Category Archives: Dessert

Brad’s Bachelor Chicken and Rice

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Submitted by Brad Waller
Serves Approximately 4

Ingredients

1 lb. chicken breasts 1 pkg. Chicken Rice-a-Roni
1 tbsp butter 2½ c. water
6 oz. broccoli (1 pkg)

Directions

  1. Dice breasts & prepare to brown in a large skillet.
  2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
  3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Candy Coated Pecans

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Candied Pecans by Julie Magro on FlickrSubmitted by NutsOnTheNet.com
Serves 6-8

Ingredients

1 large egg white ¼ c. loosely packed light brown sugar
½ tsp vanilla extract 2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

Directions

  1. Preheat the oven to 250°F.  Line a baking sheet with parchment paper.
  2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy.  Add the brown sugar & vanilla & stir until smooth.
  3. Add the pecans & coconut, if desired, & stir until well coated.  Pour the mixture onto the prepared baking sheet & arrange in a single layer.
  4. Set aside at least 30 minutes & up to two hours.  Transfer to the oven & bake, stirring occasionally, for 1 hour.
  5. Immediately loosen the nuts with a spatula & set aside to cool.

White Chocolate Ice Cream

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Submitted by Roman
Yields 1 qt.

Ingredients

1 c. milk 2 large eggs
12 oz. white chocolate chips (1 bag) 1½ c. heavy cream
1 tsp vanilla extract

Directions

  1. Start with a saucepan that will fit everything, & bring the milk to a simmer.  While that is heating, beat the eggs in a medium mixing bowl.  Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
  2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it.  Remove it from the heat & stir in the chocolate until it’s melted. 
  3. Pour the mixture through a mesh strainer into a large clean bowl.  Allow it to cool slightly, then stir in the cream & vanilla. 
  4. Cover the bowl & refrigerate until cold or overnight.  Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions. 
  5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Sweet Potato & Apple Casserole

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Submitted by Nicole~
Serves 4

Ingredients

3 sweet potatoes, peeled & quartered ½ c. brown sugar, firmly packed
1 tsp ground cinnamon 1 tsp ground nutmeg
2 large cooking apples ¼ c. all purpose flour
¼ c. additional brown sugar, firmly packed ¼ c. butter
¼ c. chopped pecans

Directions

  1. sweet potatoes and apples by Orbital Joe on FlickrPeel, core, and cut the apples into ¼” rings.
  2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil & cook 25 minutes, or until tender but firm. Drain, cool & cut into ¼” slices.
  3. Preheat oven to 350°F (175°C). Lightly grease a 7×11″ baking dish.
  4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
  5. Layer sweet potatoes, brown sugar mixture & apples in the prepared baking dish.
  6. In a medium bowl, mix flour, brown sugar, butter & pecans. Sprinkle over the sweet potatoes.
  7. Bake in the preheated oven 30 minutes, or until lightly browned.

Chocolate Passion Bowl

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So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings

Ingredients

3 c. cold milk 2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided 5½ c. 1″ brownie cubes
1 pt. raspberries

Directions

  1. Ahead of time, bake a batch of brownies in a 9″ square dish.  Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
  2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
  3. Gently stir in 1 c. of the whipped topping.
  4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries.  Repeat all layers.
  5. Refrigerate at least 1 hour.  Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch.  Cut enough of the brownies into 1″ cubes to measure for this recipe.  Reserve remaining brownies for snacking!