My 365 recipes -- week 29 - Digital Scrapbooking Community

earlofoxford · #1 (**permalink**) 07-23-2011, 04:10 PM

I tried two new recipes this week, and they were both yummy!

Kentucky Hot Brown Tart (from Southern Living)

1 (14.1 oz) pkg refrigerated piecrusts
1 1/2 c chopped cooked turkey
2 c (8 oz) shredded white Cheddar cheese
1/4 c finely chopped fresh chives
6 bacon slices, cooked and crumbled
1 1/2 c half-and-half
4 large eggs
1/2 t salt
1/4 t freshly ground pepper
2 plum tomatoes, cut into 1/4-inch slices
1/2 freshly grated Parmesan cheese

Preheat oven to 425. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperture to 350.

Layer turkey and next 3 ingredients in tart shell on baking sheet.

Whisk together half-and-half and next 3 ingredients; pour over turkey.

Bake at 350 for 30-40 minutes or until set.

Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange over top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes of until cheese is melted. Cool on baking sheet on wire rack 15 minutes. Serves 6-8.

Knock You Naked Brownies (from the Pioneer Woman's blog)

1 box (18.5 oz) German Chocolate Cake Mix
1 c finely chopped pecans
1/3 c evaporated milk
1/2 c evaporated milk (additional)
1/2 c butter, melted
60 whole caramels, unwrapped
1/3 c semi-sweet chocolate chips
1/4 c powdered sugar

Preheat oven to 350.

In a large bowl, mix together cake mix, chopped pecans, 1/3 c evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9x9 inch square baking pan. Bake for 8-10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 c evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. (Mine broke apart, so I just pieced it together, and it turned out fine.)

Bake for 20-25 minutes. Remove from oven and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into nine or twelve servings, and carefully remove from the pan. (I cut mine into 16 squares, and they were still very generous.)