Sweetheart Cherry Pies

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Ingredients:
pie dough
fresh cherries, chopped
ricotta cheese
sprinkle of sugar
1 TBSP butter, melted

 

 

 

Instructions

Preheat oven to 375 degrees. Line your baking sheet with parchment paper.

 
Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.

 
Sprinkle and stir the sugar with the chopped cherries in a bowl.

 
Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.

 
Brush the top with melted butter.

 
Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.

 
Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Cheesy Chicken Poblano Chowder

See More Chowder Recipes

 

 

Ingredients:

 

3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping

 

 

 

Directions

 

Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

 

 

From: http://carzycook.com/showthread.php?tid=5084

Oven Baked BBQ Ribs

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Ingredients
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Blueberry Oat Biscuit Cobbler

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Ingredients:

 

1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)

1/2 cup rolled oats

3 Tbsp. plus 2/3 cup natural cane sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

5 Tbsp. chilled, unsalted butter, cut into 1/2” pieces

1/2 cup plain greek yogurt

6 cups blueberries (about 2 lbs.)

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

vanilla ice cream or frozen yogurt for serving

 

 

 

Directions

 

Preheat oven to 375′. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 2/3 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8×8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

Basic Baked Oatmeal

See More Oatmeal Recipes

 

 

Ingredients:

 

3 cups rolled oats
2 large eggs, beaten
¼ cup canola oil
1 cup 1% milk
¼ cup brown sugar
½ cup applesauce (use homemade if you have it)
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons pure vanilla extract

 

 

 

Directions:

 

Preheat oven to 375 degrees
In a medium to large bowl mix together oil, sugar, eggs, applesauce, cinnamon, and vanilla.
Add to the bowl rolled oats, baking powder, and milk. Mix until thoroughly combined.
Pour oat mixture into an 8 inch square baking dish and bake for 20 minutes. Let sit for about 3 minutes, cut into 9 squares, and serve warm.

Healthy Baked Chicken Nuggets

See More Chicken Recipes

 

 

Ingredients:

 

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)

 

 

 

Directions

 

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

Lemon-Zucchini Loaf with Lemon Glaze

See More Loaf Recipes

 

Ingredients:

 

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon

 

 

Direction

 

1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

 

 

LEMON GLAZE

 

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Belgian Cookie Dough Waffles

Ingredients

 

For the Cookie Dough:
1/4 cup unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 Tablespoon milk or cream
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup mini semisweet chocolate chips
For the Waffles:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup unsalted butter, melted and cooled to lukewarm
1/4 cup granulated sugar
1 teaspoon vanilla extract
For Chocolate Whipped Cream:
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons chilled heavy cream, divided

 

 

Instructions

 

To prepare the cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.
To make waffles, sift together four, baking powder, baking soda, and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar, and vanilla. Add dry ingredients and stir until just combined.
Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil. Ladle a heaping 1/2 cup of batter onto iron and quickly drop 6 to 7 marble size balls of cookie dough on top. Close lid and cook according to manufacturer’s directions, until golden brown and toasted.
For the whipped cream: whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining 1/2 cup heavy cream into the mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.

Samoa Bundt Cake

See More Cake Recipes

 

Ingredients:

 

 

Batter #1

 

 

1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

 
Batter #2

 

1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1/4 cup oil
1/2 tsp salt
1 tsp vanilla
1/2 cup boiling water
1/2 cup milk

 

 
for the frosting

 

1 can of sweetened condensed milk
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut
topping 1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.

 

 

 

 

Directions

 

 

Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

Lemon Chicken

Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Peach Cobbler

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Ingredients
9 fresh peaches
2 tablespoons fresh lemon juice
1/2 cup white sugar
1 1/3 cups all-purpose flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter, chilled
2/3 cup buttermilk
2 teaspoons white sugar
1/4 teaspoon freshly grated nutmeg

Directions
Preheat oven to 400 degrees F ( 205 degrees C).
Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
Bake 15 minutes, or until the peaches are hot and bubbly
Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Pumpkin Scones

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Ingredients:

For the Scones:
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:

1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk

For the Spiced Glaze:

1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Zucchini Parmesan Crisps

See More Zucchini Recipes

 

 

Ingredients

 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

 

 

 

Directions

 

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)

French Onion Soup Gratinee

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Ingredients
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Directions
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Spinach Bars

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Ingredients
3 tablespoons butter
3 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon baking powder
1 1/2 teaspoons minced garlic
1/2 cup chopped fresh mushrooms
1 small onion, chopped
4 cups shredded Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9×13 inch baking dish while the oven preheats.
In a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. Add the mushrooms, spinach and cheese, and stir to blend evenly. Tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.
Bake for 30 minutes in the preheated oven, until firm and golden. Cut into bars, and serve warm.

Country Apple Dumplings

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Ingredients
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Banana Bread

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Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Cheese and Bacon Potato Rounds

See More Potato Recipes

Ingredients
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Directions
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Easy Sugar Cookies

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Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Soft Sugar Cookies

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Ingredients
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Rosemary Bread

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Ingredients
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)

Directions
Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Authentic Mexican Tortillas

See More Mexican Tortillas Recipes

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water

Directions
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Classic Strawberry Shortcake

 

See More Dessert Recipes

Ingredients

2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Directions

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Chocolate Salted Caramel Cupcakes

See More Cupcakes Recipes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes | Bake Time: 20 minutes

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel. (Note: I used an Ateco #864 decorating tip to frost these cupcakes.)

Strawberry Shortcake Cookies

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Ingredients:
12 oz. strawberries, hulled and cut into 1/4-in. pieces (about 2 c.)
1-2 tsp. fresh lemon juice
1/2 c. plus 2 TBSP granulated sugar (I used vanilla sugar)
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
3 oz. (6 TBSP) cold, unsalted butter, cut into small pieces
2/3 c. heavy cream (I used half and half)
coarse sugar, for sprinkling

Directions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

2. Combine strawberries, lemon juice, and 2 TBSP sugar in a medium bowl. Set aside.

3. Whisk together flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, two knives, or your fingers, cut the butter in to the flour mixture until coarse crumbs are formed.

4. Stir in the cream until the dough starts to come together, then gently fold in strawberries.

5. Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar and bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. Makes 2 1/2 dozen cookies.

Hamantashen

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Ingredients
1 1/2 cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 1/2 cups all-purpose flour
1 (12 ounce) can poppyseed filling

Directions
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutella Cheesecake Brownies

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Ingredients:

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella

Directions:

Preheat the oven to 350 degrees Fahrenheti.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Yield: 12 brownies

Peach Cobbler Scones

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Ingredients
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup vegetable shortening, cold and cut into cubes (if you don’t have shortening you can certainly substitute unsalted butter)
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
1 ripe peach, sliced thin
1/4 cup buttermilk, for burshing
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon

Directions
Place a rack in the center of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. Use your hands to break the fat cutes into the dry ingredients. Some of the fat bits will be the size of peas and some fat bits will be the size of oat flakes. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness. My dough was about 12-inches long and 10-inches tall. The dough will be rolled just thinner than a biscuit dough that you would cut biscuits from.

Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon sugar mixture. Carefully fold the empty side of dough over the peach sliced layer. Press gently together. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape. Using a floured knife, slice dough into eight even pieces.

Place dough on prepared baking sheets, leaving about 1 1/2-inches of room around each scone for spread while baking. If dough has warmed, and feels mushy, place in the fridge for 20 minutes to rechill. Remove from the fridge. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.

Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.

Buffalo Chicken & Potato Casserole

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Ingredients
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 c. Franks buffalo sauce
5c. potatoes, grated w/ box grater
1 c. light ranch dressing/ blue cheese
1/2 c. cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 c. panko

Directions
Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray.
Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Lighter Eggplant Parmesan

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Ingredients

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Directions

Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.