Comfort Food Recipe: Baked Mac 'n Cheese with Prosciutto

Here's a delicious twist on a family favorite. Try boosting the flavor in tradition mac & cheese by adding prosciutto. Make no mistake: this is one rich recipe. But when you're craving comfort food, it's got the perfect cheesy/tangy flavor combo that you won't be able to resist.

This particular variation calls for Gruyère and parmesan cheese, but feel free to experiment with other types to suit your tastes. We love the fact that there's even a tad bit of nutmeg in here. Who would've imagined this unlikely mixture of flavors could meld so perfectly together! 

Baked Macaroni & Cheese with Prosciutto 

(makes 6 servings)

Ingredients:

• 8 ounces small elbow macaroni (2 cups)
• 1 1/2 cups (packed) grated Gruyère cheese 
• 1 cup whipping cream
• 1 cup milk (whole or 2%)
• 3 ounces thinly sliced prosciutto, coarsely chopped
• 4 tablespoons grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Directions:

1. Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish.

2. Cook macaroni. 

3. Meanwhile, whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.

4. Once macaroni are cooked, toss them in the sauce until well coated. Season with salt and pepper.

5. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes.

6. Serve warm. Enjoy! 

Simple Savory Recipe: Bacon and Spinach Quiche

Quiche is an easy and delicious meal-- and it's a great way to incorporate some protein into your diet! There's no limit to the ingredient combinations that work well in this dish.

Making a quiche is something of an experiment, and you can always throw in different veggies or substitute one type of meat for another to enjoy a different flavor. One of our personal favorites is this recipe, which features bacon (!), spinach and Swiss cheese. 

Bacon and Spinach Quiche

(makes 8 servings)

Ingredients:6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:1. Preheat the oven to 375 degrees F. 

2. Combine the eggs, cream, salt, and pepper in a food processor or blender.

3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Brunch Recipe: Classic Eggs Benedict

Eggs Benedict is one of those guilty pleasure brunch dishes that you just can't help loving. This is a seriously delicious meal that just begs you to dig in and indulge. And indulge we did, when we set out out to create it at home. Crafting your own Eggs Benedict from scratch is no easy feat . You need perfectly poached eggs, an English muffin that's toasted to perfection, some delicious salted pork, and a Hollandaise sauce that isn't broken. Getting all of these components together can be tricky, but when you do, the results are fantastic.

There are a few conflicting reports of the origin of the Eggs Benedict. Some say it dates back to the 1800's, still others proudly declare it originated as recently as 1942 by stock broker Lemuel Benedict. Still some claim it has very papal origins. Either way, we're sure glad it was created, and we can't resist indulging in it at brunch!

Check out the full recipe below...

Classic Eggs Benedict

(makes 4 servings)

Ingredients

Basics

• 4 eggs
• 1 teaspoon white vinegar for poaching
• 4 pieces ham or bacon
• 4 English muffins
• salt and pepper to taste
• chopped scallions or parsley for garnish

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon and 2 1/4 teaspoons lemon juice
• 1/2 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 1/2 teaspoons water
• 1/2 cup butter, melted
• 1/8 teaspoon salt

Directions

1. Cook the bacon or ham in a large skillet as you normally would. set aside.
2. While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
3. For the Hollandaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
4. Add the melted butter to the Hollandaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollandaise). Add small amounts of water to the Hollondaise if it starts to get too thick.
5. After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
6. Toast your English muffins
7. Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
8. Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
9. See if you can get everything ready at the same time (having a second person in the kitchen helps) and assemble.
10. Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
11. Serve immediately
12. Enjoy!

Italian Recipe: Delicious Cannoli Dip

Among the most delicious Italian desserts out there are the cannoli. As normally presented, cannoli are pastry tubes filled with delicious, creamy filling. Why should we start with the pastry, however? That said, how about we take the best of the cannoli and get creative? Today's recipe is an offer you can't refuse: cannoli dip.

This recipe is perfect for parties. Line some plates with graham crackers, or strawberries, or Nilla Wafers and dunk away. Keep reading below for this great recipe...

Delicious Cannoli Dip

(makes 8-10 servings)

Ingredients

• 15 oz Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 2/3 cup powdered sugar
• 3 tablespoons orange liqueur
• 1 cup heavy cream
• 3/4 cup mini semi-sweet chocolate chips

Directions

1. Mix together the Ricotta, Mascarpone, powdered sugar, and liqueur in a large bowl.
2. In a separate bowl, whip the heavy scream until soft peaks form, using a hand mixer.
3. Fold the whipped cream and 1/2 cup of the chocolate chips into the cheese mixture.
4. Transfer the mixture to a serving dish and garnish with remaining 1/4 cup chips.
5. Provide dippables of your choice.
6. Enjoy!

Dessert Recipe: Fantastic Flan

Also known as Creme caramel or caramel custard, Flan is a decidedly Western European dish. Its name is French, but the dish most of us in America call flan comes from Spanish-speaking countries. Each region has its own twist on the dessert. For example, in Mexico and Puerto Rico, some add 8oz. cream cheese to the recipe, while Cubans sometimes add two egg whites and some cinnamon.

We're sharing a fairly basic flan recipe, but feel free to experiment with variations of your own! This dessert can be served as a large pie and cut into slices, or baked as smaller, individual servings. It also holds shape, so feel free to experiment with different molds as well. Keep reading below for our favorite flan recipe...

Flan Recipe

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• 2 large eggs
• 3 large egg yolks
• 1/4 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 1 can sweetened condensed milk
• 1 1/2 cups low-fat milk (about 1% or 2% fat)

Directions

1. Preheat the oven to 350F.
2. Place a kitchen towel in the bottom of a large baking dish, and place a 9-inch cake pan in the center.
3. Bring the sugar and water to a boil in a small saucepan, swirling the pan gently until the sugar has dissolved (about 3 minutes).
4. Reduce to a simmer and cook, swirling the pan occasionally (but not actually stirring) until the mixture has caramelized and turned a deep mahogany (7 to 10 minutes).
5. Slowly pour the caramel into the 9-inch cake pan. Let caramel cool until slightly hardened.
6. Bring a large saucepan of water to boil.
7. Meanwhile, whisk eggs and egg yolks together in a medium bowl until combined, about 1 minute. Whisk in the zest, vanilla extract, condensed milk, and low-fat milk.
8. Pour the mixture into the cake pan, then transfer the roasting pan with the cake pan inside to the oven. Pour the boiling water into the roasting pan until the water reaches halfway up the side of the cake pan.
9. Bake for about 30 to 40 minutes, or until the custard has just barely set and is no longer sloshy. You want the center of the custard to be 170 to 175 degrees. Don't worry if the flan hasn't entirely set, it will finish setting during cooling.
10. Remove the roasting pan from the oven and transfer the cake pan to a wire rack and let cool for about 2 hours.
11. Wrap the cake pan with plastic wrap and refrigerate until the custard is completely chilled (between 2 hours and up to 24 hours).
12. run a knife around the edge of the cake pan to loosen the custard, then invert a large serving platter over the top of the cake pan. Holding both the plate and pan, flip the custard over onto the platter. Drizzle any extra caramel sauce over the top of the flan and serve. (You may want to make extra caramel sauce for the flan, just repeat steps 3 and 4 of the recipe to create more).
13. Enjoy!

Dessert Recipe: Tea-Infused Creme Brulee

This recipe takes a slight change from the classic fare and infuses it with tea. To assist the sweetness of the dish, try using a bold, black tea like Irish Breakfast, though feel free to experiment with your own favorite. We also used vanilla extract for its ease of availability, but if you can find it, using a full vanilla bean will provide the richest flavor. If you want to make basic creme brulee instead of the tea infused version, remove the tea bags from the recipe and add an additional teaspoon of vanilla extract.

Another note: this recipe calls for you to put a dish towel in the bottom of a baking dish and place the individual ramekins on top before partially filling the baking dish with water. This is to make sure there is water underneath the brulees as they bake, and to ensure an even distribution of temperature. Now on to the recipe! 

Tea Infused Creme Brulee

(makes 6 servings)

Ingredients

• 4 cups heavy cream, chilled
• 2/3 cup granulated sugar
• a pinch of salt
• 10 bags Irish Breakfast tea, strings tied together
• 12 large egg yolks
• 1 teaspoon vanilla extract
• 8-12 teaspoons turbinado sugar.

Directions 

1. Preheat the oven to 300 degrees.
2. Combine 2 cups cream with the sugar and salt in a medium saucepan, and add the tea bags. Bring the mixture to a boil over medium heat, stirring occasionally to make sure the sugar dissolves.
3. Once the mixture comes to a boil, remove the pan from the heat and let steep for 15 minutes.
4. Meanwhile, place a kitchen towel in the bottom of a large baking dish. Bring a kettle or large saucepan of water to boil over high heat.
5. After the cream has finished steeping, remove the tea bags and squeeze them with tongs or press into a mesh strainer to extract all the liquid.
6. Stir together the tea liquid and the remaining 2 cups cream with the steeped cream to cool down the mixture.
7. Whisk in the yolks and vanilla extract in a separate bowl.
8. Whisk 1 cup of the cream mixture into the yolks until loosened and combined.
9. Repeat with the remaining cream, whisking 1 cup at a time until all is combined.
10. Strain through a fine mesh strainer into a large measuring cup or pitcher. Discard the solids in the strainer.
11. Pour or ladle the mixture into individual ramekins, dividing it evenly among them.
12. Place the ramekins in the baking dish, then carefully place the baking dish into the oven.
13. Pour the boiling water into the baking dish in the oven, being careful to not splash water into the ramekins until water reaches two-thirds the height of the ramekins.
14. Bake until the centers of the custard are just barely set and an instant-read thermometer registers 170 to 175 degrees at the center (This should take about 30-35 minutes).
15. Transfer the ramekins to a wire rack, and cool to room temperature (about 2 hours).
16. Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold (at least 4 hours).
17. Uncover the ramekins, then sprinkle each evenly with about 1 teaspoon of turbinado sugar.
18. Ignite a kitchen torch and caramelize the sugar. Refrigerate ramekins uncovered to re-chill about 30 minutes before serving.
19. Enjoy!

Brunch Recipe: Spanish Omelette

The Spanish omelette-- tortilla española-- isn't what comes to mind when most of us think of a traditional omelette. Instead of an egg pancake layered with ingredients then folded, this dish is much thicker, and typically includes potatoes. It's for you're searching for a good, hearty breakfast, this is an easy choice. It's velvety, rich, and just melts in your mouth when cooked properly. Fortunately, it doesn't require too many ingredients and one omelette can serve 4, even if it can take a little time to cook. Trust us, though, it's worth it!

For this recipe, we used the strict traditional ingredients of potatoes and onions, but more vegetables (or even bacon) can absolutely be incorporated to add some variety. If you feel like experimenting, we recommend adding some roasted red peppers and peas. To boost flavor, serve olives, pickles, or even keep a little garlic mayonnaise to the side. Keep reading below for this simple recipe...

Spanish Omelette

(makes 6-8 servings)

Ingredients

• 6 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/8" thick slices
• 1 yellow onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 large eggs

Directions

1. In a bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until the potato slices are separated and thoroughly coated in oil.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
3. reduce the heat to medium-low, then add the potato mixture to the skillet. Set the bowl aside without washing (we'll be using it later).
4. Cover the mixture and cook, stirring with a rubber spatula every 5 minutes for about 25 minutes.
5. Meanwhile, whisk eggs and the remaining 1/2 teaspoon salt in the bowl from earlier until it's just combined.
6. Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
7. Turn the temperature back up to medium-high on the stove, add the remaining teaspoon oil, and heat until it just starts to smoke.
8. Add the egg mixture to the pan, and cook, shaking and folding the mixture constantly for about 15 seconds, then use the rubber spatula to  smooth out the top.
9. Reduce the heat to medium, cover, and cook. Shake the pan every 30 seconds until the bottom is golden brown and the top is just lightly set (about 2 minutes).
10. Using the rubber spatula, loosen the omelette from the bottom of the pan, shaking the pan a little until the egg can slide around freely in the pan.
11. Slide the omelette off the pan and onto a plate. Cover the plate with a second plate face down, flip, then slide the omelette back onto the pan with the browned side up.
12. Return the pan to medium heat, and cook for another 2 minutes, shaking the pan every 30 seconds again.
13. Slide the omelette onto a plate and let cool for up to 15 minutes.
14. Cut the dish into serving sizes (sliced into quarters, or you can even cut into cubes and stick toothpicks in them for an appetizer).
15. Enjoy!

Brunch Recipe: Mozzarella, Tomato, and Basil Frittata

Frittatas are lovely for a number of reasons – starting with the ingredients. If you’ve got some eggs, you can whip up a frittata filled with just about anything – from roasted veggies to leftovers from last night’s dinner (yep, spaghetti frittatas are pretty popular).

This recipe, however, keeps things simple. Featuring the three main ingredients that make caprese salads and sandwiches so delicious, this fluffy frittata includes tomatoes, basil, and fresh mozzarella. Because the recipe is pretty basic, there’s lots of room to customize with fresh veggies or meats that you’d like to add – just sprinkle them on the frittata with the tomatoes and other toppings.

Though frittatas can be made in any deep skillet, cooking them in a cast-iron skillet seems to yield the best results – especially because frittatas are generally cooked on the stove and then finished in the oven, so you’ll need a skillet that’s ovenproof. Plus, a seasoned cast-iron skillet adds flavor of its own.

Packed with protein and classic flavors, this frittata is great for breakfast, lunch, or dinner – try pairing it with fresh fruit, sautéed spinach, or roasted potatoes, and you’ll be set with an energizing meal.

Mozzarella, Tomato, and Basil Frittata

(makes 12 servings)

Ingredients

• 12 large eggs
• 1/2 cup whole milk (or substitute 1/2 cup skim milk and 2 tablespoons melted butter)
• 1 tablespoon olive oil
• 4 large tomatoes, peeled and sliced (between 1/4 and 1/2 inch thick)
• 1 pound fresh mozzarella, diced
• 2 tablespoons basil leaves, cut into slivers
• Salt and pepper to taste

Directions

1. Preheat the oven broiler.
2. Beat the eggs and milk (or the whole milk substitute) in a large bowl.
3. Grab a large cast-iron skillet (or similarly sized ovenproof skillet) and add one tablespoon of olive oil. (If the skillet isn't non-stick, also spray the entire skillet lightly with cooking spray.)
4. Put the skillet over medium heat, then add the egg mixture. 
5. Sprinkle the top of the egg mixture with the cheese, basil, and the sliced tomatoes. Then, season the top with salt and pepper to taste.
6. When the edges begin to brown, put the skillet into the oven and let it sit underneath the broiler until the top is set – for about a minute.
7. Take the skillet out of the oven and serve straight from the skillet after cooling for a few minutes, or immediately transfer the frittata to a serving dish and let it cool there. Serve in wedges.
8. Enjoy!

Breakfast Recipe: Huevos Rancheros

Nothing says hearty quite like eggs, and huevos rancheros steps things up a notch. Spanish for "rancher's eggs," huevos rancheros, is a Mexican-style breakfast (or brunch!) dish that grew from rural farmers and ranchers. It has a great heat to it, and can be made a variety of ways ("Huevos divorciados," for example, is the rancheros served with two eggs, but each egg has a different sauce).

Today's recipe is a simple huevos rancheros with homemade salsa. To save time, feel free to use jarred and skip to step 9. To really spread that Mexican flavor around, we cooked the eggs in the salsa and topped it all with some red onions and cilantro. Frying the tortillas before assembling the ingredients on top of them also helped add some good texture variety to what would otherwise be a very soft dish. Keep reading below to see how we assembled our own huevos rancheros...

Huevos Rancheros

(makes 4 servings)

Ingredients

• 3 medium jalapeno peppers, halved, seeded, and the ribs removed
• 1 1/2lbs plum tomatoes cored and halved
• 1/2 medium yellow onion, cut into 1/2-inch wedges
• 2 medium cloves garlic, peeled
• 1 tablespoon tomato paste
• salt
• 3 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3 tablespoons minced fresh cilantro leaves
• black pepper
• 1-2 tablespoons lime juice
• 4 corn tortillas
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 cup refried beans with green chilies (optional)
• 1 red onion, diced for garnish

 Directions

1. To assemble the salsa, preheat the oven to 375F.
2. Mince one jalapeno and set aside.
3. In a medium bowl, combine tomatoes, remaining jalapenos, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne. Toss to mix thoroughly.
4. Place vegetables cut-side down on a rimmed baking sheet and roast until the tomatoes are tender and the skins begin to shrivel and brown (about 30 to 45 minutes).
5. Let vegetables cool for about 10 minutes.
6. Transfer onions, garlic, and jalapenos to a food processor or blender and process until broken down (about 10 seconds), pausing halfway through to scrape the sides with a rubber spatula.
7. Add tomatoes and process until the salsa is slightly chunky (about 10 more seconds).
8. Add 2 tablespoons cilantro, reserved jalapeno, salt, pepper, and lime juice to taste.
9. To assemble the huevos rancheros, bring salsa to a gentle simmer 
10. Remove from the heat, and make four shallow wells in the salsa with the back of a large spoon.
11. Break one egg into a cup, then gently pour the egg into a well in the salsa. repeat with remaining eggs.
12. Season each egg  with salt and pepper to taste, then cover the skillet and place over medium-low heat.
13. Cook until you've reached the desired consistency. 4 to 5 minutes will give you runny yolks, and 6 to 7 minutes will give you set yolks.
14. Meanwhile, heat remaining 1 tablespoon oil over medium-high heat.
15. Fry tortillas one at a time until firm, but not crisp.
16. Remove to paper towels and pat down.
17. Place tortillas on serving plates, and divide refried beans between them if using.
18. Gently scoop and place one egg onto each tortilla, then spoon the salsa around each egg, covering tortillas.
19. Sprinkle with cheese and red onion, then add cilantro for garnish.
20. Enjoy!

Italian Recipe: Lighter Pasta Carbonara

I recently found myself looking for a rich pasta dish without the tomato sauce. Pasta alla carbonara felt like the perfect choice, but there was a problem: So many recipes are so rich and heavy, it's hard to finish a whole bowl. I wanted to find a way to lighten the dish without sacrificing the flavor.

Many carbonara recipes call for loads of butter and cream, but I wanted to dial that back some. Instead of those, I decided to go ahead and use a little of the rendered fat left over from cooking the bacon. From there, I needed to find a way to make the sauce smooth, and like using the fat from the bacon to add richness, I looked to the spaghetti to add smoothness. By using only half the water to boil the spaghetti, I got a starchy liquid that made a great base for the sauce. Keep reading below for this fantastic recipe...

Pasta Carbonara

(makes 4-6 servings)

Ingredients

• 8 slices bacon cut into 1/2" pieces
• 1/2 cup water
• 3 cloves garlic, minced
• 1 1/4 cups Pecorino Romano
• 3 large eggs plus 1 large yolk
• 1 teaspoon pepper
• 1 lb spaghetti
• 1 teaspoon salt
• Grated Parmesan cheese and parsley for garnish (optional)

Directions

1. Bring the bacon and water to a simmer in a 10" skillet over medium heat. Cook until the water evaporates and bacon begins to sizzle (about 8 minutes). Reduce heat to medium-low and cook until fat renders and bacon browns (5 to 8 minutes).
2. Add garlic and cook 30 seconds. Strain bacon through a fine-mesh strainer into a bowl. Set bacon and garlic aside. Measure out  tablespoon of bacon fat and place in a medium bowl. Whisk together Pecorino, eggs and yolk, and pepper into the fat until well combined.
3. Meanwhile, bring 2 quarts (8 cups) of water to boil in a Dutch oven. Set a colander in a large bowl to prepare for draining. Add spaghetti and salt to the Dutch oven and cook, stirring frequently, until al dente. Drain the spaghetti into the colander, reserving the cooking water.
4. Pour 1 cup cooking water into a measuring cup and discard the remainder. Return the spaghetti to the now empty bowl.
5. Slowly whisk 1/2 cup of the reserved cooking water into the egg and cheese mixture. Once mixed, gradually pour the Pecorino mixture over spaghetti, tossing to coat. Add the bacon and garlic to the spaghetti and toss to combine.
6. Let the spaghetti rest, tossing frequently until the sauce has thickened slightly and coats the spaghetti (2-4 minutes), using the remaining reserved cooking water to adjust the consistency if needed. Garnish, then serve immediately.
7. Enjoy!

Creative Dessert Recipe: Ice Cream Bread

So here's a recipe we found that took us completely by surprise. It's an easy bread made with ice cream and flour. Once we heard of this concept, we just had to go ahead and give it a try. After all, it's so simple, why not?

So many recipes call for simply two ingredients: You favorite ice cream (vanilla is a good base, but also try out fruity flavors like strawberry or blueberry), and bread. Most ice creams already have egg in them, and of course there's the dairy, and it already has plenty of flavor, so it would actually work perfectly.

Another way to approach this recipe is to use vanilla ice cream and toss in about 1/2 cup chopped banana, or chocolate chips or your fruit of choice to add some additional variety in flavor and texture. The basic recipe calls for 2 cups of melted ice cream and 1 cup 1/2 flour. Using that as our basis, we decided to do a little extra to pack this bread with flavor. Feel free to experiment with your own favorite flavors (for example, strawberry ice cream with 1/2 cup fresh sliced strawberries would be fantastic). Try to stick with full-fat ice cream, as low-fat or fat-free will leave you with a dry bread. Keep reading below for the recipe...

Ice Cream Bread

(makes about 6 servings)

Ingredients

• 2 cups vanilla ice cream, softened
• 1 1/2 cups self-rising flour (if you don't have self-rising flour, use 1 1/2 cups all-purpose plus 2 teaspoons baking powder and 1/2 teaspoon salt).
• 1 tablespoon sugar
• 1 tablespoon grated lemon zest

Directions

1. Preheat the oven to 350F. Spray an 8"x4" loaf pan or line it with parchment paper.
2. In a medium bowl, mix together ice cream, sugar, flour, and zest until just combined.
3. Transfer the loaf to the baking pan and smooth out.
4. Bake for 45 minutes, or until a toothpick stick in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and let cool.
6. Enjoy!

Quiche Recipe: Classic Lorraine

Today we're posting a great, hearty meal that's perfect for serving the whole family. Like most egg meals, this is something that's great and easy to customize for even the picky eaters in the family. And it's versatile enough to work as breakfast, lunch, or dinner! 

A great quiche should have a tender crust with a velvety, custard-like texture to it while also blending in with all of the amazing flavors of the meat and cheese. For the crust, we decided to use a shortcut and rolled out some store-bought dough (sacrilege, I know, but it was the morning!) pre-baked, and we decided to focus our time on finding just the right combination of ingredients for the filling. We decided to use whole eggs plus extra yolks to achieve that perfect custard-like texture. For the meat, we stuck with a classic bacon, and the cheese we used a gruyere cheese. Keep reading below for this great recipe...

Quiche Lorraine Recipe

(makes 6 servings)

Ingredients

• 1 frozen pie crust (If you want to go the homemade route and make your own pie crust, check this one out) 
• 8 slices bacon cut into 1/2" pieces and cooked
• 2 large eggs
• 2 large egg yolks
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• a pinch of nutmeg
• 1/2 cup gruyere cheese

Directions

1. Preheat the oven to 350F. Place the frozen crust in a pie pan and line with aluminum foil, allowing for a few inches to extend beyond the sides of the pan. Fill two-thirds with pie weights (dry beans work as well). Bake for 20 minutes, then remove from the oven. Remove the pie weight and foil, then use a fork to poke small holes around the base of the crust. Bake for another 10 minutes, or until lightly browned all over.
2. Whisk together eggs, yolks, milk, heavy cream, salt, pepper, and nutmeg in a medium bowl.
3. Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the egg mixture to 1/2" below the crust rim and bake for 32 to 35 minutes, or until a knife blade inserted about one inch from the edge comes out clean. The center should feel set but like gelatin. It will finish cooking as it cools.
4. Transfer the quiche to a wire rack to cool and serve at room temperature. 
5. Enjoy!

Dessert Recipe: Rich Vanilla Cheesecake

If there is one dessert that screams decadent, it's cheesecake. It's also one of those desserts that when the craving strikes, nothing else quite hits the spot. That's why today's recipe is devoted to creating this perfectly creamy treat.

A vanilla cheesecake is certainly one of the most basic and versatile versions of this dessert. Its flavors are simple enough, and it's just waiting for a great topping like a chocolate or strawberry sauce, or even some salted caramel. As pictured below, we just decided to plate with a simple chocolate sauce, but feel free to serve a variety of options to guests or experiment with your own personal favorite. Keep reading below for this delicious cheesecake recipe...

Vanilla Cheesecake

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 cup crushed Nilla wafers
• 2lbs cream cheese
• 1 1/4 cup sugar
• 4 large eggs
• 1 teaspoon grated lemon zest
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream

Directions

1. Preheat the oven to 375F. Line the bottom of a 9" springform pan with foil, tucking the foil tightly underneath the pan bottom. Assemble the pan, then unfold the foil from the bottom around the side of the pan (a quick look at what the end product should look like. It's to prevent leaking during the water bath). Brush the bottom and sides of the pan with butter. Sprinkle the Nilla wafer crumbs over the bottom of the pan, coating evenly. Place a clean dish cloth in the bottom of a roasting pan, and place the cake pan on top. Start a kettle of water boiling.
2. Meanwhile, beat the cream cheese in a bowl until smooth (I'd recommend using an electric mixer if you have one, but if you don't just work it hard with a wooden spoon). Gradually add the sugar and continue to beat until the sugar dissolves. Add the eggs one at a time, beating until you have them fully incorporated, making sure to scrape down the sides of the bowl. Add the zest and vanilla and beat until just incorporated. Fold in the cream and sour cream until the mixture is smooth and evenly incorporated.
3. Pour the batter into the prepared springform pan. Set the roasting pan on the oven rack and pour just enough boiling water to come about halfway up the side of the springform pan. Bake for about 55 to 60 minutes, or until the perimeter is set but the center still juggles when tapped. Turn off the heat and leave the oven door ajar for another hour.
4. Remove the springform pan from the water bath and set on a wire rack to cool to room temperature. Cover then refrigerate until chilled, at least 4 hours. Serve cold.
5. Enjoy!

Classic Party Recipe: Deviled Eggs

One classic party platter is a perennial favorite: deviled eggs. Getting the eggs just right can be difficult, though. The center should be perfectly creamy and hold stiff peaks. Above all, these eggs should be simple to make. No steps should be more complicated than assembly. If you want to make this look extra fancy, load the prepared yolks into a pastry back to quickly pipe out into the hollowed egg whites. Keep reading below for our favorite deviled eggs recipe...

Deviled Eggs

(make 24 servings)

Ingredients

• 1 dozen large eggs (cold)
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 1/2 teaspoons apple cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced shallot
• salt and pepper
• paprika to taste

Directions

1. Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand 10 minutes.
2. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes. Transfer the cooked eggs to the ice water with a slotted spoon and let sit for 5 minutes.
3. Peel the eggs and slice each in half lengthwise with a paring knife. Remove the yolks to a small bowl, then arrange the whites on a platter.
4. Using a fork, mash up the yolks and add the mustard, mayonnaise, vinegar, Worcestershire sauce, shallot, and just a sprinkling of salt and pepper. Spoon the yolk mixture into the egg white halves, or add the yolk into a pasty bag with a nozzle, and twist the top of the bag to pipe the yolk mixture into the egg white halves.
5. Serve at room temperature with a dusting of paprika on top for garnish.
6. Enjoy!

Italian Recipe: Stuffed Shells with Spinach and Ricotta

Spinach and ricotta are the perfect pairing – especially when they are tucked inside a big pasta shell and smothered in marinara. Pair the masterpiece that is stuffed shells with a nice salad and some garlic bread, and you’ll have yourself a winner at the dinner table.

There are tons of variations on this classic suppertime dish – shells come stuffed with everything from a medley of cheeses to Italian sausage to ground turkey. We’ve even seen bolder recipes for enchilada stuffed shells packed with refried beans and enchilada sauce.

For this recipe, we’ll keep it classic with spinach and three kinds of cheese: ricotta, mozzarella, and Parmesan. If you’d like to add ground turkey or ground beef, be sure to cook the meat before adding it to the stuffed shell mixture. One pound of meat would be perfect for this recipe.  

Stuffed Shells with Spinach and Ricotta

(makes 4 servings)

Ingredients

• 16 jumbo pasta shells
• 1 1/2 tablespoons olive oil
• 2 teaspoons garlic, minced
• 4 cups fresh spinach leaves, roughly chopped and packed tightly when measuring
• 12 ounces skim-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tablespoon fresh basil, finely chopped (or 1 teaspoon of dried basil)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cups marinara sauce (click here for a homemade sauce recipe, which we used with our baked ziti recipe, or use store-bought sauce)

Directions

1. Preheat the oven to 375 degrees F.
2. Heat a large pot of water until boiling, add a big pinch of salt to the water, and then add the pasta shells. Cook the pasta shells according to the package’s directions, until the shells are al dente.
3. Drain the pasta shells and set them aside.
4. Add the olive oil to a large skillet over medium-high heat. Add the garlic and let it cook for a minute, until it starts to get a little bit brown, and then add the spinach. While the spinach is cooking, stir it occasionally for about four minutes, or until the leaves start to wilt –- the leaves should still be bright green. The entire batch of spinach should reduce in size by half.
5. Remove the spinach from the heat and let it cool.
6. Grab a mixing bowl and combine the spinach, cheeses, egg, basil, salt, and pepper until everything is evenly blended.
7. Lightly grease the bottom of an 8x8-inch baking dish with cooking spray. Then, pour 1/2 cup of the marinara sauce into the bottom of the dish (spread it evenly).
8. Get the shells and spinach/cheese mixture. Stuff each shell with a heaping spoonful or two of the spinach/cheese mixture (make sure each one is nice and full!), and then place each shell in the baking dish on top of the sauce.
9. Cover the shells with the remaining sauce and cover the dish with aluminum foil. Bake for 25 minutes, remove the foil, and then continue baking for about 10 or 15 more minutes (until the top starts to get golden brown and the sauce starts bubbling).
10. If desired, sprinkle with more Parmesan cheese and extra slivers of fresh basil for garnish.
11. Enjoy!

Appetizer Recipe: Baked Camembert with Cranberry Sauce

Searching the pantry for a snack to satisfy my craving, I decided to whip up one of my own; Something nice and simple, with the perfect balance of a little sweet, a little salty, and a little tart. The only possibility: baked camembert with cranberry sauce.

This combination couldn't be simpler to make, and it spreads perfectly on a toasted slice of French or Ciabatta bread. The trick is to bake the cheese in the wooden box it comes in for a good presentation. Once it's done baking, spread on the toast, and add some delicious cranberry sauce. Alternatively, bake the camerbert in its wrapper and puncture with a knife to open and peel back to reach the perfectly gooey cheese. For the cranberry sauce, we decided to just make a simple little batch that can be prepared on the stove from scratch. Keep reading below for our favorite baked camembert recipe...

Baked Camembert with Cranberry Sauce

Ingredients

• 4 cups cranberries fresh or frozen
• 2/3 cup sugar
• 1/4 cup port
• 1/2 cup water
• 2 teaspoons orange zest
• 1 camembert

Directions

1. Boil water and port and sugar on the stove, stirring to dissolve. Add the cranberries, then return to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries burst.
2. Add the  add zest to the saucepan along with any extra spices including cinnamon, nutmeg, or even half a pint of blueberries. Stir vigorously to blend and heat for another 3 minutes. Remove from heat, then let cool completely at room temperature. Transfer to the refrigerator to chill. The sauce will thicken as it cools.
3. Once the sauce has chilled, preheat the oven to 350F. Unwrap the camembert and slice in half horizontally. Place back into its wooden box, one half filling the bottom, the other half filling the lid. Make sure the inside of the cheese is facing up. Spread a few teaspoons of the cranberry sauce on top and bake for 15 to 20 minutes.  It should be oozing at the touch and still be hot.
4. Spread the camembert on toast, or even serve as a dip with crackers, celery, apple slices, and of course extra cranberry sauce.
5. Enjoy!

Savory Breakfast Recipe: Cheese Scones

A few months ago we shared a recipe for fantastic cranberry scones. Those pastries are perfect for a hint of sweetness from the fruit with perhaps a little help from some clotted cream and jam. What about something that only needs a little butter, or no help at all? What about scones that are more savory than sweet?

Cheese scones are a perfect, savory breakfast treat. The trick to is really let the cheddar cheese taste shine through and mix in a few chives for added flavor. It's a little salty, plenty cheesy, but it should never be overpowering. For our scones we only used a good quality cheddar cheese we grated ourselves, but for a more complex flavor feel free to combine a variety of cheeses (keeping the total amount of cheese the same). Gouda, cheddar, and asiago make for a great combination. To end up with well-shaped and better looking scones, we refrigerated the dough overnight after cutting, but that isn't necessary. Keep reading below for this delicious recipe...

Savory Cheese Scone Recipe

(makes 14 servings)

Ingredients

• 2 1/4 cups self-raising flour
• 1 tablespoon caster (fine) sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons cold butter
• 3/4 cups chilled whole milk
• 2 tablespoons finely chopped chives
• 1 large egg
• 1 tablespoon vegetable oil
• 1 cup grated cheddar cheese
• 2 teaspoons dijon mustard
• 1 egg white plus 2 teaspoons of water for egg wash

Directions

1. Sift together the flour, baking soda, and salt in a large bowl. Chop the cold butter into small pieces and add to the dry ingredients. Mix the dry ingredients and butter until it begins to resemble a coarse meal. Stir in the cheese and chives.
2. In a small bowl, whisk together milk, 1 egg, oil, and mustard. Gradually add the milk mixture to the dry mixture, tossing until moist clump form. Add more milk by the tablespoon if the dough is too dry. Turn the dough out onto a lightly floured workspace and knead until the dough just comes together.
3. Line two baking sheets with parchment paper. Pat out the dough into a 1" thick round. Us a 2 1/2" diameter cutter, cutting out the scones. Gather together the dough scraps and repeat. Transfer the cut out scones to the prepared baking sheets.
4. Optionally, cover the dough with plastic wrap and transfer to the fridge. Refrigerate for at least three hours before baking, or  feel free to bake ahead of time.
5. Before baking, preheat the oven to 425F. whisk together 1 egg white and 2 teaspoons of water. Remove the plastic wrap from the baking sheets, and brush the scones with the egg wash. Sprinkle with a little extra cheese. Bake the scones until golden on top (about 14-16 minutes). Cool scones on a sheet for 5 minutes before transferring to a basket. Serve warm with butter.
6. Enjoy!