These are some of my favorite things to cook. Leaving everything online allows me to stop losing my cookbooks.
Preparation Time: 15 minutes
Cooking Time: 0 hours (1 hour in the refrigerator)
Serves 16-24
Ingredients
2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate
*optional – 1/4 cup mini chocolate chips to sprinkle on top
Line 2 baking sheets with parchment paper, set aside.
Mix cereal and marshmallows in a large bowl. Set aside.
Melt white chocolate and peanut butter together in a double boiler. Using a double boiler for melting white chocolate so it will melt slow and smooth, but a microwave also works.
Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated.
Drop using a tablespoon onto the lined pans.
Sprinkle with mini chocolate chips, if desired.
Place in refrigerator until chocolate is set.
Store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 8
Ingredients
2 8-oz tubes Crescent rolls
1/3 c. cranberry sauce
1 12-oz wheel of brie, cut into cubes
8 slices bacon, cooked and crumbled
2 eggs, lightly beaten
kosher salt
Freshly ground black pepper
1 tablespoons Chopped parsley, for garnish
Preheat oven to 375°. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
Spread cranberry sauce on dough. Top with brie and bacon. Fold triangle tips over filling and tuck under base to secure.
In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with salt and pepper. Bake until dough is golden 15-20 minutes. Garnish with parsley and serve.
Preparation Time: 30 minutes
Cooling Time: 30 minutes
Serves 6-8
Ingredients
16 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup cocoa
4 tablespoons Baileys Irish Cream
For the whipped cream and cookies:
1 cup heavy whipping cream, cold
2 tablespoons Baileys
1 1/2 tablespoons cocoa
3 tablespoons powdered sugar
15 Oreo cookies, crushed
Beat cream cheese, sugar and cocoa together in a bowl until smooth. Add Baileys and mix until well incorporated. Set aside.
In another bowl, whip heavy whipping cream until it starts to thicken. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups. Top each trifle with a swirl of whipped cream and a few more cookie crumbs.
Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren't too firm.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Serves 4
Ingredients
Sliced strawberries
Blackberries
Blueberries
Raspberries
8 oz. cream cheese softened
1/2 cup confectioners (powder) sugar
1 teaspoon vanilla
12 oz. whipped topping, thawed
Place some of each berry in individual cups.
Beat cream cheese, sugar, and vanilla until well blended. Stir in whipped topping.
Top with spoonful of the cream topper.
Chill till ready to serve.
When serving stand up a vanilla wafer cookie on top.
Preparation Time: 30 minutes
Cooking Time: 35-45 minutes
Serves 6-8
Ingredients
1 12-oz tube refrigerated biscuits
6 eggs
1/2 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 lb cooked sausage
1 cup shredded cheese
For the gravy:
4 tablespoons butter
4 tablespoons flour
salt & pepper to taste
2 cups milk
Cut each biscuit into 8 pieces. Set aside.
In a bowl, mix the eggs, 1/2 cup milk, 1/2 teaspoons salt, and 1/2 teaspoons pepper. Set aside.
In a saucepan, melt the butter.
Stir in flour, salt, and pepper, and slowly add the 2 cups of milk. Simmer, stirring, until it’s thickened.
In a greased 9x13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked.
https://www.facebook.com/buzzfeedtasty/videos/1676513759267933/
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients
1 package Pork Ribeye Steaks (12 to 16 ounces) or chicken tenders
½ cup of Texas On The Plate Bodacious Soppin' Sauce
2 tablespoons (or more) Adams Rub
2 tablespoons Octavio Olive Oil
1 cup Better Than Good Bacon Jam
Season pork or chicken with rub. Heat a large skillet over Medium heat. Add oil. Saute chicken or pork in oil 3 to 5 minutes, turning, to brown on all sides.
Glaze with sauce. Simmer until sauce reduces.
Top with bacon jam.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 10
Ingredients
1 tube Pillsbury pizza crust
40 pepperoni slices
10 mozzarella cheese sticks
2 tablespoons of butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
Optional: marinara sauce for dipping- or your favorite dipping sauce.
Preheat oven to 450 degrees F.
Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
Bake for 10 to 12 minutes or until golden brown.
Enjoy warm with a side of marinara sauce for dipping if desired.
Preparation Time: 10 minutes
Cooking Time: 13 minutes
Serves 8
Ingredients
3 teaspoons dried thyme
1 teaspoon salt
1⁄2 teaspoon black pepper
2 teaspoons olive oil
4 (8 ounce) boneless skinless chicken breast halves
4 tablespoons balsamic vinegar
4 tablespoons honey
Combine first 3 ingredients; sprinkle over both sides of chicken.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan.
Simmer 1 minute or until glaze thickens; stir constantly.
Pour glaze over chicken.
Preparation Time: 20 minutes
Cooking Time: 5.5 hours
Serves 8
Ingredients
1-1/2 cups graham cracker crumbs
3 tablespoons of sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
Heat oven to 325°F.
Combine graham crumbs, 3 tablespoons of sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Preparation Time: 20 minutes
Cooking Time: None
Serves 8
Ingredients
1 block of cream cheese
1 stick of butter
1/4 cup of brown sugar
1/3 cup of sugar
2 tsp of vanilla extract
1 cup of mini chocolate chips
In a mixer, mix together softened cream cheese and butter with the sugar and brown sugar
Add vanilla extract
Add chocolate chips and mix together until just combined
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients
1 tablespoons canola oil
1/2 bag frozen shredded hash brown potatoes
salt and pepper
3/4 cup of shredded Cheddar cheese
4 whisked eggs
4 slices cooked bacon, chopped
Sliced scallions (for garnish)
Add canola oil to large skillet over medium-heat. Heat oil.
Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
Preparation Time: 5 minutes
Cooking Time: 2 hours
Serves 8
Ingredients
1 box devil's food cake mix
1 package instant chocolate pudding
1 c. whole milk
3 eggs
1/2 c. unsalted butter, melted
1/4 c. sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 c. semisweet chocolate chips
Cooking spray
Ice cream, for serving (optional)
In a large bowl, combine cake and pudding mixes. Whisk to combine.
Add milk, eggs, melted butter, sour cream, vanilla, and salt and mix until smooth. Fold in chocolate chips.
Grease the bowl of Crock-Pot with nonstick cooking spray.
Add batter to Crock-Pot and smooth top with spatula.
Cook on high for 2 to 2 1/2 hours, checking at 2 hours to make sure the edges aren’t burning.
Cake can be kept on warm for up to 4 hours before serving. The finished cake should be gooey in the center and set on the sides. Serve with ice cream, if using.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients
6 Ears of Corn, husked
1/3 Cup Crema (Mexican sour cream OR substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise)
4 Tablespoons Lime Juice, fresh is best
1/2 Teaspoon Ground Cumin
3/4 Teaspoons Smoked Paprika
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt, plus more to taste
1/2 Cup Crumbled Cotija Cheese
1/2 Red Onion, Minced
1/3-1/2 Bunch Cilantro, chopped
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allow to cool for a few minutes.
Holding the corn by the small end, cut off all of the kernels.
Place the kernels in a big bowl and add all remaining ingredients.
Fold gently with a rubber spatula, seasoning with additional salt as needed.
Serve slightly warm, room temperature or cold.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 8
Ingredients
1 lb. ground beef
1 egg, lightly beaten
1/2 c. breadcrumbs
2 garlic cloves, minced
1 teaspoon cayenne
Kosher salt
Freshly ground black pepper
1 tablespoons vegetable oil
For the sauce:
2 c. barbecue sauce
1/4 c. Fireball whisky
3 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon chopped chives, for garnish
In a large bowl, combine beef with egg, breadcrumbs, garlic and cayenne. Season with salt and pepper. Roll into small balls, about the size of ping pong balls.
In a medium bowl, whisk together barbecue sauce, Fireball, tomato paste, brown sugar, Worcestershire sauce, garlic powder and red pepper flakes. Whisk until fully combined and season with salt and pepper.
In a large skillet over medium heat, heat oil. Cook meatballs until they are browned on all sides, then add sauce. Simmer until slightly thickened, about 5 minutes. Garnish with chives and serve.
Preparation Time: 1 hour
Cooking Time: 20 minutes
Serves 2
Ingredients
1 box of chocolate cake mix
1 jar marshmallow fluff
2 graham crackers, crushed
1 milk chocolate bar, broken into chunks
1/2 cup mini marshmallows
2 tablespoons chocolate sauce, for drizzling
Preheat oven to 350 degrees. Oil a 3 by 8 inch rectangle baking pan. Prepare chocolate cake and bake as per directions on the box.
Let cake cool, release from the pan and turn upside down, so top of cake is the flat, smooth surface. Place two wooden spoons on either side of cake. With a sharp knife, carefully cut 1/4 to 1/2-inch grooves down the cake, leaving 1/4 inch at the bottom unsliced. This is called hasselbacking.
Fill the slits with marshmallow fluff, graham crackers, chocolate chunks and mini marshmallows. Place in broiler until golden brown, about 3 to 5 minutes. Drizzle with chocolate sauce and serve.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients
2 packages King's Hawaiian rolls
½ lb. slices Swiss cheese
½ lb. slices Provolone cheese
½ lb. slices Black Forest ham
½ lb. slices mesquite smoked turkey
1 stick butter
2 tablespoons honey mustard
2 tablespoons dried chopped onion (optional)
1 tablespoon poppy seeds (optional)
2 teaspoons sugar
Grease a 9x13 inch pan and preheat oven to 400°. Take rolls out of package and cardboard, but do NOT separate them.
Cut the rolls in half HORIZONTALLY. Place the bottom of the rolls in the pan. Layer slices of cheese and meat, alternating until all is used. Place the top of the rolls as the last layer.
Melt butter in small pan and mix in the remaining ingredients. Pour over the top of the sandwiches, brushing on evenly. Bake until the cheese is melted.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 6
Ingredients
1 cup all-purpose flour
2 lb. chicken tenders
2 cup panko bread crumbs
3 large eggs, beaten
kosher salt
Freshly ground black pepper
1 cup barbecue sauce
1/3 cup brown sugar
Juice of 1 lime
1 teaspoon garlic powder
1 cup Shredded Monterey Jack
1 cup shredded Cheddar
4 slices bacon, cooked and crumbled
Green onions, for serving
Preheat oven to 425°. In a large, resealable Ziploc bag, combine flour and chicken. OR use bowl with flour. Shake until fully coated.
Set up a dredging station: In one bowl, add panko bread crumbs and in another bowl, whisk eggs with 2 tablespoons water.
Dip chicken in eggs, then in panko until fully coated.
Transfer to a parchment-lined baking sheet and season with salt and pepper. Bake until golden and crispy, 25 minutes or 165 F.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder. Stir to combine.
When the chicken is cooked through, heat broiler. Coat tenders in sauce, then top with cheese, bacon, and green onions.
Return to oven and broil until the cheese is melted, 1 to 2 minutes.
Preparation Time: 2.5 hours
Cooking Time: 0 minutes
Serves 8
Ingredients
Lucky Charms Crust:
1 box of Lucky Charms oats with marshmallows separated
1 cup butter-melted
Filling Layer:
1 cup of milk
7 cups of regular marshmallows
2 bars of cream cheese
1 cup of half-and-half cream
1 tablespoon of vanilla
4 artificial colorants
Topping:
1 box of Lucky Charms marshmallows
Using a food processor, grind the oats into fine crumbs. Transfer ground oats to a medium mixing bowl and mix in melted butter.
Using a spring-form pan, layer the bottom using the oats/butter mixture to form a pie crust. Pack down with a spoon, then refrigerate.
In a stove-top pan, combine milk and marshmallows on medium heat, stirring until combined.
In a large mixing bowl, blend the cream cheese with hand mixer, adding half-and-half cream, until smooth.
Add marshmallow mixture and vanilla to the large mixing bowl, and continue to blend.
Divide mixture evenly into four bowls. Add artificial colorants. Using a pastry bag for each color, layer the colors evenly in the spring-form pan.
Use the Lucky Charms marshmallow to garnish on top.
Freeze for 1.5 hours. Serve and enjoy.
Preparation Time: 60 minutes
Cooking Time: 2 hours
Serves 6
Ingredients
5 lbs. of sliced pork belly
Ham Grenade meat rub
Pre-heat smoker to 300°, then allow for an additional 30 minutes to heat soak. Make sure drip pan is filled with water.
Sprinkle meat rub to both sides of pork belly in aluminum pan.
Lay meat directly on smoker rack for 2 hours. Do not flip.
Remove when looking sem-crisp and enjoy.
Preparation Time: 30 minutes
Cooking Time: 0 minutes
Serves 20
Ingredients
4 oz cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon peppermint extract
1 drop green food coloring
1/2 cup mini chocolate chips
12 oz melting chocolate
Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined.
Fold in chocolate morsels.
Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine).
Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish.
Store in refrigerator for up to a week.
Preparation Time: 5 minutes
Cooking Time: 7-8 hours
Serves 4
Ingredients
1 chuck roast
2 tablespoons of Hidden Valley ranch dressing
1 packet of McCormick Au Jus mix
1 stick of butter
5 Pepperoncini peppers (optional)
Lay chuck roast in crock-pot; it can be frozen or thawed.
Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 Pepperoncini peppers. DO NOT ADD WATER..
Cook on low for 7-8 hours.
Preparation Time: 15 minutes
Cooking Time: 1 1/2 hours
Serves 4
Ingredients
5 pounds of bone-in pork chops
1 egg
1 quart of milk
1 cup of Progresso Italian Style Bread Crumbs
1 tablespoon of salt
Beat egg in enough milk to cover pork chops.
Dip pork chops in egg/milk mix, then dip in bread crumbs.
Sprinkle salt on both sides.
Brown on both side in skillet.
Place in a casserole dish, overlay with tinfoil, cover bottom of dish with water, and cook in 300°F oven (about 1-2 hours) until tender.
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves 4
Ingredients
1 pot roast
2 tablespoons vegetable oil
2 cups of red wine
vegetable slices
Slowly brown roast in oil in heavy pan. Drain. Season, as desired.
Add 2 cups of red wine to heavy pan.
Cover and simmer on stove top or in 325°F oven (about 2-3 hours) until tender.
Add vegetable slices in final half-hour, if desired.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Serves 8
Ingredients
1 bag of spinach leaves
1 Gala apple thinly sliced
4 oz. crumbled goat cheese
Handful of thinly crumbled bacon
Pecans or walnuts
1/4 cup water
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
4 teaspoons Dijon mustard
1/2 teaspoon black pepper
Mix the spinach leaves, apple slices, goat cheese, bacon, and nuts in a large bowl.
Combine water, vinegar, olive oil, honey, mustard, and pepper in small bowl and whisk.
Drizzle small bowl mixture over large bowl. Serve.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves 10
Ingredients
10 1/2 inch bone in pork chops
2 eggs
1/2 cup milk
4 cups of Progresso breadcrumbs Italian style
2 tablespoons of Vegetable oil
Salt & pepper
Water
Whisk eggs and milk together in a large bowl. Spread breadcrumbs on pie plate to coat on meat. Submerge pork chops in egg/milk mixture and coat in breadcrumbs.
In a large skillet over medium heat, heat oil. Cook pork chops until they are browned on all sides. Sprinkle one side with salt, pepper
Preheat oven to 350 degrees. Boil water and pour 1/2 cup in glass pans. Cover pans with foil, and bake pork chops for 1.5-2 hours or until tender.
Preparation Time: 30 minutes, then after 6+ hours, 10 minutes
Cooking Time: 25 minutes
Serves 12
Ingredients
Unsalted butter for preparing muffin pan
1/2 recipe (about 1 1/2 pounds) Croissant Dough
1 large egg, lightly whisked
2/3 cup (5 1/4 ounces) of firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1/2 cup (3 1/2 ounces) granulated sugar
Roll dough into an 18 x 11 x 1/4 inch rectangle on a lightly floured surface. Position the dough with a long side parallel to the edge of your work surface. Sweep off any flour on the surface and then brush the entire surface of the dough lightly with the egg.
In a medium bowl, combine the brown sugar and cinnamon. Sprinkle evenly over dough, leaving a 1-inch border along the long edge furthest from you.
Beginning with the side closest to you, roll the dough into a tight cylinder. Finish rolling the dough onto the border. Pinch all along the seam to seal it. Cut the cylinder into 12 equal pieces. Place each in a generously buttered muffin tin, cut side up.
Cover the pan loosely with plastic wrap and allow the buns to rise in a cool room-temperature spot until they have doubled in size–45 to 60 minutes.
Preheat the oven to 375 F with a rack in the center.
Chill the buns in the freezer for 10 minutes or the refrigerator for 15 minutes. Bake for 25 minutes, or until the buns are a deep golden brown.
Place granulated sugar in medium bowl. Using tongs, gently remove buns from tin and roll in sugar making sure to coat all sides. Then transfer to a silicone mat or parchment paper to cool.
Serve warm or at room temperature.
Preparation Time: 30 minutes
Cooking Time: 0 minutes
Serves 8
Ingredients
Oreo Crust:
36 Oreo cookies cookies
½ cup unsalted butter-melted
Cream Cheese Layer:
½ cup unsalted butter-softened
1 cup powdered sugar
8 oz cream cheese-softened
1 teaspoon vanilla
1 cup Cool Whip
Chocolate Pudding Layer:
2 (3.9 oz.) packages chocolate instant pudding
2 and 3/4 cups cold milk
Topping:
2 cups Cool Whip
1 ½ cups crushed Oreo cookies
In a food processor, finely crush Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into Ziploc bag and crush the cookies with a rolling pin.
Using a fork, mix crushed Oreo cookies with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.
Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Stir in 1 cup Cool Whip. Spread the mixture over the crust and place in the fridge.
In a medium bowl, mix chocolate instant pudding with 2 and 3/4 cups cold milk. Whisk for a few minutes until the pudding starts thickening. Spread the pudding over the cream cheese layer. Place in the fridge for 10 minutes.
Spread 2 cups Cool Whip on top and sprinkle with crushed Oreo. Refrigerate at least 4 hours before serving.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients
4 chicken thighs
1½ pounds carrots, peeled and trimmed
1 large onion, peeled and cut into eighths
1 head of garlic
4 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 425°F.
Arrange the carrots and onion in a single layer on a greased baking sheet.
Slice the top off a head of garlic; discard the top and place on the tray.
Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serves 10
Ingredients
CAKE
1 package yellow cake mix
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (113g) butter, melted
FILLING
1 package (8 ounces) cream cheese, room temperature
2 eggs
1 teaspoon vanilla
1/2 cup (113g) butter, melted
4 cups confectioners sugar
Heat oven to 350 degrees. (I set my convection oven to 325°F)
In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated. Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.
Press cake mixture into bottom of prepared pan and get it as flat as possible.
Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.
Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
Pour cream cheese mixture over cake mixture.
Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit jiggly. You do not want to over cook.
Allow to cool before serving.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients
3 cans Pillsbury Buttermilk Biscuits (10 per can)
56 pepperoni slices
1 block of Colby cheese (cut into 28 squares)
1 beaten egg
1 jar pizza sauce
1 container Parmesan cheese, Italian seasoning, and/or garlic powder
Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit.
Line up the rolls in a greased 9x13 inch pan
Brush balls with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning, and garlic powder
Bake at 425° for 18 to 20 minutes.
Use the pizza sauce for dipping.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves 40
Ingredients
2 (3.9-oz.) pkgs. Jell-O Chocolate Instant Pudding
1 cup milk
1 cup Baileys Irish Cream
1 cup Pinnacle Whipped Vodka
1 teaspoon instant espresso powder (optional)
1 (16-oz.) tub Cool Whip, thawed
Whisk together the pudding mix, milk, Baileys, and espresso powder (if using).
Stir the vodka into the pudding mixture.
Fold in the Cool Whip until well combined.
Spoon the mix into 2-oz. plastic cups with lids with a medium cookie scoop, leaving some room for expansion.
Refrigerate or freeze until ready to serve.
Preparation Time: 30 minutes
Cooking Time: 0 minutes
Serves 8
Ingredients
3 cups of unsweetened shredded coconut
1 cup of unsweetened cocoa powder
1/4 teaspoon fine sea salt
2/3 cup pure maple syrup
1/3 cup of coconut oil, at room temperature
1 teaspoon of pure vanilla extract
In a large bowl, stir together coconut, cocoa powder and salt. Add syrup, oil and vanilla and stir until well combined.
Using your hands (dampened, if you like), shape mixture into 1 1/2-inch balls and transfer to a parchment-paper-lined baking sheet. (Alternatively, use a small ice cream scoop to form macaroons.)
Cover and refrigerate until cold and firm, about 1 hour.
Macaroons will keep in an airtight container in the refrigerator for up to 1 week.
Preparation Time: 2 hours
Cooking Time: 18 minutes
Serves 12
Ingredients
1 box red velvet cake mix, plus ingredients called for on box
2 (8-oz.) blocks cream cheese, softened
1/2 c. powdered sugar
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.
Preparation Time: 30 minutes
Cooking Time: 6 hours
Serves 6
Ingredients
1 lb ground beef
1 onion finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
28 oz can diced tomatoes
650 ml jar pasta sauce about 2 1/2 cups
2 1/2 cups water
375 gram box Penne or Ziti or other short pasta (about 4 cups)
1 cup shredded mozzarella cheese
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4 qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 15-30 minutes (depending on how hot your slow cooker is) -- check and stir at the 15 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients
4 bone-in rib-eye steaks, each 14 to 16 ounces and about 1¼ inches thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
For the sauce:
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
¼ cup whiskey
3 tablespoons tomato paste
½ cup pure maple syrup
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon hot pepper sauce
½ teaspoon freshly ground black pepper
In a large saucepan over medium-high heat, warm the oil. Add the onion and cook until tender but not browned, 5 to 7 minutes, stirring occasionally.
Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning.
Remove the pan from the heat and slowly pour in the whiskey (beware of any flames!). Return the pan to the heat and cook until the whiskey is almost completely evaporated, about 2 minutes.
Stir in the tomato paste until well incorporated.
Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper and simmer for 2 to 3 minutes to meld the flavors and thicken the sauce slightly. Remove from the heat and set aside.
Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 8
Ingredients
Tuscan Ribeyes:
4 H-E-B Prime 1 Ribeyes
2 tablespoons Adam's Reserve Cacio e Pepe Bread Dipper Seasoning
1/3 cup(s) Rustico Unfiltered Extra Virgin Olive Oil, divided
1 1/4 teaspoon Central Market 4 Leaf Aged Balsamic Vinegar
1 teaspoon salt, to taste
1 teaspoon fresh cracked black pepper, to taste
Creamy Asiago Truffle Mashed Potatoes:
3 Lb red potatoes, cleaned and cut into 2-inch cubes
3/4 cup(s) H-E-B Heavy Whipping Cream
1/4 cup(s) Central Market European Style Unsalted Butter, melted
1/2 cup(s) H-E-B Shredded Asiago Cheese
1/2 tablespoon Sabatino Tartufi Truffle Rosemary Salt, more to taste
1/2 tablespoon fresh cracked black pepper, more or less to taste
Place prepared potatoes in 12-quart H-E-B Connect Stainless Steel Stockpot, cover potatoes with 1 to 2-inches warm water. Place on stovetop and bring to a boil.
Reduce heat to simmer, stirring occasionally, until potatoes are fork tender, about 10 minutes. Reserve 1 cup potato water, drain remaining.
Add cream and butter to pot, bring to simmer. Add potatoes, mashing until smooth. Add remaining ingredients and reserved water for desired consistency. Cover and place on low heat for 5 minutes, until everything is warmed.
Mix 1/4 cup olive oil and balsamic vinegar to create marinade.
Place steaks and marinade in container or sealable bag and allow to marinate at least 2 hours up to overnight.
Allow steaks to come to room temperature, at least 20 minutes, before cooking. Preheat H-E-B Connect 12-inch Non-Stick or Stainless Steel Skillet over medium heat with remaining olive oil.
Remove steaks from marinade, season with bread dipper, salt, and pepper. For medium steaks: carefully place in skillet and cook 5 to 7 minutes, depending on thickness. DO NOT PLACE ON GRILL.
Let steaks rest 5 minutes, top with Sundried Tomato Finishing Butter.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 4
Ingredients
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterrey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
https://britacooks.com/red-wine-braised-short-ribs/