Friday, May 2, 2014

Friday Foodday

Happy first Friday in May! Here are my favorite recipes this week!

The Bonne Bonne
c/o Five O'Clock Cocktails
1 1/4 ounces vodka
3/4 ounce white creme de cacao
2 ounces cranberry juice cocktail
2 dashes chocolate bitters
Combine all four ingredients into an ice-filled cocktail shaker. Shake vigorously for about 20 seconds and strain into a chilled cocktail or martini glass.

Spinach Artichoke Dip Pasta
1 pound penne pasta
14 ounce can artichoke hearts, diced
10 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and drained
4 ounces cream cheese
1/2 cup grated Parmesan cheese (not the powdery kind)
1/4 cup sour cream
1 large egg
1/2 teaspoon Italian seasoning
1 1/2 cups cooked, diced chicken
1/2 cup grated mozzarella
1/2 cup grated cheddar

Bring a large pot of water to a boil. Cook pasta for one minute less than the package states for al dente pasta. Drain and return to the pan.
While the pasta is boiling, combine the artichoke hearts, ricotta, spinach, cream cheese, Parmesan, sour cream, egg, and Italian seasoning.
Add the cheese mixture and chicken to the cooked pasta and toss to coat. Pour into a 9x13 baking dish and top with the grated mozzarella and cheddar.
Bake at 350 degrees for 20 minutes.

World's Best Coffee Cake
Coffee Cake Crumble:
1/3 cup Brown Sugar
1/3 cup Sugar
1/3 cup Flour
1/4 cup Butter
1 Tbsp Cinnamon
1 cup Pecans, chopped
Coffee Cake:
3 cups Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Cinnamon
16 ounces container Sour Cream
1 cup Brown Sugar
1 cup Sugar
3 Eggs
1/2 cup Butter, melted and cooled
Coffee Cake Crumble:
In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.
Coffee Cake:
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter. Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left - that way you know you haven't over mixed it.
Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops. Sprinkle the pecan crumble over the top of each cake. Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm.

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