开云体育

Crockpot BBQ Pulled Chicken It's made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces to save time. This chicken makes for the ultimate BBQ chicken sandwiches and it's incredibly easy! 开云体育s: 8 Prep15minutes minutes Cook4hours hours 30minutes minutes Ready in: 4hours hours 45minutes minutes Ingredients 3 lbs. boneless, skinless chicken thighs 1 1/2 tsp chili powder 1 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp cayenne pepper (optional) 1/2 tsp salt, then more to taste 1 tsp freshly ground black pepper 1/4 cup grated yellow onion 1 1/2 cups BBQ sauce (recommend Bullseye original), divided 2 Tbsp steak sauce (recommend A1) 8 hamburger buns Instructions Place chicken in 5 - 7 quart slow cooker (I use this one). In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper. Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices. Evenly pour 3/4 cup BBQ sauce over the chicken. Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center. Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat. Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it's own). Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes). Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed. Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too). Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Chicken Margherita Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe! 开云体育s: 4 Prep20minutes minutes Cook10minutes minutes Marinating1hour hour Ready in: 1hour hour 30minutes minutes Ingredients 4 (8 oz. each) boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 1/4 cup white balsamic vinegar* 1/4 cup olive oil 1 tsp minced garlic 3/4 tsp dried oregano 1 tsp salt 1 tsp ground black pepper 6 oz. fresh mozzarella, cut into 8 slices 1 cup grape tomatoes, halved or sliced, or 2 small roma tomatoes, sliced Pesto** 1 1/2 cup packed (32g) fresh basil leaves 1/4 cup (35g) finely shredded parmesan cheese 2 Tbsp pine nuts (toasted or raw) 1 tsp minced garlic 1/4 cup extra virgin olive oil Instructions In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper. Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken. Transfer to fridge and let marinate 1 to 6 hours. Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto. Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already. Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer. Spoon pesto over each chicken breast then top with tomatoes. Notes *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar. **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Flank Steak with Sherry-Mustard Sauce added by Lynette ! Great way to prepare a less expensive cut of steak. Requires 8 hours of marinating time and the sauce needs to chill for an hour. Plan ahead, and this will be ready to serve in no time. Cook time: 15 Min Prep time: 9 Hr 15 Min Yield: 5 serving(s)Ingredients STEAK 1 1/2 lb flank steak 1/3 c dry sherry 1/3 c soy sauce 2 Tbsp green onions, chopped 1 Tbsp cracked black pepper 2 tsp coarse grained Dijon mustard 1 tsp fresh ginger; peeled and chopped SHERRY-MUSTARD SAUCE 8 oz plain yogurt 2 Tbsp green onion, chopped 2 Tbsp dry sherry 2 tsp coarse grained Dijon mustard 1 pinch saltDirections Test Kitchen Tips: We grilled our flank steak 4 minutes on each side for medium rare. 1. Score the steak 1/4 inch deep on both sides. 2. Combine 1/3 cup sherry, soy sauce, green onions, black pepper, Dijon mustard, and ginger in a small bowl; stir well. 3. Either marinate the steak in a shallow dish or a resealable plastic bag. Marinate for 8 hours. 4. For the sauce, combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour. 5. Remove the steak from the marinade; discard the marinade. Grill steak over medium coals or broil 6 inches from the heat for 6 to 8 minutes on each side or until your desired degree of doneness. 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce. Source: Just a Pinch ~~~~~ Rhonda in MO

Teriyaki Barbecue Sauce added by Kara Brown Makes enough for a couple of mason jars. Cook time: 15 Min Prep time: 15 Min Yield: 4 jar(s)Ingredients 3 Tbsp butter 4 clove garlic, chopped 2 sm onions, finely chopped 3 c ketchup 1 tsp chili powder 3 Tbsp yellow mustard 6 Tbsp teriyaki or soy sauce 12 Tbsp brown sugarDirections 1. Melt butter in a saucepan. 2. Add garlic and onions. Saute for 10 - 12 minutes on low/medium heat until tender. 3. Remove from heat. Add ketchup, chili powder, mustard, and soy sauce. 4. Stir until well mixed. 5. Add brown sugar and stir while adding. 6. Use a whisk to get all the brown sugar broken up. Source: Just a Pinch ~~~~~ Rhonda in MO

Not Your Average Irish Bread added by Danny McSharry When my grandmother came over from the old country (Ireland), she realized that a lot of people here didn't like caraway seeds and a drier bread. She set out to make a bread everyone would like and I believe she did it. My partner Jim and our daughter Navillus absolutely love it. I hope you who try it enjoy it also. Cook time: 1 Hr 30 Min Prep time: 25 Min Yield: 8-10Ingredients 16 oz sour cream 4 lg eggs 1 stick butter, melted and cooled 2 c granulated sugar 4 c all-purpose flour 4 tsp cream of tartar 1 tsp baking soda 1 1/2 c raisins or CraisinsDirections Test Kitchen Tips: Ours was baked in 1 hour 15 minutes. 1. Preheat oven to 350 degrees F. Mix sour cream, egg, and cooled melted butter in a mixer on low. 2. Mix the dry ingredients in a separate bowl. 3. Mix dry ingredients int wet ingredients 1 cup at a time on low. 4. Remove the bowl from the mixer and gently fold in raisins or Craisins with a rubber spatula. 5. Grease and flour a tube pan. Spread batter into it. 6. Bake at 350 degrees for 1 1/2 hours or until a toothpick comes out clean. 7. Serve warm or cold with tea or coffee. Source: Just a Pinch ~~~~~ Rhonda in MO

Elvis Has Left the Building Scones added by Ronda Hays Flaky peanut butter and banana scones... delicious! Cook time: 15 Min Prep time: 10 Min Yield: 8Ingredients SCONE 2 c all-purpose flour 1 Tbsp baking powder 3 Tbsp granulated sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp ground allspice 5 Tbsp cold unsalted butter, cubed 1/2 c mashed banana 2 Tbsp peanut butter GLAZE 1 c heavy whipping cream 1/3 c powdered sugar 1 Tbsp milk 1 Tbsp peanut butterDirections 1. Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside. 2. In the bowl of a stand mixer, stir together the flour, baking powder, sugar, salt, cinnamon, and allspice. 3. Add the butter to the flour mixture, using a fork or a pastry cutter until it resembles coarse cornmeal. 4. In a separate bowl, mix together the mashed banana, peanut butter, and cream. 5. Fold the banana mixture into the flour mixture until it starts to pull together. 6. With floured hands, place dough on a floured surface and press into an 8-inch round. 7. Cut the dough into 8 wedges. 8. Place the wedges on the prepared pan and bake for 12 to 15 minutes or until the tops are light brown. 9. Transfer to a wire rack for 10 minutes. 10. Meanwhile, make the glaze by mixing the powdered sugar, milk, and peanut butter until smooth. Source: Just a Pinch ~~~~~ Rhonda in MO

Crusty Bread added by Dana Beavers You will love this bread. It is the easiest bread you will ever make. I have made a ton of bread over the years and have failed at so many. This one I have never failed, and it is so flexible you can create just about anything. If you love making bread for your family or love giving it as a gift, promise me you will give this a try. It is worth the wait. Here are some of the breads I have made: rosemary sharp cheddar, rosemary lemon Gruyere, jalapeno pepper jack, cranberries almonds orange zest, pepper jack, lemon thyme asiago, and marinated artichokes with sliced raw garlic. Cook time: 45 Min Prep time: 19 Hr 45 Min Yield: 1 loavesIngredients 3 c unbleached all-purpose flour 1 3/4 tsp Kosher salt 1/2 tsp instant yeast 1 Tbsp raw or granulated sugar 1 1/2 c cold waterDirections 1. In a large mixing bowl, whisk together flour, salt, sugar, and yeast. 2. Add water and mix until a shaggy mixture forms. 3. Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Can let sit up to 24 hours. DO NOT REFRIGERATE. After 12-18 hours the dough is pretty sticky, but that's ok it's supposed to be. 4. Preheat the oven to 450 degrees F. As soon as it has heated to 450 degrees, place the cast iron pot with the lid in the oven and preheat the pot for 30 minutes. Make sure the cast iron pot has a metal cap. A plastic cap will not work. 5. While the pot and oven are preheating, dump the dough out onto a semi-heavily floured surface and shape it into a ball. It will not be a perfect ball because this dough is sticky and spreads. Just make a nice little ball with not a lot of handling. 6. After the dough is shaped, cover it with the plastic wrap from the bowl. Let sit for 30 minutes to rest. 7. Remove the pot from the oven. Farefully pick up the ball of dough and drop it into the pot. You may want to flour your hands because the dough is going to stick like crazy. Remember the pan is now 450 degrees hot! Put the lid on the pot and return it to the oven for 30 minutes. 8. Remove the lid from the pot and bake for another 15 minutes. 9. Remove from the oven and carefully remove bread from the pot. Place the bread on a cooling rack until completely cooled. 10. Key tips that helped me make a great crusty bread. Yeast – make sure and use Instant Yeast or better known as Bread Machine Yeast. This yeast does not have to be activated before adding it to your dry ingredients. You can use Active Dry Yeast, but make sure and activate it with a little warm water before adding it to your dry ingredients. Parchment Paper – this dough is super-duper sticky. Parchment paper will help you work with the sticky dough after 18 hours. Place the dough on floured parchment paper, make the ball of dough, and drop it into the Dutch oven. To remove the dough from the Dutch oven, just pick up the sides of the parchment paper. Do not work the dough too much. Make sure and let the dough rest for 30 minutes after you have shaped it into the ball and before you put it in the heated Dutch Oven. DO NOT grease your pan. Whether you use the parchment paper or not. The parchment paper is the easiest way I have found to move the dough around. Also, you do not have to use an enamel-covered cast iron Dutch oven like I have, you just need something that can take the heat. The following have been used: clay pots with lids, pizza stone with a bowl to cover the bread, insert from a Crock Pot, Pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron Dutch oven. Source: Just a Pinch ~~~~~ Rhonda in MO

Coconut Bread Coconut lovers will adore this sweet and moist Coconut Bread. Perfect for a brunch table or for a snack, this bread is addicting and delicious. CourseQuick Bread CuisineAmerican Prep Time20minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 35minutes minutes 开云体育s12 servings Calories316kcal AuthorDeborah Harroun Ingredients Bread: 2 eggs 1 cup sugar 1/2 cup vegetable oil (or another neutral oil) 1/2 tablespoon coconut extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup buttermilk 1 cup sweetened shredded coconut Syrup: 1/2 cup sugar 1/4 cup water 1 tablespoon unsalted butter 1 teaspoon coconut extract Instructions Preheat the oven to 325?F. Grease a 9x5-inch loaf pan or line with parchment paper. In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine. 2 eggs,1 cup sugar,1/2 cup vegetable oil,1/2 tablespoon coconut extract In another bowl, whisk together the flour, baking soda, baking powder and salt. 1 1/2 cups all-purpose flour,1/2 teaspoon baking soda,1/2 teaspoon baking powder,1/4 teaspoon salt Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix. 1/2 cup buttermilk,1 cup sweetened shredded coconut Pour the batter into the prepared pan and transfer to the oven. Bake until a tester inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. If the bread starts to brown too much, lightly cover it with foil. When the bread is almost finished baking, combine the sugar, water, and butter in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut extract. 1/2 cup sugar,1/4 cup water,1 tablespoon unsalted butter,1 teaspoon coconut extract Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer. Pour the syrup over the hot bread. Allow the bread to sit at room temperature for at least 4 hours before serving. Notes For high altitude, I added an extra 2 tablespoons of flour and reduced that baking soda to 1/4 teaspoon. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.Nutrition 开云体育: 1slice | Calories: 316kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 178mg | Fiber: 1g | Sugar: 30g Source: Taste and Tell ~~~~~ Rhonda in MO

Homemade Pizza Dough Recipe My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out! CourseMain Dish CuisineItalian Prep Time20minutes minutes Cook Time10minutes minutes Rising Time1hour hour Total Time1hour hour 30minutes minutes 开云体育s3 1-lb balls of dough, 24 slices Calories138kcal AuthorDeborah Harroun Ingredients 2 1/2 cups warm water 1/4 cup sugar 3 teaspoons instant yeast 1/4 cup vegetable oil (can use olive oil or another oil, such as avocado) 6 cups all-purpose flour 2 teaspoons salt Instructions In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil. 2 1/2 cups warm water,1/4 cup sugar,3 teaspoons instant yeast,1/4 cup vegetable oil In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart. 6 cups all-purpose flour,2 teaspoons salt Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour. Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough. Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours. To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475?F and 500?F.) Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes. Notes *This makes 3 1-lb balls of dough. It's a lot, but I usually make 3 pizzas (we'll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone's mixer has the capacity to make this much dough. Use common sense. :) *I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It's a little easier to roll out when it's not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator. *When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn't care for the cornmeal on the bottom of the pizza, 2) I'm terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me. dough recipe adapted from Budget Gourmet Mom Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.Nutrition 开云体育: 1slice | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodi

Lemon Chess Pie This Lemon Chess Pie is the pie for lemon lovers! Based off of a popular southern pie, this lemon pie could not be any easier. CourseDessert CuisineAmerican Prep Time10minutes minutes Cook Time1hour hour 15minutes minutes Total Time1hour hour 25minutes minutes 开云体育s8 servings Calories321kcal AuthorDeborah Harroun Ingredients Pie crust for a 9-inch pie 1 1/4 cups granulated sugar 1 1/2 tablespoons fine yellow cornmeal 1/4 teaspoon salt 3 large eggs at room temperature 1 large egg yolk at room temperature 1/2 cup milk 1/3 cup fresh lemon juice 1/4 cup butter melted Grated zest of 1 lemon 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract optional Instructions Preheat the oven to 375?F. Roll out your pie dough for a 9-inch pie. Place in a pie plate and crimp the edges. Place a piece of parchment paper over the crust and fill with pie weights or dry beans. Bake in the preheated oven for 15 minutes, then remove from the oven and remove the parchment and the beads. Lower the oven temperature to 350?F. Pie crust for a 9-inch pie In a large bowl, whisk together the sugar, cornmeal, eggs, and egg yolk. 1 1/4 cups granulated sugar,1 1/2 tablespoons fine yellow cornmeal,1/4 teaspoon salt,3 large eggs,1 large egg yolk Add the milk, lemon juice, butter, lemon zest, and both extracts. Whisk until combined. 1/2 cup milk,1/3 cup fresh lemon juice,1/4 cup butter,Grated zest of 1 lemon,1/2 teaspoon vanilla extract,1/2 teaspoon lemon extract Pour the mixture into the par-baked pie crust. Place the pie on a baking sheet and transfer to the oven. Bake for 45-60 minutes, or until the edges are set and the middle is slightly jiggly. Cover the pie edges with foil or with a pie shield if it starts to get too dark. Let the pie cool completely before slicing. Store in the refrigerator. Notes 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. Adapted from Family Fun MagazineNutrition 开云体育: 1slice | Calories: 321kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 109mg | Sodium: 197mg | Fiber: 1g | Sugar: 33g Source: Taste and Tell ~~~~~ Rhonda in MO

Sour Cream Peach Pie The perfect summertime pie, this Sour Cream Peach Pie is filled with a sour cream and peach based filing and topped with lots of streusel topping. This peach pie is sweet and juicy with great texture. CourseDessert CuisineAmerican Prep Time30minutes minutes Cook Time1hour hour 15minutes minutes Cooling Time4hours hours Total Time5hours hours 45minutes minutes 开云体育s8 servings Calories577kcal AuthorDeborah Harroun Ingredients 1 single pie crust Filling 1 cup sugar 1 cup sour cream 3 egg yolks 1/4 cup flour 1 teaspoon almond extract 4 cups peeled sliced peaches Streusel Topping 2/3 cup sugar 2/3 cup flour 2 teaspoons cinnamon 4 tablespoons butter Instructions Preheat the oven to 400?F. Roll our the crust and place it in a 9-inch pie dish. Prince generously with a fork. Spray a piece of foil with nonstick cooking spray and place over the crust and with with pie weights or dry beans. You can also use a piece of parchment paper, but there is no need to spray the parchment paper. Bake in the oven for 10 minutes, then remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove from the oven and let the crust cool slightly. Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30-40 minutes, or until the pie is starting to set up on the edges but is still jiggly in the middle. Cover the crust with a pie shield or strips of foil to prevent the crust from over-browning. While the pie is baking, make the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon. Cut the butter into small cubes and use a pastry cutter or a fork to cut the butter into the mixture until it resembles pea-sized pieces or smaller. Remove the pie from the oven and sprinkle the streusel topping over it evenly. Return the pie to the oven and bake an additional 10-20 minutes, or until the topping is browned. Remove from the oven and let the pie cool. Transfer to the refrigerator to chill completely, at least 4 hours. Notes If your peaches are extra ripe and juicy, feel free to add 1-2 extra tablespoons of flour. You may also need to bake the pie a few minutes longer. 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.Nutrition 开云体育: 1/8 of pie | Calories: 577kcal | Carbohydrates: 81g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 260mg | Fiber: 4g | Sugar: 55g Source: Taste and Tell ~~~~~ Rhonda in MO

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 Ingredients 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 Instructions 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. Notes 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.Nutrition 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 ~~~~~ Rhonda in MO

Mud Pie Mouthwatering 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 Equipment Food Processor Pie Dish saucepan Mixing Bowls KitchenAid Stand Mixer ladle Ingredients 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 Instructions 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. Ice Cream Layer: Spread: Set ice cream at room temperature long enough that it is soft but still frozen. Spread into uniform layer over crust. Freeze: Chill pie crust with ice cream in freezer until frozen through. 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. Notes 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

Apple Brown Betty One 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 Equipment 9x9 baking dish Mixing Bowls Ingredients 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 Instructions Preheat oven to 350°F. 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. Notes 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.Nutrition Calories: 197kcal | Carbohydrates: 48g | Protein: 1g | Sodium: 6mg | Potassium: 65mg | Sugar: 34g | Vitamin C: 9.6mg | Calcium: 25mg | Iron: 1mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Slow Cooker Carnitas This Slow Cooker Carnitas recipe makes fabulous, flavorful shredded pork that is perfect for street tacos, burritos, and nachos! CourseDinner CuisineMexican Prep Time15minutes minutes Cook Time7hours hours Total Time7hours hours 15minutes minutes 开云体育s10 Calories259kcal AuthorTonia Larson Equipment Black Crock Pot Slow Cooker Liners Ingredients 4 pounds boneless pork shoulder or use another cut of pork 1 tablespoon chili powder 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon coarse ground black pepper 1 cup freshly squeezed orange juice ? cup lime juice 1 medium white onion diced 4 ounce can diced green chilies 4 tablespoons canned diced jalapenos 4 cloves garlic minced Instructions Combine the chili powder, dried oregano, ground cumin, salt, and black pepper. Rub over the pork shoulder on both sides and place it in the slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on low for 7-8 hours or high for 6-7 hours. Remove the pork and shred it with two forks. Return it to the slow cooker until close to serving time. Spread the shredded carnitas on a rimmed baking sheet and place under the broiler for 2-3 minutes to brown. Watch carefully so that it doesn't burn. Return to the juices in the slow cooker if desired. Notes Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.Nutrition 开云体育: 1/10 | Calories: 259kcal | Carbohydrates: 6g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 670mg | Potassium: 803mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Barbacoa Quesadillas Barbacoa 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 Equipment Griddle Mixing Bowls Ingredients 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 Instructions 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. Notes Leftover quesadillas can be stored in an air tight container. To reheat, place them in a 300°F oven on a sheet of aluminum foil and heat until cheese has melted. Recipe makes 8 quesadillas. Nutritional information based on one quesadilla.Nutrition 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 ~~~~~ Rhonda in MO

Slow Cooker Chicken Enchilada Stack Get 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 Equipment Mixing Bowls Slow Cooker Ingredients 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 Instructions 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. Notes 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.Nutrition 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 ~~~~~ Rhonda in MO

The BEST and Only Fresh Salsa Recipe You’ll EVER Need! Jamie Sherman Plain 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s10 servings Calories11 kcal Equipment knife cutting board food processor Ingredients 1x2x3x 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 Instructions Place all your ingredients into a food processor. Pulse until you’ve reached your desired consistency. Adjust the seasonings as needed. Refrigerate for at least an hour before serving. Notes 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.Nutrition 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 ~~~~~ Rhonda in MO