:
August, 26 2010at 11:55 am
So easy and so pretty. Awesome photo!
Steph@PlainChicken says:
August, 27 2010at 02:58 pm
These sound great! All my favorite things in one cookie.
Cookin' Canuck says:
August, 27 2010at 06:46 pm
I'll bet these are fantastic - love the peanut butter and crunchy rice cereal mixture.
marla {family fresh cooking} says:
August, 27 2010at 08:53 am
Oh, I would fight over these too. The rice crispy treats must add such a great texture. As you know I LOVE anything & everything with peanut butter!! xxoo
Jon E. Lewis says:
August, 27 2010at 04:51 pm
The rice krispies help distinguish these cookies, and they are incredible. The dough is good too - http://www.facebook.com/#!/pages/Cookie-Dough-Mafia/141629022539405?ref=ts
Sprinkled with Flour says:
August, 26 2010at 12:18 pm
These cookies look delicious! I love that they have rice crispies in them. Thanks for visiting my blog :)
Maria says:
August, 26 2010at 03:36 pm
I will be making these this weekend at our friend's house. Hubs will have to go outside because he is allergic. I can't bake with PB when he is around:) Love these!
andrea says:
August, 26 2010at 11:54 am
I am making these tonight! Look fantastic. Thanks Alison
Jessica Nunemaker says:
August, 28 2010at 03:28 pm
These look and sound really good! :) I think Kid #1 will like the name of these -- I'll change it to "Cowboy" just to make him giggle.
Nancy says:
August, 30 2010at 10:16 am
These were so good. They did not last long. My whole family enjoyed them. Thanks, Nancy
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Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
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Low Carb, Low-Fat Crustless Broccoli Mini Quiche
April 05, 2010
I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!
Broccoli Mini Quiche
Prep:
15 minutes
Cook:
35 minutes
Yield:
12 servings
Ingredients
1 (14-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 350F.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
4 Responses to “Low Carb, Low-Fat Crustless Broccoli Mini Quiche”
Jon Lewis says:
April, 06 2010at 09:46 am
These were absolutely Delicious!!!
alison says:
April, 07 2010at 06:49 pm
Meg, your website is amazing!
Meg Cook says:
April, 07 2010at 06:47 pm
Going to the store in the AM to make this!! I will let you know how well I do :)
Susie says:
April, 08 2010at 05:32 am
Can you freeze these and thaw and use later?
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Easter or Summer Entertaining Idea: My Favorite Cupcakes
March 30, 2010
Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.
Yellow Cupcakes with Chocolate Icing
Prep:
30 minutes
Cook:
22 minutes
Yield:
12 servings
Ingredients
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Preparation
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
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Great Anytime Appetizer that is Low-Fat: Oh So Easy Empanadas
March 15, 2010
Sorry I have been so out of touch. I have been preparing for the “Kids Healthy Baking” Cooking class at Studio B in Alys Beach, Florida all last week. The class was yesterday, and we had 24 kids-huge success! Back to the grind now, but not yet. Since I had the best margarita ever today with wonderful company at Caliza Pool in Alys Beach, I thought I would share a recipe for easy Empanadas that are low-fat (85 calories and 1.5 grams of fat per serving), easy and delicious! Here’s to incredible surroundings!
Easy Empanadas
Prep:
10 minutes
Cook:
25 minutes
Yield:
20 servings
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round or any lean beef
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Preparation
1. Preheat oven to 400°F.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
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Low Calorie, Low-Fat: Quick and Easy Chipotle Chili
January 19, 2010
My boys love chili, and we make it often at my house, especially this time of year. With only 248 calories and 4.8 grams of fat, this chili is low in fat and calories. I developed this recipe for Laura’s Lean Beef, but the original recipe has black beans instead of kidney beans and no chipotle seasoning. Both versions are wonderful. If you are really short on time and only have about 10 minutes, I love the Publix seasoning packet. Just add beef, tomatoes and beans, and it comes out great.
Quick and Easy Chipotle Chili
Prep:
10 minutes
Cook:
35 minutes
Yield:
6 to 8 servings
Ingredients
1 pound Laura's lean ground round or other lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
Preparation
1. Cook first 4 ingredients in a large Dutch oven over medium-high heat, stirring constantly, 6 minutes or until beef browns and vegetables are tender; drain.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
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Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
4 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Mark Thompson says:
June, 14 2010at 07:25 am
These ARE awesome! I just made a batch, and couldn't be happier. They came out perfectly. Thanks for the recipe.
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
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Weekend Favorite: Buttermilk Blueberry Pancakes
January 07, 2010
My daughter, Leigh, loves to make pancakes, and we make saturday. These Blueberry Pancakes are delicious and are at the top of the list. They’re so easy and are as good as they look.
Blueberry Buttermilk Pancakes
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
Preparation
1. Preheat an electric griddle to 375°F, or place a griddle or saute pan over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, whisking to combine. Add blueberries. The batter should have small lumps.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
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New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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Three Ingredient Appetizer: Roasted Garlic-Topped Brie
December 23, 2009
I’m a huge Brie fan and always interested in finding new great Brie recipes. When I was judging a recipe contest for a cheese company and came across this recipe, I was really excited. It’s such a breeze and only 3 ingredients. All you need to do is roast the garlic and warm up the Brie, and you have an easy, delicious appetizer. This is perfect for Christmas, New Years or any time of the year.
Roasted Garlic-Topped Brie
Prep:
5 minutes
Cook:
1 hour
Yield:
6 to 8 appetizer servings
Ingredients
1 whole garlic bulb
1 tbsp. olive oil
1 (8-ounce) round Brie round
1 tbsp. olive oil
1 (8-ounce) round Brie round
Preparation
1. Preheat oven to 350°F. Remove the loose outer skin of the garlic bulb. Cut off the top of garlic bulb. Place garlic, cut side up, in center aluminum foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap garlic and seal in foil. Bake 45 minutes or until golden and soft. Let cool.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
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