Got a great recipe email us@ literarydiva29@yahoo.com today!
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Sep 12 2011-This food bite comes from a young lady I call "Ms Food Network."
Crystal Suggs hails all the way from MD's eastern shore.
Crystal is a mom, a passionate cook and a social butterfly. Her cooking is very diverse because she believes in variety and more variety! Most important she believes in creating good food to feed her family.
Here's what "Ms Network" fixed for us to enjoy.
Homemade white meat chicken nuggets
Bacon Mac And Cheese
Greens
Here's the meal all together. Enjoy
Diva's Nation
*Join The "Diva's Nation Food Bites" Conversation*
(Pictures and Food courtesy of Crystal Suggs of Berlin MD)
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Sep 24-This food bite of the week comes from the "food network kitchens."
Chocolate Covered Peanut Butter Cheesecake Pops! Enjoy!
Ingredients
Cheesecake
- 1 1/2 cups dark brown sugar
- 1 1/2 pounds cream cheese, at room temperature
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 3/4 cups creamy peanut butter
Chocolate:
- 5 tablespoons vegetable shortening
- 12 ounces semisweet or bittersweet chocolate
Directions
Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly.
(Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
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Oct 16-This weeks "food bite of the week" comes from "Campbell's Kitchen.
Prosciutto Asparagus Spirals
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
6 tablespoons garlic & herb spreadable cheese, softened
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons
cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise
making 30 in all.
Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam
side down onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown
*This is the perfect cocktail party appetizer! It's warm, yummy, and no fuss*
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Oct 30-This Food Bite of The Week comes from the "Diva's Nation" kitchen!
Sweet Potato Pie
Ingrendients
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tbsp) evaporated milk
1 tsp vanilla
3 eggs beaten
1 1/2 tsp cinnamon
2 prepared pie shells unbacked
Directions
Mix butter, sugar, potatoes and evaporated milk until well blended.
Add vanilla, eggs, and cinnamon; mix well.
Pour into prepared pie shells.
Bake in a 350 degree oven for about 1 hour, until set.
*Makes 2 pies.*
Quick tip: You can substitute those regular pie shells wth grahm cracker crust shells and have a crunch with every bite. Yum!
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Dec 4-This Food Bite Of The Week Comes From the one and only "Betty Crocker" her self! Enjoy!
Feista Fudge Cookies
Ingredients
1/3 Cup Butter or Margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
Directions
Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
*It's Christmas everyone so eat and be merry!*
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APRIL 17 2012
SPRING CARROT SOUP
Ingredients
1 14-ounce can vegetable broth
1/2 cup haricot verts or baby green beans, trimmed
1 12-ounce can carrot juice
Salt and pepper
Directions
8 to 10 small carrots with tops, trimmed, scrubbed, halved lengthwise and then cut in half crosswise (4 oz.)
6 ounces peeled and deveined medium shrimp
1/4 teaspoon bottled hot pepper sauce
Quick Tip
*I love me some carrots!! This is a fresh take on a light summer soup that you can incorporate a few times a month. Have this as your meal or with a light summer sandwich. It's the best!*
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VEGGIE TACOS; yahoo shine
Ingredients
2 pounds fresh large poblano chiles 1 onion, quartered, cut crosswise into 1/4-inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup crème fraîche or sour cream 1/4 cup shredded Monterey Jack Kosher salt.
Directions
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
*Quick Tip: Squeeze some lemon juice just before taking that big bite. It's so good!*
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VEGGIE TACOS; yahoo shine
Ingredients
2 pounds fresh large poblano chiles 1 onion, quartered, cut crosswise into 1/4-inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup crème fraîche or sour cream 1/4 cup shredded Monterey Jack Kosher salt.
Directions
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
*Quick Tip: Squeeze some lemon juice just before taking that big bite. It's so good!*
