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Reese’s Peanut Butter Cookie Dough Dip

Yield: serves 10-12

A decadent dip filled with chocolate chips and Reese's PB cups.

Ingredients

1/2 cup unsalted butter


1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses
cups)
Instructions

In a small saucepan over medium heat, add brown sugar and butter. Whisk
until completely combined and butter is melted. Bring to a boil, remove from
heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy
(about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to
near room temp). Mix until combined. Fold in mini chocolate chips and mini
Reese's cups. Serve immediately or store in refrigerator until ready to serve.
Enjoy with pretzels, animal cracker and graham sticks.

FRIED MOZZARELLA PEPPERONI EGG ROLLS!!! (Thank you, Candice Harper)


12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in


the picture. Place a piece of string cheese on top. Fold corners over cheese.
Fold bottom corner over cheese and pepperoni and keep rolling until cheese
is tightly sealed. Moisten corners with water to seal. Repeat with the rest of
wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60
seconds on each side until completely brown. Drain on paper towels. Serve
with sauce.

Cook time
10 mins
Total time
20 mins

Author: Lauren Keating (Healthy-Delicious.com)


Serves: 2

Ingredients
• 2 cups loosely packed baby spinach
• ½ cup water
• ½ cup quartered artichoke hearts
• ⅓ pound Land O’Lakes 4 Cheese Italian Blend
• 4 slices Italian sandwich bread
• 1 Tablespoon butter
• garlic powder

Preparation
• Add spinach and water to a skillet set over
medium heat. Cook, stirring occasionally, until the
spinach is completely wilted. Drain excess water. Add
the artichoke hearts, using a fork to break them up a
little bit. Stir in a slice or two of cheese – just enough to
melt into the vegetables and help bind them together.
• Butter 4 slices of bread and sprinkle them
with garlic powder. Flip two slices of bread over (so the
non-buttered side is up) and top each with a few slices
of cheese and half of the spinach and artichoke
mixture. Cover with remaining cheese and top with a
second piece of bread (buttered side up).
Cook sandwiches over low heat for 3 minutes on each side,
or until bread is golden brown and cheese is melted

Bacon Guacamole Deviled Eggs


Deviled eggs never had it so good
stuffed with bacon guacamole!
Servings: makes 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Printable Recipe
Ingredients
• 6 eggs, boiled,
cooled, peeled, and cut in half
• 1 large avocado,
mashed
• 2 tablespoons bacon,
cooked and crumbled
• 1 tablespoon
jalapeno, finely diced
• 1 tablespoon red
onion, finely diced
• 2 tablespoons diced
tomato
• 1 tablespoon lime
juice (~1/2 lime)
• 1 tablespoon cilantro,
chopped
• salt, pepper and
cayenne to taste
• pinch chili powder
(for garnish)
Directions
• Scoop the yolks out of the
egg halves, mash them, mix with
the avocado, bacon, jalapeno,
onion, tomato, lime juice and
cilantro and season with salt,
pepper and cayenne.
• Place a tablespoon of the
mixture back into the holes left
by the yolks in the eggs and
serve garnished with extra bacon
and a pinch of chili powder.
Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

~SPINACH & ARTICHOKE STUFFED SHELLS!

*1-lb Boiled/drained Pasta Shells


*Mix up: 3/4 cup Sour Cream, 1 Cup Shredded Mozzarella, 1/4 cup Grated
Parmesan, 11oz. Canned/drained Spinach, 13oz. chopped Artichoke Hearts..
*Stuff the cooked Shells, top with more Cheese and bake at 350 for approx.
30 mins. ~EAT UP! :)

ENLARGE IMAGE
Credit: Todd Coleman

SERVES 6–8

INGREDIENTS
Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper

INSTRUCTIONS
Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over
medium-high heat until a deep-fry thermometer reads 350°.
Place each artichoke heart on one end of a bacon slice,
sprinkle with some of the Parmesan and pepper, and roll up;
secure with a toothpick. Fry until golden brown, about 3
minutes. Drain.

Bucatini with Brussels Sprouts


Recipe adapted from Hayan Yi, Corkbuzz
Wine Studio, NYC
Yield: Serves 4

Cook Time: 25 minutes

• INGREDIENTS
• Salt
8 ounces bucatini
4 tablespoons unsalted butter, cut into cubes
½ pound Brussels sprouts, ends trimmed and quartered
4 garlic cloves, finely chopped
1 shallot, finely chopped
1½ teaspoons red pepper flakes
Freshly ground black pepper
1 cup finely grated Parmigiano-Reggiano cheese (preferably grated using a
Microplane grater)
Juice of 1 lemon
3 tablespoons finely chopped parsley

DIRECTIONS
1. In a large pot of boiling, salted water,
cook the pasta following the package
instructions until al dente. Drain the pasta,
reserving 1 cup of pasta water for the sauce.
Transfer the pasta to a rimmed baking sheet,
untangling the pasta so it lies flat (and cools
quickly).
2. In a large skillet set over medium-high
heat, melt the butter. Once the butter is
melted, increase the heat to high, then add
the Brussels sprouts and cook until golden
brown and just barely tender, about 4
minutes. Stir in the garlic, shallot and red
pepper flakes, season with salt and pepper,
and cook until the garlic is fragrant, about 1
minute.
3. Pour in the reserved pasta water and
shake the pan to incorporate the butter and
vegetables. Add the pasta; using tongs, toss
it with the sauce. Turn off the heat and mix
in the Parmesan cheese and lemon juice.
Taste and add more salt or pepper if needed.
Stir in the parsley and serve.

Read more:
http://www.tastingtable.com/entry_detail/ch
efs_recipes/8099//TT_National_
%7C_Bucatini_with_Brussels_Sprouts.htm#
ixzz2Ru0RGgsV
• THE MODERN PANTRY

Roast Chicken with Rosemary-Garlic


Pan Sauce
Recipe adapted from Michael Petres, Brasserie by
Niche, St. Louis, MO

Yield: 4 servings
Cook Time: 1 hour 10 minutes (plus 4 hours to brine the
chicken)

• INGREDIENTS
• Cool water, 16 cups
Kosher salt, 1½ cups plus 2 teaspoons, plus extra if needed
Granulated sugar, 1 cup
Whole chicken, 4- to 5-pound roaster
Unsalted butter, 2 tablespoons cold plus 4 tablespoons at
room temperature
Freshly ground black pepper, 1½ teaspoons
Fresh rosemary, 2 sprigs
Garlic, 2 cloves (smashed)
Chicken broth or stock, 1 cup
Lemon, 1 (halved)
Thick country bread, 4 slices

DIRECTIONS
1. Brine the chicken: In a very large bowl, container or
pot, whisk vigorously until you've dissolved the:
• Cool water
• 1½ cups kosher salt
• Granulated sugar
Add the:

• Whole chicken
Set a medium plate on top of the chicken to keep it
submerged. Refrigerate the chicken for 4 hours, then
remove the chicken from the brine, rinse under cool
water and use paper towels to pat dry.

2. Truss the chicken: Preheat the oven to 450°. Set the


chicken on a cutting board. Tuck the wingtips behind
the backbone. Place a 3-foot-long piece of twine under
the chicken and bring the twine up and around the
neck, crossing the two ends at the base of the cavity,
pulling the ends tight and tying a knot. Bring each end
of the twine under each leg, wrap it around the
narrowest part of each drumstick, and pull the
drumsticks together so they cross. Bring the twine back
under the thighs and crisscross under the back.
Bringing the twine back up around the neck, pull tight,
knot the twine and trim the ends.

3. Roast the chicken: Place the chicken in the deep


skillet and rub it all over with the:

• 2 tablespoons room-temperature
unsalted butter
• 2 teaspoons kosher salt
• Freshly ground black pepper
Place the chicken in the oven and roast for 20 minutes.
Remove the skillet from the oven and carefully tip the
skillet to accumulate the fat in the pan. Use the soup
spoon to baste the chicken with the fat. Return to the
oven, loosely covering the chicken with a sheet of
aluminum foil if the skin gets too dark, for 20 minutes,
then remove the chicken and baste again. To the skillet,
add the:

• Rosemary sprigs
• Smashed garlic cloves
Continue to cook the chicken until an instant-read
thermometer inserted into the thickest part of the thigh
near the thigh joint reads 155° and the juices at the
thigh joint run clear, about 15 to 20 minutes more. If at
any time during roasting the chicken skin is getting too
dark, loosely tent with foil. Remove the chicken from
the oven and baste one more time with fat from the
skillet. Use tongs to stand the chicken upright so that
any accumulated juices in the cavity drip into the pan,
then place the chicken on a cutting board to rest for 15
minutes.

4. Make the pan sauce: While the chicken rests, set the
skillet over medium heat and bring to a simmer.
Carefully pour off the fat into a heat-safe bowl, keeping
the rosemary, garlic and browned bits in the skillet (set
the fat aside to cool, then discard). Add the:

• Chicken broth
Increase the heat to medium-high and bring the chicken
broth to a boil, using the wooden spoon to stir and
scrape up any browned bits from the bottom of the
skillet. Reduce the heat to medium-low and simmer
until the broth is reduced by half, 3 to 5 minutes.
Reduce the heat to low and use the whisk to incorporate
the:

• 2 tablespoons cold unsalted


butter
Remove the pan from the heat and add a squeeze of:

• Lemon juice from a lemon half


Then add:

• More salt if needed


5. Toast the bread: Adjust an oven rack to the upper-
middle position and preheat the broiler to high. On a
rimmed baking sheet, add the:

• Country bread slices


Use a butter knife to spread the top side of each slice
with the remaining:

• 2 tablespoons room-temperature
unsalted butter
Place the baking sheet on the upper rack and broil until
the toast is browned and crisp, 1 to 2 minutes (watch
the toast closely, as broiler intensities vary). Remove
from the oven and place the buttered and toasted bread
slices on the bottom of a serving platter.

6. Carve the chicken by separating the legs from the


cavity and slicing through the thigh joint. Slice through
the joint between the thigh and the drumstick and place
both pieces of chicken on a platter. Repeat with the
other leg. Slice around the wing joint where the wing
attaches to the breast to separate the wing, and place it
on the platter. Repeat with the other wing. Place the
knife on one side of the breast plate and slice down,
then run the knife along the ribs to remove a breast
from the cavity. Slice the breast crosswise into thin
pieces. Repeat with the other breast. Arrange the
carved chicken over the toast and drizzle with the pan
sauce. Serve.

Recipe – MommaMia’s Mac Salad


Posted on December 16, 2010 by admin
Tips from The Shed:
• Make the Mac Juice early so it can rest and absorb the
flavors.
• When chopping bell peppers make sure to clean out all
seeds.
• Use fresh seasonings especially the black pepper.
• Use a good quality finely shredded cheese
Mac Juice:
• 2 ¼ C Mayonnaise
• 1 ¾ C Sour Cream
• 1 Tbs Dijon Mustard
• ½ Tbs Black Pepper
• 1 tsp Kosher Salt
• ¾ C white sugar
• 1/3 C Cider Vinegar
• 1 ½ tsp onion powder
• 2 tsp garlic salt
Directions:
• Mix all ingredients in large container starting with the
wet ingredients and stirring in the dry.
• Refrigerate and let rest for a couple hours.
• Save some juice to refresh the next day’s leftovers or to
add a little goodness to anything. This is a great base for recipes
Mac Ingredients:
• 2 large purple onions diced
• 2 large green bell peppers diced
• 3 Cups shredded Sharp Cheddar cheese
• 5 Cups large pasta shell noodles
Directions:
• Salt the water before boiling the noodles.
• Add noodles and 1 Tbs oil to keep noodles from sticking
together.
• Mix it all together and enjoy!
• See more at:
http://theshedbbq.com/blog/2010/12/recipe-mommamias-mac-
salad/#sthash.zql4F7JU.dpuf
Or
Ingredients:

Serves: 4Yield:
2
cups Units: US | Metric
2 cups of uncooked shell pasta
1 cup mayonnaise
1/2 cup sour cream
1/8 cup cider vinegar
1/8 cup sugar
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon Dijon mustard
1/2 bell pepper
1/2 red onion
1/4 shredded cheddar cheese
Directions:
1
Boil and drain pasta- set aside to cool to room temperature.
2
Mix together in a bowl all of the ingredients except for the bell pepper,
onion, and cheese.
3
Mix the sauce with the pasta.
4
Add in the chopped bell pepper, onion, and cheddar cheese.
5
Refrigerate and enjoy!

Read more: <a href="http://www.food.com/recipe/mama-mias-macaroni-


salad-420603?oc=linkback">http://www.food.com/recipe/mama-mias-

chicken enchiladas with creamy


tomatillo sauce
Recipe from

ingredients
• see savings

1 pound
boneless, skinless chicken thighs (to yield about 2 cups shredded
cooked meat)


Salt to taste

• see savings
Vegetable oil as needed

• 12
corn tortillas, 6 inches in diameter


Creamy Tomatillo Sauce

• 4 ounces
(1 cup) grated mozzarella

• 1 1/3 ounces
(1/3 cup) grated provolone


Creamy Tomatillo Sauce
• 1 pound
fresh tomatillos, husks and stems removed, rinsed

• 2-3
fresh serrano chiles, cored and seeded, or 1 canned chipotle
pepper, seeded

• 4
slices white onion, each 1/4 inch thick

• 3
cloves garlic
• 2 tablespoons
chopped fresh cilantro

• 2 tablespoons
vegetable oil

• 3 cups
chicken broth

• 3/4 cup
creme fraiche or heavy cream

3/4 teaspoon
salt; more to taste

3.
Heat the oven to 400 degrees F. With a pastry brush, spread a thin layer of
sauce on both sides of each tortilla. Spoon a heaping tablespoon of
shredded chicken just off center of each tortilla and roll into loose cylinders.
Set the enchiladas side by side in a 9x13 inch baking dish, pour the
remaining sauce over them, top with the cheeses, and bake until bubbling
and browned in spots, 15 to 20 minutes.

Creamy Tomatillo Sauce


1.
Position a rack as close to the broiler as possible and heat the broiler.
Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a
small, shallow baking pan. Broil, turning to ensure even cooking, until the
tomatillos are soft and slightly blackened, about 10 minutes. Transfer the
broiled ingredients to a blender and add the cilantro (if you're using a
canned chipotle, add it now, too). Blend until smooth.
2.
Heat the oil in a medium saucepan over medium-high heat. Add the
tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the
broth and simmer until the sauce is thick enough to coat the back of a
spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it
shouldnt make your mouth pucker. If its too tart, add more broth and
simmer until the sauce thickens again. Remove from the heat and whisk in
the creme fraiche or heavy cream and the salt. Let cool slightly before
making the enchiladas.

Bottom Layer
• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 2 1/2 teaspoons vanilla extract
• 4 (1 ounce) squares unsweetened chocolate
• 1 cup all-purpose flour
Middle Layer
• 1/2 cup butter softened
• 4 cups powdered sugar
• 2-4 tablespoons milk, or as needed
• 1 1/2 teaspoons peppermint extract
• Green food coloring
Top Layer
• 1 1/3 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 tablespoon vanilla extract

Instructions
• Preheat oven to 350F. Grease a 9 x 13-inch baking
dish.
Bottom layer:
• With an electric beater, mix together 1 cup butter
and sugar. Add the eggs one at a time beating thoroughly with
each addition. Add the vanilla extract. Beat until fluffy.
• In a microwave safe bowl, melt the unsweetened
chocolate. Stir every 15 seconds until chocolate is melted.
Transfer to the butter/sugar mixture. Add the flour and stir until
well blended and smooth.
• Bake for 20-25 minutes or until the sides of the
brownies appear dry and pull away from the edges. The cake
may slightly jiggle slightly in the center. This is normal. Remove
and cool thoroughly.
Middle layer:
• With an electric mixer, beat together 1/2 cup butter
and powdered sugar in a large mixing bowl. Add milk and beat
until mixture is the consistency of frosting. Add more milk if
needed. Add peppermint extract and enough green food coloring
for desired color. Spread over the cooled brownies and place in
the refrigerator for 30 minutes to set.
Top layer:
• In a microwave-safe bowl melt the chocolate chips
and butter together. Stir every 15 seconds until chocolate is
melted and smooth. Stir in the vanilla extract and spread over
the chilled brownies. Place back in the refrigerator until set and
firm. About 20 minutes.
Cut into 15 large squares or 30 small squares and serve.

kielbasa and apple pasta bake


• 1 lb rigatoni

• 2 tablespoons
olive oil

• 1 large
onion, sliced

• 1/4 cup
all-purpose flour

• 1
quart milk
• 1
block (10 ounces) extra-sharp cheddar cheese, shredded (3 cups)

• 1 teaspoon
hot-pepper sauce

• 1 teaspoon
salt

• 1 package
fully-cooked kielbasa (14 ounces), sliced into 1/4-inch-thick coins

• 3
Fuji apples, cored and cut into 1/2-inch cubes

2
scallions, thinly sliced
1.
Heat oven to 350 degrees F. Coat oval 10-cup baking dish with nonstick
cooking spray.
2.
In large deep pot of lightly salted boiling water, cook rigatoni until al dente,
firm but tender, following package directions. Drain.
3.
Meanwhile, in large, heavy-bottomed saucepan, heat oil over medium-high
heat. Add onion; cook until softened, 5 to 7 minutes. Stir in flour; cook 1
minute. Gradually whisk in milk. Bring to boiling, stirring continuously; boil
until thickened, about 1 minute. Remove from heat.
4.
Set aside 1 cup cheese for topping the casserole. Stir the remaining 2
cups of cheese, the hot-pepper sauce and salt into milk mixture until
smooth.
5.
In pasta cooking pot, toss together pasta, cheese sauce, kielbasa and
apples. Spoon into prepared baking dish, mounding slightly. Cover.

6.
Bake in 350 degree oven, covered, for 30 minutes. Uncover. Stir rigatoni
mixture. Sprinkle top with reserved cheese and the scallions. Bake until
cheese is melted, about 10 minutes. Let stand 10 minutes before serving.
Makes 8 servings.

Apple Butter:

• 12 medium Granny Smith or other cooking


apples, peeled and cut into fourths

• 1 1/2 cups packed brown sugar

• 1/2 cup apple juice

• 1 tablespoon ground cinnamon

• 1 tablespoon lemon juice

• 1 teaspoon ground allspice

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

step by step
1
Mix all ingredients in 5- to 6-quart slow cooker.

2
Cover and cook on low heat setting 8 to 10 hours or until apples are very
tender.

3
Mash apples with potato masher or large fork.

4
Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until
mixture is very thick. Cool about 2 hours.
5
Spoon apple butter into container. Cover and store in refrigerator up to 3
weeks.

Glass Noodle Salad with


Peanut Sauce
• 1 3 3/4 - ounce package bean threads
(cellophane noodles)
• 2 cups frozen sweet soybeans
(edamame), thawed
• 2 cups broccoli florets, cut up or sliced
• 3/4 cup chopped red sweet pepper (1
medium)
• 1/4 cup finely chopped shallots
• 2 tablespoons peanut butter
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1 1/2 teaspoons grated fresh ginger
• 1/8-1/4 teaspoon crushed red pepper
• 1/4 cup lightly salted peanuts, chopped
• Lime wedges (optional)

Directions
• In a large glass bowl combine bean threads and
thawed edamame; pour enough boiling water over to cover
completely. Cover and let stand 15 to 20 minutes or until
edamame is tender. Drain well; rinse with cold water and drain
again. Snip noodles five or six times. Return noodles and
edamame to the bowl. Add broccoli, sweet pepper, and shallot to
the noodles; toss together.
• For dressing, place peanut butter in a small,
microwave-safe bowl. Microwave on 100% power (high) about 40
seconds or until melted. Whisk in soy sauce, vinegar, honey,
ginger, and crushed red pepper. Pour dressing over noodle
mixture; toss to combine.
• Divide among four serving plates or bowls. Sprinkle
with peanuts. If desired, squeeze lime wedges over all.
steak with rosemary red wine sauce
Recipe from

• strip steak (4 total, 1 inch thick)

• 1/2 teaspoon
salt

• 1 tablespoon
cracked black pepper

• see savings

3 tablespoons
olive oil

• see savings

1/4 cup
chopped onion

• 2 tablespoons
chopped fresh rosemary

• see savings

2 cloves
garlic, finely chopped
• see savings

1 1/2 cups
dry red wine

• 1 cup
canned condensed beef broth

see savings

1/2 teaspoon
dark-brown sugar
1.
Season steaks with salt. Press pepper on surfaces.

2.
Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to
medium; cook, turning once, 4 minutes per side for rare, 6 minutes per
side for medium-rare, and 8 minutes per side for well-done. Remove to
warm platter; keep warm.

3.
Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the
rosemary, half the garlic; cook, stirring, 20 seconds. Add wine. Increase
heat to high; boil vigorously 2 minutes.

4.
Add broth, sugar and meat juices that have collected on platter. Boil 10
minutes more or until liquid is reduced by half, about 1 cup. Add remaining
rosemary and garlic. Pour over steaks and serve.
chicken with tarragon & vermouth


Kosher salt and freshly ground black pepper

• see savings

2 tablespoons
extra-virgin olive oil; more as needed

• 2 tablespoons
minced shallot

• 1/2 cup
dry vermouth or dry white wine

• see savings

3 tablespoons
cold unsalted butter, cut into 6 to 8 pieces

2 teaspoons
chopped fresh tarragon
2.
In a 10-inch straight-sided saute pan, heat the oil over medium-high heat
until it shimmers. Add half of the chicken and cook, flipping once, until
lightly browned and just barely cooked through, 1 to 2 minutes per side.
Transfer to a plate; repeat with the remaining chicken. Cover with foil to
keep warm.

3.
Return the pan to medium heat and, if it looks dry, add 1 tablespoon oil.
Add the shallot and saute, stirring with a wooden spoon, until softened,
about 1 minute. Pour in the vermouth and scrape the pan with the spoon to
loosen any browned bits. Let the vermouth simmer until reduced slightly,
about 2 minutes. Reduce the heat to low and add the cold butter 2 or 3
pieces at a time, stirring after each addition until completely melted. Stir in
the tarragon, taste the sauce, and add salt and pepper as needed. Add the
chicken and any accumulated juices to the sauce and turn to coat the
chicken with the sauce. Serve immediately.

Tips:

1.
Drink Suggestions: A zingy-crisp white wine with herbal notes will match
the tarragon in this dish. A Sauvignon Blanc from New Zealand would be
delicious. -Tim Gaiser

pear & red onion gratin


• 1
large red onion

• 3
ripe Bosc pears

• 3 tablespoons
extra-virgin olive oil, divided

• 1 tablespoon
chopped fresh thyme
• 1/4 teaspoon
salt


Freshly ground pepper, to taste

• 1 cup
coarse dry breadcrumbs, preferably whole-wheat (see Note)

1/3 cup
grated Parmigiano-Reggiano

1.
Fill a large bowl three-quarters full with water; add a handful of ice cubes.
Cut onion into 16 wedges, place in a strainer and lower into the water. Let
stand for 20 minutes.

2.
Preheat oven to 400 degrees F.

3.
Halve and core each pear; cut each half into 6 slices. Drain the onion
wedges well and place them in a 9-by-13-inch glass baking dish along with
the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss
to combine. Cover with foil.

4.
Roast for 30 minutes, stirring twice.

5.
Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with
the remaining 2 tablespoons oil; stir to combine. Remove the pan from the
oven, sprinkle the crumb mixture evenly over the gratin, return to the oven
and roast until the breadcrumbs are well browned, 20 to 30 minutes more.
Let cool for 10 minutes before serving.

glazed parsnips and pears


ingredients
• 2 pounds
parsnips (6 to 8)

• see savings

1 pound
pears (about 3)

• 1/2 of a stick
butter (1/4 cup)

• see savings

2 4-inch sprigs
fresh rosemary

• 1 13 ounce jar
sweet onion jam, roasted garlic and onion jam, or orange
marmalade (about 1 cup)


Sea salt

Cracked black pepper

1/2
of a lemon
1.
Peel and quarter parsnips lengthwise (if pieces are large at the top, halve
larger pieces again lengthwise). In a very large saucepan cook parsnips,
covered, in lightly salted boiling water for 5 to 8 minutes or until barely
tender; drain. Meanwhile, core pears and cut into thin wedges.

2.
In a very large cast-iron skillet or nonstick skillet cook parsnips and pears
in butter over medium heat for 15 minutes or until the pieces turn golden
brown, stirring occasionally. Remove leaves from rosemary sprigs. Stir jam
and leaves from rosemary sprigs into mixture in skillet. Bring to boiling;
reduce heat to medium-low and cook, uncovered, for 15 minutes or until
parsnips are tender and glazed, stirring occasionally. Season to taste with
salt and pepper. Transfer to a serving platter. Squeeze lemon over mixture
before serving. If desired, garnish serving platter with a bundle of fresh
herb sprigs. Makes 6 to 8 servings.

Lasagna Soup For the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c.
chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed
red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes
2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely
chopped fresh basil leaves salt and freshly ground black pepper, to taste for
the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt
pinch of freshly ground pepper additional cheesy yum: 2 c. shredded
mozzarella cheese Heat olive oil in a large pot over medium heat. Add
sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
Add onions and cook until softened, about 6 minutes. Add garlic, oregano,
and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to
incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty
brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to
combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente. Do not over cook or let soup
simmer for a long period of time at this point, as the pasta will get mushy and
absorb all the soup broth. You may even want to consider cooking the
noodles separately, and then adding some to individual bowls before ladling
the soup over them. This would be an especially smart move if you are
anticipating any leftovers. Right before serving, stir in the basil and season to
taste with salt and freshly ground black pepper. While the pasta is cooking,
prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt,
and pepper. To serve, place a dollop of the cheesy yum in each soup bowl,
sprinkle some of the mozzarella on top and ladle the hot soup over the
cheese.

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs
cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased
pan. Combine softened cream cheese, sugar, and vanilla. Spread
mixture over crescent rolls. Unroll and spread remaining crescent
rolls over mixture. Spread melted butter over the top and sprinkle
with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Andes Chocolate Mint Brownies


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Author: Bakerette.com
Recipe type: Dessert
Serves: 15 large bars or 30 small bars

Ingredients
Bottom Layer
• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 2 1/2 teaspoons vanilla extract
• 4 (1 ounce) squares unsweetened chocolate
• 1 cup all-purpose flour
Middle Layer
• 1/2 cup butter softened
• 4 cups powdered sugar
• 2-4 tablespoons milk, or as needed
• 1 1/2 teaspoons peppermint extract
• Green food coloring
Top Layer
• 1 1/3 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 tablespoon vanilla extract

Instructions
• Preheat oven to 350F. Grease a 9 x 13-inch baking
dish.
Bottom layer:
• With an electric beater, mix together 1 cup butter
and sugar. Add the eggs one at a time beating thoroughly with
each addition. Add the vanilla extract. Beat until fluffy.
• In a microwave safe bowl, melt the unsweetened
chocolate. Stir every 15 seconds until chocolate is melted.
Transfer to the butter/sugar mixture. Add the flour and stir until
well blended and smooth.
• Bake for 20-25 minutes or until the sides of the
brownies appear dry and pull away from the edges. The cake
may slightly jiggle slightly in the center. This is normal. Remove
and cool thoroughly.
Middle layer:
• With an electric mixer, beat together 1/2 cup butter
and powdered sugar in a large mixing bowl. Add milk and beat
until mixture is the consistency of frosting. Add more milk if
needed. Add peppermint extract and enough green food coloring
for desired color. Spread over the cooled brownies and place in
the refrigerator for 30 minutes to set.
Top layer:
• In a microwave-safe bowl melt the chocolate chips
and butter together. Stir every 15 seconds until chocolate is
melted and smooth. Stir in the vanilla extract and spread over
the chilled brownies. Place back in the refrigerator until set and
firm. About 20 minutes.
Cut into 15 large squares or 30 small squares and serve

Mushroom and Fontina Tart


INGREDIENTS:
1
Ready-made Pie Crust, thawed

¼ cup
Butter

5 cups
Mixed Wild Mushrooms, sliced, if large

1 Tbsp
Fresh Thyme

Salt & Freshly Ground Black Pepper, to taste

5 oz
Fontina Cheese, cubed

DIRECTIONS:
Preheat oven to 375 degrees F. Press pie crust into a 9-inch
loose-bottomed tart pan. Bake for 12-15 minutes. Set aside.
Heat the butter in a large saute pan until foaming. Add the
mushrooms and fresh thyme. Season with salt and pepper to
taste. Cover over medium heat for 4-5 minutes, stirring
occasionally until golden. Arrange the mushrooms in the
cooked tart shell with the fontina. Return the tart to the oven
for 5-8 minutes, or until the cheese is golden and bubbling.
Serve hot. Serves 6.

Recipe By: Kristina_Vanni

bacon and baked potato soup


• 2 6 - 8 ounces baking potatoes (such as
russet or Yukon gold)

• 3 tablespoons butter

• 1/2 cup chopped onion


• 1/4 cup chopped celery

• 3 tablespoons all-purpose flour

• 1/2 teaspoon dried thyme, crushed

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 4 cups half-and-half, light cream or milk

• 1 1/4 cups shredded American cheese (5


ounces)

• 1 cup chicken broth

• 8 slices bacon, crisp-cooked, drained and


crumbled

• 2 tablespoons thinly sliced green onion

• 1/4 cup dairy sour cream

directions
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork.
Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool.
Peel potatoes, if desired. Chop potatoes; set aside.

In a heavy large saucepan or Dutch oven, melt butter over medium heat.
Add onion and celery. Cook and stir about 5 minutes or until crisp-tender.
Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once.
Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add
potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
Slightly mash potatoes with the back of a spoon or a potato masher.

For the topping, reserve 2 tablespoons of the bacon. Stir the remaining
bacon and 1 tablespoon of the green onion into soup. Heat through.
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese,
green onions and the sour cream. Makes 6 servings (about 1 cup each).

teriyaki beef-noodle soup


ingredients
• see savings

1 pound
beef stir-fry strips

• 2 14 ounce cans
beef broth

• see savings

2 cups
water

• 2 medium
red or green sweet peppers, cut into 1/2-inch pieces

• 1 8 ounce can
sliced water chestnuts, drained and chopped

• see savings

6
green onions, cut into 1-inch pieces

• 3 tablespoons
soy sauce

• 1 teaspoon
ground ginger

• 1/4 teaspoon
ground black pepper

• 5 - 6 ounces
dried Chinese noodles

see savings

Green onion, cut into thin strips (optional)

directions
1.
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet
peppers, water chestnuts, green onions, soy sauce, ginger, and black
pepper.

2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting
for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5
minutes. If desired, top with green onion strips. Makes 6 servings.
s o b texas chili
ingredients
• 6 pounds
coarse ground beef

• 1/2 pound
dried ancho chili's wrinkled, dark red to almost black

• 4 cups
onion, chopped

• 6
cloves garlic, chopped

• 2 tablespoons
dried oregano

• 2 ounces
chili powder

• 3 tablespoons
ground cumin


Salt and pepper to taste
• 1 cup
flour

1 1/2 quarts
cooked pinto beans (optional)
directions
1.
Peel and chop onions.

2.
Break ancho chili pods open and remove all seeds. Place deseeded pods
in a pot with 3 cups water and boil at least 20 minutes or until tender.
Remove and SAVE the liquid.

3.
Grind the peppers in blender or food processor to form a chili paste.

4.
Put oregano in 3 cups water. Bring to boil and then simmer for 15 minutes.
Strain this and SAVE the strained oregano water.

5.
Add 2 cups of water to a large pot (3-5 gallon) and bring to a boil.

6.
Add chili meat, onions and garlic. Cook for 30 minutes (you may need to
add more water while cooking). Add saved chili pepper water and ancho
chili paste.

7.
Add strained oregano water, chili powder, salt, pepper and cumin.

8.
Cover pot and cook for 45 minutes stirring every 5 to 10 minutes.
9.
Optional - add pinto beans if desired.

10.
Cover pot and cook 30-45 more minutes, stirring occasionally. Turn off heat
and immediately sprinkle flour over the top of the chili. DO NOT STIR.
SPRINKLE 3/4 cup cold water over the flour. DO NOT STIR.

11.
Cover and let rest for 20-30 minutes. If it's too thick add water. Serve and
enjoy

perfect blueberry syrup


ingredients
• see savings

1 1/2 pounds
blueberries (5 cups)

• see savings

4 cups
water

• see savings

2 cups
sugar
• 6 1 inch strips
lemon zest removed with a vegetable peeler

3 tablespoons
fresh lemon juice
directions
1.
In a pot, combine the blueberries with 1 cup of the water. Crush the berries
with a potato masher and bring to a simmer. Simmer over low heat for 15
minutes. Strain the juice into a heatproof measuring cup, pressing hard on
the solids. Discard the solids.

2.
Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of
water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over
moderate heat until it registers 225 degrees on a candy thermometer,
about 20 minutes. Add the blueberry juice and lemon juice and boil over
high heat for 1 minute. Let the syrup cool, then discard the lemon zest.
Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6
months.

Hasselback Potato Au Gratin

Ingredients:

1 - 2 tablespoons butter
1 cup finely grated Gruyère or Comté cheese (or any good quality
Swiss)
1/2 cup finely grated Parmigiano Reggiano
2 cups half & half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon
dried
coarse salt and freshly ground black pepper
2 1/2 - 3 pounds organic russet potatoes, peeled and sliced 1/8th-
inch thick
Instructions:

• Preheat oven to 400°F. Butter a 2-quart casserole


pan with butter.
• In a large bowl mix both the cheeses together than
remove about 1/3 of it and set aside. Mix the half & half,
garlic, thyme, a generous teaspoon salt and 1/4 teaspoon
black pepper into the cheese.
• Add the sliced potatoes and toss using your hands
making sure every slice is coated. Makes small stacks out of
the potatoes and stand them in the pan starting at one edge
and working around the perimeter then into the center last.
• Pour the remaining half & half left in the bowl
over the potatoes. Season the top with more salt and pepper.
• Cover tightly with aluminum foil and bake 20
minutes. Remove the foil and sprinkle the top with the cheese
you set aside. Bake 40 more minutes until the top is golden
and the potatoes are fork tender.
• Remove from oven and let set 5 minutes before
serving.

Banana Pudding Cookies


INGREDIENTS:
2¼ cups
All-purpose Flour

1 tsp
Baking Soda

½ tsp
Salt

1 cup
Unsalted Butter, room temperature

¾ cup
Firmly Packed Light Brown Sugar

¾ cup
Granulated Sugar

Box (3.4 Oz) Instant Banana Pudding Mix

2
Large Eggs

2 tsp
Vanilla Extract

1 cup
Quick-cooking Oats, not instant

4 oz
White Baking Chocolate, chopped

20
Vanilla Wafers, broken, or 8 graham cracker squares, broken
DIRECTIONS:
1. Preheat oven to 350 degrees F and place a rack in the
center. Have ready two ungreased baking sheets.

2. Mix the flour, baking soda, and salt together in a medium


size bowl; set aside.

3. In the bowl of a stand mixer fitted with a paddle


attachment, or in a large mixing bowl using a handheld
electric mixer, beat the butter and both sugars on medium
speed until creamy, scraping the sides of the bowl often.
Beat in the pudding mix, and then beat in the eggs and
vanilla on medium-low speed. By hand or using the lowest
speed of the mixer, add the flour mixture to the batter and
blend until it is almost fully mixed in. Stir in the oats, white
chocolate, and broken cookies, letting the cookies break a
little more as you stir.

4. Scoop up tablespoons of dough and make balls about 1-


inch in diameter. Arrange about 2 1/2 inches apart on the
baking sheets. Press down slightly so that the tops are even.
Bake one sheet at a time for 10 to 12 minutes, or until the
edges are nicely browned and the cookies appear set.
Remove from the oven and while they are still warm, using
the tip of a spatula, gently nudge the edge of the cookies
inward to add some crinkles and folds. Let cool on the baking
sheets for about 5 minutes, then transfer to a wire rack to
cool completely.

Cinnabon Cinnamon Rolls Copycat Recipe


makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar
and yeast. Swirl to combine. Allow yeast to bloom, about 5-7
minutes.

In the meantime: melt 6 tablespoons of butter in a microwave safe


bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs
are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to


bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a
time. Add salt. Once flour is mixed in, add remaining flour slowly
until dough becomes a ball and completely pulls away from the walls
of the mixer. Your perfect dough ball will clean the bowl. Mine takes
5 ½ cups total. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop.
Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted.


Place dough into bowl upside down, flip dough over and cover loosely
with plastic wrap and drape bowl with a towel. Set bowl in a warm
place in your kitchen. Allow dough to rise for 60-90 minutes until
nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a


medium bowl. Stir with as fork until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few
turns, then using a rolling pin, roll out into an 18” tall x 24” wide
rectangle. Spread softened butter around dough leaving the bottom 1”
uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom
1” uncoated. Press sugar mixture into dough by gently rolling with
your rolling pin.
Starting at the top, tightly roll dough toward you, using the last 1” to
seal roll. Cut dough roll in half and then cut those halves in half, giving
you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12
pieces.

Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out,
2 rows of 3 rolls in each. Make sure to put the end pieces upside
down. Loosely cover with plastic wrap and drape a towel over pans.
Set pans in a warm place and allow rolls to rise another 60-90 minutes
until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown and cooked


through. Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a


large mixing bowl. Beat with an electric mixer until light and fluffy.
Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and
fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread ¼ of frosting over each pan of rolls.
Allow to cool slightly and repeat. Serve and enjoy!

Copycat Red Lobster Cheddar Bay Biscuits in 20 Minutes


makes approximately 18 biscuits

2 cups all-purpose flour


1 Tbsp baking powder
1 Tbsp granulated sugar
1 Tbsp garlic powder
¾ teaspoon kosher salt, divided
1 ½ sticks (¾ cup) unsalted butter (divided)
1 cup whole milk
1 (8 oz) package shredded mild cheddar cheese
½ teaspoon dried parsley

Preheat oven to 450°F. Line a baking sheet with parchment paper. Add
1 stick of butter to a small microwave safe mixing bowl. Microwave
for 30 seconds or until butter is melted. Set aside.

In a large mixing bowl combine flour, baking powder, sugar, garlic and
½ tsp salt. Whisk until well combined. Add butter and milk and whisk
just until flour is all wet, do not over mix. Add cheese and fold in with
a spoon.

Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes,
until biscuits are golden brown.

Meanwhile melt remaining ½ stick of butter in small mixing bowl.


Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon
salt and parsley. Stir with pastry brush.

Remove biscuits from oven, brush with melted butter mixture. Serve
and enjoy!

Cracker Barrel Copycat Hash


Brown Casserole
By DONNA ELICK
• SERVES
12
ACTIVE TIME
10 min.
TOTAL TIME
35 min.

SAVE RECIPE
PRINT

INGREDIENTS
• 8 Tbsp cold unsalted butter,
divided
• 4 Tbsp all-purpose flour, divided
• ¼ tsp poultry seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ cup milk
• 1 cup low-sodium chicken broth,
divided
• ½ cup chopped onions
• 1 (26 oz) package frozen
shredded hash browns
• 1 (8 oz) package shredded colby
cheese
DIRECTIONS
• Preheat oven to 375 °F.

• In medium sized saucepan, over medium


heat, melt 2 tablespoons butter. Once butter is
melted add 2 tablespoons flour and all seasonings.
Whisk to create a paste. Add milk, whisking as you
pour. Whisk until completely combined.

• In a quart sized mason jar combine 2


tablespoons flour and chicken broth. Seal tightly
and shake the living tar out of your mixture. You
will create a smooth flour mixture for thickening
your sauce called a slurry.
• Slowly pour slurry into mixture, whisking
constantly. Bring to a boil and cook 2 minutes,
stirring constantly.

• Pour soup into 9x13 casserole dish. Add


remaining 6 tablespoons butter and onions. Stir
until butter is melted. This will also start to cool
your soup. Add cheese and frozen hash browns.
Mix well with a spoon.

Bake 25 minutes or until the top is golden brown.


Applebees Copycat Spicy Queso Blanco
makes approximately 2 cups

1 tablespoon refined coconut oil (or other neutral oil)


1 small onion, divided
2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
½ cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white cheddar cheese, cut into chunks
1 ½ tablespoons fresh chopped cilantro, divided
1 Roma tomato, deseeded and diced

Cut onion in half and mince one half. Set aside.

Warm oil in a small saucepan over medium heat. Add 2/3 of minced
jalapeno and grate ½ onion into pan. Stir to coat and cook for 3-5
minutes until tender. Add cream and cheese, stir until cheese is
melted. Stir in 1 tablespoon cilantro.

To create a simple pico de gallo: Combine chopped onion, tomato, ½


tablespoon cilantro, and remaining jalapeno in a bowl.
Chile Rellenos Casserole
Always "SHARE" with friends and family...LET'S EAT!
Ingredients:
1/2 lb. beef
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Directions:
Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin,
salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra
green chiles for later).
Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk
together eggs and milk, then add flour and mix well. Pour this mixture over dish.
Bake for 35 to 40 minutes.
Serve right away while everything is hot and cheese is melted.
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