Best Vegetable Recipes of 2012 ♥ Personal Favorites

The best vegetable recipes of 2012 from A Veggie Venture, just one per month, all in one handy spot for easy reference.

It's that time of year, the week when we food bloggers look back over a year's worth of recipes and pick our favorites! I love-love-love this process! It really helps us hone our recipe collections, highlighting the best of the already very good, especially for sites like A Veggie Venture and my food column Kitchen Parade which by design, already post only really good recipes, the ones that work, the ones that are special or especially useful. (Here's the 2012 favorite recipes from Kitchen Parade too.)

But I also love all the many sources of "best of the year" lists for movies, books, gadgets, etc. So this year, I'm collecting "best of the year" lists on Pinterest. Follow me there and you'll see all the new entries over the next couple of weeks on this board, Best of the Year Lists & Favorites.

But okay, here you go, my favorite recipes for 2012. Do we share some favorites? Have I completely missed one you loved? Let me know in the comments!
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Good Luck for 2013: New Year's Soup Recipe ♥ with Black-eyed Peas & Collard Greens

Today's soup recipe: Easy, healthy and satisfying, a good way to kick off the new year (even a few days early!) after the indulgence of the holiday. For Weight Watchers, just 2 points (PointsPlus) and 1 point (Old Points).

So how did 2012 treat you? Mine was just swell, thanks for asking. (And yours? Do tell!) Should credit be given to this lovely little soup that I cooked up for New Years a year ago? Maybe! You see, by southern tradition, black-eyed peas bring "good fortune" to the new year and greens – any green, that's collard greens, turnip greens, kale, chard, etc – bring "financial success".

And no bitter medicine, this soup. It really hits a sweet spot with just a tiny touch of underlying heat. It's a vegan soup, though no one will likely notice. On the other hand, a little ham or bacon wouldn't hurt here (Note to Vegetarians). Meat isn't needed, mind you, but it would just add a protein component and calories that might especially satisfy, say, the menfolk at the table.

DO BLACK-EYED PEAS NEED TO SOAK BEFORE GETTING COOKED? Great news, they don't! So this soup is easy to make right now, ASAP. You might even have all the ingredients on hand!
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Chocolate Pretzel Bites

We received a plate full of goodies the other day at work and on that plate were some yummy looking pretzel things.  Unfortunately I did not get to try one, but was left intrigued.  So you know me I had to attempt to create it.  They turned out delicious!! Perfect blend of salt and sweet.  Also great for people like me who are in need of a quick treat to make for this Christmas season.

Chocolate Caramel Pretzel Bites
small pretzels
Hershey Kisses, Caramel Filled, Hugs or caramel filled Dove chocolates
M&M's

Preheat oven to 170 degrees.
Line your pretzels on a baking sheet.  Top with the chocolate.

Place in the oven for 4-6 minutes.  Just long enough for the chocolate to melt a bit.

Remove from oven and quickly push an M&M in the center of each chocolate.

(We used the caramel Kisses on these)

 Place in the fridge for about 10 minutes to allow them to set up.

(Caramel filled Dove Chocolates on these.)

*Taste on both the Kisses and the Dove chocolates were the same, but the Dove were easier to push the M&M into and the caramel stayed inside.

Remove and enjoy or giveaway to someone!!

Paired with some Caramel Popcorn Puffs.

DELICIOUS!!

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Pear Crisp

I was so excited to get my hands on a box of pears.  I canned most of them, but ran out of clean bottles so I needed to find something else to do with the small amount I had left and this is what I found! It was delicious and a nice change from the usual apple crisp.

Pear Crisp

from the Pioneer Woman

4 -5 whole Pears

2/3 cups sugar

1/4 teaspoon salt

 

Topping Ingredients

1 1/2 cup flour

1/3 cup sugar

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup pecans very finely chopped (I left these out due to allergies)

1/2 cup butter, melted

 

Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish;

 Top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream or whipped cream.

Yum!! Sounds delicious on this cold day!!

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Jam Filled Cake Chocolate Glaze | Healthy Bake Jam Chocolate Cake Glaze Recipe

Jam-Filled Cake with Chocolate Glaze

Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Procedures: 

• Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch pan round cake (2 inches deep). In a medium bowl, mix flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high speed until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium heat. With mixer on medium, gradually add the flour mixture to the egg mixture and beat until combined. With the mixer on low, add the milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour the mixture into the mold. Bake until the top is light golden and a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edge of pan, turn cake out onto rack to cool completely (to top), 30 minutes
• . With a serrated knife, cut the top of the cake to make it level, and then divide the cake in half horizontally. Place the bottom layer on a serving dish pie or jam dish and spread evenly on top with an offset spatula. Cover with the second layer.
• Make glaze: Place the chocolate and corn syrup in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Immediately pour over the chocolate and let stand 2 minutes. Stir until the mixture is smooth. Pour glaze over cake and spread with offset spatula so it drips down the sides. Refrigerate until glaze is set, about 45 minutes (or up to 2 hours). To serve, cream puffs available (if used) in the top of the cake.

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Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

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Lemon Meringue Cupcakes | Healthy Bake Lemon Cupcakes

Lemon Meringue Cupcakes

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Procedures:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Mix flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl if necessary. Whisk zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until combined after each.
• Divide dough into lined molds, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.
• Finally, spread a spoonful of lemon curd in the middle of each cupcake. Fill a pastry bag fitted with a large star open tip (Ateco # 828 or Wilton # 8B) with frosting. Pipe frosting on each cupcake, turning the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and move it back and forth until frosting is lightly browned all over. Serve immediately.

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Lobster Macaroni and Cheese | Healthy Sea Food Lobster Macaroni and Cheese Recipe Tips

Lobster Macaroni and Cheese

Ingredients

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves


Procedures:

• Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
• Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
• Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.

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Healthy Maine Lobster Lasagna | Healthy Sea Foods Lobster Recipe Tips

Maine Lobster Lasagna

Ingredients: Makes 12 servings
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Procedures:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan 9x13 inches.
• In a large bowl, mix the ricotta cheese, eggs, half the Cheddar cheese, half the mozzarella and half the Parmesan. Mix the onion, garlic, parsley and pepper.
• Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking sheet. Cover plate with a layer of lasagna. Arrange 1/3 of the lobster meat over noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remaining cheddar, mozzarella and Parmesan cheese on top. Give the whole pan a gentle shake to get everything settled in.
• Bake, covered lightly with foil, for 45 minutes in the preheated oven. Remove foil and continue baking for 10 minutes or until top is browned. Let stand 10 minutes before serving.

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A Few of My Christmas Faves

WOW!! Christmas day is coming really fast this year.  I thought I would share with you a few of my favorite Christmas recipes.  They make great gifts and a great splurge!! **Watch out a few are addicting!!

Most adorable..

Santa Hat Pretzels

Delicious and addicting...

White Chocolate Popcorn

Caramel Popcorn Puffs

A few yummy easy gifts...

Friendship Tea

Hot Chocolate on Stick

Just a few quick ideas! Now I want to start baking something fun!!
Happy cooking!!

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Sour Cream Apple Pie

If you remember at Thanksgiving I was looking for a new apple pie to try out.  Well after a friend suggested a sour cream apple pie I went on a hunt for a great recipe.  This is it and it is a keeper.  It was the favorite pie of the day. The combination of flavors is delicious!!  Too bad I forgot to get a piece of it topped with vanilla ice cream though! 

Sour Cream Apple Pie
from food.com
1 cup sour cream
1 egg
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust

 

CRUMB TOPPING

1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon
Directions:
Beat sour cream and egg together.  Add flour, sugar, salt and vanilla.  Mix until smooth. Stir in apples. Pour into unbaked pie crust.

Bake at 400 degrees for 25 minutes.

Mix the crumb topping ingredients until crumbly.

Remove pie from oven and spread with crumb topping.

You may want to shield the edges at this point.  Bake 20 more minutes.

Enjoy with some ice cream or whipped cream on top!!

YUM!!

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Crockpot BBQ Bacon Wrapped Apple Chicken

This is one of those meals that is so simple and easy.  Great for those busy days.  The combinations of flavors was amazing.  Everyone loved it! No leftovers..

Crockpot BBQ Bacon Wrapped Apple Chicken
from Chef In Training
4 boneless skinless chicken breasts (I used 8 chicken tenders)
1 cup BBQ sauce
1/4 cup brown sugar
1/8 cup lemon juice fresh or from a bottle
5 small apples peeled and chopped
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
Wrap each chicken breast with two slices of bacon (or 1 piece around each tender) and place in a greased slow cooker.

Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

It really was delicious! The whole family loved it!!

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Easy-Easy Healthy Holiday Appetizers: Party Rye with Tomato & Cucumber ♥

Today's easy appetizer recipe, red and green for the holidays but fresh and festive for summer, too. Just one Weight Watchers point!

Scramble mode, that's me just before a party's to start, that rush-rush hour or so when there will be exactly enough time to get everything done but not a minute, not a second, more. How does that happen anyway?

But here's an appetizer I used to keep in my back pocket, just in case I really ran short of time and the appetizer I'd planned, more elegant but more fussy, just wasn't going to happen. But now I just put these out on purpose, because people like them. There's nothing unfamiliar or mysterious about this, you also can tell, hey, it looks fresh and healthy. So these just go, one by one, some people back for seconds and thirds, until the platter is empty.

I hesitate to call this a recipe, really, it's more like a visual suggestion, an eyeball reminder. Buy a packet of those small party squares (I'm partial to the rye ones, more flavor), slather on a little Boursin or something similar, then add thin slices of tomato and cucumber. The real trick though? The bit of seasoning salt on top!
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