Tasty Recipes (2024)

08/09/2024

BCDE

08/09/2024

Orange Infused Sweet Ricotta Peach Cookies
Ingredients:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 cup fresh peaches, peeled and diced
• 2 tbsp orange juice
• 1/4 cup powdered sugar (for dusting)
Directions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and beat well. Mix in the ricotta cheese, vanilla extract, and orange zest until smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Add Peaches: Gently fold in the diced peaches and orange juice.
3. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Dust with Sugar: Once the cookies are completely cooled, dust them with powdered sugar.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies

08/09/2024

Sausage Cheese Dip 🧀
This Sausage Cheese Dip is a creamy, savory delight, perfect for parties and gatherings. The blend of Italian sausage, multiple cheeses, and a hint of spice creates a rich and irresistible dip that pairs perfectly with tortilla chips or crostini.
Ingredients
• 12 ounces Italian sausage
• ½ cup onion (diced)
• 8 ounces processed cheese block (such as Velveeta)
• 4 ounces cream cheese
• ½ cup milk
• 1 teaspoon dry mustard powder
• 1 teaspoon Worcestershire sauce
• 1 cup sharp cheddar
Directions
1. Brown the sausage and onion in a pan until no pink remains. Drain any excess fat.
2. Add the processed cheese and cream cheese to the pan. Stir over medium heat until melted.
3. Whisk in the mustard powder, milk, and Worcestershire sauce, and continue cooking until the mixture is hot and bubbly.
4. Stir in the sharp cheddar cheese until fully melted and combined.
5. Serve immediately with tortilla chips or crostini.
Prep Time: 10 min | Cooking Time: 10 min | Total Time: 20 min | Kcal: 290 | Servings: 8

08/09/2024

Ranch-Parmesan Chicken
Ingredients
• 6 boneless chicken breast
• 1 cup dry bread crumbs, (even better, use panko breadcrumbs)
• 1/4 cup (up to 1/3) parmesan cheese
• 1 tsp seasoning salt
• 1/2 tsp (up to 1) black pepper, ground
• 1/2 tsp (up to 1) garlic powder
• 1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing)
• 1/4 cup butter, melted (no substitutes)
Directions
1. Set oven to 400° degrees (set oven rack to lowest position).
2. Lightly grease a 13 x 9-inch baking dish.
3. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5. Coat in the breadcrumb mixture.
6. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7. Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
8. If desired you can sprinkle black pepper over the chicken pieces
9. Bake uncovered for about 30-35 minutes or until the chicken is cooked.

07/09/2024

Zucchini Cookies with Cream Cheese Frosting
Ingredients:
For the Cookies:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated zucchini (squeezed dry)
• 1 cup chopped walnuts (optional)
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the Cookie Dough:
1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini and chopped walnuts (if using).
Bake the Cookies:
1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.
3. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
Serve:
Enjoy your delicious Zucchini Cookies with Cream Cheese Frosting!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 200 kcal per cookie | Servings: 24 cookies

07/09/2024

Wendy's Chili Save this recipe for a crisp fall day ❤️
Ingredients
• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper
Directions
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

07/09/2024

Churro Cheesecake Cookies Recipe 🍪🎉
These Churro Cheesecake Cookies combine the classic flavors of churros with a creamy cheesecake center, creating a delightful treat perfect for any occasion.
Ingredients:
For the Dough:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Coating:
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
For the Optional Caramel Sauce:
1 cup caramel sauce
Instructions:
1️⃣ Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and well combined.
Transfer the mixture to a piping bag or a resealable plastic bag with the corner snipped off.
Refrigerate the filling while you prepare the dough.
2️⃣ Prepare the Dough:
In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
3️⃣ Assemble the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
Pipe a small amount of the cheesecake filling into each indentation.
4️⃣ Coat with Cinnamon Sugar:
In a small bowl, mix together the 1 cup granulated sugar and 1 tablespoon ground cinnamon.
Gently roll each filled cookie in the cinnamon sugar mixture, ensuring they are well coated.
5️⃣ Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6️⃣ Optional Caramel Drizzle:
If desired, drizzle the cooled cookies with caramel sauce for an extra touch of sweetness.
7️⃣ Serve:
Enjoy your churro cheesecake cookies with or without the caramel drizzle!
Storage:
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Tips:
Room Temperature Ingredients: Ensure all your ingredients, especially butter and cream cheese, are at room temperature for the best mixing results.
Cheesecake Filling: If the cheesecake filling is too runny, you can firm it up by refrigerating it for longer.
Caramel Sauce: For homemade caramel, you can melt caramel candies with a splash of cream for an easy drizzle.
These Churro Cheesecake Cookies offer a delightful blend of flavors and textures, with the cinnamon sugar coating providing a sweet, crispy exterior and the cheesecake filling adding a rich, creamy surprise. Perfect for a festive treat or a cozy afternoon snack! 🍪❤️

07/09/2024

Peach Cobbler Egg Rolls 😋😋
Ingredients
• 10 Egg roll wrappers
• 1 Large can of sliced pieces drained and rinsed
• ¼ C.Water
• ¼ C.Granulated sugar
• 1Tbsp.Cornstarch
• 1tsp.Vanilla extract
• Squeeze fresh lemon juice
• 1Large egg beaten
• 2 Tbsp.Butter melted
• ½ C.Brown sugar
• 1 Tbsp+ 1 tsp. Cinnamon divided
Directions
• Preheat the oven to 400 degrees.
• Dice the peaches and add them to a skillet over medium high heat on the stove.
• Mix the cornstarch with the water and add to the skillet along with the sugar. Stir until the sugar is melted, and the mixture thickens.
• Stir in the vanilla, 1 tsp cinnamon and a squeeze of fresh lemon juice.
• Remove the mixture from the heat and let cool.
• Place an egg roll wrapper on a flat surface and add a layer of the filling to one end.
• Fold the sides in and roll the egg roll closed.
• Use a bit of egg to secure the egg roll closed.
• Dip the egg roll in the melted butter.
• Stir together the brown sugar and 1 Tbsp of cinnamon in a bowl, and toss the butter dipped egg rolls in the cinnamon sugar mixture.
• Place the egg rolls on a parchment lined baking sheet and bake for 15-20 minutes until browned and crispy.

07/09/2024

Country Ranch Green Beans ‘n Potatoes with Bacon
Ingredients:
• ½ stick butter (4 Tbl.)
• 1 small sweet onion, cut into thin wedges
• 1 medium regular red potato, unpeeled, ½-3/4″ dice
• ¼ tsp. coarse ground black pepper
• 3 strips crisp-cooked bacon, thinly sliced
• ½ tsp. finely minced garlic
• 1 ½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
• 1 (14.5 oz.) can green beans, drained
How to make it :
• In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
• Add bacon, garlic, and Ranch Mix. Stir in well.
• Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty

06/09/2024

Easy Cherry Pie Bites 🍒🥧
Ingredients:
• 1 package of refrigerated pie crusts (2 crusts)
• 1 can of cherry pie filling (21 oz)
Optional: 1 tablespoon of granulated sugar for sprinkling
Directions:
Preheat the oven:
• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the pie crusts:
• Unroll the refrigerated pie crusts on a lightly floured surface.
• Use a round cookie cutter or a glass to cut out circles from the pie crusts. Aim for circles that are about 3-4 inches in diameter.
Fill the pie bites:
• Place a small spoonful of cherry pie filling in the center of each pie crust circle. Be careful not to overfill to avoid leaking during baking.
Seal the pie bites:
• Fold the pie crust circle over the filling to create a half-moon shape.
• Press the edges together with a fork to seal them.
• Place the sealed pie bites on the prepared baking sheet.
Optional: Sprinkle with sugar:
• If desired, sprinkle the top of each pie bite with a little granulated sugar for added sweetness and a slight crunch.
Bake the pie bites:
• Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Serve:
• Remove from the oven and let the pie bites cool on a wire rack for a few minutes before serving.
• Enjoy these sweet and delicious cherry pie bites warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 150 kcal per serving | Servings: 16 pie bites

06/09/2024

Pillsbury Biscuit Garlic Butter Cheese Bombs 😋
Ingredients:
• 1 (16oz) container of refrigerated biscuit dough (8 biscuits)
• 4 ounces mozzarella cheese (soft, shredded or diced string cheese)
• 4 tbsp melted butter (half a stick)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Pinch of salt
Directions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Open the container of biscuit dough and separate the biscuits. Flatten each biscuit into a circle.
3. Place a piece of mozzarella cheese in the center of each flattened biscuit. Fold the edges of the biscuit dough around the cheese, pinching to seal and forming a ball.
4. In a small bowl, mix together the melted butter, garlic powder, Italian seasoning, and a pinch of salt.
5. Brush each cheese-stuffed biscuit ball with the garlic butter mixture.
6. Place the cheese bombs on the prepared baking sheet, seam side down.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
8. Remove from the oven and let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal per serving | Servings: 8 servings

06/09/2024

Broccoli cheddar soup recipe
Ingredients:
• 1 large head of broccoli, chopped into florets
• 1 small onion, diced
• 2 cloves of garlic, minced
• 4 cups of chicken broth or vegetable broth
• 2 cups of shredded cheddar cheese
• 1 cup of heavy cream
• 2 tablespoons of butter
• Salt and pepper to taste
Instructions:
1. Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
3. Using an immersion blender or a blender, puree the soup until smooth.
4. Stir in the heavy cream and cheddar cheese until the cheese is melted.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional cheddar cheese if desired.
Enjoy!

06/09/2024

Hawaiian pineapple cake -Don’ Lose This Recipe 😋
Ingredients
• 18.25 ounce package yellow cake mix
• 40 ounces crushed pineapple drained with juice reserved-- 2, 20 ounce cans
• 3.4 ounce package instant vanilla pudding mix
• 2 cups cold milk 2% fat or higher
• 8 ounce package cream cheese
• 2 cups whipping cream
• 3 tablespoons sugar
• 1 cup flaked coconut toasted
Instructions
1. Drain pineapple, and reserve the juice. Set aside.
2. Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9x13” pan. Let cool completely.
3. Once cool, use a wooden skewer to poke holes all over the entire cake.
4. Spread the drained pineapple over the top of the cake and set aside.
5. In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
6. In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
7. When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
8. Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!

06/09/2024

CREAMY GARLIC BUTTER PARMESAN CHICKEN ~ Lovely tender, lightly """"breaded"""" chicken made in a skillet and ready in no time flat! Lots of garlic is added to the generous, tasty sauce.
2 large chicken breasts
Breading:
• 4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
• 2 tbsp Parmesan cheese, kind in a canister (30 mL)
• 1/2 tsp salt (2 mL)
• 1/4 tsp black pepper (1 mL)
• Garlic Butter Parmesan Sauce:
• 2 tbsp butter (30 mL)
• 3 tbsp crushed garlic (45 mL)
• 11/4 cups chicken stock (300 mL)
• 1 cup whipping cream (250 mL)
• 1/4 cup grated Mozzarella cheese (60 mL)
• 2 tbsp Parmesan cheese (30 mL)
• 1/2 tsp dried cilantro, OR dried parsley (2 mL)
• 2 tsp chopped fresh cilantro, OR parsley (10 mL)
1. Slice chicken breasts in half longitudinally. In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Using a spoon, spoon mix on both sides of chicken cutlets.
2. In hot olive oil, in large frying pan, place all chicken cutlets and cook on both sides, turning frequently until golden brown and almost cooked throughout.
3. Garlic Butter Parmesan Sauce: In another frying pan, in butter, and over medium low heat stir fry garlic until turning golden. Add chicken stock, whipping cream, Mozzarella cheese and Parmesan cheese along with dried cilantro, OR dried parsley. Cook until cheeses are mixed in well and melted. Add chicken and cook in the sauce 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece. Make sure not to overcook the chicken. Check it! Sprinkle with chopped fresh cilantro, OR parsley and serve.

06/09/2024

What's the 1 thing you must have in your pantry at all times?

05/09/2024

ROASTED SWEET POTATOES
Ingredients:
• 2 tsp olive oil
• 1 tbsp butter
• 3 Sweet potatoes, peeled and cut into bite size cubes
• 1 tbsp of brown sugar (more if you want it sweeter)
• Pinch of ground ginger
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• Sea salt, to taste
Directions:
1. Preheat the oven to 350 degrees.
2. Coat a small baking dish with cooking spray.
3. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
4. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
5. Add more sugar or cinnamon if desired. Toss to coat evenly.
6. Bake in the oven for 60 minutes.
7. Stir the sweet potatoes once or twice during roasting.
Enjoy.

05/09/2024

🖤HOT FUDGE PIE🖤 Easy!!! Don't Lose it!!!
Ingredients:
• 1 stick butter, softened
• 1 c sugar
• 2 eggs
• 1 tsp vanilla
• 3 Tbsp cocoa powder
• 1 tsp salt
• 1/2 c all purpose flour
Instructions
Preheat oven to 350. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well by hand. Add cocoa powder, salt and flour and stir by hand until well combined. Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than """"gooey"""". Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

05/09/2024

AIJ

05/09/2024

Saltine Toffee Recipe 😍😍
Ingredients
• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• ¾ cup chopped pecans
Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Line a rimmed baking sheet with saltine crackers in single layer.
3. Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
4. Bake in the preheated oven for 5 to 6 minutes.
5. Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.
6. Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.
7. Break toffee into pieces.

05/09/2024

Peach upside down cake, baked in cast iron skillet .
Recipe
• Peach upside down cake
• 1 (20 ounce) can Slices peaches in heavy syrup(drained)reserve a cup of juice for cake.
• 1 stick 0f butter, melted
• 1/2 cup packed brown sugar
• 1 (9 ounce) package yellow cake mix
add melted butter to pan and brown sugar in 9x13 cake pan or a large cast iron skillet 2 inches deep Place peach slices in sugar mixture.
Prepare cake mix according to the package directions.
Except I use cup of peach juice instead of water.
Pour cake batter evenly over peaches.
Step 4
Bake at 350 degrees F, 35 minutes or until toothpick inserted in center comes out clean.
My cast Iron skillet baked for 1 hour, batter was thicker

05/09/2024

Old Fashioned Custard Pie
Ingredients
• 1 unbaked pie shell (I use Marie Callendar’s deep dish)
• 3 large eggs
• ½ cup of sugar
• ½ teaspoon of salt
• ½ teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon pure vanilla extract
How to prepare :
1. Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell.
2. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

05/09/2024

Anyone know what I can add to mashed potatoes to make them less boring?

04/09/2024

❤ Peanut Butter Lunch Lady Cookie Bars ❤
INGREDIENTS
• 2 cups flour
• 2 cups sugar
• 2 large eggs, beaten
• 1 ½ cup peanut butter, divided
• 1 ½ cups (3 sticks) unsalted butter, softened
• ½ cup milk + 2 tablespoons, divided
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups powdered sugar
PREPARATION
1. Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
2. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
3. Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
4. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
5. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
6. For frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.

04/09/2024

Sausage, Egg and Cheese Breakfast Roll-Ups
Hearty Crescent Roll-Ups with Sausage, Egg, and Cheese
Ingredients:
• 5 eggs
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 8 sausage links
• 4 slices Cheddar cheese
• Salt and pepper to taste
Directions:
1. Preheat the oven to 350°F.
2. In a small bowl, beat the eggs, reserving 2 tablespoons for brushing on the crescent rolls later.
3. Scramble the remaining eggs.
4. Unroll the dough on a work surface and separate into 8 triangles.
5. Cut each cheese slice in half and place one half on each triangle.
6. Top each with a spoonful of scrambled eggs and one sausage link.
7. Loosely roll up the triangles and place them on an ungreased cookie sheet.
8. Brush the tops with the reserved beaten eggs and sprinkle with salt and pepper.
9. Bake for 15 to 18 minutes or until golden brown.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 135 kcal | Servings: 8 servings

04/09/2024

Italian Cream Cheese Cake Recipe
Ingredients
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1-1/2 cups flaked coconut
• 1 cup chopped pecans
CREAM CHEESE FROSTING:
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 3/4 cup butter, softened
• 6 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 3/4 cup chopped pecans
Directions
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
2. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

04/09/2024

Leftover Mashed Potato Cheese Puffs
Ingredients:
• 2 cups leftover mashed potatoes
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped chives (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs
• 1/2 cup breadcrumbs
• Cooking spray or oil for greasing
Directions:
1. Preheat your oven to 400°F (200°C). Grease a baking sheet with cooking spray or oil.
2. In a large mixing bowl, combine leftover mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, chopped chives (if using), garlic powder, salt, and pepper. Mix until well combined.
3. Beat the eggs in a separate bowl.
4. Scoop out spoonfuls of the mashed potato mixture and shape them into small balls or patties.
5. Dip each ball or patty into the beaten eggs, then roll them in breadcrumbs until coated evenly.
6. Place the coated potato balls or patties on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crispy.
8. Serve hot as a tasty appetizer or side dish.
Enjoy these crispy and cheesy delights made from your leftover mashed potatoes!

04/09/2024

Cheesy Garlic Green Beans - Don't Lose This
Ingredients:
• 1 pound (500 g) green beans, ends trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh parmesan cheese shredded
• 1 tablespoon minced garlic (or 4 cloves garlic, minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 1/4 cup mozzarella cheese shredded
Instructions:
1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
2. Arrange green beans on baking sheet in a single layer. Set aside.
3. In a small bowl mix together olive oil, parmesan, garlic, salt and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.
4. Bake for 20 minutes until vibrant and tender-crisp.
5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

04/09/2024

I got 10 hamburger buns about to expire next week. I need ideas on how to get rid of them. We don't really use buns on burgers. What can I do with these that's NOT a sandwich?

03/09/2024

Lemonade Puppy Chow
Ingredients:
• 9 cups Chex cereal (rice or corn variety works best)
• 1 1/4 cups white chocolate chips
• 1/4 cup unsalted butter
• 4 tablespoons lemon juice (freshly squeezed preferred)
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/4 cup lemonade powder (for an extra lemony kick)
Directions:
1. Place the Chex cereal in a large bowl and set aside.
2. In a microwave-safe bowl, combine white chocolate chips, butter, lemon juice, lemon zest, and vanilla extract. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
3. Pour the melted white chocolate mixture over the Chex cereal. Gently stir until the cereal is evenly coated.
4. In a large zip-top bag, combine powdered sugar and lemonade powder. Add the coated cereal to the bag, seal it, and shake well until each piece is covered in the powdered sugar mixture.
5. Spread the coated cereal out on a baking sheet lined with parchment paper to cool. Store in an airtight container once cooled.
Prep Time: 15 minutes | Total Time: 20 minutes
Kcal: 220 kcal per serving | Servings: 12 servings

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