What’s for Dinner? Broiler Sandwiches for a Crowd!


Want any easy meal for a crowd? These broiler sandwiches are perfect! Choose your toppings, broil, slice and serve. Simple and something everyone will love! ~Amy

Breakfast on the go! Hearty bread, peanut butter, bananas, a sweet honey drizzle, and a little granola crunch, will give you a little get up and go to start your day! ~Amy

The perfect game appetizer for the sports loving fans in your life! Go ahead and win them over with a buffalo wing broiler!

Go Hawaiian! Smoked ham, fresh pineapple, green peppers, with a little aloha bbq sauce, say hello to this tasty sandwich!~Amy

Ciao! This fresh broiler sandwich is topped fresh basil, pesto, artichoke, and a variety of heirloom tomatoes, definitely, La Familia! ~Amy


“Broiler Sandwiches”

“Peanut Butter Banana Breakfast Broiler”

French country bread loaf cut longwise
White chocolate peanut butter
Sliced bananas
Granola
Honey Drizzle

“Spicy Chicken Buffalo Broiler”

French country bread loaf cut longwise
Shaved Roasted Chicken
Spicy buffalo sauce
Chopped celery diced
Crumbled blue cheese
Mozzarella

“Napa Valley Fresh Basil Broiler”

French country bread loaf cut longwise
Fresh heirloom tomatoes
Artichoke hearts
Toasted pine nuts
Mozzarella
Oilive oil
Fresh Basil
Sea salt
Cracked pepper

“Sweet Hawaiian BBQ Broiler”

French country bread loaf cut longwise
Sweet Hawaiian bbq sauce
Shaved ham
Mozzarella
Brown sugar bacon
Pineapple
Green pepper
Crispy onions

Cusinart Broiler Convection Oven:
It is a great price at Costco! Only $99.00

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Butternut Squash, Pear, and Sage Cream Soup


Soup is so comforting on a cold day. This recipe is filled with delicious pears, creamy butternut squash, and a splash of cream. ~Amy

 

Butternut Squash, Pear, and Sage Cream Soup

Soup:

2 tbsp butter
1/2 cup chopped white onion

2 cups chicken stock
1 cup apple cider
4 cups fresh cut butternut squash
2 cups peeled and chopped red pears
1 tsp coarse salt
1/2 tsp black pepper
3 tbsp half and half, or cream
1-2 fresh sage leaves, snipped

In a large stock pot, cook butter and onions until soft.
Add chicken stock, squash, apples, and salt and pepper. Bring to a boil, cover and cook on low. Cook pears and the squash mixture for about 30 minutes, stirring occasionally, until very soft. Add cider and blend with an immersion blender or in small batches in a food processor or blender. Return to pan and whisk in half and half and fresh sage. Add additional cider to bring to desired consistency if necessary. Salt and pepper to taste.

Recipe by Amy Richardson

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons!


Buffalo wings seem to be the ultimate guy food. So to make my husband and brothers happy, I came up with a fun combination of the bold and spicy flavors of buffalo hot wings ( without the mess ) and the comfort of homemade chicken soup. This is a super fast, and easy soup that will be sure to win the hearts of the men in your life. -Amy


Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

Soup:
3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper

1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )

In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the milk, and pepper together until smooth. Add remaining milk and blend well.
Pour mixture into chicken broth, and bring up to a boil. When thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and additional hot sauce if desired.

Serves 4

Croutons:
8 slices rustic bread, thinly sliced
Butter
Bleu cheese, crumbled

Lightly toast bread in oven or toaster. Spread a thin layer of butter on to warm toasted bread to melt. Top which bleu cheese and place in oven under broiler until melted.

Serves 4

Recipe by Amy Richardson

Hand Stirred Peppermint Candy Ice Cream Shakes


This is so simple, but way better than purchased peppermint candy ice cream! You can either serve as a shake or soft serve, really if you love peppermint candy ice cream, you must give this a try. It is my favorite!!~Amy

Hand Stirred Peppermint Candy Ice Cream Shakes

1/2 Gallon your favorite vanilla ice cream

Crushed peppermint

Remove ice cream from the freezer and let stand for about 10 minutes.
In a large stainless steel bowl place softened ice cream. With a large spoon or spatula stir ice cream until smooth. Add desired amount of crushed peppermint, stirring lightly to mix.

Pour into glasses and garnish with a sprinkle of peppermint.

Recipe by Amy Richardson

Thick Dark Chocolate Chestnut Praline Hot Cocoa


Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on http://www.greattastebuds.wordpress.com

Spooky Sparkly Spritz Cookies


These tasty little melt in your mouth cookies will have your little spooks craving for more! ~Amy

Spooky Sparkly Spritz Cookies

Cookies:
1 cup butter, at room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 cup corn starch

1 1/4 cups flour
Frosting

Large crystal sugar, black and silver

Heat oven to 350 degrees
With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.
Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting and sprinkle with crystal sugar while still warm.

Vanilla Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla
With an electric mixer, beat butter and 2 cups of the sugar until smooth.

Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipes by Amy Richardson

Black and White Chocolate Drizzled Pastry Twigs


This tasty little treat will have you have you reaching for another, and another, and maybe one more! Tiny twists, caramelized Nutella, with a white chocolate drizzle? Simply satisfying! ~Amy

 
Black and White Chocolate Drizzled Pastry Twigs

1 sheet puff pastry, thawed
Nutella
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of Nutella over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson