Texas Sheet Cake Bites

1 c salted butter

⅓ c cocoa powder

1 c boiling water

½ c buttermilk

2 large eggs, beaten

1 tsp vanilla extract

2 c flour

2 c sugar

1 tsp baking soda

⅛ tsp salt

Icing

¾ cup salted butter

⅓ cup cocoa powder

1/3 cup whole milk or half and half

1 tsp vanilla extract

3 ½ cups powdered sugar

Cake:

Preheat your oven to 325°. Grease a 24-cup mini muffin pan.

In a microwave-safe bowl, melt the butter. Add the cocoa, and stir until combined well.

Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.

In a small bowl, whisk together buttermilk, eggs, and vanilla extract.

In a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.

Pour the cocoa mixture into the dry ingredients, and mix until combined.

Lastly, stir the buttermilk mixture into the batter.

Scoop the batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.

Allow the cake bites to cool 10 minutes before transferring to a cooling rack.

Frosting:

In a microwave-safe bowl, melt butter. While it is piping hot, stir in the cocoa until combined.

Add milk, vanilla, and powdered sugar. Mix until blended.

With a scoop or spoon, drop a 1/2 tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.

Pinã Colada Mocktail

1 C frozen pineapple 

¼ C cream of coconut

6 oz pineapple juice

Blend until smooth. Serve immediately. Top with whipped cream, a marashino cherry, a pineapple wedge & a paper umbrella 😉.

For leftovers, pour into a popsicle mold & freeze into popsicles. Refrigerated leftover drink will loose it's "zing".

Zucchini Casserole

1 lb hamburger, ground turkey or Italian sausage
1 C onion, diced
1 tsp minced garlic
2 tsp oregano
salt & pepper, to taste
8oz cream cheese-softened ½ cup of parmesan cheese. 2 zucchini, sliced or shredded

Shredded mozzarella cheese (or whatever cheese you'd like) 

Preheat oven to 350⁰. Cook beef, onion & garlic until meat is no longer pink. Drain, if needed. Add remaining ingredients (except mozzarella cheese) & stir. Place in a greased 2 quart baking dish.

Sprinkle mozzarella cheese on top. Bake for 30 min. Remove from oven. Sprinkle more oregano on top.

Loaded Cauliflower

1 head cauliflower, cut into bite sized pieces

salt and pepper to taste

1 C Alfredo sauce (homemade or store bought)

1 C cheddar cheese, shredded

4 slices bacon, cooked and crumbled

2 green onions, sliced thin

 

Preheat oven to 350⁰. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender (you can also steam the cauliflower for 5-6 minutes- drain well & pat dry with paper towels).

Place the cauliflower into a greased 2 quart casserole dish. Pour alfredo sauce over the top. Top with cheddar cheese & bacon. Return to the oven for about 10-15 minutes until the cheese is melted & sauce is bubbly. Remove from oven.  Top with sliced green onions and serve hot.

Honey Mustard Dip

We like this with big soft pretzels & chicken fingers. Yummy!

• ½ cup mayonnaise
• 2 Tbsp honey
• 1 Tbsp yellow mustard
• 2 Tbsp Dijon mustard
• 1½ tsp lemon juice
• ¼ tsp smoked paprika

Combine ingredients in a small bowl & stir well. Refrigerate a few hours before serving. Serve with soft pretzels, chicken strips etc.

Chicken Pot Pie

From: The Pioneer Woman

3 celery stalks, diced 

3 medium carrots, peeled

1 large yellow onion

4 T butter

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine, optional

1 cup heavy cream

1 teaspoon ground rosemary

1 teaspoon kosher salt

black pepper to taste

biscuits (or pioneer woman's perfect pie crust

1. Preheat oven to 400⁰

2. Finely dice the celery, carrots & onions

3. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent.

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. 

7. Pour chicken mixture into a deep pie pan or small casserole dish

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown.

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap & fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400⁰. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with pecans. Cool completely & break into pieces. Yummy!

Copycat Bonefish Grill Bang Bang Shrimp

The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)

1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions

In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.

Chick Fil-A Chicken Sandwiches

From Natashaskitchen.com

Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets

1 1/2 cups low-fat buttermilk

1 Tbsp hot sauce

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

Classic Breading for Fried Chicken:

1 1/2 cups all-purpose flour

2 tsp salt

1 tsp black pepper

1 tsp baking powder

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

Oil for frying - vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches:

6 burger buns, buttered and toasted

6 green lettuce leaves

1 large tomato, sliced

2 dill pickles, sliced into rings

Mayonnaise, or your favorite sauce

Pound chicken cutlets between 2 sheets of plastic wrap to an even 1/2” thickness so they cook evenly.

In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

Heat 1 ” oil in a soup pot or dutch oven to 350˚. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior. Add chicken, 2 pieces at a time so you don’t crowd and reduce the temperature of the oil too quickly.

Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Chick Fil-A Sauce:

4 tspns yellow mustard

¼ c barbecue sauce

1 cup mayonnaise

2 T honey

¼ tspn garlic powder

Mix all ingredients together & chill

Piña Colada Cake

1 yellow cake mix (mix as directed on box)

15.25 oz can crushed pineapple in juice

15 oz can cream of coconut

14 oz can sweetened condensed milk

1 small pkg vanilla pudding

8 oz Cool Whip, thawed

2 cups sweetened coconut flakes, (toasted in oven 350⁰ for 5-7 min)

Prepare cake mix & bake in a 9x13-inch baking dish.

While cake is baking, drain 15.25 oz can crushed pineapple into a bowl (saving the juice).

In a separate bowl, whisk together 15 oz can cream of coconut, 14 oz can sweetened condensed milk, pudding mix & the drained pineapple juice.

Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using the handle of a wooden spoon.

Then pour pudding mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Refrigerate until cool.

Once cake is completely cooled, top it with drained crushed pineapple.

Then spread 8 oz whipped topping evenly on top.

Sprinkle toasted coconut flakes on top.

Slice and serve. Keep cake refrigerated.

Notes:

For the cake mix. you can use white, yellow, pineapple or coconut cake mixes. 

Blueberry Sauce

16 oz fresh or frozen blueberries (thawed), 2 cups

1/2 c sugar

zest of 1 lemon

1/4 cup lemon juice fresh, about 1 lemon

1 tablespoon cornstarch

Place 1 ½ c blueberries, granulated sugar, lemon juice & lemon zest in a food processor or blender to puree.

In a small saucepan over medium heat, combine the pureed blueberry mixture & remaining blueberries. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally.

This should yield about 1 cup of puree.

Basic Cheesecake

Graham cracker crust:

1 ¾ c graham cracker crumbs

5  T sugar

6 T melted butter

For the cheesecake filling:

40 oz cream cheese, room temp (five 8 oz. pkgs)

1 ¼ c sugar

½ c sour cream, room temp

2 tsp vanilla extract

4 large eggs, room temp

Cheesecake toppings: Strawberry, Raspberry, blueberry, praline, ganache, peanut butter sauce

Place oven racks in the center of the oven. Preheat oven to 350°.

In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325⁰.

In the bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.

Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. It will be very full!

Bake for 30 minutes at 325°. Reduce temperature to 250° and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. 

Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.

Milkshake Cookie Bars

1 cup salted butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 Tbsp canola oil

3 cups all-purpose flour

2 tsp baking powder

½ cup rainbow sprinkles

Frosting:

1/2 cup white chocolate chips, melted and cooled

1/2 cup salted butter

3 cups powdered sugar

~1/4 cup heavy cream

1/2 tsp cake batter flavoring

whipped cream, if desired

Preheat the oven to 350°F. Spray a 9x13 baking pan with nonstick spray and set aside.

In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.

Next, add the flour, baking

powder, and rainbow sprinkles. Mix until a soft dough forms.

Press the dough into the prepared baking pan evenly.

Bake at 350°F for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.

With a stand mixer or with an electric hand mixer, cream the butter.

Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.

Next, mix in the cake batter flavoring. Once incorporated slowly mix in the melted white chocolate.

You can further adjust the thickness of your frosting by adding more heavy cream, if desired.

Spread on the cooled cookie bar and top with sprinkles.

Cut into bars and then top each bar with a dollop of whipped cream.

Store in the fridge and serve chilled. Enjoy!

S'mores Bars

1 cup salted butter, softened

¾ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

2 tsp baking powder

2 cups flour

1 cup graham cracker crumbs

3 king size hershey bars

2 cups marshmallow fluff

Cream together butter, both sugars, eggs & vanilla. Mix in baking powder until fully incorporated. Add in flour 1 cup at a time and mix. Sprinkle in the graham crumbs.

Divide dough into 2 equal pieces. Grease your 9×13 pan WELL. I’m talking well (lol). Add half your cookie batter and flatten. Be sure to push some up the sides of your pan. This will enclose your cookies and keep all the good stuff inside! Place your chocolate bars on the crust, followed by the fluff. Spread the fluff as best you can. Roll out some plastic wrap on your counter and place the second half of your dough. Flatten it into a 9×13 rectangle. Carefully place on top of the marshmallow. Bake at 350⁰ for 30 minutes and allow to cool for 3 hours before cutting into squares. Enjoy!

Cracker S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Cream Cheese Crepe Filling

INGREDIENTS

• 8 oz cream cheese, softened
• 1/4 c sugar or powdered sugar
• 1 tsp vanilla
• 1 c whipping cream, whipped 

INSTRUCTIONS

• Beat the cream cheese, sugar and vanilla until smooth. Then fold in the whipped cream just until smooth.
• Spread on top of crepes and add desired toppings.

Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

The Perfect Rice Crispy Treats

⅓ c butter 

2 10 oz. bags mini marshmallows, divided
8 c Rice Crispy cereal

1 tsp vanilla

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 13×9 pan. Once cooled, cut and enjoy!