CHOCOLATE PECAN TURTLE CLUSTERS !
Ingredients
2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)
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Directions
1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
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4. Stir in 1/2 teaspoon vanilla.
5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.
Cheesecake factory red velvet cheesecake cake !
By Unknown - December 02, 2020
Cheesecake factory red velvet cheesecake cake !
* Ingredients :
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° 1/2teaspoon baking soda
° 3/4 cup sugar
° Vanilla
° 1 1/4 cup flour
° 2 eggs
° 75g butter
° 1/2 teaspoon baking powder
° 1/2 cup milk
° 2 teaspoons vinegar
° Red food color
° 1 tablespoon cocoa
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° 2 teaspoons gelatin
° 1/4 cup water
° 300gm of cream cheese
° 2 tablespoons of lemon
° 1/3 cup sugar
° 2 cups cream
° 1/2 cup powdered sugar
° 50g butter
° 1/4 cup cream
° 200g of cream cheese
° 1 tablespoon of lemon zest
° Grated white chocolate
* How to prepare
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1- Whisk the butter and sugar well, then add the eggs and vanilla
Mix flour with baking soda, baking soda and cocoa, then gradually add it to the mixture and mix with it well
2- Add the mixture of milk and vinegar to the mixture, then add the red color
3- Pour the cake into a greased butter and flour mold and bake the cake at 180 degrees for 40 minutes
4 – Whisk cream cheese to the cheesecake mixture with sugar, cream and lemon, then dissolve the gelatin in the water, add and whisk well
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5- Add the mixture over the cake and keep in the fridge until it becomes sticky
6- Another layer of cake is added to the cream cheese layer
7- Whisk cream cheese for the face with butter, powdered sugar, cream and lemon zest, then add it on top of a cake
8 – Decorate with grated chocolate and lemon zest
ENJOY !
Strawberry Pretzel Salad
Ingredients :
2 cups crushed pretzels3/4 cup butter, melted3 tablespoons white sugar1 (8 ounce) packages cream cheese, softened1 cup white sugar1 (8 ounce) cartons frozen whipped topping, thawed2 (3 ounce) packages strawberry gelatin2 cups boiling water2 (10 ounce) packages frozen strawberries
Directions :
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Preheat oven to 400°F.Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9×13-inch baking dish.Bake 8-10 minutes, until set; set aside to cool.In a large mixing bowl cream together cream cheese and white sugar.Fold in whipped topping.Spread mixture onto cooled crust.Dissolve gelatin in boiling water.Stir in frozen strawberries and allow to set briefly.When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.Refrigerate until set.*I’ve done the salad using fat free cream cheese, stevia in place of sugar, and sugar free jello and to me it is every bit as good!
Panera Broccoli Cheese Soup
By Unknown - December 02, 2020
Panera Broccoli Cheese Soup
Ingredients
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
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Directions:
1 Sauté onion in butter. Set aside.
2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3 Add the chicken stock. Simmer for 20 minutes.
4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5 Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
JAMAICAN BANANA BREAD
INGREDIENTS 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/4 cup plain low-fat yogurt (or pina colada flavored!!) 3 tablespoons dark rum OR apple cider 1/2 teaspoon vanilla extract 1/2 cup flaked sweetened coconut Cooking spray 1 tablespoon flaked sweetened coconut 1/2 cup powdered sugar 1 1/2 tablespoons fresh lime or lemon juice
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INSTRUCTIONS
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Big apple fritters
INGREDIENTS :
- 3 cups all-purpose flour
- 1½ cups sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon Apple Pie Spice
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 Tablespoons butter, softened
- 1½ cups peeled, chopped apples
- Oil for frying
- Confectioners sugar
PREPARATION :
1. In the beginning, pour oil into a deep skillet or Dutch oven to a depth of about 3 inches and heat to 375 degrees.
2. Next, sift flour, sugar, salt, and Apple Pie Spice together into a large mixing bowl.
3. In another bowl, place eggs and beat them lightly. Stir in milk and vanilla.
4. And yes, make a well in the center of the dry ingredients and pour in the milk mixture. Immediately add butter and beat with a mixer on low speed to moisten, about ½ minute. At this point, you need to scrape down sides of bowl and increase speed to medium for 2 minutes longer. Fold in apples and drop into hot oil with a ¼ cup size measuring cup.
5 You must be carfull not to splash the oil on yourself. You may be able to cook only one at a time in case your pot is not very large at the top. Remember that as the fritters cook, they will rise to the top.
6. Now that are browned on the first side, be sure to turn them over with a spatula to brown the second side.
7. Once done, drain on paper towels and sprinkle immediately, and generously, with confectioner sugar or glaze (preferably glaze). To make glaze confectioners sugar and milk or water whisk together and glaze while warm.
German Chocolate Cake
* 1 package Baker’s German Sweet Chocolate 4oz
* 1/2 cup water
* 2 cups flour
* 1 tsp baking soda
* 1/4 tsp salt
* 1 cup butter softened
* 2 cups sugar
* 4 large eggs separated
* 1 tsp vanilla
* 1 cup buttermilk
COCONUT PECAN FROSTING
* 4 large eggs yolks
* 1 can evaporated milk 12 oz
* 1 1/2 tsp vanilla
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* 1 1/2 cups sugar
* 3/4 cup butter
* 1 package coconut 7 oz
* 1 1/2 cups pecan cookie pieces
INSTRUCTIONS
1. Preheat oven to 350°F ( 177°C )Cover bottoms of 3 8” or 9” round cake pans with parchment paper. Butter sides of pans.
2. Microwave Baker’s Chocolate and water in a large bowl for 1 min on high. Take out and stir until chocolate and water blend together and chocolate is completely melted.
3. Mix flour, baking soda and salt in a medium bowl and set aside.
4. Beat butter and sugar in a large bowl with mixer on medium until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture and buttermilk alternating and blending well after each addition.
5. Beat egg whites in a small bowl with mixer on high until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
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6. Bake for 30 minutes or until toothpick comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes, remove layers from pans and move to wire racks. Cool cake layers completely.
7. Spread Coconut Pecan frosting between cake layers and on top. (on sides as well if you prefer and have enough left…I did)
COCONUT PECAN FROSTING
1. Beat egg yolks, milk and vanilla in large sauce pan with wire whisk until well blended. Add sugar and butter. Cook on medium heat, stirring constantly until thickened and golden brown. Remove from heat.
2. Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4½ cups of frosting, enough to frost 3 cake layers or 36 cupcakes
What’s for dinner tonight? I made muffulettas.
Recipe:
10” round Italian bread
Olive oil to brush on bread
1 c olive salad
1/4 lb Genoa salami
1/4 lb capicola or ham
1/4 lb mortadella
1/8 lb thin sliced mozzarella
1/8 lb thin sliced provolone
I put it in 350 degree oven for 15 minutes to toast bread, melt cheese and warm the meat.
Oven Baked Fajita
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp coconut or olive oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
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Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
FRENCH TOAST BAKE
Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
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Directions
Melt butter in microwave & add brown sugar….stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan….spread around Beat eggs, milk, & vanilla
Lay single layer of Texas Toast in pan
Spoon 1/2 of egg mixture on bread layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Cover & chill in fridge overnight
Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar
Serve with warm maple syrup
Brown Sugar Carmel Pound Cake
* Ingredients:
☞ 4 cups all-purpose flour
☞ 1 smal spoon baking powder
☞ 1/2 small spoon salt
☞ 1 cup whole milk
☞ 1 (9.oz) bag toffee chips
☞ 1 cup pecans, mashed
☞ 2 cups butter softened
☞ 3 cups light brown sugar
☞ 1 cup granulated sugar
☞ 6 large eggs
* Caramel Drizzle:
☞ 2 large spoon butter
☞ 1/2 small spoon vanilla extract
☞ 15 oz box sweetened condensed milk
☞ 1 cup brown sugar
* Directions:
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1 – Preheat oven to 326 and sprinkle bundt pan with flour .
2 – Whisk butter until creamy and add sugars whisking until thin . 3 – Add eggs one at a once in bowl, mix flour/ baking powder & salt. Add flour combine to batter every other with milk, whisk until just mixed . Add in toffee chips / pecans. Pour batter into pan & bake 84 min .
Let it cool in pan about 9 min . Remove from pan, and let cool totally .
* For Caramel :
In a medium pot mix condensed milk & brown sugar; bring to a boil , whisking a lot and simmer about 9 min, beating much . Remove from heat; whisk in butter & vanilla. Let cool about 5 min before using .
ENJOY !!
Cucumbers with a BANG!
Be careful as these are addictive!
Be sure and save to your wall to prepare later.
Ingredients :
Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder
Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top
