Gus' Gazette Tag: Recipes

INGREDIENTS

• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup basil pesto, divided
• 12 sprigs fresh rosemary, or to taste
• 1 pint cherry tomatoes, or to taste

 

INSTRUCTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
2. Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
3. Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
4. Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
5. Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
6. Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

 

INGREDIENTS

Shortbread Cookie Layer:

• • 3/4 cup unsalted butter-softened
  • ½ cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • Red food coloring

Peppermint Cheesecake Layer:

• • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 ½ cup Cool Whip-thawed
  • 1 teaspoon peppermint extract

Pudding Layer:

• • 2 x 3.9 oz. box white chocolate instant pudding
  • 3 cups milk
  • Green food coloring

For Topping:

• • 1 ½ cups cool whip

For Garnish:

• • 2 cups mini marshmallows
  • Red and green sprinkles
  • M & M candies

 

INSTRUCTIONS

1. Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
2. In a small bowl stir together flour, salt and cocoa powder.
3. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn your mixer on low speed and gradually add flour mixture. Mix until combine.
4. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
5. To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
6. To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes.
7. Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

Ingredients:
•    1 rotisserie chicken
•    1/2 tsp. kosher salt
•    1 (8-oz.) pkg. cream cheese, softened
•    1/2 cup buffalo-style hot sauce (such as Frank’s Red-hot)
•    1/3 cup sour cream
•    1/4 cup tap water
•    1 Tbsp. hot sauce
•    1/4 tsp. garlic powder
•    1/4 tsp. onion powder
•    1/8 tsp. cayenne pepper
•    2 Tbsp. blue cheese crumbles
•    2 tsp. sliced fresh chives
•    Serving suggestions: kettle chips, buttery crackers, carrot sticks, or celery

Make dip base:
1.    Combine cream cheese, buffalo sauce, sour cream, water, hot sauce, garlic powder, onion powder, and cayenne pepper in a large bowl. Beat with an electric mixer on medium speed until smooth, 2 to 3 minutes.

2.    Using 2 forks, shred chicken into bite-size pieces. Fold chicken into cream cheese mixture using a spatula. Cover and chill for 1 hour.

3.    Transfer to a bowl. Top evenly with blue cheese crumbles and chives. Serve with kettle chips, crackers, carrot sticks, or celery.

 

Ingredients:
•    4 Tbsp. unsalted butter, divided
•    2 Tbsp. all-purpose flour
•    1 cup whole milk
•    1/2 tsp. kosher salt
•    1/8 tsp. ground nutmeg
•    2 Tbsp. whole-grain mustard
•    1 Tbsp. honey
•    12 Hawaiian sweet rolls (such as King’s Hawaiian Original Sweet Rolls), split
•    1 lb. thinly sliced deli ham
•    8 oz. Gruyère cheese, shredded (about 2 cups)
•    1 Tbsp. chopped fresh flat-leaf parsley

Directions
1.    Prepare oven and baking dish:
Preheat oven to 400°F. Grease an 11- x 7-inch baking dish with 1 tablespoon of butter.

2.    Make sauce:
Melt 2 tablespoons of the butter in a small saucepan over medium-high. Add flour; cook, whisking constantly, 1 minute. Slowly whisk in milk; bring to a boil, whisking constantly. Reduce heat to medium; cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from heat; stir in salt and nutmeg. Set it aside.

3.    Make honey-mustard mixture:
Stir together mustard and honey in a small bowl; set aside. Microwave the remaining 1 tablespoon butter in a small microwavable bowl on HIGH until melted, about 20 seconds.

4.    Build sliders:
Arrange bottom roll halves in prepared baking dish; spread evenly with honey-mustard. Top evenly with ham, milk sauce, and cheese. Replace top roll halves, brush tops evenly with melted butter, and sprinkle with parsley. Cover with aluminum foil.

5.    Bake sliders:
Bake in preheated oven for 8 minutes. Remove and discard foil. Continue baking until cheese is melted and rolls are golden, about 5 minutes. Serve immediately.

 

Travel Snack Mix
Original recipe from Southern Living.  Adapted + kitchen tested by Chelsea Bergman

Ingredients

4 cups Rice Chex

2 cups Honey Nut Cheerios

3 cup Cheez-Its (or a cheese cracker of your choice)

3 cups pretzel sticks

2 cups salted mixed nuts

1 1/2 sticks unsalted butter, melted

2 Tbsp. Worcestershire sauce

1 1/2 Tbsp. maple syrup

1 1/2 Tbsp. olive oil

2 tsp. garlic powder

1 tsp. smoked paprika

1/8 tsp. cayenne pepper

1 Tbsp. sugar

1 tsp. salt

1 tsp. pepper

 

Directions

1. Preheat oven to 225°F.
2. Combine Rice Chex, Honey Nut Cheerios, Cheez-Its, pretzel sticks, and salted mixed nuts in a large bowl.
3. In a separate large bowl, whisk to combine melted butter, Worcestershire sauce, maple syrup, olive oil, garlic powder, smoked paprika, cayenne pepper, sugar, salt and pepper.
4. Place parchment paper on a large sheet pan. Transfer mixture to pan.
5. Bake 1 1/2  hours, tossing every 20 minutes, until golden brown and toasted.
6. Cool before serving. Store in an airtight container.

INGREDIENTS

1 whole very ripe banana

1 medjool date

¾ cup orange juice

¾ cup non-dairy milk (preferably soy)

1-2 cups ice cubes

DIRECTIONS

Mix banana, date, orange juice, soy milk in a blender until smooth.  Then add ice and blend until no ice chunks are left. Enjoy!

“It tastes just like the ones I used to buy at mall!” Lisa Petersen

Hey team, with Cinco de Mayo just around the corner, we wanted to share an exciting way to celebrate this festive day – by making your own delicious guacamole inspired by the flavors of Chipotle!
Imagine the vibrant green of ripe avocados, the freshness of cilantro, the zing of lime juice, and the kick of jalapeños all coming together in a bowl of homemade goodness. Not only is guacamole incredibly easy to make, but it’s also a crowd-pleaser that’s perfect for any Cinco de Mayo gathering.

Chipotle’s Guacamole

INGREDIENTS
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt

INSTRUCTIONS
1. Cut avocados in half and remove pits carefully
2. Scoop the avocados into a bowl
3. Toss and coat with lime juice
4. Add the salt and mash until it’s a smooth consistency
5. Fold in remaining ingredients and mix
6. Taste the guac & adjust seasoning if necessary

Indulge with this savory, cheesy egg bake! Croissants, mushrooms, Swiss, and brie. The layer of croissants you should keep in if you can, but if mushrooms aren’t your thing, you can always sub with asparagus or just leave it out. I can say from experience, it will be a welcomed addition to any brunch menu this spring!

Ham and Cheese Croissant Bake

From the kitchen of Tieghan Gerard of Half-Baked Harvest
(Shared by Chelsea Bergman)

INGREDIENTS
6 croissants roughly torn
2 tablespoons salted butter, thinly sliced
2 tablespoons extra virgin olive oil
2 cups mixed mushrooms, roughly chopped
2 cloves garlic, minced
2 tablespoons fresh chopped thyme (or 2 teaspoons dried thyme)
1 cup heavy cream + 1 cup whole milk (or 2 cups half and half)
3 large eggs, beaten
2 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper, using more or less to taste
3 ounces deli ham or prosciutto, torn.
4 ounces creamy Brie cheese, cubed
1/2 cup shredded Swiss cheese
Salt and pepper
2 tablespoons everything bagel spice (optional)

INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.
4. In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, ham, and brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.

A classic, nutritious, and easy recipe for Christmas dinner with the family is a good pot roast. Set it in the morning and let it cook all day. The gravy is made from vegetables, so it is delicious and good for you. Serve this classic with some mashed or oven roasted potatoes and enjoy!

Berry Family Pot Roast

INGREDIENTS

• 4 lb. center-cut chuck roast, 1.5 ins. thick, cut into 8 oz. serving sizes
• 2 carrots, diced medium
• 2 stalks of celery, diced medium
• 4 cups beef stock (bouillon)
• 1 bay leaf
• 1 or 2 tbsp Spike seasoning
• 1 or 2 tbsp Maggi seasoning
• 2 tbsp olive oil
• 2 tbsp cornstarch to thicken the sauce
• 1 tsp rosemary
• 1/2 onion sliced
• 1 tsp garlic

 

DIRECTIONS

1. In a Dutch oven sear beef on both sides. Remove beef from pan and set aside.
2. Place carrots, celery, and onions in pan and sauté in olive oil for five minutes.
3. Return meat to pan with carrots, celery, and onions. Add beef stock, rosemary, Spike seasoning, Maggi seasoning, and bay leaf. Simmer on low 1 1/2 to 2 hours or until meat is tender.
4. Once tender, remove meat from pan, set aside, and keep warm.
5. Discard Bay leaf and skim off excess fat from the liquid in the pan. Remove liquid and vegetables from pan and place food processor or blender.  Blend until smooth making a delicious sauce.  Return sauce to pan and bring to a boil. Dissolve cornstarch in 1/4 cup of water and add slowly to sauce, stirring well to thicken. This will be your gravy for the pot roast.
6. This was originally a Harvey’s Bistro recipe, and they insist that this pot roast must be served with Duchess potatoes either roasted or mashed. Enjoy!

These classic Holiday sugar cookies are so delicious and fun to make with the whole family. These make wonderful last-minute gifts.

Roy’s Bakery Sugar Cookies

INGREDIENTS

• 1 2/3 cup shortening (Crisco)
• 1 3/4 cup granulated sugar
• 1 tsp vanilla
• 1 egg (beaten)
• 4 tsp milk
• 2 cups sifted all-purpose flour
• 1.5 tsp baking powder
• 1/4 teaspoon salt

DIRECTIONS

1. Pre-heat oven to 375 degrees.
2. In a mixer, thoroughly cream together the shortening, sugar, and vanilla.
3. Add egg and beat mixture until light and fluffy.
4. Stir in the milk.
5. In a separate bowl, sift together dry ingredients.
6. Blend dry ingredients into the creamed mixture to create the dough.
7. Divide dough in half.  Roll each half into a ball, wrap in plastic wrap and chill for 1 hour.
8. After dough is chilled, lightly flour a flat surface.
9. Using a rolling pin, flatten 1 ball into 1/8-inch thickness.
10. Using cookie cutters, cut into desired shapes.
11. Bake on greased cookie sheet for six to 8 minutes.
12. Let cool and remove from the pan.
13. Roll out the remaining half of the dough, or chill until ready to use. Enjoy.