Easy Barbecue Chicken

Ingredients:
4-6 pieces boneless chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Procedures:
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot on low about 4-6 hours.

Serves 4-6 person.

Source: Set It & Forget It Crock Pot Recipes cookbook.

Bacara's Pistachio Crème Brûlée

Ingredients:
1/3 cup raw shelled pistachios
2 cups heavy cream
1/2 cup sugar, divided, plus extra for bruléeing
1/2 vanilla bean, seeded
5 egg yolks

Procedures:
Prepare the pistachio paste: In an oven heated to 350 degrees, toast the pistachios until fragrant, 6 to 8 minutes. Remove and cover with a towel, rolling to remove the skins from the hot pistachios. Grind the hot pistachios in a food processor until they are reduced to a paste. This should make about 2 1/2 tablespoons
paste. Set aside.

Reduce the oven temperature to 325 degrees. Bring a large saucepan of water to a boil.

In a heavy-bottomed saucepan, combine the cream, one-fourth cup sugar and vanilla seeds. Bring the cream just to a simmer, being careful that it does boil.

Meanwhile, whisk the remaining sugar with the egg yolks. Slowly add the hot cream mixture to the yolks, whisking constantly, to temper. Whisk in the pistachio compound to taste; depending on the intensity of the nuts, you might not use all of the paste (we tested with all of the paste).

Strain the base to remove any lumps, then divide it among 6 (4-ounce) ramekins. Place the ramekins in a baking pan and slide the pan onto the center rack of the oven. Add enough boiling water to the pan to come halfway up the ramekins.

Loosely cover the pan with foil and bake the custards for 18 minutes. Check the custard by gently shaking the pan; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 2 to 3 minutes until the custards are set,
5 to 10 minutes or more.

When the custards are set, gently remove the baking pan from the oven, uncover the custards and cool them (still in the pan) to room temperature. Remove the cooled custards from the baking pan and refrigerate until well chilled, at least 2 hours.

Before serving, remove the chilled custards and sprinkle a scant teaspoon of sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.

Use a small torch to caramelize the tops of each of the custards. Alternatively, place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes.

Serves: 6 person.

Source: LA Times

Pizza Hut Paper Thin Crust Pizza

NOTE: Please note that this pizza recipe is crust only, without any toppings.

Ingredients:
2 cups water (105°s; F)
1/2 tsp yeast (proofed in water)
4 cups flour
3 Tbsp olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 Tbsp salt


Procedures:
Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550° F.

Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.

Average size: for 4 person.

Source: Recipe Secret Forum

Pumpkin-Pecan Ravioli

Ingredients:
1/2 cup Pecans; finely chopped
1 Tbs Toasted chopped pecans; for garnish
2 Tbs Diced shallots
3 Tbs Butter
1 cup Homemade or canned cooked pumpkin
2 Sheets Homemade or prepared pasta
(about 9- by 13-inches each)
2 Eggs; beaten, for egg wash
1 Tbs Chopped parsley; for garnish
2 Tbs Parmesan cheese; for serving

Procedures:
In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool.

In a small bowl, combine pecan mixture with pumpkin.

On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness.

In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

Serves: 2 person

Source: 55 Quick & Easy Pumpkin Recipes cookbook

Domino's Cinnastix

Ingredients:
1 package pizza dough (or your favorite recipe)
1/4 cup melted butter
1/2 cup sugar
2 teaspoons cinnamon

Icing:
1 pound powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Procedures:
Preheat oven to 350 degrees F. Roll out pizza dough to a rectangle, roughly 10 by 12 inches, cut in half across the longest side, and then cut the other sides into 8th's. You should have 16 individual
pieces now. Place pieces onto a lightly greased baking sheet, and bake for approximately 15 minutes.

While the sticks are baking, make the icing by combining the powdered sugar, vanilla, milk, and 1 tablespoon of butter. You may need to add additional milk to thin down the icing. Set icing aside.

Combine the 1/2 cup sugar and 2 teaspoons cinnamon in a bowl, mix well. Melt the 1/4 cup butter and when the pizza dough is done brush with butter. Sprinkle over the cinnamon and sugar mixture over the freshly buttered sticks.

Source: The Secret Recipe Forum

Andrei's Chocolate Cookies

Ingredients:
3 3/4 cups chopped bittersweet chocolate, divided
6 tablespoons unsalted butter
6 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
5 eggs
1 3/4 cups sugar
3 tablespoons prepared espresso
1 teaspoon vanilla paste or extract

Procedures:
Using a double boiler, or in a bowl set over a pot of simmering water, combine 13/4 cups chopped chocolate with the butter and stir until melted. Set aside to cool. Meanwhile, in a small bowl, whisk
together the flour, baking powder and salt.

Using a stand mixer, or in a mixing bowl using an electric mixer, whip the eggs and sugar to the "ribbon" stage (the eggs will puff and lighten in color, and when the beater is removed, the beaten eggs and sugar form a slowly disappearing "ribbon" over the surface of the eggs in the bowl), 8 to 10 minutes.

Slowly add the espresso and vanilla, then the melted chocolate. Add the flour mixture and gently fold in the remaining 2 cups chopped chocolate.

Chill the mixture until it is firm enough to scoop, at least 1 hour.

Shortly before baking, heat the oven to 325 degrees. Scoop about 2 tablespoons worth of dough to form each cookie and place on a parchment-lined doubled baking sheet (the extra pan will help to keep the cookies from burning). Bake until the top of the cookie is crisp and shiny, about 20 minutes, rotating halfway through. The cookies will still be soft as they come out of the oven but will firm up as they cool.

Place the cookies, still on parchment, on a rack until fully cooled.

Makes: 36 Cookies

Apple Crisp

Ingredients:
4 cup of sliced Apples
1/3 cup all-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary

Procedures:

Put sliced apples in a baking pan and sprinkle with lemon juice.

Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly.

Sprinkle all this over apples and bake at 350 degrees F for at least 30 minutes.

Serves: 4-6 person

Source: Mouth Watering Apple Recipes cookbook

Hotel del Coronado's Red Velvet Cupcakes

Cream cheese icing:

3/4 cup butter (1 1/2 sticks), softened
1 pound cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon oil extract

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream the softened butter. Add the cream cheese and beat, scraping the bowl once or twice, until fully
incorporated but still a little stiff. Add the sugar and beat until somewhat fluffy and spreadable. Beat in the vanilla and lemon oil, careful not to overmix. This makes about 4½ cups frosting. You may
not use all of the frosting for the cupcakes; the remaining will keep, covered and refrigerated, up to 1 week (soften at room temperature and beat again before using).

Red velvet cupcakes:

2 3/4 cups plus 1 tablespoon (12 ounces) flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup plus 1 tablespoon (1½ ounces) cocoa powder
1/2 teaspoon ground cinnamon
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
3/4 teaspoon red food coloring, or as needed to achieve desired color
1 teaspoon vinegar
1 teaspoon vanilla extract
1 tablespoon coffee extract or strong coffee
Simple syrup (3/4 cup sugar dissolved in 1 1/2 cups water), optional
Prepared cream cheese icing

Procedures:

Heat the oven to 350 degrees. Line muffin tins with 24 paper liners.

In a medium bowl, sift together the flour, sugar, baking soda, salt, cocoa powder and cinnamon. In a separate large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, vanilla and coffee extract or coffee. Mix the dry ingredients into the wet, stirring just until combined to form a smooth batter. Add additional food coloring if needed to achieve the desired shade of red.

Spoon the batter into the prepared muffin pans. Bake until the cupcakes are puffed and spring back when touched, and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the cupcakes and cool on a rack.

If desired, gently brush the tops of the cooled cupcakes with simple syrup to keep them very moist (the hotel places the syrup in a squeeze bottle and inserts the tip into the top of each cupcake to add a little syrup). Frost the cupcakes with the cream cheese icing and decorate as desired.

Makes: 14 Cupcakes

Source: LA Times

Banana Cocoa Smoothie

Ingredients:
1 banana, peeled and sliced
1/2 cup cherries, pitted and halved
4 bok choy leaves, chopped
1-inch slice of fresh ginger
1 cup nut milk (almond milk)
1 tablespoon cocoa powder

Procedures:
Mix all ingredients in a blender and blend until smooth. 
You can add honey to sweeten the drink. 
Serve immediately.

Serves: 1 person

Source: Sensational Smoothies cookbook