1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
Sea Salt Caramels
1 cup real butter (unsalted)
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
Latte Fudge
3 cups sugar
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
Peppermint Candy Truffles
1 Cup White Chocolate Chips
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
Chocolate Pecan Caramels
2 Cups sugar
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
Peanut Butter Fudge
2/3 Cup whole milk (vitamin D)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
Better-Than-Crack Brownies
1 box of brownie mix (I use the 13x9 familysize)
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
Chocolate Chip Loaf
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
Chocolate Mint Brownies
Brownies:
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
Sour Cream Coffee Cake
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
Chocolate Halloween Bark
This recipe will be great to put in baggies and pass out to neighborhood kids we know for trick-or-treating! It looks like halloween, and they get all their favorite candy in one bite! I am also going to add some pretzel pieces to my bark, just to cut down on the sweetness a little!
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts (I used butter toffee coated peanuts)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese’s Pieces
Yellow and orange peanut M&M’s
Instructions
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts (I used butter toffee coated peanuts)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese’s Pieces
Yellow and orange peanut M&M’s
Instructions
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Peanut Butter Cup Treats
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
Soft and Thick Sugar Cookies
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Garlic Parmesan Salmon with Wild Rice
2 Tbsp mayonnaise
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
Apple Cider Doughnut Holes
1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
Banana Whoopie Pies with Peanut Butter Filling
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
Caramel Corn
1 cup popcorn unpopped (makes enough to fill a Dutch over or about 6 quarts)
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla
Directions:
Preheat oven to 250F.
Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.
Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.
Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.
Spread the popcorn evenly onto 2 large baking sheets sprayed heavily with non stick spray. Bake for 45 minutes, tossing every 10 minutes.
Allow to cool completely on baking sheets and then break into pieces. You can add candy corns, M&M's, or any kind of candy you wish before bagging it up. You can also add nuts if you like, just add them when you pour the caramel onto the popcorn before baking.
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla
Directions:
Preheat oven to 250F.
Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.
Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.
Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.
Spread the popcorn evenly onto 2 large baking sheets sprayed heavily with non stick spray. Bake for 45 minutes, tossing every 10 minutes.
Allow to cool completely on baking sheets and then break into pieces. You can add candy corns, M&M's, or any kind of candy you wish before bagging it up. You can also add nuts if you like, just add them when you pour the caramel onto the popcorn before baking.
Buttermilk Pumpkin Waffles |
2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
White Cheese Chicken Lasagna
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping
Directions:
1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.
You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping
Directions:
1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.
You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.
Zuppa Toscana
1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale
Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale
Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving
Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
peanut oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons Rice Wine Vinegar
Zest of 1 orange
Directions:
1. Place chicken pieces in large bowl. 2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. 3. Stir cornstarch and flour together. 4 Mix flour mixture and egg mixture. 5. Add chicken pieces, stirring to coat. 6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 8. (Do not overcook chicken). 9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 10. Clean wok and heat 15 seconds over high heat.
11. Add 1 tablespoon oil. 12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 13. Add and stir-fry crushed chiles and green onions. 14. Add rice wine and stir 3 seconds. 15. Add Orange Sauce and bring to boil. 16. Add cooked chicken, stirring until well mixed. 17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 18. Heat until sauce is thickned. 19. Stir in sesame oil and orange zest if desired. 20. Serve over jasmine rice.
1 egg
1 1/2 teaspoons salt
white pepper
peanut oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons Rice Wine Vinegar
Zest of 1 orange
Directions:
1. Place chicken pieces in large bowl. 2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. 3. Stir cornstarch and flour together. 4 Mix flour mixture and egg mixture. 5. Add chicken pieces, stirring to coat. 6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 8. (Do not overcook chicken). 9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 10. Clean wok and heat 15 seconds over high heat.
11. Add 1 tablespoon oil. 12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 13. Add and stir-fry crushed chiles and green onions. 14. Add rice wine and stir 3 seconds. 15. Add Orange Sauce and bring to boil. 16. Add cooked chicken, stirring until well mixed. 17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 18. Heat until sauce is thickned. 19. Stir in sesame oil and orange zest if desired. 20. Serve over jasmine rice.
Long John Silver's Fish/Chicken Batter
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.
Smoke House Short Ribs
2 tablespoons olive oil
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock
Directions :
Heat olive oil in a large saute pan over high heat.
Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
Strain and defat the cooking liquid. Serve as sauce on the side.
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock
Directions :
Heat olive oil in a large saute pan over high heat.
Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
Strain and defat the cooking liquid. Serve as sauce on the side.
Southern Driver
1 sugar cube
1 teaspoon water
1 dash bitters
1 shot whiskey
1 shot flavored whiskey (recommended: Southern Comfort)
Splash orange juice
Ice cubes
Orange slice, for garnish
Maraschino cherry, whole, for garnish
Directions:
Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice.
Garnish with orange slice and maraschino cherry.
1 teaspoon water
1 dash bitters
1 shot whiskey
1 shot flavored whiskey (recommended: Southern Comfort)
Splash orange juice
Ice cubes
Orange slice, for garnish
Maraschino cherry, whole, for garnish
Directions:
Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice.
Garnish with orange slice and maraschino cherry.
Tempura Bananas with Coconut-Green Tea Sauce
2 large bananas, ripe
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
For the Coconut-Green Tea Sauce:
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish
For the bananas:
Slice bananas diagonally, 1/4-inch thick; set aside.
Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
For the Coconut-Green Tea Sauce:
In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
For the Coconut-Green Tea Sauce:
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish
For the bananas:
Slice bananas diagonally, 1/4-inch thick; set aside.
Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
For the Coconut-Green Tea Sauce:
In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
Espresso Toffee Fudge
Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
1 cup toffee bits (I use the entire bag)
Directions :
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
1 cup toffee bits (I use the entire bag)
Directions :
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
Peanut Butter Fudge Cups
1 (18-ounce) package refrigerated sugar cookie dough, softened
1/2 cup creamy peanut butter
chocolate frosting
Directions :
Preheat oven to 350 degrees F.
Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a teaspoonful of frosting in the center of each cookie.
1/2 cup creamy peanut butter
chocolate frosting
Directions :
Preheat oven to 350 degrees F.
Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a teaspoonful of frosting in the center of each cookie.
Lemony Chicken
1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
For Sauce:
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce
Directions :
Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to
365 degrees F.
Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
For Sauce:
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce
Directions :
Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to
365 degrees F.
Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
Lemon Grass Turkey Bites with Sweet & Hot Sauce
This recipe is so good, my boys LOVE these and they are very healthy! The sauce is very good, even though it takes so many ingredients! I do leave the chillies out of the sauce when I make it for my family and I double the turkey bites recipe! I usually serve this with brown rice and steamed pea pods or edemame. This recipe is from The Junior League of Boca Raton cookbook. It is one we made last year as an appetizer for Supper Club.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
COCONUT CRÈME FRUIT SALAD
Dressing Ingredients:
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
SPICED BROWN SUGAR SALMON WITH PEACH SALSA
I made this for the first time this summer and while Curt and I LOVED it, the boys ended up eating mac and cheese! They love salmon but I think the combination of the glaze on the salmon and the peach salsa was too much for their young palettes. The Flavor combinations may seem a little odd at first because in American cooking these are not ingredients that we use together a lot, but if you like Indian, or middle eastern food at all then you will like this.
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
SALMON & VEGETABLES IN LEMON DILL SAUCE
1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
GRILLED WALLEYE WITH PEPPERY TARTAR SAUCE
Tartar Sauce Ingredients:
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
LIGHT & LEMONY CHICKEN
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Butter
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
8 (1 cup) green onions, sliced 1-inch
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley
Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
Melt Butter in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, until no longer pink (5 to 6 minutes). Place chicken on serving platter; keep warm.
Add lemon juice to drippings in pan. Add green onions and mushrooms. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Spoon mixture over chicken. Garnish with lemon slices and parsley.
*I like to add capers to this dish and serve it with lemon Orzo*
2 tablespoons Butter
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
8 (1 cup) green onions, sliced 1-inch
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley
Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
Melt Butter in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, until no longer pink (5 to 6 minutes). Place chicken on serving platter; keep warm.
Add lemon juice to drippings in pan. Add green onions and mushrooms. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Spoon mixture over chicken. Garnish with lemon slices and parsley.
*I like to add capers to this dish and serve it with lemon Orzo*
Herb Crusted Pork Tenderloin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Oven Roasted Red Potatoes
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
Popcorn Balls
2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
Mississippi Mud Cake
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Chocolate Gooey Butter Cookies
(8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
Asparagus with Sesame Citrus Sauce
bunch asparagus
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
Garlic Cheese Biscuits
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
Lime Sherbet Punch
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.
Biscuit Dough Donuts
1 teaspoon ground cinnamon
1/4 cup sugar
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Assorted sprinkles
Directions
Heat 2 inches oil in a large pot or Dutch oven to 350 degrees F. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
I realize this is not a very healthy recipe, but if you have little kids they will LOVE it! My boys beg me to make these and they are so easy! We usually make these on holidays and then I get sprinkles for whatever holiday it is! What a wonderful recipe to get your kids in the kitchen with you!
House Seasoning
1 cup salt
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in a small bowl. Store in an airtight container at room temperature.
This is a wonderful seasoning that I use on just about everything!
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in a small bowl. Store in an airtight container at room temperature.
This is a wonderful seasoning that I use on just about everything!
Beer-in-the-Rear Chicken
1 (3-pound) chicken
Seasoned salt (I use Lawrys)
House Seasoning
1 (12-ounce) can beer (I use Bud Light)
1 sprig rosemary
Directions
Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.
1 chicken serves 2 to 4.
Seasoned salt (I use Lawrys)
House Seasoning
1 (12-ounce) can beer (I use Bud Light)
1 sprig rosemary
Directions
Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.
1 chicken serves 2 to 4.
Sweet Chicken Bacon Wraps
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes or until bacon is crisp.
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes or until bacon is crisp.
Almond Joy Candy
1 1/2 cups butter
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 pound or 5 1/3 cups shredded coconut (sweetened)
2 cups toasted almonds, chopped
2 cups (12 oz.) semisweet chocolate chips
1 Tablespoon shortening
1. Line a 9 x 13' pan with lightly buttered waxed paper or aluminum foil. set aside.
2. Melt butter in large saucepan, add sweetened condensed milk and vanilla, mix well.
3. Stir in coconut and almonds, mix well.
4. Press into prepared pan and refrigerate until firm
5. Invert pan onto a large cutting board, peel off paper and cut candy into small squares.
6. Melt chocolate and shortening in double boiler over simmering water, stirring constantly.
7. Dip candy pieces in chocolate with a fork.
8. Place on waxed paper-lined baking sheets and allow to dry at room temp. Store in an airtight container at room temperature.
Makes approx. 4 pound of candy.
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 pound or 5 1/3 cups shredded coconut (sweetened)
2 cups toasted almonds, chopped
2 cups (12 oz.) semisweet chocolate chips
1 Tablespoon shortening
1. Line a 9 x 13' pan with lightly buttered waxed paper or aluminum foil. set aside.
2. Melt butter in large saucepan, add sweetened condensed milk and vanilla, mix well.
3. Stir in coconut and almonds, mix well.
4. Press into prepared pan and refrigerate until firm
5. Invert pan onto a large cutting board, peel off paper and cut candy into small squares.
6. Melt chocolate and shortening in double boiler over simmering water, stirring constantly.
7. Dip candy pieces in chocolate with a fork.
8. Place on waxed paper-lined baking sheets and allow to dry at room temp. Store in an airtight container at room temperature.
Makes approx. 4 pound of candy.
Martha Washington's Chocolate Covered Cherries
2 pounds powdered sugar
1/2 cup butter, no substitute
2 cups pecans, chopped
1 teaspoon vanilla extract
1 jar of Maraschino Cherries, drained and chopped
1 bag of semisweet chocolate chips (about 2 cups)
Mix powdered sugar, butter and vanilla until well blended. Add pecans and cherries to butter mixture.
Roll mixture into 1 inch balls and refrigerate for at least 1 hour on a parchment paper lined cookie sheet. Melt chocolate in a double boiler; when the chocolate is melted dip the balls into the chocolate with a fork a few at a time. Allow them to dry on parchment paper or foil. Store in an airtight container in the refrigerator. These need to be eaten within a few days of making them.
This recipe was my Grandad Hinkle's. He was the candy maker in the family. One of the highlights of our Christmas' was when we got to travel to Roswell, New Mexico to my Mom's parents home. They always made a lot of Christmas candy and it was so much fun with all the extended family, Not to mention all the food! I am thankful for the memories, and for the influence and example of my Grandparents and their faithfulness to their family and each other.
1/2 cup butter, no substitute
2 cups pecans, chopped
1 teaspoon vanilla extract
1 jar of Maraschino Cherries, drained and chopped
1 bag of semisweet chocolate chips (about 2 cups)
Mix powdered sugar, butter and vanilla until well blended. Add pecans and cherries to butter mixture.
Roll mixture into 1 inch balls and refrigerate for at least 1 hour on a parchment paper lined cookie sheet. Melt chocolate in a double boiler; when the chocolate is melted dip the balls into the chocolate with a fork a few at a time. Allow them to dry on parchment paper or foil. Store in an airtight container in the refrigerator. These need to be eaten within a few days of making them.
This recipe was my Grandad Hinkle's. He was the candy maker in the family. One of the highlights of our Christmas' was when we got to travel to Roswell, New Mexico to my Mom's parents home. They always made a lot of Christmas candy and it was so much fun with all the extended family, Not to mention all the food! I am thankful for the memories, and for the influence and example of my Grandparents and their faithfulness to their family and each other.
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