Kate's Staff Pick

After the release of the new Barbie movie this past July, the world has been plastered with pink and high ponytails, and it couldn’t be a more perfect time for you and your family to try out a trendy cookbook from BPL’s collection. If you’re a Barbie fan like millions across the nation, Kate’s staff pick is just what you’ve been looking for! Check out Barbie Bakes!, and “fire up the oven in your Barbie Dreamhouse or Mojo Dojo Casa House and bake something delicious from the Barbie Bakes cookbook. Whether it's Girl's Night, or you’re baking with your daughters, make today the best day ever with 50+ recipes to choose from.” This juvenile cookbook is geared towards ages 5-11, but has treats that the whole family will love. Some fan favorites from this book include Key Lime Pie with Pretzel Crust, Granola Bars with White Chocolate Drizzle, and Sunshine Sparkle Bundt Cake. If you’re intrigued by what Barbie and her friends have been cooking up, look for this book under the call number “J 641 Wel” in the lower level of the library. If you’re a fan of this cookbook, the same publishing company, Mattel, also has the title, Barbie Cooks: A Healthy Cookbook with the same fun format and yummy photos. For patrons who love Barbie, but aren’t into cooking, BPL has thousands of books, movies, music, and more both in house and through our digital resources. Ask a librarian for more about Barbie Bakes! and similar materials.

Baked Ziti and Meatballs

 

Ingredients

· 1 (16-oz.) pkg. ziti, cooked according to pkg. directions for al dente

· 2 (24-oz.) jars marinara sauce

· 2 (14-oz.) pkg. frozen home-style beef meatballs, thawed

· 1 98-oz.) pkg. cremini mushrooms, sliced (about 4 cups)

· 2 cups baby spinach

· 1 cup chopped pepperoni

· 1/2 cup fresh orange juice (about 1 large orange)

· 4 oz. mozzarella cheese, shredded (about 1 cup)

· Fresh basil leaves, for garnish

 

Steps

1) Preheat oven to 350°F. Coat a 13-x-9-inch baking dish with cooking spray. Line a large rimmed baking sheet with aluminum foil, and place baking dish on prepared baking sheet. Stir together pasta, marinara sauce, meatballs, mushrooms, spinach, peperoni, and orange juice in baking dish.

2) Bake in preheated oven 10 minutes. Sprinkle with cheese and continue baking until cheese is melted and pasta is thoroughly heated, about 10 minutes. Garnish with basil.

 

 

Serves: 8

 

From: Southern Living 2020 Annual Recipes An Entire Year of Recipes

 

Stuffed Jalapenos

 

Ingredients

· 1/2 cup panko bread crumbs

· 1 tablespoon vegetable oil

· 12 medium jalapeno chiles, preferably with stems

· 6 ounces cheddar cheese, shredded (1 1/2 cups)

· 4 ounces cream cheese, softened

· 2 scallions, chopped fine

· 2 teaspoons lime juice

· 1 teaspoon chili powder

· 1/2 teaspoon salt

· Vegetable oil spray

 

Steps

1) Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss panko with oil and toast in 12-inch nonstick skillet over medium-high heat, stirring often, until well browned, 5 to 10 minutes.

2) Cut each jalapeno in half lengthwise through stem, then remove ribs and seeds. Combine cheddar, cream cheese, scallions, lime juice, chili powder, and salt in bowl. Spoon cheese mixture evenly into jalapenos and transfer to prepared sheet. Top with toasted panko and spray lightly with oil spray. Bake until hot, 15 to 20 minutes.

 

Serves: 8

 

From: All Time Best Appetizers

By: Cooks Illustrated

 

Dogs

For all of the dog moms (& dads) that love going the extra mile for their fur-baby, this month’s quirky cookbook selection is just what you’ve been looking for! Sean McCormack’s The Happy Dog Cookbook: Biscuits, Burgers, Bites and More is full of recipes your four-legged friends will adore. McCormack is tails.com’s vet and dog nutrition specialist, and has approved all 24 recipes; in fact, each recipe even includes “plenty of tips on choosing the best dog-friendly ingredients as well as ways to tailor each recipe to your dog's dietary needs” (Amazon). Some fan favorites include “Sabre’s beef Stew with Peas,” “Orchard Fruit Flapjacks,” and “Healthy ‘Yule Dog’ Meatloaf.” While many of the books in our collection will have a recipe or two geared toward pets, this is the only book completely full of dog-specific foods. If you’re interested in this title, you can find it in the Adult Department under the call number, “636.7 McC.”

24-Hour “Omelet”

 

Ingredients

· 4 tablespoons unsalted butter, softened

· 10 slices high-quality white sandwich bread

· 12 ounces cheddar cheese, shredded (about 4 cups)

· 8 large eggs

· 3 cups whole milk

· 1 small onion, grated

· 1 teaspoon salt

· 1/2 teaspoon ground black pepper

· 1 teaspoon dry mustard

· 1/2 teaspoon Tabasco sauce

 

Steps

1) Grease 13-by-9-inch baking dish. Spread butter evenly over one side of bread slices, then cut into 1-inch pieces. Scatter half of bread evenly in prepared dish and sprinkle with half of cheddar. Repeat with remaining bread and cheese.

2) Whisk eggs, milk, onion, salt, pepper, mustard and hot sauce together in bowl until well combined. Pour egg mixture evenly over bread and press lightly on bread to submerge. Wrap dish tightly with plastic wrap and refrigerate for at least 8 hours.

3) Adjust oven rack to middle position and heat oven to 350 degrees. Unwrap casserole and bake until puffed and golden, about 1 hour. Serve immediately.

 

Variations:

· 24-Hour “Omelet” with sun-dried tomatoes and mozzarella- Substitute mozzarella cheese for cheddar. Add ½ cup grated Parmesan cheese and ½ cup oil-packed sun-dried tomatoes, patted dry and chopped, between 2 layers of bread in first step. Sprinkle 3 tablespoons minced fresh cilantro over top before serving.

· 24-Hour “Omelet” with pepper Jack and chipotle chile - Substitute pepper jack cheese for cheddar and 2 to 3 teaspoons minced canned chipotle chile in adobo sauce for dry mustard and hot sauce. Sprinkle 3 tablespoons minced fresh cilantro over top before serving.

 

To make ahead: Omelet, prepared through step 2, can be refrigerated for up to 24 hours.

 

Serves: 6 to 8

 

From: The Best Cover & Bake Recipes

By: America’s Test Kitchen

 

Black and Gold Marble Cake

 

Ingredients

· 3 tablespoons hot water

· 2 tablespoons instant coffee

· 2 squares (2 ounces) unsweetened chocolate, melted

· 1 2/3 cups plus 2 tablespoons granulated sugar, divided

· 3/4 teaspoon baking soda, divided

· 2 cups all-purpose flour

· 1 1/2 teaspoons baking powder

· 1 teaspoon salt

· 3/4 cup butter, at room temperature

· 1 cup buttermilk

· 1 teaspoon vanilla extract

· 3 large eggs

· Mocha Frosting (recipe for this available on page 145)

 

Steps

1) Heat the oven to 350°F. Lightly butter and flour two 9-inch round cake pans.

2) Stir the water and instant coffee in a small bowl until well blended. Stir in the melted chocolate and 2 tablespoons of the sugar until well blended. Stir in 1/4 teaspoon of the baking soda until well mixed; set aside. Mix the flour, remaining 1 2/3 cups of sugar, baking powder, remaining 1/2 teaspoon of baking soda, and salt in a medium bowl; set aside.

3) Beat the butter in a large bowl with an electric mixer set on medium speed until light and fluffy. Gradually add the flour mixture, buttermilk, and vanilla and beat for 2 minutes, scraping the bowl occasionally. Add the eggs and beat 1 minute longer. Pour half of the batter into another bowl and stir in the chocolate mixture until well blended. Spoon the plain and chocolate batters alternately into the two prepared pans. Cut through the batters with a knife or spatula to marbleize.

4) Bake for 30 to 35 minutes or until the cakes spring back when lightly touched. Cool the cakes in the pans for 10 minutes. Remove the cakes from the pans and cool completely on wire racks. Frost with Mocha Frosting. Cut into slices to serve.

 

Makes: 12 servings

 

From: Coffee Drinks & Desserts Cookbook: From Lattes and Muffins to Decadent Cakes and Midnight Treats

By: Maxwell House

Edited by: Barbara Albright

Photographs by: John Uher