RECIPES: Red, white and blue cookie pie, firecracker pasta salad - KMSP-TV

RECIPES: Red, white and blue cookie pie, firecracker pasta salad

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 by Ross Sveback

Firecracker pasta salad

1 lb. large ring pasta, cooked and cooled

2 c. mayonnaise

1/3 c. Dijon mustard

1 tbsp. sugar

1/2 tsp. red pepper flakes

1/2 tsp. smoked paprika

juice of half a lime

1 1/2 c. chopped Hot & Spicy pickles

1 large red onion, small dice

1 bunch of green onions, chopped

5 celery stalks, small dice

1 lb. olive loaf, diced (see note above)

Combine mayonnaise, Dijon, sugar, red pepper flakes, lime and smoked paprika together, then add pasta and gently stir to coat noodles. Add remaining ingredients stirring to combine. Cover and refrigerate overnight so flavors meld. Enjoy!

Red, white and blue cookie pie

½ cup unsalted butter, room temperature

1 egg

½ cup white sugar

½ cup brown sugar, packed

1 tsp pure vanilla extract

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 cup old-fashioned oats

1½ cup candy-coated chocolates

1 cup all-purpose flour

Preheat oven to 350°F, prep a pie pan with Bak-klene and set aside.

In a stand mixer, cream butter and sugars, scraping bowl if necessary – followed by egg, scraping again to ensure it is creamy. Add vanilla, baking powder, baking soda and salt – beating again. Add oats, candies and flour – mixing on low until combined.

Spread into pie pan and bake for 20-25 minutes or until golden. Allow the cookie pie to cool for an hour before slicing if you want warm. Enjoy!

Italian pressed sandwich bites

1 large Ciabatta roll

1 stick unsalted butter, room temperature

1 12 oz. jar roasted red peppers

1 16 oz. package sliced, fresh mozzarellas

1/2 lb. Soppresetta Salami, thinly sliced

1/2 lb. Genoa Salami, thinly sliced

1/2 lb. Hot Capacollo, thinly sliced

1 large bunch of arugula, rinsed and patted dry

Balsamic Vinegar

Olive Oil

Salt and Pepper, to taste

Slice your ciabatta in half lengthwise and spread the butter the bottom. Drizzle under of top layer with olive oil, I used a truffle-infused olive oil

Lay roasted red peppers on top of the buttered bottom. Top with meats, layering them nicely – followed by a layer of sliced mozzarella. Drizzle some balsamic vinegar over the mozzarella slices, followed with sprinkling of salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.

Wrap sandwich tightly with plastic wrap and place on a platter or baking sheet followed by another baking sheet on top of that. Weight with a something heavy (pots, bricks or canned goods) to press the sandwich down and place in refrigerator overnight to chill and set up.

Remove from plastic wrap, and using a serrated knife, cut the short ends off. Then cut sandwich in half vertically, and vertically again, then each piece horizontally. You should end up with twelve squares. Alternatively you could leave in six sandwiches for a meal. Trim loose edges with knife so they are all squared up. Finish off with a nice toothpick garnish and serve. Enjoy!

Patriotic donuts

3/4 c. buttermilk

2 eggs

2 tbsp. melted butter

2 1/2 c. white cake mix

3 tbsp. jimmies (I used 1 tbsp. of each color for this recipe.

Preheat oven to 425 and prep two 6-well donut pans with Bak-klene.

Combine buttermilk, eggs and melted butter, mixing with a fork to combine. Add cake mix and stir, batter will be lumpy – finally add the jimmies and stir gently to combine. Place into a large icing bag and pipe into wells of donut pan, you will have leftover batter which you can reserve and bake more donuts off once the first set is done.

Bake for roughly ten minutes, remove from oven and let donuts cool in pan for 2-3 minutes and invert onto cooling rack to continue to cool. Once cooled enough to handle, dip in icing (recipe below) and top with jimmies.

Icing recipe

2 c. powdered sugar

1/4 c. milk

1 tsp. vanilla bean paste

1 tbsp. melted butter.

Mix together and dip donuts in to glaze.

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