开云体育

Lemon Cheesecake Bursting with zesty lemon and rich cream cheese on a homemade graham cracker crust and topped with a lemon curd. This Lemon Cheesecake is sweet and tart making it refreshing and delicious. Prep Time20minutes mins Cook Time1hour hr 10minutes mins Cooling and Chilling Time10hours hrs Total Time11hours hrs 30minutes mins Course: Dessert Cuisine: American 开云体育s: 12 servings Calories: 554kcal Author: Julie Evink 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 开云体育: 1slice | Calories: 554kcal | Carbohydrates: 62g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat

Monster Cookie Bars Soft, chewy Monster Cookie bars stuffed full of peanut butter chips and M&M's! Prep Time10minutes mins Cook Time15minutes mins Total Time25minutes mins Course: Dessert Cuisine: American 开云体育s: 20 Calories: 532kcal Author: Julie Evink 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! Place leftover bars into an airtight container with parchment paper between layers and store at room temperature for 3-4 days. FRIDGE: To make this treat last a bit longer, store leftovers in the refrigerator for up to a week. FREEZER: Monster cookie bars can be frozen too! Wrap each bar individually in plastic wrap or place them in an airtight container. Store in the freezer for up to 3 months. Allow to thaw before eating. Nutrition Calories: 532kcal | Carbohydrates: 72g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 298mg | Potassium: 356mg | Fiber: 6g | Sugar: 33g | Vitamin A: 185IU | Calcium: 56mg | Iron: 3mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Almond Cherry Cookies Soft, delicious Almond Cookies glazed in cherry frosting with a surprise cherry in the middle! Prep Time15minutes mins Cook Time9minutes mins Total Time24minutes mins Course: Dessert Cuisine: American 开云体育s: 36 cookies Calories: 187kcal Author: Julie Evink 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 Can I use almond flour instead of all-purpose flour? I haven’t tested this recipe with almond flour, but mostly like it won’t work. Substituting the same amount for all-purpose flour will not yield the same results. My dough is very dry and crumbly. What did I do wrong? If it’s dry you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off. Do I have to stuff the cookies? Can you just add the cherries to the dough? I love the surprise bite of cherry inside the cookie, but you could use chopped maraschino cherries instead and fold them into the dough after you add the dry ingredients. Can I use fresh cherries? I haven’t tried that but fresh cherries have a lot more moisture. As they bake they will release juices which could change how the cookies turn out. For that reason, it’s better to stick with maraschino cherries. How long do the cookies keep? They will keep for three days at room temperature. Keep them tightly wrapped in plastic wrap or in an airtight container.Nutrition 开云体育: 1 | Calories: 187kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 165IU | Calcium: 20mg | Iron: 0.6mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Strawberry Jello Poke Cake Vanilla Poke Cake - Quick & Easy, But Impressive for Guests! This Light Cake Starts with a Box Mix and is Topped with Strawberry Jell-O, Vanilla Pudding and Cool Whip! Strawberry Jello Poke Cake is the Perfect Comfort Food Dessert! Prep Time25minutes mins Cook Time30minutes mins Total Time55minutes mins Course: Dessert Cuisine: American 开云体育s: 12 servings Calories: 226kcal Author: Julie Evink 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 开云体育: 1 | Calories: 226kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 644mg | Potassium: 96mg | Sugar: 21g | Vitamin A: 105IU | Calcium: 150mg | Iron: 0.8mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Air Fryer Donuts with Biscuits Quick and Easy Air Fryer Donuts that are made from refrigerated biscuits! This recipe is so delicious and easy. Prep Time10minutes mins Cook Time5minutes mins Total Time15minutes mins Course: Breakfast Cuisine: American 开云体育s: 8 Calories: 316kcal Author: Julie Evink 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 Calories: 316kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 585mg | Potassium: 127mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Calcium: 36mg | Iron: 1.9mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Coffee–Heath Bar Crunch Cake 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. 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 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 Make the streusel 1. Preheat the oven to 350?F. Grease a 9-inch round springform pan. 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. Make the cake 1. Combine the flour, espresso powder, baking powder, and salt in a medium mixing bowl. 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. 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. 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. 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. 6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. Cake Keeper Cakes by Lauren Chattman 2009

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.

Cranberry Lemon Loaf Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread! Course Breakfast, Dessert Cuisine American Keyword Cranberry Lemon Loaf Prep Time 5 minutes Cook Time 50 minutes Total Time 55 minutes 开云体育s 10 slices 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. Source: Domestic Superhero ~~~~~ Rhonda in MO

One Pot Chicken Mushroom Soup Done in less than 30 minutes, this One Pot Chicken Mushroom soup is full of flavor! Creamy yet healthy, this soup is delicious! Course Main Course, Soup Cuisine American Keyword chicken mushroom soup Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes 开云体育s 4 servings Calories 362 kcal Ingredients 1 lb boneless, skinless, chicken breasts cut into bite-size pieces 1 tablespoon olive oil 2 tablespoons unsalted butter 4 garlic cloves minced 1 large onion diced 2 medium carrots diced 2 celery stalks diced 8 ounces mushrooms, cleaned and thinly sliced ? teaspoon dried thyme ? teaspoon dried rosemary 1 teaspoon oregano 1 teaspoon red pepper flakes 1 teaspoon ground black pepper divided 1 teaspoon salt divided 3 tablespoons all-purpose flour 4 cups chicken stock reduced sodium 1 bay leaf ? cup half and half 2 tablespoons chopped parsley Instructions In a bowl season chicken pieces with salt and pepper; set aside. Heat oil in a pot, add chicken pieces, and cook until golden (about 2-3 min), transfer the chicken onto a plate; set aside. In the same pot, melt butter over medium heat, add garlic, and sauté until garlic becomes fragrant. Add onions, carrots, and celery; cook for 2-3 minutes then add mushrooms and cook for another 2 minutes, stirring occasionally. Add dried thyme, rosemary, oregano, red pepper flakes, black pepper, and salt; stir to combine. Sprinkle the all-purpose flour over the top, and sauté until the flour is lightly browned (about 1 minute). Add stock, bay leaf, and cooked chicken pieces; increase heat and bring to a quick boil. Once boiling, reduce the heat and cook 5-6 more minutes, whisking continuously. Stir in half and half and let it cook for another 1-2 minutes. Season with extra salt and pepper if required. Serve immediately, garnished with chopped parsley. Recipe Notes Nutritional information: 362 calories, 16g fat, 21g carbohydrates, 4g fiber, 35g protein. Source: Domestic Superhero ~~~~~ Rhonda in MO

Southwestern Salad with Jalapeno Ranch Southwestern Salad with Jalapeno Ranch is mouthwatering delicious! Full of vegetables, this can be served as a main course or side salad! Course Salad Cuisine American Keyword southwestern salad Prep Time 5 minutes Total Time 5 minutes 开云体育s 4 servings Ingredients 5 cups chopped romaine leaves about 2 hearts 2 fresh roma tomatoes diced ? cup corn kernels ? cup pickled jalapeno slices 1 red pepper seeded and diced 1 lime sliced into wedges ? cup black beans warmed/heated ? cup jalapeno ranch - see recipe below or serve on the side Instructions Place your lettuce in a serving bowl. Top with tomatoes, corn, jalapenos, red peppers, and black beans. Squeeze your limes over the salad. Drizzle jalapeno ranch over your salad. Toss and serve! Source: Domestic Superhero ~~~~~ Rhonda in MO

Caramelized Onion & Mushroom Havarti Melt Thick sliced bread topped with soft onions, sautéed mushrooms, and havarti cheese is the perfect grilled cheese combination! This caramelized onion and mushroom grilled cheese is a great easy meal! Course Main Course Cuisine American Keyword caramelized onion and mushroom grilled cheese Prep Time 5 minutes Cook Time 7 minutes 开云体育s 2 sandwiches Ingredients 8 oz mushrooms roughly chopped 1 medium onion thinly sliced salt & pepper ? teaspoon thyme dried or fresh 4 slices of thick sliced bread (like sourdough) 4 slices havarti or Swiss cheese 2 TBS butter Instructions Heat skillet on medium heat and melt 1 TBS of butter; Add onions and mushrooms. After 5-7 minutes you'll notice the mushrooms ‘sweating’ (little beads of water coming to the surface) - Wait another minute and then toss around quickly; Wait about 5 more minutes. By this time their color should be turning a rich brown, and you can toss around a couple more times. Once they are a caramel color, sprinkle with thyme, salt and pepper and stir. Remove from heat. Using the remaining butter, evenly butter 1 side of each slice of bread. With the butter side facing down, place 1 slice of cheese on bread, then about ? cup of mushroom mixture, then another slice of cheese, and then another slice of bread with the butter side up. Repeat for 2nd sandwich. Place the sandwiches into a skillet on medium heat (lower the heat if your bread is browning, but cheese isn't melting enough). Let cook for 3-4 minutes and then flip carefully to other side. Cook an additional 3-4 minutes or until browned. Remove from skillet, cut in half, and serve immediately. Recipe Notes *Do not cook sandwiches over high heat, this will toast the bread to quickly and not allow enough time for the cheese to melt. Slowly over medium head is the way to go. Source: Domestic Superhero ~~~~~ Rhonda in MO

Milky Way Caramel Cheesecake Brownies Milky Way Cheesecake Brownies are full of cheesecake and dripping with ooey-gooey caramel! These will be a hit at your next party! Course Dessert Cuisine American Keyword Milky Way Cheesecake Brownies Prep Time 10 minutes Cook Time 35 minutes cool 1 hour Total Time 1 hour 45 minutes 开云体育s 16 brownies Ingredients Brownie Layer 1 cup butter , melted 1 teaspoon vanilla 4 large eggs 2 cups sugar ? cup unsweetened cocoa powder 1 cup flour ? teaspoon baking powder ? teaspoon salt Cheesecake Layer 16 oz cream cheese , softened (2 packs) ? cup sugar 1 teaspoon vanilla 2 eggs 2 cups chopped Milky Way Candy Bars Instructions Preheat oven to 350 degrees F. In a stand mixer or with a hand mixer combine melted butter with sugar and vanilla. Add eggs one at a time, beating well after each one. Add the cocoa and mix well. Then add the flour, baking powder and salt and mix until just combined, do not over mix. Set aside one cup of the brownie batter and smooth the rest into a foil lined 9×13 baking dish. Next layer: With your stand mixer or hand mixer (cleaned off), begin making your cheesecake layer by beating cream cheese and sugar until smooth. Add the vanilla and then the eggs one at a time, beating well after each one. Pour the cream cheese mixture on top of the brownie mixture and using a spatula, smooth it evenly over the brownie batter. Sprinkle the chopped Milky Way Simple Caramel slices evenly over cream cheese layer. They should be close together and pretty much covering the cream cheese layer. Using the reserved cup of brownie batter, drop spoonfuls over the top of the candy bar layer, scattering around. Use your spatula or a butter knife to gently swirl the batters. This will combine the cream cheese layer and top brownies layer a bit, which covering the candies in batter. This does not need to be perfect. Bake at 350 for 45 minutes. Allow to cool completely before cutting into squares (at least an hour). Recipe Notes After my brownies were done baking, I let cool for about 30 minutes, and then I was able to lift them all out of the baking dish with the foil (by grabbing the sides of the foil). This helped to cool more quickly. You can also set the baking dish on a wire rack to cool faster. Be sure to refrigerate the brownies when you are done serving. I like these best served cold so I allow them to cool for an hour on the counter, and then refrigerate another hour before serving. It's up to you! Some people have noted that it took much longer for their brownies to cook. I would check them at the 45 minute mark, and then every 5 minutes after that if they don't seem done. I have made them several times and the 45 minutes is always perfect for mine, but people have noted it taking up to an hour for them. So just check them as they are cooking. Source: Domestic Superhero ~~~~~ Rhonda in MO

For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! Go to http://www.marketgrow.com and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on www.cookingcuriosity.com

Cheesy Dinner Rolls These soft, homemade dinner rolls are a prefect addition to any dinner and they have an added bonus of gooey, cheesy center! Prep Time30minutes mins Cook Time20minutes mins Time for dough to raise:1hour hr 45minutes mins Total Time2hours hrs 35minutes mins Course: Side Dish Cuisine: American 开云体育s: 18 Calories: 191kcal Author: Lyuba Brooke Ingredients 4 1/2 cups all purpose flour 2 tsp sugar 1 1/2 tsp salt to taste 1/4 oz rapid rise (instant) yeast (1 envelope) 1 1/2 cups warm whole milk warmed to 110°-120° 1/4 cup water warmed to 110°-120° 6 tbsp unsalted butter melted 1 large egg 5-6 oz Mozzarella cheese block Topping: 1 egg white lightly beaten 1-2 tbsp coarse or sea salt 1-2 tbsp fresh minced rosemary optional Instructions Prepare the dough: Combine flour, sugar, salt, and instant yeast in the bowl if the stand up mixing bowl and whisk it together. Heat up milk, water, and butter in the small sauce pot over medium heat until it reaches 110°-120°. Take off heat once temperature is reached. Fit the dough hook attachment to the mixer and start mixing on stir. Slowly pour in the warm milk mixture into the bowl and then add the egg. Keep slowly mixing until the dough comes together completely. Stop and scrape the dough hook and the sides when needed. Sprinkle a large mixing bowl lightly with flour and transfer the dough into it. Cover it with plastic wrap and a clean towel and place into the warm place to raise for about an hour. Note: good temperature for the dough to rise is around 78° degrees. That is warmer than I like to keep my house so I usually find or create a warm place. I turn on the oven and place the bowl with the dough near it, that way it stays in the warmer ambient temperature. Prepare the rolls: Grease three 8 or 9 inch round baking pans. (Either size pan should work.) Take out the dough and roll it in a long roll, about 3 inches thick. Cut it in about even 18 pieces. Cut the cheese block into 18 cubes. Gently press each dough piece into a circle and place the cheese cube in the center of the dough circle. Bring the edges together and seal it up. Place the roll in a greased baking pan, seam down. Repeat with the remaining dough and cheese. Cover the baking pans with rolls with a clean paper towel and let them rise for about 45 minutes in a warm place. Preheat the oven to 375°. Whisk the egg white in a small bowl and brush the rolls with egg white and sprinkle with some coarse salt. Bake rolls at 375° for 18-20 minutes, until golden brown. Nutrition Calories: 191kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 646mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 2mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

Honey Lemon Dinner Rolls These soft and fluffy honey dinner rolls are made with lemon and honey inside and topped with warm, buttery lemon honey mixture. Prep Time1hour hr 30minutes mins Cook Time20minutes mins Total Time1hour hr 50minutes mins Course: Side Dish Cuisine: American 开云体育s: 12 rolls Calories: 251kcal Author: Lyuba Brooke Ingredients 1 1/2 cups whole milk 1 Tbsp white granulated sugar 1/4 oz packet of Rapid Rise yeast 4 to 4 1/4 cups all purpose flour 3 Tbsp salted butter melted 1 egg 1 tsp lemon extract Zest of 1 lemon 2 Tbsp honey 1 tsp salt Butter topping: 2 Tbsp butter melted 1 1/2 Tbsp honey 1/4 tsp lemon extract Instructions Combine sugar and yeast in a mixing bowl. Warm up your milk to 120 degrees and add warm milk to the sugar and yeast. Stir and let the mixture bloom for 10 minutes. Add 3 cups of flour and salt to the mixing bowl of the electric mixer. Start mixing on low and pour in the milk mixture. Add egg, melted butter, honey, lemon extract and lemon zest to the mixing bowl as well. Add remaining flour to the mixture, while it's stirring, 1/4 cup at a time. Mix until all flour is just combined. The dough will be thick and coming off the walls but still sticky. Turn the dough onto a lightly floured surface and knead it a few times. Shape it into a circle, cover with some saran wrap and a towel and let it rest and rise for 30-45 minutes. (I usually put my dough on a thick cutting board and I leave it on or near a warm stove. Make sure the stove-top is NOT on but the oven is on low temperature.) Divide the dough into 12 equal pieces. (You can make smaller rolls and more rolls but dividing into 24 pieces but you will have to adjust baking temperature.) Very lightly flour your hands and roll each dough piece into a ball. I chose to do these dinner roll in 2 9-inch round pans because I wanted to achieve a flower look. You can choose to use a 9x13 pan and place all dough balls into one pan. Make sure to grease the pans you use. Add rolled dough balls into greased pans. Divide the dough balls into 6 in each round pan (or place all 12 in a 9x13 pan). Cover with a towel and let them rise for 30-60 minutes, until doubled in size. Preheat the oven to 375. Bake dinner rolls for 18-20 minutes, until golden brown on top. (Remember to adjust time if making 24 smaller rolls.) Melt butter in the microwave and mix it with honey and lemon extract. Brush all dinner rolls generously with the butter mixture. Nutrition Calories: 251kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 250mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 0.03mg | Calcium: 48mg | Iron: 2mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

Strawberry Crescent Rolls Recipe Strawberry Crescent Rolls are sweet and easy breakfast treats that are made flavorful with real strawberries! Big, flaky refrigerated crescent dough filled with easy to make strawberry filling. Perfect recipe for Mother's Day, brunch, and many other occasions. Prep Time10minutes mins Cook Time30minutes mins Total Time40minutes mins Course: Breakfast, Brunch Cuisine: American 开云体育s: 8 Calories: 201kcal Author: Lyuba Brooke Ingredients 12 oz package of Crescent Grands dough the big and flaky kind Filling: 10 oz strawberries 2 tsp lemon juice 2 tsp vanilla extract 1 vanilla bean or 1 tsp vanilla bean paste 1/3 cup white granulated sugar Topping: 2 tsp white granulated sugar 1 tsp cinnamon Instructions Chop strawberries and add them to a small sauce pot. Scrape vanilla seeds into the pot with strawberries. Add lemon juice, vanilla and sugar as well. Mix well until all incorporated. Simmer over medium heat for 13-15 minutes. A lot of the liquid will be cooked out (not all!), making it thicker and easy to spread without pouring out. Let cool to room temperature so you don't get burned. Preheat oven to 350℉ and cover a large baking sheet with parchment paper. Lightly grease the parchment paper. Open the crescent dough, unroll it and cut the predesignated triangles. Spread about a tablespoon of vanilla strawberry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay all the rolled strawberry rolls on the prepared baking sheet. Mix 2 tsp of sugar with 1 tsp of cinnamon and sprinkle each rolled pastry. Bake for 15 minutes, until raised and golden brown. Notes To Add Glaze: Use 1/4 cup of powdered sugar, about 1/4 cup of cinnamon (if you wish) and 1 Tbsp of heavy cream or half and half. Combine powder sugar and cinnamon and whisk in heavy whipping cream. Whisk until glaze is smooth and pour some glaze over the warm scones. Storing and Reheating: If you happen to have any crescent rolls leftover, it’s best to store them in the refrigerator. Use an air-tight food storage container and refrigerate. They should last 2-3 days. You can easily reheat them for a few seconds in a microwave or in the oven at 300°Nutrition Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 334mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 8mg | Iron: 1mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

Caramelized Onion Dinner Rolls These scrumptious rolls are made out of easy yeast dough and filled with delicious caramelized onions. Prep Time3hours hrs Cook Time23minutes mins Total Time3hours hrs 23minutes mins Course: Side Dish Cuisine: American 开云体育s: 15 rolls Calories: 198kcal Author: Lyuba Brooke Ingredients Yeast Dough: 3 2/3 cups all purpose flour 1/4 oz rapid rise (instant) yeast 1/3 cup white granulated sugar 1 tsp salt 1 cup low fat buttermilk 6 Tbsp unsalted butter 3 large egg yolks Caramelized onions: 3 large yellow onions sliced thin 2 Tbsp vegetable oil 1 tsp sugar Salt Instructions In a bowl of an electric mixer, combine flour, yeast, sugar and salt. Mix well. Use dough hook attachment. In a sauce pot, over medium heat, heat up butter until almost melted and add buttermilk while stirring. Stir slowly while it's heather through. Use cooking thermometer to check that temperature is about 120 degrees. Start mixer on low speed while pouring in buttermilk mixture. Add egg yolks. Once dry ingredients are mixed in with wet, rise speed to medium-high. Mix for about 5 minutes, until dough is smooth, elastic and is easily coming off the walls. Don't walk away because you will need to hold on to your mixer here. Shape dough into a circle and place it in the bottom of the bowl. Cover with saran wrap and place in a warm, dry place for it to rise. Let it rise until doubled in size. It may take 45-60 minutes. While dough is rising: Preheat a large cooking pan with oil, over medium-low heat. Add sliced onions and sprinkle with a little bit of sugar and some salt. Stir well. Cook slowly (medium-low heat), stirring often, as the onions caramelize to nice brown color. It can take about 30-40 minutes. Set aside when done. Grease a 9x13 baking dish. When dough is ready, cut in half so it's easier to work with. Roll out the dough to about 1/4 inch thick. Cut circles using a round cookie cutter (or another round cuter) that's about 4 inches in diameter. Scoop about a tablespoon of caramelized onions in the center of each circle. Bring sides together, retaining round shape, and seal them well. Place dough rounds in a greased dish, seam down. Repeat with remaining dough. (You will have some scraps left over but most dough will be used.) Lay out all the rolls evenly, in the pan. Cover with saran wrap and let them rise in a warm, dry place, to about a size and a half bigger. Preheat oven to 375. Bake raised rolls for 18-23 minutes. (Optional: top off with more caramelized onions before or after baking the rolls.) Nutrition Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 183mg | Potassium: 99mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

Amish Potato Rolls Recipe These family favorite potato rolls are so soft, moist, and fluffy, they will compliment any weekend and holiday dinner. Prep Time25minutes mins Cook Time20minutes mins Time for dough to raise:2hours hrs 30minutes mins Total Time3hours hrs 15minutes mins Course: Side Dish Cuisine: American 开云体育s: 24 (can make from 16-24) Calories: 204kcal Author: Lyuba Brooke Ingredients 4 - 4 1/2 cups all purpose flour 1 packet of rapid rise (instant) yeast 1 cup whole milk 1/4 cup water 1/4 cup white granulated sugar 1/4 cup unsalted butter 1 1/2 tsp coarse salt 1 egg room temperature 1 cup mashed potatoes warm Instructions In a small sauce pot, combine milk, water, and butter. Heat through on medium-low heat, until butter starts to melt (milk temperature reaches about 120°F). Take off heat. In a bowl of your electric mixer, combine flour, sugar, salt, and yeast. Turn the mixer or low and mix to combine. Add mashed potatoes and mix until it starts to incorporate. Quickly whisk the egg into the warmed milk mixture and slowly pour the milk mixture into the flour mixture while it's mixing on "stir" setting. Add the mashed potatoes. Keep mixing on low until all combined. Raise the speed a little and beat a few seconds until smooth. Take out the dough and place it onto a lightly floured surface. Knead the dough, adding a little bit more flour if necessary (if the dough feels very sticky), until it's elastic and smooth. Place the dough into a lightly greased bowl and roll it so the dough gets a little greased as well. Cover it with a towel and keep it in a warm and dry place. Let it rise for an hour to an hour and a half, until doubled in size. Deflate the dough, take it out, and split in two even halves. Cover and let it rest for about 10 minutes. Roll each piece into a long roll and divide each roll into 12 pieces. Roll them into smooth balls and place them onto a lightly greased baking pan. (I used 2 13x9 baking pans with 12 rolls in each pan.) Notes: - you can also divide them into 16-18 pieces if you want larger rolls. - if you want the rolls that sit tight together that you have to pull apart, place more rolls into the baking dish, closer together. If you want rolls that are more individual and bakes on all sides, place them into a larger baking dish and spaced apart about 2 inches. Cover and let them raise for about 30-45 minutes, until doubled in size. Preheat the oven to 375°F and bake the rolls for about 18-20 minutes, until golden brown and feel set. Note: you can also take internal temperature of the center roll, in the middle. Dinner rolls are done when they reach 190°F internal temperature. Notes Storing: You can store the rolls for a few of days at room temperature. Make sure to keep the rolls an airtight plastic bag or in an airtight food storage container. How long the rolls last highly depends on the conditions, like temperature and humidity. If you live in a humid environment, they will only last a couple of days. You can also keep the in the refrigerator for a few days longer and simply reheat then for a few seconds in the microwave when needed. Store them in an air-tight container in the refrigerator as well.Nutrition Calories: 204kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 156mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

World's Best No Yeast Bread - Irish Soda Bread! RECIPE VIDEO ABOVE. The world's best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe - no egg or butter, it's better without (read in post). use a combination of white and whole wheat flour for best flavour. Prep Time5minutes mins Cook Time40minutes mins Total Time45minutes mins Course: Bread, Sides Cuisine: Irish Keyword: Bread without yeast, Irish Soda Bread, No yeast bread 开云体育s: 12 Calories: 160cal Author: Nagi Ingredients 2 cups white flour (plain / all purpose) 1 3/4 cups wholemeal flour (wholewheat, Note 1) 2 - 3 tbsp Extra Flour (either flour, for dusting) 1 1/2 tsp baking soda (bi-carb, Note 2) 1 1/2 tsp salt 2 cups buttermilk , fridge cold (Note 3) Instructions Preheat oven to 220°C/430°F (200°C fan). Line tray with baking paper. Whisk both flours (not Extra Flour), baking soda and salt in a bowl. Add buttermilk, stir until it's too hard to stir anymore. Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour. Gently knead no more than 8 times, bring together into a ball. (Note 4) Transfer to tray, pat into 2.5cm/1" thick disc. Cut cross on surface 1cm / 0.3" deep using serrated knife. Bake 20 minutes. Turn oven down to 200°C/390°F (180°C fan). Bake further 20 minutes, or until the base sounds hollow when tapped in the middle. Transfer to rack and cool for at least 30 minutes before slicing. Notes 1. Flour - wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don't bother using bread flour - it's wasted on this no yeast bread. 2. Baking soda - also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread. 3. Buttermilk substitute: 1.75 cups (435ml) + 1 tbsp of full fat milk 1 tbsp white vinegar or lemon juice (or other clear vinegar) Mix the milk and lemon juice together, set aside for 15 minutes. It will congeal on surface. Then use in place of buttermilk in recipe. Volume is just shy of 2 cups of buttermilk (per recipe) because this substitute is thinner so you need to use a touch less otherwise dough gets too wet.4. Dough stickiness - use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread. 5. Variations - This bread is terrific as is, it's a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients): Oats - brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup; Raisins! Stir in 1 cup Seeds! Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup. 6. 开云体育 - Especially great served warm! Use like normal bread - sandwiches, dunking, mopping plates clean, toasting, grilled cheese. 7. Storage - keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months! 8. Nutrition per slice.Nutrition Calories: 160cal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Cholesterol: 4mg | Sodium: 490mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Calcium: 55mg | Iron: 1.6mg Source: RecipeTin Eats ~~~~~ Rhonda in MO

Cheese bread (no knead!) Recipe video above. Prep Time5minutes mins Cook Time45minutes mins Dough rising2hours hrs Course: Bread Cuisine: Western Keyword: Cheese Bread, easy yeast bread, no knead bread 开云体育s: 10 - 12 Calories: 273cal Author: Nagi Ingredients 3 cups bread flour (Note 1 re: plain/all-purpose flour) 2 tsp instant yeast aka rapid rise (Note 2) 1 1/2 tsp cooking/kosher salt 1 1/2 cups very warm tap water (Note 3) 2 1/2 cups (tightly packed) Colby cheese , freshly shredded (or other cheese of choice - Note 4) Instructions SHORTHAND RECIPE - for experts Mix dry ingredients, mix in water. Rise 2 - 3 hrs until doubled. Preheat pot 240°C/450°F (220°C fan). Turn dough out. Reserve 1/3 cheese for topping. Fold inwards 4 times, stuffed/layered with remaining cheese. Flip onto parchment paper. Pile reserved cheese on top. Bake 35 minutes covered, 10 minutes uncovered. Rest 10 minutes. Eat! FULL RECIPE Magic no-knead dough: Shaggy dough - Using a rubber spatula, mix flour, salt and yeast in a large bowl. Add water, then mix using the handle of the spatula until you can no longer see flour. The dough should be too sticky to knead by hand, but not pourable like cake batter (see video at X seconds). Rise - Cover with cling wrap and leave to rise in a warm place for 2 to 3 hours until the dough doubles in volume (Note 5). The surface should be bubbly, and the mixture should jiggle when you shake the bowl. Preheat pot - Half an hour before the dough is ready, put a 24-28cm / 4.5-8 quart heavy based pot with a lid in the oven to preheat to 240°C/450°F (220°C fan-forced). Note 7 for no dutch oven method. Shape loaf: Pat into disc - Sprinkle work surface with 1 tbsp flour. Scrape dough out, sprinkle surface with flour, pat into a ~20cm/8" disc. Cheese it - Set aside 1/3 of the cheese for topping. Cover surface with half the remaining cheese. Fold inwards stuffed with cheese - Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards 4 times to roughly form a roundish shape, topping each layer of with the remaining cheese (but keep the final layer cheese free, it will be the base of the bread). (Note 6 for tips) Paper transfer - Flip the dough onto a sheet of parchment/baking paper so the seamside is (mostly) facedown. Tidy the shape if desired. (Note 6) Cheese crown - Pile the reserved cheese on. Bake Hot pot transfer - Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on. Bake 35 minutes. Remove lid. Bake 10 minutes to colour the surface. Cool - Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing! (Note 8) Notes Read in post for more details on each point below. 1. Bread flour - more chewy result like your favourite (expensive!) artisan bakery bread. Plain/all-purpose flour works fine but not quite as chewy. 2. Instant yeast - Doesn't need to be frothed in warm water, just mix straight into dry ingredients. Comes in canisters, labelled as "instant yeast". Active dry yeast (ie normal yeast) - Dissolve yeast in 1/4 cup of the warm water first (no need to let it foam). then mix in remaining water. Immediately add flour and salt, then mix. Proceed with recipe as written. 3. Water - Not boiling (kills yeast), not lukewarm (inhibits dough rising). Stick your finger in. Happy to bathe in it? Perfect temp! (If you want to be accurate, 35C/95F is a good target, but the acceptable range is fairly broad. This bread is forgiving!) 4. Cheese - Freshly grated is best because it melts better (store bought shredded = anti-caking agents = inhibits melting) and the strands are finer so it doesn't weigh the bread down. However, in the event of an emergency, pre-shredded will work just fine, your bread will be springy and soft and have the same wicked crust. It just won't rise quite as well as pictured. Other cheeses - Any cheese (other than mozzarella) that melts well will work great here, like cheddar, tasty, Monterey Jack, gruyere. I like Colby for it's melting