Mini Peanut-Butterfinger Cheesecakes

Ingredients:
For the crust:
1 cup Vanilla Wafers, ground
2 Tablespoons granulated sugar
2 Tablespoons butter, melted
1/8 teaspoon table salt

For the cheesecake:
One 8 ounce package cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon table salt
4 fun size Butterfinger candy bars (I used 1/2 a king size Butterfinger, about 2 oz.)

For the topping:
1 cup semi-sweet chocolate chips
2-3 Tablespoons heavy cream
Crushed Butterfinger

Directions:
Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt. Divide mixture into bottoms of mini cheese cake pan and press until flat. Bake in a 350 degree oven for 8-10 minutes or until golden brown. Reduce oven temperature to 300 degrees.

Beat cream cheese and 1/4 cup creamy peanut butter until smooth. Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream and 1/8 table salt until well combined. Slowly stir in crushed butterfinger. The recipe suggested 4 fun size bars, I used half of a king size bar or about 2 ounces of Butterfinger.

Evenly pour batter over baked crust. Bake for 20-22 minutes until cheesecake is set. Don't forget to turn down your oven temperature to 300 degrees. Let cheesecake cool for 2 hours, then remove from pan (I refrigerated mine overnight before removing from the pan).

After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce.

Melt one cup chocolate chips in microwave in 30 second intervals. Stir in between intervals and do not overcook the chocolate. Add heavy cream in small doses to the chocolate and stir until chocolate is smooth and glossy. If you add the cream too fast you will get lumps. Microwave some more to get the lumps out. Spoon the chocolate over the tops of the cakes. Spoon crushed Butterfinger over the top of the chocolate.

Makes twelve mini cheesecakes.

Recipe courtesy of noblepig.com

Spicy Peanut Chicken Noodles

Ingredients:
1 Tbs vegetable oil
2 Tbs sesame seed oil, divided
2 boneless skinless chicken thighs, sliced
1 1/2 Tbs ginger, minced
4 cloves garlic, minced
1/4 cup creamy peanut butter
1/4 cup rice wine
2 Tbs rice vinegar
1/8 tsp garlic chili sauce
1 carrot, julienne cut
2 green onions, thinly slices, just the green portion
1/2 cup sliced shitake mushrooms
1/2 cup of dry roasted unsalted peanuts, chopped snow peas
1/4 pack of rice noodles, prepared according to package instructions

Directions:
Heat at medium-high vegetable oil and 1 Tbs of sesame oil in large pan.

Add garlic, ginger, chili sauce and chicken, cook until chicken is browned, then add rice wine, rice vinegar and peanut butter, stir. When peanut butter has broken down into sauce, add remaining sesame oil and vegetables. Saute for about 5 minutes, snow peas should be bright green and still crisp.

Finally add prepared rice noodles and toss to coat noodles evenly.

Serve hot and garnish with chopped peanuts and fresh green onion.

The Ultimate Crostini Toppers

Fig & Prosciutto

Ingredients:
1 sliced baguette
fig or apricot spread
goat cheese
prosciutto

Directions:
Turn the oven on broil. Spread the goat cheese on each slice of bread. On top of that spread the fig or apricot. Top each slice with prosciutto. Place on cooking sheet in oven until the prosciutto is crispy.

Gorgonzola & Pear

Ingredients:
1 sliced baguette
gorgonzola cheese
sliced pear
candied walnuts

Directions:
Turn the oven on broil. Crumble the gorgonzola over each slice of bread. Top each piece with a slice of pear. On top of that, add the candied walnuts. Place on cooking sheet in oven, and broil until cheese is melted.

Recipe Courtesy of Moira O'Connell

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Ingredients:
1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4. Preheat grill for medium-high heat.
5. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

Recipe Courtesy of Allrecipes.com

Chipotle Taco Bar

Chipotle Turkey Taco Filling

Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground turkey breast
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobo sauce, chopped
1 cup tomato sauce
1 rounded tablespoons chili powder
Salt
1/2 cup water

Directions:
In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.

Fish Taco Filling

Ingredients:
1 1/2 pounds mahi-mahi filets or any white fish
1/4 cup dry white wine
1 tablespoon vegetable oil
1 lime
1 Tbs cayenne pepper
1 Tbs chili powder
salt / pepper

Directions:
Pat fish dry and combine in a nonreactive bowl with lime juice and wine. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, and season with salt, freshly ground black pepper, cayenne, and chili powder.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. (Or grill) Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top and serve.

Guacamole

Ingredients:
3 ripe avocados, peeled and cut into 1/2-inch pieces
3 tablespoons finely chopped yellow onion
3 cloves garlic, minced
1 tablespoon freshly minced cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.

Salsa

Ingredients:
4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Cheesy Pepperoni Pizza Dip

Ingredients:
3/4 cup chopped pepperoni
1 can (15 oz) pizza sauce
4 green onions, finely chopped
1 can (2-1/4 oz) sliced black olives, drained
1/2 teaspoon dried oregano leaves
1-1/4 cup shredded mozzarella cheese
1 package (3 oz) cream cheese, softened
1 package (8 oz) refrigerated breadstick dough
1 Tablespoon butter, melted
2 teaspoons minced parsley

Directions:
In a heavy pot, over medium heat, combine pepperoni, sliced olives, green onions, oregano and pizza sauce. Cook until heated through, about 5-7 minutes.

Add cream cheese and mozzarella cheese. Stir until melted and mixture is well combined. Turn heat to low while preparing the breadsticks. Stir occasionally.

Remove breadsticks from tube and cook according to package directions. If you are really fancy, clever and an over-achiever, you could make these from scratch.

When breadsticks are finished baking, brush with melted butter and sprinkle with parsley.

Serve warm.

Recipe courtesy of The Noble Pig

Pumpkin Cheesecake

Ingredients:

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Bruschetta with Sauteed Sweet Peppers and Gorgonzola

Ingredients:
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Directions:
Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
Recipe courtesy of Food Network

Stuffed Dates

Ingredients:
1 Tbs. olive oil
2 Tbs. fine dried bread crumbs
24 large dates, preferably Medjool
1/4 lb. soft fresh goat cheese

Directions:
Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the dates in a single layer.

In a small fry pan over medium heat, warm the olive oil. Add the bread crumbs and cook, stirring constantly, until the bread crumbs are evenly golden brown, about 1 1/2 minutes. Remove the pan from the heat, transfer the bread crumbs to a plate and let cool.

Using a small knife, make a small lengthwise incision in each date. Carefully remove the pits. Stuff 1 tsp. of the goat cheese into the cavity left by each date's pit. Arrange the dates, with the goat cheese side facing up, in the prepared dish. Sprinkle the bread crumbs evenly over the top. (The dates can be prepared up to this point up to 24 hours in advance. Store, tightly covered, in the refrigerator.)

Bake the dates until warmed through, 10 to 12 minutes. Transfer to a serving platter and serve warm. Serves 6.

** OPTIONAL: ADD CHORIZO**
--saute chorizo link (without casing) until fully cooked through. When adding goat cheese, add equal parts sauteed chorizo. Top with breadcrumbs as recipe suggests. Cook. Your Done!!

Recipe courtesy of Williams and Sonoma

Coffee-Crusted Chicken with Bourbon Creme Sauce

Ingredients:
Sauce -
1 Tbs butter
1/4 cup finely chopped yellow onion
1 tsp minced garlic
ground pepper
1/4 cup bourbon
1 cup low-sodium beef stock
6 Tbs heavy creme
kosher salt 1 tsp finely chopped fresh thyme

Rub -
1 tsp dark-roasted coffee
1 tsp finely chopped thyme
1 tsp kosher salt
1/2 tsp pepper
4 boneless pork or chicken breasts
EVOO

Directions:
Sauce: medium heat, melt butter. Add onion, cook until tender (about 3 minutes). Stir occasionally to prevent browning. Add garlic and cook for 1 minute more, stir occasionally. Remove from heat, add bourbon and return to heat. Once flame subsides, reduce heat to medium and add the beef stock and cream. Simmer until about 1.3 cup liquid remains, 15-20 minutes (could take up to an hour), stirring occasionally. Add the thyme. Season with salt and pepper to taste.

Rub: small bowl, mix and rub with fingers.

Allow meat to stand at room temp for 20-30 minutes before grilling. Lightly brush meat with EVOO grill over medium heat.

Recipe Courtesy of Taylor Whittell

Fingerling Rosemary Potatoes

Ingredients:
fingerling potatoes
EVOO
kosher salt
fresh ground pepper
rosemary

Directions:
Preheat oven

Cut potatoes in half (long ways). Spread with EVOO, rosemary, salt and peper. Bake on a cookie sheet until browned and crispy.

Recipe courtesy of Taylor Whittell

Roasted Green Beans with Garlic

Ingredients:
1 lb green beans
1/4 cup EVOO
3 cloves garlic, smashed
3 thyme sprigs, each cut in half
salt and pepper
3 anchovies fillets, mashed
finely grated zest if 1 lemon
2-3 tsp fresh lemon juice to taste

Directions:
Preheat over to 450 degrees (upper level rack). Toss beans with EVOO, garlic, and thyme in large baking dish. Season with salt and pepper. Spread beans out in single layer and roast, tossing occasionally until tender and lightly browned, less then 10 minutes.

Discard thyme sprigs and transfer the beans to a bowl. Add the anchovies. Lemon zest, lemon juice and toss to coat. Serve warm

Recipe courtesy of Taylor Whittell

Wild Mushroom Quesadillas with Warm Black Bean Salsa

Ingredients:
Quesadilla -
2 Tbs EVOO
16 crimini mushroom caps or baby portabellos, with stems and thinly sliced
12 shitake mushrooms, no stems, thinly sliced
coarse black pepper and salt
1 Tbs fresh thyme leaves, chopped, or 1 tsp dried thyme
4 large flour tortillas
2 cups sharp white cheddar shredded

Salsa-
1 Tbs evoo
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, chopped
1 can black beans, drained, rinsed
1 cup frozen corn kernels
1/2 cup sundried tomatoes in oil chopped
1/2 cup smoky barbeque sauce
salt and freshly ground pepper

Directions:
Heat a medium nonstick skillet over medium heat. Add the EVOO, two turns of the pan, and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes, or until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium.

Add another turn of EVOO to the skillet and add the onions, garlic and jalapeno pepper; saute for 2-3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbque sauce, then seaon salsa with salt and pepper. Transfer warm salsa to a serving dish.

Heat a griddle pan or large nonstick skillet over medium to medium- high heat. Add a drizzle of EVOO to the pan and one flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over half of the flour tortilla. Cover the cheese with a quarter of the cooked sliced mushrooms. Fold the plain half of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30-60 seconds longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then preate with remaining quesadilla ingredients.

Cut each quesadilla into wedges and serve with warm salsa.

Recipe courtesy of Rachel Ray

Slords Slurp Tortilla Soup

Ingredients:
3 Tbs peanut oil
1 small onion chopped
2 cloves garlic chopped
1 chile chopped
4 cups chicken broth
1 can corn
1 can diced tomatoes (or fresh)
1 fresh lime
chopped cilantro
2 cups shredded jack cheese
1-2 avocados
1 1/2 cup shredded chicken

Directions:
Heat 3 big tbs of peanut oil over medium high heat. Cook onion in oil for 2 minutes. Add garlic and chile, cook 2-3 minutes. Stir in broth, 1 can of corn, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer for 15 minutes. Add chicken, heat until hot. Right before serving squeeze one lime into the soup and add chopped fresh cilantro to taste. Serve with avocado, tortilla strips and shredded cheese. Either buy a package of tortilla strips or if you are feeling RISKY - get a package of corn tortillas. Cut them up in strips and put them in a tiny but of peantu oil until golden/cripsy. Make sure the oil is hot or they will not fry. Dry on paper towel and serve on top.

Recipe courtesy of Lauren Haugh

Mediterranean-Style Chicken

Ingredients:
15 small garlic cloves, peeled ( I use cloves from a jar ...8 tsp)
2 T dried oregano
1/3 cup red wine vinegar
1/3 olive oil
1 leek white and light green part cut up
1/2 dried whole pitted apricots
3/4 dried whole pitted plums
1/2 cup green olives
1/2 pitted kalamata olives
1/3 cup capers with some liquid
salt and pepper
2 to 3 pd chicken ( I use boneless skinless chicken breast and / or thighs)
2 T brown sugar
3/4 cup red wine

Directions:
Make the marinade in a bowl, stir together garlic, oregano, salt and pepper,vinegar, oil, leek, apricots, plums, olives and capers until blended. Place the chicken in a lock top plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 4 hours. I like to do it the night before.

Preheat oven to 425. Place the chicken in baking pan, arrange the marinade around the chicken. In a small bowl, dissolve the brown sugar in the wine and pour over the chicken. Roast for 40 to 45 minutes or until the chicken in nicely browned.

Recipe courtesy of The Montgomery Ladies

4 Fabulous Artichoke Dipping Sauces

Herbed Mayonnaise

1 cup mayonnaise

1 teaspoon each chopped parsley and chives (or green onions, green part only)

¼ teaspoon chopped tarragon

Mix all ingredients well.

Pesto Mayonnaise

1 cup mayonnaise

3 tablespoons or more pesto sauce (frozen is best for color)

Mix thoroughly. Adjust amounts to your taste.|

Low Calorie Dill Dip

1 cup plain yogurt

¼ cup reduced calorie mayonnaise

2 tablespoons minced green onion

3 teaspoons chopped capers

¾ teaspoon dried dill weed

Combine all ingredients well. (4 servings, 104 calories)

Honey Mustard Dip

¼ cup prepared mustard

2 tablespoons cider vinegar

2 tablespoons soy sauce

2 tablespoons honey

Combine all ingredients; mix well. Makes about 3/4 cup.

Corn Salsa with Blue Corn Chips

Cook Time: 20 min

Level: easy

Serves: 4-6

Ingredients:

1 can of corn

5 tsp vegetable oil

1/2 cup sour cream

3 tbs fresh lime juice

1 tsp minced garlic

1/3 tsp chipotle chili powder

1/2 tsp Emeril's Southwest Essence

1/4 tsp salt

1/4 tsp ground black pepper

1/4 finely chopped green onions

1 small jalapeno pepper, seeded and minced

1/3 cup diced red bell peper

2 tbs freshly chopped cilantro leaves

1 avacado, diced

Blue Corn Tortilla chips for serving

Directions:
In a separate small bowl, whisk together the sour cream, lime juice, garlic, chili powder, Southwest Essence, salt, and pepper. Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, red bell pepper, and cilantro, and stir to combine. Adjust seasonings, as needed. Cover and chill for 1 hour.

Place corn salsa in a serving bowl, garnish with avocado (you can also fold the avocado in with the corn salsa) and sprinkle the crumbled queso cotija over the top. Serve with blue corn tortilla chips.

Recipe courtesy Emeril Lagasse

Mini Caprese Salad

Prep Time: 15 min

Level: easy

Serves: 4-6

Ingredients:

1 lemon juiced

1 small clove garlic, minced

1 cup basil leaves

1/3 cup evoo

1 pint heirloom cherry tomatoes, mutlicolored if available, halved

1 cup bocconcini(bite-sized fresh mozarella balls), drained, halved

salt and freshly group black pepper

Directions:

Combine lemon juice, garlic, basil in food processor or blender, process and stream in evoo to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
Recipe courtesy Rachael Ray

Swordfish and Ahi Tuna Kabobs

Prep Time: 13 min

Cook Time: 7 min

Level: easy

Serves: 4

Ingredients:

2 lbs swordfish steak

2 lemons

8 cloves of garlic

coarse salt

A generous handful flat leaf parsely, about 1/4 cup of leaves

coarse black pepper

1/2 cup extra virgin olive oil

2 lbs tuna steak

2 oranges

6 sprigs rosemary, stripped and finely chopped

3 tbl balsalmic vinegar

4 scallions chopped

Directions:

Preheat grill pan or outdoor grill to medium high heat.

Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo – enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.

Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.

When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak.

Recipe courtesy Rachael Ray