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Snow exploration.

http://www.lovethispic.com/uploaded_images/159550-Kitten-In-The-Snow.jpg

Queen Beruthiel wrote:Snow exploration.

http://www.lovethispic.com/uploaded_images/159550-Kitten-In-The-Snow.jpg

TCFW!

Cream? Tuna? Ear skritches?

Bearistotle and hebert wrote:Cream? Tuna? Ear skritches?

No Fish Heads?

The Samurai Kittens wrote:No Fish Heads?

Whoops!

Bring a large bucket of fish heads.

Handsome tabby.

https://i.imgur.com/ig8dwvp.jpg

~Cajun Winterfell Food Network (CWFN) hosted by Queen Falcona Stark~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks slaved to prepare a sumptious buffet for everyone in Kittens Sanctuary. Today's special is Lamb Shawarma. Eat all you can!

Easy and Authentic Lamb Shawarma:

Easy and Authentic Lamb Shawarma

If you’ve eaten a lamb shawarma from a Mediterranean restaurant, you might think it’s too complicated to make at home. I’m here to convince you otherwise! Every component of these pita bread sandwiches is simple to make and delicious on its own, but combine them and you’ll have a spectacularly delicious meal.

Ingredients:

4 homemade pita breads
4 large green leaf lettuce leaves
1 recipe Tzatziki Sauce
1 recipe Quick Pickled Red Onions
1 recipe Easy Cumin Lamb
4 ounces feta cheese crumbled

Instructions:
One Day Ahead:

1. If making homemade pita bread, make dough and refrigerate.

2. Drain yogurt and cucumber as directed in steps 1 and 2 of Tzatziki recipe.

3. Make Quick Pickled Red Onions.

The Day Of:

1. Roll out and bake pita breads as instructed in recipe.

2. Finish Tzatziki sauce.

3. Prepare Easy Cumin Lamb.

4. To Assemble Lamb Shawarmas:
Place one lettuce leaf on a pita bread. Spread with a generous amount of tzatziki and top with several rings of pickled red onion. Top with 1/4 of the cumin lamb and sprinkle with 1/4 of the feta cheese. Repeat with remaining pita breads and serve.

This recipe taken from Linkhere.

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Easy Lamb Shawarma:

Easy Lamb Shawarma

"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

Ingredients:

2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves

Directions:

1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

This recipe taken from Linkhere.

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Shawarma (Lamb Pitas):

Shawarma (Lamb Pitas)

Ingredients:
1 1/2 pounds boned leg of lamb
2 cups thinly sliced onion
1/3 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/4 teaspoon salt 5 thyme sprigs
6 (7-inch) pitas Yogurt-Tahini Dip
1/2 cup red onion slices, separated into rings
1/4 cup chopped fresh mint
12 (1/4-inch-thick) slices tomato, halved
3 gherkin pickles, thinly sliced lengthwise

Directions:

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.

2. Preheat oven to 350°.

3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.

4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

This recipe taken from Linkhere.

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Mmm...Mmm...Finger Lickin' Good! <3

Queen Falcona Stark

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Saturdays and Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks slaved to prepare a sumptious buffet for everyone in Kittens Sanctuary. Today's special is Wolfgang Pucks Smoked Salmon Pizza. Eat all you can!

Wolfgang Puck’s Signature Smoked Salmon Pizza Recipe From Spago (MasterClass)

Wolfgang Puck's Signature Smoked Salmon Pizza Recipe From Spago (MasterClass)

The famous smoked salmon pizza on the menu at Wolfgang Puck’s Spago restaurant in Los Angeles, California is a decadent affair: traditional olive oil is replaced with the bold flavors of chili and garlic oil, fresh dill creme fraiche (dill cream) takes the place of mozzarella cheese, and the caviar adds an extra layer of luxury. The now-famous Wolfgang Puck pizza recipe allegedly came about one night, when Joan Collins ordered smoked salmon with brioche; Puck improvised a pizza twist on the classic bagel and cream cheese, complete with red onions and fresh dill, to make up for the fact that he was out of bread.

"When I first opened the original Spago restaurant, this became the signature pizza. Now, we don’t usually have it on the menu, but all the regular customers know they can always get it at Spago. A glass of Champagne is its perfect partner. If you feel decadent you can top the pizza with sevruga caviar!”

— Wolfgang Puck

Recipe: Smoked Salmon Pizza

Ingredients:

6 oz pizza dough
1 tbsp chili and garlic oil
1/4 cup thinly sliced red onion
2 tbsp dill cream
2 1/2 oz thinly sliced smoked salmon
1 tsp chopped fresh chives
1 tbsp sevruga caviar (optional)

Directions:

1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
2. On a lightly floured surface, stretch or roll out the dough into an 8-inch circle, with the outer edge a little thicker than the inner circle.
3. Brush the dough with the oil and arrange the onions over the pizza.
4. Bake until the pizza crust is golden brown, 6–8 minutes.
5. Carefully remove the pizza from the oven and set on a firm surface.
6. Spread the dill cream over the inner circle and arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the inner border.
7. Sprinkle the chopped chives around the top.
8. Using a pizza cutter or a large sharp knife, cut into 4 or 6 slices, and, if you like, spoon a little caviar in the center of each slice. Serve immediately.

To prepare ahead: In step 4, bake the pizza for about 5 minutes. At serving time, reheat from room temperature until browned, and continue with the recipe

LinkRecipe Written by MasterClass

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Wolfgang Puck's Smoked Salmon Pizza (Spago Copycat)

Wolfgang Puck's Smoked Salmon Pizza (Spago Copycat)

https://www.youtube.com/watch?v=f85H5PFV9xM

Ingredients (Serves 2):

8 oz pizza dough
1 tbsp olive oil
1 large clove garlic, very thinly sliced
1 tbsp red onion, very thinly sliced
1⁄2 cup sour cream
1 tbsp fresh dill, chopped
1 tbsp shallots, minced
1⁄2 tbsp lemon juice, freshly squeezed
2 1⁄2 oz salmon, thinly sliced
1 tsp fresh chives, chopped
1 fresh dill, for garnish

Directions:

1. Place a pizza stone on the middle rack of the oven and preheat to 500 degrees F (260 degrees C).

2. On a lightly floured surface, stretch or roll out the dough into an 8 inch circle, with the outer edge a little thicker than the inner circle. Brush dough with olive oil. Arrange garlic and onions over the pizza.

3. Bake until the crust is golden brown, 6 to 8 minutes.

4. Meanwhile, make dill cream by adding sour cream, dill, shallots, and lemon juice to a bowl and thoroughly mixing.

5. Remove pizza from the oven and place it on a cutting board. Spread dill cream over the inner circle. Arrange slices of salmon so they cover the entire pizza, slightly overlapping the raised edge. Sprinkle chives and a little dill over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 slices. Serve immediately.

This recipe taken from Linkhere.

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Wolfgang Puck's Pizzas With Smoked Salmon and Caviar (Molly O'Neill)

Wolfgang Puck's Pizzas With Smoked Salmon and Caviar
Molly O'Neill

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.

INGREDIENTS:

1 tablespoon minced chives
1 recipe pizza dough (see recipe)
4 tablespoons extra-virgin olive oil
6 tablespoons sour cream or creme fraiche
3 to 4 ounces smoked salmon, cut into paper-thin slices
4 heaping tablespoons domestic golden caviar
1 teaspoon black caviar

PREPARATION:

1. Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.

2. Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

This recipe taken from Linkhere.

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Pizza With Smoked Salmon and Caviar Recipe From Wolfgang Puck (POPSUGAR Food)

Pizza With Smoked Salmon and Caviar Recipe From Wolfgang Puck
By POPSUGAR Food

https://www.youtube.com/watch?v=X8kaToTLJ3A

Hollywood's A-listers are served Wolfgang Puck's signature smoked salmon and caviar pizza at the annual Oscars Governors Ball - and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Wolfgang Puck's Spago Beverly Hills, shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out - and keep reading to get the Wolfgang Puck's pizza recipe.

Ingredients:

1 recipe (24 ounces) pizza dough (see recipe below)
Flour, for dusting
1/4 cup extra-virgin olive oil
1 medium red onion, julienned
1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper, to taste
16 ounces smoked salmon, sliced paper-thin
4 heaping tablespoons domestic golden caviar or salmon caviar
4 heaping teaspoons black osetra caviar

Directions:

30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.

Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.

Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

Divide the salmon, and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.

Makes 4 8-inch pizzas.

Video and Recipe Credit: LinkPOPSUGAR Food. (2012)

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

Haha, wow! Thank you, Queen Falcona Stark. Your generosity is feeding all the samurais and queens and all the little kittens for I don't know how long!

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Kittens Sanctuary. Today's special is Hawaiian Pizza. Eat all you can!

Classic Hawaiian Pizza

Classic Hawaiian Pizza

Makes one 12-inch pizza

1 (14 to 16-ounce) ball Basic Pizza Dough (or pre-made pizza dough)
1/2 to 2/3 cup Slow-Simmered Pizza Sauce or store-bought tomato sauce
1 heaping cup grated low-moisture mozzarella cheese (about 4 ounces)
1 scant cup diced cooked ham steak (about 1/2 pound)
1 scant cup diced fresh pineapple (from 1/2 small pineapple)

Place your pizza stone or steel (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 550°F (or the highest temperature your oven will allow) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.

To stretch/roll out the dough: Dust the ball of dough with flour and place it on a well-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk.

If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.

If you’re using a baking sheet: Spray the baking sheet with cooking spray or rub it with olive oil. Place the dough disk on the prepared baking sheet.

To top the pizza: Spread the sauce evenly on the dough, leaving a 1-inch border all around. Sprinkle on the cheese, then scatter the ham and pineapple evenly on top.

To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese and toppings just begin to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.

If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 550°F for about 10 minutes, until the crust is golden and the cheese and toppings just begin to brown.

Let the pizza rest for 5 minutes; slice and serve.

This recipe was found Linkhere.

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Hawaiian Pizza (Pillsbury Kitchens):

What makes this pizza Hawaiian? A classic combo of tomato sauce, cheese, ham and pineapple. In addition to being super-easy, it’s a great way to use up leftover ham.

By LinkPillsbury Kitchens

Ingredients:

1 can Pillsbury™ refrigerated classic pizza crust
1 can (8 oz) pizza sauce
1 3/4 cups shredded mozzarella cheese (7 oz)
1 1/2 cups leftover cubed sliced ham
1/2 cup drained canned pineapple tidbits in juice

Steps:

1 Heat oven to 400°F. Unroll dough on ungreased dark nonstick cookie sheet. Press into 15x10-inch rectangle.
2 Bake about 8 minutes or until lightly golden brown. Top with pizza sauce, half of the cheese, the ham, pineapple and remaining cheese.
3 Bake 10 minutes longer or until crust is deep golden brown and cheese is melted. Cool 5 minutes before serving.

Expert Tip:

Not a fan of pineapple on your pizza? Swap out the pineapple for chopped green bell pepper or mushrooms.

More About This Recipe:

Ah, yes, the classic debate. Does pineapple really belong on pizza? We’ll let you be the judge after trying this delicious Hawaiian pizza recipe. But, because you’re making it at home, we won’t judge you if you substitute mushrooms or chopped bell peppers for the pineapple. According to Time, the Hawaiian pizza was invented in 1962 by a man named Sam Panopoulos, a native of Greece who ran a pizza place in Canada. Panopoulos told BBC that the pizza had begun as an experiment, but that he and his brothers enjoyed the contrast between the pineapple’s sweetness and the savory flavor of the ham. Once you’ve had your fill of pineapple and ham, browse our other pizza recipes for ideas like Classic Margherita Pizza or Bacon Alfredo Pizza.

© 2019 ®/TM General Mills All Rights Reserved

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Canadian Bacon and Pineapple Pizza (Pillsbury Kitchens):

Chunks of pineapple add a juicy tropical twist to the Canadian bacon and provolone cheese flavors in this family-pleasing pizza.

By LinkPillsbury Kitchens

Ingredients:

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 package (6 oz) sliced provolone cheese
1 package (5 to 6 oz) sliced Canadian bacon
1 can (8 oz) pineapple chunks in unsweetened juice, well drained on paper towels
1/2 cup thinly sliced red onion
1/2 cup chopped green bell pepper
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle.

2. Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese.

3. Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings.

Expert Tip:

Tip if using classic crust: For a crispier crust, prebake crust 6 to 8 minutes or until crust is set and dry, then add toppings; bake pizza 12 to 16 minutes.

© 2019 ®/TM General Mills All Rights Reserved

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Hawaiian BBQ Pizza (Pillsbury Kitchens):

Take a trip to the islands with every bite of tropical and delicious thin-crust pizza.

By LinkPillsbury Kitchens

Ingredients:

1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/2 cup barbecue sauce
1 cup cooked cubed chicken
1 cup cooked cubed ham
1 can (8 oz) pineapple tidbits, drained
1/4 cup chopped red onion, if desired
2 cups shredded mozzarella and Cheddar cheese blend (8 oz)

Steps:

1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

2. Spread barbecue sauce evenly on dough. Top with remaining ingredients.

3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.

Expert Tip:

Pillsbury® thin pizza crust is a great alternative to the classic refrigerated crust. With no prebaking the crust, your pizza is ready in no time!

© 2019 ®/TM General Mills All Rights Reserved

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Fast Hawaiian Pizza (AllRecipes: collin):

LinkRecipe by: collin "This pizza recipe is for fast, delicious pizza than can be made quickly using the stove and toaster oven."

Ingredients:

cooking spray
1 (10 inch) flour tortilla
1/4 (15 ounce) can pizza sauce (such as Contadina®)
1 tomato, diced and squeezed dry with paper towels
2 pineapple rings, diced and squeezed dry with paper towels
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 thick slices cooked ham, torn into bite-size pieces
4 ounces shredded mozzarella cheese

Directions:

1. Heat a toaster oven to 400 degrees. Spray a pizza pan small enough to fit in toaster oven with cooking spray.

2. Heat a large skillet over high heat and place tortilla into the hot skillet. Cook tortilla until heated through, about 5 minutes; spread with pizza sauce and scatter tomato and pineapple pieces over sauce. Sprinkle pizza with basil, oregano, and garlic powder. Arrange ham pieces onto pizza and top with mozzarella cheese. Continue to heat pizza until tortilla is browned and crisp, 3 to 5 more minutes. Transfer pizza to the prepared pizza pan.

3. Cook in the preheated toaster oven until cheese begins to brown, about 10 minutes.

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

I was asked to use spoiler tags and I'm using it. Thanks for the suggestion <3

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Kittens Sanctuary. Today's special is An Assortment of Brownies. Eat all you can!

Cookies-and-Milk Cheesecake Brownie Bars (Betty Crocker)

Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.
By Betty Crocker Kitchens

Ingredients:

Brownie Base:

1nbox (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

1/2 cup vegetable oil

3 tablespoons water

2 eggs

Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

Chocolate Chip Cookie Layer:

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

1 tablespoon Gold Medal™ all-purpose flour

1/2 cup butter, softened

1 egg

Directions:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2. In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.

4. Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.

5. Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.

Expert Tips:

It’s Betty Crocker™ fudge brownie mix and Betty Crocker™ chocolate chip cookie mix that make this bar so easy to make!

Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

Recipe taken from Linkhere

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Oreo™ Brownie Lush (Betty Crocker)

This Oreo™ dessert is cool, decadent and guaranteed to get chocolate lovers raving. A fudgy brownie layer is topped with a whipped cream cheese layer, crushed Oreo™ cookies, chocolate pudding and more whipped topping - it'll be your new potluck go-to in no time.
By Betty Crocker Kitchens

Ingredients:

Brownie Base:

1 box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Layers:

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (12 oz) Cool Whip™ frozen whipped topping, thawed

1 1/2 cups finely crushed Oreo™ chocolate sandwich cookies (about 16 cookies)

2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix

3 cups cold milk

Topping:

1/2 cup coarsely crushed Oreo™ chocolate sandwich cookies (about 4 cookies)

Directions:

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.

3. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over brownie. Sprinkle 1 1/2 cups finely crushed cookies over cream cheese mixture.

4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cookie layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5. When ready to serve, sprinkle 1/2 cup coarsely crushed cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Expert Tips:

• What is a lush? A lush is a party-perfect “no-bake” dessert, which is also known as a dessert lasagna, layered dessert or ice-box cake. It’s defined by decadent layers of varying flavors and textures – think sugar cookies, banana pudding and cool whip. Usually, a lush is made up of a brownie or crushed cookie base topped by various layers of flavored cream cheese, cool whip, pudding or all of the above! With their fluffy creamy tops dotted with garnishes – anything from cookies to candy to fruit to chocolate sauce – lushes look as good as they taste!

• What’s in this lush? This lush has a fudgy brownie base topped with whipped cream cheese, crushed Oreo cookies, chocolate pudding, more whipped topping and a garnish of more Oreos. In other words, it’s a chocolate lover’s dream come true!

• This sounds like a lot of work. There are three to four bowls needed in order to make the dessert, so there are some dishes, but the payoff is a delicious dessert that is perfect for potlucks.

• Here are our best tips for mastering this lush.

• While a metal 13x9 pan will certainly do, we recommend making this in a glass pan, because it shows the pretty layers.

• Soften the cream cheese before mixing, so it blends well, and there are no lumps. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 15 seconds or just until softened.

• For the crushed Oreo layer, you can use a food processor to crush the cookies into a fine crumb. If you don’t own a food processor, place cookies in a zip-top plastic bag and using a rolling pin, meat mallet or the back of a small pan to crush cookies. You want a fine crumb, so the base holds together.

• When spreading the layers of filling, its best to drop dollops and then spread over the surface using the back of a spoon or a flat metal spatula.

• The coarsely crushed cookies used as a garnish can simply be crushed by hand or roughly chopped.

• Don’t skimp on the four hours of refrigeration time needed. Lushes cut the best when super cold.

• Can I make this ahead? Yes, this dessert can be made the day before. Add your coarsely crushed Oreo garnish right before serving for the best taste – they add a little crunch – and the prettiest presentation.

• How long will a lush keep? This recipe makes 24 servings. If you have any leftovers, cover your pan with foil and store in the fridge for up a few days. Where can I find more lush recipes? If you find yourself in love with this lush, Betty’s got plenty more recipes you’ll want to try this summer, including Lemon Lush, Strawberry Shortcake Lush, Berry Lush, Banana Cream Pie Lush, Spumoni Brownie Lush and more!

Recipe taken from Linkhere

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Pumpkin Swirl Brownies (Betty Crocker)

Fudgy brownies. Creamy pumpkin and cream cheese swirl. Yummy!
By Betty Crocker Kitchens

Ingredients:

Filling:
3 oz (from 8-oz package) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Brownies:

1 box Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

1. Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.

2. Make brownie batter as directed on box. Spread 2 1/4 cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design.

3. Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips:

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Recipe taken from Linkhere

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Chunky Cheesecake Brownies (AllRecipes)

Ingredients:

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Tip:

Parchment can be used for easier cleanup/removal from the pan.

Recipe taken from Linkhere.

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Red Velvet Cheesecake Swirl Brownies (AllRecipes)

Ingredients:

1/2 cup unsalted butter, melted
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 ounce red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/4 teaspoon salt
2 large eggs, slightly beaten
3/4 cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1/4 cup white sugar
1 large egg
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

2. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.

3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

4. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

5. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Cook's Note:

The fluffier and smoother you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!

Recipe taken from Linkhere.

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Kittens Sanctuary. Baseball Season has officially started and today's special is Baseball Season Hot Dogs. Eat all you can!

Texas-Style Hot Dogs
Ingredients:

2 onions (1 for sauce, 1 for garnish)
1/2 red pepper
1 tablespoon oil
1 lb ground beef
Salt, to taste
Paprika, to taste
1 garlic clove
1 (15-oz) can Muir Glen™ Organic Tomato Sauce
8 hot dogs
8 hot dog buns
Mustard, to taste
Ketchup, to taste

Directions:

1. In a large pot, bring water to boil while preparing the sauce.
2. Chop 1 of the 2 onions and 1/2 of a red pepper. Pour the oil in a large frying pan. Once warm, add the onion and pepper, and sauté for a few minutes.
3. Add the ground beef, salt and paprika, to taste, along with the clove of garlic, stirring occasionally.
4. Once the beef has browned, add the can of tomato sauce to the mix. Let the sauce boil for a few minutes until it has thickened and all the ingredients are completely cooked.
5. Once the sauce is ready, add the hot dogs to the boiling water and let boil for 10 minutes. You’ll know that they’re ready when they’ve increased slightly in size.
6. Serve the hot dogs in hot dog buns. Add the ketchup, mustard and sauce. Chop the remaining onion and add 1 tablespoon to each hot dog as a final garnish.
7. Enjoy!

Expert Tips:

Warm the hot dog buns before serving.

Recipe taken from Linkhere.
© 2019 ®/TM General Mills All Rights Reserved

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Bacon Wrapped Hot Dog

Ingredients for each Bacon Wrapped Hot Dog:

1 slice bacon
1 frankfurter
1 hot dog bun

Directions:

1. Wrap the uncooked bacon slice around the frankfurter by tucking the bacon into the ends, until it is tight and secure.
2. In a frying pan over a medium flame add wrapped frankfurter and cook on all sides for a total of 15 - 20 minutes, or until bacon is cooked all the way around.
3. Place frankfurter into bun and garnish as you desire.

Expert Tips:

Let bacon slice sit for 15 minutes at room temperature; it will be easier to wrap frankfurter.

Recipe taken from Linkhere.

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Colombian Hot Dogs with Avocado Sauce

Ingredients:

For the avocado sauce:

1 avocado, peeled and cut into pieces
1/2 cup cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
2 tablespoons lemon juice
2 tablespoons mayonnaise
Salt, to taste

For the hot dogs:

4 chicken hot dogs
4 hot dog buns
Salsa rosada, to taste
Mustard, to taste
1/4 cup red onion, finely chopped
1 cup french fries

Directions:

1. For the avocado sauce:
Place all ingredients in food processor or blender and process until everything is combined.
2. For the hot dogs:
Boil the hot dogs for 5 minutes and drain. You can also grill them, if preferred.
3. Place a hot dog in each bun and add salsa rosada, mustard and avocado sauce. Lastly, add onions and French fries.

Expert Tips:

For a different flavor, use red meat or turkey hot dogs.

Recipe taken from Linkhere.

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Cuban Hot Dog

Ingredients:

10 hot dogs, red meat or pork
10 hot dog buns
10 ham slices
10 pickle slices
10 Swiss cheese slices
Mustard, to taste

Directions:

1. Cook the hot dogs in boiling water for 7 minutes.
2. Serve on buns and add ham, cheese, pickle and mustard.

Expert Tips:

Serve these yummy hot dogs with a side of French fries or plantain chips.

Recipe taken from Linkhere.

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Chicago-Style Hot Dog

Ingredients:

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Directions:

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Recipe taken from Linkhere.

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Coney Island Hot Dogs

Ingredients:

1 1/2 pounds lean ground beef
2 cups water, or more to taste
1/2 cup diced onion
1/3 cup ketchup
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons chili powder, or more to taste
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground cumin, or to taste
1/2 teaspoon celery salt, or to taste
1 pinch cayenne pepper, or to taste
8 all-beef hot dogs
8 hot dog buns
1/4 cup prepared yellow mustard, or to taste
1/4 cup diced onion, or to taste

Directions:

1. Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.

2. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.

3. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.

4. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.

5. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.

6. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

Recipe taken from Linkhere.

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Hot Dog a la Potato

ingredients:

4 hot dogs
2 cups prepared mashed potatoes
4 slices American cheese

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.

3. Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe taken from Linkhere.

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Mexican Style Hot Dogs

Ingredients:

A package of your favorite hot dogs (8)
8 strips of bacon
8 hot dog buns
4 Roma tomatoes
1/3 cup of white onion, finely chopped
3 tablespoons of cilantro, finely chopped
2-3 jalapeño peppers in vinegar, deveined and finely chopped
Salt to taste
Mustard
Ketchup
Mayonnaise (optional)

Directions:

1. Wrap each hotdog in a strip of bacon and place in a baking dish. Bake at 350°F for approximately 20 minutes or until the bacon is cooked and browned.
2. In the meantime, wash and dice the tomatoes into small cubes. Add the onion, cilantro and vinegar jalapeños to the tomatoes, mix well and add salt to taste.
3. Heat the hot dog buns in the microwave, toaster or steam them.
4. Add the hotdog to the bun and top with mustard, ketchup, mayo (if you like) and sauce. Enjoy!

Expert Tips:

You can fry the hotdogs in a pan on the stove.
You can make the pico de gallo without the pepper and just add it for those people who enjoy spicy food.

Recipe taken from Linkhere.

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Venezuelan Hot Dogs

Ingredients:

2 teaspoons vegetable oil
6 hot dogs, red meat or pork
6 hot dog buns
1/2 cup onion, finely chopped
1 cup cabbage, cut into thin strips (you can use a mixture of red and green)
Ketchup, to taste
Mayonnaise, to taste
Mustard, to taste
Corn sauce, to taste
Shoestring fries, to taste
Yellow cheese, grated (optional)

Directions:

1. Heat the oil on a medium-size frying pan at medium heat. Cook the hot dogs thoroughly and until lightly browned. Remove from frying pan and place on paper towels.
2. Slice open the hot dog buns.
3. Place hot dogs inside of buns. Add onions, cabbage, tomato sauce, and mayonnaise, mustard and corn sauce, to taste. Top with crunchy fries and yellow cheese.
4. Serve immediately.

Expert Tips:

You can use different varieties of cheese such as cheddar, gouda or parmesan.
To save time, purchase chopped cabbage.

Recipe taken from Linkhere.

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Kittens Sanctuary. Star Trek First Contact Day was on the 5th of April and today's special is Zefram Cochrane's favorite food, Cheese Pierogies!. Eat all you can!

Homemade Cheddar Pierogies (Half Baked Harvest)

"Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling...delicious comfort food that reminds me of my childhood...What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?" ~ Chef Tieghan Gerard, Half Baked Harvest.

INGREDIENTS:

DOUGH:

2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons butter, melted
1 cup plain full fat greek yogurt
1 egg

FILLING:

4 russet potatoes, peeled and quartered
2 cups shredded sharp cheddar cheese, plus more for topping
2 tablespoons butter, at room temperature
1/2 teaspoon onion powder
kosher salt and pepper

ROSEMARY BUTTER:

1 stick butter
1-2 cloves garlic, minced or grated (to your taste)
1 tablespoon chopped fresh rosemary

INSTRUCTIONS:

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper.

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.

6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper.

7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!

Recipe taken from Linkhere

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Bacon, Cheddar, Caramelized Onion, and Potato Pierogi (HostTheToast)

INGREDIENTS:

FOR THE DOUGH:

2 1/4 cups all purpose flour, plus extra for dusting
1 teaspoon salt
1 large egg, beaten
1 cup sour cream
1/2 stick butter, softened

FOR THE FILLING:

5 red potatoes, skinned and boiled
1 lb bacon
1 large onion, chopped
1 cup cheddar cheese, shredded
Salt and pepper, to taste

INSTRUCTIONS:

1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.

2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours.

3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.

4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary.

5. Roll the filling into 1″ balls.

6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.

7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together.

8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry.

9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp.

10. Serve with sour cream.

Recipe taken from Linkhere

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Potato and Onion Pierogi (Food Network)

Ingredients:

Filling:

1 large red onion, chopped

2 tablespoons (1/4 stick) butter, to saute the onion

4 large potatoes, peeled and cut into chunks

6 garlic chives, white and tender green parts only

3 tablespoons butter, for the mashed potatoes

1/4 cup milk

Salt and freshly ground black pepper

Dough:

2 eggs

1/4 cup water

1 tablespoon sour cream

3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed

Milk or water, as needed to moisten

1 or 2 eggs to make an egg wash to seal the pierogi

2 to 4 tablespoons butter, to saute the pierogi

1 to 2 cloves garlic, finely minced

Directions:

1. Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.

2. While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.

3. Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.

4. Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.

5. Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.

6. Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.

7. Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.

8. The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

Recipe courtesy of Robert Irvine with Brian O'Reilly. Harper Collins Publishers, copyright 2007
Show: Dinner: Impossible
Episode: The Catwalk Chef

Recipe taken from Linkhere

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Potato and Cheese Pierogi (AllRecipes)

"This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap." ~ Recipe by: BOB_E_72

INGREDIENTS:

6 cups all-purpose flour
3 eggs
1 pinch saltwater as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion and salt to taste

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.

3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Recipe taken from Linkhere

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Potato and Bacon Pierogi with Thyme Butter (Food & Wine)

Ingredients:

Pierogi Dough:

2 cups flour
3/4 cup sour cream
1 large egg
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt

Filling & Finishing:

1 pound baking potatoes, peeled and cut into 1-inch pieces
6 slices bacon
4 tablespoons unsalted butter
2 tablespoons chopped thyme leaves
Kosher or sea salt, to taste

Directions:

Step 1
In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Step 2

Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.

Step 3
Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.

Step 4
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

Step 5
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.

Step 6
Heat the skillet with the bacon grease over medium heat. Add the pierogi to the skillet and sear each side for about 1 minute or until golden. Remove from the pan.

Step 7
Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nut aroma. Season with salt.

Step 8
Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces.

Recipe taken from Linkhere

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

I found the information about Zefram Cochrane's favorite food here:
https://www.cnet.com/news/star-trek-first-contact-2019-day-how-to-party-like-its-2063/

Happy 420 everyone! Have a special egg! And some with fish heads, and cream!

Adventure playground for kittens: packing paper.

https://i.imgur.com/HtsMjwD.gifv

Leave a basket of flowers on the doorstep to celebrate May Day, Also fish heads and some cream.

Merry month of May to you too.

A kitten named Snow, white with black ears.

https://i.imgur.com/ReUoshl.jpg

Bearistotle and hebert and The Samurai Kittens

Sleeping mother cat and kitten.

https://i.imgur.com/dZwvMiE.png

Bearistotle and hebert and The Samurai Kittens

Welcome back Sweet furry kittens!

All the little kittens and big cats in Kittens Sanctuary are purring.

The Samurai Kittens and Sweet furry kittens

Howdy Kittens! Long time no see O Goddess of Texas & Supreme Ruler of Kittens Sanctuary! It is a joy to see you. May this day be celebrated by kitties everywhere!

😺❤️😺❤️😺

The Samurai Kittens, Sweet furry kittens, and Queen Beruthiel

Queen Beruthiel wrote:Welcome back Sweet furry kittens!

All the little kittens and big cats in Kittens Sanctuary are purring.

We have cuddles and chin skritches!!!!!!!!

NewTexas, The Samurai Kittens, Sweet furry kittens, and Queen Beruthiel

Welcome back, Your Majestic Feliness!!!!!!

NewTexas, The Samurai Kittens, Sweet furry kittens, and Queen Beruthiel

MEOW Sweet furry kittens!!!

Queen Beruthiel and Ramen and noodles

Sweet furry kittens

Thank you for such a sweet welcome. It is good to be back

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