2 cans frozen apple juice concentrate
2 liters Sprite
Mix together. Serve cold.
10.31.2014
Cheesy Biscuit Bombs
1 Container of Pillsbury Grands Flaky Layers Biscuits
3/4 lb Mozzarella - cubed
1/4 cup Olive Oil
1/4 cup Grated Parmesan
1 tsp. Oregano/Italian Seasoning
Fold the rolls around a piece of Mozzarella, place on pan, seem side down. Brush with olive oil, sprinkle with Parmesan and seasoning. Bake 350 for 15-20 minutes
3/4 lb Mozzarella - cubed
1/4 cup Olive Oil
1/4 cup Grated Parmesan
1 tsp. Oregano/Italian Seasoning
Fold the rolls around a piece of Mozzarella, place on pan, seem side down. Brush with olive oil, sprinkle with Parmesan and seasoning. Bake 350 for 15-20 minutes
10.30.2014
Salted Caramel Popcorn
1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
1 1/2 - 2 tsp kosher or sea salt, divided
Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
1 1/2 - 2 tsp kosher or sea salt, divided
Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.
10.29.2014
Homemade Pico
5-6 Roma tomatoes, chopped
1 Small onion, chopped
1/2 Cup fresh cilantro, chopped
2 Serrano or Jalapeño chiles, seeded and minced
1 Clove garlic, minced
2 Tbsp. freshly squeezed lime juice
Salt and peper to taste.
Put everything in a bowl. Let it sit for at least an hour, but preferably over night. The longer the better, as the flavors get a chance to permeate over time.
1 Small onion, chopped
1/2 Cup fresh cilantro, chopped
2 Serrano or Jalapeño chiles, seeded and minced
1 Clove garlic, minced
2 Tbsp. freshly squeezed lime juice
Salt and peper to taste.
Put everything in a bowl. Let it sit for at least an hour, but preferably over night. The longer the better, as the flavors get a chance to permeate over time.
Sopapilla Cheesecake
2 cans pillsbury butter crescent rolls
3 (8oz) packages cream cheese (softened)
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1/2 cup butter (melted)
Cinnamon & sugar
Almonds (sliced)
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon/sugar and almonds. Bake at 350 degrees for 45 minutes. Let rest to room temp or put in fridge and serve cold.
3 (8oz) packages cream cheese (softened)
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1/2 cup butter (melted)
Cinnamon & sugar
Almonds (sliced)
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon/sugar and almonds. Bake at 350 degrees for 45 minutes. Let rest to room temp or put in fridge and serve cold.
Sausage Tortellini Soup
1 bag of frozen tortellini (I use fresh, and don't add it until about 10-20 minutes before serving)
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese
1 lb. of roll sausage
Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
*I have found if I heat up the broth a bit and then blend it in a blender with the cream cheese, it is creamier and there isn't any cream cheese chunks in the soup.
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese
1 lb. of roll sausage
Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
*I have found if I heat up the broth a bit and then blend it in a blender with the cream cheese, it is creamier and there isn't any cream cheese chunks in the soup.
Death by Butter Cookies
1 box Duncan Hines butter recipe cake mix
1 stick butter
1/4 tsp vanilla extract
1 8 oz pkg cream cheese (room temperature)
1 egg
Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.
1 stick butter
1/4 tsp vanilla extract
1 8 oz pkg cream cheese (room temperature)
1 egg
Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.
Marshmallow Cream Cheese Frosting
1 package Reduced Fat Or Regular Cream Cheese, Softened (8 Ounces)
1 jar Kraft Marshmallow Creme (7 Ounces)
1 teaspoon Vanilla Extract
In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.
1 jar Kraft Marshmallow Creme (7 Ounces)
1 teaspoon Vanilla Extract
In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.
10.28.2014
Copycat Panera Macaroni and Cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)
Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.
1/4 cup all-purpose flour
1 cup milk
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)
Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.
Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts
6 boneless skinless chicken breast
12 tablespoons cream cheese (Chive and Onion)
12 pieces bacon (partially cooked)
Pound out Chicken breast so it is about 1/4" thick. Spread cheese mixture over 1 side of chicken breast. Roll chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on a greased baking sheet and bake for about 35 minutes at 375. Broil for about 5 minute to crisp bacon.
12 tablespoons cream cheese (Chive and Onion)
12 pieces bacon (partially cooked)
Pound out Chicken breast so it is about 1/4" thick. Spread cheese mixture over 1 side of chicken breast. Roll chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on a greased baking sheet and bake for about 35 minutes at 375. Broil for about 5 minute to crisp bacon.
Stromboli
Pizza Dough - store bought or you can use this recipe
Genoa Salami
Ham
Pepperoni
Provolone
Mozzarella
Egg Yolk
Olive Oil
Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up. Starting along one long edge, gently roll it up. Pinch the edges together to seal it. Tuck the ends under and pinch them together. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like. Bake at 400 for about 20 to 25 minutes. Cut it into slices.Serve with sauce alongside.
Genoa Salami
Ham
Pepperoni
Provolone
Mozzarella
Egg Yolk
Olive Oil
Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up. Starting along one long edge, gently roll it up. Pinch the edges together to seal it. Tuck the ends under and pinch them together. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like. Bake at 400 for about 20 to 25 minutes. Cut it into slices.Serve with sauce alongside.
Kneaders French Toast
French Toast:
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices OR use this bread
8 eggs
3 cups milk
1 Tablespoon brown sugar
¾ teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup
For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side.
For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices OR use this bread
8 eggs
3 cups milk
1 Tablespoon brown sugar
¾ teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup
For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side.
For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
Copy Cat Kneaders Cinnamon Bread
For the Dough:
1 c. warm water
1 tbsp. yeast
3 tbsp. sugar
3 c. AP flour (do not use whole wheat!)
1/4 c. dough enhancer
3 tbsp. butter, soft
1 tbsp. oil
pinch of salt
For the Brown Sugar Filling:
2 c. brown sugar
1/2 c. butter, melted
2 tsp. cinnamon
Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times. Meanwhile, grease and line two bread loaf pans with parchment paper. Mix together the brown sugar, melted butter, and cinnamon. Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains Cover and let rise for 30 more minutes. Bake at 375º for 27-28 minutes. Remove and let cool in pan for about 10 minutes or longer.
1 c. warm water
1 tbsp. yeast
3 tbsp. sugar
3 c. AP flour (do not use whole wheat!)
1/4 c. dough enhancer
3 tbsp. butter, soft
1 tbsp. oil
pinch of salt
For the Brown Sugar Filling:
2 c. brown sugar
1/2 c. butter, melted
2 tsp. cinnamon
Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times. Meanwhile, grease and line two bread loaf pans with parchment paper. Mix together the brown sugar, melted butter, and cinnamon. Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains Cover and let rise for 30 more minutes. Bake at 375º for 27-28 minutes. Remove and let cool in pan for about 10 minutes or longer.
Pumpkin Donuts with Salted Caramel Glaze
DONUT
2 cups all-purpose flour1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3 eggs
1-1/2 cups sugar
1-1/2 cups pumpkin puree (NOT pumpkin pie filling)
SALTED CARAMEL GLAZE
2 cups powdered sugar
3/4-cup caramel sauce
2 teaspoons sea salt
3 tablespoons milk
Instructions
Preheat oven to 350.
Lightly grease two doughnut pans with cooking spray. If you don't have a doughnut pan, you can use a standard muffin pan, instead. Set aside.
Combine flour, salt, baking powder and pumpkin pie spice in a mixing bowl; whisk until thoroughly combined. Set aside.
In your mixer's bowl beat together vegetable oil, eggs, sugar and pumpkin puree.
Add flour mixture and continue to beat until well combined.
Fill the cavities of the doughnut pans 3/4 full.
Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
If you are using a muffin pan, bake for 25 minutes.
Remove from oven and let stand 5 minutes.
Transfer to a wire rack to cool completely.
In the meantime, prepare the Salted Caramel Glaze
Combine all the ingredients in a mixing bowl and whisk until completely combined and smooth.
Dip the cooled donuts in the glaze and serve.
Panda Express Orange Chicken
2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1⁄2 tsp salt
1 white pepper, to taste
2 tbsp oil, divided, plus more for frying
1⁄2 cup corn starch, plus 1 tbsp
1⁄4 cup flour
1 tbsp ginger root, minced
1 tsp garlic, minced
1⁄2 tsp hot red chili pepper, crushed
1⁄4 cup green onion, chopped
1 tbsp Shaoxing rice wine
1⁄4 cup water
1⁄2 tsp sesame oil
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
1 orange, zest grated
Orange Sauce:
In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
Chicken:
In another bowl, mix egg, salt, pepper and 1 tablespoon oil.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.
1 egg
1 1⁄2 tsp salt
1 white pepper, to taste
2 tbsp oil, divided, plus more for frying
1⁄2 cup corn starch, plus 1 tbsp
1⁄4 cup flour
1 tbsp ginger root, minced
1 tsp garlic, minced
1⁄2 tsp hot red chili pepper, crushed
1⁄4 cup green onion, chopped
1 tbsp Shaoxing rice wine
1⁄4 cup water
1⁄2 tsp sesame oil
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
1 orange, zest grated
Orange Sauce:
In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
Chicken:
In another bowl, mix egg, salt, pepper and 1 tablespoon oil.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.
Double Pudding Dessert
1 cup all-purpose flour
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool completely. In a bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool completely. In a bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.
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