Pumpkin Cheesecake Pie
Cheesecake and pumpkin pie comes together in this delicious Pumpkin Cheesecake Pie. A cheesecake layer is topped with a pumpkin pie layer, followed by a crumb topping. This pie is perfect for any holiday! CourseDessert CuisineAmerican Prep Time30minutes?minutes Cook Time1hour?hour Total Time1hour?hour?30minutes?minutes 开云体育s12?servings Calories326kcal AuthorDeborah Harroun - 1?single?pie crust
- 1?(8 oz) package of cream cheese, softened
- 1/2?cup?sugar?divided
- 1/2?teaspoon?vanilla
- 3?eggs?divided
- 1 1/4?cups?pumpkin puree
- 1?cup?evaporated milk
- 1/2?cup?packed brown sugar?divided
- 1?teaspoon?cinnamon
- 1/4?teaspoon?salt
- 1/4?teaspoon?nutmeg
- 1/4?cup?all-purpose flour
- 2?tablespoons?cold butter?cut into small pieces
- 1?cup?chopped pecans
Roll out the pie crust and place it in a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust until needed. In a mixing bowl, beat the cream cheese until smooth. Add 1/4 cup of the sugar, the vanilla, and one egg and beat until smooth. Refrigerate for 30 minutes, then spread the mixture in the bottom of the pie crust. Preheat the oven to 350?F.? In another mixing bowl, combine the pumpkin puree, evaporated milk, the remaining 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Beat until smooth, then carefully pour the mixture over the cream cheese layer. Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil or with a?pie shield?and bake an additional 25 minutes. In a small bowl, combine the flour, the remaining 1/4 cup of brown sugar, and the butter. Cut in the butter with a?pastry cutter?or with a fork until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return the pie to the oven and bake another 10-15 minutes, or until a knife inserted in the middle of the pie comes out clean. Cool the pie for 1-2 hours, then transfer to the refrigerator to cool completely.
Total time does not include cooling time.I like to place the pie on a baking sheet. Not only does this make it so I don't have to worry about the pie making a mess if it cooks over, but it's easier to transfer into and out of the oven. It also makes it easier to not have to worry about spilling as much when you add the streusel topping.If you use the scale button on this recipe card, be aware that it only changes the amounts in the ingredients, not in the actual recipe card.Recipe adapted from?Better Homes and Gardens New Baking Book.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. 开云体育:?1slice?|?Calories:?326kcal?|?Carbohydrates:?34g?|?Protein:?5g?|?Fat:?19g?|?Saturated Fat:?8g?|?Polyunsaturated Fat:?5g?|?Trans Fat:?0g?|?Cholesterol:?77mg?|?Sodium:?227mg?|?Fiber:?1g?|?Sugar:?21g
Source: Taste and Tell
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Mud PieMouthwatering Mud Pie made with a decadent Oreo cookie crust, a layer of ice cream followed by a homemade layer of chocolate custard with a hint of coffee, and topped with whipped cream is the best frozen chocolate pie! Prep Time20minutes?mins Cook Time20minutes?mins freeze time30minutes?mins Total Time1hour?hr?10minutes?mins Course:?Dessert Cuisine:?American 开云体育s:?12?servings ?Author:?Krissy Allori Food Processor Pie Dish saucepan Mixing Bowls KitchenAid Stand Mixer ladle
For the Crust:- 25?Oreos?about 10 ounces
- 4?tablespoons?unsalted butter?melted
- 3?ounces?chocolate?about 1/2 cup, finely chopped (semi-sweet or bittersweet)
For the Ice Cream layer:- 1?pint?ice cream?mudslide recommended but can also use chocolate or coffee
For the Chocolate Custard Layer:- 1/2?cup?heavy cream
- 1?cups?whole milk?divided
- 2?tablespoons?cornstarch
- 1/3?cup?granulated sugar
- pinch?salt
- 3?large?egg yolks
- 3?ounces?chocolate?about 1/2 cup, finely chopped (semi-sweet or bittersweet)
- 1?teaspoon?vanilla extract
- 3.3?grams?espresso powder?one Starbucks Via pack, about a teaspoon (use less or omit if coffee flavor not desired)
For the Whipped Cream- 2?cups?heavy cream
- 1/4?cup?powdered sugar
Garnish:- mini chocolate chips or chocolate curls
Crust:Cookie crumbs:?Add Oreos to the bowl of your food processor and pulse until crumbs are finely crushed. Mix:?Add in melted butter and pulse a few times to combine. Transfer to clean bowl and stir in melted chocolate. Press:?Transfer cookie crumb mixture to pie dish and press into a uniformly thick layer. Use flat bottomed glass to help press. Place in freezer to set.
Chocolate Custard filling:Scald:?In a heavy bottom sauce pot add 3/4 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Continuously stir while mixture is brought to a gentle simmer. Once small bubbles appear around the edges, remove from heat. Whisk:?In a large bowl, whisk yolks together. In a separate bowl, combine remaining 1/4 cup milk with cornstarch and stir until cornstarch dissolves. Whisk this mixture into the yolks until light and fluffy. Temper the eggs:?Add a ladle of the warm cream mixture into the egg yolks while continually whisking. Repeat with additional ladle of warm cream. Pour the tempered egg mixture back into the pot with the cream and stir well to combine. Heat:?Place pot on medium heat and whisk continuously until it comes to a gentle boil. Reduce to medium-low and cook for another 5-8 minutes while continuously whisking. Remove from heat. Combine:?While custard mixture is still hot, stir in chocolate, vanilla, and espresso powder. Continue stirring until melted and fully combined. Allow to cool until mixture is no longer warm to the touch. Pour?cooled filling into your chilled crust over ice cream layer. Smooth top with a spatula and place in freezer to chill.
Garnish:Whipped cream:?Prepare the whipped cream by mixing heavy cream and powdered sugar in a stand mixer on high speed with the whisk attachment until thick soft peaks form. Toppings:?Spoon whipping cream over pie and garnish with mini chocolate chips or chocolate curls. Serve immediately.
Recipe makes one pie. Nutritional based on pie getting sliced into 12 servings.- Chocolate layers: You can make this mud pie exactly as the recipe was written and it will turn out. Alternatively, you can skip the chocolate custard layer and double the ice cream, or you can skip the ice cream and double the chocolate custard layer. It just depends on the complexity of the chocolate flavors you desire!
- Ice cream flavors: you can really use any kind of ice cream you prefer. If you want to stick to it being a Mud Pie or Frozen Chocolate Pie, choose an ice cream with a chocolate base. If you want to use something like mint chip, chocolate chip, strawberry, pistachio - it's all fair game. Just make sure it either goes with the flavor of coffee, or you omit the espresso powder from the custard layer.
- When to add whipped cream: You can either top the pie just before serving, or you can add the whipped cream whenever and freeze the pie with the whipped cream on top.
- How to serve:?Remove pie from freezer 15-30 minutes prior to serving so that it can soften. You don't want the ice cream to melt, but it is easier to slice if it has slightly thawed. To make clean slices, use a large sharp knife dipping in a glass of boiling water and wiped clean before each slice.
Calories:?551kcal?|?Carbohydrates:?53g?|?Protein:?6g?|?Fat:?37g?|?Saturated Fat:?20g?|?Polyunsaturated Fat:?3g?|?Monounsaturated Fat:?12g?|?Trans Fat:?1g?|?Cholesterol:?134mg?|?Sodium:?199mg?|?Potassium:?220mg?|?Fiber:?1g?|?Sugar:?34g?|?Vitamin A:?1039IU?|?Vitamin C:?1mg?|?Calcium:?103mg?|?Iron:?3mg
Source: Self Proclaimed Foodie
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Apple Brown BettyOne of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping. Prep Time20minutes?mins Cook Time1hour?hr Total Time1hour?hr?20minutes?mins Course:?Dessert Cuisine:?American 开云体育s:?6?servings ?Author:?Krissy Allori 9x9 baking dish Mixing Bowls
- 4-6?large?apples?peeled, core removed, thinly sliced (I used honeycrisp)
- 1?lemon
- 3/4?cup?all purpose flour
- 1/2?cup?brown sugar
- 1/2?cup?granulated sugar
- 1?teaspoon?pumpkin pie spice
- 1/2?cup?cold butter?1 cube
Preheat oven to 350°贵. Add?apple slices from?4-6 large apples?to a 9x9 baking dish. Cut?1 lemon?in half and squeeze juice over apples. Toss apples to evenly coat. In medium sized bowl, combine?3/4 cup all purpose flour,?1/2 cup brown sugar,?1/2 cup granulated sugar, and?1 teaspoon pumpkin pie spice. Add?1/2 cup cold butter?and use a pastry blender to work the butter into the dry ingredients, cutting it into small pieces. You want the mixture to be crumbly with little to no dry ingredients left that haven't touched the butter. Sprinkle all of the topping over the apples evenly. Cover with aluminum foil and cook in preheated oven for 40 minutes. Remove foil and allow to continue cooking until the topping is crisp, about 10-20 additional minutes. Serve warm with vanilla ice cream.
- Apples: you can use any variety that you prefer in this recipe. My preference is for Honeycrisp. Alternatively, you can use a variety of apples.
- Fresh lemon juice is recommended but you can use bottled.
- If you don't have a pastry blender, simply cut the cold butter into very small cubes and use a fork to blend.
- Make ahead directions: You can prepare this recipe up to a day advance and keep refrigerated until you are ready to bake.
- Store leftovers in an air tight container in the refrigerator. Will keep for several days.
Calories:?197kcal?|?Carbohydrates:?48g?|?Protein:?1g?|?Sodium:?6mg?|?Potassium:?65mg?|?Sugar:?34g?|?Vitamin C:?9.6mg?|?Calcium:?25mg?|?Iron:?1mg
Source: Self Proclaimed Foodie
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Slow Cooker CarnitasFlavorful Slow Cooker Carnitas made with a pork shoulder or pork butt roast in the crockpot with fresh citrus and seasonings are delicious! Prep Time30minutes?mins Cook Time8hours?hrs?30minutes?mins Total Time9hours?hrs Course:?Main Course Cuisine:?Mexican 开云体育s:?8?servings ?Author:?Krissy Allori baking sheet parchment paper Mixing Bowls Slow Cooker
- 4?pound?pork roast?pork shoulder or butt, excess fat trimmed and removed
- 1?head?garlic?cloves removed and minced
- 2?teaspoons?ground cumin
- 1?teaspoon?dried oregano
- 3/4?teaspoon?salt
- 1/2?teaspoon?freshly ground black pepper
- 2?tablespoons?green chile?minced; may substitute with chipotle in adobo or fresh jalapeno
- 1?large?sliced onion
- 2?oranges?washed clean
- 1?lime?washed clean
Prepare roast:?Combine?1 head garlic?(cloves removed and minced),?2 teaspoons ground cumin,?1 teaspoon dried oregano,?3/4 teaspoon salt,?1/2 teaspoon freshly ground black pepper, and?2 tablespoons green chile?(or jalapenos) in small bowl. Coat pork roast with spice rub and place in slow cooker. Add citrus:?Top prepared roast with?1 large sliced onion. Slice?2 oranges?and?1 lime?in half and squeeze all of the juices onto the pork. When you're done, add the remaining orange and lime halves to the slow cooker. Cook:?Cover and cook on low for 8 hours. Shred and strain:?Remove the pork roast from the slow cooker and set aside. Once the meat is cool enough to handle, shred the meat and discard any large chunks of fat. Strain and reserve the liquid from the slow cooker and discard any remaining solids. Crisp the carnitas:?To serve, set the oven to a low broil and spread the shredded meat in a thin layer on a large foil-covered or parchment-covered baking sheet. Measure 1/2 cup of the reserved liquid and pour over the meat. Broil until the meat starts to crisp and brown, stirring every few minutes. Add additional reserved liquid and/or additional seasonings prior to serving, if desired.
Nutritional information is based on a single serving where 4-pound pork roast is used with a total of 8 servings of carnitas.Make-ahead directions:?Cook as directed up until the point where pork is shredded. Store the shredded meat in 1/2 cup of the reserved liquid and also save the remaining liquid just in case you want to add it later. To serve, add the shredded pork to a baking sheet and broil until crispy. Calories:?327kcal?|?Carbohydrates:?6g?|?Protein:?51g?|?Fat:?9g?|?Saturated Fat:?2g?|?Cholesterol:?142mg?|?Sodium:?343mg?|?Potassium:?945mg?|?Fiber:?1g?|?Sugar:?3g?|?Vitamin A:?80IU?|?Vitamin C:?21.5mg?|?Calcium:?39mg?|?Iron:?1.8mg
Source: Self Proclaimed Foodie
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Barbacoa QuesadillasBarbacoa Quesadillas are made quick and easy by pressure cooking the beef roast with an amazing chipotle sauce, then melting cheese in the best tortillas. Prep Time20minutes?mins Cook Time2hours?hrs Total Time2hours?hrs?20minutes?mins Course:?Main Course Cuisine:?American 开云体育s:?8?servings ?Author:?Krissy Allori - 16?corn tortillas
- 1?pound?Barbacoa beef
- 16?ounces?shredded cheese?any kind of a Mexican blend works (cheddar, pepper jack, etc)
- 1?tablespoon?avocado oil?or oil spray
Heat a griddle over medium high heat. Lightly coat of one of the?16 corn tortillas?with a very thin layer of the?1 tablespoon avocado oil?(that should be enough oil for all of the tortillas). Place the lightly oiled tortilla oil side down on the hot griddle. Add a sprinkle of the?16 ounces shredded cheese, then a small handful of the shredded?1 pound Barbacoa beef, then more cheese, and top with a second tortilla that has been lightly brushed with oil. When the bottom tortilla starts to turn golden brown and the cheese melts, flip it once. Repeat on the other side. It may take about about 3-4 minutes each side. Keep the quesadillas warm until you're ready to serve. Top them with?pickled radishes, salsa, or sour cream.
Leftover quesadillas can be stored in an air tight container. To reheat, place them in a 300°贵 oven on a sheet of aluminum foil and heat until cheese has melted.Recipe makes 8 quesadillas. Nutritional information based on one quesadilla. Calories:?589kcal?|?Carbohydrates:?29g?|?Protein:?43g?|?Fat:?34g?|?Saturated Fat:?15g?|?Cholesterol:?143mg?|?Sodium:?1053mg?|?Potassium:?688mg?|?Fiber:?4g?|?Sugar:?3g?|?Vitamin A:?686IU?|?Vitamin C:?6mg?|?Calcium:?368mg?|?Iron:?4mg
Source: Self Proclaimed Foodie
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Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada StackGet all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack. Prep Time10minutes?mins Cook Time2hours?hrs Total Time2hours?hrs?10minutes?mins Course:?Main Course Cuisine:?Mexican 开云体育s:?6?servings ?Author:?Krissy Allori - 2?cups?enchilada sauce?equivalent to one 15-ounce can
- 15?ounces?black beans?one 15 ounce can, drained
- 1?cup?frozen corn kernels?can use fresh or drained canned corn as well
- 8?ounces?cooked chicken?approximately 2 small breasts or thighs, shredded
- six?8-inch corn-flour tortillas
- 12?ounces?Mexican blend cheese?combination of cheddar, jack, etc., shredded
In a medium sized bowl, combine about 1 cup of the?2 cups enchilada sauce?(reserve the other half for later),?15 ounces black beans,?1 cup frozen corn kernels, and?8 ounces cooked chicken?. Stir to combine. Spread half of the remaining enchilada sauce on the bottom of the slow cooker. Set the first of?six 8-inch corn-flour tortillas?on top. To layer the casserole, you will take a spoonful of the chicken mixture and spread it out across the tortilla an then top with a handful of cheese. Continue layering with a tortilla, filling, then a handful of the?12 ounces Mexican blend cheese. Continue to repeat the process and portion the ingredients such that the top of the casserole has your last tortilla, the remaining enchilada sauce, and a big handful of cheese. Cover and cook on high 1-2 hours or on low 4-6 hours.
Cooking tips:- This recipe can be made extremely easy by using canned enchilada sauce and pre-cooked chicken. Or, you can go the extra mile and make your own?homemade red enchilada sauce?and use some meat from a slow cooker chicken.
- My preference is to always use a block of cheese and grate it yourself, however for this recipe pre-shredded cheese works perfectly fine.
- You can use corn or flour tortillas for this recipe, but my preference is actually to use wheat flour and corn blend. They taste a lot like corn tortillas but aren't as dry.
- If you have a Trader Joe's nearby, I highly recommend the Cuban Style Black Beans. They have a lot more flavor than plain black beans because of the added onions and peppers.
- This recipe tastes great, if not better, the next day because it really gives all the flavors time to mix.
- Serve with olives,?avocado, sour cream, cilantro, etc.
Calories:?469kcal?|?Carbohydrates:?40g?|?Protein:?34g?|?Fat:?18g?|?Saturated Fat:?10g?|?Cholesterol:?85mg?|?Sodium:?1179mg?|?Potassium:?482mg?|?Fiber:?9g?|?Sugar:?7g?|?Vitamin A:?920IU?|?Vitamin C:?2.1mg?|?Calcium:?420mg?|?Iron:?3.2mg
Source: Self Proclaimed Foodie
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The BEST & Only Fresh Salsa Recipe You’ll EVER Need!
The BEST and Only Fresh Salsa Recipe You’ll EVER Need!Jamie ShermanPlain and simple – The BEST & Only Fresh Salsa Recipe You'll EVER Need! Easy to customize the spiciness to your family's tastes. Prep Time10minutes?mins Additional Time1hour?hr Total Time1hour?hr?10minutes?mins CourseAppetizer, Homemade Mixes, Sauces & Condiments, Snack CuisineMexican 开云体育s?servings Calories11?kcal - 5?large?Roma tomatoes?diced
- 2?large?Roma tomatoes?cut into quarters
- 1?bunch?cilantro?chopped
- ??cup?red onion?chopped
- 1-2?cloves?fresh garlic?minced
- 1?jalape?o?cut into quarters (seeds & membranes removed for less heat, if desired)
- ??teaspoon?salt
- ??teaspoon?granulated sugar
- ??teaspoon?ground cumin
- juice from one lime
Cook ModePrevent your screen from going dark This fresh salsa is a staple in our house and one of the most versatile fresh salsa recipes you can make. It’s truly the best salsa to have on hand!Tips- To store your salsa, place it in an air-tight container, such as a Mason jar, and keep it in the refrigerator. Your salsa should stay fresh for at least a week this way.
- This salsa is perfect for meal prep, parties, or gifting.
- Great on tacos, eggs, grilled meats, or just with chips.
- Let it chill for at least an hour before serving for best flavor.
- Don’t over-process the salsa if you want a chunkier texture.
- Taste and tweak the salt, lime juice, or spice to suit your palate.
Calories:?11kcalCarbohydrates:?2gProtein:?0.5gFat:?0.1gSaturated Fat:?0.02gPolyunsaturated Fat:?0.04gMonounsaturated Fat:?0.02gSodium:?61mgPotassium:?118mgFiber:?1gSugar:?1gVitamin A:?431IUVitamin C:?8mgCalcium:?7mgIron:?0.2mg
Source: Love Bakes Good Cakes
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Air Fryer Beef EmpanadasJamie ShermanYour family will love these Air Fryer Beef Empanadas! Deliciously seasoned beef wrapped in a golden, crunchy crust. Perfect for any occasion! Prep Time40minutes?mins Cook Time20minutes?mins Total Time1hour?hr CourseMain Course CuisineLatin 开云体育s?empanadas Calories269?kcal - 1?pound?ground beef
- ??medium?onion?diced
- 2?cloves?garlic?minced
- 2?tablespoon?tomato paste
- 2?large?tomatoes?diced small
- 1?teaspoon?cumin
- 1?teaspoon?chili powder
- 1?teaspoon?smoked paprika
- ??teaspoon?salt
- ??teaspoon?ground black pepper
- ??cup?beef broth
- 1?package?frozen empanada discs, thawed?10-12 count
- ??cup?water
- 1?large?egg
- sauces for serving – such as salsa, sour cream, chimichurri, or guacamole (optional)
Cook ModePrevent your screen from going dark In a skillet over medium-high heat, cook ground beef until browned and cooked through, about 8-10 minutes. Drain any excess fat. Add diced onion, minced garlic, tomato paste, tomatoes, cumin, chili powder, paprika salt, and pepper to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is softened. Add beef broth to the skillet and simmer until the liquid has reduced and thickened slightly, about 5-7 minutes. Remove from heat and let cool. Preheat the air fryer to 350°贵 (190°C). Lay out the empanada discs on a clean surface. Place 2-3 tablespoons of the beef mixture in the center of each disc. With a brush or your clean finger, run some water along the edge of the disc. Fold the disc in half and press them firmly with your fingers. You can make a design around the edges by twisting the dough with your fingers or using a fork to crimp the edges together. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the egg wash on top of each empanada with a pastry brush. Place the empanadas in the air fryer basket in a single layer, making sure they are not touching. You may need to cook in batches. Cook for 10-12 minutes or until the empanadas are golden brown and crispy. If desired, serve these empanadas with a dipping sauce, such as salsa, chimichurri, or even guacamole, for extra flavor.
- Make sure not to overfill the empanadas, as this can cause them to burst in the air fryer.
- Be sure to properly seal the edges of the empanadas to prevent the filling from leaking out during cooking. Use a fork to crimp the edges together, or fold the edges over and press them firmly with your fingers.
- You can make the beef filling ahead of time and store it in the refrigerator until you're ready to assemble and cook the empanadas.
- If you don't have an air fryer, you can also bake these empanadas in the oven at 400°贵 for 12-15 minutes or until golden brown.
- Leftover cooked empanadas can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the air fryer or oven before serving.
- You can freeze cooked empanadas for later enjoyment. Place them in an airtight container or freezer bag and freeze for up to three months. Reheat in the air fryer or oven until warmed through.
开云体育:?1empanadaCalories:?269kcalCarbohydrates:?29gProtein:?14gFat:?10gSaturated Fat:?4gPolyunsaturated Fat:?1gMonounsaturated Fat:?4gTrans Fat:?1gCholesterol:?55mgSodium:?487mgPotassium:?315mgFiber:?2gSugar:?2gVitamin A:?546IUVitamin C:?6mgCalcium:?44mgIron:?3mg
Source: Love Bakes Good Cakes
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Hawaiian Hot DogsJamie ShermanThese Hawaiian Hot Dogs will go over great at your next BBQ or party. Try these if you’re looking for a change of pace from the usual hotdogs and burgers! Prep Time10minutes?mins Cook Time20minutes?mins Total Time30minutes?mins CourseSandwich CuisineAmerican 开云体育s?servings Calories432?kcal - 1?package?hot dogs?16 oz.
- 8?slices?bacon
- 8?hot dog buns
- 1?can?pineapple tidbits, drained?8 oz.
- ??cup?red onion?chopped
- 1?jalapeno?seeded and chopped
- 2?tablespoons?lime juice
- a small handful of cilantro?chopped
- ??cup?BBQ sauce
- ??cup?mayonnaise
Cook ModePrevent your screen from going dark In a medium bowl, combine the pineapple, red onion, jalapeno, lime juice and cilantro. Mix well. Refrigerate until serving time. In a separate small bowl, stir together the BBQ Sauce and mayo until well combined. Refrigerate until serving time. Preheat grill. Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally until the bacon is crisp and the hot dog is heated through. To serve, remove the toothpick from the hot dog. Place a hot dog in a bun and top with the pineapple salsa. Serve with BBQ sauce mixture, if desired.
- I personally really like any hot dog bun that has a hint of sweetness to it when it comes to Hawaiian hot dogs. If you have Hawaiian sweet hot dog buns or potato-based buns at your store, grab those!
- It's better to use thinner bacon for this recipe so it crisps up – use caution when grilling it, though!
开云体育:?1hot dogCalories:?432kcalCarbohydrates:?41gProtein:?13gFat:?24gSaturated Fat:?7gPolyunsaturated Fat:?6gMonounsaturated Fat:?9gTrans Fat:?0.04gCholesterol:?43mgSodium:?878mgPotassium:?251mgFiber:?1gSugar:?10gVitamin A:?68IUVitamin C:?7mgCalcium:?85mgIron:?3mg
Source: Love Bakes Good Cakes
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Grilled Twice Baked Potatoes
Grilled Twice Baked PotatoesJamie ShermanDeliciously cheesy Grilled Twice Baked Potatoes, a mouthwatering twist on a classic favorite. This potato side dish will be a hit all summer! Prep Time15minutes?mins Cook Time1hour?hr?45minutes?mins Additional Time1hour?hr Total Time3hours?hrs CourseSide Dish CuisineAmerican 开云体育s?servings Calories379?kcal For the potatoes- 4?large?Russet potatoes?cleaned
- 2?tablespoons?olive oil?any vegetable oil you prefer
- ??teaspoon?salt
- ??teaspoon?onion powder
For the twice-baked potato filling- ??teaspoon?salt
- ??teaspoon?onion powder
- ??teaspoon?ground pepper
- ??cup?low-sodium chicken broth or milk
- ??cup?salted butter, melted?1/2 stick
- 1?cup?sour cream
- ??cup?bacon bits?more for toppings (you could use 8 bacon strips cooked and crumbled)
- 1-1/2?cup?shredded cheese?divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda or even pepper jack for some spices)
Cook ModePrevent your screen from going dark Set your BBQ for indirect heating and heat up to 400°贵 with the lid closed so the temperature is even throughout. Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato. Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°贵. Remove the potatoes from the grill and let them cool off. Once the potatoes are cool enough to touch, slice them in half, length-wise. Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.) Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined. With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits. Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill. Cook for 20 minutes or until the cheese is melted and the potatoes are heated through.
- Depending on the size of the potatoes, your cooking time may vary. This is why I rely on internal temperature. When the potatoes are cooked, the skin will feel crispy, and when pushing on it slightly, it feels tender.
- When scooping the flesh out, be careful not to damage the skin. Leave about 1/8 to 1/4-inch of the white part of the potato inside.
开云体育:?1potato halfCalories:?379kcalCarbohydrates:?39gProtein:?11gFat:?20gSaturated Fat:?9gPolyunsaturated Fat:?3gMonounsaturated Fat:?7gTrans Fat:?0.2gCholesterol:?38mgSodium:?665mgPotassium:?850mgFiber:?4gSugar:?2gVitamin A:?406IUVitamin C:?11mgCalcium:?107mgIron:?2mg
Source: Love Bakes Good Cakes
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Smoked RibsJamie ShermanThese Smoked Ribs are rubbed with a homemade spice blend before being cooked to tender perfection, then basted with your favorite BBQ sauce! Prep Time45minutes?mins Cook Time6hours?hrs Total Time6hours?hrs?45minutes?mins CourseMain Course CuisineAmerican 开云体育s?servings Calories600?kcal - 1?rack?baby back ribs
- ??cup?paprika
- ??cup?brown sugar
- 4?tablespoons?black pepper
- 3?tablespoons?salt
- 2?tablespoons?garlic powder
- 2?tablespoons?onion powder
- 2?tablespoons?celery seed
- 2?tablespoons?cayenne pepper
- 1?cup?apple juice
- 1?cup?BBQ sauce
Cook ModePrevent your screen from going dark Take the membrane off of the ribs. Combine the paprika, brown sugar, pepper, salt, garlic powder, onion powder, celery seed, and cayenne pepper in a bowl and mix well. Liberally coat both sides of the ribs with the seasoning mixture. Place some newspaper at the bottom of a chimney starter (a tool used to ignite charcoal). Place the charcoal on top of the newspaper. Light the newspaper on fire. Leave coals to burn for about half an hour. At this point, they will be ready to place in the smoker. Once the coals are in the smoker, place 1-2 splits of hickory on top of the charcoal. Bring temperature to 225-250 degrees Fahrenheit. You want your smoke to appear blue-ish instead of a thicker white smoke. Fill up one or two mini loaf pans with water and place it in the smoker, anywhere you can fit it. We have an offset smoker, so we placed the water in the smaller housing, and the meat in the large housing. However, if you don’t have this, you can place it with the meat. Place the rack of ribs inside the smoker and monitor the temperature for 3 hours. Try to leave it closed as much as possible. Place the ribs in a large sheet of aluminum foil, cover with half of the BBQ sauce, and pour the apple juice inside the tin foil around the meat. Finish sealing up the meat completely (airtight), and place back in the smoker for another 2 hours. Remove the foil, cover with the rest of the BBQ sauce, and place the ribs back in the smoker for 30 minutes to another hour. When the BBQ sauce looks thick and sticky, this is a good indicator that the ribs are ready to be pulled from the smoker.
- I highly recommend using dry rubs like this to add flavor to meat.
Calories:?600kcalCarbohydrates:?65gProtein:?31gFat:?26gSaturated Fat:?9gPolyunsaturated Fat:?5gMonounsaturated Fat:?11gTrans Fat:?0.2gCholesterol:?98mgSodium:?6115mgPotassium:?1006mgFiber:?7gSugar:?44gVitamin A:?4591IUVitamin C:?4mgCalcium:?202mgIron:?6mg
Source: Love Bakes Good Cakes
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Grilled Greek ChickenFly away to a Greek island with this authentic grilled Greek chicken recipe. Sunny lemon, earthy olive oil, and the spices and herbs of the Aegean combine in a quick and easy marinade. Fresh and sophisticated, this is the best Greek chicken recipe for a healthy dinner that’s ready in next to no time. Prep Time2hours?hrs?5minutes?mins Cook Time15minutes?mins Total Time2hours?hrs?20minutes?mins Course:?Main Course Cuisine:?Greek Keyword:?Grilled chicken 开云体育s:?4 ?Author:?Rachael Yerkes - 1?batch Greek Chicken Marinade
- 2?Lbs?Chicken breast
- Lemon slices?for garnish
Using the flat side of a meat mallet, pound the thickest parts of chicken to even thickness. In a small mixing bowl whisk together the?. Let chicken marinate for 2 hours, and up to 24 hours. Remove chicken for marinade, pat dry with a paper towel. Meanwhile, grease and preheat the grill to medium heat, 375-450°贵. Grill chicken undisturbed for 5-7 minutes per side, until an inserted thermometer reads 165 degrees F. Remove chicken from grill and let rest 5 minutes before slicing. Sprinkle with lemon juice if desired
Source: Eazy Peazy Mealz
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Easy Peach BBQ SauceSweet heat peach bbq sauce chicken, this easy peach BBQ sauce is the ultimate summer grilling recipe. Perfectly sweet with a hint of a kick. Prep Time10minutes?mins Cook Time10minutes?mins Total Time20minutes?mins Course:?Grilling Cuisine:?American Keyword:?bbq sauce, peace sauce 开云体育s:?4?servings ?Calories:?438kcal ?Author:?Rachael Easy Peach BBQ Sauce- 1?cup?of your favorite sweet barbecue sauce
- 2?peaches?peeled and pitted, chopped into cubes
- 1/2?cup?water
- 1 - 2?tsp?hot sauce?adjust to preference
- 1?tsp?garlic powder
- 1?Tbs?white vinegar
- 2?Tbs?brown sugar
- 1?chicken bouillon cube
Peach BBQ Grilled Chicken- 4?chicken breasts?approx 1.5 lbs
- Salt and Pepper
- Paprika
Easy Peach BBQ SauceCombine all ingredients in a sauce pan and bring to a simmer. Let simmer, stirring occasionally, for 6 to 10 minutes or until sticky and slightly thickened. Then serve overtop grilled chicken.
ChickenHeat Grill to approximately 400 degrees. Generously season chicken with salt, pepper, and paprika. Grill Chicken on first side for 4 minutes. Flip and cook another 3 minutes. (Or until internal temp reaches 159 degrees) Brush chicken down with BBQ sauce and let cook for another minute on each side. Cook until internal temperature is 165 degrees Using a?means no more hair in food and the silicone is easy to clean so it prevents buildup. Add more sauce, if desired, right before serving.
Calories:?438kcal?|?Carbohydrates:?42g?|?Protein:?49g?|?Fat:?6g?|?Saturated Fat:?1g?|?Cholesterol:?144mg?|?Sodium:?1238mg?|?Potassium:?1153mg?|?Fiber:?1g?|?Sugar:?36g?|?Vitamin A:?470IU?|?Vitamin C:?8.1mg?|?Calcium:?44mg?|?Iron:?1.5mg
Source: Eazy Peazy Mealz
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Smoked Prime RibSeasoned simply, then smoked and roasted to perfection with a garlic butter finish, this prime rib is juicy, tender, and worthy of being your holiday meal centerpiece. Prep Time15minutes?mins Cook Time4hours?hrs Rest Time30minutes?mins Total Time4hours?hrs?45minutes?mins Course:?Main Course Cuisine:?American Keyword:?prime rib, prime rib roast, smoked prime rib, standing rib roast, Traeger Prime Rib 开云体育s:?8 ?Calories:?1464kcal ?Author:?Rachael 1 Pellet Smoker?I use a Treager and used Pecan pellets 1 Meat probe or Instant Read Thermometer?I use Meater, which has a convenient app
- 8?lb?4-Bone Prime Rib Roast?8-10 Lb
- 5?Tablespoon?Prime Rib Rub?or Make your own
Butter Finish- 1/2?cup?Unsalted butter
- 1?Tbs?Minced garlic
- 1?tsp?Dried parsley
- 1/2?tsp?Kosher salt
Take the prime rib roast out of your fridge, and set on the counter to allow to come up to room temperature for about 30 minutes to an hour. This will help the roast cook more evenly. When ready to cook, set the Traeger or Pellet Smoker temperature to 250℉ and let it ignite. When smoke is coming out, shut the lid and preheat with the lid closed for 15 minutes or so. You should see some blue smoke, and the temperature should remain steady. While the grill preheats, trim any excess fat off the roast if needed. And tie the bones on if the butcher did not do this for you. Excess fat is if there is any fat over 1 inch in thickness. Otherwise, leave fat on the roast, as it will render as it cooks and baste and flavor your roast as it cooks. Now, either make your own prime rib rub by combining salt, pepper, thyme, and rosemary in a bowl, or use a pre-made prime rib rub. I like the Traeger Prime Rib Rub. Then rub it all over the roast. If it is not sticking well, use a teaspoon or so of oil, rubbed over the roast to act as a glue. Insert a meat probe or meat thermometer into the center of the roast, avoiding the bones and any large pockets of fat. I recommend the Meater brand probe, which connects seamlessly with an app, making cooking and monitoring the temperature easy. Place the roast directly on the pre-heated grill, grill grates, bones down, close the lid, and leave it alone. Let it cook until the internal temperature reaches 115℉, about 3 1/2-4 hours. ** Remember, do not cook based on this estimated time, rather use a meat thermometer to get the best results, this is not a cut of meat you want to take chances with. When roast reaches 115℉, remove the roast from the grill and place on a baking sheet, and cover with foil. Let it rest for 20 minutes. While the roast rests, increase the Traeger temperature to 450°贵 and preheat with the lid closed. Then make your butter bath by melting butter and stirring in the garlic, salt, and dried parsley. When the 20 minute rest time is up, brush your roast with the butter bath and return the roast to the grill. Be sure your meat probe is in place so you can continue to monitor the internal temperature. Close the lid, and cook your roast an additional 10-15 minutes, rotating halfway, until the internal temperature reaches 125°贵 for medium-rare or your desired temperature. Remove the roast from the grill and cover with foil, let rest for 30 minutes, the temp will rise about 5 degrees during this time, so keep this in mind when selecting the temp you cook your roast to. Once it has rested 30 minutes, remove the string, and bones, slice and enjoy.
- Pick your Temp:?The roast will increase in temp about 5-10 degrees during the rest period, so depending on your desired doneness, adjust accordingly. Rare is 115°贵?, Medium-Rare 120-125°贵?, Medium 130-135°贵
- Let The Butcher Do the Work: If I can save myself time by letting the butcher do the work, I will. So, buy your prime rib with the bones cut off (by the butcher) but tied back on. This saves you loads of work, but still produces the best results.
- Leave the Fat: The fat gives your roast flavor. Only trim fat it if exceeds an inch. Your butcher should have already done this for you. So leave it unless it is excessive, as you pay a lot for that flavor from the fat, so don't cut it all away.?
- Rub It: There is some debate on how to get the best flavor on a prime rib, but I can tell you, use a rub. The roast is too big to marinate and get proper flavor throughout, and injecting it can lead to a dried out prime rib from moisture loss. So, rub it and cook on your pellet smoker.?
- Use the Right Tools: Get an instant read thermometer and use a PROBE for keeping an eye on the internal temperature. The probe will help you monitor the cook so you stay on top of it, and the instant read thermometer will give you even more accurate results. The best way not to ruin prime rib roast is to cook it to the right temperature. So, invest in a good meat probe. I love the Meater brand. And a good instant read thermometer. I love Thermoworks, specifically the Thermapen One.?
- Rest It: Let it rest. Resting the rib roast allows the juices to re-distribute and gives you the most tender, juicy roast. I know it can be so tempting to dig in early, especially because it is going to look and smell amazing. Don't do it! Do NOT skip this step.
Calories:?1464kcal?|?Carbohydrates:?2g?|?Protein:?62g?|?Fat:?132g?|?Saturated Fat:?58g?|?Polyunsaturated Fat:?5g?|?Monounsaturated Fat:?55g?|?Trans Fat:?1g?|?Cholesterol:?305mg?|?Sodium:?350mg?|?Potassium:?1027mg?|?Fiber:?1g?|?Sugar:?1g?|?Vitamin A:?421IU?|?Vitamin C:?1mg?|?Calcium:?65mg?|?Iron:?7mg
Source: Eazy Peazy Mealz
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Turkey Bratwurst Grill Pouch
Turkey Bratwurst Grill PouchA succulent recipe for homemade turkey bratwurst, bursting with veggies and flavor! Perfect for those summer BBQ get togethers. Prep Time10minutes?mins Cook Time20minutes?mins Total Time30minutes?mins Course:?Dinner Cuisine:?American Keyword:?bratwurst recipe, homemade bratwurst, Turkey Bratwurst 开云体育s:?6 ?Calories:?42kcal ?Author:?Rachael Yerkes - 4?Turkey Bratwursts?sliced into bite sized pieces
- 2?cups?mini sweet peppers?"sliced"or whatever peppers you have on hand
- 1?medium onion?sliced
- 1?medium zucchini?sliced
- 1?yellow squash?sliced
- 1?Tbs?olive oil
- 1?tsp?parsley
- 1?tsp?garlic powder
- 1?tsp?chives
- 1?pinch?salt
- black pepper?to taste
Mix all ingredients in a bowl Wrap in Foil Place on preheated grill, and cook, flip at about 8 minutes so as not to burn, and watch carefully. Or bake at 425 for 20 mins Cook until veggies are tender, and bratwurst are cooked through.
Feel free to add in extra veggies: button mushrooms, corn, asparagus, eggplant, carrots, or whatever you have on hand. Calories:?42kcal?|?Carbohydrates:?4g?|?Protein:?1g?|?Fat:?2g?|?Sodium:?15mg?|?Potassium:?217mg?|?Fiber:?1g?|?Sugar:?2g?|?Vitamin A:?425IU?|?Vitamin C:?24.7mg?|?Calcium:?14mg?|?Iron:?0.3mg
Source: Eazy Peazy Mealz
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Cajun Pulled PorkButtery soft pulled pork, seasoned with a homemade Cajun spice mix, and smoked on a pellet smoker until it can be shredded easily. Prep Time15minutes?mins Cook Time9hours?hrs Rest Time45minutes?mins Total Time10hours?hrs Course:?Main Course Cuisine:?American Keyword:?cajun pulled pork, pellet smoker, Pulled Pork 开云体育s:?10 ?Calories:?384kcal ?Author:?Rachael Hickory pellets Aluminum Foil Pellet Smoker (Traeger)
- 6-9?pound?pork shoulder?boneless
- 1/2?cup?yellow mustard
- 1?cup?apple juice
- Salt and Pepper
Cajun Spice Rub:- 3?Tablespoons?smoked paprika
- 2?Tablespoons?fine kosher salt
- 2?Tablespoons?garlic powder
- 1 1/2?Tablespoon?ground black pepper
- 1 1/4?Tablespoon?onion powder
- 1?Tablespoon?dried oregano
- 1 1/2?teaspoons?thyme
- 1?Tablespoon?cayenne
Prepare the Pork Shoulder: Trim any excess fat from the surface of the meat. Make the Spice Rub: In a small bowl, combine the smoked paprika, kosher salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne, and thyme. Mix well to combine. Season the Pork: Use some salt and pepper, to generously coat the exterior of the pork shoulder. Then cover with yellow mustard and rub it on all sides. Once coated in mustard, sprinkle the spice mixture all over the pork shoulder, ensuring that it is evenly coated. Cover the pork with plastic wrap and let sit for 20 minutes to an hour. Prepare the Smoker: Preheat your smoker to 250°贵 using hickory or applewood pellets for a rich, smoky flavor. Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Close the lid and smoke for 4-5 hours, until the internal temperature reaches 160-170°贵. Wrap Pork: At 160-170°贵 you want to take the pork shoulder out of the smoker, and wrap in foil, then pour the orange juice into the foil. And seal so it stays in. Return to grill, fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt. This low and slow cooking method will ensure that the pork is tender and flavorful. Rest the Pork: Once the pork is fully cooked, remove it from the smoker and let it rest for 45 minutes. Shred the Pork: Use two forks to shred the meat, discarding any excess fat that didn't render out during the cooking process. Serve and Enjoy: Serve the Cajun Smoked Pulled Pork on a bun with your favorite barbecue sauce, or enjoy it on its own with a side of coleslaw and cornbread, in a wrap, salad, burrito, taco, etc.
Calories:?384kcal?|?Carbohydrates:?8g?|?Protein:?63g?|?Fat:?10g?|?Saturated Fat:?3g?|?Polyunsaturated Fat:?2g?|?Monounsaturated Fat:?4g?|?Trans Fat:?0.04g?|?Cholesterol:?163mg?|?Sodium:?1684mg?|?Potassium:?1179mg?|?Fiber:?2g?|?Sugar:?3g?|?Vitamin A:?1279IU?|?Vitamin C:?1mg?|?Calcium:?53mg?|?Iron:?4mg
Source: Eazy Peazy Mealz
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Fresh Strawberry Blondies
Fresh Strawberry Blondies?Prep Time15minutes?minutes ?Cook Time30minutes?minutes ?Total Time45minutes?minutes ?开云体育s9 ?Calories319kcal ?Author - 1/2?cup?diced strawberries
- 1 1/4?cups?all-purpose flour
- 1/2?teaspoon?baking powder
- 1/4?teaspoon?salt
- 1/2?cup?butter, room temperature (not melted)
- 1/2?cup?firmly packed light brown sugar
- 1/2?cup?granulated white sugar
- 1?large?egg
- 1?teaspoon?vanilla extract
For the glaze:- 1?cup?powered sugar
- 2?tablespoons?strawberry jam
- 2?tablespoons?water
Preheat the oven to 350°贵 and spray an 8x8-inch baking pan with nonstick cooking spray. Set aside. Place the strawberries between several layers of paper towels and press firmly to wick out some of the moisture. Set aside. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a large bowl, stir the butter, brown sugar, and white sugar together. Add the egg and vanilla and stir until incorporated. Add the dry ingredients and stir to combine. Add the strawberries and stir. Spread the mixture into the prepared pan and bake for 28 to 33 minutes or until golden brown and set. Allow to cool completely. Make the glaze by stirring the powdered sugar, strawberry jam, and water together until smooth. Spread over the blondies. Allow the glaze to harden overnight, if desired. Slice and serve. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5.
Calories:?319kcal?|?Carbohydrates:?53g?|?Protein:?3g?|?Fat:?11g?|?Saturated Fat:?7g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?3g?|?Trans Fat:?0.4g?|?Cholesterol:?48mg?|?Sodium:?183mg?|?Potassium:?62mg?|?Fiber:?1g?|?Sugar:?39g?|?Vitamin A:?346IU?|?Vitamin C:?5mg?|?Calcium:?35mg?|?Iron:?1mg
Source: Southern Bite
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Cherry Coconut Pecan Bars
Cherry Coconut Pecan Bars?Prep Time20minutes?minutes ?Cook Time30minutes?minutes ?开云体育s12?bars ?Author For the shortbread crust:- 2?cups?all-purpose flour
- 6?tablespoons?powdered sugar
- 1?cup?cold unsalted butter
For the filling:- 2?cups?sugar
- 4?large?eggs, beaten
- 4?tablespoons?cornstarch
- 1/2?teaspoon?salt
- 2?teaspoons?vanilla extract
- 1?cup?sweetened coconut flakes
- 1 1/2?cups?chopped pecans
- 1?cup?chopped maraschino cherries
Preheat the oven to 350°贵. Use a mixer to combine the butter, flour, and powdered sugar. Drop the dough by dollops into a metal 9x13-inch baking pan. Press evenly - using hands sprayed with cooking spray if the dough is sticky. Bake for 25 minutes or until just golden brown around the edges. While the crust is baking, in large bowl, mix the sugar, eggs, cornstarch, salt, vanilla, coconut, pecans , and cherries together, Pour the filling mixture over the hot shortbread crust. Lower the oven temperature to 325° and bake for 30 minutes or until light golden brown. Cool completely before slicing into squares.
Source: Southern Bite
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Chocolate Cherry Pistachio Pecan Cookies
Chocolate Cherry Pistachio Pecan Cookies?Prep Time20minutes?minutes ?Cook Time18minutes?minutes ?Total Time38minutes?minutes ?开云体育s16?4-inch cookies ?Author - 1?cup?unsalted butter, slightly softened
- 1 1/2?cups?firmly packed dark brown sugar
- 1?large?egg
- 1?teaspoon?vanilla extract
- 1 1/2?cups?all-purpose flour
- 3/4?teaspoon?baking power
- 1/2?teaspoon?baking soda
- 1/2?teaspoon?salt
- 1 1/2?cups?quick-cooking oats
- 1?cup?dried cherries, coarsely chopped
- 1/2?cup?coarsely chopped pecans
- 1/2?cup?roasted pistachios
- 1?cup?semi-sweet chocolate chips
- flake salt
Preheat the oven to 350°贵 and line a cookie sheet with parchment paper. Use a mixer to cream the butter and brown sugar together - about 1 minute. Add the egg and vanilla and mix to combine. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Ad the dry mixture to the butter mixture and mix on low to combine. Add the oats and mix to combine. Add the cherries, pecans, pistachios, and chocolate chips. Mix to combine. Use a 1/4 cup dry measuring cup to portion the dough out into 16 to 18 equal portions. Roll the dough into a ball (about 2-inches) and place it on the baking sheet. Space the dough balls about 3 inches part and press each ball to about 1 inch thick. Sprinkle with a generous pinch of flake salt. Bake for 15 to 18 minutes or until the edges are brown but the center of each cookie still is shiny/wet. Cool on the baking sheet for 5 minutes before sliding the parchment, with the cookies on it, to a wire rack to cool completely. Work in batches to bake all the cookies. Store in airtight container.
For that gourmet look, place an additional 1/2 cup each of the pecans, pistachios, and cherries and in a small bowl. Once the dough balls have been formed, press them into the nut mixture and place back on the baking sheet - ensuring the dough is about 1 inch thick - then bake as directed.?
Source: Southern Bite
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Easy Almond Cookies?Prep Time25minutes?minutes ?Cook Time10minutes?minutes ?Total Time35minutes?minutes ?开云体育s36?cookies ?Author - 1?cup?unsalted butter, room temperature
- 1 1/2?cups?sugar
- 1?large?egg
- 2 1/4?cups?all-purpose flour
- 1/2?teaspoon?baking powder
- 1/2?teaspoon?salt
- 2?teaspoons?almond extract
For the drizzle:- 1?cup?powdered sugar
- 1?teaspoon?almond extract
- 3?tablespoons?heavy cream
- 1/2?cup?toasted sliced almonds
Preheat the oven to 350°贵 and line a cookie sheet with parchment paper or a nonstick baking mat. Use a mixer to cream the butter and sugar together. Add the egg and mix well. In a medium bowl, whisk the flour, baking powder, and salt together. Add the flour mixture to the butter mixture and mix on low until combined. Add the almond extract and mix well. Use a cookie scoop to place about 1 tablespoon scoops of the dough on the cookie sheet about 3 inches part. Bake for 8 to 10 minutes or until just starting to brown on the edges. Cool on a wire rack.
For the drizzle:In a small bowl, stir together the powdered sugar, almond extract, and heavy cream. Add additional heavy cream if it's too thick or additional powdered sugar if it's too thin to drizzle. Drizzle the mixture over the cookies and sprinkle the toasted sliced almonds over the tops. Allow to dry before stacking.
Source: Southern Bite
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