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Catching Elephant is a theme by Andy Taylor

 

Change my world, why don’t you.

Change my world, why don’t you.

Designer ice cream

Designer ice cream

2 tsp. olive oil 2 ¼″-thick slices fresh mozzarella 2 slices sourdough bread ¼ tsp. Aleppo pepper Heat oil in a 10″ nonstick or cast-iron skillet over medium heat. Place mozzarella between slices of bread, and add to skillet. Press sandwich with a spatula or plate and cook, adding more oil if needed and turning once, until golden brown and cheese is melted, 6–8 minutes. Sprinkle with pepper before serving. (I would obviously add bacon to this sandwich)

2 tsp. olive oil
2 ¼″-thick slices fresh mozzarella
2 slices sourdough bread
¼ tsp. Aleppo pepper

Heat oil in a 10″ nonstick or cast-iron skillet over medium heat. Place mozzarella between slices of bread, and add to skillet. Press sandwich with a spatula or plate and cook, adding more oil if needed and turning once, until golden brown and cheese is melted, 6–8 minutes. Sprinkle with pepper before serving.

(I would obviously add bacon to this sandwich)

Spinach Egg and Bacon Bake 4 whole eggs 3-4 slices thick-cut bacon, cooked and chopped 1/2 cup loosely packed spinach 2 Tbsp cream 2 Tbsp butter, melted salt and pepper to taste 1/4 tsp thyme Preheat oven to 375. Spray an oven-safe ramekin with nonstick spray. Pour cream and butter into the bottom of the dish. Layer the spinach and bacon on top. Gently crack each egg onto a fourth of the spinach/bacon. Sprinkle with salt, pepper, and thyme. Bake at 375 for 15-20 minutes until the yolks are where you like them (I know a LOT of people like them runny, and by all means…go for it! Just keep in mind it will need to bake longer if you want/need them to be hard). Serve hot!

Spinach Egg and Bacon Bake

4 whole eggs
3-4 slices thick-cut bacon, cooked and chopped
1/2 cup loosely packed spinach
2 Tbsp cream
2 Tbsp butter, melted
salt and pepper to taste
1/4 tsp thyme

Preheat oven to 375.
Spray an oven-safe ramekin with nonstick spray.
Pour cream and butter into the bottom of the dish.
Layer the spinach and bacon on top. Gently crack each egg onto a fourth of the spinach/bacon.
Sprinkle with salt, pepper, and thyme. Bake at 375 for 15-20 minutes until the yolks are where you like them (I know a LOT of people like them runny, and by all means…go for it! Just keep in mind it will need to bake longer if you want/need them to be hard).
Serve hot!

Oreo Cookies and Cream Cheesecakes Makes 30 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped 908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature 225 grams (1 cup) sugar 1 teaspoon pure vanilla extract 4 large eggs, room temperature, lightly beaten 230 g (1 cup or 8 ounces) sour cream Pinch of salt Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

Oreo Cookies and Cream Cheesecakes

Makes 30
42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature
225 grams (1 cup) sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
230 g (1 cup or 8 ounces) sour cream
Pinch of salt
Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

Easy Baked French Fries Ingredients 1 large Potato 1 tablespoon olive oil 1 tablespoon garlic 1 teaspoon black pepper 1 tablespoon oregano 1 teaspoon mustard powder 1 teaspoon parsley salt to taste Instructions: Preheat oven to 425˚ Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are 1/4\” thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using 1/4 ” as the measurement. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total. Make sure to not over crowed the pan- this is result in uneven baking.

Easy Baked French Fries

Ingredients
1 large Potato
1 tablespoon olive oil
1 tablespoon garlic
1 teaspoon black pepper
1 tablespoon oregano
1 teaspoon mustard powder
1 teaspoon parsley
salt to taste

Instructions:
Preheat oven to 425˚
Before cutting potato, rinse well under water.
From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are 1/4\” thick (depending on how thick you want your fries- cut accordingly)
Take slices and cut fries out of the potato-using 1/4 ” as the measurement.
Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered.
Spread out onto a baking sheet covered in parchment paper.
Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.
Make sure to not over crowed the pan- this is result in uneven baking.

BROCCOLI CHEESE SOUP: PANERA BREAD RECIPE. SLIGHTLY MODIFIED FROM FOOD NETWORK 6 tablespoons butter 2 cloves garlic 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups chicken broth 2 bay leaves 1/4 teaspoon nutmeg Kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp cheddar cheese Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

BROCCOLI CHEESE SOUP: PANERA BREAD RECIPE.

SLIGHTLY MODIFIED FROM FOOD NETWORK

6 tablespoons butter
2 cloves garlic
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Peanut Butter/Nutella Mini Cheesecakes Ingredients: 1 cup finely crushed chocolate graham crackers 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs For the Ganache: Note: I had a ton of ganache left over. You could easily halve these ingredients. 1 (12oz.) bag semi-sweet chocolate chips 1/2 cup heavy cream Directions: Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners. If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined. If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely. When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator. Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it. (makes 12)

Peanut Butter/Nutella Mini Cheesecakes

Ingredients:

1 cup finely crushed chocolate graham crackers
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella
2/3 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
2 eggs

For the Ganache:
Note: I had a ton of ganache left over. You could easily halve these ingredients.
1 (12oz.) bag semi-sweet chocolate chips
1/2 cup heavy cream

Directions:

Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well.
Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.
Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it.

(makes 12)

cake batter blondies. ingredients: 1 box yellow cake mix 1/4 cup canola oil 1 egg 1/3 – 1/2 cup milk 1/4 cup rainbow sprinkles 1/2 cup white chocolate chips (optional) directions: Combine the first four ingredients in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Bake for 30 minutes at 350 degrees. (I would personally add some sort of nut, preferably an almond or walnut).

cake batter blondies.

ingredients:

1 box yellow cake mix
1/4 cup canola oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles
1/2 cup white chocolate chips (optional)

directions: Combine the first four ingredients in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Bake for 30 minutes at 350 degrees.

(I would personally add some sort of nut, preferably an almond or walnut).

Italian Burger 1# Italian Sausage 1# Ground Chuck 1/2 Cup Grated Onion 3 Minced Garlic Cloves 1 Tbsp Worcestershire Sauce 1 tbsp Dijon Mustard Pepper to Taste NO salt – sausage has enough! Mozzarella or Provolone Cheese or BOTH! Sturdy Buns like Challah Tomato Compote 2 Cups Small Diced Tomatoes Handful Chopped Fresh Basil 3 Minced Garlic Cloves 1-2 Tbsp Balsamic Vinegar 2 Tbsp Olive Oil Kosher Salt and Pepper to Taste

Italian Burger

1# Italian Sausage
1# Ground Chuck
1/2 Cup Grated Onion
3 Minced Garlic Cloves
1 Tbsp Worcestershire Sauce
1 tbsp Dijon Mustard
Pepper to Taste NO salt – sausage has enough!
Mozzarella or Provolone Cheese or BOTH!
Sturdy Buns like Challah

Tomato Compote

2 Cups Small Diced Tomatoes
Handful Chopped Fresh Basil
3 Minced Garlic Cloves
1-2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
Kosher Salt and Pepper to Taste

Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce 1 pound small or medium red potatoes 1 1/2 teaspoons chopped, fresh rosemary 1 tablespoon olive oil 1/2 teaspoon salt freshly ground pepper 12 ounces-to-1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1 teaspoon hot sauce salt and pepper Preheat the oven to 400 degrees. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps). Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated. Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches. Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

benediktes: (by leee uh)

benediktes:

(by leee uh)

Now that it’s officially winter in Ohio, it’s time to warm up our bellies and arteries with some comfort food :) Spicy Chili : 6-8 servings 2 lb ground beef 2-3 large garlic cloves, minced 1 large onion, chopped 1 can Ranch Style Beans, undrained 2 cups water 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 2 tablespoons chili powder 2 teaspoons garlic salt 1 teaspoon dried oregano 1 teaspoon black pepper 1 1/2 teaspoon cumin 1/2 teaspoon ground cayenne red pepper Saute’ the ground beef, garlic and onion in a large soup pot or Dutch oven. Cook until beef is browned, then drain extra grease. Mix in the beans and remaining ingredients. Reduce heat and simmer, uncovered for 1 hour.

Now that it’s officially winter in Ohio, it’s time to warm up our bellies and arteries with some comfort food :)


Spicy Chili
: 6-8 servings

2 lb ground beef
2-3 large garlic cloves, minced
1 large onion, chopped
1 can Ranch Style Beans, undrained
2 cups water
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tablespoons chili powder
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon black pepper
1 1/2 teaspoon cumin
1/2 teaspoon ground cayenne red pepper

Saute’ the ground beef, garlic and onion in a large soup pot or Dutch oven. Cook until beef is browned, then drain extra grease. Mix in the beans and remaining ingredients. Reduce heat and simmer, uncovered for 1 hour.