Peanut Butter Cookie S'Mores Cups

Peanut Butter Cookie S'Mores Cups



Prep Time 12 minutes
Cook Time 18 minutes
Servings 24 cookie cups

INGREDIENTS
  • 1 cup butter softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup mini Reese's Pieces

INSTRUCTIONS
  1. Turn oven on to 350F.
  2. In a large mixing bowl combine the softened butter, peanut butter, brown sugar and granulated sugar. Mix with electric mixer until smooth.
  3. Add eggs and vanilla. Continue mixing.
  4. Gradually add in flour, then baking powder, baking soda and salt.
  5. Spray muffin tins with cooking spray.
  6. Put cookie dough in muffin tins and shape into cups.
  7. Bake cups for 10-12 mins until almost cooked. They will be going back in the oven in a few minutes.
  8. Divide 1 cup of chocolate chips evenly amongst the cups. Push them down gently into the cookie.
  9. Top with marshmallows, the remaining chocolate chips and mini Reese's Pieces.
  10. Return them to the oven for 5-6 mins until marshmallows are just starting to brown.
  11. Allow to cool slightly before removing from pan.
  12. Enjoy!

source:https://www.thisisnotdietfood.com

Cheesy Chicken Alfredo Dip

Cheesy Chicken Alfredo Dip



PREP TIME 10 mins
COOK TIME 25 mins
TOTAL TIME 35 mins
Serves: 3½ cups

This Cheesy Chicken Alfredo Dip is perfect for game day, movie night, an appetizer or a casual dinner! It’s creamy, cheesy, and made from scratch! Perfect with crusty bread or vegetables.

INGREDIENTS

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon minced garlic
  • 1 cup chicken broth
  • 1 cup 1% milk
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8oz) package cream cheese
  • 2 cups cooked, chopped chicken breast (about 1 large breast)


INSTRUCTIONS

  1. In a medium skillet, melt butter. Stir in flour until smooth.
  2. Add salt, parsley, and garlic and cook 1 minute.
  3. Add broth and milk and whisk until smooth. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella.
  4. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until smooth. Stir in chicken.
  5. Spread into a medium baking dish (1-1.5 quarts) and sprinkle with remaining ½ cup mozzarella cheese.
  6. Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.


source:http://www.thereciperebel.com

Pizza Sliders

Pizza Sliders



Ingredients

  • 1 package dinner rolls (we used potato rolls)
  • 2 cups mozzarella cheese
  • Small package pepperoni slices
  • 1/4 cup tomato sauce
  • 1/4 cup butter, melted
  • 2 teaspoons oregano
  • Order Ingredients Powered by Chicory


Instructions

  1. Preheat oven to 325F.
  2. Slice the sheet of rolls across the middle, resulting in a top layer and bottom layer of 12 connected rolls.
  3. Apply a generous spread of pizza sauce to the bottom half of the bread.
  4. Top with a generous handful of cheese to encourage the pepperoni (or other toppings) to stay in place.
  5. Cover with a layer of pepperoni.
  6. Place the remaining mozzarella cheese in an even layer over top of the pepperoni and top with the top of the sandwich rolls.
  7. Melt the butter in the microwave, heating for 20 seconds and then stirring to dissolve any milk solids. Pour or brush it on the top of the bread.
  8. Sprinkle the oregano overtop of the butter and then bake the pizza sliders for 20 minutes until the cheese is melted and butter has been fully absorbed, leaving golden sandwich tops.
  9. Cut and serve.


source :http://sugarspiceandglitter.com

Homemade Funnel Cakes

Homemade Funnel Cakes



yield: ABOUT 8
prep time: 15 MINUTES
total time: 35 MINUTES

Ingredients:

  • 1 quart vegetable oil for frying1
  • 2 and 1/2 cups (312g) all-purpose flour
  • 1 and 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • optional for flavor: 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (360ml) whole milk


SPECIAL EQUIPMENT

  • Large, heavy bottomed pot or Dutch oven
  • High-heat thermometer (I own this oneand this one-- love both)
  • Funnel, liquid measuring cup, or the pouring options listed in the post
  • Order Ingredients Powered by Chicory


Directions:

  1. Pour oil into the pot set over medium heat. Heat to 375°F (191°C). I usually prepare the batter (next step) as the oil is heating.
  2. Whisk the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside. In a medium bowl, whisk the eggs, brown sugar, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
  3. Place a wire rack over a baking sheet. This is where the cakes can cool immediately after frying.
  4. If using a funnel, cover the bottom of the spout with your finger as you pour the batter in. Measure about 1/3 cup of batter and pour into the hot oil, making one large swirl and making sure to connect some of the swirl layers. It doesn't have to be pretty, it doesn't have to be perfect! Fry until golden brown, about 1-2 minutes on each side. Carefully remove with a metal spatula or metal slotted spoon and place onto the wire rack to slightly cool. Repeat with remaining batter, then turn off heat.2
  5. Serve the funnel cakes while they're still a little warm. Top with favorites like confectioners' sugar, whipped cream, chocolate syrup, caramel, or sprinkles. Cakes are best enjoyed the same day, though they keep in the refrigerator for a couple extra days. 


source:http://sallysbakingaddiction.com

Crazy good beef and broccoli

Crazy good beef and broccoli



Yield: 2 servings

Ingredients

  • 1 pound flank steak, sliced into 1/4 inch thick strips
  • 3 cups small broccoli florets
  • 1/2 cup beef stock
  • 5 cloves garlic, minced
  • 2 tablespoons corn starch
  • 1 tablespoon canola oil
  • For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch


Instructions

  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.


source:http://www.savorytooth.com

Fried Mozzarella

Fried Mozzarella



This Fried Mozzarella is simple, delicious and a perfect appetizer. The outside is crispy with a gooey soft cheesy inside. It is drizzled with Alfredo and paired with Marinara. The flavor combo makes this one outrageously tasty party food!

Ingredients

  • 8 ounce block of mozzarella cheese, sliced into ¼ inch rectangles
  • 2 to 3 cups oil
  • ¾ cup flour
  • 3 eggs
  • 1½ cups Panko
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup finely chopped parsley
  • ½ teaspoon salt
  • 1 cup marina sauce
  • 1 cup alfredo sauce


Instructions

  1. Place flour on a plate.
  2. Mix eggs until well blended.
  3. Mix Panko, Parmesan, parsley, and salt together in a small bowl and then carefully pour onto a plate.
  4. Heat oil in a pan over medium heat to 365 degrees F.
  5. Toss sliced mozzarella cheese in the flour, then in the egg, and finally in the Panko mixture.
  6. When oil is ready and up to temperature, cook the cheese in the oil for about 30 seconds to 1 minute until golden brown.
  7. Remove carefully from oil and drain on a paper towel.
  8. Serve with marinara and alfredo sauce.


source:http://www.chef-in-training.com

Fried Pickles

Fried Pickles



TOTAL TIME: 0:30
PREP: 0:25
COOK: 0:05
LEVEL: EASY
YIELD: 12 SERVINGS

INGREDIENTS

  • 12 large pickle spears, drained and patted dry
  • 1 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 2 c. panko
  • Vegetable oil, for frying
  • 1/4 c. Ranch dressing, for serving
  • 1 tbsp. Hot sauce, for serving


DIRECTIONS

  1. Prepare the pickles. Slice pickle spears lengthwise into thirds or quarters, depending on how thick they are, to create thin spears.
  2. Set up the dredging station. In a medium bowl, whisk together flour and garlic powder. Put the eggs in a separate medium bowl and the panko in a third bowl. Working a few spears at a time, dredge the pickle spears in the flour mixture, toss the spears in the eggs, then dredge in panko.
  3. Make the spicy ranch. Mix together ranch and hot sauce, adding more hot sauce if desired. Set aside until ready to serve.
  4. Fry the pickles! Pour about 1 1/2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 pickle spears to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until the spears are golden brown on one side, about 1 minute, then flip and cook until the second side is golden, about a minute more. Place the fried pickles on a cooling rack lined with paper towels. Serve hot with spicy ranch.


source:http://www.delish.com

Spinach and Artichoke Fried Wontons

Spinach and Artichoke Fried Wontons



Ingredients

  • 10 ounces frozen spinach, defrosted and drained well
  • 8 ounces artichoke hearts, drained and chopped
  • 8 ounces cream cheese
  • 1/3 cup sour cream
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated parmigiano reggiano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable or Canola oil for frying
  • 1 package wonton wrappers


Instructions

  1. In a bowl, combine the drained spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mozzarella, grated parmigiano reggiano, onion powder, garlic powder, salt and a pepper. Mix until all ingredients are combined.
  2. Mix one egg.
  3. Using your finger, rub the edges of the wontons with the egg wash. Fill each wonton with a teaspoon of the spinach artichoke mixture. Put on one half of the wonton and gently fold the other half over. Press at the seams to seal. Repeat until all wontons are full. Line the wontons on a baking sheet. It is ok if you need to overlap them.
  4. Put the baking sheet of wontons in the freezer for ten minutes.
  5. In the meantime, fill a large pot with vegetable oil over medium high heat.
  6. Use a hot oil/candy thermometer and bring the oil to 350 degrees. Once the oil reaches 350 degrees, drop the heat to medium.
  7. Place 5-6 wontons in the pot of oil (do not overcrowd).
  8. Fry for 1-2 minutes on each side until they are golden brown.
  9. Remove with long kitchen tongs and let dry on a paper towel.
  10. Serve hot.


source:http://www.mangiamichelle.com

Soft Pretzel Dog

Soft Pretzel Dog



MAKES 8
ACTIVE TIME 22 Min
TOTAL TIME 35 Minutes

Ingredients

  • 2¼ teaspoons active dry yeast
  • 12 ounces warmed beer (110°-120°F)* see notes
  • 2 tablespoons honey
  • 3¼ cups all purpose flour
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt (or pretzel salt)
  • 8 hot dogs

Intructions

  1. Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Set aside.
  2. Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready.
  3. Fill an 8 quart pot with water and bring to a boil over medium high heat.  In a small bowl beat egg and 2 tablespoons water with a fork.  Set aside.  Wash a section of counter top for rolling out dough.  Do not flour it or it will be harder to roll out the dough.
  4. Add flour and salt to mixer.  Knead for about 3 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.
  5. Place dough on counter top and form dough into a ball.
  6. We are going to cut this ball into 8 (somewhat) even pieces.  First quarter the ball of dough.  Then cut each quarter in half.  Roll each piece into a 12” strand.
  7. Place end of dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog.  Pinch the ends so they stay together.
  8. Carefully, add baking soda to boiling water.  USE CAUTION:  IT WILL BUBBLE UP.  Place hot dogs into boiling water about 3 at a time.  Remove with a slotted spoon after 30 seconds.  Place on parchment paper to cool and repeat until all hot dogs have been boiled.
  9. Arrange all pretzel dogs on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with coarse salt.
  10. Bake for 11-13 minutes until the tops are browned.
  11. Enjoy!


COOKS NOTE:  

  • You can mix the dough by hand if you do not have a stand mixer.  Add beer, yeast and honey to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.
  • I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees. 
  • You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.



source: http://www.theslowroasteditalian.com

TEXAS TOAST GARLIC BREAD PIZZA

TEXAS TOAST GARLIC BREAD PIZZA



Author: Jenna

INGREDIENTS

  • Box Garlic Bread Texas Toast (8 slices)
  • 1 Jar Pizza Sauce
  • Pepperoni or other pizza toppings
  • 2 Cups Shredded Mozarella Cheese


INSTRUCTIONS

  1. Preheat oven to 375*.
  2. Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
  3. Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings. Lastly, cover with cheese.
  4. Continue this process until all the slices of bread are done.
  5. Bake in the oven for 5-6 minutes or until cheese is melted.


NOTES
Recipe from Mom Hates Cooking



CREAMY GARLIC PARMESAN MAC AND CHEESE

CREAMY GARLIC PARMESAN MAC AND CHEESE



Author: Karina - Cafe Delites
Serves: 10 (just over 1 cup per serve)

Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories!

INGREDIENTS

  • 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)

CRISPY TOPPING:

  • 1½ tablespoons butter
  • ⅔ cup Panko breadcrumbs

SAUCE:

  • ¼ cup butter
  • 4 cloves garlic, crushed
  • ¼ cup flour (all purpose or plain)
  • 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch (corn flour)
  • salt and pepper, to season
  • 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
  • ¾ cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese, divided
  • 6 ounces low fat mozzarella cheese


INSTRUCTIONS

  1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  2. Preheat oven grill or broiler to 190°C | 375°F.

FOR CRISPY TOPPING:

  1. Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.

FOR THE SAUCE:

  1. Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  2. In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  3. Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  5. Allow to cool down slightly before serving.



source:https://cafedelites.com

CRISPY CHEESE AND BACON POTATOES

CRISPY CHEESE AND BACON POTATOES



YIELD: 6 SERVINGS

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish for any meal.

Ingredients

  • 1/2 pound bacon
  • 3 extra large russet potatoes, peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3 green onions, sliced thin


Instructions

  1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan . (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!


source:http://barefeetinthekitchen.com

BAKED POPCORN CHICKEN

BAKED POPCORN CHICKEN 



YIELD: 8 SERVINGS
PREP TIME: 45 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

A healthier alternative to the deep-fried version with the best crispy potato chip crust!! No one will believe that this is baked!

INGREDIENTS:

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 cups low-fat buttermilk
  • 3 cloves garlic, smashed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons chopped fresh parsley leaves


DIRECTIONS:

  1. Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a large bowl, combine chicken, buttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt and pepper, to taste; marinate for at least 30 minutes. Drain well.
  3. Working in batches, dredge chicken in crushed potato chips, pressing to coat. Place onto the prepared baking sheet; drizzle with butter.
  4. Place into oven and bake, turning pieces halfway through, until crisp and cooked through, about 20-25 minutes.
  5. Serve immediately, garnished with parsley, if desired.


source:http://damndelicious.net

BAKED SESAME CHICKEN

BAKED SESAME CHICKEN



PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4

A quick and saucy sesame chicken dish you can whip up in a hurry. The flavor is excellent and the sauce is simple, this sesame chicken can't be beat!

INGREDIENTS

  • 3-4 chicken breasts, cut into bite size pieces
  • 1 cup corn starch

sauce

  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon cold water + 2 tablespoons corn starch
  • sesame seeds, for topping


INSTRUCTIONS

  1. Preheat oven to 375 and spray a 9x13 inch baking dish with cooking spray.
  2. In a bowl, whisk together all sauce ingredients, set aside.
  3. Add chicken and 1 cup corn starch to a large ziplock bag. Seal and shake to coat chicken. Transfer chicken to a large pan or skillet drizzled with oil. Saute chicken over medium high heat until browned (2-4 minutes).
  4. Toss chicken in the prepared sauce. Transfer to baking dish. Bake for 20-25 minutes until chicken is cooked through. Serve with sesame seeds and green onions for garnish if desired. Enjoy!


source:http://www.lecremedelacrumb.com

CHICKEN AVOCADO SALAD ROLL UPS

CHICKEN AVOCADO SALAD ROLL UPS



Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.

Ingredients

  • 2 cups shredded chicken
  • 1 ripe avocado- mashed
  • 2-4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
  • 1 ½-2 tablespoons lime juice
  • 2 tablespoons finely diced red onion
  • 2 green onion-sliced
  • Freshly ground black pepper- to taste
  • ¼ teaspoon salt (or more to taste)
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon fresh cilantro or parsley- chopped
  • ½ cup shredded Cheddar cheese
  • 5-6 Tortillas (8 or 10 inch diameter)


Instructions

  1. NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
  2. In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
  3. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
  4. Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.


source:http://omgchocolatedesserts.com

EASY CHEESY PIZZA BREADSTICKS

EASY CHEESY PIZZA BREADSTICKS



Need a last minute snack for a Game Day? Easy Cheesy Pizza Breadsticks is crowd-pleasing appetizer recipe.

Ingredients

  • 1 (8oz.) can refrigerated crescent dough sheet
  • 3 Tablespoons ketchup or pizza sauce
  • 1 ½ cups shredded Mozzarella cheese (or pizza cheese blend)
  • Sliced mini pepperoni
  • 2 tablespoons grated Parmesan cheese
  • Italian seasoning
  • Pizza sauce for serving


Instructions

  1. Preheat the oven to 375 F, line large cookie sheet with parchment paper.
  2. Unroll crescent dough sheet on cookie sheet and press to form 14 x 9 inch rectangle.
  3. Spread 3 Tbsp. ketchup or pizza sauce on bottom half of the dough. Sprinkle with 1 cup shredded cheese over the ketchup. Arrange the pepperoni slices on top of the cheese.
  4. Fold the dough in half (lengthwise to enclose cheese) pressing to seal on bottom and sides.
  5. Using serrated knife, cut almost completely through the dough into 1- 1 1/2 inch sticks.
  6. Sprinkle with remaining ½ cup of shredded cheese and grated parmesan. Sprinkle Italian seasoning over the cheese (use 1 teaspoon or more to taste).
  7. Bake for 20 minutes or until deep golden brown on edges. Cool 5 minutes and serve with pizza sauce for dipping.


source:http://omgchocolatedesserts.com

PESTO CHICKEN SANDWICH ON SOURDOUGH

PESTO CHICKEN SANDWICH ON SOURDOUGH



COURSE: DINNER
TOTAL TIME: 30 MINUTES
SERVINGS: 4
CALORIES: 630 KCAL
AUTHOR: TRACY

You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy and attractive dinner for guests or a cozy night in.

INGREDIENTS

  • 1 pound (about 2 small) boneless skinless chicken breasts pounded thin
  • 2 teaspoons Italian seasoning
  • Salt and pepper
  • 8 slices sourdough bread
  • 1/4 cup pesto
  • Mayonnaise optional
  • 2 medium tomatoes sliced
  • 4 slices Swiss cheese
  • Olive oil optional


INSTRUCTIONS

  1. Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
  2. Heat an electric counter-top grill or large skillet over medium-high heat. If using a skillet, spray with cooking spray or coat with a little olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
  3. Assemble sandwiches by spreading mayonnaise (if desireand about a tablespoon of pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
  4. Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.


source:http://bakingmischief.com

Strawberry Shortcake

Strawberry Shortcake



Prep time 15 mins
Cook time 25 mins
Total time 40 mins
Author: Don't Sweat The Recipe
Recipe type: Dessert
Serves: 12 servings

Easy strawberry shortcake dessert. Fluffy cake layered with strawberries and whipped cream topping.

Ingredients

  • ½ cup unsalted butter, softened
  • 1⅓ cup sugar
  • 2 egg
  • 2½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk

Topping and middle layer:

  • 16 ounces Whipped cream topping

Strawberry filling layers:

  • ¼ cup sugar
  • 3 pounds fresh strawberries, sliced (reserve a few for decoration if you like)



Instructions

  1. Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
  2. In a separate bowl, combine dry ingredients and whisk; set aside.
  3. In the bowl of a mixer, cream together butter and 1⅓ cup of sugar.
  4. Add eggs and vanilla extract and beat well.
  5. With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
  6. Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
  7. Place sliced strawberries and ¼ cup of sugar in medium saucepan over medium heat and stir gently until sugar is dissolved. Take off heat and set aside to cool slightly.
  8. Once cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with cut side up.
  9. Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
  10. Refrigerate for about 2 hours before serving.


source:http://dontsweattherecipe.com

3 STEP NO BAKE CHOCOLATE COCONUT CASHEW BARS {VEGAN, PALEO}

3 STEP NO BAKE CHOCOLATE COCONUT CASHEW BARS {VEGAN, PALEO}



YIELDS 8-11 BARS
Cuisine: american
Recipe Type: bar/snack

Ingredients

  • 1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)
  • 2 cups raw cashews
  • 1 cup unsweetened Coconut Flakes (plus extra for topping)
  • 1 tsp vanilla
  • dash of sea salt (1/4 tsp)
  • 1/3 to 2/3 cup or more of dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)
  • optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder


Instructions

  1. Line a square baking pan with parchment paper. Set aside.
  2. Next make sure your dried figs have all the stems cut off.
  3. Place cashew, coconut, salt, vanilla, and figs in food processor.
  4. Blend until all is mixed well but not pureed. See pictures above.
  5. Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.
  6. While the fig/cashew mix sets in pan, melt your dark chocolate.
  7. Place dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.
  8. You can also use my homemade magic chocolate shell recipe if you want a thicker chocolate coat.
  9. Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all. noted if you need more dark chocolate to cover, just melt an additional 1/4 cup.
  10. Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
  11. Place in freezer for 20 minutes or fridge for a few hrs.
  12. Once they are hardened, remove from fridge.
  13. Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.
  14. Best kept in fridge for freshness.
  15. Feel free to freezer for up to 8-10 weeks. These really do keep well!


Notes

  • If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.
  • 8x8 pan or 9x13 work. Your bars will be thinner with 9x13.
  • Fig Notes depending on the type of dried fig you use, you made need to use more than 5oz to get it "sticky" in the batter.
  • Chocolate use as much or as little as you'd like to top. The less you use the thinner the layer of chocolate and vice versa.
  • These are make for great meal bars, cut in 6 LARGER Bars if desired. They will be around 300 calories each.


source :http://www.cottercrunch.com

Italian Cream Cake

Italian Cream Cake



Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 people
Calories 917 kcal
Author Rachel Ballard

Rich, sweet and an amazing showstopper for any event, this cake is made totally from scratch.

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 6 egg yolks
  • 2 cups self rising flour
  • 1 cup chopped pecans
  • 1 cup milk
  • 1 teaspoon vanilla
  • 16 ounces coconut about 2 cups shredded sweetened coconut
  • 6 egg whites beaten to stiff peaks

For the frosting

  • 1/4 cup butter softened
  • 8 ounces cream cheese at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350. 
  2. Grease and flour 3 8-inch cake pans. Set aside. 
  3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.  
  4. Add the egg yolks and mix well. 
  5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk. 
  6. Stir in the vanilla, 1 cup of coconut and the pecans.
  7. Fold in the egg whites carefully until no pockets remain.
  8. Divide evenly between the three prepared pans. 
  9. Bake 25 minutes and turn out to a wire rack to cool completely
  10. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool 

For the frosting:

  1. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined. 
  2. Spread between layers of cake and on top and sides. 
  3. Use your hands to press the toasted coconut all around the sides. 
  4. Sprinkle pecans over the top. 


Recipe Notes
If you like your frosting very thick, it's fine to make a double batch.


source:https://thecountrycontessa.com

Chocolate Orange Jaffa Cake Loaf

Chocolate Orange Jaffa Cake Loaf



Makes: 1 9lb loaf

Ingredients:

  • 140g butter, room temperature
  • 170g caster sugar
  • 3 eggs, room temperature
  • 6 tbsp milk
  • 200g self raising flour
  • 1 1/2 tsp baking powder
  • zest of 2 oranges, finely grated
  • 3 tbsp orange juice
  • 30g caster sugar
  • 75g dark chocolate

Directions:

  1. Pre-heat the oven to 180C/fan 160C/gas mark 4. 
  2. Lightly butter and line the loaf tin. Cream the butter and sugar together in a large bowl until light and fluffy (roughly 2 minutes). 
  3. One by one, add the eggs, mixing well after each addition. Add the milk. Then fold in the flour and baking powder until just combined. Use a spatula to scrape down the sides and make sure all flour is incorporated. Stir in the zest from two oranges. 
  4. Spoon the mix into the prepared tin and level the top of batter. Bake for 40 mins or until golden brown and firm to touch. 
  5. Next, place the sugar and orange juice in a small pan over a light heat. Stir well until the sugar has dissolved. Remove from the heat to cool. 
  6. Once the cake is out of the oven, use a skewer to poke a dozen holes randomly in the loaf. Then spoon over the orange mixture. Allow the cake to cool in the tin, before removing to cool completely on a wire rack. 
  7. Melt the chocolate in a glass bowl over a pan of simmering water or in the microwave in 20 second increments. Drizzle the chocolate over the cake however you like before leaving it to set. Then serve! 


Adapted from: BBC Good Food

RAW PUMPKIN TURMERIC CREAM CAKE

RAW PUMPKIN TURMERIC CREAM CAKE



Ingredients
Crust

  • 1/2 cup medjool dates, soaked & pitted
  • 3/4 cups of raw walnuts
  • a pinch of salt

Cake

  • 3/4 cups cashews
  • 1 Tbsp lemon
  • 1/4 cup almond milk
  • 1 Tbsp coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1 pinch sea salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 tsp Turmeric
  • 1/8 tsp ground cinnamon


METHOD
Crust

  1. Take the walnuts for a whirl in the blender until they become floury. Drop in the dates, and blend until you have a sticky texture and then press it into a small spring form pan. Once the crust is pressed in, pop them in the freezer.

Custard

  1. Clean out the blender and drop in the remaining ingredients, except the almond milk. Blend again, adding milk until it is creamy. Don’t allow it to be over-liquidy. After the crusts have chilled about an hour or so, spoon in this pumpkin filling, making sure the surface is smooth. Cover with plastic wrap each pan and freeze for another 2 hours. After that you can serve up the cakes with a dollop of whipped coconut cream! Serve by pulling it out of the freezer ten minutes before serving. Keep frozen for up to 2 weeks. Enjoy


source :http://greensmoothiegourmet.com

Snickers Cupcakes

Snickers Cupcakes



Course Dessert
Dessert Type Cupcakes
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Servings 20 cupcakes
Calories 550 kcal
Author Elizabeth LaBau

These Snickers Cupcakes are over-the-top, in the best way! They're chocolate caramels with a peanut-caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars!

Ingredients
For the Cupcakes:

  • 7.8 oz all-purpose flour (1 3/4 cups)
  • 3 oz cocoa powder (1 cup)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup full-fat buttermilk at room temperature
  • 1/2 cup full-fat sour cream at room temperature
  • 2 tbsp water can substitute brewed coffee for richer flavor
  • 6 oz butter at room temperature
  • 4.75 oz granulated sugar (2/3 cup)
  • 5 oz brown sugar (2/3 cup)
  • 2 large eggs at room temperature
  • 1 tbsp vanilla extract

For the Caramel-Peanut Filling:

  • 14 oz soft caramels
  • 1/3 cup heavy cream
  • 1 tbsp butter
  • 1/2 cup salted peanuts coarsely chopped
  • For the Peanut-Marshmallow Frosting:
  • 8 oz butter at room temperature
  • 12 oz creamy peanut butter (1 1/4 cups)
  • 1 tsp vanilla extract
  • 1/4 cup cream
  • 1 lb powdered sugar (4 cups)
  • 7 oz marshmallow cream (1 jar)

To Finish:

  • 1/2 cup chocolate fudge sauce
  • 1/4 cup salted peanuts chopped
  • 7 fun-size Snickers bars cut in half or coarsely chopped



Instructions
To Make the Cupcakes:

  1. Preheat the oven to 350 F. Line 20 cupcake cavities with paper liners.
  2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).
  3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
  4. With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
  5. Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 22-25 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely.

To Make the Filling:

  1. Don’t make the filling until you’re ready to fill the cupcakes. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth, fluid mixture. Add the chopped peanuts and stir them in.
  2. To Make the Frosting:
  3. Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy. Add the vanilla, cream, and powdered sugar, and mix on low speed until the sugar is moistened. Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth. Add the marshmallow cream and stir it in by hand using a rubber spatula, scraping the bottom and sides of the bowl well. Once the frosting is well-mixed, spoon it into a pastry bag fitted with a large star tip.

Assembly:

  1. Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes. Scoop the caramel-peanut filling into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel. (The cupcake filling can be eaten or thrown away—I trust you will find something to do with it.) If the caramel starts to get a little hard to work with, microwave it briefly until it is fluid again.
  2. Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half of a fun-sized Snickers bar on top. Store Snickers Cupcakes in an airtight container at room temperature, and enjoy within 3-4 days.


source: http://www.sugarhero.com

Healthy Greek Yogurt Lemon Poppyseed Pound Cake

Healthy Greek Yogurt Lemon Poppyseed Pound Cake



Prep time 15 mins
Cook time 50 mins
Total time 1 hour 5 mins
Author: Alyssa
Serves: 8-10

A delicious and healthier for you lemon poppyseed cake that is so moist and delicious!

Ingredients

  • 1½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup sugar
  • Finely grated zest of 1 lemon
  • ½ cup plain lowfat (2-percent) Greek yogurt
  • ¼ cup lowfat (1-percent) milk
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 Tablespoon Poppyseeds

Lemon Glaze:

  • 1½ cups powdered sugar
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Milk


Instructions

  1. Preheat the oven to 350 degrees. Spray a loaf pan (8½ by 4½) with cooking spray and set aside.
  2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In another medium sized bowl, add sugar and lemon zest. Stir together. Add greek yogurt, milk, olive oil, vanilla, egg and egg whites, poppyseed and whisk vigorously until blended.
  4. Add the flour mixture to the wet mixture and mix until just incorporated. Pour into the prepared pan and bake for 45-50 minutes or until toothpick entered in center comes out clean. Remove and let cool to room temperature.
  5. To make the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk. Pour over the top of the pound cake.


Recipe adapted from Food Network

Oreo Cookies and Cream Donuts

Oreo Cookies and Cream Donuts



Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 baked donuts
Serving Size: 1 baked donut

Homemade Oreo Cookies and Cream Donuts are baked, not fried, and ready in just 20 minutes!

Ingredients
For the Chocolate Donuts:

  • 1 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk (almond, skim, whole, reduced fat, or soy will all work)

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, VERY soft
  • 2 tablespoons unsalted butter, VERY soft
  • 1/4 teaspoon vanilla extract
  • 1 and 1/2 cups confectioners' sugar, sifted, more as needed
  • 1-2 tablespoons milk (almond, skim, whole, reduced fat, or soy will all work)
  • 1 cup Oreo cookies, chopped, for decorating


Instructions
For the Chocolate Donuts:

  1. Preheat oven to 350 degrees (F). Generously grease a donut pan; set aside.
  2. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
  3. Spoon mixture into prepared doughnut pan, and bake for 9-10 minutes, or until the donuts spring back when lightly pressed. Be careful not to over bake here!
  4. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.

Assembly:

  1. Spread the frosting on top of each cooled donut then sprinkle each with a few teaspoons of chopped Oreo cookies. Serve at once! Donuts are best eaten the day they are made.


source:http://bakerbynature.com