Wednesday, March 20, 2013

Crowded Kitchen's Newest Fans

Chocolate Molten Lava Cake / Baker's Challenge 2013

Here's Crowded Kitchen's newest fans having a "bake-tastic" day!!!

The finished dessert!
Whisking in the sugar!
Whisking the chocolate and butter!
Chocolate Molten Lava Cake / Baker's Challenge 2013.

Tuesday, March 19, 2013

Eggplant Parmesan

Eggplant Parmesan
Recipe by Cooking Light



2 large eggs, lightly beaten
1 tablespoon water
2 cups Panko bread crumbs
1/4 cup grated Parmesan cheese
2 eggplants, peeled and cut crosswise into 1/2-inch thick slices
Cooking spray


1/2 cup torn fresh basil
1/4 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (15 oz) container ricotta cheese
1 large egg, lightly beaten

3 cups "All Time Favorite Tomato Sauce"  (see recipe link)
1/4 teaspoon salt
1 (8 oz) package shredded mozzarella cheese
1/2 cup Parmesan cheese


Preheat oven to 375 degrees

To make eggplant, combine 2 eggs and 1 tablespoon water in a swallow dish.  Combine Panko and 1/4 cup Parmesan cheese in a second swallow dish.  Dip eggplant in egg mixture; dredge in Panko mixture, pressing gently to adhere and shaking off excess.

Place sliced eggplants on baking sheets coated with cooking spray.

Bake for 30 minutes, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and the next 6 ingredients (through egg).

To assemble,

Spoon 3/4 cup "All Time Favorite Tomato Sauce" in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.

Layer half of eggplant slices over tomato sauce.
Sprinkle eggplant with 1/8 teaspoon salt.
Top with 1 cup tomato sauce.
Spread half of ricotta mixture over sauce.
Top with 1/2 portion shredded mozzarella cheese
Sprinkle 1/4 cup Parmesan cheese

Layer the remaining eggplant slices.
Sprinkle with 1/8 teaspoon salt
Spread remaining ricotta mixture.
Top with 1 cup tomato sauce.

Cover tightly with aluminum foil coated with cooking spray.

Bake at 375 degrees for 35 minutes.

Remove foil, and top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake for an additional 10 minutes, or until bubbly and cheese melts.

6 to 8 servings

Monday, March 18, 2013

Southern Pineapple-Coconut Pie

Southern Pineapple-Coconut Pie

This southern pineapple-coconut pie is easy to make, and so delicious!


1 cup cold milk
1 (3.4 oz) package instant vanilla pudding mix
3/4 cup flaked coconut
1 (8 oz) can crushed, DRAINED unsweetened pineapple

1 regular 9-inch pastry pie shell

Whipped topping, optional


Prick the bottom and the sides of the pastry shell and bake according to directions.

As the pastry shell bakes in the oven, whisk the cold milk and pudding mix in a large bowl until thickened.

Stir in the coconut and crushed pineapple.

Pour the mixture into the baked pastry shell.

Chill the southern pineapple-coconut pie in the refrigerator for 6 hours, or longer.

Garnish individual slices with whipped topping.

8 servings

Friday, March 8, 2013

Pizza Primavera

Pizza Primavera
Recipe submitted by David Gaimari

"Primavera" means "springtime" in Italian, which in culinary terms means fresh vegetables.


1 (10 oz) ready to bake pizza crust

2 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper

3 plum tomatoes, sliced
1 (8 oz) package sliced mushrooms
1 medium onion, sliced
1 large zucchini, sliced
1/4 cup fresh basil leaves
1 (8 oz) mozzarella cheese, sliced


Preheat oven to 450 degrees

Unroll dough, and press dough onto a greased 10 x 15-inch rectangle baking sheet.

Combine oil, garlic, salt and pepper in a small bowl.

Spread the olive oil mixture evenly on pizza dough.

Scatter toppings (tomatoes, mushrooms, onions, zucchini, basil, and mozzarella cheese) over pizza dough.

Bake for 15 to 20 minutes.

Serves 6
Recipe submitted by David Gaimari

Friday, March 1, 2013

Spinach and Ricotta Pizza

Spinach and Ricotta Pizza
Recipe by Cooking Club


1 (9 oz) package frozen spinach, thawed
1 (15 oz) container light ricotta cheese
2 tablespoons minced garlic
1 egg white
2 teaspoons basil
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon ground pepper

1 (10 oz) Boboli pizza crust

1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 small red onion, sliced and separated into rings
1/2 cup  (2 oz) provolone cheese, shredded


Preheat oven to 375 degrees

Squeeze thawed spinach until most of the moisture is gone.

In a large bowl, stir together the spinach, ricotta, garlic, egg white, basil, oregano, salt and pepper.

Place pizza crust on round pizza pan.

Spread crust with spinach mixture.

Top with bell peppers and onions.

Bake for 15 minutes.

Remove pizza from oven, and sprinkle with shredded provolone cheese.

Bake pizza for 10 additional minutes, or until cheese is melted.

Let stand for 5 minutes before serving.