15 Minute Mongolian Ground Beef Noodles

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes 

Servings: 4 

Ingredients 

To bring this exquisite dish to life, you’ll need: 

1 lb ground beef 

1/3 cup soy sauce

1/3 cup hoisin sauce 

2/3 cup beef broth 

1/4 cup brown sugar 

1/4 teaspoon ground ginger 

2 cloves of garlic, minced 

1/4 teaspoon red pepper flakes 

1/2 teaspoon ground black pepper 

16 oz box of linguine, spaghetti, or rice noodles 

Green onion, optional for garnish 

 

Instructions 

Prepare the Noodles: Begin by cooking the noodles according to the package instructions. Choose between linguine, spaghetti, or rice noodles based on your preference or dietary needs. Once cooked, drain and set aside. 

Brown the Ground Beef: In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink. Create the Sauce: To the same skillet, add the soy sauce, hoisin sauce, beef broth, brown sugar, ground ginger, minced garlic, red pepper flakes, and ground black pepper. Stir well to combine. 

Combine and Simmer: Add the cooked noodles to the skillet, tossing to ensure they are fully coated in the savory sauce. Let the mixture simmer for a few minutes until everything is heated through and the flavors have melded together. 

Garnish and Serve: Optionally, sprinkle chopped green onions over the top for a pop of color and added flavor.

FRUIT AND VEGETABLE BUG SNACKS

 

FRUIT AND VEGETABLE BUG SNACKS

Fruit and Bug Snacks

Author: Brittany Mueller  Prep Time: 45  Chill Time: 15  Total Time: 60  Yield: 20 bugs 

Bring out your child’s inner artist with healthy fruit and vegetable bug snacks! These cute little bugs are a fun and easy recipe for kids. This recipe is gluten-free, vegan, and low-sodium.

INGREDIENTS

VEGETABLE BUGS

2-3 Celery stalks, cut into various lengths for different bugs

1-2 mini cucumbers, halved lengthwise with seeds scooped out, cut into various lengths

½ cup Vegan cream cheese

10 cucumber slices

1 cup cherry and/or grape tomatoes (various colours)

1 bunch chives, cut into 1” lengths

5-7 black olives

10 whole cashews

FRUIT BUGS

2-3 celery stalks, cut into various lengths for different bugs

½ cup peanut butter (or other nut/seed butter for peanut allergies)

1 cup red and/or green grapes

3-4 strawberries, sliced

½ cup blueberries

1 apple, sliced

¼ cups mini dairy-free chocolate chips

½ cup ball-shaped cereal (We used Envirokidz cereals: Leapin’ Lemurs, Gorilla Munch, Panda Puffs, or Jungle Munch)

OTHER SUPPLIES

Piping bags

Large piping tips (optional - for cream cheese/peanut butter filling)

Small piping tips (optional - for piping cream cheese googly eyes)

INSTRUCTIONS

VEGETABLE BUGS

Prepare the googly eyes: Use a straw to cut out black olive pupils. Pipe small dots of cream cheese onto a plate. Top with black olive pupils. Freeze the dots of cream cheese for easier assembly.

Prepare fruit and vegetables, refer to preparation photos for a visual guide of the many ways you can prepare the ingredients.

Scoop seeds from mini cucumbers. Cut a flat edge on the bottoms of celery sticks and mini cucumbers to help them stand up once they’ve been decorated as bugs.

Fill celery stalks and/or mini cucumbers with cream cheese, using a piping bag or spoon.

Unleash your kids’ imagination! Create your very own bugs or use our reference photos to make snails, caterpillars, dragonflies, and butterflies.

Snails: Start with a fruit or vegetable round for the shell. Stick chilled googly eyes onto cherry tomato heads, cashew heads, or grapes. Insert chives or thin-sliced apples (with skins) into the cherry tomato heads for antennae.

FRUIT BUGS

Prepare the googly eyes:

Version 1 - Pipe small dots of cream cheese onto a plate. Top with mini dairy-free chocolate chips. Freeze to chill.

Version 2 - Stick mini dairy-free chocolate chips onto cereal using a dot of peanut butter or cream cheese. Freeze to chill.

Prepare fruit and vegetables, refer to preparation photos for a visual guide of the many ways you can prepare the ingredients.

Fill celery stalks with peanut butter, using a piping bag or spoon. These will be the base to all of the fruit and vegetable bugs you make.

Create your very own bugs or use our reference photos to make snails, caterpillars, dragonflies, and butterflies.

Caterpillars: Stick chilled googly eyes onto cherry tomato or grape heads. Add chive or apple antennae. Make the body with a line of cherry tomatoes, grapes, blueberries, or cereal.

Dragonflies and butterflies: Stick chilled googly eyes onto grape or cherry tomato heads (for fruit bugs using cereal you can put the eyes directly onto the celery filled with peanut butter.) Add chive or apple antennae. Use sliced strawberries or halved cucumber slices for wings. Use cereal, blueberries, grapes, or cherry tomatoes for the body.

NOTES

TIP: If you don’t have piping bags, sandwich bags with the tip of the corner cut off will work well for piping eyes.

Chicken Tinga Tostadas with Avocado Crema

 Makes 8 tostadas.

Note: Frying or baking your own tostada shells is quick and easy to do, but premade shells can be found in the global section of most grocery stores. From Meredith Deeds.

• 1 1/2 lb. boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 (15-oz.) can diced fire-roasted tomatoes

• 1 chipotle chile in adobo (from a 7-oz. can)

• 3 tbsp. lime juice, divided

• 1 medium avocado, pitted, peeled and mashed

• 1/4 c. sour cream

• 2 c. thinly sliced cabbage

• 1/4 c. chopped cilantro

• 8 tostada shells, warmed (see Note)

• 1 (15-oz.) can refried beans, warmed

• 1/2 c. crumbled Cotija cheese

• Lime wedges

Directions

Season the chicken thighs with 3/4 teaspoon salt and pepper.

In a large skillet (with a cover), heat oil over medium-high heat. Add the chicken and cook for about 2 to 3 minutes per side, until browned. Transfer to a plate. Reduce heat to medium and add onion to the skillet. Cook, stirring, until softened, about 3 minutes. Add garlic, chili powder and cumin and cook, stirring, for 1 minute. Add 1/4 cup of water and cook, scraping the bits from the bottom of the skillet, until liquid has evaporated. Remove from heat and transfer onion mixture to a blender. Add tomatoes and chipotle chile to the blender and pulse until puréed.

Pour sauce back into the skillet and bring to a simmer over medium heat. Add chicken and turn to coat. Reduce heat to low and cook for 15 to 20 minutes, until the chicken is cooked through. Remove chicken from the sauce and transfer to a cutting board. Let cool slightly and use two forks to shred the chicken.

While the chicken is cooling, bring the sauce in the skillet to a boil over medium heat. Cook, stirring frequently, for 4 to 5 minutes, until the sauce has reduced and thickened. Return shredded chicken to the sauce, add 1 tablespoon lime juice and cook, stirring, until heated. Keep warm.

In a medium bowl, whisk together the avocado, sour cream and 1 tablespoon lime juice. Season with a pinch of salt.

In another bowl, combine cabbage, cilantro and remaining 1 tablespoon of lime juice.

To assemble the tostadas, top each tostada shell with refried beans, chicken, cabbage mixture, avocado crema and Cotija. Serve with lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

BEST-EVER PEPPER STEAK Slow Cooker

 The combination of ginger and soy sauce gives this dish a unique taste that is sure to please. And the best part is that you can make it ahead of time in the slow cooker, so dinner will be ready and waiting when you get home. Serve it over a bed of rice for a complete and satisfying meal.

INGREDIENTS:

• 1/4 cups low-sodium soy sauce
• 2 tablespoons of rice wine vinegar
• 4 teaspoons packed brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 pound flank steak, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly minced ginger
• Cooked white rice, for serving

Tacos

 Ingredients

2 (14.5 oz) cans black beans, drained and rinsed

1 cup store-bought refrigerated tomato salsa* or left-over homemade salsa

1 1/2 tsp chili powder

1 tsp ground cumin

Salt and freshly ground black pepper

1/2 medium avocado

1/2 cup plain Greek yogurt

1 cup fresh cilantro**

1 Tbsp lime juice, or more to taste

1 clove garlic, pressed through a garlic crusher

For serving

8 (6-inch) yellow corn tortillas,*** warmed

Shredded romaine lettuce, shredded Mexican blend cheese, diced

tomatoes

.

Instructions

In a medium saucepan combine black beans, salsa, chili powder, and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally.

Slightly mash beans if desired.

Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice, and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).

To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.

Personally I will remove the cilantro

Cherry Pecan Bread Pudding

 Cherry Pecan Bread Pudding Recipe

This recipe for cherry pecan bread pudding is the perfect solution for making good use of any stale bread in your pantry.

PREP TIME 15 minutes

COOK TIME 1.17 hours

SERVINGS 10

TOTAL TIME: 1.42 HOURS

Ingredients

1 (1 lb.) loaf French or Italian bread

10 tablespoons butter, divided

4 and one-fourth cups whole milk, divided

2 eggs and 2 egg yolks

1 cup granulated sugar

2 teaspoons vanilla, divided

half a teaspoon ground cinnamon

half a cup dried cherries, roughly chopped

half a cup finely chopped pecans

1 cup + 2 tablespoons light brown sugar, divided

half a teaspoon kosher salt

Directions

Preheat oven to 325 degrees Fahrenheit. Spray a 13x9-inch baking dish with cooking spray.

Cut the French bread into small pieces (half-inch to three-fourths of an inch cubes). Place the bread on a baking sheet. Melt six tablespoons of the butter and drizzle it over the bread cubes.

Bake for 15 minutes in the preheated oven or until the bread is lightly toasted.

Meanwhile, whisk together four cups of the milk, eggs, egg yolks, granulated sugar, one teaspoon vanilla, and cinnamon.

Place the toasted bread cubes in the baking dish. Sprinkle the dried cherries and chopped pecans over the top. Pour the milk mixture over the bread cubes. Use your hands to gently press down, making sure the bread cubes are soaking in the milk mixture.

Sprinkle the bread cubes with two tablespoons of brown sugar. Bake for 50 to 55 minutes or until the mixture is set in the center and the bread cubes are beginning to turn light golden brown on top. Let cool slightly before topping with caramel sauce.

To make the caramel sauce, place four tablespoons of butter, one cup of brown sugar, one-fourth of a cup milk, one teaspoon vanilla and the kosher salt in a saucepan over medium heat. Whisk to combine and cook for three to four minutes, or until the mixture comes together. Let cool for 10 minutes. Drizzle over the bread pudding.

Nutrition

Calories per Serving 464

Total Fat 19.1 g

Saturated Fat 9.0 g

Trans Fat 0.5 g

Cholesterol 94.2 mg

Total Carbohydrates 67.3 g

Dietary Fiber 2.0 g

Total Sugars 43.1 g

Sodium 338.3 mg

Protein 7.0 g

Read More: https://www.mashed.com/291478/cherry-pecan-bread-pudding/

Sherry-Creamed Mushrooms on Toast

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  Total time:

  15 mins

  Servings:

  4 (makes about 3 1/2 cups mushroom mixture)

  
  

  
  

  Oyster mushrooms cooked in cream, sherry and sour cream is a throwback to times when unabashedly rich fare was en vogue. Serve this version of the dish, adapted from a recipe in “Fantastic Fungi Community Cookbook” by Eugenia Bone, over toast. Cut the toasts into smaller pieces for an appetizer, or make this a main dish with a green salad on the side.

  
  

  Read more about “Fantastic Fungi Community Cookbook” here: New cookbook reflects mushroom mania, but not foraging’s full community

  
  

  Storage Notes: Refrigerate the mushroom mixture for up to 2 days.

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Ingredients

8 tablespoons (1 stick/4 ounces) unsalted butter

1 pound oyster mushrooms, coarsely chopped

1/2 teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

Olive oil (optional)

3/4 cup medium-dry sherry

1/2 cup sour cream

1/2 teaspoon herbes de Provence

1/2 teaspoon dried tarragon

1/2 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

Pinch of cayenne pepper

1/2 cup heavy cream

4 slices toasted bread, such as brioche or challah

2 tablespoons minced fresh flat-leaf parsley, for garnish

Step 1

In a large skillet over medium-high heat, melt the butter. Add the mushrooms and black pepper and cook, stirring

occasionally, until the mushrooms have released their liquid and that liquid has evaporated, 5 to 7 minutes. Sprinkle

the mushrooms with the flour and stir to coat. If the pan looks dry, add the olive oil, 1 tablespoon at a time.

Step 2

Add the sherry, sour cream, herbes de Provence, tarragon, Worcestershire sauce, soy sauce and cayenne. Decrease the heat to medium and cook, stirring, until the sour cream has dissolved, about 2 minutes. The sour cream may

look curdled at first, but will eventually come together. Add the heavy cream and continue to simmer until the sauce

is smooth and the cream slightly reduced to the consistency of gravy, about 2 more minutes.

Step 3

To serve, divide the mushrooms and sherry-cream sauce over the toast pieces and garnish with the parsley.

Nutrition Information

Per serving (1 slice challah and 3/4 cup mushrooms)

Calories: 597; Total Fat: 44 g; Saturated Fat: 28 g; Cholesterol: 161 mg; Sodium: 456 mg; Carbohydrates: 36 g;

Dietary Fiber: 5 g; Sugar: 9 g; Protein: 9 g

Molten Double Chocolate Mug Cake

Active Time 1½ minutes

Total Time 3 minutes

No one ever says, when looking at a mug cake, “Why, that’s the prettiest thing I’ve ever seen.” But extremely yummy cakes in less than 3 minutes do have their price (and looks aren’t everything, in case you did not get the memo). Yes, these mug cakes call for yolks and I know that separating eggs is no one’s idea of a good time. While a whole egg in a mug cake makes it rise high, which we all love, it also makes it taste like rubber, which we don’t love. And you can use the leftover egg white in a batch of coconut macaroons, so there’s that, too. 

Finally, a word to the mug-cake-making wise: The size of your mug and the strength of your microwave will both impact the success of your cake. Using a 12- to 14- ounce ceramic mug guarantees no overflowing of cake in my microwave, but if yours is all-powerful, consider preparing and microwaving yours in a cereal bowl for assurance.

Ingredients

2 Servings

3 Tbsp. vegetable oil

½ cup (50 g) granulated sugar

1 large egg yolk

½ tsp. vanilla extract

3 Tbsp. sour cream

½ tsp. baking powder

½ tsp. kosher salt

3 Tbsp. all-purpose flour

2 Tbsp. Dutch-processed cocoa powder

3 Tbsp. semisweet chocolate chips

Vanilla ice cream, for serving

Step 1

Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave-safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.

Step 2

Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.

Step 3

Let cool briefly— it will collapse—sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot—be careful! Enjoy ASAP with vanilla ice cream.

Variations

For Molten Rainbow Sprinkle Mug Cake, substitute 2 tablespoons of all-purpose flour for the cocoa powder and 1 tablespoon of rainbow sprinkles for the chocolate chips. For Molten Chocolate Chip Cookie Mug Cake, substitute 3 tablespoons of light brown sugar for the granulated; omit the sour cream, and substitute 1 tablespoon of all-purpose flour for the cocoa powder and a rounded  teaspoon of baking soda for the baking powder. Microwave on high for 1 to 1½ minutes, depending on your microwave. A 10-ounce ceramic microwave-safe mug should work here.

Cookbook cover of Snackable Bakes by Jessie Sheehan.

Excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Copyright © 2022. Published by Countryman Press, an imprint of W.W. Norton. Buy the full book at Bookshop, Amazon, and W.W. Norton.

Weeknight and Weekend Tomato Sauce

Weeknight Tomato Sauce

2 (16-oz.) cans crushed tomatoes—whatever you’ve got

2-12 cloves of garlic (When you’re adding garlic to something, you don’t follow a recipe—you follow your heart.)

3/4 stick of butter, salted or unsalted—just adjust your seasoning later

1-2 Tbsp. olive oil. I’ve never measured this amount. Just give it a good glug

1 medium onion, peeled and cut in half through the middle. Yes, you can leave that little stubby bit at the bottom.

In a large saucepan over medium heat, melt the butter with the olive oil. Smash the garlic cloves with the side of a knife or your favorite whacking stick, then throw them in the pot and cook until golden. Add the tomatoes and onion, give it a good stir, and reduce the heat to medium-low. Cook for half an hour, stirring occasionally. Give it a little taste, and add salt accordingly. Pull out the onion and whole garlic cloves, and put them aside on a small plate. The traditional Marcella recipe says to simply discard the onion, but I like bringing it (and the garlic) to the table to smear all over crusty bread.

Weekend Tomato Sauce

4 cans whole peeled tomatoes

At least 6 large cloves of garlic—more if you want; no one can stop you.

1 large or 2 small onions, very finely diced

1 small carrot, peeled and microplaned into the finest of fine shreds

A whole lot of olive oil—enough to coat the bottom of your pot

First, set a fine mesh strainer over a bowl. Put the tomatoes in the strainer, one at a time, and break them apart roughly with your hands. Remove the cores and as many seeds as you can, then dump whatever’s left into the bowl below. Once you’re done, rinse out each of the tomato cans with 1/2 cup of water, then add to the tomatoes. Hot tip: Keep one of the cans around to use as a spoon rest. You’re going to be doing a lot of stirring.

Get yourself a big sauce pot and cover the bottom with a thin coat of olive oil, then set it over medium heat. Add the onion, carrot, and a hefty pinch of salt. Cook until golden, about 5 minutes. If you like things with a bit of a kick, this would also be when you’d add a bit of crushed red pepper or Calabrian chili. It’s not essential, though, so don’t feel bad if you leave it out.

Mince your garlic as fine as you can—I find garlic presses worthless, but love a Microplane if you’re not yet great with a knife. Throw it in the pot and cook while stirring until it just begins to turn golden, then take the pan off the heat.

Put a heat diffuser on the burner, then put the pan back on. If you don’t have a heat diffuser, you should buy one. I’d even go as far as saying it’s the “secret ingredient” to most of the great sauces you’ve had in your life. The next few hours will be where the magic happens.

Add the tomatoes, turn the heat to high, and bring to a near boil, stirring every few minutes. Reduce the heat to medium low and simmer, gently stirring every 10 minutes, for at least an hour. Once that hour is up, then you can taste with the intent of making adjustments. If it’s a little acidic, add a pinch of baking soda or sugar, or a few pats of butter. If it’s bland, add salt. If you’re so inclined, add a bunch of fresh, torn up basil. And if it’s not as intense as you want it, just keep simmering and stirring.

Personally, I like my sauce cooked for a minimum of 90 minutes. When I make gravy—which is sauce with a bunch of different meats thrown in—I can let that pot go for two, three hours. What’s important here is that you stay on top of the sauce, tasting every so often, taking your own notes, and turning off the heat when you’ve reached your personal ideal. Then you can write it on the back of a piece of errant junk mail and pass it down for generations, just as every Italian grandma has done for centuries.

Bacon Wrapped Mashed Potato Stuffed Meatloaf

bacon-wrapped-mashed-potato-stuffed... found on Facebook from Tasty

Ingredients

for 8 servings

2 lb ground beef

1 cup onion, diced, sauteed

3 cloves garlic, minced, sauteed

1 ½ cups grated parmesan cheese, divided

2 eggs

1 cup panko breadcrumbs

2 teaspoons salt

1 ½ teaspoons pepper

2 teaspoons worcestershire sauce

½ cup milk

½ cup fresh parsley, finely chopped

GLAZE

1 ½ cups ketchup

½ cup brown sugar

2 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup tomato paste

MASHED POTATOES

1 lb yukon gold potato, peeled, chopped, cooked

2 tablespoons butter

1 teaspoon salt

½ teaspoon pepper

1 cup milk

28 slices bacon, slices

Preparation

Preheat oven to 350˚F (180˚C).

In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.

In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.

In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.

Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.

Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.

Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.

Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.

Broil on high for 3-5 minutes or until the glaze has caramelized.

Enjoy!

Mini Baklava Cups

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November 7, 2017

Baklava Cups Recipe

164 comments

These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat becomes a new holiday tradition for you.

Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Ingredients for Baklava Cups:

1/2 cup granulated sugar

1 Tbsp lemon juice (from 1/2 small lemon)

1/3 cup water

1/4 cup honey

2 packages (15 count, each) Athens® Mini Fillo Shells, frozen

2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios)

1/2 tsp cinnamon

3 Tbsp unsalted butter, melted

Melted chocolate chips to drizzle for garnish, optional

Snowball Cookies

Snowball Cookies - Don't LOSE this recipe ! 👍

Ingredients:

1 cup butter, softened

1/2 cup powdered sugar

2 teaspoons vanilla

2 cups all-purpose flour

1 cup pecans, chopped

PREPARATION:

•STEP 1_In a medium mixing bowl, mix the sugar and softened butter, and beat them using an electric mixer for 3 to 4 minutes, then add other ingredients.

•STEP 2_Make small balls and cook for 12 minutes at 375 F or until golden browned.

•STEP 3_Just before serving, shake in powdered sugar.

Enjoy!

FULL RECIPE: https://middleeastsector.com/snowball-cookies/

Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients

5 lbs Russet potatoes sliced 1/8″ thick

2 cups onions chopped small

6 cloves garlic minced

¼ cup butter (½ stick)

¼ cup flour

1 ½ cups vegetable broth

1 ½ cups heavy cream

1 Tbs salt

2 tsp pepper

2 tsp Slap Ya Mama seasoning

8 oz sour cream

3 cups cheddar cheese grated, divided

1 cup pepper jack cheese grated

1 cup freshly grated Parmesan cheese

 

Directions:

Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.

Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.

In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.

Sprinkle flour over onion mixture, stir and cook for a couple minutes.

Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.

Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.

Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.

Repeat layering 2 more times ending with cheddar cheese.

Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.

About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.

Remove from oven, let sit for about 15 minutes, then enjoy.

Hot cocoa cookies with miniature marshmallows

RECIPE: Hot cocoa cookies with miniature marshmallows

Makes 36 cookies 

Ingredients 

1 cup butter, softened

1 ⅔ cups brown sugar

1 tablespoon espresso powder

2 large eggs

1 teaspoon vanilla

3 ¼  cups all purpose flour

¾ cup hot cocoa mix

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 cup dark chocolate chips or chunks 

1 cup miniature marshmallows 

Optional: 2 tablespoons of crushed candy canes 

Directions 

1. In a large bowl, combine the butter, brown sugar, eggs and vanilla and, using a hand mixer or large whisk, beat until completely combined. 

2. Add in the flour, espresso powder, hot cocoa mix, salt, baking soda and baking powder. Mix until a cohesive dough forms. 

3. Cover the bowl with plastic or a large dish towel and allow it to refrigerate for about a half hour. Remove and add the chocolate chips, miniature marshmallows and, if you're using them, peppermint pieces to the dough. 

4. Using an ice cream scoop or large tablespoon, place uniform balls of dough two inches apart on a parchment lined baking sheet. 

5. Bake in a 350-degree oven for 10 minutes or until the edges are just beginning to brown. Remove from the oven and allow the cookies to rest on the baking sheet for five minutes before transferring to a wire cooling rack. 

Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Yield 6 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Sabrina Snyder

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Ingredients

▢1 pound lean ground beef

▢2 tablespoons butter

▢1 small yellow onion diced

▢1 small green bell pepper diced

▢2 tablespoons ketchup

▢1  tablespoon Worcestershire sauce

▢1/2 teaspoon Kosher salt

▢1/2 teaspoon fresh ground black pepper

▢8 ounces cheddar cheese cut into small cubes (divided)

▢24 jumbo pasta shells cooked

▢1 tablespoon  cornstarch

▢1 cup milk (I used whole)

▢1  cup beef broth

Instructions

Preheat the oven to 350 degrees.

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

Take it off the heat and scoop it into the pasta shells.

Top each shell with cubes of cheese (use half the cheese for this).

Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

Pour about half the sauce around the shells.

Bake in the oven for 10 minutes to melt the cheese.

Serve with the remaining sauce.

Bacon Crackers (aka Pig Candy Crackers)

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BACON CRACKERS (AKA PIG CANDY CRACKERS)

December 15, 2020 by Jamie 

Bacon Crackers are the easiest appetizer ever! Crackers are topped with bacon and brown sugar to create this yummy, sweet, and porky treat!

PIG CANDY CRACKERS

Candied brown sugar bacon crackers are a Southern staple. Thet are perfect for parties, holidays, and game day!

This recipe uses club crackers, but any buttery cracker would work fine in this recipe. You can also spice things up a bit by adding a bit of cayenne pepper or ground black pepper with the brown sugar. Mmmm!

No matter what, be sure you make plenty because they always go fast! Let me show you how to make them …

PIG CANDY RECIPE

club crackers

sliced bacon 

brown sugar

HOW TO MAKE BACON CRACKERS

Time needed: 1 hour and 20 minutes.

Serve warm or at room temperature.How to make Bacon Crackers

Preheat oven.

Preheat oven to 250° F.

Top crackers with bacon and brown sugar.

Arrange the crackers on a cooling rack over a baking sheet in a single layer. Top each cracker with 1/3 slice bacon, and evenly sprinkle the desired amount of brown sugar over the top.

Bake.

Bake for 1 hour or until browned and crisp.

Serve.

Serve warm or at room temperature.

Cinnamon Roll in a Mug

Cinnamon Roll in a Mug

AUTHOR: AMANDA RETTKE

INGREDIENTS

DOUGH

1½ tablespoons salted butter, melted (set aside)

½ cup all-purpose flour

½ teaspoon baking powder

2 tablespoons granulated sugar

3 tablespoons milk, I prefer whole milk

½ teaspoon vanilla

FILLING

1 tablespoon butter

2 tablespoons brown sugar

½ teaspoon cinnamon

GLAZE

⅓ cup confectioners' sugar

1 tablespoon milk, (can also use heavy cream)

INSTRUCTIONS

DOUGH

Add the flour, baking powder, granulated sugar, milk, vanilla, and melted butter to a small bowl and stir until combined.

One the dough is solid, drop onto a clean and slightly floured surface.

Use your hands to flatten dough into a rectangle .

FILLING

In a small bowl, melt the butter, brown sugar, and cinnamon for about 1 minute. (Depending on how cold your butter is.) Stir well.

ASSEMBLY

Pour filling over dough rectangle and then roll up into a cinnamon roll shape.

Place roll into mug (I prefer to use a standard size mug, nothing too wide). Make sure your mug is sprayed with non-stick spray or greased.

Heat roll in microwave for 90 seconds. If the dough appears WET on top, it may need to heat for a few more seconds. (10 second increments.) If the dough appears dry the cinnamon roll is done. You can also test with a toothpick.

GLAZE

Stir confectioners sugar and milk together in a bowl until smooth.

Pour over warm cinnamon roll in the mug or invert the roll onto a plate and pour glaze over top.

Peppermint Meringues

PEPPERMINT MERINGUES

December 11, 2019 by Jamie on Facebook

PEPPERMINT MERINGUE COOKIES

Unlike regular cookies that call for sugar, butter, flour, and a whole slew of other ingredients, this Peppermint Meringues recipe only calls for FIVE common ingredients. If you have a few candy canes to spare, this is a great way to use them. These cookies make a great addition to holiday cookie trays – and they also make a great gift for a neighbor or friend. 

PEPPERMINT MERINGUES OR FORGOTTEN COOKIES?

Are you familiar with meringue cookies? They’re not like your typical cookies! My oldest son calls them “light as air cookies” because they’re light and airy! ? One of the best things about them besides how easy they are to make is that you can almost forget about them and it’s not a big deal! Actually, that’s kinda what we’ll do to dry them out and another name they are sometimes known as … Forgotten Cookies. 

Someone holding a Peppermint Meringue.

PEPPERMINT MERINGUES RECIPE

egg whites

salt

cream of tartar

granulated sugar

peppermint candy canes

Peppermint Meringue cookies in a bowl

HOW TO MAKE PEPPERMINT MERINGUES

In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks forms. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.

Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).

Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.

Store in an airtight container.

Angel Gabrielle Trailmix Cookies, Sophia's Browned Butter Bourbon & Toasted Pecan-Chocolate Chunk Cookies, and Homemade Butter Cookies

Angel Gabrielle Trailmix Cookies

Ingredients:

2 sticks unsalted butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla

3/4 cup Craisins

3/4 cup Shredded coconut

3/4 cup Chocolate chips

3/4 cup Chopped walnuts

Instructions:

1. Set out all refrigerated ingredients at room temperature.

2. Set oven at 350

3. Sift all dry ingredients

4. Cream butter and both sugars until light and fluffy on medium speed 5. Add eggs one at a time. Also making sure to clean sides of the bowl with rubber spatula to evenly mix all ingredients

6. Add dry mixture on low speed until thoroughly mixed and add vanilla

7. Lastly, add Craisins, shredded coconut, chocolate chips and walnuts to your liking

8. Scoop cookies onto a baking pan lined with parchment paper and bake at 350 for 10-12 minutes

9. Once finished, transfer cookies to cooling rack for about five minutes

10. Enjoy!

RELATED: Easy holiday cocktail recipes for the perfect seasonal drink

Sophia's Browned Butter Bourbon & Toasted Pecan-Chocolate Chunk Cookies

Ingredients:

2 sticks unsalted butter, melted until browned

2 and 1/2 cups (300 grams) all-purpose flour

1 teaspoon (5 grams) salt

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup (213 grams) dark brown sugar, packed

1/2 cup (99 grams) granulated sugar

2 teaspoons (8 grams) vanilla extract

3 tablespoons (42 grams) bourbon

2 large eggs, at room temperature

8 ounces semi-sweet OR dark chocolate, roughly chopped into chunks

24 pecan halves, for decoration(optional)

1 tablespoon flaky sea salt(optional)

For Toasted Pecans:

Toasted pecans, chopped

Instructions:

For Toasting Pecans:

1. Toast pecan halves at 350 for seven-10 minutes

2. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for four to five minutes, or until lightly toasted. Set aside until needed.

For Browning Butter:

1. In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

For Cookie Making:

1. In a large bowl combine flour, salt, cinnamon, baking soda and baking powder; whisk well to combine then set aside until needed.

2. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about one minute.

3. Add in the vanilla and bourbon and beat until combined.

4. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.

5. Cover bowl and refrigerate for four hours.

To Bake:

1. Preheat the oven to 350. Line two large baking sheets with parchment paper.

2. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.

3. Firmly press a pecan half on top of each ball of cookie dough.

4. Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.

5. Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt.

6. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.

Homemade Butter Cookies

Ingredients:

2 sticks unsalted butter (room temperature)

3/4 cup granulated sugar

1 tsp vanilla extract

1 tsp almond extract

1 large egg(room temperature)

2 1/4 cup All-purpose flour

1/2 tsp salt

1-2 tbsp milk

RELATED: New cookbook filled with delicious dessert recipes to spice up your holiday party

Instructions:

1. Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may over-spread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.

2. Line two to three large baking sheets with parchment paper or silicone baking mats. Or leave un-lined. If un-lined, do not grease the pan.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about two minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

4. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 tablespoons of milk. You want a dough that's creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling in step 6 is imperative. I recommend keeping the amount of milk small and using a large enough piping tip, like the ones I suggest in the post above.

5. Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1-2 inch swirl or line on the prepared baking sheet. The reason I suggest only a little bit of dough to start is because the dough may still be too thick to pipe. If it's too thick, transfer that dough back to the mixing bowl and add another 1/2 Tablespoon of milk. If the dough is creamy enough to pipe, continue piping the dough in 1-2 inch swirls or lines, 3 inches apart on the baking sheet. See video above for a visual if needed. If desired, place a maraschino cherry in the center of the swirl or sprinkle the dough with festive sprinkles and/or coarse sugar.

6. Chill the shaped cookies on the baking sheet for 20-30 minutes.

7. Meanwhile, preheat oven to 350F (177C).

8. Bake the chilled cookies for 12-15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They're done when the edges lightly brown.

9. Remove from the oven and allow to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

10. (Optional): You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about one hour or in the refrigerator for 20 minutes.

11. Enjoy!

Best Boozy Hot Chocolate

https://www.winemag.com/recipe/best-boozy-hot-chocolate/

Few drinks embody happiness in a mug like hot chocolate. There are countless ways to make it, from instant packs of cocoa powder to double-boiler setups used to carefully melt down chocolate bars or chips.

While there’s something to be said for the convenience of premade mixes, if you’re truly looking to soak in the decadence of drinking melted chocolate, opt for a from-scratch recipe that uses both cocoa powder and semisweet chocolate for added body and flavor. This yields a true hot chocolate, rather than simply hot cocoa.

Since everything’s better with booze, this recipe has a touch of rum incorporated into the chocolate as well as the whipped cream topping. We recommend an aged rum like Barbancourt 8 Year or Ron del Barrilito 3 Star, though deep-flavored Agricole or botanical options like Rhum Clément or Boukman Rhum work well. However, you can also substitute with whiskey, brandy, tequila, peppermint schnapps or almost any spirit of your choosing.

The key to preparation is in layering a lightly whipped cream with the base. It creates an effect not unlike a properly made Irish coffee, creating texture, an interplay of flavors and an impressive visual effect. Also, rather than fully whipped cream that sits firmly atop the drink, keeping a light hand and whipping for only about half the time creates a cream that floats and gently mixes with the drink as you sip.

You can choose to use semisweet chocolate for a sweeter drink, or bittersweet chocolate for more chocolate-forward flavor. For a dairy free option, use soy, almond, oat or any non-dairy milk of choice in place of the whole milk below. To create dairy-free whipped cream, substitute coconut milk for the heavy cream.

SWEET, BITTER OR SPICED: 7 CHOCOLATE DRINKS AROUND THE WORLD

TIME/SERVINGS

Prep time – 5 min.

Cook Time – 5 min.

Total Time – 12 min.

Serving Size – 4

INGREDIENTS

4 cups whole milk

4 tablespoons unsweetened cocoa powder

4 tablespoons fine granulated sugar

1/8 teaspoon salt

3 ounces semisweet or bittersweet chocolate, finely chopped

¼ teaspoon vanilla extract

6 ounces rum

1 cup heavy cream

DIRECTIONS

Heat milk in thick-bottomed saucepan over low heat, stirring continuously. When warm, whisk in cocoa powder, 3 tablespoons sugar, salt and chopped chocolate. Continue to whisk vigorously until all ingredients are fully melted and incorporated. Remove from heat and whisk in 4 ounces rum.

In separate mixing bowl, add heavy cream, vanilla extract, 1 tablespoon sugar and 2 ounces rum. Whisk vigorously for 2–4 minutes, until thick enough to firmly coat spoon but before solid peaks begin to form.

To serve, add chocolate mixture to heat-proof mug, leaving room for cream. Float 2 ounces of cream atop the drink by gently pouring it over the back of a spoon.

 

Published on December 11, 2021

Italian Rainbow Cookies

https://www.today.com/recipes/italian-rainbow-cookies-recipe-t242873

Ingredients

FOR THE CAKE LAYERS

2 cups all-purpose flour

1 teaspoon kosher salt

1 cup (8 ounces) almond paste

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar, divided

4 large eggs, room temperature, separated

1/2 teaspoon almond extract

Red gel food coloring

Green gel food coloring

1/2 cup seedless raspberry jam, stirred to soften

1/2 cup apricot jam, stirred to soften

FOR THE CHOCOLATE GLAZE

1½ cups (12 ounces) dark chocolate, roughly chopped

1/3 cup heavy cream

1 tablespoon light corn syrup

I’m not going to lie, these cookies are a project, but they are so worth it. There’s something really special when you combine the delicate almond sponge cake with raspberry jam, apricot jam and chocolate glaze. Plus, they look so gorgeous and festive, you'll have guests impressed for long after the party ends. While the recipe takes only 30 minutes active time, 10 of which is cooking, make sure to allot for 12 hours of inactive time to let them set properly. 

TECHNIQUE TIP: Bake the cakes until just set, otherwise you’ll wind up with a dry, crumbly cookie.

SWAP OPTION: Have fun with the food coloring; use any colors that tickle your fancy!

Preparation

1.Preheat the oven to 350 F. Spray three quarter-sheet pans with non-stick cooking spray, line with parchment and spray the paper with another coating of the spray.

MAKE THE COOKIE-CAKE LAYERS:

2.In a medium-sized bowl, whisk together the flour and salt until well combined. Set aside.3.Using your fingers, gently massage and soften the almond paste, break it into small pieces and add it to a stand mixer bowl. Add the butter and ¾ cup of the sugar and cream until light and fluffy, scraping down the sides occasionally, about 5 minutes.4.Add the egg yolks, one at a time, allowing each to fully combine before adding the next. Add the almond extract and mix to combine. Then add the flour mixture and mix until just combined. Transfer the batter to a large bowl.5.In a clean stand mixer bowl, whip the egg whites, on medium speed, until foamy. With the machine running, sprinkle in the remaining 1/4 cup of sugar, increase the speed to medium-high and whip to medium peaks.6.Add half of the egg white to the batter and mix to combine. Then, gently fold in the remaining egg whites.7.Divide the batter into thirds (approximately 350 grams each) and place in different bowls. In one bowl, add two to three drops of red food coloring and gently fold to combine. To the other bowl, add two or three drops of green food coloring and gently fold to combine.8.Using a small offset spatula, spread the batter from each bowl into the prepared sheet pans. Run your thumb around the rim of each sheet pan to create a well in between the pan and the batter. Make sure the batter is evenly spread.9.Bake for 12 to 14 minutes, until just set. The sponge cakes should not take on any color. After removing cakes from the oven, let sit for 10 minutes before carefully sliding the cakes onto cooling racks to let cool completely.10.Turn a quarter sheet pan upside-down and cover with a sheet of parchment paper. Place the green cake layer, bottom-side up, onto the parchment and spread 1/2 cup of apricot jam evenly over the green cake layer.11.Carefully place the uncolored cake layer, bottom-side-up, evenly atop the green layer. Spread the raspberry jam evenly over the second cake layer.12.Place the red cake layer, bottom-side-up, evenly atop the uncolored layer. Place a sheet of parchment over the cake and then top with a few heavy books to press the cake layers. The jams will act as a glue to adhere the cake layers together. Refrigerate overnight.13.After 12 hours, remove the weights from the cake layers and slide onto a cutting board. Trim 1/4 inch off the sides of the cake to create sharp edges, then quarter the cake, lengthwise, and refrigerate again while making the chocolate glaze. 

MAKE THE CHOCOLATE GLAZE:

14.In a medium-sized bowl, combine the chocolate, cream and corn syrup and stir to combine. Microwave the chocolate in 30-second intervals until melted, stirring between each interval, to form a thick glaze.15.Place a length of the cake onto a cooling rack. Spoon 1/4 of the glaze onto the cake strip. Using a small offset spatula, spread the glaze over the top, then smooth out the sides and top.16.Transfer to a cutting board and cut the strip into 3/4-inch cookies. Clean your knife in between to ensure clean lines. Then, transfer the cookies to a parchment-lined sheet pan to set.17.Repeat with the remaining strips and glaze. Refrigerate the cookies until the ganache sets. When you're ready to serve, bring the cookies to room temperature and enjoy! 

Raspberry Kisses

Raspberry Kisses

Recipe tested by Nancy Stohs

Makes 5 to 6 dozen

3 large egg whites

⅛ teaspoon salt

3 ½ tablespoons raspberry gelatin powder

¾ cup sugar

1 teaspoon vinegar

1 cup miniature chocolate chips

Preheat oven to 250 degrees.

In a bowl, beat egg whites and salt until foamy. Add raspberry gelatin mix and sugar and beat until stiff peaks form. Mix in vinegar. Gently fold in chocolate chips.

Drop batter by teaspoon onto a parchment paper-lined baking sheet. Bake in preheated oven 25 minutes. Turn oven off and leave inside 20 minutes longer.

Italian Christmas Cookies

Ingredients

Cookies

4 eggs

1 cup sugar

½ cup butter

2 tsp. vanilla

3½ cup flour

4 tsp.baking powder

Icing

2 cup sifted confectioner’s sugar

2 tsp. vanilla

6 tsp. water

Instructions

Cookies

In a bowl sift together the flour and baking powder, set aside.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.

Knead until dough is firm and not sticky, adding more flour if necessary.

Refrigerate 1 hour.

Cut off small amount of dough and roll on floured surface into 6 inch strips.

Twirl into shape and place on greased cookie sheets.

Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing.

Hot Chocolate Poke Cake

Hot Chocolate Poke Cake

📌Ingredients

Cake:

1 box Devil’s food chocolate cake mix

ingredients listed on the box (oil, eggs, water)

Marshmallow Filling:

2 cups marshmallow fluff

2 Tablespoons water

Chocolate Fudge Filling:

1 cup semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 Tablespoons heavy whipping cream

Topping:

2 envelopes instant hot chocolate mix

2 cups heavy whipping cream

1 teaspoon vanilla

2–3 cups mini marshmallows

hot fudge sauce-for decoration

Instructions

Bake the cake in a 9 x 13 inches dish according to directions listed on the box.

When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.

Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.

Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.

Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.

Drizzle with chocolate fudge sauce before serving, if desired.

Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.