Goofy Balls

Goofy Balls
Recipe submitted by Katie Hagara

This is a marshmallow treat covered with caramel and Chocolate Rice Krispies.

Ingredients:

1 cup butter
1 (14 oz)  can of sweetened condensed milk
1 bag Kraft caramels
1 box Chocolate Rice Krispies
1 half bag sweetened coconut flakes
2 bags large marshmallows

Parchment paper
Chop sticks or stick

Directions:

Unwrap caramels.

Melt butter in sauce pan.

Add sweetened condensed milk and caramels to melted butter. Stir continuously until smooth. Remove from heat.

In a medium sized mixing bowl, pour a generous amount of Chocolate Krispies and coconut flakes. Mix with hands until combined. Refill as needed.

Spear a marshmallow with the chopstick and dip in caramel mixture.  Then place in Chocolate Krispies and coconut flakes. Cover completely then slide marshmallow off chopstick. It is helpful to pick up marshmallow and pat Chocolate Krispies on marshmallow like a meatball.

Place on parchment paper until Goofy Ball sets up.

Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:

1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

10 servings

Recipe submitted by Becky Campbell Jorgenson

Cranberry Christmas Cake

Cranberry Christmas Cake

Serve this cake for a special holiday occasion or have a slice with your coffee in the morning. It is beautiful and it has just the right amount of tartness.  

Ingredients:

2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 (12 ounce) bag fresh cranberries (or frozen and thawed)
1 cup sliced almonds

Directions:

Preheat oven to 350 degrees

Butter a 9x13 baking pan, set aside.

In a large bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.

Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.

Bake for 40-45 minutes.

Serves 18

Chicken Parmesan

Chicken Parmesan
Recipe submitted by Patricia Gaimari-Robinson & Graham Gaimari 
Original recipe by Tyler Florence & FoodNetwork.com

Don't forget the Italian dinner music, salad, bread and the Italian wine!

Ingredients:

1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
pinch sugar
kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions:

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.  Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line.  Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.  Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.  In a wide bowl, combine the eggs and water, beat until frothy.  Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.  Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

4 servings.

Looks delicious Graham Gaimari

Recipe submitted by Patricia Gaimari-Robinson

It's time To Celebrate!

It's Time To Celebrate!

Crowded Kitchen will soon be reaching 500,000 viewer hits. Thank you everyone, especially faithful viewers, who have submitted a favorite recipe for all to view. Crowded Kitchen would not exist if it wasn't for each and everyone of you! Thank you, thank you, and more great tasting recipes are coming your way!

Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfaits

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
3 cups cold heavy whipping cream, divided
1 cup plus 3 tablespoons confectioner's sugar, divided
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice, plus extra for garnish

Directions:

In a large bowl, beat cream cheese, 2 cups cream, and 1 cup confectioner's sugar with a mixer at medium-high speed for 5 to 6 minutes or until thickened and fluffy.  Beat in pumpkin and pie spice until smooth.

Whipped Topping:

In a medium bowl, beat remaining 1 cup cream and remaining 3 tablespoons confectioner's sugar with a mixer at high speed for 3 to 5 minutes or until stiff peaks form.

Spoon cream cheese mixture into serving  dishes, and top with whipped cream mixture.

Garnish with pie spice, if desired.

Serve immediately or make several hours in advance and refrigerate until you"re ready to serve.

Limoncello Cake

Limoncello Cake

I make this cake with homemade lemoncello.  It is delightful in taste!  It is very lemony, moist and easy to make.

Ingredients:

1 cup plain spray
2 eggs
1/3 cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
1/4 cup limoncello liqueur
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt (optional)

3/4 cup confectioner's sugar
3 tablespoons limoncello liqueur

Cooking spray
Whipped topping
Vanilla ice cream

Directions:

Preheat oven to 350 degrees.  Prepare an 8-inch cake pan with cooking spray.

Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl.  In a separate large bowl, mix the flour, baking powder, baking soda, and salt.  Gently stir the dry ingredients into the wet.  Do not over mix or the cake will be tough.  Pour batter into prepared pan.

Bake in the preheated  oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes.  Remove from oven and allow to cool slightly.

Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth.  Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon.  The glaze will seep into the cake and add moisture.