3 tablespoons butter
1 yellow onion diced
2 14.5-ounces each cans diced tomatoes
2 14.5-ounces each cans fire-roasted diced tomatoes
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons flour
3/4 cup chicken or vegetable broth
1/2 teaspoon baking soda
1/2 cup cream or half-and-half
salt and pepper to taste
In a large pot or dutch oven, melt the butter over medium heat and then add the diced onion. Cook for about 5 minutes, stirring occasionally to keep it from burning.
While that cooks, open three of the cans of tomatoes and drain the juice into a bowl (don't discard it!).
When the onions are soft, add the three cans of drained tomatoes, the bay leaf and the brown sugar. Cook for about 10 minutes, stirring every minute or two, until the excess juice has mainly cooked off and the tomatoes are sizzling.
Stir in the tomato paste and flour and cook, stirring constantly, for about two minutes, then slowly add the tomato liquid, the broth, the last can of tomatoes, the baking soda and 1/2 teaspoon salt, stirring. Bring the mixture to a boil.
Reduce heat to medium-low and simmer about 5 minutes.
Remove from heat, discard the bay leaf and blend the soup (either in a blender - be careful! or with an immersion blender). I've done it totally smooth and also more chunky and I strongly prefer it a little bit chunky. Stir in the half-and-half, then season to taste with salt and pepper.
Serve immediately, preferably with grilled cheese sandwiches.
Recipe from everydayreading.com
Friday, May 15, 2020
Amish Baked Oatmeal Recipe
1 1/2 cups milk (preferably anything but skim)
2 large eggs
1/2 cup maple syrup or packed light-brown sugar*
1/4 cup butter, melted
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
3 cups rolled oats (quick oats works fine too)
Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
Mix in oats.
Pour into prepared baking dish and spread evenly**.
Bake in preheated oven 30 - 40 minutes until set.
Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
Recipe Notes
*Sweetener amount can be adjusted to taste, I recommend using at least 1/4 cup (mildly sweet) and no more than 3/4 cup (really sweet).
**Oatmeal mixture can be refrigerated overnight if desired, then remove from fridge and let rest at room temperature 20 minutes while oven preheats and bake as directed.
Best Baked Oatmeal Toppings:
Fresh fruit (berries, sliced bananas, diced apples, etc)
Nuts (pecans, almonds, walnuts)
Coconut
Maple syrup or honey
Milk or cream
Chocolate chips
Raisins or dried cranberries
Butter
Recipe from cooking classy.com
2 large eggs
1/2 cup maple syrup or packed light-brown sugar*
1/4 cup butter, melted
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
3 cups rolled oats (quick oats works fine too)
Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
Mix in oats.
Pour into prepared baking dish and spread evenly**.
Bake in preheated oven 30 - 40 minutes until set.
Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
Recipe Notes
*Sweetener amount can be adjusted to taste, I recommend using at least 1/4 cup (mildly sweet) and no more than 3/4 cup (really sweet).
**Oatmeal mixture can be refrigerated overnight if desired, then remove from fridge and let rest at room temperature 20 minutes while oven preheats and bake as directed.
Best Baked Oatmeal Toppings:
Fresh fruit (berries, sliced bananas, diced apples, etc)
Nuts (pecans, almonds, walnuts)
Coconut
Maple syrup or honey
Milk or cream
Chocolate chips
Raisins or dried cranberries
Butter
Recipe from cooking classy.com
S’mores Magic Bars
These S'mores Magic Cookie Bars will disappear almost as fast as you can make them, they are irresistible! Made up of absolutely amazing layers of graham cracker, sugar cookie, chocolate, marshmallows, and topped with sweetened condensed milk, there is a LOT to love about these!
Graham Cracker Layer
9 graham cracker sheets approximately 5.4 oz worth, crushed
6 TBSPs of unsalted butter melted
2 TBSPs granulated sugar
Cookie Layer
1 1/4 cup all purpose flour scooped and leveled
1/4 tsp salt
1/4 tsp baking powder
3/4 cup granulated sugar
1/2 cup unsalted butter room temperature
1 tsp vanilla extract
1 large egg
1 cup milk chocolate chips
1 cup mini marshmallows
3/4 cup sweetened condensed milk
Instructions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray well and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
Bake for 22 to 27 minutes or until the edges are golden brown. (Mine required closer to 27 minutes.)
Let the bars cool overnight before cutting. Or just take a fork and go for it.
Recipe from simplejoy.com
Graham Cracker Layer
9 graham cracker sheets approximately 5.4 oz worth, crushed
6 TBSPs of unsalted butter melted
2 TBSPs granulated sugar
Cookie Layer
1 1/4 cup all purpose flour scooped and leveled
1/4 tsp salt
1/4 tsp baking powder
3/4 cup granulated sugar
1/2 cup unsalted butter room temperature
1 tsp vanilla extract
1 large egg
1 cup milk chocolate chips
1 cup mini marshmallows
3/4 cup sweetened condensed milk
Instructions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray well and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
Bake for 22 to 27 minutes or until the edges are golden brown. (Mine required closer to 27 minutes.)
Let the bars cool overnight before cutting. Or just take a fork and go for it.
Recipe from simplejoy.com
Fudgy Brownie Cookies
These double chocolate Fudgy Brownie Cookies come out of the oven with a brownie edge and a gooey center. Delicious chocolate cookie!
1 c. flour
1 tsp. cornstarch
1 tsp. baking powder
1/4 c. cocoa powder
2/3 c. white sugar
2/3 c. brown sugar (packed)
1 c. dark or milk chocolate (chopped) (can use chocolate chips)
1/2 c. butter, unsalted (1 stick)
2 eggs
sea salt or flake salt for topping (optional)
This recipe is all about getting the cookie dough in the oven while it's still warm from the melted chocolate. This means it's helpful to get everything measured beforehand, so you can work quickly.
Start by preheating your oven to 350°F. Then line two large baking sheets with parchment paper or silicon baking mats.
First, combine all the dry ingredients (flour, cornstarch, baking powder, cocoa powder) in a small bowl. Set aside.
Start a double boiler or bowl over boiling water on the stove. Get that boiling and meanwhile, in a stand mixer, add the the sugars and eggs and beat on medium high for 5 minutes. This step will ensure the crinkly, brownie tops of the cookies.
While that's whipping up in the stand mixer, add your chocolate and butter to the top bowl of your double boiler. Mix with a rubber spatula, scraping down the sides as it melts. Once completely melted, turn stand mixer down to low and slowly pour melted chocolate into egg and sugar mixture. Don't overmix. Mix until just combined. Then turn off mixer.
Using a rubber spatula, slowly fold in dry ingredients, until just combined. Don't be worried that it looks like brownie batter – it is much runnier than normal cookie dough. Also it is warm. Working quickly, using a cookie scoop (2-3 tbsp. size works great), scoop out ALL the cookie dough onto both baking sheets. Even though you'll only bake one cookie sheet first, you need to scoop all the dough while it's still warm. It will start to firm up as the chocolate cools.
Quickly add the first baking sheet to the oven and bake for 8 minutes. Remove and immediately put the second baking sheet in. (They will look slightly rounded when you remove them from the oven, but they will flatten and crinkle when you remove them and as they cool.)
If desired, sprinkle cookies with sea salt or flake salt when they come out of the oven. It's a great contrast to the sweet cookie. Let them rest for 10 minutes before eating – they will have a crisp on the outside and be gooey like a brownie on the inside!
Recipe from plumstreetcollective.com
1 c. flour
1 tsp. cornstarch
1 tsp. baking powder
1/4 c. cocoa powder
2/3 c. white sugar
2/3 c. brown sugar (packed)
1 c. dark or milk chocolate (chopped) (can use chocolate chips)
1/2 c. butter, unsalted (1 stick)
2 eggs
sea salt or flake salt for topping (optional)
This recipe is all about getting the cookie dough in the oven while it's still warm from the melted chocolate. This means it's helpful to get everything measured beforehand, so you can work quickly.
Start by preheating your oven to 350°F. Then line two large baking sheets with parchment paper or silicon baking mats.
First, combine all the dry ingredients (flour, cornstarch, baking powder, cocoa powder) in a small bowl. Set aside.
Start a double boiler or bowl over boiling water on the stove. Get that boiling and meanwhile, in a stand mixer, add the the sugars and eggs and beat on medium high for 5 minutes. This step will ensure the crinkly, brownie tops of the cookies.
While that's whipping up in the stand mixer, add your chocolate and butter to the top bowl of your double boiler. Mix with a rubber spatula, scraping down the sides as it melts. Once completely melted, turn stand mixer down to low and slowly pour melted chocolate into egg and sugar mixture. Don't overmix. Mix until just combined. Then turn off mixer.
Using a rubber spatula, slowly fold in dry ingredients, until just combined. Don't be worried that it looks like brownie batter – it is much runnier than normal cookie dough. Also it is warm. Working quickly, using a cookie scoop (2-3 tbsp. size works great), scoop out ALL the cookie dough onto both baking sheets. Even though you'll only bake one cookie sheet first, you need to scoop all the dough while it's still warm. It will start to firm up as the chocolate cools.
Quickly add the first baking sheet to the oven and bake for 8 minutes. Remove and immediately put the second baking sheet in. (They will look slightly rounded when you remove them from the oven, but they will flatten and crinkle when you remove them and as they cool.)
If desired, sprinkle cookies with sea salt or flake salt when they come out of the oven. It's a great contrast to the sweet cookie. Let them rest for 10 minutes before eating – they will have a crisp on the outside and be gooey like a brownie on the inside!
Recipe from plumstreetcollective.com
Pizzeria Limone Salad Dressing
1/4 cup honey melted into 1/2 cup white vinegar
juice from 1 lemon
1/2 cup grapeseed oil, olive oil or avocado oil
Blend all in blender then add
2 T goat cheese
poppy seeds
pinch of salt
juice from 1 lemon
1/2 cup grapeseed oil, olive oil or avocado oil
Blend all in blender then add
2 T goat cheese
poppy seeds
pinch of salt
Monday, April 27, 2020
Baked Ziti Kelsey Nixon
The Best meal to take to a friend!
1 pound cottage cheese
2 large eggs, lightly beaten
1 ½ cups grated Parmesan cheese, divided
1 tablespoon kosher salt
1 pound ziti or rigatoni
1 (32 oz.) jar marinara sauce - I like Rao’s
½ cup chopped fresh basil leaves, plus more for garnish
cracked black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese , cut into ¼-inch pieces
Cooked Italian sausage, optional – see directions below
Instructions
Preheat oven to 375°F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and add pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through about 7 minutes. Drain pasta and leave in a colander (do not wash the pot).
Add heavy cream to the pot and whisk in cornstarch over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup marinara sauce, basil, and ¾ cup mozzarella, then stir to combine. (*if using Italian sausage, add here) Add pasta and stir to coat thoroughly with sauce. Season to taste with salt and pepper.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining marinara sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 25 minutes.
Remove foil and increase heat to broil. Broil for 5 minutes until golden and bubbly. Cool for 10-15 minutes. Garnish with fresh basil and serve.
*You can easily add 1 lb. of sweet Italian sausage to this recipe. Brown the sausage in a large skillet with 1 tablespoon of olive oil until golden brown and crispy. Then transfer to a paper towel-lined plate to cool. Stir the cooked sausage into the sauce mixture just before combining with the pasta.
1 pound cottage cheese
2 large eggs, lightly beaten
1 ½ cups grated Parmesan cheese, divided
1 tablespoon kosher salt
1 pound ziti or rigatoni
1 (32 oz.) jar marinara sauce - I like Rao’s
½ cup chopped fresh basil leaves, plus more for garnish
cracked black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese , cut into ¼-inch pieces
Cooked Italian sausage, optional – see directions below
Instructions
Preheat oven to 375°F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and add pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through about 7 minutes. Drain pasta and leave in a colander (do not wash the pot).
Add heavy cream to the pot and whisk in cornstarch over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup marinara sauce, basil, and ¾ cup mozzarella, then stir to combine. (*if using Italian sausage, add here) Add pasta and stir to coat thoroughly with sauce. Season to taste with salt and pepper.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining marinara sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 25 minutes.
Remove foil and increase heat to broil. Broil for 5 minutes until golden and bubbly. Cool for 10-15 minutes. Garnish with fresh basil and serve.
*You can easily add 1 lb. of sweet Italian sausage to this recipe. Brown the sausage in a large skillet with 1 tablespoon of olive oil until golden brown and crispy. Then transfer to a paper towel-lined plate to cool. Stir the cooked sausage into the sauce mixture just before combining with the pasta.
Tuesday, March 3, 2020
Homemade Ranch Dressing- Best Bites
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard
Instructions
Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard
Instructions
Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.
Russian Tea - Grandma Karma
Boil Together
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
Halloween Sugar Cookie Skull
Cookie:
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
Pioneer Woman Meatloaf
Pioneer Woman Meatloaf
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Cranberry Sauce- Best Bites
1 12-ounce bag cranberries
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
Mom Strong Green Smoothie
1-2 cups water
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
Liza Autumn Salad
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Homegrown Traditions Cinnamon Rolls
Go-To Cinnamon Rolls
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Greek Chicken
1pound boneless skinless chicken breastspounded to 1/2″ thickness
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
Cake Mix Cookies
Easy and fast cookies
1 box cake mix (any flavor)
1/2 cup oil or shortening
2 eggs
add ins to taste
Bake at 350 for 8-10 minutes
1 box cake mix (any flavor)
1/2 cup oil or shortening
2 eggs
add ins to taste
Bake at 350 for 8-10 minutes
StarBucks Medicine Ball
Homegrown Traditions Recipe
1 cup simply lemonade
1 cup water
1 peach tranquility tea bag
1 citrus jade mint tea bag (green tea)or tea well ginger mint tea bag (no green tea)
1/2 tsp honey
Heat lemonade and water in microwave safe mug for 3-4 minutes unto steaming hot. Stir in honey and drop tea bags into mug and let steep for 3-5 minutes.
Julia Wetmun Recipe
1/2 cup boiling water
1/2 cup steamed lemonade
1 tsp honey
1-2 squirts peppermint torani or 1-2 drops peppermint oil
To make steamed lemonade-
3/4 cups sugar
3 cups water
1 cup real lemon
Put ingredients into a pan and let simmer on med low heat until ingredients begin to steam. Do not boil.
1 cup simply lemonade
1 cup water
1 peach tranquility tea bag
1 citrus jade mint tea bag (green tea)or tea well ginger mint tea bag (no green tea)
1/2 tsp honey
Heat lemonade and water in microwave safe mug for 3-4 minutes unto steaming hot. Stir in honey and drop tea bags into mug and let steep for 3-5 minutes.
Julia Wetmun Recipe
1/2 cup boiling water
1/2 cup steamed lemonade
1 tsp honey
1-2 squirts peppermint torani or 1-2 drops peppermint oil
To make steamed lemonade-
3/4 cups sugar
3 cups water
1 cup real lemon
Put ingredients into a pan and let simmer on med low heat until ingredients begin to steam. Do not boil.
Creamy Cilantro Dressing
1/2 cup buttermilk
1/2 cup mayonnaise (I use light mayo)
1/2 cup sour cream
1/4 cup salsa verde or green enchilada sauce (see note)
1 tablespoon fresh lime juice (from about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
Pinch of dried dill (about 1/8 teaspoon)
Pinch of salt (I use coarse, kosher salt)
Pinch of black pepper (I use coarsely ground black pepper)
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
1/2 cup mayonnaise (I use light mayo)
1/2 cup sour cream
1/4 cup salsa verde or green enchilada sauce (see note)
1 tablespoon fresh lime juice (from about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
Pinch of dried dill (about 1/8 teaspoon)
Pinch of salt (I use coarse, kosher salt)
Pinch of black pepper (I use coarsely ground black pepper)
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
Honey Chipotle Lime Chicken
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts
BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes
Cilantro lime rice
Cilantro lime dressing
INSTRUCTIONS
For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts
BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes
Cilantro lime rice
Cilantro lime dressing
INSTRUCTIONS
For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.
Pizza Crust With Natural Starter
1 cup natural starter
1 cup water
1 tsp coconut sugar
2 1/2 cups flour
2 Tb olive oil
1 tsp salt
Combine all ingredients and stir until smooth
Let raise 6-8 hours
Put down on slightly floured surface and toll out into round pizzas
Bake 450 15-20 min. For smaller rounds can decrease the cooking time
1 cup water
1 tsp coconut sugar
2 1/2 cups flour
2 Tb olive oil
1 tsp salt
Combine all ingredients and stir until smooth
Let raise 6-8 hours
Put down on slightly floured surface and toll out into round pizzas
Bake 450 15-20 min. For smaller rounds can decrease the cooking time
Chicken Enchiladas
Ambers Kitchen- super easy
2 cups shredded chicken
1 block cream cheese
1 can rotel tomatoes and green chilis mild
green enchilada sauce
Mix together and spoon onto flour tortillas
Place some green enchilada sauce on the bottom of casserole dish then layer rolled tortillas.
Top with remaining green enchilada sauce and cheese
Bake 400 for 30 min
2 cups shredded chicken
1 block cream cheese
1 can rotel tomatoes and green chilis mild
green enchilada sauce
Mix together and spoon onto flour tortillas
Place some green enchilada sauce on the bottom of casserole dish then layer rolled tortillas.
Top with remaining green enchilada sauce and cheese
Bake 400 for 30 min
Sandy's Dr Pepper Roast
1 (3-5 pound) beef roast
1 can dr pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic
Combine all ingredients in crockpot
1 can dr pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic
Combine all ingredients in crockpot
North Shore Pizza- Food Nanny
Mascarpone cheese
Fresh mozzarella
Shaved Prosciutto
Honey
Arugula
Fresh Parmesan Cheese
Mango
Spread the Mascarpone cheese over top the dough. Just enough to cover
Then sprinkle with Fresh Mozzarella and shaved Prosciutto. (Remember to disperse the ingredients evenly)
Drizzle moderately with honey
Bake at 500 degrees until crispy about 7 minutes
Top with fresh Arugula that has been mixed with a little fresh Parmesan cheese.
Sprinkle on the fresh diced Mango ( use one Mango per Pizza).
Ambers Coconut Chicken
From Ambers Kitchens Instagram
6 chicken breasts or 18 tenders
1 can full fall coconut milk
2 tsp fresh ginger
juice of one lime
1/4 tsp red chili flakes
Sauce:
1 1/2 cups rice wine vinegar
1 cup sugar
1/3 cup soy sauce
1/4 tsp red chili flakes
Directions
Combine marinade- coconut milk, ginger, red chili flakes, lime juice
Refrigerate for 1-4 hrs
Chicken can be grilled and basted with marinade
Make sauce in saucepan, heat over high heat stirring often 10-15min until thickened and reduced to 1 cup. Sauce is done when it coats the back of a spoon. Can add water and mix on low heat if to thick
Add cooked chicken and toss to coat
Garnish with green onions and serve immediately
6 chicken breasts or 18 tenders
1 can full fall coconut milk
2 tsp fresh ginger
juice of one lime
1/4 tsp red chili flakes
Sauce:
1 1/2 cups rice wine vinegar
1 cup sugar
1/3 cup soy sauce
1/4 tsp red chili flakes
Directions
Combine marinade- coconut milk, ginger, red chili flakes, lime juice
Refrigerate for 1-4 hrs
Chicken can be grilled and basted with marinade
Make sauce in saucepan, heat over high heat stirring often 10-15min until thickened and reduced to 1 cup. Sauce is done when it coats the back of a spoon. Can add water and mix on low heat if to thick
Add cooked chicken and toss to coat
Garnish with green onions and serve immediately
Wednesday, February 5, 2020
Family Favorite Pot Roast
A Bountiful Kitchen
Ingredients
1- 3-3 1/2 lb Roast pot roast, chuck roast
2-3 cups onion chunked ( I prefer yellow or sweet onion)
1 cup celery cut into 1 inch chunks
1 lb carrots baby carrots or whole carrots, peeled and cut up in large chunks
2 cloves garlic minced
2-3 tablespoon olive oil
salt and pepper garlic salt
2-3 tablespoons Worcestershire Sauce
2 tablespoons Balsamic Vinegar
2-3 cups beef broth
IF MAKING GRAVY FROM JUICE:
one package or tub of flavor enhancer I like Knorr brand "Homestyle Stock" beef flavor
Instructions
Pre heat oven to 225 if slow cooking (8 hours) OR 275 if cooking for 4 1/2 hours plus 1 hour in oven with heat off
Set rack in middle of oven.
Season meat generously on top and bottom of roast with salt, pepper and garlic salt. About 1 teaspoons salt and pepper each, and 1 teaspoon garlic salt per side. Rub seasoning into meat if desired.
Heat heavy pan on stove over medium high heat and add oil. This should be the same pan used to slow cook meat in oven.
Add meat to pan and brown on both sides about 2-3 minutes per side.
Remove meat to plate.
Add another tablespoon of oil to pan if needed. Add chopped onions, carrots, celery. Cook for about 3-4 minutes and loosen the bits of meat from the bottom of the pan. Season with additional salt and pepper.
Add minced garlic and reduce heat. Cook for about 1 minute.
Leave the vegetables in the pan and add the meat back to the middle of the pan, pushing the vegetables around the sides of the roast.
Sprinkle the Worcestershire Sauce and the Balsamic on top of the meat evenly.
Pour the beef broth around the edges of the pan, do not pour over the top of the roast (it will wash away the seasonings and sauces). The liquid should come about half way up the sides of the roast.
Drizzle the entire pan with a bit of olive oil.
Cover tightly with foil or lid.
If using a roasting pan that is not deep, place the pan on top of a jelly roll pan so any excess juice created while cooking will spill over onto the pan and not the oven.
Place in oven to bake.
If baking for 8 hours, oven temperature should be 225.
If baking for 4 1/2 hours, oven temperature should be 275. After 4-4 1/2 hours, turn off heat and leave roast in oven for an additional hour. The roast will be done at 4 hours but will tenderize as it sits in the oven with the oven off.
FOR GRAVY:
Pour the juice off of the roast and vegetables, or use a bulb and extract the juice.
Cover pan to keep meat and vegetables warm.
Melt 4 tablespoons of butter into a sauce pan over medium heat.
Add 3 tablespoons of flour, whisk until the flour and butter are a paste like consistency.
Cook for about 1-2 minutes.
Slowly add about 4 cups of the juice from the roast, Whisking while adding the liquid.
Add the concentrated stock tub and whisk until dissolved. Cook until gravy thickens.
Recipe Notes
-You may use either a roasting pan with a tight lid or a any type of pan where you can secure a seal using foil or a lid. The key is to keep liquid in the pan. -If you are doubling the recipe, and want to use the extra roast for French Dip sandwiches, it is not necessary to double the vegetables as well. Add an additional cup of beef broth to the pan.-You may add 1 lb mushrooms or 2 lbs scrubbed potatoes, cut into chunks to the vegetable mixture. -I like to add fresh or dried herbs such as rosemary, thyme, oregano to the roast as well before cooking in oven.
Ingredients
1- 3-3 1/2 lb Roast pot roast, chuck roast
2-3 cups onion chunked ( I prefer yellow or sweet onion)
1 cup celery cut into 1 inch chunks
1 lb carrots baby carrots or whole carrots, peeled and cut up in large chunks
2 cloves garlic minced
2-3 tablespoon olive oil
salt and pepper garlic salt
2-3 tablespoons Worcestershire Sauce
2 tablespoons Balsamic Vinegar
2-3 cups beef broth
IF MAKING GRAVY FROM JUICE:
one package or tub of flavor enhancer I like Knorr brand "Homestyle Stock" beef flavor
Instructions
Pre heat oven to 225 if slow cooking (8 hours) OR 275 if cooking for 4 1/2 hours plus 1 hour in oven with heat off
Set rack in middle of oven.
Season meat generously on top and bottom of roast with salt, pepper and garlic salt. About 1 teaspoons salt and pepper each, and 1 teaspoon garlic salt per side. Rub seasoning into meat if desired.
Heat heavy pan on stove over medium high heat and add oil. This should be the same pan used to slow cook meat in oven.
Add meat to pan and brown on both sides about 2-3 minutes per side.
Remove meat to plate.
Add another tablespoon of oil to pan if needed. Add chopped onions, carrots, celery. Cook for about 3-4 minutes and loosen the bits of meat from the bottom of the pan. Season with additional salt and pepper.
Add minced garlic and reduce heat. Cook for about 1 minute.
Leave the vegetables in the pan and add the meat back to the middle of the pan, pushing the vegetables around the sides of the roast.
Sprinkle the Worcestershire Sauce and the Balsamic on top of the meat evenly.
Pour the beef broth around the edges of the pan, do not pour over the top of the roast (it will wash away the seasonings and sauces). The liquid should come about half way up the sides of the roast.
Drizzle the entire pan with a bit of olive oil.
Cover tightly with foil or lid.
If using a roasting pan that is not deep, place the pan on top of a jelly roll pan so any excess juice created while cooking will spill over onto the pan and not the oven.
Place in oven to bake.
If baking for 8 hours, oven temperature should be 225.
If baking for 4 1/2 hours, oven temperature should be 275. After 4-4 1/2 hours, turn off heat and leave roast in oven for an additional hour. The roast will be done at 4 hours but will tenderize as it sits in the oven with the oven off.
FOR GRAVY:
Pour the juice off of the roast and vegetables, or use a bulb and extract the juice.
Cover pan to keep meat and vegetables warm.
Melt 4 tablespoons of butter into a sauce pan over medium heat.
Add 3 tablespoons of flour, whisk until the flour and butter are a paste like consistency.
Cook for about 1-2 minutes.
Slowly add about 4 cups of the juice from the roast, Whisking while adding the liquid.
Add the concentrated stock tub and whisk until dissolved. Cook until gravy thickens.
Recipe Notes
-You may use either a roasting pan with a tight lid or a any type of pan where you can secure a seal using foil or a lid. The key is to keep liquid in the pan. -If you are doubling the recipe, and want to use the extra roast for French Dip sandwiches, it is not necessary to double the vegetables as well. Add an additional cup of beef broth to the pan.-You may add 1 lb mushrooms or 2 lbs scrubbed potatoes, cut into chunks to the vegetable mixture. -I like to add fresh or dried herbs such as rosemary, thyme, oregano to the roast as well before cooking in oven.
Perfect Pot Roast and Gravy
Mels Kitchen Cafe
INGREDIENTS
ROAST:
3 to 5 pound chuck roast, trimmed of extra fat
Coarse, kosher salt and pepper
2 tablespoons olive oil
1 to 2 large yellow onions, sliced in thick rings
3 cloves garlic, smashed
8 ounce can tomato sauce
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1/2 to 1 teaspoon coarse, kosher salt
1/4 to 1/2 teaspoon black pepper
1 bay leaf
6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
GRAVY:
6 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast
INSTRUCTIONS
Season the roast on all sides with a few pinches of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
Nestle the carrots around the roast.
Cover and cook on low 8-9 hours until the meat is very tender.
Transfer the meat, carrots, and onions to a platter and tent with foil.
Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
NOTES
I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It's not overpowering - just a perfect addition to balance the flavors.
As I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.
I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it's better to salt later than have it too salty from the beginning.
INGREDIENTS
ROAST:
3 to 5 pound chuck roast, trimmed of extra fat
Coarse, kosher salt and pepper
2 tablespoons olive oil
1 to 2 large yellow onions, sliced in thick rings
3 cloves garlic, smashed
8 ounce can tomato sauce
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1/2 to 1 teaspoon coarse, kosher salt
1/4 to 1/2 teaspoon black pepper
1 bay leaf
6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
GRAVY:
6 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast
INSTRUCTIONS
Season the roast on all sides with a few pinches of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
Nestle the carrots around the roast.
Cover and cook on low 8-9 hours until the meat is very tender.
Transfer the meat, carrots, and onions to a platter and tent with foil.
Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
NOTES
I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It's not overpowering - just a perfect addition to balance the flavors.
As I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.
I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it's better to salt later than have it too salty from the beginning.
5 Minute Hot Fudge Sauce
Mels Kitchen Cafe
INGREDIENTS
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract
INSTRUCTIONS
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don't let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
Peanut Butter-Chocolate Variation: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
Butterscotch-Chocolate Variation: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don't let it boil or simmer) or in the microwave for 20-30 seconds at a time - thin with additional milk or heavy cream, if needed.
NOTES
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I've tried, but ultimately, just use chocolate chips you love the flavor of!
As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.
INGREDIENTS
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract
INSTRUCTIONS
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don't let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
Peanut Butter-Chocolate Variation: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
Butterscotch-Chocolate Variation: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don't let it boil or simmer) or in the microwave for 20-30 seconds at a time - thin with additional milk or heavy cream, if needed.
NOTES
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I've tried, but ultimately, just use chocolate chips you love the flavor of!
As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.
Blueberry Sour Cream Pie
So Festive Blog
INGREDIENTS
1 unbaked pie crust
3/4 cup white sugar
2 Tbsp. flour
1 cup sour cream
1 egg
1 1/2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (frozen or fresh)
INSTRUCTIONS
Mix sugar and flour together in bowl. Then beat in sour cream, egg, vanilla, and salt together until smooth. (about 5 minutes)
Fold in blueberries.
Pour into pie crust and bake at 400 degrees for 25 minutes.
Then combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 Tbsp. butter and 3 Tbsp. chopped pecans together. Sprinkle on top of pie after it has baked for 25 minutes.
Return the pie to oven and bake another 10-12 minutes.
Chill before serving.
Serve with fresh whipped cream.
INGREDIENTS
1 unbaked pie crust
3/4 cup white sugar
2 Tbsp. flour
1 cup sour cream
1 egg
1 1/2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (frozen or fresh)
INSTRUCTIONS
Mix sugar and flour together in bowl. Then beat in sour cream, egg, vanilla, and salt together until smooth. (about 5 minutes)
Fold in blueberries.
Pour into pie crust and bake at 400 degrees for 25 minutes.
Then combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 Tbsp. butter and 3 Tbsp. chopped pecans together. Sprinkle on top of pie after it has baked for 25 minutes.
Return the pie to oven and bake another 10-12 minutes.
Chill before serving.
Serve with fresh whipped cream.
Bacon Apple Pecan Salad with Maple Dijon Vinaigrette
Ingredients
Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 cup toasted pecans
Maple Dijon Vinaigrette:
1/4 cup pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 tablespoons canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 tablespoons grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 teaspoon kosher salt
1 pinch black pepper
Instructions
To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.
Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.
Notes
This salad is also great with pears, toasted almonds, and avocado! Or try any other combination that sounds great to you.
Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 cup toasted pecans
Maple Dijon Vinaigrette:
1/4 cup pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 tablespoons canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 tablespoons grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 teaspoon kosher salt
1 pinch black pepper
Instructions
To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.
Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.
Notes
This salad is also great with pears, toasted almonds, and avocado! Or try any other combination that sounds great to you.
Creamy Make Ahead Mashed Potatoes
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
INSTRUCTIONS
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
INSTRUCTIONS
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Cranberry Bread Pudding
A Bountiful Kitchen Recipe
Ingredients
1 15-16 oz package Hawaiian Rolls I used either Sara Lee or King's brand
2 cups half and half
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 1/2 cups fresh cranberries, washed and drained
1/4 cup brown sugar for topping bread pudding
CARAMEL SAUCE
1/2 cup 1/2 cup unsalted butter
1 cup light or dark brown sugar
1 cup heavy whipping cream not whipped
1 teaspoon almond flavoring (optional)
1 teaspoon vanilla
1/4 teaspoon sea salt
powdered sugar for serving
Instructions
Preheat oven to 350 degrees and place rack in center of oven.
Spray a 9×13 pan with nonstick cooking spray.
Break each roll in quarters and place sideways to fill the pan.
Blend half and half, eggs, sugar and vanilla in a blender. When mixed well, pour over top of the rolls evenly.
Sprinkle cranberries and cinnamon on top. Cover with foil.
Bake for 35 minutes, then uncover and bake for 10-12 minutes until light brown.
FOR CARAMEL SYRUP
While bread pudding is baking, combine butter, brown sugar and whipping cream in a heavy saucepan.
Whisk sauce until smooth, bring to a boil for one minute, then remove from heat – add vanilla, almond and salt.
Pour 1/2 cup almond sauce over the top of the berad pudding after baking, reserving the remainder for individual servings. When ready to serve, sprinkle individual serving with powdered sugar and additional caramel sauce.
Recipe Notes
I place the rolls on their side instead of with the bottom of the roll directly on the bottom of the pan because the roll is already browned from cooking the first time! If you place the roll with the browned side down, it will most often get very dark brown on the bottom after the additional time to bake the bread pudding. This also applies to savory breakfast casseroles! The simple solution is to bake the rolls on its side.
If eggs are small, use enough eggs to equal 1 cup.
Use almond flavoring, vanilla, or both. I use both!
You can improvise and add chopped nuts and other berries as you like!
This recipe may be made up to 24 hours in advance. If the dish is going to sit in the fridge for over 6-8 hours, make sure to add an additional 1/3 cup of half and half to the egg mixture to prevent dryness!
Ingredients
1 15-16 oz package Hawaiian Rolls I used either Sara Lee or King's brand
2 cups half and half
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 1/2 cups fresh cranberries, washed and drained
1/4 cup brown sugar for topping bread pudding
CARAMEL SAUCE
1/2 cup 1/2 cup unsalted butter
1 cup light or dark brown sugar
1 cup heavy whipping cream not whipped
1 teaspoon almond flavoring (optional)
1 teaspoon vanilla
1/4 teaspoon sea salt
powdered sugar for serving
Instructions
Preheat oven to 350 degrees and place rack in center of oven.
Spray a 9×13 pan with nonstick cooking spray.
Break each roll in quarters and place sideways to fill the pan.
Blend half and half, eggs, sugar and vanilla in a blender. When mixed well, pour over top of the rolls evenly.
Sprinkle cranberries and cinnamon on top. Cover with foil.
Bake for 35 minutes, then uncover and bake for 10-12 minutes until light brown.
FOR CARAMEL SYRUP
While bread pudding is baking, combine butter, brown sugar and whipping cream in a heavy saucepan.
Whisk sauce until smooth, bring to a boil for one minute, then remove from heat – add vanilla, almond and salt.
Pour 1/2 cup almond sauce over the top of the berad pudding after baking, reserving the remainder for individual servings. When ready to serve, sprinkle individual serving with powdered sugar and additional caramel sauce.
Recipe Notes
I place the rolls on their side instead of with the bottom of the roll directly on the bottom of the pan because the roll is already browned from cooking the first time! If you place the roll with the browned side down, it will most often get very dark brown on the bottom after the additional time to bake the bread pudding. This also applies to savory breakfast casseroles! The simple solution is to bake the rolls on its side.
If eggs are small, use enough eggs to equal 1 cup.
Use almond flavoring, vanilla, or both. I use both!
You can improvise and add chopped nuts and other berries as you like!
This recipe may be made up to 24 hours in advance. If the dish is going to sit in the fridge for over 6-8 hours, make sure to add an additional 1/3 cup of half and half to the egg mixture to prevent dryness!
Chocolate Chip Cookies- Big and Buttery
From the Kitchen of Judy Stanfield
1 cup butter softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 2/3 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 package (12 oz) chocolate chips
2 cups coarsely chopped walnuts, toasted
Cream butter, brown sugar and sugar until light and fluffy
beat in eggs and vanilla
Combine flour baking soda and salt
gradually add to creamed mixture and mix well
Stir in chocolate chips and walnuts
shape into cupful of dough balls
Place on parchment lined baking sheets
Press shallow indentation in the center of each with you thumb reshaping sides to smooth any cracks
Let stand at room temp for 30 minutes if they have been refrigerated
Bake 375 fir 10 min
cool for 2 minutes before removing from pans to wire rack
**Dough can be made ahead and frozen in balls of dough
1 cup butter softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 2/3 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 package (12 oz) chocolate chips
2 cups coarsely chopped walnuts, toasted
Cream butter, brown sugar and sugar until light and fluffy
beat in eggs and vanilla
Combine flour baking soda and salt
gradually add to creamed mixture and mix well
Stir in chocolate chips and walnuts
shape into cupful of dough balls
Place on parchment lined baking sheets
Press shallow indentation in the center of each with you thumb reshaping sides to smooth any cracks
Let stand at room temp for 30 minutes if they have been refrigerated
Bake 375 fir 10 min
cool for 2 minutes before removing from pans to wire rack
**Dough can be made ahead and frozen in balls of dough
Mels Tater Tot Casserole
This is an amazing make ahead tater tot breakfast casserole. Perfect for a holiday breakfast morning!
INGREDIENTS
12 to 16 ounces breakfast sausage (see note)
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
6 large eggs (see note)
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup (4 ounces) grated cheddar cheese
1 cup (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
NOTES
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Eggs: I continue to make this over and over and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).
INGREDIENTS
12 to 16 ounces breakfast sausage (see note)
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
6 large eggs (see note)
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup (4 ounces) grated cheddar cheese
1 cup (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
NOTES
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Eggs: I continue to make this over and over and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).
Sabayon Sauce (For Topping Ice Cream)
From the kitchen of Judy Stanfield
10 egg yolks
1 cup white wine
1 cup Triple sec
1 cup (1/2pound) powdered sugar
Bring egg yolks, wine, and triple sec to a boil
Add powdered sugar to thicken sauce
Cook approximately 10 minutes stirring constantly
Strain the sauce, chill and serve with ice cream and fresh fruit.
10 egg yolks
1 cup white wine
1 cup Triple sec
1 cup (1/2pound) powdered sugar
Bring egg yolks, wine, and triple sec to a boil
Add powdered sugar to thicken sauce
Cook approximately 10 minutes stirring constantly
Strain the sauce, chill and serve with ice cream and fresh fruit.
Instant Pot Spaghetti
INGREDIENTS
1 pound lean ground beef or ground turkey
1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
Salt and pepper
16 ounces uncooked spaghetti noodles (see note)
1 teaspoon dried basil
40 ounces jarred spaghetti/marinara sauce (see note)
3 1/2 cups water
Freshly grated Parmesan and fresh basil, for serving (both optional)
INSTRUCTIONS
Select the sauté function on the Instant Pot and add the ground beef or turkey, garlic powder, 1/2 teaspoon salt, and a pinch of black pepper. Cook the meat, breaking into small pieces with a wooden spoon or rubber spatula, until it is no longer pink, 4-5 minutes.
Cancel the sauté function so the meat doesn't burn, and drain any excess grease. Give the meat a good stir to distribute evenly over the bottom of the Instant Pot.
Break the spaghetti noodles in half and layer them on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
Pour the spaghetti sauce over the noodles and sprinkle the dried basil on top. Pour the water around the edges of the pot. Don't stir.
Secure the lid of the Instant Pot and set the valve to seal. Select high pressure/manual and dial up or down to 7 minutes. The Instant Pot will start on its own.
When the cooking time is finished, quick release the pressure. Remove the lid and toss the noodles and sauce together. The sauce may seem thin at first; let the spaghetti rest for 4-5 minutes before serving so it thickens up a bit. Serve with Parmesan cheese and fresh basil, if desired.
NOTES
This recipe has been tested using spaghetti noodles that have package directions of 10-11 minutes to cook (until al dente), so look for a similar cooking time on the spaghetti noodles you use. I have not tested this recipe using whole wheat or gluten-free noodles (sorry!).
My favorite jarred spaghetti sauce to use in this recipe is the White Linen brand that I pick up at Costco (bonus: it comes in 40 ounce jars), but ultimately, it's important to use a sauce with a flavor you love - and also one that isn't too thin or the finished spaghetti may have a lot more liquid.
I haven't made this meatless yet, but I *think* you could. If it were me, I'd pour the water in first, layer the noodles, and then top with the spaghetti sauce.
1 pound lean ground beef or ground turkey
1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
Salt and pepper
16 ounces uncooked spaghetti noodles (see note)
1 teaspoon dried basil
40 ounces jarred spaghetti/marinara sauce (see note)
3 1/2 cups water
Freshly grated Parmesan and fresh basil, for serving (both optional)
INSTRUCTIONS
Select the sauté function on the Instant Pot and add the ground beef or turkey, garlic powder, 1/2 teaspoon salt, and a pinch of black pepper. Cook the meat, breaking into small pieces with a wooden spoon or rubber spatula, until it is no longer pink, 4-5 minutes.
Cancel the sauté function so the meat doesn't burn, and drain any excess grease. Give the meat a good stir to distribute evenly over the bottom of the Instant Pot.
Break the spaghetti noodles in half and layer them on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
Pour the spaghetti sauce over the noodles and sprinkle the dried basil on top. Pour the water around the edges of the pot. Don't stir.
Secure the lid of the Instant Pot and set the valve to seal. Select high pressure/manual and dial up or down to 7 minutes. The Instant Pot will start on its own.
When the cooking time is finished, quick release the pressure. Remove the lid and toss the noodles and sauce together. The sauce may seem thin at first; let the spaghetti rest for 4-5 minutes before serving so it thickens up a bit. Serve with Parmesan cheese and fresh basil, if desired.
NOTES
This recipe has been tested using spaghetti noodles that have package directions of 10-11 minutes to cook (until al dente), so look for a similar cooking time on the spaghetti noodles you use. I have not tested this recipe using whole wheat or gluten-free noodles (sorry!).
My favorite jarred spaghetti sauce to use in this recipe is the White Linen brand that I pick up at Costco (bonus: it comes in 40 ounce jars), but ultimately, it's important to use a sauce with a flavor you love - and also one that isn't too thin or the finished spaghetti may have a lot more liquid.
I haven't made this meatless yet, but I *think* you could. If it were me, I'd pour the water in first, layer the noodles, and then top with the spaghetti sauce.
Instant Pot Creamy Baked Ziti
This tastes just like a homemade hamburger helper when you add the beef. YUM!
INGREDIENTS
2 cups broth (I use low-sodium chicken broth)
2 cups cream (see note for lightened up substitutions)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
16 ounces uncooked ziti pasta or other tube-shaped pasta
15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 to 1 cup freshly grated Parmesan cheese
Fresh basil, for serving (optional)
INSTRUCTIONS
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
NOTES
Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).
If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!
For an extra saucy pasta, add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.
INGREDIENTS
2 cups broth (I use low-sodium chicken broth)
2 cups cream (see note for lightened up substitutions)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
16 ounces uncooked ziti pasta or other tube-shaped pasta
15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 to 1 cup freshly grated Parmesan cheese
Fresh basil, for serving (optional)
INSTRUCTIONS
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
NOTES
Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).
If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!
For an extra saucy pasta, add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.
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