Turtle Cheeseball

Turtle Cheeseball

 

Turtle Cheeseball

Ingredients

  • 1 package (8oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 Tbsp caramel sauce (I used caramel ice cream topping)
  • 1 cup powdered sugar
  • 2 Tbsp light brown sugar, packed
  • 3/4 cup mini chocolate chips, divided
  • 1/4 cup chopped pecans
  • 1/4 cup caramel bits (I used Kraft)

Instructions

  1. In a large bowl, mix cream cheese with butter until fully blended. Add caramel sauce and sugar and beat until combined. Add 1/2 cup mini chocolate chips.
  2. Lay a large piece of plastic wrap on counter. Drop cheeseball onto plastic wrap and cover cheeseball completely. Once covered, shape into a ball. Refrigerate for one hour.
  3. In a bowl, combine remaining 1/4 cup chocolate chips, pecans and caramel bits. Unwrap cheeseball and roll into bowl of chocolate chip mixture. Press toppings gently into the cheeseball. Rewrap in plastic wrap (a new piece) and refrigerate until ready to serve! ENJOY.

Whole Chicken in a Slow Cooker Recipe

Whole Chicken in a Slow Cooker Recipe

Whole Chicken in a Slow Cooker Recipe

Ingredients

  • 1 whole chicken around 5 pounds, insides removed and washed and patted dry
  • 1 tablespoon of paprika – more or less to taste
  • 3 Tablespoons of steak seasoning – more or less to taste
  • Salt and Pepper

Directions

Season whole chicken, inside and out.

Cook in slow cooker lined with foil balls on high for 5 to 5 1/2 hours.

Chicken should be cooked to 160 degrees.

Hot Ham and Cheese Pinwheels Recipe

Hot Ham and Cheese Pinwheels Recipe

Hot Ham and Cheese Pinwheels Recipe

Ingredients:

  • 1 1/2 C warm water
  • 2 T sugar
  • 1 T yeast
  • 1/2 t salt
  • 4-4 1/2 C flour
  • 1 pound deli ham, sliced thin
  • 2 C cheddar cheese, shredded

Directions:

  1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right…170 degrees is all you need.)
  2. Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
  3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
  4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
  5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don’t skip this step, ok? If you don’t let the dough rest it won’t roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
  6. After the dough has rested roll the old girl out into a large rectangle.
  7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
  8. Roll the dough up starting at the longer end.
  9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
  10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
  11. Repeat steps 6-10 with the other half of the dough.
  12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don’t want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
  13. Turn the oven up to 350 degrees (don’t take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
  14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes…then gobble them up.

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

Ingredients
For the dough:

  • 2¾ cups all-purpose flour, plus more as needed
  • ¼ cup granulated sugar
  • 2¼ tsp. instant yeast
  • ½ tsp. salt
  • 4 tbsp. unsalted butter
  • 1/3 cup whole milk
  • ¼ cup water
  • 1 tsp. vanilla extract
  • 2 large eggs

For the filling:

  • 4 tbsp. unsalted butter
  • 1 cup sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. freshly grated nutmeg

Directions:

  1. To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a soft dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)
  2. While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
  3. Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes.
  4. Roll the dough out into an approximately 12 x 20-inch rectangle.
  5. Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Don’t be a wuss…use all of it!)
  6. Cut the dough into 6 equal slices, then stack ontop of each other.
  7. Cut the stack into 6 equal pieces again.
  8. Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
  9. Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.

Crescent Cheeseburger Ring Recipe

Crescent Cheeseburger Ring Recipe

Crescent Cheeseburger Ring Recipe

Ingredients:
  • 2 tubes of crescent rolls
  • 93/7 lean hamburger
  • shredded cheese
  • cheese slices from the deli
  • sliced pickles
  • mustard and ketchup
  • romaine lettuce and small tomatoes
Directions:
  1. Preheat oven to 375 degrees. Brown hamburger and add ¼ c ketchup and 2 teaspoons of mustard. Stir well and add a handful of shredded cheese, heat until the cheese melts
  2. Separate the rolls into triangles and arrange on a pizza sheet with the points facing outward. I had two triangles left over so i baked them as rolls
  3. Next I took the cheese slices from the deli and halved them, sticking one on each dough triangle,Then put one big spoonful of hamburger mix on each slice of cheese,added two pickles to each
  4. Rolled them up, bringing the pointed end over the fat end and folding it underneath. I then tried to rearrange all the rolls to snug them together so it would make a pretty ring after it baked
  5. sprinkled some more shredded cheese on top before putting it in the 375 degree oven for 22 minutes,shredded the romaine lettuce and quartered the small tomatoes for decoration in the middle

Sweet Corn Roasted Jalapeno Hummus Recipe

Sweet Corn Roasted Jalapeno Hummus Recipe

Sweet Corn Roasted Jalapeno Hummus Recipe

Ingredients:

  • makes about 1 cup
  • 2 medium jalapenos
  • 1 can chickpeas, drained and rinsed (and peeled if you have patience)
  • 1/2 cup sweet yellow corn
  • 3-4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove (um, I did this) – whatever is easiest for you! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.

Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt and pepper, then blend once more. Taste and season more if desired. Top with additional corn or peppers if desired and a drizzle of olive oil. Serve with crackers and chips!

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Ingredients:
  • 1 cup butter
  • 8 squares unsweetened chocolate
  • 5 eggs
  • 3¾ cups sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ⅛ teaspoon almond extract
  • 1⅔ cups flour
  • 1 cup semi-sweet chocolate chips
  • 2 bags York Peppermint Patties
Directions:
  1. Preheat the oven to 425.
  2. Butter a 9 by 13 baking dish.
  3. Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.
  4. In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
  5. Add the melted chocolate mixture and flour. Mix until incorporated.
  6. Stir in the chocolate chips.
  7. Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.
  8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
  9. Cover the patties with the second half of the batter.
  10. Bake at 425 for 20-22 minutes.
  11. Cool and then refrigerate at least 4-5 hours.
  12. Enjoy this amazing taste!

Chicken and Spinach Paleo Ravioli

Chicken and Spinach Paleo Ravioli

Chicken and Spinach Paleo Ravioli Recipe

Ingredients
  • 4-5 medium to large yellow squash
  • 1 Tbsp. olive oil
  • 1.5 lbs. ground chicken
  • 1 8 oz. bag frozen spinach, thawed
  • 8 oz. mascarpone cheese
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • small handful fresh basil leaves
  • salt and pepper to taste
  • Caulif-redo Sauce
Directions:
  1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You’ll end with around 70 or so strips.
  2. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant.
  3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.
  4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).
  5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or “t” shape.
  6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn’t make sense, just see the picture above.
  7. Secure with a toothpick.
  8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.
  9. Top with Caulif-redo or sauce of your choice.

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs

Ingredients
  • All Beef Natural Casing Hot Dog
  • Swiss Cheese
  • 2 strips of thick cut bacon
  • 3-4 toothpicks
Directions:
  1. Stuff the dog
  2. Wrap the dog
  3. Grill over indirect heat to get the bacon super crispy
  4. Keep on rotating, watch out for the cheese leaking out.
  5. Perfectly cooked with super crispy bacon
  6. Serve on a nice roll

Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake

Ingredients

For the crusts:

  • 1 and ½ cups sweetened coconut
  • 1 egg white
  • For the filling;
  • 2 (8 ounce) packages cream cheese at room temperature
  • 2 whole eggs
  • 1 egg yolk
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 (5.3 ounce) containers Traditional Toasted Coconut Vanilla Greek Yogurt

For the glaze:

  • ½ cup (four ounces) heavy cream
  • ½ cup (four ounces) semi-sweet chocolate chips
  • 1 teaspoon corn syrup (optional)
  • For the whipped cream:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla
Directions
  1. For the crusts:
  2. Preheat oven to 350 degrees.
  3. Place cupcake wrappers inside standard size muffin or cupcake tins.
  4. Combine sweetened coconut and egg white. Scoop one tablespoon of mixture into lined muffin tins.
  5. Bake 8-10 minutes until edges are lightly browned.
  6. For the filling:
  7. Beat cream cheese, sugar, vanilla extract, and coconut extract until smooth and fluffy. Add eggs and egg yolk one at a time. Beat until combined and scrape the sides of the bowl after each addition. Add yogurt. Mix until smooth.
  8. Scoop filling over each baked crust. Fill almost to the top.
  9. Bake at 350 degrees for 15-18 minutes until edges are set but centers remain slightly wobbly.
  10. Remove pans from oven. Let cakes cool 20 minutes. Remove from pans.
  11. For the glaze;
  12. Heat heavy cream over medium heat until it just boils. Pour hot cream over chocolate. Add corn syrup.
  13. Let mixture sit for five minutes. Stir until smooth. Let cool for one hour.
  14. Pour ganache over cooled cheesecakes. Let cool completely.
  15. Top with whipped cream.
  16. For the whipped cream:
  17. Beat cream, sugar, and vanilla until the mixture holds firm peaks.

Shrimp Scampi Pasta with Tomatoes

Shrimp Scampi Pasta with Tomatoes

Shrimp Scampi Pasta with Tomatoes

Ingredients
  • 3 T. butter
  • 3 T. olive oil
  • medium yellow onion, minced
  • 8-10 garlic cloves, depending on their size, minced
  • 1 – 2 cups mushrooms, sliced
  • 1 lb. shrimp, 41-50 count/lb, rails removed
  • 1 can diced tomatoes
  • red pepper flakes
  • capellini/angel hair pasta (I probably used ⅓ of a 1 lbs package)
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ½ lemon
  • ¼ cup parmesan cheese, grated
Directions
  1. Melt the butter with the olive oil in a large skillet over medium heat. While the butter is melting, fill a large pot with salted water and bring it to a boil.
  2. Saute the onions and mushrooms in the olive oil/butter until the onions are translucent- add the garlic and saute until fragrant, about 1 minute.
  3. Add the shrimp to the skillet, and cook over medium heat until both sides are pink and shrimp is almost cooked through. Add the diced tomatoes (with juice) to the skillet. Stir in the red pepper flakes.
  4. By this time, the water should be boiling- add the pasta to the water.
  5. Once the pasta is done, transfer the noodles straight from the boiling water to the skillet. Turn the heat off, squeeze ½ a lemon over the pasta. Toss everything together, including the fresh herbs and parmesan.

Maple French Toast and Bacon Cupcakes

Maple French Toast and Bacon Cupcakes

Maple French Toast and Bacon Cupcakes

Ingredients:
  • French Toast Cupcakes: ¾ cup butter, softened
  • 1 cup sugar
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • Maple Buttercream Frosting: 2 Sticks butter, softened
  • 2¾ cups powdered sugar
  • 2 teaspoons heavy cream, at room temperature
  • 1 teaspoon maple extract
Directions:
  1. Preheat oven to 375 degrees.
  2. Fry (or bake) up some crispy bacon and set aside.
  3. In a standing mixer, combine the butter and sugar and mix.
  4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  5. Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.
  6. Stir in the dry ingredients.
  7. Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.
  8. Remove the cupcakes from the oven and cool completely.
  9. For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
  10. Frost your cupcakes and cover them with crispy bacon pieces.

Crescent Roll Cheesecake Squares

Crescent Roll Cheesecake Squares

Crescent Roll Cheesecake Squares

Ingredients
  • 2 cans Pillsbury Crescent Rolls, butter flake
  • 2 8oz. pkgs. cream cheese, softened
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 stick butter
Directions
  1. Spray the bottom of a 13×9 inch baking dish. Unroll 1 package of Pillsbury Crescent Rolls, pinch together the seams, and press the dough into the bottom of the baking dish.
  2. Then mix together the cream cheese, 1 cup sugar, and vanilla extract. Spread that mixture over the dough in the pan.
  3. I’ll be honest, I got so caught up in the quickness of this recipe that I completely forgot to take a picture of this step. It pretty much just looks like you spread some cream cheese over some dough in a pan. Pretty simple. Hopefully you can get that step without seeing a picture of it…
  4. The next step looks pretty much identical to the first one. Unroll the other package of Crescent Rolls, pinch together the seams, and lay it out on top of the cream cheese mixture.
  5. I would suggest that you pinch together the seams and stretch it out a little bit before you put it in the dish. It is a lot more difficult to pinch seams together when it’s sitting on top of cream cheese rather than the bottom of the dish.
  6. Then melt the butter and pour over the top of the dough. I used a pastry brush to make sure it was evenly distributed.
  7. Then mix the remaining ½ cup of sugar and the cinnamon together and sprinkle evenly over the top.
  8. It is going to look like WAY too much cinnamon and sugar, but trust me, it’s not. It turns into this wonderfully crunchy sugary crust on the top when they’re done.
  9. Bake at 350 for 30 minutes.
  10. Also, I highly recommend eating these pretty soon out of the oven. They are heavenly when they are warm.

Mini Apple Pies

Mini Apple Pies

Ingredients

  • 1 package Pilsbury Crescent Dough (the flat sheet that they new make … believe it is Crescent Creations)
  • 1 can apple pie filling
  • 5 Tbsp flour
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp butter

Instructions

  1. Preheat oven to 350.
  2. Roll out dough. I used the Baker’s Roller to flatten and stretch it a tad. I then used the Pizza Cutter to cut it into 12 even squares. Place one square into each well of the pan.
  3. Using the Medium Scoop, place one scoop of apple pie filling onto each square.
  4. In a medium bowl, mix together the flour, sugar and cinnamon. Cut the butter into this mixture until crumbly. Using the Small Scoop, place a scant scoop of the mixture to the top of each square.
  5. Pull the corners of the dough to the middle, then add another small scoop of the crumble mixture to the tops.
  6. Bake for 15 minutes; remove from pan to cooling rack immediately. Serve hot with ice cream or even cold. Either way, they are to die for! Enjoy!
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