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Posts Tagged ‘Lily’s recipes’

Good afternoon friends!

Thank you all so much for coming out to see our food demos at the Expo on Saturday.  It meant a lot to have you there and I am so glad that both Lily and I made lots of samples to hand out–you guys were hungry!

So here is the recipe I promised you all.   Remember, if you and your family are not fans of a particular ingredient, feel free to substitute or opt not to add whatever it is.  Just as long as you like pasta, cheese and some spices and some type of veggies you will be ok!

Please feel free to email me with any questions and I will happily help you!  And if you make either of these, please let us know what you think.

Kid Friendly Southwestern Mac & Cheese 

4 tablespoon canola or olive oil, divided
1 cup diced red, green, yellow bell peppers (use whatever you like)
1 cup diced sweet onion
1 tablespoon cumin
1 tablespoon sweet chili powder
1 tablespoon granulated garlic (or garlic powder)
1 cup corn kernels (canned or frozen defrosted is fine)
1 cup drained rinsed canned black beans
2-14.5 oz boxes Pasta Plus (yellow, purple or green box) Pasta
3 tablespoons all purpose flour
2 1/2 cups 1% milk
3 cups shredded reduced fat Mexican blend cheese
2 cups shredded reduced fat cheddar cheese
1/2 teaspoon white pepper
3 tablespoons freshly chopped cilantro
1 cup crushed reduced fat tortilla chips
Salt & pepper to taste

In a medium skillet over medium, heat one tablespoon of canola oil until shimmering.  Add peppers and onions and cook until soft, about 5 minutes.  Add spices and toss or stir to coat, cooking for a few more minutes.  Remove from heat and stir in corn and black beans.  Set aside.

In a large pot, cook pasta in well salted water.  Drain, toss with a bit of oil to prevent sticking and set aside.

In a large sauce pan, combine remaining 3 tablespoons of oil with flour and whisk over medium heat until lightly browned.  Slowly whisk in milk and bring to a low boil, whisking constantly.  Reduce heat to low and slow incorporate all of the shredded cheese.  Stir until smooth and creamy.  Add white pepper and check seasoning of sauce–add salt and pepper to taste.

Add cooked pasta and vegetables to the cheese sauce and stir to combine.  Stir in chopped cilantro and top with crushed tortilla chip crumbs (if ready to serve).   Serve immediately or transfer to an oven safe dish, wrap tightly and freeze.  Enjoy!

And now for Lily’s fabulous:

Chocolate Strawberry Goodness Pie

One package chocolate graham crackers (about 10 crackers), crushed to yield about 1 1/2 cups
3 tablespoons granulated sugar
1/4 cup melted butter
l-large box instant chocolate fudge pudding (uses 2 1/2 cups milk to make the whole box)
2 1/2 cups 1% milk
8 oz (one cup) semisweet chocolate
5 whole strawberries plus 2 cups chopped
Whipped cream 

Combine graham cracker crumbs, sugar and butter in the food processor or in a large bowl and mix well until combined.   Press into 9” pie plate.  Bake at 375 for 10 minutes.  Cool completely.
Combine pudding mix and milk and whisk until combined.  Refrigerate until ready to use.

Melt chocolate in a double boiler or in the microwave and stir until smooth and creamy.  Paint the cooled crust with the melted chocolate and dip the whole strawberries in the chocolate to coat.  Set berries aside on parchment paper to harden and cool.

When ready to assemble pie, spread sliced strawberries over chocolate coating on pie crust.  Spoon prepared pudding over strawberries and smooth.

Decorate pie as desired and garnish with chocolate covered strawberries and whipped cream.

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I could not be more proud!  Not only has my girl Lil been on national TV (The Nate Berkus Show) and featured in a national magazine (Kiwi Magazine) but now she is bringing home the ribbons at the Topsfield Fair!

Over the weekend, Lil won two blue ribbons and one red second place ribbon for her desserts–and she is giving out her recipes.  Her third ribbon, a red second place, was for a version of her rice pudding that she made on the Nate Berkus show last week.  I am so proud of my girl!

Happy Apple Streusel Muffins–Recipe by Lily for the Topsfield Fair Muffin Contest

Streusel Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter

Muffins
2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup milk
1/2 cup melted butter
1 teaspoon vanilla
1 egg, beaten
1 1/2 cup diced apple
1/4 cup cinnamon chips

Heat the oven to 400°F with the oven rack in middle. Put cupcake papers in 12 standard muffin cups

First, make the streusel topping:

Combine the flour brown and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.

Combine the flour, sugar, brown sugar, baking powder, cinnamon, ginger, and salt in a large bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened. Gently stir in apples and cinnamon chips.

Divide the batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly.

Makes 12 -14 muffins

Three C’s Cookies–recipe by Lily for Topsfield Fair

2 cups all purpose flour
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup butter flavored shortening
1/4 cup butter
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
1 egg
1 cup semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup cashews

Preheat oven to 350 degrees.  Put silicone baking mats on three cookies sheets.

In a medium bowl, sift together flour, kosher salt and baking soda.

In a large bowl, beat together shortening, butter, brown sugar, egg, vanilla and milk until light and fluffy.

Turn mixer to low speed and beat in dry ingredients.  When mixed, add chocolate chips, cranberries and cashews and mix until combined.

Using a medium ice cream scoop, dish out cookie dough on to prepared pan, 12 to a sheet.

Bake for 10-12 minutes until edges are lightly browned.  Makes 2 1/2 dozen cookies.

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Happy Memorial Monday all. Hope you have had a glorious day filled with remembering those who have served and are serving our Country.

I was hoping to have a recipe for you from a new episode of Inspired Cooking today but due to technical difficulties, the new show will air next week. In the meantime, Lily and I thought you might enjoy this recipe, Lily’s Secret Strawberry Pie–the perfect recipe to use the native strawberries that are so terrific right now!

We made the video a few weeks ago for Kiwi Magazine’s Next Young Chef contest (which explains the brand names next to the ingredients) and fingers crossed that she does well and wins one of the big prizes! Here is the recipe and video.

Be sure to leave a comment on the youtube page or here and let Lily know what you think.

And here is the recipe:

Lily’s Secret Strawberry Pie

For the crust:

25 chocolate wafers cookies
1/4 Wholesome Sweeteners Organic Sugar
5 tablespoons melted butter
3 oz Endangered Species All Natural Milk chocolate, finely chopped

Combine cookies, Organic sugar and melted butter in the food processor. Process until fine crumbs form. Press into 9” pie plate. Bake at 375 for 10 minutes. After 10 minutes, sprinkle on chopped milk chocolate and bake for 2 more minutes until chocolate is softened. Remove crust from oven. Using a pastry brush, paint melted chocolate over the bottom of crust. Place crust in refrigerator until cooled and chocolate is hardened.

For the filling:

1 cup heavy cream
2 cups light cream
¼ cup cornstarch
1/2 cup Wholesome Sweeteners Organic granulated sugar
2 large organic eggs plus one egg yolk, lightly beaten
1 teaspoon Nielson-Massey vanilla extract
Pinch salt

In a large microwave safe bowl, whisk together heavy cream, light cream and cornstarch until smooth. Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing to stir the custard at 5 minutes and every one minute thereafter until thickened. Refrigerate until cooled.

To assemble pie:
6-8 large strawberries, thinly sliced, plus one strawberry for the top of the pie
1 oz shaved Endangered Species Milk chocolate, shaved

When ready to assemble pie, spread sliced strawberries over chocolate coating on pie crust. Spoon custard over strawberries and spread until level. Sprinkle shaved chocolate over the custard and top with remaining strawberry. Refrigerate until ready to serve.

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