Recipe: Nutella Turnovers

Mrs. Fields Secrets Nutella Turnover
Today’s recipe is for all you Nutella lovers out there. (And we know you’re out there.) You’ve tried Nutella on toast, on fruit, on sandwiches, on ice cream, and sometimes when no one is looking, on your finger straight out of the jar. Now it’s time to kick it up a notch with this easy, delicious recipe that puts your favorite spread inside a puffy, flaky turnover. Serve these for breakfast, brunch, dessert, or mid-afternoon snack. Throw some sliced banana, mini marshmallows, or your favorite Nutella sidekick inside and then pat yourself on the back for being a genius.

Nutella Turnovers

1 package frozen puff pastry, thawed
1/2 cup Nutella spread
1 cup mini marshmallows (optional)
1 banana, sliced (optional)
1 egg white
1 tablespoon water
2 tablespoons white sugar

Directions
Preheat oven to 400 degrees. In a small bowl, whisk egg white and water, then set aside. On a baking sheet or parchment paper, roll a sheet of puff pastry with a rolling pin until smooth and slightly spread. Use a pizza cutter to divide the sheet into six even squares. Spread a dollop of Nutella in the center of each square, leaving a generous perimeter, and top with a few marshmallows or slices of banana. Use a pastry brush to paint a thin layer of egg wash around the perimeter of the square, then fold into a triangle and use the tines of a fork to press the outer edges together. Brush the outside of each turnover with a thin layer of egg wash and sprinkle sugar over the top before baking for 10-12 minutes, or until golden brown and puffy. Repeat with remaining puff pastry sheet.

Recipe: Flavored Butters

Mrs. Fields Secrets Flavored Butters

Here’s an easy peasy recipe idea that will make you feel like a gourmet chef of a ritzy restaurant. Flavored butters are a great way to infuse fresh flavors (sweet or savory) into butter for a memorable condiment and a delicious ingredient in your cooking. Take the recipe idea and adjust it however you like, trying it with your favorite fresh herbs or fruits and preserves. Serve it with fresh breads and muffins at your next brunch or dinner party and watch everyone swoon.

Bing Cherry Honey Butter

1 cup softened unsalted butter
2 tablespoons Bing cherry jam
1 tablespoon honey
pinch of salt

Directions
In a stand mixer, whip the ingredients together for about 20 seconds, or until color is mostly even. (Some marbling looks great.) Use a spatula to scoop the butter onto a large rectangle of plastic wrap. Wrap the plastic around the butter, forming it into a sausage shape. Place the butter in the freezer until solid. Use an ice cream scoop to create pretty curls, or serve in pats on a butter dish with your favorite muffins and breads.

 

Lemon Basil Garlic Butter

1 cup softened unsalted butter
1 clove fresh garlic
1 handful (about 12 leaves) fresh basil
zest of 1 lemon
pinch of salt

Directions
Take the fresh garlic and rub it all around the bowl of a stand mixer, then discard. Chop basil into small pieces, then add it to the mixing bowl with the softened butter, lemon zest and salt. Whip the ingredients together for about 20 seconds, or until herbs are evenly dispersed. Use a spatula to scoop the butter onto a large rectangle of plastic wrap. Wrap the plastic around the butter, forming it into a sausage shape. Place the butter in the freezer until solid. Use an ice cream scoop to create pretty curls, or serve in pats on a butter dish with your favorite muffins and breads.

Recipe: Watermelon Orzo Salad

Mrs. Fields Secrets Watermelon Orzo Salad
If you want to eek out the last few drops of summer, this recipe is just the ticket. You’ll fall in love with the fresh, bright flavor that perfectly balances sweet, juicy watermelon with savory, tart feta cheese. Eat it as a side dish or add your favorite protein to turn it into a light entree. Whatever you do, savor each bite as you savor the last few days of summer.

Watermelon Orzo Salad

1 cup orzo pasta, uncooked
2 cups diced watermelon
1/2 cup crumbled feta cheese
2 tablespoons olive oil
salt
pepper
1 handful fresh basil, finely chopped

Directions
Heat a pot of salted water to a boil and cook pasta according to directions. Drain and rinse thoroughly with cool water, then allow to drain again for 10-15 minutes to remove as much water as possible. Transfer pasta to a serving bowl and toss with olive oil to coat the pasta. Add the watermelon, cheese, and basil then gently toss to incorporate. Salt and pepper to taste. Serve chilled or at room temperature.

Recipe: Mexican Street Corn

Mrs. Fields Secrets Mexican Street Corn
At road side stands, farmers markets, and grocery stores, there is fresh corn everywhere right now and you’re going to want a nice supply to make this dish over and over again. Savory, spicy, creamy Mexican Street Corn is a delicious dish that will change the way you feel about corn on the cob. If you loved it before, prepare to be swept off your feet in a totally new way.

Mexican Street Corn

4 ears fresh corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 handful cilantro, finely chopped
2/3 cup crumbled cotija cheese (or goat cheese)
2 limes, cut into wedges

Directions
Shuck and wash corn and set aside. Preheat grill to high heat. In a mixing bowl, combine mayonnaise, sour cream, garlic, chili powder, salt, pepper and cilantro. Stir until well combined then add half of the crumbled cheese and stir again. Set mixture aside. Place corn on the hot grill and cook for 1-2 minutes per side, or until corn deepens in color and has nice char marks. Remove from heat and immediately smear a generous portion of the mixture all over each ear, then sprinkle with the remaining cheese and a dash of chili powder. Serve warm.

Recipe: Stuffed Bread Sandwiches

Mrs. Fields Secrets Stuffed Bread Sandwiches

Getting back into the school routine doesn’t have to mean getting stuck in a boring dinner routine. Today’s recipe is a delicious, family-friendly meal that you’ll want to make again and again, but the best part is that it can be adapted and reinvented with your favorite meats, cheeses, and veggies. It may become routine, but it will never be boring!

Stuffed Bread Sandwiches

1 loaf french bread
2 cups shredded smoked gouda cheese
2 tablespoons olive oil
1 lb. chicken breasts or tenders
1 medium onion, julienned
2 cloves garlic, minced
2 tablespoons worcestershire sauce
3/4 cup chopped tomatoes
salt
pepper

Directions
Preheat oven to 350 degrees. Slice loaf in half lengthwise and place on a baking sheet. Use your fingers to dig out the bread in each half to create a large crater, leaving a bit of bread around the perimeter of each side. Place the removed bread pieces into a mixing bowl and set aside. Pound the chicken with a tenderizer, then chop it into thin slices and liberally sprinkle with salt and pepper. Heat a frying pan with olive oil to medium-high, then cook the chicken until it is no longer pink. Add the onions and garlic and cook until translucent. Add the worcestershire sauce and tomatoes and reduce heat to medium and stir for 3-5 minutes, or until liquid has somewhat reduced. Add more salt and pepper if necessary. Sprinkle the cheese over each half of the bread. Transfer the chicken mixture and all liquid to the mixing bowl and toss it all together with the bread pieces before spooning it into the bread. Press the two halves together and bake for 15 minutes, or until cheese is melted and bubbly. Remove and slice into 2-inch sections and serve warm.

Campfire Cones

If a campfire is in your weekend plans, then so should this delicious dessert. A simple sugar cone, loaded with flavors and textures that melt and mull together to make an ooey gooey treat to share in the glow of your cozy fire. What could be better on a summer of fall evening with friends? Easy to make at the campground, in the backyard, and even on the grill. Here’s what you need to get started:

Campfire Cones
inspired by Chef Jessica Bright

aluminum foil
sharpie marker
sugar cones
mini marshmallows
mini chocolate chips
salted pretzels
fresh berries
caramel
peanut butter
chopped candy bars
bananas
pineapple chunks
maraschino cherries
chopped cookies
ice cream (optional)

Directions
Let each person fill his or her cone with desired fillings. It’s a good idea to have at least 5 or 6 mini marshmallows in the mix to melt everything together. Once full, wrap the cone completely in foil and write the person’s name on the foil. Place wrapped cone in the outer perimeter of a campfire for about 3-5 minutes, or until marshmallows are completely melted. (These also work great on a hot grill. Cook for about 3 minutes!) Serve immediately as is or with a giant scoop of hard ice cream.

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Recipe: One Pot Pasta

Mrs. Fields Secrets One Pot Pasta
Today’s recipe is one that makes you scratch your head. How could anything that simple and easy taste so good? How could a delicious, made-from-scratch dinner be ready so fast? How can a simple pasta recipe possibly pack that much flavor? Once you try this recipe, you’ll include it in your regular dinner rotation so that you can contemplate this mystery over and over again.

One Pot Pasta

12 ounces dry spaghetti noodles
1 can (15 oz) diced tomatoes
1 medium yellow onion, julienned
5 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried oregano leaves
2 cans (15 oz each) chicken or vegetable broth
2 tablespoons olive oil
1 bunch fresh basil, finely chopped
fresh parmesan cheese

Directions
Place dry noodles into a large pot. Add tomatoes, onion, garlic, red pepper, and oregano on top. Pour the two cans of broth over it all, followed by the olive oil, then cover and place over high heat until liquid comes to a boil. Remove lid, then stir ingredients and reduce heat to a simmer. Cover and cook for another 10 minutes over a low simmer, stirring every two minutes. Leave the lid off for the last four minutes to allow the sauce to reduce. Remove from heat and top with fresh basil and parmesan. Serve immediately. Makes 3-4 servings.

Recipe: Giant Cinnamon Roll Cake

Mrs. Fields Secrets Giant Cinnamon Roll Cake
We’re no strangers to the draw of Pinterest. (By the way, are you following us? Please do.) We see those incredible food photos, too, and feel the immediate urge to reproduce them ourselves. Today’s recipe is from a Pinterest crush that developed as soon as we read the caption “Giant Cinnamon Roll Cake.” It was time to turn this delectable idea into reality. The key to this recipe is patience. Let the dough rise long enough to become soft and elastic. Don’t rush. The result is a gorgeous cake that you can easily serve for dessert, breakfast, brunch, or a 3:00 snack.

Giant Cinnamon Roll Cake
adapted from Sally’s Baking Addiction

for the dough
2 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) instant yeast
1/2 cup water
1/4 cup milk
3 tablespoons butter
1 egg

for the filling
4 tablespoons butter, softened to room temperature
1 1/2 tablespoons ground cinnamon
1/4 cup sugar

for the glaze
1 1/2 cup powdered sugar
1 tablespoon half-and-half or heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Directions
Prepare dough by measuring 2 1/4 cups flour into a mixing bowl (reserving 1/2 cup for later), along with sugar, salt, and yeast, then stir until thoroughly mixed. Combine water, milk and butter in a microwave-safe bowl and heat until butter is just melted and liquid is hot to the touch, but not scalding (about 115 degrees). Pour milk mixture into the flour mixture and begin mixing with a dough hook. Add the egg to the dough and then sprinkle the reserved flour into the mixture while it’s mixing until dough is pulling away from the side of the bowl. Spray a separate bowl with nonstick spray and transfer dough into it to rise, covered, for about 30 minutes.

Next, prepare a flat surface with a sprinkling of flour and roll out dough to a large rectangle, about 12 x 15 inches. Using clean hands, spread the softened butter evenly over the surface of the dough, then sprinkle evenly with the cinnamon and sugar. Use a pizza cutter to trim any uneven edges, then cut dough into six two-inch strips. Prepare a 9-inch cake pan with nonstick spray. Loosely roll one strip and place in the center of the pan. Next, add each additional strip to the spiral to create a giant roll. (HINT: Loosely roll each strip to transfer to the pan, then unroll it around the center for easier transport.) When all the strips have been added. Loosely cover the cake and allow to rise in a warm spot for 60-90 minutes, or until double in size.

Preheat oven to 350 degrees. Remove covering and place cake in the oven for 30-35 minutes. After 15 minutes, check cake and cover with aluminum foil if the top is getting brown. Once cake completes baking, remove from oven and prepare glaze. Drizzle glaze over warm cake and allow to cool an additional 20 minutes before serving.

Recipe: Summer Tomato Salad

Mrs. Fields Secrets Summer Tomato Salad
It’s about that time of year when the tomatoes in your garden start going bananas. (Wait, can tomatoes go bananas?) It seems that every day there is a fresh new crop for picking, but what to do with all of them? This salad is your answer. You can add any variety of tomato you like, in any quantity, and serve it with virtually anything as a delicious summer side dish. Or, feel free to mix in some cooked orzo pasta and shredded chicken to turn it into a proper main course. No matter what, you’re about to find your favorite new use for all those beautiful ripe tomatoes.

Summer Tomato Salad

2 cups fresh tomatoes, diced
3 cups fresh corn, cut from the cob (about 4-5 ears)
1 cup crumbled gorgonzola cheese
1 bunch fresh chives, chopped
freshly ground pepper

Directions
Wash and dice tomatoes then add to a serving bowl. Add corn, cheese and chives, then toss until well mixed. Sprinkle with fresh ground pepper and give one more gentle toss. Chill until serving.

HINT: Add 2 cups cooked orzo pasta and 2 cups shredded rotisserie chicken to create a protein-rich main course.

HINT: Any sharp cheese will do: blue, feta, etc. Add your favorite to make it your own!

10 New Things to Roast on a Stick

Move over marshmallows and hot dogs, there’s much more to campfire cuisine! We’ve got 10 delicious ideas for your next cookout, so grab a stick and take note.

  1. Starburst Candy. Unwrap a piece, skewer it with a stick, and let it get warm and gooey before popping it in your mouth or squishing between two Vanilla wafers.
  2. Bacon. Weave a strip of bacon on your stick and let it roast to crispy perfection over open flames.
  3. Peeps. Okay, technically a marshmallow, but the sugary crust gets caramelized in the fire and makes the treat entirely new.
  4. Sea Scallops. Marinate first in lemon and sprinkle with kosher salt before roasting over the fire until edges are seared and crisp.
  5. Apples. Skewer a whole apple with a sturdy stick and roast over the fire until it starts to “sing” or whistle. Serve with cinnamon and brown sugar.
  6. Corn on the Cob. Use a sturdy stick to skewer an ear of corn and roast until you get a nice char. Delicious!
  7. Breadsticks. Wrap breadstick dough around a stick and roast until bread is puffy and golden brown.
  8. Asparagus. Drizzle with olive oil, salt and pepper, then roast asparagus over the fire until it glistens.
  9. Kielbasa. Spicy sausage is a perfect match for open flames. Roast until the juices start to burst and bubble out.
  10. String Cheese. Roast until bubbly on the outside and eat straight off the stick or between bread or crackers with a spoonful of marinara sauce.

Do you have a favorite food to roast on a stick? Share your ideas in the comments!

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