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Pumpkin Ginger Waffle Bites

Mornings just got better with these pumpkin ginger flavored waffles from Always With Butter! Thank you Julie for another delightful recipe! Ingredients:
  • 1 ¼ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 tsp ground ginger
  • ¼ cup crystallized ginger, finely chopped
  • 2 eggs
  • ¼ cup buttermilk
  • ½ cup pumpkin puree
  • ½ cup sugar
  • ¼ tsp vanilla
  • 3 tbsp butter
  • waffle iron
Directions:
  1. Heat your waffle iron.
  2. Mix the flour, baking powder, baking soda, salt, ground ginger, and cinnamon together.
  3. Leave 2 tbsp from the mixture aside and combine it with the ginger.
  4. In a separate bowl, whisk the eggs with the buttermilk, pumpkin, sugar, and vanilla.
Mix in the flour mixture that had been left aside and add the butter and ginger. (Be careful not to over mix.) One waffle uses approximately ½ cup batter. Serve hot and enjoy!

Panko-Crusted Crab Cake Bites

Ingredients:

  • 12 ounces shelled cooked crab
  • 1/4 cup finely diced celery
  • 1/4 cup minced fresh chives
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1 1/4 cups panko (see notes) or fine dried bread crumbs
  • Roasted Pepper-Chive Aioli (recipe follows)
  • Fresh chives, rinsed and cut into 1-inch lengths

Preparation:

  1. Sort through crab and discard any bits of shell.
  2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
  3. Put the remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by the 17-inch baking pan.
  4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot. Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Chicago Deep Dish Pizza

Hands-on Time: 45 Mins; Total Time: 1 Hour 42 Mins; YIELD: 8 servings (serving size: 1 piece)

Ingredients:

  • 2 teaspoons sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon extra-virgin olive oil
  • 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh basil
  • 2 cups thinly sliced mushrooms (about 6 ounces)
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper

Preparation:

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of the dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
  4. Preheat oven to 400°.
  5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
  6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.

Super Easy to make Beer Margaritas

Ingredients 1 can (12 oz) frozen limeade concentrate (thawed but still chilled) 12 oz tequila 12 oz water 12 oz beer (Corona is prefered, or a lime flavored beer) ice Directions Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended. Add plenty of ice. Adjust with additional water, if needed. Garnish with lime slice as seen above, if you like.

Flank Steak Salad with Plums and Blue Cheese

Yield: 4 servings Total: 40 MINUTES Ingredients 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lemon juice, divided 1 (1-pound) flank steak, trimmed Cooking spray 1 teaspoon honey 1/8 teaspoon salt 8 cups loosely packed baby arugula 3 plums, thinly sliced 1/4 cup (1 ounce) crumbled blue cheese Preparation 1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices. 3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese. Note: You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm. By: Kathryn Conrad, Cooking Light AUGUST 2010 (myrecipes.com) Photo: John Autry; Styling: Mindi Shapiro