Cheddar Bay Biscuits

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Ingredients:

 

Biscuits:

 

2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

 

 

Butter Glaze:

 

3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

 

 

 

Instructions:

 

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Bourbon Pecan Chicken

See More Chicken Recipes

 

 

Ingredients:

 

1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Directions

Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Doughnuts with Burnt Caramel and Sea Salt

See More Doughnuts Recipes

 

 

Ingredients:

 

donut dough

1 1/8 c (270ml) Milk
1/4c (50g) Sugar
1 pkg (2 1/4 t or 8g) Active Dry Yeast
2/3 c (140g) unsalted Butter
2 lrg Eggs, beaten
4 c (500g) All-Purpose Flour
1/4 t (2g) Sea Salt
Grape seed, Peanut, or Canola Oil for deep frying

 

burnt caramel and sea salt glaze

 

6 T (85g) unsalted Butter
1 c (200g) Sugar
1/2 c (120ml) Heavy Cream
Sea Salt Flakes or Kosher Salt (Maldon’s Sea Salt is excellent for this use)

 

 

 

Directions:

 

make the dough

 

In a small saucepan or microwave, gently warm milk to @ 115° F (bath water temp.). Add sugar and yeast and stir to dissolve. Set aside.
Gently melt butter until it is almost all melted. Take off of heat. Stir to finish melting butter. Add beaten eggs and whisk to combine (make sure butter isn’t too warm or it will cook the eggs).
Put butter mix into an electric mixer bowl fit with a dough hook. Turn mixer on low speed (or stir setting) and add yeast mixture to the butter. Increase speed to 3 or medium-low speed. Mix for a couple minutes or until thoroughly combined.
Combine flour and salt. Add the flour to the dough mix in 1/2 cup increments, mixing for a minute or so in between measurements, until flour is fully incorporated. Scrape the bowl then mix again on medium-low speed for 5 minutes. Scrape again, then mix for another 30 seconds.
Transfer dough to a large well-oiled bowl. Cover bowl with plastic wrap and set in the refrigerator. Refrigerate dough for at least 8 hours, or overnight (*for shortcut see head note).

 

roll and cut

 

On a well floured surface, roll doughnuts out to 1/3″-1/2″ thick. If the dough feels springy, let rest for a couple minutes.
Using a 3″ cutter, cut as many rounds out of the dough as you can. Pull away the excess dough and set aside to roll again. Gently pick up the rounds and place on a well floured sheet pan.
Using a 1″ or 1 1/8″ cutter, cut out the center hole. Either place holes on baking sheet to fry as doughnut holes or add hole dough back into excess dough.
Roll remaining dough out again to 1/3″-1/2″ thick. Let rest for 5 minutes. Repeat cutting and rolling until dough is used up.
Cover doughnuts with a large tea towel and place in a warm place. Allow doughnuts to rise for at least an hour or until visibly puffier and airy.

 

make burnt caramel sauce

 

In a small saucepan, heat the butter over medium heat. Butter will foam, then settle down. Continue to cook and the now separated solids will begin to brown and develop a toasty, nut aroma. Remove from heat.
In a large saucepan, heat sugar over medium high heat. As sugar begins to melt, swirl the pan side to side frequently to help the sugar melt evenly. Continue to cook and swirl until the caramel begins to smoke slightly and is a deep amber color.
Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat then pour in the browned butter. Pour in the heavy cream. (It will bubble up quite a bit.) Whisk to incorporate.
Set aside to cool to room temperature.

 

fry the doughnuts

 

In a large pot, pour enough oil to be at least 1″ deep. Heat to 375°F. (If possible, use a thermometer and do not let oil get hotter than 380° F.)
Gently pick up and ease donuts into oil. (Do not put more than a single layer of donuts into the oil) Cook each side until light golden brown (they cook quick, usually less than 1 minute per side).
Remove from oil with a slotted spoon. Drain on several layers of paper towels, carefully turning over every 5 seconds a few times to try and blot as much oil out as possible without squishing the donuts (they will be extra soft while still warm). Repeat with remaining donuts.
(optional) If cooking donut holes, they won’t want to flip very easily. To cook evenly, continually turn and spin holes with a slotted spoon until evenly browned. They will cook even faster than the donuts.

 

glaze the donuts

 

Spoon a line of caramel sauce over the donuts, it will run down the sides. Very lightly sprinkle with sea salt. Donuts are best while still warm.

Sticky Date Madeleines with Butterscotch Sauce

See More Madeleines Recipes

 

 

Ingredients:

 

(makes about 24, adapted from Gourmet Traveller’s Madeleine recipe)
NOTE: This recipe needs to be started several hours ahead of time or the night before
120g (about 1 stick) butter
100g dates, pitted and finely chopped
3 eggs, at room temperature
120g (about a packed 1/2 cup) brown sugar
1 tbsp golden syrup
A pinch of salt
175g (approx 1 1/4 cups) plain flour, sifted
1 tsp baking powder

 

 

 

For the butterscotch sauce:

 

1/2 cup cream
25g (about 2 tbsp) salted butter (or unsalted butter + 1/2 tsp salt)
100g (a bit less than half a cup) brown sugar
1/2 tsp pure vanilla extract

 

 

 

Directions

 

Melt butter, either in a saucepan over low heat or zap it in the microwave for a about a minute, set aside so it cools to room temperature but stays liquid (about 2-3 mins). Whisk eggs, golden syrup, brown sugar and salt in a large mixing bowl with an electric mixer on high speed until pale, fluffy and tripled in volume (about 4-5 minutes). Sift over flour and baking powder and fold until just combined. Fold in butter mixture a little at a time until just combined. When you are about to add the last bit of butter, fold in the chopped dates until just incorporated. Cover with clingfilm and refrigerate for at least 4 hours or overnight.

Remove batter from the fridge. Preheat oven to 180°C (350°F) and butter two 12-hole madeleine trays very well and then lightly dust with some flour. (I only have one madeleine tray so I baked one batch after another, regreasing the tray, and it worked fine). Spoon mixture into madeleine holes, filling them up about 2/3-3/4 full. Tap the tray firmly on the bench to expel any bubbles. Bake for 8-10 minutes, or until golden and cooked through. Tap tray to remove madeleines.

Prepare the butterscotch dipping sauce; place cream, butter, sugar and vanilla in a small saucepan and stir over low heat until butter and sugar has melted. Increase heat to medium to bring just to the boil and then reduce back to low and simmer for about 5 minutes or until the mixture thickens. Best served warm. If you do not want to serve with a dipping sauce you can use it to glaze the madeleines.

Chicken Breasts with Lime Sauce

See More Chicken Recipes

 

Ingredients:

 

4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

 

 

 

 

 

 

Directions

 

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

 

2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for  3 to 5 minutes on each side. Remove to a platter, and keep warm.

 

 

3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils.

 

4. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, 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.

Cheddar Bacon Crack Bread

 

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

 

 

Directions

 

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Caviar and Salmon Blini Tortes

See More Salmon Recipes

Ingredients
For egg salad
1 hard-boiled large egg, finely chopped
2 tablespoons sour cream
1 tablespoon finely chopped chives

For blini
2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided

For filling
1/4 lb thinly sliced smoked salmon at room temperature
2 ounces trout caviar, such as rainbow- trout caviar, or salmon roe

Garnish: sour cream; chopped chives

Directions
Make egg salad:
Stir together all ingredients and a pinch of salt.
Make blini:
Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
Fill tortes:
Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

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.

Peanut Butter Balls

See More Peanut Butter Dessert Recipes

Ingredients
1/4 cup butter
1 1/2 cups peanut butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips

Directions
Combine the butter, peanut butter, confectioners’ sugar, vanilla and maple flavoring. Cream well and knead well.
Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

Best Brownies

See More Brownies Recipes

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.

Cinnamon Sugar Pull Apart Muffins

See More Muffins Recipes

Ingredients
Pillsbury Simply Rustic French Bread dough
1/2 stick of butter
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Directions
Preheat oven to 350ºF.
In a small skillet, brown butter over medium-low heat, about 5 minutes. You know the butter is browned when it turns a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
In a bowl, combine the sugar, cinnamon, and nutmeg.
To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
**This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
Bake muffins for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove. Enjoy!!

Spinach Bars

See More Spinach Recipes

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.

Bloomin Brie Bowl

See More Brie Recipes

Ingredients

1 1/2 teaspoons McCormick® Chili Powder
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon sugar
1 round sourdough bread (about 1 pound loaf)
1 tablespoon butter, softened
1 (8 ounces) Brie cheese

 

 

 

 

 

 

Directions

 

1. Preheat oven to 350°F.

 

2. Mix spices and sugar; set aside.

 

3. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the wheel of Brie.

 

4. Spread butter on bread; sprinkle with 2 teaspoons of the spice mixture.

 
5. With knife, make 2-inch cuts at 1-inch intervals around edge of bread.

 

6. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.

 

7. Bake 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

 

 

 

 

Crunchy Garlic Chicken

Ingredients
• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

Directions
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

Rhubarb Strawberry Crunch

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Ingredients
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

S’mores Pizza

See More S’mores Recipes

for pizza dough
recipe from allrecipes

3 c. all-purpose flour
1 package active dry yeast
2 tbsp vegetable oil
1 tsp salt
1 tbsp white sugar
1 c. warm water (110 degrees F)

for pizza toppings
1/2 tbsp butter, melted
1 tbsp sugar
4 graham crackers, crumbled
3 cups of marshmallows
15 fun sized Hershey’s bars, broken into smaller pieces

Directions
Preheat the oven to 375°F.

Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Kneed dough with your hands and roll out half of the dough on a pizza stone or baking sheet. I only used half of the pizza dough so if you want to use the entire dough then double the amount of pizza toppings.

Once the pizza dough is rolled out, brush melted butter on pizza dough and sprinkle pizza edges with sugar. Top pizza with graham cracker crumbs, chocolate pieces, marshmallows. Bake pizza for 20 minutes. Eat right out of the oven!

Homemade Snickers Bars

See More Dessert Recipes

Ingredients
makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

See More Chicken Recipes

Ingredients
1 (12 ounce) package uncooked penne pasta
2 tablespoons olive oil
2 cups cooked, shredded chicken
salt and black pepper to taste
1 pinch garlic salt, or to taste
2 tablespoons minced garlic
1 small onion, diced
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
3 ounces chopped sun-dried tomatoes (not oil-packed)
2/3 cup reduced-sodium beef broth
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons butter
1 tablespoon grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

Slow Cooked Beef Short Ribs with Creamy Mash

See More Beef Recipes

Serves 4 to 8
Prep time 30 minutes

Ingredients
2 tablespoons olive oil
2 brown onions, sliced
1 bunch Dutch carrots, trimmed and peeled
3 celery stalks, sliced
3 garlic cloves, minced
3 thyme sprigs
1 rosemary stalk
1/3 cup flour Sea salt and cracked black pepper
8 beef short ribs (Around 1.8kg)
2 cups Shiraz
1 3/4 cups beef stock
3/4 cup tomato passata
1 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
3 bay leaves
1.8 kg desiree potatoes
150 g butter, chopped
300 ml carton cream Up to
4 cup milk

Directions
Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slowcooker) over medium high heat. Cook the onion, carrots and celeryfor 8 to 10 minutes, until just beginning to colour. Add the garlic,thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in a large bowl.Season the our generously with salt and pepper. Coat the short ribswell in the our. Heat the remaining oil in the pan, brown the shortribs in 2 batches until golden, adding any remaining our with thesecond batch of ribs. Remove from the pan and add to the bowl withthe vegetables.

Add the wine to the pan to deglaze, reduce by half, scrape thebottom to release any sediment. Add the stock, passata, sugar,Dijon, Worcestershire and bay leaves, stir to combine. Transfer theveggies and beef to a slow cooker (or return to your sear and cookslow cooker), pour over the liquid, cover and cook on low for 8 hoursor high for 4 hours, stirring occasionally. Season to taste. (Note:when you remove the lid to stir the ribs, there will be condensationon it. I always pour this off over the sink instead of tipping itback into the stew ~ you will end up with a less watery sauce).Bring a large saucepan of salted water to a simmer. Add the wholepotatoes, simmer gently for around 45 minutes (depending on the sizeof your potatoes) until tender. Drain well.Push the potatoes through a ricer into a clean saucepan over medium heat. Add the butter, cream and most of the milk, stir to combine(add more milk if necessary for a soft, creamy mash). Season withsalt and pepper to taste, serve with the braised short ribs andsauce.

Butter Steamed New Potatoes

See More Potatoes Recipes

 

Ingredients

 

2 pounds of new or very small red potatoes
1/2 cup of butter
1/4 cup of water
1 teaspoon of kosher salt, or to taste
1/2 teaspoon of freshly cracked black pepper, or to taste
1/4 cup of chopped fresh parsley, loosely packed

 

 

 

Instructions

 

Add the butter, water, salt and pepper to a medium saucepan and melt butter over low heat. Meanwhile, scrub the potatoes and peel a strip away from the center of each potato. Add to the saucepan, cover, and cook over low for 25 to 30 minutes. Roll potatoes around in the pan occasionally as they cook, but do not remove cover.

Sprinkle the potatoes with the parsley, toss and transfer to a serving bowl, drizzling the remaining butter from the saucepan over the top. Serve immediately.

Cook’s Notes: If using larger red potatoes cut into quarters. Can also substitute any other baking potatoes, but peel and cut those into bite sized chunks. Adjust cooking times as needed. Cut potatoes will also absorb more of the butter. Can also substitute other herbs at the end; try chives, fresh sage, rosemary, thyme or basil, or use a dried herbes de Provence.

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.

Homemade Twix

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Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used
Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) – I did not need this-Hershey’s melted perfectly
in a double boiler

Directions
1) FOR THE CRUST: Preheat your oven to 300°F. Line 9″ x 13″ pan with nonstick foil

2) In a bowl, beat together the butter, sugar a
nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Parmesan-Cheddar Squash Casserole

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Ingredients
4 pounds yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups)
4 Tbsp. butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/2 cups shredded Parmesan cheese, divided
2 cups (8 oz.) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 cup sour cream
1 tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
1/4 tsp. garlic salt

Directions
In large skillet, cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside. Then, in same large skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.

Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set. This makes 8-10 servings.

Classic Pecan Pie

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Ingredients
1 cup Karo® Light Corn Syrup*
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1 1/2 cups pecans
1 (9 inch) unbaked deep dish pie crust

Directions
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour into pie crust.
Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
Cool for 2 hours before serving.

Peach Cobbler

Ingredients
8 cups fresh peaches – peeled, pitted and sliced
2 cups white sugar
1/2 teaspoon ground nutmeg
1/3 cup unsalted butter
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon salt
3/8 cup lard
3/8 cup shortening
1 egg
1/8 cup cold water

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9×13 inch baking dish.
In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9×13 inch rectangle. Lay crust over peach mixture.
Bake in preheated oven 50 to 60 minutes, until crust is golden.

Banana Toffee

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CRUST
9 oz / 280 g graham crackers or Marie or digestive biscuits
1 stick / 150 g butter, melted

TOFFEE SAUCE
½ cup (packed) dark brown sugar
1 14-oz / 395 g can sweetened condensed milk
1 stick / 125 g butter

FILLING
1 1/4 cups heavy cream
5 small ripe bananas (about 1½ pounds / 750g total)

TO MAKE THE CRUST:
1. Line the bottom of a 9-inch / 22-23 cm springform pan with parchment paper.
2. Chop the graham crackers in a food processor until they are finely ground.
3. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
4. Press the crumb mixture over the bottom and 1½ inches / 3 ½ cm up the sides of the springform pan. Refrigerate.

TO MAKE THE TOFFEE SAUCE:
1. Combine the sugar and 3 tablespoons of water in a medium saucepan.
2. Over medium heat stir until the sugar dissolves.
3. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
4. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
5. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the toffee is semi-firm.
6. Keep the remaining toffee sauce at room temperature.

TO FILL THE PIE:
1. Using an electric mixer beat the cream in a large bowl until thick and very soft billowy peaks form.
2. Very thinly slice 3 of the bananas into discs.
3. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
4. Slice the remaining bananas and arrange them decoratively over the pie.
5. Re-warm the remaining toffee sauce gently over low heat.
6. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
7. Cut the pie into wedges and transfer to plates.
8. Drizzle each pie wedge with more sauce and serve.

Chocolate Salted Caramel Cupcakes

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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.)

Honey Wheat Bread

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Ingredients
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Directions
Dissolve yeast and sugar in 1/2 cup warm water.
Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.