Red Velvet Sugar Cookie Bars with Cream Cheese Frosting

INGREDIENTS

3 cups flour
cup unsweetened cocoa
teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
1 cups sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons (one 1-ounce bottle) red food coloring
Cream Cheese Frosting:
2 8 Oz cream cheese, softened
cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla

INSTRUCTIONS
1.

2.
3.

4.

5.

Preheat oven to 350 degrees. Have a 913 inch pan ready. I like to line
mine with aluminum foil and spray it with cooking spray so that the bars
easily lift out and are easy to cut.
In a medium bowl, whisk together flour, cocoa, salt, and baking
powder. Set aside.
In a mixing bowl, cream together 1 cup butter softened and sugar until
light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food
coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of
the 913 inch pan. Bake for about 20 minutes until the edges start to pull
away from the sides and a toothpick entered into the center comes out
clean. Allow to completely cool before frosting.
To make the cream cheese frosting, Beat together the cream cheese
and butter. Add the powdered sugar and vanilla. Beat together until smooth.
Frost the top of the bars and enjoy!

From: http://therecipecritic.com/2014/01/red-velvet-sugar-cookie-bars-creamcheese-frosting/

Oreo Cheesecake Cupcakes with Chocolate Ganache

INGREDIENTS

20 Oreo cookies ( 12 left whole for the bottom of

cupcakes and 8 chopped for the filling)
cup powdered sugar
1 lbs cream cheese
2 egg whites
pinch of salt
cup heavy cream
cup chocolate chips

INSTRUCTIONS
1. Preheat oven to 275 F. Line standard muffin tins with paper liners and place 1
whole Oreo cookie in the bottom of each cup.
2.
Beat together cream cheese and powdered sugar until its smooth.
3.
Add eggs whites one at a time and mix until combined but use medium
speed and do not over mix it.
4.
Add pinch of salt and mix.
5.
Fold in coarsely chopped Oreo cookies
6.
Fill each cup over the Oreo cookie , almost to the top
7.
Bake for about 20 minutes.
8.
To make chocolate ganache, melt the chocolate and stir in the heavy
cream until combine evenly
9.
With a spoon spread the ganache over the cupcakes and let them cool
completely

From: http://omgchocolatedesserts.com/oreo-cheesecake-cupcakes-withchocolate-ganache/

Cannellini Bean Vegetarian Meatballs with Tomato

Sauce
Ingredients

1 cans (15 oz. each) Bushs Cannellini Beans, drained and rinsed
1 roasted red bell pepper (2 halves), roughly chopped
medium yellow onion, grated
2 cloves garlic, minced
cup chopped Italian parsley
1 tsp dried oregano
1 egg
cup dried breadcrumbs (see note)
tsp kosher salt
tsp freshly ground black pepper
3 cups marinara sauce (your favorite kind)
Parmesan cheese for grating
Cooked spaghetti

Instructions
1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with
cooking spray.
2. In the bowl of a food processor, combine beans and roasted red peppers.
Pulse until chopped, but not smoothly pureed.
3. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic,
parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
4. Using a rounded 2 tablespoon portion of the bean mixture, form meatballs
by rolling between the palms of your hands. Place the meatballs on the
prepared baking sheet, spacing evenly.
5. Bake until the meatballs are firm to the touch and have developed a light
golden brown coating, 15 to 20 minutes.
6. In a large saucepan, heat you favorite marinara sauce over medium heat
until simmering. Add meatballs and stir to coat. Simmer until the sauce
thickens slightly, stirring occasionally, 10 to 15 minutes.

7. Serve over spaghetti and top with grated Parmesan cheese.

From: http://www.cookincanuck.com/2011/11/cannellini-bean-vegetarianmeatballs-with-tomato-sauce-recipe/

Baked Japanese Curry Rice

Ingredients:

(makes 4 servings)
200g meat (pork or beef or boneless chicken thigh), clean and cut into bite
size
1 medium yellow onion, coarsely chopped
2 to 3 medium potatoes, peeled, cut into bite size chunks
1 large carrot, peeled, cut into bite size chunks
2 small cloves of garlic, minced
2 tablespoons vegetable oil
2 cups water
50g (3 small cubes) Japanese curry roux* (I used Kokumaro brand, medium
hot)
1 tablespoon ketchup
4 cups cooked rice
1 cup broccoli floret
4 eggs
some shredded cheddar cheese or mozzarella cheese (or combination of
both)

Method:
1. Blanch broccoli with boiling water (add a pinch of salt into the water) for 2 to
3 minutes. Drain and set aside.
2. Saute chopped onions with the vegetable oil in a deep pan until translucent
and lightly browned. Add in the minced garlic and meat, saute the meat till
lightly browned. Add in potatoes and carrots and stir fry for a couple of
minutes.

3. Add the water (use enough water to cover the ingredients) and bring to a
boil. Lower the heat, cover and let it simmer for about 10~15 minutes or
until vegetables are tender.
4. Add curry roux and ketchup, simmer for 10 minutes, or until thickens. Keep
stirring to ensure the curry roux is fully dissolved.*Add another cube of curry
roux, if necessary, to adjust the thickness of the curry to your preference.
5. For each serving, place 1 cup of cooked rice in an oven-proof dish. Place 1/4
portion of the Japanese curry over the rice. Put some blanched broccoli on
top. With a spoon, make a slight dent in the middle and crack in 1 egg.
Sprinkle top with shredded cheese. Repeat the same with the remaining
servings.
6. Bake in preheated oven at 200 degC for about 10~15 mins or until the
cheese turn golden brown and the eggs are almost set.
From: http://happyhomebaking.blogspot.sg/2014/07/life-seems-to-gofaster.html

Omurice
Ingredients:

4 cups steamed Japanese rice

1/2 lb. chicken breast
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
salt and pepper to season
4 Tbsp. ketchup
1 c. vegetable oil
8 eggs

Method:
1.
2.
3.
4.
5.

Cook steamed rice as directed.

Cut chicken into small pieces.
Chop green pepper.
Slice mushrooms thinly.
Heat vegetable oil in a large skillet and saut chicken. Add onion,
mushrooms, and green pepper in the skillet and saut together until tender.
6. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and
pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice
aside.

7. Heat 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl
and pour the egg in the skillet. Quickly spread the egg and make a round
omelet.
8. Place 1/4 of the seasoned rice in the middle of the omelet. Fold top and
bottom sides of omelet over the rice. Cover the frying pan with a plate and
turn them over to place the omurice in the plate.
9. Repeat this process to make four omurice(s).
10.
Serve and top with ketchup (optional).
From:
http://japaneserecipes.wikia.com/wiki/Omurice_(Japanese_omelet)_by_Elle_B
ee