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Caramel Apple Poke Cake
Caramel Apple Poke Cake Ingredients: 1 yellow cake mix AND ingredients called for on package (such as eggs, oil, water) 2 tsp. cinnamon 3 cups shredded apples (about 4 large, or 5 small apples) 1 cup flour 14 oz. sweetened condensed milk 19 oz. butterscotch caramel sauce (I used Smucker’s) 8 oz. cool whip 30 mini size Caramel Apple Milky Ways, quartered Directions: 1. Mix cake mix according to package directions. Stir in cinnamon. 2. Mix together apples and flour (it will be kind of mushy, but this prevents the cake from being too soggy). 3. Mix apples and cake batter together. 4. Pour batter into a greased 9×13 pan. Bake according to package directions, adding about 10-20 min to the cooking time (or until a toothpick inserted near the center comes out clean). 5. Remove cake from the oven and allow to cool slightly. 6. Meanwhile, in a LARGE microwave-safe bowl, mix together the sweetened condensed milk and caramel sauce. Microwave for 6 minutes, stirring at least every minute (make sure it is in a large bowl, or it WILL overflow!) 7. Poke holes in the cake with the end of a wooden spoon, and pour caramel sauce over the cake. Place cake in the fridge and allow cake and caramel to cool completely. 8. Once cake is completely cooled, top with cool whip, then Milky Ways. 9. Optional: drizzle some additional caramel sauce on top as an extra garnish. 10. Serve and enjoy! Refrigerate any leftovers. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Key Lime Bundt Cake
Key Lime Bundt Cake Print Key Lime Bundt Cake Prep time 15 mins Cook time 40 mins Total time 55 mins Author: Desiree @ the36thavenue.com Recipe type: Cake Serves: 8 Ingredients 1 cup butter, softened 4 eggs 2 1?2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1?2 cup lime juice { you can use lemon if you want } 2 tablespoons lime zest 1 1?2 cups white sugar 1?2 teaspoon salt 1 cup lime yogurt 1 Pillsbury Creamy Supreme Key Lime Frosting Instructions Pre-heat oven to 350°F Grease and flour bunt pan. In a large bowl, beat butter until fluffy. Slowly beat in sugar. Add eggs, one at a time. Add lime juice and zest; mix well. In a separate bowl, combine dry ingredients. Fold in dry ingredients into egg and butter mixture. Mix just until blended. Add in the yogurt last and mix again. Bake for 40 minutes or until done. Remove cake from pan and while warm top with Lime Frosting. Notes I like to soften the frosting in the microwave. Open it and warm up for 15 seconds before you top the cake. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Lemon Raspberry Cupcakes with Lemon Curd Frosting
Lemon Raspberry Cupcakes with Lemon Curd Frosting These luscious Lemon Raspberry Cupcakes with Lemon Curd Frosting pack a serious citrus punch that is complemented beautifully by the sweet, velvety frosting. They will satisfy your most intense lemon cravings. Prep Time20minutes mins Cook Time25minutes mins Total Time45minutes mins Course: Dessert Cuisine: American 开云体育s: 18 cupcakes Calories: 386kcal Author: Valerie Brunmeier Ingredients Cupcakes: 2 1/2 cups cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter , softened 1 tablespoon lemon zest (use a Meyer lemon if available) 1 3/4 cups white sugar 2 tablespoons fresh lemon juice approximately 1/2 lemon juiced 6 egg yolks 1 cup milk 6 ounces fresh raspberries Lemon Curd Frosting: 10.5 ounces lemon curd (approximately 3/4 cup) 16 ounces cream cheese (regular or Neufchatel) (2 8-ounce packages) 2 1/2 cups powdered sugar Instructions Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners. Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside. Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy. Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake. Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely. To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy. For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry. Store cupcakes covered in the refrigerator. Nutrition Calories: 386kcal | Carbohydrates: 63g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 288mg | Potassium: 175mg | Fiber: 1g | Sugar: 48g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Lime Yogurt Cake Recipe
Lime Yogurt Cake Recipe Print Author: Mandy Bird Ingredients Cake: 1? cup all-purpose flour 2 teaspoons baking powder ? teaspoon salt 1 cup granulated sugar 2 large eggs ? teaspoon vanilla extract ? cup applesauce ? cup lime yogurt (6 oz size yogurt cup) 1 Tbsp. lime juice Glaze: ? to ? cup orange juice 4 tablespoons powdered sugar, more or less according to how sweet you want it Directions Preheat the oven to 350 degrees F. Coat an 8?-inch by 4? inch loaf pan with cooking spray. In a large bowl, mix together the sugar, eggs, vanilla, applesauce, yogurt and lime juice. Mix in the flour, baking powder and salt and mix until just combined. Pour the batter into the prepared pan and smooth the top. Bake the cake until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves. While the cake is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Reduce heat and let simmer until thickened, a few minutes. Remove from heat until the bread is finished baking. When the cake is done, turn it out onto a cooling rack. Pour the warm glaze over the top of the warm cake. Let the cake cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Orange Cupcakes
Orange Cupcakes Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better. Prep Time20minutes mins Cook Time28minutes mins Total Time48minutes mins Course: Dessert Cuisine: American 开云体育s: 12 cupcakes Author: Krissy Allori Equipment Mixing Bowls KitchenAid Stand Mixer Ingredients 2 cups all-purpose flour 1 cup granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter softened 2 vanilla beans split and scraped 1 tablespoon orange zest finely grated 2 large eggs slightly beaten 3/4 cup heavy cream 1/4 cup fresh orange juice blood orange recommended, but any kind will work Instructions Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In the bowl of a stand mixer, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. With the mixer running on low, add 8 tablespoons unsalted butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together. In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion. Note: do not add the entire vanilla bean pods; rather, scrape them and add the tiny seeds/paste to the liquids. 2 vanilla beans,1 tablespoon orange zest,2 large eggs,3/4 cup heavy cream,1/4 cup fresh orange juice With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined. Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks. Once cooled, frost as desired. Notes Whenever you bake, be sure to level off your flour measurement with a knife instead of shaking the measuring cup. The butter must be soft and not melted. If you don't have vanilla beans, you can substitute with pure vanilla extract. Any kind of orange will work, but I think blood oranges are gorgeous and have a wonderful tart flavor. It's easier to zest the orange before you juice it.Nutrition Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 89mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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The BEST Vanilla Cupcake + the BEST Coffee Buttercream
Yield: 12 cupcakes Author: Tracey | The Kitchen is My Playground The BEST Vanilla Cupcake + the BEST Coffee Buttercream Fluffy & delicious ~ These are truly the BEST vanilla cupcakes with the BEST coffee buttercream frosting. A double sweet treat, for sure! prep time: 35 Mcook time: 20 Mtotal time: 55 M ingredients: Vanilla Cupcakes: 1 c. all-purpose flour A scant 3/4 c. granulated sugar 1 1/2 tsp. baking powder Pinch of salt 3 T. butter, at room temperature 1/2 c. whole milk (I also tried it with 2% milk, and it worked fine) 1 egg 1 tsp. vanilla extract Coffee Buttercream Frosting: 1 1/2 T. instant coffee granules 1 1/2 T. water 1 1/2 T. vanilla extract 3/4 lb. (3 sticks) unsalted butter, softened 3 c. confectioners' sugar 3 T. milk chocolate covered espresso beans for garnish, optional instructions: Vanilla Cupcakes: Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting. Coffee Buttercream Frosting: Combine water, coffee granules, and vanilla extract in a small bowl; stir to dissolve coffee. Set aside. Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes. Add the coffee mixture and milk; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Frosts 18 cupcakes. TRACEY'S NOTES This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Chicken Drumsticks with Honey Soy
Note- Recipe calls for oven cooking but these drumsticks can easily be cooked on a BBQ grill or using an air fryer as alternatives --Ginny Chicken Drumsticks with Honey Soy Serves: 4 Made By: Jeffrey Brown "Easy recipe with great flavor." These drumsticks have been marinated in an unbelievable honey and soy sauce with garlic and ginger and my favorite oil, sesame seed oil. As you bake them, something magical happens. They turn into this beautiful rusty, caramel color and the smell is going to drive you and your pets crazy. The meat becomes so tender, it simply falls off the bone. And that sauce, you cannot throw away that juice that is left in your pan. That juice is money! Serve this with a nice French baguette and make sure you pour some of that juice over you chicken, and use your bread to soak in that yumminess. Or better yet, serve this over a side of mashed potatoes and pour that juice over the potatoes. Trust me, it’s a good thing, your tummy and your taste buds will be pleased. Yield: Prep Time: 4 hours Cook Time: 1 hour Ingredients: 8-12 chicken drumsticks 2 tablespoons olive oil 5 tablespoons honey 1/4 cup soy sauce 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon ginger root, minced 1 teaspoon sesame seeds for garnish 2 scallions , chopped 1 tablespoon fresh cilantro , chopped Directions: 1. In a shallow baking dish, about 2 inches deep and 4.8 quart, whisk all the ingredients together, excluding the chicken. Add chicken and toss making sure each piece is coated with the marinade. 2. Cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight. 3. Preheat oven to 375 F degrees. 4. Remove plastic wrap and bake the drumsticks for about an hour, turn them over half way through. This way they will get nice color all around. Ginny Butterfield Cranberry Twp, Pa
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Incredible BBQ Grilled Vegetables - Marinated! Serves: 8 An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included. The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it’s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they’re hot. Tastes like homemade antipasto! Author: Nagi Recipe Type: Western Total Time: 40 minutes Yield: 8 to 12 servings Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: Vegetables: 2 red capsicum/bell peppers 2 yellow capsicum/bell peppers 2 red onions 1 eggplant, halved lengthwise, then 1.25cm/ 0.5" thick semi circles 2 zucchini, 0.7cm / 1/3" thick slices on diagonal 2 bunches asparagus , ends trimmed 7 ounces button mushrooms Grilling/Roasting: 1/4 cup extra virgin olive oil 1 teaspoon each salt and pepper 3 cloves garlic, minced 1/4 cup parsley, roughly chopped (or chives) Grilled Vegetable Marinade (Dressing): 1/3 cup lemon juice 1/3 cup extra virgin olive oil 2 teaspoons white sugar 2 garlic cloves, minced 1/2 teaspoon each salt and pepper 1/2 teaspoon each dried basil, parsley, oregano, thyme (Note 2) 1/2 to 1 teaspoons chilli flakes (adjust spice to taste, Note 3) Directions: Marinade: Place ingredients in a jar and shake well. Set aside 10 minutes+. Cutting Vegetables (see video): Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills. Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces. Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end. Grilling/Roasting Vegetables: Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!). Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl. Cook times: Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping) Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min) Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min) Marinating: While vegetables are still hot, drizzle over Dressing and toss. Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas. Recipe Notes: SERVINGS: Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile! Serves 6 as a main with crusty bread, 8 - 12 as a side. 1. Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked! 2. Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs. 3. Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat! 4. Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine! 5. Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature. How to serve Grilled Vegetables The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as: part of an antipasto platter or on a cheeseboard (cut larger pieces smaller) with authentic Southern Italian-style focaccia – very tradit
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{No Churn} Chocolate Nutter Butter Ice Cream
Yield: about 5 cups Author: Tracey | The Kitchen is My Playground {No Churn} Chocolate Nutter Butter Ice Cream When it comes to cookies and cream ice cream, why should vanilla and Oreos have all the fun? For a decidedly different cookies and cream, give this Chocolate Nutter Butter Ice Cream a try instead! prep time: 4 H & 30 Mcook time:total time: 4 H & 30 M ingredients: 2 c. whipping cream or heavy cream 1 (14 oz.) can sweetened condensed milk {about 1 cup} 3/4 c. chocolate syrup 1 c. coarsely crumbled Nutter Butters {about 10 cookies} 1/4 c. marshmallow fluff {optional} 2 T. creamy peanut butter {optional} instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove bowl and beaters from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in sweetened condensed milk and chocolate syrup. Fold in crumbled Nutter Butters. In a small bowl, stir together marshmallow fluff and peanut butter until well combined. Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife. {This step is optional. For a less pronounced peanut butter flavor, omit this step.} Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Chocolate Mint Chip Ice Cream
Yield: about 6-8 servings Author: Tracey | The Kitchen is My Playground Chocolate Mint Chip Ice Cream (without a machine) This easy to whip up, no machine required Chocolate Mint Chip Ice Cream is absolutely amazing! And it only takes four ingredients to make. Yes, you CAN have amazing ice cream deliciousness with only four ingredients ~ and no machine. Prep time: 20 MCook time:Total time: 20 M Ingredients: 2 c. whipping cream or heavy cream 1 (14 oz.) can sweetened condensed milk {about 1 cup} 1/2 c. chocolate syrup 28 Andes Mints, chopped {a 4.67 oz. package} Instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in sweetened condensed milk and chocolate syrup. Fold in chopped Andes Mints. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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3-Ingredient Creamy Coconut Ice Cream {No Machine Needed}
Yield: about 4-6 servings Author: Tracey | The Kitchen is My Playground 3-Ingredient Creamy Coconut Ice Cream {No Machine Needed} Amazingly delicious homemade creamy coconut ice cream, with just three simple ingredients and no machine needed! prep time: 20 Mcook time:total time: 20 M ingredients: 1 c. (8 oz.) whipping cream or heavy cream 3/4 c. (6 oz.) cream of coconut * 1/2 c. sweetened flaked coconut instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in the cream of coconut and sweetened flaked coconut. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. TRACEY'S NOTES *Cream of coconut is the stuff you find in the drink mixers section of the grocery store, not coconut milk. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Asian Ramen Noodle Salad with Broccoli Slaw
Yield: about 12 to 16 servings Author: Tracey | The Kitchen is My Playground Asian Ramen Noodle Salad with Broccoli Slaw Loaded with wonderful crunch from Ramen Noodles, sliced almonds, and sunflower seeds, this Asian Ramen Noodle Salad with Broccoli Slaw is a classic, for sure. Taking advantage of packaged broccoli slaw for its prep, it's super easy to whip up a big bowl of this flavorful favorite. Prep time: 15 MCook time:Total time: 15 M Ingredients: 2 (3 oz.) packages beef flavor Ramen Noodles 1 (8 oz.) packages broccoli slaw 1 c. sliced almonds 1 c. sunflower seeds 1 bunch green onions, chopped 3/4 c. vegetable or canola oil 1/2 c. granulated sugar 1/3 c. white vinegar 1 tsp. sesame oil Instructions: Crush Ramen Noodles with your hands and place in the bottom of a large bowl. Add slaw; sprinkled with almonds, sunflower seeds, and green onions. In a separate bowl, mix together the flavor packets from the Ramen Noodles with oil, sugar, vinegar, and sesame oil to make the dressing. Amazon.com Pour dressing over slaw mixture; DO NOT STIR. Cover and chill for 24 hours. Toss salad together in bowl when ready to serve. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Lettuce Wraps with Grilled Chicken
Lettuce Wraps with Grilled Chicken Lettuce wraps are made with grilled chicken that has been marinated in a mayonnaise-based solution keeping it moist and bronzed. Topped with a spicy sauce for a fun kick! 5 from 5 votes Ingredients Chicken 1 pound boneless chicken breasts 1 Tablespoon Sriracha sauce ? cup mayonnaise 3 Tablespoons soy sauce 1 clove garlic chopped ? lime juiced 1" piece ginger cut into 2-3 pieces 4 ounces water chestnuts ? cup Hoisin sauce 8-14 leaves lettuce 2 green onions optional Spicy Sauce ? cup mayonnaise 2 Tablespoons Sriracha sauce ? teaspoon seasame oil ? lime juiced Instructions Pound chicken with mallet until uniform thickness, about ? inch. Combine ? cup mayonnaise, soy sauce, 1 Tbsp. Sriracha, garlic, juice of ? lime and ginger. Whisk until smooth. Place chicken and marinade in a zip loc bag and refrigerate 5-6 hours. Combine ? cup mayonnaise, 2 Tbsp. Sriracha, seasame oil and juice of ? lime. Whisk until smooth and refrigerate until serving time. Grill chicken over medium high heat until golden brown and juices no longer run pink - approximately 4 minutes per side. Cool. Finely chop chicken and combine with finely chopped water chestnuts and Hoisin sauce. Spoon 1.5-3 Tablespoons chicken filling into center of each lettuce leaf. The amount will depend on the size of the lettuce leaf. Drizzle with Spicy Sauce and garnish with chopped green onions, if desired. Source: Biscuits and Burlap ~~~~~ Rhonda in MO
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Mint Julep Ice Cream with Warm Bourbon Sauce
Mint Julep Ice Cream with Warm Bourbon Sauce Biscuits & Burlap Whether you're throwing a Kentucky Derby party or just looking for a sweet treat, mint julep ice cream is the refreshing dessert you've been looking. The gooey, buttery bourbon sauce makes it irresistible. 5 from 5 votes Prep Time30minutes mins Cook Time2hours hrs 20minutes mins Total Time2hours hrs 50minutes mins CourseDessert CuisineAmerican 开云体育s10 ? cup servings Ingredients Mint Julep Ice Cream 1 cup whole milk 2 cups fresh mint ? cup sugar pinch salt 1 tablespoon bourbon 2 cups heavy cream Warm Bourbon Sauce ? cup butter ? cup sugar 3 tablespoon whipping cream 3 tablespoon bourbon pinch salt Instructions Mint Julep Ice Cream Over medium-low heat, bring milk just to a boil. Remove from heat. Stir mint leaves into milk and let steep 30 minutes. Strain mint leaves from milk. Put milk back on medium-low heat and heat while you add sugar and salt. Stir until sugar is dissolved an remove from heat. Stir in heavy cream and bourbon. Cover and refrigerate 2 hours or overnight. Turn on ice cream maker and add mixture to the frozen freezer bowl. Let mix 20 minutes, or until thickened. Ice cream will be soft-serve consistency at this time. For firmer ice cream, put in an airtight container and freeze 2 hours. Warm Bourbon Sauce Melt butter over medium-low heat. Whisk in remaining ingredients. Simmer until thickened (about 3 minutes), whisking often. Source: Biscuits and Burlaps ~~~~~ Rhonda in MO
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Ice Cream with Brown Butter and Pecan Brittle
Ice Cream with Brown Butter and Pecan Brittle Pam A recipe designed for a small ice cream maker like the Cuisinart, but the amounts can be adjusted for larger makers. 5 from 6 votes Ingredients 1-? cups heavy cream ? cup sugar ? cup whole milk 2 teaspoons vanilla pinch salt 4 Tablespoons unsalted butter browned and strained through cheesecloth, if desired 3-4 ounces pecan brittle coarsley crushed Instructions Dissolve sugar in cream. Stir in milk, vanilla and salt. Whisk in butter. Pour into bowl and chill at least 2 hours, and up to 3 days. Chill crushed brittle separately while cream mixture chills. Stir brittle into cream mixture and add to freezer container of ice cream maker. (following manufacturers direction for freezing times) Freeze according to your ice cream freezer directions. For firmer ice cream transfer to another container and place in freezer for 2 hours. Garnish with additional crushed brittle, if desired. Source: Biscuits and Burlap ~~~~~ Rhonda in MO
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Buttermilk Cornbread Muffins
Buttermilk Cornbread Muffins Pam Made from scratch Buttermilk Cornbread Muffins are almost as easy as a mix but made with a few simple, pure ingredients. 4.54 from 15 votes 开云体育s12 muffins Calories170 kcal Ingredients 2 cups self-rising cornmeal mix ? cup honey 2 eggs lightly beaten 1 teaspoon baking powder 1 cup buttermilk 2 Tablespoons vegetable oil Instructions Stir all ingredients until well blended, but do not overblend. Allow batter to "rest" in bowl for 5 minutes. Fill cups in sprayed muffin tins ?-? Bake at 425 degrees for 10-12 minutes or until light golden brown and centers have risen. Nutrition Calories: 170kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 441mgPotassium: 101mgFiber: 2gSugar: 9gVitamin A: 154IUVitamin C: 1mgCalcium: 132mgIron: 2mg Source: Biscuits and Burlap ~~~~~ Rhonda in MO
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Fresh Peach Bread Recipe
Fresh Peach Bread Recipe Pam Quick and easy peach bread is a delicious way to make the most of summer's favorite fruit. Try it with or without pecans and glaze. 4.62 from 39 votes Ingredients ? cup butter room temperature ? cup sugar 2 eggs 1 teaspoon vanilla ? cup buttermilk 2? cups self-rising flour 2-3 peaches, peeled and pureed (2 large or 3 small - see notes) 2-3 peaches, peeled and diced (2 large or 3 small - see notes) ? cup chopped pecans, toasted optional For the Glaze 1 cup confectioners sugar ? teaspoon vanilla 1-2 Tablespoons milk Instructions Cream butter and sugar together until light and fluffy. Add eggs and vanilla and blend well. Add flour and blend well. Add pureed peaches and buttermilk and blend well. Fold in peaches and pecans (optional). Pour batter into a 9x5 loaf pan which has been lined with parchment paper and sprayed with a baking spray like Bakers Joy. Bake at 350° for 45-55 minutes or just until toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes and then remove to cooling rack. Cool completely before glazing, if desired. For the Glaze Blend sugar, vanilla and milk, adding a Tablespoon at a time until desired consistency is reached. Notes You should end up with about 1-1.5 cups of pureed peaches You should end up with about 1.5-1.75 cups of diced peaches After glazing allow peach bread to sit uncovered at room temperature until glaze forms a light "crust" before covering. Source: Biscuits and Burlap ~~~~~ Rhonda in MO
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Sweet Potato Angel Biscuits
Sweet Potato Angel Biscuits 1 large sweet potato, about 12 ounces (to yield 1 cup purée) ? cup warm water 1 teaspoon sugar 2 ? teaspoon (1 package) active dry yeast 5 cups soft wheat flour (such as White Lilly) 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda ? cup (1 stick) cold butter 1 ? cup cold buttermilk ? cup melted butter Prick the sweet potato all over with a skewer or a thin knife. Microwave the potato on high for 12 to 15 minutes until it is very soft when squeezed. Alternately, you can bake the potato in the oven for about an hour. Holding the potato with a folded tea towel, cut it in half and scoop the flesh into a small bowl. Mash the flesh with a fork to a smooth purée. Leave to cool. Preheat the oven to 425°. Grease 2 9-inch round cake pans. Stir the sugar and warm water (about 105°) together in a small measuring jug. Sprinkle over the yeast and leave for 10 minutes until it is foamy. Stir the flour, salt, baking powder and baking soda together in a large bowl of a stand mixer. Cut the butter into small cubes and add it to the flour. Using the paddle attachment, blend the butter and flour on low speed until the butter is the size of small BBs. You want some butter blended in, but the visible small pieces of butter help make the biscuits fluffy. Stir 1 cup of the buttermilk into the potato purée, mixing vigorously to create a smooth liquid. Add this to the flour and butter, add the yeast mixture, and beat on medium speed, just until everything comes together. If the mixture is dry, add a little of the extra buttermilk until the dough comes together. Dump the dough out onto a lightly floured surface and knead just a few times to pull everything together. Pat the dough out to a circle about an inch thick. Dip a cutter into flour and press it into the dough and pull up (don’t twist the cutter or the sides won’t rise). Place the cut biscuits in the prepared cake pans, fitting them in tight with the sides touching. Pat any scraps together and cut out more biscuits. Brush the tops with melted butter and bake for 10 – 12 minutes until risen and firm to the touch. If you want to brown the top of the biscuits, turn the broiler on, and watch carefully until they start to brown. You can brush the hot cooked biscuits with a little extra melted butter if you like. If you’d like to make these biscuits ahead, you can refrigerate the unrolled dough tightly covered for up to 2 days, then proceed with the recipe. To make them further ahead, roll and cut your biscuits, place them on a baking tray and freeze for an hour or so until solid. Transfer to a ziptop bag with all the air squeezed out. Bake from frozen, increasing the cooking time as needed. If you don’t serve these fresh from the oven or have leftovers, wrap them in foil and warm in a low oven. Makes 12 2-inch biscuits Source: Fave Southern Recipes ~~~~~ Rhonda in MO
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Grandma's Secret-Ingredient Cornbread
Creamed Corn Cornbread Prep 5 mins Cook 30 mins Total 35 mins Author Emily Yield 8 -10 servings Ingredients 1 c cream style corn 1 c Greek yogurt 2 eggs 1/4 c vegetable oil 1 Tbs sugar 1 c self-rising corn meal 2 tsp baking powder Instructions Preheat your oven to 400 F and grease a a 8-well mini loaf pan or a 10" cast iron skillet, set aside. In a mixing bowl combine the corn, Greek yogurt, eggs, oil and sugar. In a large mixing bowl whisk together the corn meal and baking powder. Add the wet ingredients to the dry and stir until just moistened. Pour the batter into the prepared pan/skillet and bake for 20-30 minutes, until golden on top. Notes *If your using the loaf pan bake time will be between 20-23 minutes and for the cast iron skillet 28-30 minutes. Source: Fave Southern Recipes ~~~~~ Rhonda in MO
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Sat 8:39am
Sat 8:39am