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Mom's Potato Wedges
开云体育Mom's Potato Wedges ? 6 medium potatoes Water Dash salt 3 tablespoons oil 1/2 teaspoon salt Dash black pepper 1/2 teaspoon oregano leaves 1/2 teaspoon dried thyme leaves Dash cayenne pepper 1/3 cup grated Parmesan cheese 2 tablespoons grated Cheddar cheese ? Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. ? Bake at 425 degrees for about 15 minutes. Sprinkle with cheeses. Bake at 425 to 450 degrees for another 10 to 12 minutes, or until potatoes are golden brown and cheese is melted. Serve as a snack or with pork chops, chicken, meatloaf or hamburgers. ? Tips: If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenever possible, try to eat the skins. They provide valuable nutrients. ? Makes 4 servings. ? |
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Copycat Ruth’s Chris Potatoes au Gratin
开云体育Homey, humble, and so cheesy. Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at. Their steak is incredible – don’t get me wrong – but I look forward to their sides just as much and particularly their potato gratin. It’s indulgent stuff, creamy and cheesy as all get-out, and that’s precisely why you want to be able to make it at home to serve to all of your favorite people. Here it is in all its rich and cheesy glory and good news – it’s so easy to recreate in your own kitchen! ![]() You will be needing potatoes (obviously), three types of cheese, an onion, garlic, heavy cream, and chicken stock. You’re going to dice that onion and sauté it in some butter until it’s nice and soft before you add a couple of cloves of garlic followed by the stock, cream, and potatoes. Now, the potatoes are not as thin as you usually see with a gratin or scalloped dish, you want them sliced about an eighth of an inch thick so they stand up to simmering in that liquid. Let them bubble away gently until they’re tender and then transfer it all to a baking dish, top it with provolone, cheddar, AND parmesan, and let it bake until it’s all melty and bubbly. The sauce will thicken up a bit and some of the cheese will sink down into it, but what I love about Ruth’s Chris’ Potatoes au Gratin is the way it has this unabashed blanket of cheese on the top. Every scoop comes with a stringy pull of cheesy goodness and the cream is so tasty and fragrant thanks to the onions and garlic. It’s a more humble, homey gratin… a little chunky, a lot cheesy, and I love it just the way it is. Copycat Ruth's Chris Potatoes au GratinYield(s): Serves 4 10m prep time 25m cook time 4.6
Rated
by 323 reviewers
INgredients
Preparation
Recipe adapted from? --
TEXT (NO FORMAT RECIPE) BELOW: Copycat Ruth’s Chris Potatoes au Gratin | 12 Tomatoes Serves: 4 Homey, humble, and so cheesy. Recipe Type: side Prep Time: 10 min Cook Time: 25 min Ingredients: 2 tablespoons??? butter, plus more for greasing baking dish 1/2??? white onion, minced 2??? garlic cloves, minced 1 1/2 teaspoons??? salt 1/2 teaspoon??? freshly ground black pepper 1/2 cup??? chicken stock 1 1/4 cups??? heavy cream, plus more if needed 1 1/2??? lbs russet potatoes, peeled and sliced 1/8-inch thick 2 cups??? cheddar cheese, grated 3/4 cup??? provolone cheese, grated 1/2 cup??? Parmesan cheese, grated Fresh parsley, chopped, for garnish Directions: Preheat oven to 425°F and grease an 8x8-inch baking dish with butter. In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more. Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed. Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes. Serve garnished with parsley, if desired. Enjoy! Source: 12tomatoes.com Ginny Butterfield Cranberry Twp, Pa |
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Seven-layer Salad (marketgrow.com)
Seven-layer salad is a timeless classic often served at potlucks, barbecues and family gatherings. Known for its vibrant layers and delightful texture, this dish is as visually appealing as it is tasty. Crisp lettuce forms the base, followed by a colorful array of vegetables, creamy dressing, shredded cheese and crispy bacon on top. It’s best made ahead of time, allowing the flavors to meld, while maintaining the distinct, fresh layers. This salad not only satisfies the appetite but also adds a show-stopping centerpiece to any buffet table. ----- SEVEN LAYER SALAD RECIPE Ingredients: list of 11 items ? 1 head iceberg lettuce, chopped ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1 cup frozen green peas, thawed ? 1/2 cup red onion, finely chopped ? 1 1/2 cups mayonnaise ? 1 tablespoon sugar (optional) ? 1/2 teaspoon salt ? 1/4 teaspoon ground black pepper ? 2 cups shredded cheddar cheese ? 6 slices bacon, cooked and crumbled list end Optional garnishes: list of 2 items ? Chopped chives or green onions ? Hard-boiled eggs, sliced list end ----- Instructions: list of 6 items 1. Prepare the Base: In a large clear glass bowl or trifle dish, evenly layer the chopped iceberg lettuce at the bottom. 2. Layer the Vegetables: list of 4 items nesting level 1 ? Add a layer of cherry tomatoes. ? Follow with a layer of diced cucumber. ? Next, add the thawed green peas. ? Top with the finely chopped red onion. list end nesting level 1 3. Mix the Dressing: In a small bowl, combine the mayonnaise, sugar (if using), salt, and pepper. Mix well. 4. Add the Dressing: Carefully spread the mayonnaise mixture over the top of the vegetable layers to seal the salad. 5. Top It Off: list of 2 items nesting level 1 ? Sprinkle shredded cheddar cheese evenly over the dressing. ? Add crumbled bacon on top as the final layer. list end nesting level 1 6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, add optional garnishes like sliced eggs or chives if desired. list end ----- Tips: list of 3 items ? Use a glass dish to show off the beautiful layers. ? For a healthier twist, substitute Greek yogurt or light sour cream for half the mayonnaise. ? Add extra vegetables like bell peppers or corn for additional color and crunch. list end Enjoy this classic make-ahead salad that’s sure to impress! |
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Sheet-Pan Scallion Chicken With Bok Choy
开云体育I bought some bok choy, first time ever, and used some of the greens for a salad (half bok choy, half lettuce with other salad fixings).? Salad was excellent.?? Tomorrow I am thinking of roasting the rest of the Bok Choy with some boneless chicken.? Will alter this recipe to what I have on hand but recipe looks like a good start!? I did find the bok choy hard to clean, even after cutting apart and soaking the white stalks still had small specs that I could not even get off with my fingernails and had to cut some.? Suggestions, anyone?? --GinnySheet-Pan Scallion Chicken With Bok ChoyServes:?4 This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy Author:
Kay Chun Cook Time: 45 min Ingredients:
Directions:Heat
oven to 450 degrees. In a small bowl, combine scallions,
mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2
teaspoon pepper and 6 tablespoons of the oil. Mix well. Ginny Butterfield Cranberry Twp, Pa |
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Juicy Oven-baked Chicken Breast (marketgrow.com)
Oven-baked chicken breast often gets a bad reputation for being dry and flavorless, but when cooked properly, it can be incredibly juicy, tender and flavorful. This recipe uses simple seasoning blend and a key resting period after baking to lock in the juice. Perfect for a weeknight dinner, meal prep or a healthy protein addition to salad and bowls, this method ensures consistently moist chicken every time - without the need for complicated marinades or ingredients. INGREDIENTS list of 9 items 2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon dried oregano (optional) Fresh parsley (for garnish, optional) list end INSTRUCTIONS list of 6 items 1. Preheat and Prepare Pan Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil. 2. Pound the Chicken Place the chicken breast in between two pieces of plastic wrap, and gently pound it to an even thickness - about 3/4 inch thick - using a meat mallet or rolling pin. This helps the chicken cook evenly. 3. Season Pat the chicken dry with paper towels. Rub both sides of the chicken with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika and oregano. Sprinkle the seasoning blend evenly on both sides of the chicken. 4. Bake Place the chicken breast on the prepared baking sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part. 5. Rest Remove the chicken from the oven, and tent it with foil loosely. Let it rest for 5 to 10 minutes before slicing. This helps retain the juice and enhances flavor. 6. Serve Slice against the grain and serve warm. Garnish with chopped fresh parsley if desired. list end Tips list of 3 items For extra moisture, brine the chicken in salted water for 15–30 minutes before seasoning. Use a meat thermometer to avoid overcooking. This chicken is great for storing in the fridge for up to 4 days for quick meals. list end Enjoy your perfectly juicy, oven-baked chicken breast! |
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Butternut Squash Sauce, from marketgrow.com
Butternut squash sauce is a rich, velvety and slightly sweet sauce that transforms everyday meals into something special. Whether served over pasta, spooned atop roasted vegetables or used as a base for creamy soup, this sauce delivers comforting autumnal flavor in every bite. Its vibrant orange color and naturally creamy texture make it both visually appealing and satisfyingly hearty. This recipe balances the earthy sweetness of butternut squash with aromatic garlic, savory shallots and a touch of cream for a smooth, luscious finish. ----- BUTTERNUT SQUASH SAUCE RECIPE Ingredients: list of 10 items ? 1 medium butternut squash (about 2?–3 lbs), peeled, seeded, and cubed ? 1 tablespoon olive oil ? 1 shallot, finely chopped ? 2 cloves garlic, minced ? 1? cups vegetable broth (or chicken broth) ? ? teaspoon salt (adjust to taste) ? ? teaspoon black pepper ? ? teaspoon ground nutmeg (optional, for warmth) ? ? cup heavy cream or full-fat coconut milk (for a dairy-free option) ? 2 tablespoons grated Parmesan (optional, for extra richness) list end ----- Instructions: list of 5 items 1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until fork-tender and slightly caramelized. 2. Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant. 3. Combine and Simmer: Add the roasted squash to the saucepan. Pour in the broth and stir in the nutmeg. Let simmer for 5 minutes to meld the flavors. 4. Blend the Sauce: Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Return to the pot and stir in the cream and Parmesan (if using). Adjust seasoning with additional salt and pepper if needed. 5. Serve: Pour over pasta, drizzle on vegetables, or use as a base for soups and grain bowls. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. list end ----- Let me know if you’d like variations, such as a spicy version or one with sage and brown butter! |
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Spaghetti with Roasted Eggplant Pesto,(Cooking With Nona)
开云体育Spaghetti with Roasted Eggplant Pesto
|
medium?eggplant, or 3 Sicilian small eggplant, skin on and cut into strips 2 inches long and half an inch wide. | |
extra virgin olive?oil, plus more for drizzling | |
salt | |
cherry?tomato, halved | |
grated parmigiano reggiano?cheese | |
pinoli?nuts, divided | |
fresh?basil?leaves | |
dried?spaghetti |
Directions:
Preheat your oven to 400 degrees. Line a baking sheet with
parchment paper.
Spread the eggplant onto the baking sheet and toss in the oil
and salt, making sure all the eggplant is well coated. Drizzle
a bit more oil over the top of the eggplant and roast for 15
minutes.
Add the tomatoes to the pan and roast for an additional 15
minutes or until the tomatoes are blistered and the eggplant
is cooked through and soft.
Remove from the oven and cool for 15 minutes.
Transfer the eggplant and tomatoes to the bowl of a food
processor along with the cheese, 1/4 cup of the pinoli and the
basil. Process until smooth. Remove to a large skillet and mix
in the remaining pinoli nuts.
Drop the Spaghetti into generously salted boiling water.
While the pasta is cooking, heat the sauce over medium-high
heat and add about 1/2 cup of pasta water to it to loosen.
Cool the pasta till al dente and drain. Toss in the sauce for
1-2 minutes. If the pan seems a bit dry add another 1/4 cup of
pasta water.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
开云体育
Apple Dump Cake (Pioneer Woman)

Serves:?12
You can have
it in the oven in 10 minutes!
Author: Ree Drummond
Recipe Type: autumn, feed a crowd, Thanksgiving, dessert,
fruit
Total Time: 1 hr 10 min
Prep Time: 10 min
Ingredients:
3/4?cup | (1 1/2 sticks) salted?butter, cut into slices, plus more for the baking dish |
2? (21-oz. cans) | ?(21-oz. cans) apple?pie filling |
1?teaspoon | apple pie spice |
1? (15 1/4-ounce) box | yellow?cake mix |
Jarred caramel?sauce, for serving (optional) | |
Vanilla ice?cream?or whipped cream, for serving (optional) |
Directions:
Step
1Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
Step 2Dump the apple pie filling into the prepared baking
dish. Sprinkle with the apple pie spice. Sprinkle the cake mix
over the top of the fruit. Distribute the butter slices evenly
over the cake mix. Step 3Bake until the top is brown and
bubbly, 50 minutes to 1 hour. Step 4Serve drizzled with
caramel sauce and topped with ice cream, if you like.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
开云体育
Yummy Bok Choy Salad
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Ingredients
-
??cup?olive oil
-
??cup?white vinegar
-
??cup?white sugar
-
3?tablespoons?soy sauce
-
2?bunches?baby bok choy, cleaned and sliced
-
1?bunch?green onions, chopped
-
??cup?slivered almonds, toasted
-
??(6 ounce) package?chow mein noodles
Directions
-
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
-
Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts
Calories458 | |
---|---|
Total Fat?34g? | |
Saturated Fat?5g? | |
Sodium?868mg? | |
Total Carbohydrate?36g? | |
Dietary Fiber?4g? | |
Total Sugars?19g? | |
Protein?6g? | |
Vitamin C?28mg? | |
Calcium?96mg? | |
Iron?2mg? | |
Potassium?298mg |
Ginny Butterfield
Cranberry Twp, Pa
开云体育
Marry Me Lentils
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A High-Protein Dinner So Good You’ll Fall in Love with It
This Marry Me Lentils recipe is a plant-based twist on the classic Marry Me Chicken and features tender lentils simmered in a creamy, sun-dried tomato and garlic-infused sauce. Packed with protein and fiber, this dish delivers a rich, comforting texture while using lentils in place of chicken. We love sopping up the sauce with toasted whole-grain bread, but feel free to pair it with brown rice, quinoa or whole-wheat pasta instead.
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By Nicole Hopper? Published on May 7, 2025
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
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Active Time: 45 mins
Total Time: 45 mins
开云体育s: 4
Nutrition Profile:
No Added Sugar Gut Healthy Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free
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steal the spotlight by simmering them in a creamy sauce loaded with garlic, sun-dried tomatoes and kale. We love mopping up every last drop of sauce with toasted whole-grain bread. Whether you’re cooking for someone special or just showing yourself a little extra love, this dish will have you saying, “I do” with every bite. Ready to tie the knot? Read on for our best tips and tricks for making this swoon-worthy dish at home.
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
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Red lentils cook quickly. After about 15 minutes, they will begin to break down, which will help thicken the dish. The lentils will continue to thicken up as they cool, so you’ll want to take them off the heat while the sauce is still a little thin and some of the lentils are still whole.
Parmesan cheese is often made with animal rennet. If you’re following a vegetarian diet, look for cheese labeled “vegetarian.”
Pre-chopped kale from a bag can help cut down on prep time. If you are chopping your own kale, red kale, curly kale or lacinato kale will all work well.
Nutrition Notes
Lentils are packed with nutrients, including protein, fiber and iron. The combination of plant-based protein and fiber can help you feel full for longer, while iron is important for immune health and energy. Lentils have a low glycemic index, which means they can help promote stable blood sugar levels.
Sun-dried tomatoes are just tomatoes that have been dried out, so you get all the same benefits as the fresh version. Sun-dried tomatoes contain high amounts of lycopene, an antioxidant that may reduce risk of heart disease and is the reason for tomatoes’ red color. They’re also a good source of vitamin A for skin and hair health.
Kale is a good source of potassium, calcium and magnesium, three nutrients that can support healthy blood pressure. The dark leafy green also contains phytochemicals that may reduce the risk of chronic illnesses like cancer and cardiovascular disease.
an image of the ingredients to make the Marry Me Lentils
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
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Ingredients
? cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 2 tablespoons oil from jar, divided
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1 small yellow onion, finely chopped (1 cup)
?
? teaspoon salt
?
3 medium cloves garlic, finely chopped (1 Tbsp.)
?
1 tablespoon tomato paste
?
1? teaspoons Italian seasoning
?
? teaspoon crushed red pepper
?
1 cup dry red lentils, rinsed and picked over
?
3 cups reduced-sodium vegetable broth
?
3 cups chopped stemmed kale
?
? cup heavy cream
?
2 tablespoons chopped fresh basil, plus more for garnish
?
? cup grated Parmesan cheese
?
4 (1-ounce) slices crusty whole-wheat baguette, toasted
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Directions
1. Heat 2 tablespoons oil from sun-dried tomatoes in a large skillet over medium heat until shimmering. Add chopped onion, ? cup sun-dried tomatoes and ? teaspoon salt; cook, stirring often, until softened, 5 to 6 minutes.
?
3. Stir in chopped garlic, 1 tablespoon tomato paste, 1? teaspoons Italian seasoning and ? teaspoon crushed red pepper; cook, stirring constantly, until fragrant and deep red in color, 1 to 2 minutes.
?
4. Stir in rinsed lentils and 3 cups broth; bring to a boil over medium-high heat. Cover and reduce heat to maintain a lively simmer; cook, stirring occasionally, for 10 minutes. Stir in 3 cups kale; continue gently simmering, covered and stirring occasionally, until the lentils are tender, about 5 more minutes.
?
5. Stir in ? cup cream and 2 tablespoons basil; cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 2 minutes.
?
6. Remove from heat. Gradually stir in ? cup Parmesan, stirring until melted, about 1 minute.
?
Garnish with additional basil, if desired. Serve with toasted baguette.
?
To make ahead
Refrigerate in an airtight container for up to 5 days. Add a splash of liquid to thin when reheating.
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Nutrition Information
开云体育 Size: about 1 cup
?
Calories 639
Fat 30g
Saturated Fat 10g
Cholesterol 40mg
Carbohydrates 75g
Total Sugars 11g
Added Sugars 0g,
?
Protein 21g
Fiber 10g
Sodium 778mg
Potassium 519mg
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Helpful hints:
you can use half & half instead of the heavy cream to cut back on fat.
?
You can also use a salt substitute to cut sodium
?
Adding a variety of greens is helpful if you don't care for kale such as arugula, spinich
you can choose to use a low sodium/low fat chicken broth instead of vegetable broth
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“I am not lost, for I know where I am. But however, where I am may be lost.” — ?Winnie the Pooh
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Lemon Cheesecake
Ingredients
Crust:
- 2 ??cups?=graham cracker crumbs?(about 2 sleeves)
- ??cup?honey
- ??cup?salted butter?(? stick), melted
Cheesecake Filling:
- 1 ??cups?powdered sugar
- ??cup?dark brown sugar?packed
- 2?medium lemons?zested, juiced and divided
- 24?ounces?cream cheese?(3 - 8 ounce packages), room temperature
- ??cup?sour cream
- ??Tablespoon?vanilla extract
- 4?large eggs
Topping:
- 10?ounces?lemon curd?(jar)
- Whipped topping?optional garnish
- Sliced lemons?optional garnish
- Lemon zest?optional garnish
Instructions
- Preheat the oven to 325 degrees Fahrenheit and assemble a 9-inch springform pan.
- Pulse the crumbs, honey, and melted butter in a food processor until a wet, crumbly mixture forms.
- Press half of the crumbs halfway up the side of the assembled springform pan and then tamp down the mixture onto the bottom, creating a uniformly thick crust at least halfway up the side of the pan.
- Bake for 10-12 minutes or until golden brown and crispy.
- Remove from the oven and let the crust cool while filling the cheesecake.
- To make the cheesecake, beat the powdered sugar, dark brown sugar, and the zest from both lemons with a hand or stand mixer in a large mixing bowl. Start with the beater on low and slowly increase it; beat for 1-2 minutes or until combined and fragrant.
- Add in 1 package of cream cheese and beat until creamy and combined.
- Put in another package of cream cheese and continue beating until the mixture is light and fluffy.
- Finally, add in the third package and continue beating until all the cream cheese is smooth, light, and fluffy and there are no grainy-looking spots. Take your time with this process; getting soft and fluffy can take 3-5 minutes per package.
- Add in the sour cream, the juice from the two lemons, and the vanilla extract and mix just until combined and smooth, about 2 minutes.
- In a separate bowl, mix the eggs just until uniformly combined. Do not overbeat.
- Mix the eggs with the hand or stand mixer on low until the cheesecake mixture is thoroughly combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture.
- Prepare the new pan with the crust by placing the pan in an oven bag or wrapping the bottom and sides well with several layers of aluminum foil.
- Place a lint-free towel in the bottom of a large roasting or baking pan.
- Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan.
- Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven.
- Bake for 70-85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees Fahrenheit.
- Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour.
- Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours.
- Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight.
- When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional.
- Cut into slices and serve.
Nutrition
Monster Cookie Bars
Ingredients
- ??cup?butter?softened
- 3?eggs?beaten
- 1?cup?white sugar
- 1?teaspoon?vanilla
- 1?teaspoon?corn syrup
- 2?teaspoon?baking soda
- 1?cup?brown sugar?packed
- 1 ??cups?peanut butter
- 4 ??cups?quick oatmeal
- 6?ounces?chocolate chips
- 6?ounces?M&M's
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 18x13 inch baking pan with non-stick spray. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add butter and sugars. Beat together until creamed.
- Add eggs, vanilla, corn syrup, and baking soda and mix until just combined. Sir in peanut butter and mix until combined then stir in oatmeal and mix.
- Add chocolate chips and gently mix by hand until combined.
- Spread into a greased 18 x 13 inch pan. Sprinkle M&Ms on top of batter in a pan and gently press into the dough.
- Place in the oven and preheated at 350 degrees Fahrenheit for 15 minutes for a soft, chewy bar. They will not look done, but will cook as they set.
Notes
- Mix it up and uses peanut butter chips and Reese's Pieces for a peanut butter Monster Bar!
Nutrition
Almond Cherry Cookies
Ingredients
Cookies
- 3/4?cup?silvered almonds?ground
- 1?cup?butter?softened
- 3/4?cup?powdered sugar
- 1?teaspoon?vanilla extract
- 2 1/4?cups?all-purpose flour
- 1/4?teaspoon?salt
- 8?ounces?jar maraschino cherries?halved, 1 Tsp juice reserved
- Red Decorating Sugar
Frosting
- 2?cups?powdered sugar
- 1?Tablespoon?maraschino cherry juice
- 1?teaspoon?almond extract
- 2-3?Tablespoon?milk
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl mix together butter, powdered sugar and vanilla until blended.
- In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.
- To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.
- Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
- In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.
Notes
Nutrition
Strawberry Jello Poke Cake
Ingredients
- 1?15.25 oz box white cake mix?(prepare with ingredients on box)
- .3?ounce?sugar free strawberry jello?(1 box)
- 1?ounce?instant vanilla pudding mix sugar free?(1 box)
- 8?ounces?Cool Whip
- 1 ??cup?water
- 2?cup?milk
Instructions
- Prepare your cake as it calls for on the box. When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon. Place in the fridge to chill for 3-4 hours.
- Prepare Jell-O with 1 c. boiling water and 1/2 c. cold water. Mix together until jello mix is dissolved. Pour over the cake. This will seem like a lot of liquid but the cake will absorb it and it won’t become mush.
- Place the cake in the fridge while you prepare the vanilla pudding mixture. Mix the vanilla pudding with 2 c. milk. Let it sit until soft set. Smooth over the top of your cake. Top with the cool whip.
Nutrition
Air Fryer Donuts with Biscuits
Ingredients
- 16?oz?refrigerated flaky jumbo biscuits
- 1/2?c.?granulated white sugar
- 2?tsp?ground cinnamon
- 4?Tbsp?butter?melted
- olive or coconut oil spray
Instructions
- Combine sugar and cinnamon in a shallow bowl; set aside.
- Remove the biscuits from the can, separate them and place them on a flat surface. Use a?1-inch round biscuit cutter?(or similarly-sized bottle cap) to cut holes out of the center of each biscuit.
- Lightly coat air fryer basket with olive or coconut oil spray. Do not use non-stick spray like Pam because it can damage the coating on the basket.
- Place 4 donuts in a single layer in the air fryer basket. Make sure they are not touching.?
- Air Fry at 360 degrees F for 5 minutes or until lightly browned.?
- Remove donuts from Air Fryer, dip in melted butter then roll in cinnamon sugar to coat. Serve immediately.
Nutrition
开云体育
Coffee–Heath Bar Crunch Cake
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HERE’S A CAKE INSPIRED by a favorite ice cream flavor. The cake is flavored
with espresso powder, and the crumbs are made with chopped toffee candy
bars. Prechopped toffee bits are sometimes available in the baking aisle of the
supermarket. Use 1 cup in place of the candy bars if you’d like.
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Serves 8 to 10
For the streusel 4 Heath bars (1.4 ounces each), chopped
2 tablespoons packed light brown sugar
2 tablespoons unbleached all purpose flour
1 tablespoon butter, softened
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For the cake
11?2 cups unbleached all-purpose flour
1 tablespoon instant espresso powder
11?2 teaspoons baking powder
1?2 teaspoon salt
1?2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 large egg yolk
11?2 teaspoons pure vanilla extract
1 cup milk
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Make the streusel
1. Preheat the oven to 350?F. Grease a 9-inch round springform pan.
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2. Combine the Heath bars, brown sugar, flour, and butter in a medium mixing bowl.
Work the mixture with your fingers until it resembles large crumbs. Refrigerate
until ready to use.
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Make the cake
1. Combine the flour, espresso powder, baking powder, and salt in a medium mixing
bowl.
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2. Combine the butter and brown sugar in a large mixing bowl and cream with an
electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down
the sides of the bowl once or twice as necessary. With the mixer on low speed,
add the egg, egg yolk, and vanilla.
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3. With the mixer on low speed, add 1?3 of the flour mixture and then 1?2 of the milk,
scraping down the sides of the bowl after each addition. Repeat, alternating flour
and milk and ending with flour.
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4. Scrape the batter into the prepared pan and smooth into an even layer with a
spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
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5. Bake the cake until it is golden and a toothpick inserted in the center comes out
clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes.
Release the sides of the pan and use a large spatula to slide the cake from the pan
bottom to a wire rack. Cool completely, cut into wedges, and serve.
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6. Store uneaten cake in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.
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Cake Keeper Cakes by Lauren Chattman 2009
开云体育
Almond and Heath Candy Bar Cheesecake
Crust:
1 cup shortbread cookie crumbs (about 15 Lorna
Doone cookies, crushed)
3 tablespoons butter, melted
1 tablespoon sugar
Filling:
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
3 eggs
1/2 cup sour cream
6 ounces Heath candy bars, frozen and crushed
1 tablespoon flour
Topping:
1 cup shortbread cookie crumbs (about 15 Lorna
Doone cookies, crushed)
1/3 cup packed brown sugar
1/4 cup butter
1 cup chopped almonds
3/4 cup caramel ice cream topping
Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake for 10 minutes at 350 degrees F. Cool.
Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust.
Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling.
Bake at 350 degrees F for 1 hour and 5 minutes, or until set. Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from
oven and cool. Carefully release springform pan. Chill at least 4 hours or overnight before serving.
Makes about 16 servings. Enjoy.
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Cranberry Lemon Loaf
Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread!
Ingredients
- ??cup?plain greek yogurt or sour cream
- zest from 1 lemon plus juice from 1 lemon
- 1?teaspoon?vanilla
- 1?teaspoon?baking powder
- 1 ??cups?flour
- ??teaspoon?baking soda
- ??teaspoon?salt
- 1?cup?butter?room temperature
- 1 ??cup?sugar
- 4?eggs
- 1 ??cups?fresh cranberries
- ??cup?confectioners sugar?for glaze
- 2?teaspoon?lemon juice?for glaze
Instructions
Preheat oven to 325 degrees. grease loaf pan; set aside.
In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ? of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
Remove bowl from stand mixer, add in cranberries, and fold gently to combine.
Pour batter into a 9x5 loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.
Allow to cool on a wire rack for 15 minutes.
In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. 8. Drizzle over the top of the bread and cut into slices.