Amish Sugar Cookies

#16988

Amish Sugar Cookie Recipe

Amish Sugar Cookies are uncomplicated, simple and elegant. This quick cookie is deliciously soft and thick!

Prep Time10?mins

Cook Time8?mins

Total Time18?mins

Course:?Dessert

Cuisine:?American

?

开云体育s:?

?

Author:?Lil' Luna

Ingredients

1?cup?butter?softened
1?cup?vegetable oil
1?cup?sugar
1?cup?powdered sugar
2?eggs
1?tsp?vanilla extract
4 1/2?cups?all purpose flour
1?tsp?baking soda
3/4?tsp?cream of tartar
1/2?tsp?salt

Instructions

Grease a cookie sheet and preheat the oven to 375°F/190°C
Use a large bowl and add the?butter, oil, white sugar, and confectioners' sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla.
In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined.
Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack.
Optional: drizzle the cookies with glaze.

Nutrition

Source: Lil Luna

~~~~~

Rhonda in MO

Chicken Tetrazzini

#16987

Chicken Tetrazzini

Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal!

Prep Time15?mins

Cook Time40?mins

Total Time55?mins

Course:?Main Course

Cuisine:?American

?

开云体育s:?

?

Author:?Lil' Luna

Ingredients

1?(16-ounce) package?linguine,?or fettucine or spaghetti
4?chicken breasts,?cooked and diced
2?(10.5-ounce) cans?cream of chicken soup
2?cups?sour cream
??cup?unsalted butter,?softened
1?cup?chicken broth
1?teaspoon?garlic salt with parsley flakes
??teaspoon?pepper
2?cups?shredded mozzarella cheese
2?tablespoons?grated Parmesan cheese

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside.
Cook linguine according to the box instructions. Drain and set aside.
Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles.
Pour the mixture into a prepared baking dish.
Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling.

Notes

Recipe Tips.

This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets.
This recipe freezes super well, so we usually double the recipe so we have one to freeze for later.
For added flavor and texture, sauté 2 tablespoons butter with ? cup panko breadcrumbs and sprinkle it on top before baking.

Prep ahead of time.?Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking.

Store?leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months.?

Nutrition

Source: Lil Luna

~~~~~

Rhonda in MO

Baked Coconut Chicken Strips

#16986

Baked Coconut Chicken Strips

These Baked Coconut Chicken Strips with Creamy Honey-Pineapple Dipping Sauce will add a bit of tropical flavor to your next dinner.

CourseMain Course

CuisineAmerican

Keywordbaked, breaded, chicken

Prep Time20?minutes

Cook Time18?minutes

Total Time38?minutes

开云体育s

Calories475kcal

Ingredients

Chicken Strips

1.5?pounds?chicken tenderloins
1/2?cup?all-purpose flour
1/2?teaspoon?kosher salt
1/2?teaspoon?seasoned salt
1/4?teaspoon?black pepper
2?eggs
1?tablespoon?milk
1?cup?panko
1?cup?sweetened shredded coconut
1?tablespoon?extra virgin olive oil
Sweet chili sauce?optional

Creamy Honey-Pineapple Dipping Sauce

1/2?cup?mayonnaise
1/2?cup?crushed pineapple
1?teaspoon?fresh cilantro?chopped
1?tablespoon?honey
1/2?teaspoon?Sriracha sauce
1/2?teaspoon?fresh lime juice

Instructions

Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside.
Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko.
Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken.
Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil.
For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken.

Nutrition

Source: Inspired By Charm

~~~~~

Rhonda in MO

Chicken Caesar Salad Wraps

#16985

Chicken Caesar Salad Wraps

If you love Caesar salad, these Chicken Caesar Salad Wraps are a must-try. They take everything you love—savory chicken, crisp romaine, crunchy croutons, and tangy Parmesan—and wrap it up in a soft tortilla for a convenient and satisfying meal. Ideal for quick lunches, summer gatherings, or even meal prep, these wraps are simple to make and packed with flavor.?

Courselunch, Main Course, sandwich

CuisineAmerican

Keywordcaesar salad, chicken, wrap

Prep Time20?minutes

Total Time20?minutes

开云体育s

Calories444kcal

Ingredients

??cup?light Caesar salad dressing?I love Ken’s Steakhouse.
??cup?grated Parmesan cheese
??teaspoon?garlic powder
??teaspoon?pepper
3?cups?cooked chicken breast?cubed
2?cups?romaine lettuce?torn
??cup?Caesar salad croutons?coarsely chopped
6?whole wheat tortillas?8-inch, at room temperature

Instructions

In a large mixing bowl, stir together the Caesar dressing, Parmesan cheese, garlic powder, and pepper until well combined.
Add the cooked chicken, romaine, and croutons, tossing gently to coat everything evenly.
Lay a tortilla flat and place about ? cup of the chicken mixture down the center.
Fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick if needed. Repeat with the remaining tortillas and filling.
Slice each wrap in half and serve immediately.

Nutrition

Source: Inspired by Charm

~~~~~

Rhonda in MO

Chicken Bacon Ranch Wonton Cups

#16984

Chicken Bacon Ranch Wonton Cups

Chicken, bacon, and ranch seasoning create one of my favorite flavor combos! Consequently, I put the three together and packed them into adorable wonton cups to make these tasty Chicken Bacon Ranch Wonton Cups. They are a delicious yet simple appetizer recipe you'll love for entertaining.

CourseAppetizer, Snack

CuisineAmerican

Keywordbacon, chicken, ranch, wonton

Prep Time15?minutes

Cook Time23?minutes

Total Time38?minutes

开云体育s

Calories113kcal

Equipment

mixing bowls
mini muffin baking pan
spatula

Ingredients

24?wonton wrappers
1?cup?chopped cooked chicken
1/2?cup?chopped cooked bacon
1?cup?shredded cheddar cheese
1?cup?Buttermilk Ranch Heluva Good! Dip?plus more to garnish
1/3?cup?chopped red pepper
2?green onions?sliced
salt and pepper to taste
chopped parsley to garnish

Instructions

Begin by preheating your oven to 350 degrees F.
Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan. Bake until the edges of the wontons just start to brown: about 8 minutes. Remove from the oven and set aside to cool.
In a large bowl add the chicken, bacon, cheddar cheese, Buttermilk Ranch Heluva Good! Dip, red pepper, green onion, and salt and pepper to taste. Mix with a spatula to combine.
Add a heaping tablespoon of the chicken mixture to each wonton cup. Return the pan of filled wontons to the oven and bake for another 12-15 minutes or until the wontons are evenly brown.
Garnish with a dollop of Buttermilk Ranch Heluva Good! Dip and chopped parsley. Serve immediately.

Notes

Pressing the wonton wrappers into the mini muffin pans can be a bit tricky. If you attempt to just press the wonton wrapper into the cup, it’s going to tear. You want to pinch the wrapper together into a flower shape, insert it into the baking cup, and then gently press it into place. With this method, I had no tears. (Please view the blog post for a photo demonstration.)

I found it easiest to add the garnish of ranch dip by using a piping bag (or plastic baggie with the corner cut off). This method is much easier than portioning it off with a spoon.

If you don't have access to Buttermilk Ranch Heluva Good! Dip you can make your own. Combine 1 cup sour cream, 1/2 cup mayonnaise, and about 1.5 tablespoons of ranch seasoning mix. Stir to combine.

Nutrition

Source: Inspired by Charm

~~~~~

Rhonda in MO

Coronation Chicken Sandwiches

#16983

Coronation Chicken Sandwiches

Coronation Chicken Sandwiches are a must-try if you're into chicken salad with a twist. The combination of curry, chutney, and sweet raisins makes them unexpectedly delicious and totally crave-worthy. Serve them as elegant finger sandwiches for afternoon tea, pile the filling into croissants, or spoon it over a bed of lettuce for a fresh and flavorful meal.

CourseAppetizer, lunch, Main Course, sandwich

CuisineAmerican

Keywordafternoon tea, chicken, finger sandwich, sandwich

Prep Time30?minutes

Total Time30?minutes

开云体育s

Calories105kcal

Ingredients

8?slices?of bread
1??cup?cooked chicken?shredded
??cup?mayonnaise
??cup?plain Greek yogurt
1?tablespoon?mango chutney
1?teaspoon?curry powder
??cup?raisins
2?tablespoons?sliced almonds
Salt and pepper?to taste
1?cup?microgreens?or watercress, plus more to garnish

Instructions

In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, mango chutney, and curry powder. Stir until everything is well mixed. Add the raisins and sliced almonds, then stir again to evenly distribute. Season with salt and pepper to taste.
Lay out four slices of bread. Evenly divide the chicken mixture among the slices, spreading it all the way to the edges. Top each with a handful of watercress or microgreens. Place the remaining four slices of bread on top to form sandwiches.
Using a serrated knife, carefully trim off the crusts. Slice each sandwich into four equal triangles. Top with additional microgreens to garnish.
Serve immediately or wrap tightly and refrigerate until ready to serve.

Nutrition

Source: Inspired by Charm

~~~~~

Rhonda in MO

Chicken Breasts in Caper Cream Sauce

#16982

Chicken Breasts in Caper Cream Sauce

Looking for a new favorite chicken recipe? These Chicken Breasts in Caper Cream Sauce might just be it! Easy to make and bursting with flavor, this dish combines tender chicken, creamy sauce, and the bold taste of capers for a mouthwatering meal that's perfect for any day of the week.?

CourseMain Course

CuisineAmerican

Keywordcapers, cherry tomatoes, chicken, dill

Prep Time10?minutes

Cook Time20?minutes

Total Time30?minutes

开云体育s

Calories318kcal

Ingredients

4?boneless skinless chicken breasts
1?teaspoon?lemon pepper seasoning
1?teaspoon?kosher salt
2?teaspoons?chopped fresh dill?plus more to garnish
1?teaspoon?garlic powder
3?tablespoons?butter
??cup?heavy whipping cream
??cup?capers?drained and rinsed
1?cup?sliced cherry tomatoes?for garnish

Instructions

In a small bowl, mix the lemon pepper seasoning, salt, dill, and garlic powder until combined. Sprinkle on both sides of the chicken and set aside.
Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook on both sides until golden brown and cooked through (about 12 minutes). If the butter starts to brown, reduce the heat slightly.
Transfer the chicken to a serving platter and cover with foil.
In the same skillet used to cook the chicken, add the heavy whipping cream and simmer; whisk constantly until it is reduced to a sauce consistency (about 3 minutes).
Remove the skillet from the heat. Then, stir in the capers and pour the sauce over the chicken. Finally, garnish with cherry tomatoes and sprinkle with the remaining chopped fresh dill.

Nutrition

Source: Inspired by Charm

~~~~~

Rhonda in MO

Tomato Basil Soup

#16981

Tomato Basil Soup

You're going to love this Creamy Tomato Basil Soup. It's easy to make, serves a crowd, and is loaded with rich, silky flavor. Plus, you can have it on the table in under 30 minutes! This recipe also pairs perfectly with my ultimate grilled cheese sandwich.

CourseAppetizer, Main Course, Soup

CuisineAmerican

Keywordbasil, soup, tomato soup

Prep Time5?minutes

Cook Time20?minutes

Total Time25?minutes

开云体育s

Calories257kcal

Ingredients

3?quarts?96 ounces total tomato juice
3?cans?28 ounces each crushed tomatoes
1/2?cup?sugar*
2?teaspoons?kosher salt
2?teaspoons?ground pepper
1 1/2?quart?heavy cream
1/2?cup?chopped basil
homemade croutons to garnish

Instructions

In a large stock pot over medium heat, add the tomato juice, crushed tomatoes, sugar, salt, and pepper.
Bring to a boil and simmer for about 10-15 minutes.
Add in the chopped basil and heavy cream. Stir to combine. Add more salt and pepper to taste. Cook for about five more minutes to heat through.
Serve hot and garnish with homemade croutons.

Notes

*When I'm making this soup, I add about 1 cup of sugar. I like my tomato-based dishes on the sweeter side. I recommend starting with 1/2 cup sugar and adding more as needed.?

?

I find the San Marzano crushed tomatoes to be the best. I recommend using them in this recipe.?

?

You can find my recipe for homemade croutons?HERE.?

?

You can find my recipe for ultimate grilled cheese?HERE.?

Nutrition

Source: Inspired By Charm

~~~~~

Rhonda in MO

Eggplant Parmesan Sandwich

#16980

Eggplant Parmesan Sandwich

开云体育s:?6?sandwiches

?

Prep Time:?15?mins

Cook Time:?30?mins

Total Time:?45?mins

These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner!

Ingredients

For the Eggplant Parmesan:

2?medium eggplants?(about 2.5 lbs)
1?cup?all-purpose flour
3?cups?panko bread crumbs
1?tsp?dried oregano
1?tsp?garlic powder
4?eggs
olive oil?for frying
salt
pepper

For Sandwich Assembly:

6?ciabatta rolls
1?cup?grated parmigiano reggiano cheese
1?cup?marinara sauce?(I love Rao's)
1?lb?ball of fresh mozzarella?sliced thinly
olive oil?for drizzling
fresh basil leaves
salt
pepper

Instructions

Slice the eggplants into ?” thick disks. If you have the time, season the slices with salt and set aside on rack to “drain” for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don’t have the time, you can get away with not doing this step, but you’ll need to season the eggplant more aggressively in later steps.
Preheat the oven to 250 degrees F.
Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside.
Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ?” up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren’t burning, and adjust the heat up or down as needed.
Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed.
When you’re done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F.
To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!

Nutrition

Calories:?705kcal,?Carbohydrates:?77g,?Protein:?39g,?Fat:?26g,?Saturated Fat:?14g,?Cholesterol:?180mg,?Sodium:?1494mg,?Potassium:?681mg,?Fiber:?7g,?Sugar:?10g,?Vitamin A:?1010IU,?Vitamin C:?6.2mg,?Calcium:?672mg,?Iron:?4.2mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Kale Caesar Salad

#16979

Kale Caesar Salad

开云体育s:?2

?

Prep Time:?15?mins

Cook Time:?0?mins

Total Time:?15?mins

A classic Caesar Salad, but with two types of kale swapped out for the romaine, yielding a heartier eating experience.

Ingredients

1?bunch?lacinato kale*
1?bunch?curly kale*
1/4?cup?caesar dressing?(4-6 tbsp depending on coat level)
1?cup?croutons
1/4?cup?parmigiano reggiano shavings?or more as desired
2?tbsp?grated parmigiano reggiano

Instructions

Strip the leaves from the stems of the kale, and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Nothing ruins a salad like watery greens.
If you have time, also chill the greens in the fridge. It makes the salad a bit more refreshing.
Chop the kale into bite-sized pieces, then place into a large mixing bowl.
Add the caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves.
Toss in the croutons and parmigiano reggiano cheeses.
Taste and make adjustments as necessary. It may need more dressing per your tastes, or maybe you'd like some freshly ground black pepper on top. Enjoy!

Notes

*For those who care about precise measurements, here I had a combined 8 cups, loosely packed, for 2 servings and this dressing amount.

Nutrition

Calories:?367kcal,?Carbohydrates:?30g,?Protein:?15g,?Fat:?23g,?Saturated Fat:?5g,?Cholesterol:?20mg,?Sodium:?736mg,?Potassium:?1001mg,?Fiber:?1g,?Sugar:?1g,?Vitamin A:?20078IU,?Vitamin C:?240mg,?Calcium:?474mg,?Iron:?4mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Strawberry Tart

#16978

Strawberry Mascarpone Tart

开云体育s:?8

?

Prep Time:?30?mins

Cook Time:?0?mins

Chilling Time:?1?hr?30?mins

Total Time:?2?hrs

This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries.

Ingredients

1?prepared?graham cracker crust?(use exact amounts from that post, or purchase a pre-made crust)
3?8-ounce tubs?mascarpone cheese?at room temperature
1?cup?confectioner's sugar
zest of 1 orange
zest of 1 lemon
2?tsp?vanilla extract
1?lb?strawberries*

Instructions

Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below.
For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed.
Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on.
Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy.
Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!

Notes

*You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.

Nutrition

Calories:?281kcal,?Carbohydrates:?32g,?Protein:?1g,?Fat:?17g,?Saturated Fat:?11g,?Cholesterol:?46mg,?Sodium:?5mg,?Potassium:?92mg,?Fiber:?1g,?Sugar:?30g,?Vitamin A:?532IU,?Vitamin C:?33mg,?Calcium:?14mg,?Iron:?1mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Overnight Cinnamon Rolls

#16977

Overnight Cinnamon Rolls

开云体育s:?12

?

Prep Time:?30?mins

Cook Time:?30?mins

Rising Time:?12?hrs

Total Time:?13?hrs

These cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch.

Ingredients

For the Poolish:

1/2?cup?whole milk?warmed to 110F
1?tsp?instant yeast
5?oz?bread flour, by weight?(1 cup, measured)

For the Dough

1/2?cup?unsalted butter?room temperature
1/4?cup?granulated sugar
1/4?tsp?kosher salt
2?large?eggs?room temperature
poolish from above
7.5?oz?bread flour, by weight?(1.5 cups, measured)

For the Filling:

1/4?cup?brown sugar?(light or dark, or even better, use Muscovado)
1?tbsp?ground cinnamon
1/8?tsp?kosher salt
1?tbsp?unsalted butter?melted, for brushing

For the Icing:

1/4?cup?unsalted butter?softened
1?cup?confectioner's sugar
1?tbsp?orange juice?(preferably freshly squeezed)*
1/4?tsp?orange extract?**
1/8?tsp?kosher salt

You will also need a small amount of flour for dusting the work surface when you roll the dough out, max 1/4 cup

Instructions

Start with the poolish:?In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume.
Moving on to the dough:?Scrape the poolish out into another container temporarily, then put the stand mixer bowl back on the machine (no need to clean the bowl). Cream together the butter, sugar, and salt for about 1 minute on medium speed.
Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine.
With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds.
Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute.
Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes.
Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours.
Mix the filling:?In a small bowl, stir to combine the brown sugar, cinnamon, and salt.
Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide.
Brush the entire top surface of the rectangle with the butter, then evenly sprinkle the brown sugar filling all over the top, but leaving a 1/2" empty edge at the top of the rectangle (see picture if necessary). Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down.
Roll the dough up tightly from the bottom 18" edge (see picture), then pinch the seam together at the top. Use a knife or bench scraper to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide.
Line a quarter sheet pan (or a 9x13 casserole dish) with parchment paper, and place all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall.
Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between.
30 minutes before baking, preheat the oven to 375F.
Remove the lid or plastic wrap, and bake the cinnamon rolls for 15-18 minutes, until the cinnamon rolls are golden brown and risen. If you want to check for doneness with a thermometer, they should be at least 195F.
Make the Icing:?While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined.
When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm!

Notes

*If you prefer to skip the orange juice flavoring, you can substitute milk instead.

**If you prefer to skip the orange flavoring, you can substitute vanilla extract instead.?

Recipe adapted from Zingerman's Bakehouse via?jzcooks.

Nutrition

Calories:?314kcal,?Carbohydrates:?42g,?Protein:?6g,?Fat:?14g,?Saturated Fat:?8g,?Cholesterol:?69mg,?Sodium:?119mg,?Potassium:?72mg,?Fiber:?1g,?Sugar:?19g,?Vitamin A:?451IU,?Vitamin C:?1mg,?Calcium:?35mg,?Iron:?1mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Homemade Mozzarella Sticks

#16976

Homemade Mozzarella Sticks

开云体育s:?20?pieces

?

Prep Time:?10?mins

Cook Time:?10?mins

Freezing Time:?2?hrs

Total Time:?2?hrs?20?mins

Homemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out.

Ingredients

16?oz?block whole milk mozzarella cheese*
3?large?eggs
3?cups?Italian style bread crumbs**
salt
tallow (beef fat)***?(or other deep frying fat of choice)

Instructions

Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces.
Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs.
Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray.? Repeat with the remaining cheese sticks. ?
Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking.
Freeze the mozzarella sticks, on the tray, for at least for two hours.
Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan.
Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown.
Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy!

Notes

*You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces.

**If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt.

***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat.

****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time.

Freezing:?Store in an airtight container for up to 2 months, either fried or unfried.

Storing leftovers:?Store in an airtight container in the fridge for up to 5 days.

Reheating:?Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely.

Nutrition

Calories:?143kcal,?Carbohydrates:?13g,?Protein:?9g,?Fat:?6g,?Saturated Fat:?3g,?Polyunsaturated Fat:?1g,?Monounsaturated Fat:?2g,?Trans Fat:?1g,?Cholesterol:?40mg,?Sodium:?277mg,?Potassium:?64mg,?Fiber:?1g,?Sugar:?1g,?Vitamin A:?178IU,?Calcium:?200mg,?Iron:?1mg

Source: Fifteen Spatulas

~~~~~

Rhonda in MO

Easy Shakshuka Recipe

#16975

Easy Shakshuka Recipe

Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese.? To complete the meal serve with toasted pita or crusty bread.?

CourseBreakfast

CuisineNorth African

Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka

Prep Time5?minutes

Cook Time20?minutes

开云体育s?servings

Calories131kcal

AuthorBeth Pierce

Ingredients

1??tablespoons?olive oil
1?medium onion, chopped
1?red bell pepper, seeded and diced
1?small jalapeno, seeded?veins removed, minced
2?cloves?garlic minced
1?tablespoon?smoked paprika
1?teaspoon?cumin
1-2?pinches?cayenne pepper
1?28-ounce can crushed tomatoes
6?large eggs
2?tablespoons?chopped fresh parsley
??cup?Feta cheese
kosher salt and black pepper to taste
Crusty bread or toasted pita bread?optional

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes.
Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly.
Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes.?
Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set.
Uncover and sprinkle with fresh parsley and crumbled feta.?Season with salt and pepper to taste. Serve with crusty bread or toasted pitas.?

Notes

Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set.?
As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet.
I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron.
With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through.
Store leftovers in an airtight container in the fridge for up to 3 days.? Reheat in the microwave at a reduced power.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Creamy Pea Salad Recipe

#16974

Creamy Pea Salad Recipe

This delectable creamy pea salad comes together in less than ten minutes.? Making it the perfect side dish and a favorite at family reunions, potlucks and picnics.

CourseSalad

CuisineSouthern

Keywordhow do you make pea salad, how to make pea salad, pea salad recipe

Prep Time10?minutes

开云体育s?servings

Calories303kcal

AuthorBeth Pierce

Ingredients

Pea Salad Dressing

1/3?cup?sour cream
1/4?cup?mayonnaise
1?tablespoon?apple cider vinegar
1/4?teaspoon?kosher salt
1/4?teaspoon?fresh ground black pepper

Pea Salad

16?ounces?frozen sweet baby peas thawed
1/4?cup?finely chopped red onion
3/4?cup?sharp cheddar cheese cut into very small cubes
6?slices?bacon cooked crispy?finely chopped

Instructions

Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine.? Season with salt and pepper to taste.

Notes

Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
Substitute hard-boiled eggs for the bacon or better yet just add them.? I have found that the best way to hard-boil eggs is to steam them.? The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
Use frozen peas for this recipe. ?Canned peas do not hold well. ?They will become mushy in this salad.?
In a huge hurry?? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
For extra color and flavor add a little finely chopped red bell pepper or pimentos.
Substitute finely chopped ham or Canadian bacon in place of the bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.?

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Mexican Lasagna

#16973

Mexican Lasagna Recipe

Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned?ground beef, and creamy refried beans.

Coursemain meal pasta

CuisineMexican

Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna

Prep Time35?minutes

Cook Time50?minutes

开云体育s?servings

Calories331kcal

AuthorBeth Pierce

Ingredients

15?lasagna noodles?not no boil
1 ??lbs?lean ground beef
1?small onion finely chopped
2?cloves?garlic minced
4?tablespoons?taco seasoning
1?cup?water
1?14.5 ounce can salsa style tomatoes
1?16 ounce can refried beans
??cup?sour cream
kosher salt and fresh ground black pepper
4?cups?shredded Mexican cheese blend?see notes
fresh tomatoes diced?optional
chopped fresh cilantro?optional
sliced green onions?optional
sour cream?optional

Instructions

Boil your noodles according to package instructions and drain well.
Meanwhile brown the ground beef in a large skillet over medium heat.? About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft.? Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease.? Add the taco seasoning and water simmering for 10 minutes.? Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes.
In a small sauce saucepan combine refried beans and sour cream.? Heat on low until smooth and warm; stirring frequently.? Season with kosher salt and fresh ground black pepper.
Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish.? Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles.? Then spread the remaining salsa tomatoes and top with the remaining Mexican blend.
Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes.? Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through.? Remove from the oven and let sit for 10-15 minutes.? If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.

Notes

Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.?
Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Source: Small Town Woman

~~~~~

Rhonda in MO

Loaded Egg Salad Sandwich (Pioneer Woman, Ree Drummond)

#16972

开云体育

Loaded Egg Salad Sandwich

Easy
Author: Recipe courtesy of Ree Drummond

Ree often makes this sandwich for lunch, but it tends to vary each time, depending on what needs using up. Sometimes she adds lettuce, other times chopped pickles or fresh herbs, and if she’s in the mood she might even toast the croissant. Whichever route Ree takes, the result is always delicious.

Recipe Type: main-dish

Yield:?1 serving
Prep Time: 25 min
Cook Time: 35 min

Ingredients:

3	large?eggs
2?tablespoons	mayonnaise
1?teaspoon	mustard
1/2?teaspoon	everything bagel?seasonings
1/2?teaspoon	sriracha, or more to taste
	Pinch?paprika
	Kosher salt and freshly ground?black pepper
1?tablespoon	finely diced?red onions
2?slices	cooked?bacon, chopped
1	mini sweet?pepper, finely diced
1	croissant, halved
	开云体育 suggestion:?potato chip

Directions:

Fill a small pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.

In a small bowl, mix the mayonnaise, mustard, everything seasoning, sriracha, paprika, salt and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, red onion, bacon and sweet pepper. Stir again.

Pile the salad on the bottom half of the croissant, then top with the other half. Serve with your favorite potato chips.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Peanut Noodles with Chicken (Valerie Bertinelli)

#16971

开云体育

Peanut Noodles with Chicken

Serves:?6

Easy
Author: Recipe courtesy of Valerie Bertinelli

This noodle dish is packed with so much flavor! The peanut sauce is sweet and slightly spicy. It's made with ingredients commonly used in West African peanut sauce, but also includes soy sauce and rice vinegar. When mixed with pasta water the sauce thins out and coats the noodles beautifully. I like to serve this dish warm, but it’s also great cold or room temperature.

Recipe Type: main-dish

Yield:?6 to 8 servings
Prep Time: 55 min
Cook Time: 1 hr 30 min

Ingredients:

2?tablespoons	vegetable oil
1	small?yellow onion, diced
1	carrot, diced
1	celery?stalk, chopped
1	jalape?o, seeded and chopped
1?tablespoon	minced fresh?ginger
4?cloves	garlic, roughly chopped
1/2?teaspoon	ground?cumin
	Kosher?salt
1/4?cup	tomato paste
1?cup	creamy peanut butter
3?tablespoons	rice vinegar
1/4?cup	low-sodium?soy sauce
2?cups	chicken broth
	Kosher salt and freshly ground?black pepper
1?pound	spaghetti
1?tablespoon	vegetable oil
1?pound	boneless, skinless?chicken thighs, sliced
1/2?head	savoy?cabbage, roughly chopped
1	red onion, sliced
1	red bell?pepper, sliced
1/4?cup	chopped fresh?cilantro?stems, plus cilantro leaves, for garnish
1?teaspoon	grated fresh?ginger
3?cloves	garlic, grated
2?teaspoons	sambal oelek
1/3?cup	chopped?peanuts
2?teaspoons	toasted?sesame seeds

Directions:

For the sauce: Heat the vegetable oil in a large saucepan. Add the onion, carrot, celery, jalape?o, ginger, garlic, cumin and a pinch of salt. Stir to combine. Cook until the vegetables are slightly softened, about 5 minutes. Add the tomato paste and stir to evenly coat the vegetables in the tomato paste. Add the peanut butter and stir to combine. As the peanut butter heats up it will melt into the sauce. Add the vinegar, soy sauce and chicken broth. Bring the mixture to a boil, then cover and turn the heat down to low; simmer for 10 minutes. Turn the heat off and let cool slightly. Use an immersion blender to blend the sauce until completely smooth. Set aside until ready to use.

To make the noodles: Bring a large pot of salted water to a boil. Cook the pasta to al dente and reserve 1 cup pasta water before draining.

Heat a large pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Once the oil is shimmering, add the chicken and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink, 5 to 7 minutes. Add the cabbage, onion, bell pepper and cilantro stems. Add 1/4 cup pasta water to deglaze the pan. Add the ginger, garlic and salt and pepper to taste. Cook until the vegetables are slightly softened, 5 to 6 minutes. Stir in the sambal.

Add the noodles to the pan with the vegetables along with 1/2 cup pasta water and 2 cups peanut sauce. Stir to coat the noodles in the sauce. Turn the heat off. Garnish with the cilantro leaves, chopped peanuts and sesame seeds.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Salted Caramel Chocolate Chip Cookie Bars

#16970

开云体育

Salted Caramel Chocolate Chip Cookie Bars

Serves:?30

Made By: Eugene Williams

"One for your sweet tooth"

Salted Caramel Chocolate Chip Cookie Bars - with gooey caramel centers, this cookie bar recipe is so delicious, everyone will ask for the recipe.?
Recipe Type: Dessert

Total Time: 45 min

Prep Time: 15 min
Cook Time: 30 min

Ingredients:

1?cup	unsalted?butter, (softened)
1?cup	packed light?brown sugar
1/2?cup	granulated sugar
2	large?eggs
1?teaspoon	vanilla extract
1?teaspoon	kosher?salt
1?teaspoon	baking soda
2 1/2?cups	all-purpose?flour
2?cups	semisweet?chocolate?chips
14?ounces	sweetened condensed?milk
10?ounces	soft?caramels, (unwrapped)
1?teaspoon	flaked sea?salt

Directions:

Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.

In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.

Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.

Press half of the cookie dough into the bottom of the prepared baking dish.

In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.

Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.

Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store?in an airtight container at room temperature for up to 3 days.

Notes

These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

Mimi's Cafe Carrot Bread

#16969

开云体育

Mimi's Cafe Carrot Bread?

?Original

Serves:?10

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.
Author: Submitted by Onowahine

Recipe Type: Quick Breads

Total Time: 45 min

Prep Time: 15 min
Cook Time: 30 min

Ingredients:

1 1/2?cups	flour?all-purpose flour
1?teaspoon	baking soda?baking soda
2?teaspoons	baking powder?baking powder
2?teaspoons	cinnamon?cinnamon
1/2?teaspoon	salt?salt
1?cup	vegetable oil?vegetable oil
1 1/2?cups	brown sugar?brown sugar firmly packed
3	eggs?eggs
1/2?cup	walnuts?chopped walnuts
1/2?cup	crushed pineapple?canned crushed pineapple in juice drained
1/2?cup	raisins?raisins
1?cup	carrots?finely shredded carrot

Directions:

Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves.

Source:?

Ginny Butterfield
Cranberry Twp, Pa