Better Than Making Whoopee Cake

Better Than Making Whoopee Cake is a cold cake recipe. Making the holes with the fork creates an unbelievably moist cake.

Get the recipe here: http://notecook.com/desserts/cakes/better-than-making-whoopee-cake/#ixzz0upbPvY3B

Grilled Pork Tenderloin with Fresh Green Tomato and Pineapple Salsa | Notecook

Grilled Pork Tenderloin with Fresh Green Tomato and Pineapple Salsa | Notecook

This is one of my favorite grill recipes. I love the cool salsa with the tangy mustard crusted pork tenderloin.

Read more: http://notecook.com/main-course/meat/grilled-pork-tenderloin-with-fresh-green-tomato-and-pineapple-salsa/#ixzz0sGXKWuAi

Le Whif: The Chocolate and Coffee Inhaler

I inhale chocolate all the time. Just set a pint of Häagen-Dazs Rocky Road in front of me, take a breath, and it’s gone. But, seriously, what would you think about a breath spray like “food inhaler” that would soothe the sweet tooth or coffee jitters with just 1 calorie per serving?
Good news for those of you that like the idea- it’s already here. David Edwards, a Harvard biomedical engineering professor came up with the original idea for Le Whif in 2007. Le Whif started out as a small canister of organic chocolate particles. Now the product has expanded to include flavors such as:  “Raspberry Chocolate” “Coffee” and “Mint Chocolate.”

Read more: http://quazen.com/recreation/food/le-whif-the-chocolate-and-coffee-inhaler/#ixzz0nrmjlkKI

Bourbon Pecan Alfredo

Ingredients:

6 oz of linguine
2 tbsp butter
3 cloves of garlic, chopped
¾ cup of bourbon divided
1 c. whipping cream
1c. grated parmesan cheese
½ c. toasted and roughly chopped pecans
2 tbsp chopped parsley
2 tbsp chopped chives




Method:

1. Cook linguine according to package directions.
2. Melt butter in skillet over medium heat.
3. Add garlic to butter and cook until tender.
4.  Remove pan from heat and add ½ c. bourbon.
5. Return to heat and cook 5 minutes over low heat; stir frequently.
6. Stir in whipping cream and cheese.
7. When cheese is melted, add the rest of the bourbon.
8. Stir in pecans, parsley, and chives; let simmer for 3-4 minutes.
9. Toss sauce with pasta.

German Chocolate Cookie Sandwich

Cookie Ingredients:

1 ¾ c. all purpose flour
1 ½ c. sugar
1 ½ sticks of softened butter
2/3 c. cocoa
¾ tsp baking soda
¼ tsp salt
2 eggs
2 tbsp milk
1 tsp vanilla extract
½ c. finely chopped pecans

Coconut and Pecan Filling Ingredients:

1 stick of butter
½ c. packed light brown sugar
¼ c. light corn syrup
1 c. of toasted coconut flakes
1 c. finely chopped pecans
1 tsp vanilla extract

Method:

1. Heat oven to 350 degrees.
2. Combine all cookie ingredients except pecans.
3. Beat on medium speed until all ingredients are well incorporated.
4. Stir pecans in.
5. Form dough into 1 ¼ inch balls.
6. Place balls on cookie sheet and slightly press to flatten.
7. Bake 9-11 minutes.
8. Cool cookies on wire rack.
9. Make coconut and pecan filling- in a medium saucepan, combine butter, brown sugar, and corn syrup- stirring until thickened and bubbly; stir in coconut, pecans, and vanilla.
10. Spread one heaping tbsp onto half the cookies.
11. Top each of the cookies with the remaining unused cookies to form a German Chocolate Cookie Sandwich. 

Easy Cherries Jubilee

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Ingredients:

• 2 (15 oz) cans of pitted Bing cherries in syrup
• 2 tbsp cornstarch
• 1/4 c. sugar
• 1/2 tsp allspice
• 1/4 c. Chambord Black Raspberry Liqueur
• 1/4 c. brandy
• 6 tbsp Godiva Chocolate Liqueur
• 1 qt vanilla bean ice cream
• 6 chocolate pirouette rolled wafers 

Method:

1. Place cherries in a heavy non-aluminum saucepan, reserving 6 tbsp of syrup in a small bowl.
2. Add cornstarch to the 6 tbsp of syrup, mixing well; set aside.
3. Stir sugar and allspice into cherries.
4. Bring cherry mixture up to a boil over medium heat.
5. Reduce heat to low and add cornstarch mixture.
6. Stir until mixture thickens (3-5 minutes.)
7. Remove from heat to add raspberry liqueur and brandy.

8. Return to medium heat for 2 minutes, stirring constantly. 
9. Place 1 tbsp of Godiva Chocolate Liqueur in each of 6 serving dishes.
10. Place two scoops of vanilla bean ice cream in each serving dish.
11. Evenly pour cherry mixture into each serving dish.
12. Garnish with a chocolate pirouette wafers in each serving dish.

Mango Salsa

Very fresh and summery recipe. Hope everyone enjoys!

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Ingredients:

4 peeled and diced mangoes
1/3 c. chopped cilantro
1/4 c. finely diced celery
1/4 c. finely chopped green onion
1/4 c. finely chopped red onion
1/4 c. finely chopped yellow or green bell pepper
1/4 c. peeled and finely chopped cucumber 
1/4 c. honey
1/4 c. olive oil
1/4 tsp salt
1/4 tsp white pepper
3 tbsp fresh lime juice

Method:
1. Combine all wet ingredients in a large bowl
2. Add all dry ingredients, tossing to coat.
3. Cover and chill 1 hour to 24 hours.

Mango Salsa works great as an appetizer served with -tortilla chips, bagel chips, or any toasted bread of choice. It can also make a great garnishment for seafood, lamb, or chicken.

For more great cooking, check out Chris Stonecipher's Peanut Butter Logs and Bren Park's Homespun Solutions: Cooking Tips and Chef Lauren's Sicilian Style Penne Mediterranean Pasta

Coconut Muffins

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Who needs a cupcake when you can have a coconut muffin. If you have busy mornings and a hungry family, make these coconut muffins the night before...and you have a no-fuss and fast breakfast.

Ingredients:
2 c. all purpose flour
2 tsp baking powder
1 c. sugar
½ c. flake coconut
2 lg eggs, lightly beaten
½ c. melted butter
8 oz plain yogurt
¼ tsp coconut extract

Method:
1. Combine first four ingredients in lg bowl.
2. Make a well in the center of the mixture.
3. Combine eggs and last three ingredients; stir just till moist.
4. Lightly grease muffin tin and line with paper muffin cups.
5. Evenly spoon mixture into each muffin cup, filling each ¾ full.
6. Bake at 375 for 25 minutes.  




Recipe yields 1 dozen coconut muffins.

How To Make Pralines

 

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Pralines (Basic New Orleans Style, Orange, Mocha, Peanut Butter, Bourbon, Chocolate, Vanilla, Etc..) Pralines are wonderful little treats. Learn how to take one basic praline recipe and make essentially any type of praline you want. I personally love the Bourbon Praline....to die for. 

Get the recipes HERE

 

TROUT AMANDINE

A perfect marriage of delicate trout with buttery almonds. Served in a rich savory sauce. Makes 6 servings. Steamed green beans and piped sweet potato soufflé are nice side dishes.

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Ingredients:

2 c. milk
1 tsp salt
1 tsp salt
2 dashes hot sauce
6 trout fillets
¾ cup flour
½ tsp pepper
1 c. butter
¼ c. butter
1 tbsp olive oil
½ c. sliced almonds
2 tbsp lemon juice
2 tbsp Worcestershire sauce
¼ c. fresh parsley
6 sprigs of parsley
6 lemon wedges

Method:

1. Combine milk, 1 tsp salt, and hot sauce in 14x9x2 inch dish.
2. Add filets and coat with milk mixture.
3. Cover and chill for 2 hours.
4. Combine flour and pepper in large plastic bag.
5. Melt ¼ c. butter in a large skillet over medium heat.
6. Add oil to butter.
7. Gently shake trout fillets in the flour mixture; shaking off excess flour.
8. Cook trout fillets 2 minutes on each side in butter and oil…or until fish flakes easily.
9. Combine 1 c. butter and almonds in a saucepan.
10. Cook over medium heat until almonds are fragrant and lightly browned.
11. Add 1 tsp salt, lemon juice, parsley, and Worcestershire sauce to almonds; cook 5 minutes on low heat.
12. Pour sauce over trout fillets.
13. Serve with extra lemon wedge.

Food Shows That You Must See

Gone are the days of boring cooking shows. Try some fun road trips to find local flavors, big eating competitions, bizarre international foods, and humorous scientific cooking!

Find out about Guy Fieri, Alton Brown, Andrew Zimmern, and Adam Richman's shows here.

Lemon Couscous

This is a quick and easy side dish that is full of flavor, but will not overpower the entree.



Ingredients:

1 tbsp grated lemon rind
2 tbsp lemon juice
1 tbsp butter
1/8 tsp salt
1 cup chicken broth
2/3 cup uncooked couscous
2 tbsp toasted and chopped pecans
2 tbsp chopped parsley
2 tbsp finely diced red bell pepper
2 mint sprigs
2 lemon slices

Method:

1. Combine first five ingredients and bell pepper in a saucepan.
2. Bring to a boil over medium heat and add couscous; stirring well.
3. Cover and remove from heat.
4. Let stand 10 minutes.
5. Stir in pecans and parsley.
6. Garnish with mint sprig and a lemon slice.

If you like this recipe, then check out some more here:

Shamrock Parfaits

Fresh Herb and Heirloom Tomato Crostini

Crunchy Edamame Slaw

Shrimp Burgers with Spicy and Sweet Tartar Sauce

Wild Rice Hot Dish

By: Chris Stonecipher

Ingredients
1 cup of wild rice (uncooked)
½ cup of chopped onion
½ cup of butter
¼ cup of flour
1 (6 oz.) can of mushrooms drained but reserve the liquid
½ cup of slivered blanched almonds
3 cups of diced cooked chicken
Chicken broth
1 ½ cups of light cream
¼ cup of diced pimentos
2 tablespoons of snipped parsley
1 ½ teaspoons of salt
¼ teaspoons of pepper

Read how to complete Chris's Wild Rice Hot Dish here: http://www.notecook.com/Main-Course/Chicken/Wild-Rice-Hot-Dish.479355