Prep: 5 min
Cook: 1 min
Total time: 6 min
Ingredients
Instructions
Ingredients
Instructions
Ingredients
Instructions
Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!
Total: 4 hr 5 min
Active: 20 min
Yield: 6 servings
Ingredients
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
2005, Ina Garten, All Rights Reserved
Total: 3 hr 30 min
Active: 2 hr 50 min
Yield: 8 servings
Ingredients
For the crust:
For the filling:
For the topping:
Directions
Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.
Recipe courtesy Food Network Magazine
Total: 35 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Red Wine Vinaigrette:
Antipasto Salad:
Directions
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Recipe courtesy of Giada De Laurentiis
Prep: 25 m
Cook: 5 m
Ready In: 3 h 30 m
Ingredients
Directions
Source: allrecipes.com
Ingredients:
Directions:
Home-made recipe!
Prep: 15 m
Cook: 30 m
Ready In: 45 m
Ingredients
Directions
Prep: 20 m
Cook: 35 m
Ready In: 1 h 55 m
Ingredients
Directions
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
http://allrecipes.com/recipe/76278/orange-pecan-french-toast/
Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.
Yield: 10 servings (serving size: 1 wedge)
Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
Serves 4
Hands-On Time 25 min
Total Time 25 min
Directions
Gerhard’s Kitchen & Bath Store team is back from Orlando where we saw the latest developments and soon-to-be-available products in kitchen and bath at the annual Kitchen & Bath Industry Show (KBIS). There is a lot to talk about so we’re breaking down our summary into the top most impressive items and with a look at what’s trending in fixtures, faucets and cabinetry.
After three days of walking 37,812 steps via my BellaBeat, here’s my summary for 2017 Trends.
Faucets, Appliances, Cabinets, Sinks – its happening. Black stainless steel is on the up-and-up in the kitchen as designers and consumers look for an alternative to the dominating stainless steel. The appliance brands that have jumped on board this year developed warmer blacks that at once look cutting edge yet neutral enough to suit transitional or traditional kitchens.
Faucets, appliance trim and hardware
You’re going to see even more finish options for faucets and handles in both kitchen and bath. We’ve already seen gold and bronze make a comeback in recent years, but now we are seeing the growing rose-gold and bronze tones as more manufacturers are hopping on this train, and some are going in a direction that’s a little warmer or less shiny. Viking even had a black oven with rose gold trim! In addition to these hues, there’s a rise in gunmetal and matte-black finishes. The black was seen everywhere by every manufacturer.
Not a new trend, but certainly on the rise, LED-integrated mirrors are being offered by most everyone as they allow for a cleaner look in bathrooms. Wall sconces, bath light bars and ceiling fixtures aren’t necessarily going away, but people are beginning to consider how impractical overhead, too-high-up or too-far-on-the-sides light placement is for grooming purposes (due to shadows cast on the face). In case this is new to you….Side lighting is the best for seeing the real you and applying makeup.
Proper Lighting is critical. It’s getting better and better! Special note – if you are remodeling your bathroom and plan to enjoy your bathroom after the age of 50, we strongly recommend putting in a wall mounted lit magnifying mirror at 10x. You won’t regret it.
Free Standing Tubs
One of several new freestanding bathtubs Kohler showcased at KBIS, Ceric is a minimalist vessel with some subtle lines and details that give it a modern crafts look. Though, we think its silhouette has the potential to become a timeless design, much like the egg tub.
Custom Showers using digital valves. All the big players now offer a digital valve. You can even operate from your phone. Imagine lying in bed on a cold winter morning and using your phone to turn on your shower! As the demand for custom showers grows so does the digital valve. The latest is the Moen U, very intuitive and easier to use then its competitors. Using a digital valve takes up far less shower wall space offering a nice clean clutter free look. In addition, it operates multiple ports and, serves water at your desired temperature.
Rain heads – well now there’s a Real Rain
Possibly Kohler’s best attraction this year, Real Rain is geared toward luxury spa-style baths, providing a sensory experience like no other. One need only observe the running shower to see the difference in water flow compared with other rainshower systems: Real Rain’s 775 concave nozzles slowly start and build the “rainstorm,” perfectly mimicking the different-sized and almost random droplets encountered in nature. For those wanting a downpour, the touch of a button easily switches the shower to a “deluge” function, which releases streams of water from the reservoir with more pressure. It’s pretty cool. One thing to note, if you do install a rain head, do NOT make that your sole showerhead. Rain heads offer an awesome experience but women still want a shower head coming from the wall to get that shampoo out and don’t want water coming straight from the ceiling….we prefer it at an angle!
Storage for the kitchen and the bath. Medicine cabinets, kitchen islands double use as an office and filing cabinet. Wine, Utensils and so much more.
A marriage of high-tech with elements of both modern and classic design, this new built-in combination steam oven boasts a more compact width at 24 inches and an elegant stainless steel finish that’s fingerprint-proof. Other features include ergonomic control knobs, a digital LED display, child safety lock and 10 cooking modes including a pizza-cooking function.
So many colors & patterns to chose from. One non quartz favorite – was the dry erase from Markerboard Formica. This durable, high gloss, dry-erase surface cleans up instantly, making it ideal for offices, classrooms, and other work / play environments. Available in countertops and walls. You can draw and it all comes right off. Gone with the chalkboard - in with the whiteboard!
Simply Stated – not just for commercial use. It’s sizzling hot for residential. Easy to clean, looks great, very modern.
January 3, 2017 - The Brookfield Gerhard’s Kitchen and Bath Store is relocating its’ Brookfield location to Delafield, WI early this spring. The new location is 2566 Sun Valley Drive, Delafield, WI in the Williams Towne Shopping Center. Construction on the new store will begin in mid-January with a planned opening mid-April. The current store on 127th St. in Brookfield will remain open until the new store’s grand opening. To best serve the community, the store a will be open seven days a week.
Gerhard’s specializes in handcrafted cabinetry, tile, design, and plumbing fixtures and faucets for the home. At 6000 square feet, the new store will contain the full line of Gerhard’s Kitchen & Bath Store brands including a designated Kohler premier showroom, state of the art working displays, handcrafted cabinets, a vast offering of plumbing; faucets and fixtures, specialty tile from AlysEdwards and boutique brands like Kallista and Robern.
This new location will allow for more display space and sales-design professionals than any other kitchen or bath store around. Just as the previous location prided itself on superior customer service and its’ reliable reputable top-quality brands, the new Delafield store plans on holding itself to the same standards, if not, exceeding them.
"As always consumers will receive personalized service and unmatched expertise in a friendly, welcoming atmosphere. It really is the perfect place to shop for your dream kitchen or bath.” Said Cheryl Cincotta, Gerhard’s Kitchen & Bath Store manager.
The new Gerhard’s location, when complete, will result in Gerhard’s Kitchen & Bath Stores covering the entire Southeast Wisconsin region. Other locations in the south east Wisconsin area owned under the Kitchen & Bath Division of First Supply; include Whitefish Bay, Sheboygan, Madison, Kenosha, Delafield, and the Milwaukee Kohler Signature stores
About Gerhards Kitchen & Bath Store and First Supply
First Supply, established in 1897, is a family owned, Wisconsin-based company with 16 Gerhard’s Kitchen & Bath Stores located throughout Wisconsin, Minnesota and Iowa. At each location, the store provides an exceptional kitchen and bath store experience it has been known for. First Supply is the Midwest’s largest family-owned distributor of plumbing, HVAC, waterworks, and pump/well products. http://www.1supply.com
Vinaigrette:
1. Put the shallots, vinegar, salt and pepper into a small deep bowl. Slowly pour 2 Tbs of olive oil into the bowl, beating constantly with a fork. Beat in the water and then the rest of the olive oil.
2. Season to taste.
Salad:
1. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns and starts to crackle, about 5 minutes). Transfer to a pot and add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes.
2. Transfer the quinoa to a bowl and let it cool. Add the pistachios, celery, scallions, and cranberries. Dress the salad with the sherry vinaigrette.
Serves 8-10
Cutout Sugar Cookies
Mix together & chill dough for at least 2 hours. On a floured surface, roll dough to 1/8” thick. Dip cutters is flour before each use.
Bake cookies @ 375 for 8 minutes
Let cool
Glaze
Mix some powder sugar & a little milk to proper obtain constancy ... add food coloring for desired color.
A St. Germain cocktail that's party perfect for the holidays! St. Germain Elderflower liqueur, lime, and cranberry combine for a light and floral cocktail that sparkles. Make a single serving or prepare in a larger pitcher to serve a crowd.
Yield: 1 cocktail
Total Time: 5 minutes
Ingredients:
Directions:
For a party, increase recipe yield as needed, place in a pitcher, and chill before guests arrive. To serve, shake each guest's cocktail individually or chill very very well and pour immediately.
Pie Crust - use store bought ... no one will ever know
Filling
Topping
19” inch pie
Bits of bacon and onion dress up the green beans in this easy-to-prepare side dish. These beans lend a crisp fresh flavor to any meal. They're best when served hot. - Mari Anne Warren Milton, Wisconsin
Ingredients
Directions
