Category: Type

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Kisses Peanut Butter Blossoms

INGREDIENTS:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup additional granulated sugar for rolling(optional)

DIRECTIONS

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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Hush Puppies Recipe

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 small onion, finely chopped
  • Oil for deep-fat frying

Directions

  1. In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
  2. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4-6 servings.
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Hot Baked Cinnamon Apples

These cinnamon apples taste like a cobbler or pie without the crust. I was looking for a recipe for Cinnamon apples and all I could find were recipes for baking the whole apple – not what I wanted. After much searching I finally came across this recipe – I unfortunately cannot remember the site. It can easily be reduced to 2 or 3 apples, just watch it as it cooks. We serve this over ice cream and it is delicious. It can also be used on pancakes, waffles, or all by itself.

 

Ingredients

Servings 8 Units US

Directions

  1. Preheat oven to 375°F.
  2. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
  3. Put apples in a non-stick pan; cover and place in the oven.
  4. Bake for 45 minutes, stirring at least once every 15 minutes.
  5. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
  6. I like to put everything into my baking dish and then mix it since there is less to clean up.
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Hasselback Potatoes

What You Need

Ingredients
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Equipment
Chef’s knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet

Instructions

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
  3. Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.
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Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

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Amazingly Easy Irish Soda Bread

Ingredients

1 h 5 m 20 servings 172 cals

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

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Cheesy Guinness Bread

Ingredients

  • 1 large boule of bread
  • 1 stick butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp. chopped fresh chives
  • 1/3 c. Guinness
  • 2 1/2 c. shredded sharp Cheddar

Directions

  1. Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
  2. In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
  3. Pour Guinness between crevices.
  4. Stuff crevices with cheddar and wrap completely in foil.
  5. Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.
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Cole Slaw

Ingredients

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Copyright 2006, Robert Irvine, All Rights Reserved

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Cream Cheese Bars

  • 16 oz. cream cheese
  • 1 egg, separated
  • 1 tsp vanilla
  • 1 ½ C sugar
  • 1 tsp cinnamon
  • 2 pkg. crescent roll dough

 

Let the cream cheese and egg some to room temperature.

Preheat oven to 350º.  In 13 x 9 pan, spread one package of crescent roll evenly over bottom.

Mix cream cheese, 1 C sugar, egg yolk, and vanilla until smooth and creamy.  Spread over crescent roll dough.

Spread remaining roll of crescent roll dough over mixture.  Whisk egg white until frothy, and spread over top of dough.  Mix remaining ½ C sugar and cinnamon, then sprinkle on top.

Bake for 30 minutes.  Allow to cool, then cut into small pieces.

 

You can also add chopped pecans to the sugar and cinnamon mixture to place on top before baking.

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Cheese Bread

Ingredients

  • 2 cups finely grated fresh Parmesan (or Pecorino Romano)
  • 2 large eggs
  • 2 egg yolks
  • 1 1/4 cups sour manioc starch (povilho azedo)
  • 3/4 cup manioc starch (povilho doce)
  • 2 teaspoons kosher salt
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 cup, plus 3 tablespoons extra virgin olive oil
  • pinch of ground nutmeg
  • pinch of cayenne pepper
  • pinch of black pepper

Preparation

1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.

2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.

3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.

4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.

5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.

6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).