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Recipes With Rosie, 531 N center Avenue, Somerset, CA (2026)

09/26/2024

Stuffed Catfish with Cheese, Spinach, and Shrimp (or Crab Meat) 🍤

Ingredients:

4 Heartland catfish fillets (6 ounces each)
4 ounces cream cheese, softened
1/2 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, grated
1/2 cup spinach, frozen and thoroughly drained
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/2 cup shrimp, cooked and chopped (or crab meat as an alternative)
3 tablespoons olive oil, divided use
1 teaspoon Kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons butter
Juice of 1/2 a lemon

Instructions:

Prepare the Filling:
In a mixing bowl, blend together the cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes. Stir in the shrimp or crab meat. Let the mixture sit at room temperature to meld the flavors.
Season the Catfish Fillets:
Arrange the catfish fillets on a clean surface. Evenly drizzle each with olive oil, and season with salt and pepper. Ensure the seasoning is well distributed by gently rubbing it into each fillet.
Stuff the Fillets:
Use a sharp knife to make a slit in each fillet to form a pocket. Carefully spoon the cheese and spinach mixture into each pocket.
Cook the Stuffed Catfish:
Heat the remaining olive oil with butter and lemon juice in a large skillet over medium heat. Once hot, add the stuffed fillets. Cook for about 6 minutes on one side, then gently flip them over. Baste the fillets with the pan juices and cook for another 6 minutes, or until the fish is thoroughly cooked and the stuffing is warm.

09/26/2024

Chicken Mushroom Stroganoff 🍄
Ingredients:

1 pound of chicken breast, sliced into strips
2 tablespoons of olive oil, divided
1 onion, finely chopped
3 garlic cloves, minced
8 ounces of mushrooms, cut into slices
1 cup of chicken broth
1 cup of sour cream
1 tablespoon of Dijon mustard
1 teaspoon of paprika
Salt and black pepper, according to taste
Fresh parsley, chopped for garnish
Egg noodles or rice, cooked, for serving
Instructions:

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Season the chicken strips with salt and pepper, and fry for 4-5 minutes until golden and fully cooked. Remove from skillet and keep warm.
Using the same skillet, add the remaining olive oil. Add chopped onion and minced garlic, cooking until they are tender, about 2-3 minutes.
Incorporate the sliced mushrooms and sauté until they are nicely browned, roughly 5-6 minutes.
Mix in the chicken broth, sour cream, Dijon mustard, and paprika. Let the mixture come to a gentle simmer and keep it on heat for 2-3 minutes, allowing the flavors to blend.
Return the cooked chicken to the skillet, stirring well to cover the chicken in the creamy sauce. Continue to simmer for another 2 minutes, ensuring the chicken is well-heated throughout.
To serve, spoon the chicken and sauce over cooked egg noodles or rice and garnish with chopped fresh parsley.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4

09/26/2024

Decadent Carrot Cake Bars with Cream Cheese Frosting 🧁

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions:

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine with Dry Ingredients: Gradually mix dry ingredients into wet ingredients until just blended.
Fold in Carrots and Pineapple: Stir in grated carrots and pineapple. Add walnuts if using.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool: Let cake cool completely in pan on a wire rack.
Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, beating until creamy.
Frost and Serve: Spread frosting over cooled cake, garnish with walnuts if desired, and cut into bars.
Prep Time: 20 min | Total Time: 55 min | Servings: 12 bars

09/26/2024

Crockpot Lasagna 🍲
Ingredients:
1 pound of ground beef
Uncooked lasagna noodles
24 ounces of spaghetti sauce
1.5 cups of cottage cheese
1.5 cups of shredded mozzarella cheese
2 tablespoons of grated Parmesan cheese
Instructions:
Cook the Beef: In a frying pan, sauté the ground beef over medium heat until it's fully cooked and no pink remains. Be sure to drain off any extra fat.
Assemble the Lasagna: Start by spreading one cup of spaghetti sauce at the bottom of the slow cooker. Place two uncooked lasagna noodles over the sauce. Add a layer of one-third of the cooked beef, followed by ¾ cup of cottage cheese, and then ½ cup of mozzarella cheese. Repeat these layers until all ingredients are used, ending with a final layer of noodles, the remaining beef, and a generous topping of mozzarella and Parmesan cheeses.
Slow Cook the Lasagna: Secure the lid of the slow cooker and set it to cook on low. Allow the lasagna to cook for approximately 4 hours, or until the noodles are soft and the cheeses have melted together. Serve while warm and enjoy the melding of flavors.
Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 6

09/26/2024

Irresistible Boston Cream Pie Cupcakes 🧁
Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup vanilla custard
1 cup heavy whipping cream
1 cup semi-sweet chocolate morsels
Instructions:
Preparation: Preheat your oven to 350°F (175°C) and prep a muffin pan with cupcake liners.
Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Combine: Alternately incorporate the dry ingredients and milk into the creamed mixture, starting and ending with the dry ingredients. Stir until just blended.
Bake: Fill the cupcake liners evenly with batter and bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool.
Fill: Once cooled, carve a small hole in the center of each cupcake and spoon in vanilla custard.
Make Ganache: Heat the cream in a saucepan just until it simmers. Remove from heat and pour over the chocolate. After 5 minutes, stir until smooth.
Decorate: Top each cupcake with chocolate ganache and allow it to set. Optionally, add a swirl of whipped cream for garnish.
Prep Time: 20 min | Cooking Time: 20 min | Total Time: 40 min | Servings: 12 cupcake

09/26/2024

🎃 Pumpkin Crunch Cake
Ingredients:
15 oz can of pumpkin puree
12 oz can of evaporated milk
3 large eggs
1 1/2 cups of granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1 box of yellow cake mix
1 cup of chopped pecans
1 cup of melted butter
Cool Whip, for serving
Instructions:
Begin by preheating your oven to 350°F (175°C) and greasing a 13x9 inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth and well combined.
Transfer this mixture into your greased baking dish.
Evenly sift the yellow cake mix over the top of the pumpkin mixture.
Scatter the chopped pecans across the cake mix layer.
Gently pour the melted butter over everything, making sure it covers the pecans and cake mix evenly.
Place the dish in the oven and bake for about 50-55 minutes, or until the topping is golden brown and the center sets.
Remove from the oven and allow the cake to cool completely at room temperature. You can serve it either chilled or warm, topped with a dollop of Cool Whip.
Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 12

09/26/2024

🍓 Irresistible Strawberry Cheesecake Cookies 🍰
Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup strawberry jam
1/2 cup softened cream cheese
Instructions:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for the cookies.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
One at a time, beat in the eggs, then stir in the vanilla extract.
In another bowl, combine the flour, baking soda, and salt. Whisk these dry ingredients together.
Gradually mix the dry ingredients into the wet mixture until everything is just incorporated.
Gently fold in the white chocolate chips to distribute them evenly throughout the dough.
In a smaller bowl, blend the strawberry jam with the softened cream cheese until smooth.
Using a spoon, scoop the dough onto your prepared baking sheet. Press a small indent into the center of each dough ball with your thumb.
Fill each indent with a dollop of the strawberry cream cheese mixture.
Place the baking sheet in the oven and bake the cookies for about 12-15 minutes, or until the edges turn a lovely golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies

09/26/2024

🍤🍝 Garlic Shrimp Pasta Recipe
Ingredients:

1 pound medium shrimp, deveined and tails off
1 pound spaghetti
6 to 8 cloves garlic, finely minced
1/4 cup unsalted butter
Olive oil, several drizzles
Italian seasoning, as needed
Freshly ground black pepper, to taste
Red chili flakes, to your liking
Salt, as preferred
Optional: assorted fresh herbs (like parsley or basil)
Instructions:

Boil spaghetti in a pot of salted water as per the package directions; drain and set aside.
Warm a few drizzles of olive oil in a large skillet over medium heat.
Toss in minced garlic and sauté for 1 to 2 minutes until it releases its aroma.
Place shrimp in the skillet, seasoning with Italian herbs, salt, black pepper, and red chili flakes.
Sauté shrimp about 2 to 3 minutes on each side until pink and thoroughly cooked; avoid overcooking.
Lower the heat, melt butter in the skillet, and stir well.
Combine the cooked pasta with the shrimp mixture in the skillet, ensuring the noodles are well-coated with the garlicky butter sauce.
Adjust the seasonings to taste and garnish with fresh herbs if using.
Serve immediately, perhaps with extra herbs or a sprinkle of Parmesan cheese on top.

Prep Time: 10 min | Total Time: 30 min | Servings: 4-6

09/26/2024

Mini Brown Butter Peach Tarts 🍑

Ingredients:
Shortbread Crust:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold, cubed unsalted butter
1/4 teaspoon salt
Brown Butter Filling:

1/2 cup unsalted butter
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2-3 ripe peaches, thinly sliced
Instructions:
For the Shortbread Crust:

Preheat oven to 350°F (175°C).
In a bowl, combine flour, sugar, and salt. Work in the butter until it resembles coarse crumbs.
Press this mixture into and up the sides of mini tart pans.
Bake for 15 minutes until golden. Remove and let cool.
For the Brown Butter Filling:

Melt butter in a saucepan until golden brown with a nutty scent.
Cool slightly, then whisk eggs, sugar, vanilla, flour, and baking powder in a bowl.
Gradually mix in the brown butter.
Assembling the Tarts:

Place peach slices into the crusts.
Cover with the filling up to the top.
Bake for 25-30 minutes until the filling is firm and golden.
Cool before serving.

Prep Time: 20 min | Total Time: 1 hr 5 min | Servings: 6 mini tarts

09/26/2024

Gooey Raspberry White Chocolate Cookies 🍪
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1 cup white chocolate chips
1/2 cup white chocolate chunks
Instructions:
Start by heating your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, whip the butter, granulated sugar, and brown sugar together until they are light and airy. Integrate the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
In another bowl, combine the flour, baking soda, baking powder, and salt. Slowly blend these dry ingredients into the wet mix, stirring until they are just combined to preserve the texture.
Carefully fold the raspberries, white chocolate chips, and chunks into the batter.
Using a spoon, drop the dough onto your prepared sheets, leaving about 2 inches between each cookie.
Bake in the oven for 12-15 minutes or until you see the edges turn a delicate golden color. Let the cookies rest on the sheet for 5 minutes after baking before moving them to a cooling rack.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

Recipes With Rosie

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