Pizza Dip

Posted on February 3, 2016 by admin
Pizza Dip
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Cook Time
15 min
Total Time
15 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. ¼ lb ground sausage
  2. ½ cup black olives (diced)
  3. ¼ cup pepperoni (diced)
  4. 1 cloves garlic (minced)
  5. ½ tsp oregano
  6. ¼ cup white onion (diced)
  7. ⅛ cup green peppers
  8. ½ cup shredded cheddar cheese
  9. ½ cup shredded mozzarella cheese
  10. ½ cup shredded Monterey Jack cheese
  11. ½ tsp salt
  12. 1 can pizza sauce of your choice (approximately 30 oz)
Instructions
  1. In a skillet over medium heat, fry the sausage until it is brown, breaking it apart as it cooks. Add onions and peppers, and saute until they are soft (~5 minutes).
  2. Transfer meat, onions, and peppers to a Blendtec blender, and add all other ingredients. Select ‘Dips’ setting, or blend on medium-low for 30 seconds.
  3. Transfer dip to a microwave-safe container, and heat for 30-60 seconds, or until cheese is melted.
  4. Serve warm with crackers, chips, or sourdough bread. Refrigerate for later use.
Notes
  1. Recipe Courtesy of Blendtec®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Brigadeiros – Brazilian Chocolate Candies

Posted on January 28, 2016 by admin
Brazilian Chocolate Candies (Brigadeiros)
Yields 34
I don’t know about you, but I go through days of intense chocolate cravings, and these sweet, sticky, and soft chocolate morsels always hit the spot. They’re a bit chewy, very chocolaty, and completely luscious. Brigadeiros are the national candies of Brazil, and they’re sold on streets and in fancy candy stores alike. My Brazilian friends tell me that they’re the candy of choice for children’s birthday parties, and I can see why: these pretty, miniature confections are always bound to make people happy—big or small. There are white chocolate variations made with nuts, like pistachios, or coconut, but this is the classic recipe. Rolling the candies in butter helps the sprinkles stick to the surface of the brigadeiros, creating the candies’ signature look. Brigadeiros will stay soft and chewy for up to one week if kept in an airtight container, but they can be stored for up to three weeks. Keep in mind, though, that the longer they’re stored, the grainier their texture will become.
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Cook Time
2 hr
Total Time
2 hr
Cook Time
2 hr
Total Time
2 hr
Ingredients
  1. 1 (14-ounce) can sweetened condensed milk
  2. ½ cup cocoa powder, spooned into cup, then leveled
  3. 3 tablespoons unsalted butter at room temperature, divided
  4. 3/4–1 cup chocolate sprinkles (see note)
  5. Petit four paper cups (see note)
Instructions
  1. Place the condensed milk in a medium saucepan over low heat and stir to loosen, about 1 minute. Gradually sift the cocoa powder into the condensed milk, stirring well between additions (it will take about 5 minutes to incorporate it all); add 1 tablespoon of the butter, stirring until smooth. Increase the heat to medium; continue cooking, stirring constantly and making sure to scrape the bottom and sides of the pan, until the mixture comes to a boil, about 1–2 minutes (be careful not to burn it). Immediately reduce the heat to low and cook, stirring, until the mixture thickens to the consistency of fudge and begins to pull away from the sides and the bottom of the pan, about 4 minutes.
  2. Working quickly, pour the chocolate mixture onto an ungreased baking sheet or into a large bowl and cool completely, about 45 minutes (the mixture will thicken into a chewy consistency). Using your hands, roll the cooled chocolate into balls by the teaspoonful (it helps to coat the spoon with cooking spray so that the candy doesn’t stick to it). Rub some butter between the palms of your hands and roll the balls again to coat them with the butter. Roll the brigadeiros into the sprinkles to coat and place each in a paper cup. Let sit at room temperature for 1 hour before storing them in airtight containers.
Notes
  1. NOTE: Brigadeiros may also be rolled in chopped pistachios, sugar, or cocoa.
  2. Petit fours paper cups are smaller than cupcake baking paper cups. If you can’t find them, store the brigadeiros between layers of parchment paper (so they won’t stick to each other).
  3. From LATIN AMERICAN STREET FOOD: THE BEST FLAVORS OF MARKETS, BEACHES, AND ROADSIDE STANDS FROM MEXICO TO ARGENTINA by Sandra A. Gutierrez. Copyright © 2013 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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SALTED PECAN TURTLES

Posted on January 27, 2016 by admin
Salted Pecan Turtles
Yields 2
Being denizens of the South, we’re big fans of all things pecan, and these turtles remind us of the goodies from one of our favorite local candy makers. Not a fan of pecans? Walnuts, pistachios, peanuts, or almonds would all be delicious variations.
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Ingredients
  1. 1 cup granulated sugar
  2. 1⁄2 cup packed brown sugar
  3. 1 stick unsalted butter
  4. 1⁄2 cup whole milk
  5. 1⁄2 cup heavy cream
  6. 1⁄4 cup light corn syrup
  7. 1 cup semisweet chocolate chips
  8. 2 cups toasted pecan halves
Instructions
  1. Chill the salt block for several hours or overnight.
  2. In a heavy saucepan, combine the granulated sugar, brown sugar, butter, milk, cream, and corn syrup. Bring to a boil, and reduce the heat to maintain a simmer. Cook, stirring occasionally, for around 15 minutes, until the bubbles are thicker and slower to pop. You can test the caramel by dropping a little into a cup of ice water. It should form a ball that is chewy but still soft.
  3. While the caramel is cooking, melt the chocolate chips in a small saucepan or in the microwave.
  4. Use a spoon to spread the chocolate into thin circles, about 1 inch in diameter on the salt block. Arrange the pecans in groups of two or three on top of each round of chocolate. Working quickly, before the caramel hardens, spoon about 1 tablespoon of caramel over each cluster of pecans. When the caramel sets a little, spoon a dollop of chocolate (about 1 tablespoon or less) on top of each, spreading it to cover most of the caramel. (Conversely, you can eliminate the base of chocolate and arrange the pecans in clusters directly on the salt block, spooning the caramel and chocolate over them.) Place the salt block in the refrigerator for several hours, until the chocolate hardens. The caramel can be gently rewarmed over low heat if you need to make a second batch. When the candy is set, use a metal offset spatula to remove from the salt block.
Notes
  1. Excerpted from The Simple Art of Salt Block Cooking by Jessica Harlan and Kelley Sparwasser (Ulysses Press, 2015). Photo Credit: Courtesy of Ulysses Press/Judi Swinks Photography.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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