Baby Ducks

This isn't culinarily related (well it could be one day..ha ha,) but we have baby ducks hatching this morning. They are so sweet. You can hear them peeping in the shells before they even break free. It's a regular "Charlotte's Web" around here. Happy Birthday little peeps!

Dripping Roast Beef Sandwiches

Yum! Here's a simple recipe from Campbell's Kitchens for a delicious roast beef sandwich like you'd find in Chicago.

Dripping Roast Beef Sandwiches

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1 tablespoon reduced sodium Worcestershire sauce

3/4 pound thinly sliced deli roast beef

4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls

4 slices deli provolone cheese cut in half

1/4 cup drained hot or mild pickled banana pepper rings

1.Heat the oven to 400°F.

2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

3.Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

4.Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Tasty Tartlets

Here's a great idea for an easy party appetizer from Better Homes and Gardens.

Tasty Tartlets

Tartlet Basics:

To make shells, cut refrigerated pie crust in 3-inch rounds. Loosely fit pie crusts in mini muffin mpan. Bake at 350 degrees for 10-12 minutes. Cool. Store in an airtight container for up to 3 days.

Here's some ideas for fillers, but your imagination is the only limit.

Shrimp Cocktail

Shrimp,cocktail sauce, lemon slice

Spinach Dip

Prepared warm spinach-artichoke dip, shaved parmesean

Caesar Salad

Chopped romaine lettuce, toasted crouton, caesar salad dressing

Mediterranean

Sliced red grapes, crumbled feta cheese, thyme sprig

Zesty Guac

Chunky guacamole, salsa, cilantro

Roast Beef

Thin sliced roast beef, asparagus spears, horseradish sauce

Garden Crisp

Sliced cucumber, sweet pepper strips, cream cheese

Holiday Ham

Ham slices, whole cranberry sauce

Pear Cup

Sliced pear, gruyere cheese, pear preserves

Inslata Caprese

Small tomato, basil leaf, olive oil dressing

Peanut Mallow Bars

Searching for the perfect combination of salty and sweet sensations? Well, look no further! Salted peanuts and rich caramel topping join marshmallow creme and brown sugar in these irresistible chewy bars. You won't be able to stop at just one! These bars werwe created by Claudia Ruiss of Massapequa, New York for Taste of Home Magazine.

Peanut Mallow Bars Ingredients

•1 cup chopped salted peanuts

•3/4 cup all-purpose flour

•3/4 cup quick-cooking oats

•2/3 cup packed brown sugar

•1/2 teaspoon salt

•1/2 teaspoon baking soda

•1 egg, lightly beaten

•1/3 cup cold butter

•TOPPING:

•1 jar (7 ounces) marshmallow creme

•2/3 cup caramel ice cream topping

•1-3/4 cups salted peanuts

Directions

•In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.

• Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Recipe and picture are the property of Taste of Home Magazine

Pork Tamales

Pork Tamales are not as hard to make as you might think and this savory recipe from Food Network fits the bill

Pork Tamales

Ingredients

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces

Kosher salt

1 onion, quartered

4 sprigs fresh thyme or 2 teaspoons dried thyme

2 teaspoons dried oregano (preferably Mexican)

2 bay leaves

12 black peppercorns

24 dried corn husks

2 teaspoons ground cumin

1/3 cup plus 1/2 teaspoon chili powder

1 clove garlic, minced

2 teaspoons all-purpose flour

2 teaspoons sugar

1 tablespoon vegetable oil

4 cups masa harina (instant corn flour)

1 1/3 cups lard

Directions

Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.

Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.

Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.

Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.

Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

Recipe and picture are the property of Food Network and can be viewed on their website at Foodnetwork.com

Photograph by Kat Teutsch

Curried Coconut Soup

Here's a new spin on soup that's also easy..from Southern Living Magazine

Curried Coconut Soup

Ingredients

1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)

1 extra-large vegetable bouillon cube

2 teaspoons grated fresh ginger

1 (8-oz.) package sliced fresh baby portobello mushrooms

1 (13.66-oz.) can coconut milk

3 teaspoons curry powder

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

Preparation

1. Devein shrimp, if desired.

2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.

Recipe and picture are the property of Southern Living Magazine

Grandma's Refrigerator Rolls

This light and fluffy roll dough will last in the fridge for up to 2 weeks. It makes great cinnamon rolls too!

Grandma's Refrigerator Rolls

Dissolve 1 packet of yeast in 1/2 cup warm water with 1 tsp sugar.

Warm 2 cups milk, 1 stick butter 1 teaspoon salt, and 2 tsp sugar.

Combine with yeast mixture in a large bowl.

Slowly mix in 6 cups flour.

Knead dough on a lightly floured surface for 8-10 minutes.

Let rise in an oiled bowl until doubled, about 45 minutes.

Punch down dough, cut in half, cover and let rest for 10 minutes.

Roll dough 3/4 to 1 inch thick and cut in circles. Let rise 15-20 Minutes. Brush with butter.

Bake at 350 degrees for 15-20 minutes.

Chocolate Ice Cubes

Want to add some pizazz to a cold glass of milk or iced coffee? How about chocolate ice cubes? They are a cinch to make:

Bring 1 cup whole milk, 1/4 cup water, 1 tablespoon unsweetened cocoa powder and 1 teaspoon of sugar to a simmer in a saucepan, wisking until the lumps dissolve. Remove from the heat, add 3/4 cup semisweet chocolate chips and stir until the chocolate melts. Let cool for 5 minutes, then pour into ice cube trays and freeze.

Bobby Flay's Peanut Butter Cream-Filled Devil's Food Cupcakes

These decadent cupcakes from Bobby Flay are the mother load for chocolate and peanut butter lovers.

Ingredients

For the cupcakes:
1 1/4 cups cake flour
1/2 cup unsweetened Dutch- process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot strong coffee

For the filling:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar

For the ganache:
4 ounces semisweet chocolate, roughly chopped
1/2 cup heavy cream
1 cup roasted peanuts, chopped

Directions


Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.



Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.



Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.



Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.


*Recipe and photo are the property of Food Network Magazine and can be viewed on their website at Foodnetwork.com

Chewy Chocolate Chip Cookies

I am always on the search for the perfect chewy cookie recipes. Could this Chocolate Chip recipe from Food Network Kitchens be the one? I'll let you know!

Chewy Chocolate Chip Cookies

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions


Sift the flour, salt, baking powder and baking soda together into a large bowl.

Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.