Nutella Candy Surprise Cookies

Nutella Candy Surprise Cookies

1 1/2 c butter, softened

13 oz Nutella

1 c sugar

1 1/2 c brown sugar

4 eggs

4 1/4 c flour

2 t baking soda

2 t baking powder

1/2 t salt

48 pieces of chocolate-coated candy (Milk Duds, mini Snickers, 3 Musketeers, Milky Way, Reese's)

1. In a large bowl, cream butter, Nutella, and sugars; mix in eggs one at a time.

2. Add flour, baking soda, baking powder, and salt; mix until just combined.

3. Cover and refrigerate dough for at least an hour.

4. Preheat oven to 350* and line cookie sheets with parchment.

5. For each cookie, wrap about one tablespoon of dough around a piece of candy before rolling in a ball. Bake for 8 minutes; let sit for 5 minutes before transferring to cooling rack.

 

Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

 

Homemade Hamburger Helper

Homemade Hamburger Helper

1 lb ground beef

1 small onion, chopped

2 rounded T tomato paste

1/2 t garlic powder

1/2 t chili powder

1 c uncooked elbow noodles

3 c beef broth

2 c Cheddar cheese

salt & pepper, to taste

1. In a large pot, cook beef and onion over medium-high heat, until meat has browned and onion has softened.

2. Stir in tomato paste, garlic powder, and chili powder; add broth and increase heat to high.

3. Once boiling, add noodles; reduce heat to medium and cook, uncovered, until noodles have softened (about 13-15 minutes), stirring occasionally.

4. Take pot off heat and stir in cheese, salt, and pepper.

Bacon Brussels Sprouts

 Bacon Brussels Sprouts

1 lb bacon, cut in small pieces

2 lb Brussels sprouts, halved

salt & pepper, to taste

1. In a large pot on medium-high heat, fry bacon until crispy; transfer bacon to a plate lined with paper towels. Add sprouts to pot and toss in bacon grease.

2. Cook, covered, for 10 minutes, stirring occasionally. Stir bacon back in and cook for an additional 3-5 minutes over medium-low heat. Add salt and pepper just before serving.

Overnight Stuffing

Overnight Stuffing

1 large French loaf or 2 small Artisan loaves (like rosemary, focaccia, chiabatta, etc), cubed & dried*

1/2 c butter

2 onions

5 ribs of celery

3 eggs

2-3 T parsley

1 t rubbed sage

1 t thyme

2 c chicken broth

1. Grease a 9x13 pan and set aside.

2. Melt butter in a large pot; add onion & celery and saute until soft.

3. Meanwhile, in a small bowl, whisk eggs.

4. Add herbs to the pot and stir until fragrant; stir in chicken broth. Temper the eggs by adding a little bit of the warm chicken broth to the bowl, then pour the egg/broth mixture into the pot.

5. Add bread cubes to the pot and toss until well-coated; pour into greased pan, cover with foil, and place in the refrigerator.

6. Leaving the foil on, place the pan in the cold oven; turn it on to 400* and set a timer for 30-35 minutes. Remove foil and bake for an additional 20 minutes.

 

 

*You can dry the bread on a baking sheet, either overnight on the counter (covered with a towel) or in the oven at 300* for about 30-40 minutes.

Sugar Cone Cornucopias

Sugar Cone Cornucopias

sugar cones

M&Ms or other candies

 

1. Place a teaspoon of water inside the cone. 

2. Fill a cup with about 2-2 1/2" water; place cone in cup of water and let it sit for 30-45 seconds.

3. Pour out water inside cone; microwave for 30-45 seconds. (The tip should be malleable. If not, repeat steps 1-3.)

4. Slowly curl the tip around your finger and hold it for 45-60 seconds, until it starts to harden and hold its shape.

 

Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

2- 15 oz cans corn, drained

2- 15 oz cans creamed corn, drained

2- 8 oz pkgs corn muffin mix

2 c sour cream

1 c butter, melted

1 1/2 c Cheddar cheese, divided

 

1. Preheat oven to 350* and grease a 9x13 pan.

2. In a large bowl, combine corn, muffin mix, sour cream, butter, and 1 cup of cheese; spread in pan.

3. Bake for 45-55 minutes, until top is golden brown and toothpick comes out clean.

4. Increase oven to 400* and sprinkle the casserole with remaining 1/2 cup cheese. Return to oven and bake for 5-10 minutes, until cheese is melted and bubbly. Let sit for 5-10 minutes before serving.

 

Best Chicken Salad

Best Chicken Salad

2 T vinegar

2 t salt

1 t pepper

1 c mayo

1 c sour cream 

4 celery ribs, sliced

1 bunch green onions, sliced

5 chicken breasts, cooked and shredded

1. Mix vinegar, salt, pepper, mayonnaise, and sour cream in a medium bowl; stir in celery, green onions, and chicken. Let sit a few hours, or overnight, in the fridge for best flavor.

Monster Cookies

Monster Cookies

4 c creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

12 c old-fashioned oats (approx one tub)

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 15 minutes, rotating after 9, until lightly brown.

Bruce Bogtrotter Cake

Bruce Bogtrotter Cake

1 c plain Greek yogurt

4 eggs

1/2 c water

3/4 c vegetable oil

1 box Devil's food cake mix

1- 3.9 oz box instant chocolate pudding mix

Frosting

2 c heavy whipping cream

24 oz chocolate chips

1. Preheat oven to 350*; grease two 8" cake pans.

2. In a large bowl, mix together yogurt, eggs, water, and vegetable oil; stir in cake and pudding mixes. Divide evenly between the cake pans.

3. Bake for 40-45 minutes, until a toothpick in the center comes out clean. Set aside to cool.

4. In a large pot over medium heat, bring cream to a simmer; when bubbles start forming around the edges, take it off heat.

5. Whisk in chocolate chips; let it cool until spreadable, at least 30 minutes.

Red Velvet Cake

Red Velvet Cake

CAKE

1/2 c butter, at room temperature

3 T cocoa powder, divided

1 1/2 c sugar

2 eggs

2 t vanilla

2 T red food coloring

1 t salt

1 t baking soda

2 1/2 c flour, sifted

1 c buttermilk*

1 T vinegar 

ERMINE FROSTING

5 T flour

1 c whole milk

1 t vanilla

pinch of salt

1 c butter, softened

1 c sugar

1. Preheat oven to 350*; grease three 9" round pans and sprinkle with 1 tablespoon cocoa powder, tapping to coat.

2. In a large bowl, cream butter and sugar; whip in eggs one at a time; mix in vanilla.

3. In a separate bowl, make a paste of the remaining 2 tablespoons of cocoa and the food coloring; stir into butter mixture.

4. In a third bowl, sift together salt, baking soda, and flour.

5. Stir half of the dry mixture into the butter mixture, stir in half of the buttermilk, and stir in the remaining dry mixture. Add the vinegar to your buttermilk and then stir that into the rest of the ingredients.

6. Divide batter evenly amongst the three pans and bake for 20-25 minutes; cool completely on cooling rack.

7. Make frosting: in a small pot, whisk flour & milk and heat over medium heat until it simmers, stirring frequently until it thickens, almost like a pudding consistency.

8. Remove from heat and whisk in vanilla and salt; pour into a bowl, place a layer of plastic wrap in the surface to prevent a skin, and let cool completely.

9. Using a mixer, cream butter and sugar until fluffy, about 5 minutes; gently mix in the cooled flour mixture, adding a little bit at a time. Continue to beat until it becomes light and fluffy, like whipped cream.

Overnight Baked Cinnamon French Toast

Overnight Baked Cinnamon French Toast
1 loaf crusty sourdough or French bread, cubed

8 eggs

2 c milk

1/2 c heavy whipping cream

1/2 c sugar

1/2 brown sugar

2 T vanilla

Topping:

1/2 c flour

1/2 c brown sugar

1 t cinnamon

1/4 t salt

1/4 t nutmeg

1/2 c cold butter, diced

1. Grease a 9x13 pan and spread bread out in the pan.

2. In a big bowl, whisk eggs, milk, cream, sugars, and vanilla; pour evenly over bread.

3. Cover the pan with foil and store in the fridge overnight.

4. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and nutmeg; cut in butter until the mixture looks like tiny pebbles. Store in a sealed bag or container in the fridge.

 

5. Preheat oven to 350*. Remove the casserole from the fridge and sprinkle topping on evenly.

6. Bake for 45 minutes for a soft, bread pudding-like texture, or for 60 minutes for a firmer texture.

Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Buffalo Cauliflower

Buffalo Cauliflower

2/3 c flour (or almond flower - keto)

2 t garlic powder

1 t salt

2 heads cauliflower, chopped into florets

1 c buffalo sauce

2 T butter, melted

1. Preheat oven to 425* and line a baking sheet with foil or parchment paper.

2. In a medium bowl, mix flour, garlic powder, & salt; toss cauliflower bits in mixture.

3. Shake off excess flour mixture and place on baking sheet. Bake for 15 minutes.

4. Meanwhile, mix buffalo sauce and butter in a small bowl, and rinse and dry your flour bowl.

5. Place cauliflower in medium bowl, pour on buffalo sauce, and toss to coat.

6. Put cauliflower back on the baking sheet and bake for another 10 minutes. Serve with ranch or blue cheese dressing.

Pesto Chicken Casserole with Feta

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/4 c pesto

2 cloves garlic, minced

1 1/4 c whipping cream

1 can olives, chopped

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Cheesecake - Pressure Cooker

Cheesecake - Pressure Cooker

Crust:

5 graham crackers, finely ground

A pinch sea salt

1 tablespoon brown sugar

2 T cup all-purpose flour

2 T butter, melted

Cheesecake:

2 T cornstarch

2 pinches salt

2/3 c sugar

2 blocks cream cheese, softened

1/2 c sour cream, room temperature

2 t vanilla

2 eggs, room temperature

1 c cold water

1. Preheat oven to 325* & line an 8" round pan with parchment paper.

2. Mix all crust ingredients and press into the bottom of the pan; bake for 15 minutes.

3. Meanwhile, mix cornstarch, salt, & sugar in a small bowl and set aside.

4. In a medium bowl, whip cream cheese; slowly add cornstarch mixture in two batches, until just combined both times, scraping down the sides of the bowl after each addition.

5. Add sour cream and vanilla; beat until just combined. Scrape bowl.

6. Add eggs, one at a time, until just combined (do not overmix). Scrape bowl and fold in a few times.

7. Pour batter into pan and tap on the counter a few times to bring air bubbles to the surface; pop them with a toothpick. Fold a long piece of foil in half longways twice - you'll use this as a sling for your pan.

8. Pour water into pressure cooker; lay foil sling over steamer rack, then place pan on top (pictured).

9. Cook on high pressure for 26 minutes, then naturally release. As you open the lid, try to avoid dripping condensation on your cheesecake; dab lightly with a paper towel if you do.

10. Cool to room temperature on a wire rack (or keep it in the pressure cooker); place in fridge for at least 4 hours (ideally overnight). {Warm the bottom of the pan to melt the buttery crust for easy removal}