Peanut Butter Cups Recipe
2 cubes butter, softened (1 cup)
1 pound powdered sugar
2 cups crushed graham cracker crumbs
1/2 cup peanut butter
28 ounces milk chocolate bar or chips (4 giant Hershey’s bars work great! You can also substitute dark chocolate)
If you don’t want to make individual peanut butter cups, use a 9×13 inch pan to make them. I’ll mention how as we go.
First cream together the butter and graham cracker crumbs.
Add the peanut butter and slowly add the powdered sugar, mixing well.
The peanut butter mixture should be crumbly but should still stick together.
Add heaping teaspoon fulls of peanut butter mixture to the paper cups, or pour into a 9×13 baking pan.
Use your hands to press the mixture down (in both paper cups or 9×13 pan)
Place chocolate in a microwave safe bowl.
Melt for about 1 minute in microwave, stir, and then melt for 30 second intervals, stirring after each interval until chocolate is melted and smooth.
Spoon chocolate into the cups over the peanut butter mixture (or in the 9×13 pan). You will need about 28 ounces of chocolate.
Allow the chocolate to set until hardened.
This batch makes about 125 individual peanut butter cups. Make them now and freeze for over a month. They keep very well in the freezer.
Christmas Truffles Recipe
Boxed Cake Mix (any flavor) plus ingredients listed on box
1 Cup Icing
Sprinkles (red or green)
Candy Coating (I used melted white chocolate chips)
Optional: Bagged icing for pipping.
Your first step is to make your cake according to the box directions.
Once your cake is made and has had time to cool, break it up into crumbs and add it to a large mixing bowl. Add your cup of icing.
I only used half of my cake for the 1 cup of icing. It gave the cake crumbs the perfect amount of moisture to form cake balls that didn’t fall apart. If you plan on using the entire cake, add a 2nd cup of icing.
Mix your icing and cake crumbs together to form cake balls.
Once you’ve formed all of your cake balls, stick them in the freezer while you do this next step. Freezing them will keep them from getting crumbly when you cover them with your candy coating.
Now, use a double broiler to melt down your candy pieces. Remember, you can do this in the microwave too. Just be very careful because they burn very easily. If you melt them in the microwave, follow the directions on the bag closely!
Once your candy is melted and has a smooth creamy consistency, use a spoon to pick it up and pour it over the cake ball. I wouldn’t suggest dipping the ball in the candy. I tried it and it fell apart quickly and left crumbs mixed in with the candy that you can’t fully get back out.
Don’t worry! This part is going to get messy and your cake balls aren’t going to look very pretty for the moment!
After you coat your cake ball and before the candy dries, sprinkle red or green “sugar” candy over the top. Don’t wait to cover all of your cake balls in the candy coating before you sprinkle! They will have already begun to harden and the sprinkles won’t stick! Only cover 2 or 3 balls at once before you use your sprinkles.
This is what they’re probably going to look like..
I told you they wouldn’t be very pretty just yet!
All you have to do at this point is pick up the truffle and break off the excess candy hanging off the base.
You can stop at this point! They are cute and yummy enough! However, if you really want to be festive, add a little pipped icing over the top of the cake balls.
Ground Chicken Casserole Recipe
- 1 (225 g) box macaroni & cheese dinner mix (Kraft dinner)
- 3 tablespoons butter or 3 tablespoons margarine, for pasta dinner
- 1/4 cup milk, for pasta dinner
- 1 tablespoon olive oil
- 1 medium walla walla onion, chopped (sweet)
- 1 (10 ounce) can sliced mushrooms, well drained
- 1 lb ground chicken
- fresh ground pepper
- 1 (14 ounce) can stewed tomatoes
- 1 cup fresh basil leaf, rolled and chopped in strips
- breadcrumbs (optional)
- 1/2 cup grated parmesan cheese
- Preheat oven to 400°F.
- Prepare pasta dinner as directed on package, with butter or margarine and milk.
- Place in a 2 quart casserole.
- Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
- Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
- Add stewed tomatoes, simmer for 3 or 4 minutes.
- Add chicken/tomato mixture to casserole.
- Stir to mix with pasta.
- Add chopped basil, turn several times to distribute through casserole.
- Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
- Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.
Time: 55 Minutes
Easy Baked Chicken Cordon Bleu Recipe
5 chicken breasts, split in 2 (total yield 10 pieces)
4 tsps onion powder, divided
3-4 cups fresh bread crumbs
3/4 cup shredded Parmesan
salt/pepper to taste
4 TBS butter, melted
3 TBS olive oil, or canola
10 slices deli ham,sliced thinly
10 slices Gruyere/Swiss cheese
optional sprinkle with basil/parsley
1. Process a few slices of bread( simple white sliced bread….the fluffy kind) in food processor to make about 4( or so) cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder…and herbs if you like. Set aside.
2. Melt butter in a bowl and mix with oil. Set aside.
3. Wash and clean chicken breasts.Pat dry and cut each breast into two pieces. You will have two pretty thin slices.
4. Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 to 1/2 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.
5. Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty….
6. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate. Take cheese out…I usually like to cut the cheese slices in half in case I have to overlap them.
7. Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).
8. Roll chicken, jelly-roll style, …making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks.
9. Take the chicken roll and dip into the melted butter/oil…make sure all the sides are well coated.
10. Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.
11. Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice…if you haven’t mixed it into the bread crumbs. I sprinkled some dried basil…
12. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:).
13. When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don’t overcrowd them.
14. Bake in a pre-heated 375 oven for 15-20 minutes or until no longer pink in the middle. The time depends on how thinly you pounded the chicken.
Place the pan on the top third rack. This way it browns a bit better…. Don’t over cook the chicken. You can easily bake the rolls in a toaster oven as well.
The Best Cheesecake Recipe
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup toasted pecans, finely chopped but not ground
1 1/2 lbs cream cheese, softened
1 cup brown sugar
5 1/3 ounces evaporated milk
2 tablespoons flour
1 1/2 teaspoons vanilla extract
pure maple syrup, for glazing
12 whole pecans, for garnishing
Preheat oven to 300 degrees F.
Combine crust ingredients in a small bowl.
Press mixture into a 9- or 10- inch springform pan.
Bake for 10 minutes in preheated oven.
When crust is done, remove from oven and set aside.
Increase oven temperature to 325 degrees F.
Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
Add eggs, one at a time, beating well after each addition.
Pour filling mixture into baked crust.
Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
Cool cheesecake completely (using whatever preferred method; everyone has their own).
Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
Cover and refrigerate leftovers.
Low Calorie Low Fat Thin Pizza Crust Recipe
3/4 cup warm water (110 degrees F.)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 garlic cloves, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread flour
2 teaspoons fast-rising active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer’s instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.
Gluten Free Cornbread Recipe
1/4 cup white bean flour
1/4 cup sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour
1 cup cornmeal
1/2 teaspoon xanthan gum
1 teaspoon egg substitute
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup plain yogurt
2 tablespoons margarine, melted
1/4 cup orange juice or 1/4 cup water
Preheat oven to 400 degrees. Grease 8″ square pan.
In a mixing bowl, whisk together the dry ingredients. Set aside.
In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
Add the dry ingredients and stir until just blended.
Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
Cut into squares and serve warm or at room temperature.
Crispy Chicken Tortilla Rollups
- 1/3 cup canola oil + 2 grated garlic cloves
- 8-10 flour tortillas
- 2 tsp. dried cilantro
- 2 tsp. chili powder
For the filling:
- 6 ounces non-fat Greek yogurt
- 12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
- 1 cup co-jack cheese
- ½ cup corn kernels
- 1 small jalapeno or serrano pepper, seeded and finely chopped
- 1-2 green onions, sliced
- 2 garlic cloves, minced or grated
- 1/3 cup salsa
- 1 tsp. cumin
- Juice of half a lime
- Salt and pepper to taste
For the avocado-lime dipping sauce:
- 1 ripe avocado, peeled and mashed
- 6 ounces nonfat plain Greek yogurt
- Juice and zest of one lime
- 1 tsp. dried cilantro
- 2-3 drops Tabasco
- Salt & pepper to taste
- Preheat the oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.
- Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.
- Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder.Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.
- Make the dipping sauce and serve it in a decorative serving bowl on the side.
Lemon-Cream Cheese Crescent Ring Recipe
- 1 package (3 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
- Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
- Starting with 1 long side of rectangle, roll up; pinch edge to seal.
- With serrated knife, cut into 12 slices.
- Arrange slices on cookie sheet in a circle, overlapping slightly.
- Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
*Sprinkle the crescent ring with powdered sugar in place of the glaze if you like.
*You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time.