Archive for the ‘Walnuts’ Category

Cheesy Zucchini Boats

Cheesy Zucchini Boats
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

  • 4 zucchini, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, chopped
  • 5 plum tomatoes, chopped
  • 1 cup bread crumbs
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 6 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Advertisements

Apple-Oat Muffins

apple-oat-muffins1
Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

  • 2 cup(s) old-fashioned or quick-cooking oats
  • 1 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) packed brown sugar
  • 2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon
  • 1 cup(s) buttermilk
  • 2 tablespoon(s) vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
  • 1/2 cup(s) walnuts, chopped
  1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
  3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Candied Apple Pie Cheesecake

candied-apple-pie-cheesecake
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

  • 1 cup crushed NABISCO Ginger Snaps
  • 3 Tbsp. butter, melted
  • 1/2 cup plus 2 Tbsp. sugar, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 eggs
  • 1 cup apple pie filling, divided
  • 1/2 cup PLANTERS Walnut Pieces, divided
  • 1/2 cup toffee bits, divided
  1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
  2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
  3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

 **Personal Review: No Review Yet**

Simple Fudge


Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

  • 1-1/2 cups sugar
  • 1 5-ounce can (2/3 cup) evaporated milk
  • 1/2 cup butter
  • 2 cups tiny marshmallows
  • 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon vanilla
  1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
  2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
  3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
  4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
  5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
  6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

Cheese Tortellini with Walnut Pesto


Recipe & picture courtesy of Family Time

Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes

  • 1 cup walnuts
  • 1/3 cup lightly packed flat leaf parsley, with thick stems removed
  • 2 garlic cloves, smashed
  • 3 tablespoons Grated Parmesan cheese, plus more for serving
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 pound fresh or frozen cheese-filled tortellini
  • 1 tablespoon butter
  1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
  2. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.

**Personal Review: No Review Yet** 

Pesto Scallops with Toasted Walnuts


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Cook: 10 minutes; saute 8 minutes
Prep: 15 minutes

  • 1/2 pound whole-wheat bowtie pasta
  • 1 pound sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup jarred basil pesto
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped, toasted walnuts
  • Fresh basil (optional)
  1. Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté 3 to 4 minutes per side, until cooked through and no longer translucent.
  3. Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
  4. Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.

 **Personal Review: No Review Yet**