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.
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.
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