Homemade

The Back Story

WHAT TO GET

crust

2 cups crushed low-fat graham cracker

¾ cup melted butter

3 tablespoons white sugar

filling

¾ cup creamy organic peanut butter

1 ¾ cup whipped cream

1 teaspoon vanilla

10 ounces whipped cream cheese

1 teaspoon cinnamon

1 teaspoon nutmeg

topping

¾ cups low-fat greek yogurt

2 tablespoons honey

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup candied peanuts for garnish

2 tablespoons honey for garnish

WHAT TO DO

crust

1.    preheat oven to 350 degrees

2.   evenly mix ingredients

3.   using fingers, spread crust mixture in small pie pans about ¼ of an inch thick

4.   bake for 3-5 minutes

filling

1.    In mixer combine whipped cream cheese with peanut butter, vanilla, nutmeg and cinnamon until smooth

2.   mix in whipped cream on slow speed until incorporated

3.   spoon on pie pans to the brim

4.   refrigerate for 1-2 hours

topping

1.    In mixing bowl, whisk all ingredients until smooth

2.   spread on top

3.   garnish with candied peanuts

4.   drizzle thin strands of honey on top for garnish

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Chef Jeff and owner of Frank's pizza place teach you how to make mozzarella at home.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Frank's Pizza Napoletana | @frank_pizza

FRANK’S specializes in the area’s only true Pizza Napoletana. Our pizzas are prepared the same way Neapolitan pizzas have been made for well over 200 years. Everything from the Caputo flour and the San Marzano tomatoes that we use, the strict techniques that we follow, our Stefano Ferrara oven and the Mecnosud dough mixer and the way use them…all follow strict Neapolitan tradition. FRANK’S also offers daily pasta specials, creative, made-from-scratch appetizers, soups, toasted... (full profile)

Instructions

Method

-      Mix flour, baking soda, baking powder, and cinnamon in a large bowl

-      Add honey, sweet potato puree and brown sugar to the flour and mix

-      Slowly add in the cold butter and buttermilk

-      Mix in scallions and form dough into a ball

-      Cut out 6 pieces using a ring mold and place them in a buttered cast iron skillet

-      Bake in the oven at 375-degrees for about 20 minutes and serve hot

 

Ingredients
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon honey
  • ½ cup sweet potato puree
  • 2 tablespoons brown sugar
  • 4 tablespoons cold butter cut into small cubes
  • 1 cup buttermilk
  • 1 tablespoon sliced scallions
Instructions

Method

-      Melt 2 tablespoons of olive-oil butter in a cast iron pot over medium heat

-      Add chopped onion, celery and carrots to the pot, and let cook

-      Stir in minced garlic and thyme

-      Stir in flour to create a roux

-      Season with salt and pepper

-      Add in potatoes

-      Stir in clam juice

-      Stir in chicken stock, and bring to a light boil

-      Stir in kale

-      Season scallops with salt, pepper and olive oil

-      In a separate skillet, melt 1 tablespoon of olive-oil butter, and sear scallops

-      When scallops are almost cooked, add the shrimp to skillet and cook until color brightens

-      Deglaze skillet with whiskey

-      Add corn to skillet, and cook

-      Add skillet mixture to pot

-      Add biscuits to top of pot to create a “crust” on top, and serve

 

Ingredients
  • 8 large scallops
  • 1 dozen shrimp
  • 1 bunch of kale, chopped
  • 3 cups chicken stock
  • 1 cup diced potatoes
  • ½ cup clam juice
  • ½ cup corn
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ¼ cup whiskey
  • ¼ cup flour
  • 3 tablespoons olive-oil butter
  • 1 tablespoon minced garlic
  • 1 bunch of thyme, stems removed
  • Salt and pepper to taste
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