Huckleberry Buckle

See More Huckleberry Recipes

 

Ingredients

 

1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups huckleberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon butter

 

 

 

 

 

 

Directions

 

1. Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.

 

 

2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.

 

 

3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.

 

 

4. Bake in the preheated oven for 45 to 50 minutes.

 

 

 

 

Cream Puff Pastry

See More Puff Recipes

 

Ingredients

 

1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

 

 

 

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.

 

 

2. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)

 

 

3. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.

 

 

4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

 

 

5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).

 
6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

 

7. Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
(for cookie crunch top place the cookie dough, crumbled as cut with a cookie tin, square or circle is fine, place evenly on top of choux pastry dough). Here is the link to the pictures of how you can apply the cookie dough before baking.

 

8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).

 

9. Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.

 

10. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

 

 

 

 

Mini Apple Pies

See More Apple Pies Recipes

 

Yield: 12 Cupcakes

 

Ingredients

 

8 cups of apples
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)

 

 

 

 

 

 

Directions

 

1. Start by cutting up eight cups of apples into small 1/2in bits.
Make sure you stir everything around getting the apples nice and coated.

 

 

2. Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.

 

 

3. Line each cup of your muffin tin with a tiny pie crust.

 

 

4. You should be able to fill until slightly mounded.

 

 

5. Then take your equally divided butter and put a dab on each pie.

 

 

6. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. I started checking in on mine at 10 minutes and checked every two until they were perfect.

 

 

 

 

Healthy Chocolate Cake-Batter Milkshake

See More Milkshake Recipes

 

Ingredients

 

(It’s healthy and sugar-free!)

1 frozen, large banana, as ripe as possible
1/2 tsp pure vanilla extract
1-2 T coconut butter
1/2 to 2/3 cup milk (I used 200g almond) (For an extremely rich, “ice cream”-like shake, try coconut milk. Also, use more or less, depending on desired thickness.)
1-2 T cocoa powder

 
Optional: for a more cake-like flavor, you can add a very scant 1/8 tsp butter extract. But I opted to leave this out of the recipe, as butter extract isn’t exactly raw lol! (It is, however, vegan. I emailed Wilton.) Or maybe even use a little melted vegan butter?
Optional: handfuls of sprinkles

 

 

 

 

 

 

Directions

 

1. Blend everything together in your Vita-Mix or blender. Add some sprinkles, pre-blending, and throw some more on top! If, like me, you prefer smoothies in a bowl, just reduce the milk.

 

 

2. Or add a little xantham/guar gum.

 

 

 

 

Sauteed Brussels Sprouts with Bacon

See More Healthy Green Vegetable Recipes

 

Yield: Serves 4

 

 

Ingredients

 

18 Brussels sprouts, cut in half (choose small, firm, bright green sprouts)
3 strips thick-cut applewood- smoked bacon
1/2 sweet onion, diced
1/2 tablespoon fresh garlic, minced
2 tablespoons unsalted butter
kosher salt
freshly ground black pepper

 

 

 

 

 

 

Directions

 

1. Cook bacon in a large sauté pan over medium heat until crispy. Remove from pan and drain on paper towel.

 

 

2. Add onions, garlic and butter to bacon drippings and cook over medium-high heat until onions are translucent, about 3-4 minutes.

 

 

3. Add Brussels sprouts, cut side down, and season with salt and pepper. Cook, stirring occasionally, until the cut sides begin to caramelize, about 6-8 minutes. The outer leaves should remain bright green.

 

 

4. Roughly chop bacon and toss with Brussels sprouts. Serve immediately, while hot.

 

 

 

 

Bacon and Cheddar Cheese Grits Casserole

See More Casserole Recipes

 

Ingredients

 

8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

 

 

 

 

 

 

Directions

 

1. Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

 

 

2. Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

 

 

 

 

Biscoff

See More Cake Recipes

 

Ingredients

 
Crust:
30 Biscoff cookies (about 1 1/2 cups)
3 tablespoons sugar
6 tablespoons butter

 

 

Filling:
1 cup (240ml) heavy cream
1 8-ounce package (225 grams) cream cheese
1 cup (260 grams) Biscoff spread / Speculoospasta
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 325°F / 160°C.

 

 

2. Crush the cookies, add the sugar, and then mix with the melted butter. Pat the crust into a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.

 

 

3. In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!

 

 

4. In a separate medium bowl, using the same beaters, beat the rest of the ingredients until well blended. I normally mix it for about two minutes.

 

 

5. Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust.

 

 

6. Refrigerate and wait until it’s set or just start digging in and then cover up the evidence. Nobody has to know.

 

 

 

 

Elephant Ear Pull-Apart Bread

See More Bread Recipes

Ingredients
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

Directions

1. In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

2. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

3. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

4. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

5. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares.

6. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

7. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Tilapia Piccata


See More Tilapia Recipes

 

Ingredients

 

 

2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

 

 

 

 

 

 

Directions

 

1. Season the fish with salt and pepper.

 
2. Heat the oil and butter in a pan.

 
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

 
4. Add the wine and deglaze the pan.

 
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

 
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

 

 

 

Dijon-Tarragon Cream Chicken

See More Chicken Recipes

 

Ingredients

 

 

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

 

 

 

 

 

 

Directions

 

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

 

 

2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

 

 

Crescent Cinnamon Rolls

See More Cinnamon Rolls Recipes

 

Ingredients

 
1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated

 
Filling
5 tablespoons butter,softened

Get Healthier

1/4 cup white sugar
2 1/2 teaspoons cinnamon

 
Glaze
2 tablespoons butter, melted
Get Healthier
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

 

 

 

 

 

Directions

 

1. Preheat oven to 375

 
2. Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).

 
Filling
In a small bowl, mix together the butter, sugar and cinnamon

 
Assemble
Evenly spread the cinnamon butter over the crescent rolls and roll up.
Place tip side down on the cookie sheet.
Bake for 10-12 minutes.

 
Glaze
In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
Place in a zip lock bag and snip a tiny corner off.
Drizzle the glaze over the cinnamon rolls.

 
Notes
Some cinnamon butter will leak from the crescent rolls while cooking. This will not affect the taste.

 

 

Apple Crumble Pie

See More Apple Recipes

 

Ingredients

 

1 (9 inch) deep dish pie crust
5 cups apples – peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

 
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

 

3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

 

 

Incoming search terms:

Apple Crisp

See More Apple Recipes

 

Ingredients

 

4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour

 

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.

 
2. Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.

 
3. Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.

 

 

Bacon, Cheddar, Chicken, and Rice Bake

See More Rice Recipes

 

Ingredients

 

4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3 cups cooked chicken , cubed (I use Rotisserie)
1 1/2 cups cheddar cheese , shredded
1/2 cup cooked crumbled bacon

 

 

 

 

 

Directions

 

1. Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color.

 

 

2. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low.

 

 

3. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes.

 

 

4. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

 

 

Mini Football Cupcakes

See More Cupcake Recipes

 

 

Yield: Makes 24 mini cupcakes 

 

 

Ingredients

For The Cupcake: 

4 oz. bittersweet chocolate, chopped (I use Guittard bittersweet)
4 TB unsalted butter, cut into 4 pieces
3/4 cup sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
1/4 cup plus 2 TB all-purpose flour
Chocolate-Mint Buttercream (I used my own plain chocolate buttercream)

 

 
Chocolate Buttercream Icing:

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar

 

 

 

 

 

 

Directions

 

For The Cupcake: 

1. Position a rack in the middle of the oven and preheat to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. Place the chocoalte and butter in a heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth. Remove the bowl from the saucepan; let the mixture cool to room temperature.

 

 

2. Using a wooden spoon, stir the sugar into the melted chocolate mixture. Whisk in the eggs, one at a time, whisking until combined after each addition. Whisk in the vanilla and peppermint extracts and then the salt. Gently fold in the flour; do not over mix.

 

 

3. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the tops are crackly and a toothpick inserted int he center of a cupcake comes out with only a few moist crumbs attached, 18-20 minutes (mine were done at 14 minutes!). Let the cupcakes cool completely in the pan on a wire rack, about 45 minutes. Remove the cupcakes from the pan.

 

 

4. Frost the cupcakes with buttercream and serve.

 

 

Chocolate Buttercream Icing:

1. To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

 

 

2. In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

 

 

Lyon-Style Chicken with Vinegar Sauce

See More Chicken Recipes

 

Ingredients

 

 

3 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 10 pieces
Salt and freshly ground pepper
3 tablespoons unsalted butter
12 large garlic cloves, unpeeled
1 bay leaf
1 cup Banyuls vinegar or red wine vinegar
2 cups chicken stock
1/4 cup crème fraîche

 

 

 

 

 

Directions

 

1. Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.

 

 

2. Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate.

 

 

3. Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper.

 

 

 

Baked Asparagus with Balsamic Butter Sauce

See More Asparagus Recipes

 

Ingredients
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

 

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

 

 

Cream Cheese Ranch Potatoes

See More Potatoes Recipes

 

Ingredients

 

 

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened

 

 

 

 

 

Directions

 

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.

 

2. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

 

 

Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

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

1. 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.

2. 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.

3. 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.

Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

See More Cookie Recipes

 

Ingredients

 
2 ½ cups crushed butter pretzels
1 cup melted butter
5 tbsp sugar
Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
Brownie Mix (13×9 family size box + all the ingredients the mix calls for)
Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)

 

 

 

 

 

Directions

 

1. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough. (*Note: I have a 8×8 pan in the photos because I split the recipe into two different pans. I recommend putting it all in one 13×9 pan!)

 

 

2. Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.

 

 

3. Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.

 
4. Whip up your brownie mix and pour evenly over the Peanut Butter Cups.

 
5. Bake at 350 degrees for 40-45 minutes.

 
6. Cool for 10 minutes and then enjoy!

 

 

S’mores Graham Krispie Treats

See More S’mores Recipes

 

Ingredients

 

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

 

 

 

 

 

 

Directions

 

1. In a 9×9 inch baking pan, spray with non-stick cooking spray. Set aside.

 

 

2. In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.

 

 

3. Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.

 

 

4. Slice into bars and serve. Devour.

 

 

Simply Sinful Cinnamon Muffins


See More Muffins Recipes

 

 

Yield: 12 muffins

 

 

Ingredients

 

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

 

 

Filling
1/2 cup Baker’s Cinnamon Filling mix*
3 to 4 tablespoons water

*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.

 

 

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

 

 

 

 
Directions

1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

 

 

2. Prepare the topping by mixing the ingredients together until crumbly. Set aside.

 

 

3. Prepare the filling by mixing the Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

 

 

4. To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

 

 

5. Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

 

 

6. Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

 

 

Fresh Bread Bowls

See More Bread Bowls Recipes

 

 

Makes 4 Bread Bowls to Fill with your Favorite Soup or Chili

 

Ingredients

 

5-1/2 to 6 cups all-purpose flour
2 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1 cup milk
2 tablespoon butter or margarine

 

 

 

 

Directions

 

1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.

 

 

2. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

 

 

3. With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375°F for 25 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill with soup.

 

 

S’mores Cookies

See More S’mores Cookies Recipes

 

Ingredients

 

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

 

 

 

 

Directions

 

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

 

 

2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

 
3. Add the flour mixture to the butter mixer and combine on low speed.

 
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

 

 

5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

 
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

 

 

7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

 

 

8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

 

 

9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

 

 

Springtime Asparagus and Parmesan Sandwich

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Ingredients

1 bunch asparagus spears, trimmed and cut in half
1/3 cup water
12 slices French bread
1/4 cup butter
1/3 cup mayonnaise
1/3 cup shaved Parmesan cheese
12 Bibb lettuce leaves
freshly ground black pepper to taste

 

 

 

 

Directions

 

1. Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.

 
2. Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

 

 

Graduation Caps Recipe


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Yield: 2 dozen 

 

 

Ingredients
24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M’s in color of your choice or 24 semisweet chocolate chips

 

 

 

 

 

Directions

 

1. Remove paper liners from peanut butter cups; place upside down on waxed paper.

 

2. Place a small amount of frosting on each peanut butter cup; center a mint on each.

 

3. Using frosting, make a loop for each cap’s tassel. Place an M&M on top of each loop.

 

 

Delicious Artichokes

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Ingredients

 
4 medium artichokes
1/2 cup butter, melted
3 tablespoons basil pesto
1/4 cup Italian seasoned bread crumbs

 

 

 

 

 

 

Directions

 

1. Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups or 1 inch of water into a large pot, and insert a steamer basket. Place artichokes into the steamer, cover, and bring to a boil.

 

2. Allow them to steam for about 15 minutes, or until a fork can easily pierce the stem.
In a cup or small bowl, mix together the melted butter and pesto. Drizzle the mixture over upright artichokes, being sure to dribble into all of the crevices. Then sprinkle bread crumbs across the tops and serve.

 

 

Hawaiian Sweet Roll Ham Sammies

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Ingredients

 

I package of 12 Hawaiian Sweet Rolls
1 onion, minced
1 stick of butter
3 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1/2 pound shaved ham
8 sliced of swiss cheese

 

 

 

 

Directions

 

1. Melt butter in a small skillet and add the onions. Combine mustard, Worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.

 

 

2. Slice the rolls as a group lengthwise and place bottoms in an aluminum foil lined 9 x 13 pan.

 
3. Spread 3/4 of onion mixture on the rolls in the foil, and then layer first the shaved ham and then the sliced cheese on top of them.

 

 

4. Top with the roll tops. Spread the remaininbg ionion mixture over the top. Cover with aluminum foil and refrigerate until ready to bake.

 

 

5. Bake covered with foil for 20 minutes on 350 degrees.