kanafa

Ingredients

• Servings: 1
• 1 (16 ounce) box shredded phyllo dough (kataifi)
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup white sugar
• 12 ounces unsalted butter
• for the syrup:
• 1 cup white sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1/8 teaspoon rose water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c).
• use a food processor to finely chop the frozen, shredded phyllo dough. the strands should be about the size of a grain of rice. pour the dough into a large mixing bowl. in a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• place the butter in a large liquid measuring cup or bowl with a spout. heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. clarify the butter by using a spoon to skim off the foam.
• carefully pour the butter into the bowl of phyllo dough. avoid pouring in the white milk solids at the bottom of the clarified butter. use your hands to mix the butter and dough together. make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. spread the cheese mixture the dough, avoiding the edges of the pan.
• bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• while the kanafa is baking, prepare the syrup. combine the water and 1/2 cup sugar in a small saucepan. bring the mixture to a boil over medium-high heat. reduce the heat to medium and stir in the lemon juice. simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (do not let the mixture turn golden and caramelize.) remove from heat and add the rose water; set aside.
• remove the kanafa from the oven. place a large platter or baking sheet over the baking dish. using oven mitts, carefully invert the baking dish the platter so the phyllo is on top. pour the syrup over the kanafa. cut into pieces and serve while hot.

Peanut Butter Cups

Ingredients

• Servings: 12
• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 1/4 cup peanut butter

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• coat a small cup muffin tin with cooking spray. in a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. pour about a tablespoon of the chocolate mixture into each muffin cup.
• melt peanut butter in microwave, 30 to 40 seconds. spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. top with another tablespoon of chocolate.
• chill in refrigerator 30 minutes, until set.

chicken asparagus roll-ups

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 3 tablespoons dijon mustard
• 1 lemon, juiced and zested
• 2 teaspoons dried tarragon
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 16 spears fresh asparagus, trimmed
• 4 skinless, boneless chicken breast halves
• 4 slices provolone cheese
• 1 cup panko bread crumbs

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c). grease a baking dish. in a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. set aside.
• cook asparagus in the microwave on high until bright green and just tender, 1 to 1 1/2 minutes. set the asparagus spears aside. place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. repeat with the rest of the chicken breasts.
• place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. with a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

microwave chocolate pie

Ingredients

• Servings: 1
• 1 (9 inch) pie shell, baked
• 3/4 cup white sugar
• 1/4 cup cornstarch
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 egg whites, beaten
• 1/4 teaspoon cream of tartar
• 6 tablespoons white sugar
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• in 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. once it is mixed well, stir in remaining milk. microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• in a small bowl, place a small amount of the hot mixture and beat together with egg yolks. stir back into original mixture in casserole dish. microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. blend in butter and the 1 teaspoon of vanilla. pour mixture into pastry shell.
• to make meringue: in a small bowl, beat egg whites and cream of tartar until foamy. gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. spread meringue over top of pie filling.
• seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

streusel topped blueberry muffins

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. in a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (this simple trick will keep you from having "purple" batter)
• in a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. beat in eggs, and stir in vanilla and lemon zest. fold in dry ingredients alternately with milk. fold in blueberries. remember, fold gently, don't stir. spoon batter into prepared cups.
• combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. sprinkle over batter in muffin cups.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. cool in pans on wire rack. these muffins freeze really well, and re-heat in the microwave successfully. hope you enjoy!!