Mushroom and Swiss Stuffed Chicken

 

Mushroom and Swiss Stuffed Chicken

6 chicken breasts
Marinade (recipe below)
16 oz. mushrooms
A few cloves of minced garlic
1 small white onion, sliced
Salt and pepper
An 8 oz. block of swiss cheese, sliced up
A sprig of fresh tarragon (optional)

Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.

Marinade:
The juice and zest of two lemons
1 tablespoon Italian seasoning
2 tablespoons minced garlic (I actually used the stuff in a jar)
1/4 cup brown sugar
1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

Whisk all together.

       

Peeta's Stuffed Cheese Buns

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

 

This recipe came from www.yammiesnoshery.com

 

I'm going to add some bacon into the mix with these bad boys.

 

Cinnamon Roll French Toast

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

2 eggs

2/3 cup milk

4 tablespoons maple syrup

1 teaspoon vanilla

• 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
• 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Sloppy Casserole

1b lean (at least 80%) ground beef, cooked, drained

1 can (15.5 oz) original sloppy joe sauce
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix beef and sloppy joe sauce. Heat to boiling over medium-high heat, stirring occasionally.
• 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
• 3 Pour beef mixture into ungreased 12x8-inch or 11x7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
• 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

Imitation Crab Salad Recipe

This image courtesy of cullyskitchen.com

Imitation Crab Salad

Ingredients

• 1 pound elbow macaroni
• 2 medium tomatoes (chopped)
• 1 small sweet onion (finely diced)
• 2 cups shredded cheddar cheese
• 2 stalks celery (thinly sliced)
• 1 pound imitation crab meat (flaked or minced)
• 1 cup mayonnaise or salad dressing (or to taste)
• Salt and pepper to taste

Instructions

1. Boil macaroni according to directions on package. Strain and rinse with cold water.
2. Stir in the onion, celery, tomato, crab meat, mayo, then salt and pepper to taste.
3. Fold in the shredded cheddar-serve cold (I like to make this a little ahead of time so it has a chance to cool in the fridge)

Kind of Cool Ranch Doritos

This image courtesy of macheesmo.com

Kind of Cool Ranch Doritos

November 17, 2008 | By Nick | 30 Comments

This is the first in a series of posts I’m working on called “The Junk Food Junkies.” My goal in these posts is to try to replicate some favorite junk foods in my kitchen. In general, I like to eat fairly healthily, but sometimes you need some snack food. I would rather make that snack food than buy it.

These are suprisingly ranchy.

Enter Doritos. Not only one of my favorite snack foods, but the favorite snack food of my Macheesmo taste-tester (aka girlfriend). One day I was working through a bag of Cool Ranch when I looked over at the ingredient list and said, “Hey. I think I can make these!”
What I was worried about obviously, was the spice. The chips I knew I could meet if not beat. But the spice… that was going to be tricky. I had an obvious place to start though:

This stuff is strong!

I poured this stuff into a bowl and thought it might just work as is. Boy was I wrong. The plain spice pack is incredibly strong. It is bitter and makes your eyes almost water. So I had to find a way to “dilute” the spice pack so it wasn’t so strong. This was the recipe I ended up with:

Kind of Cool Ranch
- One Ranch Dressing spice pack
- 2 to 3 Tablespoons season salt
- 1 Tablespoon Paprika
- 1 Teas. Garlic Powder
Helpful Equipment:- Cast Iron Skillet
- Candy/Deep Fry Thermometer

Mix that up and it should be much less bitter and more salty which is what you want.

Spice Dilution

Next, let’s make some tortilla chips. Homemade tortilla chips are one of my favorite treats because A) they are cheap B) they are easy C) they are better than anything you can buy in the store.
I like to use white corn tortillas cut into sixths.

Cheapest Chips on the block.

Now you can bake these at 400 degrees with just a brushing of oil on them and that is fine. Personally, if I’m eating snack food, I want these guys fried. I’m throwing down with Doritos here. Frying is the way to go.
I filled my trusty cast iron skillet with about 1 1/2 inches of corn oil and let it heat up to 350 degrees. You know when it is the right temperature because your tortilla will float and bubble immediately. If you want exact results though, I recommend using a deep fry thermometer for the oil.

Looking good guys.

The chips are pretty easy to make, but it might take a few times to get it right. The biggest problem I have is if you don’t have the oil hot enough or you don’t let them cook long enough on both sides, you end up with a tortilla chip you can bend. NOT APPETIZING.
The one trick I’ve learned is that the chips will be crispy when they stop bubbling. The reason being that all the water is out of the tortilla which makes it stop bubbling and also super-crispy. Silent tortillas are crispy tortillas.
When they are done, take them out and put them on a paper towel to drain off some of the oil and sprinkle that awesome seasoning on them immediately.

Season now!

I would recommend starting light on the spice as it is pretty intense. Just give a little sprinkle and then try them while they are hot. How many of you can say you have had Doritos while they are hot? Well, these are awesome hot!

Doritos ain't got nothing on me.

I definitely did not use all of that spice that I mixed up earlier. I probably used about half of it on a batch of maybe 60 chips

Homemade Doritos Tortilla Chips

This image courtesy of thejoyofcleaneating.com

Who said junk food had to be unhealthy? Feel better about your snacking habits with this recipe for Homemade Healthy Doritos! This homemade junk food recipe is both vegan and gluten-free so just about everyone will be able to gather around, and enjoy!
Ingredients for 1 serving of chips:

• 1 whole grain tortilla shell of your choice
• 4 tbsp Homemade Breadcrumbs
• 2 tbsp Garlic Gold Oil or regular extra virgin olive oil

Preparation:

1. Preheat your oven to 350 degrees.
   

   Cut your tortilla shell into 8 equal pieces
2. Cut your tortilla shells into 8 equal sized triangle pieces.
3. Lay your triangles out on a baking tray. (I line mine with non stick foil for easy clean up!)
   

   Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side
4. Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side.
   

   Place in the oven for about 10-12 minutes
5. Place in the oven for about 10-12 minutes. You will need to keep a close eye on them for the last few minutes as they can go from almost done to burnt very quickly!
6. Once your tortilla chips are done remove them from the oven and allow them to cool for about 5 minutes. They crisp up wonderfully after cooling down.

Nutritional Info:
Makes 1 serving.
Serving size 8 chips.
Nutritional info will vary greatly depending on the type of bread used in the croutons and tortilla shells used.
Notes:
You can easily double or even triple this recipe to make a larger batch of chips to have on hand.
Leftover doritos can be stored in an airtight container at room temperature for 2-3 days.

Copycat Olive Garden Breadsticks

This image courtesy of readableeatables.blogspot.com


Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Vodka Lemonade Cocktail Pie

1 Pillsbury® refrigerated pie crust, softened as directed on box

2 cups lemon sherbet, softened
1 container (6 oz) Yoplait® 99% Fat Free lemon cream pie
1 can (12 oz) frozen lemonade concentrate
1/4 cup vodka
Lemon slices, if desired

1 Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.

• 2 Mix sherbet, yogurt, lemonade concentrate and vodka until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
• 3 Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with lemon.

Olive Garden Toasted Ravioli

Ingredients

• 1 (16 oz.) package meat-filled ravioli
• (fresh or frozen, but thaw if frozen)
• 2 eggs, beaten
• 1/4 c. water
• 1 tsp. garlic salt
• 1 c. flour
• 1 c. plain bread crumbs
• 1 tsp. Italian seasoning

Instructions

Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic
salt with the bread crumbs and set this aside. Measure flour in bowl and set
aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in
hot oil. Fry until golden, remove from oil and drain. Serve with your favorite
marinara sauce.

Giant Little Debbie Swiss Roll

By: Liz from Cooking by Moonlight

Chocolate Sponge Cake (or Chocolate Jelly-Roll Cake) Recipe

Ingredients
yields 1 1/2 sheet pan sponge cake
1/4 cup dutch processed cocoa powder
1/3 cup cake flour
1/4 t. salt
1 t. baking powder
1/2 t. instant coffee
4 eggs, yolks and whites in separate bowls
1/2 cup sugar

Directions
1) Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan. The cake sticks very easy so it is important to make sure the sheet is lined properly or you will end up with a torn cake.

2) Pre-heat the oven to 425 degree.

3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.

4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. This is also sometimes referred to as wet peaks. You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl. If they fall quickly and don't create the curl keep going... if they stand straight up in the air... I'm sorry... start over :(

5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff - don't worry it should be.

6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don't over-stir the second half.

7) Pour onto the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.

8) Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel to cool. This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up. Allow the cake to cool for 20 minutes.

9) After the cake has cooled spread the Little Debbie Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!) like the pictures above.

10) Place the cake on a wire cooling rack set on top of the half sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow to cool. If you are a big chocolate lover thten after the first layer of glaze has cooled go ahead and pour another on top for a thicker layer of icing.

Slice the cake to serve and pretend you are back in the 5th grade with the best lunch box treat there ever was! :)

Little Debbie Creme Filling Recipe

Ingredients
yields 1 batch
1 stick butter, softened
1/4 cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 t. vanilla
1/4 t. salt
1 cup powdered sugar

Directions
1) Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a humid climate you may need to add up to an extra 1/4 cup powdered sugar to get the right texture.

Chocolate Ganache Glaze Recipe

Ingredients
yields 1 batch
1/2 cup heavy cream
4 oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate chips)

Directions
1) Heat the cream over medium heat until it begins to simmer. Quickly remove from heat and pour in the chocolate. Stir with a whisk until all chocolate has melted. 

Copycat Dairy Queen Ice Cream Cake

By: Kim from Relative Taste

Ice Cream Cake

Ingredients:

• 2 1/2 cups crushed Oreos
• 1/2 cup melted butter
• 1/2 cup sugar
• 1/4-1/2 gallon chocolate ice cream, slightly softened
• 1/4-1/2 gallon vanilla ice cream, slightly softened
• 8 ounces Cool Whip

Hot Fudge Sauce:

• 2 cup powdered sugar
• 2/3 cup semisweet chocolate chips
• 12 ounce can evaporated milk
• 1 stick margarine
• 1 teaspoon vanilla

Directions:
Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.

Little Caesar's Crazy Bread

 

1-10oz. tube Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Kraft 100% grated Parmesan cheese for topping

Preheat the oven to 425 degrees F.

Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than top to bottom). With a sharp knife, cut the dough in half, and then in half once more so that you have 8 even strips of dough.

Being careful not to stretch the dough, place each strip on a lightly greased baking sheet and bake for 6 to 8

minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then

add the garlic salt and stir until it dissolves.

Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter

over each piece.

Sprinkle a generous amount of Parmesan cheese on each!

Source: Todd Wilbur's Top Secret Recipes

Maple-Bacon Breakfast Rolls

10      slices precooked bacon

1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3        tablespoons LAND O LAKES® Butter, softened

5        tablespoons maple syrup

1/3     cup powdered sugar

• 1 Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
• 2 Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
• 3 In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
• 4 Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
• 5 Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
• 6 Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

Panda Express Cream Cheese Wontons/Puffs

This knockoff Chinese restaurant side dish is out-of-this world rich and satisfying. Copycat Panda Express Cream Cheese Wontons are a great combination of sweet and savory. They're easy to put together and serve to a large group. Forget takeout, you can make these instead.

Panda Express Cream Cheese Wontons/Puffs

Author: CopyKat Recipes

 

Prep time: 10 min

Cook time: 15 min

Serves: 10

You can enjoy biting into a creamy and crunchy wonton made from your own kitchen. Enjoy Panda Express Cream Cheese Wontons at home.

Ingredients

• 1 8 ounce package cream cheese - softened
• 1 1/2 tablespoons scallions sliced thin
• wonton wrappers
• shortening

Instructions

Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.

Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.

When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving 

Slow Cooker Pizza Chicken

1 1/2      lb boneless skinless chicken thighs

1/2        teaspoon salt

1/4        teaspoon pepper

1           small onion, sliced

2           medium bell peppers, cut into strips

2           cups tomato pasta sauce (from 26 oz jar)

1           package (16 oz) rotini pasta

1           cup shredded mozzarella cheese (4 oz)

1 Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

• 2 Cover; cook on Low heat setting 4 to 6 hours.
• 3 Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

Bacon Beer and Cheese Cupcakes

By: Stephanie Manley from CopyKat Recipes

Bacon Beer and Cheese Cupcakes

Author: Eat Write Retreat Team # 9

Recipe Type: Dessert

Prep time: 20 min

Cook time: 25 min

Serves: 8

Enjoy sweet and savory together in these bacon beer and cheese cupcakes.

Ingredients

• Cupcake
  
• 6 strips bacon
• 1/2 cup dark beer
• 4 1/2 tablespoons butter
• 1/4 cup grated Jarlsberg
• 1/4 cup grated sharp cheddar
• 1 cup dark brown sugar
• 1/4 + 1/8 cup sour cream
• 1 egg
• 1 cup flour
• 1 1/4 teaspoons baking soda
• Frosting
• 4 ounces cream cheese, room temperature
• 1/8 cup unsalted butter, room temperature
• 2 cups powdered sugar
• Finely grated Jarlsberg, for garnish
• Grated sharp cheddar cheese, for garnish
• Chopped bacon, for garnish

Instructions

Cupcake directions

Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.

Frosting Directions

Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon

Ruth's Chris Steakhouse Crab Cakes ( copycat recipe)

Ruth's Chris Steakhouse Crab Cakes

1 pound lump crab meat
1 egg
2 tablespoons chopped fresh parsley
3 tablespoons cracker meal (5 or 6 saltines, crushed)
1/2 cup mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper

Pick through crab meat, removing any shells.

In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)

Preheat oven to 400 degrees F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.

When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.

Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers.

Serve immediately with your favorite sauce.

Yield: 12 crab cakes.

NOTE: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

Copy Cat Fried Pickles

 

 

 

 

 

 

 

 

Vegetable/canola oil

20 ounces of kosher dill burger sliced pickles

3/4 cup pickle juice

1/2 cup ranch dressing

1/2 teaspoon tabasco sauce

1 egg

1 cup flour

1/4 cup cornstarch

2 cups panko bread crumbs

1 ranch seasoning packet

Ranch Dip for dipping

DIRECTIONS

1. Open the jar of pickles and reserve 3/4 cup juice. Set aside.
2. Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry. I used paper towels to help absorb any moisture. You want the pickle slices as dry as possible so that the coating adheres to it.
3. In a large bowl, whisk together pickle juice, ranch dressing, tabasco sauce, egg, flour, and cornstarch. Whisk until well combined.
4. In a shallow dish (I used a cake pan), combine panko bread crumbs and ranch seasoning packet.
5. Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the panko mixture and set aside. Continue dipping and coating each pickle.
6. Heat 1-1.5 inches of oil in a large skillet. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.
7. Remove the cooked pickles from the oil, and place on paper towels to drain.
8. Continue cooking pickles in batches until all are cooked.
9. Serve pickles immediately with homemade ranch dip.

This recipe and picture adateped from CenterCutCook.com

Copy Cat Homemade Oatmeal Creme Pies

Cookie mix                                                                      Cream Filling for middle

1 ¼ cups butter softened                                              ½ cup soft butter

1 cups brown sugar packed                                           1 t vanilla

½ cup sugar                                                                        2 cups powdered sugar

1 ½ cup flour                                                                      1-2 T whipping cream

3 cups oats                                                                                         

1 egg

2 t vanilla

1 t soda

½ salt

1\4 cinnamon

For the Cookie mix:

Preheat oven to 375.  Beat butter, sugar till creamy add egg, vanilla mix well.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, soda, salt, cinnamon in a bowl.  Stir add oats and mix well.  Add butter mix and blend well.  Drop by rounded tablespoons 2” apart on baking sheet lined with parchment paper.

Bake at 375 for 10 min.  Leave in pan to call 2-3 mins.  Put on cooling rack to cool all the way.

Add 1T cream filling between 2 cookies.

For the cream filling:

Combine all in medium bowl.  Beat on low till mixed well.  Then beat on high till light and fluffy.

Oatmeal Creme Pies are always a welcome sight in any kid's lunch box, and now you can make them in your own kitchen! This Little Debbie Oatmeal Creme Pies recipe makes perfect little snack cakes to get you through the day.

Homemade Cheetos ( copy cat Cheetos )

So, you want that recipe do you? Ok, here it is:
Homemade Cheese Balls
1 c. shredded cheese (or dairy-free/vegan cheese or try nutritional yeast)
1/2 c. whole wheat flour (or GF mix)
1/4 c. softened butter or earth balance
1/2 t. ground mustard.
Pre-heat oven to 400 F. Mix all ingredients. I suggest using a pastry cutter or your (clean) hands . Place on ungreased cookie sheet with an inch in between each one and bake for about 15 minutes. Serve warm if you desire or cool.
Makes: ~12- 1 inch balls
Note: Next time I am going to try making these smaller as they do spread a bit in the oven. I think they might be crisper (and more like the original) that way.
Tired of making the same old recipes? Try out this recipe for Homemade Cheetos to liven up your cooking routine! These Cheetos cheese balls are the perfect snack to give your kids when they come home from school!
By: Ariana Anderson from The Frugally Rich Life

Pepperoni Pizza Puffs ( copy cat pizza rolls )

No need to stop by the grocery, these Pepperoni Pizza Puffs are better than the store-bought brand. The freezer aisle has nothing on this delicious take on Totino's Pizza Rolls. This homemade copycat recipe is crafted with pepperoni, mozzarella and Parmesan cheeses. Surprise your kids with this delicious after school snack.

Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

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• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Grilled Pineapple-Chicken Kabob Packets

1/3     cup pineapple preserves

2        tablespoons packed brown sugar

1        tablespoon soy sauce

1/4     teaspoon crushed red pepper

4        boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1        medium red bell pepper, cut into 1 1/2-inch cubes

1        medium green bell pepper, cut into 1 1/2-inch cubes

1        cup pineapple chunks

1/4     teaspoon salt

• 1 Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• 2 Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 3 Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

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Expert Tips

This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.
Substitute your favorite preserves for the pineapple variety in this recipe.

Homemade Pop-Tarts (copy cat)

Yield: 9 pop-tarts
Prep Time: 1 hour | Bake Time: 25 minutes
For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
For the strawberry filling:
¾ cup strawberry jam (or whatever flavor you’d like)
1 tablespoon cornstarch
1 tablespoon water
1 egg, lightly beaten (to brush on pastry)
1. Prepare the cinnamon sugar filling by whisking the ingredients together.
2. If using the strawberry filling, prepare by whisking together the cornstarch and water, and then combine with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.
3. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.

4. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

5. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

6. Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.
* Note 1: Each filling recipes makes enough for a whole recipe (9 pop-tarts). If you make to make a few different filling, just scale back the amounts for the fillings.
* Note 2: Some additional filling ideas: Chocolate chips, Nutella, different jam flavors, dulce de leche, etc. The possibilities are endless!
* Note 3: If your kitchen runs on the warm side, you will need to refrigerate the dough for at least 30 minutes before rolling it out so that the butter doesn’t start to melt.
(Recipe adapted from King Arthur Flour)

Slow Cooker Casserole

Ingredients

• 1/2 cup butter
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 3 (3 ounce) packages chicken flavored ramen noodles
• 6 skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
2. Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Slow Cooker Spaghetti Chicken

Ingredients

• 1 (16 ounce) package spaghetti, cooked and drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 8 ounces processed cheese food
• 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Slow Cooker Pork Chops II

By: ERINVDIX

"A wonderful way to cook pork--it's extremely tasty and tender. With a mixture of spices and garlic, it's terrific. And it is extremely EASY."

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1/4 cup olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 thick cut boneless pork chops
• salt and pepper to taste

Directions

1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.