Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Ingredients:

For the Muffins:

  • 1 can Pillsbury® Grands!® Homestyle refrigerated biscuits
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/3 cup vanilla cake mix (dry)
  • 2 tablespoons cinnamon sugar
  • Sprinkles

For the Cake Batter Icing:

  • 1/4 cup butter
  • 1/3 cup milk
  • 1/2 cup vanilla cake mix (dry)
  • 1/3 cup granulated sugar

Instructions

  1. Preheat oven to 375F degrees. Spray 6 regular size muffins tins with cooking spray.
  2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Roll into balls. Place melted butter in small bowl. In another small bowl, mix brown sugar, vanilla cake mix, the cinnamon sugar and sprinkles. Dip each ball of dough into melted butter, then roll in sugar mixture. Place 8 balls in each muffin tin.
  3. Bake for 9 to 11 minutes or until puffed up and browning on edges.

For the icing:

  1. Meanwhile in 2-quart saucepan, melt butter over medium heat. Add milk, vanilla cake mix and the granulated sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Drizzle on each muffin. Top with sprinkles.

Banana Bread Recipe

Banana Bread Recipe

Banana Bread Recipe

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375F degrees. Spray a 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
  4. Add mashed bananas and mix until combined.
  5. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX!
  6. Pour banana bread mixture into prepared loaf pan and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes until edges are slightly brown or until toothpick inserted into center comes out clean.
  7. Let cool completely before removing from loaf pan. Once cooled, spread some Nutella on a slice of the banana bread before serving.

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Ingredients

  • 5 kiwi fruit, peeled and sliced into rounds
  • 3 clementine or mandarin oranges, peeled and separated into sections
  • 2 bananas, peeled and sliced into rounds
  • 2 pears, cored and diced
  • 2 yellow apples, cored and diced
  • 2 Tablespoons finely chopped fresh mint
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey or agave

Instructions

  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.
  2. In a separate small bowl, whisk together honey and lime juice. Pour the juice mixture over the fruit mixture, then gently toss to combine.
  3. Serve immediately, or cover and refrigerate for up to 2 hours.

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Ingredients

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sour cream (lite okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded zucchini, loosely laid in measuring cup then wrung-out very well in paper towels (about 1 medium zucchini grated on the coarsest blade of a box grater)
  • 1 cup semi-sweet chocolate chips (I prefer and recommend using mini-sized chips, but regular-sized may be substituted)

Chocolate Ganache

  • 2/3 cup semi-sweet chocolate chips (I used regular-sized)
  • 1/4 cup cream or half-and-half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan very well with floured cooking spray making sure to get in all the nooks and crannies or grease and flour the pan; set aside.
  2. To a large bowl add the eggs, sugar, oil, sour cream, vanilla extract and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt, and stir until just combined; don’t overmix or cake will be tougher. Batter is thick by design to handle the moisture from the zucchini.
  4. Add the zucchini and stir to combine. It’s important that you wring the zucchini out in paper towels before adding it or it could release too much water as it bakes, turning the batter too soupy and cake may not set well.
  5. Add the chocolate chips (I find mini chips sink less and stay more evenly distributed within the cake) and turn batter out into prepared pan, smoothing it lightly with a spatula if necessary, and give it a slam on the counter to release any air. Bake for about 38 to 42 minutes (I baked 40 minutes), or until top has set, is lightly golden browned, or a toothpick comes out clean or with a few moist crumbs but no batter. Due to the chocolate chips, you may hit some chocolate patches with the toothpick test. Because the moisture content in zucchini varies greatly, and due to climate and oven variances, baking times could vary; bake your cake until it’s done. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  6. To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften chocolate; set aside.
  7. To a small microwave-safe bowl or glass measuring cup, add the cream (I used half-and-half) and heat on high power just until it begins to bubble and show signs of just beginning to boil (don’t actually allow it to boil), about 45 to 60 seconds.
  8. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  9. Add the vanilla and whisk to combine. Set aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  10. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite soft and drippy. Cake will keep for airtight at room temperature for up to 5 days. If the weather is very warm, you may prefer to store cake in the fridge so ganache stays firmer, noting that storing cakes in the fridge has a tendency to dry them out.

Candy Caramel Apples Recipe

Candy Caramel Apples Recipe

Candy Caramel Apples Recipe

Ingredients

  • you will need a lollipop or wooden treat sticks, parchment paper, and a candy thermometer
  • 6 apples (green or red, use your favorite)
  • 6 decorative lollipop sticks or wooden treat sticks
  • 6 SNICKERS®, 6 TWIX®, or 3 cups M&M’S® Brand Chocolate Candies, finely chopped (or 2 SNICKERS®, 2 TWIX® and 1 cup of M&M’S® Brand Chocolate Candies if you want to make 2 of each)
  • 2 cups granulated sugar
  • 1/4 cup light-colored corn syrup
  • 1/2 cup water
  • 1/2 cup heavy cream, divided
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of sea salt

Instructions

  1. Wash and dry apples thoroughly to remove all the wax. Tip – Organic apples work nicely since they do not have any added wax coating.
  2. Insert lollipop sticks or wooden treat sticks into the stem end of apples; set aside.
  3. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray; set aside.
  4. Finely chop the SNICKERS®, TWIX®,  or M&M’S® Brand Chocolate Candies. You can also make candy crumbs in a food processor. Set crumbs in a small bowl. Leave out a few larger pieces of candy for decorating.
  5. Fill a large bowl with ice; set aside.
  6. Heat a medium saucepan over low to medium heat and add the granulated sugar, corn syrup and water. Do not stir, but gently move the sugar and water around with a spoon until the sugar resembles wet sand. Place a candy thermometer into the pot and cook until the caramel is a light golden amber and the candy thermometer registers 230 degrees (soft-ball stage), about 15 to 20 minutes. Do not stir. If there are any splatters of sugar that stick to the sides of the pot, use a clean pastry brush dipped in cold water and brush them down. This will help keep the sugar from crystallizing.
  7. Turn off the heat. Slowly and carefully (the pot will be hot) whisk in half of the heavy cream (1/4 cup). The mixture will bubble violently so use caution. Stir until smooth and shiny. Return to low heat and continue to cook for 3 minutes, stirring constantly.
  8. Place the pot over the bowl of ice and carefully stir in the remaining cream, butter, vanilla, and salt. Stir until completely combined and allow to cool for 3 to 4 minutes. The caramel is the right temperature when it is cool enough to coat the back of a spoon.
  9. Dip the apples into the caramel to coat and allow the excess caramel to drip off.
  10. Roll in your desired candy topping, place onto the prepared parchment paper, and decorate with larger candy pieces as desired. Let cool for 3 to 4 hours, or until set.

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Ingredients

Brown Sugar Cinnamon Sweet Potato Fries

  • 1 lb sweet potatoes (approximately 1 sweet potato)
  • 1 tablespoons coconut oil, melted
  • 1 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Easy Butterscotch Marshmallow Dip

  • 1 cup marshmallow fluff
  • 3 tablespoons butterscotch chips
  • 1/2 teaspoon coconut oil, melted
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
  2. Wash, peel and cut potatoes into ¼ inch wide fries. Add fries to large bowl and toss with cornstarch until thinly coated. Discard any extra cornstarch. Add coconut oil and toss to coat. Add cornmeal, brown sugar, cinnamon, salt, nutmeg and cloves and toss to coat (its okay if there is brown sugar mixture left in the bowl).
  3. Evenly space sweet potatoes on prepared baking sheet so that they are not touching (otherwise they will steam instead of bake) and sprinkle any remaining brown sugar mixture over top. Bake on the upper middle rack for 20-25 minutes, rotating pan half way through so they bake evenly. When fries are cooked, broil 3-5 minutes, rotating half way through, or until golden and edges start to brown
  4. To make the marshmallow fluff, add butterscotch chips and 1/2 teaspoon coconut oil to a small bowl and microwave on medium heat for 30 seconds, stir, then continue to microwave and stir at 30 second intervals until softened and easy to stir (1-2 minutes).
  5. In a separate bowl, add marshmallow fluff and 1 tablespoon milk. Microwave on medium for 20 seconds. Add melty butterscotch and cinnamon and stir until evenly combined.
  6. Enjoy!

Spicy Sun Dried Tomato Dip Recipe

Spicy Sun Dried Tomato Dip Recipe

Spicy Sun Dried Tomato Dip Recipe

Ingredients

  • 1/2 cup sun dried tomatoes, without oil, dry packed
  • 8 oz. fat-free cream cheese, softened at room temp
  • 1/2 cup plain Greek yogurt
  • 1/4 cup chili sauce
  • 4 Tbsp green onions, chopped
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1/2 tsp celery seed
  • 1/8 tsp cayenne pepper

Instructions

  1. Place tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes. Drain and chop tomatoes.
  2. Meanwhile, in a separate bowl, combine cream cheese, yogurt and chili sauce, mixing well. Feel free to use a hand mixer to save time and to make this creamier. Add tomatoes and remaining ingredients. Mix well and refrigerate until ready to serve. Enjoy!

Chunky Guacamole Recipe

Chunky Guacamole Recipe

Chunky Guacamole Recipe

Ingredients

  • 3 ripe avocados, slightly mashed
  • 2 limes, juiced
  • 1 tsp. sea salt
  • 2 roma tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp. lime zest
  • 2 jalapenos, seeded and chopped
  • Pinch of cayenne pepper
  • Handful of fresh cilantro, chopped

Instructions

  1. In a medium bowl, mash avocados with lime juice and sea salt until just combined, but still a bit chunky.
  2. Add in tomatoes, red onion, garlic, lime zest, jalapenos, cayenne and cilantro, mixing well. Enjoy!

Pupusa Pizzas Recipe

Pupusa Pizzas

Pupusa Pizzas

Ingredients
  • 2 cups masa harina
  • 1½ teaspoons Kosher salt
  • 1½ cups warm water
  • 1 lb shredded mozzarella cheese
  • 6 ounces raw pork chorizo, removed from casings
  • 1 (15 oz) can refried beans
  • 2 tablespoons salsa roja
  • Oil, as needed
  • 4 radishes, cut into matchsticks, to top
  • 2 serrano peppers or jalapeno peppers, sliced, to top
  • 1 small bunch cilantro, to top
  • Sour cream, to drizzle
Instructions
  1. In a large bowl, whisk together the masa harina and the salt. Slowly pour in the warm water as you stir, and then use your hands to knead the mixture until you reach a consistency similar to that of stiff mashed potatoes. If necessary, add additional flour or water.
  2. Divide the dough into 4 to 6 equal-sized balls. Using your thumb, make a deep indentation at the top of each ball and pack with mozzarella.
  3. Pinch the dough up over top of the cheese to cover it. Gently toss the dough ball back and forth between your palms to flatten it into a disk. Repeat until all of the disks have been shaped. Set aside.
  4. In a pan over medium heat, cook the chorizo, breaking it apart into small pieces with a wooden spoon as it browns, about 5 minutes. Mix in the refried beans and the salsa and cook, stirring occasionally, for another 2 minutes. Reduce heat and cover to keep warm.
  5. In a lightly oiled skillet over medium heat, cook each pupusa, one at a time, until it begins to brown in spots, about 4-5 minutes per side.
  6. Top each pupusa with the chorizo refried beans, radishes, serrano peppers, cilantro, and sour cream. Serve warm.

Jalapeno-Honey Glazed Cheesy Chicken Poppers Recipe

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Ingredients
  • 1 lb ground chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
  • 40 mozzarella pearls, drained and dabbed dry
  • Oil, for pan frying
  • 3 tablespoons honey
Instructions
  1. In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco.
  2. Create balls out of the ground chicken that are just slightly larger than the mozzarella pearls. You should wind up with about 40 chicken meatballs.
  3. Press the mozzarella balls into the centers of each chicken meatball. Use your palms to roll the chicken around the mozzarella entirely, making sure they pearls are fully covered to prevent leaks.
  4. Heat oil over medium-high heat. Preheat an oven to 400 degrees F.
  5. Brown the meatballs in batches and remove to a paper towel lined plate to absorb excess oil.
  6. Place the browned meatballs on a parchment paper lined baking sheet. In a small bowl, combine the honey and the remaining Jalapeno Tabasco. Brush the mixture over the meatballs.
  7. Bake until completely cooked through and the glaze begins to darken, about 10 minutes.
  8. Serve warm with additional Jalapeno Tabasco, to dip.

Stuffed Veggie Pizza Rolls Recipe

Stuffed Veggie Pizza Rolls

Stuffed Veggie Pizza Rolls

Ingredients

  • 1 roll refrigerated pizza dough (or you can make your own)
  • 8 oz. mozzarella cheese, diced
  • 1/2 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 Tbsp butter, melted
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried Italian seasoning
  • Marinara/pizza sauce, for dipping

Instructions

  1. Preheat oven to 425 degrees F.
  2. Lightly flour your surface so dough doesn’t stick and roll out into a 12″ x 8″ rectangle. Cut out 24 rectangles using a pizza cutter and place a teaspoon of cheese along with desired toppings in the center of the squares.
  3. Carefully take the ends of the squares and roll them up around the toppings, pinching the ends to make a ball. Place balls of dough in a lightly sprayed pie pan and set aside.
  4. In a small bowl, whisk together melted butter, garlic powder and Italian seasonings. Brush mixture all over the balls until coated and bake in oven for 15 to 18 minutes, until tops are golden brown. Enjoy!

Best Ever Salsa Recipe

Best Ever Salsa

Best Ever Salsa

Ingredients

  • 1 white onion, roughly chopped
  • 1 or 2 jalapenos, roughly chopped
  • 1 clove garlic, chopped
  • 8 roma tomatoes, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (4.5 oz) can green chiles
  • 1 handful of cilantro
  • 1 Tbsp fresh lime juice
  • 1 packet of Stevia
  • 1/4 tsp. sea salt

Instructions

  1. Combine onion, jalapenos, garlic, tomatoes, green chiles, cilantro, lime juice, Stevia and salt in a food processor and pulse until just combined for chunky salsa or more for smoother salsa.
  2. Serve and enjoy!

Hummus Tehina

Hummus Tehina
Hummus Tehina
Ingredients
For the Hummus Tehina:
  • 1 cup dried chickpeas
  • 2 teaspoons baking soda
  • 1½ cups Basic Tehina Sauce (recipe below)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • Paprika
  • Chopped or torn fresh parsley leaves
  • Olive oil, for drizzling
For the Basic Tehina Sauce:
  • 1 head garlic
  • ¾ cup lemon juice (from 3 lemons)
  • 1½ teaspoons kosher salt
  • 2 generous cups tehina
  • ½ teaspoon ground cumin
Instructions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas: don’t worry if they are mushy and falling apart a little.) Drain.
  3. As the chickpeas cook, make the Basic Tehina Sauce. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
  4. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tenia to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  5. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  6. Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
  7. Combine the chickpeas, 1½ cups Basic Tehina Sauce, remaining salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
  8. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.
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