I just found ten recipes that I NEED to make right now.
If these don't make your mouth water, I don't know what will!
ENJOY!
Oatmeal Cookie Chunk Ice Cream
makes about 1 quart
2 c. heavy cream
1 c. whole milk
2 eggs
3/4 c. sugar
2 tsp cinnamon
9 oatmeal cookies, broken into small pieces
1/2 c. milk chocolate chunks (optional)
Mix the milk and cream together in a pan over medium-low heat. Heat the milk mixture for 10 minutes or until it reaches 140°F and then remove it from the heat. In a bowl, beat the eggs until lighter in color and fluffy. Add the sugar to the egg mixture very slowly. Then slowly whisk the milk mixture into the egg & sugar mixture to temper the eggs. If you added the milk to the egg mixture quickly then the hot milk would cook the eggs and you would have scrambled eggs, you don't want that! Now add the the entire egg/sugar/milk mixture into a pot and heat over medium-low heat for 15 minutes, stirring frequently. Remove mixture from the heat and pour it into a clean bowl and refrigerate the mixture for 1 hour. Stir in the cinnamon and freeze the ice cream according to your ice cream maker's manufacturer instructions. I added half of the cold oatmeal cookie pieces into the ice cream mixture 5 minutes before it was done mixing and then folded in the rest after removing the ice cream from the ice cream maker.
Cinnamon-Crusted Banana Bread Pancakes
makes 8 large pancakesfor the cinnamon streusel
1/2 c. all-purpose flour
1/2 c. brown sugar
1 tsp cinnamon
6 tbsp cold butter, cut into chunks
Caramel Pecan Cheesecake Cookie Bars
1 pouch of Betty Crocker sugar cookie mix
1/2 c. cold butter
3/4 c. chopped pecans
3/4 c. toffee bits
2 packages of cream cheese (8 oz each)
1/2 c. sugar
2 tbsp all-purpose flour
1/2 c. caramel topping
1 tsp vanilla
1 egg
Preheat oven to 350°F.
Spray or line a 13x9 inch pan with cooking spray or parchment paper. Place cookie mix in bowl and using your hands or a pastry blender, cut in butter until the mixture is crumbly. Set 1 1/2 cups of the sugar cookie/butter mixture aside. Spread the remaining amount in the bottom of the pan and press down evenly. Bake for 10 minutes. Let cool for at least 20 minutes.
In a large bowl, beat cream cheese, sugar, flour, 1/4 cup of caramel topping, vanilla and egg with an electric mixer until smooth. Evenly spread this mixture over the cooled partially baked cookie dough base. Then sprinkle the reserved sugar cookie/butter mixture, pecans and toffee bits on top. Bake for 35-40 minutes or until light golden brown. Cool for 30 minutes then refrigerate for 2 hours or until cooled completely. Drizzle with remaining 1/4 c. caramel topping. Store covered in the refrigerator.
1 pouch of Betty Crocker sugar cookie mix
1/2 c. cold butter
3/4 c. chopped pecans
3/4 c. toffee bits
2 packages of cream cheese (8 oz each)
1/2 c. sugar
2 tbsp all-purpose flour
1/2 c. caramel topping
1 tsp vanilla
1 egg
Preheat oven to 350°F.
Spray or line a 13x9 inch pan with cooking spray or parchment paper. Place cookie mix in bowl and using your hands or a pastry blender, cut in butter until the mixture is crumbly. Set 1 1/2 cups of the sugar cookie/butter mixture aside. Spread the remaining amount in the bottom of the pan and press down evenly. Bake for 10 minutes. Let cool for at least 20 minutes.
In a large bowl, beat cream cheese, sugar, flour, 1/4 cup of caramel topping, vanilla and egg with an electric mixer until smooth. Evenly spread this mixture over the cooled partially baked cookie dough base. Then sprinkle the reserved sugar cookie/butter mixture, pecans and toffee bits on top. Bake for 35-40 minutes or until light golden brown. Cool for 30 minutes then refrigerate for 2 hours or until cooled completely. Drizzle with remaining 1/4 c. caramel topping. Store covered in the refrigerator.
White Chocolate S'mores Cake Bars
recipe adapted from: Picky Palate
for the cake mix:
1 c. butter, softened
1 1/2 c. sugar
2 1/4 c. all-purpose flour
1 tsp salt
3 1/2 tsp baking powder
1 tsp vanilla
1 egg
4 1/2 full graham crackers
10 oz bag of white chocolate chips
2 cups of marshmallows (I used regular size cut into chunks)
1/ 2 c. sweet condensed milk
Preheat the oven to 350°F.
Line an 8x8 inch pan with aluminum foil, this will save you a lot of clean-up time. Grease the aluminum foil lined pan.
Cream butter and sugar together until smooth. In a separate bowl, stir together flour, salt and baking powder until combined. Add flour mixture to the butter mixture and stir until combined. Add in vanilla and egg and mix until a dough forms. Press half the cake dough into the bottom of the pan. Layer with graham crackers, white chocolate chips then marshmallows. Top with remaining cake dough and press down evenly. Drizzle sweet condensed milk over top and bake for 28-30 minutes or until golden brown on top. Remove from oven and let cool for 5 minutes and then run a knife around the edge of the pan to loosen the sticky marshmallow. Let cool completely and then remove bars from pan with foil edges. Cut into squares and serve
recipe adapted from: Picky Palate
for the cake mix:
1 c. butter, softened
1 1/2 c. sugar
2 1/4 c. all-purpose flour
1 tsp salt
3 1/2 tsp baking powder
1 tsp vanilla
1 egg
4 1/2 full graham crackers
10 oz bag of white chocolate chips
2 cups of marshmallows (I used regular size cut into chunks)
1/ 2 c. sweet condensed milk
Preheat the oven to 350°F.
Line an 8x8 inch pan with aluminum foil, this will save you a lot of clean-up time. Grease the aluminum foil lined pan.
Cream butter and sugar together until smooth. In a separate bowl, stir together flour, salt and baking powder until combined. Add flour mixture to the butter mixture and stir until combined. Add in vanilla and egg and mix until a dough forms. Press half the cake dough into the bottom of the pan. Layer with graham crackers, white chocolate chips then marshmallows. Top with remaining cake dough and press down evenly. Drizzle sweet condensed milk over top and bake for 28-30 minutes or until golden brown on top. Remove from oven and let cool for 5 minutes and then run a knife around the edge of the pan to loosen the sticky marshmallow. Let cool completely and then remove bars from pan with foil edges. Cut into squares and serve
for the tomato soup:
recipe adapted from Closet Cooking
2 pounds of tomatoes, diced
1 red pepper, diced and seeded
1 onion, diced
1 carrot, diced
4 gloves of garlic, unpeeled
olive oil
1/4 tsp garlic powder
1/4 tsp paprika
1 tsp oregano
2 c. chicken stock
1/4 c. heavy cream, optional
handful of basil, chopped
Preheat the oven to 375°F.
Place the tomatoes, red pepper, carrot, onion and garlic on a baking pan and drizzle with olive oil and salt and pepper. Roast in the oven for 30 minutes. Place everything but the cream into a sauce pan and simmer for 15 minutes. Puree with a hand blender or regular blender to desired consistency and mix in the cream and basil.
for the grilled cheese croutons:
(makes one)
2 slices of sourdough bread
2 slices of cheese (I used colby jack & pepper jack slices)
1 tbsp butter
Butter one side of each slice of bread. Place one slice of the bread in the pan/grill, buttered side down, and top with cheese and the remaining piece of bread, buttered side up. Cook until golden brown and crispy, about 4 minutes on each side. Flip and cook the other side for
about 4 minutes. Cut the edges from the grilled cheese and cut into squares.
Grilled Peach & Prosciutto Pizza
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:
2 peaches, sliced and grilled for 2-3 minutes
a ball of fresh mozzarella
8 slices of prosciutto
handful of parmesan
cilantro
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. If you want to use the entire dough then double the amount of pizza toppings.
Cut individual peach slices and grill for 2-3 minutes on each side. Top pizza with parmesan, thinly- sliced mozzarella slices, peach slices and prosciutto pieces. Bake pizza for 20-25 minutes. Top pizza with cilantro before serving.
S'mores Pizza
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
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.
Carrot Cake Cupcakes
makes 2 cake layers or about 80 mini cupcakes
3 c. all- purpose flour
2 1/2 c. sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 c. oil
4 eggs
1 tbsp vanilla
1 1/2 c. shredded coconut (I used sweetened) + 3/4 c. for toasted coconut topping
1 1/3 c. pureed cooked carrots
3/4 c. drained crushed pineapple (in pineapple juice not syrup)
1 1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.
Grease or line pans or cupcake tins. Peel and dice carrots and boil for 20 minutes until soft. Puree in food processor or blender, then let cool. Mix dry ingredients and oil, eggs & vanilla. Beat well. Fold in nuts, carrots, coconut and pineapple. Bake cake layers for 30-35 minutes and mini cupcakes for 10-15 minutes until golden brown on top.
Cream Cheese Frosting
8 oz cream cheese, room temperature
6 tbsp butter, room temperature
3 c. confectioner sugar
1 tbsp vanilla
1/2 juice of lemon
Blend cream cheese and butter together until creamy. Slowly add in 10x sugar until smooth. Then add in vanilla and lemon juice.
*For the toasted coconut, thinly spread 3/4 c. of shredded coconut on baking sheet and bake at 300°F for 20 minutes. Stir coconut every 5 minutes to make sure the coconut browns evenly. Remember, coconut burns really easily so keep an eye on it.
Breakfast Mac & Cheese
serves 6-8
1 pound of pasta (I used cavatelli shaped pasta)
1 pound breakfast sausage, removed from casings and crumbled
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
1 jalapeno pepper, discard seeds and dice
1/2 tbsp garlic salt
1 garlic clove, minced
4 tbsp butter6 tbsp flour
4 c. whole milk
5 c. colby jack cheese
1 c. pepper jack cheese
salt and pepper to taste
4 eggs
6 toasted breakfast biscuits, crumbled (homemade or the from the refrigerated aisle of the grocery store)
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes.
In a large skillet over medium-high heat, cook the sausage until browned. Remove sausage from the pan, drain the fat off and set sausage aside. In the same skillet, add the onion, peppers and garlic salt and cook over medium-high heat until softened. Add the garlic and cook for 1 minute. Remove onion and pepper mixture from heat and set aside.
Add butter to the same skillet and stir constantly until melted. Add the flour and stir constantly over medium heat for 3-4 minutes. Slowly pour in the milk and whisk continuously until it is smooth and has thickened, about 4-6 minutes. Remove skillet from the heat and stir in 4 cups of colby jack and 1/2 cup of pepper jack along with salt and pepper to taste. Add the pasta, cooked sausage, onion/pepper mixture to the cheese mixture and stir until combined. Pour into a large buttered baking dish.
In a small bowl, whisk all the eggs together. Add in remaining cheese and crumbled biscuits, stir until combined. Pour this mixture over the pasta in the baking dish. Bake for 25-30 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.
*Images and recipes via dinnerordessert.com
No comments:
Post a Comment