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Cheesy Baked Spinach Artichoke Dip
Cheesy Baked Spinach Artichoke Dip INGREDIENTS: 1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped 1 (14 ounce) can artichoke hearts, drained and coarsely chopped 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/4 cup mayonnaise 1 clove garlic, grated 1/2 teaspoon chili sauce (optional, but gives it more flavor) 1/4 cup grated parmigiano reggiano (parmesan), grated 1/4 cup mozzarella, shredded DIRECTIONS: Mix everything and pour it into a baking dish. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes. Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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BBQ Pulled Pork Nachos
BBQ Pulled Pork Nachos Prep time: 10 mins Total time: 10 mins Serves: 4-5 Delicious nachos with a layering of chips, BBQ pulled pork or chicken, tomato, cheese, and more. This easy appetizer recipe is crowd-pleaser on game day or a party! Ingredients (you can’t go wrong here with ingredient amounts – this is the method I use but adjust to your liking!) good quality tortilla chips (Tostitos scoops work well) 2 cups of leftover pulled pork (you can also use BBQ pulled chicken) 8-oz bag of cheddar cheese (any cheese will do and you can use as much as you’d like) ½ cup of your favorite barbecue sauce, or to taste, plus extra for drizzling on chips after assembling on tray diced tomato pickled jalapenos, optional (great for some heat!) sour cream, salsa, guacamole, or extra BBQ sauce, for dipping Instructions In a medium saucepan, reheat the pork with the BBQ sauce. Preheat oven to 500 degrees. Line a baking sheet with foil. Place tortilla chips in a single layer (or close to it) on baking sheet. Spread the saucy meat over and around the tortilla chips. Then liberally spread the cheese over the chips evenly to the rim – load it on and make sure you cover all of the chips! Drizzle BBQ sauce over the top. Top with jalapeno slices and diced tomatoes. Toast in 500-degree oven JUST until cheese is melted completely (should toast quickly – you don’t want to dry out the cheese or burn the chips on the edges) so keep an eye on them! Transfer nachos to a serving platter. Enjoy! Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Buffalo Chicken Wing Dip
Buffalo Chicken Wing Dip Ashley Buffalo Chicken Wing Dip recipe takes the delicious taste of buffalo chicken wings but puts them in an easy to make dip. With just 5 ingredients, you are sure to fall in love with this easy appetizer dip! Prep Time8minutes mins Cook Time20minutes mins Servings6 Ingredients ● 2 ½ cup cooked and shredded chicken ● 16 oz cream cheese softened ● ½ cup ranch dressing ● ⅓ cup blue cheese crumbled ● ½ cup hot sauce such as Frank’s ● 2 cups sharp cheddar cheese shredded ● 1 teaspoon garlic powder ● Green onion and herbs for garnish Instructions In a medium mixing bowl, combine chicken, cream cheese, ranch dressing, hot sauce, 1 cup cheddar cheese, garlic powder. Stir ingredients well and transfer to a 10 inch cast iron skillet or similar-sized baking dish. Top with remaining 1 cup of cheddar cheese and crumbled blue cheese. Bake at 350 F for 20 minutes or until cheese is melted and bubbly. Garnish with green onion or/and other fresh herbs and serve with chips, vegetables, crackers, or whatever you prefer. Enjoy! Notes NOTES:This dip is not meant for freezing and should be consumed right away or kept in the refrigerator for 2-3 days. Reheat in microwave or oven. Chicken - I used plain boiled chicken breasts for this but you can use any leftover chicken from last night’s dinner, rotisserie chicken, and so on. Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Italian Sub Sliders
Italian Sub Sliders This Italian Sub Sliders recipe combines ham, salami, pepperoni and provolone, then gets baked until melty. Top them with your favorite toppings and mayo and you have yourself a party crowd-pleaser! Prep Time15minutes mins Cook Time15minutes mins Total Time30minutes mins CourseAppetizer CuisineItalian Servings6 Ingredients 12 count King's Hawaiian Rolls ¼ pound deli ham ¼ pound deli salami ¼ pound deli pepperoni 12 slices provolone 3 tablespoons butter ½ teaspoon Italian seasoning 2 cups shredded lettuce Half of a red onion sliced ¼ cup banana peppers optional ¼ cup roasted red peppers 2 tablespoon mayo (don't use miracle whip) ¼ cup Italian dressing Instructions Preheat your oven to 350 degrees. Slice the rolls in half and place them on a parchment lined baking sheet. Place 6 slices of provolone on the bottom half of the rolls. Next layer the ham, salami and pepperoni. Top with the remaining provolone cheese. Melt the butter in a small microwave safe bowl. Stir the italian seasoning into the butter. Brush the top of the rolls with the butter. Bake for 15 minutes until the rolls are golden and the cheese is melted. Meanwhile in a large bowl combine the lettuce, onion, banana peppers, roasted red peppers, mayo and italian dressing. Using scissors chop the lettuce mix in the bowl until it is chopped into small pieces. Place the lettuce mixture onto the bottom half of the rolls. Top with the top rolls. Slice and serve! Enjoy! Notes Tips and Tricks Store leftovers in the refrigerator for up to 3 days. Add jalapenos to spice this up. You can also add red pepper flakes. Use your favorite deli meats and cheese. Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Swedish Meatballs with Creamy Gravy
Swedish Meatballs with Creamy Gravy Author: Ashley Recipe type: dinner Cuisine: Swedish Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 Ingredients 2 tablespoons olive oil, divided 1 medium onion, diced 2 pounds "meatloaf mix" (ground beef, pork and veal mixed together) ½ cup Panko bread crumbs 2 large egg yolks ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg Kosher salt and freshly ground black pepper, to taste Gravy: ¼ cup unsalted butter ⅓ cup all-purpose flour 4 cups beef broth ¾ cup sour cream Kosher salt and black pepper, to taste 2 tablespoons chopped fresh parsley leaves Instructions Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and saute, stirring frequently, until onions have become translucent, about 2-3 minutes. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve warm, garnished with parsley, if desired. Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Peanut Butter Earthquake Cake
Peanut Butter Earthquake Cake thecountrycook.net Christmas Peanut Butter Earthquake Cake turns a chocolate cake mix into an incredibly delicious and unique cake with peanut butter and chocolate goodies! A CRAZY DELICIOUS AND FUN CAKE Servings: 12 Ingredients 1 box chocolate cake mix ingredients needed to make cake: eggs, oil and water (use amounts on the back of the box) 8 ounce block cream cheese, softened to room temperature ½ cup (1 stick) salted butter, softened to room temperature ½ cup creamy peanut butter 1 teaspoon vanilla extract 2 cups powdered sugar ½ cup semi sweet chocolate chips (see notes below) ½ cup Reese’s Pieces 1 ½ cups miniature Reese’s Peanut Butter Cups, cut into quarters Steps Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large mixing bowl, prepare 1 box chocolate cake mix batter according to the package instructions (mixing with ingredients needed to make cake: eggs, oil and water – use amounts on the back of the box). Once mixed, pour the batter evenly into the prepared baking dish and set aside. In a separate bowl, use a hand mixer to combine 8 ounce block cream cheese, softened to room temperature, 1/2 cup (1 stick) salted butter, softened to room temperature, 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract until smooth and well-combined. Gradually add 2 cups powdered sugar, one cup at a time, mixing until the mixture is creamy and fully incorporated. Spoon the peanut butter mixture in dollops over the chocolate cake batter. Use a spoon or offset spatula to lightly spread it around, but don’t worry about spreading it perfectly – the peanut butter mixture will swirl and create an “earthquake” effect as it bakes. Sprinkle 1/2 cup semi sweet chocolate chips, 1/2 cup Reese’s Pieces and 1 1/2 cups miniature Reese’s Peanut Butter Cups, cut into quarters evenly over the top of the cake. Bake the cake in the preheated oven (middle rack) for 45-50 minutes. Start checking the cake at the 45-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. The center of the cake may still look a little soft, and that’s okay – it will firm up as it cools. Allow the cake to cool for a few minutes before serving. For the best experience, serve warm with a scoop of vanilla ice cream on top or a drizzle of warmed up peanut butter (to make it pourable) The combination of the warm cake, peanut butter filling, and cool ice cream is truly irresistible! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You do not have to use all the candy listed above. You can leave them out or adjust the amounts to suit your tastes. -- Ginny Butterfield Cranberry Twp, Pa
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From Ginny - Can anyone help me remember?
I used to use and often share recipes using an neat online site that was totally free and allowed recipes from other sites to be clipped and saved and categorized with tags. Would even allow to print off cookbooks by category or tags... was free and easy to use. About the time I switched computers I seemed to have lost track of the site. Have been unable to find. I think someone here had originally suggested this site. If anyone uses or remembers such a site I sure would appreciate a reminder. many thanks! Ginny -- Ginny Butterfield Cranberry Twp, Pa
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Prayer
Dear Lord, Today, bless the new week ahead of me. Stop the flow of anything sent to overwhelm me, dry up distractions before they reach my feet, and let every step lead me closer to the promises You’ve prepared. Release the courage to move forward, the faith to trust You, and the grace to leave every residue of fear behind. Open the way, and I’ll step in boldly. In Jesus’ name. Amen🙏🏾 Yahoo Mail: Search, Organize, Conquer
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Copied
PRAY MORE AND WORRY LESS!! Matthew 6:28-30 “ “So why do you worry about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin; 29 and yet I say to you that even Solomon in all his glory was not arrayed like one of these. 30 Now if God so clothes the grass of the field, which today is, and tomorrow is thrown into the oven, will He not much more clothe you, O you of little faith?” Matthew 6:34 “Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble.” Why do we worry about things that haven’t happened or may never happen? Let our Faith be in Jesus who provides for our needs. Philippians 4:19 “And my God shall supply all your need according to His riches in glory by Christ Jesus.” PRAY MORE…NEVER WORRY!!! 🙏🙏🙏 Pastor Roger Yahoo Mail: Search, Organize, Conquer
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S'mores martini
I have never cared for Vodka and never a fan of martinis, but this cocktail looks interesting... maybe we can create a non alcoholic version? Do not get me wrong, I am not a tea totaller but prefer Canadian Whiskey or wine 😁 --Ginny S'mores martini recipe is 'chocolatey, indulgent' cocktail for New Year Owner of Alabama chocolate shop, voted No. 1 in America, shares her recipe By Peter Burke Published December 28, 2024 Alabama chocolatier creates 'perfect martini' for the holidays Michelle Novosel, owner and executive chocolatier of Pizzelle's Confections in Huntsville, Alabama, demonstrates how to make a s'mores martini, which she says is the "perfect" cocktail for the holidays. Looking for a sweet new cocktail recipe for the New Year? The owner of an Alabama chocolate shop has shared her s'mores martini recipe with Fox News Digital. Michelle Novosel is the owner and executive chocolatier of Pizzelle's Confections in Huntsville, Alabama. HOLIDAY DRINK RECIPE IS 'REALLY EASY,' 'LOOKS REALLY GOOD,' SAYS HEAD WINEMAKER It was voted the No. 1 chocolate shop in the nation by USA Today's "10Best Readers' Choice Awards." Novosel called her cocktail a "chocolatey, indulgent martini that's perfect for the holidays." Michelle Novosel, owner and executive chocolatier at Pizzelle's Confections in Huntsville, Alabama, shared her s'mores martini recipe for the holidays. (Pizzelle's Confections) She said the drops of chocolate bitters are optional, but 10 drops work best for that "extra chocolate" taste. The "finishing touch" is a "toasted honey vanilla marshmallow," though a regular marshmallow "is perfectly great," she said. 5 HOLIDAY TIPS FOR LIMITING YOUR DRINK CHOICES TO SAVE TIME AND MONEY "This is the perfect garnish for your perfect martini," she added. S'mores Martini recipe by Michelle Novosel This s'mores martini with the toasted marshmallow garnish is the "perfect martini" for the holidays, Novosel said. (Pizzelle's Confections) Ingredients Martini or coupe glass, rimmed with dark chocolate sauce and crushed graham cracker 1.5 ounces vodka .5 ounces coffee liqueur .5 ounces chocolate liqueur 10 drops chocolate bitters 1 ounce heavy cream (can use an alternative milk) 2 ounces chocolate sauce ("Ours is a blend of dark and milk chocolate, but you can use whatever you have on hand.") 1 marshmallow, toasted Ice Directions 1. Combine all ingredients in a cocktail shaker with some ice cubes. 2. Shake until smooth. 3. Pour into prepared glass. Novosel uses a toasted honey vanilla marshmallow garnish for her s'mores martini, but she said any marshmallow will do. (Pizzelle's Confections) 4. Top with a toasted marshmallow. This recipe is owned by Michelle Novosel and was shared with Fox News Digital. Peter Burke is a lifestyle editor with Fox News Digital. https://www.foxnews.com/food-drink/smores-martini-recipe-chocolatey-indulgent-cocktail-new-year
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Happened to catch an ancient episode of I've Got A Secret who featured Francois Bashet, a distinguished sculptor. The show also displayed one of his works on loan from The Museum of Modern Art. The gentleman's "secret" is that the art sculpture can also be played as an instrument. Fascinating!! Here is a video about these unusual instruments: Cristal Baschet https://www.youtube.com/watch?v=XXec9ggTha0 And Here is a video of the I've Got A Secret episode, featuring these musical sculptures and a special appearance by Peter Falk (a VERY YOUNG Peter Falk) from October 11, 1965: I've Got a Secret - October 11, 1965 https://www.youtube.com/watch?v=l9dfMS-HgeM -- Bashet Brothers From Wikipedia, the free encyclopedia The Baschet Brothers were two French artists named François Baschet (born 30 March 1920, in Paris; died 11 February 2014) and Bernard Baschet (born 24 August 1917, Paris; died 17 July 2015[1]) who collaborated on creating sound sculptures and inventing musical instruments, such as the Cristal Baschet. François Baschet was a sculptor and Bernard Baschet an engineer. The Baschet Brothers invented the inflatable guitar, the aluminum piano and many other experimental musical instruments. They created an "Baschet Educational Instrumentarium" for exposing young people to musical concepts. The Baschet's research started in the 1950s artistic turmoil, soon turning the two brothers into the pioneers of sound sculpture, in addition to making them highly requested by musicians, composers, experimental directors. The quest for new sounds led the Baschet brothers to combine new materials of the time, usually through folding metal sheets into geometric shapes. Their sculptures range from small folded sheet metal of a few centimeters up to structures several meters high with loud, impressive and complex sounds. Their exhibitions were shown in prestigious museums throughout the world – the United States, Japan, Germany – as well as in small villages in France, always with the aim of making art accessible to all. The work of the Baschet brothers of making sound art accessible to all continues through the official association, established in 1982: the Baschet Sound Structures Association (originally "Structures sonores et pédagogie", it changed its name in 2012). The association has the support of the Baschet family and has an exclusive licence for creating some of the Baschet reproductible works.[2] Works [edit] Instruments [edit] The Cristal Baschet Baschet bass cristal The Cristal baschet is a type of musical instrument designed by the Baschet brothers in the 1950s, the Cristal Baschet is played with wet fingers on glass rods. Its continuous, enchanting sounds have inspired many artists and composers. The current Cristal Baschet models produce a variety of sounds and can also be used in percussion. They can be fitted with numerous resonators including "moustaches" and different types of diffusers: cones and metal sheets. The Rotating Whistler (“Le Sifflant Tournant”, created in 1962, produces the sharpest and longest sounds of all the Baschet Sound Structures. Turning the keyboard produces an unusual sound effect which does not need an amplifier cone. Created in 1967, the Polytonal Percussion (“La Percussion Polytimbre”) includes large, straight rods that create deep, resonant sounds. The keyboard is organized with different percussive devices and cones diffuse the sound. The Voice Leaf (“La Tôle à Voix”) was created in 1965 to mimic the Indian Tanpura, the metal sheets serve as resonators which transform the human voice when vibrated. Public monuments [edit] The Baschet brothers also created several public monuments such as clocks, fountains, bell towers and chimes – some ephemeral, some still in existence. One of the first fountains created was made for the World's Fair, in San Antonio Texas in 1968. They made others in the early 1970s, including in Cologne, New York, Mexico City, London and Barcelona. Subsequently, they worked on bell towers and clocks. The Baschet "signal sonore"(or school bell) of the Blaise Pascal school is
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Baked Honey Sesame Chicken
Baked Honey Sesame Chicken Author: Ashley Recipe type: Dinner Cuisine: Chinese Prep time: 1 hour Cook time: 40 mins Total time: 1 hour 40 mins Serves: 6 Baked Honey Sesame Chicken recipe is better than Chinese take-out and is perfect when you want great tasting Chinese food without all of the fat from the deep frying! Ingredients 4 boneless, skinless chicken breasts 1.5 cup cornstarch 4 eggs pinch of salt and pepper ¼ cup canola oil Sauce: 1 cup honey 1 cup soy sauce ½ cup ketchup ½ cup dark brown sugar ½ cup rice wine vinegar 1 tbsp sesame oil 2 tsp minced garlic 1 tbsp cornstarch toasted sesame seeds, for garnish Instructions Preheat oven to 350 degrees. Cut up chicken breasts into bite-sized pieces and season with salt and pepper. Place cornstarch in one bowl and slightly beaten eggs in another bowl. Dredge chicken into cornstarch; coat in egg mixture after that. Heat canola oil in a large skillet over medium-high heat and cook chicken. Transfer the chicken to a large (I used a 9 x 13) lightly greased glass baking dish. In another mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tbsp cornstarch to make the sauce for the chicken. Pour sauce over chicken and bake for out 40 minutes or until chicken is done, stirring every 15 minutes or so. Sprinkle toasted sesame seeds on top. Serve it over rice with a side of steamed veggies! Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Crock Pot Green Chili Chicken Enchilada Soup
Crock Pot Green Chili Chicken Enchilada Soup Crock Pot Green Chili Chicken Enchilada Soup recipe is a fiesta of flavors full of chunks of chicken, green enchilada sauce, salsa verde, for a complete satisfying and comforting bowl of soup! Prep Time10minutes mins Cook Time7hours hrs Total Time7hours hrs 10minutes mins Servings0 Ingredients 2 large Chicken Breasts boneless, skinless 28 oz Green Enchilada Sauce 3 c Chicken Stock broth is fine 1 c Heavy Cream or half and half 16 oz Shredded Monterey Jack Cheese or White Cheddar 6 oz Cream Cheese softened to room temperature 6 oz Salsa Verde Salt and Pepper to taste Instructions Cook chicken breasts, chicken broth/stock and enchilada sauce on low setting in the Crock Pot/Slow Cooker for approximately 6-7 hours. Remove chicken from Slow Cooker and shred. Return shredded chicken back to pot along with the cream, salsa verde, shredded cheese and cream cheese, Stir mixture until cheeses are thoroughly melted and combined. Add salt and pepper to taste. Serve with additional cheeses, sour cream green chiles, sliced pepper rings, sliced avocado and tortilla chips if desired. Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Bruschetta Chicken Pasta
Bruschetta Chicken Pasta Bruschetta Chicken Pasta recipe with a simple but flavorful bruschetta, seasoned chicken, and balsamic glaze that brings the whole dish together. Easy dinner recipe! Prep Time10minutes mins Cook Time15minutes mins Total Time25minutes mins Servings6 Ingredients 1-1.5 pounds of chicken breast tenderloins 1 pint of cherry tomatoes 1/2 cup of basil 5 garlic cloves minced 1 tbsp of balsamic glaze 1/2 tsp salt 1/2 tsp pepper 1 tbsp Italian seasoning 2 tbsp olive oil 12 oz angel hair pasta 1/2 of parmesan cheese grated or shredded Instructions Slice all the cherry tomatoes in half and chiffonade or slice the basil. In a small mixing bowl combine the tomatoes, basil, garlic, balsamic glaze, salt and pepper, slightly stir and place in the refrigerator to allow flavors to come together while you prepare the chicken and pasta. Season the chicken with the Italian seasoning and salt and pepper (salt and pepper is optional) Add 1 tbsp of oil to a medium size skillet or pan and cook the chicken on medium heat. Begin cooking the pasta in a large pot of salted water on medium/high heat. Take the chicken out of the pan, add the other tbsp of oil to the pan and add in the mixture from the fridge and cook for 2-3 minutes on medium heat. Add the cooked pasta to the pan and stir making sure everything is mixed together and coated. Add the chicken back on top of the pasta and sprinkle with parmesan and serve! Enjoy! Notes Tips and Tricks Chiffonade is when you roll the basil leaves and slice with a knife till it’s almost shredded. Don’t want a whole tender of chicken? Slice it once it’s cooked and serve. Drizzle more balsamic glaze over top after you plate it! Source: Wishes and Dishes -- ~~~~~ Rhonda G in MO
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Rocky Road Brownies
Rocky Road Brownies Course: Dessert Cuisine: American Keyword: heavenly hash brownies, rocky road brownies Prep Time: 10minutes minutes Cook Time: 20minutes minutes Total Time: 30minutes minutes Servings: 16 brownies Calories: 158kcal Author: Julie Kotzbach Chocolate lovers will swoon for these Rocky Road Brownies topped with almonds, chocolate chips, and marshmallow fluff! Equipment 8x8 Baking Dish Parchment Paper Mixing Bowls Whisk Ingredients ¾ cup all-purpose flour ½ teaspoon baking powder ⅛ teaspoon salt 5 tablespoons vegetable oil 2 eggs 1 teaspoon vanilla extract ¾ cup granulated sugar ⅓ cup cocoa powder ½ cup milk chocolate chips divided 4 tablespoons marshmallow fluff ¼ cup almonds sliced or chopped Instructions Preheat your oven to 350 degrees F. Grease an 8-inch x 8-inch baking pan with non-stick cooking spray. (If you like, you can also line the pan with parchment paper for easy lifting later. Just be sure to grease the paper too.) Set aside. In a medium bowl, mix together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the oil, eggs, vanilla, sugar, and cocoa powder until well mixed. Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the brownie batter to the prepared baking pan and spread it into an even layer. Place dollops of marshmallow cream all over the top of the brownies. Then run a butter knife through the brownie batter and marshmallow fluff to swirl them together. Sprinkle the top of the brownies with almonds and chocolate chips. Bake for 20 minutes, until the edges of the brownie begin to pull away from the sides of the pan and the center is just about set. Remove from the oven and allow brownies to cool for at least 10 minutes before cutting into squares. Serve warm or at room temperature. Store any leftovers in an airtight container. Notes If desired, you can use a box of brownie mix instead of making brownie batter from scratch. Then top the brownies as directed and bake them according to the package directions. You can use semi-sweet or dark chocolate chips instead of milk chocolate if you prefer. Recipe yield will vary based on how you cut the brownies. When we want smaller brownies I cut a 4x4 grid for a total of 16 brownies. For bigger ones, I cut a 3x3 grid for 9 brownies.Nutrition Serving: 1brownie | Calories: 158kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 30IU | Calcium: 23mg | Iron: 1mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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Turtle Cookie Cups
Turtle Cookie Cups Course: Dessert Cuisine: American Keyword: turtle cookie cups Prep Time: 15minutes minutes Cook Time: 15minutes minutes Cooling Time: 45minutes minutes Total Time: 1hour hour 15minutes minutes Servings: 24 cookie cups Calories: 224kcal Author: Julie Kotzbach Turtle Cookie Cups are sugar cookie cups brimming with gooey chocolate, sweet caramel, and crunchy pecans that are incredibly easy to make! Equipment Muffin Tin Mixing Bowls Hand Mixer Cookie Scoop Tart Tamper or Shot Glass Wire Rack Ingredients Cookie Cups 1 cup unsalted butter softened ¼ cup granulated sugar ⅓ cup powdered sugar 2 teaspoons vanilla extract 2 ¼ cups all-purpose flour ¼ teaspoon salt Filling 1 cup milk chocolate chips ¾ cup caramel bits 1 tablespoon heavy cream (see note) ¾ cup pecans chopped Instructions Preheat your oven to 350 degrees F. Grease a regular-sized muffin tin with non-stick cooking spray and then coat the cups with a little flour. (Tap off any excess.) Set aside. In a large mixing bowl, beat together the butter, granulated sugar, powdered sugar, and vanilla for 1 to 2 minutes until fluffy and pale. Add the flour and salt and mix until just combined. (The mixture may still be a little crumbly. Do not overmix or the dough may become tough.) Use a cookie scoop (or a 1-tablespoon measuring spoon) to add 2 tablespoons of cookie dough to each muffin tin cup. Press the dough into the bottom and about halfway up the sides of each cup. Bake for 14 to 16 minutes or until lightly browned around the edges. Remove the muffin tin from the oven and immediately use the tart tamper or the bottom of a shot glass to gently press the centers of the cookies down to form a cup shape. Let the cookies cool for about 5-10 minutes in the tin. Then remove them using a butter knife to help lift them out of the wells. Place the cookie cups on a wire rack to cool completely. Once the cookies are cooled, add the chocolate chips to a microwave-safe bowl. Heat for 30 seconds in the microwave, then stir. Heat for another 20 seconds, then stir. If the chocolate isn’t smooth yet, continue heating for 10-15 second intervals until completely melted. Spoon 1 tablespoon of melted chocolate into each cookie cup and top with 1 tablespoon of chopped pecans. Press down lightly on the nuts so they stick to the chocolate. Heat the caramel bits and heavy cream in a microwave-safe bowl using the same melting method as the chocolate listed above. Then drizzle the caramel over the cookie cups. Let the caramel rest until set and then enjoy! Notes Adding the heavy cream to the caramels when melting helps to add a soft texture that can be drizzled but sets up as it cools. Store leftovers in a covered container at room temperature for 5-7 days. Freeze with wax paper or parchment paper between the layers in a covered container or freezer bag for up to 3 months.Nutrition Serving: 1cookie cup | Calories: 224kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 43mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 248IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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Copycat Thin Mint Girl Scout Cookies
Copycat Thin Mint Girl Scout Cookies Course: Dessert Cuisine: American Keyword: copycat thin mint girl scout cookies, thin mints Prep Time: 30minutes minutes Cook Time: 10minutes minutes Chilling Time: 2hours hours Total Time: 2hours hours 40minutes minutes Servings: 72 cookies Calories: 82kcal Author: Julie Kotzbach There's no need to wait for the cookie-selling season when you can make yummy homemade Copycat Thin Mint Girl Scout Cookies any time! Equipment Mixing Bowls Plastic Wrap Baking Sheet Silicone Mat or Parchment Paper Rolling Pin Rolling Pin Spacers 1.5-inch Round Cookie Cutter Wire Rack Rubber Spatula Ingredients Chocolate Cookies 15.25 ounces fudge cake mix (1 box) 3 tablespoons shortening melted ½ cup cake flour measured and sifted (see note) 1 large egg 3 tablespoons water Chocolate Mint Coating 24 ounces semi-sweet chocolate chips ½ teaspoons peppermint extract 4 tablespoons vegetable oil Instructions Cookies In a large mixing bowl, beat together the cake mix, melted shortening, cake flour, and egg until combined. Add 1 tablespoon of water at a time, mixing after each addition, until a dough forms. Place the cookie dough onto a large piece of plastic wrap. Flatten into a disc shape, wrap completely in plastic wrap, and chill for 2 hours in the fridge. Preheat your oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Cut the dough disc into quarters. On a lightly floured surface, roll out 1/4 of the dough until it's 1/16-inch thick. Use a 1.5-inch round cookie cutter (or spice jar lid of similar diameter) to cut out the cookies. Arrange the cookies on the prepared baking sheet. Bake for 8-10 minutes. Remove from the oven and let cool on the pan for 1 minute before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough. Coating Add the chocolate chips, peppermint extract, and vegetable oil to a large, microwave-safe bowl. Heat at 50% power for 1 1/2 minutes and then stir. Heat for another 30 seconds and stir. Repeat until the chocolate is melted and smooth. Use a fork to dip one cookie into the chocolate. Hold the cookie over the bowl and let the excess chocolate run off. Place the dipped cookie onto a lined baking sheet (silicone mat, parchment paper, or waxed paper). Repeat with the remaining cookies. Pro Tip: If the chocolate starts to set up, reheat it for 30 seconds at 50% power and stir. You can do this as many times as needed. Refrigerate the cookies until the chocolate is set and firm. Notes If you don't have cake flour you can make your own by mixing 3/4 cup + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch.Nutrition Serving: 1cookie | Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 50mg | Potassium: 2mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Calcium: 1mg | Iron: 0.02mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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Copycat Crumbl Chocolate Cupcake Cookies
Copycat Crumbl Chocolate Cupcake Cookies Course: Dessert Cuisine: American Keyword: crumbl chocolate cupcake cookie Prep Time: 15minutes minutes Cook Time: 15minutes minutes Total Time: 30minutes minutes Servings: 12 cookies Calories: 211kcal Author: Julie Kotzbach Copycat Crumbl Chocolate Cupcake Cookies are big cake-flavored cookies with rich chocolate frosting that taste like they came from the store! Equipment Baking Sheet Parchment Paper Mixing Bowls Hand Mixer Wire Rack Piping Bags Piping Tips Ingredients Cookies 4 ½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 ½ cups unsalted butter softened 1 ½ cups granulated sugar 2 large eggs 2 egg yolks 1 teaspoon cake batter extract ½ teaspoon almond extract ½ teaspoon vanilla extract Chocolate Frosting 16 ounces semi-sweet chocolate baking bars finely chopped 14 ounces heavy cream ¼ cup light corn syrup Chocolate jimmies sprinkles optional Instructions Preheat your oven to 350 degrees F. Line three baking sheets with parchment paper. Set aside. In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together for 3 minutes until light and fluffy. (You can use a large mixing bowl with a hand mixer instead of a stand mixer.) Add the eggs and egg yolks to the butter mixture one at a time, mixing after each addition. Then add the cake batter extract, almond extract, and vanilla extract, mix until combined Add 1/3 of the flour mixture to the wet ingredients and mix until just combined. Repeat with the remaining dry ingredients. Don't forget to scrape down the sides of the bowl as needed. Portion the cookie dough into 12 equal portions, just over 4 ounces each. Roll each portion into a smooth ball and place them on the baking sheet 6 inches apart. The cookies will spread quite a bit, so you will have to bake in batches. (I put 4 cookies on each baking sheet to be safe.) Gently press down on the cookie dough balls and flatten them out into a large flat circle. Bake for 13-15 minutes until lightly golden brown and the cookies appear dry in the center. Remove from the oven and bake the next tray of cookies. Let the cookies cool completely on the baking sheet. While the cookies are cooling, make the frosting by placing the chopped chocolate into a large heat-proof bowl. Add the heavy cream and corn syrup to a small saucepan and place over medium heat, stirring occasionally. As soon as it starts to simmer, pour the cream mixture over the chocolate. Let that sit for 5 minutes. Then whisk the chocolate until smooth, it will take a while to come together fully. Let the ganache cool to room temperature until firm but able to be piped onto the cookies. (This will take a while so I suggest whisking it every few minutes to help cool it down faster.) To speed up the process even more you can place the bowl in the fridge and whisk it again every few minutes. Just be sure the frosting doesn't become so cold and hard that it's no longer pipeable. Place the ganache into a pastry bag with an open star tip. Pipe large rosettes on top of each cookie, but do not go all the way to the edge. You want to be able to see some of the cookies along the outside. Add the chocolate sprinkles and serve immediately or serve with the frosting only. Notes I add corn syrup to the ganache to keep it glossy, if you don’t have or don’t want to use corn syrup just sub another ¼ cup of heavy cream. Keeps at room temperature in an airtight container for up to 3 days. Keep in the fridge for up to 5 days. Freeze for up to 3 months. Best enjoyed at room temperature.Nutrition Serving: 0.25cookie | Calories: 211kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 84mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 326IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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Dark Chocolate Hazelnut Cookies
Dark Chocolate Hazelnut Cookies Course: Dessert Cuisine: American Keyword: dark chocolate hazelnut cookies, hazelnut cookies Prep Time: 10minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes Servings: 24 cookies Calories: 210kcal Author: Julie Kotzbach Dark Chocolate Hazelnut Cookies are full of mouthwatering dark chocolate and sweet hazelnuts, which makes these buttery cookies irresistible! Equipment Baking Sheet Parchment Paper or Silicone Mat Mixing Bowls Hand Mixer Rubber Spatula Cookie Scoop Ingredients 1 cup unsalted butter softened ¾ cup granulated sugar ¾ cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup dark chocolate chips ¼ cup hazelnuts finely chopped Instructions Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside. In a large mixing bowl, beat the butter, sugar, and brown sugar until fluffy, about 1 minute. Add the eggs, one at a time, mixing after each addition. Then add the vanilla and mix. Scrape the sides of the bowl as needed. In a medium mixing bowl, stir together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined. Using a rubber spatula, stir in the dark chocolate chips and hazelnuts by hand until evenly incorporated. Use a small cookie scoop (or 1 tablespoon measuring spoon) to portion the cookie dough onto the prepared baking sheet 2 inches apart. These cookies will spread. Bake for 10 minutes, or until the cookies are set and the bottom edges are golden brown. Carefully remove the cookies from the oven. Allow them to cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Notes I like to gently press extra chocolate chips and hazelnut pieces into the top of the cookie dough balls before baking. This lets you easily see what ingredients are in the cookies. You don't have to do this, but it does make for pretty cookies. Nutrition Serving: 1cookie | Calories: 210kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 159mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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New York Style Cheesecake Recipe
New York Style Cheesecake Recipe Course: Dessert Cuisine: American Keyword: new york cheesecake Servings: 8 slices Calories: 826kcal Author: Julie Kotzbach When it comes to dessert, nothing beats a New York Style Cheesecake. Rich, creamy, and a little tangy - you're going to want to devour every last bite! Ingredients Graham Cracker Crust 9 graham crackers (1 sleeve) see note 2 tablespoons granulated sugar ⅛ teaspoon salt 4 tablespoons unsalted butter melted Cheesecake Filling 40 ounces cream cheese room temperature (5 boxes) 1 ½ cups granulated sugar 2 tablespoons all-purpose flour 5 eggs 2 teaspoons vanilla extract 1 lemon zested ⅓ cup sour cream Cherry pie filling for topping Instructions Preheat oven to 375 degrees F. Cover the outside of a 9-inch or 10-inch springform pan with a large sheet of heavy-duty foil. There should be no seams showing (so water can't get in). Spray the inside of the pan with non-stick cooking spray. Graham Cracker Crust Place graham crackers in a large ziptop bag and seal the bag. Use a rolling pin or meat mallet to crush the graham crackers into crumbs. (You can also use a food processor.) Pour the crumbs into a medium mixing bowl. Add the sugar and salt to the graham cracker crumbs and mix together. Pour in the butter and stir until the crumbs are all evenly moistened. Pour the crust mixture into your prepared pan. Press the crumbs into the bottom of the pan to make an even layer for the crust. Bake for 10 minutes, and then remove from the oven. Turn the oven heat down to 325 degrees F. Cheesecake In a large mixing bowl (or using your stand mixer), beat together the cream cheese, sugar, and flour until completely combined. Scrape the sides of the bowl as needed. Add the eggs, vanilla, lemon zest, and sour cream to the cream cheese and beat until smooth. Pour filling into the springform pan and spread out to the edges with an even surface on top. Place the springform pan in a roasting pan. Add water to the roasting pan so it comes 1-inch up the side of the springform pan. Place the roasting pan into the oven and bake for 1 hour and 30 minutes in your 325-degree oven. The center will not look completely set, but the edges will be. Remove the roasting pan from the oven. Let the cheesecake sit in the warm water for another 45 minutes to finish cooking. Take the springform pan out of the water and remove the foil. Run a sharp knife around the edge of the cheesecake to release it from the pan and then take off the side of the springform pan. Cover the cheesecake with plastic wrap and let it chill in the fridge for at least 8 hours. (Yes, it has to have fridge time or it won't taste as good!) Cut the cheesecake into 8 slices and top with cherry pie filling, if desired. Notes The crust for this cheesecake covers the bottom of the pan only. If you'd like the crust on the sides of your cheesecake as well, double the crust recipe and press it up the sides of your pan before baking. Nutrition Calories: 826kcal | Carbohydrates: 60g | Protein: 13g | Fat: 60g | Saturated Fat: 33g | Cholesterol: 278mg | Sodium: 643mg | Potassium: 275mg | Fiber: 1g | Sugar: 49g | Vitamin A: 2287IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg Source: Bread Booze Bacon -- ~~~~~ Rhonda G in MO
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